JPH08205823A - Aqueous composition for edible meat and edible meat or meat product processed with the composition - Google Patents

Abstract

PURPOSE: To provide the subject composition containing an ester of a monoglyceride and/or a diglyceride and a polycarboxylic acid, effective for softening the meat of processed edible meat or meat product and useful for the preparation of a cooked meat having juicy and soft palatability. CONSTITUTION: This aqueous composition contains 5-10wt.% of an ester of a monoglyceride and/or a diglyceride and a polycarboxylic acid (preferably succinic acid or diacetyltartaric acid). The aqueous composition for edible meat is applied to meat in an amount of 0.05-5wt.% in terms of the above ester based on the meat.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an aqueous composition for meat and a meat or meat product treated therewith. More particularly, the present invention relates to an aqueous meat composition and edible meat or meat products treated therewith, which is capable of producing a meat dish in a soft, juicy state with various flavorings.

[0002]

2. Description of the Related Art There are many meat dishes using livestock meat such as beef and pork, chicken meat such as chicken and duck, and meat is cooked regardless of the cooking method such as baking, frying or frying. 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, for example, meat dishes that use relatively large meat pieces such as steaks and fried chicken that are not processed products such as birds and beasts, and molded foods such as hamburg whose main ingredient is ground meat from these meats are tender and juicy. Also, the plump texture is an important factor to eat meat deliciously. However, in general, the above-mentioned meat, in particular, a piece of meat having a certain size has a property of being firmly tightened by cooking,
Also, the broth tends to be lost and lost. Conventionally, various methods are known as methods for modifying meat such as softening the meat or improving the storability of the meat. For example,
Method using organic acid monoglyceride (eg, acetylated monoglyceride) (JP-A-49-20353), method of immersing meat in vegetable liquid oil containing lecithin (JP-A-54-62356), calcium A method of using a softening agent obtained by adding at least one of sodium bicarbonate and an emulsifier having an HLB of 10 or more (eg, sucrose fatty acid ester) to a salt (JP-A-4-148663), a method of using salts, etc. 4-36167 and JP-A-61-239862), and methods using proteolytic enzymes (JP-A-59-151839, JP-A-4-278063, JP-A-5-7476, and JP-A-5-7476). −
No. 252911). In addition, for the purpose of obtaining a molded food whose main component is ground meat rich in soft, plump texture and / or juicy texture, for example, a method of adding sodium bicarbonate, an acidifying agent and a stabilizer to the molded food ( JP-A-54-59359), a method of using a composition comprising an edible oil and fat, a natural wax and an edible surfactant (JP-A-1-228427),
A method of blending an oil-in-water type emulsion with a molded food (Japanese Patent Laid-Open No. Hei 5)
No. 103632), and a method of blending an oil-in-water-in-oil type emulsion with a molded food (Japanese Patent Laid-Open No. 5-176721).

[0003]

However, according to the study by the present inventors, these methods have not been sufficiently improved yet. In addition, when cooking meat, a seasoning solution is often used for seasoning meat, but no seasoning solution has been proposed to which such a seasoning solution has a meat modifying function that is satisfactory. . Therefore, the object of the present invention is to
It is an object of the present invention to provide an aqueous edible meat composition and an edible meat or a meat product treated with the same, which are capable of producing a delicious meat dish having a soft meat quality, rich in gravy and having a plump texture.

[0004]

The present invention provides an aqueous meat composition containing an ester of a monoglyceride and / or a diglyceride and a polycarboxylic acid. The present invention also resides in an edible meat or meat product treated with the above-described ester-containing aqueous composition for meat. According to the study of the present inventor, it has been found that by using the above-mentioned aqueous composition for meat containing an ester, delicious meat that is tender in meat and rich in gravy can be obtained in various meat dishes. The reason for this is not clear, but in particular, meat pieces of a certain size obtained from livestock meat or poultry, or molded foods containing minced meat obtained from these as a raw material, the hard protein (collagen) such as tendon. Is considered to be contained in a relatively large amount, which shrinks and agglomerates during cooking, resulting in the meat becoming tight and firm. By using the aqueous meat seasoning liquid of the present invention, the ester contained therein suppresses the contraction of these proteins,
As a result, it is believed that tender meat is obtained. Further, when protease is used in combination, the action of decomposing the connective tissue in the meat works at the same time, and it is considered that the meat having a better texture can be obtained. In addition, the molded food containing ground meat as a main component is given a softer and juicy meat and a fuller texture, which makes the molded food more delicious. The preferred embodiments of the present invention are as follows. (1) An ester of monoglyceride or diglyceride and polycarboxylic acid is contained in the composition in an amount of 0.5 to 10% by weight. (2) The aqueous composition for meat is such that the amount of the ester added is in the range of 0.05 to 5% by weight (more preferably 0.1 to 3% by weight, particularly 0.3 to 2% by weight) with respect to the amount of meat. Used in various amounts. (3) Brotease is contained in an amount of 0.001 to 5% by weight (more preferably 0.005 to 3% by weight, particularly 0.01 to 1) based on the amount of meat.
It is used in an amount such that the added amount is in the range of (wt%). (4) The meat is a piece of meat. (5) The above-mentioned meat product is a frozen food containing a piece of meat, a chilled food,
Alternatively, it is a cooked food such as a retort food, or a cooked food. (6) The above-mentioned meat product is a molded food containing ground meat as a main component selected from the group consisting of hamburger steak, meatballs, meat loaf, minced meat cutlet, gyoza, and shumai, or frozen foods thereof, chilled foods, or retort foods. It is a cooked food or a cooked food.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The aqueous meat composition of the present invention will be described below. First, the ester of a monoglyceride or diglyceride and a polycarboxylic acid, which is a feature of the present invention, will be described in detail. In the present invention, 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 is preferably a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms (more preferably a saturated or unsaturated fatty acid residue having 12 to 18 carbon atoms). Is. Examples of the polycarboxylic acid include oxalic acid,
Saturated dicarboxylic acids such as malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid and azelaic acid; unsaturated dicarboxylic acids such as maleic acid, methylmaleic acid, fumaric acid and methylfumaric acid; malic acid, tartaric acid, Hydroxycarboxylic acid such as citric acid; carboxylic acid in which hydroxyl groups of hydroxycarboxylic acid are wholly or partially esterified with acetic acid or carboxylic acid mentioned above such as oxalic acid (eg, diacetyltartaric acid) . Among the above, succinic acid or diacetyl tartaric acid is particularly preferable. In the ester obtained from the above monoglyceride or diglyceride and polycarboxylic acid, the proton of the carboxylic acid that 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. The above-mentioned ester can be obtained as one having 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, the reaction mole number (mixing ratio) of the monoglyceride or diglyceride and the polycarboxylic acid is preferably 1: 1. In the present invention, the composition contains an ester of a monoglyceride and a polycarboxylic acid, and / or an ester of a diglyceride and a polycarboxylic acid. When both of them are contained, the content of both is contained. The ratio 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 the hydroxyl groups of hydroxycarboxylic acid are wholly or partially esterified with acetic acid is preferable. Among them, 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. The aqueous meat composition of the present invention, although different depending on the type of composition as described below, the ester is 0.
It is preferably contained in an amount of 01 to 30% by weight, more preferably 0.1 to 15% by weight, and particularly preferably 0.5 to 10% by weight.

As the form of the aqueous composition for meat of the present invention, an emulsified composition containing oil and fat, water and the above ester,
Alternatively, there is a form of an aqueous composition in which the above ester is dispersed in water. Next, the ester and protease
A composition (emulsified composition) in an emulsified state together with fats and oils and water will be described. The fats and oils for preparing the emulsified composition (simply referred to as an emulsion) 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, corn oil, coconut oil, and vegetable oils such as palm oil, beef tallow, lard, milk fat,
And animal oils and fats such as fish oil. Moreover, you may utilize the fats and oils etc. which were fractionated, hydrogenated, and transesterified. These oils and fats may be in the form of liquid or solid. 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 ester and protease, and optionally the above components. When preparing an emulsion, the above ester is dissolved in oil and fat before use. The protease is usually added to the aqueous phase (or O / W type emulsion). In that case, it is preferable to lower the addition temperature (around 25 ° C.) and stir it as in the above embodiment. In addition, in order to obtain a more stable emulsion, other emulsifiers such as sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Can also be used. Polyglycerin fatty acid ester is preferable, and polyglycerin fatty acid ester having HLB of 10 or more is more preferable. The amount of the emulsifier added in this case is usually 0.001 to 5% by weight, preferably 0.1 to 2% by weight, although it depends on the composition ratio of the oil phase and the water phase. The emulsion used in the present invention may 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 type (O / W / O)
Type).

In the present invention, the emulsion is preferably prepared so as to have a compounding amount of 5.0 to 95% by weight of oil and fat, 4.8 to 95% by weight of water, 0.01 to 50% by weight of ester, and 0.001 to 50% by weight of protease. . More preferably, fat 7
90% by weight, water 7-90% by weight, ester 0.05-40% by weight,
Protease 0.005 to 30% by weight, particularly preferably 10 to 85% by weight of oil and fat, 10 to 85% by weight of water, and 0.1 of ester.
.About.20% by weight and 0.01 to 20% by weight protease. In the above emulsion, the mixing weight ratio of ester and protease is preferably the same as in the case of the oil and fat composition.

The method of using the modifier composition of the present invention is as follows:
There is a method of directly applying (spraying) the meat, and a method of adding the meat as a soaking solution. In the present invention, when directly applied to meat, or when applied to meat, after the modifier treatment, sufficient modification effect can be obtained even if immediately baked,
After the treatment, it is effective and preferable to stand for a certain period of time and / or to perform tumbling treatment. The tumbling is generally carried out under a reduced pressure of about 600 mmHg at a rotational speed of 15 to 30 rpm. Since continuous operation raises the temperature of meat and deteriorates its quality, it is often the case that an appropriate rest time is provided for a certain period of operation (for example, 10 to 20 minutes of operation, about 5 minutes of operation stop etc.) ). As the tumbling device, various devices having different wing shapes, different rotation directions of the sample chamber, and the like have been devised and put into practical use. The meat modifier composition according to the present invention and the meat treated therewith are not affected by any of these depressurization conditions, presence / absence of decompression, rotational speed, operating conditions, and type of device, and exert their effects. The tumbling described here is an operation of dispersing / permeating the treatment liquid in the meat, and it is not always necessary to use a tumbling device, and the treatment liquid and the meat may be put in an appropriate container and stirred / shaken. To be achieved. More preferably, depressurization should be performed, but this is not always necessary.

The aqueous seasoning liquid for meat of the present invention is characterized in that it contains the ester as described above,
It can be various seasoning liquids. That is, this seasoning liquid is in the form of a liquid or paste containing the above ester and a component that imparts at least one of the basic tastes of sweetness, sourness, bitterness, saltiness, and umami to water. It can be prepared as a seasoning liquid (viscosity of 0.1 to 500,000 cp at 20 ° C). Therefore, the aqueous seasoning liquid of the present invention, commonly used in meat dishes, such as soy sauce, salt, miso, sugar, vinegar,
Seasonings such as sake, mirin, fats and oils (including butter),
Various stocks such as chemical seasonings, consomme, broth, dashi soup, various ketchups such as tomatoes, various spices such as pepper, pepper, ginger, or various ingredients such as soups, sauces, dressings processed using these ingredients Can be used as they are or in combination. The ester according to the present invention has good compatibility with the above seasoning ingredients, especially soy sauce, and therefore, the seasoning solution of the present invention preferably contains at least soy sauce as a seasoning ingredient. More specifically, those prepared as a sauce for roasted meat containing soy sauce, brewed sake, and sugar are preferable.

In the preparation of these aqueous seasoning solutions, if necessary, an emulsifier and a thickener can be added as stabilizers. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin.
Among them, those having an HLB of 10 or more are preferable, and polyglycerin fatty acid ester is particularly preferable. As the thickener, for example, agar, carrageenan, furceleran, alginate, propylene glycol alginate, guar gum, locust bean gum, tamarind seed polysaccharide, tara gum, cassia gum, arabia gum, tragacanth gum, karaya gum, pectin, arabinogalactan, Xanthan gum, sclero gum, pullulan, dextran, gellan gum, colored dran, gelatin, albumin, casein, soybean protein, wheat protein, carboxymethylcellulose, methylcellulose, microcrystalline cellulose, starch, starch phosphate, and sodium starch glycolate. be able to. Of these, polysaccharides are preferable, and propylene glycol alginate is particularly preferable.

It is also preferable that the aqueous seasoning liquid of the present invention contains protease in addition to the ester. The protease is not particularly limited, and those of various origins can be used. Examples thereof include those derived from plants such as papain and bromelain, those derived from animals such as pancreatic extracts, and those derived from microorganisms such as mold. These may be used alone or in combination of two or more. Among these, the protease derived from Aspergillus oryzae is preferable. The content of protease in the aqueous seasoning is 0.00
It is preferably 1 to 30% by weight, more preferably,
0.005 to 20% by weight, in particular 0.01 to 10% by weight. In the aqueous seasoning of the present invention, the mixing ratio of the ester and the protease is in the range of 500: 1 to 1:10 (more preferably,
It is preferably in the range of 100: 1 to 1: 1).

Typical aqueous seasoning liquids for meat according to the present invention include, for example, roasted meat, sukiyaki, yakitori, various sauces for boiled gyoza, fried chicken, sauce for pickling ginger-grilled meat, spare ribs, roast chicken, teriyaki, Examples include various sauces for barbecue, sauces for Japanese-style and Western-style steaks, sauces for Japanese-style and Western-style hamburgers. The aqueous seasoning liquid for meat of the present invention contains the ester in an amount of 0.05 to 5 relative to the amount of meat.
% By weight (more preferably 0.1-3% by weight, especially 0.3
It is desirable to use it in an amount such that the addition amount is in the range of 2 wt%. When the aqueous meat seasoning solution of the present invention contains a protease, the aqueous seasoning solution contains 0.001 to 5% by weight (more preferably 0.005 to 3% by weight, particularly 0.01%) of protease with respect to the amount of meat. To 1% by weight).

Meat to be cooked using the aqueous meat seasoning liquid of the present invention is, for example, livestock meat such as beef, pork and sheep,
Poultry such as chicken, turkey, duck, goose, or horse mackerel,
Fish such as salmon or cod, white fish such as flounder, and the like can be mentioned, but the effect is particularly large in 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. Further, as the form of the meat, it is particularly effective when using those having a shape as a piece of meat (thickly sliced meat, thinly sliced meat, finely chopped meat) as described above. It is also effective in molded foods.
In the present specification, the term “meat piece” means meat having a relatively large shape, which is cut out from raw meat such as livestock meat (for example, the surface area of the meat piece is about 1 cm ² or more), and for example, steak,
Mention may be made of meat for roasting meat, meat for fried, fried or teriyaki.

The meat dish using the aqueous meat seasoning liquid of the present invention is not limited by the cooking method such as baking, frying, frying, boiling or steaming. Particularly, in the present invention, a remarkable effect can be obtained in meat dishes such as baking and frying. Examples of applicable meat dishes include roasted meat, steak, fried pork, fried chicken, fried Tatsuda, curry, stew,
Meat dishes using relatively large pieces of meat such as shabu-shabu,
Alternatively, mention may be made of a meat dish of a molded food containing ground meat such as hamburger steak, meatballs, meat loaf, minced meat cutlet, gyoza, choux mai, wonton, spring rolls and meat buns as a main component.

The aqueous seasoning liquid for meat of the present invention is frozen,
It can also be applied to meat products containing meat pieces that can be stored at room temperature such as refrigeration or retort, or molded foods containing ground meat of these forms as a main component. The meat product containing the meat pieces treated with the aqueous meat seasoning liquid of the present invention, or the molded food containing ground meat as a main component may be one already cooked (cooked food), or when eating It may be cooked to be cooked in (unheated food, food for heating). That is, in the cooked food, it is sufficient if it is treated with the aqueous meat seasoning liquid of the present invention in the cooking step when producing it, while in the uncooked food, when cooking when eating. In order to allow the aqueous meat seasoning liquid of the present invention to act, the meat may be preliminarily attached to the meat or may be contained in the food. The meat product containing the meat treated with the aqueous meat seasoning liquid of the present invention retains the tenderness and juiciness of the meat even after storage and has a good flavor. In addition, the molded food containing ground meat as the main component is imparted with a soft texture and a plump texture. Examples of meat products containing meat pieces treated with the seasoning liquid of the present invention include fried pork, fried chicken, curry, hayashi, stew, meat potatoes, vinegared pork and the like. Examples of the molded food containing ground meat as a main component, such as frozen, refrigerated, or retort-packed food, include the hamburger and the like described above.

[0016]

EXAMPLES Examples and comparative examples of the present invention will be shown below.
The present invention will be described more specifically. In addition, the following "part" represents a "weight part." Example 1 (Preparation of O / W Emulsion Composition) A composition having the following formulation (part) was prepared. Rapeseed oil 35.0 Water 54.8 Succinic acid monoglyceride 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 (S1170, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was dissolved in water to prepare an aqueous phase. The oil phase was added dropwise while stirring the aqueous phase at 10000 rpm using a homomixer. After adding the oil phase, use a homomixer at 10000 rpm for 5
Mix for minutes. Then, make one pass in a homogenizer under the condition of 100/0 (primary / secondary pressure: the same applies below) kgf / cm ²
A / W type emulsion composition was prepared. 20 g of the obtained composition was entangled with 200 g of beef thigh meat from Australia having a thickness of 5 mm, and baked on a hot plate at 200 ° C. Succinic acid monoglyceride: The mixing ratio of saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and succinic acid is 1:
The ester of No. 1, manufactured by Kao Co., Ltd. The succinic acid monoglycerides used below are all the same as above.

Example 2 To 50 parts of water was added 40 parts of succinic acid monoglyceride, and the mixture was heated to 70 ° C.
Then, a composition was prepared by dispersing with stirring using a homomixer at 8000 rpm. 20g of the obtained composition is added to 200g of beef thigh meat of thickness 5mm and 200
It was baked on a hot plate at ℃.

Example 3 200 g of Australian beef sirloin having a thickness of 2 cm was immersed in 40 g of the composition of Example 1 and then calcined on a hot plate at 200 ° C.

Example 4 To 85 parts of water was added the succinic acid monoglyceride part to adjust the pH to 6
Then, the mixture was dispersed at 70 ° C. with stirring using a homomixer at 8000 rpm to prepare a composition. 20g of composition was added to 200g of 2cm thick Australian beef sirloin and 1
After tumbling for an hour, it was baked on a hot plate at 200 ° C.

Example 5 200 g of 2 cm thick Australian beef sirloin was immersed in 40 g of the composition of Example 4 and then calcined on a hot plate at 200 ° C. This was frozen, stored for 1 week, and then reheated in a microwave oven.

Example 6 200 g of Australian beef sirloin having a thickness of 2 cm was dipped in 40 g of the composition of Example 4, frozen, stored for 1 week and then baked on a hot plate at 200 ° C.

Example 7 (Preparation of W / O Emulsion Composition) A composition having the following formulation (part) was prepared. Rapeseed oil 55.0 Water 35.0 Diacetyl tartaric acid monoglyceride 10.0 ───────────────────────────── Total 100.0 Diacetyl tartaric acid monoglyceride; an ester with a mixing ratio of 1: 1 of saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and diacetyl tartaric acid, manufactured by Taiyo Kagaku Co., Ltd. (preparation method) rapeseed oil, and diacetyl at 60 ° C. Add tartaric acid monoglyceride with stirring and dissolve to prepare an oil phase,
Cooled to 30 ° C. Water was added dropwise thereto with stirring using a homomixer at 10,000 rpm. After adding water, the homomixer was further mixed at 10000 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 . 200 g of Australian beef sirloin having a thickness of 2 cm was immersed in 40 g of the W / O type emulsion composition obtained above. Then, it was baked on a hot plate at 200 ° C.

Example 8 (Preparation of O / W / O Emulsion Composition) First, an O / W emulsion composition was prepared with the following formulation (parts). Rapeseed oil 25.0 Water 54.8 Diacetyl tartaric acid monoglyceride used in Example 7 20.0 Sucrose stearate (HLB11) 0.2 ──────────────────── ───────────── Total 100.0 (Preparation method) Diacetyltartaric 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. 10000 rpm using a homomixer for the above aqueous phase
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, make one pass through the homogenizer under the condition of 100 / 0kgf / cm ² and O /
A W type emulsion composition was prepared. Next, an O / W / O type emulsion composition was prepared with the following formulation (parts). O / W type emulsion composition 60.0 Rapeseed oil 29.8 Succinic acid monoglyceride 10.0 Polyglycerin condensed ricinoleate 0.2 ──────────────────────── ────── Total 100.0 To rapeseed oil, succinic acid monoglyceride and polyglycerin condensed ricinoleate were added and dissolved to prepare an oil phase.
The W / O type emulsified composition obtained above was added dropwise thereto with stirring using a homomixer at 6000 rpm to prepare an O / W / O type emulsified composition. A steak was grilled in the same manner as in Example 7 except that 100 g of the O / W / O type emulsion composition prepared above was used in Example 7.

Example 9 (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 35.0 Succinic acid monoglyceride 30.0 Polyglycerin condensed ricinolate 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,
Further, 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, a W / O / W type emulsion composition was prepared with the following formulation (parts). The W / O type emulsion composition 60.0 Water 39.8 Sucrose fatty acid ester (HLB11) 0.2 ────────────────────────── ──── Total 100.0 To the aqueous solution of sucrose fatty acid ester dissolved in water, the W / O type emulsion composition obtained above is used at 6000 rp using a homomixer.
The mixture was added dropwise with stirring at m to prepare a W / O / W type emulsion composition. 100 g of the W / O / W type emulsion composition prepared above was added to 1 kg of domestic pork loin meat having a thickness of 1 cm, and tumbling was performed for 1 hour. After shaking an appropriate amount of salt and pepper,
Wheat flour, eggs, and breadcrumbs in that order, and apply this at 180 ° C.
Deep fried in salad oil.

Example 10 In Example 9 above, the fried cutlet fried in salad oil 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.

Example 11 100 g of the W / O / W emulsion composition prepared in Example 9 was added to 1 kg of domestic pork loin meat having a thickness of 1 cm, and tumbling was performed for 1 hour. It was stored in a freezer at −20 ° C. for 1 week, and after shaking an appropriate amount of salt and pepper, it was covered with wheat flour, eggs, and breadcrumbs in that order, and this was fried with salad oil heated to 180 ° C.

Example 12 (Preparation of O / W Emulsion Composition) A composition having the following composition (part) was prepared: rapeseed oil 30.0 water 54.8 succinic acid monoglyceride 10.0 sucrose stearate (HLB11) ) 0.2 Protease 5.0 ───────────────────────────── Total 100.0 (Preparation method) rapeseed oil, 60 The succinic acid monoglyceride was added with stirring at 0 ° C. and dissolved to prepare an oil phase. On the other hand, sucrose stearate (S1170, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was dissolved in water to prepare an aqueous phase. The oil phase was added dropwise while stirring the aqueous phase at 10000 rpm using a homomixer. After adding the oil phase, use a homomixer at 10000 rpm for 5
Mix for minutes. Then, make one pass in a homogenizer under the condition of 100/0 (primary / secondary pressure: the same applies below) kgf / cm ²
A / W type emulsion composition was prepared. The temperature of this emulsion is 25 ℃
Then, the protease derived from Aspergillus oryzae (protease A, 10,000 units / g, Amano Pharmaceutical Co., Ltd.
Manufactured) was added and dissolved. 20 g of the obtained composition was entangled in 200 g of Australian acid beef thigh meat having a thickness of 5 mm, and baked on a hot plate at 200 ° C.

Example 13 To 50 parts of water was added 40 parts of succinic acid monoglyceride, and the mixture was heated to 70 ° C.
After dispersing with stirring using a homomixer at 8000 rpm, cool to 25 ° C, and further stir 10 parts of protease derived from Aspergillus oryzae (Protease A, 10,000 units / g, manufactured by Amano Pharmaceutical Co., Ltd.). An aqueous composition (aqueous dispersion) was prepared by adding. 5mm thick Australian acid beef thigh meat
20 g of the obtained composition was entangled with 200 g, and baked on a hot plate at 200 ° C.

Example 14 200 g of a 2 cm thick Australian beef sirloin was immersed in 40 g of the composition of Example 12 and then calcined on a hot plate at 200 ° C.

Example 15 To 85 parts of water was added 15 parts of succinic acid monoglyceride, the pH was adjusted to 6, and the mixture was dispersed at 70 ° C. with stirring using a homomixer at 8000 rpm and then cooled to 25 ° C. An aqueous composition (aqueous dispersion) was prepared by further adding a part of protease derived from Aspergillus oryzae (protease A, 10,000 units / g, manufactured by Amano Pharmaceutical Co., Ltd.) under stirring. 20 g of the composition was added to 200 g of Australian beef sirloin having a thickness of 2 cm, followed by tumbling for 1 hour and baking on a hot plate at 200 ° C.

Example 16 200 g of 2 cm thick Australian beef sirloin was immersed in 40 g of the composition of Example 15 and then calcined on a hot plate at 200 ° C. This was frozen, stored for 1 week, and then reheated in a microwave oven.

Example 17 200 g of Australian beef sirloin having a thickness of 2 cm was immersed in 40 g of the composition of Example 15, frozen, stored for 1 week, and then baked on a hot plate at 200 ° C. Example 18 (Preparation of W / O Emulsion Composition) A composition having the following formulation (part) was prepared. Rapeseed oil 55.0 Water 32.5 Diacetyl tartaric acid monoglyceride 10.0 The protease used in Example 12 2.5 ──────────────────────── ───── Total 100.0 diacetyltartaric acid monoglyceride; ester with a mixing ratio of 1: 1 of saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and diacetyltartaric acid, manufactured by Taiyo Kagaku Co., Ltd. ( Preparation method) To rapeseed oil, diacetyl tartaric acid monoglyceride was added with stirring at 60 ° C, and dissolved to prepare an oil phase,
Cooled to 30 ° C. The aqueous phase in which the protease was dissolved was added dropwise to this at 25 ° C. while stirring at 10,000 rpm using a homomixer. After adding the aqueous phase, further add a homomixer at 10000 rpm for 5
Mix for minutes. Then add 100 / 0kgf / to the homogenizer.
A W / O type emulsion composition was prepared by making 1 pass under the condition of cm ² . 200 g of Australian beef sirloin having a thickness of 2 cm was immersed in 40 g of the W / O type emulsion composition obtained above. Then
It was baked on a hot plate at 200 ° C.

Example 19 (Preparation of O / W / O Emulsion Composition) First, an O / W emulsion composition was prepared with the following formulation (parts). Rapeseed oil 25.0 Water 46.8 Diacetyl tartaric acid monoglyceride used in Example 4 20.0 Sucrose stearate (HLB11) 0.2 Protease used in Example 12 8.0 ────────── ─────────────────────── Total 100.0 (Preparation method) Add diacetyltartaric acid monoglyceride to rapeseed oil with stirring at 60 ° C and dissolve. To prepare an oil phase. On the other hand, sucrose stearate was dissolved in water to prepare an aqueous phase. 10000 rpm using a homomixer for the above aqueous phase
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, make one pass through the homogenizer under the condition of 100 / 0kgf / cm ² and O /
A W type emulsion composition was prepared. After lowering this emulsified composition to 25 ° C., a protease was added and dissolved under stirring.
Next, an O / W / O type emulsion composition was prepared with the following formulation (parts). O / W type emulsion composition 60.0 Rapeseed oil 29.8 Succinic acid monoglyceride 10.0 Polyglycerin condensed ricinoleate 0.2 ──────────────────────── ────── Total 100.0 To rapeseed oil, succinic acid monoglyceride and polyglycerin condensed ricinoleate were added and dissolved to prepare an oil phase.
The W / O type emulsified composition obtained above was added dropwise thereto with stirring using a homomixer at 6000 rpm to prepare an O / W / O type emulsified composition. A steak was baked in the same manner as in Example 18 except that 100 g of the O / W / O type emulsion composition prepared above was used in Example 18.

Example 20 (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 35.0 Succinic acid monoglyceride 30.0 Polyglycerin condensed ricinolate 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,
Further, 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, a W / O / W type emulsion composition was prepared with the following formulation (parts). The above W / O type emulsion composition 60.0 Water 34.8 Sucrose fatty acid ester (HLB11) 0.2 Protease used in Example 12 5.0 ───────────────── ────────────── Total 100.0 After cooling the W / O type emulsion composition obtained above to 25 ° C., the sucrose fatty acid ester and the protease are added at 25 ° C. To the aqueous solution dissolved in water, a homomixer was added dropwise with stirring at 6000 rpm to prepare a W / O / W type emulsion composition. 100 g of the W / O / W type emulsion composition prepared above was added to 1 kg of domestic pork loin meat having a thickness of 1 cm, and tumbling was performed for 1 hour. After shaking an appropriate amount of salt and pepper, clothes were placed in the order of wheat flour, eggs and breadcrumbs, and this was fried in salad oil heated to 180 ° C.

Example 21 In Example 20 above, the fried fried in salad oil 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.

Example 22 100 g of the W / O / W emulsion composition prepared in Example 20 was added to 1 kg of domestic pork loin meat having a thickness of 1 cm, and tumbling was performed for 1 hour. It was stored in a freezer at −20 ° C. for 1 week, and after shaking an appropriate amount of salt and pepper, it was covered with wheat flour, eggs, and breadcrumbs in that order, and this was fried with salad oil heated to 180 ° C.

Comparative Examples 1 to 22 Various meat dishes were prepared in the same manner as in the above Examples except that the above composition was not used.

[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 the respective meat dishes obtained in Examples and Comparative Examples, and the Examples are "obviously soft (or juicy)" as compared to the Comparative Examples, "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 Tables 1 and 2 below.
Shown in

[0039]

[Table 1]

[0040]

[Table 2]

Example 23 A seasoning solution having the following composition was used at 7,000 at 70 ° C. using a homomixer.
After homogenizing at rpm for 10 minutes, it was cooled to prepare an aqueous seasoning. Mixing of seasoning liquid (1) Soy sauce 33 parts Mirin 30 parts Sugar 15 parts Syrup 7 parts Salt 4.0 parts Sodium glutamate 2 parts Spices 3 parts Xanthan gum 0.5 parts Succinic acid monoglyceride 5 parts Sucrose fatty acid ester 0.5 parts ( S-1670, manufactured by Mitsubishi Kasei Foods Co., Ltd. ───────────────────────────── Total 100 parts 3mm thick domestic production 20 g of the above seasoning liquid (1) was mixed with 100 g of beef loin, soaked for 15 minutes, and then baked on a hot plate at 200 ° C.

Comparative Example 23 The procedure of Example 23 was repeated except that a seasoning liquid containing water was used instead of the succinic acid monoglyceride of the seasoning liquid (1).
The meat was baked in the same manner as in Example 23.

Example 24 A seasoning liquid having the following composition was prepared in the same manner as in the above example. Mixing of seasoning liquid (2) Soy sauce 40 parts Sake 30 parts Sugar 6 parts Grated ginger 14 parts Diacetyl tartaric acid monoglyceride 10 parts same as in Example 4 ───────────────────── ─────────── Total 100 parts 100g pork loin with a thickness of 5mm is added to 30g of the above seasoning liquid (2).
After soaking for a minute, it was baked in a frying pan.

Comparative Example 24 Meat was baked in the same manner as in Example 24 except that a seasoning liquid containing water was used instead of the diacetyltartaric acid monoglyceride in the seasoning liquid (2).

Example 25 A seasoning liquid having the following composition was prepared in the same manner as in the above example. Mixing of seasoning liquid (3) Soy sauce 50 parts Sake 25 parts Ginger soup 15 parts Succinic acid monoglyceride 10 parts ───────────────────────────── ─ 100 parts in total 200 g of chicken thigh meat in 30 g of the above seasoning liquid (3)
After soaking for a minute, the meat was sprinkled with potato starch and fried in 180 ° C salad oil to make fried chicken.

Comparative Example 25 The procedure of Example 25 was repeated except that a seasoning liquid containing water was used in place of the succinic acid monoglyceride of the seasoning liquid (3).
Karaage was prepared in the same manner as in Example 25.

Example 26 A seasoning liquid having the following composition was prepared in the same manner as in the above example. Mixing of seasoning liquid (4) Soy sauce 80 parts Spice 3 parts Sodium glutamate 2 parts Diacetyl tartaric acid monoglyceride 15 parts same as in Example 4 ───────────────────────── ────── Total 100 parts Stir-fried pork loin 100g, cabbage 80g, onion 45
After g and ginseng 25 g were added and fried, 20 g of the above seasoning liquid (4) was further added and fried to make a vegetable fried.

Comparative Example 26 Stir-fried vegetables were prepared in the same manner as in Example 26 except that a seasoning liquid containing water was used in place of the diacetyltartaric acid monoglyceride in the seasoning liquid (4).

Example 27 A seasoning liquid having the following composition was prepared in the same manner as in the above example. Mixing of seasoning liquid (5) Soy sauce 18 parts Sugar 5 parts Mirin 41 parts Konbu soup 26 parts Succinic acid monoglyceride 10 parts ───────────────────────── ──── Total 100 parts 3mm thick domestic beef loin 200g, 1/2 toasted roasted tofu, 40g shirataki, 40g enoki mushroom and 30g garland chrysanthemum in the above seasoning liquid (5) 150g to make sukiyaki It was

Comparative Example 27 A sukiyaki was prepared in the same manner as in Example 27 except that a seasoning liquid containing water was used instead of the succinic acid monoglyceride in the seasoning liquid (5).

Example 28 A seasoning liquid having the following composition was prepared in the same manner as in the above example. Mixing of seasoning liquid (6) Soy sauce 85 parts Spice 5 parts Succinic acid monoglyceride 10 parts ────────────────────────────── Total 100 Part 350 g of ground beef from Japan, 18 g of bread crumbs, 15 g of milk and 30 g of the above seasoning liquid (6) were mixed and thoroughly kneaded. This was formed into 40 g each, a hamburger was made, and this was baked in a frying pan.

Comparative Example 28 The procedure of Example 28 was repeated except that a seasoning liquid containing water was used instead of the succinic acid monoglyceride of the seasoning liquid (6).
A hamburger was prepared in the same manner as in Example 28.

Example 29 The hamburger was baked in the same manner as in Example 28, cooled, and stored in a refrigerator at -20 ° C for 1 week. A week later,
It was thawed at room temperature and reheated with an oven toaster.

Comparative Example 29 A hamburger was baked in the same manner as in Comparative Example 28, cooled, and stored in a refrigerator at -20 ° C for 1 week. A week later,
It was thawed at room temperature and reheated with an oven toaster.

Example 30 A hamburg before baking was prepared in the same manner as in Example 28. This was stored in a refrigerator at -20 ° C for 1 week. After one week, this was thawed at room temperature and baked in a frying pan to make a hamburger.

Comparative Example 30 A hamburger before baking was prepared in the same manner as in Example 28. This was stored in a refrigerator at -20 ° C for 1 week. After one week, this was thawed at room temperature and baked in a frying pan to make a hamburger.

[Evaluation of Meat Products Cooked with Aqueous Seasoning Liquid] Various meat dishes obtained as described above were subjected to a sensory evaluation by a panel of 20 people. The evaluation compares "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, It was performed in three stages of "somewhat soft (or juicy)" and "no change". The results are shown in Table 3 below.

[0058]

[Table 3]

From the results shown in Table 3 above, when the seasoning liquid of the present invention containing succinic acid monoglyceride or diacetyltartaric acid monoglyceride was used (Examples 23 to 28), the conventional seasoning liquid containing none of these was used. Compared with the case of using (Comparative Examples 23 to 28), meat can be prepared which is softer and rich in gravy. In the meat dish (hamburger) using minced meat (Example 28),
In addition, a smooth texture was added, making it very easy to eat.
Furthermore, after cooking with the seasoning liquid of the present invention, a meat product that has once been stored in a refrigerator (heat-cooked food: hamburger) (Example 29) or previously treated with the seasoning liquid of the present invention In a meat product (uncooked food: hamburger) (Example 30), which is stored in a refrigerator and then cooked and eaten, the meat is tender and rich in gravy, and has a plump and smooth texture. The feeling is maintained, and the meat-modifying effect is maintained.

Example 31 A seasoning liquid having the following composition was prepared in the same manner as in the above example. Mixing of seasoning liquid (7) Soy sauce 30 parts Mirin 30 parts Sugar 15 parts Syrup 7 parts Salt 4.5 parts Sodium glutamate 2 parts Spices 3 parts Xanthan gum 0.5 parts Aspergillus-derived protease 3.0 parts Succinic monoglyceride 5 parts ─ ──────────────────────────── Total 100 parts Koji mold-derived protease: Sumizyme LP-20, enzyme content: 23% by weight, 20 g of the above seasoning liquid (7) was entwined with 100 g of domestic beef loin meat manufactured by Shin Nippon Kagaku Kogyo Co., Ltd., soaked for 15 minutes, and then baked on a hot plate at 200 ° C.

Comparative Example 31 Meat was baked in the same manner as in Example 31 except that a seasoning liquid containing water was used instead of the succinic acid monoglyceride and the protease in the seasoning liquid (7).

Example 32 A seasoning liquid having the following formulation was prepared in the same manner as in the above example. Mixing of seasoning liquid (8) Soy sauce 88 parts Spice 4.5 parts Aspergillus-derived protease of Example 9 2 parts Succinic acid monoglyceride 5 parts Sucrose fatty acid ester 0.5 parts (S-1670, manufactured by Mitsubishi Kasei Foods Co., Ltd.) ) ───────────────────────────── Total 100 parts Domestic beef 350g, bread crumbs 18g, milk 15g, the above seasoning liquid ( 8) 30 g was mixed and kneaded thoroughly. This was formed into 40 g each, a hamburger was made, and this was baked in a frying pan.

Comparative Example 32 A hamburger was prepared in the same manner as in Example 32, except that the seasoning liquid prepared by mixing water in place of the succinic acid monoglyceride and the protease in the seasoning liquid (8) was used.

Example 33 A hamburger was baked in the same manner as in Example 32, cooled, and stored in a refrigerator at -20 ° C for 1 week. A week later,
It was thawed at room temperature and reheated with an oven toaster.

Comparative Example 33 A hamburger was baked in the same manner as in Comparative Example 32, cooled, and then stored in a refrigerator at -20 ° C for 1 week. A week later,
It was thawed at room temperature and reheated with an oven toaster.

Example 34 A hamburger before baking was prepared in the same manner as in Example 32 and stored in a refrigerator at -20 ° C for 1 week. After one week, this was thawed at room temperature and baked in a frying pan to make a hamburger.

Comparative Example 34 A hamburger before baking was prepared in the same manner as in Comparative Example 32 and stored in a refrigerator at -20 ° C for 1 week. After one week, this was thawed at room temperature and baked in a frying pan to make a hamburger.

[Evaluation of Meat Dishes Cooked with Aqueous Seasoning Liquid] The various meat dishes obtained as described above were subjected to sensory evaluation in the same manner as described above. The results are shown in Table 4 below.

[0069]

[Table 4]

From the results shown in Table 4 above, by using protease in combination, a meat dish with a softer meat and rich in gravy can be prepared, and the streakiness disappears in particular.
It became easier to eat. Further, in the meat dish (hamburger) using minced meat (Example 32), the softness as described above and the soft and smooth texture were obtained. Furthermore, after cooking with the seasoning liquid of the present invention, a meat product that has once been stored in a refrigerator (heat-cooked food: hamburger) (Example 33) or previously treated with the seasoning liquid of the present invention , Meat products that are once stored in the refrigerator and later cooked and eaten (uncooked food: hamburger)
Also in Example 34, the meat was soft and rich in gravy, and the plump and smooth texture was maintained.

[0071]

EFFECTS OF THE INVENTION By using the aqueous seasoning liquid for meat of the present invention, the meat quality is soft and rich in gravy, and in a dish mainly composed of minced meat, fluffiness and smoothness are also added, and various meat dishes are more excellent. You can make it delicious. By using the protease together, the streakiness disappears and it becomes very easy to eat. It is particularly effective for meat dishes that use pieces of meat of a certain size. By using the aqueous seasoning liquid for meat of the present invention, frozen foods,
Even in a meat product containing a storable meat such as a refrigerated food or a retort food, the above-described texture is maintained even after the storage, and it can be eaten deliciously.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hirotaka Sasaki 1-14-10 Kayabacho Nihonbashi, Chuo-ku, Tokyo Kao Corporation

Claims (10)

[Claims] 1. An aqueous meat composition comprising an ester of a monoglyceride and / or a diglyceride and a polycarboxylic acid. 2. The aqueous composition for meat according to claim 1, which is an emulsified composition containing fats and oils, water and the above ester. 3. The aqueous meat composition according to claim 1, wherein the ester is dispersed in water. 4. The method according to claim 1, which contains a protease.
The aqueous composition for meat according to any one of 3 above. 5. The ester according to claim 1, wherein the ester is an ester of a monoglyceride and / or diglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms and succinic acid and / or diacetyltartaric acid. The aqueous composition for meat according to the item. 6. The aqueous meat composition according to claim 1, which contains a polyglycerin fatty acid ester having an HLB of 10 or more. 7. An aqueous seasoning liquid for meat containing the composition according to claim 1. 8. The meat seasoning liquid according to claim 7, which contains soy sauce. 9. The aqueous seasoning liquid for meat according to claim 7, which is a sauce for roasted meat containing soy sauce, brewed sake, and sugar. 10. An edible meat or meat product treated with the aqueous meat composition or seasoning liquid according to any one of claims 1 to 9.