JPS5923777B2 - Marbled meat production method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing marbled meat.

For more details, see Injecting fat into meat with low fat content 1
This invention relates to a method for producing marbled meat by dispersing it.

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 very 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 cows that have already been milked, is extremely tough and inedible.

Therefore, fresh beef is only eaten as ground meat.

When the present invention is applied to such meat, it not only improves taste and appearance, but also becomes extremely tender 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 tender, high-quality meat.

The present invention involves dispersing fat in red meat in a marbled manner, and specifically, the fat, which is solid at room temperature, is dispersed in 5 to 30 g of fat.
After dispersing the emulsion of fat in 100 parts by weight of meat almost uniformly.

It consists of cooling the inside of the core and precipitating the fat in the emulsion.

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.

In order to form a marbling pattern, which is the object of the present invention, it is desirable that the material be a white solid at room temperature or refrigerator temperature.

Especially when producing marbled beef, using beef tallow is the most natural in terms of taste.

Beef tallow is solid at room temperature, so it is best to mix it with a fat with a low melting point, such as vegetable fat such as salad oil.

It is desirable because it facilitates the preparation of the emulsion, allows the temperature of the emulsion to be lowered, and further 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 usually 80 to 1 part vegetable fat to 100 parts by weight of beef tallow.
It is desirable to mix 20 parts by weight.

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 parts by weight of water.

When the amount of fat increases, the state of emulsification becomes unstable.

The fat is heated above its melting point and added to water at the same temperature in which an emulsifier has been dissolved, with stirring, to prepare an emulsion.

The emulsifier used in the emulsion of the present invention is sodium caseinate,
Gluten, protein hydrolysates, natural gums.

All edible emulsifiers including .

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.

The emulsion of the present invention also contains seasonings and fragrances. Preservatives, colorants and other food additives may be added 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.

In the production method of the present invention, various methods can be used for substantially uniformly dispersing the fat emulsion inside the meat.

The most efficient method is to disperse the emulsion as much as possible inside the meat and inject it, and then mechanically massage the meat from the outside to remove the lumps of emulsion that are unevenly distributed inside the meat. A method can be used that allows for uniform diffusion within the tissue.

Therefore. The present inventor put 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 emulsion into various parts of the meat through the injection needles. After that, they used a rotary pine serge machine, which is also used to make ham, to loosen the meat.

When injecting the emulsion with a syringe needle, it is desirable to disperse the emulsion as much as possible, but it is usually sufficient to drive the syringe needle 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 an 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 by weight of the emulsion is injected per 100 parts by weight of meat.

The kneading operation called tampling with a rotary pine serge 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 inside the meat in a so-called marbling pattern. I need.

On the other hand, the fat emulsion of the present invention is usually injected at a temperature above room temperature.

Therefore, after dispersing the fat emulsion by tamping, it is very desirable to cool it as quickly as possible (from the viewpoint of preserving meat quality).

The cooling temperature varies depending on the subsequent usage of the product.15
Temperatures between -40°C and especially 5-35°C are 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.

5 to 100 parts by weight of raw meat depending on consumer preference
It can contain 30 parts by weight, preferably 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 has been improved 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 multiparous Holstein cow that has been milked for 10 years is thawed until the center temperature reaches 1°C.

After performing a leveling operation to remove the sinews from the meat, a tendering operation is performed to cut the sinews with a saber. 20 parts by weight of fat emulsion is added to the meat mass using an injector equipped with multiple injection needles per 100 parts by weight of the meat mass. was injected.

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 2 parts by weight of an emulsifying additive.

The emulsifying additive used here had a composition of 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. I used something.

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-leveled 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 using the same method to make a steak.The steak made from the raw meat was like rubber and could not be chewed at all. The steak obtained in this example was extremely tender and delicious.

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.).

NRM-1002 model) is used to apply a load to the test material and shear it, and the load during shearing is continuously plotted against time on a recording paper, and the time axis on the coordinates and the plot curve are enclosed. The area was measured and calculated.

These shear tests were conducted using the same shape and shear conditions for the sample materials.

Average shear value of marbled meat of the present invention 1.520612 Deviation value 0.289 Average shear value of raw meat 3.079crfL2 Deviation value 0.492
The marbled meat of the present invention is significantly softer when the risk factor is 0.01 or less.

(2)' Palatative characteristics Regarding the palatability characteristics of the marbled meat and raw meat of the present invention, 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, Fair: 4 points, Fair: 3 points, Fairly poor =
2 points, bad 21 pointsA 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 Average value of raw meat 3.111 Deviation value 0.4710 Succulence Average value of marbled meat of the present invention 3.555 Deviation value 0.511 Average value of raw meat 2.944 Deviation value 0.539 D Comprehensive evaluation Marbling of the present invention Meat average value: 3.888 Deviation value: 0.323 Raw meat average value: 3.055 Deviation value: 0.416 From a sensory point of view, the marbled meat of the present invention was excellent.

(3) Degree of oxidation Furthermore, the degree of oxidation of the meat was determined by measuring the TBA value.

Immediately after production of marbled meat of the present invention 0.06 After 2 weeks 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, 1. heating during application of the production method of the present invention does not have any adverse effect on meat quality.

The TBA value was measured using a light wavelength of 53 snm according to a conventional method.

Example 2 An emulsion with the same composition ratio as Example 1, but with an equal mixture of beef tallow and salad oil as the fat instead of beef tallow, and the temperature of the emulsion was set to 20°C. The same operation as in Example 1 was performed on red imported meat, except that the injection was carried out.

The meat thus obtained was soft and marbled with a mellow taste.

Claims (1)

[Claims] 1. A fat emulsion containing 5 to 30 parts by weight of fat that is solid at room temperature is dispersed almost uniformly into 100 parts by weight of meat, and then the inside of the core is cooled. A method for producing marbled meat characterized by precipitating fat in an emulsion. 2. Claim 1, in which a fat emulsion is injected into the Heishin 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 Heishin. Method for producing marbled meat as described in section. 3. The method for producing marbled meat according to claim 1, which uses a fat emulsion that is solid at room temperature and is a mixture of animal fat and vegetable fat. 4. The method for producing marbled meat according to claim 1, wherein the emulsion contains a gelling agent.