WO2019203203A1

WO2019203203A1 - Method and meat improver for preventing heat shrinkage of meat

Info

Publication number: WO2019203203A1
Application number: PCT/JP2019/016223
Authority: WO
Inventors: 裕也櫻井
Original assignee: 株式会社ベジテック; 株式会社ベジ企画開発; 株式会社ＳａｍｕｒａｉＴｒａｄｉｎｇ
Priority date: 2018-04-17
Filing date: 2019-04-15
Publication date: 2019-10-24
Also published as: JP2021112126A

Abstract

To prevent or suppress heat shrinkage due to cooking fish/shellfish meat or livestock meat with heat, this meat improver used by adding to meat when cooking with heat has konjac, sodium bicarbonate and starch as main components. When meat to which the meat improver has been added is heated, the konjac reacts with the sodium bicarbonate to coagulate. The meat juice extract that flows out due to the heating/coagulation of protein in the meat is absorbed/held by the konjac, which has high water retention during coagulation, and the konjac coagulates in this state. The shrinkage of the meat due to the outflow of moisture, such as meat juice extract, from the meat is prevented or suppressed. It is thus possible to prevent or suppress a reduction in the yield of meat after cooking with heat.

Description

Method for preventing heat shrinkage of meat and meat improver

The present invention relates to a method for preventing heat shrinkage of meat for preventing or suppressing heat shrinkage associated with cooking of seafood meat and livestock meat (hereinafter collectively referred to as “meat”), and the method. It relates to a meat improver to be used.

When seafood meat and livestock meat are subjected to heat treatment such as baking, frying, steaming, etc., the protein is heated and coagulated, causing contraction due to water outflow such as gravy. For this reason, the yield falls that the weight and size of the meat after cooking are smaller than before heating. In order to prevent a decrease in yield, a method using phosphate has been widely adopted in the past. Phosphate is known to have water-retaining effects that prevent moisture outflow from protein foods and produce a moist texture, but it may cause a sense of incongruity in the original taste and texture of the material. .

For example, Patent Document 1 (Japanese Patent Laid-Open No. 2006-55044) proposes a method for producing freeze-dried shrimp using phosphate. In Patent Document 1, attention is focused on the problem that the moisture and extract in shrimp flow out during the heat treatment, the shrimp tissue contracts, the yield decreases, and the taste and texture are inferior. In order to solve this problem, shrimp is lyophilized through a step of immersing in an aqueous solution containing phosphate and sodium bicarbonate to prevent a decrease in yield and obtain a good texture.

Further, Patent Document 2 (Japanese Patent Application Laid-Open No. 2001-252049) proposes a yield improver for seafood or livestock meat. This yield improver is an aqueous solution containing ethanol and an organic acid salt, and this aqueous solution is cooked in a state where it is added to seafood meat and livestock meat for cooking to reduce weight loss due to heating, and texture. Has improved.

JP 2006-55044 A JP 2001-252049 A

In recent years, there are concerns about health damage due to excessive intake of phosphate, which is frequently used as a food additive. Moreover, the food additive provided with phosphate and other water retention properties is not sufficient in preventing the shrinkage of seafood and livestock meat produced during cooking.

In view of this point, an object of the present invention is to provide a method for preventing heat shrinkage of meat that can prevent or suppress the shrinkage of seafood meat and livestock meat by cooking, and a meat improver used in the method. is there.

In order to solve the above-mentioned problems, according to the method for preventing heat shrinkage of meat according to the present invention, the meat improvement mainly comprising konjac, an alkaline substance for coagulation of konjac, and starch is added to seafood meat or livestock meat. An agent is added, and the seafood meat or livestock meat to which the meat improving agent is added is cooked. As a result, seafood meat or livestock meat exudate (drip) during cooking is absorbed and held in heat-coagulated konjac to effectively prevent or suppress shrinkage of the seafood meat or meat due to heating.

When the meat to which the meat improving agent is added is heated, the konjac, which is a component of the meat improving agent, reacts with the alkaline substance and solidifies. Meat extract that flows out from the meat as the protein coagulates is absorbed and retained in konjac, which has high water retention. Konjac solidifies while absorbing meat juice extract. As a result, the contraction of the meat due to the outflow of water such as the meat juice extract from the meat is prevented or suppressed. Thereby, the fall of the yield of the meat after heat cooking can be prevented or suppressed.

Next, the present invention relates to konjac, an alkaline substance, and a meat improver used as a meat improver to be added to meat during cooking to prevent or suppress heat shrinkage associated with cooking of seafood or livestock meat. It is characterized by using starch as a main component.

In the present invention, the konjac is desirably a fine konjac having a particle size of 15 μm to 150 μm. Fine konjac has good impregnation into meat and high water retention. If the particle size is smaller than this, the water holding power becomes weak, and if it is larger than this, the problem that it takes time to swell occurs.

In the present invention, sodium hydrogen carbonate (sodium bicarbonate), potassium carbonate, calcined calcium, eggshell calcium, sodium carbonate, sodium hydroxide and the like are used as alkaline substances for konjac solidification. By adding these, the meat quality improving effect such as softening the meat and the texture improving effect can be obtained. In addition, the meat improver includes starch as a thickener or stabilizer.

The meat improving agent contains fine konjac, sodium bicarbonate, starch, and potassium carbonate, which are alkaline substances for coagulation. The blending ratio of fine konjac, sodium bicarbonate and potassium carbonate can be in the following range, with the remainder being starch and other minor additives added as needed (pectin, guar gum, agarose, or Agar, artificial fibers containing polydextrose, and seasonings such as salt).
Fine konjac: 0.5 to 10% by weight
Sodium bicarbonate (bicarbonate): 30-65% by weight
Potassium carbonate: 5-15% by weight

If the content of fine konjac is less than 0.5% by weight, the meat juice extract cannot be absorbed, which is not preferable. If it exceeds 10% by weight, the viscosity is excessively affected and the taste is affected. In addition, when the content of sodium hydrogen carbonate (sodium bicarbonate) is less than 30% by weight, the protein permeability is weak, which is not preferable. If the content of sodium hydrogencarbonate exceeds 65% by weight, or if the pH value of the meat improving agent exceeds 11, it is not preferable because bitterness and taste are generated. The pH value is preferably in the range of 8 to 11, more preferably in the range of 10 to 11.

In addition, when the pH value of the meat improving agent was set in the range of 8 to 11, the effect of masking the bitterness and taste of the material was recognized. In particular, it was confirmed that the deep-sea squid and fish with strong ammonia smell can mask the bitterness, fish taste, beef-specific glassy odor, mutton odor of sheep meat, and the like.

Here, the seafood meat and livestock meat targeted by the present invention include various meats such as shellfish, shrimp, squid, octopus, abalone, eel, beef, pork and chicken. Octopus to be added as an ingredient such as takoyaki is also a target.

The cooking that is the subject of the present invention is general baking, boiling, steaming, boiling, frying, cooking, frying, and the like. For example, fried shrimp, chicken, kabayaki eel.

In the present invention, as a method of adding a meat improving agent to meat before cooking, there is a method of applying or sprinkling a powdery meat improving material directly on the outer periphery of the meat evenly. In addition, the meat improver is used as an aqueous solution or seasoning, and this aqueous solution or seasoning is sprayed on the meat, the meat is immersed in the aqueous solution or seasoning, the interior is impregnated, and the aqueous solution or seasoning is impregnated into the meat by tumbling. Or a method of injecting (injecting) an aqueous solution or seasoning liquid into meat.

The present inventors cooked seafood and livestock meat using the meat improver of the present invention, and measured the yield based on the weight and size before and after cooking. As a result, it was confirmed that the yield was significantly improved as compared with the case of using a conventional water retention agent such as phosphate and sodium bicarbonate.

It is explanatory drawing which shows Example 1 (fried chicken fried) of this invention. It is explanatory drawing which shows Example 2 (boil of shrimp) of this invention.

Hereinafter, embodiments of the present invention will be described. Note that the present invention is not limited to the following embodiments.

As the meat improver, a powdery meat improver having the following composition was prepared. As the fine konjac, a powdery konjac having a particle size of 15 μm to 150 μm was used.
Fine konjac: 10% by weight
Starch: 19% by weight
Sodium bicarbonate (bicarbonate): 65% by weight
Potassium carbonate: 5% by weight
Sodium chloride: 1% by weight

Also, as an existing meat improver for comparison (conventional product), a meat improver containing phosphate and sodium bicarbonate (phosphate 65% by weight, sodium bicarbonate 35% by weight) was used.

(Experimental example 1: Chicken fried cooking)
Two sets of 100 g of chicken to be cooked were prepared. Fig.1 (a) is a photograph which shows two sets of prepared chicken A1 and B1.

The meat improving agent of the present invention having the above composition was impregnated into one chicken A1 before cooking by a soaking method. Similarly, a conventional meat improver containing phosphate and baking soda was impregnated into the other chicken B1 of the same weight by the soaking method. The meat improver was dissolved at a rate of 1 g in 20 cc of water and used as a 5 wt% aqueous solution (100 g of chicken, 1 g of meat improver, 20 cc of water).

(B) of FIG. 1 is a photograph showing chicken A2 and B2 in a swollen state after 60 minutes of immersion. The weight of the swollen chicken A2 immersed in the aqueous solution of the meat improver of the present invention was 117 g, and the weight of the swollen chicken B2 immersed in the aqueous solution of the conventional meat improver was 105 g. It was confirmed that the chicken swelling ratio by the meat improving agent of the present invention was large.

Next, both swollen chicken A2 and B2 were fried in oil at 175 ° C. for 4 minutes. When the weight of the obtained deep-fried chicken A3 and B3 was measured, the deep-fried chicken A3 using the meat improving agent of the present invention was 110 g, and the deep-fried chicken B3 using the conventional product was 95 g. The yield (% by weight) of fried chicken A3 according to the present invention was 110%, and the yield of fried chicken B3 using a conventional meat improver was 95%.

(C) in FIG. 1 is a photograph showing fried chicken A3 and B3. As shown in these photographs, it is clearly confirmed from the appearance that the fried chicken A3 after cooking according to the present invention is slightly larger than the conventional fried chicken B3 and the yield is improved. It was done.

(Experiment 2: Shrimp boil cooking)
Two sets of 100 g shrimp to be cooked were prepared. FIG. 2A is a photograph showing two prepared shrimp C1 and D1.

In the same manner as in Example 1, the meat improving agent of the present invention was impregnated with one shrimp C1 before cooking by the soaking method. Similarly, a conventional meat improver containing phosphate and baking soda was impregnated into the other shrimp D1 of the same weight by the soaking method. A meat improver was dissolved in 20 cc of water at a rate of 1 g and used as a 5% by weight aqueous solution (100 g shrimp, 1 g of meat improver, 20 cc of water).

(B) of FIG. 2 is a photograph showing the shrimp C2 and D2 in a swollen state after 120 minutes of immersion. The weight of the shrimp C2 swollen by being immersed in the aqueous solution of the meat improving agent of the present invention was 116 g, and the weight of the shrimp D2 swollen by being immersed in the aqueous solution of the conventional meat improving agent was 104 g. It was confirmed that the swelling ratio of shrimp by the meat improving agent of the present invention was large.

Next, both of the swollen shrimp C2 and D2 were boiled at 95 ° C. for 3 minutes. The weights of the obtained boiled shrimp C3 and D3 were measured. The boiled shrimp C3 of the present invention was 104 g, and the boiled shrimp D3 using the conventional product was 87 g. The yield (% by weight) of boiled shrimp C3 after cooking using the meat improving agent of the present invention is improved to 104%. In contrast, the yield of boiled shrimp D3 using a conventional meat improving agent was 87%.

(C) in FIG. 2 is a photograph of the obtained boiled shrimp C3 and D3. It was clearly confirmed from the appearance that the boiled shrimp C3 after cooking according to the present invention was larger than the boiled shrimp D3 by the conventional method and the yield was improved.

Claims

Add meat improvement agent based on starch, konjac, alkaline substance for konjac coagulation, and starch to seafood meat or livestock meat that is meat,
Heat cooking the seafood meat or the livestock meat to which the meat improver is added,
A method of preventing heat shrinkage of meat by preventing or suppressing shrinkage of the seafood meat or meat due to heating by absorbing and holding the seafood meat or exuded meat juice of the animal meat during the heat cooking in the konjac to be solidified by heating .
In claim 1,
The konjac is a method for preventing heat shrinkage of meat which is a fine konjac having a particle size of 15 μm to 150 μm.
In claim 1,
A method for preventing heat shrinkage of meat containing at least one of sodium bicarbonate, potassium carbonate, calcined calcium, eggshell calcium, sodium carbonate, and sodium hydroxide as the alkaline substance.
In claim 3,
A method for preventing heat shrinkage of meat having a pH value of 8 to 11 of the meat improving agent.
In claim 2,
The meat improver is
0.5 to 10% by weight of the fine konjac,
30 to 65% by weight sodium bicarbonate, and
1-15% by weight of potassium carbonate
A method for preventing heat shrinkage of meat containing.
In claim 1,
The said heat cooking is the method of preventing the heat contraction of the meat which is any one of baking, boiling, steaming, boiling, frying, cooking, and frying.
In order to prevent or suppress heat shrinkage associated with cooking of seafood or livestock meat that is meat, a meat improver used by adding to the meat during the cooking,
A meat improver based on konjac, an alkaline substance for solidifying konjac, and starch.
In claim 7,
The konjac is a meat improving agent which is a fine konjac having a particle size of 15 μm to 150 μm.
In claim 7,
A meat improver comprising at least one of sodium bicarbonate and potassium carbonate, calcined calcium, eggshell calcium, sodium carbonate, and sodium hydroxide as the alkaline substance.
In claim 9,
A meat improver having a pH value in the range of 8-11.
In claim 8,
0.5 to 10% by weight of the fine konjac,
30 to 65% by weight sodium bicarbonate, and
1-15% by weight of potassium carbonate
Contains meat improvers.
In claim 7,
The meat improving agent used in the case of the said heat cooking of any one of baking, boiling, steaming, boiling, frying, cooking, and frying.