JP4733626B2 - Marbled processed meat - Google Patents

Description

  The present invention relates to a marbled processed meat in which a seasoning liquid is injected into raw material beef to enhance umami and aroma.

  Livestock meat, especially beef, has a strict evaluation of flavor and texture, such as umami and fragrance, and the meat is branded and prized, such as Japanese black beef or beef. Accordingly, consumer demand for beef is high, and accordingly, techniques for improving the beef flavor and texture have been developed. In addition to the Japanese black beef described above, there are, for example, fattening cows for milk and imported beef, and the flavor and texture of the beef are completely different. Although “taste” varies among individuals, it has been studied so far, and it has been found that it is largely influenced by umami caused by the quality of fat and flavor caused by aroma. Fat quality is the ratio of unsaturated fatty acid and polyunsaturated fatty acid to saturated fatty acid in the fatty acid composition, and “taste” is considered to vary particularly depending on the amount of oleic acid in the unsaturated fatty acid.

  On the other hand, the invention of Japanese Patent No. 3589330 discloses a method for producing a processed meat product in which an O / W emulsion containing a thermocoagulable protein, fats and water is included in the meat and then demulsified. The oil and fat is characterized in that the triglyceride to which the polyunsaturated fatty acid is bonded at the 2-position is 60% or less and the rising melting point is less than 19 ° C. The purpose of the invention is to make meaty juicy feeling compatible with crunchiness, but it achieves the object by applying it to bad meat such as poultry meat with low fat content such as poultry meat. However, it has not reached the point of increasing the umami and fragrance of specific meat such as beef.

  The invention of Patent No. 3585848 is at least one selected from sucrose fatty acid ester, monoglyceride, polyglyceride and lecithin, and / or at least one selected from animal and plant proteins and protein hydrolysates, A processing emulsion comprising at least one selected from basic amino acids and salts thereof and injected into raw meat is disclosed. As seen in these examples, it can be said that meat processing and processed meat using an emulsified liquid are also known, but the technology for enhancing the taste and fragrance of the beef described above has not yet been clarified. That's not true.

Japanese Patent No. 3589330 Japanese Patent No. 3585848

  This invention is made paying attention to the said point, The subject is providing the marbled processed meat which was made to raise the deliciousness and aromaticity of beef. Moreover, the other subject of this invention is providing the marbled processed meat obtained by processing in large quantities for a short time, maintaining the original taste and aroma of beef.

In order to solve the above-mentioned problem, the present invention injects a seasoning liquid into raw material beef to improve umami and fragrance, and uses a beef tallow that has been kept fresh to perform a chemical treatment. 20-40% in the extracted crude tallow a mass ratio without performing blending purified beef tallow 10-15%, emulsifier 1-2%, the flavor retaining agent 0.5 to 1.5 percent, the balance water in a ratio of the Then , this was emulsified by stirring at 2000 to 3000 rpm using a high-speed stirring device to prepare a seasoning liquid, and the above-described seasoning liquid was poured into the raw material beef . Is.

  Traditional processing methods for beef that have been performed in the past include ripening, then tapping, and line-cutting by tenderization, but it takes a long time to go through these steps. That is. However, taking such a long time means that short-time cooking cannot meet the demand of consumers who want cheap and large amounts of steak and yakiniku. Then, this inventor came to this invention paying attention to utilizing the component which can provide umami and aromaticity to raw material beef. Here, the fatty acid composition in various beef tallow is as follows.

・ The figures for Japanese black cattle, dairy fattening cattle, and imported cattle are based on the fatty acid composition values published by Women's Nutrition University, supervised by Yoshiko Kagawa, “Fiveth Food Composition Table 2006”. The numerical value of beef tallow (manufactured by Company B) is the result of analysis by Nagano Prefectural Industrial Technology Center, Food Technology Department, and Processed Food Team. From the above fatty acid composition table, it is said that crude beef tallow is generally delicious. It can be seen that the ratio of the unsaturated fatty acid of “Kuroge Wagyu beef (rib loin fat)” is approximated, and that the refined beef fat approximates the unsaturated fatty acid ratio of “dairy fattening cow (rib loin fat)”. Therefore, in the present invention, the raw material beef is supplemented with a component mainly composed of direct-fired kettle crude beef that approximates the unsaturated fatty acid ratio of “Kuroge Wagyu (rib loin fat)”, and the intended marbled processed meat The present invention has been completed with the prospect that it can be obtained.

  Accordingly, in the present invention, an appropriate amount of crude beef tallow is contained, and a seasoning liquid in which other components are adjusted based on that amount is used. The content of crude beef tallow is 20 to 40 percent by weight. The reason is that if it is less than 20%, the tendency to lack umami and fragrance becomes prominent, and if it exceeds 40%, emulsification of the seasoning liquid becomes incomplete, and it may not be able to be smoothly dissolved in the raw beef. Because it was confirmed by experiment.

  As this crude beef tallow, the best beef tallow extracted crude beef tallow, which is produced by direct heating heating method, in which freshly preserved beef tallow is put into an open fire kettle, melted by heat treatment at high temperature, and oil is extracted. (Invention of Claim 2). A commonly used beef tallow extraction kettle is called a steam-type double kettle, which is a system that superheats the material inside the inner kettle by passing steam between the double kettles. Since steam of 3 atm or less is used as a heat source, the upper limit is about 150 ° C., and the internal temperature of the kettle is usually 120 to 130 ° C., so that the water content increases and sufficient fragrance cannot be obtained. However, since the direct-fired kettle is a system that directly heats from the bottom of the kettle with a heavy oil burner, it exhibits a sufficient heating power that the internal temperature of the kettle can be raised to nearly 200 ° C. Furthermore, if the water content is less than 0.1 percent by weight, the fragrance will be good, and if it exceeds 180 ° C, the fragrance as crude beef tallow will become too strong (close to a burnt odor), so What was cooked in the range of 150-180 degreeC is good.

  Such an open-fired kettle extracted crude beef tallow can be extracted from 1 kg of standard raw beef tallow to 0.8 Kg. And if the water content in the direct kettle extracted crude beef tallow exceeds 0.1 percent, the aromaticity tends to be insufficient. In other words, the crude beef tallow extracted directly from the open flame is the freshness index shown by the oxidation and deterioration criteria of oil with a water content of 0.1% or less, a peroxide value (POV) of 5 or less, and an acid value (AV) of less than 3. It is desirable to hold it (the invention according to claim 3).

  Based on the above crude beef tallow, other material compositions to be combined with this require 10 to 15 percent refined beef tallow, 1 to 2 percent emulsifier, and some amount of flavor retention agent. By using refined beef tallow together, the effect of emulsification of crude beef tallow is obtained, but 10% is the lower limit for the effect, and if it exceeds 15%, the aromaticity of the crude beef tallow tends to decrease.

  Moreover, an emulsifier is a thing required in order to emulsify said crude beef tallow and refined beef tallow, and 1-2 percent is required for that purpose. The emulsifier is selected from at least one emulsifier component selected from sodium caseinate, plant proteins and protein hydrolysates, and fatty acid esters, and sodium citrate, sodium malate, sodium gluconate, and potassium gluconate. A combination of at least one organic acid salt can be used (the invention according to claim 4).

  Furthermore, in this invention, a flavor maintenance material is added and it is set as a seasoning liquid. The flavor-preserving agent is added to adjust the flavor of crude beef tallow, and can be one comprising at least one selected from sucrose, trehalose, maltose, and lactose disaccharides. Described invention).

  The seasoning liquid which mix | blended each component below the crude beef tallow of the said ratio and remainder water is emulsified by stirring on the conditions of 2000-3000 rotation / min using a high-speed stirring apparatus, and this is inject | poured into raw material beef . The seasoning liquid is injected using an injection device commonly called an injector at a pressure of 1.5 to 2.5 Kg / cm 2. The injection device has a needle-like many injector nozzles, is pierced into the raw material beef carried by the transport device, and is uniformly diffused into the cell tissue.

  Since the present invention is configured and operates as described above, the seasoning liquid mainly composed of direct-fired kettle extracted crude beef tallow is dispersed in a marbled manner, and the frosting process is enhanced in the beef flavor and aroma. Meat can be provided. In addition, according to the present invention, while maintaining the original umami and fragrance of beef, it becomes possible to process a large amount in a short time, and it is not much different from that obtained from fattened Japanese black beef, There is an effect that it is possible to provide marbling processed meat having aromaticity.

  Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1
In any case, by weight, crude beef tallow (directly heated kettle extracted crude beef tallow manufactured by NY) 21%, refined beef tallow 10%, emulsifier (sodium caseinate and lecithin) 1.5%, binder (sodium phosphate) 1 0.0 percent, organic acid salt (sodium citrate) 0.1 percent, starch 0.5 percent, sugar 0.5 percent, salt 0.5 percent, antioxidant 0.1 percent, moisture 64.85 percent, Stir at 2000 rpm using a high-speed stirrer, and inject 300 cc of seasoning liquid per 1.0 kg of raw beef at a pressure of 1.5 Kg / cm 2 using an infusion device. Got.

Example 2
Similarly, in terms of weight ratio, crude beef tallow (direct heat kettle extracted crude beef tallow manufactured by NY) 28%, refined beef tallow 13%, emulsifier (sodium caseinate and lecithin) 2.0%, binder (sodium phosphate) 1 0.5%, organic acid salt (sodium citrate) 1.0%, starch 1.0%, sugar 1.0%, salt 0.5%, antioxidant 0.1%, moisture 51.9%, Stir at 2500 revolutions per minute using a high-speed stirrer, and inject 250 ml of seasoning liquid per 1.0 kg of raw beef at a pressure of 2.0 Kg / cm 2 using a pouring device. Got.

Example 3
Similarly, in terms of weight ratio, crude beef tallow (directly heated kettle extracted from NY, crude beef tallow) 39%, refined beef tallow 18%, emulsifier (casein sodium and lecithin) 3.0%, binder (sodium phosphate) 2 0.0 percent, organic acid salt (sodium citrate) 0.3 percent, starch 1.5 percent, sugar 1.5 percent, sodium chloride 1.0 percent, antioxidant 0.1 percent, moisture 33.6 percent, A high-speed stirring device is used to stir at 3000 rpm, and an injection device is used to inject 200 cc of seasoning liquid per 1.0 kg of raw beef at a pressure of 2.5 Kg / cm 2. Got.

  The open kettle extracted crude beef tallow used in Examples 1, 2 and 3 is the same product, and the water content is 0.1% or less by weight, the peroxide value (POV) is 5 or less, and the acid value (AV) is less than 3. Maintains the freshness index indicated by the oxidation and deterioration criteria of oil. Further, the processed beef obtained had an appearance that fat was recognized as being marbling. Among them, Example 1 is used for grilled meat dishes, Example 2 is used for steak dishes, Example 3 is used for pot dishes, and each sample is sampled and evaluated for quality. It was umami and aromatic close to Japanese black beef. Compared with that of Example 2, the one of Example 1 tends to have less umami and aromaticity of the crude beef tallow, but has sufficient umami and aromaticity for yakiniku dishes, and also of Example 3 Has a tendency to have strong umami and aroma of crude beef tallow, but it has also been found to have sufficient umami and aroma for hot pot dishes.

Since the present invention has such a configuration, it is possible to provide a technique for enhancing the taste and fragrance of a specific livestock beef, which is expected to obtain high evaluation as it is. The raw material beef that cannot be reformed to be judged to be more delicious and can be supplied to the market. Moreover, the ingredients used to process the raw beef are
For example, it is a product that is guaranteed to be safe, such as a crude beef extracted from a direct-fired kettle made by NY, and it is not delicious because it is provided to meat shops and restaurants without any concern. Since it is possible to taste the beef that was difficult to be used in the past, if it is provided at a low price by indicating that it is a modified beef, the usage will be expanded.

  The marbled processed meat according to the present invention has the above-described configuration and action, so that it can emit beef fat-specific fragrance and draw out umami when beef sirloin meat and beef yakiniku meat are baked. For this reason, there is a possibility that a service for reforming beef such as many imported beef, which is generally said to be hard and not delicious, to be used for meat.

Claims (5)

Injecting a liquid seasoning as the raw material beef and to enhance the flavor and aromatic, a marbled processed meat, using a beef tallow, which is keeping the freshness, mass of crude tallow extracted without performing chemical treatment 20 to 40 percent by weight, 10 to 15 percent refined beef tallow, 1 to 2 percent emulsifier, 0.5 to 1.5 percent flavor retention agent, and the remaining water in the above proportions, and using a high-speed stirrer A marbled processed meat , which is emulsified by stirring under a condition of 2000 to 3000 rpm to make a seasoning liquid, and the seasoning liquid is poured into the raw material beef . Crude beef tallow is produced by a direct fire heating system in which freshly preserved beef tallow is placed in an open fire kettle, dissolved by heating at a high temperature of about 150 to about 180 ° C. , and oil is extracted. The marbled processed meat according to claim 1, which is beef tallow. Directly heated kettle extracted crude beef tallow maintains the freshness index shown by the oxidation and deterioration criteria of oil with water content 0.1% or less by weight, peroxide value (POV) 5 or less, acid value (AV) 3 or less The marbled processed meat according to claim 2. The emulsifier is selected from at least one emulsifier component selected from sodium caseinate, plant proteins and protein hydrolysates, and fatty acid esters, and sodium citrate, sodium malate, sodium gluconate, and potassium gluconate. The marbled processed meat according to claim 1, which is a combination with at least one organic acid salt. The marbled processed meat according to claim 1, wherein the flavor retention agent comprises at least one selected from sucrose, trehalose, maltose, and lactose disaccharides.