JPH0799933A - Frozen oil-fried meat product and its preparation - Google Patents

Abstract

PURPOSE:To impart a binder layer with heat-resistance and to obtain a frozen oil-fried meat product giving the feeling of meat granules by bonding meat pieces with a binder and starch. CONSTITUTION:This frozen oil-fried meat product is produced by adding starch and a binder containing a protein and chitosan to meat pieces having arbitrary size, bonding and forming the pieces, frying the formed meat in an oil and freezing the product. This invention also relates to a process for the preparation of the meat product.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a frozen oiled beef product and a method for producing the same. More specifically, the present invention relates to a frozen fried pork meat product that retains the texture of the meat, such as fresh meat, scrap meat, or meat that is intentionally cut, and a method for producing the same.

[0002]

2. Description of the Related Art At present, cooked frozen foods that can be eaten simply by thawing in an oven toaster, etc., are widely used in general households, and fried meat products such as fried chicken and pork cutlet are also oiled. After being chopped, it is frozen and provided as an oil-cut meat product. These frozen foods are in high demand for bite-sized products, as represented by prepared foods for bento. However, it is technically difficult to prepare a large amount of meat pieces of uniform size and quality, and at the same time, meat and scrap meat are generated, which causes a cost increase. Therefore, the method of reconstructing the meat cut in advance using a binder and processing it as one piece of meat is
Economically advantageous. As a conventional method, a method of imparting binding property to meat by immersing the raw material meat in a pickling solution containing condensed phosphate such as pyrophosphate or tripolyphosphate, or a method of binding, or egg white or the like A method is known in which a heat-gelling protein is mixed with a meat soaked in phosphate and heat-gelled.

[0003]

However, in the method using a phosphate, the protein of meat is dissolved by the phosphate, so that the meat becomes a ham-like structure, and the original desirable texture of meat is impaired. There was a problem that The present inventor has applied for a restructured meat obtained by previously adding a composition obtained by mixing a protein and chitosan to a meat food material and subjecting it to a freezing treatment (Japanese Patent Application No. 4-87460). Therefore, by applying this basic technology, it was examined whether or not frozen oiled beef products could be obtained. In this method, the binding property of the binder obtained by mixing the protein and chitosan is exhibited by subjecting the binder to gelation by subjecting it to freeze-thawing.
Therefore, when producing frozen oil-cooked meat products, it is necessary to first mix the meat pieces with a binder to prepare reconstituted meat by freezing, thaw this, cook with oil-boiled fish, and freeze again. However, there is a problem that the operation becomes complicated and the freezing process has to be performed twice, which increases the energy cost.

[0004]

Under such circumstances, the present inventor has conducted diligent research, and as a result, added starch to a mixture of a binder and a meat raw material obtained by mixing protein and chitosan. As a result, they have found that the binder can be provided with heat resistance capable of being cooked with oil without freezing, and thus completed the present invention. That is, according to the present invention, a binding agent obtained by mixing protein and chitosan is added to a piece of meat cut to an arbitrary size, and starch is further added to form an ingredient, which is then dressed. The present invention provides a frozen fried meat product characterized by performing freezing treatment after performing oil fried without applying any water and a method for producing the same.

In the present invention, a protein-chitosan mixture is prepared and used as a binder. As the protein used for the binder, soybean protein, casein, whey protein, plasma protein and the like can be used. From the viewpoint of solubility, it is desirable to use chitosan having a deacetylation degree of 60% or more, and any such chitosan can be used. In the present invention, first, a protein solution is obtained by dissolving the protein in water or using an aqueous food material containing protein such as soy milk or milk. From the viewpoint of gel strength after gelation, the protein concentration is 0.01 to
About 6% by weight is desirable. If the protein concentration is below this,
If the gel becomes extremely weak and the protein concentration is higher than this, gelation is inhibited and the binding property is not exhibited, which is not preferable.

At this time, fats and oils may be added to emulsify the binder to whiten it. The fat or oil to be added is 5 to 50% by weight, preferably 10 to 40, regardless of solid fat or liquid oil.
% By weight can be added. If the amount of oil is less than this,
When the whiteness is low and the amount of fats and oils is more than this, the viscosity becomes high, which is not preferable.

Then, chitosan and edible acid are added to this protein solution to obtain a binder. The amount of chitosan is 0.1 to 5% by weight in the binder, and 0.1 to 8 per 1 part by weight of protein.
Parts by weight are desirable. If the amount of chitosan added is less than this, gelling does not occur and the binding property is not exhibited, and if the amount of chitosan added is more than this, the viscosity becomes high, which is not preferable. Edible acid is needed to dissolve chitosan. Edible acids that can be used include lactic acid, citric acid, malic acid, acetic acid,
Examples thereof include ascorbic acid, but are not particularly limited. Add these acids to adjust the pH of the binder to 3-6.
Adjust to dissolve the chitosan. Incidentally, chitosan may be previously dissolved with an acid and then mixed with the protein solution.

The frozen oiled meat product of the present invention is prepared by mixing the protein-chitosan binder thus obtained with the raw meat, adding starch and then neutralizing it with an edible alkalizing agent. Manufactured by freezing after the oil is cooked with or without coating on the ingredients. As the meat used in the present invention, all meat such as beef, pork, chicken, lamb or fish can be used. Any size of meat can be used. From the viewpoint of flavor, the amount of protein-chitosan binder added was 10 parts per 100 parts by weight of raw meat.
-100 parts by weight is preferable, but since the binder itself forms a gel by freeze-thawing, it can be mixed in any proportion.

The starch to be added is not particularly limited as long as it is edible starch. Both natural starch and modified starch can be used, and examples thereof include potato starch, corn starch, wheat starch, rice starch, tapioca starch, or their α-forms, partially decomposed products with enzymes or acids, etc. You can These may be used alone or in combination of two or more. The amount of starch added is preferably 5 to 40 parts by weight with respect to 100 parts by weight of the protein-chitosan binder. If the amount of starch added is less than this, the heat resistance during frying is not sufficient, and if the amount of starch added is more than this, the meaty texture is lost, which is not preferable.

When only the binder is used, small holes are formed in the binder gel after the oil-flushing and freeze-thawing treatment, and a gap is formed between the meat and the binder. It is considered that these small holes are caused by bubbles generated by evaporation of water in the binder in the oil cooker. However, in the present invention, the binder part is formed by sequentially using the binder and starch. It gives good binding properties and does not cause small holes when frying.

The order of addition of the protein-chitosan binder and the starch to the raw meat may be either first or second. However, if the protein-chitosan binder and starch are mixed in advance, the viscosity will increase, and then
It is not preferable because it is difficult to mix the meat uniformly.

An edible alkalizing agent is added to the mixture thus obtained to neutralize it so that the pH of the entire mixture becomes 6-7. The alkalinizing agent that can be used is not particularly limited,
Examples thereof include sodium hydroxide, baking soda, calcium carbonate, calcium hydroxide and the like. Further, if the pH is 6 or less, sufficient heat resistance of the gel for the oil can not be obtained, and if the pH is 7 or more, the taste is not preferable. According to the present invention, this neutralized mixture is coated with or without oiling, and after freezing, the binder is gelated when thawing to bind the meat pieces. You can The clothing liquid is not particularly limited as long as it is used for cooking ordinary fries. The oil can be deep-fried or pre-fried. Freezing treatment is, for example, −20 ° C.
However, it is not particularly limited.
The frozen oiled meat product thus obtained can be thawed and cooked in an oven toaster, a microwave oven or the like and then eaten.

The present invention will be specifically described below with reference to examples.

Example 1 36 g of isolated soybean protein was dissolved in 598 g of water,
After adding 222 g of lard and heating to 80 ° C., it was mixed and emulsified with a TK homomixer, and 18 g of chitosan and 18 g of lactic acid were added and mixed well to obtain a protein-chitosan binder emulsion having a pH of 4.0. To 1 kg of chicken breast roughly cut into 1 to 2 cm squares with a silent cutter, 300 g of the above binder emulsion, 45 g of tapioca starch, and 10 g of baking soda were sequentially added, and then thoroughly mixed with a twin-screw mixer to prepare ingredients. Got Mold the above ingredients into about 5-6 cm square, and add 290 g of wheat flour,
A coating solution obtained by mixing 150 g of starch starch, 60 g of soy sauce, and 400 g of water was adhered, and the mixture was cooked in 180 ° C. salad oil for 2 minutes and then frozen to obtain a frozen oiled meat product. this,
After heating in an oven toaster at 810 W for 10 minutes, it was sampled and evaluated.

[0014]

Comparative Example 1 The same protein-chitosan binder as in Example 1 was applied to 1 kg of young chicken breast cut into the same size as in Example 1.
00g and baking soda 10g were added in this order, mixed and molded in the same manner as in Example 1, then subjected to the same coating as in Example 1, cooked for 2 minutes in 180 ° C salad oil for freezing, and then subjected to freezing treatment, frozen fried meat product Got As in Example 1, this was heated in an oven toaster at 810 W for 10 minutes, and then sampled and evaluated.

Table 1 shows the composition of the ingredients of Example 1 and Comparative Example 1 and the state of the binder gel. In Comparative Example 1, pores having a diameter of about 3 to 5 mm were formed in the gel after the freeze-thaw treatment, and a gap was formed between the meat and the binder, which reduced the binding force between the meat and the binder. It was a major cause for This hole is
It is considered that this is caused by bubbles generated in the oil by the evaporation of water in the binder. However, Example 1
Then, the binder gel does not have the holes as in Comparative Example 1,
The state of binding with the meat was good. Starch has a large number of hydroxyl groups in its molecule and has high water retention. In addition, it has the characteristic that it is gelatinized to increase the viscosity of the solution by heating with water, and when added to the binder, it increases the viscosity of the binder during frying. Therefore, by suppressing the evaporation of water and the generation of bubbles during oil frying, and by freezing after frying, the binder part when thawed has a good gel structure with no pores and binds to meat. It is considered that the contact area necessary for binding with the agent is secured and good binding properties are exhibited. In addition, starch did not inhibit gelation of chitosan and protein due to electrostatic interaction, and did not adversely affect the strength of gel tissue. Moreover, when the oil-cooked meat product obtained in Example 1 was sampled, it had a favorable texture having both a moderate texture and softness, and maintained a soft texture even after cooling after heating.

[0016]

[Table 1] ^{1) After} freeze-thawing, the meat product before heating with an oven toaster was cut, and the structure of the binder portion of the cross section was observed. ²⁾ The structure of the binder portion after heating with an oven toaster was observed in the same manner as in ¹⁾ .

[0017]

Comparative Example 2 The same protein-chitosan binder as in Example 1 was applied to 1 kg of young chicken breast cut into the same size as in Example 1.
00 g and baking soda 10 g were added, mixed and molded in the same manner as in Example 1, and then freeze-thawed. Freeze treatment
The chitosan binder gelled, and the pieces of meat were bound through the gel. After thawing this, the same batter as in Example 1 was applied, the oil was cooked for 2 minutes in salad oil at 180 ° C., and then frozen again to obtain a frozen oiled meat product. This was evaluated in the same manner as in Example 1 after heating with an oven toaster.
The meat and the binding agent of this product were in a good binding state, and the binding agent maintained a spongy gel state even after the frying step. However, in this step, the freezing process has to be performed twice, which requires higher energy cost than that of the first embodiment and complicates the process, which is not a preferable method.

[0018]

According to the present invention, a protein-chitosan binder and starch are added to a piece of meat of any size, and the meat is made into a molded meat so that the binder has oilable heat resistance. And has a good texture that retains the texture of the meat,
It is possible to obtain a frozen oiled beef product of economical quality and uniform quality.

Claims (3)

[Claims] 1. A frozen fried meat product in which a piece of meat of an arbitrary size is binding-molded with a binder containing a protein and chitosan and starch, and fried and frozen. 2. A frozen fried meat product characterized in that a piece of meat of any size is mixed with a binder containing protein and chitosan and starch, and after fried, it is frozen. Manufacturing method. 3. The method according to claim 2, wherein the binder containing protein and chitosan is obtained by emulsifying protein and chitosan in fat and oil.