JPH1099051A - Processed raw meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a processed raw meat having an excellent palatability after heat cocking and excellent in yield in heat cocking by adding a mixed solution, composed of a starch having a low gelation initiation temperature and a dextrin having a small DE, to raw meat. SOLUTION: A mixed solution is prepared by dissolving 0.2-10wt.% a starch having a gelation initiation temperature of <=70 deg.C and 0.2-5wt.% a dextrin having DE of <=4 in such a manner that a solid component concentration preferably becomes 20-35wt.%. The resultant mixed solution is added to raw meat of cows, pigs, sheep, chickens, turkeys, ducks, geese, etc., to obtain the objective processed raw meat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to processed raw meat having a good texture after cooking and excellent yield in cooking.

[0002]

2. Description of the Related Art Among foods, meat, especially raw meat, is distributed by chilling (refrigeration) or freezing because of proliferation of bacteria and microorganisms. In some cases, raw meat is eaten as it is, but most of it is cooked by heating. It is common to eat. However, when the meat was cooked with heat, there were often problems such as pastsuki on the meat, hardening of the meat to deteriorate the texture, and reduction in the yield of the meat due to heating. Among the meats, the meat itself is very soft, such as meat obtained from cows fattened with grain hues such as Japanese black beef, and the texture of the meat after heating is good even if cooked There were some, but there was a problem that the price would be very high. On the other hand, inexpensive meat, such as aged livestock, multiparous livestock, and beef obtained from dairy meat species such as Holstein breed, has a problem that the meat itself is very hard and the cooking texture is further deteriorated by cooking. On the other hand, as an attempt to improve the texture and the like of meat, a method using proteases, surfactants, salts, proteins, and the like has been proposed.

[0003] As a method of using a protease, meat is treated with an extract of kiwifruit or pear with an emphasis on the flavor of the meat in addition to a protease such as papain derived from papaya or promelain derived from pineapple. (JP-A-4-27806) or a method using a meat modifying agent (JP-A-7-170941), which is obtained by purifying a water-soluble component of kiwifruit and then pulverizing it. A method (JP-A-5-7476) based on a combination of a high-pressure treatment (100 to 4000 kg / cm ² ) for mainly softening fiber proteins has been proposed. In these methods, the meat protein itself is decomposed to soften the meat quality, but it is necessary to control the reaction conditions and inactivation conditions of the protease depending on the flavor of the meat or the type of meat dish. Methods for treating meat with a surfactant include immersing fresh meat in an organic acid monoglyceride such as acetylated monoglyceride, or spraying the monoglyceride on fresh meat to stabilize the meat (particularly). JP-A-49-20353), a method of treating a piece of meat with a meat modifier containing an ester of monoglyceride or diglyceride and polycarboxylic acid (Japanese Patent Laid-Open No.
No. -170942) has been proposed. These methods have the effect of improving the storage stability of the meat and softening the meat quality to some extent, but have disadvantages such as an unpleasant taste of the meat and a deterioration in the original flavor of the meat.

[0004] As a method of treating meat with salts, a method of immersing the meat in an aqueous solution of sodium bicarbonate or a seasoning solution to which a seasoning is added, and so on, and heating the meat with sodium bicarbonate (Japanese Unexamined Patent Publication No. -36167),
There has been proposed a method using a softening agent (JP-A-4-14863) in which sodium bicarbonate and / or an emulsifier having an HLB of 10 or more are mixed with a calcium salt such as calcium chloride. However, in these methods, although the action of an alkali salt such as sodium bicarbonate or an emulsifier can exert a certain effect on the softening of meat and the preservability of meat, it imparts an unpleasant taste such as bitterness to the meat and deteriorates the flavor. And their use is disliked because they are food additives rather than food materials. As a method of treating meat with protein, a pickle solution containing soy protein and / or soy protein hydrolyzate is injected into the raw meat, tumbled, frozen in a freezer for 1 to 3 days, molded, sliced, and garnished. A method for producing fried foods to be applied and fried has been proposed (JP-A-5-328939). This method has good binding properties between the meat and the batter, and has an effect of giving elasticity to the cooked meat, but tends to harden the meat itself.

On the other hand, sugars such as sugar, glucose, maltose, syrup and sugar alcohols such as sorbitol are used for the purpose of seasoning meat products such as ham and sausage, preventing water separation, reducing water activity and improving yield. ing. Examples of the sugars used for improving the quality of raw meat include dextrin alcohol, maltitol, propylene glycol, and corn syrup obtained by hydrogenating fried food ingredients (raw meat, sausage, or apple pie) to dextrin of DE8-40. Fried food which is dipped in a 20-60% aqueous solution of a humectant and pulled up to adhere the humectant to the surface of the fried food in a thin film form and is fried without a pad (Japanese Patent Application Laid-Open No. 54-154541). No.)
Freezing in which a carbohydrate containing oligosaccharide having a degree of polymerization of 3 to 10 and / or a reduced product thereof as a main component is added to fish meat and / or meat to prevent denaturation of proteins during freezing and freeze-drying of fish and / or meat. Products, freeze-dried products (Japanese Unexamined Patent Publication No. 5-103
No. 586) has been proposed. JP-A-54-154
No. 541 is to improve the gloss of the surface of a fried food material by attaching a wetting agent to the surface of a fried food material such as meat in the form of a thin film. Has been reduced to some extent. However, the effect of preventing the meat from being hardened due to shrinkage of the meat due to heating, etc., was not sufficient simply by adding the carbohydrate to the meat as described above.

[0006] In a press ham, a sausage, etc. produced by packing a homogeneous mixture of minced meat, starch, salt, seasonings and the like in a casing and heating the casing,
The starch is dispersed throughout the system and gelatinized by heating, thereby improving the overall texture and preventing water separation. However, when using meat chunks such as pork cutlet, even if starch is added to the meat chunks in the form of powder and heated, it will affect the texture of only the meat surface, When starch is used as an aqueous solution beforehand for injecting starch, it is difficult to add a desired amount of starch because a high concentration makes the viscosity too high and can be used only at a low concentration. In a method such as injecting a slurry obtained by suspending starch in water into a meat lump, the starch is used to improve the texture of the meat lump itself, because the starch is likely to precipitate and is not practical. Very few attempts have been made.

It has been known that proteins such as soybean protein have a certain effect on the improvement of the yield of meat during cooking, but the meat after cooking becomes hard and is not very desirable in terms of texture. Was. With respect to improving the texture of meat after cooking, the inventor described DE4.
Processed raw meat (Japanese Patent Application No. 8-1) in which an aqueous solution containing a gel-forming starch hydrolyzate such as dextrin and a non-gel-forming saccharide such as a starch hydrolyzate of DE7-45 is added to raw meat.
No. 28404) to improve the texture of meat after cooking, but there is still room for improvement in terms of meat yield in cooking.

[0008]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide processed raw meat which has a good yield in cooking and has an excellent texture after cooking.

[0009]

Means for Solving the Problems The present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, raw meat has been prepared using a mixture containing starch having a gelatinization start temperature of 70 ° C or less and dextrin of DE4 or less. The inventors have found that the above-mentioned problems can be solved by the treatment, and have completed the present invention. The present invention is a processed raw meat obtained by adding a mixture containing starch having a gelatinization start temperature of 70 ° C. or lower and dextrin of DE4 or lower to the raw meat. As an addition amount (solid content) to raw meat, starch having a gelatinization start temperature of 70 ° C or less is 0.2 to 10% by weight, and dextrin of DE4 or less.
The starch used in the present invention is preferably 0.2 to 5% by weight, and is a gelatinized starch having a gelatinization start temperature of 70 ° C. or less, preferably having an average particle size of 20 μm or less, more preferably glutinous rice starch and The processed starch. Further, a starch having a gelatinization start temperature of 70 ° C. or less and a saccharide other than dextrin having a DE of 4 or less, particularly a starch decomposed product having a DE of 10 to 25, are added to the mixture, and the solid content concentration is adjusted to 20 to 35% by weight. It is preferable to add them. . The method of adding the mixture is not particularly limited, but is preferably performed by injecting the mixture into raw meat.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION
Obtained from domestic animals such as pigs and sheep, and poultry such as chickens, turkeys, duck and geese, and have a surface area of meat of at least 1 cm.
A block-shaped meat having a size of about ² or more and not subjected to heat treatment, such as baking or boiling, is a general term and includes hard-type meat, fresh meat, chilled meat, frozen meat, and the like. However, it is preferable that the frozen meat be thawed in advance and then subjected to the treatment of the present invention.

In this specification, "meat after cooking"
What is grilled meat, yakitori, steak, cutlet, chicken and vegetable stew, meat and vegetable stew, meat and potatoes, curry, stew, tea bowl steamed, etc., bake, fry, fry, stew, steam, etc. The meat contained in the dish is designated, and the method of heating and cooking is not particularly limited. In this specification,
"Injecting" is a method using a pickle liquid injection machine used in hams and the like. A needle is pierced around the center of the meat mass or around the internode, and starch and dextrin of DE4 or less (and further This means that the mixture is poured into the meat mass by extruding the mixture containing other sugars under pressure. By the injection, the addition of the mixed solution to the raw meat can be performed easily and in a short time. On the other hand, the mixture is sprayed on the meat mass,
The mixture may be added to the meat mass using a method such as immersing the meat mass in the mixture, but in these methods, the mixture may be added only to the surface of the meat mass, or it may take time. In the present invention, it is desirable to perform injection as a method of adding the mixed solution to the meat mass because there is a problem that the mixed solution does not penetrate into the meat mass.

The starch used in the present invention is an ungelatinized starch having a gelatinization start temperature of 70 ° C. or less. The ungelatinized starch means a starch that does not dissolve or swell in water at normal temperature, and is preferably about 40 ° C. or more in terms of the gelatinization start temperature.
Accordingly, the starch used in the present invention is preferably a starch having a gelatinization start temperature of about 40 to 70 ° C. A starch that dissolves or swells in normal-temperature water has a high viscosity when formed into a mixed solution containing starch and dextrin having a DE of 4 or less, not only makes it difficult to inject, but also has a poor texture-improving effect. Further, starch having a gelatinization start temperature exceeding 70 ° C. is inferior in the texture improving effect and the yield improving effect after heat treatment of raw meat. Any starch that satisfies this condition can be used irrespective of whether it is unprocessed starch or various kinds of processed starch, and specifically, wheat starch, waxy corn starch, tapioca starch, potato starch, glutinous rice starch and these starches Processed starch, even starch having a gelatinization start temperature exceeding 70 ° C., such as corn starch, non-glutinous rice starch, sweet potato starch, barley starch, etc., is processed so that the gelatinization start temperature falls within the above range. The processed starch can be used. Among these, preferably starch having an average particle size of 20 μm or less, specifically waxy corn starch, tapioca starch, glutinous rice starch and their modified starches, modified starch of corn starch and non-glutinous rice starch, and more preferably. It is glutinous rice starch and its modified starch. The purpose of the present invention can be more effectively achieved by appropriately selecting these starches.

The processed starch is natural starch (unprocessed starch).
Represents a starch processed by any method, specifically processed by a conventional method, generally heat-treated starch, bleached starch, oxidized starch, hot water-soluble starch, cross-linked starch, etherified starch, esterified starch, Crosslinked esterified starches and modified starches called crosslinked etherified starches are included. Among these, oxidized starch, etherified starch, and esterified starch are effective as a method for processing natural starch that does not satisfy the conditions of gelatinization start temperature of the present application, because the gelatinization start temperature decreases according to the degree of processing. is there. The gelatinization start temperature described in the present invention is determined by using a Brabender amyograph with a starch suspension having a starch concentration of 20% by weight (100 g of starch and 7.5 g of sodium chloride are contained in 500 g of the suspension). Was heated at a heating rate of 1.5 ° C. for 1 minute from 30 ° C. while stirring, and the nib (marker) moving the baseline on the chart before the gelatinization of the starch showed a viscosity due to the gelatinization of the starch. A deviation from the baseline occurs due to the rise, and the temperature at which the deviation occurs is indicated by a read value.

The dextrin having a DE of 4 or less used in the present invention means that starch is dispersed in water and an enzyme (eg, alpha-amylase, isoamylase, pullulanase) and / or an acid (eg, hydrochloric acid or oxalic acid) is added thereto. , Heated and gelatinized, hydrolyzed to DE4 or less, decolorized as necessary,
It is obtained by purifying by deionization or the like, and then powdered by spray drying, drum drying or the like. When DE exceeds 4, the effect of the present invention cannot be exhibited. Further, among dextrins having a DE of 4 or less, in order to more effectively carry out the present invention, a 20% by weight aqueous solution having a solid content of 5 to 1000 CP at 60 ° C.
About 15 hours after cooling to 9 ° C.
Those showing a gel strength of about 300 g are preferred. Note that D
E means the content of reducing sugar (as glucose) per reducing sugar per solid in the starch hydrolyzate, and the viscosity of dextrin of DE4 or less is 6% in aqueous solution having a solid content of 20% by weight.
The gel strength was measured by using a B-type rotational viscometer after heating to 0 ° C., and the gel strength was measured by cooling the aqueous solution after viscosity measurement to 9 ° C., and keeping at this temperature for 15 hours. It is a value measured using a rheometer and a plunger size spherical shape of 7 mm. The raw material starch for producing a dextrin having a DE of 4 or less is not particularly limited, and commercially available starch, for example, potato starch, corn starch, wheat starch, tapioca starch, waxy corn starch and the like are used.

In the present invention, a mixture containing starch having a gelatinization start temperature of 70 ° C. or less and dextrin of DE 4 or less is added to raw meat. The mixed solution is prepared by adding a predetermined amount of starch having a gelatinization start temperature of 70 ° C. or less and a dextrin of DE4 or less to a predetermined amount of water and stirring the mixture. Gelatinization start temperature in the mixed liquid 70 ° C
The total concentration of the following starch and dextrin starch of DE4 or less is determined by the amount of the starch, dextrin and mixed solution added to the raw meat.
% By weight is preferred. The addition of the mixture to the raw meat is preferably performed by injection, but the temperature of the mixture during the injection is desirably the same as the temperature of the raw meat in order to prevent deterioration of the raw meat. If the amount of the mixture added to the raw meat is too small, it is difficult to uniformly add the mixture.As a result, the object of the present invention cannot be achieved.If the amount is too large, it is difficult for the meat to be retained and the yield decreases. So 5 to 5 parts per 100 parts by weight of raw meat
About 0 parts by weight is preferable. Raw meat injected with the mixture is preferably tumbled using a tumbler or a vacuum tumbler.

Thus, the processed raw meat of the present invention is obtained by adding starch having a gelatinization start temperature of 70 ° C. or lower and dextrin of DE4 or lower to the raw meat. In this case, the amounts of starch and dextrin having a gelatinization start temperature of 70 ° C. or less and DE4 or less for the raw meat are preferably 0.2 to 10% by weight, respectively.
0.2-5% by weight, more preferably 0.5-5% by weight and 0.5% by weight.
5 to 3% by weight. If the gelatinization start temperature is 70 ° C or less and the amount of added starch is less than 0.2% by weight, the effect of improving the yield and texture during heating is weak, and if it exceeds 10% by weight, the texture and taste after cooking. Causes discomfort. On the other hand, DE4
When the amount of the following dextrin is less than 0.2% by weight, the effect of improving the texture of the meat after cooking is poor, the tongue feels poor and the taste is weak, and when the amount exceeds 5% by weight, the cooking is increased. Later, the texture of the meat tends to deteriorate.

Further, starch having a gelatinization starting temperature of 70 ° C. or less and DE
Addition of other carbohydrates and other additives (such as salt and glutamic acid) to a mixed solution containing 4 or less starch to adjust the total solid content concentration to 20 to 35% by weight will result in meat taste. This is preferable because it has the effect of inspiring. Other sugars used in the present invention, namely starch having a gelatinization start temperature of 70 ° C. or less and DE
Carbohydrates other than dextrin of 4 or less include monosaccharides such as glucose and isomerized sugar, disaccharides such as sucrose, maltose and isomaltose, sugar alcohols such as sorbitol and maltitol, maltotriose and maltotetraose. In addition to oligosaccharides, starch decomposed products having a DE of about 7 to 45 and hydrogenated products thereof, cyclodextrin and the like can be mentioned, and any of liquid, powder, and granular forms can be used. Among these carbohydrates, DE10-2
Use of the starch hydrolyzate of No. 5 is preferable because it has the effect of reinforcing the umami of particularly inferior meat.

In the present invention, other additives are not particularly required, but may be added as needed. Such additives include, for example, seasonings such as salt, sodium glutamate and sodium inosinate; proteins such as vegetable proteins, egg proteins and milk proteins; and coloring agents such as sodium nitrite, potassium nitrate and nicotinamide. Or a color-forming aid, an antioxidant such as sodium L-ascorbate, erythorbic acid, sodium erysorbate, α-tocopherol, sesame oil, fats and oils such as soybean white squeezed oil,
In addition to thickeners such as xanthan gum, guar gum and alpha starch, spices, polymerized phosphates and the like can be mentioned.
Among them, salt is a basic seasoning in any dish, so it is preferable to add about 0.5% to raw meat from the viewpoint of taste.

[0019]

Conventionally, when raw meat itself is heated, the phenomenon that the meat shrinks due to the heating and the meat becomes hard and the texture deteriorates, or the heating lowers the meat yield. As seen, the inventor's earlier proposal (Japanese Patent Application No.
-128404) also improved the texture after cooking, but did not take into account the meat yield in cooking. On the other hand, the processed raw meat obtained by adding a mixture containing starch having a gelatinization start temperature of 70 ° C. or less and dextrin of DE4 or less to the raw meat according to the present invention has a good yield of the meat by cooking. Excellent meat texture after cooking. In other words, the escape of the gravy due to heating is remarkably suppressed, the taste is good for various meat dishes, a juicy and soft excellent texture is obtained, and the yield by heating and cooking is also significantly improved. In addition, this yield
This shows the effect of suppressing the escape of cooking by heating, and when the addition of the mixture is taken into account, the yield of the original raw meat is greatly improved, and the economic effect is also large. In addition, the shape may be a desired shape, for example, a block shape, a slice shape, or a mince shape of a desired size according to the type of dish. Further, the processed raw meat of the present invention can be cooked as it is, or can be subjected to cooking even after being refrigerated or frozen.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples. In these examples, parts are by weight.

[Reference Example 1] Tapioca starch 100 was added to 120 parts of water under stirring.
Then, while maintaining the pH at 9.5 by adding a 3% aqueous solution of sodium hydroxide, 4 parts of acetic anhydride was added and reacted, neutralized with 10% hydrochloric acid, washed with water and dried. An esterified tapioca starch having a gelatinization start temperature of 59 ° C. was obtained.

Reference Example 2 20 parts of sodium sulfate were added to 130 parts of water under stirring.
Was dissolved, 100 parts of corn starch was added and dispersed, 35 parts of a 3% sodium hydroxide solution was added dropwise, 6 parts of propylene oxide was added, and the mixture was reacted at 40 ° C. for 20 hours.
Neutralized with 10% sulfuric acid, washed with water and dried, gelatinization start temperature 60
° C etherified corn starch was obtained.

Reference Example 3 10 parts of sodium sulfate were added to 130 parts of water under stirring.
Dissolve 100 parts of glutinous rice starch, disperse the mixture, add 0.01 parts of sodium trimetaphosphate, react at 40 ° C. for 10 hours, neutralize with 10% sulfuric acid, wash with water, dry and gelatinize. A crosslinked glutinous rice starch having a starting temperature of 65 ° C. was obtained.

[0021]

Example 1 Table 1 shows the physical properties of corn starch, potato starch, tapioca starch, glutinous rice starch, and the processed starches obtained in Reference Examples 1 to 3. The average particle size of the starch was SALD1
000 (a laser diffraction particle size analyzer manufactured by Shimadzu Corporation). The starch and parsley SA-2 of Table 1 (trade name: Abebe D
E With a dextrin of about 2, the concentration of the aqueous solution having a solid content of 20% by weight becomes 8 cp at 60 ° C., the solution is cooled to 9 ° C., and after 15 hours, 100 g of gel strength is added. A mixed solution containing 10 parts of starch, 4 parts of parsley SA-2 and 2.5 parts of sodium chloride as solid components in 100 parts of the mixed solution was prepared and cooled to 9 ° C. Fresh pork leg block of about 20cm thickness obtained directly from a meat processing company (product temperature about 9 ° C) 1
20 parts of the above mixture (2 parts of starch, parsley SA-
0.8 part and 0.5 part salt).
After tumbling for a minute, the processed raw meat shown in Table 2 was produced. Raw meat after tumbling and untreated raw meat were cut into 3 × 3 × 2 cm, and the untreated raw meat was steamed at 90 ° C. for 10 minutes as a control, and the steamed meat was evaluated according to the following criteria. Table 2 shows the results. <Softness> ：: considerably softer than control. ：: Softer than control. Δ: Almost the same as the control. X: Harder than control or uncomfortable. <Juicy feeling> ：: Very juicy compared to the control. ：: Juicy as compared to the control. Δ: Almost the same as the control. ×: Less juicy than control. <Taste> ：: The texture of the tongue is considerably smooth and the taste is stronger than the control. . ：: Smooth tongue texture and taste are felt as compared to the control. Δ: Almost the same as the control ×: The tongue feels worse than the control and the taste is weaker, or at least slightly off-tastes. <Yield> Expressed as the weight% of the meat after steaming with respect to the weight of the meat before steaming.

[0022]

[Table 1] starch No. Raw or processed starch gelatinization start temperature (° C) Average particle size (μm) 1 Corn starch 75 ° C 13.3 2 Potato starch 61 ° C 39.0 3 Tapioca starch 64 ° C 14.2 4 Waxy rice starch 64 ° C 5.25 Esterified tapioca starch 59 ° C 14.3 6 Etherified corn starch 60 ° C 13.5 7 Crosslinked waxy rice starch 65 ° C 5.3

[0023]

Table 2 Starch Softness Juicy Taste Retention (%) Control Example-------78.2 Comparative Example 1 ××× 80.3 Inventive starch no. 2 △ ○ △ 88.3 The present invention starch no. 3 ○ ○ ○ 89.2 Present Starch No. 4 ◎ ◎ ○ 91.1 Starch No. of the present invention 5 ○ ○ ○ 88.2 Starch No. of the present invention 6 ○ ○ ○ 89.4 Inventive starch no. 7 ◎ ◎ ○ 9.2.1

[0024]

Example 2 2.5% of sodium chloride in a mixed solution, A mixed solution containing the cross-linked glutinous rice starch of No. 7 and parsley SA-2 in the ratio shown in Table 3 was prepared, and the added amount of the mixed solution was 40 parts per 100 parts of raw meat (0.5% salt and glutinous rice starch were added to the raw meat). And parsley SA-2 are shown in Table 3), and processed raw meat was produced in accordance with Example 1 and evaluated using the evaluation method of Example 1. Table 4 shows the results.

[0025]

TABLE 3 mixture mixed solution solids (%) solids amount for meat (%) No. Crosslinked glutinous rice starch parsley SA-2 Crosslinked glutinous rice starch parsley SA-2 10.25 2.5 0.1 1.0 2 0.75 2.5 0.3 1.0 3.1.7 2.5 0.7 1.0 4 8.75 --- 3.5 - 5 8.75 0.25 3.5 0.1 6 8.75 0.75 3.5 0.3 7 8.75 1.75 3. 5 0.7 8 8.75 5.0 3.5 2.0 9 8.75 10 3.5 4.0 10 8.75 15 3.5 6.0 6.0 11 20 2.5 8.0 1.0 12 30 2.5 12.0 1.0

[0026]

Table 4 Softness of the mixture used Softness Juicy taste taste yield (%) Comparative example --- --- △ △ 77.9 Comparative example Mixture 1 △ △ △ 78.5 Inventive mixture 2 ○○ ○ 86.8 Present invention mixed liquid 3 ◎ ◎ ○ 90.1 Comparative example Mixed liquid 4 △ × × 83.2 Comparative example Mixed liquid 5 △ △ × 85.3 Present invention mixed liquid 6 ○ ○ ○ 87.1 Present invention mixed liquid 7 ◎ 91.6 Inventive mixed liquid 8 ◎ ◎ ○ 91.3 Inventive mixed liquid 9 ○ ○ ○ 90.2 Comparative example Mixed liquid 10 △ × △ 90.0 Invented mixed liquid 11 ○ ○ ○ 89.4 compared Example Mixed liquid 12 × △ × 89.2

[0027]

Example 3 Starch No. 4 glutinous rice starch 5%, parsley SA
-2 with 3.5%, common salt 1.5% and Paindex # 2 (trade name: degraded starch of about 12 DE manufactured by Matsutani Chemical Industry Co., Ltd.) with or without adding a solid content of 10%, 15%,
A mixture of 25%, 30% and 40% was prepared. Using 20 parts of these mixed liquids, processed raw meat was produced according to Example 1, and cooked and evaluated according to Example 1. Table 5 shows the results
Shown in

TABLE 5 solid concentration softness Jushi in the mixture - sensitive food taste yield 10% ◎ ◎ ○ 91.2 15% ◎ ◎ ○ 91.5 25% ◎ ◎ ◎ 91.3 30% ◎ ◎ ◎ 91 .6 40% ◎ ◎ ○ 90.2

[0028]

Example 4 A frozen block of loin meat produced from Holstein dairy cows was thawed in a refrigerator (about 9 ° C.). Next, 8% glutinous rice starch and 7 parsley SA-2
%, Common salt 2.5% and saccharide were added thereto to prepare a mixed solution having a solid content of 20%. Examples of carbohydrates include Paindex # 1 (trade name: degraded starch of about 8 DE manufactured by Matsutani Chemical Industry), Paindex # 2 (trade name: degraded starch of about 12 manufactured by Matsutani Chemical Industry), paindex # 3 (trade name: starch degradation product having a DE of about 22 manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex # 6 (trade name: a DE of about 38 manufactured by Matsutani Chemical Industry Co., Ltd.)
Starch decomposed product), glucose, maltose and sugar. According to Example 1, 20 parts of the mixed solution was added to 100 parts of the thawed raw meat, and the mixture was cooked according to Example 1. Even meat without added carbohydrates is soft and juicy, but the meatiness (aroma and taste of meat) is weak and unpleasant, but the addition of carbohydrates improves the taste and makes it easier to eat. Also, when using Paindex # 2 or Paindex # 3 among the carbohydrates, the taste was also felt.

[0029]

Example 5 Starch No. was added to 100 parts of the mixture. 7, 20 parts of crosslinked glutinous rice starch, 4 parts of parsley SA-2, 3.8 parts of salt, T
K-16 (starch decomposed product with a DE of about 18 manufactured by Matsutani Chemical Industry)
A mixture containing 4.2 parts was prepared and cooled to 8 ° C. 15 parts of this mixture was injected into one piece of pork belly (about 8 ° C.), and the mixture was tumbled for 40 minutes to produce processed raw meat. The processed raw meat and untreated pork belly were immersed in 100 parts of water at 100 ° C. and boiled for 60 minutes. The boiled meat was taken out, cooled after measuring the weight, and cut into 5 × 5 × 2 cm with a slicer. The boiling yield calculated from the weight difference before and after heating is 8 for processed raw meat.
It was 5.2% and 67.4% for untreated pork belly. on the other hand,
Table 6
A sauce was prepared by heat treatment according to the formula described above, and the sauce was packed together with the cut meat, sterilized by heating at 90 ° C for 40 minutes, and then cooled to obtain pork stew. The meat obtained from processed raw meat was softer and more juicy than the meat obtained from untreated pork belly, which was hard and lacked a juicy feeling when eating the meat while the pork was boiled. Was delicious.

[0030]

[Table 6] Boiled soup 70 parts Soy sauce 14.5 parts Sugar 8.0 parts Synthetic liquor 1.4 parts Oyster oil 1.4 parts Caramel 0.4 parts Sodium glutamate 0.3 parts Wheat starch 4.0 parts

[0031]

Example 6 30 parts of a mixed solution containing various components in the ratio of Table 7 in 100 parts of the total amount was injected into 100 parts of a single piece of pork shoulder loin meat, tumbled for 30 minutes, and then mixed with untreated pork shoulder roast meat to 75 parts. Steamed at 120C for 120 minutes. The boiling yield based on the weight difference before and after heating is 88 for processed raw meat.
%, And 75.0% for untreated pork shoulder loin. The cooked meat was immersed in a sauce having the formulation shown in Table 8 and baked in an oven at 250 ° C. for 20 minutes to make a baked pork. The baked pork baked simply by adding sauce was hard and lacked a juicy feeling, but the baked pork according to the present invention was soft and had a juicy feeling and was delicious.

[0032]

TABLE 7 Crosslinked glutinous rice starch 4.30 Parsley SA-2 4.30 TK-16 3.90 Sugar 0.95 Sodium caseinate 2.52 Salt 4.00 Sodium nitrite 0.006 L-sodium ascorbate 0.25 Sodium tripolyphosphate 0.43 Sodium pyrophosphate 0.43 Ginger powder 0.5 Mirin 2.0 Soy sauce (dark mouth) 1.0 Sodium glutamate 0.5 Sesame oil 2.0 Soybean white squeezed oil 3.0

[0033]

[Table 8] Soy sauce (rich mouth) 40 mirin 15 sugar 5 white miso 1 grated ginger 1 caramel 12 water 12

[0034]

Example 7 A mixed liquid containing 7% by weight of glutinous rice starch, 7% by weight of parsley SA-2, 3.8% by weight of salt, and 15.2% by weight of TK-16 was prepared, and 15 parts of this mixed liquid was prepared. Is injected into 100 parts of a block of chicken breast, tumbled for 60 minutes and the processed raw meat and untreated chicken breast are dusted with flour, passed through the whole egg solution, sprinkled with bread crumbs, 160 Chicken cutlet was obtained by frying at a temperature of ~ 170 ° C for 6 minutes. The meat in the chicken cutlet according to the present invention was softer and more juicy than the meat in the chicken cutlet derived from untreated chicken breast.

[0035]

Example 8: 6% by weight of cross-linked glutinous rice starch, 6% by weight of parsley SA-2, 2.5% by weight of salt, and 12.2% of Paindex # 2.
A mixed solution containing 5% by weight was prepared, and 20 parts of this mixed solution was injected into 100 parts of a single piece of beef loin meat to obtain 30 parts by weight.
The processed raw meat and the untreated raw meat obtained by tumbling for minutes were sprinkled with flour and fried at 160 to 170 ° C. for 7 minutes to obtain pork cutlet. The meat in the pork cutlet according to the present invention was softer and more juicy than the meat in the beef cutlet derived from untreated beef loin.

Claims (6)

[Claims] 1. A starch having a gelatinization start temperature of 70 ° C. or less and DE
Processed raw meat characterized by adding a mixed solution containing 4 or less dextrin to raw meat. 2. A starch having a gelatinization starting temperature of 70 ° C. or less and DE.
Amount of dextrin of 4 or less added to raw meat (solid content)
Is a starch having a gelatinization start temperature of 70 ° C. or less, 0.2 to 10% by weight,
The processed raw meat according to claim 1, wherein the dextrin having a DE of 4 or less is 0.2 to 5% by weight. 3. The processed raw meat according to claim 1, wherein the starch having a gelatinization start temperature of 70 ° C. or less is a starch having an average particle size of 20 μm or less. 4. The processed raw meat according to claim 1, wherein the starch having a gelatinization start temperature of 70 ° C. or lower is waxy rice starch or its processed starch. 5. The mixed solution having a solid concentration of 20 to 35% by weight.
A starch having a gelatinization start temperature of 70 ° C. or less and a saccharide other than dextrin with a DE of 4 or less are dissolved in a mixture so as to have a concentration, and the mixture is added to raw meat. Processed raw meat according to the item. 6. The processed raw meat according to claim 5, wherein the saccharide is a starch hydrolyzate having a DE of 10 to 25.