JPH08214838A - Method of modifying meat and meat treated by this method - Google Patents

Abstract

(57) [Abstract] [Purpose] To provide a method for modifying and treating meat which can be eaten in a state in which the meat quality is soft even when cooked and is rich in gravy, and the meat treated by this method. [Constitution] 0.05 to 10 parts by weight of meat
A method for modifying a meat comprising injecting 1 part by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and 0.001 to 5 parts by weight of a protease. The ester of the monoglyceride and the polycarboxylic acid and / or the ester of the diglyceride and the polycarboxylic acid, and the protease is injected into meat in the form of a composition containing the ester and the protease. The composition may be an oil or fat composition, an emulsified composition, or an aqueous composition. Meat treated by the above-mentioned modification treatment method.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for modifying meat and a meat processed by this method. In particular, the present invention has a tender meat quality even by heating such as baking and frying,
TECHNICAL FIELD The present invention relates to a method for treating meat that is rich in broth and can provide meat with a good flavor, and a meat treated by this method.

[0002]

2. Description of the Related Art There are many meat dishes using livestock meat such as beef and pork, and poultry meat such as birds and ducks. However, regardless of the cooking method such as baking, frying or frying, meat is It is desirable that it has moderate tenderness and can be eaten in a state (juicy state) rich in gravy, which is an umami ingredient. In particular, when cooking with a relatively large lump of meat (meat piece) that is not a processed product such as steak or fried food, this softness and juiciness are important factors for eating meat deliciously. However, in general, the above-mentioned meat has a property of being tightly tightened by cooking, and meat juice tends to flow out and be lost. In addition, in the case of meat whose meat quality is not very good, there is a problem that the above-mentioned hardness is accompanied by a feeling of streak and the texture is further deteriorated. Therefore, it is desired to improve meat that is soft and can be eaten deliciously with a good texture even in a dish using such meat.

Conventionally, a method of using an organic acid monoglyceride (eg, acetylated monoglyceride) has been used as a method for modifying the meat such as making the meat tender or preserving the meat, etc. (JP-A-49-20353). Gazette), a method using an activator such as lecithin (JP-A-54-62356).
No. 4, JP-A-4-148663), a method using salts and the like (JP-A-4-36167, JP-A-58-237).
67) and a method using an enzyme (JP-A-4-2).
78063, 5-7476, 5-252911
No. publication) is known. However, these methods have not been sufficiently improved yet.

As a method of softening lean meat to improve its flavor and texture, a method of injecting fat or oil or an emulsion containing fat and water into the meat to make the meat marbling is known. ing. An emulsifier such as glycerin fatty acid monoester is used in the emulsion (Japanese Patent Laid-Open Nos. 59-162853 and 2-22705).
3, JP-A-3-112464, and JP-A-3-27.
7251). However, these methods soften the meat by injecting fat and oil, the emulsion is only one form for facilitating the infusion of fat and oil, and the emulsifier makes the preparation of the emulsion more stable. Therefore, the amount added is extremely small.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a method for modifying a meat that can be eaten in a state in which the meat quality is soft even when cooked and is rich in gravy, and the meat treated by this method. That is. In particular, the present invention is to provide a method for modifying meat by injecting a composition in which a specific ester and protease as active ingredients are contained in fats, oils, emulsions or water into the meat. .

[0006]

The present invention relates to 0.05 to 10 parts by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid to 100 parts by weight of meat, and 0.001
A method for modifying meat is characterized by injecting -5 parts by weight of protease.

The present invention also resides in meat treated by the above-mentioned modification treatment method.

According to the study of the present inventor, it has been found that the above-mentioned specific ester and protease are particularly effective for softening meat and the like. The reason for this is not clear, but especially in meat and poultry, hard protein (collagen) such as tendons is contained in a relatively large amount, which shrinks during cooking of meat,
It is believed that they agglomerate, resulting in a tighter meat and firmer meat. By injecting the above-mentioned specific ester and protease into meat according to the processing method of the present invention, the ester component suppresses the contraction of the protein as described above and the protease decomposes connective tissue in the meat, resulting in the softness. It is thought that you can get a lot of meat.

The preferred embodiments of the present invention are as follows. (1) Polycarboxylic acids are saturated dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, and azelaic acid; maleic acid, methylmaleic acid, fumaric acid, methylfumaric acid, etc. Unsaturated dicarboxylic acids; hydroxycarboxylic acids such as malic acid, tartaric acid and citric acid; or carboxylic acids in which the hydroxyl groups of hydroxycarboxylic acids are wholly or partially esterified with the above-mentioned carboxylic acids such as acetic acid and oxalic acid. (Eg, diacetyl tartaric acid).

(2) An ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and a protease are injected in the state of an oil and fat composition in which the ester and the protease are dissolved or dispersed in the oil and fat. To do.

(3) An ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and a protease in the form of an emulsion composition containing the ester, the protease, oil and water (the ester and the The protease injects the emulsified composition in the emulsified state with the fat and water).

(4) An ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid and a protease are injected in the form of an aqueous composition in which the ester and the protease are dissolved or dispersed in water. .

(5) The ester of monoglyceride and polycarboxylic acid is an ester of monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms and succinic acid or a saturated or unsaturated fatty acid of 12 to 18 carbon atoms. It is an ester of monoglyceride and diacetyltartaric acid.

(6) 9.9-99.8% by weight of fats and oils,
An oil and fat composition comprising 0.1 to 90% by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and 0.1 to 90% by weight of a protease.

(7) Fats and oils of 4.8 to 95% by weight, 4.8
-95 wt% water, 0.1-50 wt% monoglyceride and polycarboxylic acid ester and / or diglyceride and polycarboxylic acid ester, and 0.1-50
It is an emulsified composition containing a protease by weight.

(8) 0.1 to 90% by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and 0.1 to 90
It is an aqueous composition having a protease content of 9.9 to 99.8% by weight dispersed in water.

(9) 0.1 to 5 parts by weight (more preferably 0.5) of the above ester is added to 100 parts by weight of the above meat.
~ 3 parts by weight). (10) 0.005 to 3 parts by weight of protease (more preferably 0.01 to 100 parts by weight of the meat)
1 part by weight).

(11) Meat is meat that has been cooked or has been cooked, such as frozen foods, refrigerated foods, or retort foods.

The composition used in the treatment method of the present invention will be described below. First, the ester of monoglyceride and polycarboxylic acid or the ester of diglyceride and polycarboxylic acid (hereinafter sometimes simply referred to as ester) contained in the composition used in the treatment method of the present invention will be described in detail. To do. Examples of the fatty acid residue constituting the monoglyceride include a gluconic acid residue, a lactic acid residue, and a saturated or unsaturated fatty acid residue having 2 to 24 carbon atoms. The fatty acid residue constituting the diglyceride may be the fatty acid residue mentioned as the fatty acid residue constituting the monoglyceride, the polycarboxylic acid residue described below, or a mixture thereof. The fatty acid residue constituting the monoglyceride or diglyceride in the present invention preferably has 8 to 8 carbon atoms.
22 saturated or unsaturated fatty acid residues (more preferably saturated or unsaturated fatty acid residues having 12 to 18 carbon atoms).

Examples of the polycarboxylic acid include saturated carboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, and azelaic acid; maleic acid, methylmaleic acid, fumaric acid, Unsaturated dicarboxylic acids such as methyl fumaric acid; hydroxycarboxylic acids such as malic acid, tartaric acid and citric acid; hydroxyl groups of hydroxycarboxylic acids are wholly or partially esterified with acetic acid or carboxylic acids listed above such as oxalic acid. Other examples include carboxylic acids (eg, diacetyltartaric acid). Among the above, succinic acid or diacetyl tartaric acid is particularly preferable.

In the ester obtained from the above monoglyceride or diglyceride and polycarboxylic acid, the proton of the carboxylic acid which is not involved in the reaction may be in a free state or may form a salt. Examples of the counter ion that constitutes the salt include ions such as potassium, sodium, calcium, magnesium, and aluminum.

The ester according to the present invention can have several structures, depending on the number of reaction moles of monoglyceride or diglyceride and polycarboxylic acid, the type of fatty acid residue, etc., and is usually obtained as a mixture thereof. In the present invention, it is preferable that the reaction mole number (mixing ratio) of the monoglyceride or diglyceride and the polycarboxylic acid is 1: 1.

The composition used in the treatment method of the present invention contains an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and both of them are included. The content ratio of the two is not particularly limited. In the present invention,
An ester of the above monoglyceride or diglyceride and a saturated dicarboxylic acid, or an ester of a monoglyceride or diglyceride and a carboxylic acid in which hydroxyl groups of hydroxycarboxylic acid are wholly or partially esterified with acetic acid is preferable. Among these, esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 18 carbon atoms and succinic acid, or esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 18 carbon atoms and diacetyltartaric acid are preferable.

The protease used in the present invention is not particularly limited, and various origins can be used. Examples thereof include plant-derived substances such as papain and bromelain, animal-derived substances such as pancreatic extracts, and microorganism-derived substances such as mold. These may be used alone or in combination of two or more. Among these, the protease derived from Aspergillus oryzae is preferable.

Next, an oil / fat composition in which the above-mentioned ester and protease are dissolved or dispersed in oil / fat will be explained. The fats and oils are not particularly limited, and animal and vegetable fats and oils generally used as edible fats and oils can be used. For example,
There can be mentioned vegetable oils and fats such as rapeseed oil, soybean oil, cottonseed oil, corn oil, coconut oil and palm oil, and animal oils and fats such as beef tallow, lard, milk fat and fish oil. Moreover, you may utilize the fats and oils etc. which were fractionated, hydrogenated, and transesterified. These oils and fats may be in the form of liquid or solid.

It is preferable that the ester is dissolved in the oil or fat in a state where the oil or fat is appropriately heated (50 to 80 ° C.). The protease is preferably added at a relatively low temperature. For example, it is preferable to add the ester, lower the temperature to about 25 ° C., and then add with stirring. When preparing the above composition, an oil-soluble component (for example, a flavor, a pigment, a vitamin, etc.) used in meat dishes may be added, if desired.

In the present invention, the resulting fat composition is
It is preferable to prepare the oils and fats in an amount of 9.9 to 99.8% by weight, 0.1 to 90% by weight of ester, and 0.1 to 90% by weight of protease. More preferably,
20 to 90% by weight of oil and fat, 1 to 70% by weight of ester, and 0.5 to 60% by weight of protease, particularly preferably 30 to 80% by weight of oil and fat, 5 to 60% by weight of ester, and 1 to 30% by weight of protease. is there. Further, in the above oil and fat composition, the mixing weight ratio of the ester and the protease is 5
00: 1 to 1:10 (more preferably 100: 1 to 1: 1)
It is preferably in the range of 5).

Next, the composition (emulsion composition) in which the ester and the protease are in an emulsified state together with the oil and fat and water will be described. As the fats and oils for preparing the emulsified composition (simply referred to as an emulsion), the fats and oils that can be used in the composition of the above aspect can be appropriately used. If desired, an oil-soluble component used in meat dishes, such as a flavor, may be added to the oil or fat, as in the above-mentioned embodiment. In addition, water-soluble components such as seasonings and extracts used in meat dishes may be added to water.

The emulsion can be prepared by a known method by adding fats and oils, water, the above ester and protease, and optionally the above components. When preparing an emulsion, the above ester is dissolved in oil and fat before use. The protease is usually added to the aqueous phase (or the O / W type emulsion). In that case, it is preferable to lower the addition temperature (around 25 ° C.) and stir it as in the above embodiment. In addition,
In order to obtain a more stable emulsion, other emulsifiers, for example,
Sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, and propylene glycol fatty acid ester can also be used. The addition amount of the emulsifier in this case varies depending on the composition ratio of the oil phase and the water phase, but is usually 0.001 to
It is 5% by weight, preferably 0.1 to 2% by weight. The emulsion used in the present invention can be in various forms, for example, oil-in-water type (O / W type), water-in-oil type (W / O type).
Type), water-in-oil-in-water type (W / O / W type), or oil-in-oil-in-water type (O / W / O type).

In the present invention, the emulsion is a fat / oil 4.8-9.
5% by weight, water 4.8 to 95% by weight, ester 0.1 to 5
It is preferable to prepare such that the blending amount is 0% by weight and 0.1 to 50% by weight of protease. More preferably, 7 to 90% by weight of oil and fat, 7 to 90% by weight of water, 1 to 40% by weight of ester, and 0.5 to 40% by weight of protease, particularly preferably 10 to 85% by weight of oil and fat, 10% of water.
~ 85 wt%, ester 5-30 wt%, and protease 1-30 wt%. In the above emulsion, the mixing weight ratio of ester and protease is preferably the same as in the case of the oil and fat composition.

An aqueous composition in which the above ester and protease are dispersed in water will be described. The water can contain, for example, dashi stock, sauce, etc., depending on the meat dish. Dispersion of the above ester in water and addition of protease to water are preferably carried out under the same conditions as in the above embodiment. In the present invention, the aqueous composition of the embodiment in which the ester and protease are dispersed in water,
It is preferable to adjust the amount of water to be 9.9 to 99.8% by weight, the ester to be 0.1 to 90% by weight, and the protease to be 0.1 to 90% by weight. More preferably, 20 to 90% by weight of water, 1 to 70% by weight of ester, and 0.5 to 60% by weight of protease, particularly preferably 30% of water.
.About.80% by weight, 5 to 50% by weight of ester, and 1 to 30% by weight of protease. Further, in the above aqueous composition, the mixing weight ratio of the ester and the protease is preferably the same as in the case of the oil and fat composition.

The method for modifying the meat according to the present invention is carried out by injecting the ester and the protease into the meat. Preferably, the ester and the protease are injected into the meat by utilizing the composition of the above-mentioned embodiment. To be done. The injection into the meat can be performed, for example, automatically or manually with a syringe or the like. In the present invention, the amount of the above composition injected is 0.0 with respect to 100 parts by weight of meat.
The amount is 5 to 10 parts by weight (preferably 0.1 to 5 parts by weight, more preferably 0.5 to 3 parts by weight). The amount of the protease is 0.001 to 5 parts by weight (preferably 0.005 to 3 parts by weight, more preferably 0.01 to 1 part by weight) per 100 parts by weight of meat. .

Examples of the meat which can be used in the modification treatment method of the present invention include livestock meat such as beef, pig and sheep, and chicken meat such as chicken, turkey, duck and goose. Is very effective in. Further, as a meat part, it is effective when a part containing a lot of relatively hard proteins such as kata and peach is used. Further, the form of the meat is not particularly limited, but a meat dish using a piece of meat with a certain size (steak, meat for roasted meat, fried chicken,
Greatly effective when fried or meat for teriyaki). Here, the meat piece is a meat having a relatively large shape that is cut out from raw meat such as livestock meat (for example, the surface area of the meat piece is 1
cm ² or more). The method of modifying meat according to the present invention can be applied to hard fish meat in addition to the above-mentioned livestock meat and the like.

In the method of modifying treatment of the present invention, when cooking meat, the effect can be obtained by treating the meat (injecting the composition into the meat) before cooking, but baking, frying,
It is not limited by the cooking method such as frying, boiling, steaming, etc., and the effect can be obtained by any cooking method. Particularly, remarkable effects are obtained in cooking such as baking and frying.
Examples of applicable meat dishes include roasted meat, steak, fried pork, fried chicken, fried ryuta, curry, stew, sukiyaki, and shabu-shabu.

Further, the modification treatment method of the present invention can be applied to a meat product containing meat that can be stored at room temperature, such as frozen, refrigerated, or retort. The meat product comprising meat treated with the composition according to the invention may be already cooked (cooked food) or may be cooked to cook when eaten. (Uncooked food, food for cooking). That is, in the cooked food, before carrying out the cooking at the time of producing it, it may be processed by injecting the composition according to the present invention into the meat in advance, while in the uncooked food The above may be subjected to the same treatment as above with the composition according to the present invention before cooking and before storage. The meat product containing the meat treated by the treatment method of the present invention retains the tenderness and juiciness of the meat even after being stored and cooked, and has a good flavor. Examples of meat products containing meat treated by the method of the present invention include, for example, cutlet, fried chicken,
Curry, hayashi, stew, meat potatoes, vinegared pork and the like can be mentioned.

[0036]

EXAMPLES Examples and comparative examples of the present invention will be shown below.
The present invention will be described more specifically. In addition, the following "part" represents a "weight part."

Example 1 50 parts of rapeseed oil and succinic acid monoglyceride (having 16 to 18 carbon atoms (mainly having 18 carbon atoms))
40 parts of an ester having a mixing ratio of 1: 1 of saturated monoglyceride and succinic acid (manufactured by Kao Corporation) was added, dissolved at 70 ° C., and then cooled to 25 ° C. A composition was prepared by dispersing 10 parts of protease derived from Aspergillus oryzae (Protease A, 10,000 units / g, manufactured by Amano Pharmaceutical Co., Ltd.).
50 g of the obtained composition was injected with 1 syringe to 1 kg of Australian beef peach block meat. The block meat thus treated was sliced to a thickness of 5 mm for roast meat and baked on a hot plate at 200 ° C.

Example 2 (Preparation of O / W Emulsion Composition) A composition having the following formulation (part) was prepared. Rapeseed oil 30.0 Water 54.8 Succinic acid monoglyceride used in Example 1 10.0 Sucrose stearate (HLB11) 0.2 Protease used in Example 1 5.0 5.0 ────────── ──────────────── Total 100.0

(Preparation Method) To rapeseed oil, succinic acid monoglyceride was added at 60 ° C. with stirring and dissolved to prepare an oil phase. Meanwhile, sucrose stearate (S117
0, manufactured by Mitsubishi Kasei Foods Co., Ltd., was dissolved in water to prepare an aqueous phase. The above aqueous phase is 10,000 rpm using a homomixer
The oil phase was added dropwise with stirring. After adding the oil phase, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then, the homogenizer was passed once under a condition of 100/0 (primary / secondary pressure: the same applies hereinafter) kgf / cm ² to prepare an O / W emulsion composition. After lowering the temperature of this emulsion to 25 ° C., protease was added and dissolved with stirring.

In Example 1 above, the O prepared above was prepared.
Roasted meat was prepared in the same manner as in Example 1 except that 100 g of the / W type emulsion composition was used.

Example 3 In 50 parts of water, an ester of succinic acid monoglyceride (saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and succinic acid in a mixing ratio of 1: 1, Kao Corporation). (Manufactured by K.K.), and dispersed at 70 ° C. with stirring using a homomixer at 8000 rpm while stirring, and then cooled to 25 ° C., and further koji mold-derived protease (protease A, 10,000 units / g, Amano Pharmaceutical ( (Manufactured by K.K.) was added with stirring to prepare an aqueous composition (aqueous dispersion). A roasted meat was prepared in the same manner as in Example 1 except that the composition prepared above was used.

[Comparative Example 1] to [Comparative Example 3] In each of Examples 1 to 3 above, a corresponding roasted meat was prepared in the same manner as in Examples 1 to 3 except that the above composition was not used. It was

[Example 4] (Preparation of W / O type emulsion composition) A composition having the following formulation (part) was prepared. Rapeseed oil 55.0 Water 32.5 Diacetyl tartaric acid monoglyceride below 10.0 Protease used in Example 1 2.5 ──────────────────────── — Total 100.0 Diacetyl tartaric acid monoglyceride: (C16-18)
Ester with a mixing ratio of 1: 1 of saturated monoglyceride (mainly having 18 carbon atoms) and diacetyltartaric acid, manufactured by Taiyo Kagaku Co., Ltd.

(Preparation Method) Diacetyl tartaric acid monoglyceride was added to rapeseed oil at 60 ° C. with stirring, and dissolved to prepare an oil phase, which was cooled to 30 ° C. The aqueous phase in which the protease was dissolved was added to this at 25 ° C using a homomixer to 1000
It was added dropwise with stirring at 0 rpm. After adding the aqueous phase, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then, a W / O type emulsion composition was prepared by making one pass through a homogenizer under the condition of 100/0 kgf / cm ² .

200 g of the W / O type emulsion composition obtained above per 1 kg of Australian beef sirloin block meat
Was injected with a syringe. This block meat was sliced to a thickness of 2 cm for steak, shaken with an appropriate amount of salt and pepper, and then baked on a hot plate at 200 ° C.

[Example 5] (Preparation of O / W / O type emulsion composition) First, an O / W type emulsion composition was prepared with the following formulation (parts). Rapeseed oil 25.0 Water 46.8 Diacetyltartaric acid monoglyceride used in Example 4 20.0 Sucrose stearate (HLB11) 0.2 Protease used in Example 1 8.0 ────────── ──────────────────── Total 100.0 (Preparation method) Diacetyl tartaric acid monoglyceride is added to rapeseed oil at 60 ° C. with stirring and dissolved to form an oil phase. Prepared. On the other hand, sucrose stearate was dissolved in water to prepare an aqueous phase. Using a homomixer on the above aqueous phase, 1000
The oil phase was added dropwise with stirring at 0 rpm. After adding the oil phase, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then add 100 / 0kgf / c to the homogenizer.
An O / W emulsion composition was prepared by making one pass under the condition of m ² . After lowering this emulsified composition to 25 ° C., a protease was added with stirring to dissolve it.

Next, an O / W / O type emulsion composition was prepared with the following composition (parts). O / W type emulsion composition 60.0 Rapeseed oil 29.8 Succinic acid monoglyceride used in Example 1 10.0 Polyglycerin condensed ricinoleate 0.2 ────────────────── ──────────── Total 100.0 To rapeseed oil, succinic acid monoglyceride and polyglycerin condensed ricinoleate were added and dissolved to prepare an oil phase.
The W / O type emulsion composition obtained above was added dropwise thereto while stirring at 6000 rpm using a homomixer, and O / W / O was added.
A mold emulsified composition was prepared.

In Example 4 above, the O prepared above was prepared.
A steak was grilled in the same manner as in Example 4 except that 100 g of the / W / O type emulsion composition was used.

[Comparative Example 4] to [Comparative Example 5] Steaks were grilled in the same manner as in Examples 4 to 5 except that the above composition was not used.

Example 6 (Preparation of W / O / W Emulsion Composition) First, a W / O emulsion composition was prepared with the following formulation (parts). Rapeseed oil 34.8 Water 35.0 Succinic acid monoglyceride used in Example 1 30.0 Polyglycerin condensed ricinoleate 0.2 ──────────────────────── ────── Total 100.0 (Preparation method) To rapeseed oil, succinic acid monoglyceride and polyglycerin condensed ricinoleate were added with stirring and dissolved to prepare an oil phase. Water was added dropwise thereto with stirring using a homomixer at 10,000 rpm. After adding water, the homomixer was further mixed at 10,000 rpm for 5 minutes. Then add 100 / 0kg to the homogenizer.
A W / O type emulsion composition was prepared by making one pass under the condition of f / cm ² .

Next, a W / O / W type emulsion composition was prepared with the following formulation (parts). The W / O type emulsion composition 60.0 Water 34.8 Sucrose fatty acid ester (HLB11) 0.2 Protease used in Example 1 5.0 ──────────────── ────────────── Total 100.0 After cooling the W / O type emulsion composition obtained above to 25 ° C.,
This was added to an aqueous solution prepared by dissolving sucrose fatty acid ester and protease in water at 25 ° C. using a homomixer at 6000.
The mixture was added dropwise with stirring at rpm to prepare a W / O / W type emulsion composition.

100 g of the W / O / W type emulsified composition prepared above was injected with a syringe to 1 kg of domestic pork loin block meat. Slice this block meat to a thickness of 1 cm, shake an appropriate amount of salt and pepper, then add flour, eggs,
Bread and breadcrumbs were applied in that order, and this was fried in salad oil heated to 180 ° C.

[Comparative Example 6] A fried meat was prepared by frying meat in the same manner as in Example 6 except that the above composition was not used.

[Example 7] The fried cutlet fried in salad oil in Example 6 was cooled and stored in a freezer at -20 ° C for 1 week. Then, it was taken out, thawed at room temperature, and reheated with an oven toaster.

[Comparative Example 7] A cutlet was prepared in the same manner as in Example 7 except that the cut fly obtained in Comparative Example 6 was used.

[Example 8] Domestic pork loin block meat 1k
After injecting 100 g of the W / O / W emulsion composition prepared in Example 6 with a syringe, the mixture was stored in a freezer at -20 ° C for 1 week, and then the block meat was sliced to a thickness of 1 cm. Then shake the appropriate amount of salt and pepper,
Eggs and bread crumbs were coated in this order, and this was fried in salad oil heated to 180 ° C.

[Comparative Example 8] In the above-described Example 8, W /
Example 8 except that no O / W emulsion composition was injected.
I made a cutlet in the same way.

[Evaluation as Meat and Meat Products] Various meat dishes obtained as described above were subjected to a sensory evaluation by a panel of 20 people. The evaluation compares the "softness" and "juiciness" of each meat dish obtained in the example and the comparative example, and the example is "obviously softer (or juicy)" than the comparative example. Slightly soft (or juicy)
And it went in three stages of "no change". In addition, the physical properties of the obtained various meat dishes were measured to evaluate the tenderness of the meat. "Softness" was expressed as a shear stress value by meat shear (manufactured by Warner Bratzler). The smaller the value, the softer the meat. The results are shown in Table 1 below.

[0059]

[Table 1] Table 1 ──────────────────────────────────── Example Examples 1 2 3 4 5 6 7 8 ───────────────────────────────────── Clearly 18 15 16 16 16 17 15 16 Soft Soft 2 5 4 3 4 3 5 4 Soft Soft Unchanging 0 0 0 1 1 0 0 0 0 0 ───────────────────────── ─────────── Clearly 12 13 12 13 13 12 14 14 15 Juicy Slightly 8 7 7 7 7 7 6 5 5 Juicy Unchanging 0 0 1 1 0 1 0 1 0 ──────── ──────────────────────────── Shear stress value (kg) Example 1.5 1.6 1.6 1.7 2.0 2. 0 1.8 1.9 .7 Comparative Example 3.5 3.5 3.5 3.5 4.8 4.8 2.9 3.3 3.0 ─────────────────────── ──────────────

As is clear from the results shown in Table 1 above, the meat dishes (Examples 1 to 6) prepared using the meat infused with the composition according to the present invention are meats not injected with the composition. The meat is tender and juicy as compared to the meat dishes prepared using (Comparative Examples 1 to 6). The results of the shear stress values also show that pouring the composition according to the present invention makes the meat tender. Furthermore, when the composition according to the present invention is poured into meat and the meat is cooked and then stored in a freezer (heat-cooked food) (Example 7), the composition according to the present invention is previously added to the meat. The meat is tender and juicy even after pouring, temporarily storing in a freezer, and then cooking with heat (uncooked food) (Example 8), and its effect is maintained.

[Comparative Examples 9 to 11] In the same manner as in Examples 1 to 3 except that compositions containing no succinic acid monoglyceride were prepared and used in Examples 1 to 3, respectively. I made meat dishes corresponding to each.

[Comparative Example 12] In Example 4, the diacetyltartaric acid monoglyceride was removed, and instead of 0.2 part of polyglycerin condensed ricinoleate and 9.
A meat dish was prepared in the same manner as in Example 4 except that a composition containing 8 parts of rapeseed oil was prepared and used.

[Comparative Example 13] A meat dish was prepared in the same manner as in Example 5 except that the composition of Example 5 was prepared by removing succinic acid monoglyceride and diacetyltartaric acid monoglyceride. .

[Comparative Example 14] A meat dish was prepared in the same manner as in Example 6 except that the composition in Example 6 except that succinic acid monoglyceride was not added was used.

[Comparative Examples 15 to 16] In Examples 7 to 8 except that the meat dish obtained in Comparative Example 14 was used.
Meat dishes corresponding to each were prepared in the same manner as in Examples 7 to 8.

[Evaluation as Meat and Meat Products] Meat dishes prepared using meat infused with the composition according to the present invention (meat dishes obtained in Examples 1 to 8) and books corresponding to these. Regarding meat dishes (meat dishes obtained in the above Comparative Examples 9 to 16) prepared by using a meat that did not contain the ester according to the invention and was infused with a composition containing a protease, the meat quality of the meat was the same as above. The methods were compared and evaluated. The results are shown in Table 2 below.

[0067]

[Table 2] Table 2 ──────────────────────────────────── Example The actual example 1 2 3 4 5 6 7 8 ───────────────────────────────────── Clear 15 14 14 13 15 16 17 17 17 Somewhat soft 5 6 6 6 5 5 4 3 3 Soft No change 0 0 0 1 1 0 0 0 0 0 ────────────────────────── ─────────── Clear 13 12 14 14 14 12 15 14 14 Juicy Slightly 7 8 6 6 8 5 6 6 6 Juicy Unchanging 0 0 0 0 0 0 0 0 0 ──────── ──────────────────────────── Shear stress value (kg) Example 1.5 1.6 1.6 1.7 2.0 2. 0 1.8 1.9 .7 Comparative Example 3.1 3.0 3.0 4.1 4.2 4.2 2.9 2.7 ─────────────────────── ──────────────

From the results shown in Table 2 above, injecting the composition according to the present invention (Examples 1 to 8) and injecting only protease as a modifier (Comparative Examples 9 to 16).
It is clear that the meat is tender and juicier than.

[0069]

EFFECTS OF THE INVENTION The meat treated by the method for modifying meat according to the present invention has a soft meat quality even after cooking and can be eaten in a rich meat juice. In particular, it is effective when cooking meat pieces having a certain size, such as steak, by heating. Frozen foods containing meat treated with the composition according to the present invention, storable meat products such as refrigerated foods, or retort foods, the meat quality is soft even after storage, juiciness is maintained, and good. You can eat it with flavor.

Claims (7)

[Claims] 1. From 0.05 to 100 parts by weight of meat.
A method for treating meat modification, which comprises injecting 10 parts by weight of an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and 0.001 to 5 parts by weight of a protease. 2. An ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid and a protease are injected in the form of an oil and fat composition in which the ester and the protease are dissolved or dispersed in the oil and fat. The method for modifying the meat according to claim 1. 3. An ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, and a protease are injected in the form of an emulsion composition containing the ester, the protease, a fat and oil and water. The method for treating and modifying meat according to [4]. 4. An ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid and a protease are injected in the form of an aqueous composition in which the ester and the protease are dissolved or dispersed in water. The method for modifying the meat according to claim 1. 5. An ester of a monoglyceride and a polycarboxylic acid is a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms and an ester of succinic acid, or a monoglyceride of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms. And a diacetyl tartaric acid are the ester, The modification processing method of the meat as described in any one of Claims 2-4. 6. The method of modification treatment according to claim 1, wherein the protease is derived from Aspergillus oryzae. 7. Meat treated with the method of modifying treatment according to any one of claims 1 to 6.