JPH0427824B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing marbled meat using microcapsules. [Prior Art] Many research and developments have been carried out to increase added value by processing meat with a low fat content into marbled meat with a high-quality image. For example, a method of injecting an oil emulsion (Japanese Patent Publication No. 59-23777, Japanese Patent Application Laid-open No. 59-2377,
162853), and a method of injecting oil in a liquid state (Japanese Patent Laid-Open No. 60-41467). Although the marbled meat produced by these methods is relatively close to the real thing in appearance, there is room for improvement in that oil and fat leak out during cooking, making it impossible to obtain the original soft texture of the meat. . [Problems to be Solved by the Invention] The present invention provides meat that not only has an appearance but also has the same adipose tissue structure as the original marbled meat, is free from microbial growth and heat denaturation, and is heat-cookable. This solves the problem of providing a method for producing marbled meat having excellent flavor and texture with little oil leakage. [Means for Solving the Problems] As a result of intensive research to achieve the above object, the present inventor found that when fats and oils are incorporated into microcapsules, when dispersed in an aqueous phase, the microcapsules When injected or inserted into meat, the capsule is injected or inserted without breaking the waves, resulting in marbled meat adipose tissue whose adipose tissue structure is a collection of fat globules. It was confirmed that marbled meat with the same adipose tissue structure can be obtained, and that this marbled meat has excellent flavor and texture with little oil leakage even when cooked. The present invention is based on the above findings, and the present invention involves dispersing microcapsules containing oil or seasoned oil in water or a liquid in which proteins, polysaccharides, vegetable fibers, etc. are appropriately dispersed in water. This is a method for producing marbled meat, which is characterized by injecting or inserting the meat into meat at a low temperature. In the present invention, the dispersion microcapsules to be injected or inserted into meat contain gelatin, gum arabic, low methoxyl pectin (LM
pectin), agar, carrageenan, sodium alginate, carboxymethyl cellulose, collagen, etc., and the core material is oil (e.g. refined beef tallow, lard, butter oil, vegetable oil, etc.) or seasoned oil. (For example, "Microcapsule" Volume 1 Production Method by Tamotsu Kondo and Naozumi Koishi, published by Sankyo Publishing, 1977). The diameter of the microcapsules used in the present invention is preferably 10 to 500μ, and most preferably 30 to 100μ because it matches the diameter of fat globules in the adipose tissue of marbled meat. An oil/fat microcapsule dispersion is prepared by using water or an aqueous solution in which proteins, polysaccharides, vegetable fibers, etc. are suitably dispersed in the microcapsules as a dispersed phase. Examples of proteins, polysaccharides, and vegetable fibers used in the dispersed phase include gelatin, gum arabic,
LM pectin, agar, carrageenan, sodium alginate, carboxymethyl cellulose, and commercially available vegetable fibers can be used, and a concentration of 1% or less is sufficient, and one or more types can be mixed. It can be used in the form of In addition, when injecting or inserting the above dispersion liquid,
Usually, the lower the viscosity, the better the injection efficiency.
It is preferable to adjust the weight ratio of microcapsules and dispersed phase to 100 cp (B-type viscometer) or more. For example, if the diameter of the microcapsule is around 300μ,
The dispersed phase 40 in the microcapsules 60 corresponds to this viscosity. The microcapsule dispersion thus obtained may be used as is, but it is preferably used after cooling it in a refrigerator or the like. Next, in the present invention, the meat into which the microcapsules are injected or inserted includes, for example, beef,
Examples include livestock meat such as pork, horse meat, mutton, and goat meat, poultry meat such as chicken, turkey, ground beef, and duck meat, and meat such as rabbit meat, and meats with relatively low fat content are effective. Can be used. For injecting or inserting the above-mentioned microcapsule dispersion, a suitable injection device such as a syringe or an injector is used. The injection or insertion is carried out at low temperatures, such as into meat at a temperature below room temperature, preferably below 10°C. The amount of injection or insertion is selected appropriately, but
Preferably 1 to 35 parts by weight per 100 parts. Furthermore, if the meat is massaged using a rotary pine surge machine or the like after injection or insertion, the injection liquid or insertion liquid will be dispersed even better. When the microcapsule dispersion is injected or inserted as described above, the desired marbled meat can be obtained. This marbled meat can be used as is, but it can also be stored in good condition by refrigerating or freezing. [Effects of the Invention] According to the present invention, fats and oils are injected or inserted into meat as microcapsules, so that the fat tissue structure is similar to that of the original marbled meat, which is an aggregation of fat globules. It is possible to obtain meat with a marbled texture. Furthermore, in the present invention, since the dispersion of microcapsules containing fats and oils is injected or inserted into meat at low temperatures, marbled meat without proliferation of microorganisms or heat denaturation can be obtained. Furthermore, even when the marbled meat obtained by the present invention is cooked, because the oil and fat are surrounded by the microcapsule wall material, there is little fluid elution, and the marbled meat retains its original soft texture. The feeling is retained. [Examples] Example 1 600 g of a 1.7% gum arabic aqueous solution was placed in a 2-volume beaker-shaped container and heated to 50°C. Next, 100 ml of purified beef tallow (melting point: 45°C) was dissolved by heating at 50°C and added thereto. While stirring this solution using a three-one motor (HEIDON, Shinto Chemical Co., Ltd.), a 10% gelatin solution heated to 50°C was added to this solution. Gradually cool to 10℃ while continuing to stir.
After cooling to 100°C, stirring was stopped and the mixture was allowed to stand at 10°C to separate solid and liquid. The solid phase was taken out, placed on a 10 μm sieve, and dehydrated under reduced pressure while gently washing with water to obtain about 100 g of microcapsules. This was dispersed in 30 ml of 0.8% gelatin solution and cooled to 5°C. Next, 10%, 15%, and 20% by weight of this dispersion was injected into domestically produced beef thighs at 5°C. For injection, a syringe pre-cooled to 5°C was used.
The meat injected with the above dispersion was frozen (-20°C) to make it easier to slice uniformly, and then the meat was frozen to a thickness of 1.0
Slice into cm steaks. For comparison, an emulsion was prepared at 55° C. with a weight ratio of 60 parts purified beef tallow to 40 parts water. Note that 1.5% of egg white was used as an emulsion stabilizer. This 55°C emulsion was injected into the same domestic beef thigh as above using a syringe kept at 55°C, and the meat was frozen and sliced in the same way as above. The final product is heated in the oven using heaters from above and below, keeping the heating position constant (meat surface temperature 208℃)
After baking, the weight was measured 5 and 10 minutes later, and a sensory test of texture and taste was conducted using a panel. The weight ratio after heating was used as a measure of oil leakage due to heating. That is, the weight ratio is expressed as follows: weight ratio = weight after heating/weight before heating x 100, and a larger weight ratio indicates less oil outflow. Table 1 shows a comparison of the weight ratios of the sample injected with the microcapsule dispersion and the sample injected with the emulsion as described above.

[Table] In addition, the sensory test was conducted by a panel of 12 people, using a 5-point rating system using domestic beef thighs frozen and sliced in the same manner as above, except that neither the microcapsule dispersion nor the emulsion was injected. Scored with. In other words, the standard product is scored as 0, and the scores are good (+2), somewhat good (+1), somewhat bad (-1), and poor (-2), and the simple average value is calculated as the second grade.
Shown in the table.

[Table] From the results in Tables 1 and 2, it can be seen that the products injected with the above microcapsule dispersion have less oil and fat leakage than those injected with emulsion.
It is also recognized that there is a significant difference in the sensory test results. Next, regarding the adipose tissue structure before and after heating, a large difference was observed between those injected with the microcapsule dispersion and those injected with the emulsion as described above. That is, the adipose tissue formed by injecting the emulsion exists as a continuous layered tissue, and is completely different from the original marbled meat adipose tissue, which is an aggregate of fat globules. This is thought to be the reason why heat tends to be transferred continuously and oil tends to flow out. In fact, when looking at the tissue after heating, the initially layered tissue is no longer visible, and the tissue is now slightly dotted with eluted fat. On the other hand, the fat tissue formed by injecting the above microcapsule dispersion is a tissue in which microcapsule bodies are aggregated, and is very similar to the original marbled meat tissue. Even after heating, only a portion of the heated surface of this structure was eluted, and no major changes in structure were observed. From the above results, it can be seen that the product according to the present invention is a marbled meat that is improved in sensory quality and has a perfect texture. Example 2 Microcapsules with an average particle size of about 100 μm were produced in the same manner as described in Example 1 using purified lard as the fat and oil and LM pectin and gelatin as the wall material. Similarly, corn salad oil (hereinafter referred to as corn oil) was used instead of refined lard (hereinafter referred to as lard), and the average particle size was
50μ microcapsules were manufactured. The microcapsules thus produced were dispersed in a gelatin agar solution (1.0% gelatin 90, 1.0% agar 10) at 10°C to prepare a microcapsule dispersion. The weight ratio is 70% of lard microcapsules, 30% of gelatin agar solution, and lard microcapsules.
The ratio was 65 parts, corn oil microcapsules 5 parts, and gelatin agar solution 30 parts. In the same manner as described in Example 1, 15% of each of the above two microcapsule dispersions was injected into pork thighs at 5°C, and after freezing, slices were sliced into 0.3 cm pieces, and sensory tests were conducted in the same manner as described in Example 1. carried out. The results are shown in Table 3.

[Table] From the results in Table 3, it can be seen that the taste of marbled meat was further improved by injecting a microcapsule dispersion in which corn oil microcapsules were added to lard microcapsules. This is thought to be due to the mellow taste due to the corn oil. By using oil microcapsules in combination in this way, it is possible to further improve the flavor with a small amount.

Claims (1)

[Claims] 1. Microcapsules containing fats and oils or seasoned fats and oils are dispersed in water or a liquid in which proteins, polysaccharides, vegetable fibers, etc. are appropriately dispersed in water, and the microcapsules are injected or inserted into meat at low temperatures. A method for producing marbled meat.