JPH06121654A - Method for improving palatability of boiled meat - Google Patents
Method for improving palatability of boiled meatInfo
- Publication number
- JPH06121654A JPH06121654A JP4300334A JP30033492A JPH06121654A JP H06121654 A JPH06121654 A JP H06121654A JP 4300334 A JP4300334 A JP 4300334A JP 30033492 A JP30033492 A JP 30033492A JP H06121654 A JPH06121654 A JP H06121654A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- boiled
- sodium citrate
- boiling
- improving
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ボイル肉の食感改善方
法に関するものである。さらに詳細には、ボイル時の肉
の収縮を抑制して、肉汁性をよくするボイル肉の食感改
善方法に関するものである。FIELD OF THE INVENTION The present invention relates to a method for improving the texture of boiled meat. More specifically, the present invention relates to a method for improving texture of boiled meat by suppressing shrinkage of the meat during boiling to improve gravy.
【０００２】[0002]
【従来の技術】近年、加工食品に対する品質的な向上が
強く望まれており、肉類についても家庭で調理した場合
と同等の食感、風味を有する品質が要求されている。一
方、工場の加熱調理食品製造ラインにおける原料肉の前
処理は、ボイル処理が一般的であり、その目的は蛋白質
を熱変性させることにより、その後の処理や加工を容易
にすることであった。2. Description of the Related Art In recent years, it has been strongly desired to improve the quality of processed foods, and meats are required to have a texture and flavor equivalent to those when cooked at home. On the other hand, the pretreatment of the raw meat in the cooked food production line of the factory is generally boiled, and its purpose was to heat-denature the protein to facilitate the subsequent treatment and processing.
【０００３】しかしながら、畜肉はボイルすると、すぐ
に収縮して硬化するとともに、肉汁性の乏しいものにな
り、さらに長時間ボイルを続けると軟化はするがパサパ
サなものになってしまうという問題点があった。また、
硬化した肉質を軟らかくするために、調味液やソース中
で長時間加熱調理する方法が採用されてきたが、長時間
の加熱処理は調味液やソースの風味の劣化、栄養分の損
失などをもたらすだけでなく、加熱調理工程の作業時間
が長くなるなど、問題点が多かった。そこで、加熱調理
食品の製造において、肉質の硬化を抑制でき、しかも肉
汁性が悪くならないボイル方法の開発が望まれていた。However, when meat is boiled, the meat immediately contracts and hardens, and the meat becomes poor in gravy, and when boiled for a long time, the meat becomes soft but dry. It was Also,
To soften the hardened meat, a method of cooking in seasoning liquid or sauce for a long time has been adopted, but long-time heat treatment only causes deterioration of flavor of the seasoning liquid or sauce, loss of nutrients, etc. However, there were many problems such as the work time of the cooking process was long. Therefore, in the production of cooked foods, it has been desired to develop a boiling method that can suppress the hardening of meat quality and that does not deteriorate the gravy property.
【０００４】[0004]
【発明が解決しようとする課題】従って、本発明は、工
場の加熱調理食品製造ライン中の原料肉の前処理として
のボイル処理工程において、肉質の硬化を抑制し、肉汁
性のよいボイル肉を得ることができるボイル方法の提供
を目的とする。SUMMARY OF THE INVENTION Therefore, according to the present invention, in the boiling treatment step as a pretreatment of raw meat in a cooking line for producing cooked foods in a factory, hardening of meat quality is suppressed and boiled meat with good juiciness is obtained. The purpose is to provide a voile method that can be obtained.
【０００５】[0005]
【課題を解決するための手段】本発明は、牛肉をクエン
酸ナトリウム水溶液に浸漬した後、常法によりボイルす
ると、肉質の硬化が抑制されるという知見に基づいてな
されたものである。The present invention was made based on the finding that hardening of meat quality is suppressed when beef is boiled by a conventional method after being immersed in an aqueous sodium citrate solution.
【０００６】即ち、本発明は、畜肉を、クエン酸ナトリ
ウム水溶液と一定時間接触させ、クエン酸ナトリウムを
肉中に浸透させた後、ボイルすることを特徴とするボイ
ル肉の食感改善方法である。[0006] That is, the present invention is a method for improving the texture of boiled meat, characterized in that the meat is brought into contact with an aqueous sodium citrate solution for a certain period of time to allow sodium citrate to penetrate into the meat, and then boiled. .
【０００７】本発明における畜肉とは、牛肉、豚肉、鶏
肉などの生の畜肉を指すものである。また、冷凍肉の場
合には、そのまま使用しても、あるいは解凍、半解凍し
てから使用しても構わない。畜肉をボイルする場合に
は、熱が通りやすくするために適当な大きさにカットし
て行うのがよく、でき得れば、加熱調理で使用する大き
さにカットしておくのが望ましい。The livestock meat in the present invention means raw livestock meat such as beef, pork and chicken. In the case of frozen meat, it may be used as it is, or may be thawed or half-thawed before use. When meat is boiled, it is preferable to cut it into an appropriate size in order to make it easier for heat to pass through. If possible, it is desirable to cut into a size to be used for cooking.
【０００８】本発明においては、上記畜肉をまず、クエ
ン酸ナトリウム水溶液と一定時間接触させ、クエン酸ナ
トリウムを肉中に浸透させるのであるが、クエン酸ナト
リウム水溶液の濃度としては０．１〜１０％、好ましく
は１〜３％がよい。０．１％を下回ると効果が弱く、逆
に１０％を上回るとアルカリ臭が強くなり、調味液など
でマスキングすることができなくなるからである。ま
た、接触時間としては、５分間以上、好ましくは３０分
間以上がよい。In the present invention, the above-mentioned livestock meat is first contacted with an aqueous sodium citrate solution for a certain period of time to allow sodium citrate to penetrate into the meat. The concentration of the aqueous sodium citrate solution is 0.1-10%. , Preferably 1 to 3%. If it is less than 0.1%, the effect is weak, and if it exceeds 10%, the alkaline odor becomes strong, and masking with seasoning liquid or the like becomes impossible. The contact time is 5 minutes or longer, preferably 30 minutes or longer.
【０００９】本発明においては、クエン酸ナトリウムを
肉中に浸透させればよいのであって、その具体的な方法
は特に限定されるものではないが、（ａ）畜肉をクエン
酸ナトリウム水溶液に一定時間浸漬した後、別の処理槽
に移し沸騰水で常法通りボイルする方法、あるいは、
（ｂ）畜肉をクエン酸ナトリウム水溶液に入れ、そのま
ま加熱してボイルする方法が好ましい。In the present invention, the sodium citrate may be permeated into the meat, and the specific method is not particularly limited, but (a) the meat is kept in an aqueous solution of sodium citrate. After soaking for a time, transfer to another treatment tank and boil with boiling water as usual, or
(B) A method in which livestock meat is placed in an aqueous sodium citrate solution and heated as it is to boil is preferable.
【００１０】[0010]
【実施例】以下、実施例に基づき、本発明を具体的に説
明する。 比較例 冷凍牛肉（オーストラリア産シルバーサイド）１ｋｇを
半解凍状態にした後、２５×２５×２０ｍｍ角のサイの
目の肉片となるようにカットした。次に、カットした肉
片を沸騰水２ｋｇ中に入れ、４５分間のボイル処理を行
った。ボイル後水冷し、調理用ザルにて１分間水切りし
た。EXAMPLES The present invention will be specifically described below based on examples. Comparative Example 1 kg of frozen beef (Australian silver side) was placed in a half-thawed state and then cut into pieces of 25 × 25 × 20 mm square rhinoceros eyes. Next, the cut meat pieces were put into 2 kg of boiling water, and boiled for 45 minutes. After boiling, it was cooled with water and drained in a cooking colander for 1 minute.
【００１１】実施例１ 比較例と同じロットの冷凍牛肉を用い、比較例と同様に
してカットした肉片１ｋｇを１％のクエン酸ナトリウム
水溶液２ｋｇ中に３０分間浸漬した後、水洗いし、次い
で沸騰水２ｋｇ中に入れ、４５分間のボイル処理を行っ
た。ボイル後水冷し、調理用ザルにて１分間水切りし
た。Example 1 Using the same lot of frozen beef as in the comparative example, 1 kg of a piece of meat cut in the same manner as in the comparative example was immersed in 2 kg of a 1% sodium citrate aqueous solution for 30 minutes, washed with water, and then boiled in water. It was put in 2 kg and boiled for 45 minutes. After boiling, it was cooled with water and drained in a cooking colander for 1 minute.
【００１２】実施例２ 比較例と同じロットの冷凍牛肉を用い、比較例と同様に
してカットした肉片１ｋｇを沸騰している２％のクエン
酸ナトリウム水溶液２ｋｇ中に入れ、４５分間のボイル
処理を行った。ボイル後水冷し、調理用ザルにて１分間
水切りした。Example 2 Using the same lot of frozen beef as in the comparative example, 1 kg of a piece of meat cut in the same manner as in the comparative example was placed in 2 kg of a boiling 2% sodium citrate aqueous solution, and boiled for 45 minutes. went. After boiling, it was cooled with water and drained in a cooking colander for 1 minute.
【００１３】比較例、実施例１及び実施例２で得られた
４ロット分のボイル肉から、それぞれ任意の肉片１０個
ずつをサンプリングして官能評価した結果を、表１に示
した。なお、評価基準は、家庭で一般的に調理して食す
るカレー中の牛肉の軟らかさ及び肉汁性を５とした。表
１から明らかなように、いずれのロットについても本発
明のボイル肉の方が肉質の軟らかさ及び肉汁性において
上回っていることがわかる。Table 1 shows the results of sensory evaluation by sampling 10 arbitrary meat pieces from each of the four lots of boiled meat obtained in Comparative Example, Example 1 and Example 2. In addition, the evaluation criteria was that the tenderness and gravy of beef in curry that is generally cooked and eaten at home was set to 5. As is clear from Table 1, the boiled meat of the present invention is superior in tenderness and gravy in any of the lots.
【００１４】[0014]
【表１】 [Table 1]
【００１５】また、上記４ロット分のボイル肉について
歩留りを測定し、その結果を表２に示した。なお、歩留
りは、ボイル前の総重量に対するボイル水切り後の総重
量の割合として計算した。表２から明らかなように、い
ずれのロットについても本発明のボイル肉の方が歩留り
において上回っていることがわかる。The yields of the above four lots of boiled meat were measured and the results are shown in Table 2. The yield was calculated as the ratio of the total weight after draining the boil to the total weight before boiling. As is clear from Table 2, the yield of the boiled meat of the present invention is higher than that of any of the lots.
【００１６】[0016]
【表２】 [Table 2]
【００１７】[0017]
【発明の効果】本発明によれば、ボイル処理しても、肉
質が硬くならず、肉汁性のよいボイル肉が得られ、結果
的に歩留りも改善されるようになる。EFFECTS OF THE INVENTION According to the present invention, the boiled meat does not become hard even after being boiled and a boiled meat with good gravy can be obtained, resulting in an improved yield.
Claims (3)
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、ボイルすることを特徴とするボイル肉の食感改善
方法。1. A method for improving texture of boiled meat, which comprises contacting meat with an aqueous solution of sodium citrate for a certain period of time to allow sodium citrate to penetrate into the meat, and then boiling.
溶液に５分間以上浸漬した畜肉を、常法によりボイルす
ることを特徴とする請求項１記載のボイル肉の食感改善
方法。2. The method for improving the texture of boiled meat according to claim 1, wherein the meat that has been immersed in a 0.1-10% sodium citrate aqueous solution for 5 minutes or more is boiled by a conventional method.
リウム水溶液に入れ、そのまま加熱してボイルすること
を特徴とする請求項１記載のボイル肉の食感改善方法。3. The method for improving the texture of boiled meat according to claim 1, wherein the meat is placed in a 0.1-10% sodium citrate aqueous solution and heated as it is to boil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4300334A JP2675497B2 (en) | 1992-10-12 | 1992-10-12 | How to improve the texture of boiled meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4300334A JP2675497B2 (en) | 1992-10-12 | 1992-10-12 | How to improve the texture of boiled meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06121654A true JPH06121654A (en) | 1994-05-06 |
| JP2675497B2 JP2675497B2 (en) | 1997-11-12 |
Family
ID=17883525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4300334A Expired - Fee Related JP2675497B2 (en) | 1992-10-12 | 1992-10-12 | How to improve the texture of boiled meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2675497B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019176675A1 (en) * | 2018-03-15 | 2019-09-19 | 日清フーズ株式会社 | Method for manufacturing sauce containing minced meat |
-
1992
- 1992-10-12 JP JP4300334A patent/JP2675497B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019176675A1 (en) * | 2018-03-15 | 2019-09-19 | 日清フーズ株式会社 | Method for manufacturing sauce containing minced meat |
| JPWO2019176675A1 (en) * | 2018-03-15 | 2021-02-25 | 日清フーズ株式会社 | Manufacturing method of minced meat-containing sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2675497B2 (en) | 1997-11-12 |
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