JPS626772B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for binding scraps or partial meat such as beef, pork, chicken, or fish to produce a meat block or shaping the meat according to the purpose. The present invention relates to a binder for animal protein used for and a method for binding animal protein using the binder.

Traditionally, in meat such as beef and pork, scraps of meat or small pieces of meat produced during cooking are bound together to form blocks, and the meat is shaped into a shape suitable for the purpose of meat and used for edible meat binding. Processing is being carried out. The binding agent used for this binding is a binding powder whose main components are ovalbumin, sodium caseinate, vegetable protein, phosphate, calcium hydroxide, and plasma.

When the above binding powder is used to bind meat, there are the following difficulties.

That is, ● Frozen state or semi-thawed sliced state (surface layer 5
However, with thawed block meat (meat that is still stuck together) or sliced meat that has been completely defrosted, the stuck parts may separate easily and fall apart. .

●The border of the bond may show grayish-white streaks.

●Produces a peculiar odor when heated on an iron plate, etc.

●Since the binding process is performed by scattering the binding powder on the binding surface, it is difficult to spread it evenly, resulting in uneven binding.

From the above, the meat prepared by the conventional binding means has low value as a meat food, and its uses are limited.

The present invention is aimed at solving the above-mentioned conventional problems, and is a novel "animal protein product" that does not separate even at room temperature or under heating conditions and has excellent binding performance that does not produce any strange odor when eaten. A binding agent and a binding method using the same.

Hereinafter, the present invention will be explained in detail with reference to Examples.

First, the "binder for animal protein" of the present invention will be explained.

That is, the binder of the present invention is characterized in that it "consists of a liquid whose main component is serum fluid in blood, with a small amount of alkaline agent added to the serum fluid."

The manufacturing method will be explained step by step below.

(1) Collect blood from the animal carcass. At this time, after thoroughly washing the neck, abdomen, etc. to avoid contamination with filth, collect the blood and place it in a clean container. Then, immediately calcium fluoride,
Salt treatment is performed using sodium citrate, potassium oxalate, etc. to inhibit coagulation of the collected blood.

(2) Next, place the collected blood in a refrigerator at around 2°C to cool it immediately.

(3) After cooling, the collected blood is centrifuged to separate it into blood cells as a precipitate and serum as a supernatant fluid, and only the serum fluid is used.

(4) Add about 1 ounce of alkaline powder to the serum solution.
Add ~3% (wt%) and stir thoroughly using a mixer.

(5) The above-mentioned stirring product liquid becomes the main component of the binder of the present invention.

The component proportions of the binder of the present invention in one example produced by the above production method are as follows.

Moisture: 91.4%, solid content: 8.6%, and the breakdown of the solid content is: protein: 83.9%, blood sugar: 1.2%, cholesterin: 1.4%, lecithin: 1.9%, fat: 1.4%, salt: 4.2% , Others: 6.0% or more The blood used in the binding agent of the present invention is intended for all animal blood, but considering the circumstances when using it for meat binding, which will be described later, the amount of blood collected per animal is large. In addition, bovine blood, which has a low fat content, is preferable.

In addition, the above-mentioned alkaline agent used in the binder of the present invention is added with the intention of alkalizing the meat to be bound, and specifically, alkali agents such as calcium hydroxide, magnesium hydroxide, barium hydroxide, etc. Select one or more of earth metal hydroxides, alkaline earth metal oxides such as calcium oxide, magnesium oxide, barium oxide, or calcium preparations such as bone powder and shell powder. However, they may be mixed and used according to the above ratio.

Next, a method for binding animal protein using the above liquid binder will be explained.

That is, the binding method involves applying the liquid binding solution uniformly by spraying or dipping to the meat that has been shaped after removing fat, streaks, etc. It is characterized by "filling the container tightly, applying pressure, and then holding it in that pressurized state to bind it."

Examples thereof will be illustrated below.

First Example: An example in which pork strips were tied together to produce block meat. - Approximately 10 kg of pork strips (approximately 3 cm square) were shaped and put into a mixer, and the above was done at a rate of 50 g per 1 kg of meat. of liquid binder is injected into the mixer.

●Mix thoroughly with a mixer until the surface of the meat becomes sticky.

●Then, the stirred material is tightly packed into a container of the desired shape, the lid is closed, and strong pressure is applied.

●Then, freeze and hold at -25°C for 24 hours to bind the pork pieces.

●After binding, it is thawed, processed into slices, etc., and used for food.

Second Example: An example in which beef pieces were bound together to produce block meat for steak. -The surface streaks and fat of beef thigh pieces were removed to leave only lean meat, and the pieces were made to correspond to the shape of the beef steak. The beef thigh pieces are cut into regular shapes and processed.

●In a container shaped like a beef steak, spread a nylon sheet and arrange the shaped beef thigh pieces as described above, apply the liquid binder to 1 kg of meat.
Spread 50 to 100 g evenly, stack the beef thigh pieces tightly without any gaps, and fill and store them in the container.

●Then, close the lid of the container and apply strong pressure to the filled beef thigh.

●Next, keep the pressurized state at approximately -20℃~-25℃.
The beef thighs are frozen and maintained at 0.degree. C., and the beef thighs filled under pressure in the container are bonded together.

●Thus, a steak-bound meat block having a steak shape that conforms to the shape of the container is produced, and is thawed and cut as necessary for use.

Third Example: An example in which beef thighs were held at about 2°C and bound together. ●Beef thighs were shaped by removing the veins and fat.

●Place a piece of meat on a nylon sheet, apply liquid binding liquid to the binding surface, and stack the pieces of meat to be bound (20 cm
(Use 3 pieces of meat 16cm x 1.5cm thick).

●Apply pressure to the above groups of meat pieces and keep them in the pressurized state for 15 hours in a refrigerator at 2℃.

After the above time has elapsed, even if you insert a knife in a direction perpendicular to the binding surface and cut it, the binding surface will not separate.
It had a good meat block shape.

Fourth Example: An example in which the pieces of meat were frozen and held at -70°C and bound. ●The same pieces of meat as in the third example were filled and housed in a container of the desired shape, coated with a liquid binder, and stacked one after another. .

●Then, pressure was applied from the direction perpendicular to the binding surface, and the material was kept frozen at -72°C for 40 minutes using liquid nitrogen.

- After the above-mentioned freeze-holding, the meat was left in a semi-thawed state by natural thawing and cut, resulting in the same bound meat as in the third example.

Fifth example: An example of binding proteins from different kinds of animals. ●Put 5 kg each of pork and sheep meat strips (3 cm square), shape them, put them into a mixer, and add 1 piece of meat.
Inject 50g of liquid binder per kg.

●Stir until the meat becomes sticky.

●Fill the stirred material into a designated container and apply strong pressure.

●Then, freeze and hold at -40℃ for 7 hours while keeping the pressurized state.

● After freezing and holding as described above, thaw naturally, surface 5 to 7 mm.
In the semi-thawed state, cut into approximately 10 mm pieces,
Even when left at room temperature, the bonded surfaces did not separate, and good bonded meat was obtained.

Note that calcium hydroxide made from shellfish powder was used as the alkaline agent in the liquid binder used in each of the above Examples.

The conditions for pressurization and holding in the above-described binding method of the present invention are such that the higher the pressure, the more favorable the binding effect is, and the holding temperature in the pressurized state is as follows:
A good binding effect can be obtained over a wide range from freezing temperatures to room temperatures.

According to the binder of the present invention and the method of binding animal protein using the binder described above, since the binder of the present invention has the above-mentioned structure, it is not added to the components. The alkaline agent used increases the pH of the meat surface, and the surface pH of the meat is approximately 7.0 to 12.0.
The binding agent spread on the meat surface promotes penetration into the interior of the meat, so the binding effect becomes extremely active. Since the binder is mainly composed of blood serum, serum albumin,
It is recognized that the blood protein of serum globumin and the fibrinogen remaining in the serum promote an effective binding effect between the pieces of meat to be bound.
Further, the binding force is synergistically improved by the pressurizing means according to the above-described binding method, and an extremely excellent binding effect can be obtained. Further, due to the main component of the binder, there is no blood odor (plasma odor), and there is no residual odor peculiar to the bound meat. Furthermore, since the binder has a liquid composition, it has better uniformity during dispersion and application than conventional powder binders, and in combination with the above-mentioned unique binding effect,
The binding performance is further improved, and a striated pattern does not appear along the binding surface.

Therefore, based on the present invention, even if pieces of beef are bound together and used for steak, etc., the bound meat will not separate at room temperature or when heated, and no distinctive odor or linear pattern will remain. , it is possible to obtain a texture similar to that of ordinary meat that does not bind pieces of meat, and has the practical advantage of further expanding the uses of bound meat and promoting the effective use of animal protein.

As described above, the present invention provides a "binder for animal protein and a binding method using the binder" which has useful effects.

Claims (1)

[Scope of Claims] 1. A binder for animal protein, characterized in that it consists of a liquid containing serum fluid in blood as a main component and a small amount of an alkaline agent added to the serum fluid. 2. A binding agent consisting of a liquid whose main component is serum fluid in blood and a small amount of alkaline agent added to the serum fluid is applied to the meat to be bound that has been shaped after removing fat, and is shaped into the desired shape. Fill the container and apply pressure.
A method for binding animal protein characterized by holding and binding.