JPH07313105A - Modification treatment of meat quality and meat treated by the same method - Google Patents
Modification treatment of meat quality and meat treated by the same methodInfo
- Publication number
- JPH07313105A JPH07313105A JP6135069A JP13506994A JPH07313105A JP H07313105 A JPH07313105 A JP H07313105A JP 6135069 A JP6135069 A JP 6135069A JP 13506994 A JP13506994 A JP 13506994A JP H07313105 A JPH07313105 A JP H07313105A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- ester
- acid
- monoglyceride
- oil
- 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.)
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Links
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食肉の改質処理方法及
びこの方法で処理した食肉に関する。特に、本発明は、
焼く、揚げるなどの加熱調理によっても肉質が柔らか
く、肉汁に富み、良好な風味の肉を提供できる食肉の改
質処理方法、及びこれの方法で処理した食肉に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for modifying meat and a meat processed by this method. In particular, the invention is
The present invention relates to a method for modifying meat, which is soft in meat quality and rich in gravy even when cooked by heating such as grilling or frying, and a meat treated by this method.
【０００２】[0002]
【従来の技術】牛、豚などの畜肉、鳥、カモなどの鳥肉
を用いた肉料理は、数多くあるが、これらの調理に際し
ての焼く、炒める、揚げるなどの調理方法に拘らず肉
は、適度な柔らかさを有し、そしてうま味成分である肉
汁に富んだ状態（ジューシーな状態）で食べられること
が望ましい。特に、例えばステーキやカツフライなどの
加工品でない比較的大きな塊の肉（肉片）を用いて調理
する場合にはこの柔らかさやジューシーさは肉をおいし
く食べるためには重要な要素である。しかし、一般に上
記のような肉は加熱調理で固く締まる性質があり、また
肉汁も流出して失われる傾向にあり、従って、肉のおい
しさを更に充分享受できるような改良が望まれる。2. Description of the Related Art There are many meat dishes using livestock meat such as beef and pork, and poultry meat such as birds and ducks. However, regardless of the cooking method such as baking, frying or frying, meat is It is desirable that it has moderate tenderness and can be eaten in a state (juicy state) rich in gravy, which is an umami ingredient. In particular, when cooking with a relatively large lump of meat (meat piece) that is not a processed product such as steak or fried food, this softness and juiciness are important factors for eating meat deliciously. However, in general, the above-mentioned meat has a property of being tightly tightened by cooking, and the meat juice tends to flow out and be lost. Therefore, improvement so that the taste of meat can be more fully enjoyed is desired.
【０００３】従来から肉を柔らかくしたりあるいは肉の
保存性を高めたり等の肉を改質する方法として、有機酸
モノグリセリド（例、アセチル化モノグリセリド）を使
用する方法（特開昭４９−２０３５３号公報）、レシチ
ン等の活性剤を使用する方法（特開昭５４−６２３５６
号、特開平４−１４８６６３号公報）、塩類等を使用す
る方法（特開平４−３６１６７号、特開昭５８−２３７
６７号公報）、及び酵素を使用する方法（特開平４−２
７８０６３号、同５−７４７６号、同５−２５２９１１
号公報）が知られている。しかしこれらの方法ではなお
充分満足できる程の改良には至っていない。Conventionally, a method of using an organic acid monoglyceride (eg, acetylated monoglyceride) has been used as a method for modifying the meat such as making the meat tender or preserving the meat, etc. (JP-A-49-20353). Gazette), a method using an activator such as lecithin (JP-A-54-62356).
No. 4, JP-A-4-148663), a method using salts and the like (JP-A-4-36167, JP-A-58-237).
67) and a method using an enzyme (JP-A-4-2).
78063, 5-7476, 5-252911
No. publication) is known. However, these methods have not been sufficiently improved yet.
【０００４】なお、脂身の少ない食肉を柔らかくし、風
味、食感を改良する方法として、食肉中に油脂、あるい
は油脂と水を含む乳化物を注入し、食肉を霜降り状とす
る方法が知られている。上記乳化物には、例えばグリセ
リン脂肪酸モノエステル等の乳化剤が使用されている
（特開昭５９−１６２８５３号、特開平２−２２７０５
３号、特開平３−１１２４６４号、及び特開平３−２７
７２５１号）。しかしながら、これらの方法は、注入す
る油脂によって肉を軟質化させており、乳化物は油脂の
注入を容易にするための一形態に過ぎず、また乳化剤
は、乳化物の調製をより安定に行うために補助的に使用
されており、従ってその添加量は極めて少量である。As a method of softening lean meat to improve its flavor and texture, a method of injecting fat or oil or an emulsion containing fat and water into the meat to make the meat marbling is known. ing. An emulsifier such as glycerin fatty acid monoester is used in the emulsion (Japanese Patent Laid-Open Nos. 59-162853 and 2-22705).
3, JP-A-3-112464, and JP-A-3-27.
7251). However, these methods soften the meat by injecting fat and oil, the emulsion is only one form for facilitating the infusion of fat and oil, and the emulsifier makes the preparation of the emulsion more stable. Therefore, the amount added is extremely small.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、加熱
調理によっても肉質が柔らかく、そして肉汁に富んだ状
態で食べることができる食肉の改質処理方法及びこの方
法で処理した食肉を提供することである。特に本発明で
は、有効成分である特定のエステルを油脂、乳化物、あ
るいは水中に含有させた態様の組成物を食肉中に注入す
ることによって食肉を改質する方法を提供することであ
る。DISCLOSURE OF THE INVENTION An object of the present invention is to provide a method for modifying a meat that can be eaten in a state in which the meat quality is soft even when cooked and is rich in gravy, and the meat treated by this method. That is. In particular, the present invention is to provide a method for modifying meat by injecting into the meat a composition in which a specific ester as an active ingredient is contained in an oil or fat, an emulsion, or water.
【０００６】[0006]
【課題を解決するための手段】本発明は、油脂及びモノ
グリセリドとポリカルボン酸とのエステル及び／又はジ
グリセリドとポリカルボン酸とのエステルを含む組成物
を、食肉中に上記エステルが、０．０５〜１０重量％注
入されるような量にて注入することを特徴とする食肉の
改質処理方法にある。The present invention provides a composition containing an ester of a fat and oil and a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, wherein the ester has a content of 0.05 A method for modifying meat is characterized by injecting in an amount such that 10% by weight is injected.
【０００７】また本発明は、油脂、水及びモノグリセリ
ドとポリカルボン酸とのエステル及び／又はジグリセリ
ドとポリカルボン酸とのエステルを含む乳化組成物を、
食肉中に上記エステルが、０．０５〜１０重量％注入さ
れるような量にて注入することを特徴とする食肉の改質
処理方法にある。The present invention also provides an emulsified composition containing oils and fats, water and an ester of a monocarboxylic acid with a polycarboxylic acid and / or an ester of a diglyceride with a polycarboxylic acid,
A method for modifying meat is characterized in that the ester is injected in an amount of 0.05 to 10% by weight into the meat.
【０００８】更に本発明は、モノグリセリドとポリカル
ボン酸とのエステル及び／又はジグリセリドとポリカル
ボン酸とのエステルが水中に分散されてなる水性組成物
を、食肉中に上記エステルが、０．０５〜１０重量％注
入されるような量にて注入することを特徴とする食肉の
改質処理方法にある。Furthermore, the present invention provides an aqueous composition comprising an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid dispersed in water. A method for modifying meat is characterized by injecting 10% by weight.
【０００９】更にまた本発明は、上記の改質処理方法で
処理した食肉にある。Furthermore, the present invention resides in meat treated by the above-mentioned modification treatment method.
【００１０】本発明者の検討によると、上記の特定のエ
ステルを含む組成物が肉の軟化等に特に有効であること
が判明した。この理由は明らかではないが、特に畜肉や
鳥肉の肉においては、腱等の硬質タンパク（コラーゲ
ン）が比較的多く含まれ、これが肉の加熱調理に際して
収縮、凝集し、その結果、肉が締まり、固くなると考え
られる。本発明の処理方法に従う、組成物の食肉中への
注入により、これに含まれるエステル成分が上記のよう
なタンパク質の収縮を抑制し、その結果、柔らかな肉が
得られると考えられる。According to the study of the present inventor, it has been found that the composition containing the above-mentioned specific ester is particularly effective for softening meat and the like. The reason for this is not clear, but especially in meat of livestock and poultry, hard proteins (collagen) such as tendons are contained in a relatively large amount, and when the meat is cooked, it contracts and agglomerates, resulting in tightening of the meat. It is thought to become hard. By injecting the composition into meat according to the treatment method of the present invention, it is considered that the ester component contained therein suppresses the above-mentioned contraction of protein, and as a result, soft meat is obtained.
【００１１】本発明の好ましい態様は以下の通りであ
る。 （１）ポリカルボン酸が、シュウ酸、マロン酸、コハク
酸、グルタル酸、アジピン酸、ピメリン酸、スベリン
酸、アゼライン酸などの飽和ジカルボン酸；マレイン
酸、メチルマレイン酸、フマル酸、メチルフマル酸など
の不飽和ジカルボン酸；リンゴ酸、酒石酸、クエン酸な
どのヒドロキシカルボン酸；又はヒドロキシカルボン酸
の水酸基が酢酸あるいはシュウ酸等の上記で挙げたカル
ボン酸で全部又は一部がエステル化されたカルボン酸
（例、ジアセチル酒石酸）である。Preferred embodiments of the present invention are as follows. (1) Polycarboxylic acids are saturated dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, and azelaic acid; maleic acid, methylmaleic acid, fumaric acid, methylfumaric acid, etc. Unsaturated dicarboxylic acids; hydroxycarboxylic acids such as malic acid, tartaric acid and citric acid; or carboxylic acids in which the hydroxyl groups of hydroxycarboxylic acids are wholly or partially esterified with the above-mentioned carboxylic acids such as acetic acid and oxalic acid. (Eg, diacetyl tartaric acid).
【００１２】（２）１０〜９９．９重量％の油脂、及び
０．１〜９０重量％のモノグリセリドとポリカルボン酸
とのエステル及び／又はジグリセリドとポリカルボン酸
とのエステルを含む組成物である。(2) A composition containing 10 to 99.9% by weight of oil and fat, and 0.1 to 90% by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid. .
【００１３】（３）４．９〜９５重量％の油脂、４．９
〜９５重量％の水、及び０．１〜５０重量％のモノグリ
セリドとポリカルボン酸とのエステル及び／又はジグリ
セリドとポリカルボン酸とのエステルを含む乳化組成物
である。(3) 4.9 to 95% by weight of fats and oils, 4.9
An emulsified composition comprising -95% by weight of water, and 0.1-50% by weight of a monoglyceride / polycarboxylic acid ester and / or a diglyceride / polycarboxylic acid ester.
【００１４】（４）０．１〜９０重量％のモノグリセリ
ドとポリカルボン酸とのエステル及び／又はジグリセリ
ドとポリカルボン酸とのエステルが１０〜９９．９重量
％の水中に分散されてなる水性組成物である。(4) 0.1 to 90% by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid are dispersed in 10 to 99.9% by weight of water. It is a thing.
【００１５】（５）上記食肉中に上記エステルが、０．
１〜５重量％（更に好ましくは０．５〜３重量％）注入
されるような量にて注入する。 （６）食肉が、冷凍食品、冷蔵食品、又はレトルト食品
などの加熱調理済、あるいは加熱調理用の製品に含まれ
る肉である。(5) The above-mentioned ester in the meat is 0.
The amount is 1 to 5% by weight (more preferably 0.5 to 3% by weight). (6) The meat is meat that has been cooked or is a cooked product such as frozen food, chilled food, or retort food.
【００１６】以下に本発明の処理方法に用いられる組成
物について説明する。まず、本発明の処理方法に用いら
れる組成物に含有されているモノグリセリドとポリカル
ボン酸とのエステル、あるいはジグリセリドとポリカル
ボン酸とのエステル（以下、単にエステルと称する場合
がある。）について詳述する。モノグリセリドを構成す
る脂肪酸残基としては、例えば、グルコン酸残基、乳酸
残基、そして炭素数２〜２４の飽和又は不飽和の脂肪酸
残基を挙げることができる。またジグリセリドを構成す
る脂肪酸残基は、上記モノグリセリドを構成する脂肪酸
残基として挙げた脂肪酸残基、後述するポリカルボン酸
残基あるいはこれらが混合されたものを挙げることがで
きる。本発明におけるモノグリセリドあるいはジグリセ
リドを構成する脂肪酸残基は、好ましくは、炭素数８〜
２２の飽和又は不飽和の脂肪酸残基（更に好ましくは炭
素数１２〜１８の飽和又は不飽和の脂肪酸残基）であ
る。The composition used in the treatment method of the present invention will be described below. First, the ester of monoglyceride and polycarboxylic acid or the ester of diglyceride and polycarboxylic acid (hereinafter sometimes simply referred to as ester) contained in the composition used in the treatment method of the present invention will be described in detail. To do. Examples of the fatty acid residue constituting the monoglyceride include a gluconic acid residue, a lactic acid residue, and a saturated or unsaturated fatty acid residue having 2 to 24 carbon atoms. The fatty acid residue constituting the diglyceride may be the fatty acid residue mentioned as the fatty acid residue constituting the monoglyceride, the polycarboxylic acid residue described below, or a mixture thereof. The fatty acid residue constituting the monoglyceride or diglyceride in the present invention preferably has 8 to 8 carbon atoms.
22 saturated or unsaturated fatty acid residues (more preferably saturated or unsaturated fatty acid residues having 12 to 18 carbon atoms).
【００１７】ポリカルボン酸としては、例えば、シュウ
酸、マロン酸、コハク酸、グルタル酸、アジピン酸、ピ
メリン酸、スベリン酸、アゼライン酸などの飽和ジカル
ボン酸；マレイン酸、メチルマレイン酸、フマル酸、メ
チルフマル酸などの不飽和ジカルボン酸；リンゴ酸、酒
石酸、クエン酸などのヒドロキシカルボン酸；ヒドロキ
シカルボン酸の水酸基が酢酸、あるいはシュウ酸等の上
記で挙げたカルボン酸で全部又は一部がエステル化され
たカルボン酸（例、ジアセチル酒石酸）を挙げることが
できる。上記飽和ジカルボン酸の中では、コハク酸が特
に好ましい。Examples of polycarboxylic acids include saturated dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, and azelaic acid; maleic acid, methylmaleic acid, fumaric acid, and the like. Unsaturated dicarboxylic acids such as methyl fumaric acid; hydroxycarboxylic acids such as malic acid, tartaric acid and citric acid; hydroxyl groups of hydroxycarboxylic acids are wholly or partly esterified with acetic acid or carboxylic acids listed above such as oxalic acid. Other examples include carboxylic acids (eg, diacetyltartaric acid). Among the above saturated dicarboxylic acids, succinic acid is particularly preferable.
【００１８】上記モノグリセリドあるいはジグリセリド
とポリカルボン酸とで得られるエステルは、その反応に
関与しないカルボン酸のプロトンが、遊離状態にあって
も良いし、また塩を構成していても良い。塩を構成する
対イオンとしては、例えば、カリウム、ナトリウム、カ
ルシウム、マグネシウム、及びアルミニウムなどのイオ
ンを挙げることができる。In the ester obtained from the above monoglyceride or diglyceride and polycarboxylic acid, the proton of the carboxylic acid which is not involved in the reaction may be in a free state or may form a salt. Examples of the counter ion that constitutes the salt include ions such as potassium, sodium, calcium, magnesium, and aluminum.
【００１９】本発明に係るエステルは、モノグリセリド
あるいはジグリセリドとポリカルボン酸との反応モル
数、脂肪酸残基の種類などによって数種の構造のものが
得られ、通常はこれらの混合物として得られる。本発明
においては、モノグリセリドあるいはジグリセリドとポ
リカルボン酸との反応モル数（混合比）が１：１により
得られたものであることが好ましい。The ester according to the present invention may have several structures, depending on the number of reaction moles of monoglyceride or diglyceride and polycarboxylic acid, the type of fatty acid residue, etc., and is usually obtained as a mixture thereof. In the present invention, it is preferable that the reaction mole number (mixing ratio) of the monoglyceride or diglyceride and the polycarboxylic acid is 1: 1.
【００２０】本発明の処理方法に用いられる組成物に
は、モノグリセリドとポリカルボン酸とのエステル、及
び／又はジグリセリドとポリカルボン酸とのエステルが
含まれているが、これらの両者が含まれている場合の両
者の含有量比は特に限定されない。本発明においては、
上記モノグリセリドあるいはジグリセリドと飽和ジカル
ボン酸とのエステル、あるいはモノグリセリドあるいは
ジグリセリドとヒドロキシカルボン酸の水酸基が酢酸で
全部又は一部がエステル化されたカルボン酸とのエステ
ルが好ましい。中でも、炭素数１２〜１８の飽和又は不
飽和の脂肪酸のモノグリセリドとコハク酸とのエステ
ル、又は炭素数１２〜１８の飽和又は不飽和の脂肪酸の
モノグリセリドとジアセチル酒石酸とのエステルが好ま
しい。The composition used in the treatment method of the present invention contains an ester of a monoglyceride and a polycarboxylic acid, and / or an ester of a diglyceride and a polycarboxylic acid, and both of them are included. The content ratio of the two is not particularly limited. In the present invention,
An ester of the above monoglyceride or diglyceride and a saturated dicarboxylic acid, or an ester of a monoglyceride or diglyceride and a carboxylic acid in which hydroxyl groups of hydroxycarboxylic acid are wholly or partially esterified with acetic acid is preferable. Among these, esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 18 carbon atoms and succinic acid, or esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 18 carbon atoms and diacetyltartaric acid are preferable.
【００２１】次に上記エステルが油脂中に含まれる態様
の油性組成物について説明する。油脂は、特に制限は無
く、食用油脂として一般に使用されている動植物油脂が
使用できる。例えば、ナタネ油、大豆油、綿実油、コー
ン油、ヤシ油、及びパーム油等の植物油脂、牛脂、豚
脂、乳脂、及び魚油等の動物油脂を挙げることができ
る。またこれらの分別、水素添加、及びエステル交換し
た油脂などを利用しても良い。これらの油脂は、液状、
固形のいずれの形態でも良い。Next, an oily composition in which the above-mentioned ester is contained in fats and oils will be described. The fats and oils are not particularly limited, and animal and vegetable fats and oils generally used as edible fats and oils can be used. Examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, cottonseed oil, corn oil, coconut oil, and palm oil, and animal oils and fats such as beef tallow, lard, milk fat, and fish oil. Moreover, you may utilize the fats and oils etc. which were fractionated, hydrogenated, and transesterified. These oils and fats are liquid,
Any form of solid may be used.
【００２２】上記油脂へのエステルの溶解は、油脂を適
当に加温した状態（５０〜８０℃）で行うことが好まし
い。なお、上記組成物の調製に際し、所望により肉料理
で使用する油溶性成分（例えば、香料、色素、ビタミン
等）を添加しても良い。It is preferable to dissolve the ester in the oil or fat in a state where the oil or fat is appropriately heated (50 to 80 ° C.). When preparing the above composition, an oil-soluble component (for example, a flavor, a pigment, a vitamin, etc.) used in meat dishes may be added, if desired.
【００２３】本発明において、得られる油性組成物は、
油脂１０〜９９．９重量％及びエステル０．１〜９０重
量％の配合量となるように調製することが好ましい。更
に好ましくは、油脂３０〜９９重量％及びエステル１〜
７０重量％、特に好ましくは、油脂５０〜９５重量％及
びエステル５〜５０重量％である。In the present invention, the obtained oily composition is
It is preferable that the amount of oil and fat is 10 to 99.9% by weight and the amount of ester is 0.1 to 90% by weight. More preferably, 30 to 99% by weight of oil and fat and 1 to ester
70% by weight, particularly preferably 50 to 95% by weight of oil and fat and 5 to 50% by weight of ester.
【００２４】次に油脂、水、及び上記エステルとを含む
乳化物の態様にある組成物について説明する。乳化物を
調製するための油脂は、前述の油脂中にエステルが含ま
れてなる態様の組成物に用いることができる油脂を適宜
使用することができる。なお油脂中には前述の態様と同
様に所望により香料等の肉料理で使用する油溶性成分を
添加しても良い。また水にも、調味料、エキス類などの
肉料理に使用される水溶性成分を添加しても良い。Next, the composition in the form of an emulsion containing fats and oils, water, and the above ester will be described. As the oil / fat for preparing the emulsion, the oil / fat that can be used in the composition of the embodiment in which the above-mentioned oil / fat contains an ester can be appropriately used. If desired, an oil-soluble component used in meat dishes, such as a flavor, may be added to the oil or fat, as in the above-mentioned embodiment. In addition, water-soluble components such as seasonings and extracts used in meat dishes may be added to water.
【００２５】乳化物は、油脂、水、及び上記エステル、
そして所望により上記成分を加えて公知の方法で調製す
ることができる。乳化物の調製に際しては、上記エステ
ルは油脂に溶解させて用いる。なお、より安定した乳化
物を得るために他の乳化剤、例えば、ショ糖脂肪酸エス
テル、ポリグリセリン脂肪酸エステルなどを用いること
もできる。この場合の乳化剤の添加量は、油相、水相の
構成比によって異なるが、通常０．００１〜５重量％、
好ましくは、０．１〜２重量％である。本発明で用いら
れる乳化物は、種々の形態とすることができる。例え
ば、水中油型（Ｏ／Ｗ型）、油中水型（Ｗ／Ｏ型）、水
中油中水型（Ｗ／Ｏ／Ｗ型）、あるいは油中水中油型
（Ｏ／Ｗ／Ｏ型）を挙げることができる。The emulsion includes oil and fat, water, and the above-mentioned ester,
Then, if desired, the above-mentioned components can be added to prepare by a known method. When preparing an emulsion, the above ester is dissolved in oil and fat before use. In addition, in order to obtain a more stable emulsion, other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester can be used. The addition amount of the emulsifier in this case varies depending on the composition ratio of the oil phase and the water phase, but is usually 0.001 to 5% by weight,
It is preferably 0.1 to 2% by weight. The emulsion used in the present invention can be in various forms. For example, oil-in-water type (O / W type), water-in-oil type (W / O type), water-in-oil-in-water type (W / O / W type), or oil-in-oil-in-oil type (O / W / O type) ) Can be mentioned.
【００２６】本発明において、乳化物は、油脂４．９〜
９５重量％、水４．９〜９５重量％、エステル０．１〜
５０重量％の配合量となるように調製することが好まし
い。更に好ましくは、油脂７〜９２重量％、水７〜９２
重量％、及びエステル１〜４０重量％、特に好ましく
は、油脂１０〜８５重量％、水１０〜８５重量％及びエ
ステル５〜３０重量％である。In the present invention, the emulsion is a fat / oil 4.9-
95% by weight, water 4.9-95% by weight, ester 0.1-
It is preferable to prepare it so that the blending amount is 50% by weight. More preferably, 7 to 92% by weight of oil and fat and 7 to 92 of water.
% By weight and 1 to 40% by weight of ester, particularly preferably 10 to 85% by weight of oil and fat, 10 to 85% by weight of water and 5 to 30% by weight of ester.
【００２７】上記エステルが水に分散された態様の水性
組成物について説明する。水には 例えば、だし汁、た
れ（ソース）などを肉料理に応じて含ませることができ
る。上記エステルの水への分散は、水を適当に加温した
状態（５０〜８０℃）で行うことが好ましい。本発明に
おいて、エステルが水に分散された態様の水性組成物
は、水１０〜９９．９重量％及びエステル０．１〜９０
重量％の配合量となるように調製することが好ましい。
更に好ましくは、水３０〜９９重量％及びエステル１〜
７０重量％、特に好ましくは、水５０〜９５重量％及び
エステル５〜５０重量％である。The aqueous composition in which the above ester is dispersed in water will be described. The water can contain, for example, dashi stock, sauce, etc., depending on the meat dish. Dispersion of the above ester in water is preferably performed in a state where water is appropriately heated (50 to 80 ° C.). In the present invention, the aqueous composition of the embodiment in which the ester is dispersed in water is 10 to 99.9% by weight of water and 0.1 to 90% of the ester.
It is preferable to prepare such that the blending amount is wt%.
More preferably, 30-99% by weight of water and 1-ester
70% by weight, particularly preferably 50 to 95% by weight of water and 5 to 50% by weight of ester.
【００２８】本発明の食肉の改質処理方法は、前述した
態様の組成物を肉に注入することで実施される。肉への
注入は、例えば、自動に又は手動によりシリンジなどで
行えば良い。なお、上記組成物が肉に充分浸透するよう
に注入後、例えば、一時間程度放置しても良いが必ずし
もその必要はない。本発明において、上記組成物の肉へ
の注入は、肉に対して上記エステルが０．０５〜１０重
量％（好ましくは、０．１〜５重量％、更に好ましくは
０．５〜３重％）注入される量にて行う。The method for modifying meat according to the present invention is carried out by injecting the composition of the above-mentioned embodiment into meat. The injection into the meat may be performed automatically or manually with a syringe or the like. The composition may be left for, for example, about 1 hour after the injection so that the composition sufficiently penetrates into the meat, but it is not always necessary. In the present invention, the composition is injected into meat by adding 0.05 to 10% by weight (preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight) of the ester to the meat. ) Do the amount injected.
【００２９】本発明の改質処理方法を利用できる食肉
は、例えば、牛、豚、羊などの畜肉、鶏、七面鳥、カ
モ、ガチョウ等の鳥肉を挙げることができるが、特に畜
肉、鳥肉において効果が大である。また肉の部位として
は、カタ、モモ等の比較的硬質のタンパク質を多く含む
部位のものを用いるときに効果がある。更に肉の形態と
しては、特に限定されないが、ある程度の大きさのある
肉片を用いた肉料理（ステーキ、焼き肉用の肉、唐揚、
フライあるいは照り焼き用の肉など）を行うときに効果
が大きい。ここで肉片とは、畜肉等の生肉から切り出し
た、比較的形状の大きな肉（例えば、肉片の表面積が１
ｃｍ2 程度以上のもの）を意味する。なお、本発明の食
肉の改質処理方法は、上記のような畜肉等以外に、硬い
魚肉に適用することもできる。Examples of the meat that can be used in the modification treatment method of the present invention include livestock meat such as beef, pig and sheep, and chicken meat such as chicken, turkey, duck and goose. Is very effective in. Further, as a meat part, it is effective when a part containing a lot of relatively hard proteins such as kata and peach is used. Further, the form of the meat is not particularly limited, but a meat dish using a piece of meat with a certain size (steak, meat for roasted meat, fried chicken,
Greatly effective when fried or meat for teriyaki). Here, the meat piece is a meat having a relatively large shape that is cut out from raw meat such as livestock meat (for example, the surface area of the meat piece is 1
cm 2 or more). The method of modifying meat according to the present invention can be applied to hard fish meat in addition to the above-mentioned livestock meat and the like.
【００３０】本発明の改質処理方法は、肉を加熱調理す
る際に、その調理前に肉を処理（組成物を肉に注入す
る）することでその効果が得られるが、焼く、炒める、
揚げる、煮る、蒸すなどの調理方法によっては制限され
ず何れの調理方法においても効果が得られる。特に、焼
く、揚げるなどの調理において顕著な効果が得られる。
適用できる肉料理の例としては、焼き肉、ステーキ、カ
ツフライ、唐揚、竜田揚げ、カレー、シチュー、すき焼
き、しゃぶしゃぶなどを挙げることができる。In the method of modifying treatment of the present invention, when cooking meat, the effect can be obtained by treating the meat (injecting the composition into the meat) before cooking, but baking, frying,
It is not limited by the cooking method such as frying, boiling, steaming, etc., and the effect can be obtained by any cooking method. Particularly, remarkable effects are obtained in cooking such as baking and frying.
Examples of applicable meat dishes include roasted meat, steak, fried pork, fried chicken, fried ryuta, curry, stew, sukiyaki, and shabu-shabu.
【００３１】更に本発明の改質処理方法は、冷凍、冷
蔵、あるいはレトルトなどの常温保存可能な肉を含む肉
製品においても適用できる。本発明に係る組成物で処理
された肉を含む肉製品は、既に加熱調理されているもの
でも良いし（加熱調理済食品）、あるいは食べるときに
加熱調理するように調理されているものでも良い（未加
熱調理食品、加熱調理用食品）。すなわち、加熱調理済
食品においては、これを製造する際の加熱調理を実施す
る前に、予め肉に本発明に係る組成物を注入することに
よって処理しておけば良く、一方未加熱調理食品におい
ては、加熱調理前でかつ保存前に予め本発明に係る組成
物で上記と同様な処理をしておけば良い。本発明の処理
方法で処理した肉を含む肉製品は、保存後、加熱調理し
た後においても、肉の柔らかさやジューシーさが維持さ
れ、良好な風味のものとなる。本発明の方法で処理した
肉を含む肉製品としては、例えば、カツフライ、唐揚、
カレー、ハヤシ、シチュー、肉ジャガ、酢豚などを挙げ
ることができる。Further, the modification treatment method of the present invention can be applied to a meat product containing meat that can be stored at room temperature, such as frozen, refrigerated, or retort. The meat product comprising meat treated with the composition according to the invention may be already cooked (cooked food) or may be cooked to cook when eaten. (Uncooked food, food for cooking). That is, in the cooked food, before carrying out the cooking at the time of producing it, it may be processed by injecting the composition according to the present invention into the meat in advance, while in the uncooked food The above may be subjected to the same treatment as above with the composition according to the present invention before cooking and before storage. The meat product containing the meat treated by the treatment method of the present invention retains the tenderness and juiciness of the meat even after being stored and cooked, and has a good flavor. Examples of meat products containing meat treated by the method of the present invention include, for example, cutlet, fried chicken,
Curry, hayashi, stew, meat potatoes, vinegared pork and the like can be mentioned.
【００３２】[0032]
【実施例】以下に、本発明の実施例及び比較例を示し、
本発明を更に具体的に説明する。なお、以下の「％」は
「重量％」を、「部」は「重量部」をそれぞれ表す。EXAMPLES Examples and comparative examples of the present invention will be shown below.
The present invention will be described more specifically. In the following, "%" represents "% by weight" and "part" represents "part by weight".
【００３３】［実施例１］菜種油６０部に、コハク酸モ
ノグリセリド（炭素数１６〜１８（炭素数１８を主体）
の飽和モノグリセリドとコハク酸との混合比が１：１の
エステル、花王（株）製）４０部を添加し、７０℃で溶
解して組成物を調製した。得られた組成物をオーストラ
リア産牛モモブロック肉１ｋｇに対して５０ｇ（肉に対
してコハク酸モノグリセリドを２％）シリンジで注入し
た。このように処理したブロッック肉を焼き肉用に厚さ
５ｍｍにスライスして、２００℃のホットプレート上で
焼成した。[Example 1] 60 parts of rapeseed oil and succinic acid monoglyceride (having 16 to 18 carbon atoms (mainly having 18 carbon atoms))
40 parts of an ester having a mixing ratio of 1: 1 of saturated monoglyceride and succinic acid, manufactured by Kao Corporation, was added and dissolved at 70 ° C. to prepare a composition. The obtained composition was injected with 50 g (1% of succinic acid monoglyceride based on meat) of 50 kg per 1 kg of Australian beef peach block meat by syringe. The block meat thus treated was sliced to a thickness of 5 mm for roast meat and baked on a hot plate at 200 ° C.
【００３４】［実施例２］ （Ｏ／Ｗ型乳化組成物の調製） 下記の配合（部）の組成物を調製した。 菜種油 ３５．０ 水 ５４．８ 実施例１で用いたコハク酸モノグリセリド １０．０ ショ糖ステアリン酸エステル（ＨＬＢ１１） ０．２ ───────────────────────── 合計 １００．０ （調製法）菜種油に、６０℃でコハク酸モノグリセリド
を攪拌しながら添加し、溶解して油相を調製した。一方
ショ糖ステアリン酸エステルを水に溶解して水相を調製
した。上記水相をホモミキサーを用い１００００ｒｐｍ
で攪拌しながら油相を滴下した。油相を添加後、更にホ
モミキサーを１００００ｒｐｍで５分間混合した。その
後、ホモゲナイザーに１００／０（一次／二次圧：以下
同様）ｋｇｆ／ｃｍ2 の条件で１パスしてＯ／Ｗ型乳化
組成物を調製した。[Example 2] (Preparation of O / W type emulsion composition) A composition having the following formulation (part) was prepared. Rapeseed oil 35.0 Water 54.8 Succinic acid monoglyceride used in Example 1 10.0 Sucrose stearate (HLB11) 0.2 ──────────────────── ────── Total 100.0 (Preparation method) To rapeseed oil, succinic acid monoglyceride was added with stirring at 60 ° C., and dissolved to prepare an oil phase. On the other hand, sucrose stearate was dissolved in water to prepare an aqueous phase. The above aqueous phase is 10,000 rpm using a homomixer
The oil phase was added dropwise with stirring. After adding the oil phase, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then, the homogenizer was passed once under a condition of 100/0 (primary / secondary pressure: the same applies hereinafter) kgf / cm 2 to prepare an O / W emulsion composition.
【００３５】上記実施例１において、上記で調製した、
Ｏ／Ｗ型乳化組成物を１００ｇ用いた（肉に対してコハ
ク酸モノグリセリドを１％注入した）以外は、実施例１
と同様に焼き肉を作った。Prepared as described above in Example 1,
Example 1 except that 100 g of the O / W type emulsion composition was used (1% of succinic acid monoglyceride was injected into the meat).
Made roasted meat as well.
【００３６】［実施例３］水６０部に、コハク酸モノグ
リセリド（炭素数１６〜１８（炭素数１８を主体）の飽
和モノグリセリドとコハク酸との混合比が１：１のエス
テル、花王（株）製）４０部を添加し、７０℃でホモミ
キサーを用いて８０００ｒｐｍで攪拌しながら分散して
組成物を調製した。上記実施例１において、上記で調製
した組成物を用いた以外は、実施例１と同様にして焼き
肉を作った。Example 3 In 60 parts of water, an ester of succinic acid monoglyceride (saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and succinic acid at a mixing ratio of 1: 1, Kao Corporation). (Manufactured by Mitsui Chemicals Co., Ltd.) was added and dispersed at 70 ° C. with stirring using a homomixer at 8000 rpm to prepare a composition. A roasted meat was prepared in the same manner as in Example 1 except that the composition prepared above was used.
【００３７】［比較例１］〜［比較例３］上記実施例１
〜３において、上記組成物を使用しなかった以外は、上
記実施例１〜３と同様にしてそれぞれに対応する焼き肉
を作った。[Comparative Example 1] to [Comparative Example 3] Above Example 1
3 to 3, roasted meat corresponding to each was prepared in the same manner as in Examples 1 to 3 except that the above composition was not used.
【００３８】［実施例４］ （Ｗ／Ｏ型乳化組成物の調製） 下記の配合（部）の組成物を調製した。 菜種油 ５５ 水 ３５ 下記のジアセチル酒石酸モノグリセリド １０ ───────────────────────── 合計 １００ ジアセチル酒石酸モノグリセリド：（炭素数１６〜１８
（炭素数１８を主体）の飽和モノグリセリドとジアセチ
ル酒石酸との混合比が１：１のエステル、太陽化学
（株）製 （調製法）菜種油に、６０℃でジアセチル酒石酸モノグ
リセリドを攪拌しながら添加し、溶解して油相を調製し
た。これにホモミキサーを用い１００００ｒｐｍで攪拌
しながら水を滴下した。水を添加後、更にホモミキサー
を１００００ｒｐｍで５分間混合した。その後、ホモゲ
ナイザーに１００／０ｋｇｆ／ｃｍ2 の条件で１パスし
てＷ／Ｏ型乳化組成物を調製した。Example 4 (Preparation of W / O Emulsion Composition) A composition having the following formulation (part) was prepared. Rapeseed oil 55 Water 35 Diacetyl tartaric acid monoglyceride 10 ───────────────────────── Total 100 Diacetyl tartaric acid monoglyceride: (C16-18)
Ester with a mixing ratio of 1: 1 of saturated monoglyceride (mainly having 18 carbon atoms) and diacetyltartaric acid, manufactured by Taiyo Kagaku Co., Ltd. (Preparation method), was added diacetyltartaric acid monoglyceride at 60 ° C. with stirring, An oil phase was prepared by dissolution. Water was added dropwise thereto with stirring using a homomixer at 10,000 rpm. After adding water, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then, a W / O type emulsion composition was prepared by making one pass through a homogenizer under the condition of 100/0 kgf / cm 2 .
【００３９】オーストラリア産牛サーロインブロック肉
１ｋｇに対して上記で得たＷ／Ｏ型乳化組成物２００ｇ
（肉に対してジアセリチル酒石酸モノグリセリドを２
％）をシリンジで注入した。このブロッック肉をステー
キ用に厚さ２ｃｍにスライスして、適当量の食塩、胡椒
を振った後、２００℃のホットプレート上で焼成した。200 g of the W / O type emulsion composition obtained above per 1 kg of Australian beef sirloin block meat
(2 parts diacericyl tartrate monoglyceride to meat
%) Was injected with a syringe. This block meat was sliced to a thickness of 2 cm for steak, shaken with an appropriate amount of salt and pepper, and then baked on a hot plate at 200 ° C.
【００４０】［実施例５］ （Ｏ／Ｗ／Ｏ型乳化組成物の調製） まず、下記の配合（部）でＯ／Ｗ型乳化組成物を調製した。 菜種油 ２５ 水 ５４．８ 実施例４で用いたジアセチル酒石酸モノグリセリド ２０ ショ糖ステアリン酸エステル（ＨＬＢ１１） ０．２ ───────────────────────────── 合計 １００．０ （調製法）菜種油に、６０℃でジアセチル酒石酸モノグ
リセリドを攪拌しながら添加し、溶解して油相を調製し
た。一方ショ糖ステアリン酸エステルを水に溶解して水
相を調製した。上記水相にホモミキサーを用い１０００
０ｒｐｍで攪拌しながら油相を滴下した。油相を添加
後、更にホモミキサーを１００００ｒｐｍで５分間混合
した。その後、ホモゲナイザーに１００／０ｋｇｆ／ｃ
ｍ2 の条件で１パスしてＯ／Ｗ型乳化組成物を調製し
た。Example 5 (Preparation of O / W / O Emulsion Composition) First, an O / W emulsion composition was prepared with the following formulation (parts). Rapeseed oil 25 Water 54.8 Diacetyl tartaric acid monoglyceride used in Example 20 Sucrose stearate (HLB11) 0.2 ─────────────────────── ────── Total 100.0 (Preparation method) Diacetyl tartaric acid monoglyceride was added to rapeseed oil at 60 ° C with stirring and dissolved to prepare an oil phase. On the other hand, sucrose stearate was dissolved in water to prepare an aqueous phase. Using a homomixer on the above aqueous phase, 1000
The oil phase was added dropwise with stirring at 0 rpm. After adding the oil phase, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then add 100 / 0kgf / c to the homogenizer.
An O / W emulsion composition was prepared by making one pass under the condition of m 2 .
【００４１】次に、下記の配合（部）でＯ／Ｗ／Ｏ型乳
化組成物を調製した。 Ｏ／Ｗ型乳化組成物 ６０ 菜種油 ２９．８ 実施例１で用いたコハク酸モノグリセリド １０ ポリグリセリン縮合リシノレート ０．２ ───────────────────────────── 合計 １００．０ 菜種油にコハク酸モノグリセリドとポリグリセリン縮合
リシノレートを添加し、溶解させて油相を調製した。こ
れに上記で得たＷ／Ｏ型乳化組成物をホモミキサーを用
い６０００ｒｐｍで攪拌しながら滴下し、Ｏ／Ｗ／Ｏ型
乳化組成物を調製した。Next, an O / W / O type emulsion composition was prepared with the following formulation (parts). O / W type emulsion composition 60 rapeseed oil 29.8 Succinic acid monoglyceride used in Example 1 10 Polyglycerin condensed ricinoleate 0.2 ─────────────────────── ──────── Total 100.0 Succinic acid monoglyceride and polyglycerin condensed ricinolate were added to rapeseed oil and dissolved to prepare an oil phase. The W / O type emulsified composition obtained above was added dropwise thereto while stirring at 6000 rpm using a homomixer to prepare an O / W / O type emulsified composition.
【００４２】上記実施例４において、上記で調製したＯ
／Ｗ／Ｏ型乳化組成物を１００ｇ用いた（肉に対してコ
ハク酸モノグリセリドを１％、及びジアセチル酒石酸モ
ノグリセリドを１．２％注入した）以外は、実施例４と
同様にステーキを焼いた。In Example 4 above, the O prepared above was prepared.
A steak was grilled in the same manner as in Example 4 except that 100 g of the / W / O type emulsion composition was used (1% of succinic acid monoglyceride and 1.2% of diacetyltartaric acid monoglyceride were injected to meat).
【００４３】［比較例４］〜［比較例５］上記実施例４
〜５において、上記組成物を使用しなかった以外は、上
記実施例４〜５と同様にしてステーキを焼いた。Comparative Example 4 to Comparative Example 5 Example 4 above
In ~ 5, steaks were baked in the same manner as in Examples 4 to 5 except that the above composition was not used.
【００４４】［実施例６］ （Ｗ／Ｏ／Ｗ型乳化組成物の調製） まず、下記の配合（部）でＷ／Ｏ型乳化組成物を調製した。 菜種油 ３４．８ 水 ３５ 実施例１で用いたコハク酸モノグリセリド ３０ ポリグリセリン縮合リシノレート ０．２ ───────────────────────────── 合計 １００．０ （調製法）菜種油に、６０℃でコハク酸モノグリセリド
とポリグリセリン縮合リシノレートとを攪拌しながら添
加し、溶解して油相を調製した。これにホモミキサーを
用い１００００ｒｐｍで攪拌しながら水を滴下した。水
を添加後、更にホモミキサーを１００００ｒｐｍで５分
間混合した。その後、ホモゲナイザーに１００／０ｋｇ
ｆ／ｃｍ2 の条件で１パスしてＷ／Ｏ型乳化組成物を調
製した。Example 6 (Preparation of W / O / W Emulsion Composition) First, a W / O emulsion composition was prepared with the following formulation (parts). Rapeseed oil 34.8 Water 35 Succinic acid monoglyceride used in Example 1 30 Polyglycerin condensed ricinoleate 0.2 ──────────────────────────── -Total 100.0 (Preparation method) To rapeseed oil, succinic acid monoglyceride and polyglycerin condensed ricinolate were added with stirring and dissolved to prepare an oil phase. Water was added dropwise thereto with stirring using a homomixer at 10,000 rpm. After adding water, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then add 100 / 0kg to the homogenizer.
A W / O type emulsion composition was prepared by making one pass under the condition of f / cm 2 .
【００４５】次に、下記の配合（部）でＷ／Ｏ／Ｗ型乳
化組成物を調製した。 上記Ｗ／Ｏ型乳化組成物 ６０ 水 ３９．８ ショ糖脂肪酸エステル（ＨＬＢ１１） ０．２ ───────────────────────────── 合計 １００．０ ショ糖脂肪酸エステルを水に溶解させた水溶液に、上記
で得たＷ／Ｏ型乳化組成物をホモミキサーを用い６００
０ｒｐｍで攪拌しながら滴下し、Ｗ／Ｏ／Ｗ型乳化組成
物を調製した。Then, a W / O / W type emulsion composition was prepared with the following composition (parts). The W / O type emulsion composition 60 Water 39.8 Sucrose fatty acid ester (HLB11) 0.2 ──────────────────────────── ── Total 100.0 To the aqueous solution in which sucrose fatty acid ester is dissolved, the W / O type emulsified composition obtained above is used for 600 with a homomixer.
The mixture was added dropwise with stirring at 0 rpm to prepare a W / O / W type emulsion composition.
【００４６】国産豚ロースブロック肉１ｋｇに対して上
記で調製した、Ｗ／Ｏ／Ｗ型乳化組成物１００ｇ（肉に
対してコハク酸モノグリセリドを１．８％）をシリンジ
で注入した。このブロック肉を厚さ１ｃｍにスライスし
て、適当量の食塩、胡椒を振った後、小麦粉、卵、及び
パン粉の順で衣をつけ、これを１８０℃に加熱したサラ
ダ油で揚げた。100 g of the W / O / W type emulsion composition prepared above (1.8% of succinic acid monoglyceride to meat) was injected into 1 kg of domestic pork loin block meat with a syringe. The block meat was sliced to a thickness of 1 cm, shaken with an appropriate amount of salt and pepper, then covered with flour, eggs, and breadcrumbs in that order, and fried in salad oil heated to 180 ° C.
【００４７】［比較例６］上記実施例６において、上記
組成物を使用しなかった以外は、上記実施例６と同様に
して肉を揚げ、カツフライを作った。[Comparative Example 6] A fried meat was prepared by frying meat in the same manner as in Example 6 except that the above composition was not used.
【００４８】［実施例７］上記実施例６において、サラ
ダ油で揚げたカツフライを冷まし、−２０℃の冷凍庫に
１週間保管した。その後、取り出し、室温で解凍し、オ
ーブントースターで再加熱した。[Example 7] The fried cutlet fried in salad oil in Example 6 was cooled and stored in a freezer at -20 ° C for 1 week. Then, it was taken out, thawed at room temperature, and reheated with an oven toaster.
【００４９】［比較例７］上記実施例７において、比較
例６で得たカツフライを用いた以外は、上記実施例７と
同様にしてカツフライを作った。[Comparative Example 7] A cutlet was prepared in the same manner as in Example 7 except that the cut fly obtained in Comparative Example 6 was used.
【００５０】［実施例８］国産豚ロースブロック肉１ｋ
ｇに対して実施例６で調製した、Ｗ／Ｏ／Ｗ型乳化組成
物１００ｇ（肉に対してコハク酸モノグリセリドを１．
８％）をシリンジで注入した後、−２０℃の冷凍庫に１
週間保管し、その後、ブロック肉を厚さ１ｃｍにスライ
スして、適当量の食塩、胡椒を振った後、小麦粉、卵、
及びパン粉の順で衣をつけ、これを１８０℃に加熱した
サラダ油で揚げた。[Embodiment 8] Domestic pork loin block meat 1k
100 g of the W / O / W type emulsion composition prepared in Example 6 (for succinic acid monoglyceride: 1.
8%) with a syringe and put it in a freezer at -20 ° C.
Store for a week, then slice the block meat to a thickness of 1 cm, shake an appropriate amount of salt and pepper, flour, egg,
Bread and breadcrumbs were applied in that order, and this was fried in salad oil heated to 180 ° C.
【００５１】［比較例８］上記実施例８において、Ｗ／
Ｏ／Ｗ型乳化組成物を注入しなかった以外は、実施例８
と同様にしてカツフライを作った。[Comparative Example 8] In the above-mentioned Example 8, W /
Example 8 except that no O / W emulsion composition was injected.
I made a cutlet in the same way.
【００５２】［食肉及び肉製品としての評価］上記のよ
うにして得られた各種肉料理を２０人のパネルにより官
能評価を行った。評価は、実施例と比較例で得られた各
肉料理の「柔らかさ」、「ジューシーさ」を比較し、比
較例に比べ実施例の方が、『明らかに柔らかい（又はジ
ューシー）』、『やや柔らかい（又はジューシー）』、
そして『変わらない』の３段階で行った。また、得られ
た各種肉料理の肉の物性値を測定し、肉の柔らかさを評
価した。『柔らかさ』は、ミートシェア（ワーナーブラ
ッツラー社製）による剪断応力値で表した。値が小さい
程、肉が柔らかいことを示す。結果を以下の表１に示
す。[Evaluation as meat and meat products] Various meat dishes obtained as described above were subjected to a sensory evaluation by a panel of 20 people. The evaluation compares the "softness" and "juiciness" of each meat dish obtained in the example and the comparative example, and the example is "obviously softer (or juicy)" than the comparative example. Slightly soft (or juicy)
And it went in three stages of "no change". In addition, the physical properties of the obtained various meat dishes were measured to evaluate the tenderness of the meat. "Softness" was expressed as a shear stress value by meat shear (manufactured by Warner Bratzler). The smaller the value, the softer the meat. The results are shown in Table 1 below.
【００５３】[0053]
【表１】 表１ ──────────────────────────────────── 実施例 実 施 例 の方が １ ２ ３ ４ ５ ６ ７ ８ ──────────────────────────────────── 明らかに １７ １２ １７ １４ １６ １５ １３ １４ 柔らかい やや ３ ６ ３ ３ ３ ４ ５ ４ 柔らかい 変わらない ０ ２ ０ ３ １ １ ２ ２ ──────────────────────────────────── 明らかに １２ １０ １３ １１ １２ １３ １２ １４ ジューシー やや ７ ７ ７ ６ ７ ２ ４ ３ ジューシー 変わらない １ ３ ０ ３ １ ５ ４ ３ ──────────────────────────────────── 剪断応力値（ｋｇ） 実施例 １．８ ２．１ １．９ ２．７ ２．５ ２．０ ２．２ ２．０ 比較例 ３．５ ３．５ ３．５ ４．８ ４．８ ２．９ ３．３ ３．０ ────────────────────────────────────[Table 1] Table 1 ──────────────────────────────────── Example The actual example 1 2 3 4 5 6 7 8 ───────────────────────────────────── Clearly 17 12 17 14 16 15 13 14 Soft Moderate 3 6 3 3 3 4 5 4 Soft Unchanging 0 2 0 3 3 1 1 2 2 ────────────────────────── ─────────── Clearly 12 10 13 11 11 12 13 12 14 Juicy Somewhat 7 7 7 7 6 7 2 4 3 Juicy Unchanging 1 3 0 3 3 1 5 4 3 ─────── ──────────────────────────── Shear stress value (kg) Example 1.8 2.1 1.9 2.7 2. 5 2.0 2.2 0.0 Comparative Example 3.5 3.5 3.5 3.5 4.8 4.8 2.9 3.3 3.0 ─────────────────────── ──────────────
【００５４】上記表１に示された結果から明らかなよう
に、本発明に係る組成物を注入した肉を用いて作った肉
料理（実施例１〜６）は、該組成物で処理しない肉を用
いて作った肉料理（比較例１〜６））に比べ肉が柔らか
く、かつジューシーである。また、剪断応力値の結果か
らも本発明に係る組成物で処理することにより肉が柔ら
かくなることがわかる。更に、本発明に係る組成物で肉
を処理し、この肉を加熱調理した後、一旦冷凍庫に保管
した場合（加熱調理済食品）（実施例７）や予め本発明
に係る組成物を使用して肉を処理し、一旦冷凍庫に保管
し、その後加熱調理した場合（未加熱調理食品）（実施
例８）でも肉は柔らかく、かつジューシーであり、その
効果は維持されている。As is clear from the results shown in Table 1 above, the meat dishes (Examples 1 to 6) prepared using the meat infused with the composition according to the present invention are meats not treated with the composition. The meat is tender and juicy as compared to the meat dishes prepared using (Comparative Examples 1 to 6)). Also, the results of the shear stress values show that the meat becomes tender when treated with the composition according to the present invention. Furthermore, when meat is treated with the composition according to the present invention and the meat is cooked and then stored in a freezer (heat-cooked food) (Example 7), the composition according to the present invention is used in advance. The meat is tender and juicy even when the meat is processed, stored in a freezer and then cooked (uncooked food) (Example 8), and the effect is maintained.
【００５５】[0055]
【発明の効果】本発明の食肉の改質処理方法で処理され
た食肉は、加熱調理後においても肉質は柔らかく、そし
て肉汁に富んだ状態で食べることができる。特に、ステ
ーキなどのある程度の大きさを持つ肉片の加熱調理に際
して有効である。また本発明に係る組成物で処理された
食肉を含む冷凍食品、冷蔵食品、あるいはレトルト食品
のような保存可能な肉製品においても、その保存後でも
肉質が柔らかく、ジューシーさも維持され、かつ良好な
風味で食べることができる。EFFECTS OF THE INVENTION The meat treated by the method for modifying meat according to the present invention has a soft meat quality even after cooking and can be eaten in a rich meat juice. In particular, it is effective when cooking meat pieces having a certain size, such as steak, by heating. Frozen foods containing meat treated with the composition according to the present invention, storable meat products such as refrigerated foods, or retort foods, the meat quality is soft even after storage, juiciness is maintained, and good. You can eat it with flavor.
Claims (7)
酸とのエステル及び／又はジグリセリドとポリカルボン
酸とのエステルを含む組成物を、食肉中に上記エステル
が、０．０５〜１０重量％注入されるような量にて注入
することを特徴とする食肉の改質処理方法。1. A composition containing an ester of a fat or oil and a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid is added to meat such that the ester is injected in an amount of 0.05 to 10% by weight. A method for modifying meat, characterized by injecting a large amount of the meat.
ボン酸とのエステル及び／又はジグリセリドとポリカル
ボン酸とのエステルを含む乳化組成物を、食肉中に上記
エステルが、０．０５〜１０重量％注入されるような量
にて注入することを特徴とする食肉の改質処理方法。2. An emulsified composition containing an oil and fat, water and an ester of a monocarboxylic acid and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid is injected into meat at 0.05 to 10% by weight of the ester. The method for modifying meat is characterized by injecting in an amount as described above.
ステル及び／又はジグリセリドとポリカルボン酸とのエ
ステルが水中に分散されてなる水性組成物を、食肉中に
上記エステルが、０．０５〜１０重量％注入されるよう
な量にて注入することを特徴とする食肉の改質処理方
法。3. An aqueous composition comprising an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid dispersed in water, wherein the ester is 0.05 to 10% by weight in meat. A method for modifying the processing of meat, which comprises injecting the meat in an amount to be injected.
飽和の脂肪酸のモノグリセリドとコハク酸とのエステル
を含む組成物、又は油脂及び炭素数１２〜１８の飽和又
は不飽和の脂肪酸のモノグリセリドとジアセチル酒石酸
とのエステルを含む組成物である請求項１に記載の食肉
の改質処理方法。4. A composition comprising an oil and fat and a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms and an ester of succinic acid, or an oil and fat and a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms. The method for modifying meat according to claim 1, wherein the composition is a composition containing an ester with diacetyltartaric acid.
は不飽和の脂肪酸のモノグリセリドとコハク酸とのエス
テルを含む乳化組成物、又は油脂、水及び炭素数１２〜
１８の飽和又は不飽和の脂肪酸のモノグリセリドとジア
セチル酒石酸とのエステルを含む乳化組成物である請求
項２に記載の食肉の改質処理方法。5. An emulsion composition containing an oil and fat, water, and an ester of succinic acid with a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms, or an oil and fat, water, and 12 to 12 carbon atoms.
The method for modifying a meat according to claim 2, which is an emulsified composition containing an ester of monoglyceride of saturated or unsaturated fatty acid of 18 and diacetyltartaric acid.
肪酸のモノグリセリドとコハク酸とのエステルが水中に
分散されてなる水性組成物、又は炭素数１２〜１８の飽
和又は不飽和の脂肪酸のモノグリセリドとジアセチル酒
石酸とのエステルが水中に分散されてなる水性組成物で
ある請求項３に記載の食肉の改質処理方法。6. An aqueous composition obtained by dispersing an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms and succinic acid in water, or a saturated or unsaturated fatty acid having 12 to 18 carbon atoms. The method for modifying meat according to claim 3, which is an aqueous composition in which an ester of monoglyceride and diacetyltartaric acid is dispersed in water.
の改質処理方法で処理した食肉。7. Meat treated with the method of modifying treatment according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13506994A JP3244382B2 (en) | 1994-05-25 | 1994-05-25 | Meat piece modification treatment method and modification treatment composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13506994A JP3244382B2 (en) | 1994-05-25 | 1994-05-25 | Meat piece modification treatment method and modification treatment composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07313105A true JPH07313105A (en) | 1995-12-05 |
| JP3244382B2 JP3244382B2 (en) | 2002-01-07 |
Family
ID=15143137
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13506994A Expired - Fee Related JP3244382B2 (en) | 1994-05-25 | 1994-05-25 | Meat piece modification treatment method and modification treatment composition |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020110101A (en) * | 2019-01-15 | 2020-07-27 | 三菱ケミカルフーズ株式会社 | Frozen fried chicken and manufacturing method thereof |
| JP2021003044A (en) * | 2019-06-26 | 2021-01-14 | 三菱ケミカルフーズ株式会社 | Method for producing frozen pork food |
-
1994
- 1994-05-25 JP JP13506994A patent/JP3244382B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020110101A (en) * | 2019-01-15 | 2020-07-27 | 三菱ケミカルフーズ株式会社 | Frozen fried chicken and manufacturing method thereof |
| JP2021003044A (en) * | 2019-06-26 | 2021-01-14 | 三菱ケミカルフーズ株式会社 | Method for producing frozen pork food |
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| Publication number | Publication date |
|---|---|
| JP3244382B2 (en) | 2002-01-07 |
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