JPH04121167A - Preparation of meat product having soft feeling to palate - Google Patents

Abstract

PURPOSE:To quickly and hygienically obtain the subject product having soft and flexible palatability and high quality on an industrial scale at a low cost by injecting a specific substance into a lump of raw meat or sliced raw meat, forming the meat and drying the formed product. CONSTITUTION:A solution containing one or more water-soluble substances usable as a food additive and having an effect to prevent the denaturation of protein by stabilizing the water-structure in a system (preferably sugar, sugar alcohol, etc.) is uniformly injected into a lump of raw meat or sliced raw meat. The objective product is prepared by drying or dehydrating the meat. The drying, etc., is carried out as it is in the case of sliced meat or as it is or after forming in the case of a meat lump.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing meat products, and more particularly, to high-quality heated or unheated meat having a soft and supple texture. It relates to a method of manufacturing a product.

[Conventional technology]

General consumers tend to prefer meat products with a soft texture, but meat products generally lose muscle protein when heated, regardless of whether they are heated or not. In the case of non-heated foods, the texture tends to become hard as a result of the dehydration denaturation of muscle proteins and the accompanying formation of aggregates.

[Problem to be solved by the invention]

The present invention was developed based on the recognition that the industry has an urgent need to develop new products that fill the gap between current meat products and consumer preferences, and as a result of various studies on the problems of the conventional technology. To develop a new manufacturing method to quickly and hygienically produce meat products that have a soft, supple texture and are easy for anyone to eat when the moisture content of livestock meat is reduced during product production. This is the purpose.

Dried meat with a water activity of 0.86 or less that can be distributed at room temperature is generally very hard, stiff, and has a texture that is difficult to chew, making it particularly difficult for people with weak teeth to eat. In addition to dried meat, unheated meat products with a water activity of 0.92 to 0.86, such as salami sausages, semi-dry sausages, and raw ham, are required to be distributed under refrigeration. In some cases, as moisture is reduced during manufacturing, the texture of the product becomes hard, which does not meet consumer preferences.

[Means to solve the problem]

In order to achieve the above object, the present inventors have conducted intensive research and found that after uniformly injecting a solution containing sugar, sugar alcohol, amino acid, or organic acid into sliced raw meat or meat chunks, High-quality meat products are produced by preventing the denaturation of muscle protein as much as possible during production, by drying the meat as it is, or by drying or reducing the moisture content after shaping the meat. The present invention has been completed by discovering that it is possible to produce the following. That is, l) Add one or more substances to raw meat chunks or sliced raw meat that are water-soluble substances that can be added to foods and have the effect of preventing protein denaturation by stabilizing the structure of water in the system. A method for producing a meat product, which comprises uniformly injecting a solution containing more than that amount, and then drying or reducing moisture after forming sliced meat, leaving it as it is, or molding it.

2) Dry or reduce the water content of a solution containing one or more substances that are water-soluble substances that can be added to foods and that have the effect of preventing protein denaturation by stabilizing the structure of water in the system. The method for producing a meat product according to 1) above, wherein the injection is carried out uniformly at a concentration such that the rate of denaturation of muscle protein is slower than the rate of water loss during production of the meat product.

3) A water-soluble substance that can be added to food and has the effect of preventing protein denaturation by stabilizing the structure of water in the system, consisting of sugar, sugar alcohol, amino acid, or organic acid. The method for producing the meat product described in 1) or 2).

4) 1 above, wherein the water activity of the final meat product is 0.92 or less
), 2) or 3).

The gist is:

[For production]

The configuration of the present invention will be explained in detail.

Water-soluble substances that can be added to foods and have the effect of preventing protein denaturation by stabilizing the structure of water in the system (sugars, sugar alcohols, amino acids, or
(organic acid) injection method and amount.

The above substance is uniformly injected into the raw meat before drying or moisture reduction. This concentration is such that the rate of muscle protein denaturation is slower than the rate of water loss during meat product production and will vary depending on the type of substance used. Typical examples include the rate of decrease in sugar concentration and water content when glucose and sucrose are used, the rate of denaturation of muscle proteins (the rate of deactivation of myofibrillar Ca-ATPase activity, and the rate of deactivation of myofibrillar Ca-ATPase activity). Figures 1 and 2 show the relationship between the rate of decrease in solubilization rate in high salt solutions, and Figure 3 shows the change in the hardness of sliced meat during moisture reduction with or without sugar addition. It is shown in FIG. 1st
In the case shown in the figure, when sucrose is not added, the rate of muscle protein denaturation is faster than the rate of water loss, and the meat becomes tough.
When 0.5M or more of sucrose is present, the rate of muscle protein denaturation is slower than the rate of water loss, and the degree of hardening of the meat is low. Therefore, when sucrose is used, if the sucrose concentration in the meat before drying is 0.5M or more, the dried meat will have a soft texture. In fact, as shown in FIG. 3, even when heated and dried with the addition of 2M sucrose, the dried meat is extremely soft compared to when no sugar is present. On the other hand, as shown in FIG. 2, in the case of glucose, unless 1.5M or more is added, the rate of denaturation of muscle protein will not become slower than the rate of water loss during the production of meat products. Therefore, when glucose is used, dried meat with a soft texture cannot be produced unless the glucose concentration in the meat before drying is 1.5M or higher. For example, as shown in FIG. 4, when heating and drying is performed with the addition of 2M glucose, dried meat has a softer texture than when no sugar is present. Although the necessary amount of addition differs depending on the additive used, the amount of addition can be easily calculated scientifically through preliminary experiments. It is sufficient that the concentration is higher than the point where the straight line intersects the straight line of the rate of decrease in solubilization rate and the straight line of the rate of deactivation of Ca-ATPase activity. Also, Figures 1 and 2
In the figure, the horizontal axis represents the initial molar concentration in the meat, but even if the horizontal axis represents the % concentration of the substance in the meat, it is possible to calculate the amount added using the same analysis.

Sliced raw meat (3-8m thick) or small chunks of meat (10-1
When the meat is pine surged or tamped with the solution for more than 4 hours, the solution is completely absorbed into the meat. If the meat is kept at a low temperature for 2-4 days, the solution will more evenly diffuse into the meat.

The additive substances used include fructose, glucose,
Saccharides such as sucrose, linear oligosaccharides, branched oligosaccharides, and cyclodextrins, or sugar alcohols such as glycerol, maltitol, sorbitol, maltotriitol, lactitol, and oligodose, or sodium glutamate, sodium aspartate, threonine, Examples include amino acids such as glycine, and organic acids such as sodium gluconate, sodium tartrate, and sodium malate, and the above substances can be added alone or in combination. Additionally, additives that decompose starch to various degrees and contain the above-mentioned sugars or sugar alcohols therein, such as starch decomposition products or reduced starch saccharification products, can also be used.

When amino acids and organic acids are used, there is an advantage that flavoring can be added at the same time.

In any case, the required properties of the additive used are that it is soluble in water, can be added to food, and that it prevents thermal denaturation of muscle proteins by stabilizing the structure of water in the system. There are no particular restrictions on the substance as long as it is an effective substance and has the ability to significantly slow down the rate of denaturation of muscle protein compared to the rate of decrease in water content in meat due to heating, drying, etc.

The raw meat is preferably beef or pork, but any other edible meat can be used as the raw material for the present invention.

2. Conditions for drying The meat that has been aged and aged at low temperature is dried or the moisture content is reduced until the water activity becomes 0.92 or less. Sliced meat may be dried as is, meat blocks may be dried as is, or after being formed, they may be dried at a temperature of 5 to 90° C. until the above moisture content is reached. Furthermore, if the humidity is controlled to 50-85%, moisture can be reduced directly even at low temperatures.

〔Example〕

The present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.

(Example 1) 500 g of the seasoning liquid having the composition shown in Formulation Table 1 was mixed uniformly with a mixer to 1 kg of sliced pork thigh meat (thickness: 3 ms++), then cooled and added, followed by matosurge for 24 hours under vacuum. The initial sucrose concentration in this meat was 2M. This was dried at 50°C for 3 hours.

After cooling, 518 g of dried meat was obtained.

The water activity of this dried meat is 0.702, and the cutting strength is 2.6.
It weighed 4 kg and had a soft and supple texture.

(Margin below this page) Mixing table 1 (Example 2) Mixing table 2 to 2 kg of sliced pork thigh meat (thickness 3 mm)
After uniformly mixing 1 kg of the seasoning liquid with the following composition using a mixer, the mixture was cooled and added, and the mixture was pine-surged for 24 hours under vacuum. The initial glucose concentration in this meat is 2. ．． It was 7M. This was dried at 50°C for 3 hours.

After cooling, 1.73 kg of dried meat was obtained.

The water activity of this dried meat is 0.743 and the cutting strength is 4.1.
It weighed 1 kg and had a soft and supple texture.

(Margins below this page) Recipe Table 2 (Example 3) Shredded beef thigh meat (10-15mm square) 1300g
A seasoning liquid having the composition shown in Formulation Table 3 was mixed uniformly with a mixer, cooled, and added to the mixture, followed by pine surge for 24 hours under vacuum. The initial concentration of reduced starch saccharide and MSG (sodium glutamate) in the meat was 19.7% in total. This is 5
It was kept at °C for 4 days. Next, attach this to the square retainer (8
x10 x 32 an), rapidly frozen at -40°C, and held for 4 hours. Thereafter, it was tempered at 2° C. for 30 minutes and sliced to a thickness of 7+am. - The meat was sandwiched between polyester cloths and dried at 50°C for 4 hours. After cooling, the polyester cloth was removed. 637 g of dried meat was obtained.

The water activity of this meat is 0.793 and the cutting strength is 1.53k.
g, and had a soft, supple texture.

Formulation Table 3 (Example 4) Raw meat prepared in the same manner as in Example 3 and subjected to matsurge and aging in the process was coarsely ground with a silent cutter and packed into a collagen casing with a diameter of 16 square meters. This is 1
It was left in a constant temperature room at 0°C for one month. 681 g of semi-dry sausage was obtained. The water activity of this meat is 0.88
was. It had a soft and supple texture.

〔Effect of the invention〕

Since the present invention is configured as described above, the production method of the present invention provides high quality products with a soft and supple texture even when using an inexpensive drying or dehydration method using ventilation drying. It has the advantage of being able to produce meat products quickly and hygienically. Furthermore, pathogenic bacteria or food spoilage bacteria are not detected in the products obtained according to the present invention, and the products have the characteristic of being safe from a food hygiene perspective. This is a unique effect obtained by reducing water activity due to a high concentration of additives, and has extremely high industrial utility value.

Furthermore, although the present invention can be manufactured using meat lumps or sliced meat, it can also be manufactured using arrowroot produced as a by-product during meat processing. Therefore, its value is high from the point of view of effective use of meat.

[Brief explanation of the drawing]

Figure 1 shows the rate at which sucrose in various concentrations was added to sliced pork, heated and dried at 50°C, and the rate of water loss in the meat (○) and the denaturation of muscle proteins measured. Inactivation rate (△) of Ca-ATPase activity of myofibrillar protein and 0.6MKCL 40mMTr
FIG. 2 is a diagram in which the rate of decrease (b) in the solubilization rate of myofibrillar proteins in an i s -HC1 (pH 7,5) solution was measured, and the logarithmic values thereof were plotted against the initial sucrose concentration in meat. . FIG. 2 is a diagram showing the results of a similar experiment using glucose. Figure 3 shows the results of heating and drying sliced pork without added sugar (b) and sliced pork with 2M sucrose added (○) at 50°C and showing the change in meat firmness at that time. FIG. 4 is a diagram showing the results of a similar experiment using glucose. Agent Patent attorney Yusuke Hiraki Patent attorney Teiji Ishii Patent attorney Yasushi Hayakawa Initial sucrose concentration (M) Water reduction rate (○) Co-ATPose activity deactivation rate (△) High salt concentration solution (
Rate of decrease in solubilization rate (b) Initial glucose concentration (M) Figure 6 Dehydration time (50℃) (minutes) Figure 4 Dehydration time (50℃) (minutes)

Claims (1)

[Scope of Claims] 1. A water-soluble substance that can be added to foods for raw meat chunks or sliced raw meat, and has the effect of preventing protein denaturation by stabilizing the structure of water in the system. A meat product characterized in that after uniformly injecting a solution containing one or more substances, it is left as it is in the case of sliced meat, as it is in the case of meat loaves, or dried or reduced in moisture after being shaped. Production method. 2. Dry or reduce the water content of a solution containing one or more substances that are water-soluble substances that can be added to foods and that have the effect of preventing protein denaturation by stabilizing the structure of water in the system. 2. The method for producing a meat product according to claim 1, wherein the injection is carried out uniformly in the previous meat at a concentration such that the rate of denaturation of muscle protein is slower than the rate of water loss during the production of the meat product. 3. A claim that the substance is a water-soluble substance that can be added to food and has the effect of preventing protein denaturation by stabilizing the structure of water in the system, consisting of sugar, sugar alcohol, amino acid, or organic acid. A method for producing a meat product according to item 1 or 2. 4. The method for producing a meat product according to claim 1, 2 or 3, wherein the final meat product has a water activity of 0.92 or less.