JPH0427824B2 - - Google Patents
Info
- Publication number
- JPH0427824B2 JPH0427824B2 JP60285634A JP28563485A JPH0427824B2 JP H0427824 B2 JPH0427824 B2 JP H0427824B2 JP 60285634 A JP60285634 A JP 60285634A JP 28563485 A JP28563485 A JP 28563485A JP H0427824 B2 JPH0427824 B2 JP H0427824B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- microcapsules
- oil
- injected
- marbled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims description 43
- 239000003094 microcapsule Substances 0.000 claims description 40
- 239000003921 oil Substances 0.000 claims description 24
- 239000003925 fat Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 description 22
- 239000006185 dispersion Substances 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 13
- 108010010803 Gelatin Proteins 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 9
- 239000008273 gelatin Substances 0.000 description 9
- 229920000159 gelatin Polymers 0.000 description 9
- 235000019322 gelatine Nutrition 0.000 description 9
- 235000011852 gelatine desserts Nutrition 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- 210000000577 adipose tissue Anatomy 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 8
- 210000001519 tissue Anatomy 0.000 description 8
- 238000002347 injection Methods 0.000 description 7
- 239000007924 injection Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 235000010419 agar Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 238000003780 insertion Methods 0.000 description 4
- 230000037431 insertion Effects 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 210000000689 upper leg Anatomy 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 239000000205 acacia gum Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 2
- 240000002930 Alternanthera sessilis Species 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 229940105329 carboxymethylcellulose Drugs 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000004668 Valerianella locusta Species 0.000 description 1
- 235000003560 Valerianella locusta Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
〔産業上の利用分野〕
本発明は、マイクロカプセルを利用した霜降り
状食肉の製造方法に関するものである。
〔従来の技術〕
従来から、脂肪分の少ない肉を霜降り状の高級
イメージをもつ肉に加工し、付加価値を高める研
究開発が数多く行なわれている。
その例として、例えば油脂エマルジヨンを注入
する方法(特公昭59−23777号公報、特開昭59−
162853号公報)、油脂を液状にして注入する方法
(特開昭60−41467号公報)などがある。
これらの方法によつて製造された霜降り状食肉
は外観的には比較的本物に近いが、加熱調理時に
油脂が流出して食肉本来の柔かい食感は得られな
くなるという点で改良の余地がある。
〔発明が解決しようとする問題点〕
本発明は、外観だけではなく、脂肪組織構造と
しても本来の霜降り状食肉と同じ組織構造を有
し、しかも微生物増殖や加熱変性のない、かつ加
熱調理しても油分の流出の少ない、すぐれた風
味、食感をそなえた霜降り状食肉の製造方法を提
供するという問題を解決したものである。
〔問題点を解決するための手段〕
本発明者は、上記目的を達成するため鋭意研究
を行なつた結果、油脂をマイクロカプセルに内蔵
すると、このマイクロカプセルは水相中に分散し
た際、低温下でも低粘性で流動的であり、これを
食肉中に注入又は挿入すると、カプセルが波壊さ
れずに注入又は挿入されて、その脂肪組織構造が
脂肪球の集合体である霜降り状食肉の脂肪組織構
造と同様な脂肪組織構造の霜降り状食肉が得られ
ること、更にこの霜降り状食肉は加熱調理しても
油分の流出の少ない、すぐれた風味、食感をそな
えたものであることを認めた。
本発明は上記知見に基づくもので、本発明は油
脂又は調味した油脂を内蔵したマイクロカプセル
を、水又は蛋白、多糖類、植物繊維などを適当に
水に分散させた液に分散し、これを低温下で食肉
に注入又は挿入することを特徴とする霜降り状食
肉の製造方法である。
本発明において食肉に注入又は挿入する分散液
のマイクロカプセルは、壁膜物質として、ゼラチ
ン、アラビアガム、低メトキシルペクチン(LM
ペクチン)、寒天、カラギーナン、アルギン酸ナ
トリウム、カルボキシメチルセルローズ、コラー
ゲンなどを用い、芯物質として、油脂(例えば精
製牛脂、ラード、バターオイル、植物油など)又
は調味した油脂を用い、マイクロカプセル製造の
常法(例えば1977年三共出版発行、近藤保、小石
直純著「マイクロカプセル」第1編製法)にした
がつて製造することができる。
本発明で用いるマイクロカプセルの径として
は、10〜500μであるのがよく、30〜100μ径のも
のが本来の霜降り状食肉の脂肪組織の脂肪球の径
と一致するため最も望ましい。
このマイクロカプセルに、分散相として水又は
蛋白、多糖類、植物繊維などを適当に分散した水
溶液を使用して油脂マイクロカプセル分散液を調
製する。
ここで分散相に用いられる蛋白、多糖類、植物
繊維としては、例えばゼラチン、アラビアガム、
LMペクチン、寒天、カラギーナン、アルギン酸
ナトリウム、カルボキシメチルセルローズ、市販
の植物繊維等の食品に多く用いられるものを使用
することができ、その濃度は1%以下で充分であ
り、一種又は二種以上混合の形で用いることがで
きる。
又、上記分散液を注入又は挿入する場合には、
なるべく低粘度の方が注入効率がよいため、通常
100cp(B型粘度計)以になるようにマイクロカ
プセルと分散相の重量比を調整するのがよい。例
えばマイクロカプセルの径が300μ前後の場合、
マイクロカプセル60に分散相40がこの粘度に
該当する。
このようにして得たマイクロカプセル分散液は
そのまま使用してもよいが、これを冷蔵庫などで
冷却して使用するのが好ましい。
次に、本発明おいて、上記マイクロカプセルが
注入又は挿入される食肉としては、例えば牛肉、
豚肉、馬肉、羊肉、山羊肉などの畜肉、鶏肉、七
面鳥肉、ガチヨウ肉、アヒル肉などの家禽肉、及
び家兎肉などの肉が挙げられ、比較的脂肪の少な
い部位の肉が効果的に使用できる。
上記のマイクロカプセル分散液の注入又は挿入
には、例えば注射器、インジエクターなどの適当
な注入器具が使用される。注入又は挿入は、常温
以下の低温の食肉、好ましくは10℃以下の食肉に
行なわれるというように低温下で行なわれる。そ
して注入又は挿入量は適当に選ばれるが、食肉
100部に対して重量で1〜35部位が好ましい。ま
た、注入又は挿入後にロータリーマツサージマシ
ン等で肉をもみほぐすと、注入液又は挿入液の分
散が一層よくなる。
上記ようにマイクロカプセル分散液を注入又は
挿入すると、目的とする霜降り状食肉が得られ
る。この霜降り状食肉はそのままでも使用できる
が、冷蔵もしくは冷凍保存しても、良好な状態に
て保存可能である。
〔発明の効果〕
本発明によると、油脂はマイクロカプセルとし
て食肉中に注入又は挿入されるので、その脂肪組
織構造が脂肪球の集合体である本来の霜降り状食
肉の脂肪組織構造と同様な脂肪組織構造の霜降り
状食肉を得ることができる。
又、本発明では油脂を内蔵したマイクロカプセ
ルの分散液を低温下で食肉に注入又は挿入するの
で、微生物の増殖や加熱変性のない霜降り状食肉
が得られる。
更に本発明で得られる霜降り状食肉は、加熱調
理しても、油脂がマイクロカプセルの壁膜物質で
囲まれているため、流動的な溶出は少く、霜降り
状食肉が本来持ちあわせている柔かい食感が保持
される。
〔実施例〕
実施例 1
1.7%アラビアガム水溶液600gを2容のビー
カー型容器にとり、50℃に加温した。次に精製牛
脂(融点45℃)100mlを50℃にて加熱溶解し、こ
れに加えた。この溶液をスリーワンモーター
〔HEIDON、新東化学(株)〕を用いて撹拌しなが
ら、この溶液に50℃に加温した10%ゼラチン溶液
を加えた。撹拌を続けながら徐々に冷却し、10℃
まで冷却後、撹拌を止め、10℃にて放置し、固液
を分離した。固相を取り出し、目開き10μのふる
い上にのせ軽く水洗いしながら減圧下に脱水して
マイクロカプセル約100gを得た。これを0.8%ゼ
ラチン溶液30mlに分散し、5℃に冷却した。
次にこの分散液を5℃の国内産の牛モモ肉に重
量比で10%、15%、20%注入した。注入には、あ
らかじめ5℃に冷却しておいた注射器を用いた。
上記分散液を注入した肉は均一なスライスがしや
すいように一旦凍結(−20℃)した後、厚さ1.0
cmのステーキ状にスライスした。
また比較のために、精製牛脂60に水40の重量
比で55℃のエマルジヨンを調製した。なお、乳化
安定剤として卵白1.5を使用した。この55℃のエ
マルジヨンを55℃に保温した注射器で上記と同じ
国内産の牛モモ肉に注入し、上記と同じように凍
結後スライスした。
最終製品はオーブンにて、加熱位置を一定にし
て、上下からのヒーター加熱(肉表面温度208℃)
で焼き上げ、5分後、10分後の重量測定と、パネ
ルによる食感、おいしさの官能試験を実施した。
そして加熱による油分の流出の尺度として加熱
後の重量比を用いた。即ち、重量比は、
重量比=加熱後の重量/加熱前の重量×100
で表わされ、重量比の大なる方が油分の流出の小
なることを示す。上記の如くマイクロカプセル分
散液を注入した試料とエマルジヨンを注入した試
料の重量比の比較を示すと、第1表の通りであ
る。
[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.
【表】
また官能検査はパネル12名で実施し、上記マイ
クロカプセル分散液もエマルジヨンも注入しない
以外は上記したと同様に凍結し、スライスした国
内産の牛モモ肉を標準品として5段階評点法で採
点した。即ち、採点は標準品を0として、良い
(+2)、やや良い(+1)、やや悪い(−1)、悪
い(−2)の評点で実施しその単純平均値を第2
表に示す。[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.
【表】
第1表及び第2表の結果から、上記のマイクロ
カプセル分散液を注入したものの方がエマルジヨ
ンを注入したものに比べて油脂の流出も少なく、
また官能検査結果も有意に差があることが認めら
れる。
つぎに加熱前後の脂肪組織構造についても、上
記の如くマイクロカプセル分散液を注入したもの
とエマルジヨンを注入したものでは大きな差が見
られた。
即ち、エマルジヨンを注入して形成される脂肪
組織は、連続した層状の組織として存在し、脂肪
球の集合体である本来の霜降り状食肉の脂肪組織
とは全く異なる。このため熱が連続的に伝わり易
く、油分の流出しやすい原因になつていると考え
られる。実際、加熱後の組織を見ると、はじめ層
状になつていた組織は見られず、溶出脂肪がわず
かに点在する組織になつている。
一方、上記のマイクロカプセル分散液を注入し
て形成される脂肪組織は、マイクロカプセル体が
集合した組織であり、本来の霜降り状食肉の組織
と非常に類似している。この組織は加熱後も加熱
表面の部分が一部溶出するだけで、大きな組織変
化は観察されなかつた。
以上の結果から、本発明による製品は官能的に
も向上し、組織的にも申し分のない霜降り状食肉
であることがわかる。
実施例 2
油脂として精製ラードを用い、また壁膜物質と
してLMペクチン、ゼラチンを用いて実施例1に
記載したと同様にして平均粒径約100μのマイク
ロカプセルを製造した。又、同様にして精製ラー
ド(以下、ラードという))の代りにコーンサラ
ダ油(以下、コーン油という)を用い平均粒径
50μのマイクロカプセルを製造した。このように
製造したマイクロカプセルを10℃のゼラチン寒天
溶液(1.0%ゼラチン90、1.0%寒天10)に分散し
てマイクロカプセル分散液を調製した。その割合
は重量比でラードマイクロカプセル70、ゼラチン
寒天溶液30の割合と、ラードマイクロカプセル
65、コーン油マイクロカプセル5、ゼラチン寒天
溶液30の割合であつた。
実施例1に記載したと同様にして上記2つのマ
イクロカプセル分散液をそれぞれ5℃の豚もも肉
に15%注入し、凍結後0.3cmにスライスし、実施
例1に記載したと同様に官能検査を実施した。
その結果を第3表に示す。[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.
【表】
第3表の結果から、ラードマイクロカプセルに
コーン油マイクロカプセルを添加したマイクロカ
プセル分散液を注入することによつて、霜降り状
食肉のおいしさが更に一層向上したことがわか
る。これはコーン油によつて味にまろやかさが出
たものと考えられる。このように油脂マイクロカ
プセルを組合せて使用することによつて少量で一
層の風味向上をはかることができる。[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)
プセルを、水又は蛋白、多糖類、植物繊維などを
適当に水に分散させた液に分散し、これを低温下
で食肉に注入又は挿入することを特徴とする霜降
り状食肉の製造方法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60285634A JPS62146584A (en) | 1985-12-20 | 1985-12-20 | Production of marbled edible meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60285634A JPS62146584A (en) | 1985-12-20 | 1985-12-20 | Production of marbled edible meat |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62146584A JPS62146584A (en) | 1987-06-30 |
JPH0427824B2 true JPH0427824B2 (en) | 1992-05-12 |
Family
ID=17694069
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60285634A Granted JPS62146584A (en) | 1985-12-20 | 1985-12-20 | Production of marbled edible meat |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62146584A (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NZ232312A (en) * | 1989-03-07 | 1992-07-28 | Snow Brand Milk Products Co Ltd | Marbled meat: injected with cold emulsion of protein and fat |
AU706950B3 (en) * | 1998-10-02 | 1999-07-01 | Gerns Continental Smallgoods Pty Ltd | Food products and methods of flavouring foodstuffs |
ES2353691T3 (en) * | 2003-03-28 | 2011-03-04 | Uno Shoyu Co., Ltd. | MODIFIER FOR MEAT, PROCEDURE OF PRODUCTION OF A MEAT PRODUCT AND MEAT PRODUCT. |
CN104323317A (en) * | 2014-09-24 | 2015-02-04 | 西藏牦牛王生态食品开发有限公司 | A shredded yak meat production method |
WO2022114234A1 (en) | 2020-11-30 | 2022-06-02 | 富士フイルム株式会社 | Edible oil-containing microcapsule, microcapsule dispersion, production method for edible oil-containing microcapsule, and meat alternative |
EP4378318A4 (en) | 2021-07-30 | 2024-08-07 | Fujifilm Corp | Fatty mass composition and meat alternative |
-
1985
- 1985-12-20 JP JP60285634A patent/JPS62146584A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS62146584A (en) | 1987-06-30 |
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