JPS5889161A - Production of marbled meat - Google Patents

Abstract

PURPOSE:Fat is injected and dispersed into meat with less fat to make marbled meat. CONSTITUTION:An emulsion of fat[that is prepared cy mixing usual tallow (100pts.wt.) with vegetable fat (80-120pts.wt.) and emulsifying the mixture (60pts.wt.) in water (40pts.wt.) using an emulsifier (0.5-4pts.wt.)]is injected into 100pts.wt. of meat with less fat such as beef, horsemeat or mutton by 10- 30pts.wt. by means of a injector provided with a plurality of injection needles and kneaded with a rotary massaging machine to disperse the fat into the meat uniformly.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing marbled meat. For more details,
This invention relates to a method for producing marbled meat by injecting and dispersing fat into meat with a low fat content.

In Japan, meat in which fat is dispersed in a marbled manner is called marbled meat and is prized as a high-quality meat.

However, the amount of marbled meat produced in total meat is extremely small.

The object of the present invention is to produce marbled meat from lean meat that is present in large quantities.

As a result of intensive research, the present inventor has completed this method for producing marbled meat for the first time.

Furthermore, the meat of old cows such as longitude cows after milking is extremely tough and inedible. Therefore, fresh beef is only eaten as ground meat. If the present invention is applied to such meat, the meat will not only have good taste and appearance, but will also be extremely soft and of high quality that can be used as steak meat. A second purpose of the present invention is to transform low-quality meat into very soft, high-quality meat.

The present invention involves dispersing fat in a marbling pattern in lean meat. Specifically, after uniformly dispersing a fat emulsion into the meat, the meat is cooled and the fat in the emulsion is dispersed inside the meat. It consists of precipitating it.

In addition to lean beef and old cow meat, horse meat, mutton, and other animal meats can be used as the raw meat of the present invention. Furthermore, animal fat and vegetable fat can be used as the fat used in the present invention. To form the marbled pattern that is the purpose of the present invention, store at room temperature or in the refrigerator. It is desirable that it be a white solid at 300 degrees.

Especially when producing marbled beef, using beef tallow is the most natural in terms of taste. Beef tallow is solid at room temperature, so mixing it with a fat with a low melting point, such as a vegetable fat such as salad oil, makes it easier to adjust the emulsion and also lowers the temperature of the emulsion. It is desirable because it also gives a mellow taste. It is desirable that the temperature of the emulsion injected into the meat be as low as possible to avoid deteriorating meat quality. In this case, the mixing ratio of beef tallow and vegetable fat can be freely selected, but it is usually desirable to mix 80 to 120 parts by weight of vegetable fat to 100 parts by weight of beef tallow. Since this mixture is solidified at room temperature, it forms a marbling pattern.

The fat emulsion used in the present invention is prepared, for example, by adding 0.5 to 4 parts by weight of an emulsifier to a mixture of 60 parts by weight of fat and 40:1 part by weight of water. When the amount of fat increases, the state of emulsification becomes unstable. Fat is heated above its melting point,
This is added to water at the same temperature in which the emulsifier is dissolved, with stirring, to prepare an emulsion.

The emulsifier used in the emulsion of the present invention is sodium caseinate,
All edible emulsifiers can be used, including gluten, protein hydrolysates, and natural gums.

In addition to the emulsifier, the emulsion of the present invention preferably contains a phosphate and a taste neutralizing agent of the phosphate, such as a starch decomposition product. Phosphate relaxes the muscle fibers of the meat, making it easier for the emulsion to penetrate inside the meat. In addition, seasonings, fragrances, preservatives, coloring agents, and other food additives may be added to the emulsion of the present invention as desired.

It is very effective to further add an edible gelling agent such as water-soluble gelatin to the emulsion of the present invention. Such a gelling agent turns the inside of the fat-infiltrated meat into a pudding state, thereby fixing the fat that has precipitated in the meat and preventing it from escaping.

Various methods can be used to disperse the fat emulsion almost uniformly inside the meat in the production method of the present invention.

The most efficient method is to inject the emulsion into the meat and disperse it as much as possible, and then mechanically massage the meat from the outside to remove the lumps of emulsion that are unevenly distributed inside the meat. Methods of uniform diffusion within the tissue can be used. Therefore, the present inventor poured a fat emulsion into an injector equipped with a large number of injection needles, which is used for the production of ham, and injected the fat into various parts inside the meat via the injection needles. After injecting the emulsion, we used a rotary pine surge machine, which is also used to make ham, to loosen the meat.

It is desirable to disperse the emulsion as much as possible when injecting the emulsion with a syringe, but usually the syringe can be inserted into the surface of the meat at intervals of about 1 centimeter. Then, adjust the injection needle so that the tip of the injection needle is approximately in the center of the meat depending on the thickness of the meat.

The amount of fat emulsion injected can be varied as desired. This can be done by injecting a amount calculated based on the fat content in the marbled meat of the product and also based on the fat content in the emulsion used. Usually, 10 to 30 parts of the emulsion is injected into 1001 parts of the meat bun.

The kneading operation called tampling using a rotary pine surge machine is performed until the fat emulsion is almost uniformly dispersed, and when using this machine, it is sufficient to perform the kneading operation for 5 to 10 minutes.

In the production method according to the present invention, the emulsified state of the almost uniformly dispersed fat emulsion is destroyed by cooling, and the fat is precipitated in spots or rings in the so-called marbled shape inside the meat. I need. On the other hand, the fat emulsion of the present invention is usually injected at a temperature above room temperature. Therefore, it is highly desirable to cool the fat emulsion as soon as possible after it has been dispersed by tamping, from the standpoint of preserving meat quality. The cooling temperature varies depending on the subsequent usage of the jaw product, but a temperature of 15 to -40°C, particularly 5 to -35°C is suitable.

As described above, by using the present invention, it is possible to make the raw meat contain fat in a desired proportion in a marbled form. Depending on consumer preference, 5 parts fat per 100 parts by weight of raw meat.
It can contain up to 30 parts by weight or 10 to 25 parts by weight.

As the name suggests, the marbled meat obtained by the production method of the present invention has a marbled appearance, and since the proportion of fat in the red meat is increased, the umami is further increased. The usefulness of the present invention is extremely high, as the meat quality is modified to be extremely soft by relaxing the meat.

The manufacturing method of the present invention will be explained in more detail with reference to Examples.

Example 1 Frozen leg meat from a light-producing Holstein cow that has been milked for 10 years is thawed until the center temperature reaches 1°C.

After performing a shaping operation to remove the sinew from the meat, a tendering operation is performed to cut the sinew with a saber. 20 parts by weight of a fat emulsion was injected into the meat mass using an injector equipped with multiple injection needles per 100 parts by weight of the meat mass. The fat emulsion was prepared by adding, with stirring, 49 parts of beef tallow heated to 60 to 70°C to 49 parts by weight of water at 60 to 70°C containing two parts of an emulsifying additive.

The emulsifying additives used here were 40 parts by weight of sodium caseinate, 24 parts by weight of protein hydrolyzate, 5 parts by weight of natural gum, 16 parts by weight of phosphate, 14 parts by weight of starch decomposition product, and 1 part by weight of water-soluble gelatin. The one with the composition was used.

Immediately after injecting the emulsion, a vigorous tamping operation was performed for 5 minutes using a rotary pine surge machine to spread the emulsion throughout the interior of the meat. The meat mass was pre-molded into a rod shape and then frozen and stored at -30°C. Thereafter, the meat was heated to 15° C. and then sliced to obtain steak meat with a marbled pattern on the cut surface. The steak meat obtained here and the meat used as the raw material were cooked in exactly the same manner to make steaks.

In contrast to the steak made from the raw meat, which was like rubber and could not be chewed at all, the steak obtained in this example was very soft and delicious with a chewy texture.

Example 2 An emulsion with the same composition ratio as in Example 1, but with a mixture of equal amounts of beef tallow and salad oil as fat instead of beef tallow, and the temperature of the emulsion was set at 20°C. The same operation as in Example 1 was performed on red imported meat except for injection. The meat thus obtained was soft and marbled with a mellow taste.

Procedural amendment (method) % formula % 1. Indication of the case, patent application! M-186865 2. Name of the invention: Process for producing boxed meat 5. Relationship with the case of the person making the amendment Patent applicant: Shigeo Hayashi 4. Agent: 104 May 5, 1980 May 50, 1980 (shipped) (Japanese) & Contents of application subject to amendment, request for examination of application, and specification 7 Jlr as shown in attached appendix (no change in contents) Mr. Kazuo Sugi 8. After the 7th line of page 9 of the detailed statement of contents of the amendment, add the following sentence on a new line.

"In this example, the shear value as a measure of tenderness, palatability, and degree of oxidation were measured for the marbled meat of the present invention and the raw meat, and the following results were obtained.

(1) Shear value The shear values of the marbled meat and raw meat of the present invention were each measured eight times, and the average value was determined.

The shear value was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).

N RM-1002 model), apply a load to the test material and shear it, and plot the load during shearing continuously against time on a recording paper, and plot the time axis on the coordinates and the plot curve. The enclosed area was measured and sieved. These shear tests were conducted using the same shape of the sample material and the same shearing conditions.

Average shear value of marbled meat of the present invention 1,520 cm2 Deviation value 0.289 Average shear value of raw meat 3.079 CIl+” Deviation value 0.492
The marbled meat of the present invention is significantly softer when the risk factor is 0.01 or less.

(2) Palatability Characteristics Regarding the palatability characteristics of the marbled meat and raw meat of the present invention (1), a sensory test was conducted by 18 experienced panelists using a five-point evaluation method.

The five-level scores are as follows.

Good: 5 points, Fairly good = 4 points, @Pass: 3 points.

Fairly bad: 2 points, poor 21 points A, flavor Average value of marbled meat of the present invention 3.722 Deviation value 0.460 Average value of raw meat 2.888 Deviation value 0.323B, Tenderness Average value of marbled meat of the present invention 4 .111 Deviation value 0.323 Raw meat average value 3.111 - Difference value 0.471 C4 Juicy Marbled meat average value of the present invention 3,555 Deviation value 0.511 Raw meat average + 11 2 ,944 Deviation value 0.539D ,
Comprehensive evaluation Average value of marbled meat of the present invention: 3,888 Deviation value: 0.323 Average value of raw meat: 3.055 Deviation Im': 0.416 Even if the marbled meat of the present invention is excellent from a sensory point of view).

(3) Oxidation degree Furthermore, the oxidation degree of the meat was determined by measuring the T I3 A value.

Immediately after producing the marbled meat of the present invention: 0.06 After 2 days of roasting: 0.05 Initial value of raw meat: 0.03 After 2 weeks: 0.03 Both values indicate that no oxidation occurred even after 2 weeks. That is, heating during application of the production method of the present invention does not have any adverse effect on meat quality. - T B, A 4a are measured according to the usual method, using a light wavelength of 538
Measured at 1 m. ” 309-

Claims (1)

[Claims] 1. Marbling characterized by dispersing a fat emulsion into meat almost uniformly and then cooling the inside of the meat to cause the fat in the emulsion to precipitate within the meat. Meat production method. 2. A patent claim characterized in that a fat emulsion is injected into the internal organs using an injector equipped with a syringe needle, and then the inside of the nucleus is mechanically massaged to spread the emulsion almost uniformly into the internal organs. A method for producing marbled meat according to scope 1. 3. The method for producing marbled meat according to claim 1, which uses a fat emulsion that is a mixture of animal fat and vegetable fat. 4. The method for producing marbled meat according to claim 1, which comprises adding a gelling agent to the emulsion.