Method for producing processed meat foods, method for inhibiting hardening, and method for improving yield

Abstract

To provide a method for producing meat processed food, a method for suppressing hardening of meat processed food, and a method for improving yield of meat processed food.SOLUTION: Provided is a method for producing meat processed food, method for suppressing hardening of meat processed food and method for improving yield of meat processed food in which meat is immersed in a cooking liquid that contains triglyceride containing one, or two medium-chain fatty acid residues in the molecule, and is treated at 50 to 80°C for 0.5 to 5 hours in the immersed state.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing processed meat foods, a method for inhibiting hardening, and a method for improving yield, and more specifically to a method for producing processed meat foods in which meat is immersed in a cooking liquid containing a specific triglyceride and cooked at a low temperature, a method for inhibiting hardening of the processed meat foods, and a method for improving yield of the processed meat foods. [Background technology]

[0002] One known method of cooking meat is to keep the temperature low and cook it slowly to make it soft and retain moisture (also known as low-temperature cooking). However, for hygiene reasons, it is necessary to heat the meat to a product temperature of 60-75°C. However, at such a heating temperature, the proteins in the meat can denature and moisture can leak out, causing the meat to harden and shrink.

[0003] A method of using a quality improver containing specific amounts of citrate, carbonate and / or bicarbonate, and hydroxypropyl cellulose has been reported so far as a method of improving the yield loss during cooking of meat and suppressing hardening of meat quality caused by meat shrinkage (Patent Document 1). Also, a method of preparing roast beef in which the surface of beef is heated and vacuum-packed, then heated at a temperature of 50 to 90°C has been reported as a method of improving the yield loss during cooking of meat (Patent Document 2). However, there was room for further study regarding the prevention of meat hardening and shrinkage (improvement of yield) during low-temperature cooking. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2007-312751 A [Patent Document 2] Japanese Patent Application Publication No. 7-8164 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above problems, the present invention aims to provide a method for producing processed meat foods, a method for inhibiting hardening of processed meat foods, and a method for improving the yield of processed meat foods. [Means for solving the problem]

[0006] The present inventors discovered that when meat is cooked at low temperature while immersed in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule, it is possible to prevent hardening of the meat after cooking and to prevent shrinkage of the meat (improving yield), and thus completed the present invention. Specifically, the present invention provides the following.

[0007] (1) A method for producing processed meat foods, comprising immersing meat in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule and treating the meat at 50 to 80°C for 0.5 to 5 hours. (2) The method for producing a processed meat food according to (1), wherein the cooking liquid contains 30% by mass or more of the triglyceride. (3) A method for inhibiting hardening of meat, which comprises immersing meat in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule and treating the meat at 50 to 80°C for 0.5 to 5 hours. (4) A method for improving meat yield, which comprises immersing meat in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule and treating the meat at 50 to 80°C for 0.5 to 5 hours. Effect of the Invention

[0008] According to the present invention, there are provided a method for producing processed meat foods, a method for inhibiting hardening of processed meat foods, and a method for improving the yield of processed meat foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] [Meat processed food] The processed meat food of the present invention is one in which meat is prevented from hardening due to heating, and furthermore, meat shrinkage is also prevented. The processed meat food of the present invention is not particularly limited as long as it is a food produced by the production method of the present invention, and examples thereof include roast beef, roast pork, roast lamb, and roast duck. The processed meat food of the present invention is preferably roast beef.

[0010] [Triglyceride containing one or two medium-chain fatty acid residues in the molecule] In the present invention, a triglyceride containing one or two medium-chain fatty acid residues in the molecule is one in which one or two medium-chain fatty acids and a fatty acid other than a medium-chain fatty acid are ester-bonded to glycerin, and when the medium-chain fatty acid is M and the fatty acid other than a medium-chain fatty acid is X, the triglyceride means one or more types selected from those having any one of the structures MMX, MXM, XMX, and XXM. The medium-chain fatty acid is preferably a fatty acid having 6 to 10 carbon atoms and is a saturated straight-chain fatty acid, and more specifically, is preferably n-hexanoic acid, n-octanoic acid, or n-decanoic acid, and more preferably n-octanoic acid or n-decanoic acid.

[0011] In the present invention, it is preferable that the triglyceride containing one or two medium-chain fatty acid residues in the molecule has a long-chain fatty acid as a fatty acid other than the medium-chain fatty acid. In other words, it is preferable that the triglyceride contains a medium-chain fatty acid residue and a long-chain fatty acid residue in the molecule. The long-chain fatty acid refers to a saturated or unsaturated fatty acid having 12 or more carbon atoms, preferably 12 to 22 carbon atoms, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, and linolenic acid. It is more preferable that the long-chain fatty acid has 16 to 22 carbon atoms.

[0012] In the present invention, the analysis of triglycerides containing one or two medium-chain fatty acid residues in the molecule (i.e., one or more selected from MMX, MXM, XMX, and XXM) can be performed using a method well known in the art, such as a method using gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)).

[0013] The triglyceride containing one or two medium-chain fatty acid residues in the molecule in the present invention is obtained by transesterification and / or esterification, which are usually performed in fat and oil processing. For example, the triglyceride is obtained by transesterifying a mixed fat and oil in which a medium-chain fatty acid triglyceride (MCT) and a fat and oil having 90% by mass or more of fatty acids having 16 or more carbon atoms as constituent fatty acids, such as rapeseed oil or palm oil, are mixed at a mass ratio of preferably 10:90 to 90:10, more preferably 10:90 to 50:50. There is no particular limitation on the method of transesterification, and either chemical transesterification or enzymatic transesterification may be used. Note that the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is a non-selective transesterification with low position selectivity.

[0014] In the present invention, the triglyceride containing one or two medium-chain fatty acid residues in the molecule has a medium-chain fatty acid content of preferably 30 to 65 mass%, more preferably 35 to 60 mass%, and most preferably 40 to 50 mass% of all constituent fatty acids of the triglyceride.

[0015] [Cooking liquid] The cooking liquid of the present invention contains a triglyceride containing one or two medium-chain fatty acid residues in the molecule, and is used for soaking meat in the method for producing a processed meat food of the present invention. The cooking liquid of the present invention preferably contains 30% by mass or more of triglyceride containing one or two medium-chain fatty acid residues in the molecule, more preferably 30 to 75% by mass, even more preferably 35 to 65% by mass, and most preferably 40 to 50% by mass. When the triglyceride content is within the above range, it is easy to obtain an effect of suppressing meat shrinkage (an effect of improving yield). In the present invention, the cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule preferably contains fats and oils other than the triglyceride. The content of fats and oils other than the triglyceride in the cooking liquid is preferably 70% by mass or less, more preferably 25 to 70% by mass, even more preferably 35 to 65% by mass, and most preferably 50 to 60% by mass. Furthermore, when the cooking liquid contains other ingredients in addition to the triglyceride and fats and oils other than the triglyceride, the content of fats and oils other than the triglyceride in the cooking liquid is preferably 20 to 65% by mass, more preferably 30 to 60% by mass, and most preferably 45 to 55% by mass.

[0016] In the present invention, the cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule can contain ingredients (components) other than the triglyceride, so long as the effects of the present invention are not impaired. Examples of the ingredients (components) include seasonings such as soy sauce, miso, salt, vinegar, black vinegar, fragrant vinegar, sake, and mirin, spices such as chili pepper, pepper, basil, rosemary, capers, and cumin, meat extracts, seafood and seaweed extracts, vegetable extracts, amino acids and their salts, protein hydrolysates, yeast extracts, water, and fats and oils other than the triglycerides. The cooking liquid may also contain an emulsifier, which is preferably a polyglycerol fatty acid ester with an HLB of 1 to 4, and the content thereof is preferably 0.1 to 2% by mass.

[0017] In the present invention, the fats and oils other than triglycerides having one or two medium-chain fatty acid residues in the molecule may specifically be one type of fats and oils selected from soybean oil, rapeseed oil, corn oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, and flavor oils (herb oil, garlic oil, etc.), or a mixture of two or more of these fats and oils. Fractionated oils, hardened oils, interesterified oils, etc. of these fats and oils may also be used. Furthermore, fats and oils other than triglycerides having one or two medium-chain fatty acid residues in the molecule, which are produced by an interesterification reaction or the like when producing a triglyceride having one or two medium-chain fatty acid residues in the molecule, may also be used.

[0018] The method for producing the cooking liquid is not particularly limited as long as the above-mentioned raw materials can be uniformly dissolved and dispersed. The cooking liquid is preferably in a liquid state at room temperature (1 to 30° C.).

[0019] [Method of manufacturing processed meat foods] The method for producing processed meat foods of the present invention includes a step of treating meat in a state where it is immersed in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule at 50 to 80°C for 0.5 to 5 hours. In the present invention, low-temperature cooking refers to a cooking method including a step of heating at less than 100°C for 0.5 hours or more. The meat in the present invention is not particularly limited, but examples thereof include beef, pork, lamb, and chicken. In the present invention, the state where meat is immersed in a cooking liquid refers to a state where the meat is entirely immersed in the cooking liquid. In addition, in the present invention, the state where meat is immersed in a cooking liquid is not particularly limited as long as the meat is entirely immersed in the cooking liquid and heat due to heating is transferred to the meat, but examples thereof include a state where meat is immersed in a cooking liquid in a polyethylene bag, and a state where meat is further subjected to a reduced pressure treatment and packed (vacuum packed).

[0020] In the manufacturing method of the processed meat food of the present invention, the amount of meat and the amount of cooking liquid in which the meat is soaked are not particularly limited, as long as the entire meat can be soaked in the cooking liquid when heated, and can be adjusted appropriately depending on the type, origin, part, size, quality, etc. of the meat. In the method for producing processed meat foods of the present invention, the amount of cooking liquid in which the meat is soaked can be adjusted so that the amount of triglyceride containing one or two medium-chain fatty acid residues in the molecule is preferably 0.01 to 0.1 parts by mass, more preferably 0.03 to 0.06 parts by mass, per part by mass of meat. By adjusting the amount of cooking liquid in which the meat is soaked within the above range, the effects of the present invention are easily achieved.

[0021] The heating conditions in the method for producing processed meat foods of the present invention are a heating temperature of preferably 55 to 75° C., more preferably 60 to 70° C., and a heating time of preferably 1 to 4.5 hours, more preferably 2 to 4 hours. When the heating conditions are within the above ranges, it is easy to obtain the effect of suppressing meat shrinkage (improving yield) and the effect of suppressing meat hardening. In addition, the heating conditions in the manufacturing method of the processed meat food of the present invention are preferably such that the meat temperature is 50 to 80°C for 0.5 to 5 hours, more preferably 55 to 75°C for 1 to 4.5 hours, and most preferably 60 to 70°C for 2 to 4 hours. In the present invention, the heating method is not particularly limited as long as the above heating conditions can be achieved, and methods such as hot bath heating, oven heating, microwave heating, and electromagnetic cooker heating can be used. Hot bath heating is preferred as the heating method in the method for producing processed meat foods of the present invention.

[0022] [Method for preventing hardening of processed meat foods] The method for inhibiting hardening of processed meat foods of the present invention is a method for inhibiting the hardening of the texture of meat due to heat treatment by immersing the meat in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule and treating it at 50 to 80°C for 0.5 to 5 hours. The preferred embodiment of the cooking liquid, the heating conditions, etc. are the same as those described in the production method of the present invention.

[0023] [Methods for improving yields of processed meat products] The method for improving the yield of processed meat foods of the present invention is a method for suppressing meat shrinkage (reduction in volume) due to heat treatment by immersing meat in a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule and treating the meat at 50 to 80°C for 0.5 to 5 hours. In addition, in the present invention, the improvement of yield refers to a ratio (%) of the volume of beef after heating divided by the volume of beef before heating of 93.0 to 100.0%, preferably 95.0 to 100.0%. The preferred embodiment of the cooking liquid, the heating conditions, etc. are the same as those described in the production method of the present invention. EXAMPLES

[0024] The present invention will be described in more detail below by way of examples, but the scope of the present invention is not limited to the descriptions of these examples.

[0025] [Production of cooking liquid containing triglycerides having one or two medium-chain fatty acid residues in the molecule] A medium-chain triglyceride (product name: ODO, constituent fatty acids: n-octanoic acid / n-decanoic acid = 3 / 1, manufactured by Nisshin Oillio Group Co., Ltd.) and LCT (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) were mixed in a ratio of 14:86 (mass ratio) to obtain a mixed oil. Lipase powder was added to the obtained mixed oil in an amount of 0.1 mass% based on the mixed oil, and the mixture was stirred at 60°C for 15 hours to cause an ester exchange reaction. Next, the lipase powder was filtered off from the reaction product, and the filtrate was washed with water, dried, decolorized, and deodorized to produce a cooking liquid containing a triglyceride having one or two medium-chain fatty acid residues in the molecule. The triglyceride composition of the resulting cooking liquid is shown in Table 1. In Table 1, M represents a medium-chain fatty acid, and L represents a long-chain fatty acid. The triglyceride composition was measured by gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)).

[0026] [Table 1]

[0027] From the results in Table 1, the content of triglycerides containing one or two medium-chain fatty acid residues (MML, MLM, MLL, LML) in the cooking liquid was 46.3 mass%.

[0028] [Roast beef production-1] As shown in Table 2, beef round chunks were cut into 300g rectangular pieces and placed in cooking polyethylene bags (200 x 280mm) with 30g of each cooking liquid, and packed after removing any air bubbles while the beef was entirely immersed in the cooking liquid. Next, the packed beef was placed in a hot bath equipped with a low-temperature cooker (BONIQ, manufactured by Hayamashachu Co., Ltd.) and heated at 63°C for 3 hours and 30 minutes. The core temperature of the beef during the heat treatment was measured with a thermometer, and in all test cases it was heated to 60°C or higher for 2 hours or more. Next, the packs were removed from the hot bath and quickly cooled in ice water, after which the beef was removed from the packs and sliced ​​to produce roast beef. In addition, the various cooking liquids used in Table 2 were as follows: Cooking liquid-1: Cooking liquid containing the triglyceride produced above, the molecule of which contains one or two medium-chain fatty acid residues. Cooking liquid-2: Medium chain triglyceride (product name: ODO, constituent fatty acids: n-octanoic acid / n-decanoic acid = 3 / 1, manufactured by Nisshin Oillio Group Co., Ltd.) Cooking liquid-3: Canola oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group) Moreover, cooking liquid-2 and cooking liquid-3 did not contain triglycerides containing one or two medium-chain fatty acid residues.

[0029] [Roast beef rating -1] (Yield evaluation) The yield of roast beef was evaluated by calculating the volume of the beef before heating and the volume of the beef after heating (beef before slicing, removing the cooking liquid that had adhered to the surface with kitchen paper) using the following formula. The volume was measured using an ultra-high speed laser volume measuring device using a non-contact CCD slit laser scanning method (product name: Selnac-WinVM2000, manufactured by Astec Co., Ltd.). The measurement results are shown in Table 2. Volume yield (%) = Volume after heating / Volume before heating × 100

[0030] (Hardness rating) The evaluation of the firmness of the roast beef was carried out by evaluating the texture of the roast beef when it was eaten according to the following evaluation criteria. The evaluation was the consensus of five expert panelists. The results are shown in Table 2. ◎: Even softer than the ○ rating ○: Softer than the control ×: Hardness equal to or greater than that of the control

[0031] [Table 2]

[0032] From the above results, the roast beef obtained by heat treatment using a cooking liquid (cooking liquid-1) containing a triglyceride having one or two medium-chain fatty acid residues in the molecule was significantly improved in volume yield (i.e., the shrinkage of the beef was suppressed) compared with the roast beef obtained by heat treatment using a cooking liquid (cooking liquid-2 and cooking liquid-3) not containing the triglyceride. In addition, the beef was also prevented from becoming hard due to the heat treatment.

[0033] [Roast beef production-2] The roast beef shown in Table 3 was produced in the same manner as in "Roast beef production-1" above. The cooking liquids shown in Table 3 were as follows. Cooking liquid-4: A mixed oil containing medium-chain triglyceride (product name: ODO, constituent fatty acids: n-octanoic acid / n-decanoic acid = 3 / 1, manufactured by Nisshin Oillio Group Co., Ltd.) and LCT (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) in a ratio of 14:86 (mass ratio). In addition, cooking liquid-4 did not contain any triglyceride containing one or two medium-chain fatty acid residues.

[0034] [Roast beef rating -2] The yield and hardness of the roast beef were evaluated in the same manner as in "Evaluation of roast beef-1" above. The results of each evaluation are shown in Table 3.

[0035] [Table 3]

[0036] From the above results, the roast beef obtained by heat treatment using cooking liquid-4, which is a mixed oil of medium-chain fatty acid triglycerides and LCT (i.e., a cooking liquid that does not contain triglycerides containing one or two medium-chain fatty acid residues), had a lower yield than the control example.

Claims

1. The method for producing a processed meat food comprises immersing meat in a cooking liquid containing 30 mass% or more of a triglyceride, the triglyceride being a fatty acid having 6 to 10 carbon atoms in the molecule, containing one or two saturated straight-chain fatty acid residues, and the remaining fatty acid residues being long-chain fatty acids having 12 or more carbon atoms, and treating the meat at 50 to 80°C for 0.5 to 5 hours.

2. The method for inhibiting hardening of processed meat foods comprises immersing meat in a cooking liquid containing 30 mass% or more of a triglyceride, the triglyceride being a fatty acid having 6 to 10 carbon atoms in the molecule, containing one or two saturated straight-chain fatty acid residues, and the remaining fatty acid residues being long-chain fatty acids having 12 or more carbon atoms, and treating the meat at 50 to 80°C for 0.5 to 5 hours.

3. The method for improving the yield of processed meat foods comprises immersing meat in a cooking liquid containing 30 mass% or more of triglycerides, the triglycerides being fatty acids having 6 to 10 carbon atoms in the molecule, containing one or two saturated straight-chain fatty acid residues, and the remaining fatty acid residues being long-chain fatty acids having 12 or more carbon atoms, and treating the meat at 50 to 80°C for 0.5 to 5 hours.

Images