JPH0824544B2 - Seasoning for meat - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to a grilled meat sauce, sauce and powdered seasoning used for seasoning meat (beef, pork, chicken and lamb), which is used for seasoning and cooking processes. The present invention also relates to a seasoning which also has the function of softening the meat quality of meat and making it easier to eat.

[0002]

2. Description of the Related Art Recently, eating habits have become richer, and in view of nutrition, the intake of animal protein has tended to increase. In particular, beef consumption is increasing year by year, as seen in the Household Survey Annual Report of the General Affairs Agency. Imported meat, which consumes a large amount of beef, has a hard meat quality, is difficult to eat, and is often unpleasant, depending on the type and portion. These are especially common in frozen beef, pork, chicken and mutton.

There is a strong demand from the food market for a method in which these hard meats can be softened and eaten deliciously, and it has been one of the important issues from the viewpoint of carefully utilizing valuable protein resources. .

The present invention has carried out a softening test of meat using pineapple and melon fresh fruit juice and various proteolytic enzymes which are said to soften the meat. And the proteolytic enzymes were able to soften the meat sufficiently, but if the softening was not stopped by heating or rapid freezing in this optimum time, the surface of the meat became a paste or the center part melted and A major drawback was recognized in that bitterness occurred and the commercial property was impaired. In addition, especially in the case of grilled meat sauce used for meat processing for commercial use, it is impossible to stop softening when it is placed in a chilled temperature zone at a chilled temperature zone and added to a storefront such as a mass retailer. Was difficult.

Although the pineapple fresh pulp concentrate was capable of softening the meat, the phenomenon was completely the same as that of proteolytic enzymes and was not successful. In addition, melon was more expensive, and the softening effect was uneven, which was impossible.

On the other hand, with regard to kiwifruit, it has been known for some time that the kamaboko melted when it was put in a bento box together with the kamaboko, and therefore the present inventor uses the kiwifruit for seasonings such as grilled meat sauce. I have advanced the test.

[0007] As a result, the juice of kiwifruit fresh pulp softened the meat obviously, but when blended as one of the composition materials such as sauce and sauce of roasted meat, the compounding ratio of the composition material was limited and softened. When the effect was lowered and the proportion of fruit juice was increased, the flavor became bad and it was not practical.

[0008]

[Means for Solving the Problems] Then, as a result of concentrating the ground fresh pulp of kiwifruit and the juice of fresh pulp by various methods, depending on these concentrating methods, when blended into a sauce of sauteed meat, a sauce and a seasoning. Under practical seasoning conditions, the meat (beef, pork, chicken, lamb, etc.) can be seasoned deliciously and the meat quality of the meat can be sufficiently softened. We came to find (steak seasonings).

[0009]

The present invention will be described in more detail below.

Test for Determining Optimum Concentration Temperature First, the following test was carried out in order to examine the effect of the concentration temperature condition of the ground fresh pulp of kiwifruit on the effect on meat tenderization.

The ground fresh pulp of kiwifruit was placed in a container and dried by removing water while heating and stirring under reduced pressure or atmospheric pressure. The concentration temperatures at this time were 70 ° C., 60 ° C. and 10 ° C., and the results of analyzing the water contents of the obtained concentrates No. 1, No. 2 and No. 3 are shown in Table 1.

[0012]

[Table 1]

Next, the fresh pulp concentrate of kiwifruit obtained under the conditions of Table 1 (hereinafter referred to as "kiwifruit concentrate"),
Three types of 20% aqueous solutions were prepared. And as a sample to examine meat softening, frozen beef (thigh meat) is thawed,
A sample meat having a shape of thickness 0.5 cm × width 3 cm × length 7 cm was prepared.

For the 100 parts by weight of this sample meat, the above 20
% Kiwifruit Concentrate Aqueous Solution was added, and the mixture was soaked in a refrigerator (10 ° C.) for 15 hours to prepare sample meats A, B,
It was set to C. After the completion of the soaking, these sample meats A, B and C were cooked in an electric oven at 200 ° C. for 7 minutes and subjected to sensory test samples.

The evaluation method of the sensory test is that the panel chews the sample meat in the mouth, and (1) the blank sample meat, that is, sample D is set as 0 point, and in comparison with this, (2) hard +1 point, (3 ) Very hard +2 points, (4) Soft -1 point, (5) Very soft
-It was carried out by a panel of 7 persons by the 5-point method of -2 points. Table 2 shows the sample preparation method and sensory test results.

[0016]

[Table 2]

From the sensory test results in Table 2, sample meat A
(Kiwifruit concentration of 70 ℃ used) +
0.29 point (almost the same as 0 point of the control) and sample B (using a condensing temperature of 60 ° C.) were almost the same as the soft rating (-1 point) at -0.86 point, and sample C ( Concentration temperature 10
C.) was -1.86, which was almost the same as the very soft score (-2). From this, it was found that the requirement for concentrating the ground kiwifruit ground meat product while maintaining the effect of softening the meat was 60 ° C or lower. From the viewpoint of efficacy, 10 ° C or lower is the best.

Example 1 Two types: a roasted meat sauce recipe used practically today, to which the kiwifruit concentrate obtained at the best concentration temperature in the above test was added, and a blank containing no additive Time for soaking (8 hours and 24 hours)
The effect of the above factors on the tenderness of beef was investigated by conducting a two-way type test in which the time) was taken up.

The sample beef is frozen beef (thin meat) that is half thawed and has a shape of thickness 0.6 cm × width 3 cm × length 7 cm.
Then, to 100 parts by weight of this sample meat, 30 parts by weight of the grilled meat sauce A ₁ and A ₂ prepared as shown in Table 3 were added,
Leave it in the refrigerator (10 ℃) for a specified time (8 hours, 24 hours)

Immediately after the completion of the immersion, the sample was quickly frozen, and the sample was requested to the Japan Meat Association to measure the texture (hardness, cohesiveness and elasticity). Before measuring the texture of sample meat, wrap the sample meat in a high temperature bath at a water temperature of 85 ° C.
For 15 minutes.

The measuring method uses a tensipressor as a measuring machine. The measuring principle is to press the sample meat until its thickness is constantly deformed, and measure the ratio of maximum stress, required energy and stress during repeated deformation during that time. To do. The measurement was repeated 5 times for each test level, and the average value was obtained. The measured values and the results of analysis of variance thereof are shown in Tables 4 to 8.

[0022]

[Table 3]

[0023]

[Table 4] (Note, *; Stress required to pressurize the sample meat thickness of 0.6 cm and deform it to 0.4 cm)

[0024]

[Table 5] Beef hardness variance analysis table (based on the measured values in Table 4) (Note: * -1 pooled the soaking time of factor B with small variance in the variance of error. * -2: Variance ratio 21.67, F table (1, 2; 5%) = 18.5
It shows that there is a significant difference in the risk rate of 5% compared to

As shown in Tables 4 and 5, there is a significant difference in the type A of grilled meat according to the factor A.
I found that the hardness of beef was reduced. The "hardness" of the measurement method used this time has a high correlation with the hardness when chewing in the mouth, and is a commonly used method. There is no significant difference in the soaking time of factor B. That is, it became sufficiently soft in 8 hours, and the hardness was 1.36 kg / cm ² at 8 hours and 24 hours.
And 1.35 kg / cm ² with almost no difference.

This property is the characteristic of the sagging of the grilled meat obtained in the present invention. In other words, there is a barbecue for commercial use that is processed by the prepared food processor in the morning during the morning and lined up in the side dish in the evening, and after finishing processing in the evening and lined up in the store in the evening the next day. The time is about 24 hours. That is, the point that it can be eaten deliciously without becoming too soft even after about 24 hours is that the conventional proteolytic enzymes become too soft when there is a long time and there is no control method. It shows what is possible.

[0027]

[Table 6] (Note, *; 0.4 samples were taken in the same manner as the test shown in Note in Table 4.
A ratio obtained by dividing the energy required for the second deformation by the energy required for the first deformation by repeating the deformation with cm twice. Highly correlated with chewing or chewing food in the mouth)

[0028]

[Table 7] (Note: * -1 pooled the immersion time of factor B with small variance in the variance of error. * -2: Variance ratio 41.55, F table (1, 2; 5%) = 18.5
It shows that there is a significant difference in the risk rate of 5% compared to

As shown in Tables 6 and 7, it was found that there is a significant difference in the type of grilled meat sauce caused by factor A, and that the grilled meat sauce obtained according to the present invention reduces the cohesiveness of beef. That is, it is shown that the beef pickled with the roasted meat sauce obtained according to the present invention becomes finer with a smaller chewing energy than when chewing in the mouth.

[0030]

[Table 8] (Note, *; 0.4 samples were taken in the same manner as the test shown in Note in Table 4.
Deformation in cm is repeated twice, and the stress required for the first deformation is divided by the stress required for the first deformation.

[0031]

[Table 9] (Note: *, dispersion ratio 180.7, F table (1, 1; 5%) =
Compared with 161, there is a significant difference at a risk rate of 5%)

As shown in Tables 8 and 9, it was found that there is a significant difference in the type of sauteed meat of factor A, and the sausage of the meat obtained by the present invention reduces the elasticity of beef. As described above, the roasted meat sauce according to the present invention has a significant difference in terms of the measurement items “hardness”, “cohesiveness” and “elasticity” as compared to the normal roasted meat sauce, and both are small. Has become.

The result is the taste of meat to the general consumers' taste, preferring a meat with a softer texture (small "hardness"), strong fibrousness, and meat that does not become fine even if chewed many times. I prefer something that gets faster and finer (less "cohesive"), and becomes softer quickly when repeatedly chewing meat ("elasticity")
It is also effective in improving the texture of frozen hard beef.

Example 2 Next, pork was selected as the type of meat and steak seasoning was selected as the seasoning for meat, and a pork softening test was conducted. The steak seasoning seasoning is prepared according to the formulation shown in Table 10, and the sample meat is frozen molded sliced meat (pork meat, thickness about 1 cm, weight about 60) obtained at a supermarket.
g) was used.

[0035]

[Table 10]

Using the steak seasoning obtained by the formulation of Table 10, pork softening test was conducted under the test conditions of Table 11. That is, Samples A and B in Table 11 are No. 1 of Table 10 in which the kiwifruit concentrate, which is steak seasoning having the same formulation, was not used, and Sample C was used.
Used a steak seasoning containing Kiwifruit concentrate No. 2 in Table 10.

The sample meat prepared according to the test conditions was cooked in an electric oven at 200 ° C. for 15 minutes and used as a sensory test sample. As the sensory test method, the "three-point discrimination method" was used. In other words, the procedure for the inspection is "Please chew the following three sample meats and compare them, and select one that has a different texture (hardness, softness)", and the sensory test results are shown in Table 11. there were.

[0038]

[Table 11]

This result is used as a test method for the three-point discrimination method (panel 9).
Eight out of eight people have a chance probability of hitting and a statistical risk rate of 5%
According to the hypothesis test), a significant difference was observed, and it was found that the steak seasoning obtained by the present invention has an effect of softening pork. In addition, the use of an antioxidant (ascorbic acid) as a composition material for the sauce of grilled meat and steak seasoning formulation is necessary for preventing discoloration and maintaining the meat softening effect even if the steeping time is prolonged.

Example 3 Next, in accordance with Example 2, chicken was selected as the type of meat and it was tested whether the seasoning of the present invention had an effect on softening chicken.
The sample meat used was thawed frozen chicken (waste chicken breast), and after removing the epidermis and fat, cut into pieces of about 12 g each. For seasoning, use the roasted meat sauce A ₁ and A ₂ in Table 3,
The test conditions and the sensory test method were the same as in Example-2. The test conditions are shown in Table 12.

[0041]

[Table 12]

In the sensory test, 6 out of 7 panelists evaluated sample A as soft, but according to the test method of "three-point discrimination method", there was a significant difference at a risk rate of 5%, and the texture of sample A was I found out that he was soft.

The roasted meat sauce obtained according to the present invention softens not only beef but also chicken. A similar test was conducted on mutton, but the results were exactly the same, so the description is omitted.

Example 4 A barbecue sauce was selected as the type of seasoning, and it was tested whether there is a difference in the effect of softening meat when the pH of the barbecue sauce is different. Table 13 shows the compounding recipe of the barbecue sauce.

[0045]

[Table 13]

The sample meat is obtained by half-thawing frozen beef (thigh meat),
The shape was prepared to have a thickness of 0.5 cm × width of 3 cm × length of 7 cm. A test was performed on this sample meat using the barbecue sauce having the formulation shown in Table 13 according to the test conditions shown in Table 14, and the obtained sample meat was cooked in an electric oven at 200 ° C. for 7 minutes and used as a sensory test sample.

In the sensory test method, the sample meat was chewed in the mouth as a texture (1) a control, that is, sample E treated with barbecue sauce No. 5 (without addition of kiwifruit concentrate) of Table 13 was 0 point. Compared to this, (2) Hard +1 point, (3) Very hard +2 points, (4) Soft -1 point, (5) Very soft -2 points, 5 point method is performed and the flavor is evaluated together. It was
Table 14 shows the test conditions and the sensory test results.

[0048]

[Table 14]

Regarding the pH of the barbecue sauce and the degree of softening of beef obtained according to the present invention, the sample B having a pH of 3.5 has a texture score of −1.67 and the sample C having a pH of 6.5 has a score of −2. It was found that the grade of softness was almost the same as -2 points, and that beef was softened sufficiently in this pH range.
The pH of the grilled meat sauce and steak seasoning in Examples 1 to 3 is within this range.

From Table 14, sample D having a pH of 7.1 is
At 1.33 points, the texture is considerably soft. Meanwhile p
Sample A of H3.1 is a blank sample E at +0.33 points.
It had the same texture as Barbecue sauce pH
In terms of flavor of sample meat, sample A having pH 3.1 is unsuitable because it has too strong sourness as a seasoning for meat and may be confused with rancidity of meat when eaten by consumers.
It was found that the sample of 7.1 had a strong astringency and was not suitable as a food. From the above, as the seasoning for meat of the present invention, from the viewpoint of the softening effect on meat and the flavor, the pH of the seasoning is 3.
It is a necessary condition to be in the range of 5 to 6.5.

[0051]

EFFECTS OF THE INVENTION The seasoning for meat of the present invention has a function of softening meat, and in particular, its softening action is selectively applied to hard meat and not to soft meat. Effective against meat. Moreover, the softening action is extremely slow, and the softening effect is exhibited in about 5 hours for 5 mm thick meat and in about 8 hours for 12 mm thick meat. In addition, since the seasoning for meat of the present invention originally uses kiwi which is a source material, it has an advantage that it is also excellent in palatability. Further, the pH of the seasoning of the present invention of 3.5 to 6.5 has an advantage that it matches the enzyme activity range of kiwi.

Claims (6)

[Claims] 1. Concentrated water content of kiwifruit raw pulp is removed under the following conditions (a), (b), (c), (d) and (e), and a concentrate having a water content of 68% or less is used as a composition component. Seasoning for fresh meat. (A) The temperature at the time of concentration for removing water in the fresh pulp of kiwifruit should be 60 ° C or lower. (B) Soy sauce, miso, sugar,
Use one or more of salt, mirin, oil, spices, amino acid seasoning, meat and vegetable extract. (C) Blend 5% or more of the concentrate of fresh pulp of kiwifruit. (D) The pH of the seasoning is in the range of 3.5 to 6.5. (E) The water content of the seasoning is in the range of 5 to 70%. 2. Soy sauce, miso, sugar, salt, mirin, oil,
The seasoning for meat according to claim 1, further comprising an antioxidant in addition to the composition component of the seasoning containing one or more of spices, amino acid-based seasonings, meat and vegetable extracts. 3. The seasoning for meat according to claim 1, wherein the concentrate of fresh kiwifruit pulp is one of frozen dried powder, extract and paste. 4. The seasoning for meat according to claim 1, wherein the meat is meat for grilled meat, steak and pork cutlet. 5. The meat seasoning according to claim 1, wherein the meat is imported frozen meat. 6. A composition component comprising a concentrate of fresh kiwifruit pulp and any one or more of soy sauce, miso, sugar, salt, mirin, oil, spices, amino acid seasoning, meat and vegetable extract. The method for seasoning meat using the seasoning according to claim 1, wherein the composition component of the seasoning used in (1) is applied to the meat simultaneously or separately.