JPS5847431A - Method of keeping food meat fresh - Google Patents

Abstract

PURPOSE:Food meat is treated with a fermented seasoning mainly consisting of ethyl alcohol, thereby its freshness is kept. CONSTITUTION:Food meat such as chicken is dipped in a fermented seasoning mainly consisting of ethyl alcohol at room temperature for 2-60sec, immediately taken out, then drained. The fermented seasoning is made by adding an enzyme preparation or yeast to a cereal and effecting the fermentation in the presence of salt, squeezing the fermentation mixture and mixing the filtrate with ethyl alcohol so that the ethyl alcohol content is more than 30% and the saccharide content is less than 1%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for preserving the freshness of edible raw meat, particularly chicken meat.

It is common for birds and animals to follow a complicated distribution route and take a long time to reach consumers after they are slaughtered.

On the other hand, it is generally known that the deterioration in the freshness of poultry meat is due to the proliferation of putrefying bacteria attached to the meat, the accompanying enzymatic action, and the autolysis of the meat itself.

Therefore, in order to preserve bird and animal meat in a fresh state for a long period of time and make it edible, it is necessary to suppress the growth of germs that cause spoilage and the self-digestion of the meat. For this reason, the conventional method for suppressing the growth of bacteria has been the use of antiseptic agents such as bactericides and antibiotics, while the method of preventing the growth of bacteria and suppressing self-digestion has been to use freezing. ing.

However, the addition of anti-corrosion agents can cause quality deterioration due to changes in taste, and there are problems with the safety of additives.Also, in the case of freezing methods, spoilage occurs due to increased severity at the end of distribution. There is a danger that this will progress rapidly.

For these reasons, various alternative freshness preservation methods have been attempted, but the reality is that no satisfactory method has yet been established.

Therefore, the inventors of the present invention conducted intensive studies on preserving the freshness of edible raw meat, and unexpectedly discovered that fermented seasonings containing alcohol as a main component are extremely effective in preserving the freshness of edible raw meat. It was completed.

That is, the present invention is a method for preserving the freshness of edible raw meat, which is characterized by treating the edible raw meat with a fermented seasoning containing ethyl alcohol as a main component.

The present invention will be specifically explained below.

The term edible raw meat in our opinion refers to meat such as cows and pigs, and poultry such as chicken and turkey. These livestock and poultry are usually slaughtered →
The meat is exsanguinated → soaked in water → pulled → washed → cooled → butchered → (frozen) to become an edible raw meat product. That's what I do.

In the present invention, the fermented seasoning containing ethyl alcohol as a main component is, for example, made by adding enzymes, yeast, etc. to grain raw materials, fermenting them in the presence of salt, and then squeezing the juice. Refers to a seasoning that is mixed with denatured ethyl alcohol, etc., and its component characteristics are ethyl alcohol 3θ or more, sugar content 1% or less, and various other organic acids, amino acids, and higher alcohols made by fermentation as aroma components. , esters, carbonyl compounds, etc.

If the ethyl alcohol content is too low, it will not be effective in maintaining freshness, and if the sugar content is too high, it will encourage the proliferation of various bacteria and at the same time, it will not be desirable to impart sweetness to the edible raw meat.

Edible raw meat is processed with such fermented seasonings,
Any method may be used for this treatment as long as the fermented seasoning is evenly applied to the surface of the raw edible meat, and the simplest and most effective method is immersion treatment (dobu-zuke).

That is, edible raw meat is soaked in the fermented seasoning for 2 to 60 seconds at room temperature, then immediately taken out and drained.

Edible raw meat processed in this manner can be packed as is and displayed as a product on store shelves, or depending on the distribution route, it can be frozen and transported to stores. The edible raw meat processed by the method of the present invention has significantly improved freshness retention without any change in flavor, and is an extremely practical method for meat distribution.

In addition, although it was listed as a comparative example in Example 3, those simply treated with an alcohol aqueous solution do not show much effect on freshness preservation. From this, it is thought that the effect of the method of the present invention is probably due to the various organic acids, amino acids, other higher alcohols, esters, etc. produced by fermentation, together with alcohol, contributing to freshness preservation.

Examples are shown below.

Example 1 Chicken fillet and thigh meat that had been butchered at a Broiler 2-processing factory were soaked for 3 seconds in a fermented seasoning with the ingredient composition shown in Table 1, then drained and placed in a petri dish. When it was stored at 5° C. for an evening, the results shown in Table 2 were obtained.

The flavor of the chicken treated with the fermented seasoning was the same as that of the chicken immediately after being slaughtered.

Table 1 Alcohol (% by volume)! -0,0 total acidity (resistant)
Zθ Amino acid content (+t6') /, J" diet
Salt (Ch >'y, J-1) H44J' *The analysis method is based on the analysis method prescribed by the National Tax Agency.

Table 2 Example 2 Fermented seasonings similar to those used in Example 1 were diluted with sterilized water so that the alcohol concentrations were ≠ θ, 3θ, and λθ. Soak the purchased chicken thighs in water for 5 seconds, drain, and heat to 5℃.
When a storage test was conducted, the results shown in Table 3 were obtained.

In Table 3, the samples treated with ethyl alcohol concentration θ and those without treatment developed a bad odor after two days.

Example 3 Chicken thighs that had just been slaughtered at a broiler factory were soaked in the same fermented seasoning as used in Example 1 for 5 seconds. A storage test was conducted at ℃.

For comparison, a similar preservation test was conducted on samples obtained by soaking reagent-grade ethyl alcohol in an alcohol solution adjusted to a concentration of 10% with sterilized water for 5 seconds, and the results shown in Table 4 were obtained.

Claims (1)

[Scope of Claims] <1) A method for preserving the freshness of edible raw meat, which comprises treating the edible raw meat with a fermented seasoning containing ethyl alcohol as a main component. (2) Fermented seasoning has an alcohol concentration of 3θ or more and a sugar content of 1 liter
The method for preserving the freshness of edible raw meat according to claim 1, wherein the freshness of edible raw meat is q6 or less. (3) The method for preserving the freshness of edible raw meat according to claim 1, wherein the treatment with the fermented seasoning is immersion treatment for 2 to gθ seconds.