JPH01101863A - Production of marbled meat - Google Patents

Abstract

PURPOSE:To obtain a marbled meat having log life, being soft to masticate and retaining excellent freshness also after defrosting, by injecting emulsion of fat which is solid at ordinary temperature into a raw meat directly after butchering. CONSTITUTION:Electric shock treatment is applied to a raw meat (e.g. lean beef) from which various germs are washed away by water directly after butchering as necessary at 3,000-4,000 voltage for 1-2min and then emulsion obtained by emulsifying 5-30pts.wt. fat obtained by blending an animal fat with a vegetable fat and being solid at ordinary temperature with a gelling agent or inorganic electrolyte is injected into 100pts.wt. above-mentioned raw meat using an injector provided with a hypodermic needle and the treated meat is frozen and stored. The marbled meat obtained thus retains fresh red for >=10 day and the meat is free from odor and tastily eaten.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing marbled meat. More specifically, the present invention relates to a method for producing marbled meat with a soft texture by injecting and dispersing fat into meat with a low fat content.

[Prior art] In Japan, meat in which fat is dispersed in a marbled manner is called marbled meat, and the taste of a mixture of fat and red meat that is moderately dispersed is preferred, and it is considered a high-quality meat. It is prized. However, the amount of marbled meat produced in total meat is very small.

Conventionally, in order to respond to this demand for marbled meat, by dispersing fat in red raw meat in a marbling shape, specifically, by dispersing fat in raw red meat in a marbled manner, we have been able to disperse an emulsion containing fat that is solid at room temperature into raw meat. After injecting and dispersing it evenly,
cooling the meat to precipitate the fat in the emulsion into the meat;
A method for producing tender marbled meat has been proposed (
(Special Publication No. 59-23777).

However, when producing marbled meat using this method, 1. After slaughter, the raw meat, which is stored in a refrigerated or frozen state, is thawed to near 0°C and an emulsion is injected into it. Ta.

In this case, the temperature of the emulsion used is approximately 60'C! Because of this, the temperature of the processed meat partially rises to nearly 60°C.

After the injection, the meat is immediately cooled down, but there is a drawback that the freshness of the meat decreases a little during that time.

[Problems to be Solved by the Invention] The present invention provides a method for producing marbled meat that can be sold in chilled packs or the like without being frozen or that remains fresh even after thawing when sold as a frozen food. The purpose is to provide the following.

[Means for Solving the Problems] The present inventor has discovered that in the conventional method for producing marbled meat, the storage time in the refrigerator after thawing is rather dependent on the amount of bacteria attached to the raw meat before freezing. Focusing on the points determined by this, we explored ways to reduce the amount of bacteria adhering before freezing, and found that raw meat, which still has some body temperature after layer killing, has a much lower amount of adhering bacteria than during normal distribution. They have also discovered that in this case, there is an advantage that sales and distribution can be implemented without cooling the product, leading to the completion of the present invention.

That is, the present invention provides a method for producing marbled meat by injecting 5 to 30 parts by weight of fat, which is solid at room temperature, in the form of an emulsion into raw meat immediately after layering, and then cooling the mixture. It is something to do.

The raw meat used in the present invention may be pork, horse meat, mutton, or other animal meat, in addition to the lean part of beef or the meat of old cows. However, lean beef is a particularly preferred raw material for marbled meat.

The raw meat used in the present invention is raw meat from cows, etc., which has been washed with water to remove germs without being cooled immediately after layer killing, and is used as it is without cooling.

When used in the present invention, it is possible to process meat with bones after layering, but it is more convenient from a work point of view to inject fat emulsion into meat without bones.

However, when deboned meat is cooled to refrigeration temperature, cold shortening occurs, causing the meat to shrink.

In order to avoid this, electrical stimulation is applied to the raw meat used in the present invention, and A, T, which causes cold shortening,
It is desirable to eliminate P.

In the present invention, the electrical stimulation performed on the carcass can be performed at 3,000 to 4,000 volts for 1 to 2 minutes.

In addition, according to the method of attaching electrodes to the rectum of livestock immediately after stratification or to the hind limbs and nose of a suspended carcass, the voltage can be set at 5 to 100 volts and the frequency is 0.5 to 50 H! It can be carried out in 1 to 2 minutes. For example, 40 ports for 60 seconds or 90
It can be carried out in various ways, such as applying electrical stimulation continuously or intermittently for 30 seconds.

In the production method of the present invention, the fat emulsion is preferably injected into raw meat at a temperature of 0°C to 40°C.

Particularly in the process of cooling raw meat, which still has body temperature immediately after slaughter, to refrigerator temperature, it is desirable to quickly inject the emulsion in a sterile atmosphere, uniformly disperse it within the raw meat, and perform cooling operations to break the emulsification. .

In the case of the conventional method using chilled meat, the temperature of the meat, which has been previously cooled and stored, rises above room temperature due to the fat emulsion. Then, the fat is cooled immediately after injection, but
During this time, deterioration of the raw meat may occur, although not a decrease in freshness. When such raw meat is frozen and stored and then thawed again for cooking, 10'/crx2
More bacteria are often present. Therefore, the freshness of meat decreases faster than regular frozen meat, and after thawing, it is stored in the refrigerator for 4 to 4 days.
If stored for more than a day, the bright red color will disappear and the taste will change. Of course, if you store it in the refrigerator without freezing it, the temperature of the emulsion will remain and the quality will deteriorate even faster.

On the other hand, when marbled meat is produced using unchilled meat after stratification (referred to as a warm carcass) of the present invention, the temperature is approximately 40°C from the beginning, and the raw meat immediately after stratification is The interior remains clean even at high temperatures, and remains almost sterile even when an emulsion at 60° C. is injected, for example. If the subsequent processing is carefully performed in a controlled atmosphere such as a sterile room, it can be made sterile, and the amount of bacteria attached to the marbled meat immediately after fat injection can be extremely reduced.

As a result, raw meat that has been cooled to about 7°C immediately after injection of the marbled meat emulsion of the present invention, or raw meat that has been further frozen and then thawed again several days later, contains less than 102 bacteria/cm. Since there is no adhesion, the product retains its bright red color even if stored in the refrigerator for more than 10 days, and the taste does not change.

In the present invention, since raw meat is used immediately after slaughter, there is no temperature rise due to fat injection in the conventional method for producing marbled meat, which is thought to result in less bacterial adhesion.

In order to carry out the present invention, it is necessary to carry out the above operations inside or near the slaughterhouse due to time constraints and maintenance of sterile conditions.

Furthermore, animal fat and vegetable fat can be used as the fat used in the present invention.

In order to form a marbling pattern on a cross section of raw meat, which is the object of the present invention, it is desirable that the fat used be a white solid at room temperature or refrigerator temperature.

In particular, when producing marbled beef, using beef tallow is the most natural in terms of taste. Beef tallow is a fat with a high melting point, so mixing it with a fat with a low melting point, such as a vegetable fat such as salad oil, makes it easier to adjust the emulsion and also reduces the temperature of the emulsion. It is desirable because it makes it possible and further gives a mellow taste.

It is desirable that the temperature of the emulsified liquid injected into the raw meat be as low as possible to avoid deteriorating meat quality. In this case, the mixing ratio of beef tallow and vegetable fat can be freely selected, but it is usually desirable to mix 80 to 120 parts by weight of vegetable fat to 100 parts by weight of beef tallow.

The mixture used in the present invention is usually coagulated and thus forms a marbling pattern.

The fat emulsion used in the present invention is prepared by adding, for example, 7 to 7 parts by weight of an emulsifier to 100 parts by weight of a mixture of 20 to 90 parts by weight of fat and 10 to 80 parts by weight of water. adjust.

In the present invention, the emulsification state becomes unstable when the amount of fat in the emulsion increases, so the emulsion is stabilized by selecting an emulsifier, raising the temperature of the emulsion, and increasing the content of vegetable oil. can be achieved.

These conditions must be selected taking into account changes in taste due to an increase in the temperature of the emulsion, and increases in the melting point of the mixed fat at room temperature due to an increase in the amount of vegetable oil.

In the present invention, the fat emulsion is prepared by adding molten fat to water in which an emulsifier is dissolved while vigorously stirring the water at a temperature higher than the melting point of the fat used.

The emulsifier used in the emulsion of the present invention is sodium caseinate,
All edible emulsifiers can be used, including gluten, protein hydrolysates, natural gums, and egg whites.

In addition to the emulsifier, the emulsion of the present invention preferably contains a phosphate and a taste neutralizing agent of the phosphate, such as a starch decomposition product. Phosphate relaxes the muscle fibers of the meat, making it easier for the emulsion to penetrate inside the meat. In addition, seasonings, fragrances, preservatives, coloring agents, and other food additives may be added to the emulsion of the present invention as desired.

It is very effective to further add an edible gelling agent such as water-soluble gelatin to the emulsion of the present invention.

Such a gelling agent turns the inside of meat into a pudding state, thereby fixing the precipitated fat and preventing it from escaping during cooking.

A similar effect to this gelling agent can also be obtained by adding an edible electrolyte substance.

As such an electrolyte substance, for example, common salt, potassium chloride, magnesium chloride, etc. can be suitably used.

By adding such salts, it is possible to prevent the disadvantage that meat juices such as injected fat leak out during cooking of the obtained marbled meat.

Various methods can be used for substantially uniformly dispersing the fat emulsion inside the meat in the production method of the present invention.

The most efficient method is to inject the fat emulsion into the meat, dispersing it as much as possible, and then mechanically massaging the meat from the outside to remove the spirit of the emulsion that is unevenly distributed inside the meat. Methods can be used to uniformly diffuse it into the meat tissue.

Therefore, in the present invention, a fat emulsion is put into an injector equipped with a large number of injection needles, which is used for the production of ham, and the emulsion is injected into various parts of the meat through the injection needles. It is possible to adopt a method in which a large number of meat lumps are simultaneously injected and then massaged using a rotary pine surge machine, which is also used for the production of ham. When injecting the emulsion with a syringe needle, it is desirable to disperse the emulsion as much as possible, but it is usually sufficient to drive the syringe needle into the surface of the meat at intervals of about 1 centimeter. Then, adjust the injection needle so that the tip of the injection needle is approximately in the center of the meat depending on the thickness of the meat.

The amount of fat emulsion injected can be varied as desired. This can be done by injecting an amount calculated based on the fat content of the marbled meat of the product and the fat content of the emulsion used. Usually, the fat emulsion is injected so that the amount of injected fat is 3 to 30 parts by weight, preferably 5 to 25 parts by weight, per 100 parts by weight of meat.

The kneading operation called tampling using a rotary pine surge machine is performed until the fat emulsion is almost uniformly dispersed, and when using this machine, it is sufficient to perform the kneading operation for 5 to 10 minutes.

In the production method according to the present invention, cooling is performed in the step of destroying the emulsified state of the fat that has been almost uniformly dispersed in this way by cooling and depositing the fat in spots or stripes inside the meat in a so-called marbling shape. It is necessary.

In the present invention, the temperature of the raw meat may rise slightly during the injection of the fat emulsion, so it is necessary to cool the meat immediately after the fat injection to avoid deterioration of taste due to temperature.

Therefore, in actual operations, it is desirable to perform uniform dispersion of fat and cooling at the same time.

That is, this cooling is carried out by reducing the pressure of a rotary metal tank containing a large number of raw meat chunks containing a fat emulsion to a temperature between 0 and -1.
It can be cooled by rotating in a cold room at 5°C.

Even when kneading and cooling are performed at the same time, during this rotation, the meat is first kneaded and the injected liquid is evenly distributed inside the meat, and then the meat is cooled and the emulsified state of the fat is broken and the fat is Precipitate.

For example, if the raw meat injected with fat of the present invention is sliced into a steak shape, it will become raw meat with a marbled cross section, and if it is sliced even thinner, it will become meat for sukiyaki or shabu-shabu, which can be frozen as it is as a chilled bag. It can also be sold without any ingredients, or as a frozen food just like conventional products.

[Effects of the Invention] Marbled meat produced by the production method of the present invention has a better shelf life at refrigerator temperature than marbled meat produced by conventional methods, and can maintain its bright red color for 10 days or more.

With conventional marbled meat, it is frozen and stored after production.
They were thawed and used when cooking.

In that case, if you store it in the refrigerator for 4 days after thawing,
Although the product loses its bright red color, the product produced by the production method of the present invention does not lose its bright red color for more than 10 days, has no odor, and can be eaten deliciously.

This means that processed marbled meat, which could not previously be distributed in a chilled bag, can now be distributed as a so-called chilled bag, further expanding the range of demand for marbled meat. Not only can it be expanded greatly, but it also has the advantage of being able to produce delicious marbled meat without any loss of flavor due to freezing.

Of course, the marbled meat produced by the production method of the present invention can be distributed as a frozen product in the same way as conventional products, and even in this case, it is also convenient for consumers in that the shelf life in the refrigerator after thawing can be greatly extended. It is.

[Example] The manufacturing method of the present invention will be explained in more detail with reference to Examples.

Example 1 A warm carcass of a multiparous Holstein cow that has been milked for 10 years was electrically stimulated at a frequency of 0.5H2 at 15 volts immediately after slaughter.
The test was carried out for 1 minute.

Next, after performing a leveling operation, a tendering operation is performed in which the fibers are cut with a saber. 20 parts by weight of a beef fat emulsion was injected into the meat mass using an injector equipped with multiple injection needles per 100 parts by weight of the meat mass. The fat emulsion is 6
It was prepared by adding, with stirring, 49 parts of beef tallow heated to 0 to 70°C into 49 parts by weight of water at 60 to 70°C containing 2 parts by weight of an emulsifying additive. I: The emulsifying additive used here has a composition of 40 parts by weight of sodium caseinate, 24 parts by weight of protein hydrolyzate, 5 parts by weight of natural gum, 16 parts by weight of phosphate, 14 parts by weight of starch decomposition product, and 1 part by weight of water-soluble gelatin. I used the one from Immediately after injecting the emulsion, a vigorous tamping operation was performed for 5 minutes using a low chestnut surge machine to spread the emulsion throughout the interior of the meat.

When the meat loaf was pre-shaped into a stick shape and then sliced, steak meat with a marbled pattern on the cut surface was obtained.

The amount of bacteria adhering to this cut surface was measured by a conventional method, and it was found to be 16 bacteria/cm''.

The steak meat obtained here and the meat used as the raw material were cooked in exactly the same manner to make steaks. On the contrary, the steak prepared from the raw meat was like rubber and could not be chewed at all, but the steak obtained in this example was very tender and delicious.

Next, the meat of this example was stored in a refrigerator at 7°C for 10 days, and then the color of the steak pieces was observed.

It had a bright red color and had no change in taste.

Example 2 In Example 1, an emulsion was prepared using beef tallow mixed with an equal amount of salad oil as the fat component, and using this, marbled meat was produced in the same manner as in Example.

The resulting marbled meat did not lose its bright red color even after 10 days in a refrigerator at 7°C.

Claims (1)

[Scope of Claims] 1 Marbled meat characterized by injecting 5 to 30 parts by weight of fat, which is solid at room temperature, in the form of an emulsion into 100 parts by weight of raw meat immediately after slaughter, and then cooling the mixture. manufacturing method. 2. The method for producing marbled meat according to claim 1, wherein raw meat immediately after slaughter is subjected to electrical stimulation treatment. 3. The method for producing marbled meat according to claim 1, wherein the fat emulsion is injected into the meat using an injector equipped with an injection needle. 4. The method for producing marbled meat according to claim 1, which uses a fat emulsion that is solid at room temperature and is a mixture of animal fat and vegetable fat. 5. The method for producing marbled meat according to claim 1, wherein the emulsion contains a gelling agent or an inorganic electrolyte.