JPH03117468A - Preparation of processed meat - Google Patents

Abstract

PURPOSE:To obtain marbling meat having excellent taste, palatability and appearance by injecting an O/W/O-type emulsion into edible meat. CONSTITUTION:The objective processed meat can be prepared by injecting an O/W/O-type emulsion into edible meat. The oil or fat to be used as the outermost layer is preferably an oil having a melting point of <=15 deg.C such as refined vegetable oil or vegetable salad oil which is fluid at low temperature. The emulsifier or the emulsion stabilizer is e.g. a glycerol fatty acid ester, lecithin or saponin.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing processed meat products by injecting an oil-in-water-in-oil emulsion into lean meat.

[Prior art] Conventionally, as a method of adding oil and fat to low-fat meat to make it marbled and to improve its flavor and texture, there is a method of heating and injecting fat and oil (Japanese Patent Application Laid-Open No. 60-41467). issue),
■Method of injecting oil-in-water emulsion (Japanese Unexamined Patent Publication No. 58
-89161), and (2) a method of injecting oils and fats that are liquid at room temperature, such as rapeseed oil and soybean oil.

[Problems to be solved by the invention] Among the conventional methods for producing marbled meat described in ■ to ■ above, ■
According to method (2), since the oil is injected into the meat at a temperature higher than the melting point of the fat used, the temperature of the meat increases during the working process, which adversely affects the color tone of the meat and is undesirable. According to method (2), which uses a low melting point oil that is fluid at low temperatures, such as vegetable salad oil, the texture is improved by the oil, but the appearance of the meat is poor because solid fat crystals do not precipitate. cannot be marbled.

In addition, as a method of injecting fats and oils that are solid at room temperature into meat at a low temperature below the melting point, we use a fine emulsifier such as a pressure homogenizer to create a fine emulsion type oil in water in which the size of oil droplets, which are five dispersed phases, is 3 μm or less. There is also a method of injecting a drop-shaped emulsion, but since the outer phase is an aqueous phase, it has good affinity with the meat and the emulsion penetrates uniformly throughout the meat, preventing it from becoming marbled.

The required properties of the oil and fat to be injected when producing marbled meat are (1) fluidity at room temperature;
2) It is reported that the oil precipitates as a solid fat, but so far, no oil or fat for injection has been found that has both of these two properties.

As a result of extensive research into the fluidization of solid fat and the marbling of meat in accordance with the above objectives, the present inventors discovered that in water with dispersed particle diameters of 3 μm or less prepared in advance using a fine emulsifier such as a pressure homogenizer, By using an oil droplet type emulsion and then injecting it into the meat with an oil-in-water-type emulsion that is dispersed in an oil phase, the meat temperature can be kept at a moderate level during work without raising the temperature. The present inventors have discovered that it is possible to produce processed meat products in which the injection liquid is dispersed and which have a marbled appearance, leading to the completion of the present invention.

[Means for Solving the Problems] The present invention relates to a method for producing processed meat products, which comprises injecting an oil-in-water-type emulsion into meat.

The fats and oils used in the present invention include, for example, known natural animal and vegetable fats and oils, and their fractionation and hydrogenation.

Transesterified products can be given.

The oils and fats used for the innermost phase may be any of these, but the oils and fats used for the outermost phase are low-temperature fractionated vegetable oils, vegetable salad oils, and animal fats that are fluid at low temperatures for the purpose of raising meat temperature. Those having a melting point of 15° C. or lower, such as oil, are preferred.

Furthermore, oil-soluble pigments, oil-soluble fragrances, and oil-soluble vitamins may be added to the oil or fat as appropriate.

In addition to water, which is the main component, the intermediate phase or aqueous phase of the oil-in-water emulsion used in the present invention includes sugars, amino acids, beef extract, seasonings such as salt, nitrous acid, and L-ascorbic acid. A coloring agent such as a salt, a coloring aid, a binding reinforcing agent such as a pentapolymerized phosphate, a preservative such as a sorbate, a water retention agent such as carrageenan, etc. can be used as appropriate.

Examples of the emulsifier and emulsion stabilizer used in the present invention include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, 1-nocytin, saponin, soybean protein, milk protein, xanthan gum, gum arabic, and crystalline cellulose. etc.

In addition, the meat used in the present invention includes, for example, livestock meat such as beef, pork, mutton, and goat meat, poultry meat such as chicken, duck meat, and goose meat, as well as tuna meat, salmon meat, cod meat, etc. You can choose parts with relatively little fat.

Production examples of the present invention will be described below.

[Example 11y] (1) Preparation of oil-in-water emulsion Blended lard 60.0 parts by weight (innermost phase) Decaglycerin monolaurate 0.5 parts by weight Water 39.5 parts by weight (intermediate phase) Warm water to 65℃ and add decaglycerin monolaure
- dissolve. Next, lard at 65° C. is gradually added to this while stirring, and after the entire amount is added, pre-emulsification is carried out for 15 minutes. Next, the pre-emulsified liquid was passed through a pressure homogenizer at a pressure of 50 Kghd to reduce the particle size of dispersed oil droplets to 3.
μm or less, the solid fat crystals were stabilized by rapid cooling to 15°C to prepare an oil-in-water emulsion. .1 parts by weight (outermost phase) 39.9 parts by weight of glycerin monostearate 60.0 parts by weight of the oil-in-water emulsion (middle phase/innermost phase) Corn salad oil was heated to 50°C, and glycerin monostearate was After sufficiently dissolving Stearray 1~, it is cooled to 15°C.

The oil-in-water emulsion is gradually added to this while stirring to prepare an oil-in-water emulsion (injection liquid).

Using a known injector, the oil-in-water emulsion obtained as described above was added to meat at about 5°C in an amount of 1 to 5 kg/ml.
Inject under pressure at a pressure of d. At this time, a method of mechanically softening the meat using a tenderizer after the injection, or a method of uniformly dispersing the oil and fat into the meat using a rotary surging machine or the like after the injection may be used in combination.

The amount of oil-in-water emulsion (injection liquid) to be injected into meat is adjusted depending on the oil content of the raw meat and the oil/fat blending ratio of the oil-in-water emulsion, but it is preferable to It is preferable to inject so that the amount is 10 to 30% by weight.

The marbled meat obtained as described above is used for steak or grilled meat after being refrigerated or frozen.

[Effects of the Invention] According to the present invention, since an oil-in-water emulsion in which the outermost phase is a low-melting point oil or fat is injected, a marbled processed meat product in which oil-in-water emulsion particles are moderately dispersed is produced. can be manufactured.

In addition, the present invention allows injection operation at a lower temperature than conventional methods, so it is possible to suppress the rise in meat temperature.Furthermore, solid fat is precipitated in the meat after cooling, resulting in excellent flavor, texture, and appearance. It is possible to produce marbled meat.

The processed meat product obtained in this way has a reinforced oil and fat content compared to unprocessed meat, so it is soft and has a good flavor and texture.

[Example] Next, the present invention will be specifically explained with reference to Examples and Comparative Examples. In each example, % is by weight.

Example 1 Preparation (compounding) of oil-in-water emulsion (injection liquid) Outermost phase Corn salad oil 50.0% Soybean I nocytin 0.2% (manufactured by Nisshin Oil Co., Ltd.) Intermediate phase Water 19. 6% decaglycerin monolaure 1-0.2% (manufactured by Itamoto Yakuhin Kogyo Co., Ltd.) Innermost phase Beef tallow 30°O% Intermediate phase water was heated to 65°C to form decaglycerin monolaure. After adding 1- and sufficiently dissolving it, beef tallow, which is the innermost phase, was heated to 65° C. and gradually added while stirring to pre-emulsify for 20 minutes.

This preliminary emulsion was emulsified through a pressure homogenizer at a pressure of 50 kg/-, and then rapidly cooled to 15°C. The obtained oil-in-water emulsion was dispersed in corn salad oil as the outermost phase at 15° C. and gently stirred for 5 minutes to prepare 51 oil-in-water emulsions (injection liquids).

The obtained injection solution was added to Holstein bull thigh meat (oil content: 5
．． 5%) was injected at a ratio of 30 parts by weight to 100 parts by weight to produce processed meat products. Co., Ltd. for injection
1--A mini injector made by Nichi was used.

Next, the appearance (I degree) of the obtained processed meat product was determined by the marbling evaluation standard P (Japan Meat Grading Association, published in April 1986: Beef marbling standards of the "New Beef Carcass Trading Standards"). B, M, S, )) was evaluated and shown in Table-1.

In addition, the obtained processed meat product is sliced into lam-thick pieces, baked on a 200°C iron plate, and eaten as steak meat.
Sensory evaluation was conducted with 10 panelists.

Texture and flavor are very good (5 points), good (4 points),
5: fair (3 points), poor (2 points), very poor (1 point)
They were evaluated in stages, and the average scores are shown in Table 1.

Example 2 Preparation (compounding) of an oil-in-water-in-water emulsion (injection liquid) Most phase: White soybean oil 40°0% Soybean lecithin 0.2% (manufactured by Nisshin Oil Co., Ltd.) Intermediate phase: Water 24.5% hexaglycerol monolaurate 0.3% (manufactured by Itamoto Pharmaceutical Co., Ltd.) Innermost phase Hydrogenated rapeseed oil 35.0% (rising melting point 36°C) Oil-in-water droplets with the above formulation Example of mold emulsion】-
It was prepared as an injection solution and injected into meat in the same manner. The obtained processed meat products were evaluated for IA (marbling degree) and flavor/texture in the same manner as in Example 1.
Shown in 1.

Example 3 Preparation (compounding) of an oil-in-water-in-water emulsion (injection liquid) Outermost phase: rapeseed white squeezed oil 40.0% glycerin monostearate (manufactured by Riken Vitamin Co., Ltd.) 0.2% Intermediate phase: water 29゜6% Quillaya saponin 0.1% (manufactured by Marukubi Kasei Co., Ltd.) Xanthan gum O31% (manufactured by Sanjo Kagaku Co., Ltd.) Innermost phase Lard 30.0% Oil-in-water-in-oil emulsion consisting of the above formulation The solution was prepared in the same manner as in Example 1, used as an injection solution, and injected into meat in the same manner.

The obtained processed meat products were evaluated for appearance (degree of M reduction), flavor and texture in the same manner as in Example 1, and are shown in Table 1.

Comparative Example 1 (Formulation) Beef tallow 60.2% Water 39.4% Decaglycerin monolaurate 0.4% Water was heated to 65°C, decaglycerin monolaurate was added and sufficiently dissolved, and then beef tallow was added. The mixture was heated to 65° C., gradually added while stirring, pre-emulsified for 20 minutes, and slowly cooled to 50° C. in the rough emulsified state to prepare a rough emulsion type oil-in-water emulsion (injection liquid). Example 1
The product was injected into meat in the same manner as in Example 1, and the appearance (ffi degree) and flavor/texture of the obtained processed meat products were evaluated in the same manner as in Example 1 and are shown in Table 1.

Comparative Example 2 (Formulation) Hydrogenated rapeseed oil 49.5% (rising melting point 36°C) Water 50.0% Hexaglycerin monolaurate (manufactured by Itamoto Pharmaceutical Co., Ltd.) 0.5% Same method as Comparative Example 1 After pre-emulsifying with
After emulsifying through a pressure homogenizer at g/ad, 1
A fine emulsion-type oil-in-water emulsion (injection liquid) was prepared by rapidly cooling to 5°C, and this injection liquid was injected into meat in the same manner as in Example 1, and the obtained meat processed product was processed. In the same manner as in Example 1, external It (marbling degree), flavor and texture were evaluated and shown in Table 1.

Comparative Example 3 (Blend) Corn salad oil 50.0% Soybean lecithin 0.2% Water 49.8% Warm corn salad oil to 15°C, gradually add water while stirring, and emulsify for 20 minutes. A water-in-oil emulsion (injection solution) was prepared, and this injection solution was injected into meat in the same manner as in Example 1, and the resulting processed meat products were evaluated in terms of appearance (marbling degree) and The flavor and texture were evaluated and shown in Table 1.

Results 5 Table 1. As shown in Comparative Example 2 in which a fine emulsion type oil-in-water emulsion obtained using a pressure homogenizer was injected, and Comparative Example 3 in which a water-in-oil emulsion was injected, the degree of marbling was untreated. There was no big difference. In addition, in Comparative Example 1, in which a rough emulsification type oil-in-water emulsion was injected at a temperature north of the melting point of the oil used, marbling progressed slightly, but the meat temperature increased and the surface of the meat discolored, resulting in quality control. I didn't like it.

In contrast, the processed meat products of Examples 1 to 3 in which the oil-in-water emulsion of the present invention was injected had good marbling while suppressing the increase in meat temperature as much as possible, and the flavor and food quality when made into steaks. Both texture and texture were superior to unprocessed meat and comparative examples.

Marbling evaluation criteria (B, M, S,) are as follows.

<Grading classification of marbling> (Marbling degree) (Marbling evaluation criteria) Fairly good 23 or above and slightly good
13-2 Standard 1--1 Comparing to standard 03 Inferior O (Marbling evaluation criteria: The further to the right, the better 0<O”
<1-<1. (1”(2-<2<20<3-<3<4<
5 Table-1

Claims (1)

[Claims] A method for producing processed meat products, which comprises injecting an oil-in-water emulsion into meat.