JP2919258B2 - Modifier for meat pieces and edible meat pieces treated with the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meat piece modifier and an edible meat piece treated with the same. In particular, the invention relates to baking,
The present invention relates to a meat piece modifier capable of providing meat having tender meat quality, rich in meat juice and good flavor even by heating such as frying, and an edible meat piece treated with the same.

[0002]

2. Description of the Related Art There are many meat dishes (cookings including meat pieces) using meat such as beef and pork, bird meat such as birds and ducks, and fish meat such as horse mackerel and white fish. Regardless of the cooking method such as baking, frying, frying, etc., it is desirable that the meat has an appropriate softness and can be eaten in a state rich in the umami ingredient (juicy state). In particular, when cooking using a large piece of meat such as steak or cutlet which is not a processed product, the softness and juiciness are important factors for eating meat deliciously. However, in general the meat,
In particular, meat pieces tend to be firmly tightened by heating, and meat juice tends to flow out and be lost. Therefore, improvement is desired so that the taste of meat can be more fully enjoyed.

As a method of modifying the meat, such as to enhance storage of conventional or found on Symbol meat soft or or meat, such as, how to use the organic acid monoglyceride (e.g., acetylated monoglycerides) (Japanese JP-A-49-20353), a method using an activator such as lecithin ( Japanese Patent Laid-Open No.
No. -62356, JP-A-4-148663), a method of using the salts and the like (JP-A-4-36167, JP-A-61-239862), and methods of using the enzyme (Japanese Patent Laid-Open No. 4-278063 5-7476, 5
No. 252911), but these methods have not been sufficiently improved.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a meat piece modifying agent which is capable of obtaining meat having a soft meat quality and rich in meat juice, particularly meat pieces having a certain size. is there. Further, an object of the present invention is to provide an edible meat piece that has been treated with a meat piece modifier, which is easy to eat, has a good flavor, and can be eaten by a simple cooking method, using a modifier having the above-described properties. It is also to provide.

[0005]

SUMMARY OF THE INVENTION The present invention resides in a meat chip modifier containing an ester of a monoglyceride or diglyceride and a polycarboxylic acid.

[0006] The present invention is also an edible meat piece treated with a modifier for a meat piece containing an ester of a monoglyceride or a diglyceride and a polycarboxylic acid. This specification
The pieces of meat in writing, were cut from raw meat of livestock meat and the like, relatively shape large meat (e.g., the surface area of the piece of meat 1 cm ²
Or more). Therefore, it does not mean a piece of meat (for example, a hamburger or the like) which is formed by joining minced meat.

According to the study of the present inventors, it has been found that the above-mentioned ester is particularly effective for softening meat, especially meat pieces. The reason for this is not clear, but meat pieces, especially animal meat and poultry meat pieces, contain relatively large amounts of hard proteins (collagen) such as tendons, which shrink and coagulate during cooking of the meat pieces, and as a result, Is likely to tighten and harden. In the presence of the specific ester of the present invention as described above, it is considered that the contraction of these proteins is suppressed, and as a result, tender meat is obtained.

[0008] Preferred embodiments of the present invention are as follows. (1) The polycarboxylic acid is a saturated dicarboxylic acid such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, azelaic acid; maleic acid, methylmaleic acid, fumaric acid, methylfumaric acid, etc. Unsaturated dicarboxylic acids; hydroxycarboxylic acids such as malic acid, tartaric acid and citric acid; or carboxylic acids in which the hydroxyl groups of hydroxycarboxylic acids are wholly or partially esterified with the above-mentioned carboxylic acids such as acetic acid or oxalic acid (Eg, diacetyltartaric acid). (2) A range of 0.05 to 5% by weight (more preferably 0.1 to 3% by weight, particularly 0.3 to 2% by weight) of the meat piece modifier in terms of ester based on the amount of meat. Used in. (3) The edible meat piece is a meat piece included in a cooked or cooked product such as a frozen food, a chilled food, or a retort food.

Hereinafter, the modifier for meat pieces of the present invention will be described. The meat piece modifier of the present invention contains an ester of monoglyceride or diglyceride and polycarboxylic acid. Examples of the fatty acid residue constituting the monoglyceride include a gluconic acid residue, a lactic acid residue, and a C2 to C2 residue.
And 4 saturated or unsaturated fatty acid residues. Examples of the fatty acid residues constituting the diglyceride include the fatty acid residues listed as the above-described fatty acid residues constituting the monoglyceride, the polycarboxylic acid residues described below, or a mixture thereof. The fatty acid residue constituting the monoglyceride or diglyceride in the present invention is preferably a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms (more preferably a saturated or unsaturated fatty acid residue having 12 to 18 carbon atoms). It is.

Examples of polycarboxylic acids include saturated carboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid and azelaic acid; maleic acid, methylmaleic acid, fumaric acid, Unsaturated dicarboxylic acids such as methyl fumaric acid; hydroxy carboxylic acids such as malic acid, tartaric acid and citric acid; wherein the hydroxyl groups of hydroxy carboxylic acids are wholly or partially esterified with the above-mentioned carboxylic acids such as acetic acid or oxalic acid. Carboxylic acids (eg, diacetyltartaric acid). Among the above saturated dicarboxylic acids, succinic acid is particularly preferred.

In the ester obtained from the above monoglyceride or diglyceride and polycarboxylic acid, the proton of the carboxylic acid which does not participate in the reaction may be in a free state or may form a salt. Examples of the counter ion constituting the salt include ions such as potassium, sodium, calcium, magnesium, and aluminum.

The ester according to the present invention has several structures depending on the number of moles of the reaction between monoglyceride or diglyceride and polycarboxylic acid, the kind of the fatty acid residue, etc., and is usually obtained as a mixture thereof. In the present invention, it is preferred that the reaction molar number (mixing ratio) of monoglyceride or diglyceride and polycarboxylic acid is 1: 1.

The meat piece modifier of the present invention contains an ester of monoglyceride and polycarboxylic acid and / or an ester of diglyceride and polycarboxylic acid.
When both are contained, the content ratio of both is not particularly limited. In the meat piece modifier of the present invention, an ester of the above monoglyceride or diglyceride and a saturated dicarboxylic acid, or an ester of a monoglyceride or diglyceride and a carboxylic acid in which the hydroxyl group of a hydroxycarboxylic acid is wholly or partially esterified with acetic acid. Is preferred. Among them, esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 18 carbon atoms and succinic acid,
Alternatively, an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms with diacetyltartaric acid is preferred.

The meat piece modifier of the present invention may contain other optional components. Such components include, for example, starches, proteins, sugars, seasonings and the like. By using these components, for example, when the obtained ester is in a liquid state, the modifying agent can be made into a powdery form by a method of including the components and spraying them.

The modifying agent for meat pieces of the present invention can be directly applied to the meat pieces in the form of the obtained ester as it is, such as by application or spraying, but depending on the shape of the meat pieces and the cooking method thereof, etc. It is preferable that the use form is appropriately adjusted and used. Examples of these usage modes include the following modes. (1) Fried powder, powder seasoning, etc. are used by mixing with a powder base material. (2) It is used by blending it with a liquid edible oil for cooking such as soybean oil and corn oil. (3) It is used by being blended with a plastic oil such as refined lard or shortening. (4) Used in a W / O emulsion composition such as margarine. (5) Used in an O / W emulsion composition. (6) Dashi is used in combination with a liquid seasoning such as sauce.

The meat piece modifier of the present invention is used in an amount of 0.05 to 5% by weight in terms of ester (more preferably,
It is preferably used in the range of 0.1 to 3% by weight, especially 0.3 to 2% by weight.

The meat piece modifier of the present invention can be used for meat such as cattle, pigs and sheep, chicken such as chickens, turkeys, ducks and geese, and fish such as white fish such as horse mackerel, salmon, cod and flounder. It is effective when used and cooked, but is particularly effective for animal meat and poultry. In addition, as a part of the meat,
This is effective when a portion containing a relatively large amount of relatively hard protein such as peach is used. Further, as a form of meat, it is effective to use a meat piece having a shape as described above (thick meat, thin meat, fine meat), but in particular, meat meat having a certain size (steak, Grilled meat, fried, fried or teriyaki meat, salt grilled,
The effect is great when using grilled meat or meat for meuniere.

The meat-slice modifying agent of the present invention is effective when used in cooking meat pieces, but it is not limited by a cooking method such as baking, frying, frying, boiling and steaming. The effect can be obtained also in the cooking method. In particular, remarkable effects are obtained in cooking such as baking and frying. Examples of meat dishes that can be applied include grilled meat, nice, cutlet, fried chicken, tatsutaage, curry, stew,
Shabu-shabu, grilled fish (including kabayaki), meuniere, boiled fish and the like.

Further, the modifier of the present invention can be applied to meat products including meat pieces that can be stored at room temperature such as frozen, refrigerated, or retort. The meat product containing the meat pieces treated with the modifier of the present invention may be already cooked (cooked food) or cooked so as to be cooked when eaten. (Uncooked food). That is, cooked foods only need to be treated with the modifier of the present invention in the cooking step in the manufacture thereof, while uncooked foods need to be cooked when they are cooked when eaten. The food may be treated in advance such as to adhere to the food so that the modifier of the invention works. A meat product containing a piece of meat treated with the modifier of the present invention maintains the tenderness and juicyness of meat even after storage, and has a good flavor. Examples of meat products containing pieces of meat treated with the modifier of the present invention include cutlet, fried chicken, curry, coconut, stew, meat potato, sweet and sour pork, horse mackerel, salmon, white fish (cod, flounder, kiss) and the like. Fried food, flatfish tempura, eel kabayaki, etc. can be mentioned.

The following is an example of the above-mentioned composition when succinic acid monoglyceride is used as a meat piece modifier of the present invention, and specific examples of its use. In these formulations,
Even when diacetyltartaric acid monoglyceride is used, it can be prepared in the same manner. Formulations are given in parts by weight. (1) Fried flour Flour (light flour) 55 Corn starch 10 Powdered sugar 3.5 Salt 11 Skim milk powder 2 Powdered soy sauce 5 Sodium glutamate 2.5 Spice powder 1 Monoglyceride succinate 10 １００ Total 100 Usage example: Sprinkle 5 to 10 g of fried powder on 50 g of chicken and then fry. The amount of succinic monoglyceride in the above-described cooking is preferably in the range of 0.25 to 50% by weight (preferably 0.5 to 30% by weight).

(2) Cooking oil and fat Corn salad oil 95 Succinic acid monoglyceride 5 Total 100 Usage example: Cooking oil and fat for 100 g of minced meat 10-2
Put 5 g in a frying pan, fry the meat after heating. The amount of succinic acid monoglyceride in the above-described cooking is preferably in the range of 0.2 to 50% by weight (preferably 0.4 to 30% by weight).

[0022] Usage example: 200 g of steak meat, plastic fat 20 ~
40 g is put in a frying pan, and after heating and melting, the meat is baked. The amount of succinic acid monoglyceride in the above-mentioned cooking is 0.25 to 50% by weight (preferably 0.5 to 3% by weight).
0% by weight).

(4) Pickled sauce for grilled meat soy sauce 27 sugar 21 mirin 18 syrup 7 salt 4.5 sodium glutamate 2 beef extract 2 spices 3 apple juice (5 times concentrated) 5 xanthan gum 0.5 monoglyceride succinate 10──── １００ Total 100 Usage example: 50 g of meat for grilled meat is mixed with 5 to 15 g of the sauce, and then the meat is grilled. The amount of succinic acid monoglyceride in the above-described cooking is preferably in the range of 0.2 to 50% by weight (preferably 0.4 to 30% by weight).

[0024]

EXAMPLES Examples and comparative examples of the present invention will be shown below.
The present invention will be described more specifically. Example 1 50 g of a 5 mm thick Australian beef thigh meat for grilled meat was mixed with a succinic acid monoglyceride (saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and a succinic acid in a mixing ratio of 1: After spraying about 0.25 g of powder of ester No. 1 (manufactured by Kao Corporation) on the meat surface,
It was baked on a hot plate at 200 ° C.

Comparative Example 1 The meat was baked in the same manner as in Example 1 except that succinic monoglyceride was not used.

Example 2 Beef peach meat was baked in the same manner as in Example 1 above.

Comparative Example 2 In Example 1, acetylated monoglyceride (manufactured by Greenstead Co., Ltd.) was used instead of succinic acid monoglyceride, and the meat was immersed in liquid acetylated monoglyceride. Then, the meat was baked in the same manner as in Example 1 except that the excess acetylated monoglyceride was taken out and dropped for 2 to 3 minutes and removed.

Example 3 An appropriate amount of salt and pepper were shaken on 150 g of 2 cm thick Australian beef loin for steak, and then diacetyl tartaric acid monoglyceride (having 16 to 18 carbon atoms (mainly having 18 carbon atoms) ) Of about 1 g of a mixture of saturated monoglyceride and diacetyltartaric acid having a mixing ratio of 1: 1 (manufactured by Taiyo Kagaku Co., Ltd.) was sprayed on the meat surface and immediately baked on a hot plate at 200 ° C.

[0029] In Comparative Example 3 Example 3, except that no use diacetyl tartaric acid monoglyceride, firing the meat in the same manner as in Example 3.

Example 4 Domestic pork loin 1 1 cm thick
After shaking an appropriate amount of salt and pepper to 00 g, the monoglyceride succinate used in Example 1 (Kao Corporation)
2g) powder was sprayed on the meat surface. Thereafter, the meat was put on a batter in the order of flour, liquid egg, and bread crumbs, and this was fried in salad oil heated to 180 ° C.

[0031] In Comparative Example 4 Example 4, except that no use of succinic acid monoglyceride, fried meat in the same manner as in Example 4.

Example 5 Thigh meat with chicken bones was cut into pieces of about 50 g each with bone, sprinkled with soy sauce, sake and pepper and seasoned. Further, about 1 g of the powder of the diacetyltartaric acid monoglyceride (manufactured by Taiyo Kagaku Co., Ltd.) used in Example 3 was dusted, and then a liquid egg and flour were added.
Fried in salad oil heated to 0 ° C.

[0033] In Comparative Example 5 Example 5 above, except that no use diacetyl tartaric acid monoglyceride, fried chicken bone with thighs in the same manner as in Example 5.

Example 6 200 ml of 5 times concentrated kelp dashi
Then, 10 g of succinic acid monoglyceride (manufactured by Kao Corporation) used in Example 1 was added to 800 ml of water, and the mixture was boiled.
10 g of beef for shabu-shabu was blanched for 5 seconds.

[0035] In Comparative Example 6 Example 6 above except that no use of succinic acid monoglyceride were blanched beef for shabu in the same manner as in Example 6.

Example 7 Domestic pork loin 1 1 cm thick
After shaking with an appropriate amount of salt and pepper to 00 g, about 2 g of the powder of the monoglyceride succinate (manufactured by Kao Corporation) used in Example 1 was further sprayed on the meat surface. After this,
The flour, liquid egg, and bread crumbs were put on the meat in the order of flour, which was fried in salad oil heated to 180 ° C. The fried pork cutlet was cooled, stored in a freezer at -20 ° C for one week, thawed at room temperature, and reheated in an oven toaster.

[0037] In Comparative Example 7 Example 7 above, except that no use of succinic acid monoglyceride, fried meat in the same manner as in Example 7 was again heated in the same manner further fried pork Rosukatsu.

Example 8 Domestic pork loin 1 with a thickness of 1 cm
After shaking with an appropriate amount of salt and pepper to 00 g, about 2 g of the powder of the monoglyceride succinate (manufactured by Kao Corporation) used in Example 1 was further sprayed on the meat surface. After this,
The surface of the meat was put on a batter in the order of flour, liquid egg and bread crumb, and this was stored in a freezer at -20 ° C for one week. After storage, the pork loin with the clothing was directly fried in 180 ° C. salad oil.

[Comparative Example 8] In Example 8 , except that no monoglyceride succinate was used, the pork loin with the clothing was stored in the same manner as in Example 8, and the pork loin with the clothing was further preserved in the same manner. And fried in oil.

[Evaluation of meat pieces as a modifier and meat product]
The various meat dishes obtained as described above were subjected to a sensory evaluation by a panel of 20 persons. Evaluation compares the "softness" and "juicyness" of each meat dish obtained in the example and the comparative example, and the example is "obviously soft (or juicy)", " Slightly soft (or juicy) ”and“ No change ”. In addition, the physical properties of the obtained meat dishes were measured, and the tenderness of the meat was evaluated. "Softness" was represented by a shear stress value by a meat shear (manufactured by Warner Bratzler).
The smaller the value, the softer the meat. The results are shown in Table 1 below.

[0041]

[Table 1] Table 1 ──────────────────────────────────── Example Example Example Example Example Example Example Example Example Example 1 is 2 3 4 5 6 7 8 ─────── Obviously 11 10 12 3 12 15 8 14 Soft Slight 9 10 8 17 8 5 12 6 Soft Soft No change 0 0 0 0 0 0 0 0 0明 ら か に Obviously 17 15 9 10 11 8 15 12 Juicy Slightly 35 11 10 9 9 58 8 Juicy No change 0 0 0 0 300 ──────────────────────────────────── Shear stress value (kg) Example 2 .0 2.0 2.9 2.1 2.5 0.4 1.8 1.6 Comparative Example 3.5 3.4 4.8 2.9 5.2 0.9 2.5 2.4 ─────────────────────────────── ─────

As is clear from the results shown in Table 1 above, meat dishes using the modifier of the present invention (Examples 1 to 6)
Is softer and more juicy than meat dishes not using it (Comparative Examples 1 to 6). Also, as is clear from the results of the shear stress value, the use of the modifier of the present invention makes the meat tender. Furthermore, after cooking using the modifier of the present invention, a meat product containing cooked meat (cooked food) once stored in a refrigerator (Example 7) or using the modifier of the present invention in advance The meat is also soft and juicy in a meat product containing meat pieces (uncooked food) (Example 8), which is once stored in a refrigerator and then cooked and eaten later. The effect has been maintained. In the above examples, the same results were obtained when diacetyltartaric acid monoglyceride was used instead of succinic acid monoglyceride and succinic acid monoglyceride was used instead of diacetyltartaric acid monoglyceride.

[0043]

EFFECT OF THE INVENTION By using the meat piece modifier of the present invention, meat having a soft meat quality and rich in meat juice can be obtained. This is particularly effective when cooking meat pieces having a certain size. In addition, by using the meat piece modifier of the present invention, even in a meat product containing a storable meat piece such as a frozen (refrigerated) food or a retort food, the meat quality is maintained soft and juicy even after storage. , And can be eaten with good flavor.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Kentaro Nakajima 181-1-305 Saharaho, Sawara-shi, Chiba (56) References JP-A-49-20353 (JP, A) JP 3-36501 (JP, B2) Japanese Patent Publication No. 55-2269 (JP, B2) Food Sci. , Vol. 53 [3] (1988) p. 701-704, 710 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/31-1/318 JICST file (JOIS) JAFIC file (JOIS)

Claims (3)

(57) [Claims] 1. A meat piece modifier containing an ester of monoglyceride or diglyceride and polycarboxylic acid. 2. An ester of a saturated or unsaturated fatty acid monoglyceride having 12 to 18 carbon atoms with succinic acid, or a saturated or unsaturated fatty acid monoglyceride of 12 to 18 carbon atoms with diacetyltartaric acid. 2. The meat piece modifier according to claim 1, which is an ester. 3. An edible meat piece treated with a modifier for a meat piece containing an ester of monoglyceride or diglyceride and polycarboxylic acid.