JPH04197157A - Production of marbled processed edible meat product - Google Patents

Abstract

PURPOSE:To obtain the subject soft and juicy processed product with natural marbling sense from edible meat with hardly any fat meat by injecting a water- in-oil type emulsion prepared by emulsifying fats and oils using a polyglycerol condensed recinoleate into edible meat. CONSTITUTION:The objective processed product is obtained by injecting a water-in-oil type emulsion prepared by emulsifying fats and oils using a polyglycerol condensed ricinoleate (preferably an ester, obtained by carrying out esterifying reaction of condensed ricinoleic acid made from preferably castor oil as a raw material with polyglycerol and having 4-10 polymerization degree of the polyglycerol and 2-10 condensation degree of the ricinoleic acid) into edible meat.

Description

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

[Conventional technology]

Conventionally, as a method of injecting oil and fat into meat with low fat content to make marbled meat and increase added value, there is a method of heating and melting and injecting fat and oil (Japanese Patent Application Laid-Open No. 6O-41467
), ■Method of injecting oil-in-water emulsion (JP-A-58-89161, JP-A-59-162853), ■Method of injecting vegetable liquid oil such as rapeseed oil and soybean oil, ■Pork fat, beef tallow, etc. A method of injecting liquid oil obtained by cryogenically fractionating solid animal fat at room temperature (Japanese Unexamined Patent Publication No. 1983-749.72) has been proposed. In addition, the processing method is -5℃~+5℃
A common method is to inject pre-prepared oil or fat or emulsion into temperature-controlled red meat using a known pickle injector, and then freeze, thaw, slice, and cook the meat.

[Problem to be solved by the invention]

Among the above-mentioned methods for producing marbled meat, according to method (2), when the injected oil and fat solidifies at a temperature below its melting point, it becomes translucent, which is different from the color of fat tissue that is inherent in meat. ■
According to the above method, the appearance becomes natural, but since the external phase of the injected liquid is aqueous, when eaten, there is no flavor due to fats and oils, and the texture improvement effect is not sufficient. According to methods ■ and ■,
When freezing, refrigerating, and thawing meat at room temperature, there are problems such as injected ingredients flowing out from the meat and solid fat not precipitating out, which is undesirable.

Points to keep in mind when producing marbled meat are (1) using solid fat and allowing solid fat crystals to precipitate in the middle under refrigeration to room temperature; (2) the precipitated fat has the color of the tissue fat of the meat. and (3) when processed and eaten, the injected fats and oils should have a delicious flavor and have a sufficient texture-improving effect.

The purpose of the present invention is to inject a water-in-oil emulsion using polyglycerin condensed ricinoleic acid ester as an emulsifier, so that the appearance is similar to that of natural marbled meat.
To propose a method for producing a marbled processed meat product that has good taste when eaten and has a sufficient effect of improving texture.

[Means to solve the problem]

That is, the present invention is a method for producing a marbled processed meat product, which is characterized by injecting into meat a water-in-oil emulsion in which fats and oils are emulsified using polyglycerin condensed ricinoleate ester.

The oils and fats used in the present invention include known natural animal and vegetable oils and those obtained by fractionation, hydrogenation, and transesterification. Such fats and oils are preferably solid at room temperature, but may be liquid at room temperature.

Further, even if fats and oils are liquid at room temperature, those that have become solid at room temperature by hydrogenation, mixing with solid fats, etc. can be used in the same way as those that are solid at room temperature. To prevent the injection solution from leaching out when thawing frozen meat after injection,
It is preferable to control the melting point of the oil or fat used to be 30°C or higher. Oil-soluble components such as oil-soluble pigments, oil-soluble fragrances, oil-soluble vitamins, and antioxidants may be added to these fats and oils.

The polyglycerin condensed ricinoleic acid ester used in the present invention is obtained by an esterification reaction of condensed ricinoleic acid mainly made from castor oil and polyglycerin, and the degree of polymerization of the polyglycerin is 2 to 16.
Preferably 4-10, the degree of condensation of ricinoleic acid is 2-1
6, preferably 2 to 10.

The amount of polyglycerin condensed ricinoleic acid ester used is preferably 0.01 to 0.2% by weight in the water-in-oil emulsion. If it is less than 0.01% by weight, the emulsifying power is weak.

It is difficult to inject into the south in a stable condition.

If it exceeds 0.2% by weight, the emulsified state becomes strong, and when the resulting marbled meat is cooked, emulsified droplets may come out from the meat, which is not preferable.

The oil phase/aqueous phase ratio (weight ratio) of the water-in-oil emulsion used in the present invention is (95/
5) to (60/40), preferably (9o/lo
) to (80/20) is good. When the oil phase ratio is higher than that of 9515, the emulsion becomes transparent and the color of the injected fat becomes less natural. In addition, the emulsifying properties of polyglycerin condensed ricinoleate ester are oil phase/aqueous phase ratio = (60/
40) to (30/70), the oil phase/
When the aqueous phase ratio is 60/40 or less, similar to the case where a large amount of polyglycerin condensed ricinoleic acid ester is used,
This is undesirable because the emulsified droplets do not break during cooking and appear on the inner surface.

The aqueous phase, which is the internal phase of the water-in-oil emulsion used in the present invention, contains, in addition to water, which is the main constituent, seasonings such as sugars, amino acids, beef extract, and salt; nitrites, ascorbate, etc. coloring agent; binding reinforcing agent such as polymerized phosphate; egg white,
Water retaining agents such as starch and carrageenan can be added as appropriate.

A water-in-oil emulsion can be easily prepared by adding an aqueous phase at the same temperature to a heated oil phase according to a conventional method, and emulsifying it by homogenization using a homomixer, homogenizer, etc. .

The water-in-oil emulsion thus obtained has finer emulsion particles and excellent emulsion stability than when other emulsifiers are used.

The meat used in the present invention is, for example, beef.

Meat such as pork, mutton, and goat; chicken and duck meat.

Poultry meat such as turkey; and also salmon meat, salmon meat, salmon meat.

Meat from parts of the body with relatively little fat, such as the inner part, can be included.

The method for producing marbled processed meat products involves adding the water-in-oil emulsion obtained above to the melting point of the fat used + 10 according to a conventional method.
Using a known pickle injector while controlling the temperature above ℃, add 10 to 20% by weight per piece of meat.
Inject at the rate of After injection, it is frozen, and when ready to use, it is thawed, sliced, and used in dishes such as steak, sukiyaki, and shabu shiyabu.

〔Effect of the invention〕

According to the present invention, since a stable water-in-oil emulsion with fine emulsified particles is used, it is possible to produce a marbled processed meat product in which emulsified particles are appropriately dispersed. In addition, the marbled processed meat products obtained by the present invention have a more natural marbled texture than those obtained by conventional methods.
You can directly taste the flavor of the injected liquid when you eat it, and it improves the texture of unprocessed red meat, resulting in soft and juicy processed meat products.

〔Example〕

Next, the present invention will be specifically explained using Examples and Comparative Examples. In each example, 1% represents % by weight.

Example 1 (Formulation of injection liquid) Oil part: Refined beef tallow 80.0% Water phase: Salt 0.5 Water
19.4 The oil phase was heated and dissolved at 65°C, and then heated at 5000 rpm using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
While stirring, the aqueous phase at the same temperature was gradually added, and after the total addition, the mixture was stirred at 5,000 rpm for 10 minutes to emulsify, and slowly cooled so that the end point of emulsification was 55°C.

The obtained water-in-oil emulsion was added to beef thigh meat (oil content: 3.0
~3.5%, meat temperature +5°C) was injected in an amount of 15 parts by weight to 100 parts by weight to produce processed meat products. A mini injector manufactured by Higashiguchi Giken Co., Ltd. was used for injection. The temperature of the injection solution was controlled at 55°C.

After the injection, the processed meat product was allowed to stand overnight at -40°C to precipitate solid fat crystals. Thereafter, it was thawed in a refrigerator at +5°C, and the degree of marbling on the sliced surface was evaluated by a panel of 10 people.

The evaluation criteria for the degree of marbling is 5 points for ``the appearance is close to natural marbled meat, and there is a significant improvement effect,'' 4 points for ``better than untreated meat,'' 3 points for ``no change,'' and 3 points for ``no change.''
Table 1 shows the average scores, with 2 points for ``It's getting worse'' and 1 point for ``It's getting very bad.'' In addition, the flavor
For texture, after slicing into 1cm thick pieces.

It was heated on an iron plate at 180°C and eaten as steak meat, and sensory evaluation was conducted on 10 panelists in the same manner as the appearance.

The evaluation criteria for flavor and texture were 5 points for ``Very good flavor and texture'', 4 points for ``Better than untreated'', and 4 points for ``Better than untreated''.
3 points for “fair”, 2 points for “bad”, 1 point for “very bad”
Evaluation was made on a five-point scale, and the average score is shown in Table 1.

Example 2 (Formulation of injection liquid) Fat fraction beef tallow fractionated oil (melting point 35°C)
80.0% beef seasoning oil (Nihon Kaken Co., Ltd.)
(manufactured by Sanei Chemical Co., Ltd.) 5.0 Water phase Salt 0.2 Beef extract (manufactured by Sanei Chemical Co., Ltd.) 1.0 Water
13.6 A water-in-oil emulsion was prepared in the same manner as in Example 1. The obtained emulsion was injected into beef thighs in the same manner as in Example 1, and the temperature was controlled and evaluated in the same manner.

The evaluation results are shown in Table 1.

Comparative Example 1 (Formulation of injection liquid) Fat and oil part Beef tallow
80.0% water phase salt 0.2 water
19.6 Using the above formulation, emulsification, injection, freezing, thawing, and evaluation were performed in the same manner as in Example 1.

The evaluation results are shown in Table 1.

Comparative Example 2 (Formulation of injection liquid) Fat and oil part Beef tallow
80.0% water phase salt 0.2 water
19.6 Using the above formulation, emulsification, injection, freezing, thawing, and evaluation were performed in the same manner as in Example 1.

The evaluation results are shown in Table 1.

Comparative example 3 As the injection liquid, rapeseed oil, which is liquid at room temperature, is used.

This was injected as it was without emulsification under the same conditions as in Example 1, and frozen, thawed, and evaluated in the same manner.

The evaluation results are shown in Table 1.

Comparative Example 4 Beef tallow alone was used as the injection liquid, and without emulsifying it, it was heated as it was and injected under the same conditions as in Example 1, and frozen, thawed, and evaluated in the same manner.

The evaluation results are shown in Table 1.

Comparative Example 5 (Formulation of injection liquid) Fat and oil part Beef tallow
50.0% aqueous phase xanthan gum 0.2 (manufactured by Dainippon Pharmaceutical Co., Ltd., Echo Gum, Commercial S) Salt
0.2 water
49.4 Heat and dissolve the aqueous phase at 55°C, and while stirring at 5000 rpm using a TK homomixer, gradually drop the oil phase dissolved at the same temperature, and after dropping the entire amount at 500 rpm.
An oil-in-water emulsion was prepared by stirring at 0 rpm for 10 minutes.

The obtained emulsion was injected in the same manner as in Example 1.

Freezing, thawing, and evaluation were performed.

The results are shown in Table 1.

Table 1 As shown in Table 1, Comparative Examples 1 and 2, in which water-in-oil emulsions without polyglycerin condensed ricinoleic acid ester were injected, had a texture improvement effect, but the emulsification state was poor. In beef cattle, solid fat was precipitated in a translucent state, and the appearance was rated low. In addition, in Comparative Example 3, in which oil and fat that were liquid at room temperature were injected, the appearance did not become marbled because there was no precipitation of solid fat. In Comparative Example 4, in which beef tallow was heated and melted and injected, translucent solid fat precipitated, similar to Comparative Examples 1 and 2, and the appearance was evaluated poorly. Comparative Example 5, in which an oil-in-water emulsion was injected, had an excellent appearance, but because the external phase of the injected liquid was an aqueous phase, the flavor and texture of the oil and fat were not felt when eaten. The evaluation score was low. On the other hand, the processed meat products of Examples 1 and 2 in which the water-in-oil emulsion using the polyglycerol condensed ricinoleic acid ester of the present invention was injected had excellent marbling, flavor, and texture.

Agent: Patent attorney Sei Yanagi Hara

Claims (1)

[Claims] (1) A method for producing marbled processed meat products, which comprises injecting into meat a water-in-oil emulsion obtained by emulsifying fats and oils using polyglycerin condensed ricinoleate ester.