JPS60102135A - Method for preventing red discoloration of retorted animal meat - Google Patents

Abstract

PURPOSE:To prevent the red discoloration of the titled food, completely, even after the storage at room temperature for a long period, by sealing animal meat together with a seasoning liquid containing a metal-sequestering agent in a retort pouch, etc., thereby sequestering the metallic ion of the meat. CONSTITUTION:Meat such as pork, beef, ect. (preferably having low fat content) is usually boiled, and sealed in a retort pouch or a metallic can together with a seasoning liquid containing a metal-sequestering agent (e.g. glycine). The sealed meat is usually sterilized at high temperature and pressure. The metal-sequestering agent is e.g. sodium hexametaphosphate, sodium pyrophosphate or phytic acid, and its amount is preferably 0.1-1.0wt% based on the meat.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for preventing red discoloration of a retort interior during long-term storage.

In recent years, in the field of retort food, many retort Makuuchi containers have been appearing on the market.

Similar to conventional canned makuuchi, as time passes after manufacturing, the inner circle, in particular, turns reddish and pink, causing it to look like raw meat at first glance, resulting in a decrease in the pre-market price. .

The cause of this red meat is thought to be due to muscle components.
Since the seasoning liquid does not sufficiently penetrate into the inner circle M, I believe that red discoloration is likely to occur. This red discoloration has a normal appearance and is not a nutritional problem, but the constant color tone leads to the misunderstanding that the product is a product that has not been heated sufficiently. ，Product value? It has dropped significantly.

The inventors of the present invention have continued extensive experimentation and research for many years in order to fundamentally prevent red discoloration inside the retort makuuchi. As a result, total (unexpectedly) Ca present in the muscle region, especially in the sarcoplasmic reticulum.

++ They discovered that by sealing off the meat, such as a waterfall, the seasoning liquid penetrates deep into the inner circle, completely preventing reddening of the meat, and succeeded in completing the present invention.

The present invention has been made based on the above findings. The present invention will be described in detail below.

In the present invention, makuuchi to be used mainly includes pork, beef, and makuuchi. These (1) are preferably those with as little fat content as possible.

In addition, in the present invention, the metal sequestering agent used is 1+lJ
, f is sthorium hexametaphosphate, sodium birophosphate 5 phytic acid, potassium phosphate, potassium phosphate, sodium phosphate, glycine, citric acid, or sthorium tripolyphosphate, etc., and is listed in food additive handbooks, etc. This is what is being done. When using these gold-sequestering agents, 0.1 to 1.
A range of 11% is most effective. If it is more than that, the influence on the taste of one meal will be large, and if it is less than that, there will be no effect. Furthermore, the same results can be obtained by using the tannin-containing exudate of plants such as green tea, black tea, oak, acorn, and soybean as the sequestering agent due to the action of the tannins present in the exudate. can.

Next, in order to carry out the present invention, the Makuuchi, without being washed, is boiled for 115 minutes in boiling water or boiling water slightly added with salt. Thereafter, it is cooled under running water, drained, sliced, and packed into retort packaging or cans.

On the other hand, the seasoning liquid uses raw materials such as mustard seed oil, sugar, raw barley, natural seasonings, etc. After mixing, the seasoning liquid is heated at about 90°C in advance, and the seasoning liquid is mixed with 0% of the meat. Add 7 Jul of a clear metal sequestering agent so that the ratio is 1 to 1.0, and dissolve completely.

After pouring a sufficient amount of the seasoning liquid prepared above into a packaging material or can filled with meat, the meat is sealed and sterilized under high pressure. Conventional retort makuuchi turns red or pink after a few weeks of manufacture [-5 The inner circular part is particularly red, so it is easy to be mistaken for raw meat. The retort makuuchi obtained by the method of the present invention can sufficiently prevent reddening even when stored at room temperature for several months.

Further effects can be achieved by paying attention to the details, fat content, wall thickness, and removal of blood vessels within the makuuchi area.

Examples will be described below.

Example 1 Pork thighs were filled into a retainer, boiled in boiling water for 1 hour, cooled, sliced into approximately 5nXn thick slices, and filled into retort packaging material. A seasoning liquid in which 0.3 weight percent of sodium tripolyphosphate was dissolved in the meat was poured into the mixture. Preferably, the seasoning liquid contains soy sauce with a coefficient of ff20 or more.

Next, after sealing the packaging material, it was sterilized in a retort pot to obtain a predetermined retort makuuchi. Examples of sterilization conditions include 16
A good time is 15 minutes at 0°C.

In the above process, the seasoning liquid and sodium tripo-111] permeate into the inner circle. After storing Makuuchi at room temperature for 5 months, we compared it with a control product (conventional product), and found that the inner circle of the control product had a pinkish color change, which is characteristic of insufficient heating. However, there was no color change at all in this decorative product, and the color was the same as the one immediately after manufacture.

Example 2 The pork thighs in Example 1 were replaced with pork belly, and sodium tripolyphosphate σ', 3 sho, Tt'G k, and 0.5 weight of sodium metaphosphate were used, respectively. , a predetermined retort makuuchi was obtained with the same ratio p as in Example 1. When this retort makuuchi was similarly stored for several months, the results were similar to those of detailed example 1, and the color was the same as that immediately after manufacture.

Example 6 When preparing a seasoning liquid using green tea in Example 1, green tea was added at a ratio of 251 to 100 rnl of water and left to steep for about 6 hours.

A desired seasoning solution was prepared by filtering to obtain an infusion solution, and adding seasonings such as soy sauce and raw sugar 5 to this solution. Add this seasoning liquid to 0.3 sodium tripo-1111 phosphate.
A predetermined retort makuuchi was obtained in the same manner as in Example 1, except that 1 layer was used instead of 2, and 42 layers were added to the makuuchi. When this retort was stored in the full circulation chamber of the retort for several months, the results were the same as in Example 1.
The color was the same as it was immediately after manufacturing.

Example 4 A predetermined retort makuuchi was obtained in the same manner as in Example 1 except that 0.1 weight of Gleason was added instead of 0.3 weight of sodium tripolyphosphate. When this retort Makuuchi K was also stored at room temperature for several months, the results were similar to those of Example 1, and the color was unchanged from the color immediately after production.

Example 5゜Example 1vc plus 1.1jium tripolyphosphate 0
．． Instead of 3 weights, use 0.1 li of citric acid! A predetermined retort Makuuchi was obtained in the same manner as in Example 1 except that the additive was added. This Rettle 1 Makuuchi was also kept at room temperature for several months.

The results were the same as in Example 1, with the color and size changing immediately after production.

Patent applicant Myojo Foods Co., Ltd. (4 other people)

Claims (2)

[Claims] (1) A method for preventing red discoloration of a tortified meat food, characterized in that the stored meat and its liquid are sealed in a tort packaging material or metal can, and the seasoning liquid contains a sequestering agent. (2) The above-mentioned gold sequestering agent is hexylmetalin, sodium pyrophosphate, phytic acid, potassium phosphate, sodium phosphate, phosphorus (fi~mil sodium lysine, tripolyphosphate 1, lithium chloride) and tannin content 'proboscis exudate. (3) The internal taste liquid is sodium hexametaphosphate;
Sodium pyrophosphate, phytic acid, sodium pyrophosphate, potassium phosphorus, dipotassium phosphate. Phosphoric acid-
sodium. A sequestering agent selected from the group consisting of glycine, sodium tripolyphosphate, and citric acid. 01 i The method according to claim 1, comprising: