Meat tenderizers and seasonings

Abstract

To provide a meat softener that can improve softness of cooked meat without impairing juiciness of it.SOLUTION: A meat softener has at least one selected from the group consisting of citric acid and a salt thereof and at least one selected from the group consisting of water-soluble dietary fibers as active ingredients.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a meat tenderizer and a seasoning.

Background Art

[0002] Meats such as livestock and fish meats tend to be preferred for being soft and juicy. As a technical means for softening heat-cooked meat, for example, Patent Document 1 discloses a meat tenderizer composed of a sugar composition, wherein the sugar composition contains maltotriose at 35% by mass or more based on the total amount of solid content.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a meat tenderizer capable of improving the softness of heat-cooked meat without impairing the juiciness thereof. Another object of the present invention is to provide a seasoning suitable for improving the softness of heat-cooked meat. A further object of the present invention is to provide a method for improving the softness of heat-cooked meat.

Means for Solving the Problems

[0005] The present invention relates to a meat tenderizer containing, as active ingredients, at least one selected from the group consisting of citric acid and its salts, and at least one selected from the group consisting of water-soluble dietary fibers.

[0006] The present invention also relates to a seasoning containing at least one selected from the group consisting of citric acid and its salts, and at least one selected from the group consisting of water-soluble dietary fibers.

[0007] The meat tenderizer or seasoning according to the present invention contains a combination of at least one selected from the group consisting of citric acid and its salts, and at least one selected from the group consisting of water-soluble dietary fiber. Therefore, it can improve the tenderness of cooked meat without impairing its juiciness.

[0008] In the above-mentioned meat tenderizer or seasoning, it is preferable that at least one selected from the group consisting of the above-mentioned water-soluble dietary fiber contains inulin. This allows the above-mentioned effects to be exhibited more significantly.

[0009] The above-mentioned meat tenderizer or seasoning preferably contains at least one selected from the group consisting of the above-mentioned water-soluble dietary fiber in an amount such that the weight ratio to at least one selected from the group consisting of the above-mentioned citric acid and its salts is 1.5 or more. This allows the above-mentioned effects to be exhibited more significantly.

[0010] The above seasonings may also be meat tenderizing seasonings.

[0011] The present invention further relates to a method for improving the tenderness of cooked meat, comprising a contact step of bringing meat into contact with the above-mentioned meat tenderizer or seasoning, and a step of heating and cooking the meat that has undergone the contact step.

[0012] Since the above method involves bringing the meat tenderizer or seasoning according to the present invention into contact with the meat, it is possible to improve the tenderness of cooked meat without compromising its juiciness.

[0013] In the above method, the contact step may include freezing or refrigerating the meat while it is in contact with the meat tenderizer or seasoning. This will make the above-mentioned effects more pronounced. [Effects of the Invention]

[0014] The present invention provides a meat tenderizer that can improve the tenderness of cooked meat without compromising its juiciness. The present invention also provides a seasoning suitable for improving the tenderness of cooked meat. The present invention further provides a method for improving the tenderness of cooked meat.

[0015] Meat, including meat and fish, is sometimes stored in a refrigerator or freezer for several hours to several days before cooking. In such cases, marinating the meat in the seasoning according to the present invention (e.g., seasoning liquid) before storage eliminates the need for additional seasoning during cooking, and also improves the tenderness of the meat after cooking without compromising its juiciness. This allows for shorter cooking times with minimal preparation at home, while also enabling the serving of dishes that don't appear to be rushed or poorly prepared. [Modes for carrying out the invention]

[0016] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0017] [Meat tenderizer] The meat tenderizer according to this embodiment contains, as active ingredients, at least one selected from the group consisting of (A) citric acid and its salts (hereinafter also referred to as "component (A)") and at least one selected from the group consisting of (B) water-soluble dietary fiber (hereinafter also referred to as "component (B)").

[0018] In this specification, "meat tenderization" means making cooked meat tender. The meat tenderizer according to the present invention improves the tenderness of cooked meat compared to when it is not used. Furthermore, the meat tenderizer according to the present invention not only improves the tenderness of cooked meat but also maintains its juiciness.

[0019] In this specification, "meat" includes livestock meat and fish meat. Livestock meat includes edible meat, and specifically, for example, beef, pork, chicken, horse meat, mutton, goat meat, and duck meat are included. Examples of fish meat include the flesh of, for example, cod, pollock, saury, catfish, sea bass, and salmon.

[0020] Citric acid is a type of hydroxy acid and is also referred to as 2-hydroxypropane-1,2,3-tricarboxylic acid. Citric acid may be citric anhydride or a citric acid hydrate.

[0021] The salts of citric acid are not particularly limited as long as they are acceptable as food. Specific examples of the salts of citric acid include, for example, alkali metal salts such as sodium salts, potassium salts, and calcium salts, and alkaline earth metal salts such as magnesium salts and calcium salts. The salts of citric acid may be hydrates.

[0022] The meat tenderizer according to the present embodiment may contain citric acid or a salt thereof alone as the component (A), or may contain two or more thereof.

[0023] Water-soluble dietary fiber is dietary fiber that is soluble in water. Dietary fiber is an indigestible component in food that is not digested by human digestive enzymes. Examples of water-soluble dietary fiber include, for example, resistant dextrin, resistant glucan, inulin, polydextrose, and guar gum degradation products.

[0024] Inulin is preferable as the water-soluble dietary fiber. When inulin is used as the water-soluble dietary fiber, the effect according to the present invention that the softness can be improved without impairing the juiciness of the cooked meat is more remarkably exhibited.

[0025] The meat tenderizer according to the present embodiment may contain one type of water-soluble dietary fiber alone as the component (B), or may contain two or more thereof.

[0026] The meat tenderizer according to this embodiment preferably contains component (B) in an amount such that its weight ratio to component (A) is 1.5 or more. That is, the meat tenderizer according to this embodiment preferably has a weight ratio of 1.5 or more calculated by the following formula 1. This allows the effects of the present invention to be exhibited more significantly. Weight ratio = (Total content of component (B) (g) / Total content of component (A) (g)) ... Equation 1

[0027] The above weight ratio may be, for example, 0.1 or more, 0.5 or more, or 1 or more, and preferably 1.5 or more, 2 or more, 2.5 or more, or 3 or more. The upper limit of the above weight ratio may be, for example, 30 or less, 20 or less, or 15 or less, and preferably 10 or less, 9 or less, or 8 or less.

[0028] The meat tenderizer according to this embodiment may consist only of component (A) and component (B), or, depending on the specific form of the meat tenderizer, it may contain other food-permissible components in addition to component (A) and component (B).

[0029] Other ingredients include, for example, spices, colorings, flavorings, sweeteners, bittering agents, acidulants, umami seasonings, fermented seasonings (e.g., soy sauce, miso, mirin), protein hydrolysates, preservatives, fungicides, antioxidants, emulsifiers, pH adjusters, thickeners and stabilizers, alcohols (e.g., white wine, red wine, sake, cooking sake), oils and fats, and salt.

[0030] The meat tenderizer according to this embodiment may be in any form, such as a solid (e.g., powder), a liquid (water-soluble or fat-soluble solution or suspension), or a paste.

[0031] The meat tenderizer according to this embodiment is preferably in the form of a seasoning, such as a seasoning liquid, because it can season the meat at the same time.

[0032] 〔seasoning〕 The seasoning according to this embodiment contains at least one selected from the group consisting of (A) citric acid and its salts, and at least one selected from the group consisting of (B) water-soluble dietary fiber. The seasoning according to this embodiment may be prepared in the form of a seasoning using the meat tenderizer described above.

[0033] In the seasoning according to this embodiment, the content of at least one selected from the group consisting of (A) citric acid and its salts can be appropriately set according to the type of seasoning, etc., but for example, the total amount of component (A) relative to the total amount of the seasoning may be, for example, 0.1% or more by weight, 0.2% or more by weight, 0.3% or more by weight, 0.4% or more by weight, 0.5% or more by weight, or 0.6% or more by weight, and may be 10% or less by weight, 9% or less by weight, 8% or less by weight, 7% or less by weight, 6% or less by weight, 5% or less by weight, 4% or less by weight, 3% or less by weight, or 2% or less by weight.

[0034] In the seasoning according to this embodiment, the content of at least one selected from the group consisting of (B) water-soluble dietary fiber may be set appropriately depending on the type of seasoning, etc., but for example, the total amount of component (B) relative to the total amount of the seasoning may be, for example, 0.1% by weight or more, 0.5% by weight or more, 1% by weight or more, 1.5% by weight or more, 2% by weight or more, or 2.5% by weight or more, or 20% by weight or less, 18% by weight or less, 16% by weight or less, 14% by weight or less, 12% by weight or less, or 10% by weight or less.

[0035] In this embodiment, the seasoning preferably contains component (B) in an amount such that its weight ratio to component (A) is 1.5 or more. That is, in this embodiment, the seasoning preferably has a weight ratio of 1.5 or more calculated by the following formula 1. This allows the effects of the present invention to be exhibited more significantly. Weight ratio = (Total content of component (B) (g) / Total content of component (A) (g)) ... Equation 1

[0036] The above weight ratio may be, for example, 0.1 or more, 0.5 or more, or 1 or more, and preferably 1.5 or more, 2 or more, 2.5 or more, or 3 or more. The upper limit of the above weight ratio may be, for example, 30 or less, 20 or less, or 15 or less, and preferably 10 or less, 9 or less, or 8 or less.

[0037] The seasoning according to this embodiment preferably contains other food-acceptable ingredients in addition to ingredients (A) and (B). Examples of other ingredients include spices, colorants, flavors, sweeteners, bittering agents, acidulants, umami seasonings, fermented seasonings (e.g., soy sauce, miso, mirin), protein hydrolysates, preservatives, antifungal agents, antioxidants, emulsifiers, pH adjusters, thickeners and stabilizers, alcohols (e.g., white wine, red wine, sake, cooking sake), oils and fats, salt, etc.

[0038] The seasoning according to this embodiment may be in any form, such as a solid (e.g., powder), a liquid (water-soluble or fat-soluble solution or suspension), or a paste. The seasoning according to this embodiment is preferably in liquid form (e.g., seasoning liquid) because of its high contact efficiency with meat, but even if it is in solid or paste form, the contact efficiency with meat can be increased by dissolving or dispersing it in water at the time of use.

[0039] [Methods to improve the tenderness of cooked meat] A method for improving the tenderness of cooked meat according to this embodiment comprises a contact step of bringing meat into contact with a meat tenderizer or seasoning according to the present invention, and a step of cooking the meat that has gone through the contact step (cooking step).

[0040] In the contact step, the meat is brought into contact with the meat tenderizer or seasoning according to the present invention. There are no particular restrictions on the method of contact; for example, if the meat tenderizer or seasoning according to the present invention is in liquid form, the meat can be immersed in the meat tenderizer or seasoning according to the present invention. Alternatively, if the meat tenderizer or seasoning according to the present invention is in solid or paste form, the meat can be sprinkled or applied to the meat.

[0041] There are no specific restrictions on the contact time; for example, 30 minutes or more is acceptable. There are no specific restrictions on the temperature during contact, as long as it does not cause the meat to denature or spoil; for example, it may be below room temperature.

[0042] The contact step may include freezing or refrigerating the meat while it is in contact with the meat tenderizer or seasoning according to the present invention. This allows the effects of the present invention to be exhibited more significantly.

[0043] Refrigerated storage refers to storage in a refrigerator, and frozen storage refers to storage in a freezer. The storage temperature for refrigerated or frozen storage may be, for example, 10°C or lower for refrigerated storage, and -4°C or lower for frozen storage. The storage temperature for refrigerated or frozen storage may be, for example, -30°C or higher. The storage time for refrigerated or frozen storage may be, for example, 30 minutes or more. The storage time for refrigerated or frozen storage may be, for example, one month or less, but for refrigerated storage, it is preferable to keep the meat within one week to prevent spoilage.

[0044] In the cooking process, the meat that has undergone the contact process is heated. There are no particular restrictions on the method of heating, and it can be carried out according to conventional methods. Specifically, it can be heated by methods such as grilling, steaming, or deep-frying.

[0045] According to the method of this embodiment, it is possible to improve the tenderness of cooked meat without compromising its juiciness. [Examples]

[0046] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0047] [Test Example 1] (Preparation of seasonings) Seasonings 1 to 4 were prepared according to the compositions shown in Table 1. Specifically, first, all components except inulin from the components shown in Table 1 were dissolved in hot water using a Viscotron (3000 rpm, 5 minutes). Next, the pH was adjusted to 4.5 using a saturated sodium bicarbonate solution, then inulin was added and mixed, and finally water was added to a total volume of 100 g. This was then sterilized using an autoclave at 115°C for 15 minutes to obtain seasonings 1 to 4.

[0048] [Table 1]

[0049] The total amount of citric acid contained in seasonings 1-4 was 1.395g / 100g for all of them. Furthermore, the weight ratios calculated using Equation 1 were 2.15 for seasoning 2, 4.30 for seasoning 3, and 6.45 for seasoning 4.

[0050] (Preparing meat samples) Pork loin (average thickness: approximately 17 mm) was trimmed of lean and sinewy portions (approximately 50 g per slice) and used to prepare the meat samples. The trimmed meat was placed in standing pouches, 30 g of seasoning per 100 g of meat was added, and the pouches were refrigerated or frozen for 22 hours to allow them to marinate. After that, the standing pouches were placed in a boiling water bath and heated for 10 minutes to obtain the meat samples (cooked meat). Frozen meat was thawed under running water before cooking.

[0051] For comparison, a meat sample without marinating (cooked meat) was prepared as follows: First, the cut meat was placed in a standing pouch and refrigerated for 22 hours without adding any seasonings. Immediately before cooking, 30g of seasoning was added per 100g of meat and it was cooked in the same manner as described above.

[0052] (Measurement of maximum load and fracture strength of meat samples) The maximum load and breaking strength were measured on a meat sample at room temperature using a creep meter (RHEONER II, YAMADEN). Contact area: 5 mm² 2A flat plunger was used, and the meat sample was placed so that the plunger was perpendicular to the muscle fibers of the meat sample. The plunger was pressed at a speed of 1 mm / second to perform the measurement. Measurements were taken at five or more locations on each meat sample, and the average value was calculated. The results are shown in Table 2.

[0053] [Table 2]

[0054] As shown in Table 2, when meat samples (cooked meat) were marinated in seasonings (refrigerated or frozen), the maximum load and breaking strength were lower compared to when they were not marinated in seasonings (no marinating), indicating that the meat samples were softened. Furthermore, it was observed that the higher the amount of inulin, the lower the maximum load and breaking strength tended to be, resulting in even greater softening of the meat samples (cooked meat).

[0055] (Evaluation of the juiciness of the meat sample) The juiciness of the meat samples was evaluated by measuring their weight before and after cooking. A larger percentage change in weight before and after cooking (the ratio of the weight after cooking to the weight before cooking) indicates that the meat sample was juicier.

[0056] Specifically, the weight of meat was measured after removing any liquid from the meat immediately before cooking (or after thawing frozen meat under running water), and this was recorded as the weight before cooking. After cooking, the meat samples were cooled to room temperature in cold water, the liquid was removed, and the weight was measured again, which was recorded as the weight after cooking. From the weight before cooking and the weight after cooking, the percentage change in weight before and after cooking (also simply called the "percentage change") was calculated according to the following formula. Rate of change = (Weight after cooking / Weight before cooking) × 100 (%) The results are shown in Table 3.

[0057] [Table 3]

[0058] As shown in Table 3, there was no significant difference in the rate of change between seasoning 1 and seasonings 2-4 in each category (no marinating, refrigerated storage, or frozen storage), indicating that the meat samples (cooked meat) were able to be tenderized without compromising juiciness.

[0059] [Test Example 2] Seasonings 5-7 were prepared according to the compositions shown in Table 4. Specifically, the components shown in Table 4 were first dissolved in hot water using a viscotron (3000 rpm, 5 minutes). Next, the pH was adjusted to 4.5 using a saturated sodium bicarbonate solution, and then water was added to a total volume of 100 g. This was then sterilized in an autoclave at 115°C for 15 minutes to obtain seasonings 5-7.

[0060] [Table 4]

[0061] The total amount of citric acid contained in seasonings 5, 6, and 7 was 1.095g / 100g, 1.395g / 100g, and 2.095g / 100g, respectively. The weight ratios calculated using Equation 1 were 5.48 for seasoning 5, 4.30 for seasoning 6, and 2.86 for seasoning 7.

[0062] (Preparing meat samples) Pork loin (average thickness: approximately 17 mm) was trimmed of lean and sinewy portions (approximately 50 g per slice) and used to prepare meat samples. The trimmed meat was placed in standing pouches, 30 g of seasoning per 100 g of meat was added, and the pouches were refrigerated or frozen for 22 hours to allow them to marinate. After that, the standing pouches were placed in a boiling water bath and cooked for 10 minutes to obtain meat samples (cooked meat). For frozen meat, it was thawed in a boiling water bath for 3 minutes before cooking, and then cooked for 10 minutes.

[0063] (Measurement of maximum load and fracture strength of meat samples) The maximum load and breaking strength were measured on a meat sample at room temperature using a creep meter (RHEONER II, YAMADEN). Contact area: 5 mm² 2 A flat plunger was used, and the meat sample was placed so that the plunger was perpendicular to the muscle fibers of the meat sample. The plunger was pressed at a speed of 1 mm / second to perform the measurement. Measurements were taken at five or more locations on each meat sample, and the average value was calculated. The results are shown in Table 5.

[0064] [Table 5]

[0065] As shown in Table 5, when the meat was marinated in seasonings (refrigerated), the maximum load and breaking strength were lower compared to when it was not marinated in seasonings (unmarinated), indicating that the meat sample (cooked meat) was softened. Furthermore, it was observed that the greater the amount of citric acid, the lower the maximum load and breaking strength tended to be, resulting in an even softer meat sample (cooked meat). In the case of frozen meat, it is thought that the meat sample (cooked meat) became harder compared to Test Example 1, which was thawed under running water, because thawing by heating required a longer heating time.

[0066] (Evaluation of the juiciness of the meat sample) After removing the liquid from the meat immediately before cooking (or after thawing frozen meat under running water), its weight was measured and recorded as the weight before cooking. After cooking, the meat samples were cooled to room temperature in cold water, the liquid was removed, and its weight was measured and recorded as the weight after cooking. From the weight before cooking and the weight after cooking, the percentage change in weight before and after cooking (also simply called the "percentage change") was calculated according to the following formula. Rate of change = (Weight after cooking / Weight before cooking) × 100 (%) The results are shown in Table 6.

[0067] [Table 6]

[0068] As shown in Table 6, there was no significant difference in the rate of change between seasoning levels 5-7 in each category (no marinating, refrigerated storage, or frozen storage), indicating that the meat samples (cooked meat) were tenderized without compromising juiciness.

[0069] [Test Example 3] (Preparing meat samples) Chicken breast meat was cut into approximately 1.5 cm cubes using a knife and used to prepare the meat sample. The cut meat was placed in a standing pouch, 30 g of seasoning was added per 100 g of meat, and then it was frozen overnight to marinate in the seasoning. After that, the standing pouch was thawed in a 600W microwave for 5 minutes, and then heated again in a 600W microwave for 5 minutes to obtain the meat sample (cooked meat). Seasonings 5-7 prepared in Test Example 2 were used as the seasoning.

[0070] (Measurement of the fracture strength of meat samples) The fracture strength of a meat sample heated to 60°C was measured using a creep meter (RHEONER II, YAMADEN). Contact area: 30 mm² 2 A wedge-shaped plunger was used, and the meat sample was placed so that the plunger struck the muscle fibers of the meat sample perpendicularly. The plunger was pressed at a speed of 10 mm / second to measure the fracture strength. At least five measurements were taken at one location per meat sample, and the average value was calculated. The results are shown in Table 7.

[0071] [Table 7]

[0072] As shown in Table 7, the same results were obtained when using chicken as when using pork loin.

Claims

1. It contains, as active ingredients, at least one selected from the group consisting of citric acid and its salts, and at least one selected from the group consisting of water-soluble dietary fiber. A meat tenderizer containing at least one selected from the group consisting of water-soluble dietary fiber in an amount such that the weight ratio to at least one selected from the group consisting of citric acid and its salts is 1.5 or more (excluding those containing a leavening agent consisting of a combination of a foaming agent component and an acidifying agent component).

2. The meat tenderizer according to claim 1, wherein at least one selected from the group consisting of the aforementioned water-soluble dietary fibers is inulin.

3. It contains at least one selected from the group consisting of citric acid and its salts, and at least one selected from the group consisting of water-soluble dietary fiber, A seasoning containing at least one selected from the group consisting of water-soluble dietary fiber in an amount such that the weight ratio to at least one selected from the group consisting of citric acid and its salts is 1.5 or more (excluding those containing a leavening agent consisting of a combination of a foaming agent component and an acidifying agent component).

4. The seasoning according to claim 3, wherein at least one selected from the group consisting of the aforementioned water-soluble dietary fibers contains inulin.

5. A seasoning according to claim 3 or 4, for the purpose of tenderizing meat.

6. A method for improving the tenderness of cooked meat, comprising: a contact step of bringing meat into contact with a meat tenderizer according to claim 1 or 2, or a seasoning according to any one of claims 3 to 5; and a step of heating and cooking the meat that has gone through the contact step.

7. The method according to claim 6, wherein the contact step includes freezing or refrigerating the meat while it is in contact with the meat tenderizer or seasoning.

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