WO2017110664A1 - Composition pulvérulente, produit obtenu à partir d'un morceau de viande, et procédé de production d'un produit obtenu à partir d'un morceau de viande - Google Patents

Composition pulvérulente, produit obtenu à partir d'un morceau de viande, et procédé de production d'un produit obtenu à partir d'un morceau de viande Download PDF

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Publication number
WO2017110664A1
WO2017110664A1 PCT/JP2016/087492 JP2016087492W WO2017110664A1 WO 2017110664 A1 WO2017110664 A1 WO 2017110664A1 JP 2016087492 W JP2016087492 W JP 2016087492W WO 2017110664 A1 WO2017110664 A1 WO 2017110664A1
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Prior art keywords
meat
present
product
composition
xanthan gum
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PCT/JP2016/087492
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English (en)
Japanese (ja)
Inventor
律彰 山田
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味の素株式会社
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Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to CN201680070220.9A priority Critical patent/CN108289484A/zh
Priority to BR112018010106A priority patent/BR112018010106A2/pt
Publication of WO2017110664A1 publication Critical patent/WO2017110664A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a powder composition capable of imparting a soft and rich juicy feeling to foods.
  • the present invention also relates to a simple meat product having a soft and rich juicy feeling and a method for producing the single meat product.
  • Patent Document 1 a frying powder (Patent Document 1) containing a protease, a method using a protease and a sucrose fatty acid ester in combination (Patent Document 2), and the like are disclosed.
  • Patent Document 1 is a simple method in which powder is simply applied to meat, but has not yet been softened to a level that satisfies a simple meat product in a short time.
  • Patent Document 2 is a softening method that can obtain an effect by dusting with powder, but it takes 60 minutes of working time to obtain a sufficient effect, and it involves complicated work such as stabbing with a fork after spraying the powder. Etc., the problem remained in simplicity.
  • the technique of softening a simple meat product in a short time with protease is extremely difficult.
  • a method of imparting a juicy feeling with starch is known.
  • a meat reforming technique using starch and protease in combination a method using a protease, starch and curdlan (Patent Document 3) is known.
  • Patent Document 3 a method using a protease, starch and curdlan
  • a method of sprinkling thickening polysaccharides on the surface of food is known.
  • a method of coating a drip inhibitor containing a paste selected from tamarind gum, locust bean gum, guar gum, etc. on the surface of frozen food before freezing (Patent Document 4), seasoning containing xanthan gum and locust bean gum A method (Patent Document 5) and the like for suppressing the drip of the stir-fried food by using the material composition is disclosed.
  • an object of the present invention is to provide a powder composition capable of imparting a rich juicy feeling with a softness in a short time only by being added to the surface of a meat raw material. Moreover, the subject which this invention tends to solve is providing the manufacturing method of the meat simple food preparation which has a rich juicy feeling with softness, and this meat simple food preparation.
  • the present inventors have surprisingly been able to add one or more selected from xanthan gum, guar gum, and glucomannan in the form of powder to the surface of a simple meat product.
  • the present inventors have found that it is possible to produce a simple-cooked meat product having a rich and succulent feeling, and the present invention has been completed. That is, the present invention is as follows.
  • a method for producing a meat-meat cooked product comprising adding 1 or 2 or more of powder selected from xanthan gum, guar gum, and glucomannan to a meat simple product.
  • the method according to [1], wherein the total addition amount of one or more selected from xanthan gum, guar gum, and glucomannan is 0.002 to 0.5 g per 100 g of meat simple product.
  • [4] The method according to any one of [1] to [3], wherein the meat simple product is one or more selected from block meat, sliced meat, and boot cut meat. [5] The method according to any one of [1] to [4], further comprising adding a protease.
  • [6] A powdery composition for cooking simple meat products, containing one or more selected from xanthan gum, guar gum, and glucomannan. [7] The composition according to [6], wherein the total concentration of one or more selected from xanthan gum, guar gum, and gulmannan is 10 ppm by weight to 100% by weight. [8] The composition according to [6] or [7], further comprising a protease.
  • composition according to [8] wherein the content of the protease is 100 to 10000000 U per gram of one or more total weight selected from xanthan gum, guar gum, and glucomannan.
  • the powder composition which can provide a rich juicy feeling with a softness can be provided.
  • the concentration is a concentration based on weight unless otherwise specified.
  • any of the following descriptions regarding the present invention may be employed alone or in appropriate combination.
  • softness means that less force is required when chewing meat.
  • Thiick succulent feeling means that a lot of fat oozes out from the meat when the meat is chewed and feels rich. A lot of water that exudes from the meat when the meat is chewed and feels watery is different from the rich juicy feeling in the present invention.
  • the term “grant” in “Give a rich juicy feeling together with the softness” is a new softness and a rich juicy feeling to a simple meat product that does not originally have a softness or a rich juicy feeling. It is a concept that not only gives, but also gives a soft and rich juicy feeling to the meat simple product with the softness and rich juicy feeling to enhance the softness and rich juicy feeling. .
  • the powder composition for cooking meat simple products of the present invention (also simply referred to as “the composition of the present invention”) is made from xanthan gum, guar gum, and glucomannan. Contains 1 or 2 or more selected. Xanthan gum and / or guar gum are more preferable from the viewpoint that the effects of the present invention are more easily obtained and the raw material price is relatively low. “Xanthan gum, guar gum and glucomannan” are also collectively referred to as “active ingredients”. In the present invention, by adding an active ingredient, fats and oils derived from meat can be held inside the meat simple product, thereby obtaining an effect of imparting a soft and rich juicy feeling. In the present invention, this effect is also referred to as “meat fat retention effect”.
  • xanthan gum and / or guar gum is used.
  • Xanthan gum used in the present invention is a cold water-soluble polysaccharide produced by fermentation using Xanthomonas campestris, and the molecular weight is not particularly limited. It may be free xanthan gum or a salt thereof such as potassium salt, sodium salt, calcium salt, or a mixture thereof.
  • Guar gum is a cold-water soluble polysaccharide obtained from guar beans, and the guar gum used in the present invention is not particularly limited, and the molecular weight is not particularly limited.
  • Glucomannan is a water-soluble polysaccharide that is abundant in the cell walls and cocoons of conifers, and is a straight-chained product in which glucose and mannose are linked by ⁇ -1,4 in a ratio of about 2 to 3, and is used in the present invention.
  • Glucomannan is not particularly limited, and the molecular weight is not particularly limited.
  • the active ingredient of the powder is added to the surface of the meat simple product, the active ingredient is required to have a property of dissolving and acting in a small amount of moisture of the meat in a short time.
  • the active ingredient preferably has good affinity with water and is soluble in cold water. Therefore, xanthan gum, guar gum or glucomannan having the property of being uniformly dissolved in a small amount of water in a short time is preferable, and xanthan gum or guar gum is more preferable from the viewpoint of higher cold water solubility.
  • xanthan gum ST Maruzen Yakuhin Sangyo Co., Ltd.
  • guar gum PROCOL U
  • glucomannan is “ROLEX RS” (Shimizu Chemical Co., Ltd.).
  • the active ingredient is preferably a powder.
  • the active ingredient is powder, regardless of the processing time of the meat simple product by the composition of the present invention, it is possible to impart a rich juicy feeling together with the softness to the meat simple cooked product.
  • the active ingredient of the present invention is dissolved in a liquid such as a pickle liquid and allowed to act on a food raw material in a liquid state, it is difficult to obtain the effects of the present invention.
  • the powder means an aggregate of particles, and is a concept including granules and the like in addition to powder, fine particles, fine particles, and the like, and also includes a powder and the like mixed with them. Specifically, it refers to an aggregate of particles having a particle size of 3 mm or less.
  • composition of the present invention may be composed only of the above active ingredients or may contain a protease.
  • composition of the present invention contains a protease, it exhibits a synergistic effect with the active ingredient in the composition of the present invention, and can conspicuously give a soft and rich juicy feeling to a meat simple product cooked product. .
  • the protease used in the present invention is an enzyme that catalyzes hydrolysis of a peptide bond in a protein, and is not particularly limited as long as it has this activity and can degrade meat protein.
  • the origin of the protease is not particularly limited, and examples thereof include plant origin, mammal origin, fish origin, and microorganism origin. It may be a recombinant enzyme created by genetic engineering technology.
  • “purified papain for food” (Nagase Sangyo Co., Ltd.) can be mentioned.
  • composition of the present invention may contain other components as long as the effects of the composition of the present invention are not hindered.
  • the composition of the present invention may be configured as a seasoning.
  • “Other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending with seasonings, foods, or beverages can be used.
  • other ingredients include corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, sago starch, rice starch, modified starch, and the like; salt, dextrin, lactose, etc.
  • Excipients such as sodium glutamate, sodium inosinate, yeast extract, livestock meat extract, seafood extract, vegetable extract, protein hydrolyzate, partial protein decomposed product; proteins such as plant protein, gluten, egg white, gelatin, casein Emulsifiers such as (poly) glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycolic acid ester, calcium stearoyl lactate, various phosphates, lecithin (soybean and egg yolk), saponin; citrate, polymerized phosphorus Chelating agents such as acid salts; reducing agents such as glutathione and cysteine; Dye: Powdered vinegar, Powdered high acidity vinegar, Citric acid, Succinic acid, Lactic acid, Malic acid, Tartaric acid, Gluconic acid, Phosphoric acid, Citrus juice and other acidulants; Peppermint flavor, Orange flavor, Sesame flavor, Ginger flavor, Gar
  • the form of the composition of the present invention is a powder, whereby it can be added uniformly to the surface of a simple meat product, and a meat fat retention effect can be obtained.
  • the concentration and content ratio of each component (that is, the active component and optionally other components) in the composition of the present invention are not particularly limited as long as the meat fat retention effect is obtained.
  • the concentration and content ratio of the active ingredient in the composition of the present invention can be appropriately set according to various conditions such as the type of active ingredient, the eating concentration of the active ingredient, and the amount of the composition of the present invention used.
  • the ratio of xanthan gum, guar gum, and glucomannan in the composition of the present invention is not particularly limited as long as the effect of the present invention is exhibited.
  • xanthan gum may be 0 wt% or more, 1 wt% or more, 10 wt% or more, 20 wt% or more, or 30 wt% or more, and is 100 wt% or less, 90 wt% or less, 80 wt% or less, It may be 60 wt% or less, or 40 wt% or less, or a combination thereof.
  • the guar gum may be 0% or more, 1% or more, 10% or more, 20% or more, or 30% or more, 100% or less, 90% or less, 80% or less, 60% or less. % Or less, or 40% by weight or less, or a combination thereof.
  • Glucomannan may be 0 wt% or more, 1 wt% or more, 10 wt% or more, 20 wt% or more, or 30 wt% or more, 100 wt% or less, 90 wt% or less, 80 wt% or less, It may be less than or equal to 40% by weight, or a combination thereof.
  • the total concentration of the active ingredients in the composition of the present invention is not particularly limited, but is, for example, 10 ppm by weight or more, 0.1% by weight or more, 0.5% by weight or more, 1% by weight or more, or 3% by weight or more. It may be 100 wt% or less, 80 wt% or less, 50 wt% or less, 20 wt% or less, 10 wt% or less, or 5 wt% or less, or a combination thereof.
  • the “total concentration of active ingredients” means the total concentration of xanthan gum, guar gum, and glucomannan.
  • content (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material.
  • the concentration of each active ingredient in the composition of the present invention can be set so as to satisfy, for example, the total concentration and content ratio of the active ingredients exemplified above.
  • composition of the present invention that is, active ingredient and optionally other components
  • active ingredient and optionally other components may be mixed with each other and contained in the composition of the present invention, either separately or in any combination. And may be contained in the composition of the present invention. If an active ingredient coexists in the foodstuff manufactured by adding the composition of this invention, the meat fat retention effect will be acquired.
  • the content of the protease in the case of containing the protease in the composition of the present invention is not particularly limited, and may be, for example, 100 U or more, 1000 U or more, or 10,000 U or more per 1 g of the total weight of the active ingredients, and 10000000 U. Hereinafter, it may be 1000000 U or less, or 100000 U or less, or a combination thereof.
  • U means a unit
  • 1 unit (1U) is the amount of enzyme that causes an increase in the color of a forin test solution colorant corresponding to 1 ⁇ g of tyrosine per minute using casein as a substrate.
  • the active ingredient can be used to impart a meat fat retention effect, i.e., a soft and rich juicy feeling, to a simple-cooked meat product.
  • the method of the present invention is a method of imparting a meat fat retention effect to a meat simple product cooked product, which comprises adding an active ingredient to the surface of the meat simple product.
  • mode of the method of this invention is a manufacturing method of the meat simple food cooked goods including adding an active ingredient to the surface of a meat simple food.
  • Active ingredients used in the method of the present invention include xanthan gum, guar gum, and glucomannan.
  • Xanthan gum and / or guar gum are more preferable from the viewpoint that the effects of the present invention are more easily obtained and the raw material price is relatively inexpensive.
  • a meat fat retention effect can be imparted to a meat simple product cooked product using the composition of the present invention.
  • the method of the present invention may be a method of imparting a meat fat retention effect to a meat simple product cooked product, including adding the composition of the present invention to the surface of the meat simple product.
  • mode of the method of this invention may be a manufacturing method of the meat simple food preparation including adding the composition of this invention to the surface of a meat simple food.
  • the meat simple product cooked product obtained by the method of the present invention is also referred to as “the food of the present invention”.
  • the food of the present invention is a food provided with a meat fat retention effect.
  • the food of the present invention is a food to which one or two or more selected from xanthan gum, guar gum, and glucomannan are added. “Addition” is also referred to as “compounding”.
  • the meat simple product of the present invention refers to all lump meat except minced meat and pasty meat.
  • block meat, sliced meat (thick cut meat, thin sliced meat), boot cut meat, fish fillet and the like can be mentioned, and block meat, sliced meat (thick cut meat, thin cut meat) and boot cut meat are preferable.
  • the size and shape of the chunk are not particularly limited.
  • meat that is a single meat product
  • pigs cows, chickens, sheep, goats, horses, camels, bears, rabbits, duck, pigeons, ducks, salmon, and alpaca.
  • Fish such as salmon, salmon, cod, Thailand, tuna, swordfish, bonito and sardine.
  • livestock and poultry such as pigs, cows, chickens, sheep, goats, horses, rabbits and duck are preferred, and pigs, cows and chickens are more preferred.
  • the simple meat product used in the present invention is preferably raw meat that has not been heat-treated.
  • the meat simple product used in the present invention has a water content of 30 wt% to 80 wt%, preferably 40 wt% to 80 wt%, more preferably 50 wt% to 80 wt%. Since the moisture content of the simple meat product is in the above range, the composition of the present invention can be dissolved in the moisture derived from raw meat in a short time and act at a suitable concentration, so that the effects of the present invention are easily obtained.
  • the meat simple product cooked product of the present invention means a product obtained by cooking the aforementioned meat simple product.
  • “cooking” means heating cooking such as baking, steaming, stir-frying, cooking, cooking oil, stewing, oven heating, microwave heating and the like. From the viewpoint that the effects of the present invention are easily obtained, baking, fried food, or oil frying is preferable.
  • the meat simple product cooked product of the present invention for example, steak, grill, saute, roast, ginger grill, stir-fried vegetables, boiled, fried, grilled meat, yakitori, pork cutlet, stew, curry, boiled Fish, grilled fish and the like can be mentioned, and steak, saute, and deep-fried are particularly preferable.
  • a baked product, a fried product, and an oil-boiled product using pork, beef, or chicken as materials are preferable.
  • the meat simple product cooked product of the present invention can be produced by the same method using the same raw materials as those of ordinary foods except that the composition or active ingredient of the present invention is added.
  • composition or active ingredient of the present invention may be added to a simple meat product and may be performed at any stage of the production process of the simple meat product. That is, the composition or active ingredient of the present invention may be added to a simple meat product or may be added to a cooked simple meat product. From the viewpoint that the effects of the present invention are more easily obtained, it is preferably added to a simple meat product.
  • composition or active ingredient of the present invention may be added only once, or may be added in two or more times.
  • each active ingredient is added to the meat simple product at the same time. It may be added to the simple meat product separately or separately in any combination.
  • each active ingredient may be simultaneously added to a simple meat product, and may be added to a simple meat product separately or separately in any combination.
  • the method of the present invention comprises a step of adding the composition or active ingredient of the present invention to a simple meat product (simply referred to as “addition step”) and a step of cooking the simple meat product (simply referred to as “cooking step”).
  • additional step a simple meat product
  • cooking step a step of cooking the simple meat product
  • the method of adding the composition or the active ingredient of the present invention to the simple meat product is not particularly limited, but it is preferable to add it uniformly to the surface of the simple meat product.
  • a method of uniformly adding to the surface for example, a method of sprinkling the surface of the meat simple product from above using a fine mesh such as a sieve or a sieve, sprinkle a small amount directly on the whole surface of the meat simple product.
  • the active ingredient of the present invention may be mixed and diluted in advance with a powder or the like.
  • the triturating agent include dextrin, sodium chloride, sodium glutamate and the like. The mixing ratio of the active ingredient and the powdering agent can be appropriately adjusted according to the amount of the active ingredient added.
  • composition or active ingredient of the present invention may be added to the entire surface of the meat simple product, or may be added to a part thereof.
  • the surface area of the simple meat product is 100%, the surface area may be 20% or more, 30% or more, 40% or more, 50% or more, and 100% Hereinafter, it may be 90% or less, 80% or less, 70% or less, 60% or less, or a combination thereof.
  • the composition of the present invention or the active ingredient is added to the surface of the meat simple product and then held for a certain period of time before being used in the cooking process.
  • holding time For example, after addition, 1 minute or more, 5 minutes or more, 10 minutes or more, 30 minutes or more, 1 hour or more is mentioned, 3 days or less, 2 days or less, 24 hours or less, 18 Time or less, 12 hours or less, 6 hours or less, and 3 hours or less are included, and a combination thereof may be used.
  • holding temperature is not specifically limited, When holding time is 1 hour or more, it is preferable to hold
  • a method for cooking a simple meat product is heating cooking such as baking, steaming, stir-frying, cooking, cooking oil, stewing, oven heating, microwave heating and the like. From the viewpoint that the effects of the present invention are easily obtained, baking, fried food, or oil frying is preferable.
  • the method of the present invention may further comprise adding a protease.
  • a protease by using a protease, a synergistic effect with the active ingredient can be exerted, and a soft and rich juicy feeling can be conspicuously given to a meat simple product cooked product.
  • the timing for adding the protease to the meat simple product is not particularly limited, and may be the same as the active ingredient or before or after the addition of the active ingredient. Moreover, you may add as a composition with an active ingredient.
  • the method of the present invention may further include adding other components (components other than the active components).
  • other components components other than the active components
  • the description of “other components” in the composition of the present invention described above can be applied mutatis mutandis.
  • the composition of the present invention may be used in combination with “other components”.
  • the addition of “other components” can be performed in the same manner as the addition of the composition or the active ingredient of the present invention.
  • the “other ingredients” and the composition or active ingredient of the present invention may be added to the meat simple product at the same time, or separately, or in any combination, separately in the meat simple product. It may be added.
  • the addition amount and the addition ratio of each component (that is, the active component and optionally other components) in the method of the present invention are not particularly limited as long as the meat fat retention effect is obtained.
  • the addition amount and addition ratio of the active ingredient can be appropriately set according to various conditions such as the type of the active ingredient and the intake mode of the food of the present invention.
  • the total addition amount of 1 or 2 or more selected from xanthan gum, guar gum, or glucomannan is 0.002 g or more, 0.003 g or more, 0.005 g, for example, for 100 g of meat simple product. Or may be added to be 0.01 g or more, or may be added to be 0.5 g or less, 0.3 g or less, 0.2 g or less, 0.1 g or less, and combinations thereof. It may be added as follows.
  • the total addition amount of one or more selected from xanthan gum, guar gum, or glucomannan is, for example, 0.003 to 0.3 g, preferably 0.01 to 0.1 g per 100 g of meat simple product. It may be added.
  • the addition amount (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material.
  • the amount of protease used in the method of the present invention is not particularly limited, and may be, for example, 100 U or more, 1000 U or more, or 10,000 U or more per 100 g of meat simple product, or 10000000 U or less, 1000000 U or less, or 100000 U or less. Or a combination thereof.
  • U and the definition of one unit (1U) the description of the composition of the present invention can be applied mutatis mutandis.
  • the addition amount is not particularly limited as long as the effect of retaining meat fats is obtained.
  • the addition amount of the composition of the present invention can be appropriately set according to various conditions such as the type of the active ingredient, the concentration of the active ingredient in the composition of the present invention, the intake mode of the meat simple product cooked product, and the like. For example, 0.003 g to 20 g or 0.02 g to 10 g of the composition of the present invention may be added to 100 g of meat simple product.
  • the composition of this invention may be added with respect to simple foodstuffs, for example so that the eating concentration of each active ingredient may become in the eating concentration range of each active ingredient illustrated above.
  • Example 1 Effect of various thickening polysaccharides
  • the effect of various thickening polysaccharides on simple meat products was examined.
  • the total sensory quality means a state where both softness and rich juicy feeling are imparted.
  • An improvement in both softness and rich juiciness is an important factor contributing to the deliciousness of the meat-meat cooked product.
  • the cold water solubility was confirmed by visual observation of how the powder became familiar with the meat when sprinkled on the meat surface.
  • the evaluation results were “ ⁇ ” for unfamiliarity or not dissolving at all, “+” for slightly familiar, “++” for easy familiar, and “++” for very familiar.
  • xanthan gum, guar gum, and glucomannan were excellent, and xanthan gum or guar gum was particularly excellent.
  • Example 2 Addition amount and addition ratio of xanthan gum and guar gum
  • the addition amount and addition ratio of xanthan gum and guar gum to be added to a meat simple product were verified. That is, xanthan gum and guar gum each exhibit the effects of the present invention alone as shown in Example 1, but there is a possibility that even more excellent effects can be exhibited by using them together. Therefore, xanthan gum and guar gum were added to the meat simple product at various ratios to verify the effect.
  • xanthan gum and guar gum when used, they may be added in various ratios, but the ratio of xanthan gum in the total amount of active ingredients is preferably 0 to 80%, more preferably 0 to 60% or less, % To 40% is more preferable, and 20% is the most preferable result.
  • Example 3 Amount of active ingredient added to a meat simple product In this example, the amount of an active ingredient added to a meat simple product was verified.
  • the meat surface viscosity after baking was also evaluated.
  • the evaluation results are “-” for the meat surface being slimy and unnatural, “+” for the meat surface being a little slimy but almost unnoticeable, “++” for the meat surface having little unnatural viscosity, “+” “++” was defined as the surface having no unnatural viscosity.
  • the viscosity of the meat surface As for the viscosity of the meat surface, unnatural viscosity was not imparted in the test sections 3-2 to 3-9.
  • the total addition amount of xanthan gum and guar gum was 0.1 g or less per 100 g of raw material sliced meat (Test Group 3-2 to Test Group 3-7), which was particularly preferable because no unnatural viscosity was imparted.
  • the total addition amount of xanthan gum and guar gum is 0.003 to 0 per 100 g of sliced meat. It was shown that 0.3 g is preferable and 0.01 to 0.1 g is more preferable.
  • Example 4 Combined effect of protease
  • the combined effect of an active ingredient and a protease was verified.
  • the salt used was “Nakuru Four 2” (manufactured by Naikai Shigyo Co., Ltd.), and the protease used was “Food Refined Papain” (manufactured by Nagase Sangyo Co., Ltd.)
  • Food Refined Papain manufactured by Nagase Sangyo Co., Ltd.
  • the amount of enzyme that causes an increase in the color of the forrin test solution colorant corresponding to 1 ⁇ g of tyrosine per minute with casein as a substrate was defined as 1 U (unit).
  • Xanthan gum, guar gum, and protease were used in combination based on the results of the group to which only salt and xanthan gum and guar gum were added (test group 4-2) and the group to which only salt and protease were added (test group 4-3).
  • Theoretical score for the category was calculated.
  • the theoretical score (0.2 points) was similarly calculated for the “rich juicy feeling” in Test Section 4-4.
  • the difference between the theoretical score and the actual sensory evaluation result was obtained using the calculated value.
  • the actual sensory evaluation result is “1”
  • the theoretical score is “0.7”
  • the composition which can provide a rich juicy feeling with a softness can be provided.

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  • Grain Derivatives (AREA)

Abstract

[Problème] L'invention vise à concevoir un produit obtenu par traitement d'un morceau de viande, qui présente un goût riche et succulent tout en étant tendre; et un procédé de production du produit obtenu par traitement d'un morceau de viande. [Solution] Selon la présente invention, au moins un élément sélectionné parmi la gomme xanthane, la gomme de guar, le glucomannane, qui sont sous forme de poudre, est ajouté à un produit obtenu par traitement d'un morceau de viande.
PCT/JP2016/087492 2015-12-21 2016-12-16 Composition pulvérulente, produit obtenu à partir d'un morceau de viande, et procédé de production d'un produit obtenu à partir d'un morceau de viande WO2017110664A1 (fr)

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CN201680070220.9A CN108289484A (zh) 2015-12-21 2016-12-16 粉体组合物、单成分肉制品及该单成分肉制品的制造方法
BR112018010106A BR112018010106A2 (pt) 2015-12-21 2016-12-16 método para produzir um item cozido de produto de carne simples, e, composição em pó

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JP2015248598A JP5958637B1 (ja) 2015-12-21 2015-12-21 粉体組成物、食肉単味品及び該食肉単味品の製造方法

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CN115067478A (zh) * 2022-06-30 2022-09-20 元盛食品制造(上海)有限公司 一种牛肉饼及冷冻调味方法

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JPH06141805A (ja) * 1992-11-02 1994-05-24 Nisshin Flour Milling Co Ltd カラ揚げ粉
JPH08149957A (ja) * 1994-09-27 1996-06-11 Kao Corp フライ用ミックス組成物及びこれが付着されてなる加熱調理用被覆食品材料、並びに食品の製造方法
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BR112018010106A2 (pt) 2018-11-21
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JP2017112852A (ja) 2017-06-29

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