JPS62146584A - Production of marbled edible meat - Google Patents

Abstract

PURPOSE:To obtain the titled edible meat, assuming a fatty tissual structure resembling that of original marbled meat and retained soft sense of eating with little elution of fat or oil even after cooking, by dispersing microcapsules containing a fat or oil in water, etc., and injecting the resultant dispersion into edible meat at a low temperature. CONSTITUTION:Microcapsules consisting of a core material, e.g. purified beef tallow, etc., which is, as necessary, seasoned and wall membrane material, e.g. gum arabic, etc., are dispersed in water containing, as necessary, protein, polysaccharide, vegetable fibers, etc. The resultant dispersion is preferably refrigerated and then injected or inserted into edible meat at a low temperature, preferably <=10 deg.C to afford the aimed edible meat.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing marbled meat using microcapsules.

[Conventional technology]

Many research and developments have been carried out to increase added value by processing low-fat meat into meat with a marbled, CJ-grade image.

As an example, 1, for example, a method of press-fitting an oil emulsion (Japanese Patent Publication No. 3722-1987-162
．． ! ? J No. 3 Publication), a method of injecting fats and oils into liquid form (
JP-A-60-1/RI-Otsu No. 7).

Although the marbled meat produced by these methods looks relatively authentic, there is room for improvement in that the oil and fat will flow out during cooking and the original soft texture of the meat cannot be obtained. .

[Problem that the invention seeks to solve]

The present invention is characterized not only by its appearance (but also by its adipose tissue structure, which has the same tissue structure as the original marbled meat, has no microbial growth or heat denaturation, and has little oil leakage even when cooked). This problem is solved by providing a method for producing marbled meat with a dull flavor and texture.

[Means for solving problems]

As a result of intensive research to achieve the above object, the present inventor discovered that when fats and oils are incorporated into microcapsules, the microcapsules have low viscosity and fluidity even at low temperatures when dispersed in an aqueous phase. When injected or inserted into meat, the capsule is injected or inserted without being destroyed - marbled meat whose adipose tissue structure is similar to that of marbled meat whose adipose tissue structure is an aggregation of fat globules. Furthermore, it was recognized that this marbled meat had excellent flavor and texture with little oil leakage even when cooked.

The present invention is based on the above findings (1) The present invention involves dispersing microcapsules containing oil or seasoned oil in water or a liquid in which proteins, polysaccharides, vegetable fibers, etc. are appropriately dispersed in water. This is a method for producing marbled meat, which is characterized by injecting or inserting this into meat at a low temperature.

In the present invention, the dispersion microcapsules to be injected or inserted into meat use gelatin, gum arabic, low methoxyl pectin (5M pectin)-agar, carrageenan, sodium alginate, carboxymethyl cellulose, collagen, etc. as one-wall membrane materials, Conventional methods for producing microcapsules using fats and oils (e.g. refined beef tallow, lard-butter oil, vegetable oil, etc.) or seasoned fats and oils as the core substance (e.g. /9775, published by Sankyo Publishing, Tamotsu Kondo).

It can be manufactured according to Naozumi Koishi's ``Microcapsule'' Volume 1 Manufacturing Method).

The diameter of the microcapsule used in the present invention is as follows.

The diameter is preferably 70 to 500μ (I/'1゜, since the diameter of 30 to 10θμ corresponds to the diameter of fat globules in the adipose tissue of the original marbled meat). An oil/fat microcapsule dispersion is prepared by using water or a water bath solution in which proteins, polysaccharides, vegetable fibers, etc. are appropriately dispersed.

Examples of proteins, polysaccharides, and vegetable fibers used in the dispersed phase include gelatin, gum arabic-5M pectin,
Agar, carrageenan, sodium alginate, carboxymethyl cellulose, commercially available plant fibers, etc. commonly used in foods can be used - a concentration of 7% or less is sufficient, and one type or a mixture of two or more types can be used. It can be used in the form.

- When injecting or inserting the above dispersion liquid - Narube (
Since injection efficiency is better with lower viscosity, it is usually toocp (B
It is best to adjust the weight ratio of the microcapsules and the dispersed phase so that it is as follows: If the diameter of the microcapsule is around 300 It, the viscosity of the dispersed phase in the microcapsule corresponds to θ.

In this way, i) the microcapsule dispersion/ffl may be used as it is, but it is preferable to use it after cooling it in a refrigerator etc. Next, in the present invention, the microcapsules are injected or inserted. An example of such meat is beef.

Examples include meat such as pork, horse meat (lamb, goat, etc.), poultry meat such as chicken, turkey, goose, duck meat, etc., and meat from domestic rabbits. Meat with relatively low fat content is effective. You can use it.

For injecting or inserting the above microcapsule dispersion, use an appropriate injection device such as a syringe or an injector.
Preferably, it is carried out at a low temperature of 70°C or below.

The amount of injection or insertion is selected appropriately, but the amount of meat 100
It is preferable to have 1 to 35 parts per part.

Also, if you massage the meat with a rotary pine surge machine etc. after injection or insertion, the injection or insertion liquid will be further dispersed.

When the microcapsule dispersion is injected or inserted as described above, the desired marbled meat will be produced. This marbled meat can be used as is, but it can also be stored in a better condition by refrigerating or freezing it.

〔Effect of the invention〕

According to the present invention, fats and oils are injected or inserted into meat as microcapsules, so that the adipose tissue structure is similar to that of the original marbled meat, which is an aggregation of fat globules. , ji) can produce meat i).

Furthermore, according to the present invention, since the dispersion of microcapsules containing fats and oils is injected or inserted into meat at low temperatures, it is possible to obtain grain-like meat without the growth of microorganisms or heat denaturation.

Furthermore, even when the marbled meat according to the present invention is cooked with egg heat, the oil and fat are surrounded by the microcapsule wall membrane, so there is little liquid release (which is not what marbled meat originally has). It retains its soft texture.

〔Example〕

Example 1 Coat 7.2% gum arabic aqueous solution tooy-! The mixture was dissolved by heating and added to the mixture. Add this solution to Three-One Motor [
A lθ gelatin solution heated to 50° C. was added to the 8 liquids while stirring using an I-IE I DON, Shinrai Kagaku Co., Ltd.]. Gradually cool while continuing to stir.
After cooling to 10°C, stop stirring and i.

The mixture was allowed to stand at °C and the solid and liquid were separated. Remove the solid phase.

Microcapsules of about 100f were obtained by dehydrating them under reduced pressure while washing with water and dispersing them in O0♂% gelatin@fi,?Omε.
Cooled to oC.

Next, this dispersion was injected into domestically produced beef thighs at 0C in the weight ratio of /θ%, /ta%-20%X. A syringe pre-cooled to 1° C. was used for injection. The meat injected with the above dispersion was once frozen (--2o'C) to facilitate uniform slicing.

Sliced into steaks of thickness/Ocm.

Also, for comparison, the weight ratio is 10 parts of refined beef tallow to 10 parts of water grated water!
An emulsion of j'C was prepared. In addition.

Egg white was used as an emulsion stabilizer. This evening! 0C
The emulsion was injected into the same domestic beef thigh as above using a syringe kept at 660c, and sliced after freezing in the same manner as above.

The final product is heated in the oven with a heater from above and below (meat surface temperature), keeping the heating position constant. Bake at 2°C) and measure weight after 5 minutes - io minutes.

A panel sensory test of texture and taste was conducted.The weight ratio after heating was used as a measure of oil leakage due to heating. That is, the 1M quantity ratio is.

Weight ratio = weight after heating / amount of M before heating x 10°, and the larger the weight ratio, the smaller the outflow of oil f
. Table 1 shows a comparison of the weight ratios of the sample injected with the microcapsule dispersion and the sample injected with the emulsion as described above.

Table 1 Also, the sensory test was conducted by a panel of 12 people, and Japanese beef thighs were frozen and sliced in the same manner as above except that neither the microcapsule dispersion nor the emulsion was injected. Scored with. That is, the standard product is scored as 0, good (+Y), slightly good (+/L), slightly poor (-/).

The tests were conducted with a score of poor (-, 2), and the simple average values are shown in Table 2.

From the results shown in Table 2, Tables 1 and 2 show that the products injected with the above-mentioned microcave cell dispersion had less oil and fat leakage compared to the products injected with the emulsion.

It is also recognized that there are differences in sensory test results.

Next, there was also a large difference in adipose tissue structure before and after heating between the microcapsule dispersion injected and the emulsion injected.

In other words, the adipose tissue formed by press-fitting the emulsion is
It exists as a continuous layered tissue and is completely different from the original fat layer of meat, which is an aggregation of fat globules.

For this reason, heat is easily transferred (and this is thought to be the cause of oil easily flowing out.In fact, if you look at the structure after Caloric fever, you can't see the structure that was initially layered. The tissue is slightly scattered with fat.

On the other hand, the adipose tissue formed by injecting the microcapsule dispersion described above is a tissue in which microcapsule bodies are aggregated, and is very similar to the original marbled meat tissue. Even after heating, this structure only showed some G on the heated surface - no major changes in structure were observed.

From the above results, it can be seen that the product according to the present invention is a marbled meat that is improved in sensory quality and has a perfect texture.

Example 2 Refined lard was used as the fat and oil, and LM was used as the wall material.
Microcapsules having an average particle size of about 700 μm were produced in the same manner as described in Example 1 using pectin and gelatin. Similarly, refined lard (hereinafter referred to as lard)
Microcapsules with an average particle diameter of jθμ were produced using corn salad oil (hereinafter referred to as corn oil) instead of the above. The microcapsules prepared in this manner were soaked in a gelatin agar bath solution (7,0 gelatin 90-/, 0% agar i) at 70°C.
o) to prepare a microcapsule dispersion.

The ratio by weight is lard microcapsules 0 and gelatin agar #lQi #0 - lard microcapsules Hey, corn oil microcapsules! , the ratio of gelatin agar bathing was 30. .

In the same manner as described in Example 1, each of the above two microcapsule dispersions was injected into pork thighs of J''C at is%, and after freezing, the meat was sliced into 0.3 cm pieces.

A sensory test was carried out as described in Example 1.

The results are shown in Table 3.

Table 3 From the results in Table 3, it can be seen that the taste of marbled meat was further improved by injecting a microcapsule dispersion containing corn oil microcapsules into lard microcapsules. It is thought that the oil gives a mellow taste. By using oil microcapsules in combination in this way, it is possible to further improve the flavor with a small amount.

Snow Brand Foods Co., Ltd.

Claims (1)

[Claims] Microcapsules containing oil or seasoned oil,
A method for producing marbled meat, which comprises dispersing water or a solution in which proteins, polysaccharides, vegetable fibers, etc. are suitably dispersed in water, and injecting or inserting this into meat at a low temperature.