JP7186558B2 - meat tenderizer - Google Patents

Description

The present invention relates to meat tenderizers.

So far, quality improvers containing various emulsifiers have been developed in order to soften the texture of meat such as chicken, beef, and pork (Patent Document 1).
In addition, in order to obtain not only a good texture but also a beautiful marbled appearance, edible meat oil is injected by adding 5 to 60% by weight of oil with a melting point of 25 ° C. or higher as a solid oil dispersion having an average particle size of 1 μm or less in an aqueous solution. A liquid has been developed (Patent Document 2).
Thus, for the purpose of softening the texture of meat, the injection of various emulsifiers and fats with a melting point of 25°C or higher into meat has been studied, but triacylglycerol containing medium-chain fatty acids has not been studied. was not

Japanese Patent Application Laid-Open No. 2001-269117 JP-A-2002-142671

An object of the present invention is to provide a meat tenderizer that softens meat, a processed meat food with a soft texture produced using the meat tenderizer, and a method for producing the same.

The inventors of the present invention have made intensive studies to solve the above problems, and found that a processed meat food with a soft texture can be obtained by using a medium-chain fatty acid-containing triacylglycerol as a meat tenderizer. , have completed the present invention.

That is, the present invention relates to the following.
[1] A meat tenderizer characterized by containing a medium-chain triacylglycerol containing caprylic acid and capric acid as constituent fatty acids .
[2] A method for producing a processed meat food, which comprises using a meat tenderizer containing a medium-chain triacylglycerol containing caprylic acid and capric acid as constituent fatty acids .
[3] The processed meat food according to [2], wherein the method for producing the processed meat food is to soak the meat in the meat tenderizer or in a mixture of the meat tenderizer and seasoning liquid. Production method.
[4] The processed meat food according to [2], wherein the method for producing the processed meat food is to inject the meat tenderizer or a mixture of the meat tenderizer and a seasoning liquid into the meat. manufacturing method.
[5] A method of using a medium-chain fatty acid triacylglycerol composed of caprylic acid and capric acid as a meat tenderizer for softening meat.

According to the present invention, it is possible to produce a processed meat food having a softer texture, so that it is possible to provide meat that is soft and easy to eat. In particular, it is possible to provide meat that is easy for the elderly and children to eat.
In addition, according to the present invention, it is possible to produce a soft processed meat food even if an enzyme such as protease that softens meat is not used.

FIG. 1 is a graph showing the proportion (%) of medium-chain fatty acids in the total fatty acids contained in the total fats and oils of chicken breast meats of Comparative Examples 1 and 2 and Examples 1-4. FIG. 2 is a photograph of a chicken breast shear test with a shear type plunger. FIG. 3 is a graph showing the load (g) applied to the plunger when the chicken breast meat of Comparative Examples 3 to 5 and Examples 5 and 6 were sheared with the shear plunger.

First, the meat tenderizer of the present invention will be explained.
The meat tenderizer of the present invention contains medium-chain fatty acid-containing triacylglycerol (hereinafter also referred to as "MTG").
First, medium-chain fatty acid-containing triacylglycerol will be described.
Medium-chain fatty acids refer to fatty acids having 6 to 12 carbon atoms. From the viewpoint of energy efficiency and flavor, the medium-chain fatty acid is preferably one or two selected from n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms. .
Specific medium-chain fatty acid-containing triacylglycerols include, for example, medium-chain fatty acid triacylglycerol (hereinafter also referred to as "MCT") whose constituent fatty acids are all medium-chain fatty acids, and 14 or more long-chain fatty acid triacylglycerol (hereinafter also referred to as "MLCT").
If medium chain fatty acid is M and long chain fatty acid is L, the structure of medium chain fatty acid triacylglycerol is MMM.
Also, the structure of medium-to-long-chain fatty acid-containing triacylglycerol (MLCT) containing long-chain fatty acids is MLL, LML, LLM, MML, MLM, or LMM.
In terms of the availability of commercial products and the availability of more medium-chain fatty acids, the medium-chain fatty acid-containing triacylglycerol is a medium-chain fatty acid containing straight chain fatty acids having 8 and/or 10 carbon atoms. Fatty acid triacylglycerols are more preferable, and medium-chain fatty acid triacylglycerols in which linear fatty acids having 8 and 10 carbon atoms are bonded are more preferable.

As a method for confirming and quantifying the constituent fatty acids of triacylglycerol containing medium-chain fatty acids, for example, a method of methyl-esterifying the constituent fatty acids of MTG and quantitatively analyzing them by gas chromatography Test Methods 2013 Edition 2.4.2.3-2013 Fatty acid composition (capillary gas chromatography).
Methods for confirming and quantifying the triacylglycerol composition of medium-chain fatty acid-containing triacylglycerols include, for example, gas chromatography (JAOCS, vol70, 11, 1111-1114 (1993)).

The medium chain fatty acid triacylglycerol can also be produced by a known method.
For example, a medium-chain fatty acid with 6 to 12 carbon atoms derived from coconut oil or palm kernel oil and glycerin are heated to 120 to 180° C. under a catalyst, preferably without a catalyst, preferably under reduced pressure to dehydrate and condense. can be manufactured by
As a method for adjusting the ratio of fatty acids that constitute the medium-chain fatty acid triacylglycerol, for example, n-octanoic acid (C8) and n-decanoic acid (C10) are prepared in advance in desired ratios, and then combined with glycerin. A method of forming an ester bond can be mentioned.

As medium- and long-chain fatty acid-containing triacylglycerols, medium- and long-chain fatty acid-containing triacylglycerols contained in natural fats and oils such as coconut oil and palm kernel oil can be used. Further, it is also possible to use transesterified fats and oils between medium-chain fatty acid triacylglycerol and fats and oils whose constituent fatty acids are long-chain fatty acids having 14 or more carbon atoms.
Fats and oils containing long-chain fatty acids as constituent fatty acids are not particularly limited as long as they are oils and fats containing fatty acids having 14 or more carbon atoms as constituent fatty acids. Examples of oils and fats containing long-chain fatty acids as constituent fatty acids include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, Pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, palm oil, lard, and beef tallow.
The method of transesterification between medium-chain fatty acid triacylglycerol and fats and oils having long-chain fatty acids as constituent fatty acids is not particularly limited. A commonly used method such as transesterification can be applied. The mass ratio of the medium-chain fatty acid triacylglycerol used as the raw material for transesterification and the oil or fat containing the long-chain fatty acid is preferably 10:90 to 90:10, more preferably 20: 80 to 80:20, even more preferably 30:70 to 70:30,

A commercially available product can be used as the medium-chain fatty acid-containing triacylglycerol used in the present invention.
Commercially available products include, for example, Nisshin OilliO Group Co., Ltd. products such as "ODO", "Skore 64G", "Skore MC", and "Skore 8". In addition, the constituent fatty acid composition guideline of "ODO" is C8:C10 = 75:25, and the constituent fatty acid composition guideline of "Skoray 64G" is C8:C10 = 60:40, and the constituent fatty acid of Skolay MC. The composition guideline is C8:C10=85:15, and the constituent fatty acid composition guideline of Skolay 8 is 95% or more of C8.

The meat tenderizer of the present invention preferably contains only medium-chain fatty acid-containing triacylglycerols, but generally edible fats and oils (oils other than medium-chain fatty acid-containing triacylglycerols) can also be blended.
Examples of fats and oils include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, Camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, palm oil, lard, beef tallow, fish oil, and other vegetable and animal oils, hydrogenated oils, fractionated oils, transesterified oils, etc. and one or more of these oils and fats can be blended.

An emulsifier can also be added to the meat tenderizer of the present invention.
Examples of emulsifiers include glycerin fatty acid esters (glycerin fatty acid monoester, polyglycerin fatty acid ester), sucrose fatty acid esters, sorbitan fatty acid esters, lecithin and the like, and one or more of these emulsifiers may be blended. can be done.

The content of medium-chain fatty acid-containing triacylglycerol in the meat tenderizer of the present invention is preferably 50 to 100% by mass, more preferably 80 to 100% by mass, and 90 to 100% by mass. is even more preferred, and 100% by mass is most preferred. When the content of medium-chain fatty acid-containing triacylglycerol in the meat tenderizer of the present invention is 100% by mass, the meat tenderizer consists only of medium-chain fatty acid-containing triacylglycerol.
The content of oils other than medium-chain fatty acid-containing triacylglycerol in the meat tenderizer is preferably 0 to 50% by mass, more preferably 0 to 20% by mass, and more preferably 0 to 10% by mass. It is even more preferred to have
Also, the content of the emulsifier in the meat tenderizer is preferably 0 to 5% by mass, more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass.

Next, let's talk about meat.
Meat in the present invention can be used without any particular limitation as long as it is edible meat.
Specific examples of meat include chicken, beef, pork, mutton, venison, and rabbit meat, and one or more of these can be used. In particular, it is preferable to use chicken breast meat.

Next, processed meat foods will be explained.
The processed meat food in the present invention is a food obtained by heat-treating the meat described above.
Here, the heat treatment may be any heat treatment as long as the meat is heated, and the method of heat treatment is not particularly limited. can be mentioned.

Meat tenderizers containing fats other than medium-chain fatty acid-containing triacylglycerols and emulsifiers can be produced, for example, as follows.
It can be produced by adding fats and/or emulsifiers to medium-chain fatty acid-containing triacylglycerols and then mixing them with a propeller stirrer, homomixer, or other stirrer. If necessary, heating may be applied during stirring.

Next, a method for producing processed meat foods using the meat tenderizer of the present invention will be described.
The meat tenderizer of the present invention can be used alone for meat, but can also be used as a mixture with a seasoning liquid as described below.
A mixture of a meat tenderizer and a seasoning liquid can be produced by mixing the meat tenderizer and the seasoning liquid using an already prepared seasoning liquid. You may mix and manufacture.
Mixing can be performed using a stirrer such as a propeller stirrer or a homomixer, and if necessary, heating may be performed during mixing.
Liquid seasoning is a solution in which seasoning ingredients are dissolved or dispersed in water. Seasoning ingredients include salt, oils and fats, proteins (soybeans, wheat, eggs, milk, etc.), sugars, sweeteners, starch, modified starch, and thickeners. Polysaccharides, phosphates, emulsifiers, fragrances, preservatives, coloring agents, antioxidants, emulsified fats and oils, organic acids, organic acid salts, sodium ascorbate, sodium citrate, erythorbic acid, nitrates, nitrites, carbonates ( sodium hydrogen carbonate, sodium carbonate, etc.), monovalent alkali metal salts such as sodium salts and potassium salts, divalent alkali metal salts such as calcium salts and magnesium salts, etc., and one or more of these are used. be able to.
Also, for example, a pickling liquid that is often used in the production of processed meat foods such as ham and sausage can be used as the seasoning liquid.

Each seasoning component is exemplified below.
Examples of fats and oils include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, Camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, palm oil, lard, beef tallow, fish oil, and other vegetable and animal oils, hydrogenated oils, fractionated oils, transesterified oils, etc. and one or more of these can be used.
Examples of proteins include soybean protein, soybean protein hydrolyzate, soybean powder, soybean whey concentrate, dried egg white, egg yolk, sweetened egg yolk, wheat gluten, wheat gluten hydrolyzate, milk whey, sodium caseinate, and the like. These 1 type(s) or 2 or more types can be used.
Examples of sugars include monosaccharides such as glucose, fructose, and galactose; oligosaccharides, oligosaccharides, starches, processed Polysaccharides such as starch, dextrin, glycogen and the like can be mentioned, and one or more of these can be used.
Examples of sweeteners include sweeteners such as trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, starch hydrolysates, and reduced starch saccharification products. More than one species can be used.
Examples of high-intensity sweeteners include acesulfame K, sucralose, aspartame, stevia, thaumatin, and swingle, and one or more of these can be used.
As the starch, for example, natural starch or modified starch can be used, and one or more of them can be used. Natural starches include potato starch, sweet potato starch, potato starch, sago starch, tapioca starch, corn starch, rice starch, wheat starch, mung bean starch and the like. As the modified starch, those obtained by processing these natural starches can be used. For example, starch acetate obtained by esterifying starch with acetic anhydride or the like, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphoric acid, etc. crosslinked starch, sodium starch octenylsuccinate, starch acetate, oxidized starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, phosphate crosslinked starch, phosphorylated starch, phosphate monoesterified phosphate crosslinked starch, and the like. 1 type or 2 types or more can be used.
Examples of polysaccharide thickeners include pectin, carrageenan, xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, tara gum, agar, CMC, etc. One or more of these may be used. be able to.
Examples of the phosphate include sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate and the like, and one or more of these may be used. can be done.
Examples of emulsifiers include monoglycerides, organic acid monoglycerides, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, enzymatically degraded lecithin, propylene glycol fatty acid esters, polysorbate, etc., and one or more of these are used. be able to.

The method of using the meat tenderizer of the present invention includes a method of using it as a marinating liquid (hereinafter also referred to as "method by pickling"), a method of using it as an infusion (hereinafter also referred to as "method by injecting"), and the like. There is
An example of a method for producing a processed meat food using the meat tenderizer and seasoning liquid of the present invention as a marinating liquid will be described.
For example, a meat tenderizer consisting of medium-chain fatty acid-containing triacylglycerol is added to a seasoning liquid containing salt, polyphosphate, soybean protein, and water, and mixed with a mixer to prepare a pickling liquid.
Place the prepared marinating liquid and meat in a container, and move the meat so that the marinating liquid adheres to the surroundings of the meat. Part or all of the meat is marinated in the marinating liquid and stored in a refrigerator for about 1 to 7 days. After storage, it is heat-treated to produce a processed meat food.
The amount of pickling liquid to be used may be enough to immerse the whole meat in the container. should be used.

In addition, as a method for producing processed meat food using the meat tenderizer and seasoning liquid of the present invention as a pickling liquid, the following method can be mentioned. A meat tenderizer composed of medium-chain fatty acid-containing triacylglycerol is added to the seasoning liquid and mixed with a mixer to prepare a pickling liquid.
Put the prepared marinating liquid and meat in a container, move the meat around the meat so that the marinating liquid adheres to the meat, and perform the marinating process. After the meat is soaked in the marinating liquid, it is subjected to decompression treatment and tumbling treatment, and then heat-treated to produce the processed meat food.
For example, decompression treatment and its release operation can be performed as follows.
Put the prepared marinating liquid and meat in a container, and marinate the meat by moving the meat so that the marinating liquid adheres to the periphery of the meat. Put the meat soaked in the marinating liquid into a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.), and place for about 10 seconds to about Vacuum is applied for 3 minutes to bring the pressure in the vacuum chamber to about 10-50 mmHg. After that, the vacuum state is released, the chicken breast is turned over, the meat is placed in the vacuum apparatus again, and the vacuum chamber is decompressed for about 10 seconds to about 3 minutes so that the pressure in the vacuum chamber is about 10 to 50 mmHg. This decompression treatment and its release operation are preferably repeated 10 to 30 times, more preferably 15 to 25 times.

Thus, when the meat tenderizer and the seasoning liquid are used as the marinating liquid, the amount of the meat tenderizer is such that the amount of medium-chain fatty acid-containing triacylglycerol in the meat tenderizer is 0.00 per 100 parts by mass of meat. The amount is preferably 1 to 10 parts by mass, more preferably 0.5 to 8 parts by mass, and most preferably 1 to 8 parts by mass.
In addition, the amount of seasoning liquid used is preferably 1 to 100 parts by mass, more preferably 2 to 80 parts by mass, and 5 to 50 parts by mass with respect to 100 parts by mass of meat. Most preferred.
As the heat treatment, frying heat treatment, frying heat treatment, boiling heat treatment, steaming heat treatment, microwave oven heat treatment, and the like can be performed.

Next, an example of a method for producing a processed meat food using the meat tenderizer and seasoning liquid of the present invention as an infusion will be described.
For example, a meat tenderizer consisting of medium-chain fatty acid-containing triacylglycerol is added to a seasoning liquid containing salt, polyphosphate, soybean protein, and water, and mixed with a mixer to prepare an infusion.
A syringe containing the prepared infusion solution is used to inject the infusion solution in several to several hundred locations on the meat.
After injecting the infusion solution, decompression treatment and tumbling treatment are performed, followed by heat treatment to produce the processed meat food.
For example, decompression treatment and its release operation can be performed as follows.
Put the chicken breast into which the injection liquid was injected into a container, put it in a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.), and put it in about 10 The pressure is reduced for seconds to about 3 minutes to bring the pressure in the vacuum chamber to about 10-50 mmHg. After that, the vacuum state is released, the chicken breast is turned over, the meat is placed in the vacuum apparatus again, and the vacuum chamber is decompressed for about 10 seconds to about 3 minutes so that the pressure in the vacuum chamber is about 10 to 50 mmHg. This decompression treatment and its release operation are preferably repeated 10 to 30 times, more preferably 15 to 25 times.

Thus, when a meat tenderizer and a seasoning liquid are used as an infusion liquid, the amount of the meat tenderizer to be used is such that the amount of medium-chain fatty acid-containing triacylglycerol in the meat tenderizer per 100 parts by mass of meat is The amount is preferably 0.1 to 10 parts by mass, more preferably 0.5 to 8 parts by mass, and most preferably 1 to 8 parts by mass.
In addition, the amount of seasoning liquid used is preferably 1 to 100 parts by mass, more preferably 2 to 80 parts by mass, and 5 to 50 parts by mass with respect to 100 parts by mass of meat. Most preferred.
As the heat treatment, frying heat treatment, frying heat treatment, boiling heat treatment, steaming heat treatment, microwave oven heat treatment, and the like can be performed.

Moreover, the meat tenderizer of the present invention can be used alone without being mixed with a seasoning liquid.
In this case, the processed meat food can be produced, for example, by using only the meat tenderizer as the pickling liquid in the above-described method for producing the processed meat food using the meat tenderizer and the seasoning liquid as the pickling liquid. can be manufactured.
Thus, when only the meat tenderizer is used as the marinating liquid, the amount of the meat tenderizer to be used is preferably 1 to 100 parts by mass, preferably 2 to 50 parts by mass, per 100 parts by mass of meat. more preferably 2 to 20 parts by mass.
In addition, as for the production of the processed meat food in this case, for example, only the meat tenderizer is used as the injection liquid in the method for producing the processed meat food using the meat tenderizer and the seasoning liquid as the injection liquid described above. can be manufactured by a method.
Thus, when only the meat tenderizer is used as the injection liquid, the amount of the meat tenderizer used is preferably 0.1 to 10 parts by mass, preferably 0.5 to 10 parts by mass, per 100 parts by mass of meat. It is more preferably 8 parts by mass, most preferably 1 to 8 parts by mass.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention should not be construed as being limited to the content of the Examples below.

(1) Manufacture of processed meat food (method by pickling, method by injection) and confirmation test of meat tenderizer penetration [meat tenderizer used]
As a meat tenderizer, medium-chain fatty acid triacylglycerol (Nisshin OilliO Group Co., Ltd., trade name "ODO", constituent fatty acid composition standard is caprylic acid (C8): capric acid (C10) = 75: 25) was used.

[Production of processed meat food by pickling]
Table 1 shows the raw materials and blending amounts of the produced processed meat foods (Comparative Example 1, Examples 1 and 2).
First, ingredients for the seasoning liquid shown in Table 2 were mixed to prepare a seasoning liquid.
A meat tenderizer was added to the obtained seasoning liquid, and mixed for 1 minute with a homomixer (3000 rpm) to prepare a pickling liquid.
The obtained marinating liquid was placed in a container, chicken breast meat was put therein, and the marinating treatment was carried out so that the marinating liquid adhered to the periphery of the chicken breast meat. Place the container containing the pickling liquid and chicken breast directly in a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.) for about 30 minutes. The pressure in the vacuum chamber was reduced to 20 mmHg by reducing the pressure for 2 seconds. After that, the reduced pressure state was released, the chicken breast was turned over, and the meat was put into the vacuum apparatus again, and the pressure was reduced for about 30 seconds to make the pressure inside the vacuum chamber 20 mmHg. This depressurization and release operation were repeated 20 times in total. The container with the chicken breast was then placed in the refrigerator and stored overnight.
After overnight storage, remove the chicken breast from the marinating liquid, wipe off the marinating liquid adhering to the meat, put it in a retort pouch, and use a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300" / 52", sold by Tokyo Food Machinery Co., Ltd.).
The vacuum-sealed chicken breast was heat-treated in hot water at 80°C for 30 minutes to produce boiled chicken breast (processed meat food) (Examples 1 and 2).
Also, boiled chicken breast (processed meat food) was produced in the same manner using only the seasoning liquid as the pickling liquid (Comparative Example 1).

[Production of processed meat food by injection]
Table 3 shows the raw materials and blending amounts of the produced processed meat foods (Comparative Example 2, Examples 3 and 4).
First, a meat tenderizer was added to the seasoning liquid having the same formulation as that used in Example 1 and mixed with a homogenizer to prepare an injection liquid.
A syringe containing the infusion solution was used to inject the infusion solution into the chicken breast. About 50 injections were made.
Put the chicken breast into which the infusion liquid was injected into a container, put it in a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.) and put it in about 30 The pressure in the vacuum chamber was reduced to 20 mmHg by reducing the pressure for 2 seconds. After that, the reduced pressure state was released, the chicken breast was turned over, and the meat was put into the vacuum apparatus again, and the pressure was reduced for about 30 seconds to make the pressure inside the vacuum chamber 20 mmHg. This depressurization and release operation were repeated 20 times in total. The container with the chicken breast was then placed in the refrigerator and stored overnight.
After overnight storage, put the chicken breast in a retort pouch and vacuum seal with a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.). did.
The vacuum-sealed chicken breast was heat-treated in hot water at 80°C for 30 minutes to produce boiled chicken breast (processed meat food) (Examples 3 and 4).
Also, boiled chicken breast (processed meat food) was produced in the same manner using only the seasoning liquid as the injection liquid (Comparative Example 2).

[Confirmation test of penetration of meat softener into chicken breast]
Regarding the penetration of the meat tenderizer into chicken breast, the total fatty acid composition in the total oil and fat of chicken breast was measured, and the ratio (%) of medium-chain fatty acids (total of n-octanoic acid and n-decanoic acid) was confirmed by calculating
Specifically, 150 g of hexane was added to 50 g of meat homogenized by pulverizing chicken breast with a mixer, and the mixture was soaked for 30 minutes and then filtered. The obtained filtrate was desolvated to obtain oils and fats.
The constituent fatty acid composition of the obtained fats and oils was measured in accordance with the Japan Oil Chemists' Society "Standard Fats and Oils Analysis Test Method 2013 Edition 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatograph Method).
Table 4 and FIG. 1 show the ratio of medium-chain fatty acids (n-octanoic acid and n-decanoic acid) to the total fatty acids in the total fat and oil of chicken breast.

Table 4 and FIG. 1 revealed the following.
In Comparative Example 1, the proportion of medium-chain fatty acids in all constituent fatty acids in the total fat and oil of chicken breast was 0, but in Example 1, it was about 5%, and in Example 2, it was about 13%. Chicken breast of No. 2 contained more medium-chain fatty acids than Example 1.
From this, it was found that in the pickling method, the larger the amount of the meat tenderizer to the chicken breast, the more the meat tenderizer (medium-chain fatty acid triacylglycerol) penetrated into the chicken breast.
In addition, in Comparative Example 2, the proportion of medium-chain fatty acids in all constituent fatty acids in the total fat and oil of chicken breast was 0, but in Example 3, it was about 10%, and in Example 4, it was 25%. The chicken breast of Example 4 contained more medium chain fatty acids than Example 3.
From this, it was found that even in the injection method, the larger the amount of the meat tenderizer to the chicken breast, the more the meat tenderizer (medium-chain fatty acid triacylglycerol) penetrated into the chicken breast.
Furthermore, the ratio of medium-chain fatty acids in the total fatty acids in the total fat and oil of chicken breast was higher in Example 3 than in Example 1, and higher in Example 4 than in Example 2. From this, it was found that a larger amount of the meat tenderizer can permeate into the chicken breast by the injection method than by the pickling method.

(2) Manufacture of processed meat food (method by pickling), texture evaluation, and meat shear test using a plunger [meat tenderizer used]
As a meat tenderizer, medium-chain fatty acid triacylglycerol (Nisshin OilliO Group Co., Ltd., trade name "ODO", constituent fatty acid composition standard is caprylic acid (C8): capric acid (C10) = 75: 25) was used.

[Production of processed meat food by pickling]
Table 5 shows the raw materials and blending amounts of the produced processed meat foods (Comparative Examples 3, 4 and 5, Examples 5 and 6). The olive oil used was "Bosco Pure" sold by Nisshin OilliO Group Co., Ltd. The linseed oil used was "Nissin Flaxseed Oil" sold by Nisshin OilliO Group Co., Ltd. Olive oil and linseed oil are oils that do not contain medium-chain fatty acid-containing triacylglycerols.
First, olive oil, linseed oil, or a meat tenderizer was added to the seasoning liquid having the same composition as that used in Example 1 and mixed with a homogenizer to prepare each pickling liquid.
The obtained marinating liquid was placed in a container, chicken breast meat was put therein, and the marinating treatment was carried out so that the marinating liquid adhered to the periphery of the chicken breast meat. Place the container containing the pickling liquid and chicken breast directly in a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.) for about 30 minutes. The pressure in the vacuum chamber was reduced to 20 mmHg by reducing the pressure for 2 seconds. After that, the reduced pressure state was released, the chicken breast was turned over, and the meat was put into the vacuum apparatus again, and the pressure was reduced for about 30 seconds to make the pressure inside the vacuum chamber 20 mmHg. This depressurization and release operation were repeated 20 times in total. The container with the chicken breast was then placed in the refrigerator and stored overnight.
After overnight storage, remove the chicken breast from the marinating liquid, wipe off the marinating liquid adhering to the meat, put it in a retort pouch, and use a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300" / 52", sold by Tokyo Food Machinery Co., Ltd.).
The vacuum-sealed chicken breast was heat-treated in hot water at 80°C for 30 minutes to produce boiled chicken breast (processed meat food) (Comparative Examples 4 and 5, Examples 5 and 6).
In addition, boiled chicken breast (processed meat food) was produced in the same manner using only the seasoning liquid as the pickling liquid (Comparative Example 3).

[Texture evaluation (softness, crispness, looseness)]
The texture of the resulting boiled chicken breast was evaluated by 10 panelists. In addition, the texture evaluation test was performed by an in-house specialized panelist who passed the specialized panel selection test (smell test and taste test) specified in the "flavor and heating test" of the in-house analysis test method. Evaluation was made by points using the criteria, and the average of the evaluation points of 10 people was taken as the sensory evaluation point.
Specifically, chicken breast meat cut into a thickness of about 1 cm was evaluated for texture (softness, crispness, loose feeling) when eaten. Tables 9 and 10 show the evaluation results.

[Shear test of meat by plunger]
A texture analyzer was used to measure the load applied to the plunger when the boiled chicken breast was sheared with the shear type plunger.
Specifically, a sample stand of a texture analyzer (manufacturer: Stable Micro Systems Ltd, name "Texture Analyzer TA.XT.plus", distributor: Eiko Seiki Co., Ltd.), height 15 mm, length 20 mm, width 20 mm A rectangular parallelepiped chicken breast was placed on the plate, and the chicken breast was sheared with a shearing plunger. The plunger pushes the surface of the meat by descending, cuts the surface of the meat, and then cuts the inside of the meat. The shear type plunger was moved at a rate of descent of 1 mm/sec from a point approximately 5 mm above the chicken breast.
FIG. 2 is a photograph of a chicken breast shear test with a shear type plunger.
FIG. 3 shows a graph of the texture analyzer analysis results. The vertical axis of the graph is the load (g) applied to the plunger, and the horizontal axis is the plunger descending distance (mm). It should be noted that the plunger comes into contact with the chicken breast when the plunger reaches a distance of about 5 mm.

From FIG. 3, the following was found.
Until the chicken breast surface was cut (between about 5 mm and about 15 mm of plunger descent distance), the load applied to the plunger increased in all of Comparative Examples 3 to 5 and Examples 5 and 6.
Comparing the magnitude of the load, Comparative Examples 4 and 5 were larger than Comparative Example 3, but Examples 5 and 6 were smaller than Comparative Example 3 at the plunger lowering distance of about 15 mm. .
In addition, when looking at the load applied to the plunger when cutting the inside of the meat after cutting the surface of the chicken breast (between about 15 mm and 20 mm of the plunger descending distance), Comparative Examples 4 and 5 are lower than Comparative Example 3. However, Examples 5 and 6 were smaller than Comparative Example 3.
Furthermore, when focusing on the change in the load applied to the plunger when cutting the inside of the meat after cutting the surface of the chicken breast (between about 15 mm and 20 mm of plunger descending distance), Comparative Example 3 gradually increased. However, in Examples 5 and 6, there was almost no change.
From this, the chicken breast meat of Examples 5 and 6 requires less force to bite off the surface of the meat and then the force to bite off the inside of the meat than the force to bite off the chicken breast meat of Comparative Examples 3 to 5. I understand.

(3) Manufacture of processed meat food (method by injection), texture evaluation [meat tenderizer used]
As a meat tenderizer, medium-chain fatty acid triacylglycerol (Nisshin OilliO Group Co., Ltd., trade name "ODO", constituent fatty acid composition standard is caprylic acid (C8): capric acid (C10) = 75: 25) was used.

[Production of processed meat food by injection]
Table 11 shows the raw materials and compounding amounts of the produced processed meat foods (Comparative Examples 6, 7 and 8, Examples 7 and 8). The olive oil used was "Bosco Pure" sold by Nisshin OilliO Group Co., Ltd. The linseed oil used was "Nissin Flaxseed Oil" sold by Nisshin OilliO Group Co., Ltd. Olive oil and linseed oil are oils that do not contain medium-chain fatty acid-containing triacylglycerols.
First, olive oil, linseed oil, or a meat tenderizer was added to the seasoning liquid having the same formulation as that used in Example 1 and mixed with a homogenizer to prepare each infusion liquid.
A syringe containing the infusion solution was used to inject the infusion solution into the chicken breast. About 50 injections were made.
Put the chicken breast into which the infusion liquid was injected into a container, put it in a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.) and put it in about 30 The pressure in the vacuum chamber was reduced to 20 mmHg by reducing the pressure for 2 seconds. After that, the reduced pressure state was released, the chicken breast was turned over, and the meat was put into the vacuum apparatus again, and the pressure was reduced for about 30 seconds to make the pressure inside the vacuum chamber 20 mmHg. This depressurization and release operation were repeated 20 times in total. The container with the chicken breast was then placed in the refrigerator and stored overnight.
After overnight storage, the chicken breast was placed in a retort pouch and vacuum-sealed with a vacuum chamber packaging machine (manufacturer: Sepp Haggenmuller GmbH & Co. KG, name "Multivac A300/52", distributor: Tokyo Food Machinery Co., Ltd.). did.
The vacuum-sealed chicken breast was heat-treated in hot water at 80°C for 30 minutes to produce boiled chicken breast (processed meat food) (Comparative Examples 7 and 8, Examples 7 and 8).
In addition, boiled chicken breast (processed meat food) was produced in the same manner using only the seasoning liquid as the injection liquid (Comparative Example 6).

[Texture evaluation (softness, crispness, looseness)]
The texture of the obtained boiled chicken breast was evaluated by 10 panelists. In addition, the texture evaluation test was performed by an in-house specialized panelist who passed the specialized panel selection test (smell test and taste test) stipulated in the in-house analysis test method "flavor and heating test". Evaluated by points using the evaluation criteria of No. 8, and the average of the evaluation points of 10 people was taken as the sensory evaluation score.
Specifically, chicken breast meat cut into a thickness of about 1 cm was evaluated for texture (softness, crispness, loose feeling) when eaten. Tables 12 and 13 show the evaluation results.

The meat tenderizer of the present invention can be widely used in the food field.

Claims (5)

A meat tenderizer characterized by containing a medium-chain triacylglycerol containing caprylic acid and capric acid as constituent fatty acids . A method for producing a processed meat food, comprising using a meat tenderizer containing a medium-chain triacylglycerol containing caprylic acid and capric acid as constituent fatty acids . 3. The method for producing the processed meat food according to claim 2, wherein the method for producing the processed meat food is to marinate meat in the meat tenderizer or in a mixture of the meat tenderizer and seasoning liquid. 3. The method for producing the processed meat food according to claim 2, wherein the method for producing the processed meat food is to inject the meat tenderizer or a mixture of the meat tenderizer and a seasoning liquid into the meat. . A method of using a medium-chain triacylglycerol containing caprylic acid and capric acid as a meat tenderizer for softening meat.

Images