JP7180974B2 - Aged animal meat tenderizer and method for tenderizing aged animal meat - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Law Posting address http://www. musashino. com/product/name/softaste/pdf/pdf_002. pdf Posted on August 23, 2017 Published by Musashino Chemical Laboratory, Inc.

TECHNICAL FIELD The present invention relates to a meat tenderizer and tenderization method, and more particularly to a meat tenderizer and tenderization method using alkaline agents such as sodium salts, potassium salts and citrates.

Aged animals such as so-called parent chickens for broiler meat and so-called culled chickens for laying eggs have a strong umami flavor, but both the meat and skin are very hard, which is a drawback as meat. have. In particular, unlike the meat portion, the skin portion contains a large amount of collagen, which is a hard fibrous protein.

In the field of food, it is known to use enzymatic agents such as papain, ficin and bromeline for softening meat. However, when using an enzymatic agent, the enzymatic reaction proceeds even after the meat is sufficiently softened. It has the disadvantage that it is difficult to stop the process and quality control is difficult.

On the other hand, as a method for softening meat, a method using an alkaline agent is known, and such a method has the advantage that excessive decomposition of meat is unlikely to occur. However, since the meat and skin of the aged animals described above are very hard, conventional alkaline-type meat tenderizers cannot sufficiently soften them while suppressing undesirable flavors derived from the tenderizer. I couldn't do it.

Japanese Patent Application Laid-Open No. 05-007476

The problem to be solved by the present invention is to soften the tough meat of aged animals more than the conventional alkaline softener.

Under such circumstances, the present inventors have conducted intensive research and found that, as a result of intensive research, the addition of a sugar alcohol, which was not previously known to cause meat tenderization, to a certain level or more in a meat tenderizer containing an alkali agent and a sugar alcohol has been found to improve aging animals. meat can be made softer than conventional alkaline softeners (for example, alkaline softeners containing about 1:1 by weight of alkali and sugar alcohol). The present invention is based on such new findings.

Accordingly, the present invention provides the following terms:
Section 1. A meat tenderizer for aged animals, containing an alkaline agent and a sugar alcohol in a ratio of 90 to 200,000 parts by mass of the sugar alcohol per 100 parts by mass of the alkaline agent.

Section 2. Item 2. The meat tenderizer according to item 1, wherein the sugar alcohol is sorbitol.

Item 3. A method for softening the meat of an aged animal, comprising a step of bringing the meat of an aged animal into contact with an alkaline agent and a sugar alcohol, wherein the blending ratio of the sugar alcohol to 100 parts by mass of the alkaline agent is 90 to 200000 parts by mass. ,Method.

Section 4. Item 4. The method according to Item 3, wherein the step of contacting the meat of the aged animal with the alkaline agent and the sugar alcohol is performed by treating the meat of the aged animal with an aqueous solution containing the alkaline agent and the sugar alcohol.

Item 5. Item 5. The method according to Item 3 or 4, wherein the sugar alcohol is sorbitol.

According to the present invention, the hard meat of aged animals is made softer than conventional alkaline softeners while suppressing undesirable flavors derived from softeners. In the technical field to which the present invention belongs, sugar alcohols are known to have effects other than imparting sweetness, such as a water retention effect, but have not been known at all to soften meat. Therefore, the effect of the present invention in that aged animals can be softened by using a sugar alcohol at a high blending ratio cannot be expected from the prior art.

Meat Tenderizer The present invention provides a meat tenderizer for aged animals containing an alkaline agent and a sugar alcohol in a ratio of 90 to 200,000 parts by weight of the sugar alcohol to 100 parts by weight of the alkaline agent.

As an alkaline agent, an alkaline agent is added to 100 g of water (weakly acidic water with a pH of about 5.6) in which pure water (pH about 7) has reached an equilibrium state with carbon dioxide in the atmosphere at normal temperature and pressure. When 5 g is dissolved (when the alkaline agent is not completely dissolved, it may be in a suspended state), the pH is 6 to 14, preferably 7 to 14, more preferably 8 to 13. Those used in the field of meat processing to which it belongs can be widely used. In the present invention, examples of the alkali agent include salts of metals such as alkali metals, alkaline earth metals and magnesium with weak acids. Examples of alkaline agents include sodium carbonate, sodium hydrogen carbonate, trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium tartrate, sodium hydroxide, tetrasodium pyrophosphate, sodium polyphosphate, and trisodium phosphate. , sodium salts such as disodium hydrogen phosphate; potassium carbonate, potassium hydrogen carbonate tripotassium citrate, potassium acetate, potassium lactate, dipotassium succinate, potassium tartrate, potassium hydroxide, tetrapotassium pyrophosphate, potassium polyphosphate, phosphorus Potassium salts such as tripotassium acid and dipotassium hydrogen phosphate; calcium carbonate, calcium lactate, calcium acetate, calcium oxide, calcium hydroxide, magnesium carbonate, magnesium oxide, ammonium carbonate, ammonium hydrogen carbonate, diammonium hydrogen phosphate, etc. and potassium salts, sodium salts and the like are preferable. More specifically, sodium carbonate, sodium hydrogencarbonate, potassium carbonate, potassium hydrogencarbonate, trisodium citrate, tripotassium citrate and the like are preferred. These alkaline agents can be used singly or in combination of two or more. When the alkaline agent contains sodium salt and/or potassium salt, the mixing ratio is not particularly limited, but the total amount of sodium salt and potassium salt should be, for example, 50 parts by mass or more in 100 parts by mass of the alkaline agent. is preferred, 60% by mass or more is more preferred, and 70% by mass or more is even more preferred. Further, as described above, examples of the alkaline agent include hydrogencarbonate, carbonate, citrate, etc. of these cations such as sodium and potassium, with hydrogencarbonate and carbonate being preferred. When the alkaline agent contains a hydrogen carbonate and/or a carbonate, the mixing ratio is not particularly limited. It is preferably 60% by mass or more, more preferably 70% by mass or more. These alkaline agents can be used singly or in combination of two or more.

As sugar alcohols, those used in the field of meat processing to which the present invention belongs can be widely used, and examples thereof include sorbitol, maltitol, trehalose, and erythritol, with sorbitol being preferred. These sugar alcohols can be used individually by 1 type or in combination of 2 or more types.

The softener according to the present invention is characterized by containing an alkali agent and a sugar alcohol in a ratio of 90 parts by mass or more of the sugar alcohol to 100 parts by mass of the alkali agent, preferably 100 parts by mass or more, and 130 parts by mass or more. more preferred. Further, the softening agent according to the present invention is characterized by containing an alkali agent and a sugar alcohol in a ratio of 200000 parts by mass or less of the sugar alcohol to 100 parts by mass of the alkali agent, preferably 5000 parts by mass or less. By setting the mixing ratio of the alkaline agent and the sugar alcohol within the above range, it is possible to soften the meat of aged animals while suppressing undesirable flavors such as astringent taste caused by the alkaline agent and the sugar alcohol, which is preferable. In addition, by setting the mixing ratio of the alkali agent and the sugar alcohol within the above range, it is possible to suppress the decrease in yield during heating or storage; suppress the deterioration of texture and taste over time; It is also preferable from the viewpoint of suppressing deterioration of texture and taste due to repetition of.

Aged animals to be treated with the meat tenderizer of the present invention include, for example, aged vertebrates, and more specifically, warm-blooded vertebrates (e.g., birds such as aged chickens; mammals such as pigs and aged sheep) and the like. The meat portion may be a skin portion, a meat portion other than the skin, or a portion containing both of them. For example, in the case of aged chickens, three joints, breast meat, chicken wings, chicken wings, thigh meat, and the like can be mentioned. According to the present invention, it is preferable to use the skin and parts containing the skin, because even the skin, which is harder than the flesh, can be softened to a large extent. In addition, it is useful to soften the meat of an aged animal, since it becomes chewy even when it is minced if it is not processed. Therefore, the meat to be treated with the meat tenderizer of the present invention typically includes meat cut into chunks, and processed livestock products such as minced meat (including meatballs) and bound meat. can also be used in the production of As described above, the present invention can moderately soften the skin portion while significantly softening the skin portion without excessively decomposing the meat portion unlike enzymatic softeners. Therefore, the present invention is also useful for tenderizing meat parts.

In the present invention, aged chickens include those aged 3 months or older and 5 months or older, which exceeds the general breeding period of broiler chickens (about 1 to 2 months). In a typical embodiment, the meat tenderizer of the present invention is used in aged chickens raised 400 days or older, for example, 450 days or older such as culled chickens (laying hens), 750 days or older such as breeding chickens. However, it can be softened, including the hard skin. Chickens bred for a long period of time are preferable because they contain a large amount of umami components.

In the present invention, aged cows include dairy cows, female cows for small harvest, breeding cows, and the like. For example, aged cows include cows aged 29 months or older, 30 months or older, etc., and also include cows raised around 5 to 6 years of age or older, such as dairy cows.

In the present invention, aged pigs include pigs aged 30 weeks or more, for example, pigs aged 40 weeks or more, which have exceeded the general breeding period for meat pigs (about 25 weeks).

In the present invention, aged sheep include sheep called mutton (including hogget) aged 13 months or older, for example, aged 24 months or older.

Further, the meat tenderizer of the present invention may contain ingredients other than the alkaline agent and the sugar alcohol as long as the effects of the present invention can be obtained. Such components include amino acids such as alanine, isoleucine and sodium aspartate; organic acid salts such as sodium lactate and potassium lactate; inorganic salts such as sodium chloride and potassium chloride; polysaccharides such as gum arabic, pullulan and carrageenan; Saccharides such as brown sugar and wasanbon; oils and fats such as powdered oils and the like; These other components can be used individually by 1 type or in combination of 2 or more types. The meat tenderizer of the present invention may contain sodium citrate, but the meat of aged animals can be softened without adding sodium citrate.

The meat tenderizer of the present invention may be a powdery preparation containing the above ingredients or an aqueous solution obtained by dissolving it in water. In addition, it may be in the form of a single formulation containing all of the above components, or in the form of a combination of multiple formulations, one containing at least part of the above components and the other containing other parts. The mixing ratio of the alkaline agent in the solid ingredients to be blended in the meat tenderizer of the present invention is not particularly limited. It can be blended to contain up to 60 parts by mass, preferably 1 to 55 parts by mass. The blending ratio of the sugar alcohol in the solid ingredients blended in the meat tenderizer of the present invention is not particularly limited. 99 parts by weight, preferably 1 to 99 parts by weight. The softener of the present invention can be used in the following methods.

Meat tenderization method The present invention is a method for tenderizing the meat of an aged animal, comprising the step of bringing the meat of an aged animal into contact with an alkaline agent and a sugar alcohol, wherein the blending ratio of the sugar alcohol to 100 parts by mass of the alkaline agent is 90 to 200,000 parts by weight.

In the present invention, the types of the alkaline agent and the sugar alcohol, the ratio of the sugar alcohol to the alkaline agent, etc. are as described above in the description of the meat tenderizer of the present invention.

The lower limit of the ratio of the alkaline agent to the meat is not particularly limited as long as it is within the above range. . The upper limit of the ratio of the alkaline agent to the meat is not particularly limited as long as it is within the above range.

The lower limit of the ratio of sugar alcohol to meat is not particularly limited as long as it is within the above range. Can be set. The upper limit of the ratio of sugar alcohol to meat is not particularly limited as long as it is within the above range.

In addition, the total usage ratio of the alkali agent and the sugar alcohol to the meat is not particularly limited as long as the amounts of the alkali agent and the sugar alcohol used are within the above ranges. As a result, the hard meat of aged animals can be softened more than the conventional alkali agent-type softeners while suppressing undesirable flavors derived from alkali agents and sugar alcohols, which is preferable.

In the method of the present invention, ingredients other than the alkaline agent and the sugar alcohol may be brought into contact with the aged animal meat together with the alkaline agent and the sugar alcohol. As components other than the alkaline agent and the sugar alcohol, those mentioned above in the description of the meat tenderizer of the present invention can be used in the same manner. In the method of the present invention, sodium citrate may be used, but aged animal meat can be softened without using sodium citrate.

The temperature in the step of contacting the aged animal meat with the alkaline agent and the sugar alcohol is not particularly limited as long as it is appropriate to keep the meat under the temperature environment, but for example -10 to 50°C, preferably. can be appropriately set in the range of -3 to 25°C, more preferably in the range of 2 to 15°C. In this step, the time for which the aged animal meat is kept in contact with the alkaline agent and the sugar alcohol is not particularly limited, but can be appropriately set, for example, in the range of 15 minutes to 72 hours, preferably 3 to 24 hours.

In the present invention, contacting the meat of an aged animal with an alkali agent and a sugar alcohol can be translated into treating the meat of an aged animal with an alkali agent and a sugar alcohol. In the present invention, the term "treatment" refers to operations such as immersion, tumbling, mixing, coating, injection, kneading, sprinkling, and sprinkling. In the present invention, these treatments may be performed singly or in combination of two or more.

In the present invention, the alkaline agent and sugar alcohol can be used in the form of an aqueous solution, paste, powder, or the like containing them. In the present invention, a method using an aqueous solution containing an alkaline agent and a sugar alcohol is preferred. Accordingly, in a preferred embodiment, the present invention provides a method for tenderizing aged animal meat, comprising the step of treating aged animal meat with an aqueous solution containing an alkaline agent and a sugar alcohol, wherein A method is provided in which the blending ratio of the sugar alcohol is 90 to 200,000 parts by mass.

In such embodiments, the aqueous solution for treating aged animal meat can be prepared by dissolving the alkaline agent and the sugar alcohol, and optionally other ingredients, in water. The proportion of water used to prepare the aqueous solution is not particularly limited, but for example, 1 part by mass or more, preferably 10 parts by mass or more, more preferably 20 parts by mass or more of water per 100 parts by mass of meat. Can be set within a range. Although the upper limit of the ratio of water to meat is not particularly limited, for example, water can be set in the range of 200 parts by mass or less, preferably 150 parts by mass or less, more preferably 100 parts by mass or less per 100 parts by mass of meat. By setting the amount of water to be used within the above range, the alkali agent and sugar alcohol are contained in the aqueous solution at a constant concentration, so that the alkali agent and sugar alcohol dissolved in the water permeate into the meat to obtain the desired softening effect. preferred because it is In embodiments using an aqueous solution containing an alkali agent and a sugar alcohol, the pH of the aqueous solution is not particularly limited, but pH 6-12 is preferred, and pH 7-10 is more preferred. The aqueous solution can also be used by adding a seasoning liquid in addition to the alkaline agent and the sugar alcohol. In the case of an aqueous solution containing such a seasoning liquid, the pH may be, for example, 5-12.

In the present invention, when the aged animal meat is immersed in an aqueous solution containing an alkaline agent and a sugar alcohol, the immersion is performed, for example, by placing the aqueous solution containing the alkaline agent and the sugar alcohol and the meat of the aged animal in a suitable container. It can be done by leaving it alone. Also, the treatment of aged animal meat with an aqueous solution containing an alkaline agent and a sugar alcohol includes, for example, placing the aqueous solution containing an alkaline agent and a sugar alcohol and the aged animal meat in a machine and rotating them in the machine by tumbling; It can also be done by putting an aqueous solution containing the agent and sugar alcohol and the meat of aged animals in a bag and rubbing them. These steps may be combined as appropriate.

In the embodiment where tumbling is performed, the ratio of water used for preparing the aqueous solution containing the alkaline agent and the sugar alcohol is preferably 1 part by mass or more of water with respect to 100 parts by mass of meat. 10 parts by mass or more is more preferable. In this embodiment, the proportion of water used is preferably 70 parts by mass or less, more preferably 50 parts by mass or less, per 100 parts by mass of meat.

In an embodiment in which injection is performed, the ratio of water used to prepare an aqueous solution containing an alkali agent and a sugar alcohol is preferably 1 part by mass or more, more preferably 5 parts by mass or more, relative to 100 parts by mass of meat. preferable. In this embodiment, the proportion of water used is preferably 50 parts by mass or less, more preferably 40 parts by mass or less, relative to 100 parts by mass of meat.

As described above, according to the present invention, by using an alkali agent and a sugar alcohol in a certain ratio, the hard meat of aged animals can be treated with a conventional alkali agent type while suppressing the undesirable flavor derived from the softener. Softer than softeners. In addition, as described above, the skin of aged animals is usually so hard that it cannot be bitten off at all, but by using the present invention, the skin can be softened to a suitable degree. Here, the present invention is an alkali formulation type softener, and unlike enzymatic formulation type softeners that do not stop protein decomposition and excessively decompose meat, once softening progresses to a certain extent, it is almost softened beyond that. Gone. Therefore, when the meat with skin of an aged animal having both a hard meat portion and a skin portion that is harder than the meat portion is softened by the present invention, the skin portion is sufficiently softened without excessively decomposing the meat portion. preferred because

The aged animal meat that has been brought into contact with the alkaline agent and the sugar alcohol may optionally have the powder or aqueous solution containing the alkaline agent and the sugar alcohol adhering to its surroundings removed by a method known per se. The aged animal meat subjected to the method of the present invention is then added with a desired seasoning and cooked to have a rich umami peculiar to the aged animal and treated with a conventional alkaline softener. A more tender meat dish is obtained.

In this example, domestic breast meat (meat with skin) was used. Specifically, breast meat (meat with skin) of domestic waste chickens (about 450 days old) or parent birds (about 750 days old) was used. In the table, the numerical values of meat, water, alkaline agent, and sugar alcohol mean grams (g).

Comparative Examples 1-6
Frozen waste chicken breast was thawed and immersed overnight in an aqueous solution having the composition shown in Table 1 below. After immersion, the solution was drained, and after baking on a hot plate, it was used as a test sample for sensory evaluation. A test sample for sensory evaluation was presented to 10 panelists and evaluated. One of the following seven grades was selected for the rating, and the average value was shown.
Texture was evaluated in terms of softness (meat), softness (skin), and alkaline taste.
The evaluation criteria for softness are as follows:
7 points: fairly soft, 6 points: soft, 5 points: slightly soft, 4 points: normal, 3 points: slightly hard, 2 points: hard, 1 point: fairly hard, soft enough not to feel crunchy are not suitable for meat consumption and are therefore excluded from evaluation.
Regarding those with an alkaline taste, evaluation was made as to whether or not they had an astringent taste peculiar to alkali.
The evaluation criteria for alkaline taste are:
○: No alkaline taste, ×: Alkaline taste

Without the sugar alcohol, the skin softening effect was inadequate for all samples tested.

Comparative Examples 7-14
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1 except that the aqueous solution having the composition shown in Table 2 was used. Table 2 shows the results.

When no alkaline agent was used, the softening effect was insufficient for both the meat and skin of any test sample. Moreover, when the amount of sorbitol added was 10 parts by mass or more, a strong sweet taste was felt.

Comparative Example 15, Examples 1-6
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1 except that the aqueous solution having the composition shown in Table 3 was used. Table 3 shows the results.

As shown above, by setting the mass ratio of sorbitol to sodium bicarbonate in the range of 1:1 to 50, it was possible to soften the meat and skin of culled chicken while suppressing the astringent taste. Even when the mass ratio of sorbitol to sodium bicarbonate was greater than 200,000 times, the softening effect was not enhanced, and problems such as easy scorching and an extremely strong sweet taste arose.

Comparative Examples 16-18, Examples 7-12
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1 except that the aqueous solution having the composition shown in Table 4 was used. The amount of Na hydrogen carbonate was set to 3.0 g because it is difficult to dissolve 4 g or more in 50 g of water due to the solubility of Na hydrogen carbonate, and an alkaline taste appears when the mixing ratio of Na hydrogen carbonate is high. .

By blending a certain amount or more of sugar alcohol with the alkaline agent, both the meat and the skin could be made very soft. However, in either case, the quality of the meat was not impaired, unlike when the meat was excessively decomposed by the enzymatic agent.

Comparative Examples 19-21, Examples 13-18
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1 except that the aqueous solution having the composition shown in Table 5 was used. Table 5 shows the results.

By blending a certain amount or more of sugar alcohol with the alkaline agent, both the meat and the skin could be made very soft. However, in either case, the quality of the meat was not impaired, unlike when the meat was excessively decomposed by the enzymatic agent.

Examples 19-22
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1 except that the aqueous solution having the composition shown in Table 6 was used. Table 6 shows the results.

As shown above, the softening effect was also obtained when the sugar alcohol was combined with an alkaline agent other than carbonate. However, in either case, the quality of the meat was not impaired, unlike when the meat was excessively decomposed by the enzymatic agent.

Examples 23-26
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1 except that the aqueous solution having the composition shown in Table 7 was used. Table 7 shows the results.

As shown above, the softening effect was also obtained when sugar alcohols other than sorbitol were combined with the alkali agent. However, the effect was the highest when sorbitol was used. In either case, the quality of the meat was not impaired unlike when the meat was excessively decomposed by the enzymatic agent.

Comparative Examples 22-24, Examples 27-32
Immersion treatment, cooking and evaluation were performed in the same manner as in Comparative Example 1, except that the aqueous solution having the composition shown in Table 8 was used and the breast meat of breeding chicken was used instead of waste chicken. Table 8 shows the results.

As shown above, it can be seen that the meat tenderizer of the present invention is effective even for breeding chickens that are harder than culled chickens. In either case, the quality of the meat was not impaired unlike when the meat was excessively decomposed by the enzymatic agent.

Claims (5)

A meat tenderizer for chicken aged 3 months or older , containing an alkaline agent and a sugar alcohol in a ratio of 90 to 200000 parts by mass of the sugar alcohol per 100 parts by mass of the alkaline agent. 2. A meat tenderizer according to claim 1, wherein the sugar alcohol is sorbitol. A method for softening chicken aged 3 months or older, comprising a step of bringing chicken aged 3 months or older into contact with an alkaline agent and a sugar alcohol, wherein the mixing ratio of the sugar alcohol to 100 parts by mass of the alkaline agent is 90 to 200,000. A method that is a mass part. 4. The method of claim 3, wherein the step of contacting the 3-month-old or older chicken with the alkaline agent and the sugar alcohol is performed by treating the chicken with an aqueous solution comprising the alkaline agent and the sugar alcohol. 5. A method according to claim 3 or 4, wherein the sugar alcohol is sorbitol.