JPH11266835A - Processed raw meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a processed raw meat good in yield in heat cooking and excellent in palatability of the meat and taste derived from oils and fats by adding a liquid mixture containing starch having average particle size equal to or smaller than a predetermined value and a gelation-initiating temperature in a predetermined range and pseudo-emulsified oils and fats. SOLUTION: This raw meat is obtained by adding a liquid mixture containing preferably 0.2-10 wt.% (based on the solid component to the raw meat) of starch such as nonglutinous rice starch, processed starch, etc., having a >=20 μm average particle size and a 40-70 deg.C gelation-initiating temperature, and preferably 0.5-25 wt.% of pseudo-emulsified oils and fats such as solid fat, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to raw meat having good texture and flavor 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 meats, meat quality itself is very soft, such as meat obtained from cows fattened with grain hues such as Japanese black beef, and the texture and flavor of the meat after cooking even after cooking. Some were very good, but the price was 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.
In addition, meat having less fat was poor in flavor after cooking.

[0003] As attempts to improve the texture of meat, for example, a method using an organic acid monoglyceride (eg, acetylated monoglyceride), a method using a surfactant such as lecithin (JP-A-54-62353), an enzyme (JP-A-4-278063, JP-A-5-747)
No. 6, JP-A-5-252911), a method using salts and the like (JP-A-58-23767, JP-A-4-3616).
No. 7), etc., and although the texture was improved to some extent by softening the meat, the flavor was unsatisfactory.

Conventionally, proteins such as starch and soybean protein have been used to improve the water retention and texture of meat paste products such as sausage. However, meat is not a block but a minced meat. I didn't care about the texture as much. For blocky meat such as ham, protein is generally used as part of the pickle solution,
Although this contributes to improving the yield of meat after cooking, there are problems such as the texture of the meat becoming hard after cooking. On the other hand, starch has not been used much due to problems such as easy precipitation when used as part of a pickle solution.
On the other hand, Japanese Patent Application Laid-Open No. Hei 9-140352 discloses a modified starch obtained by subjecting starch to esterification, etherification, oxidation, cross-linking or the like alone or in combination (with a swelling degree of 2.0 or more and 5.0 or less and a gelatinization start temperature of 60 ° C or more). , 77 ° C or lower) and a paste (eg, a natural polysaccharide such as guar gum or a synthetic polymer such as sodium alginate) are used in processed meat products such as ham using a pickle liquid. The use of pickle liquid is said to improve the dispersibility of the processed starch in the pickle liquid by the paste, increase the volume of meat products such as ham, and provide a natural texture close to meat. Lum is generated during dissolution or dispersion, and the texture is hardened. The flavor is also good, but is different from the flavor brought by fats and oils.

[0005] Meats such as Japanese black beef meat, which is considered to be of high quality, has a large amount of fat and not only meat quality, but also coexisting oils and fats enhance the flavor. As a method for improving texture and flavor, attempts have been made to add fats and oils to meat. When adding only fats and oils to meat by injection method etc., it can be added as it is in liquid oil which is liquid at normal temperature, but it is difficult to leave fats and oils in meat, and solid fat at room temperature is heated and melted to liquid state Addition is possible for the first time, but solid fat cannot be added to meat unless the addition temperature is kept high.If the addition temperature is increased, the meat temperature rises, bacteria grow easily, and the freshness of the meat increases. The problem of falling was seen.

Attempts have also been made to add fats and oils to meat after emulsification, not just fats and oils. But,
According to the method in which an edible oil / fat is converted into a water-in-oil type emulsion by using polyglycerin condensed ricinoleate and added to meat (Japanese Patent Laid-Open No. 4-197157), the water-soluble taste is obtained because the oil / fat is water-in-oil type. Substances, seasonings, fragrances, and the like are added to the internal phase, and these substances are covered with the oil phase. As a result, there is a problem in that flavor enhancement by water-soluble substances cannot be expected. For this reason, it is usually used not as a water-in-oil type emulsion but as an oil-in-water type emulsion.

[0007] Even in the case of an oil-in-water type emulsion, a method in which a solid fat (preferably beef tallow) is melted at room temperature, and an emulsifier is added to the emulsion to inject the emulsion into meat (Japanese Patent Laid-Open No. 58-8916).
No. 1) or a method of injecting a liquid emulsified with protein (eg, egg white) at a temperature higher than the solidification temperature of fat and lower than the heat denaturation temperature of protein (Japanese Patent Laid-Open No. 59-162853). Stability of the emulsion at the time of injection, it is necessary to raise the temperature of the emulsion at the time of injection, giving unnecessary heat to raw meat, undesirable in terms of meat quality and microbial hygiene, There was much outflow of oils and fats at the time.

An emulsion obtained by adding chitosan (having an emulsifying power) to water and fats and oils to improve the stability of an oil-in-water type emulsion and make it possible to inject meat into meat at a low temperature. (Japanese Unexamined Patent Publication No. 2-227053)
No. 3), a method of heating the protein (eg, whey protein or egg white) at a temperature higher than the thermal denaturation temperature and injecting an emulsion in which fat is emulsified into meat (JP-A-3-7544), emulsification using plasma protein A method using edible oils and fats (Japanese Patent Application Laid-Open No. 4-320662), edible oils and fats, preferably sodium alginate, salts, natural polysaccharides (eg, gum arabic, guar gum, locust bean gum, etc.) O / W obtained by adding an aqueous phase portion comprising
Using a liquid emulsion composition (JP-A-6-62376)
No.) and the like. It is said that emulsified oils and fats do not cause emulsification destruction even during cooking and heating, or prevent oils and fats from dripping from meat to give a soft and juicy feeling to meat. However, the expression of the flavor derived from fats and oils was unsatisfactory.

On the other hand, it is considered that the combined use of an oil-in-water type emulsion and a proteolytic enzyme has a large effect of improving juicy feeling and texture (softness). (Japanese Patent Laid-Open No. 5-103)
No. 633, JP-A-8-173096) and the like. In particular, JP-A-8-173096 discloses that a polyglycerin fatty acid ester is used as an emulsifier to make the emulsification extremely stable, and that the emulsion is added to the meat even at a lower temperature. Improvements have been made, such as enabling However, the expression of flavor derived from fats and oils during cooking and heating is not always satisfactory.

With respect to improving the texture of meat after cooking, the present inventors have found that gel-forming starch hydrolysates such as dextrins of DE4 or less and non-gel-forming starches such as starch hydrolysates of DE 7-45. Processed raw meat obtained by adding an aqueous solution containing a saccharide to raw meat (Japanese Patent Application Laid-Open No. 9-348401), and 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 raw meat (Japanese Patent Application Hei 8-2604
No. 96) was proposed to improve the texture of meat after cooking and to improve the yield of meat in cooking, but there was room for further study on the flavor brought by fats and oils in the meat after cooking.

[0011]

SUMMARY OF THE INVENTION It is an object of the present invention to provide raw meat which has a good yield in cooking by heating, and has an excellent meat texture and a flavor derived from fats and oils after cooking.

[0012]

Means for Solving the Problems The present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, starch and pseudo-emulsified oils and fats having an average particle size of 20 μm or less and a gelatinization start temperature of 70 ° C. or less. It has been found that the above problems can be solved by treating raw meat using a mixed solution containing the present invention, and thus the present invention has been completed. The present invention is a processed raw meat obtained by adding a mixed liquid containing starch having a mean particle size of 20 μm or less and a gelatinization start temperature of 40 to 70 ° C. and a pseudo-emulsified fat to the raw meat. The mixture has an average particle size of 20 μm or less and a gelatinization start temperature of 40 μm.
It is preferable to contain 0.1 to 50% by weight of starch at ~ 70 ° C and 10 to 60% by weight of pseudo emulsified fats and oils, and it is preferable to add about 5 to 100% by weight of the mixed solution to raw meat. . As an addition amount (solid content) to raw meat, starch having an average particle size of 20 μm or less and a gelatinization temperature of 40 to 70 ° C. is preferably 0.2 to 10% by weight, and a pseudo emulsified oil or fat is preferably 0.5 to 25% by weight. The starch used in the present invention has an average particle size of 20 μm.
An ungelatinized starch having a gelatinization start temperature of 40 to 70 ° C., preferably a waxy rice starch and / or a modified starch thereof. As the pseudo-emulsified oil or fat, edible liquid oil or solid fat is used, and more preferably solid fat. In addition, as a method for adding the mixture to the raw meat, an injection method is exemplified.

[0013]

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 ^2.
A block-shaped meat having the above size 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, the present invention can be implemented by thawing frozen meat in advance. In this specification, "meat after cooking" means grilled meat, yakitori, steak, cutlet, chicken and vegetable stew, meat and vegetable stew, meat and potatoes, curry, stew, boiled like steamed bowl, fried, fried, stewed, It refers to meat that has been subjected to heat treatment such as steaming and meat included in meat dishes, and the method of heating and cooking is not particularly limited.

In the present invention, the injection means
A method using a pickle syringe used in hams, etc., in which a syringe needle is pierced around the center of a meat mass or around a joint, and a mixture containing fat or oil emulsified with starch under pressure is applied. Extruding the liquid means injecting the mixed liquid to the inside of the meat mass, which can be easily performed in a short time. On the other hand, if it is attempted to add the mixture to the meat mass by using a method such as spraying the mixture onto the meat mass or dipping the meat mass into the mixture, the mixed solution is not used in these methods. In the present invention, the most preferable method for adding the mixture to the meat mass is a method of adding the mixture to the meat mass, since there are problems such as addition of the mixture only to the surface, and a problem that the mixture does not penetrate into the meat mass even if it takes a long time.

The starch used in the present invention has an average particle size of 2
It is an ungelatinized starch having a gelatinization start temperature of 0 μm or less and a gelatinization start temperature of 40 to 70 ° C. or less. Average particle size of ungelatinized starch is 20μ
If the average particle size is more than 20 m, the effect of improving the texture and the expression of the flavor derived from fats and oils cannot be expected.
Limited to μm or less. On the other hand, ungelatinized starch means starch that does not dissolve or swell in water at normal temperature, and can be said to be about 40 ° C. or higher in terms of the gelatinization start temperature. A starch that dissolves or swells in normal-temperature water has a high viscosity when formed into a mixed solution, making injection difficult, and also has a poor texture-improving effect. In the case of starch having a gelatinization start temperature exceeding 70 ° C., the texture of raw meat after the heat treatment is deteriorated, and the expression of flavor derived from fats and oils is also weakened.

Any starch which satisfies this condition can be used regardless of whether it is unprocessed starch or various kinds of modified starch.
Specifically, wheat starch, waxy corn starch, tapioca starch, glutinous rice starch and their modified starches, and starch having a gelatinization initiation temperature exceeding 70 ° C., such as corn starch,
Even for non-glutinous rice starch, sweet potato starch, barley starch, etc., a processed starch having a gelatinization start temperature within the above range by processing them can be used. Among these,
Glutinous rice starch and their modified starches are more preferred and more effectively express the object of the present invention. The processed starch is a starch obtained by processing natural starch (unprocessed starch) by any method, and specifically, is processed by an ordinary method, and is generally heat-treated starch, bleached starch, oxidized starch, soluble starch. , Modified starches, which are called crosslinked starch, etherified starch, esterified starch, crosslinked starch, crosslinked esterified starch, crosslinked etherified starch. 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 invention, 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 amilograph with a starch suspension having a starch concentration of 20% by weight.
(With 7.5 g of dissolved sodium chloride) while stirring.
Heat from 0 ° C for 1 minute at a rate of 1.5 ° C. Before the starch was gelatinized, the nib (marker) that moved the baseline on the chart was changed to the base due to the viscosity due to starch gelatinization. A shift occurs from the line, and the temperature at which the shift occurs is indicated by a read value. In the present invention, the term "pseudo emulsified fat" refers to a fat in which 85% or more, preferably 90% or more of the fat is dispersed in water as oil droplets or oil lumps with a size of 10 to 200 µm. This dispersed state is maintained by gentle stirring, but if the stirring is stopped and the apparatus is allowed to stand still, separation and agglomeration of fats and oils are likely to occur.
On the other hand, ordinary emulsified fats and oils means fats and oils such as milk fats present in milk, and separation or aggregation of the fats and oils does not easily occur even in a static state. There is no clear rule for the particle size of fats and oils,
For example, in milk, the particle diameter of fats and oils is said to be about 0.1 to 20 μm. Such fats and oils can be obtained using a liquid oil that is liquid at room temperature or a solid fat that is solid at room temperature, for example, by the following method, but any other method may be used. It is sufficient that the fats and oils in the liquid are in a pseudo-emulsified state.

In the case of a liquid oil, a pseudo-emulsified oil can be easily obtained by adding the liquid oil to the mixture and continuously stirring the mixture. In this case, if an emulsifier is used, the amount of oil and fat in an emulsified state (oil droplets of 10 μm or less) increases as stirring is continued, which is not suitable for the purpose of the present invention. It is preferred that In the case of a solid fat, the solid fat is melted, and an appropriate emulsifier, for example, a polyglyceride which has been made hydrophilic by polymerizing monoglyceride, contains oleic acid or the like as a fatty acid, and has an emulsifier having an HLB of 10 or more. After addition, mixing and cooling, the mixture is added to the mixed solution and gently stirred to obtain a pseudo-emulsified oil and fat. Gentle agitation refers to agitation such that the fats and oils are maintained in a pseudo-emulsified state, and the agitation speed is generally 1000 rpm or less, preferably 5 rpm or less.
It is performed at 00 rpm or less. Stirring speed is 1000rpm
If it exceeds, it will not be a pseudo-emulsified oil and fat, and will not be suitable for the purpose of the present invention.

Thus, the pseudo emulsified fats and oils are liquid oils,
Although it can be obtained from any of solid fats, it is more preferably a solid fat. If the liquid oil is converted to oil droplets without using an emulsifier to make it into a pseudo-emulsified state, the liquid oil returns to the original liquid oil as soon as stirring is stopped. There is a problem in maintaining the pseudo-emulsified state, for example, the oil and fats in the emulsified state tend to increase during stirring for a short time. However, in the case of solid fats, since the fats and oils in the pseudo-emulsified form are oil lumps, it is extremely easy to restore the pseudo-emulsified state without stopping stirring even if the stirring is stopped. Alternatively, solid fat has a stronger flavor as an oil or fat after being injected into raw meat. Any fats and oils that can be used can be used as long as they are edible fats and oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, corn oil, rice oil, linseed oil, etc.
Examples include coconut oil, palm kernel oil, cocoa butter, beef tallow, lard and the like. Also, fats and oils modified by subjecting these fats and oils to treatments such as hydrogenation, fractionation, and transesterification can be used.

Conventionally, when raw meat itself is heated, there is a problem that the meat shrinks due to the heating and the meat becomes hard and the texture deteriorates. Thus, even when heated, the flavor derived from fats and oils could not be expected even if heated. However, when the average particle size is 20 μm or less and the gelatinization start temperature is 40
Only by adding a mixture containing starch and pseudo-emulsified oils and fats at temperatures of up to 70 ° C to raw meat can the meat be cooked with a good yield and the meat texture and the flavor derived from oils and fats after cooking can be improved. Excellent raw meat production has become possible. In the present invention, it is an essential condition that the mixed solution contains starch having an average particle size of 20 μm or less and a gelatinization start temperature of 40 to 70 ° C. and a pseudo emulsified fat or oil. At this time, although it varies depending on the types of starch and fats and the amount added as a mixed solution, usually, the gelatinization start temperature is 0.1 to 50% by weight in the mixed solution.
It is desirable to contain 10 to 60% by weight of pseudo emulsified fats and oils. If the starch concentration in the mixture is less than 0.1% by weight or the pseudo emulsified fat or oil is less than 10% by weight, the added amount of the mixture is too large, and if the starch concentration exceeds 50% by weight, the starch Dispersion becomes worse, and if the emulsified fat or oil is contained in an amount of 60% by weight, the size of oil droplets or oil lumps varies, and most of the pseudo emulsified fat or oil intended by the present invention is removed. It is no longer possible to keep the size of 10 to 200 μm.

The addition of the mixture to the raw meat is carried out by injecting the mixture into the raw meat. The temperature of the mixture at the time of injection is cooled to about the same as the temperature of the raw meat, and the amount of the injection is about 5 to 100 parts by weight of the mixed liquid per 100 parts by weight of raw meat. If the temperature of the mixture is too high, the meat will deteriorate, and if the amount of the mixture is too small, it will be difficult to uniformly disperse in the meat, or if it is too large, it will be difficult for the meat to be retained by the meat. . Raw meat into which the mixture has been injected is preferably tumbled using a tumbler or a vacuum tumbler.

As described above, when the average particle size is 20 μm or less,
In addition, the processed raw meat of the present invention can be obtained by adding starch having a gelatinization start temperature of 40 to 70 ° C. and pseudo-emulsified fats and oils to the raw meat. At this time, the amounts of starch and pseudo emulsified fat and oil having an average particle size of 20 μm or less and the gelatinization start temperature of 70 ° C. or less with respect to the raw meat are respectively 0.2 to 10% by weight and 0 to 10% by weight. .
5 to 25% by weight, more preferably 0.5 to 5% by weight, and
1.0 to 20% by weight. Average particle size 20μ for raw meat
m or less and the gelatinization start temperature is 40 to 70 ° C., the effect of the present invention is not obtained when the amount of the solid added is less than 0.2% by weight. Produces discomfort in the texture. On the other hand, if the amount of the pseudo-emulsified fat or oil added to the raw meat as a solid content is less than 0.5% by weight, the flavor derived from the fat or oil of the cooked meat is poor, and if it exceeds 25% by weight, the cooked meat becomes greasy. The length tends to be felt, and the yield by heating tends to decrease.

In the present invention, a mixture containing starch and a pseudo emulsified fat or oil having an average particle size of 20 μm or less and a gelatinization start temperature of 40 to 70 ° C. may be injected into raw meat, and additives other than these are particularly necessary. However, they can be added as needed. For example, glucose, sugar, lactose, fructose, isomerized sugar, linear or cyclic or branched oligosaccharides, saccharides such as dextrin, maltodextrin and starch syrup, and their reduced products, salt, sodium glutamate, sodium inosinate, etc. Seasonings and flavoring agents, proteins such as vegetable protein, egg protein and milk protein, coloring agents or coloring aids such as sodium nitrite, potassium nitrate, nicotinamide, sodium L-ascorbate, erythorbic acid, sodium erythorbate , Antioxidants such as α-tocopherol, xanthan gum, guar gum,
In addition to thickeners such as alpha starch, spices, polymerized phosphates, and the like can be added to the mixture as needed. Among them, salt is a basic seasoning in any dish, so it is preferable to add about 0.5% by weight to raw meat from the viewpoint of taste.

[0024] The processed raw meat of the present invention thus obtained has a remarkably suppressed escape of the gravy due to heating, and is excellent in flavors derived from fats and oils when used in various kinds of meat dishes, and has excellent taste, and is juicy and soft. The texture can be obtained, and the yield by heating and cooking can be significantly improved. Furthermore, the improvement of the yield indicates the effect of suppressing the escape of the gravy during cooking, and when the addition of the mixed solution is added, the yield of the original raw meat is greatly improved, and the economic effect is also improved. Is big. 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.

[0025]

REFERENCE EXAMPLE 1 Tapioca starch 1 was added to 120 parts of water (parts by weight; hereinafter, "parts" are parts by weight unless otherwise specified) 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. As a result, 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, the mixture was reacted at 40 ° C. for 20 hours, and neutralized with 10% sulfuric acid. Washing, drying and gelatinization start temperature 6
An etherified corn starch at 0 ° C. was obtained.

[0026]

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

[Reference Example 4] 98 parts of purified lard was heated and melted, and then 2 parts of decaglycerin monooleate was added and mixed at 30 ° C.
Cooling to obtain an oil / fat which was slightly softer than the original refined lard. The resulting fat is referred to as pre-treated lard. At a stirring speed of 300 rpm, a dispersion prepared by dispersing the pretreated lard in water only, and a dispersion prepared by dispersing the pretreated lard in water containing 25% by weight of starch and then dyeing the starch with an iodine solution were prepared. When observed with a microscope, in any of the dispersions, most of the particle size of the fat or oil was 10 to 200.
Since the particle diameter was in the range of μm and no particular change in particle size occurred, it was confirmed that the fats and oils were similarly dispersed in water regardless of the presence or absence of starch. Next, when a dispersion obtained by dispersing the pretreated lard in water was actually measured using a SALT1000 (a laser diffraction particle size analyzer manufactured by Shimadzu Corporation),
The amount of fats and oils in the range of ２００200 μm was observed to be 95.2%. Since most of the pretreated lard added in this way becomes a pseudo-emulsified fat, in the present invention, the amount of the added fat and oil was regarded as the amount of the pseudo-emulsified fat contained in the mixture.

[Reference Example 5] Except that the fat and oil of Reference Example 4 was used as a refining head,
The solid-state fats and oils obtained by the same treatment are used as a pretreatment head. When the particle size of the fat or oil was measured in the same manner as in Reference Example 4, the amount of the fat or oil in the range of 10 to 200 μm was observed to be 95.2%.

[0027]

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 of Table 1, the pretreated lard of Reference Example 4, and sodium chloride were added and dispersed in water while stirring at a speed of 300 rpm, and 8 parts of starch and 20 parts of pseudo emulsified lard in 100 parts by weight of the mixed solution were added. , A mixture containing 2 parts of common salt was prepared and cooled to 9 ° C. Since most (95.2%) of the added pre-treated lard is dispersed as an oil mass of 10 to 200 μm, the amount of the pre-treated lard added to the amount of the pseudo emulsified oil and fat contained in the mixed solution Assumed and calculated. Fresh pork thigh meat block with surface area of about 100 cm ² (product temperature about 9
(C), 30 parts of the above mixture (2.4 parts of starch, 6 parts of pseudo emulsified oil and fat, and 0.6 parts of salt) were injected and tumbled for 20 minutes to produce processed raw meat shown in Table 2. 3 × 3 × 2 raw meat after tumbling and untreated raw meat
cm and cut untreated raw meat at 90 ° C. as a control.
Steamed for 0 minutes. Table 2 shows the results of evaluating the steamed meat based on the following criteria.

<Softness> A: 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. <Flavor> A: The flavor derived from fats and oils is felt stronger than the control, and the taste is extremely good. ：: Compared with the control, the flavor derived from fats and oils is strong and the taste is good Δ: Almost the same as the control. X: Compared with the control, the flavor derived from fats and oils is felt somewhat weak or greasy. <Yield> Expressed as the weight% of the meat after steaming with respect to the weight of the meat before steaming.

[0029]

[Table 1] starch No. Raw or processed starch gelatinization start temperature average particle size 1 Corn starch 75 ° C 13.3 µm 2 Potato starch 61 ° C 39.0 µm 3 Tapioca starch 64 ° C 14.2 µm 4 Waxy rice starch 64 ° C 5.2 µm 5 Esterified tapioca starch 59 ° C 14.3 μm 6 Etherified corn starch 60 ° C. 13.5 μm 7 Crosslinked waxy rice starch 65 ° C. 5.3 μm

[0030]

[Table 2] Starch softness used Juicy-feeling flavor yield (%) Control example- △ △ △ 78.0 Comparative example Starch No. 1 ××× 80.4 The present starch No. 1 2 △ ○ △ 88.5 Starch No. of the present invention 3 ○ ○ ○ 89.1 The present invention starch No. 3 4 ◎ ◎ ◎ 91.3 Starch No. of the present invention 5 ○ ○ ○ 87.9 The present starch No. 5 6 ○ ○ ○ 89.5 Invention Starch No. 6 7 ◎ ◎ ◎ 92.2

[0031]

Example 2 In a mixture, 1% of sodium chloride was added to a starch no. A mixed solution containing the crosslinked glutinous rice starch of No. 7 and the pseudo emulsified fat (using the pretreated lard of Reference Example 4) in the ratio of Table 3 was prepared, and the addition amount of the mixed solution to 50 parts of raw meat (100 parts of raw meat) The processed raw meat was produced in the same manner as in Example 1 except that the amount of salt added was 0.5% of salt, glutinous rice starch and pseudo emulsified fats and oils are shown in Table 3), and evaluated using the evaluation method of Example 1. did.
Table 4 shows the results.

[0032]

TABLE 3 mixture mixed solution solids (%) solids amount for meat (%) No. Crosslinked glutinous rice starch pseudo emulsified fat and oil Crosslinked glutinous rice starch pseudo emulsified fat and oil 1 0.2 20.0 0.1 10.0 2 0.6 20.0 0.3 10.0 3 1.4 20.0 0.7 10.0 4 8.0 20.0 4.0 10.0 5.0 8.0-4.0-6 8.0 0.6 4.0 0.37 8.0 1.4 1.4 4.0. 7 8 8.0 2.6 4.0 1.3 9 8.0 40.0 4.0 18.0 10 8.0 46.0 4.0 23.0 11 8.0 60.0 4.0 30.0 12 16.0 20.0 8.0 10.0 13 24.0 20.0 12.0 10.0

[0033]

[Table 4] Comparative example of the used mixture softness juicy- flavor yield (%) Mixed liquid 1 △ △ △ 78.2 Present mixed liquid 2 ○ ○ ○ 86.7 Present mixed liquid 3 ◎ ◎ ◎ 90. 3 Present invention Mixed liquid 4 ◎ ◎ ◎ 82.9 Comparative example Mixed liquid 5 ◎ ◎ △ 85.4 Comparative example Mixed liquid 6 ◎ ◎ △ 86.9 Present invention mixed liquid 7 ◎ ◎ ○ 91.7 Present mixed liquid 8 ◎ ◎ ◎ 91.0 Invention mixture 9 ◎ ◎ ◎ 90.1 Invention mixture 10 ◎ ◎ ○ 90.2 Invention mixture 11 ◎ ◎ × 87.3 Invention mixture 12 ◎ ◎ ◎ 90.3 Comparative Example Mixed Liquid 13 △ △ ○ 89.1

[0034]

Example 3 In Example 2, fresh pork block and pre-treated lard were replaced with Holstein cow thigh and Reference Example 5.
Processed raw meat was produced in the same manner except that the pre-treatment head was changed to a pre-treated head, and compared with untreated raw meat as a control,
Almost the same result was obtained.

[0035]

Example 4 Injection of 30 parts of a mixed solution containing various components in the total amount of 100 parts shown in Table 5 into 100 parts of pork shoulder loin meat, tumbling for 30 minutes, together with untreated pork shoulder loin meat Steamed at 75 ° C for 120 minutes. The boiling yield based on the weight difference before and after heating is 87.
3%, and 74.7% for untreated pork loin. The steamed meat was immersed in a sauce having the formulation shown in Table 6 and baked in an oven at 250 ° C. for 20 minutes to obtain a baked pork. The baked pork baked just by adding sauce has a high hardness and lacks a juicy feeling, but the baked pork according to the present invention is soft, has a juicy feeling, and is excellent in flavor derived from fats and oils and delicious.

[0036]

[Table 5] Cross-linked glutinous rice starch 4.30 Pseudo emulsified oil (use of pre-treated lard) 8.00 Powdered starch syrup (DE18) 3.90 Sugar 0.95 Sodium caseinate 2.52 Salt 4.00 Sodium nitrite 0.00 Sodium L-ascorbate 0.256 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

[0037]

[Table 6] Soy sauce (dark mouth) 40 mirin 15 sugar 5 white miso 1 grated ginger 1 caramel 12 water 12

Claims (4)

[Claims] 1. Processed raw meat characterized by adding a mixed liquid containing starch having a mean particle size of 20 μm or less and a gelatinization start temperature of 40 to 70 ° C. and a pseudo-emulsified fat or oil to raw meat. 2. The amount of solids added to raw meat,
An average particle size of 20 μm or less and a gelatinization start temperature of 40 to 70
0.2% to 10% by weight of starch at 0.5 DEG C.
The processed raw meat according to claim 1, which is 5% by weight. 3. The processed raw meat according to claim 1, wherein the pseudo emulsified fat is a solid fat. 4. The processed raw meat according to claim 1, wherein the starch is glutinous rice starch and / or a processed starch thereof.