JPH06315361A - Production of meat-processed product for pressed and heated food - Google Patents

Abstract

PURPOSE:To provide a method for producing a meat-processed product used for a pressed and heated food, capable of improving the texture of the meat for the pressed and heated food and simultaneously of reducing fats from the meat without deteriorating the texture. CONSTITUTION:A method for producing a meat-processed product for a pressed and heated food comprises a process for injecting an injection solution containing a heat-resistant gelling agent into a cut or sliced raw meat whose outer fats have been removed, and a process for heating the treated raw meat to gel the injected gelling agent and remove fats from the raw meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed meat products for food under pressure and heat.

[0002]

2. Description of the Related Art Conventional pressurized foods are inevitably reduced in elasticity of meat due to protein denaturation and the like due to heating. Therefore, various techniques have been developed for the purpose of improving texture. . For example, a method of immersing hard meat in alcohol (Japanese Patent Application Laid-Open No. 1-289467), a method of immersing hard meat in a treatment liquid using a polymeric phosphate (Japanese Patent Application Laid-Open No. 2-1).
No. 90142) has been proposed. However, the use of alcohol or polymerized phosphate is not preferable from the viewpoint of health, and not only tends to be shunned by consumers in recent years, but with these methods, it is possible to impart smoothness to the texture as fat gives. Was impossible.

On the other hand, the meat that has been generally used for processed foods in the past has many parts with a relatively large amount of fat, and it has been pointed out that excess fat is removed. However, since the fat content in the meat is closely related to the softness and smoothness of the texture, it is unavoidable that the texture is deteriorated if the fat content is simply removed from the meat. Therefore, a method of removing fat and substituting with a substitute has also been proposed. For example, Japanese Patent Application Laid-Open No. 4-131067 discloses a method of using a gelled product of curdlan as a substitute for a fat content in meat. However, this method is one in which curdlan is preliminarily heated and gelled to be mixed with minced meat or a kneaded product, and cannot be applied to solid block-shaped meat. Further, this method is merely intended for imparting an appropriate hardness necessary for mixing minced meat or the like.

[0004]

Means for Solving the Problems The present inventors have improved the texture of meat for food under pressure and heat without using alcohol or polymerized phosphate, and at the same time reduce the fat content from the meat without impairing the texture. The present invention has been finally completed while the research on the obtaining method is repeated.

That is, according to the present invention, the step of injecting an injecting solution containing a heat-resistant gelling agent into raw meat that has had its outer fat content removed and has been cut or sliced, and heating to gelate and degrease the gelling agent. The present invention relates to a method for producing a processed meat product for pressure-heated food, which comprises steps.

The raw meat applied in the present invention is not particularly limited, and examples thereof include livestock meat such as beef, pork, chicken and lamb, and fish meat.

In the present invention, first, the outer fat content is removed, and the cut or sliced raw meat is injected with an injection solution containing a heat-resistant gelling agent. Conventionally known means can be widely applied to the removal of fat from raw meat and the cutting and slicing of raw meat.

As the heat-resistant gelling agent, conventionally known ones can be widely used, and examples thereof include curdlan, gellan gum and alginic acid gel. In curdlan, glucose produced mainly by microorganisms is β-1,
It is a 3-glucoside-bonded polysaccharide, and is particularly preferable because it has a property that, once gelled, its properties are unlikely to change even by pressure heating for a long time.
In the present invention, curdlan may be used in combination with another gelling agent. For example, a gelling agent for starch such as corn starch and horse starch is used together for the purpose of improving texture and preventing water separation.
Further, gelling agents such as pectin, gelatin, carrageenan, guar gum and plasma protein are used together for the purpose of adjusting the taste and facilitating the formation of a gelled product. In the present invention, an appropriate amount of water is added to the above heat-resistant gelling agent, and the mixture is dispersed and mixed with a homomixer or the like to prepare an injection liquid. The mixing ratio of the heat-resistant gelling agent and water is not particularly limited,
Usually, it is preferable to mix 1 to 10 parts by weight of the heat resistant gelling agent with 100 parts by weight of water.

The infusion solution can be infused into raw meat that has been block- or slice-processed by using an infusion device such as an ordinary syringe. The injection amount of the injection liquid is preferably about 5 to 100 parts by weight per 100 parts by weight of raw meat. If the injection amount is too small, the effect of the heat-resistant gelling agent injection will be difficult to be expressed, and if the injection amount is too large, the gelling agent may easily bleed after the injection, which may make cooking difficult. Therefore, neither is preferable. In the present invention, it is preferable that the above-mentioned injection liquid is uniformly injected into the raw meat. Further, in the present invention, after injecting the injection solution, it is preferable to heat until the heat-resistant gelling agent on the surface portion of the raw meat gels, and thus prevent the gelling agent from flowing out in the next step. You can

In the present invention, the raw meat in which the injection liquid containing the heat-resistant gelling agent is injected is then heated to gel and degrease the gelling agent. The heat treatment is performed by a conventionally known means,
For example, it is performed at 60 ° C. for 30 minutes in accordance with the Food Sanitation Law. By such heat treatment, the gelling agent injected into the raw meat is gelated, degreased, and sterilized at the same time.

[0011]

EFFECTS OF THE INVENTION According to the present invention, the gelling agent injected into the meat keeps its water-retaining property, whereby a processed meat product having an unprecedented soft texture can be obtained. In the present invention, the texture of the gelling agent substitutes for animal fat, and it is possible to give a processed meat product a smooth texture despite the fact that the fat content is largely cut.

[0012]

EXAMPLES The present invention will be further clarified with reference to Examples and Comparative Examples below. In the following, "parts" simply means "parts by weight".

Example 1 2 parts of curdlan, 1 part of plasma protein and 1 part of horse starch were thoroughly mixed with 100 parts of water using a homomixer to prepare an injection solution.

Raw beef (shoulder meat) was cut into blocks of 100 mm square and the outer beef tallow was removed, and 50% of the fresh weight of the beef was evenly injected using a syringe. . After that, it was sauteed on a sufficiently heated iron plate for about 5 minutes until a suitable brown color was obtained. The beef was boiled for 30 minutes in a hot water bath with slight boiling (about 92 ° C.), cooled, and cut into a size of 20 mm square to obtain a processed meat product of the present invention.

The processed meat product obtained above was added to a curry sauce prepared in advance, and the retort pouch was filled with beef: sauce = 1: 3, and heat sterilized at 120 ° C. for 30 minutes.

Comparative Example 1 A processed meat product was obtained in the same manner as in Example 1 except that the step of removing the beef tallow on the outside and the step of injecting the injection liquid were omitted.

The processed meat products obtained in Example 1 and Comparative Example 1 were sensory-evaluated according to the following evaluation criteria by 20 taste panels, and the average value was calculated. The results are shown in Table 1.

Evaluation criteria: (1) Overall appearance preference Poor: -2, Poor: -1, Normal: 0, Fair: 1, Good: 2 (2) Preferable texture of meat Hard: -2, Hard:-
1, Normal: 0, Slightly soft: 1, Soft: 2: In addition, Table 1 also shows the results of measuring the fat content of the processed meat products and the unprocessed products obtained in Example and Comparative Example 1.

[0019]

[Table 1]

It can be seen from Table 1 that the processed meat product obtained by the method of the present invention is evaluated to have a superior softness as compared with the processed meat product obtained in Comparative Example 1, and the texture is improved. .

Example 2 100 parts of water was thoroughly mixed with 2 parts of curdlan, 1 part of gelatin and 1 part of horse starch to prepare an injection solution.

Raw pork thigh meat from which the outer pork fat was sufficiently removed was cut to a size of 1 kg, and 50% of the pork raw weight was injected with the above injection solution evenly using a syringe.
Then, roasting treatment was carried out for 30 minutes using a roaster to give a browning color and at the same time gelling the gelling agent on the surface of the pork. Subsequently, steaming was performed using a steamer until the center temperature of the treated meat reached 75 ° C., and gelation and degreasing of the gelling agent inside the pork were performed. The pork was cut to a size of 20 mm to obtain a processed meat product of the present invention.

The processed meat product obtained above is added to a stew prepared in advance, and then pork is added to the retort pouch: sauce =
It was filled to be 1: 3 and heat-sterilized at 120 ° C. for 30 minutes.

Comparative Example 2 A processed meat product was obtained in the same manner as in Example 2, except that the step of injecting the injection liquid was omitted.

The processed meat products obtained in Example 2 and Comparative Example 2 were subjected to sensory evaluation by 25 taste panels according to the same evaluation criteria as above, and the average value was calculated. The results are shown in Table 2.

[0026]

[Table 2]

It can be seen from Table 2 that the processed meat product obtained by the method of the present invention has a significantly improved texture compared to the processed meat product obtained in Comparative Example 2.

Claims (2)

[Claims] 1. A method comprising the steps of injecting an injecting solution containing a heat-resistant gelling agent into raw meat that has had its outer fat content removed and has been cut or sliced, and gelling and degreasing the gelling agent by heating. Method of manufacturing processed meat products for pressure-heated food 2. The method for producing a processed meat product according to claim 1, wherein curdlan is used as the heat-resistant gelling agent.