JPS5959179A - Bonding of raw meat pieces - Google Patents

Abstract

PURPOSE:To enable the satisfactory bonding of even a hardly bondable raw meat such as pieces of beef having low water-content, by coating the bonding surface of the raw meat piece with an aqueous solution of thermally coagulable protein, and bonding the pieces with an adhesive. CONSTITUTION:Pieces of raw meat are bonded together using an adhesive composed of powdery protein and/or powder polysaccharide and an alkaline earth metal oxide powder. In the above process, the bonding surface of the raw meat is coated before bonding with an aqueous solution of a theramlly coagulable protein, e.g. an aqueous solution containing a protein composed mainly of e.g. albumin, lactoalbumin, blood protein albumin, etc. at a solid concentration of about 15-50%.

Description

[Detailed description of the invention] The present invention relates to a method for bonding pieces of raw meat.

A conventional method for adhering pieces of raw meat is to coat the surface of the pieces of raw meat with an adhesive made of protein powder and/or polysaccharide powder and alkaline earth metal oxide powder, and then overlap and adhere two or more pieces of raw meat. This method is known. However, with this method, when attempting to adhere pieces of raw hand meat that have recently been imported from overseas, it often does not adhere well as it often has less moisture or has a different meat quality compared to Japanese beef, pork, fish, etc. There is a drawback. As a result of various studies on cases where adhesion is more difficult than in the past, the present inventor found that the adhesion condition can be improved by applying an aqueous solution of a protein that has thermal coagulability in advance and performing the entire adhesion. This completes the present invention.

The present invention is a method for adhering pieces of raw meat, characterized in that an aqueous solution of a protein having heat-coagulability is applied in advance to the adhesion surface of the pieces of raw meat when adhering the pieces of raw meat.

The present invention will be explained in detail below.

Protein powders used as adhesives in the present invention include dried animal egg white powder, lactalbumin powder, fish meal, donated blood meal, and other soybean protein powders. Starch is also a typical polysaccharide. In addition, alkaline earth metal oxide powder refers to powder of oxides of alkaline earth metals such as magnesium and calcium, and is produced by heating naturally derived materials containing calcium carbonate as a main component, such as eggshells and seashells, at high temperatures and turning them into ash. This includes powdered powder.

The ratio of the protein powder and/or polysaccharide powder constituting the layering agent and the alkaline earth metal oxide is generally 80 to 90 parts of the former (protein powder or polysaccharide powder) to 20 to 20 parts of the latter. There are 10 copies. It should be noted that there is no problem even if the protein powder and polysaccharide are mixed and used as appropriate. When bonding with the adhesive adjusted in this way, the surface of the piece of raw meat is O11~0
．． 39/10 cm2 of adhesive is applied as a guide, and the pieces are overlapped and left for a predetermined period of time (usually 1 to 3 hours) to adhere.

Note that during the above-mentioned standing period, pressurization is applied as necessary.

The present invention is characterized in that an aqueous solution of a protein containing heat-coagulable gold is applied in advance to the adhesive surface of the raw meat pieces when the pieces of raw meat are bonded together with an adhesive as described above. The aqueous solution of a protein having heat-coagulability used in the present invention refers to an aqueous solution of a protein that coagulates when heated, and preferably contains albumin as a main component. etc. can be used. The solid concentration of the above protein in the aqueous solution is about 15 to 50
It should be a raid. This is because if the concentration is too high, it becomes difficult to apply it to a piece of raw meat, causing difficulty in workability, and conversely, if it becomes tingling, the adhesive effect will be less likely to be expressed. therefore,
Egg white liquid, liquid lactalbumin, and donated blood are usually used as they are, and powdered products such as egg white powder, lactalbumin powder, and blood powder may be used by dissolving 1 part of the powder in about 1 to 5 parts of water. The amount of the protein solution applied to the meat piece is:
The surface to which the meat is applied should be sufficiently moistened with the aqueous protein solution, and usually the adhesive inner surface has an area of 5 meters wide (25 saws 2), about 5 to log. do it. If the application amount is less than approximately 5.9cm, the adhesive effect will be less likely to occur.
If the weight exceeds about 10 g, the adhesive will not be as effective even if it is watery when sprinkled with adhesive powder in the next step.

In the present invention, coating refers to moistening, and there are no limitations on the coating method. For example, by brushing an aqueous protein solution,
It may be applied by dipping it onto a water-absorbing cloth, or it may be applied by directly spraying the liquid.

As described above, the adhesive surface of the piece of raw meat coated with an aqueous solution of protein that has heat-coagulability properties is sprinkled with the above-mentioned adhesive.
By overlapping multiple pieces of meat, for example, pieces of beef with little moisture that cannot be bonded well using conventional bonding methods, can be bonded well. The method of the present invention is also highly effective when applied to materials such as pork and fish that are difficult to adhere using conventional methods.

Although it is not clear why the effects of the present invention occur, it is believed that the pre-coated protein, which has thermal coagulation properties, undergoes a denaturation coagulation reaction due to the alkaline earth metal oxide in the adhesive, and as a result, the meat It is thought that the combination of strong adhesion to the protein on the surface and the water content of the aqueous protein solution supplementing the little water content of the beef strengthens the adhesive action of conventional adhesives. In addition, organic acid powder, such as citric acid, is used to prevent green discoloration and abnormal odors that may occur at the joint of raw meat pieces due to the use of alkaline agents such as alkaline earth metal oxide powder as part of the adhesive. It is also optional to mix powder, malic acid powder, ascorbic acid powder, etc. with the adhesive as appropriate.

As described above, the present invention shows that when adhering raw meat pieces (5), if an aqueous solution of a protein that has heat-coagulability is applied in advance to adhere the pieces, beef, etc., which could not be adhered well using conventional methods, can be adhered. This is a method of gluing pieces of raw meat that can be glued to.

The present invention will be further explained below using test examples and examples.

Test example (1) Test method Raw meat pieces to be used for adhesion were thawed from frozen thighs imported from Australia, measuring 5 crn in length and 5 increments (thickness 0.5 (7)). I prepared one.

1 part of dried egg white powder and 0.5 parts of water as an aqueous solution of a protein that can be coagulated by heating to be applied to a piece of meat.

Aqueous solution 6 dissolved in 1 part, 1.5 parts, 3 parts, 5 parts, 6 parts
I prepared the seeds. In addition, an aqueous solution in which 1 part of lactalbumin powder was dissolved in 2 parts of water, and an aqueous solution in which 1 part of donated blood powder was dissolved in 2 parts of water were prepared. On the other hand, as adhesives conventionally used, 90 parts of dried egg white powder and 10 parts of calcium oxide powder are used.
A mixed powder was prepared by mixing parts. Approximately 0.8 g of each of the 8 types of protein solutions was sprinkled with 2 (6) adhesives, and then the coated surfaces were overlapped and the coated surfaces were overlapped to create a control superimposed meat (1 type).
I made t. Each of the above 9 glazes is placed in a retainer.
The adhesive raw meat (119 types) was obtained by packing it into a container and leaving it under a load of 20 kg/crn for 2 hours.The adhesion state of the adhesive raw meat was observed by observing its appearance and by pulling it by hand, and it was cooked as yakiniku. (2) Explanation of the symbols in the test result table: The adhesion state is very good.

+... Adhesive condition is good.

±... Some parts are not glued.

-...Only a small part of the adhesive bonded, and the strength in that area was weak and it came apart immediately when pulled by hand.

As can be seen from the table above, the method of the present invention successfully adheres even imported beef pieces that are difficult to adhere using conventional methods.

Example (1) 100 g of an aqueous solution prepared by dissolving 1 part of dried egg white powder in 2 parts of water was applied with a brush to 300 g of 6 imported beef thighs from Australia (total adhesion area of approximately 300 m''), and this was coated with dried egg white powder. Mixed powder 3Ii of 90% and 10% baked eggshell powder
20 kg7 pieces of raw meat were sprinkled with
Adhesive meat was obtained by leaving it for 2 hours under a load of cm2. The adhesive state of the obtained adhesive was good.

Example (2) Example 1 except that 1 part of dried egg white powder used in Example (1) was changed to 1 part of lactalbumin powder to prepare an aqueous solution in which 1 part of dried egg white powder was dissolved in 2 parts of water. (1)
I did the same thing. The obtained adhesive was similar to that of Example (1) and exhibited a good adhesive state.

Example (3) Example (1) except that 1 part of the dried egg white powder used in Example (1) was replaced with 1 part of donated blood powder to make an aqueous solution in which 1 part of the dried egg white powder was dissolved in 2 parts of water. The same procedure as (9) was carried out to obtain adhesive meat. The resulting bonded material had good adhesion as in Example (1).

Although the present invention has been mainly described with respect to adhesion of pieces of meat that could not be sufficiently adhered in the past, it is of course applicable to Japanese beef, pork, chicken, fish, etc.

Patent applicant: Kewpie Egg Co., Ltd. (10)

Claims (1)

[Claims] When bonding raw meat pieces with an adhesive made of protein powder and/or polysaccharide powder and alkaline earth metal oxide powder, the adhesive surface of the raw meat pieces is coated in advance with an aqueous solution of protein having heat-coagulability. How to glue pieces of raw meat together.