JPH0530433B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing marbled meat. (Problems to be solved by conventional technology and invention) Traditionally, fat has been injected into cheap red meat,
Attempts have been made to bring the appearance and texture closer to those of luxury products such as marbled meat. For example, there is a method in which fats and oils with a melting point of 10°C to 35°C are heated and melted and injected directly into meat (Japanese Patent Application Laid-open No. 60-41467), and a method in which an emulsion made by emulsifying fats and oils and water with protein is injected (Japanese Patent Application Laid-Open No. 59-1989).
162853). However, in the method of directly injecting fats and oils into meat, the molten fats and oils rapidly solidify in the meat, and a fine network structure similar to that of naturally marbled meat cannot be obtained. Even with the method of injecting an emulsion made of only protein, fat, and water, if the temperature at the time of injection is not higher than the solidification temperature of the fat, the emulsification will collapse and dispersibility will deteriorate. Both of these methods apply unnecessary heat to the raw meat, which may affect the quality of the meat.
and unfavorable in terms of microbial hygiene. Additionally, there were problems with the injection process itself, such as damage to the meat by the needle and damage to the meat tissue due to the musculoskeletal surging that is normally done to improve fat distribution after injection, resulting in considerable dripping. An object of the present invention is to provide a method of injecting, dispersing, and immobilizing a fat emulsion into meat at low temperatures and producing marbled meat with less dripping. (Means for Solving the Problems) The present invention is characterized in that chitosan is added to water and fat and oil, and the emulsion is emulsified, and the obtained emulsion is injected into meat to produce marbled meat. In the present invention, chitosan is first added to water and oil and then emulsified to create an emulsion. Xatone itself has emulsifying power and can make emulsions, but in order to make the emulsion more stable, it is better to use emulsifiers or proteins with emulsifying power that are used in normal cream manufacturing. . Examples of the emulsifier include Jugar ester, lecithin, monoglyceride, propylene glycol ester, and sorbitan ester, and examples of the protein include casein, whey protein, and soybean protein. Any type of fat or oil can be used, including those that are solid or liquid at room temperature, but in terms of flavor, it is best to use livestock fat, especially beef tallow, in liquid form. It is.
As the emulsifying machine, a commonly used homomixer or homogenizer may be used. The chitosan used in the present invention may be commercially available and its viscosity is not particularly critical, but chitosan with a low molecular weight and low viscosity is more suitable. This is because if the viscosity is too high, dispersion in the meat will be poor. Also, chitosan is difficult to dissolve unless in the presence of acid.
It is preferable to add it after dissolving it in an organic or inorganic acid such as lactic acid, acetic acid, ascorbic acid, or hydrochloric acid.
The emulsion thus obtained is 0-5°C.
It is stable and has excellent dispersibility even at low temperatures, so it can be injected into meat using a conventional method. Although emulsions with good dispersibility can be obtained without using chitosan,
Since it is just a cream and does not gel, when injected into meat the result is a very undesirable white drip. In the emulsion emulsified by adding chitosan,
Fat globules are conjugated with chitosan, and when this is injected into meat, the chitosan binds to the constituent proteins of the meat and plasma proteins, and is immobilized as a gel. This is because chitosan has many amino groups and has the property of forming complexes with proteins. Furthermore, chitosan has the property of binding to fat, and exhibits an extremely effective function in immobilizing fat globules in meat. In addition, chitosan has the effect of closing capillaries in the meat and stopping the flow of meat juices from wounds made by injection needles, so it can prevent drips from being washed away during injections and pine surging. The amount of chitosan used is based on 100 parts by weight of oil and fat.
0.05 to 5 parts by weight is preferred. If it is less than 0.05 parts by weight, a sufficient emulsion cannot be obtained, and if it exceeds 5 parts by weight, the viscosity becomes so high that it becomes impossible to inject it into meat. The addition rate of fats and oils is preferably 30 to 60% by weight. If it is less than 30% by weight, the efficiency of adding fats and oils will be poor, and if it exceeds 60% by weight, emulsion stability will be poor. Chitosan can be injected into meat using a conventional method, for example, using an injector. (Effect of the invention) As described above, in the present invention, by injecting into meat an emulsion made by adding chitosan to oil and water, marbled meat can be prepared without dripping of injected oil or fat, blood, body fluids, etc. Since it can be manufactured, the yield is good, and it can be said that the benefits are large. Furthermore, it has good dispersibility and can be injected even at low temperatures of 0 to 5°C, so the meat quality will not be impaired. (Example) The present invention will be specifically described below using Examples. Example 1 2.5 g of chitosan and 2.5 g of lactic acid were added and dissolved in 45 g of water, and 442.5 g of water, 1.25 g of sugar ester,
Monoglyceride 1.25g, whey protein (protein 75
%) and 500 g of purified beef tallow were added and heated at 70°C.
After the beef tallow is melted, use a homo mixer at 12000 rpm.
Emulsification was performed for 5 minutes. the resulting emulsion
200g of the solution was cooled to 0-2°C and injected into 1kg of semi-thawed beef red meat using a syringe, followed by pine surging. After processing, they were immediately frozen, sliced as they were, thawed naturally, and observed for fat content, dripping, and loss of fat during baking. As a control, Table 1 shows the results of the same procedure using an emulsion with the same composition except that chitosan was not used, and beef tallow that was simply heated and melted.

【table】

[Table] Weight before heating As shown in Table 1, according to the present invention, it is possible to produce marbled meat in which fat is injected in a marbled shape and with little dripping. Example 2 (An example of using a protein with emulsifying power instead of an emulsifier and using a fat that is liquid at room temperature) Add and dissolve 2.5 g of chitosan and 2.5 g of glacial acetic acid to 45 g of water, add 540 g of water, and dissolve soybean protein. 10 g and 400 g of salad oil were added and emulsified using a homomixer. The resulting emulsion was cooled and injected into semi-thawed pork lean meat. The meat, which was sliced after freezing and pine surging, had white-looking fat globules fixed in a marbled pattern. When this meat is dipped in sauce and grilled, it has a soft and juicy texture that cannot be obtained from red meat, which is the raw material.

Claims (1)

[Claims] 1. A method for producing marbled meat, which comprises adding chitosan to water and oil, emulsifying the mixture, and injecting the resulting emulsion into meat. 2 0.05 to 5 parts of chitosan per 100 parts by weight of fats and oils
The manufacturing method according to claim 1, wherein part by weight is added.