JP4727599B2 - Pretreatment method and texture improvement method of livestock meat or marine products - Google Patents

Description

  The present invention relates to a pretreatment method performed prior to heat treatment of livestock meat or fishery products. Specifically, the present invention relates to a method for improving the texture of livestock such as beef, pork and chicken. In addition, for marine products such as shrimp, squid, shellfish, fish, etc., the transparency of the marine products after immersion can be reduced and the texture can be made crunchy, and the marine products are improved to be suitable for raw materials for processed foods. Regarding the method.

  With the spread of processed foods, processed foods using various livestock meat and marine products are on the market, and methods for pretreatment include soaking in aqueous solutions containing various acidic salts and basic salts. .

  Among them, as a pretreatment method for immersing in both acidic solution and alkaline solution, shellfish such as shrimp and crab are made of edible inorganic acid, edible glucono delta lactone, edible organic acid or a mixture of two or more thereof. After the treatment with an acidic aqueous solution adjusted to pH 4 or less by adding at least one compound selected from the group, the surface is neutralized and / or washed with water, and the surface is colored red while maintaining a fresh state. (1) After soaking in an aqueous salt solution (pH 7.5 to 9.5), (2) amino acid and organic There is a shrimp treatment method (Patent Document 2) that is immersed in an aqueous solution of an acid and / or an organic acid salt.

  Among them, in the method of Patent Document 1, when processing with an acidic aqueous solution, it is necessary to lower the pH as shrimp develops red, and as a pH suitable for developing a vivid red color on the surface of the body, The pH is about 1 to 3 (see Patent Document 1 [0013]). If the pH is lowered to this level, the protein contained in the shrimp is denatured and turns red, and the raw shrimp gives the impression that the freshness has been lost and the commercial value may be lost. It was. In addition, the method described in Patent Document 2 is a method of immersing in an alkaline solution and then immersing in an acidic solution. In this method, particularly for shrimp, problems such as improvement in texture and protein denaturation are improved. Was not.

  Japan is one of the largest consumers of shrimp, and one-seventh of the world's shrimp is said to be consumed by Japan. Most of the shrimp that are usually marketed are transported in a frozen state for the purpose of convenience of transportation and quality maintenance. However, when thawing frozen shrimp, the drip (distillate) flows out, or the frozen nutrients cause the nutritional components to weep (spill out), and the frozen storage preserves the protein and the shrimp texture There was a problem that changed.

  For such shrimp processing, for example, to reduce the drip outflow and improve the yield, for example, immerse in an aqueous solution containing a salt solution and a salt-soluble protein in an aqueous solution containing a salt to be solubilized under reduced pressure. Method (Patent Document 3). Or the method (patent document 4) etc. which are immersed in the solution which ionized the ionic composition into the seawater are proposed. However, by performing these operations, the texture after the shrimp changes, the texture that each shrimp originally has disappeared, and there is a clear feeling that apparently artificial processing has been performed It was an appearance.

  Furthermore, traditionally, the shrimp of farming has mainly been a black tiger with a crunchy texture, but the Banamei varieties with a low crunch have a high production efficiency and are now becoming mainstream. For this reason, there is an increasing demand for shrimp having a natural appearance that imparts a firm texture to these types of shrimp, which are considered to be less crunchy, and maintains a freshness.

JP 2000-175619 A Japanese Patent No. 30553336 Japanese Patent Laid-Open No. 3-49463 JP 56-15671 A

  The present invention was developed in view of such circumstances, and aims to softly improve the texture of beef, pork, chicken and other livestock meat, and also relates to marine products such as shrimp, squid, shellfish, fish, etc. An object of the present invention is to provide a marine product suitable for a raw material of processed foods, which can reduce the transparency of the marine product after immersion and have a chewy texture.

  In view of the above-described problems of the prior art, the present inventors have conducted extensive research. After immersing livestock meat and marine products in an acidic solution (pH 3 to 5), the alkaline solution (pH 8.5 to 11.5) is used. As a result, it was found that the texture can be improved softly for livestock meat, and the transparency after immersion can be reduced for marine products such as shrimp and can be prepared to a chewy texture. Furthermore, it has been found that this treatment method can improve the yield and can prepare livestock meat or marine products suitable as raw materials for processed foods, and has completed the present invention.

  That is, the present invention relates to a pretreatment method and a texture improvement method for livestock meat or fishery products, characterized in that livestock meat or fishery products are immersed in a solution of pH 3 to 5, and then immersed in a solution of pH 8.5 to 11.5.

  According to the present invention, the texture of livestock meat can be improved softly, and the marine products such as shrimp can reduce the transparency after immersion and can be prepared to have a chewy texture. Moreover, it has the effect of improving the yield by dipping, and can now provide livestock meat or marine products suitable for raw materials of processed foods.

  In the pretreatment method and texture improvement method of livestock meat or fishery product of the present invention, livestock meat and fishery product are immersed in an acidic solution of (1) pH 3 to 5, and then (2) immersed in an alkaline solution of pH 8.5 to 11.5. It is characterized by that.

  First, in the present invention, (1) an acidic solution adjusted to a pH in the range of 3.0 to 5.0, more preferably 3.5 to 5.0, and even more preferably pH 4.0 to 4.5, Soak seafood. When the pH is higher than 5.0, the texture improvement effect is not sufficient in the case of livestock meat, and in the case of marine products such as shrimp, the effects of reducing the transparency and giving the crunch are not desirable. When the pH is lower than 3.0, especially in the case of marine products and shrimp, astaxanthin is liberated from the chromoprotein and turns red, which may give an impression of poor freshness. This is because the meat quality of the marine products is extremely shrunk, and the yield does not improve even if it is subsequently immersed in an alkaline solution. In the present invention, when shrimp is immersed in the acidic solution, it is desirable to immerse shrimp as long as it does not turn red as described above. Specifically, it is preferably performed at pH 4.0 to 5.0.

  A method for preparing the acidic solution is not particularly limited as long as it exhibits the above-mentioned liquidity. For example, citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, gluconodeltalactone , Lactic acid, acetic acid, adipic acid, phytic acid, ascorbic acid and other organic acids, carbonic acid, hydrochloric acid, phosphoric acid and other inorganic acids and their sodium salts, potassium salts, calcium salts, magnesium salts, etc. An acidic solution can be prepared by containing 0.1 to 10% by mass of these acids and / or salts thereof selected and used so as to have the above-mentioned pH. In addition, an acid and its salt may be used individually, and can also be used combining a some acid and salt.

  Next, after the step (1), the present invention is immersed in an alkaline solution adjusted to (2) pH 8.5 to 11.5, more preferably 9.0 to 10.5. When the pH is higher than 11.5, astaxanthin is released from marine products, particularly shrimp chromoprotein, and turns red, giving an impression of poor freshness. Moreover, when pH is high, livestock meat and aquatic products will show an alkaline taste. Furthermore, when the pH is lowered, the yield tends to deteriorate.

  As a method for preparing the alkaline solution, the substance to be used is not particularly limited as long as the above-described liquid property is exhibited. For example, the types of acids include 0.1 to 10% by mass of hydrochloric acid, carbonic acid, citric acid, phosphoric acid, gluconic acid, succinic acid, fumaric acid, acetic acid, malic acid, lactic acid, tartaric acid, and the sodium salt or potassium salt thereof. Prepare as follows. Examples of acids and / or their salts include sodium chloride, trisodium citrate, sodium gluconate, trisodium phosphate, sodium glutamate, potassium carbonate, potassium bicarbonate, tripotassium citrate, tripotassium phosphate, phosphorus One type or two or more types selected from dipotassium oxyhydrogen, potassium gluconate, potassium tartrate, potassium chloride and the like can be mentioned. Among these, it is preferable to use sodium chloride and one or more selected from citrate, gluconate, phosphate and glutamate in combination. Specifically, one kind selected from trisodium citrate, sodium gluconate, trisodium phosphate, sodium glutamate, tripotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium gluconate, and potassium chloride Or it is preferable to use 2 or more types in combination with sodium chloride.

  In addition, the sodium chloride used in the present invention may be generally available on the market, such as salt, table salt, new cooking salt, kitchen salt, cooking salt, special grade purified salt, purified salt, common salt, raw salt, pulverized Any salt can be used. The blending amount of sodium chloride is suitably adjusted so as to be in the range of 0.3 to 5% by weight, more preferably 0.5 to 2% by weight with respect to the immersion liquid. If the amount added to the immersion liquid exceeds 5%, the taste of the fish will be affected, resulting in saltiness, and the taste of the final food (processed food) will be adversely affected. If it is less than 0.3%, the immersion yield will also be reduced. This is because it becomes worse and the texture improvement effect or the like may not be fully exhibited.

  Since the content of sodium salt and / or potassium salt other than sodium chloride varies depending on the type and combination of the salts used, it cannot be defined unconditionally. %, And more preferably 0.5 to 3% by weight. If the content exceeds 6% by weight, the taste peculiar to salt becomes strong, which is not preferable. If the content is less than 0.1% by weight, the dipping yield effect is not sufficient, and the effect of improving the texture is not sufficiently exhibited. Because there is.

  The animal meat to be used in the present invention is not particularly limited as long as it is an animal meat such as beef, pork and lamb, and animal meat such as chicken.

  Examples of marine products targeted by the present invention include shellfish such as shrimps and squids, shellfish such as scallops, and fish such as salmon. Among these, crustaceans and further shrimp are particularly preferably used because they have a high effect of improving or enhancing the texture unique to shrimp and a high effect of improving the immersion yield.

  Shrimp are not particularly limited as long as they are usually used for raw foods and processed foods. Specifically, small shrimps such as shrimp, red shrimp, monkey shrimp, tiger shrimp, moe shrimp, and shrimp, and large shrimp such as vaname, prawn, lobster, black tiger and the like can be exemplified. In particular, it can be processed into shrimp with a natural appearance that gives a firm texture and maintains freshness to shrimp that are considered to be less crunchy in texture, such as Banamei Are preferably used. In addition, raw shrimp may be used, and shrimp obtained by thawing frozen shrimp distributed in advance after freezing can also be used.

  The acidic solution and the alkaline solution can be prepared by a conventional method such as dissolving an acid or a sodium salt or potassium salt thereof in water. In addition, in the said immersion liquid, unless it impairs the effect of this invention, salt, a seasoning, a sour agent, a shelf life improver, a preservative, a pH adjuster, a fragrance | flavor, a pigment | dye, a thickening polysaccharide, a swelling agent, milk Proteins such as protein and soy protein, sugars, sweeteners, starches, vitamins, minerals and the like can be added.

  The pre-treatment method and texture improvement method of livestock meat or fishery product of the present invention are characterized by immersing in the aforementioned alkaline solution after being immersed in the aforementioned acidic solution.

  Specifically, immersion treatment is performed on livestock meat or fishery products using the same amount to about 1.5 times each immersion liquid (acidic solution, alkaline solution). Moreover, if there exists an effect equivalent to immersion, you may substitute by processes, such as injection. At the time of immersion, it may be cut into a size preferable as a raw material of processed food to be used in advance. Although the temperature of the immersion liquid at the time of immersion is not specifically defined, it is desirable to carry out the immersion of the acidic solution and the alkaline solution at 0 to 15 ° C. for food hygiene.

  Moreover, although immersion time changes also with the kind of livestock meat and marine products to be used, and the magnitude | size to cut, at the time of acidic solution immersion, 15 minutes-30 hours, Preferably it is 1 hour-5 hours, More preferably, it is 1-3 hours. When the alkaline solution is immersed, it is preferably 15 minutes to 30 hours, preferably 1 hour to 18 hours. In addition, in the case of immersion in an acidic solution, denaturation of protein proceeds when immersed for a certain period of time, which may result in a hard texture. Therefore, when immersed at pH 3-4, the immersion time is about 1 to 3 hours. Is preferred.

  Furthermore, in this invention, when the meat or fishery product after immersion is not processed into processed food immediately, it is preferable to freeze the meat or fishery product after immersion. It is because the period which can be preserve | saved can be made longer than refrigeration by freezing after immersion. As a freezing method, a conventional method can be adopted, but quick freezing is preferable. The method of rapid freezing can adopt any method depending on the size of the frozen meat or the like, but can be frozen by holding at −35 ° C. or lower for 30 minutes to 2 hours, for example. Since frozen meat and the like maintain the effect of improving the texture even after thawing, they can be thawed and used as raw materials when manufacturing processed foods, and are suitable as raw materials for processed foods.

  Furthermore, a heating step may be inserted between the acidic solution and the alkaline solution as long as the effects of the present invention are not impaired.

  For example, in the case of livestock meat, the meat or marine products soaked and prepared by the method of the present invention are processed meat products such as ham and sausage, fried vegetables, cutlets, hamburger, gyoza, shukumai, and other processed vegetables. Can be used as a raw material for food. In the case of marine products, for example, it can be suitably used as a raw material for various processed foods such as fried food, tempura, fritters, gyoza, shumai, cutlet, and boiled products. These processed foods may be products that are further frozen after processing and distributed as frozen foods, and even when the frozen foods are thawed, the texture improvement effect of the raw fishery products remains maintained.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” is “parts by weight” and “%” is “% by weight”.

Experimental example 1
An acidic solution or an alkaline solution was prepared according to the formulations shown in Tables 1, 2, and 3 below.
(1) Preparation of acidic solution According to the prescription listed in Table 1 below, the first and second liquids are prepared, mixed while adjusting the blending of the first and second liquids, and the pH is adjusted as shown in Table 2. It was adjusted.

(2) Preparation of alkaline solution An alkaline solution having a pH of 10 was prepared with the formulation shown in Table 3 below.

(3) Shrimp soaking Frozen shrimp (Banamai) is thawed overnight in a refrigerator (4 ° C), and 100 parts of shrimp are soaked in 100 parts of the acidic solution prepared in (1) for 2 hours. Further, 100 parts of shrimp were immersed in 100 parts of the alkaline solution prepared in (2) for 18 hours to pretreat the shrimp. The shrimp fritters that were applied to the pre-treated shrimp and oiled at 170 to 180 ° C. for 2 minutes were subjected to a sensory evaluation of the texture. The results are shown in Table 4.

  From Table 4, the shrimp fritters of Examples 1 to 3 had good immersion yields, good texture (crispness), and no appearance (transparency). On the other hand, Comparative Example 1 which is not immersed in an acidic solution has a poor texture and appearance, and Comparative Example 2 is a raw material for processed foods because shrimp after processing is colored red and the body shrinks extremely. It was not suitable for.

  In Example 2, the order of (1) and (2) was reversed, and after immersing in an alkaline solution and after immersing in an acidic solution, a shrimp fritter was prepared in the same manner as in Example 2, but the taste was sour. It was not edible.

Experimental example 2
(1) Preparation of acidic solution An acidic solution having a pH of 4 was prepared in the same manner as in Example 2 prepared in Experimental Example 1.

(2) Preparation of alkaline solution An alkaline solution having a pH of 7.4 to 12.6 was prepared according to the formulation shown in Table 5 below.

(3) Shrimp immersion Frozen shrimp (black tiger: size 16/20) was thawed overnight in a refrigerator (4 ° C.), peeled off the shell, and the stretched raw material was added to 100 parts of the acidic solution prepared in (1). On the other hand, after 100 parts of shrimp were immersed for 2 hours, they were raised, and 100 parts of shrimp were immersed for 18 hours with respect to 100 parts of the alkaline solution prepared in (2) to pretreat the shrimp. The yield after immersion in the alkaline solution was measured. Moreover, the texture and appearance were evaluated about the fried shrimp which apply | coated to this pre-processed shrimp and oiled for 2 minutes at 170-180 degreeC. The results are shown in Table 6.

  From Table 6, the shrimp of Examples 4 to 9 in which the pH of the immersed alkaline solution was in the range of 8.5 to 11.5 had a good yield, and the food texture and appearance were also good. . On the other hand, Comparative Example 4 using an alkaline solution having a pH of 7.4 has a low yield, and the texture is not crunchy, and Comparative Example 5 using an alkaline solution having a pH of 12.6 has a low yield. It stayed and developed color before heating, which was inferior in commercial value as raw shrimp.

Example 10
Using the acidic solution and alkaline solution of Example 2, small shrimps having a body length of about 5 cm were pretreated in the same manner as in Experimental Example 1. Using this processed shrimp, we made a fried rice by the following procedure.

  Soaked shrimp, rice, mushrooms, lettuce, leeks, salt, chicken powder, pepper, eggs, and oil in a pan containing the shrimp and mushrooms and fry until the shrimp is colored. Put rice and beaten egg in another wok and stir on high heat. When the rice water was fried, seasoned with salt, chicken powder and pepper, and then cooked shrimp, mushrooms, lettuce and long onion, and seasoned with soy sauce to prepare fried rice with shrimp. As a comparative example, fried rice was prepared using shrimp not subjected to the above pretreatment.

  The fried rice of the example using the pretreated shrimp became more delicious as the texture of the shrimp texture enhanced the presence of the shrimp as compared to the one using the unimmersed shrimp.

Example 11: Soaking of chicken An acidic solution or an alkaline solution was prepared in accordance with the formulations shown in Tables 7, 8, and 9 below.
(1) Preparation of acidic solution According to the prescription listed in Table 7 below, prepare the first liquid and the second liquid, mix while adjusting the blending of the first liquid and the second liquid, and adjust the pH as shown in Table 8. It was adjusted.

(2) Preparation of alkaline solution An alkaline solution having a pH of 10 was prepared with the formulation shown in Table 9 below.

(3) Immersion of chicken fillet Frozen chicken fillet is thawed in a refrigerator (4 ° C.) overnight, and 100 parts of chicken fillet is immersed in 100 parts of the acidic solution prepared in (1) for 2 hours. Further, 30 parts of the alkaline solution prepared in (2) was added to 100 parts of chicken fillet, vacuum tumbled for 1 hour, and salted for 18 hours to pretreat chicken fillet. The texture was sensory-evaluated about the yakitori which heated the chicken fillet after this pretreatment at 170-180 degreeC for 5 minutes with the hotplate. The results are shown in Table 10.

  The yakitori of Example 11 had a good immersion yield, was softer and more juicy than Comparative Example 6, and was good.

  According to the present invention, the texture is improved for livestock such as beef, pork, chicken, etc., and for marine products such as shrimp, squid, shellfish, fish, etc. And can be improved to a marine product suitable for the raw material of the processed food.

Claims (1)

A method for improving the texture of livestock meat or fishery products, comprising immersing livestock meat or fishery products in a solution having a pH of 3 to 5, and then immersing them in a solution having a pH of 8.5 to 11.5.