JPS6411273B2 - - Google Patents
Info
- Publication number
- JPS6411273B2 JPS6411273B2 JP55130097A JP13009780A JPS6411273B2 JP S6411273 B2 JPS6411273 B2 JP S6411273B2 JP 55130097 A JP55130097 A JP 55130097A JP 13009780 A JP13009780 A JP 13009780A JP S6411273 B2 JPS6411273 B2 JP S6411273B2
- Authority
- JP
- Japan
- Prior art keywords
- complex
- calcium hydroxide
- pieces
- binding
- sorbit
- 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
Links
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 19
- 239000000920 calcium hydroxide Substances 0.000 claims description 19
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- 235000020995 raw meat Nutrition 0.000 claims description 17
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 13
- 239000011230 binding agent Substances 0.000 claims description 11
- 239000013078 crystal Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 229960002920 sorbitol Drugs 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 8
- 239000000600 sorbitol Substances 0.000 description 7
- 239000000853 adhesive Substances 0.000 description 6
- 230000001070 adhesive effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 2
- 239000000292 calcium oxide Substances 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- OYPRJOBELJOOCE-IGMARMGPSA-N Calcium-40 Chemical group [40Ca] OYPRJOBELJOOCE-IGMARMGPSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000239366 Euphausiacea Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000011268 mixed slurry Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明はＤ−ソルビツトと水酸化カルシウムと
の錯体（以下単にソルビツト錯体という。）を結
着剤として使用することを特徴とする生肉片の結
着方法に関する。
一般に、肉類の結着方法としてはポリリン酸塩
等を用いた加熱結着法が広く用いられているが、
一方、生肉片の結着は生肉類の加工工程中に生ず
る小肉片や本来小肉片であるものの商品価値を高
める観点から要望されている。しかし、この生肉
片の結着は、生肉表面に血液や体液、脂質等が付
着しているために通常の固型物の接着よりも条件
が悪く、又生肉を商品とするためには加熱するこ
とができないという大きな制約がある。従来、生
肉片を結着する方法としては下記のものが知られ
ている。
(1) カゼインのナトリウム塩と水酸化アルカリ土
類金属等を用いる方法（特公昭46−38540号公
報）、
(2) アルギン酸のカルシウム塩を用いる方法（特
公昭46−41572号公報）、
(3) 動・植物蛋白質ゾルと水酸化カルシウムを用
いる方法（特公昭52−12789号公報）。
しかしながら、これら従来の結着法は、結着剤
の使用量が多い；生肉片間に生肉片の組成とは異
なつたゲルが充てんされる；使用する水酸化カル
シウム等の水に対する溶解度が極めて低い
（0.125％）ために大量の水が必要である；生肉表
面に水酸化カルシウムが析出し易すく、これが白
班となつて商品価値を損なう；水酸化カルシウム
が充分溶解する程度の水を含ませた場合は結着強
度が低くなる；特に水産物に対して用いた場合に
はアミン臭が発生し易すい、等の多くの欠点があ
り満足すべきものではなかつた。すなわち、従来
法では、商品として充分な結着強度を有するよう
にするには、どうしても、多量の結着剤を使用し
なければならず、その結果、外観や触感や調理后
の風味等の点について、充分満足した商品である
といえず、実際に食品として使用することができ
る程度のものではなかつた。
本発明者らはこれら従来法の欠点を改善した新
しい結着方法について鋭意研究した結果、結着剤
としてソルビツト錯体を用いるときは生肉片の間
隙に異物を含まない自然な結着製品が得られ、そ
の上結着力も強いことを見出した。
従来、生肉片の結着には結着剤をゲル化させる
ために多価金属イオン、とくに水酸化カルシウム
が用いられるが、このものは水に対する溶解度が
きわめて低い。しかるに、この水酸化カルシウム
をＤ−ソルビツト水溶液に溶解して錯体を形成さ
せると、該錯体の水に対する溶解度は水酸化カル
シウムの約20倍に増し、そしてこの錯体は純粋な
結晶として得られるのである。
本発明法で用いるソルビツト錯体はＤ−ソルビ
ツト１分子に水酸化カルシウム１分子又は２分子
が結合しているもので、その化学式は
C6H14DO6・〔Ca（OH）2〕ｎ、（ｎ：１又は２）で
表わされる。このソルビツト錯体の水溶液又は結
晶を用いて各種生肉片の結着を行なうときは、結
着力は従来のカゼイン、アルギン酸、動植物蛋白
質ゾル等とカルシウムとを用いた場合とほぼ同等
であり、しかも従来法の多くの欠点のほとんど全
てを改善することができた。本発明法の利点効果
をあげると次のとおりである。
(a) ソルビツト錯体の使用量が生肉片重量に対し
0.01％〜５％、好ましくは0.05％〜0.8％と少な
い、
(b) 錯体の結晶を用いる場合でも全く水を用いな
くともよく、錯体の水溶液を用いる場合にも従
来法より水の使用量を減少させることができ
る、
(c) 得られる結着製品の外観・香りは自然な生肉
片の色・香りがそのままの状態で保たれ、表面
に析出物等が生成せず、アミン臭の発生がな
い、
(d) 結着製品の調理后の外観、風味、触感等が通
常の肉塊の場合と同等である。
本発明法で結着させる生肉片が水分含量が多い
場合には、ソルビツト錯体は結晶を用いるのが好
ましく、一方、水分含量が少ない場合及び軟らか
い結着製品が要求される場合には、錯体の水溶液
を用いるのが好ましい。
本発明法で使用するソルビツト錯体は例えば以
下の様にして調製することができる：20％ソルビ
ツト水溶液100ｇに25℃の温度で水酸化カルシウ
ム３ｇを加え、24時間撹拌后、過し、液を濃
縮するとソルビツト錯体結晶８ｇが得られる。こ
の結晶を分析したところ、2.3ｇの水酸化カルシ
ウムが含まれていた。これは錯体中のＤ−ソルビ
ツト１モルに対し水酸化カルシウム0.99モルの比
率である（以下これを結晶Ａという）。又、50％
ソルビツト水溶液100ｇを90℃に保ち酸化カルシ
ウム30ｇを少量づつ加え、４時間撹拌し、熱過
を行ない、液を０℃で一夜放置し、析出した結
晶を別、水洗、乾燥してソルビツト錯体結晶35
ｇを得た。この結晶の水酸化カルシウム含量は
43.8％で、これは錯体中のＤ−ソルビツト１モル
に対し水酸化カルシウム1.92モルの比率である
（以下これを結晶Ｂという）。更に、50％ソルビツ
ト水溶液100ｇに室温で酸化カルシウム22.5ｇを
少量づつ加え、４時間撹拌して得たスラリーは、
ソルビツト１モル対水酸化カルシウム１モル又は
２モルの錯体及び少量の水酸化カルシウムの混合
物であつた。
実施例 １
オキアミのむき身肉500ｇに前記本文で調製し
たソルビツト錯体結晶Ｂを２ｇ加え、５分間室温
にて撹拌した後、その100ｇづつを成型容器に充
てんし、一10℃で一夜放置して結着を完了した。
比較のため、結着剤としてソルビツト錯体結晶Ｂ
に代えてミルクカゼイン５部、水酸化カルシウム
２部の混合粉末2.75ｇを用いた場合（従来法）
及び1.9ｇを用いた場合（従来法）及び結着剤
無添加の場合について、上記と同様の操作を行な
つた。これら四種の試料を解凍し、夫々の結着し
た肉を10cm×３cm×２cmの直方体に切り、その長
さ10cm方向の一端を手でつまんで振巾約５cmで10
秒間に10回振つた後、それらの折り方及び接着部
分のはがれ方を下記第１表に示すような三段階法
で評点した。試験回数は20回とし、その平均値で
表わして評点2.0以上を充分な接着強度ありと判
断した。
The present invention relates to a method for binding pieces of raw meat, characterized in that a complex of D-sorbit and calcium hydroxide (hereinafter simply referred to as sorbit complex) is used as a binding agent. Generally, heat binding methods using polyphosphates, etc. are widely used as a binding method for meat.
On the other hand, binding of raw meat pieces is desired from the viewpoint of increasing the commercial value of small pieces of meat that are generated during the processing of raw meat, or of small pieces of meat that are originally small pieces of meat. However, the conditions for bonding these pieces of raw meat are worse than for bonding ordinary solid objects because blood, body fluids, lipids, etc. are attached to the surface of the raw meat, and in order to sell raw meat as a product, heating is required. There is a big restriction that it cannot be done. Conventionally, the following methods are known as methods for binding pieces of raw meat. (1) Method using sodium casein and alkaline earth metal hydroxide (Japanese Patent Publication No. 46-38540), (2) Method using calcium salt of alginic acid (Japanese Patent Publication No. 46-41572), (3 ) A method using animal/vegetable protein sol and calcium hydroxide (Japanese Patent Publication No. 12789/1989). However, these conventional binding methods use a large amount of binding agent; gels that have a different composition from the raw meat pieces are filled between pieces of raw meat; and the solubility of calcium hydroxide and other substances used in water is extremely low. (0.125%), a large amount of water is required; calcium hydroxide tends to precipitate on the surface of raw meat, which becomes white specks and impairs commercial value; water is added to the extent that calcium hydroxide is sufficiently dissolved. It has many disadvantages such as low binding strength; particularly when used for marine products, amine odor tends to occur, and these are unsatisfactory. In other words, in the conventional method, a large amount of binder must be used in order to have sufficient binding strength for a product, and as a result, the appearance, texture, flavor after cooking, etc. However, it could not be said that the product was completely satisfactory and could not be used as a food product. The inventors of the present invention have conducted extensive research on new binding methods that improve the shortcomings of these conventional methods, and have found that when a sorbit complex is used as a binding agent, a naturally bound product that does not contain foreign matter in the gaps between pieces of raw meat can be obtained. Moreover, it was found that the binding force was strong. Conventionally, polyvalent metal ions, particularly calcium hydroxide, have been used to bind pieces of raw meat in order to gel the binder, but this has extremely low solubility in water. However, when this calcium hydroxide is dissolved in an aqueous D-sorbit solution to form a complex, the solubility of the complex in water increases approximately 20 times that of calcium hydroxide, and this complex is obtained as a pure crystal. . The sorbit complex used in the method of the present invention has one or two molecules of calcium hydroxide bound to one molecule of D-sorbit; its chemical formula is
It is represented by C 6 H 14 DO 6 .[Ca(OH) 2 ]n, (n: 1 or 2). When binding various pieces of raw meat using an aqueous solution or crystals of this sorbitate complex, the binding strength is almost the same as when using conventional casein, alginic acid, animal and plant protein sols, etc., and calcium; was able to improve almost all of its many shortcomings. The advantages and effects of the method of the present invention are as follows. (a) The amount of sorbitol complex used relative to the weight of raw meat pieces
0.01% to 5%, preferably 0.05% to 0.8%. (b) Even when complex crystals are used, no water is needed at all, and even when an aqueous solution of the complex is used, the amount of water used can be reduced compared to conventional methods. (c) The appearance and aroma of the resulting bound product retains the natural color and aroma of raw meat pieces, no precipitates are formed on the surface, and no amine odor is generated. (d) The appearance, flavor, texture, etc. of the bound product after cooking are equivalent to those of ordinary meat loaves. When the raw meat pieces to be bound by the method of the present invention have a high moisture content, it is preferable to use a crystalline sorbit complex, whereas when the moisture content is low or a soft bound product is required, the complex Preferably, an aqueous solution is used. The sorbit complex used in the method of the present invention can be prepared, for example, as follows: 3 g of calcium hydroxide is added to 100 g of a 20% aqueous sorbit solution at a temperature of 25°C, stirred for 24 hours, filtered, and concentrated. Then, 8 g of sorbitol complex crystals are obtained. Analysis of this crystal revealed that it contained 2.3g of calcium hydroxide. This is a ratio of 0.99 moles of calcium hydroxide to 1 mole of D-sorbitol in the complex (hereinafter referred to as crystal A). Also, 50%
100g of sorbitol aqueous solution was kept at 90℃, 30g of calcium oxide was added little by little, stirred for 4 hours, heated, and the solution was left overnight at 0℃. Separate the precipitated crystals, wash with water, and dry to obtain sorbitol complex crystals 35
I got g. The calcium hydroxide content of this crystal is
43.8%, which is a ratio of 1.92 moles of calcium hydroxide to 1 mole of D-sorbitol in the complex (hereinafter referred to as crystal B). Furthermore, 22.5 g of calcium oxide was added little by little to 100 g of 50% sorbitol aqueous solution at room temperature, and the resulting slurry was stirred for 4 hours.
It was a mixture of 1 mole of sorbitol to 1 or 2 moles of calcium hydroxide and a small amount of calcium hydroxide. Example 1 2 g of sorbit complex crystal B prepared in the above text was added to 500 g of peeled krill meat, and after stirring at room temperature for 5 minutes, 100 g of each was filled into molded containers, and left at -10°C overnight to form a solid. completed the installation.
For comparison, sorbitol complex crystal B was used as a binder.
When using 2.75 g of mixed powder of 5 parts milk casein and 2 parts calcium hydroxide instead (conventional method)
The same operation as above was performed for the case where 1.9 g of the binder was used (conventional method) and the case where no binder was added. Thaw these four types of samples, cut each bound meat into rectangular parallelepipeds of 10 cm x 3 cm x 2 cm, pinch one end of the 10 cm length with your hand, and shake it with a width of about 5 cm.
After being shaken 10 times per second, the way they were folded and the way the adhesive part came off was evaluated using a three-point scale as shown in Table 1 below. The test was conducted 20 times, and a score of 2.0 or higher was determined to be sufficient adhesive strength, expressed as the average value.
【表】
又、上記結着肉の直方体片を一定条件でフライ
パンで油いためした後、その折れ方及び接着部分
のはがれ方を同じく第１表の基準で評点した。試
験回数は20回とし、その平均値で表わした。以上
の試験の結果を第２表に示す。[Table] In addition, after soaking the rectangular parallelepiped pieces of the above-mentioned bound meat in a frying pan under certain conditions, the way they folded and the way the adhesive part came off were evaluated using the same criteria in Table 1. The number of tests was 20, and the average value was used. The results of the above tests are shown in Table 2.
【表】
実施例 ２
一片の大きさが２〜５ｇの生牛肉片を合計500
ｇとり、これに前記ソルビツト錯体結晶Ａを４ｇ
加え、実施例１と同様に操作して結着させた。一
方、従来法としてソルビツト錯体結晶Ａに代えて
大豆蛋白10部、水酸化カルシウム１部、水40部の
混合液20ｇを用いた場合及び結着剤無添加の場合
について同様の操作を行なつた。これら三種の試
料について実施例１と同様の操作方法でその操着
強度、外観、触感、風味を比較評点した。結果を
第３表に示す。[Table] Example 2 A total of 500 pieces of raw beef each weighing 2 to 5 g.
g, and add 4 g of the sorbit complex crystal A to it.
In addition, binding was performed in the same manner as in Example 1. On the other hand, in the conventional method, the same operation was performed when 20 g of a mixed solution of 10 parts of soybean protein, 1 part of calcium hydroxide, and 40 parts of water was used in place of sorbit complex crystal A, and when no binder was added. . These three types of samples were evaluated in the same manner as in Example 1 in terms of handling strength, appearance, feel, and flavor. The results are shown in Table 3.
【表】
実施例 ３
助宗のすり身100ｇと水50ｇを混合してペース
ト状にし、これを、助宗のフイーレ500ｇを一片
が２〜５ｇとなる様に切つたものに加えて１分間
混合し、これに前記本文で調製したソルビツト錯
体の混合スラリー1.5ｇを加え、以下実施例１と
同様に操作して結着させた。一方、従来法として
１％アルギン酸水溶液30ｇ及び１％塩化カルシウ
ム水溶液30ｇを用いた場合及び結着剤無添加の場
合について同様の操作を行なつた。これら三種の
試料について実施例１と同様の操作方法でその接
着強度、外観、触感、風味を比較評点した。結果
を第４表に示す。[Table] Example 3 Mix 100 g of Sukemune surimi and 50 g of water to make a paste, add this to 500 g of Sukemune fillet cut into pieces weighing 2 to 5 g, and mix for 1 minute. 1.5 g of the mixed slurry of the sorbit complex prepared in the above text was added to the mixture, and the following procedure was performed in the same manner as in Example 1 to bind the mixture. On the other hand, as a conventional method, similar operations were carried out using 30 g of a 1% aqueous alginic acid solution and 30 g of a 1% aqueous calcium chloride solution, and in a case where no binder was added. These three types of samples were evaluated in the same manner as in Example 1 in terms of adhesive strength, appearance, feel, and flavor. The results are shown in Table 4.
【表】
実施例の結果の考察
第２表〜第４表に示す各実施例の結果を考察す
ると、接着強度が商品として充分なものの場合、
従来法では、生外観、生触感、調理后風味の点を
すべて満足できないのに対し、本発明法ではすべ
ての点を満足していることが確認できる。
また、第２表において、従来法で生外観、生触
感、調理后風味のすべての点を満足するように添
加剤の量を調整した場合には、接着強度について
は、無添加の場合よりは向上しているものの、本
発明法より低く、商品として使用可能なレベルに
達していないことが確認できた。[Table] Consideration of results of Examples Considering the results of each example shown in Tables 2 to 4, if the adhesive strength is sufficient for a product,
It can be confirmed that while the conventional method fails to satisfy all of the raw appearance, raw texture, and flavor after cooking, the method of the present invention satisfies all of the requirements. In addition, in Table 2, when the amount of additives is adjusted using the conventional method to satisfy all aspects of raw appearance, raw texture, and flavor after cooking, the adhesive strength is lower than when no additives are used. Although it was improved, it was confirmed that it was lower than the method of the present invention and did not reach a level that could be used as a commercial product.
Claims (1)
を結着剤として使用することを特徴とする生肉片
の結着方法。1. A method for binding pieces of raw meat, characterized in that a complex of D-sorbit and calcium hydroxide is used as a binding agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55130097A JPS5754578A (en) | 1980-09-20 | 1980-09-20 | Bonding of raw meat piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55130097A JPS5754578A (en) | 1980-09-20 | 1980-09-20 | Bonding of raw meat piece |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5754578A JPS5754578A (en) | 1982-04-01 |
| JPS6411273B2 true JPS6411273B2 (en) | 1989-02-23 |
Family
ID=15025874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55130097A Granted JPS5754578A (en) | 1980-09-20 | 1980-09-20 | Bonding of raw meat piece |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5754578A (en) |
-
1980
- 1980-09-20 JP JP55130097A patent/JPS5754578A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5754578A (en) | 1982-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2002326207B2 (en) | Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product | |
| RU2327372C2 (en) | Food product, containing animal protein, with high moisture retention capacity, including meat, and method of making it | |
| JPH0884573A (en) | Production of flaky food | |
| JPS6411273B2 (en) | ||
| US5514408A (en) | Non-heating food binder | |
| RU2027380C1 (en) | Meat product | |
| JP2864150B2 (en) | Quality improving agent for fishery products and method for improving the quality of fishery products using the same | |
| JPH06133738A (en) | Quality improver for cooked processed food | |
| JP5639803B2 (en) | Meat card inhibitor | |
| JP2852964B2 (en) | Quality improver of fish meat meat paste product and quality improvement method using the same | |
| Ball Jr et al. | Eggs pickled in various acid strength solutions | |
| IE64007B1 (en) | A water-binding and gelatinising agent prepared from defatted pork rind and a process for its preparation | |
| JP2000157200A (en) | Seasoning, texture improving agent and drip preventing agent | |
| JP2779906B2 (en) | Method for producing calcium food containing magnesium | |
| JPS6337620B2 (en) | ||
| JPH025383B2 (en) | ||
| JPH11225707A (en) | Production of adhesive composition for raw meat piece and adhered piece using the same | |
| JP4002937B2 (en) | Raw meat piece adhesive composition | |
| JPH0611228B2 (en) | Food preservative composition | |
| JPH02245162A (en) | Pickling agent composition | |
| JPH048266A (en) | Quality-improving agent for marine kneaded product | |
| SU1337038A1 (en) | Method of preparing meat mass obtained by additional boning for use in production of meat products | |
| JPH10179093A (en) | Novel fish roe processed food and its production | |
| SU1132897A1 (en) | Food additive for meat articles | |
| JPH0570417B2 (en) |