JPH0412937B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing marbled meat. (Prior art) So-called marbled meat, in which red meat such as beef and pork is dotted with a mesh-like fat layer, has a unique characteristic in which the fat melts out when heated during cooking. Gives aroma and juicy soft texture. On the other hand, meat with low fat content, such as shoulder meat and thigh meat, does not have this property and has a hard texture, so it is evaluated lower as meat than marbled meat. For this reason, traditionally,
Research and development efforts are underway to create marbled, high-quality meat from relatively inexpensive, low-fat meat and increase its added value. For example, a method of injecting fats and oils with a melting point of 10 to 35 degrees C
41467), a method of injecting an emulsion containing a stabilizer into injection (Japanese Patent Publication No. 59-23777), a method of injecting an emulsion containing a stabilizer into raw meat (Japanese Patent Publication No. 59-23777), 102,767/1982), and a method of injecting an emulsion containing uncooked egg white (Japanese Patent Application Laid-open No. 162,853/1982). (Problems to be Solved by the Invention) Marbled meat produced using such conventional technology is comparable to naturally marbled meat in terms of marbling, fat dissolution during cooking, appearance, etc. It's hard to say. For example, marbled meat produced by injecting emulsions containing fats and oils with a melting point of 10 to 35°C or stabilizers will have a lower weight during cooking because most of the injected fat will dissolve out during cooking. There is a large loss and a juicy texture cannot be obtained. In addition, the injection liquid needs to be at a temperature higher than the melting temperature of the fats and oils and stabilizers, and since the emulsion is injected into the meat at a temperature higher than the solidification temperature of the fat, there are problems such as the propagation of microorganisms. In a method of injecting an emulsion containing protein-enriched red meat containing a protein-enriching agent composition into raw meat and uncooked egg white, the aqueous protein solution in the emulsion injected into the meat remains in a liquid state. For this reason, when meat is frozen and thawed during the preservation and distribution process, proteins get mixed into the drips and leak out, making the drips cloudy and spoiling the appearance. unable to hold. Therefore, an object of the present invention is to solve these problems by adding fat to parts with relatively little fat, so that the appearance, cooking suitability, and texture are substantially the same as naturally marbled meat. , to produce marbled meat with flavor. (Means for Solving the Problems) In order to achieve the above object, the present invention heats a protein solution at a temperature higher than the thermal denaturation temperature of the protein, emulsifies the fat, and stores the emulsion obtained by refrigerating the meat. By cooling the meat to the desired temperature and injecting it into the meat, it provides excellent appearance, cooking suitability,
We have completed a method for producing marbled meat with texture and flavor. In the present invention, the heating temperature of the protein solution is higher than the thermal denaturation temperature of the protein. The heating time is selected so that the protein solution exhibits fluidity to form a continuous layer of emulsion after the heat treatment, and also has the property of gelling by freezing after being injected into the meat. For example, when heating a 10% whey protein solution, heat at 80℃ for 20-60 minutes.
Preferably, the heating time is 20 seconds to 5 minutes at 90°C, and 2 to 5 seconds at 110°C.
If the heat treatment time is shorter than the required amount, the protein will not gel after freezing and the drips will become cloudy after freezing and thawing the meat, impairing its appearance. If the cooking time is too long, the protein will gel before the emulsion is formed and the fluidity will decrease, making it difficult to emulsify and inject the fat. Furthermore, even if an emulsion can be formed, the viscosity of the emulsion will be high, making it difficult to inject into meat, and furthermore, there is a risk that the emulsion will not disperse well in the meat and will enter as lumps of fat. In the present invention, the meat to be injected with the emulsion includes livestock meat such as beef, pork, horse meat, sheep meat, goat meat, poultry meat such as chicken, turkey meat, duck meat, and rabbit meat. Cuts of meat with relatively low fat content are used. The fat used in the present invention improves the flavor of the injected meat, and is an animal or vegetable fat that becomes liquid at a temperature lower than the heat denaturation temperature of the meat.
The fat is retained in the meat by a protein gel, so there is no need for it to solidify at low temperatures. The protein used in the present invention has the property that its aqueous solution becomes liquid after heat treatment, has the function of emulsifying fat and water, and further has the property of gelling when frozen. Proteins gelled by freezing play the same role in meat as connective tissue in adipose tissue. That is, fat is retained in the meat before cooking, and some of the fat is eluted by heating, but the liquefied fat is retained in the meat to create a juicy texture. Specific examples of such proteins include animal and vegetable proteins such as whey protein, egg white, whole egg, egg yolk, and soy protein. Whey protein and egg white are most preferred because their viscosity is suitable for dispersion in meat. In the present invention, the ratio of fat, protein, and water in the emulsion and the injection amount are appropriately determined in consideration of the fat content, hardness, etc. of the meat into which the emulsion is injected. The proportion of fat in the emulsion, for example in the case of beef tallow, is generally 10-60% by weight, preferably 20-50%.
Weight%. If the proportion of fat is higher than this, the stability of the emulsion will deteriorate and the viscosity will increase, making it difficult to inject into meat. Moreover, if it is too small, sufficient marbled meat cannot be obtained. For example, when using whey protein as the protein, the protein ratio is 2.0 to 18.0.
weight%. When using egg white, the amount is preferably 0.8 to 9.0% by weight. If the protein concentration is lower than this, the protein will not gel after being injected into meat and frozen, and the drip will become cloudy and spoil the appearance after freezing and thawing the meat. If the protein concentration is higher than this, the protein may gel before forming an emulsion or fluidity may decrease, making it difficult to emulsify and inject fat. Emulsions can be prepared using commonly used emulsifiers at temperatures above the solidification temperature of the fat. When using whey protein as the protein and emulsifying beef tallow, usually
Preferably, it is prepared at a temperature in the range of 50 to 60°C. Generally, an appropriate emulsification time is about 3 to 10 minutes. After forming the emulsion, it is desirable to cool it as quickly as possible. This is to improve the stability of the emulsion and to avoid excessive heat denaturation of proteins. The emulsion thus obtained can be added with seasonings, flavorings, etc. as necessary, and is injected into meat at a temperature in the range of 0 to 10°C. If the temperature at the time of injection is higher than this, there will be problems such as the proliferation of microorganisms, and if it is too low, the meat will freeze.
The emulsion is not dispersed properly. The emulsion can be injected into meat using a conventional method, for example, using an injector. (Effects of the Invention) According to the present invention, since the emulsion is generally cooled to the temperature at which meat is refrigerated and then injected into the meat, problems such as easy propagation of microorganisms are solved. Emulsion gels when frozen, so even if the meat is frozen and thawed during the preservation and distribution process, the drips remain clear.
Appearance is not impaired. The marbled meat obtained by the present invention has the same appearance, suitability for cooking, texture, and flavor as natural marbled meat. Additionally, when the meat is cooked, some of the injected fat dissolves, but some of the fat becomes liquid and is retained within the meat, creating a rich flavor and juicy texture. (Examples) The present invention will be explained in more detail below using examples. Example 1 60g of whey protein (75% protein) and 540g of water
The mixture was heated at 80°C for 40 minutes. Next, 400 g of purified beef tallow was heated to 60° C. to melt it, added to the whey protein solution, and stirred for 5 minutes at 10,000 rpm using a homomixer to prepare an emulsion. The emulsion liquid was immediately cooled to 7°C. The viscosity of this emulsion liquid was 202 centipoise (B type viscometer, rotation speed 30 rpm). Next, 20% of the weight of the emulsion liquid was injected into 5 kg of domestic beef thigh meat. The thigh meat was once frozen, then sliced into steaks with a thickness of 1 cm, and thawed in a refrigerator at 5°C. The drips that flowed out during thawing were clear red and no clouding was observed. The final product was cooked in a frying pan and then subjected to sensory evaluation for texture and taste. As shown in Table 1, the results were almost the same as naturally marbled beef. Example 2 200 g of raw egg white (10.4% protein) was diluted with 400 g of water and heat-treated at 80° C. for 10 minutes. Next, heat 400g of purified beef tallow to 60℃ to melt it.
Add to the above egg white solution and mix with a homomixer.
An emulsion was prepared by stirring at 10,000 rpm for 5 minutes. The emulsion liquid was immediately cooled to 7°C. The viscosity of this emulsion liquid was 250 centipoise (B type viscometer, rotation speed 30 rpm). Next, 20% of the weight of the emulsion liquid was injected into 5 kg of domestic beef thigh meat. After freezing the thigh meat, slice it into 1cm thick steaks and heat at 5°C.
Thaw it in the refrigerator. The drips that flowed out during thawing were clear red and no clouding was observed. The final product was cooked in a frying pan and then subjected to sensory evaluation for texture and taste. As shown in Table 1, the results were almost the same as naturally marbled beef. Example 3 80g of whey protein (75% protein) and 720g of water
The mixture was heated at 80°C for 30 minutes. Next, 200 g of purified beef tallow was heated to 50° C. to melt it, added to the whey protein solution, and stirred with a homomixer at 10,000 rpm for 5 minutes to prepare an emulsion. The emulsion liquid was immediately cooled to 7°C. The viscosity of this emulsion liquid was 123 centipoise (B type viscometer, rotation speed 30 rpm). Next, apply the emulsion liquid to domestically produced beef thighs according to its weight.
Injected 20%. After once freezing the thigh meat,
It was sliced into 1 cm thick steaks and thawed in a refrigerator at 5°C. The drips that flowed out during thawing were clear red and no clouding was observed. The final product was cooked in a frying pan and then subjected to sensory evaluation for texture and taste. As shown in Table 1, the results were almost the same as naturally marbled beef. Comparative Example 1 The same procedure as in Example 1 was carried out except that unheated whey protein was used. The results are shown in Table 1. Comparative Example 2 Same as Example 2 except that uncooked raw egg whites were used.
processed in the same way. The results are shown in Table 1.

[Table] *: Untreated means that no injection is injected into the meat.

Claims (1)

[Claims] 1. Protein is dissolved in water, heated at a temperature higher than the thermal denaturation temperature of protein, fat is emulsified, and the resulting emulsion is cooled to a temperature at which meat is stored in a refrigerator. A method for producing marbled meat, which comprises gelling an emulsion by injecting the emulsion into a liquid and freezing the emulsion. 2. The manufacturing method according to claim 1, wherein the protein is whey protein or egg white. 3 The emulsion contains 10 to 60 parts of fat and protein.
The method according to claim 1, comprising 0.8 to 18.0 parts and 32.0 to 88.2 parts of water.