JPS5910180B2 - Method for improving the flavor of livestock meat and livestock-like foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the flavor of livestock meat and livestock-like foods.

Conventionally, when producing meat products such as roasted pork, roast ham, boneless ham, roasted pork, etc., proteins such as soybean protein (coagulable by heating), casein soda, etc. It is known to adsorb oil-in-water emulsions of water by injection or other means.

However, meat products obtained by heating livestock meat adsorbed with conventionally known emulsions such as those mentioned above have a reinforced fat content, and also have improved water retention properties, making it difficult to separate water. However, on the other hand, it has the disadvantage of lacking in flavor, perhaps because the original flavor of the meat is diluted.

Although the present inventor adsorbs emulsions to livestock meat and meat-like foods in order to improve water retention, etc., as in the past, the present inventors found that when heated, compared to the case in which emulsions are adsorbed to livestock meat and meat-like foods, as described above, As a result of various studies with the aim of providing a method for improving the umami taste that would further enhance the umami taste, it was found that the above objective could be achieved by using an emulsion using egg yolk as a heat-coagulable protein.

The method for improving the flavor of livestock meat and meat-like foods of the present invention was developed based on the above findings, and is characterized by adsorbing an oil-in-water emulsion consisting of egg yolk, oil, fat, and water to livestock meat or meat-like foods. It is something.

Hereinafter, the taste improving method of the present invention will be described in detail based on its embodiments.

The type of egg yolk used in the present invention is not limited, such as liquid egg yolk separated from egg white by breaking the egg, or powdered egg yolk obtained by drying it.

The fats and oils used in the present invention are not particularly different from those conventionally known, and include natural animal and vegetable fats such as beef tallow, pork fat, soybean oil,
Palm oil, cottonseed oil, etc. can be mentioned.

Further, the water used in the present invention is the same as conventionally known water, and may be in the form of clear water or a seasoning liquid in which flavoring agents are dispersed and dissolved in clear water.

In the present invention, an oil-in-water emulsion is prepared from the above-mentioned egg yolk, oil and fat, and the oil-in-water emulsion is mixed with livestock meat such as pork, beef, etc., or livestock meat made from raw materials other than livestock meat, such as textured soybean protein. Adsorb onto similar foods.

The methods for preparing, adsorbing, etc. of oil-in-water emulsions are not particularly different from those for preparing, adsorbing, etc. of conventionally known emulsions.

In a general case, considering the convenience of storage adjustment, 5 to 30 parts of liquid egg yolk, 50 to 80 parts of oil, 1 part of water,
A thick emulsion of egg yolk and fat, consisting of 0 to 20 parts (
Oil-in-water type) is prepared in advance, and this concentrated emulsion 1 to 10
When using, for example, mix with 99 to 90 parts of a seasoning solution containing salt, polyphosphate, etc. to create an emulsion for adsorption (
(oil-in-water type).

Approximately 20 to 40 parts of this adsorption emulsion is adsorbed to 100 parts of livestock meat or meat-like food having a water content of approximately 60 to 70%.

In addition, if the meat-like food is a dry product with a water content of about 5 to 8% and you want to increase the reinforcement rate of fat content, etc., the above-mentioned concentrated emulsion is added to 100 parts of the meat-like food. For example, about 70 to 120 parts of the liquid is directly adsorbed.

The emulsions can be adsorbed onto animal meat or meat-like foods by injection using a syringe or the like, or by immersion in which meat, etc. is immersed in the emulsion for several hours to several days.

As explained above, livestock meat or meat-like food adsorbed with an oil-in-water emulsion prepared using egg yolk as a thermocoagulable protein contains thermocoagulable proteins such as soybean protein 1, egg white, and casein soda. Compared to the conventionally known oil-in-water emulsions that have been used, the umami taste is even higher when heated, probably because the flavor harmonizes better with livestock meat, etc. Therefore, according to the present invention, these The economic value of livestock meat, etc. can be made even higher.

Test examples and examples of the present invention will be explained below.

In the present invention, "parts" and "%" are all expressed on a weight basis.

Test Example Four sets of raw materials shown below as A1, A2, A3, and A4 were emulsified into an oil-in-water type using a (household) mixer to prepare four types of concentrated emulsions.

Next, to each of the four types of emulsions (io oy),
Seasoning liquids (1, 1, 2 of?) having the following formulations were mixed to prepare four types of emulsions for adsorption.

For each of these adsorption emulsions, 4001 is
The mixture was injected into 1.5 kg of pork loin using a syringe, placed in a tenderizer, tumbled overnight in a refrigerator at 3°C, and aged at 3°C for 3 days.

Next, four types of roast ham were produced by processing according to the following conventional methods.

The diameter of the roast ham when packed in the casing is 8cm.
IIL1 drying for 60'C I hours, fuming at 65°C
2 hours, and boiled in hot water at 72°C for 3 hours.

Next, a panel of 20 people conducted a flavor test (5-point method) on the flavor of the four types of roast ham produced, and the results were as follows.

■ Ingredients for concentrated emulsion A 1 16.2 A 3 Egg yolk liquid*
20f - - White matter 3.5 fI') Soybean protein - 3.5r - Casein - 3.5S' - Soda dried egg white - 3.51 Water
10f 20S' 20r 20S'
Dog bean salad 70g 76.5 f 76.5 f
76.5 S'Dayu (branch) egg yolk liquid *: Liquid egg yolk obtained by breaking eggs and separating them from egg white■ Contains seasoning liquid 1 kg of fresh water, 60 g of salt, 359 polyphosphates, 20 v of sodium glutamate, 5 spices Gu.

■ Flavor test results Type of emulsion used A;. I A2 A;. 3
A4 Umami Taste 4.7 4.1
42 4.2 The yield of the product made using emulsion A1 is 96%, and the yield of products made using each emulsion A2 to A4 is 92-93%, and t is also based on the above results. , the emulsion of A1 according to the present invention, that is, the low-suno-mu produced by adsorbing an oil-in-water emulsion using egg yolk as a thermocoagulable protein, uses soybean protein, casein soda, and egg white as a thermocoagulable protein. It is understood that the flavor is even higher than that of roast ham made by adsorbing the oil-in-water emulsion.

In addition, in the above test, when beef was used instead of pork loin, and when textured soy protein (produced by pressurizing and heating concentrated soy protein, moisture content 65%)
I tried the same test when using (however,
(Tenderizer treatment, drying and fuming treatment were not performed) The results were very similar to the above test.

Example 1 Egg yolk liquid 15t (protein 2.5S'), water 15f? , soybean salad oil 701 was emulsified into an oil-in-water type using a (household) mixer to prepare a concentrated emulsion.

Also, 1kg of water, 601ml of salt, 35g of polyphosphate, 20f of caster sugar, 20f of sodium glutamate, and 11g of spices.
1 was mixed to prepare a seasoning liquid.

Next, 30 tons of the concentrated emulsion was mixed with 1 kg of the seasoning liquid to obtain an adsorption emulsion, and 300 tons of this adsorption emulsion was injected into 1.5 kg of pork loin meat using a syringe to cause it to be adsorbed. .

In addition, this meat lump is hidden in a tenderizer (muscle cutting machine) and
The mixture was tumbled overnight in a refrigerator at 3°C and aged for 3 days at 3°C.

Next, stuff this meat into casings (approximately 8 mm in diameter after filling).
crn), dried at 60°C for 1 hour, smoked at 65°C for 2 hours, heated in hot water at 72°C for 3 hours, and cooled under running water to obtain roast ham.

This roast ham had better flavor than a roast ham made using meat adsorbed with an emulsion prepared using casein soda, soybean protein, etc. instead of egg yolk.

Example 2 300 ft of an adsorption emulsion prepared by mixing a concentrated emulsion prepared in the same manner as in Example 1 with 1 kg of fresh water was injected into 1.5 kg of pork thigh meat using a syringe, and the mixture was adsorbed.

In addition, this meat loaf was soaked in a seasoning solution containing appropriate amounts of green onion, soy sauce, sugar, and sake for 2 hours, and then heated in an oven for 20 minutes to make grilled pork. The taste was even better than those made by adsorbing an emulsion prepared using casein soda, soybean protein, etc. instead of egg yolk.

Example 3 One portion of the concentrated emulsion prepared in the same manner as in Example 1 was added to textured soy protein (dried product with a moisture content of 7%) lky obtained by pressurizing and heating concentrated soy protein. Under reduced pressure (
The concentrated emulsion was adsorbed onto the textured soybean protein by stirring and mixing at 70 crfLHg Vac) and gradually reducing the degree of vacuum.

In addition, when the animal meat-like food treated in this way was heated and baked on an iron plate, it was also heated and baked on a similar iron plate to which an emulsion prepared using casein soda, soybean protein, etc. was adsorbed instead of egg yolk. The taste was even better than that of the original.

Example 4 Roast ham was produced in the same manner as in Example 1, except that instead of using egg yolk liquid 151 and water 15f, whole egg liquid 25 and water 51 were used to prepare the concentrated emulsion. .

Claims (1)

[Scope of Claims] 1. A method for improving the flavor of livestock meat and meat-like foods, which comprises adsorbing an oil-in-water emulsion consisting of egg yolk, oil and water into livestock meat or meat-like foods. 2. The method for improving the flavor of livestock meat and meat-like foods according to claim 1, wherein the egg yolk used to prepare the emulsion is in liquid or powder form. 3. Improving the flavor of livestock meat and meat-like foods according to claim 1 or 2, in which an emulsion is prepared in advance as a concentrated solution and mixed with a seasoning solution immediately before adsorption to obtain an emulsion for adsorption. Method.