JP4239398B2 - Oil and fat infusion for meat, production method and use - Google Patents

Description

【００３０】
注；なお表に用いた略号はつぎのとおりである。
＜油脂＞
牛脂；日本油脂（株）社製精製牛脂（融点約４２℃の精製品）
サラダ油；日清製油（株）社製精製サラダ脂（融点約−７℃の精製品）
＜乳化剤＞
モノグリ；グリセリン脂肪酸エステル（理研ビタミン（株）商品名エマルジーＭＳ）、
カゼインNa；カゼインナトリウム（中央商工（株）商品名インスタンラックＳ）
レシチン；（日清製油（株）商品名ニッシンレシチンＤＸ）、
ショ糖脂肪酸エステル；ショ糖エステル（三菱化学フーズ(株)商品名リョートーシュガーエステル）、
ＰＧエステル；プロピレングリコール脂肪酸エステル（理研ビタミン（株）社製、商品名リケマールＰＳ−１００）、
ポリグリ；ポリグリセリン（坂本薬品工業（株）社製、商品名ＳＹグリスターＭＬ７５０）、
＜酵素＞；前記のキウイフルーツよりの抽出液。
【００３１】
以上の結果から、本発明の実施例１〜５は、比較例に比べて食感に優れ視覚的にも高品質な食肉を製造できることがわかる。[0001]
BACKGROUND OF THE INVENTION
The present invention is a low quality processed livestock meat having a small amount of oil and fat contained in the whole meat and having a lot of streaks, a livestock meat food material using the same, and an injection for processed meat products for improving the texture of processed meat products The present invention relates to a liquid, a manufacturing method thereof, and processed meat formed by injecting the above-mentioned injection liquid.
[0002]
[Prior art]
In recent years, in order to make the meat taste better and visually higher in the diet, the quality of the meat can be improved by adding more fats and oils originally contained in the meat or adding a proteolytic enzyme to soften the texture. Improvements are being made.
Examples of techniques for improving meat include the following.
(1) Japanese Patent Application Laid-Open No. 47-28170; a method for improving the flavor and water retention of protein foods having a structure;
(2) JP 52-110858; improved method for protein enhancement of specially injected meat,
(3) JP 55-048370; a method for producing a synthetic meat product,
(4) Japanese Patent Laid-Open No. 55-144869; a method for processing meat and fish by injecting emulsion,
(5) Japanese Patent Laid-Open No. 56-102767; red meat with enhanced protein,
(6) JP 58-89161; a method of injecting an oil-in-water type emulsion into meat.
(7) JP-A-58-186863; method for producing marbled meat,
(8) JP-A-60-41467; a method in which fats and oils are dissolved by heating and poured into meat. In the technique (1), the water retention contained in the meat is improved by the textured protein, but there is a problem that the fat content is small and the juicy feeling is insufficient.
The techniques (2) and (5) described above are effective in enhancing the protein content, but have a problem that there is little fat and no effect of imparting a juicy feeling.
In the technique (3), the pre-treated meat itself must be used, and the product obtained by combining the red meat with the fat milky liquid can be added with fats and oils. The sag-like oil and fat was far away.
In the techniques (4), (6), (7) and (8) described above, since the meat is injected into the meat at a temperature equal to or higher than the melting point of the fats and oils used, the temperature of the meat rises during the work process, There were problems such as an increase in the number of bacteria and discoloration of meat. Furthermore, the technique (7) described above has a problem such as giving a feeling of a large amount of apparent fat in order to destroy the O / W emulsion in the meat and form the fat region with a certain size. It was.
Therefore, there has been a demand for an improved injection solution that is not solved by the prior art and has good workability at low temperatures and does not cause clogging of the needle of the pickle injector when working at low temperatures.
[0003]
[Problems to be solved by the invention]
As described above, it has been desired to improve the texture of meat by imparting fat to waste meat and meat having little fat content.
The first object of the present invention is to provide a fat and oil infusion solution for meat that eliminates the above-mentioned problems, is simple, and does not cause clogging of the needle of an injector and the like and has good workability.
A second object of the present invention is to provide a fat and oil infusion solution for meat that can solve the above-mentioned problems, further soften the texture, and have a beautiful marbling appearance.
Furthermore, the third object of the present invention is to provide a method for producing the above-mentioned meat fat injection solution for meat.
Furthermore, the fourth object of the present invention is to provide a processed meat obtained by injecting the above-described fat and oil injection liquid for meat.
[0004]
[Means for Solving the Problems]
As a result of intensive studies in view of the above-mentioned problems, the present inventors have formulated an emulsifier and the like with a specific composition as necessary into a specific fat and oil to obtain a dispersion of fine particles of solid fat and oil, and further As a result of blending a proteolytic enzyme into the dispersion for the purpose of softening the meat tissue, the inventors have obtained knowledge that the above problem can be improved, and have completed the present invention.
[0005]
That is, this invention is following [1]-[ 3 ].
[1] Solid fat having an average particle size of 2 μm or less, which is one or more selected from triglycerides of saturated fatty acids having 12 to 18 carbon atoms, beef tallow, pork tallow, horse tallow, and animal fat group of sheep fat An oil / fat infusion solution for meat characterized by containing 5 to 60% by weight as an oil / fat dispersion in an aqueous solution, which is heated to a temperature equal to or higher than the melting point of the oil / fat and emulsified using an emulsifier. After that, the fat-and-oil injection liquid for meat manufactured by cooling to 3-10 degreeC.
[2] The fat and oil injection solution for meat according to [1] above, containing 0.001 to 1.0% by weight of a proteolytic enzyme and 0.1 to 5.0% by weight of an emulsifier.
[3] The fat and oil injection solution for meat according to the above [2], wherein the proteolytic enzyme is a papaya-derived or kiwifruit-derived proteolytic enzyme.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The fat injection liquid for meat of the present invention is a fat injection liquid for meat comprising 5.0 to 60.0% by weight of a fat having a melting point of 25 ° C. or higher as a solid fat dispersion having an average particle diameter of 2 μm or less. is there.
Still further, the fat and oil infusion solution for meat of the present invention includes: A: 5.0 to 60.0% by weight of fats and oils having a melting point of 25 ° C. or higher; B; 0.001 to 1.0% of proteolytic enzyme; It is a fat and oil pouring liquid for meat comprising 1 to 3.0% by weight as a main component.
[0007]
Examples of oils and fats that are solid at room temperature used in the present invention include solid vegetable oils and fats such as triglycerides of saturated fatty acids having 12 to 18 carbon atoms, beef tallow, pork tallow, horse tallow or palm oil, rapeseed oil, Examples include oils and fats obtained by hydrogenating liquid oils such as soybean oil, corn oil and fish oil, and oils and fats having a melting point of 25 ° C. or higher by fractionation or an inter-reaction.
[0008]
Proteolytic enzymes used in the present invention include proteolytic enzymes extracted from papaya and kiwifruit.
[0009]
As the emulsifier used in the present invention, for example, a purified emulsifier that can be usually used in foods is preferably exemplified.
Specifically, preferable examples of the emulsifier include the following that can be used in foods.
(1) glycerin fatty acid ester,
(2) sorbitan fatty acid ester,
(3) sucrose fatty acid ester,
(4) an emulsifier such as propylene glycol fatty acid ester,
(5) Lecithin, fatty acid salts and proteins,
Is mentioned.
[0010]
Specific examples of the (1) glycerol fatty acid ester include monoglycerol stearate and decaglycerol dioleate.
(2) Specific examples of sorbitan fatty acid esters include sorbitan monostearate and sorbitan monolaurate.
(3) Specific examples of sucrose fatty acid esters include sucrose monostearate.
(4) Specific examples of the propylene glycol fatty acid ester include propylene monosaleate and propylene monooleate.
(5) Specific examples of lecithin include soybean lecithin and egg yolk lecithin.
Specific examples of fatty acid salts and milk proteins include sodium stearate and sodium caseinate.
[0011]
When the melting point of the component A oil and fat is lower than 25 ° C., the oil and fat spreads after the injection and does not become a beautiful marbling. If the fat that is solid at room temperature is less than 5.0% by weight, the amount of solid fat that is dispersed is small, so the effect obtained thereby is extremely small, and if it is more than 60.0% by weight, the dispersion The stability of itself cannot be expected.
The amount of the proteolytic enzyme of component B depends on the meat quality of the raw material used, but if it is less than 0.001% by weight, the softening effect is low, and if it is added more than 1.0% by weight, the addition effect is commensurate with the addition effect. It is not preferable because the remarkable effect cannot be expected.
Although the emulsifier of component C depends on the production method, if it is less than 0.1% by weight, the effect of emulsifying and dispersing oils and fats at a high temperature is reduced. This is also undesirable for reasons such as the loss of umami or the inability to expect a significant effect corresponding to the amount added.
[0012]
Examples of the object for meat of the present invention include beef, pork, lamb, horse meat, venison and the like.
[0013]
The method for producing an infusion solution for meat of the present invention can be produced by blending the above-described blending components by the following two methods.
In the first method, an oil having a melting point of 25 ° C. or higher is heated to a temperature equal to or higher than the melting point of the oil and fat to form a liquid, and if necessary, an oil-in-water dispersion or emulsion is obtained using an emulsifier. Then, it is cooled and the manufacturing method of the fats and oils injection | pouring liquid for meats which made the particle | grains in a dispersion liquid become a solid fat dispersion with an average particle diameter of 2 micrometers or less.
Although the cooling method and apparatus are not particularly limited, it is preferable to rapidly cool to 3 to 10 ° C.
[0014]
In the second method, fats and oils that are solid at room temperature are solidified with compression and pulverization after solidifying the above fats and dry ice with a surfactant as required, and a solid having an average particle diameter of 2 μm or less. This is a method for producing a fat and oil pouring liquid for meat containing solid fats and oils having an average particle size of 2 μm or less, which is obtained by making fats and oils particles, dispersing them in water to obtain a dispersion, and removing those having a large particle size through a filter.
[0015]
These oil dispersions are preferably solid oil dispersions having a maximum particle size of 2 μm or less. From the viewpoint of stability and the like, a solid oil dispersion having a maximum particle size of 1 μm or less is more preferable.
Examples of the emulsifier include a homogenizer, a homomixer, and an ultrasonic emulsifier.
Examples of the filter include a polycarbonate film that can be cut with a particle diameter of 2 to 5 μm.
The dispersion obtained by the treatment by the above method is usually an aqueous solution and is preferably stored at a low temperature of about 3 to 10 ° C.
[0016]
The fat and oil pouring liquid for meat of the present invention may be blended with other components within the above-mentioned blending composition ratio and within a range not impairing the effects of the present invention. Other ingredients include, for example, vitamin A, vitamin B, vitamin C, vitamin D, vitamin E and other bimins; calcium, potassium, magnesium and other minerals; herbs, spices, sugar, amino acids, etc. You can also.
[0017]
In the case of meat, it is desirable to inject the meat fat-injection solution of the present invention directly into the meat from the needle at a temperature of 3 to 10 ° C. using injection or the like, particularly with low grade meat.
[0018]
In the solid dispersion of the present invention, an aqueous phase having high affinity with meat is a continuous phase, and penetrates uniformly into meat by the action of an emulsifier. Thereby, meat fats and oils are disperse | distributed in meat, and a juicy feeling is added to meat.
[0019]
In addition, the injected fat and oil particles are in a finely dispersed marbling shape, which can visually improve the quality of the meat.
[0020]
【The invention's effect】
According to the fat and oil infusion solution for meat of the present invention, it is possible to inject fats and oils having a melting point of 25 ° C. or higher without deteriorating the quality of the meat, and imparting a juicy feeling to the low quality meat without leaving an unpleasant taste. be able to. As a result, it is possible to produce a processed meat product that is generally low in fat, hard and low in quality, and is processed into a juicy and soft processed meat. Further, according to the production method of the present invention, fine fat solids are dispersed in an aqueous liquid to obtain a fat infusion for meat, and an infusion that can be easily injected into meat can be produced. In addition, processed meat that has been injected with the above-mentioned fat and oil infusion solution for meat is distributed relatively uniformly in appearance, so that it does not contain a lot of fat, and softens the low-quality meat so that it looks like a high-class product. Great value.
[0021]
【Example】
Hereinafter, the present invention will be described in more detail based on examples.
Next, the adopted evaluation method is shown.
1. Measurement of particle size of emulsions and dispersions;
The particles of the dispersion were measured with PARTICLE SIZE DISTRIBUTION ANATLYER (CAPA700 from HORIBA).
2. Dispersion stability test method;
50 ml of the prepared dispersion was taken in a sample bottle and allowed to stand in a thermostatic bath at 5 ° C. for one month, and then visually evaluated according to the following evaluation criteria.
○: No floating of upper oil or fat is observed.
X: Floating oil or fat at the top is observed or separated.
3. Ease of injection work ○: Injection can be performed without clogging.
X: The fat and oil particles are clogged and cannot be continuously operated.
4). Evaluation of meat products (1)
The frozen processed meat product was then thawed and sliced to a thickness of 1.5 cm, then baked on an iron plate at about 180 ° C. and evaluated by a sensory test. The evaluation criteria are as follows.
Evaluation is based on a panel of 10 people (19-year-old to 40-year-old male, 3 females), comparative reference product; texture compared to untreated product (Australian beef leg meat) baked in the same manner as above The softness and succulent feeling of each were evaluated.
2 points: Significantly better than the comparative product.
1 point: Improved.
0 points: not changed.
-1 point: It was worse than the comparative product.
5. Evaluation of processed meat products (2) (visual evaluation)
○: A beautiful marbling is observed.
Δ: Marbling is observed, but the appearance is not natural.
X: No marbling is observed.
[0022]
Comparative Example 1
1. <Preparation of oil-in-water dispersion>
In 34.7 parts by weight of water, 0.5 part by weight of glycerin fatty acid ester (Riken Vitamin Co., Ltd. trade name Emergy MS) and 1.5 parts by weight of casein sodium (Chuo Shoko Co., Ltd. trade name Instant Rack S) are dissolved. After that, warm to about 60 ° C., then, while stirring, add 64.3 parts by weight of beef tallow (refined product having a melting point of about 42 ° C.) at the same temperature, and perform rough emulsification for 20 minutes to give oil-in-water droplets. A mold emulsion was prepared. Then, it cooled to 5 degreeC with the cooling rate of about 5 degreeC / 10 minutes, and hold | maintained at 5 degreeC for 1 hour after that, and the oil-in-water type dispersion liquid was prepared. As a result, the average particle size of the prepared emulsion was 10.5 μm.
2. <Preparation of kiwifruit extract>
Using commercially available kiwifruit (domestic Hayward seed), the pulp was cut into about 1 cm square, distilled water of the same weight was added, and the mixture was pulverized with a homogenizer manufactured by Nippon Seiki Co., Ltd. at 10,000 rpm for 15 minutes. The crushed liquid was separated using a centrifugal separator at 5000 rpm for 10 minutes, and the supernatant was cooled and stored at 5 ° C. as a proteolytic enzyme solution for kiwifruit extraction.
3. <Preparation of injection solution>
4 parts by weight of the kiwifruit extract (liquid temperature 5 ° C.) was added to 96 parts by weight of the oil-in-water emulsion (liquid temperature 5 ° C.).
4). <Injection process>
Using a known pickle injector (manufactured by Fomaco) for Australian beef leg meat (fat content of about 3% by weight), 11 parts by weight of the infusion prepared in Example 1 above is 100 parts by weight of meat. It inject | poured at 3-10 degreeC, and the processed meat product was obtained.
Then, it was left to stand in a freezer at −40 ° C. for one week and frozen.
5. <Evaluation of processed meat>
The processed meat was cut to a thickness of 1.5 cm, thawed for 1 day in a refrigerator at 4 to 5 ° C., and then cooked and evaluated by the method described above. The comparison was performed using untreated meat. The results are shown in Table 1.
[0023]
Comparative Example 2:
In the same manner as in Comparative Example 1, an oil dispersion was prepared with the composition shown in Table 1. Table 1 shows the evaluation of this dispersion and its use in the same manner as in Comparative Example 1, injecting it into meat.
[0024]
Example 1
In 58.0 parts by weight of water, 0.5 part by weight of glycerin fatty acid ester (Riken Vitamin Co., Ltd. trade name Emergy MS) and 1.5 parts by weight of casein sodium (Chuo Shoko Co., Ltd. trade name Instant Rack S) are dissolved. After that, the mixture was heated to about 60 ° C., and then 45.0 parts by weight of beef tallow (refined product having a melting point of about 42 ° C.) at the same temperature was gradually added while stirring, and after roughly emulsifying for 20 minutes, Homogenization was performed at 150 kg / cm ² using a pressure homogenizer manufactured by Kogyo Co., Ltd., followed by cooling to 5 ° C. at a cooling rate of about 5 ° C./10 minutes to prepare an oil-in-water dispersion. The average particle size of the prepared dispersion is 2 μm, and the evaluation of this dispersion and the use of this dispersion in the meat in the same manner as in Comparative Example 1 show the evaluation of processed meat in Table 1.
[0025]
Example 2:
Only the emulsifier used in Example 1 was changed to lecithin (Nisshin Oil Co., Ltd. trade name Nissin Lecithin DX), and an oil dispersion was prepared in the same manner as in Example 1. Table 1 shows the evaluation of this dispersion and its use in the same manner as in Comparative Example 1, injecting it into meat.
[0026]
Example 3:
The emulsifier used in Example 1 was changed to sucrose ester (trade name Ryoto Sugar Ester, Mitsubishi Chemical Foods Co., Ltd.). A fat dispersion was prepared in the same manner as in Example 1 except that the mixture was homogenized at 10,000 rpm. Table 1 shows the evaluation of this dispersion and its use in the same manner as in Comparative Example 1, injecting it into meat.
[0027]
Example 4:
Sandwiched on 3 slices of dry ice 10 mm, beef tallow, proteolytic enzyme and emulsifier were sandwiched and pressed to grind the solid. This is cooled and further pulverized with a jet mill (Seishin company STJ-475S), and then the pulverized product is poured into water at 10 ° C., followed by dispersion of crude oil and fat using an ultrasonic emulsifier (SONIFIER 250, scale 6 manufactured by BURANSON). A liquid was prepared. This dispersion was passed through a polycarbonate membrane having an average pore particle diameter of 2 μm (Nucree Pore Membrane, manufactured by Nuclepore) at 20 kg / cm ² . Evaluation of this dispersion liquid and its use were injected into meat as in Comparative Example 1, and the evaluation of processed meat is shown in Table 1.
[0028]
Example 5:
0.01 parts by weight of commercially available papain [manufactured by Wako Pure Chemical Industries, Ltd.] was added to 100 parts by weight of the oil-in-water emulsion of Example 2 to prepare an injection solution. This injected solution was injected into the same Australian beef leg meat as in Example 1 at a ratio of 10% by weight to the meat, and heated and evaluated in the same manner as in Example 1. The results are shown in Table 1.
[0029]
[Table 1]

[0030]
Note: The abbreviations used in the table are as follows.
<Oil and fat>
Beef tallow; Refined beef tallow (manufactured by Nippon Oil & Fats Co., Ltd.)
Salad oil; refined salad fat (manufactured by Nisshin Oil Co., Ltd.)
<Emulsifier>
Monoglyceride; Glycerin fatty acid ester (trade name Emergy MS, Riken Vitamin Co., Ltd.)
Casein Na; sodium caseinate (trade name: Instant Rack S, Chuo Shoko Co., Ltd.)
Lecithin; (Nisshin Oil Co., Ltd. trade name Nissin lecithin DX),
Sucrose fatty acid ester; sucrose ester (Mitsubishi Chemical Foods Co., Ltd. trade name Ryoto Sugar Ester),
PG ester; propylene glycol fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade name Riquemar PS-100),
Polyglycerin; polyglycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name: SY Glister ML750),
<Enzyme>: Extract from the above kiwi fruit.
[0031]
From the above results, it can be seen that Examples 1 to 5 of the present invention are superior in texture to the comparative examples and can produce visually high-quality meat.

Claims (3)

Solid fat dispersion having an average particle size of 2 μm or less of one or more fats and oils selected from triglycerides of saturated fatty acids having 12 to 18 carbon atoms, beef tallow, pork tallow, horse tallow, and sheep fat animal fat group As a fat and oil infusion liquid for meat characterized in that it is contained in an aqueous solution as 5 to 60% by weight, after being heated to a temperature equal to or higher than the melting point of the fat and oil and made into an emulsion using an emulsifier A fat injection solution for meat produced by cooling to 3 to 10 ° C. The fat and oil injection solution for meat according to claim 1, comprising 0.001 to 1.0% by weight of a proteolytic enzyme and 0.1 to 5.0% by weight of an emulsifier. The fat and oil injection solution for meat according to claim 2, wherein the proteolytic enzyme is a proteolytic enzyme derived from papaya or kiwifruit.