JPH03290171A - Production of processed product of edible meat - Google Patents

Abstract

PURPOSE:To obtain bound meat preventing deterioration and disproportion of texture without exerting bad influence caused by low pH, by using pieces of edible meat with both coated glucono-delta-lactone and an alkali substance. CONSTITUTION:Plural pieces of edible meat are used with both coated glucono-delta- lactone and an alkali substance (preferably calcined calcium and not calcined calcium) to give the objective bound meat.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to foods, and relates to an industrially advantageous method for producing processed meat products.

The processed meat product as used in the present invention refers to meat pieces of the same or different types in various shapes and forms, such as beef, horse, pig, sheep, and other meat pieces, which can be arbitrarily selected and bonded together. The purpose is to obtain processed meat products, commonly called bound meat.

[Conventional technology]

As a way to utilize shoulder meat, which is amorphous or small and has low commercial value and is generated during the meat processing process and remains unused in the original meat processing, it is possible to bond multiple pieces of meat together using an alkaline substance to achieve a good Z. Methods are being used to increase product value by reprocessing the shape and texture.

The alkaline substances generally include baked or unburned acids such as eggshells, seashells, bone meal, phosphates, potassium carbonate, sodium carbonate, and other substances that can be used to bond meat and processed products. Some things are already known.

However, when these alkaline substances are used, it is unavoidable that the products produce off-taste and odor characteristic of alkaline substances when eaten. The peculiar taste and odor of alkaline substances can be solved by neutralizing them with acidic substances, but there is a major drawback in that if neutralization is done before the pieces of meat are glued together, the adhesion ability is significantly impaired. .

c Problems to be Solved by the Present Invention] Here, coated glucono delta lactone (hereinafter referred to as coated G-D
-L) is adopted. Coated G-D-L is obtained by coating the surface of gelcono delta lactone (hereinafter referred to as G-D-L) particles with oil and fat.
The -L content is arbitrary, but for example, 68 to 72% (by weight) is exemplified. The melting point of the fat or oil used for the coating G-D-L must be 60°C or higher.At low temperatures of 10°C or lower, which is the typical production condition for meat processing, G-D-L, which is an acidic substance, It does not react directly with the alkaline substance or have any adverse effect on the meat itself due to low 1)H, and does not inhibit the effect of the alkaline substance during the adhesion stage.

The alkaline substances used in the present invention include seashell calcined calcium, eggshell calcined calcium, bone calcined calcium as calcined calcium, and uncalcined calcium as seashell unburned lucium, eggshell unburned lucium, green rice calcined calcium, coral uncalcined calcium. Others may be mentioned, and one or more of these alkaline substances may be used.

By using a combination of coating G-D-L and an alkaline substance on multiple pieces of meat, and applying heat after adhering the meat,
The adhesion becomes even stronger.

That is, during heating, the oil and fat used for the coating melts, and G-D-L is eluted and reacts with the alkaline substance.

Compared to other organic acids such as citric acid and tartaric acid, G-D-L does not cause a sudden drop in I)H, and gradually lowers the pH while permeating the entire processed meat product. Therefore, it is difficult to have a partial adverse effect on meat due to low p), and it is possible to prevent deterioration and non-uniformity of texture.

In the present invention, the combination ratio of the alkaline substance and the coating G-D-L is 1 part of the alkaline substance to 10 parts of the coating G-D-L.
The effect can be achieved with less than 1 part (weight). In addition, the combination of an alkaline substance and coating G-D-L is added in an amount of 1 to 7% (the same percentage by weight), preferably 2 to 7%, based on the total amount of meat pieces.
It may be used within a range of 4%.

The present invention will be explained below with reference to experimental examples and examples.

Experimental Example 1 Neutralization test of alkaline substances by coating G-D-L A 0.3% aqueous dispersion of calcined shell calcium was prepared, and it was coated with G-D-L O, 9%, 1.2%, 1. 5%.

After adding amounts of 1.8% and 2.1%, heating at 65°C for 30 minutes, and cooling at 20°Ct, the I)H was measured using a glass electrode method, and the off-taste and odor characteristic of alkali was detected. was determined by a sensory test. The sensory test was conducted by 10 people (average age 25).
I tasted it according to the panel of 2018), A (good) ~ C (fair) ~
Evaluation was made on a five-point scale of E (poor).

Sample experiment example 2 Binding test on ground meat Bone (animal bone) calcined calcium and coating G-D-L with the following composition
Stir and mix it with ground pork (3 minced thighs) using a mixer. This was filled into a PVC casing tube and boiled at 80°C for 40 minutes. After cooling rapidly with tap water, it was stored at 5°C for 24 hours, and the binding property at that time was measured using a card meter (Iio Denki). .

Compounding results [Card value is closer to ■, there is no difference in meat binding, and pH
This shows that the effect of deterioration is small] [Taste and odor evaluation methods are the same as in Experimental Example 1] Experimental Example 3 Meat binding test Mix calcined eggshell calcium and coating G-D-L with the following composition Add to pork thighs cut into 2m cubes and mix well. This was vacuum packed, left to mold in a retainer for 2 hours, and then frozen and stored at -2σ:°C for 4:g hours. After freezing, slice into 1m thick pieces and fry in a frying pan to taste.
Odor and texture are measured by sensory evaluation. The evaluation method was the same as in Experimental Example 1.

Mixing results (evaluated on a 5-level scale from A (good) to C (fair) to E (poor)) Example 1 100 parts of pork thigh cut into 2-bikaku pieces with 0.3 parts of calcined shell calcium, Add 1.8 parts of coated G-D-L and mix. Vacuum package this and leave to mold in a retainer for 2 hours, then freeze and store at -20°C for 48 hours. After freezing, reduce to a thickness of 1 cM. Slice, coat with flour, egg, and breadcrumbs, and fry in oil at 160°C for 5 minutes.

The bound pork cutlet thus obtained had no off-taste or odor peculiar to alkali, no pieces of meat came off, and had good flavor and texture.

Example 2 A mixture of 0.5 parts of seashell uncalcined calcium and 2 parts of coating G-D-L was added to 100 parts of irregularly shaped beef skirt meat.
Wrap it into a roll and tie the whole thing with string. This is vacuum packaged, left to mold for 3 hours, and frozen at -20°C for 72 hours. After freezing, slice into 1-inch thick slices, sprinkle with an appropriate amount of salt and blank pepper, and fry in a frying pan.

The bound nutake obtained in this way has an alkali-specific off-taste,
There was no strange odor, the meat pieces did not peel off or crumble when cut into pieces with a knife, and both the flavor and texture were good.

Claims (1)

[Scope of Claims] 1) A method for producing a processed meat product, which comprises using a plurality of pieces of meat in combination with glucono delta-lactone and an alkaline substance. 2) The method for producing a processed meat product according to claim 1, wherein the alkaline substance is calcined calcium or uncalcined calcium.