JPS59173070A - Preparation of meat extract - Google Patents

Abstract

PURPOSE:To obtain a meat extract rich in the desirable flavor of meat as well as the taste, by using defatted edible meat as a raw material. CONSTITUTION:Defatted edible meat such as beef tissue, etc. is heated preferably in an oil in the presence of fat of an animal same as or different from the animal of the meat, and the heat-treated defatted meat is extracted with hot water at 50-160 deg.C, preferably 90-130 deg.C, optionally in the presence of an animal fat.

Description

[Detailed Description of the Invention] The present invention uses defatted edible meat of livestock such as cows, horses, pigs, sheep, and chickens (hereinafter referred to as defatted edible meat) as a raw material to produce an extract rich in meat flavor. Regarding the method.

Meat extract is an extract obtained by hot water extraction of the meat, shins, and bones of meat materials such as cows, pigs, and chickens, or concentrated or dried drips produced by meat processing (for example, by-product meat juice in corned beef production). Manufactured by

Since the cost of raw meat for these meat extracts is not necessarily cheap, efforts are being made to replace them with yeast extract, etc., or to use relatively inexpensive defatted meat extracts. .

By the way, extracts using beef tissue, which is the remaining defatted beef pieces from which beef tallow has been separated from defatted edible meat, organ meat obtained during meat shaping, meat attached to bones, etc., or other analogues made from meat, are as follows: It has a unique unpleasant odor and loses its flavor as a meat extract.

For example, beef tissue extract obtained by extracting beef tissue with hot water has a taste unique to meat extracts, but its aroma and flavor are different from those of so-called meat extracts.

Therefore, it cannot be immediately substituted for Beefekis, and it is necessary to add beef flavor separately.

In view of the above-mentioned current situation, the present inventors utilized defatted edible meat,
Moreover, in order to find a method to extract not only the taste of meat, but also the pleasant aroma and flavor of meat, we have developed a method that satisfies our needs by using defatted edible meat that has been heated with animal fat in advance. We have come to the conclusion that it is possible to obtain good results.

The present invention was completed based on this knowledge, namely:
This method of producing a meat extract is characterized by heating defatted edible meat in the presence of animal fat and then extracting it with hot water.

The defatted edible meat used in the present invention may be of any type as long as it is defatted beef, chicken, pig, sheep, horse, or other meat (especially meat that has been defatted from the fat obtained during meat shaping). . The defatted edible meat is cut or crushed into appropriate sizes, the fat contained therein is dissolved and separated in advance, and the defatted meat is defatted to an eating index of 0 to 30%. As a preferable example of the raw material of the present invention, REEF FATTY obtained during shaping beef
Tl5SUE) Reduce the fat around internal organs in the abdominal cavity by approximately 1
Examples include beef tissue, which is the so-called squeezed beef meat that is heat-treated at a temperature below 20°F (48.8°C) to separate beef tallow (TAI, l, OW).
The use of beef tissue is optimal because it imparts an animal fat flavor and produces a desirable meat extract.

1. The defatted edible meat is then heat treated in the presence of animal fat. The animal fat used is fat collected from livestock such as beef tallow, chicken fat, pork fat, etc., and the flavor of the extract changes depending on the type of animal fat. Therefore, for example, when using beef tissue, if you heat it with beef fat, you will finally get something that has the taste, aroma, and flavor of beef extract, and if you heat it with chicken fat, you will get the taste, aroma, and flavor of chicken extract. If
Become something to do. In addition, there is an unpleasant animal odor (
If there is any odor from internal organs, etc., deodorization treatment may be performed before heat treatment. Heating methods include sauteing with animal fat, frying,
I don't know of any particular limitations, such as grilling with animal fat, but it effectively transfers the raw flavor of defatted meat to the unique aroma of meat extract. Even if unprocessed ordinary livestock meat is oil-sooted, a desirable extract can be obtained by hot water extraction.) The heating temperature and time vary depending on the size of the defatted meat and the heating method, but for example,
When frying and heating beef tissue cut into about 11 squares, it takes about 5 to 15 minutes over high heat.

The weight ratio of animal fat to defatted edible meat varies depending on the heating method, and when frying or grilling, the ratio of animal fat to 100 parts of defatted edible meat is 0.5 to 20 parts. In addition, when using an oil medium, a relatively large amount of animal fat (part of which may be replaced with vegetable fat) is used.

Heat-treated defatted edible meat is extracted with hot water either alone or together with the animal fat used. There are no particular limitations on the hot water extraction method, conditions, etc., but for example, extraction may be performed at a temperature of 50 to 1-60°C using approximately 0.5 to 5 times the amount of water to the raw meat to improve the taste of the raw material. The components and aromatic components are sufficiently transferred into the extract. If the extraction is carried out at a high temperature, the aroma peculiar to high temperature extraction will turn into a strange odor. After solid-liquid separation of the extract, the oil and fat portions are separated, resulting in an extract with a strong meat-like aroma and flavor, but the oil and fat portions may be left in the extract if necessary.

The extract obtained by hot water extraction may be used as it is, or may be concentrated or diluted to an appropriate concentration, and can be provided in any form such as liquid, paste, granule, powder, etc.

The extract obtained by the method of the present invention can be used in sauces, sauces, soups, seasonings, and various other processed foods as a meat extract rich in meat aroma, flavor, and taste that can be used as a sufficient substitute for soup stock, phono, etc. can. In addition, heat treatment,
It goes without saying that the use of various spices, vegetables, other flavor components, seasonings, etc. in combination during hot water extraction is not limited as long as it does not depart from the purpose of the present invention.

Next, the present invention will be further explained by examples.

-〇- Example 1 1 kg of beef dish was stir-fried with 30 g of beef tallow over medium heat until the beef tissue burst (about 10 minutes). Extract the stir-fried beef tissue with two drops of water at 93°C to 95°C for 3 hours,
Solid-liquid separation was performed, and the oil and fat portion was further separated and concentrated to obtain 70 g of Beefex (30% water content).

A sensory evaluation of the flavor of the 1% solution of the stir-fried product was performed by a panel of 30 people using a two-point comparison method, with the untreated product being compared to a. The results are shown in Table 1. In addition, a similar sensory evaluation was conducted using a 1% solution of the stir-fried product as a control and a commercially available Beefex. As shown in Table 2, there was no significant difference in the results.

Table 1 Sensory test results*: Significant difference at 5% risk rate**: 1% Table 2 Sensory test results Example 2 Beef tissue 1 kg using beef tallow] 60-170°
Fry for 10 minutes at C. Water 21 was added to the fried beef dish and extracted at 110°C for 3 hours.
The same treatment as in Example 1 was carried out, and 68 g of Beefex (
(moisture content: 31%) was obtained. As a control, a sample was prepared by frying the tissue and extracting it with hot water under the same conditions as in Section 1, except that beef tissue was replaced with beef.

When the obtained product of the present invention and the target were subjected to sensory evaluation in the same manner as in Example 1, no significant difference was observed, and both products were evaluated as Beefex with good beef flavor.

Example 3 1 kg of beef tissue was sprayed with 100 g of melted beef tallow and placed in an oven heated to 180 to 200°C.
Baked for an hour. Water is 1.5 for this grilled beef tissue! was added and extracted at 120° C. for 1 hour, followed by the same treatment as in Example 1 to obtain 70 g of good Beefex with a roasted aroma (water: 9-min. 30%).

Example 4 1 kg of beef tissue was heated with 30 g of chicken fat over medium heat until the beef tissue bursts (
Stir-fry for about 10 minutes). The stir-fried beef tissue was soaked in water for 2 hours and extracted at 93-95°C for 2 hours.The same process as in Example 1 was carried out to obtain 70g of chicken extract.
(moisture 30%) was obtained.

As a control, chicken tissue was used instead of beef tissue, and the tissue was stir-fried and then extracted with hot water. When the obtained product of the present invention and the control were subjected to the same sensory evaluation as in Example 1, no significant difference was observed. It was praised as being strong.

Example 5 Beef tissue 2 K = 140-160° using pork fat
Fry for 12 minutes at C. Water was added to the fried beef tissue for 2 hours and extraction was carried out at 125°C for 2 hours.
g (water content 30%) was obtained. As a control, beef tissue was replaced with pork, fried and extracted under the same conditions as above to prepare a control product. When the obtained product of the present invention and the control product were subjected to sensory evaluation in the same manner as in Example I, no significant difference was observed, and both were evaluated as balk extracts with good balk flavor.

Patent applicant: Ajinomoto Co., Inc. 11-

Claims (1)

[Claims] 1. A method for producing a meat extract, which comprises heating defatted edible meat in the presence of animal fat and then extracting it with hot water. 2. The method for producing a meat extract according to claim 1, characterized in that defatted edible meat is oiled in the presence of animal fat and then extracted with hot water. 3. The method for producing a meat extract according to claim 2, characterized in that edible meat that has been defatted from fat obtained during meat shaping is soaked in an oil medium in the presence of animal fat, and then extracted with hot water. 4. The method for producing a meat extract according to claims 1 to 3, wherein the animal fat is from an animal different from the raw material animal for the defatted edible meat.