Edible meat improving agent and method for producing edible meat processed food using the edible meat improving agent

A technology of edible meat and manufacturing method, applied in food preparation, application, food science, etc., can solve the problems of hard taste, lack of fiber feeling, discharge, etc., achieve the effect of less taste and maintain output rate

Inactive Publication Date: 2011-12-14
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current situation is that no matter which method can obtain a comprehensive modification effect with sufficient yield, texture and taste
(1) The method of using alkaline preparations, though effective for increasing the output rate, has the problem that calcium in the body can be discharged due to phosphate, and the mouthfeel will lack the ham-like fiber feeling and is not delicious, and, after a period of time, The taste will become hard and produce peculiar smell (mainly bitterness and astringency) and the quality will deteriorate
(2) The method of using glutathione preparation alone only softens the meat quality, especially has no effect on increasing the output rate, and there is deterioration during storage
As mentioned above, although there are many existing technologies and are somewhat effective compared to no treatment, there is still a need for an excellent material or an effective modification method that has a modification effect to improve texture and taste

Method used

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  • Edible meat improving agent and method for producing edible meat processed food using the edible meat improving agent
  • Edible meat improving agent and method for producing edible meat processed food using the edible meat improving agent
  • Edible meat improving agent and method for producing edible meat processed food using the edible meat improving agent

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0042] (Experimental Example 1) Effect of Glutathione in the present invention

[0043] 1000 grams of raw shrimps (25-30 grams / piece) with shells and heads removed were immersed in (1) reduced glutathione (reagent), (2) Torula torulopisis (Torula torulopisis) extract (Xing People's Co., Ltd. product, containing 3% glutathione) as glutathione is dissolved or dispersed in 1000 grams of tap water and is prepared in the solution, the amount of glutathione is 0.01~0.2% relative to the raw shrimp, After that, immerse at 8-10 degreeC for 15 hours. Then, the water liquid was removed, wrapped with a coat, and fried at 170° C. for 4 minutes, and the obtained shrimp tempeh was put into an airtight storage container, and stored in a refrigerator for 24 hours. Peel off the coat, and perform sensory evaluation on its output rate and taste with raw shrimp. The results are shown in Table 1-1 and Table 1-2. As can be seen from Table 1-1 and Table 1-2, the glutathione concentration is about ...

experiment example 2

[0049] (Experimental example 2) Addition effect of baking salt and glutathione in the present invention

[0050] Immerse 1000 g of raw shrimp (25-30 g / tail) with the shell and head removed in a solution prepared by dissolving or dispersing 30 g (A)-(F) in 1000 g of tap water respectively. Dipping for 15 hours at ~10°C, wherein (A) is sodium chloride, (B) is a mixture containing 98.5 grams of sodium chloride and 1.5 grams of magnesium chloride hexahydrate (containing 0.18% magnesium), and (C) is the mixture of (B) ) in an electric oven at 450°C for 2 hours (containing 0.21% magnesium), (D) "Seto ほ ん じ お焼き硩" (pure Seto roasted salt) manufactured by Ajinomoto Co., Ltd. ) (containing 0.18% magnesium), (E) is an equal mixture of (A) and yeast extract with high content of glutathione (Torula yeast extract, product of Xingren Co., Ltd., containing 3% glutathione) (containing 0.03% glutathione), (F) is an equal mixture of (D) and yeast extract with high glutathione content. Then, re...

Embodiment 1

[0055] (Example 1) Example of the edible meat improving agent of the present invention

[0056] As the roasted salt, "Seto ほ ん じ お焼き硩" (pure Seto roasted salt) (containing 0.18% magnesium) produced by Ajinomoto Co., Ltd. was used. The Torula yeast extract (containing 3% glutathione) produced by the company uses "Amarutei MR" (maltitol) produced by Towa Chemical Industry Co., Ltd. as the sugar alcohol and Nitten "SG オリゴ" (SG oligomerization) produced by Chemical Co., Ltd., as an esterified starch derivative, used "Emalstar 30A" (Emulstar 30A) produced by Matsutani Chemical Co., Ltd., prepared as shown in Table 3. Edible meat improvers A to D (hereinafter referred to as improvers). At the same time, sugar alcohols and starch derivatives were removed from improver D, and this part was supplemented with dextrin to prepare reference products E, F, and G. Also, for ease of operation and comparative evaluation, the baking salt concentration is unified to 10%.

[0057] table 3

[0...

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PUM

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Abstract

[PROBLEMS] To provide a meat-improving agent which is to be used in the pretreatment stage before heating in a thermally cooked food product made of meat, poultry, fishes, etc. and contributes to the retention of a softness, a juicy feel and a fibrous texture even after storing for 24 hours at room temperature or in a chilled or frozen state while sustaining the yield at a level comparable to the existing products and causing no worsening in the taste. [MEANS FOR SOLVING PROBLEMS] A meat-improving agent which contains, per part by weight of roasted salt, from 0.001 to 0.1 part by weight of glutathione, from 1.0 to 5.5 parts by weight of a sugar alcohol and / or an oligosaccharide and from 0.1 to 2.5 parts by weight of a starch derivative obtained by esterifying and / or etherifying starch.

Description

technical field [0001] The present invention relates to a meat improving agent used for animal meat, fish and shellfish, etc., and to the manufacture of meat processed foods with improved quality using the meat improving agent. More specifically, it relates to a meat improving agent for animal meat, fish and shellfish, etc., and a method for producing processed meat using the meat improving agent, which has inhibitory The effect of low yield, hard texture, and bad taste occurs during heating processes such as steaming, roasting, and frying, or during storage. The purpose is to store it at room temperature, refrigerated or frozen for more than 24 hours. Compared with the latest technology, it is also possible to reduce the deterioration of quality and maintain juicy, soft texture, texture and taste. Background technique [0002] Edible meat processed foods such as cattle, pigs, chicken and other livestock and poultry meat, fresh and sea fish, crustaceans, shellfish and other...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L13/00
CPCA23V2002/00A23L1/31436A23L1/333A23L1/3182A23L17/50A23L13/426A23L13/72
Inventor 佐藤俊一宫崎夏树上田信二
Owner AJINOMOTO CO INC
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