JPH01281058A - Treating solution for edible meat, production thereof and method for processing edible meat using the same treating solution - Google Patents

Abstract

PURPOSE:To obtain an inexpensive treating solution for edible meat excellent in safety by adding a specific amount of a proteinaceous material to water, then slowly adding an animal fatty liquid and seasoning to the mixture while continuing stirring and subsequently cooling the resultant mixture while stirring. CONSTITUTION:A proteinaceous material, such as separated soybean protein, in an amount of 60g is added to 1000ml water and the resultant mixture is stirred. An animal fatty liquid in an amount of 600g and adequate amounts of seasonings, such as beef extract, common salt or sugar, are slowly added thereto while continuing the stirring. The obtained mixture is then gradually cooled to 0 deg.C while continuing the stirring to afford the aimed treating solution. Alternatively, the above-mentioned treating solution is pressed into a lump of edible meat to be processed in which a high-pressure fluid is driven by an injector at about 0 deg.C temperature and subjected to deaeration treatment under reduced pressure to improve fat crossing (marbling) of meat with low merchandise value.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a meat processing liquid, a method for producing the same, and a meat processing method using the processing liquid.

The main object of the present invention is to improve marbling (commonly referred to as "marble" in the industry) in meat, for example, to process low-grade meat and add value to it. In the specification, beef is described where "marble" is the most important factor in determining meat quality, but it should be noted that the present invention is applicable not only to beef but also to any type of animal meat such as pork, chicken, mutton, etc. I want to be

(Prior art) Modifying the meat itself is generally not done except in the production of meat and jerky, such as cutting into strips with a jacquard, which is done during the production of ham, and salting seasoned meat, for example. It wasn't.

However, in recent years, cheap but low commercial value meat blocks such as imported beef and red meat from multiparous cows have been processed, and cut meat and diaphragm (generally called "skirt" in the industry) have been processed. Various techniques have been applied to bind and process small pieces of metal to add value.

The grade of beef is determined based on the actual commercial situation, with marbling being 4 or higher as "specially selected," 3 or higher as "superior," and 2 or higher as "superior."
, 1 or more is classified as r medium J, o or more as "fair", and others as "fair".

Meat such as imported beef and red meat from multi-parous cows has a marbling of 0-1, and conventional technology that attempts to add value to this meat improves the marbling to 3-4, resulting in so-called "marbled" marbling. The purpose of this method is to produce meat that has a similar appearance, and is generally processed by Jacquard treatment, in other words, by cutting the muscle fibers by inserting a metal needle into the meat mass, and then injecting it. (
Injection method) is used to inject beef tallow liquid, etc.

On the other hand, conventional techniques that attempt to add value to small pieces of cut meat, diaphragm, etc., have the same purpose as described above, and involve fattening the small pieces when binding them together to form a meat loaf.

(Problems to be Solved by the Invention or Objectives of the Invention) Among the conventional techniques, a meat processing method using a combination of jacquard processing and an injection method improves marbling in appearance, but Depending on the position of the injection needle at the time of injection, the edges tend to become too regular or localized, making them actually unnatural. Furthermore, when the processed meat thus obtained is cooked for steak or shabu-shabu, the injected fat melts and flows out, resulting in a deterioration in taste and texture.

In order to solve these problems, it has been proposed to add emulsifiers etc. to beef tallow liquid and inject it as a so-called "emulsion card", or to inject it without destroying the fat globules in the fat. However, a satisfactory processing method has not yet been developed.

In addition, the above-mentioned beef tallow liquid injection method and emulsion force injection method have a temperature of 20-3 in relation to the melting point of the fat and oil used.
It is customary to inject meat at a temperature of 0°C, but there is an unavoidable problem that if it is injected under such temperature conditions, the meat quality will change and the quality will deteriorate significantly due to discoloration, etc. are doing.

On the other hand, meat processing methods in which small pieces of cut meat, diaphragm, etc. are covered with fat and bound together to form large chunks have a problem in that there is a limit to the improvement of marbling and it is difficult to achieve so-called marbling.

Therefore, the basic object of the present invention is to improve the sag by processing various kinds of meat, particularly but not exclusively beef, which has a relatively low commercial value.
Moreover, the object of the present invention is to provide a meat processing method that does not cause deterioration in the quality of the meat itself.

A secondary, but very important, object of the present invention is to provide a processing fluid suitable for carrying out the above-described processing method.

Another object of the present invention is to provide a method for producing the above treatment liquid.

(Means and effects for solving the problem and achieving the object) According to the present invention, high-pressure fluid is injected into the meat mass using an injector, and then about 600 g of tallow liquid is applied to 1.000 ml of water.
, contains about 60g of protein material and an appropriate amount of seasoning, and contains about 0.
The above problems have been solved by a meat processing method characterized by injecting a processing liquid maintained at a temperature of 0°C into the meat 1 using an injector at a temperature around 0°C, and then degassing it under reduced pressure. At the same time, the above basic objectives are achieved.

On the other hand, the above-mentioned one-dimensional object is characterized by containing approximately 600 g of tallow liquid, approximately 60 g of protein material, and an appropriate amount of seasoning per 1,000 ml of water, and being maintained at approximately 0°C. , achieved by meat processing liquid.

The treatment liquid according to the present invention is a so-called emulsion card, but unlike conventional ones, it has sufficient fluidity even at a low temperature of about 0°C. Therefore, when carrying out the processing method according to the present invention, there is no need to carry out the injection into the meat 1 at room temperature to 20-30°C as in the conventional method. It does not change the quality of meat.

In the processing liquid according to the present invention, the tallow liquid is obtained by heating the solid fat of the same species as the meat to be processed or other animals, liquefying it and extracting it, filtering it to remove impurities, and then mixing air. It is preferable to cool the mixture while stirring. As the protein material, isolated soybean protein, egg white, skim milk powder, etc. can be used alone or in combination. As seasonings, meat extract, salt, sugar, ajirin, etc. can be used alone or in combination.

According to the present invention, this treatment liquid is prepared by adding approximately 60 g of protein material to 10,100 ml of water and stirring, then gradually adding approximately 600 g of tallow liquid and an appropriate amount of seasoning while continuing stirring; It can then be produced by gradually cooling to 0° C. while stirring.

In the processing method according to the present invention, injecting high-pressure fluid into the meat loaf causes muscle fibers in the meat to separate, and when the processing liquid is injected, the processing liquid gives the meat loaf a natural marbled appearance. This is a lick to form an injection path for the processing liquid into the meat section. The fluid used for this purpose may be either a liquid or a gas. Examples of the liquid include water, and examples of the gas include air, carbon dioxide gas, nitrogen gas, oxygen gas, etc. can be done, but
Surprisingly, when using nitrogen gas, if all steps of the processing method according to the present invention are completed and the meat is frozen to facilitate distribution as a product, the red meat will discolor, so it cannot be said to be preferable. Rather, it has been found to be advantageous to use air and oxygen gas. In addition, the required pressure of this high pressure gas is 1 kg/cta2 or more,
If it exceeds 50 kg/cts, it may give a dry texture when the final product, processed meat, is cooked, so it is preferable to keep it within the range of 5 to 15 kg/cm2. The required injection pressure is also 1 kg/
ctx2 or more, and there is no particular upper limit on the upper limit, but it is preferable to limit it to about 60 kg 7 cm'', taking into consideration the cost of the equipment.

(Examples etc.) Next, the present invention will be described in further detail in relation to examples of manufacturing processing liquids, examples of processing meat, and comparative examples.

Toranozu - (Production of treated liquid) a) Preparation of beef tallow liquid Beef tallow was heated to 145-155°C, liquefied as in frying process, and filtered to obtain an oily substance. This oily substance was cooled to 10° C. while stirring with a stirrer equipped with a whipper so as to incorporate as much air as possible to obtain a beef tallow liquid.

b) Preparation of processing liquid In a mixer with whipper (ball volume 3 liters),
1000ml water and isolated soybean protein (NS191.5%>
60g of beef tallow was loaded and stirred for 5 minutes.Next, while stirring was continued, 60g of the beef tallow obtained in the above item a) was added to this.
Gradually add 0g, followed by 40g of beef extract, 5g of salt, and 1! of sand! 10 g of J and 10 g of Ajirin were added little by little, and the mixture was gradually cooled to 0°C while stirring to obtain a treatment liquid.

Sarayuko nine hollow needle-like nozzle (outer diameter 2mm, inner diameter 1.5mm, total length 2mm)
抛■ The end of the road is shaped like a blind hole, and the cylindrical part has a diameter of 0.5 mm.
Using an injector with 4-5 mm openings, 5 kg/cta2 of compressed air was injected into Australian beef chunks (striploin, 7 kg) to match the muscle fibers in the meat. The muscle fibers were detached by driving in the direction 15 times.

The treatment solution obtained in the above production example (maintained at a low temperature of about 0°C) was injected into the pretreated beef chunks using a conventional injector under a pressure of 15 kg/am''.Next, The beef chunks injected with the processing liquid were set in a degassing tank, left under reduced pressure (20mmt1g) for about 40 seconds, and then quickly frozen to obtain a product. The ratio was 13%.

Higo "o I Takumi".

A product was obtained in the same manner as in the processing example, except that the treatment solution according to the production example was injected without performing the muscle fiber peeling treatment using compressed air, and the product was quickly frozen without degassing.

When preparing the L Shikaku 111 Yu treatment solution, the raw materials described in the Production Examples were simultaneously charged into a mixer equipped with a whipper and stirred and mixed.

Beef chunks were processed in exactly the same manner as in the processing example except that the processing liquid thus obtained was used to obtain product "C".

In this example, since the viscosity of the processing liquid became high, the processing liquid had to be heated to about 35° C. when being press-fitted into beef chunks.

The products obtained in the reed-fired processing example (inventive product) and the comparative processing example (comparative product) 1 and 2 were thawed on the second day from production and cut into steak-like pieces with a thickness of 1.5 cm. A sensory test was conducted by a panel of 10 experts on each of the raw meat and cooked meat (weight: approximately 200 g).

The results are shown in the table below, and all panel members expressed that the product of the present invention was extremely good in all aspects and was fully comparable to Japanese beef steak.

(Effects of the Invention) According to the meat processing method of the present invention, for example, when beef is the weight, inexpensive meat with low commercial value, such as imported beef or lean meat from multiparous cows, can be processed into "marbled" meat. It can be made to have a good marbled appearance, withstand cooking, and have a good texture and taste. Since this meat processing method can be carried out at low temperatures, it is possible to prevent discoloration and deterioration of the meat, and therefore the product has a bright color tone, which attracts consumers' desire to purchase it.

On the other hand, the meat processing liquid according to the present invention is suitable for carrying out the above-mentioned processing method, has excellent safety because it does not contain chemical products, and can be produced at a relatively low cost. According to the method for producing a meat processing liquid according to the present invention, it is possible to produce the above-mentioned meat processing liquid that has fluidity even at low temperatures.

Patent applicant: Seiichi Inoue □□１１■□

Claims (3)

[Claims] (1) A meat processing liquid, which contains about 600 g of tallow liquid, about 60 g of protein material, and an appropriate amount of seasoning per 1000 ml of water, and is maintained at about 0°C. (2) Add about 60 g of protein material to 1000 ml of water and stir, then add about 600 g of tallow liquid while continuing to stir.
A method for producing a meat processing liquid, which comprises gradually adding g and an appropriate amount of seasonings, and then gradually cooling the liquid to 0° C. while stirring. (3) Inject high-pressure fluid into the meat mass to be processed using an injector, then add approximately 600 g of tallow liquid to 100 ml of water.
Contains approximately 60g of protein material and an appropriate amount of seasoning, and is heated to approximately 0°C.
1. A method for processing meat, which comprises injecting a processing liquid maintained at a temperature of about 0° C. into a meat mass using an injector, followed by degassing under reduced pressure.