JPH0779742A - Cooking of meat and processed meat food - Google Patents

Abstract

PURPOSE:To stably soften meat without deteriorating the taste and perform efficient cooking by the heat cooking of raw meat having impregnated thermally coagulable polysaccharides to form thermally irreversible gel in the tissue of the meat. CONSTITUTION:Meat is cooked by the heat cooking, e.g. boiling, of raw meat having impregnated thermally coagulable polysaccharide, e.g. beta-1,3-glucan to form thermally irreversible gel in the tissue of the 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 cooking meat and a processed meat product which prevent denatured and solidified by heating.

[0002]

2. Description of the Related Art In meat, it is customary that the myofibrils are denatured and shrunk by heating to become hard, and in some cases, the texture and flavor are significantly impaired. Therefore, it has been attempted to soften the meat so that the meat can be eaten deliciously during cooking. Specific methods include a method in which a proteolytic enzyme is allowed to act on meat, a method in which myofibrils are physically shredded, a method in which oils and fats are added or impregnated, and a method in which they are boiled for a long time.

[0003]

However, these methods have the following inconveniences. (1) In the method using a proteolytic enzyme, it is difficult to adjust the action temperature, time, and amount of the enzyme, and stable softening processing cannot be performed. (2) In the method of shredding myofibrils, the leakage of gravy during cooking is extremely large, and denatured and solidified by cooking cannot be completely prevented. In addition, it cannot be applied to cooking block-shaped meat. (3) The cooking method that can be applied is limited in the method of using fats and oils. (4) In the method of simmering for a long time, the flavor of the meat itself is likely to be deteriorated by heating for a long time, and the cooking method is limited to simmering.

Therefore, the present invention eliminates the inconvenience of the above-mentioned conventional softening processing of meat and enables stable softening without impairing the flavor of the meat itself, and is applicable to a wide variety of meat and cooking methods. It aims at providing the cooking method of meat which can be performed. Another object of the present invention is to provide a processed meat product having a soft texture while maintaining a good flavor during cooking.

[0005]

[Means for Solving the Problems] As a result of diligent study, the present inventors focused on a heat-coagulable polysaccharide capable of producing a heat-irreversible gel, and as a result, impregnated this meat into raw meat and cook it By producing a thermo-irreversible gel having elasticity around the muscle fiber by suppressing the contraction of the muscle fiber due to the presence of the gel, it has been found that the above-mentioned problems can be solved by the elastic texture of the gel, and the present invention has been completed. . That is, the inventors of the present invention have created a method for cooking meat which is characterized in that raw meat impregnated with heat coagulable polysaccharide is cooked to form a heat irreversible gel in the tissue of meat. Moreover, the present inventors have found that the heat-coagulable polysaccharide is β-1,3.
-Created a meat cooking method characterized by being a glucan.

[0006] Furthermore, the present inventors have found that processed meat products characterized by having a heat-coagulable polysaccharide in the tissue of raw meat and having a heat irreversible gel in the tissue of cooked meat. The characteristic processed meat product was created.

The heat coagulable polysaccharide (hereinafter simply referred to as polysaccharide) has the property of coagulating to form a gel when its solution or suspension is heated, and the gel formed is reheated after cooling. It is a thermo-irreversible gel that does not melt even when it is used.

As such a polysaccharide, there is β-1,3-glucan consisting of glucose which is a fermenting polysaccharide, and glucose having 400 to 500 molecules is desirable. β-
In an aqueous suspension of 1,3-glucan (about 400 to 500 molecules of glucose), a translucent thermo-irreversible gel is formed by heating at 80 ° C or higher. This heat irreversible gel exhibits a texture that is intermediate between a hard and brittle agar gel and a soft and elastic gelatin gel.

Further, the impregnation refers to injecting and injecting a suspension of a polysaccharide or a suspension containing a seasoning into raw meat.
Alternatively, it means that the powdered polysaccharide is sprinkled on the meat to allow the heat coagulable polysaccharide to penetrate into the tissue of the meat.

[0010] Meat includes livestock meat such as beef, pork and chicken, and seafood such as fish and shellfish. The raw meat refers to meat that has not been cooked yet, and includes fresh meat and refrigerated or frozen meat. Moreover, the form of meat is not limited to thin slices, chunks, minced meat, and the like. The meat tissue means mainly muscle tissue that constitutes the meat.

The term "cooking" includes boiling, boiling, baking, frying, frying, steaming, and further cooking with a microwave oven.

The processed meat products include those prepared by seasoning raw meat products and cooked meat products.

[0013]

In the method for cooking meat according to the first and second aspects of the present invention, the polysaccharide impregnated in the meat forms a heat irreversible gel around the muscle fibers or muscle fibrils of the meat during cooking. To generate. This heat irreversible gel is
Suppresses shrinkage and solidification of meat due to coagulating muscle fibers. Further, the elasticity of the gel improves the texture of meat after cooking. Also, the gravy, which tends to be lost during cooking, penetrates into the heat irreversible gel.

In the processed meat product of the invention according to claim 3, the heat-irreversible gel-containing polysaccharide contained in the meat can be used regardless of the cooking method or other means. Cooked into delicious, tender meats. Further, during cooking with heat, meat juice or the like permeates the heat irreversible gel, and the flavor of meat can be maintained.

In the processed meat product of the invention according to claim 4, due to the presence of the heat irreversible gel formed in the meat product,
The texture of processed meat products is improved. In addition, the meat juice and the seasonings are held in a permeated state in the gel during meat processing.

[0016]

Embodiments Embodiments embodying the present invention will be described below. In addition, Example 1, Example 2, and Example 3 described later
In addition, thinly sliced beef was used as the meat in Example 4. As the thinly sliced beef, a muscle portion mainly containing muscle tissue was sliced into several millimeters. As the polysaccharide, β-1,3-glucan (trade name curdlan, manufactured by Takeda Pharmaceutical Co., Ltd.) consisting of 400 to 500 molecules of glucose was used. For this sliced meat,
Polysaccharides were impregnated and cooked under the following four conditions to prepare samples of Examples 1 to 4. The numerical values shown below are used in the meaning of parts by weight unless otherwise specified.

(Examples 1 and 2) I Preparation of impregnating liquid 0.1, 0.5, 1.0
Impregnation liquids A to E were prepared by combining each of the polysaccharides of 3.0 and 5.0 with water 30. II Impregnation method Each thin sliced meat is dipped in a prescribed amount of the above impregnation liquids A to E,
Example 1 was allowed to stand overnight in a refrigerating room (2 to 3 ° C.) under normal pressure,
Example 2 was housed in a vacuum chamber and allowed to stand in the refrigerating room overnight. III Cooking Method The sliced meat of Example 1 and Example 2 taken out from the refrigerating room and drained was 40 parts with respect to 100 sliced meat before impregnation.
1A to 1 of Example 1 after ripening with the seasoning liquid (48 soy sauce: 32 sugar: 20 mirin, and the following seasoning liquid is also mixed)
E and the cooked meats of 2A to 2E of Example 2 (processed meat products)
Of the sample. In addition, in the case of simmering, boiled liquid (seasoning liquid)
Was brought to a boil and heated for 15 minutes.

(Examples 3 and 4) I Preparation of impregnating solution 0.1, 0.5, 1.0, 3.
Impregnating liquids F to J were prepared by combining each of the polysaccharides of 0 and 5.0 with the seasoning liquid 40. II Impregnation method Dip the sliced meat in a prescribed amount of each of the above-mentioned impregnation liquids F to J,
Example 3 was allowed to stand overnight in the refrigerating room under normal pressure, and
Was stored in a vacuum chamber and allowed to stand in the refrigerating room overnight. III Cooking Method The thinly sliced meat of Examples 3 and 4 taken out from the refrigerating room was boiled with the used impregnating liquids F to J to obtain 3F to 3J of Example 3 and 4F to 4J of Example 4.

The above impregnating solutions A to J were prepared so as to be a suspension in which the polysaccharide particles were uniformly dispersed. Further, as a control for 1A to 4J of Example 1, the same thin sliced meat was dipped in an impregnating solution containing no polysaccharides (only the above-mentioned predetermined amount of water or seasoning solution), and operated in the same manner as each Example for comparison. The cooked meat of Examples 1 to 4 was used. These cooked meat 1A-4J
And the cooked meats 1 to 4 of Comparative Examples were subjected to the sensory test and the breaking force test with a rheometer shown below. The results are shown in Tables 1 to 4.

I Sensory Test Five cooks in their twenties to fifties who were skilled in the sensory test of cooked meat prepared the cooked meats of Example 1 and Example 2 when the following test items were compared with Comparative Example. The taste, texture and appearance were evaluated. [Test items] -Softness-Britishness (easiness of biting) -Elasticity-Tactile feel

II Breaking Force Test by Rheometer The breaking force of cooked meat was measured by the card meter function of the rheometer in order to quantify the hardness of the cooked meat. The breaking force was measured under the following conditions. Rheometer manufactured by Rheotec Co., Ltd. (Model name: RT-2002JDEA)
Was used. In addition, the cooked meat in each example was repeatedly measured twice for 10 samples in the same section, and a total of 20
The average value of the individual measured values was calculated and used as the measured value of each example. Breaking force measurement conditions Ascent rate of the card meter 2 cm / min Diameter of pressure sensitive shaft 1 mm Temperature room temperature Full scale 2 kg The breaking force was calculated according to the following formula. Breaking force = (F / S) · g [dyn / cm ³ ] where F: reading of the vertical axis of the recording paper at break S: area of pressure sensitive axis g: gravitational acceleration

[0022]

[Table 1] ^* : The number of people judged to be superior in the Example compared with the Comparative Example, the same in the following table ^** : Unit [dyn / cm ³ ], the same in the following table

[0023]

[Table 2]

[0024]

[Table 3]

[0025]

[Table 4]

As is clear from Tables 1 to 4, all the cooked meats 1A to 4J were superior to the corresponding Comparative Examples 1 and 4 in texture and breaking strength. That is,
Regarding texture, the tenderness of the cooked meats of Example 1 and Example 2 was organoleptically confirmed from the results of all the test items. Also,
The breaking strength test results also confirmed the results of the sensory test, and it was found that the hardness of the cooked meat varies depending on the concentration of the polysaccharides in the impregnating liquids A to J. That is, in Examples 1 to 4, it was found that the cooked meat became tender as the amount of the polysaccharide added to the impregnation liquid increased.
This is probably because the higher the concentration of polysaccharide in the impregnating solution, the greater the amount of gel formed in the flesh tissue and the more elastic the gel that is formed, the greater the effect of preventing the contraction of muscle fibers. Be done.

In Examples 1 to 4, the flavor as cooked meat is superior to that of Comparative Examples due to the improved texture and the permeation of the seasoning liquid and the gravy into the gel formed in the tissue of meat. It was In addition, Examples 1 to 4 have a lighter brown color than the comparative examples, and have a glossy finish,
The appearance was also superior to Comparative Examples 1 to 4. From these facts, the originally semi-transparent gel penetrates the meat juice and seasoning liquid that start to melt during cooking, and the meat has a good color,
It was confirmed that it imparts luster and flavor. Furthermore, in Examples 1 to 4, deformation and reduction of shape such as shrinkage of meat due to heating and cooking were suppressed. In addition, due to the formation of the gel, no gel-like lump was observed in the appearance of the meat.

As described above, according to the cooking method of the present embodiment, it is possible to easily adjust the hardness of meat that has tended to become hard and the meat after cooking. Further, the heat irreversible gel in the meat after ripening was maintained in the tissue as it was even when the meat was cooled, and did not melt even when reheated, resulting in soft meat. Therefore, meat impregnated with a polysaccharide can also be provided after being retort processed or sealed after cooking. When it is provided as such a processed meat product, it has a soft texture, a good flavor and an appearance. It is also possible to provide meat that has been impregnated with polysaccharides as a processed product. In this case, if a gel is formed by heat cooking by any method, the cook can easily cook the meat deliciously. it can.

[Embodiment 5] Next, a case where the present invention is applied to beef block meat will be described. In this example,
The inside of the block meat is impregnated with the polysaccharide using an injector such as a syringe. I Preparation of impregnating liquid 0.1, 0.5, 1.0
Impregnating liquids KO were prepared by combining each of the polysaccharides of 3.0 and 5.0 with water 20. The impregnating liquids K to O are
It is prepared so as to be a suspension in which the polysaccharide particles are uniformly dispersed. II Impregnation Method A predetermined amount of the above-mentioned impregnation liquid was injected by an injector into a plurality of portions of the block meat at approximately the center of the thickness of the block meat. III Cooking Method The block meat after injecting the impregnating liquid is sliced to a thickness of 3 mm, and cooked with the above seasoning liquid under the same conditions as in Examples 1 to 4 to prepare each cooked meat 5K in Example 5. A sample of ~ 50 was used. In addition, the same block meat to which the impregnating solution was not injected was similarly boiled to obtain Comparative Example 5.

Table 5 shows the results of the sensory test and the breaking force test described above for Example 5 and Comparative Example 5.

[0031]

[Table 5]

As is clear from Table 5, cooked meat 5K-5
O was excellent in both texture and breaking strength in comparison with Comparative Example 5. Particularly, in the sensory test, the evaluations of all the panelists were the same for all the impregnating liquids K to O. Also, the flavor and appearance (color, gloss, shape) were superior to those of Comparative Examples.

[Embodiment 6] Next, a case where minced beef meat is applied will be described. I Preparation of Impregnation Solution An impregnation solution was prepared from 100 minced polysaccharides and 1 seasoning solution. The impregnating liquid is prepared so as to be a suspension in which the polysaccharide particles are uniformly dispersed. II Impregnation Method Mince was dipped in a predetermined amount of the above impregnating solution and allowed to stand in the refrigerating room overnight. III Cooking Method Mince taken out from the refrigerating room was boiled as it was with the impregnating liquid under the same conditions as in Examples 1 to 4 to obtain Example 6.
Of the sample. As a control, Comparative Example 6 was prepared by using the impregnating solution containing only the polysaccharide (only the seasoning solution) and operating in the same manner as in Example 6.

As a result of a sensory test conducted on Example 6 and Comparative Example 6, all 5 panelists felt that Example 6 was softer than the control. In addition, in this example, since the cooked meat has a tattered shape, it is difficult to clearly determine the crispness, elasticity and texture of the tongue, and the only test item of the sensory test was softness. Similarly, the breaking force could not be measured. However, although the darkness of the taste was not changed, the color of Example 6 was lighter than that of Comparative Example 6, and the gloss was good.

[Embodiment 7] This embodiment is a case where it is applied to raw shellfish (peeled clams). Preparation of I impregnating solution 0.1, 0.5, 1.0, 3.
Impregnation liquids A to E were prepared by combining each of the polysaccharides of 0 and 5.0 and water 30. The impregnating liquids A to E are prepared so as to be a suspension in which the polysaccharide particles are uniformly dispersed. II Impregnation Method Each of the shellfish was dipped in a predetermined amount of the above-mentioned impregnation liquids A to E, housed in a vacuum chamber and allowed to stand overnight in a refrigerating room (2 to 3 ° C.). III Cooking Method The shellfish taken out from the refrigerating room and drained of water was boiled with the seasoning liquid 40 for 100 shellfish before impregnation to obtain Example 7.
7A to 7E of the respective cooked meat samples. The simmering was carried out by heating the simmer (seasoning liquid) to a boiling state for 20 minutes.
As a control, an impregnating solution containing no polysaccharides (water only)
Was operated in the same manner as in Example 7 to obtain Comparative Example 7.

Table 6 shows the results of the sensory test (softness only) and the breaking force test for Example 7 and Comparative Example 7.
Shown in.

[0037]

[Table 6]

As is clear from Table 6, in any of the impregnation liquids A to E, the impregnated Example 7 is softer than the Comparative Example 7 in terms of sensory and breaking strength. I was able to confirm that.

In the first to seventh embodiments described above, the case of beef and shellfish has been described, but the present invention is not limited to this, and can be applied to other livestock meat and fish meat. In addition, in each of the above-mentioned examples, the cooking is performed by boiling and maturation, but the invention is not limited to this.

Further, meats once impregnated with polysaccharides have little difference in gel forming ability after cooking even if they are stored as they are.

[0041]

According to the meat cooking method of the present invention, raw meat is impregnated with polysaccharides and cooked by heating to form a heat irreversible gel around the muscle fibers of the meat and heat the meat softly. Can be cooked. Therefore, a simple pretreatment of impregnating the meat with the polysaccharide enables stable softening of the meat in various cooking processes without impairing the flavor of the meat, and the degree of softening depends on the amount of the polysaccharide added. Can also be adjusted. Therefore, the present cooking method can be applied to meat and cooking for which the conventional softening treatment cannot be applied or the softening effect is not sufficiently obtained.
Further, according to the processed meat product of the present invention, it is possible to enjoy a tasty and tender meat dish regardless of the cooking technique, method, etc. simply by cooking at a temperature above the temperature at which the gel forms. In addition, the meat dish that is soft and has a good flavor can be enjoyed as it is or simply by reheating.

Claims (4)

[Claims] 1. A method of cooking meat, which comprises cooking raw meat impregnated with a heat-coagulable polysaccharide to form a heat-irreversible gel in the tissue of the meat. 2. The method of cooking meat according to claim 1, wherein the heat-coagulable polysaccharide is β-1,3-glucan. 3. A processed meat product characterized by having a heat-coagulable polysaccharide in the tissue of raw meat. 4. A processed meat product having a heat irreversible gel in the tissue of cooked meat.