JP3404478B2 - Meat-containing foods - Google Patents
Meat-containing foodsInfo
- Publication number
- JP3404478B2 JP3404478B2 JP2001316704A JP2001316704A JP3404478B2 JP 3404478 B2 JP3404478 B2 JP 3404478B2 JP 2001316704 A JP2001316704 A JP 2001316704A JP 2001316704 A JP2001316704 A JP 2001316704A JP 3404478 B2 JP3404478 B2 JP 3404478B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- aqueous solution
- sodium citrate
- boiled
- salts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、肉類含有食品に関
する。さらに詳細には、肉汁を豊富に備えた柔らかい食
感の肉類を含み、肉の強い風味を有する肉類含有食品に
関する。TECHNICAL FIELD The present invention relates to a meat-containing food. More specifically, the present invention relates to a meat-containing food having a strong taste of meat, which contains meat having a soft texture and rich in gravy.
【０００２】[0002]
【従来の技術】従来から、例えばカレー、シチューな
ど、具材として肉類を含んでなる加工食品が製造販売さ
れている。上記加工食品に含まれている肉類は、一般に
熱水に浸漬してボイル処理を施すことが行われている。
これによって、肉類からあくと生臭さを除去することが
でき、加工食品の具材として品質の優れた肉類が得られ
る。2. Description of the Related Art Conventionally, processed foods such as curry and stew containing meat as ingredients have been manufactured and sold. The meat contained in the processed food is generally subjected to boiling treatment by immersing it in hot water.
As a result, it is possible to remove the fishy odor of meat from the meat, and it is possible to obtain meat of high quality as an ingredient of processed foods.
【０００３】しかし、肉類をボイル処理すると、肉類が
熱によって収縮し、肉類に含まれている肉汁が流出す
る。そのため、従来のボイル処理済み肉類は、肉のうま
みが低減し、硬い食感になる傾向にあった。なお、ボイ
ル処理を長時間行うことによって、肉類を柔らかくする
方法も知られているが、この方法によれば、肉類の繊維
が崩れやすくなる傾向にあった。そのため、例えば常温
流通を前提としてレトルト殺菌処理を施した加工食品
に、長時間ボイル処理を行った肉類を具材として用いた
場合には、上記レトルト殺菌処理時に肉類に崩れが発生
するという問題もあった。However, when meat is boiled, the meat shrinks due to heat, and the meat juice contained in the meat flows out. Therefore, the conventional boiled meat has a tendency that the umami of the meat is reduced and the texture becomes hard. A method of softening meat by performing boil treatment for a long time is also known, but this method tends to cause the fibers of meat to be easily broken. Therefore, for example, in a processed food that has been subjected to retort sterilization treatment at room temperature, when using meat that has been boiled for a long time as an ingredient, there is also a problem that collapse occurs in the meat during the retort sterilization treatment. there were.
【０００４】本願出願人は、以上の問題を解決する方法
として、畜肉を、クエン酸ナトリウムの水溶液に一定時
間接触させ、クエン酸ナトリウムを肉中に浸透させた後
ボイル処理することにより、ボイル時の肉の収縮を抑制
して、肉汁性を良好にすることができるボイル肉の食感
改善方法に関する発明を出願した（特許第２６７５４９
７号）。As a method for solving the above problems, the applicant of the present invention, by contacting live meat with an aqueous solution of sodium citrate for a certain period of time, allowing sodium citrate to penetrate into the meat, and then subjecting the meat to boiling, Has filed an invention relating to a texture improving method for boiled meat which can suppress the shrinkage of the meat and improve the gravy property (Patent No. 267549).
No. 7).
【０００５】上記特許発明により、肉汁性の優れた食感
の柔らかいボイル肉を得ることが可能となったが、本発
明者は、上記特許発明によって得られるボイル肉よりも
さらに食感の優れたボイル肉を含むとともに、肉の強い
風味を有する肉類含有食品を提供するために研究を行っ
た。According to the above-mentioned patent invention, it is possible to obtain a soft boiled meat having an excellent gravy property, but the present inventor has a more excellent texture than the boiled meat obtained by the above-mentioned patent invention. Studies have been conducted to provide meat-containing foods containing boiled meat and having a strong flavor of meat.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、上記
従来技術によって得られたボイル肉よりも多量の肉汁を
保持した柔らかい食感の肉類を含み、しかも肉の強い風
味を有する肉類含有食品を提供することにある。DISCLOSURE OF THE INVENTION An object of the present invention is a meat-containing food containing a meat having a soft texture and holding a larger amount of meat juice than the boiled meat obtained by the above-mentioned prior art, and having a strong meat flavor. To provide.
【０００７】[0007]
【発明が解決しようとする手段】本発明者は、上記目的
を達成するために、上記特許発明で使用したクエン酸ナ
トリウム水溶液に着目し研究を重ねた。その結果、クエ
ン酸ナトリウムとクエン酸ナトリウム以外の塩を含む水
溶液を肉類に接触させて上記水溶液を浸透させた場合
に、上記特許発明によるボイル肉の食感よりもさらに食
感の柔らかい肉類が得られることと、肉類を接触させた
後の上記水溶液を添加することにより、肉の強い風味が
付与された肉類含有食品が得られることを見出した。In order to achieve the above object, the present inventor has paid attention to the sodium citrate aqueous solution used in the above patented invention and has made repeated studies. As a result, when an aqueous solution containing sodium citrate and a salt other than sodium citrate is contacted with the meat and the aqueous solution is infiltrated, a meat with a softer texture than that of the boiled meat according to the patented invention is obtained. It was found that a meat-containing food having a strong flavor of meat can be obtained by adding the above-mentioned aqueous solution after contact with meat.
【０００８】従って、本発明は、クエン酸ナトリウム及
びクエン酸ナトリウム以外の塩を含む水溶液に接触させ
てクエン酸ナトリウム及びクエン酸ナトリウム以外の塩
を浸透させたボイル処理済み肉類と、上記肉類を接触さ
せた後の上記水溶液とを添加してなることを特徴とする
肉類含有食品である。Therefore, in the present invention, the meat is contacted with an aqueous solution containing sodium citrate and a salt other than sodium citrate so that sodium citrate and a salt other than sodium citrate are permeated, and the meat is contacted. A meat-containing food characterized by being added with the above-mentioned aqueous solution.
【０００９】[0009]
【発明の実施の態様】以下、本発明について説明する。
本発明において、肉類とは、牛肉、豚肉、馬肉などの畜
肉、鶏肉などの家禽肉、さらには魚肉など、食用に適す
る動物肉であればよく、特に制限されない。上記肉類
は、通常、生の状態のものを使用するが、冷凍状態にあ
ったものを解凍又は半解凍した状態で使用してもよい。
また、上記肉類は、あらかじめ適宜の大きさにカット処
理したものを使用することが好ましい。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below.
In the present invention, meat is not particularly limited as long as it is edible animal meat such as livestock meat such as beef, pork, horse meat, poultry meat such as chicken, and fish meat. The above-mentioned meat is usually used in a raw state, but may be used in a state of being frozen and thawed or semi-thawed.
In addition, it is preferable to use the meat that has been cut into an appropriate size in advance.
【００１０】本発明では、上記肉類をクエン酸ナトリウ
ム及びクエン酸ナトリウム以外の塩（以下、塩類と略称
する）を含む水溶液に接触させ、上記水溶液中に含まれ
るクエン酸ナトリウム及び塩類を上記肉類に浸透させる
ことと、上記肉類と接触させた後の水溶液を肉類含有食
品に添加することが重要である。これによって、従来技
術で得られるボイル肉よりも多量の肉汁を保持した食感
のやわらかい肉類を含み、肉の強い風味を有する肉類含
有食品が得られる。In the present invention, the meat is brought into contact with an aqueous solution containing sodium citrate and a salt other than sodium citrate (hereinafter abbreviated as salts), and the sodium citrate and salts contained in the aqueous solution are added to the meat. It is important to permeate and to add the aqueous solution after contacting the meat to the meat-containing food. As a result, a meat-containing food having a strong taste of meat, which contains soft meat having a larger texture than the boiled meat obtained by the conventional technique and having a soft texture, can be obtained.
【００１１】上記水溶液は、クエン酸ナトリウム及び塩
類を含んでいればよいが、以下に記載の量のクエン酸ナ
トリウム及び塩類を含む水溶液を用いることによって、
肉類の食感改善効果をさらに向上させることができる。
すなわち、上記クエン酸ナトリウムは、上記水溶液の全
量に対して０．１重量％〜１０重量％、さらには０．３
重量％〜３重量％である。また、上記塩類は、水溶液の
全量に対して０．５重量％〜２重量％、さらには１．０
重量％〜１．５重量％である。The above aqueous solution need only contain sodium citrate and salts, but by using an aqueous solution containing the amounts of sodium citrate and salts described below,
The texture improving effect of meat can be further improved.
That is, the sodium citrate is contained in an amount of 0.1% by weight to 10% by weight, more preferably 0.3% by weight, based on the total amount of the aqueous solution.
% By weight to 3% by weight. In addition, the above-mentioned salts are 0.5% by weight to 2% by weight, and further 1.0% by weight based on the total amount of the aqueous solution.
% To 1.5% by weight.
【００１２】なお、本発明では、肉類の食感改善の効果
を得る上で、上記水溶液中のクエン酸ナトリウム又は塩
類の量が上記範囲に限定されることはないが、多量に添
加すればよいというものではない。つまり、水溶液中の
クエン酸ナトリウム又は塩類を多量に添加したとして
も、その量に比例して、さらに高い食感改善効果を奏す
るという傾向は見られないからである。また、肉類の風
味に関しては、クエン酸ナトリウムの含有量が多くなる
ほど、肉類、又は肉類を含んでなる食品の風味がアルカ
リ臭の強いものとなる傾向にある。In the present invention, in order to obtain the effect of improving the texture of meat, the amount of sodium citrate or salts in the aqueous solution is not limited to the above range, but a large amount may be added. Not that. That is, even if a large amount of sodium citrate or salts in the aqueous solution is added, there is no tendency to produce a higher texture improving effect in proportion to the amount. Regarding the flavor of meat, as the content of sodium citrate increases, the flavor of meat or food containing meat tends to have a stronger alkaline odor.
【００１３】本発明で使用し得る塩類としては、クエン
酸ナトリウム以外の塩類であって、例えば塩化ナトリウ
ム、塩化カルシウムなど、食品に使用することが認めら
れている水溶性のものであればよく、その種類が制限さ
れるわけではない。なお本発明では、よりイオン強度が
高い塩類を用いることによって、ボイル処理後の肉類の
食感改善効果を高めることができる。The salts that can be used in the present invention include salts other than sodium citrate, such as sodium chloride and calcium chloride, as long as they are water-soluble and are approved for use in foods, The type is not limited. In the present invention, by using a salt having a higher ionic strength, it is possible to enhance the texture improving effect of the meat after boil treatment.
【００１４】次に、クエン酸ナトリウム及び塩類の水溶
液を用いて肉類を処理する工程について説明する。ま
ず、上記肉類と上記水溶液とを接触させる。この接触
は、肉類にボイル処理を施す工程以前に行えばよく、そ
の方法として、例えば以下が挙げられる。すなわち、上
記水溶液に肉類を一定時間予備浸漬し、次いで当該水溶
液と接触させたままボイル処理を行う方法、あるいは、
常温又はあらかじめ加温状態にある水溶液に肉類を投入
し、投入直後にボイル処理温度まで加熱を開始してボイ
ル処理を行う方法である。つまり、本発明では、上記水
溶液に含まれるクエン酸ナトリウム及び塩類を肉類中に
浸透させることが重要なのであって、肉類にボイル処理
を施す以前において、肉類と上記水溶液とを接触させる
手段あるいは工程順が制限されることはない。なお、本
発明では、上例のうち前者の工程の方が好ましい。前者
の工程によれば、後者の方法に比べて肉類中に十分な量
の水溶液を浸透させた状態でボイル処理することができ
るため、肉類の食感改善効果が高いからである。Next, the process of treating meat with an aqueous solution of sodium citrate and salts will be described. First, the meat and the aqueous solution are brought into contact with each other. This contact may be performed before the step of boiling the meat, and examples of the method include the following. That is, a method in which meat is pre-soaked in the above-mentioned aqueous solution for a certain period of time, and then boiled while being kept in contact with the aqueous solution, or
This is a method in which meat is added to an aqueous solution which is warmed at room temperature or previously heated, and immediately after the addition, heating is started up to the boil treatment temperature to perform boil treatment. That is, in the present invention, it is important to permeate the meat with sodium citrate and salts contained in the above-mentioned aqueous solution, and before the meat is boiled, the means or the process sequence for contacting the meat with the above-mentioned aqueous solution. Is not restricted. In the present invention, the former process is preferable among the above examples. According to the former process, since the boil treatment can be performed in a state where a sufficient amount of the aqueous solution is permeated into the meat as compared with the latter method, the texture improving effect of the meat is high.
【００１５】肉類に上記水溶液を浸透させる際の水溶液
の温度は、特に制限されないが、本発明では、常温より
も加温状態であることが好ましい。ただし、加温状態の
水溶液を用いる場合には、その温度は６０℃以下である
ことが好ましい。水溶液の温度が６０℃を上回ると、肉
類表面の蛋白が熱で変性して硬化し始めるため、肉類の
中にクエン酸ナトリウム及び塩類を含む水溶液を浸透さ
せ難くなる傾向にあるからである。The temperature of the aqueous solution at the time of permeating the meat into the meat is not particularly limited, but in the present invention, it is preferably warmed rather than room temperature. However, when using a heated aqueous solution, the temperature is preferably 60 ° C. or lower. This is because when the temperature of the aqueous solution exceeds 60 ° C., the protein on the surface of the meat is denatured by heat and begins to harden, which tends to make it difficult for the aqueous solution containing sodium citrate and salts to penetrate into the meat.
【００１６】次いで、クエン酸ナトリウム及び塩類を含
む水溶液を浸透させた肉類に、ボイル処理を施す。上記
ボイル処理は、８０℃以上、好ましくは８５℃以上で、
５分〜６０分の条件で行うことが好適である。本発明で
は、上記肉類と上記クエン酸ナトリウム及び塩類の水溶
液とを接触させた状態、例えば上記水溶液中に肉類を浸
漬した状態でボイル処理を行う。これによって、上記水
溶液と異なる水又は水溶液を用いる場合に比べて多量の
肉汁を保持し、かつ柔らかさの優れた肉類を得ることが
できる。Next, the meat that has been infiltrated with an aqueous solution containing sodium citrate and salts is boiled. The boil treatment is performed at 80 ° C. or higher, preferably 85 ° C. or higher,
It is preferable to carry out under the condition of 5 minutes to 60 minutes. In the present invention, the boil treatment is performed in a state where the meat is brought into contact with the aqueous solution of sodium citrate and salts, for example, the meat is immersed in the aqueous solution. This makes it possible to retain a large amount of meat juice and to obtain meat that is excellent in tenderness as compared with the case of using water or an aqueous solution different from the above aqueous solution.
【００１７】本発明では、上記クエン酸ナトリウム及び
塩類を含む水溶液は、そのまま風味調整剤として使用
し、ボイル処理済みの肉類とともに食品に添加する。こ
れによって、上記水溶液中に流出した肉のうまみ成分を
食品などに添加することができるので、より肉の風味が
強い食品を製造することができる。上記水溶液を食品に
添加する場合には、食品全体の量に対して水溶液に含ま
れるクエン酸ナトリウム及び塩類それぞれの量を調整
し、好適な風味が得られるようにすればよい。In the present invention, the above-mentioned aqueous solution containing sodium citrate and salts is used as a flavor modifier as it is and added to food together with boiled meat. As a result, the umami component of the meat that has flowed out into the aqueous solution can be added to foods, etc., so that foods with a stronger meat flavor can be produced. When the above aqueous solution is added to food, the amounts of sodium citrate and salts contained in the aqueous solution may be adjusted with respect to the total amount of food so that a suitable flavor can be obtained.
【００１８】上記処理が施された肉類は、十分な量の肉
汁を保持した食感の柔らかいものであり、常温又はチル
ド流通させるために高温の加熱殺菌処理を施した場合で
あっても、従来のボイル処理済み肉類よりも優れた食感
と多量の肉汁を維持し得る。従って、上記処理を施した
肉類は、例えばレトルトカレー、チルド惣菜など、加熱
殺菌処理が施される保存性食品の具材として好適であ
る。The above-mentioned treated meat has a soft texture and retains a sufficient amount of gravy, and has been conventionally used even at a normal temperature or when subjected to a high temperature heat sterilization treatment for chilled distribution. It can maintain a better texture and a large amount of gravy than the boiled meats of. Therefore, the meat that has been subjected to the above-mentioned treatment is suitable as an ingredient of preservative food that is subjected to heat sterilization treatment such as retort curry and chilled prepared food.
【００１９】[0019]
【実施例１】２５ｍｍ×２５ｍｍ×２５ｍｍのサイズの
カット肉を、クエン酸ナトリウム２．０重量％及びクエ
ン酸ナトリウム以外の塩として塩化ナトリウム１．０重
量％を含む６０℃の水溶液に３０分間浸漬し、次いで当
該水溶液を加熱し、９５℃まで昇温させて２０分間保持
し、ボイル処理済のカット肉を得た。このボイル処理済
みカット肉１４重量部、前記カット肉を浸漬したクエン
酸ナトリウム及び塩化ナトリウムの水溶液７重量部と、
カレーソース１６６重量部とをレトルトパウチに充填密
封し、１２１℃、２１分間の加圧加熱殺菌を施し、レト
ルトカレーソース２４０重量部を得た。次いで、パウチ
を開封して、パウチ中のカット肉を取り出し、喫食した
ところ、レトルト殺菌を施されたにもかかわらず、ジュ
ーシーでやわらかい食感を有していた。また、上記カッ
ト肉及びカレーソースはいずれも好適なうまみと塩味の
相乗的な風味が感じられた。さらに、ボイル処理肉を使
用すると、ボイル処理中に肉のうまみ成分が流出して、
肉の風味が低減する傾向にあるが、当該レトルトカレー
ソースにおいては、肉の風味も十分強く感じられるもの
であった。Example 1 Cut meat having a size of 25 mm × 25 mm × 25 mm was immersed in an aqueous solution at 60 ° C. containing 2.0% by weight of sodium citrate and 1.0% by weight of sodium chloride as a salt other than sodium citrate for 30 minutes. Then, the aqueous solution was heated, heated to 95 ° C. and held for 20 minutes to obtain boiled cut meat. 14 parts by weight of this boiled cut meat, 7 parts by weight of an aqueous solution of sodium citrate and sodium chloride in which the cut meat is immersed,
The retort pouch was filled with 166 parts by weight of curry sauce and sealed, and sterilized by heating under pressure at 121 ° C. for 21 minutes to obtain 240 parts by weight of retort curry sauce. Next, when the pouch was opened and the cut meat in the pouch was taken out and eaten, it had a juicy and soft texture despite being subjected to retort sterilization. In addition, the cut meat and the curry sauce each had a suitable umami and a salty taste in a synergistic flavor. Furthermore, when using boiled meat, the umami component of the meat flows out during the boil treatment,
Although the flavor of meat tended to be reduced, the flavor of meat was sufficiently strong in the retort curry sauce.
【００２０】[0020]
【発明の効果】本発明の方法によれば、クエン酸ナトリ
ウム及びクエン酸ナトリウム以外の塩を含む水溶液で処
理することと、当該水溶液を含むことにより、従来のボ
イル処理肉類に比べて柔らかくかつ十分な量の肉汁を維
持した肉類を含み、肉の強い風味を有する肉類含有食品
が得られる。According to the method of the present invention, the treatment with an aqueous solution containing sodium citrate and a salt other than sodium citrate, and the inclusion of the aqueous solution make it softer and more sufficiently than conventional boiled meat. A meat-containing food having a strong flavor of meat is obtained, which contains meat maintaining a sufficient amount of meat juice.
Claims (4)
ウム以外の塩を含む水溶液に接触させてクエン酸ナトリ
ウム及びクエン酸ナトリウム以外の塩を浸透させたボイ
ル処理済み肉類と、上記肉類を接触させた後の上記水溶
液とを添加してなることを特徴とする肉類含有食品。1. A voice which has been brought into contact with the aqueous solution containing a salt other than sodium citrate and sodium citrate are impregnated with sodium citrate and salts other than sodium citrate
A meat-containing food product, characterized in that it is obtained by adding the processed meat to the above-mentioned aqueous solution after contacting the meat.
該水溶液の全量に対して０．１重量％〜１０重量％であ0.1 wt% to 10 wt% with respect to the total amount of the aqueous solution
ることを特徴とする請求項１記載の肉類含有食品。The meat-containing food according to claim 1, characterized in that:
の量が、該水溶液の全量に対して０．５重量％〜２重量Is 0.5 wt% to 2 wt% with respect to the total amount of the aqueous solution.
％であることを特徴とする請求項１記載の肉類含有食%, The meat-containing food according to claim 1.
品。Goods.
のであることを特徴とする請求項１記載の肉類含有食Meat-containing food according to claim 1, characterized in that
品。Goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001316704A JP3404478B2 (en) | 2001-10-15 | 2001-10-15 | Meat-containing foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001316704A JP3404478B2 (en) | 2001-10-15 | 2001-10-15 | Meat-containing foods |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10794098A Division JP3273758B2 (en) | 1998-04-17 | 1998-04-17 | Meat texture improvement method and meat-containing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002159281A JP2002159281A (en) | 2002-06-04 |
| JP3404478B2 true JP3404478B2 (en) | 2003-05-06 |
Family
ID=19134670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001316704A Expired - Lifetime JP3404478B2 (en) | 2001-10-15 | 2001-10-15 | Meat-containing foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3404478B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4809297B2 (en) * | 2007-06-18 | 2011-11-09 | ハウス食品株式会社 | Stewed food ingredients using meat as ingredients |
| JP5379762B2 (en) * | 2010-08-10 | 2013-12-25 | ハウス食品株式会社 | Composition for cream sauce and method for producing the same |
-
2001
- 2001-10-15 JP JP2001316704A patent/JP3404478B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002159281A (en) | 2002-06-04 |
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