Meat pickling liquid and manufacturing method of barbecue processed food

Abstract

The pickling liquid is used for processing edible meat for barbecue cooking, and contains 30-60% by mass of fat processed starch and 20-60% by mass of water. And a method for producing a roasted meat processed food using the pickling liquid.

Description

Technical Field

[0001] The present invention relates to a marinade and a method for producing a grilled meat processed food using the marinade. Background Art

[0002] Edible meat, including livestock meat such as beef, pork, and chicken, and fish and shellfish such as fish and shellfish, has the taste of muscle fibers and is elastic and juicy, and is loved by people. However, in fact, if the edible meat is heated, the muscle fibers will shrink, and the water and fat components will also be damaged, resulting in a dry and hard taste, which is not uncommon. Moreover, this tendency becomes more significant when the edible meat is stored after heating and cooking, or when it is placed in an environment with large temperature changes. In recent years, cooked edible meat has been sold in large quantities, and there are many cases in which edible meat that has been heated and cooked in a factory is reheated or kept warm in stores for sale. Moreover, the edible meat that is sold after being reheated or kept warm is sometimes reheated before eating. These edible meats have a very dry taste because they are repeatedly heated and cooled when eaten.

[0003] In the past, methods for improving the appearance or taste of edible meat have been disclosed. Patent document 1 describes a method for producing an edible meat processed product with a meat-like chewiness and juiciness, characterized in that an emulsion containing heat-coagulating protein and specific fat is contained in the edible meat and then the emulsion is broken. Patent document 2 describes the following method: in order to stably knead the oil into the edible meat base product in the maximum amount that is technically achievable, salt water is injected into the meat slices, and the injected meat slices are tumbled with the oil and salt water. Patent document 3 describes: a food modifier containing oil-processed starch and egg white decomposition products, which is used to improve the yield or water retention of food and improve the taste; and the food modifier is contained in the marinating liquid and injected or immersed in the food; the content of the food modifier in the food is preferably 0.2% by mass or more and is typically 10% by mass or less relative to the total mass of the food. Patent document 4 describes a method for improving the chewiness of processed meat food, which includes: injecting, tumbling, dipping, spraying or applying a meat processing liquid containing fat-processed starch and an alkali agent to meat; and, when the meat processing liquid is applied to meat, the amount of fat-processed starch added is 0.1 mass parts or more and 20 mass parts or less relative to 100 mass parts of meat. Patent document 5 describes a method for producing processed meat food, which includes: injecting, tumbling, dipping, spraying or applying a meat processing liquid containing fat-processed starch and liquid oil to meat, thereby obtaining a soft and juicy processed meat food; and the content of fat-processed starch in the meat processing liquid is 2 mass% or more and 25 mass% or less.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent document 1: Japanese Patent Application Publication No. 9-266769;

[0007] Patent Document 2: Japanese Patent Application No. 2016-526916;

[0008] Patent Document 3: Japanese Patent Application Publication No. 2007-300918;

[0009] Patent document 4: International Publication No. 2020 / 066845;

[0010] Patent document 5: International Publication No. 2018 / 123257. Summary of the invention

[0011] Problems to be solved by the invention

[0012] The present invention relates to providing a grilled meat processed food having a good taste even after storage or reheating.

[0013] Means for solving problems

[0014] The invention provides a pickling liquid used for processing edible meat for grilling and cooking, which contains 30 to 60 parts by weight of fat-processed starch and 20 to 60 parts by weight of water.

[0015] The present invention also provides a method for producing a grilled meat processed food, comprising: allowing 20 to 60 parts by mass of the pickling liquid to adhere to the meat per 100 parts by mass of the meat, and then grilling the meat.

[0016] In addition, the present invention provides the use of the pickling liquid in processing edible meat for grilling and cooking.

[0017] Effects of the Invention

[0018] The edible meat processed with the pickling liquid of the present invention has a good elastic and juicy taste after being grilled, and can maintain a good taste even if it is placed in an environment with large temperature changes or repeatedly reheated after grilling. DETAILED DESCRIPTION

[0019] The present invention provides a pickling liquid for processing meat for grilling. The pickling liquid of the present invention can impart excellent taste to the grilled meat by adhering it to the meat and grilling it.

[0020] As the edible meat to which the pickling solution of the present invention is applied (hereinafter also referred to as "raw edible meat"), any meat that can be used as edible meat can be used without particular limitation. Examples of the raw edible meat include livestock meat, animal meat, and fish and shellfish. Examples of livestock meat and animal meat include beef, pork, chicken, mutton, venison, horse meat, goose meat, etc. Examples of fish and shellfish include tuna, swordfish, cod, squid, shrimp, shellfish, etc. The raw edible meat may be meat from any part of the source animal individual. From the viewpoint of giving the grilled edible meat a juicy taste, it is preferred to use edible meat from a part with a low fat content (for example, chicken breast in the case of chicken).

[0021] The raw edible meat may be raw meat, i.e., unheated edible meat, or may be partially or entirely heated, depending on the type of the target barbecue processed food, etc. The raw edible meat is preferably raw meat from the viewpoint of work efficiency or uniformity of adhesion of the pickling solution. On the other hand, when the raw edible meat is heated before applying the pickling solution of the present invention, the degree of heating is not particularly limited. For example, the raw edible meat may be heated to a degree less than that in the normal cooking of the target barbecue processed food, and the pickling solution of the present invention may be attached to the heated raw edible meat, and then grilled to produce the target barbecue processed food. By preheating the raw edible meat, the risk of insufficient heating of the barbecue processed food can be prevented. As needed, the raw edible meat may be seasoned before, after, or at both stages of applying the pickling solution of the present invention.

[0022] The pickling liquid of the present invention contains oil-processed starch. The oil-processed starch can be prepared by mixing raw starch and edible oils and fats, and heating, drying, or both. Alternatively, commercially available oil-processed starch can be used. Regarding the mixing ratio of edible oils and fats to raw starch of the oil-processed starch, 0.01 to 30 parts by mass of edible oils and fats are preferably used relative to 100 parts by mass of raw starch. The type of the raw starch is not particularly limited, and examples thereof include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, as well as processed starches obtained by subjecting them to alpha-ization, etherification, esterification, cross-linking, oxidation, and the like. Any one of these raw starches can be used or two or more can be used in combination. The raw starch is preferably a processed starch, and more preferably one or more selected from acetylated starch and hydroxypropyl starch. The type of edible oil and fat mixed with the raw starch is also not particularly limited, and examples thereof include edible vegetable oils and animal oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, butter, and lard. Any one of these edible oils and fats may be used or two or more may be used in combination.

[0023] The content of the fat-processed starch in the pickling liquid of the present invention may be 30 to 60% by mass, preferably 33 to 56% by mass, more preferably 36 to 53% by mass, and even more preferably 40 to 50% by mass of the total mass of the pickling liquid. If the content of the fat-processed starch in the pickling liquid is too low, the resulting grilled meat processed food tends to have a dry texture, whereas if it is too high, the resulting grilled meat processed food tends to have a sticky texture.

[0024] The pickling liquid of the present invention contains water in addition to the oil-processed starch. The water is not particularly limited as long as it is edible water, and can be one selected from clean water, well water, distilled water, ion exchange water, acidic water, alkaline water, etc., or a mixture of two or more thereof. The content of the water in the pickling liquid of the present invention can be 20 to 60% by mass, preferably 25 to 55% by mass, more preferably 30 to 50% by mass, and further preferably 35 to 45% by mass in the total mass of the pickling liquid. If the water content is too little, the resulting barbecue processed food tends to have a dry texture, whereas if the water content is too much, the resulting barbecue processed food tends to have a sticky texture.

[0025] The pickling liquid of the present invention may contain xylose in addition to the above-mentioned oil-processed starch and water. If the pickling liquid contains xylose, the texture of the obtained barbecue processed food is further improved, so it is preferred. Xylose that can be used for food purposes or as a food additive can be used, and such xylose is commercially available. The content of xylose in the pickling liquid of the present invention is preferably 0.5 to 5% by mass, more preferably 1 to 4% by mass, and even more preferably 1.5 to 3.5% by mass, based on the total mass of the pickling liquid.

[0026] The pickling liquid of the present invention may contain phosphate cross-linked starch in addition to the above-mentioned oil-processed starch, water and xylose as needed. If the pickling liquid contains phosphate cross-linked starch, the texture of the obtained barbecue processed food will be further improved, so it is preferred. Phosphate cross-linked starch can be produced from raw starch using a known method. Examples of raw starch for the phosphate cross-linked starch include: the starch exemplified as the raw starch for the oil-processed starch mentioned above. Alternatively, commercially available phosphate cross-linked starch can be used. The content of phosphate cross-linked starch in the pickling liquid of the present invention is preferably 2 to 20% by mass, more preferably 3 to 17% by mass, and even more preferably 4 to 15% by mass, based on the total mass of the pickling liquid.

[0027] The pickling liquid of the present invention may further contain other ingredients as needed, in addition to oil-processed starch, water, and xylose and / or phosphate cross-linked starch as needed. Examples of such other ingredients include: cereal flours such as wheat flour and rice flour; unprocessed or processed starches other than oil-processed starch and phosphate cross-linked starch; sugars other than xylose; phosphates; oils and fats; thickeners; seasonings such as salt, soy sauce, fermented seasonings, and amino acids; spices; flavors; nutrients such as vitamins; coloring agents, etc. These other ingredients may be used alone or in appropriate combinations of two or more, depending on the type of the target barbecue processed food. The content of such other ingredients in the pickling liquid of the present invention is preferably less than 50% by mass, more preferably less than 40% by mass, of the total mass of the pickling liquid.

[0028] The pickling liquid of the present invention can be prepared by mixing the above-mentioned various components. The order of mixing the various components is not particularly limited, and can be appropriately determined in consideration of the preparation time, etc. In this case, the components other than water can be mixed in advance to prepare a mixture, and then the necessary amount of the mixture can be appropriately measured and mixed with water, so that the pickling liquid of the present invention can be simply prepared.

[0029] The pickling liquid of the present invention preferably has a viscosity of 100 mPa·s or more, since adhesion to raw edible meat is improved. The pickling liquid of the present invention more preferably has a viscosity of 100 to 3000 mPa·s, and even more preferably 200 to 2000 mPa·s. It should be noted that the viscosity of the pickling liquid in this specification is a value measured using a B-type viscometer at a rotor speed of 3 to 60 rpm and 25°C.

[0030] The pickling liquid of the present invention is used for processing edible meat for grilling. More specifically, it is used for pre-treating edible meat before grilling. Therefore, in the manufacturing method of the grilled meat processed food of the present invention, the pickling liquid of the present invention is attached to the raw edible meat before it is grilled. In this method, attaching the pickling liquid to the edible meat means that the pickling liquid of the present invention is included in the surface or inside of the raw edible meat, preferably in the surface and inside. As a method for attaching the pickling liquid, any method that can include the pickling liquid on the surface or inside of the raw edible meat can be used, for example, immersing the raw edible meat in the pickling liquid, injecting (injecting) the pickling liquid into the raw edible meat, rolling the raw edible meat with the pickling liquid, kneading (rubbing) the pickling liquid into the raw edible meat, or spraying or applying the pickling liquid on the raw edible meat, etc. These methods can be used alone or in combination of two or more. These methods can be implemented according to conventional methods. Therefore, the pickling liquid of the present invention can be used as a liquid for dipping raw meat, injecting into raw meat, tumbling raw meat, kneading raw meat, or spraying or applying to raw meat.

[0031] The amount of the pickling liquid of the present invention adhered to the raw meat is preferably 20 to 60 parts by mass, more preferably 25 to 55 parts by mass, and even more preferably 30 to 50 parts by mass, relative to 100 parts by mass of the raw meat before the pickling liquid is adhered. The amount of the pickling liquid adhered to the raw meat can be calculated as the difference in mass of the raw meat before and after the pickling liquid is adhered.

[0032] The raw edible meat to which the pickling liquid of the present invention is applied is grilled to produce a grilled meat processed food. The grilling can be performed by any grilling cooking method applicable to edible meat, such as grill cooking, oven cooking, frying pan cooking, iron plate cooking, etc. The produced grilled meat processed food has an improved texture, and even when it is stored for a long time after grilling or repeatedly reheated and cooled, it can have the elasticity of meat and a juicy texture.

[0033] Example

[0034] Hereinafter, the present invention will be described in further detail with reference to examples, but the present invention is not limited to the following examples.

[0035] (Preparation of oil-processed starch)

[0036] Oil-processed starch was produced using each raw material starch of acetylated starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, and phosphate cross-linked starch. Specifically, 0.1 parts by mass of safflower oil was mixed with 100 parts by mass of each raw material starch, and the mixture was stirred and mixed thoroughly to make it uniform. The mixture was stored in a thermostatic chamber at 80° C. for 4 days to prepare oil-processed starch.

[0037] (Manufacture of pickling liquid)

[0038] The raw materials were mixed in the compositions shown in Tables 1 to 5 below to produce pickling liquids. The raw materials used are shown below. The viscosity of each pickling liquid at 25° C. was measured using a B-type viscometer at a rotor speed of 3 to 60 rpm and was found to be in the range of 100 to 3000 mPa·s.

[0039] Oil-processed starch A (acetylated starch)

[0040] Oil-processed starch B (oil-processed starch of hydroxypropyl starch);

[0041] Oil-processed starch C (oil-processed starch of hydroxypropyl phosphate cross-linked starch);

[0042] Oil-processed starch D (oil-processed starch of phosphate cross-linked starch);

[0043] Acetylated starch;

[0044] Phosphate-crosslinked starch;

[0045] Tapioca starch (unprocessed starch);

[0046] ·Xylose;

[0047] ·glucose.

[0048] (Production of grilled chicken)

[0049] Cut the chicken breast into 50g pieces. Put a total of 1000g of these chicken breasts and 400g of each marinade into a tumbler and tumble for 30 minutes. The total mass of the chicken breast after tumbling is 1400g, and it is confirmed that all the marinade is attached to the chicken breast. Grill the chicken breast with the marinade on the grill for 3 minutes, turn it over and grill for 2 minutes to make grilled chicken. Take the grilled chicken out of the grill and let it cool to room temperature. Put the cooled grilled chicken into a container and seal it, and store it in the refrigerator for 24 hours. After storage, put the grilled chicken back into the grill and reheat it for 2 minutes. Put the reheated grilled chicken into a hot heater set at 60°C and keep it warm for 6 hours.

[0050] Ten trained panelists evaluated the texture of the grilled chicken immediately after grilling and after keeping it warm in the heater according to the following evaluation criteria, and the average score of the ten panelists was calculated. The results are shown in Tables 1 to 5.

[0051] <Evaluation Criteria>

[0052] (The taste of meat)

[0053] 5 points: Very springy, juicy, and extremely good.

[0054] 4 points: elastic, juicy, good.

[0055] 3 points: Slightly lacking in juiciness, but elastic and with no problems in taste.

[0056] 2 points: Slightly sticky or dry, slightly undesirable.

[0057] 1 point: sticky or dry, poor.

[0058] [Table 1]

[0059]

[0060] [Table 2]

[0061]

[0062] [Table 3]

[0063]

[0064]

[0065] [Table 4]

[0066]

[0067] [Table 5]

[0068]

Claims

1. A pickling liquid for processing meat for grilling, comprising 30 to 60% by mass of fat-processed starch and 20 to 60% by mass of water.

2. The pickling solution according to claim 1, wherein The oil-processed starch is made of at least one selected from acetylated starch and hydroxypropyl starch.

3. The pickling liquid according to claim 1 or 2, further comprising 0.5 to 5% by mass of xylose.

4. The pickling liquid according to any one of claims 1 to 3, further comprising 2 to 20% by mass of cross-linked starch phosphate.

5. The pickling liquid according to any one of claims 1 to 4, which is used as a liquid for dipping meat, injecting into meat, tumbling meat, kneading meat, or spraying or applying to meat.

6. A method for producing a processed barbecue food, comprising: 20 to 60 parts by mass of the pickling liquid according to any one of claims 1 to 5 is attached to the meat per 100 parts by mass, and the meat is then grilled.

7. The method of claim 6, wherein: The pickling liquid is attached to the edible meat by immersing the edible meat in the pickling liquid, injecting the pickling liquid into the edible meat, rolling the edible meat with the pickling liquid, kneading the pickling liquid into the edible meat, or spraying or applying the pickling liquid to the edible meat.

8. Use of the pickling liquid according to any one of claims 1 to 5 in processing meat for grilling and cooking.

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