JPH0740900B2 - Meat tenderizer - Google Patents

Description

TECHNICAL FIELD The present invention relates to a meat tenderizer.

[Prior Art] Conventionally, there are roughly two types of meat softening methods. One is a softening method using proteolytic enzymes such as papain, promeline and ficin. The other is a method using a meat softening device in which muscle fibers are sheared by a knife-like blade.

[Problems to be Solved by the Invention] The conventional softening method has the following problems.

(1) A meat tenderizer using a protein hydrolase is easily affected by reaction temperature and reaction time, and it is difficult to control the enzyme activity. Therefore, excessive softening, dissolution of only the meat surface, and offensive odor of treated meat have often been problems.

(2) It is difficult to uniformly add the meat tenderizer using the above protein hydrolase because the amount used is very small. Therefore, the softening degree was often different.

(3) The softening by the meat softening device caused the muscle fibers to be sheared by a knife-like knife, so that the surface was damaged and the value as fresh meat was lost.

(4) Many of the above-mentioned meat tenderizers are large-scaled and take up space. Further, since it is a special device, it is expensive.

The problem to be solved by the present invention is to soften the meat excessively and soften it without causing the dissolution of the meat surface and the generation of offensive odor,
Another object is to obtain an inexpensive meat tenderizer that does not impair the value of fresh meat.

[Means for Solving the Problems] The present invention is to solve the above problems. That is, it is a meat tenderizer characterized by mixing a calcium salt with sodium bicarbonate and an emulsifier having an HLB of 10 or more experimentally determined, or both.

Next, the meat tenderizer of the present invention will be described in detail. As the calcium salt used for the meat tenderizer, calcium chloride, calcium hydroxide, calcium carbonate, calcined natural calcium or the like is used. The calcined calcium is obtained by calcining egg shell, shellfish, and bone meal at 800 ° C. or higher and powdering. Further, the emulsifier has an HLB of 10 or more experimentally determined and is highly dispersible in water.

[Operation] By using this softening agent for meat, calcium ions, sodium bicarbonate and an emulsifier act on myofibrils of meat. This action weakens and softens the meat.

[Example] Example 1 To 6 g of calcium hydroxide, 6 g of sodium bicarbonate, 6 g of sucrose fatty acid ester (HLB15) were added, and 82 g of sodium chloride was further added and mixed to obtain 100 g of a meat tenderizer. 2-3 g of this was evenly sprinkled on pork and stored in a refrigerator overnight. Then, it heated and measured the hardness. As a result, the meat softener treated had less hardness.
It was 0.86 × 10 ⁷ dyne / cm ² . Then, 6 g of sodium bicarbonate 6 g of sucrose fatty acid ester (HLB15) was added, and pork was evenly sprinkled with 2 to 3 g of a meat softener containing 88 g of salt, and the same test was conducted. As a result, the hardness of pork is 1.41 ×
It became 10 ⁷ dyne / cm ² . The hardness of untreated meat is 1.62 × 10 ⁷
It became dyne / cm ² .

Example 2 2.8 g of calcium chloride, 1.8 g of sodium bicarbonate, 1.8 g of sucrose fatty acid ester (HLB15), and 93.6 g of salt were mixed to obtain a meat tenderizer. This was covered with 2-3 g of pork and stored in a refrigerator overnight. Then, it heated and measured the hardness. As a result, the hardness of the processed meat softener was 0.72 × 10 ⁷ dyne / cm ² . Then, the sucrose fatty acid ester (HLB15) in the aforementioned meat tenderizer was replaced with sucrose fatty acid ester (HLB11) and sucrose fatty acid ester (HLB5), and two meat tenderizers were obtained and the same test was conducted. As a result, the hardness of the sucrose fatty acid ester (HLB11) was 0.84 × 10 ⁷ dyne / cm ² , and the hardness of the sucrose fatty acid ester (HLB5) was 1.15 × 10 ⁷ dyne / cm ² . became. The hardness of the untreated meat was 1.20 × 10 ⁷ dyne / cm ² .

Example 3 A 3 to 5% aqueous solution of the meat tenderizer used in Example 1 was prepared, and pork was soaked and stored overnight in a refrigerator. Then, it heated and measured the hardness. As a result, the hardness of the processed pork is
It was 1.11 × 10 ⁷ dyne / cm ² . The hardness of untreated meat is 1.
It became 62 × 10 ⁷ dyne / cm ² .

Example 4 Calcium hydroxide, sodium bicarbonate, and sucrose fatty acid ester (HLB15) were mixed in equal weights. 1% of this was added to the sauce for pickling roasted meat, and the meat was pickled and stored overnight in a refrigerator. As a result, the hardness of the treated meat was 0.97 × 10 ⁷ dyne / cm ² . The hardness of the untreated meat was 1.60 × 10 ⁷ dyne / cm ² .

[Effects of the Invention] The meat softener according to the present invention can soften meat without damaging the surface of the meat. Further, the meat softening agent according to the present invention can soften meat without dissolving only the surface of the meat or generating an offensive odor. Furthermore, the meat softener according to the present invention can soften meat at low cost.

Claims (2)

[Claims] 1. A meat tenderizer characterized in that a calcium salt is mixed with sodium bicarbonate and an emulsifier having an HLB of 10 or more experimentally determined, or both of them. 2. A meat tenderizer in which the calcium salt according to claim 1 is calcium chloride, calcium hydroxide, calcium carbonate, or baked natural calcium.