JPH07313106A - Modification of meat quality and meat treated with this method - Google Patents

Abstract

PURPOSE:To provide a method for modification treatment of meat, capable of preparing meat having a soft meat quality and enriched in juice even after heat cooking and obtain meat treated by this method. CONSTITUTION:This method for modification of meat is carried out by impregnating meat with a composition containing 99 to 10wt.% activator selected from a sorbitan fatty acid monoester, a polyglycerin fatty acid ester (including ricinoleic acid esters), a sucrose fatty acid ester, lecithin and stearoyl pyruvate and dissolved or dispersed in 1 to 90wt.% fats and oils and having <=10 times ratio of the fats and oils to the activator. The amount of the composition used for impregnation is controlled so that 0.05 to 10wt.% ester may be contained in the meat. As other forms of the composition, an emulsified composition containing 1 to 90wt.% fats and oils, 1 to 95wt.% water and 1 to 95wt.% activator and having <=10 times ratio of the fats and oils to the activator and another composition containing 0.1 to 99wt.% activator dissolved or dispersed in 1 to 99wt.% water are exemplified.

Description

Detailed Description of the Invention

[0001]

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
TECHNICAL FIELD The present invention relates to a method for modifying and treating meat which is soft in meat quality, rich in gravy, and capable of providing meat with a good flavor even when cooked by heating such as baking and frying, and the meat treated by this method.

[0002]

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.

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-4-27).
No. 8063, No. 5-7476, No. 5-252911) are known. However, these methods have not been sufficiently improved yet.

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. For the above emulsion, an emulsifier such as sugar ester, sorbitan ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid monoester, etc. is used (JP-A-2-22705).
No. 3, No. 3-35775, No. 3-112464, No. 3-117468, and No. 3-277251). 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]

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. Particularly, the present invention is to provide a method for modifying meat by injecting a composition in which a specific active agent as an active ingredient is contained in fats, oils, emulsions or water into the meat.

[0006]

DISCLOSURE OF THE INVENTION The present invention comprises 1 to 90% by weight of oil and fat, and 99 to which the oil or fat is dissolved or dispersed.
10% by weight of at least one activator selected from the group consisting of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin and stearoyl lactate, and the oil and fat activator In comparison with the above, the composition of 10 times or less is injected in an amount such that the active agent is injected in the meat in an amount of 0.05 to 10% by weight.

The present invention also provides 1 to 90% by weight of oil and fat, 1
To 95% by weight of water, and 1 to 95% by weight of at least one selected from the group consisting of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin and stearoyl lactate. An emulsified composition containing an active agent and containing 10 or less times the amount of fat and oil with respect to the active agent is injected in an amount such that 0.05 to 10% by weight of the active agent is injected into meat. There is a method for modifying the meat.

Further, the present invention comprises 1 to 99.9% by weight of water and 0.1 to 99% by weight of a solution or dispersion in water.
Of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin and an aqueous composition containing at least one active agent selected from the group consisting of stearoyl lactate, active in meat Agent is 0.05-10
A method for modifying meat is characterized in that the meat is injected in such an amount as to be injected by weight%.

Furthermore, the present invention resides in meat treated by the above-mentioned modification treatment method.

According to the study by the present inventor, it has been found that the composition containing the above-mentioned specific active agent is particularly effective for softening meat and the like. The reason for this is not clear, but especially in livestock and poultry meat, hard proteins (collagen) such as tendons
Is contained in a relatively large amount, and it is considered that when the meat is cooked, it contracts and agglomerates, and as a result, the meat becomes tight and hard. It is considered that when the composition according to the present invention is injected into meat, the active ingredient contained therein suppresses the above-mentioned protein contraction, and as a result, soft meat is obtained.

Preferred embodiments of the present invention are as follows. (1) The amount of fats and oils blended in the composition is 8 times or less (more preferably 5 times or less) the amount of the activator. (2) The active agent is injected into meat in an amount such that 0.1 to 5% by weight (more preferably 0.5 to 3% by weight) is injected. (3) Meat is meat that has been cooked or has been cooked, such as frozen food, chilled food, or retort food.

The composition used in the treatment method of the present invention will be described below. First, the active agent contained in the composition according to the present invention will be described in detail. As the sorbitan fatty acid ester, those in which the constituent fatty acid residue has a saturated or unsaturated fatty acid having 16 or less carbon atoms can be used. It is preferable to have a saturated or unsaturated fatty acid having 12 to 16 carbon atoms, and it is preferable to use a saturated fatty acid as a constituent fatty acid residue. Further, those having a degree of esterification of 1 to 3, that is, mono-, di-, and triesters are usually used, but the monoester is particularly preferable in the present invention.

The polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid, and polyglycerin having an average degree of polymerization of glycerin of 1 to 10 is usually used. In the present invention, those having an average degree of polymerization of 4 to 10 are preferable, and those having an average degree of polymerization of 6 to 10 are more preferable. The fatty acid is a saturated or unsaturated fatty acid having 2 to 24 carbon atoms, preferably a saturated or unsaturated fatty acid having 16 to 18 carbon atoms. These fatty acids may be used as a mixture. As the polyglycerin fatty acid ester used in the present invention, various ones can be applied depending on the type of the above constituent fatty acids, the degree of polymerization of glycerin, or the degree of esterification, but particularly hexaglycerin and a saturated fatty acid having 18 carbon atoms are used. Esters having an average degree of esterification of 1 to 5 are preferred. Alternatively, an ester composed of decaglycerin and an unsaturated fatty acid having 18 carbon atoms and having an average degree of esterification of 4 to 6 is preferable. These may be used together.

As the polyglycerin condensed ricinoleic acid ester, an ester of glycerin having an average degree of polymerization of 2 or more and ricinoleic acid having an degree of condensation of 2 or more can be used, but in the present invention, it is condensed with glycerin having an average degree of polymerization of 4 to 10. Esters with ricinoleic acid having a degree of 3 to 4 are preferred. Particularly preferable examples include tetraglycerin condensed ricinolate and hexaglycerin condensed ricinolate.

As the sucrose fatty acid ester, those having a constituent fatty acid residue having a saturated or unsaturated fatty acid residue having 8 to 24 carbon atoms can be used. Preferably, it has a saturated or unsaturated fatty acid residue having 12 to 18 carbon atoms. The sucrose fatty acid ester is usually present as a mixture having a degree of esterification of 1 to 8, but the sucrose fatty acid ester used in the present invention contains 15% by weight or more of sucrose difatty acid ester (more preferably 20% by weight). % Or more, especially 25% by weight or more and 50% by weight or less) is preferable.

[0016] The lecithin may be a lecithin component that is insoluble in acetone, such as a paste-like so-called crude (crude) lecithin containing 60 to 70% by weight of phospholipid extracted from animals and plants such as egg yolk and soybean. Any type of highly purified lecithin (purified lecithin (powder): 90% by weight or more of acetone-insoluble matter) obtained by fractionation, lecithin by enzyme treatment, or fractionated lecithin by solvent treatment can be used. Normal lecithin contains phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, and phosphatidylserine as main components.

The lecithin preferably contains 25% by weight or more (more preferably 30% by weight or more) of phosphatidylinositol. The phosphatidylcholine content is preferably 25% by weight or less (more preferably 20% by weight or less). As the fatty acid residue constituting lecithin, a saturated or unsaturated fatty acid having 8 to 22 carbon atoms is preferable, and an unsaturated fatty acid having 16 to 18 carbon atoms is most preferable. 25 phosphatidylinositol
Lecithin containing at least wt% can be obtained by fractionation treatment such as the solvent fractionation method or the chromatographic method.

Examples of stearoyl lactate include those obtained by reacting 2 mol of lactic acid with 1 mol of stearic acid and further binding it to calcium or sodium (calcium stearoyl lactate and sodium stearoyl lactate). In the present invention, the use of stearoyl calcium lactate is preferred. The activator described above is
Two or more of these can be used in combination.

Next, the composition of the embodiment in which the above-mentioned active agent is dissolved or dispersed in fats and oils will be explained. 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. For example, rapeseed oil, soybean oil, cottonseed oil,
Vegetable oils such as corn oil, palm oil, and palm oil, beef tallow,
Animal fats and oils such as pork fat, milk fat and fish oil can be mentioned. 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.

It is preferable to dissolve or disperse the activator in the oil or fat in a state where the oil or fat is appropriately heated (20 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.

In the present invention, the resulting composition is prepared so as to have a compounding amount of 1 to 90% by weight of oil and fat and 10 to 99% by weight of activator. The fat and oil is preferably 30 to 88% by weight and the activator is 12 to 70% by weight, more preferably 50 to 85% by weight and the activator is 15 to 50% by weight.
However, the amount of oil or fat blended in the composition is 10 times or less, preferably 8 times or less, and more preferably 5 times or less, the amount of the active agent.

Next, the composition in the form of an emulsion containing fats and oils, water, and the above-mentioned activator will be explained. As the fats and oils for preparing the emulsion, the fats and oils that can be used in the composition in which the active agent is dissolved or dispersed in the fats and oils described above 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.

The emulsion can be prepared by a known method by adding fats and oils, water, the above-mentioned activator, and optionally the above-mentioned components. In the preparation of the emulsion, the hydrophilic active agent among the above-mentioned active agents is dissolved in water which becomes an aqueous phase, and the lipophilic active agent is dissolved in an oil and fat which becomes an oil phase. The operation in this case is also a state where the water phase and the oil phase are appropriately heated (20 to
It is preferably carried out at 80 ° C. In addition, in order to obtain a more stable emulsion, the activator is preferably used according to the form of the emulsion. In the present invention, the emulsion can be in various forms. For example, oil-in-water type (O / W
Type), water-in-oil type (W / O type), water-in-oil type (W / O /
W-type) or oil-in-water type (O / W / O type).

In the present invention, the emulsion is a fat or oil 1 to 90.
It is prepared so that the blending amounts are 1% by weight, 1 to 95% by weight of water, and 1 to 95% by weight of activator. Considering the ease of pouring into meat, preferably 10 to 80% by weight of fats and oils, 1 part of water
0 to 80% by weight, and 5 to 70% by weight of the activator, and more preferably 20 to 70% by weight of oil and fat, 20 to 70% by weight of water, and 10 to 50% by weight of activator. However, the amount of fats and oils blended in the emulsified composition is 10 times or less, preferably 8 times or less, more preferably 5 times or less, as in the above-described embodiment, with respect to the amount of the active agent. Is.

The aqueous composition in which the above-mentioned active agent is dissolved or dispersed in water will be described. The water may contain, for example, soup stock, sauce (sauce), etc. according to meat dishes. Dissolution or dispersion of the above-mentioned activator in water is preferably carried out in a state where water is appropriately heated (20 to 80 ° C) as in the above. In the present invention, the aqueous composition in which the active agent is dissolved or dispersed in water is prepared so as to have a blending amount of 1 to 99.9% by weight of water and 99 to 0.1% by weight of the active agent. Preferably 20 to 99% by weight of water and 80 to 1% by weight of activator, more preferably 30 to 95% by weight of water.
And 70 to 5% by weight of activator.

The method of treating meat for modification 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. It should be noted that the above composition may be left for, for example, about 1 hour after injection so that it can sufficiently penetrate into meat, but this is not always necessary. Injecting the composition according to the invention into meat,
The composition contains 0.05 to 10 activators relative to the amount of meat.
%, Preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight.

Examples of the meat to which the modifying treatment method of the present invention can be applied include, for example, beef, pig, sheep and other livestock meat, chicken, turkey, duck, goose and other poultry meat.
Especially, the effect is great for meat and poultry. 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. Furthermore, the form of the meat is not particularly limited, but the effect is great when performing a dish (meat for steak, meat for roasting, fried, fried or teriyaki) using a piece of meat with a certain size. . Here, the meat piece means a meat having a relatively large shape (for example, a surface area of the meat piece of about 1 cm ² or more) cut out from raw meat such as livestock meat. The method for modifying the meat of the present invention is, in addition to the above-mentioned livestock meat,
It can also be applied to hard fish meat.

In the method of modifying the meat according to the present invention, when the meat is cooked, the effect can be obtained by treating the meat (injecting the above composition into the meat) before cooking, but the meat is grilled. ,
It is not limited by the cooking method such as frying, 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.

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. A meat product containing meat treated with the composition according to the present invention retains the tenderness and juiciness of meat even after being stored and cooked, and has a good flavor. Examples of meat products containing meat treated with the composition according to the present invention include, for example, cutlets,
Examples include fried chicken, curry, hayashi, stew, meat potatoes, and vinegared pork.

[0030]

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".

[Example 1] To 60 parts of rapeseed oil, 40 parts of sorbitan monopalmitate (manufactured by Kao Corporation) was added.
A composition was prepared by melting at 0 ° C. 50 g of the composition obtained per 1 kg of Australian beef peach block meat
(2% sorbitan monopalmitate for meat) was injected with a 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.

Example 2 70 parts of rapeseed oil and 3 parts of hexaglycerin pentastearate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
0 part was added and melt | dissolved at 70 degreeC, and the composition was prepared. In the above Example 1, 50 g of the above composition was used (1.5% of hexaglycerin pentastearate to meat.
Roasted meat was prepared in the same manner as in Example 1 except that the meat was injected.

[Example 3] To 80 parts of rapeseed oil, 20 parts of sucrose stearate (trade name: S1170, diester content: 29%, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was added and dissolved at 70 ° C. To prepare a composition. 100 g of the obtained composition was added to 1 kg of beef peach block from Australia (2 parts of sucrose stearate was added to the meat).
%) Syringe. The block meat thus treated was sliced to a thickness of 2 cm for a steak, shaken with an appropriate amount of salt and pepper, and then baked on a hot plate at 200 ° C.

[Example 4] (Preparation of solvent fractionated lecithin) Purified soybean lecithin (trade name: SLP-White-SP, manufactured by Trulecithin Industry Co., Ltd.) was used as a raw material and the following solvent fractionation method was used. ,
Solvent fractionated lecithin (phospholipid mixture) having the following composition was obtained. 100 g of purified soybean lecithin was dispersed in 500 ml of ethanol, and this was heated to 50 ° C. with stirring and held for 30 minutes, then cooled to 0 ° C. and held for 30 minutes. The resulting solution was suction filtered to obtain an insoluble fraction. The obtained insoluble fraction is further treated twice with the same treatments as above,
The desired ethanol fractionated lecithin was obtained by drying. The phospholipid composition of the obtained lecithin is shown. Phospholipid composition% by weight Phosphatidylcholine 8.5 Phosphatidylethanolamine 36.5 Phosphatidylinositol 30.3 Phosphatidic acid 21.5 Others 3.5

10 parts of the fractionated lecithin prepared above was added to 90 parts of rapeseed oil and dissolved at 70 ° C. to prepare a composition. In Example 3 except that 100 g of the composition was used (1% of fractionated lecithin was injected to meat),
A steak was prepared in the same manner as in Example 3.

Example 5 To 60 parts of rapeseed oil, 40 parts of stearoyl calcium lactate (manufactured by Grinstead Co., Ltd.) was added and dissolved at 70 ° C. to prepare a composition. 50 g of the obtained composition per 1 kg of domestic pork loin block meat
(2% calcium stearoyl calcium lactate to meat) was injected with a syringe. Slice the block meat treated in this way to a thickness of 1 cm for steak and add an appropriate amount of salt,
After the pepper was shaken, wheat flour, eggs, and breadcrumbs were further applied in this order, and fried in 180 ° C. salad oil to make cutlet.

[Comparative Example 1] to [Comparative Example 5] Corresponding to each of the above Examples 1 to 5 except that the meat not treated with the above composition was used. Cooked meat dishes.

[Example 6] The fried fried in salad oil in Example 5 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.

[Comparative Example 6] A cutlet was prepared in the same manner as in Example 6 except that the one obtained in Comparative Example 5 was used.

[Example 7] To 60 parts of rapeseed oil, 40 parts of stearoyl calcium lactate (manufactured by Grinstead Co., Ltd.) was added and dissolved at 70 ° C to prepare a composition. The composition obtained above was added to 1 kg of domestic pork loin block meat at 50
g (2% of stearoyl calcium lactate to meat) was injected with a syringe and then stored in a freezer at -20 ° C for 1 week. Thereafter, the block meat thus treated had a thickness of 1c.
After slicing into m, shaken an appropriate amount of salt and pepper, put flour, eggs, and breadcrumbs in that order, and put this at 180 ° C.
Deep fried in salad oil.

[Comparative Example 7] A cutlet was prepared in the same manner as in Example 7 except that meat obtained by not injecting the composition containing stearoyl calcium lactate was used in Example 7.

[Evaluation of 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.

[0043]

[Table 1] Table 1 ──────────────────────────────────── Example Examples 1 2 3 4 5 6 7 ──────────────────────────────────── Clearly soft 9 8 10 7 9 8 7 Slightly soft 6 8 5 7 8 8 9 No change 5 4 5 6 3 4 4 ────────────────────────────── ─────── Clearly juicy 10 9 10 7 11 11 10 10 Slightly juicy 7 7 6 6 9 7 7 8 No change 3 4 6 4 2 2 3 2 ─────────────── ───────────────────── Shear stress value (kg) (kg) Example 2.6 2.5 3.4 3.4 3.9 2.2 2.7 2.4 Comparative example 3.5 3.5 3.5 4.8 4.8 2 3.9 3.3 3.0 ────────────────────────────────────

From the results shown in Table 1 above, meat dishes prepared using meat infused with the composition according to the present invention in which the active agent is dissolved or dispersed in fats and oils (Examples 1 to 5) Is
The meat is tender and juicy as compared with meat dishes prepared using meat not treated with the composition (Comparative Examples 1 to 5)). 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 6), the composition according to the present invention is used in advance. The meat is tender and juicy even when the meat is processed, once stored in a freezer and then cooked (uncooked food) (Example 6).

Example 8 In 55 parts of water, 10 parts of sucrose stearate (trade name: S1170, diester content: 29%, manufactured by Mitsubishi Kasei Foods Co., Ltd.) were dissolved with stirring to prepare water. Got a phase. This aqueous phase is homomixer 10
While stirring at 000 rpm, 35 parts of rapeseed oil was added dropwise thereto. After adding rapeseed oil, homomixer 10000 rpm
After 5 minutes of mixing, the mixture was passed through a homogenizer for 1 pass under the condition of 100/0 (primary pressure / secondary pressure; the same applies hereinafter) kgf / cm ² to prepare an O / W type emulsion composition. O / W obtained
Type emulsified composition 1k Australian beef peach block meat
200 g (2% sucrose stearate ester to meat) was injected with a syringe. The block meat treated in this way is sliced to a thickness of 5 mm for roast meat,
It was baked on a hot plate at 200 ° C.

Example 9 10 parts of sorbitan monopalmitate (manufactured by Kao Corporation) was dissolved in 55 parts of rapeseed oil while stirring. To this, add 35 parts of water to a homomixer 1000.
It was added dropwise with stirring at 0 rpm. After adding water, the mixture was mixed with a homomixer at 10000 rpm for 5 minutes, and then passed through a homogenizer under the condition of 100/0 kgf / cm ² for 1 time to prepare a W / O type emulsion composition. The W / O type emulsion composition obtained above was used as Australian beef sirloin block meat 1.
200 g / kg (2% sorbitan monopalmitate to meat) was injected with a syringe. The block meat thus treated 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.

[Example 10] In Example 9, the stearoyl calcium lactate (manufactured by Grinstead Co., Ltd.)
A steak was prepared in the same manner as in Example 9 except that the W / O type emulsion composition containing was used (2% of stearoyl calcium lactate was injected into the meat).

[Example 11] To 55 parts of rapeseed oil, 10 parts of hexaglycerin condensed ricinoleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added with stirring at 60 ° C to prepare an oil phase. Add 35 parts of water to this and homomixer 10000r.
It was added dropwise with stirring at pm. After dropping the water, the homomixer was 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 . Next, in 30 parts of water,
Sucrose stearate (trade name: S1170, diester content: 29%, manufactured by Mitsubishi Kasei Foods Co., Ltd.) 1
0 part was added with stirring and dissolved, and the aqueous phase was mixed with the W prepared above while stirring with a homomixer at 10000 rpm.
60 parts of the / O type emulsion composition was added dropwise. After the W / O type emulsion composition was added dropwise, the mixture was mixed at 10000 rpm for 5 minutes with a homomixer to prepare a W / O / W type emulsion composition.

100 g (0.6% hexaglycerin condensed ricinoleate and 1% sucrose stearate ester of the meat) of the obtained W / O / W type emulsion composition per 1 kg of domestic pork loin block meat syringe Injected at. Block meat treated in this way is 1 cm thick for steak
It was sliced into slices, shaken with an appropriate amount of salt and pepper, and then coated with wheat flour, eggs and breadcrumbs in that order, and fried in 180 ° C. salad oil to make cutlet.

[Embodiment 12] The above-mentioned Embodiment 4 is added to 55 parts of water.
10 parts of the fractionated lecithin used in (1) was added and dissolved while stirring, and 35 parts of rapeseed oil was added dropwise while stirring the aqueous phase at 10000 rpm with a homomixer. After adding rapeseed oil, the mixture was mixed with a homomixer at 10,000 rpm for 5 minutes, and then passed once through a homogenizer under the condition of 100/0 kgfcm ² to prepare an O / W emulsion composition. 30 parts of rapeseed oil, 60
An oil phase was prepared by adding 10 parts of hexaglycerin condensed ricinolate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) at 0 ° C. with stirring and dissolving it. O / W type emulsion composition 6 prepared as described above
0 part was added dropwise with stirring with a homomixer at 10000 rpm. After the O / W type emulsion composition was dropped, the mixture was mixed with a homomixer at 10,000 rpm for 5 minutes to prepare an O / W / O type emulsion composition.

One part of the O / W / O type emulsion composition obtained above was added to 1 kg of Australian beef sirloin block meat.
00 g (soybean lecithin to meat, 0.6%, hexaglycerin condensed ricinoleate 1%) was injected with a syringe.
The block meat treated in this way has a thickness of 2c for steak.
Slice into m, shake with an appropriate amount of salt and pepper, and then 2
It was baked on a hot plate at 00 ° C.

[Comparative Example 8] to [Comparative Example 12] The same operations as those in Examples 8 to 12 except that meat not treated with the above composition was used in Examples 8 to 12 correspond to the respective cases. Cooked meat dishes.

Example 13 The fried fried in salad oil in Example 11 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.

[Comparative Example 13] In the above-mentioned Example 13,
A cutlet was prepared in the same manner as in Example 13 except that the one obtained in Comparative Example 11 was used.

[Example 14] W / obtained in Example 11 above
100 g of the O / W emulsion composition per 1 kg of domestic pork loin block meat (0.6% hexaglycerin condensed ricinoleate, 1 sucrose stearate ester to meat)
%) After injection with a syringe, it was stored in a freezer at −20 ° C. for 1 week. After that, the block meat treated in this way is sliced to a thickness of 1 cm, shaken with an appropriate amount of salt and pepper, and then coated with flour, eggs, and breadcrumbs in that order,
Deep fried in salad oil heated to 80 ° C.

[Comparative Example 14] In the above-mentioned Example 14,
A cutlet was prepared in the same manner as in Example 14 except that the meat to which the W / O / W emulsion composition was not injected was used.

[Evaluation as Meat and Meat Products] Various meat dishes obtained as described above were evaluated by the same method as described above. The results are shown in Table 2 below.

[0058]

[Table 2] Table 2 ──────────────────────────────────── Example The actual example 8 9 10 11 12 12 13 14 ──────────────────────────────────── Apparently soft 12 8 9 7 9 8 9 Slightly soft 5 7 8 8 10 7 9 8 No change 3 5 3 3 4 3 3 3 ────────────────────────────── ─────── Clearly juicy 10 8 12 14 12 11 12 Somewhat juicy 4 8 5 2 3 4 4 No change 6 4 3 4 5 5 5 4 ─────────────── ───────────────────── Shear stress value (kg) Example 2.1 3.8 2.2 2.0 3.3 3.3 2.4 2.2 Comparative Example 3.5 4.8 3.5 2 9 4.8 3.3 3.0 ────────────────────────────────────

As is apparent from the results shown in Table 2 above, treatment with the emulsifying composition containing the specific active agent results in tender and juicy meat. The results of the shear stress values also show that the meat becomes tender when treated with the emulsion composition of the present invention. When meat is further treated with the emulsion composition according to the present invention, and the meat is cooked and then stored in a freezer (cooked food)
The meat is tender even when the meat is treated using (Example 13) or the emulsified composition according to the present invention in advance, once stored in a freezer, and then cooked (unheated cooked food) (Example 14), And juicy.

Example 15 In 60 parts of water, 40 parts of sucrose stearate (trade name: S1170, diester content: 29%, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was dissolved with stirring to obtain an aqueous solution. A composition was prepared. 50 g of the obtained aqueous composition was added to 1 kg of Australian beef peach block meat (2% sucrose stearin ester was added to the meat).
%) Syringe. This block meat was sliced into a thickness of 5 mm for roast meat and baked on a hot plate at 200 ° C.

Example 16 50 parts of hexaglycerin monostearate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was dissolved in 50 parts of water with stirring to prepare an aqueous composition. In the above Example 15, 50 g of the above aqueous composition was used (2.5% of hexaglycerin monostearate was added to meat.
Roasted meat was prepared in the same manner as in Example 15 except that the meat was injected.

Example 17 30 parts of sorbitan monopalmitate (manufactured by Kao Corporation) was dissolved in 70 parts of water with stirring to prepare an aqueous composition. 5 parts of the aqueous composition obtained above was added to 1 kg of Australian beef peach block meat.
0 g (1.5% sorbitan monopalmitate for meat)
%) Syringe. The block meat thus treated 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.

[Embodiment 18] The above-mentioned Embodiment 4 is added to 90 parts of water.
An aqueous composition was prepared by dispersing 10 parts of the fractionated lecithin used in 1. above. In Example 17 above, the above aqueous composition was
A steak was prepared in the same manner as in Example 17, except that 00 g was used (1.0% of fractionated lecithin was injected to the meat).

Example 19 20 parts of calcium stearoyl lactate (manufactured by Grinstead Co., Ltd.) was dispersed in 80 parts of water to prepare an aqueous composition. The aqueous composition obtained above was injected by a syringe (100 g (2% calcium stearoyl lactylate based on meat) to 1 kg of domestic pork loin block meat) with a syringe. The block meat treated in this way has a thickness of 1 cm.
It was sliced into slices, shaken with an appropriate amount of salt and pepper, covered with wheat flour, eggs and breadcrumbs in that order, and fried in 180 ° C. salad oil to make cutlet.

[Comparative Example 15] to [Comparative Example 19] The same procedures as those in Examples 15 to 19 were performed except that meat not treated with the above composition was used in Examples 15 to 19 above. Cooked meat dishes.

Example 20 The fried cutlet fried in salad oil in Example 19 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.

[Comparative Example 20] In the above Example 20,
A cutlet was prepared in the same manner as in Example 20 except that the one obtained in Comparative Example 19 was used.

Example 21 20 parts of calcium stearoyl lactate (manufactured by Grinstead Co., Ltd.) was dispersed in 80 parts of water to prepare an aqueous composition. The aqueous composition obtained above was injected into a 1 kg domestic pork loin block meat by a syringe (100 g (2% calcium stearoyl lactylate)) and then stored in a freezer at -20 ° C for 1 week. After that, the block meat treated in this way is sliced to a thickness of 1 cm, shaken with an appropriate amount of salt and pepper, and then flour,
Eggs and breadcrumbs were applied in that order, and fried in 180 ° C. salad oil to make cutlets.

[Comparative Example 21] In the above-mentioned Example 21,
A cutlet was prepared in the same manner as in Example 21, except that the meat containing no composition containing stearoyl calcium lactate was used.

[Evaluation as Meat and Meat Products] Various meat dishes obtained as described above were evaluated by the same method as described above. The results are shown in Table 3 below.

[0071]

[Table 3] Table 3 ──────────────────────────────────── Example The actual example 15 16 17 18 18 19 20 21 ──────────────────────────────────── Clearly soft 10 8 8 7 11 10 11 Slightly soft 6 7 7 9 5 6 6 No change 4 5 5 4 4 4 3 3 ────────────────────────────── ─────── Clearly juicy 9 11 7 7 7 9 9 8 Slightly juicy 5 5 8 9 9 7 6 8 No change 6 4 5 4 4 4 5 4 ─────────────── ───────────────────── Shear stress value (kg) Example 2.2 2.4 3.8 3.9 2.0 2.0 2.5 2.3 Comparative example 3.5 3.5 3.5 4.8 4. 8 2.9 3.3 3.0 ────────────────────────────────────

As is apparent from the results shown in Table 3 above, treatment with the composition in a state of being dispersed and / or dissolved in water gives a tender and juicy meat. The results of the shear stress values also show that the meat becomes tender when treated with the composition according to the present invention. When the 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 20), the meat according to the present invention is used in advance. The meat is tender and juicy even when it is processed, stored in a freezer and then cooked (uncooked food) (Example 21).

[0073]

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 (9)

[Claims] 1. 1 to 90% by weight of fats and oils, and 99 to 10% by weight of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester dissolved or dispersed in the fat and oil. , A composition containing at least one activator selected from the group consisting of lecithin and stearoyl lactate and containing 10 to 10 times the amount of fat and oil with respect to the activator. The method for modifying meat is characterized in that the meat is injected in such an amount as to be injected. 2. 1 to 90% by weight of fats and oils, 1 to 95% by weight
Water and 1 to 95% by weight of at least one activator selected from the group consisting of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin and stearoyl lactate. Of the meat, wherein the emulsified composition in which the fat and oil is 10 times or less the amount of the active agent is injected in an amount such that the active agent is injected in the meat in an amount of 0.05 to 10% by weight. Modification treatment method. 3. 1-99.9% by weight of water and 0.1-99% by weight of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and sucrose dissolved or dispersed in water. Injecting an aqueous composition containing at least one active agent selected from the group consisting of fatty acid ester, lecithin and stearoyl lactate in an amount such that 0.05 to 10% by weight of the active agent is injected into meat. A method for modifying the processing of meat, which comprises: 4. The method for modifying meat according to claim 1, 2 or 3, wherein the activator is a sorbitan fatty acid ester, and the sorbitan fatty acid ester is a sorbitan monofatty acid ester. 5. The activator is a polyglycerin fatty acid ester, and the polyglycerin fatty acid ester is an ester composed of hexaglycerin and a saturated fatty acid having 18 carbon atoms, and the average degree of esterification is 1 to 5. Or an ester composed of decaglycerin and an unsaturated fatty acid having 18 carbon atoms, and the average degree of esterification thereof is 4 to 6; 6. The meat according to claim 1, 2 or 3 wherein the polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin having an average degree of polymerization of 4 to 10 and ricinoleic acid having a degree of condensation of 3 to 4. Modification treatment method. 7. The method for treating meat according to claim 1, 2 or 3, wherein the activator is sucrose fatty acid ester, and the sucrose fatty acid ester contains 15% by weight or more of sucrose difatty acid ester. . 8. The method for modifying meat according to claim 1, 2 or 3, wherein the active agent is lecithin, and the lecithin contains 25% by weight or more of phosphatidylinositol. 9. Meat treated with the method of modifying treatment according to any one of claims 1 to 8.