JPS5824111B2 - How to improve the quality of mutton - Google Patents
How to improve the quality of muttonInfo
- Publication number
- JPS5824111B2 JPS5824111B2 JP52127445A JP12744577A JPS5824111B2 JP S5824111 B2 JPS5824111 B2 JP S5824111B2 JP 52127445 A JP52127445 A JP 52127445A JP 12744577 A JP12744577 A JP 12744577A JP S5824111 B2 JPS5824111 B2 JP S5824111B2
- Authority
- JP
- Japan
- Prior art keywords
- mutton
- quality
- lecithin
- present
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 claims description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 9
- 239000000787 lecithin Substances 0.000 claims description 9
- 229940067606 lecithin Drugs 0.000 claims description 9
- 235000010445 lecithin Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は羊肉（−トン、ラム）の香味を改良するととも
に組織を柔らげることを目的とする羊肉の品質改良方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the quality of mutton (lamb), the purpose of which is to improve the flavor and soften the tissue of mutton.
羊肉は比較的安価な動物性蛋白質源であるにもかかわら
ず、その特有な香味と組織の硬さにより我が国では未だ
一般に常食されるのに至っていない。Although mutton is a relatively inexpensive source of animal protein, it is still not commonly eaten in Japan due to its unique flavor and firm texture.
羊肉の独特な香味は肉脂肪中に含まれる揮発性脂肪酸の
混合物に起因するものであり、従来からこの香味を消去
するために酢、レモン汁、ニンニク等が使われているが
、いずれも満足し得る方法とは言い得ない。The unique flavor of mutton is due to the mixture of volatile fatty acids contained in the meat fat, and traditionally vinegar, lemon juice, garlic, etc. have been used to eliminate this flavor, but none of these methods have been satisfactory. I can't say that there is a way to do it.
本発明者らは、この羊肉における品質上の欠点を改良す
るため、種々研究の結果、油に対し１〜５重量％のレシ
チンを含有せしめた植物性液状油中に羊肉を２４時間以
上浸漬することにより、羊肉特有の香味を消すとともに
肉組織を軟化し得ることを見出し、本発明を完成した。In order to improve this quality defect in mutton, the present inventors, as a result of various studies, immersed mutton in vegetable liquid oil containing 1 to 5% by weight of lecithin based on the oil for 24 hours or more. The present invention was completed based on the discovery that the unique flavor of mutton can be eliminated and the meat tissue can be softened by doing so.
羊肉を、レシチンを含有する植物性液状油中に２４時間
以上浸漬すると香味が改良され、組織が軟化する理由は
、詳細には明らかでないか、植物性液状油中に含有せし
めたレシチンの作用によって、羊肉浸漬時に該羊肉中に
存在する肉脂肪と植物性液状油とが急速に置換されて羊
肉香味の根源である揮発性脂肪酸が植物性液状油中に抽
出される結果、羊肉特有の香味が消去され、かつ、肉組
織も軟化されるものと思われる。The reason why immersing mutton in vegetable liquid oil containing lecithin for 24 hours or more improves the flavor and softens the tissue is not clear in detail, or is due to the action of lecithin contained in vegetable liquid oil. When the mutton is soaked, the meat fat present in the mutton is rapidly replaced with vegetable liquid oil, and volatile fatty acids, which are the source of the mutton flavor, are extracted into the vegetable liquid oil, resulting in the unique flavor of mutton. It is thought that the meat tissue is also softened.
本発明方法において、植物性液状油に対して０．５〜５
重量％のレシチンを添加、溶解する理由は、レシチンの
滲透作用により植物性液状油を羊肉組織内への急速に滲
透せしめ、該液状油と羊肉中の脂肪との置換を促進して
羊肉の香味を改良するとともに、羊肉組織を軟化するた
めであり、この際、レシチンの添加量が０．５重置部以
下では前記作用効果が十分に得られず、捷た。In the method of the present invention, 0.5 to 5
The reason why % by weight of lecithin is added and dissolved is that the permeation effect of lecithin allows vegetable liquid oil to rapidly permeate into the mutton tissue, promoting the replacement of the liquid oil with the fat in the mutton, and enhancing the flavor of the mutton. The purpose is to improve the quality of the meat and to soften the mutton tissue. At this time, if the amount of lecithin added is less than 0.5 parts, the above-mentioned effect cannot be obtained sufficiently, and it is discarded.
５重置部以上では効果の向上が期待できないばかりか、
浸漬処理した羊肉を焼いたり炒めたりした際、羊肉が着
色したり着臭したりする等の欠点を生ずる恐れがある。Not only can no improvement in effectiveness be expected if there are more than 5 layers, but
When soaked mutton is grilled or stir-fried, there is a risk that the mutton may become colored or smelly.
また、レシチン含有植物性液状油に対する羊肉の浸漬時
間は、少くとも２４時間必要であり、これ以下では前記
本発明方法における浸漬効果が十分得られない。Further, the time required for soaking the mutton in the lecithin-containing vegetable liquid oil is at least 24 hours, and if the time is shorter than this, the soaking effect in the method of the present invention cannot be sufficiently obtained.
本発明方法によれば、簡単にしかも経済的に羊肉の品質
を改良し得るので、その需要量を著るしく拡大すること
ができる。According to the method of the present invention, the quality of mutton meat can be improved simply and economically, so that the demand for it can be significantly increased.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例
精製大豆油５００ｇに大豆レシチン（豊年製油■製、Ａ
Ｙレシチン）１０ｇを添加し、攪拌、溶解した。Example 500g of purified soybean oil and soybean lecithin (manufactured by Hounen Oil Co., Ltd., A)
10 g of Y lecithin) was added and stirred to dissolve.
この油に、合計約１００ｇの羊肉（マトン）の切身５枚
を２４時間浸漬して本発明方法により品質改良した羊肉
製品を得た。Five mutton fillets weighing a total of about 100 g were soaked in this oil for 24 hours to obtain a mutton product whose quality was improved by the method of the present invention.
本発明方法の効果を明らかにするために、前記本発明方
法により得た羊肉ならびに油中での浸漬処理を施さない
対照の羊肉をそれぞれ温度２００℃に加熱し、油を敷い
たステンレス製のホットプレート上で焼き、その香味と
柔らかさを官能試験により測定した。In order to clarify the effect of the method of the present invention, the mutton obtained by the method of the present invention and the control mutton that had not been immersed in oil were heated to a temperature of 200°C and placed in a stainless steel hot plate covered with oil. It was baked on a plate and its flavor and softness were measured by a sensory test.
官能試験は熟練したパネル１０人（２０〜４０才の男女
各５人）により一対比較法で行なった。The sensory test was conducted by 10 experienced panels (5 men and 5 men, 20 to 40 years old) using a paired comparison method.
その結果を次表に示す。The results are shown in the table below.
Claims (1)
有せしめた植物性液状油中に２４時間以上浸漬すること
を特徴とする羊肉の品質改良方法。1. A method for improving the quality of mutton, which comprises immersing mutton in vegetable liquid oil containing 0.5 to 5% by weight of lecithin based on the oil for 24 hours or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52127445A JPS5824111B2 (en) | 1977-10-24 | 1977-10-24 | How to improve the quality of mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52127445A JPS5824111B2 (en) | 1977-10-24 | 1977-10-24 | How to improve the quality of mutton |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5462356A JPS5462356A (en) | 1979-05-19 |
| JPS5824111B2 true JPS5824111B2 (en) | 1983-05-19 |
Family
ID=14960100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP52127445A Expired JPS5824111B2 (en) | 1977-10-24 | 1977-10-24 | How to improve the quality of mutton |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5824111B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59151861A (en) * | 1983-02-17 | 1984-08-30 | Kibun Kk | Enzymatic treatment of meat |
| US5709901A (en) * | 1994-08-17 | 1998-01-20 | Kao Corporation | Meat modifier and food meat or meat product processed with same |
| JP4584207B2 (en) * | 2006-08-22 | 2010-11-17 | 日清フーズ株式会社 | Meat soba manufacturing method |
| JP2018000166A (en) * | 2016-07-08 | 2018-01-11 | キユーピー株式会社 | Production method for cooked food using meat or fish, and odor reducing method |
| JP7680222B2 (en) * | 2020-03-16 | 2025-05-20 | 日清オイリオグループ株式会社 | Method for producing processed meat foods, method for inhibiting hardening, and method for improving yield |
-
1977
- 1977-10-24 JP JP52127445A patent/JPS5824111B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5462356A (en) | 1979-05-19 |
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