JP4603235B2 - Meat quality improver and cooking process using the same - Google Patents

Description

【００２０】
魚肉の改質試験
表―１の試験区１〜５に示す澱粉油脂組成物からなる改質剤と、試験区６〜７の組成物からなる肉質改良剤を調整し、それらを用いて魚肉質改良試験を行った。
（対象魚体）サバ
（インジェクター）スーパーミニインジェクターＴＮ−ＳＰ１８型（（株）トーニチ製）
注射針の間隔１０ｍｍ、注射針の外径 １．８ｍｍ、注射針の内径 １．３ｍｍ、注入圧 ０．８ｋｇ／ｃｍ2、注入量 ５０ｍL（定量）
（魚肉質改良試験方法） 上記魚種の冷凍フィレ肉を０℃に解凍し、重量を測定する（改質前重量）。表―１の 澱粉油脂組成物からなる改質液を、インジェクターを用いて、前記条件にてそれぞれのフィレ肉にインジェクションし、重量を測定する（改質後重量）。その後フィレ肉を−４０℃で冷凍する。その後再びフィレ肉を−５℃とし、そのフィレ肉を数枚に切り、それぞれの重量を測定しておく（加熱前重量）。ホットプレート（表面温度１５０℃）で内部温度８０℃になるように焼成し、重量を測定する（加熱後重量）。
【００２１】
【表２】

【００２２】
評価方法
下記の要領で、インジェクション率、加熱調理歩留まり、最終歩留まり、食感を評価し、その結果を表―２に記載した。
１）改質前重量、改質後重量、加熱前重量、加熱後重量をおのおの測定し、下式により、インジェクション率、加熱調理歩留まり、最終歩留まりを評価した。
改質後重量／改質前重量×１００＝インジェクション率（％）
加熱後重量／加熱前重量×１００＝加熱調理歩留まり（％）
インジェクション率×加熱調理歩留まり／１００＝最終歩留まり（％）
２）食感評価
それぞれのサンプルのジューシーさとやわらかさについてのパネルテストを行った。肉質改良剤をインジェクションした魚（サバ）を焼成したものについて、１０人の専門パネラーにて試食テストを行い、５段階で評価し、平均した。

【００２３】
【発明の効果】
以上の結果より、本発明の、澱粉が食用油脂中に均質に分散した状態で含有することを特徴とする肉質改良剤を、油脂含量の低い魚肉にインジェクションすることにより、優れた食感と歩留まりを有した高付加価値製品を提供できることが判る。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooking method that aims to not only enhance fat and oil to fish meat having a low fat content, but also to improve the texture and further improve the yield.
[0002]
[Prior art]
Traditionally, fish meat with a high fat content, such as Toro, has been preferred because it has good oil paste and is traded at a high price. Also, in processing applications such as fried foods, grilled fish, and boiled fish other than raw foods, those with a high fat content are suitable because they have no rustiness and are juicy and soft. On the other hand, since the lipid content in fish meat varies greatly depending on the fish species, catch area, catch time, catch lot, and fish body, it is difficult to stably procure fish meat with a uniform fat content. It was.
Therefore, attempts have been made to increase the fat content by kneading, dipping, or pouring the fat into fish meat having a low fat content.
[0003]
Examples of the method for injecting fats and oils into fish meat include: 1) Heating fats and fats having a melting point of + 10 ° C. to + 35 ° C. to the melting point in animal meat and fish meat having a low fat content, and injecting 10 to 50% by weight into meat Method (refer to Patent Document 1) 2) Method of injecting oil and fat-containing soup into fish mass (refer to Patent Document 2) 3) Proteins such as thermocoagulable protein, thickening polysaccharide, calcium agent, edible fiber And / or a quality improving agent for cooking and processing consisting of modified starch, animal and vegetable oils and fats, and a method of injecting water into fish meat (see Patent Document 3).
As a method other than the injection, various methods for kneading and improving oil and fat in minced tuna fish meat (so-called Negitro) have been proposed. (See Patent Documents 4 to 8)
[0004]
[Patent Document 1]
JP 60-41467 A [Patent Document 2]
JP 63-209566 A [Patent Document 3]
JP-A-9-173022 [Patent Document 4]
JP 62-282568 A [Patent Document 5]
JP 63-181979 A [Patent Document 6]
Japanese Patent Publication No. 2570298 [Patent Document 7]
JP-A-1-95747 [Patent Document 8]
Japanese Patent Publication No. 2676193 Publication
However, among the above methods, the method of kneading fats and oils in minced fish meat is effective for raw foods such as Negitro, but when heated, it becomes the texture of surimi products similar to so-called kamaboko, chikuwa, etc. Not suitable for.
In addition, the method of injecting fats and oils has its own problems that fish meat has a weaker structure and insufficient water retention and oil retention compared to livestock meat, and also has poor permeability. Since cracking may occur, it is not a satisfactory method for increasing the fat content and improving the taste.
[0006]
For example, in Patent Document 1, injection is performed after heating and dissolving an oil having a melting point of + 10 ° C. to + 35 ° C. However, generally fish meat is often processed at a low temperature of 5 to 10 ° C. for hygiene reasons. Heated fats and oils solidify during injection, resulting in poor workability and insufficient dispersion. Furthermore, in this method, since the fats and oils are injected alone, the fats and oils are not sufficiently retained in the fish meat and flow out as drip when heated, resulting in a decrease in yield.
On the other hand, Patent Document 3 discloses a quality improver comprising a mixture of one or more of proteins such as thermocoagulable proteins, thickening polysaccharides, calcium agents, edible fibers, and modified starches, and animal and / or A method for improving the quality of fish meat characterized by applying vegetable oil and water to fish meat has been disclosed. The effect of producing a juicy feeling is poor.
Furthermore, since the fat and oil content is relatively reduced by adding water, the amount to be injected must be increased, and the body tends to be broken.
[0007]
[Problems to be solved by the invention]
It is an object of the present invention to provide a meat quality improving agent that gives oily feeling by injecting into fish meat, particularly fish meat having a low fat content, has no rustiness, gives a juicy feeling, soft feeling, and can further improve the yield, Is used to provide a method for improving the quality of low quality fish with a low fat content, and to provide a homogeneous fish product with no quality difference between lots.
[0008]
[Means for Solving the Problems]
As a result of intensive studies to achieve this object, the present inventors can solve these problems by dispersing starch in fats and oils having an appropriate viscosity and substantially not containing water, and injecting into fish meat. As a result, the present invention has been completed.
[0009]
The reason why the meat quality improving agent of the present invention can exert an excellent effect is considered to be based on the following reasons. In other words, 1) Adjusting the oil and fat to an appropriate viscosity and injecting it together with the starch can inject a large amount of oil and fat without causing cracking with a small injection amount. 2) The injected oil and fat is drip during heating. This is prevented by a film formed by heat gelatinization of starch, and 3) it is substantially free of water and thus does not take an emulsified state, and therefore it can give the original juicy feeling of fats and oils.
In the meat quality improving agent according to the present invention, it is more effective to add an emulsifier in order to enhance the dispersibility of the improving agent during injection. Furthermore, you may add the flavoring and flavor for masking a seasoning (various seasonings, such as salt, saccharides, a chemical thru | or natural seasoning), and fish odor as needed.
[0010]
The oil and fat that can be used in the present invention may be any edible oil and fat, specifically, rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, cottonseed oil, peanut oil, rice oil, olive oil, sesame oil, There are vegetable oils such as palm oil, palm kernel oil, and palm oil, and animal fats such as beef tallow, pork tallow, and fish oil. These oils and fats are subjected to processing such as hydrogenation, fractionation, and transesterification alone or in combination. Oils and fats can also be used. These fats and oils may be used alone or in combination of two or more.
The viscosity of the edible fat is usually 50 to 400 mPa · s, preferably 80 to 300 mPa · s, more preferably 100 to 200 mPa · s.
When the viscosity is lower than 50 mPa · s, 1) the meat quality improver does not remain in the fish during injection and the injection yield does not increase, 2) oil and fat drip increases during heating, 3) in the pickle solution There may be a problem that the starch quality is settled and the meat quality improving agent becomes heterogeneous.
On the other hand, if the viscosity exceeds 400 mPa · s, 1) the dispersibility in the fish will be significantly reduced, or the fish will be cracked. 2) If the viscosity further increases, the injector needle will eventually become clogged. Inability to perform or mechanical injection.
In addition, the viscosity of edible fats and oils was measured using a B-type viscometer No. 1 or No. 3 rotor at 30 rpm and 10 ° C., and the 10th rotation was taken as a measurement value.
In order to make the viscosity of the oil and fat within the range of 50 to 400 mPa · s, 1) adjust the melting point by hydrogenation to increase the viscosity, 2) low-viscosity liquid oil and solid oil such as palm oil and its fractionated oil and fat 3) A method of adjusting the viscosity by adding a small amount of a hardened oil such as Hyerucinate rapeseed extremely hardened oil to a low-viscosity liquid oil.
However, the method is not limited to these methods, and the viscosity of the oil and fat may be adjusted to a predetermined range using, for example, an emulsifier. Further, in order to maintain a stable viscosity of the fat or oil or the meat quality improving agent, a method in which the melted fat or oil composition is quenched and kneaded or cooled with stirring is effective. Of course, this operation may be performed by adding starch to the oil before cooling.
[0011]
As long as the starch is gelatinized by heating and oil and oil spills can be suppressed, natural starch (unprocessed starch) and processed starch may be used. Potato starch, wheat starch, tapioca starch, corn starch, Rice starch, mung bean starch, sago starch, etc. can be used. As a processing method, you may combine 1 type (s) or 2 or more types of processing among oxidation, acid treatment, esterification, etherification, bridge | crosslinking, pregelatinization, oil-fat coating, and wet heat processing. Among these, tapioca starch and potato starch having a low gelatinization temperature are preferable, and etherified starch is more preferable.
The blending ratio of the starch is 1 to 30% by weight, preferably 5 to 20% by weight, more preferably 5 to 15% by weight with respect to 100% by weight of the meat quality improving agent. If the blending ratio is less than 1% by weight, the effect of preventing oil from being drip by heating is low, and if it exceeds 30% by weight, the viscosity becomes high, making it unsuitable for injection, or insufficient gelatinization and roughening. .
[0012]
As the emulsifier, one or a combination of two or more of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, and saponin can be used.
[0013]
【Example】
The present invention will be described more specifically below with reference to examples and comparative examples of the present invention, but the present invention is not limited thereto.
The meat quality improving agent of the present invention was prepared using the formulations shown in Test Groups 1 to 5 of Table-1 as examples, and the compositions shown in Test Groups 6 to 7 were prepared as comparative examples.
[0014]
[Example 1]
Rapeseed oil and cross-linked wheat starch were mixed at a ratio of 92: 8 to obtain a meat quality improver in Test Zone 1.
[0015]
[Example 2]
After blending soybean oil and palm oil in a ratio of 85:15, the mixture was cooled with stirring from 60 ° C. to 10 ° C. in an agitation tank with a cooling jacket to obtain an oil and fat composition having a viscosity of 100 mPa · s. The fat composition and the cross-linked wheat starch were mixed at a ratio of 90:10 to obtain a meat quality improver in Test Zone 2.
[0016]
[Example 3]
An oil / fat composition having a viscosity of 160 mPa · s is prepared by dissolving 2% of high erucic acid rapeseed oil and 1% of polyglycerin fatty acid ester in rapeseed oil, and then cooling with stirring from 60 ° C. to 10 ° C. in a stirring tank with a cooling jacket. Got. This fat composition and etherified tapioca starch were mixed at a ratio of 90:10 to obtain the meat quality improver of Test Section 3.
[0017]
[Example 4]
After dissolving 1% of glycerin fatty acid ester in rapeseed hardened oil having an iodine value of 100, the mixture was cooled while stirring from 60 ° C. to 10 ° C. in a stirring tank with a cooling jacket to obtain an oil and fat composition having a viscosity of 250 mPa · s. This fat composition and the cross-linked wheat starch were mixed at a ratio of 87:13 to obtain a meat quality improver in Test Section 4.
[0018]
[Example 5]
After dissolving 1% of Hyeruric acid rapeseed oil in an oil blended with rapeseed oil and rapeseed oil with an iodine value of 80 at a ratio of 50:50, stirring from 60 ° C. to 10 ° C. in a stirring tank with a cooling jacket It cooled and obtained the oil-fat composition with a viscosity of 360 mPa * s. The fat composition and the pregelatinized corn starch were mixed at a ratio of 80:20 to obtain a meat quality improver in the test section 5.
[0019]
[Table 1]

[0020]
Fish Meat Modification Test Table-1 Adjusts the starch oil composition shown in Test Groups 1 to 5 and the meat quality improver composed of Test Groups 6 to 7 and uses them to prepare fish meat quality. An improvement test was conducted.
(Target fish body) Mackerel (injector) Super mini injector TN-SP18 type (manufactured by Tonici Co., Ltd.)
Injection needle interval 10 mm, injection needle outer diameter 1.8 mm, injection needle inner diameter 1.3 mm, injection pressure 0.8 kg / cm @ 2, injection volume 50 mL (quantitative)
(Fish quality improvement test method) The frozen fillet of the above fish species is thawed to 0 ° C., and the weight is measured (weight before modification). The modified liquid consisting of the starch fat composition of Table-1 is injected into each fillet using the injector under the above conditions, and the weight is measured (weight after modification). The fillet is then frozen at -40 ° C. Thereafter, the fillet is again set to −5 ° C., the fillet is cut into several pieces, and each weight is measured (weight before heating). Firing is performed on a hot plate (surface temperature 150 ° C.) so that the internal temperature is 80 ° C., and the weight is measured (weight after heating).
[0021]
[Table 2]

[0022]
Evaluation method The injection rate, cooking yield, final yield, and texture were evaluated in the following manner, and the results are shown in Table 2.
1) The weight before modification, the weight after modification, the weight before heating, and the weight after heating were measured, and the injection rate, the cooking yield, and the final yield were evaluated by the following formulas.
Weight after modification / weight before modification × 100 = injection rate (%)
Weight after heating / Weight before heating x 100 = Cooking yield (%)
Injection rate x cooking yield / 100 = final yield (%)
2) Texture evaluation A panel test was conducted on the juiciness and softness of each sample. About the thing which baked the fish (mackerel) which injected the meat quality improving agent, the tasting test was performed by 10 expert panelists, and it evaluated and averaged in five steps.

[0023]
【The invention's effect】
From the above results, excellent texture and yield can be obtained by injecting the meat improver of the present invention, characterized in that starch is contained in a state of being uniformly dispersed in edible fats and oils into fish meat having a low fat content. It can be seen that high value-added products having

Claims (4)

It contains edible fat and starch without water, the starch content is 1 to 30%, the starch is present in a state of being uniformly dispersed in the edible fat, and the B type viscosity of the edible fat at 10 ° C. The meat quality improving agent characterized by the viscosity by a meter being 100-250 mPa * s. The meat quality improving agent of Claim 1 which further contains an emulsifier and / or a seasoning liquid. A meat quality improving method, wherein the meat quality improving agent according to claim 1 or 2 is applied to the meat quality by a method selected from coating, coating, spraying, dipping, and / or injection. A cooked processed food produced by the method according to claim 3 .