JP4283922B2

JP4283922B2 - Meat softening method

Info

Publication number: JP4283922B2
Application number: JP33555498A
Authority: JP
Inventors: 雄士瀬斉; 守金田
Original assignee: Nisshin Foods Inc
Current assignee: Nisshin Foods Inc
Priority date: 1998-11-26
Filing date: 1998-11-26
Publication date: 2009-06-24
Anticipated expiration: 2018-11-26
Also published as: JP2000157215A

Description

【０００１】
【発明の属する技術分野】
本発明は、簡単な操作で食肉を軟らかくすることができる食肉の軟化方法及び食肉の軟化用組成物に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
高齢化社会に向けて食品に対する嗜好は変化してきており、唐揚げ、豚カツ、焼き鳥等の食肉調理品は軟らかなものが好まれる傾向にある。軟らかな食肉調理品を得るためには、軟らかな原料肉を用いればよいが、軟らかな原料肉は一般に高価である。このため硬い原料肉を軟化させる方法が求められていた。
【０００３】
【課題を解決するための手段】
本発明者らは上記目的を達成すべく鋭意研究した結果、木材を不完全燃焼させて得られる燻液類に着目した。そしてかかる燻液類またはその乾燥固形物で食肉を処理すれば、容易に食肉を喫食に適する状態に軟化させることができることを見出し、本発明を完成した。
【０００４】
すなわち本発明は、燻液を物理化学的にイオン化処理して得られる活性燻液を用いて処理することを特徴とする食肉の軟化方法を提供することにより、上記目的を達成したものである。
【０００５】
【発明の実施の形態】
本発明において用いる燻液類には、広葉樹等を無酸素状態で熱分解し、生成したガスを冷却して得られる木酢液、該木酢液を分留等により精製した燻液、該燻液を物理化学的にイオン化処理して得られる活性燻液等が含まれる。燻液類の成分は、広葉樹等の樹木の種類、加熱温度や時間、精製方法、イオン化処理方法等によって変化し、特に制限はないが、６０〜１００個の炭素分子を含有していることが、食肉の軟化効果の観点から好ましい。また燻液類の乾燥固形物は、燻液類を常法にしたがって粉末状、顆粒状等の固形状に乾燥、成形したものである。これらは市販品を用いることができる。
【０００６】
本発明の食肉の軟化用組成物は、かかる燻液類及び／又はその乾燥固形物を含有する組成物であり、燻液類及び／又はその乾燥固形物を、食肉を調理する際に用いる調味液、煮込み液、香辛料、打ち粉、パン粉等に混合したものであることが使用性の観点から好ましい。該食肉の軟化用組成物は、液状、あるいは粉末状、顆粒状等の固形状のいずれの形態でもよい。液状の場合は、該燻液類及び／又はその乾燥固形物を、醤油等を配合した焼き鳥や唐揚げ用の調味液、フライ用の溶き卵液、クリームシチュー、ビーフシチュー等の煮込み液等、あるいは水に溶解または分散して製造することができる。このうち調味液、卵液、煮込み液に溶解または分散することが、効果が大きいため好ましい。液状の食肉の軟化用組成物は、長期間、例えば１ヶ月以上、特に２ヶ月以上保存しても軟化効果がほとんど低下しない。固形状の場合は、燻液類の乾燥固形物を、食塩、コショウ等の香辛料、フライ用のパン粉や打ち粉、さらに必要に応じて増量剤等を配合し、適宜混合、撹拌、造粒等することにより製造することができる。
【０００７】
本発明の食肉の軟化用組成物中の、該燻液類及び／又はその乾燥固形物の配合量は、食肉の軟化用組成物が液状の場合、０．００１〜５０重量％、特に０．０１〜３０重量％であることが好ましい。かかる範囲であれば、食肉を適度な状態に軟化させることができ、かつ風味に悪影響を与えることがない。また食肉の軟化用組成物が固形状の場合、燻液類の乾燥固形物として０．００１〜５０重量％、特に０．０１〜３０重量％であることが上記と同様の観点から好ましい。
【０００８】
本発明の食肉の軟化方法は、食肉を、上記した燻液類及び／又はその乾燥固形物を用いて処理するものである。本発明の食肉の軟化方法は、焼き鳥等のグリル用食肉、唐揚げ、豚カツ等の揚げ物用食肉、ステーキ用食肉、クリームシチュー、ビーフシチュー等の煮込み用食肉等のいずれにも用い得る。本発明においては、燻液類及び／又はその乾燥固形物を液状として用いてもよく、粉末状、顆粒状等の固形状として用いてもよい。
【０００９】
液状として用いる場合、例えばやき鳥や唐揚げ用の調味液、フライ用溶き卵液、シチューの煮込み液等、あるいは水に、燻液類及び／又はその乾燥固形物を、好ましくは上記乾燥固形分となるように溶解または分散する。このうち調味液、卵液、煮込み液に溶解、分散することが、効果が大きいため特に好ましい。次いで該液に食肉を浸漬するか、または該液を食肉に噴霧等することにより、軟化処理を行う。このうち浸漬法が食肉を均一に軟化させることができるため好ましい。浸漬時間は原料肉の硬さ、軟化させる程度により異なるが、３分間以上が好ましい。軟化処理の後、常法に従い調理することにより、軟化した食肉調理品が得られる。
【００１０】
固形状として用いる場合、豚カツ等に用いるパン粉、唐揚げ等に用いる澱粉、ステーキ等に用いる香辛料等に燻液類の乾燥固形物を、配合、混合、撹拌する。次いで食肉にこれらをよく付着させて、軟化処理を行う。付着させておく時間は原料肉の硬さ、軟化させる程度により異なるが、３分間以上が好ましい。軟化処理の後、常法に従い調理することにより、軟化した食肉調理品が得られる。
【００１１】
なお、軟化処理を行う際の食肉の温度、及び燻液類等含有液状物または固形状物の温度には特に制限はない。
【００１２】
【実施例】
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
【００１３】
試験例１
水９９重量部と活性燻液（アクアー６０（水分９９％、活性燻液１％）、（株）ボトム製）１重量部とを混合し、よく撹拌して食肉の軟化用液を調整した。また水をコントロールとした。鶏の胸肉から１ｃｍ角の立方体４個を切り取り、各立方体をさらに半分に切断した。同一の立方体から切断された２個の切片に同一の試料番号を付した（１〜４）。次いで試料番号１〜４の１個ずつを食肉の軟化用液に、残りの１個ずつを水にそれぞれ３分間浸漬した。次いで馬鈴薯澱粉を十分付着させ、１６０〜１７０℃に加熱したサラダ油で３分間揚げ、唐揚げを得た。
【００１４】
上記で得られた各唐揚げの硬度をプッシュプールスケール（イマダ製）を用いて測定した。食肉の軟化用液又は水に浸漬した試料番号１〜４の硬度及びその平均を表１に示す。また水に浸漬した切片の硬度に対する、食肉の軟化用液に浸漬した同一試料番号の切片の硬度の比を算出した（軟化度）。同一試料番号の比を軟化度としたのは、鶏の胸肉の部位による硬度の差異の影響を最小限にするためである。軟化度及びその平均を表１に示す。
【００１５】
【表１】

【００１６】
水に浸漬した切片の硬度はばらついているが、これは胸肉の部位により硬度が異なるためである。いずれの試料番号も軟化し、平均で約９％軟化したことが確認された。
【００１７】
実施例１〜５及び比較例１
表２に示す配合で市販醤油と試験例１で用いた活性燻液とを混合し、よく撹拌して唐揚げ用調味液を作成した。鶏の胸肉５片から１ｃｍ角の立方体を４個ずつ計２０個切り取り、各立方体をさらに半分に切断した。同一の立方体から切断された２個の切片に同一の試料番号を付した（５〜２４）。次いで試料番号５〜８の１個ずつを実施例１の調味液、９〜１２の１個ずつを実施例２の調味液、１３〜１６の１個ずつを実施例３の調味液、１７〜２０の１個ずつを実施例４の調味液、２１〜２４の１個ずつを実施例５の調味液、及び５〜２４の残りの１個ずつを比較例１の調味液にそれぞれ３分間浸漬した。次いで試験例１と同様にして唐揚げを得た。
【００１８】
【表２】

【００１９】
試験例２
上記で得られた各唐揚げを試験例１と同様にして硬度を測定した。同一実施例の調味液または比較例１の調味液に浸漬した試料番号５〜８、９〜１２、１３〜１６、１７〜２０、２１〜２４の各硬度、及び比較例１の調味液に浸漬した切片の硬度に対する、各実施例の調味液に浸漬した同一試料番号の切片の硬度の比（軟化度）、並びにそれらの平均を表３〜７に示す。
【００２０】
【表３】

【００２１】
【表４】

【００２２】
【表５】

【００２３】
【表６】

【００２４】
【表７】

【００２５】
比較例１の調味液を用いた場合の硬度はばらついているが、これは上記と同様に、胸肉の部位により硬度が異なるためである。実施例１〜５のいずれの調味液を用いた場合でも、比較例１の調味液を用いた場合に比べて唐揚げが軟化したことが確認された。軟化の程度は、活性燻液が低濃度の範囲（実施例１〜３）ではあまり変化がないが、高濃度の場合（実施例４、５）は低濃度の場合より軟化した。
【００２６】
実施例６及び比較例２
表８に示す配合で実施例６の唐揚げ用調味液を常法に従って製造し、３０℃で２ヶ月保存した。また実施例６の調味液の製造２ヶ月後に、表８に示す比較例２の唐揚げ用調味液を常法に従って製造した。次いで鶏の胸肉から１ｃｍ角の立方体を５個切り取った以外は、実施例１と同様にして唐揚げを製造した。なお試料番号は２５〜２９とした。
【００２７】
【表８】

【００２８】
試験例３
試料番号２５〜２９の唐揚げについて、試験例２と同様にして硬度を測定し、比較例２の調味液に浸漬した切片の硬度に対する、実施例６の調味液に浸漬した同一試料番号の切片の硬度の比（軟化度）を算出した。各硬度、軟化度及びそれらの平均を表９に示す。
【００２９】
【表９】

【００３０】
実施例６の調味液は、２ヶ月保存後も肉を軟化させることができた。またその効果は、未保存の実施例１の調味液を用いた場合と比べてほとんど低下していなかった。
【００３１】
【発明の効果】
本発明の食肉の軟化方法または食肉の軟化用組成物を用いれば、食肉を簡単な操作で軟化させることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for softening meat and a composition for softening meat that can soften the meat by a simple operation.
[0002]
[Prior art and problems to be solved by the invention]
Tastes for food are changing for an aging society, and tender meat products such as fried chicken, pork cutlet, and yakitori tend to be preferred. In order to obtain a soft cooked meat product, soft raw material meat may be used, but soft raw material meat is generally expensive. For this reason, a method for softening hard raw meat has been demanded.
[0003]
[Means for Solving the Problems]
As a result of intensive research aimed at achieving the above object, the present inventors have focused on the liquid smoke obtained by incompletely burning wood. And it discovered that if meat was processed with such liquid smoke or its dry solid, meat could be easily softened to a state suitable for eating, and the present invention was completed.
[0004]
That is, the present invention achieves the above-mentioned object by providing a method for softening meat, characterized in that it is processed using an active liquid obtained by physicochemically ionizing the liquid.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The sap used in the present invention includes pyrolysis of hardwood and the like in an oxygen-free state, cooling the generated gas, sap obtained by purifying the vinegar by fractional distillation, and so on. An active soot or the like obtained by physicochemical ionization treatment is included. The components of the phlegm vary depending on the kind of trees such as hardwood, heating temperature and time, purification method, ionization treatment method and the like, and are not particularly limited, but contain 60 to 100 carbon molecules. From the viewpoint of meat softening effect. Further, the dried solids of the liquid smoke are those obtained by drying and molding the liquid smoke into a solid form such as a powder or a granule according to a conventional method. These can use a commercial item.
[0006]
The composition for softening meat according to the present invention is a composition containing such smoked liquids and / or dried solids thereof, and the seasonings used when cooking the meats and / or dried solids thereof. It is preferable from the viewpoint of usability that it is mixed with liquid, stewed liquid, spice, dusting powder, bread crumbs and the like. The composition for softening meat may be in the form of a liquid or a solid such as a powder or a granule. In the case of liquid, the smoked liquid and / or the dried solid thereof is a seasoned liquid for yakitori or fried chicken containing soy sauce etc., a melted egg liquid for frying, a stewed liquid such as cream stew, beef stew, etc. Alternatively, it can be produced by dissolving or dispersing in water. Among these, it is preferable to dissolve or disperse in the seasoning liquid, egg liquid, and stewed liquid because the effect is great. The composition for softening liquid meat hardly deteriorates the softening effect even when stored for a long period of time, for example, 1 month or more, particularly 2 months or more. In the case of a solid, the dried solids of liquid smoke are mixed with spices such as salt and pepper, frying bread crumbs and flour, and further, if necessary, a bulking agent, etc., mixed, stirred, granulated, etc. as appropriate Can be manufactured.
[0007]
In the composition for softening meat according to the present invention, the blended amount of the liquid smoke and / or the dried solid thereof is 0.001 to 50% by weight, especially 0. It is preferable that it is 01-30 weight%. Within such a range, the meat can be softened to an appropriate state and the flavor is not adversely affected. Further, when the composition for softening meat is solid, it is preferably 0.001 to 50% by weight, particularly 0.01 to 30% by weight, as a dried solid of liquid smoke, from the same viewpoint as described above.
[0008]
In the method for softening meat according to the present invention, the meat is processed using the above-described liquid smoke and / or dried solids thereof. The meat softening method of the present invention can be used for grilled meat such as grilled chicken, fried meat such as fried chicken and pork cutlet, steak meat, stewed meat such as cream stew and beef stew. In the present invention, the liquid smoke and / or the dried solid thereof may be used as a liquid, or may be used as a solid such as a powder or a granule.
[0009]
When used as a liquid, for example, a seasoning liquid for fried chicken or deep-fried chicken, a melted egg liquid for frying, a stewed stew liquid, or the like, or a liquid, and / or a dry solid thereof, preferably the above-mentioned dry solid content Dissolve or disperse to Among these, it is particularly preferable to dissolve and disperse in the seasoning liquid, egg liquid, and stewed liquid because the effect is great. Next, softening treatment is performed by immersing the meat in the liquid or spraying the liquid on the meat. Among these, the dipping method is preferable because meat can be softened uniformly. The immersion time varies depending on the hardness of the raw material meat and the degree of softening, but is preferably 3 minutes or more. After the softening treatment, a cooked meat product is obtained by cooking according to a conventional method.
[0010]
When used as a solid, a dried solid product of liquid smoke is blended, mixed, and stirred into bread crumbs used for pork cutlet, starch used for fried chicken, spices used for steaks, and the like. Next, these are well adhered to the meat and softened. The time for attachment varies depending on the hardness of the raw material meat and the degree of softening, but is preferably 3 minutes or more. After the softening treatment, a cooked meat product is obtained by cooking according to a conventional method.
[0011]
In addition, there is no restriction | limiting in particular in the temperature of the meat at the time of performing a softening process, and the temperature of liquid materials or solid materials containing liquid smoke.
[0012]
【Example】
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
[0013]
Test example 1
99 parts by weight of water and 1 part by weight of active bran (Aqua 60 (water 99%, active bran 1%), manufactured by Bottom Co., Ltd.) were mixed and stirred well to prepare a meat softening solution. Water was also used as a control. Four cubes of 1 cm square were cut from chicken breasts, and each cube was cut in half. Two sections cut from the same cube were assigned the same sample number (1-4). Subsequently, each of the sample numbers 1 to 4 was immersed in the meat softening solution and the remaining one in water for 3 minutes. Next, potato starch was sufficiently adhered and fried for 3 minutes with salad oil heated to 160-170 ° C. to obtain fried chicken.
[0014]
The hardness of each deep-fried chicken obtained above was measured using a push pool scale (manufactured by Imada). Table 1 shows the hardness and the average of sample numbers 1 to 4 immersed in a meat softening solution or water. The ratio of the hardness of the slice of the same sample number immersed in the meat softening solution to the hardness of the slice immersed in water was calculated (degree of softening). The reason why the ratio of the same sample number is defined as the degree of softening is to minimize the influence of the difference in hardness depending on the part of the chicken breast. Table 1 shows the degree of softening and the average.
[0015]
[Table 1]

[0016]
The hardness of the sections immersed in water varies because the hardness varies depending on the breast part. All the sample numbers were softened, and it was confirmed that the sample number was softened by about 9% on average.
[0017]
Examples 1 to 5 and Comparative Example 1
Commercial soy sauce and the active liquid used in Test Example 1 were mixed in the formulation shown in Table 2, and stirred well to prepare a seasoning solution for fried chicken. Four cubes of 1 cm square were cut from 5 pieces of chicken breasts, for a total of 20, and each cube was cut in half. Two sections cut from the same cube were given the same sample number (5-24). Each sample number 5-8 is then the seasoning liquid of Example 1, each of 9-12 is the seasoning liquid of Example 2, each of 13-16 is the seasoning liquid of Example 3, and 17- Each of 20 is immersed in the seasoning liquid of Example 4 and each of 21 to 24 is immersed in the seasoning liquid of Example 5 and each of the remaining 5 to 24 is immersed in the seasoning liquid of Comparative Example 1 for 3 minutes. did. Next, fried chicken was obtained in the same manner as in Test Example 1.
[0018]
[Table 2]

[0019]
Test example 2
The hardness of each deep-fried chicken obtained above was measured in the same manner as in Test Example 1. Immersion in seasoning liquid of sample number 5-8, 9-12, 13-16, 17-20, 21-24 immersed in seasoning liquid of same example or comparative example 1, and seasoning liquid of comparative example 1 Tables 3 to 7 show the ratio (softening degree) of the hardness of the slices of the same sample number immersed in the seasoning liquid of each Example to the hardness of the cut slices, and the average thereof.
[0020]
[Table 3]

[0021]
[Table 4]

[0022]
[Table 5]

[0023]
[Table 6]

[0024]
[Table 7]

[0025]
The hardness when the seasoning liquid of Comparative Example 1 is used varies, as described above, because the hardness differs depending on the breast part as described above. Even when any of the seasoning liquids of Examples 1 to 5 was used, it was confirmed that the fried chicken was softened as compared with the case of using the seasoning liquid of Comparative Example 1. The degree of softening did not change much in the range where the active liquid smoke was in a low concentration (Examples 1 to 3), but softened in the case of a high concentration (Examples 4 and 5) than in the case of a low concentration.
[0026]
Example 6 and Comparative Example 2
The seasoning liquid for deep-fried food of Example 6 with the composition shown in Table 8 was produced according to a conventional method and stored at 30 ° C. for 2 months. In addition, two months after the production of the seasoning liquid of Example 6, the seasoning liquid for deep-fried food of Comparative Example 2 shown in Table 8 was produced according to a conventional method. Next, fried chicken was produced in the same manner as in Example 1 except that five 1 cm square cubes were cut from chicken breast. The sample numbers were 25 to 29.
[0027]
[Table 8]

[0028]
Test example 3
For the fried chicken of sample numbers 25 to 29, the hardness was measured in the same manner as in Test Example 2, and the slice of the same sample number immersed in the seasoning liquid of Example 6 with respect to the hardness of the slice immersed in the seasoning liquid of Comparative Example 2 The hardness ratio (softening degree) was calculated. Table 9 shows the hardness, the degree of softening, and the average thereof.
[0029]
[Table 9]

[0030]
The seasoning liquid of Example 6 was able to soften the meat even after storage for 2 months. Moreover, the effect was hardly falling compared with the case where the seasoning liquid of Example 1 which is not preserve | saved is used.
[0031]
【The invention's effect】
If the method for softening meat or the composition for softening meat is used, the meat can be softened by a simple operation.

Claims

A method for softening meat comprising treating an active liquid obtained by physicochemical ionization of the liquid.