JPH0681586B2 - Meat discoloration prevention method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for preventing discoloration of cooked meat that occurs when the meat is stored for a long period of time.

(Prior Art) Conventionally, cooked hermetically sealed packaged foods represented by retort foods and the like have been known, and some of these cooked hermetically sealed foods have meat added as an ingredient. However, when the sealed packaged food is stored for a long period of time and then the meat in the sealed packaged food is cut, the surface and the inside thereof may turn red. Further, in a packaging container such as a plastic container that cannot completely block light rays, there is also a phenomenon that the surface layer of meat turns into gray and the central part turns into red. When eating, the discoloration itself does not pose any problem, but it may give an unfavorable image impression.

As an invention focusing on such a point, there is JP-A-60-102135. A feature of the present invention is that meat is filled with a seasoning liquid in a retort packaging material or a metal can and sealed, and the seasoning liquid is a metal sequestering agent such as sodium hexametaphosphate, sodium pyrophosphate, phytic acid, and potassium phosphate. A method for preventing discoloration of a retort meat product, which comprises:

(Problems to be solved) The inventors of the present invention tried to store the meat in a retort pouch after heating the meat using an aqueous solution in which the sequestering agent described in the above publication was dissolved, Regarding the discoloration of the meat, it was not always possible to obtain satisfactory results.

Therefore, the present inventors have used various additives, as a result of repeating the experiment for the discoloration prevention effect of meat, sodium citrate succinate iron ammonium citrate, ferric pyrophosphate and ferric chloride It was found that the object of the present invention can be achieved only with four kinds.

(Means for Solving the Problem) The gist of the present invention completed based on these findings is that meat is composed of sodium iron citrate succinate, ammonium iron citrate, ferric pyrophosphate and ferric chloride. A method for preventing discoloration of meat, which comprises treating with a solution of an additive selected from the group.

The meat used in the present invention includes livestock meat such as beef, pork, chicken and whale meat. These meats are treated with a solution of an additive selected from the group consisting of sodium iron citrate citrate, ammonium iron citrate, ferric pyrophosphate and ferric chloride. This treatment is for impregnating the meat with an additive selected from the group consisting of sodium iron citrate citrate, ammonium iron citrate, ferric pyrophosphate and ferric chloride, therefore the treatment method is Any method may be used as long as the above object can be achieved. For example, pressurizing meat,
There is a method of immersing in the above-mentioned four kinds of solutions under the conditions of normal pressure or reduced pressure. Further, the timing is not particularly limited, and may be before or after the heat treatment of meat or during the heat treatment. For example, after pre-immersing the meat in the additive solution, fill the container with other ingredients and seasoning liquid,
Method of heat treatment, method of adding additives to the seasoning liquid in advance, filling it with meat in a container and then heat-treating, meat after heat treatment in the additive solution in advance, and container with ingredients and seasoning liquid etc. There is a method of filling. In this case, the concentration of the additive in the solution is preferably 0.1 to 1.0% by weight. If this concentration is too low, it becomes difficult to efficiently impregnate the meat with the additive, and as a result,
The effect of preventing discoloration of the heat-treated meat during storage is reduced. On the contrary, if the concentration of the additive becomes too high, the taste of the additive will be developed, resulting in the deterioration of the flavor of meat. Examples of the form of the final product include retort food, aseptic filling food, chilled food and the like.

(Example) Example 1 1 kg of beef (3 cm x 3 cm x 0.7 cm) and the additives shown in Table 1 were added to 1 kg of the seasoning solution at respective concentrations, and then 10 tin cans were filled in equal amounts. Sealed. Then 55 at 112 ℃
It was retort-treated for a minute to obtain Yamato-ni-kan. This was stored at room temperature for 1 month and then opened to evaluate the discoloration state of beef. The evaluation criteria are 5 ... no discoloration, 3 ... some discoloration, 1 ...
Discoloration was remarkable. The results are shown in Table 1. Incidentally, A is sodium iron citrate succinate, B is ammonium iron citrate, C is ferric pyrophosphate, D is ferric chloride,
The addition amount of each of the above additives is% by weight with respect to the seasoning liquid.

As is clear from Table 1, discoloration was markedly observed on the surface and inside of beef when the additive of the present invention was not added, whereas when the additive of the present invention was added, the addition amount was The effect of preventing discoloration on the surface of beef was recognized as the amount of beef increased. However, the effect of preventing discoloration on the surface and inside of beef was sufficiently observed for sodium iron citrate and ammonium iron citrate, but for ferric pyrophosphate and ferric chloride, the inside discoloration of beef was observed. No sufficient effect was observed for prevention. On the other hand, when the addition amount of sodium iron citrate citrate, ammonium iron citrate, and ferric pyrophosphate exceeds 1.5% by weight with respect to the seasoning liquid, the taste of iron salt comes to be felt, and chloride When the amount of ferric iron added was 0.5% by weight or more based on the seasoning liquid, the meat quality tended to be softened.

Example 2 1 kg of 1.5 cm square pork was seasoned with salt and pepper, and baked in a frying pan to a degree such that the surface was lightly browned. It was immersed. Then, the cream stew was prepared according to a conventional method. The cream stew thus obtained was filled and sealed in 180 g each in an aluminum foil laminated retort pouch, and retort-treated at 121 ° C. for 20 minutes. After storing at room temperature for 1 month and opening the bag, the state of discoloration on the surface and inside of the pork was confirmed, and the surface was not discolored at all, and a slight pinkish brown discoloration was observed inside.

Example 3 1 kg of 1.5 cm square beef was lightly stir-fried in a frying pan and then heat-treated with a solution having an iron ammonium citrate concentration of 1% by weight for 5 hours, and then beef curry was prepared using the beef by a conventional method. The beef curry thus obtained was filled and sealed in an oval-type semitransparent plastic tray at 220 g each, and the temperature was 121 ° C.
Retort for 35 minutes. When the beef was stored at room temperature for 1 month and then opened and the discoloration of the surface and the inside of the beef was confirmed, almost no discoloration was observed on the surface or inside.

(Effect) According to the method of the present invention, by impregnating the meat with any of sodium iron citrate citrate, ammonium iron citrate, ferric pyrophosphate and ferric chloride,
It is possible to effectively prevent discoloration of meat that is caused by storing cooked meat for a long period of time.

Claims (2)

[Claims] 1. Meat is treated with sodium iron citrate citrate,
A method for preventing discoloration of meat, which comprises treating with a solution of an additive selected from the group consisting of ammonium iron citrate, ferric pyrophosphate and ferric chloride. 2. The concentration of the additive in the solution is 0.1 to
Claim 1 characterized in that it is 1.0% by weight
The method for preventing discoloration of meat according to the item.