JPH0242951A - Sheet for flavoring and softening meat - Google Patents

Abstract

PURPOSE:To obtain the title sheet ensuring meats of e.g., pigs or chickens to be flavored and softened by covering them therewith by evenly holding on a sheet a powdered naturally fermented flavor with protease activity. CONSTITUTION:The objective sheet can be obtained by evenly holding a powdered naturally fermented flavor (pref. raw fermented soybean paste or unrefined soy sauce) having protease activity on a sheet (edible or non-edible). Said powdered flavor is pref. a combination of powdered extract, powdered formula flavor or powdered sauce with a protease preparation.

Description

[Detailed Description of the Invention] [Object of the Invention] (Industrial Field of Application) The present invention is a sheet for seasoning and softening meat, particularly a powder of natural fermented seasonings having protease activity such as miso soy sauce mash, Jb Rui powder, etc. By forming a thin sheet holding a mixture of extracts, powdered seasonings, powdered sauces, etc. and Grotease Reconstitute 1, and coating meat such as beef, WS meat 7 chicken, etc. with this sheet, seasoning and softening can be achieved. This invention relates to a sheet for seasoning and softening meat.

(Prior Art) Various methods are used to season meat when cooking meat, such as spraying seasonings and spices on the inner surface, or immersing the meat in a seasoning liquid.

In addition, as a so-called meat softening method to improve the texture of hard meat, in addition to the method of disintegrating the meat tissue by physical blows, there is also the method of injecting grotease preparations such as papain and ficin into the meat loaf. Alternatively, a method is used in which a protease preparation is sprayed on the inner surface along with salt and spices.

The softening of meat caused by protease is caused by the partial decomposition of the proteins that make up myofibrils and connective tissue, which are the main components of meat.
It is particularly effective for meat that has a hard texture when cooked using normal cooking methods.

On the other hand, methods that combine seasoning and tenderization when cooking meat include miso pickling using traditional Japanese fermented seasonings;
Traditional methods include soy sauce and pickled vegetables. This is because the protease derived from Aspergillus aspergillus remains at a high titer in raw miso or soy sauce mash, and its action causes partial decomposition of the myofibrils and connective tissue proteins of the meat. Bezutide, the salt in soy sauce mash.

This is because flavor components such as amino acids and sugars, as well as other flavor components, permeate into the internal organs and improve the taste, aroma, and texture of meat.

(Problems to be Solved by the Invention) In the conventional methods described above, the method of spraying onto the inner surface is a relatively simple method, but it is difficult to uniformly spray the inner surface.

The method of soaking meat in a seasoning liquid requires a large amount of seasoning liquid depending on the type of meat, and the methods of soaking meat in miso, soy sauce, and miso soup also require a large amount of seasoning material for the meat. Furthermore, with the conventional methods described above, it is difficult to prepare the appropriate amounts of seasonings and protease preparations, and as a result, there is often too much or too little softening or too little or too little penetration of flavor components into the internal organs. Excessive or excessive softening significantly impairs the value of meat.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sheet for seasoning and softening meat that can be seasoned and softened by simple means and at the same time can be made into meat.

[Structure of the Invention] (Means for Solving the Problems) In the present invention, a natural fermented seasoning having protease activity is powdered, or a powdered seasoning material and a protease preparation are mixed and held uniformly on a sheet. Configured.

(Function) Meat can be seasoned and softened simply by covering the meat with a sheet having the above structure, and the sheet contains a natural fermented seasoning with glatease activity or a mixture of a powdered seasoning material and a protease preparation. Because it permeates uniformly, uniform seasoning and uniform softening are possible.

Examples will be described below.

(Example 1) After freeze-drying soy sauce mash and turning it into powder, it is evenly spread on a wafer sheet, and m layers of new wafer sheets are adhered thereon to produce an edible soy sauce mash sheet. was prepared.

The meat used was beef shoulder, pork loin, and thigh meat, which were covered entirely with the sheet and left at room temperature for 1 hour, then cooked and subjected to sensory evaluation for tenderness.

Table 1 shows the results.

The following is a margin table: 1 The above sensory evaluation was conducted by 10 panelists who each received 5 points. As is clear from Table 1,
All the treated sheets were rated as softer than the untreated sheets.

(Example 2) Powdered animal-derived material 0 hydrolyzed seasoning (HA P) 1
After mixing 0.1 to 1 part of papain to 0 parts and uniformly scattering this on cellophane sinite, an wafer sheet was laminated and adhered thereon to prepare a seasoning/softening sheet. Cover the pork loin with this sheet and
After being left at ℃ for 5 hours, the cellophane was removed and cooked, and sensory evaluation of taste and texture was performed. Table 2 shows the results. A sensory evaluation of taste 1 and texture was carried out by burying the food.

The evaluation method was the same as in Example 1, but the ranking method was used and the results are shown in Table 3. The evaluation method was the same as in Example 1.
It is the same as , but using the ranking method.

As is clear from Table 2, the papain-added sheet was superior to the HAP seasoning alone in all seven textures.

(Example 3) 0 parts of ficin for 10 parts of powdered steak sauce
, 3 parts were mixed and uniformly applied on a cellophane sheet to prepare a seasoning/softening sheet. Beef loin was covered with this sheet, and the cellophane was removed after leaving it at 5℃ for 12 hours.As is clear from heating control table 3, the test group containing 6g of powdered sauce per 100g of beef had the best taste. It was the texture.

In addition, in the test group of powdered sauce 89, the texture ranking was 3, but this was because the amount of ficin was too large, making it too soft, and the 2nd place in terms of taste was because it had a bitter taste. Conceivable.

Margins below [Effects of the Invention] As explained above, according to the present invention, a sheet is made of a mixture of a natural fermented seasoning having grotease activity, a powdered extract, a powdered seasoning, a powdered sauce, etc. and a grotease preparation. Since this sheet is used to cover meat, it is possible to not only give uniform seasoning and tenderness to the meat, but also to easily cover the meat, making it easy to handle, and in particular, it is easy to handle, especially since it is difficult to eat. It can increase the value of hard-textured meat.

Patent applicant: Itoham Co., Ltd. Representative Patent Attorney Norio Ishii

Claims (5)

[Claims] (1) A sheet for seasoning and softening meat, characterized in that a natural fermented seasoning having protease activity is powdered and held uniformly on the sheet. (2) The sheet for seasoning and softening meat according to claim 1, wherein the sheet is edible or non-edible. (3) The meat seasoning according to claim 1 or 2, wherein the natural fermented seasoning is raw miso or soy sauce mash.
Softening sheet. (4) Seasoning and softening of meat according to claim 1 or 2, wherein the substance uniformly held on the sheet is a mixture of a powdered extract, a powdered seasoning, or a powdered sauce and a protease preparation. Sheet for use. (5) A method of using a sheet for seasoning and softening meat, characterized in that the sheet is used by covering meat.