JPH0455652B2 - - Google Patents

Description

[Detailed description of the invention]

[Objective of the invention] (Field of industrial application) The present invention is directed to sheets for seasoning and softening meat, particularly powders of natural fermented seasonings having protease activity such as miso and soy sauce mash, or powder extracts, powdered seasonings, For seasoning and softening meat, by forming a thin sheet holding a mixture of powdered sauce, etc. and protease preparation, and coating meat such as beef, pork, and chicken with this sheet, seasoning and softening the meat. Regarding the seat. (Conventional technology) Seasoning methods for seasoning meat include:
Various methods are used, such as spraying seasonings and spices on the meat surface, or immersing it in a seasoning liquid. In addition, as a so-called meat softening method to improve the texture of hard meat, in addition to the method of disintegrating the meat tissue by physical blows, protease preparations such as papain and fuicin are applied to meat chunks. Injection methods or methods of spraying protease preparations along with salt and spices on the meat surface are used. This is caused by the softening of meat by proteases and the partial decomposition of the proteins that make up myofibrils and connective tissue, which are the main components of meat. It is particularly effective for meat that exhibits texture. On the other hand, as a method for both seasoning and softening when cooking meat, methods such as miso pickling using traditional Japanese fermented seasonings and soy sauce moromi pickling have traditionally been used. This is because protease derived from noodle bacteria remains in raw miso or soy sauce mash at a high titer, and its action causes partial decomposition of the myofibrils and connective tissue proteins of the meat. Salt, peptides in raw miso and soy sauce mash,
This is because flavor components such as amino acids and sugars, and other flavor components permeate into the meat, improving the taste, aroma, and texture of the meat. (Problems to be Solved by the Invention) In the conventional methods described above, the method of spraying on the meat surface is a relatively simple method, but it is difficult to uniformly spray on the meat surface. The method of soaking meat in a seasoning liquid requires a large amount of seasoning liquid depending on the amount of meat, and the miso pickling and soy sauce moromi pickling methods also require a large amount of seasoning material for the meat. Furthermore, in the conventional method described above, it is difficult to adjust the amounts of seasonings and protease preparations to the appropriate amount, and as a result, there is often too much or too little tenderization or too little penetration of the flavor into the meat. Excessive ingredients or excessive softening significantly impairs the value of meat. The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sheet for seasoning and softening meat that can season and soften meat by simple means and at the same time can make the product uniform. [Structure of the Invention] (Means for Solving the Problems) In the present invention, a natural fermented seasoning having protease activity is powdered, or a powdered seasoning material and a protease preparation are mixed and held uniformly on a sheet. Configured. (Function) Meat can be seasoned and softened simply by covering the meat with the sheet having the above structure, and the natural fermented seasoning with platease activity or the mixture of powdered seasoning material and protease preparation contained in the sheet can be seasoned and softened. Because it penetrates uniformly, uniform seasoning and uniform softening are possible. Examples will be described below. Example 1 Soy sauce mash was freeze-dried and powdered,
After uniformly spreading the mixture onto the wafer sheet, another wafer sheet was laminated and adhered thereon to prepare an edible soy sauce mash sheet. Beef shoulder meat, pork loin meat, and chicken thigh meat were used as the meat, and these were entirely covered with the sheet, left at room temperature for 1 hour, then cooked and subjected to sensory evaluation for tenderness. Table 1 shows the results.

[Table] The above sensory evaluation was conducted by 10 panelists, each giving 5 points. As is clear from Table 1, the treated sheets were evaluated as being softer than the untreated sheets. Example 2 Powdered animal protein hydrolyzed seasoning (HAP)
Mix 0.1 to 1 part of papain to 10 parts, spread this evenly on the cellophane sheet, and then layer and adhere the wafer sheet on top of it, and season it.
Adjusted the softening sheet. Pork loin was covered with this sheet, left at 10° C. for 5 hours, the cellophane was removed, the sheet was cooked, and sensory evaluation of taste and texture was performed. Table 2 shows the results. The evaluation method was the same as in Example 1, but a ranking method was used.

[Table] As is clear from Table 2, the papain-added sheet was superior to the sheet containing only HAP seasoning in both taste and texture. Example 3 A seasoning/softening sheet was prepared by mixing 0.3 parts of fiscin with 10 parts of powdered steak sauce and uniformly depositing the mixture on a cellophane sheet. Cover the beef loin with this sheet,
After being left at ℃ for 12 hours, the cellophane was removed, and the food was cooked and subjected to sensory evaluation for taste and texture. Table 3 shows the results. The evaluation method was the same as in Example 1, but a ranking method was used.

[Table] As is clear from Table 3, the test group containing 6 g of powdered sauce per 100 g of beef had the best taste and texture. In addition, in the test group with 8 g of powdered sauce, the texture ranking was 3, but this was because the amount of fiscin was too large, making it too soft, and the 2nd place for taste was that it had a bitter taste. Conceivable. [Effects of the Invention] As explained above, according to the present invention, a sheet is constructed using a mixture of a protease preparation with a natural fermented seasoning having protease activity, or a powdered extract, a powdered seasoning, a powdered sauce, etc. Since this sheet is used to cover meat, it is possible to not only give uniform seasoning and tenderness to meat, but also to coat meat easily, making it easy to handle, especially for hard foods that are difficult to eat. The value of meat can be increased.

Claims (1)

[Scope of Claims] 1. A sheet for seasoning and softening meat, characterized in that a natural fermented cooking material having protease activity is powdered and held uniformly on the sheet. 2. The meat seasoning/softening sheet according to claim 1, wherein the sheet is edible or non-edible. 3. The meat seasoning/softening sheet according to claim 1 or 2, wherein the natural fermented seasoning is raw miso or soy sauce mash. 4. A sheet for seasoning and softening meat, characterized in that a mixture of a powder extract, a powder seasoning, or a powder sauce and a protease preparation is held uniformly on the sheet. 5. A method for seasoning and softening meat, which comprises covering meat with the sheet according to claim 1, 2, 3, or 4.