Note: Descriptions are shown in the official language in which they were submitted.
~1~~~~~
SPECIFICATION
PROCESSED MEAT, MEAT FOOD MATERIAL USING THE SAME,
AND PRODUCTION METHOD FOR PROCESSED MEAT
FIELD OF THE INVENTION
This invention relates to processed meat, meat food
material using the same, a production method for processed
meat, and more specifically to processed meat, meat food
material, and a production method for processed meat that
involve the brining of meat of cellular membranes on skeletal
parts, myofibril, perimysium, collagen, fatty materials, fat
and cellular membrane structures in fat, and promote
emulsification and addition of a gelling function,
improve moisture retention and cohesiveness, prevent drip
outflow during freezing and thawing, tenderizes meat fibers
and fat, prevent deterioration in meat quality caused by
oxidation or gellatinization, and restore and revive the
flavor and color of meat of previously deteriorated quality.
BACKGROUND OF THE INVENTION
In recent years, livestock meat such as cattle, horse,
pig, sheep and poultry as well as non-domesticated animals
such as boar and deer have come to be commonly consumed.
Portions of these animals are dressed for sale. The meat
quality of each of these portions generally determines how
it will be used as food. For instance, the tenderloin and
-1-
21667e
roast portions from cattle are used as steak, and a round of
beef are used in stew and curry; in poultry, the upper thigh
meat is served while still on the bone, and breast meat is
deep fried. Pork yields roast ham and ground mincemeat,
processed food in different ways such as canned food, sausage
or smoked meat according to the hardness or softness of the
meat. This meat has up until now been processed by
traditional methods, refrigeration or freezing while raw with
respective adverse effects on the meat color and quality and
then used for sale or various processing according to the
resultant quality of the meat.
A variety of methods have been proposed for conventional
processing of meat. These are disclosed in:
1. The production method for cornbeef in Patent Laid-
open No. Sho 54-80456 in which clumps of meat stock are
treated with cuts, and additives such as phosphate extenders
and table salt are added and the mixture then soaked and
agitated at low pressure of 60 cmHg for a 15 to 25~
improvement of yield in production.
2. The production method for blocks of chicken meat in
Patent Laid-open No. Sho 59-39111 in which 1 to 3~ table salt
is added to clumps of chicken meat and both are gently mixed
and agitated, to cause a salt-soluble protein to come out as
meat paste on the surface of the meat clump, and this a11
filled into a mold at reduced pressure and heated further to
solidify.
-2-
21673 i
3. The production method for processed meat pickle and
processed meat in Patent Laid-open No. Sho 62-29953 in which
steamed and heated pickle fluid in injected into the food
stock to form a low salt, low-phosphoric acid and low calorie
processed meat.
4. The production method for seasoned meat in Patent
Laid-open No. Hei 3-180138 in which applicable amounts of
items such as saccharide, coagulant, coloring agents,
emulsion stabilizer and pH adjusters and the main ingredient
pulverized salt are added and the meat then soaked for 10 to
30 hours in large amounts of pickle solution formed in
concentrations near those of body fluids.
5. The production method for processed meat in Patent
Laid-open No. Sho 58-37826 in which sodium salt is added to
meat clumps, the ion intensity on the meat clump surface is
adjusted to 0.6 or more, a solution of actomyosin is made to
appear on the meat clump surface, and after refrigerating at
-2 to -8~C, the clumps of meat are formed at a pressure of 3
to 70 kg/cm2 and joined as a slab of meat.
6. The production method for reforming small mixed,
kneaded meat clumps in Patent Laid-open No. Hei 2-308774 in
which a myofibril protein dissolving agent such as table salt
is added to small clumps of meat paste of 10 to 90 percent by
weight per portion and, a mix of pasty meat with a pH of 6.0
to 7.3 and remaining small meat clumps at a pH of 6.5 or less
are treated with a vacuum agitator, line mill and line mixer
in a process that avoids mixing with oxygen gas.
-3-
2166'3
However the above conventional methods have problems as
follows. Namely in that the quality of raw meat deteriorates
during long term storage and thawing in the process in which
the meat is quickly frozen, distributed and processed into
meat for consumption and into processed meat at the
processing plant. A particular problem is that flavor bearing
components may deteriorate due to drip during thawing.
Besides the outflow of flavor-bearing components from the
meat, the resulting drip containing low molecular protein and
blood, which adheres to the surface of the meat causes a
rapid fading of meat color and also emission of unwholesome
meat and grass odors. A further problem is that moisture
separation in the raw meat causes it to harden and have poor
texture when the meat is chewed.
Another problem is that the meat yield declines due to
water sublimation during refrigeration, or the drip outflow
during refrigeration or thawing. And the drip outflow during
freezing or thawing with consequent loss of the low protein
component/flavor-bearing component is wasted and the meat
must be disposed off. This disposal representing yet another
loss of labor and equipment. At sales outlets such as
supermarkets, the meat is maintained in showcases chilled or
thawed at low temperatures to prevent the drip outflow, but
when purchased and brought home by the consumer, the
resultant drip during thawing caused discoloration of the
meat and a drop in quality. Hamburger meat which is cooked
after freezing or thawing produces a drip outflow of various
-4-
2~66~3~
animal greases and fat which cause the waxy components to
form a whitish film when cooled. This has a rough and
unpleasant texture and has a loss of flavor from the meat and
fat when chewed.
As the result of drip outflow, frozen meat is considered
to be of poor quality and has prompted strong demands for a
processing method to improve frozen meat and give it
increased value.
Conventional meat processing methods also have the
following drawbacks.
1. The method disclosed in Patent Laid-open No. Sho 54-
80456 calls for the dicing of muscle layers and tendons
present in meat segments 5 cm X 10 cm, the insertion of
additives and after agitating at low pressure, soaking for 48
hours at 3 to 5~C as required, followed by boiling for 60 to
90 minutes at 115 to 118~C and finally removal of the tangled
muscle layers, tendons and arteries before the meat product
can be used. This method thus involves a complex work process
requiring considerable time and yielding poor productivity.
This method caused cornbeef's color to change and also
involves additives such as phosphates and sodium nitrite
making it undesirable for health and safety reasons.
2. The method disclosed in Patent Laid-open No. Sho 59-
39111 in which an agitator/mixer machine gently agitates and
mixes the meat until the salt-soluble protein on the surface
of the meat clump melts and forms a meaty paste without the
agitator/blender machine harming the internal structure of
-5-
the meat clump, thus blocks of meat are produced with a meat
paste on the surface of the meat clump. This method however
has the problem that reaction only occurs on the surface of
the meat clump with no change in quality in the inner
structure of the meat clump. Additional drawback is that the
job process over complicates and drives up the production
costs because production requires the process of a mold time
of 12 to 48 hours and heating time of 2 to 3 hours in a low
pressure state.
3. The method disclosed in Patent Laid-open No. Sho 62-
29953 in which pickle fluid is vaporized, heated and injected
into the meat and color fixers and pigments is added, however
it was found that quality changes inside the meat cannot
occur since the salt solution effect is weak since the
concentration of food salt is low and the
gelling/emulsification process is extremely sluggish. Further
problems were presented also in the product texture such as
elasticity and chewiness, with the additional drawback that
discoloration was prone to occur since the meat tended to
oxidize easily.
4. The method disclosed in Patent Laid-open No. Hei 3-
180138 in which meat is soaked in pickle juice at
concentrations closed those of body fluids. However when
large block-like meat clumps are used, the pickle fluid
cannot permeate into the inner part of the meat clumps, and
uneven quality occurs and the color of the meat is poor. And
an additional drawback is that it is difficult to improve the
-6-
~16~?~5
quality in fat layers and quality unevenness tends to occur
poor productivity.
5. The method disclosed in Patent Laid-open No. Sho 58-
37826 in which actomyosin is poured onto the meat clump
surface. The actomyosin serves to join the meat clumps
together. But when layers of fat are present in the meat
clump, the reaction to the actomyosin bath does not occur and
the meat tends to collapse during heating. Therefore use of
entire pieces of scrap meat having fat layers is troublesome
in a method that is both difficult to perform and lacking in
productivity.
6. The method disclosed in Patent Laid-open No. Hei 2-
308774 in which coagulation does not occur because fat layers
present in the meat surface, further prevent a biochemical
reaction from occurring, which means boosters must be added
as secondary materials. The additional drawback is that the
production process is complicated and lacking in
productivity.
These conventional processing methods are not sufficient
for resolving the above related problems.
DISCLOSURE OF THE INVENTION
This invention is intended to resolve the above existing
problems. And an object of this invention is to provide
processed meat of high nutritive value which is tender,
elastic, capable of being processed as required, free of loss
from deterioration, and of high yield utilizing low molecular
_7-
21fi6~3~
weight nutrients such as drips, and provide meat foodstocks
of this suitable for canned meat and ham sausage types and
other applicable types of processed food. Another object of
this invention is to provide a production method for
processed meat that utilizes the osmotic pressure of cell
membranes to penetrate high concentrate-low volume salt type,
alkali solutions and vitamin C and E completely into the
meat of skeletal parts and fat layers and, by their
dispersion, induce a biochemical reaction inside the meat, to
change meat quality within a short time in myofibril,
perimysium, collagen, fatty materials, fats and cellular
membrane structures in fats and, prevent discoloration in
meat due to oxidation while the raw meat is refrigerated, to
restore meat color, to prevent deterioration in meat
characteristics during refrigeration and freezing and from
drip outflow that accompanies thawing and, to speedily ripen
raw meat after having been butchered and also eliminate meat
and grass odors and, add a gelling and emulsifying function
of waxy components in the meat protein, greases and fats
within the meat to change the meat composition and mature it,
for meat of good elastic texture when chewed, good water
retention and coagulation yet also having a toughness that
can be adjusted as needed.
To accomplish this the invention comprises the
following. Namely,
1. Processed meat of this invention comprises; a salt
content of 0.2 to 5 weight parts, preferably 0.3 to 4 weight
_g_
2~66'~35
parts, and more preferably 0.5 to 2.5 weight parts and, an
alkali content of 0.1 to 6 weight parts, preferably 0.3 to 4
weight parts, and more preferably 0.5 to 2 weight parts for
100 weight parts of meat.
2. Processed meat of claim 1 wherein said salt is at least
one member selected from the group consisting of NaCl, KC1,
CaCl2, and MgCl2; thereof contained in dissolved state in
water or drip of material meat or other meat in 1.0 to 7.0
mol concentration.
3. A processed meat of any or either of claim 1 or claim 2
wherein said alkali is at least one member selected from the
group consisting of NaHC03, Na2C03, KHC03, K2C03, NH4 HC03,
monosodium phosphate, disodium phosphate, trisodium
phosphate, sodium pyrophosphate, sodium phosphate, potassium
pyrophosphate, sodium hexametaphosphate, sodium hexamethene,
potassium metaphosphate, sodium metaphosphate or drip of
feedstock meat or other meat, or solution of 0.1 to 4.0 mot
concentration dissolved in a mixture of water and drip.
4. A processed meat of any or one of claims 1 through 3
having at least one member selected from the group consisting
of 0.5 to 12 weight parts of alcohol or preferably 1 to 9
weight parts, 0.001 to 0.3 weight parts of vitamin E or
preferably 0.005 to 0.15 weight parts, 0.006 to 0.5 weight
parts of vitamine C or preferably 0.02 to 0.3 weight parts,
1 to 20 weight parts of saccaride or preferably 4 to 12
weight parts, 0.1 to 5 weight parts of albumen or preferably
1.0 to 4.7 weight parts, 0.0l to 5 weight parts of deoxidant
-9-
fv
or preferably 0.1 to 3 weight parts, for 100 weight parts of
meat.
5. A processed meat of any or one of claims 1 through 4
comprising a restored drip of the meat foodstock in the meat.
6. A processed meat of at least one of claims 1 through
5, further comprising at least one of additives; bond
reinforcing agents such as Curd-run*20/30 (made by Takeda
Yakuhin Kabushiki Kaisha), soybean protein powder, or casein
sodium; emulsifying agents such as albumin, lecithin, or
saccharide ester; functional agents such as DHA, EPA,
chitosan, calcium, vitamins (A,B group, D, K, folic acid), or
collagen; adhesion reinforcement agents such as sodium
alginate, calcium citrate, corn starch, potato starch powder,
or glucomannan; preservation agents such as sorbic acid or
potassium sorbinate; animal or plant fibers such as soybean
protein fiber, chitin, or meat paste; antioxidants such as
ethylenediamine tetraacetate, sodiumdicalcium, erythorbic
acid, or dibutylhydroxyanisole; deoderant such as Sun-Frabon
' T-200 or Sun-Frabori*HG (made by Taiyo Kagaku Kabushiki
Kaisha); animal or plant oil such as coconut oil, corn oil,
rape oil, lard, or fish oil; condiments such as glycine, L-
glutanic acid, sodium L-glutaminate, sodium diinosinate,
sodium diguanylate, fish peptide, beef powder, beef extract,
or pork extract; and spices such as pepper, ginger, paprika,
nutmeg, mace, thyme, allspice, onion, garlic, coriander,
cardamon, caraway, sage, laurel, marjoram, clove, or
cinnamon.
* Trademark
-10-
A
7. The method of processed meat comprising; a process
~of salt-dissolving cell membrane, myofibril, perimysium,
collagen, fat, and cell membrane and collagen in fat by
impregnating 100 weight parts of meat with 2 to 15 weight
parts of high concentrated salt solution comprising at least
one of NaCl, KC1, CaCl2, and MgCl2 in 1.0 to 7.0 mol
concentration, followed by a process of alkali penetration
with 0.5 to 12 weight parts of high concentrated alkali
solution of 0.1 to 4.0 mol concentration.
8. The method of processed meat comprising; an alkali
penetration process in which 100 weight parts of meat are
penetrated with 0.5 to 12 weight parts of high concentrate
alkali solution of 0.1 to 4.0 mot concentration, followed by
a process of salt-dissolving cell membrane, myofibril,
perimysium, collagen, fat and cell membrane and collagen in
fat by impregnating with 2 to 15 weight parts of high
concentrated salt solution comprising at least one of NaCl,
KC1, CaCl2, and MgCl2 in 1.0 to 7.0 mot concentrations.
9. The method of processed meat comprising; a salt-
alkali penetrating process in which 100 weight parts of meat
are penetrated with a mixed solution of 0.5 to 12 weight
parts of high concentrated alkali solution of 0.1 to 4.0 mot
concentration and 2 to 15 weight parts of high concentrated
salt solution comprising at least one of NaCl, KC1, CaCl2,
and MgCl2 in 1.0 to 7.0 mot concentration.
10. The method of processed meat comprising; the method
of at least one or more of claims 7 through 9, further
-11-
2i~~~~~
comprising an additive penetration process in which the meat
is impregnated with an additive solution containing at least
one of saccharides, vitamins, albumin powder, or antioxidant.
11. The method of processed meat comprising; a process
of salt-dissolving cell membranes, myofibril, perimysium,
collagen, fat, and cell membrane and collagen in fat by
impregnating 100 weight parts of meat with 2 to 15 weight
parts of high concentrated salt solution comprising at least
one of NaCl, KC1, CaCl2, and MgCl2 in 1.0 to 7.0 mol
concentration followed by a process of alkali additive
impregnation with mixed additive solution comprising 0.5 to
12 weight parts of high concentrated alkali solution of 0.1
to 4.0 mol concentration and additive solution containing at
least one of saccharides, vitamins, vegetable albumin powder,
or antioxidant.
12. The method of processed meat comprising; a process
of alkali additive impregnation in which 100 weight parts of
meat is impregnated with mixed additive solution comprising
0.5 to 12 weight parts of high concentrated alkali solution
of 0.1 to 4.0 mot concentration and additive solution
containing at least one of saccharides, vitamins, vegetable
albumin powder, or antioxidant, followed by a process of
salt-dissolving cell membranes, myofibril, perimysium,
collagen, fat, and cell membrane and collagen in fat by
impregnating 100 weight parts of meat with 2 to 15 weight
parts of high concentrated salt solution comprising at least
-12-
2166p5
one of NaCl, KC1, CaCl2, and MgCl2 in 1.0 to 7.0 mol
concentration.
13. The method for processed meat in at least one of
claims 7 through 12, further comprising a salt-dissolution
accelerating and gelling maturation process in which the meat
is impregnated with high concentrated salt solution or high
concentrated alkali agent after the salt-dissolution process
or salt-alkali impregnation process, or after the alkali
impregnation process or additive impregnation process.
14. The method of processed meat in at least one of
claims 7 through 12, in which the alkali agent in the high
concentrated alkali solution is one of, or a mixture of two
or more of NaHC03, Na2C03, KHC03, K2C03, NH4HC03, sodium
monophosphate, sodium diphosphate, sodium triphosphate,
sodium pyrolinate, sodium polyphosphorate, potassium
pyrolinate, sodium hexamethaphosphate, potassium
methaphosphate, and sodium methaphosphate.
15. The method of processed meat of at least one of
claims 7 through 12, in which the salt-dissolution or alkali
impregnating process, salt and alkali impregnating process,
and salt-dissolution accelerating and gelling maturing
processes are done below conditions of a temperature of 20~C,
or preferably 10~C for protein material processing, and a pH
of 5 to 10, or preferably 6.5 to 8.5.
16. The method of processed meat of at least one of
claims 7 through 12, in which the process of salt-dissolution
or alkali impregnation, salt and alkali impregnation) and
-13-
~16~73~
additive solution impregnation are done either; by an
injection process in which these solutions are injected into
the meat using an injector, a spraying process in which they
are sprayed onto the meat, in an immersion process in which
the meat is immersed in baths containing these solutions, an
application process in which those solutions are applied to
the meat using a brush or the like, or a mixing and kneading
process in which meat is mixed with those solutions and
kneaded using an agitator.
17. The method of processed meat of at least one of
claims 7 through 12 in which the processes of salt-
dissolution acceleration and gelling maturing process consist
of one of the massage process, vibration process, ultrasonic
process, and mixing and kneading process.
Here, the meat used is livestock meat such as chicken,
pork, cattle, mutton, or horse meat, or wild animal meat such
as deer meat, wild boar meat, or rabbit meat.
The forms of meat used are cut portions, blocks, steaks,
slices, dices, minced, sticks, slender slices, paste, lumps,
or lumps with bones. The meat is not limited to raw meat but
also thawed from frozen, refrigerated or chilled meat. Meat
of denatured quality during freezing may also be used. One
kind of animal meat may be mixed with other kinds of animal
meat depending on uses.
The salt used is such as quality salt, refined salt,
processed salt with sodium glutamate as required, or one of
or a mixture of KC1, CaCl2) and MgCl2.
-14-
2166735
The high concentrated salt solution, is 1.0 to 7.0 mol
concentration, preferably 2.0 to 6.5 mol concentration
depending on the kind of salt. Concentrations below 1.0 mol
and above 7.0 are not desirable because of the following
reasons . There is a general tendency., in that depending on
the kind and portion of the meat, the solubility of the
myofibril tends to be lower, the gelling ability and
emulsification ability of the meat tends to decrease, and the
ripening tends to take time when the salt concentration
lowers below 2.0 mol and especially when it lowers below 1.0
mol. On the other hand, when the concentration exceeds 6.5
mol, the salty taste becomes strong, the meat hardens, and
the meat taste loses, and this is particularly obvious at
concentrations above 7.0 mol. A salt concentration between
2.0 to 6.5 is therefore preferable because it improves the
solubility of the cell membranes of bone muscle, myofibril,
perimysium, collagen, fat, and cell membranes and collagen in
fat, and the meat mesh is structurized, actomyosin dissolves
from the bone muscle, adds to gelling, enhances ripening and
adhesiveness.
The amount of salt added to 100 weight parts of meat is
0.2 to 5 weight parts, preferably 0.3 to 4 weight parts, more
preferably 0.5 to 2.5 weight parts. Additional salt amount
below 0.2 weight parts and above 2.5 weight parts are not
desirable because of the following reasons . There is a
general tendency when the amount solt added is less than 0.5
weight parts, the solubility of the myofibril tends to be
-15-
L1
lower, the gelling ability and emulsification ability of the
meat tends to be decrease, and ripening tends to be retarded,
and this is particularly obvious below 0.2 weight parts. On
the other hand, when the added salt amount exceeds 2.5 weight
parts, the salty taste becomes strong, and the meat is not
useful as a food, depending on the processing methods,
especially when it exceeds 5 weight parts.
The amount of salt is lower within above range, the
taste of meat tend to have natural taste. The amount of salt
is higher within above range, the presavation is improved by
making the smoded or salt dry food.
The alkali agent is one of Na2C03, K2C03, CaC03, NaOH,
KOH, Ca(OH)2, NaHC03, KHC03, Ca(HC03)2, NH4HC03, sodium
monophosphate, sodium diphosphate, sodium triphosphate,
sodium pyrolinate, sodium polyphosphorate, potassium
pyrolinate, sodium hexamethaphosphate, potassium
methaphosphate, sodium methaphosphate, potassium
polyphosphate, potassium diphosphate, and potassium
triphosphate. Of these, NaHC03 and KHC03 are preferable
because their pH is easily adjustable in spite of some
problems in solubility.
The concentration of alkali solution is 0.1 to 4.0 mol
concentration, preferably 1.0 to 3.0 mot depending on the
kind of alkali agent. Concentrations below 0.1 mol and above
4.0 mot are not desirable. When the concentration is below
1.0 mol and especially below 0.1 mol, the rate of increase in
pH is low and gelling ability becomes unstable. When the
-16-
216673
concentration is above 3.0 mol and especially above 4.0 mol,
the pH factor is liable to grow too high, so the myofibril
and perimysium are dissolved away excessively, and the meat
is thus more prone to deteriorate depending on the kind of
meat and the degree of ripening. This makes meat quality hard
to maintain in later processing.
The alkali agent is added to 100 weight parts of meat
protein material, is 0.1 to 2.7 weight parts, preferably 0.3
to 2.0 weight parts, and more preferably 0.4 to 1.3 weight
parts dissolved in water or drip fluid depending on the
alkali strength of the meat. As embodiment of this, 1 to 10
weight parts of high concentrated alkali agent solution are
used for 100 weight parts of meat. If the pH factor is found
to have rised, it can be adjusted by using a weak acid such
as lactic acid.
The salt-dissolving, alkali impregnation process, salt-
alkali impregnation process, and salt-dissolution and gelling
ripening process are preferably done at temperatures below
20~C, more preferably below 10~C. When the temperature is
above 10~C, the meat is liable to deteriorate depending on
the degree of maturity. The alkali solution should be
adjusted to have a pH factor of 5 to 10, preferably 6.5 to
8.5. The pH values below 5 and above 10 are not desirable.
G~hen the pH factor is below 6.5 the meat becomes soft, and
this is especially evident below 5. 4~hen the pH factor
exceeds 8.5, the meat tends to remarkably flatten and this is
especially evident above 10.
-17-
_2166~3~
Drip is acceptable as long as its quality is fresh or
controlled so the amount of bacillus is kept to a minimum.
Drip may be used solely in the diluted state or added to high
concentrated alkali solution or high concentrated salt
solution to impregnate the meat. The amount of water for
dissolving the salt or alkali agent may be reduced because
the drip contains some water. The flavor of the meat material
can be restored by returning low molecular nutrients and
tasty ingredients into the meat. For impregnation method, the
total amount of drip may be mixed into the high concentrated
salt solution, or mixed separately into the high concentrated
salt solution and high concentrated alkali agent solution.
The drip may also be added to other kinds of livestock meat.
If the beef drip is added to chicken meat for example, a
novel kind of chicken for young people can be produced.
When the meat is impregnated using an injector, the high
concentrated salt solution, high concentrated alkali agent
solution, or additive solution impregnation may be performed
simultaneously at different locations on the meat lump. The
sequence for injection of the concentrate solution may be
salt followed by alkali, or vice versa. When the high
concentrated salt solution is injected first, the color tone
can be made to stand out more prominently. When the meat is
fresh, or the color tone is not a matter of high priority
(for example hamburger processing), the prior injection of
alkali solution serves to improve the physical properties
somewhat. The injection may be made on either or both sides
-18-
21~6'~3~
of the meat lump. The meat lump may be separated into several
small portions and subjected to the injection or spray
process.
Cooking wine such as Japanese rice wine, or mirin, wine,
brandy, sherry, or Chinese wine is preferred for use as
alcohol. Japanese rice wine or mirin is used in amounts of
0.5 to 6 weight parts, preferably 1 to 4 weight parts to 100
weight parts of livestock meat. Amount outside that range are
not desirable. When the amount is below 1 weight part,
especially 0.5 weight parts, a fine luster and taste tend to
disappear. When the amount exceeds 4 weight parts, especially
6 weight parts, the taste tends to be poor. Addition of
cooking wine such as Japanese rice wine or mirin improves the
soft sensation, the luster, and taste of the meat.
Xylit, sorbitol, origosaccharide, glucose, galactose,
fructose, lactose, table suger, sucrose, malt suger,
glycerine, prophylene glycol, or starch may be used as a
saccharide. The amount of saccharide added to 100 weight
parts of meat is 1 to 20 weight parts, and preferably 4 to 12
weight parts. Amount outside that range are not desirable.
When the amount is below 4 weight parts, especially 1 weight
part, the meat is liable to denature from freezing during
storage and the meat quality also tends to be down. When the
amount exceeds 12 weight parts, especially 16 weight parts,
the meat tends to acquire a sweet taste and its color tends
to change to brown.
-19-
.. 21e73
The amount of vitamin C added to 100 weight parts of
meat is 0.006 to 0.5 weight parts, preferably 0.02 to 0.3
weight parts. Amount outside this range is not desirable.
When amount are less than 0.02 weight parts, and in
particular less than 0.006 weight parts, the meat tends to
oxidize and the meat color tends to fade. When the amount
exceeds 0.3 weight parts, in particular is over 0.5 weight
parts, the color development and antioxidant characteristics
tends to vary widely depending on the type and freshness of
the meat.
The addition of vitamin E together with the synergistic
effect of vitamin C improve the color development and
antioxidant properties when the vitamin E is added in amounts
of 0.001 to 0.3 weight parts, and preferably 0.005 to 0.1S
weight parts, to 100 weight parts of meat. If the meat is
fresh, then only vitamin C need to be added.
The amount of albumen added to 100 weight parts of meat
is 0.1 to 10 weight parts, and preferably 1.0 to 5.0 weight
parts. Amount outside this range is not desirable. When
amount is less than 1.0 weight part and in particular less
than 0.1 weight parts, the supporting effect for the
emulsification and gelling are reduced. Albumen added in 1.0
to 5.0 weight parts accelerates salt dissolution,
emulsification and gelling of meat which has been denatured
during long periods of storage in freezer.
Antioxidant to be used is, ethylenediamine tetraacetate,
sodium dicalcium, erythorbic acid, or dibutyl hydroxyanisole.
-20-
2~~~73
The amount of antioxidant to be added to 100 weight parts of
meat is 0.005 to 4 weight parts, preferably 0.05 to 3 weight
parts. Amount outside that range is not desirable. When
amount is less than 0.05 weight parts, especially less than
0.005 weight parts, the meat tends to oxidize easily. G~hen
the amount exceeds 3 weight parts, and in particular over 4
weight parts, the taste becomes poor.
Other auxiliary materials used are;
bond reinforcing agents such as bouillon, meat extract, Curd-
run 10 (made by Takeda Yakuhin CO., Ltd.), Curd-run 20 (made
by Takeda Yakuhin CO., LTD.), Curd-run 30 (made by Takeda
Yakuhin CO., LTD.), soybean protein powder, or casein sodium;
emulsifying agents such as albumen, lecithin, or saccharide
ester;
functional agents such as chitosan, calcium, vitamins,
dehydroacetic acid (DPA), EPA, collagen or glucomannan;
adhesion reinforcing agents such as sodium alginate, calcium
citrate, corn starch, potato starch powder, or glucomannan;
preservation agent such as sorbic acid or potassium
sorbinate;
deodorant such as Sun-Frabon HG T-200 (made by Taiyo Kagaku
CO., LTD.);
animal or vegetable fiber such as soybean protein fiber,
chitin, or meat paste;
animal or vegetable fat such as coconut oil, corn oil, rapa
seed oil, port fat, lard and fish oil;
-21-
A
condiments such as pepper, glycine, L-glutanic acid, sodium
L-glutaminate, sodium diinosinate, sodium diguanylate, fish
peptides, beef powder, beef extract, pork extract, bonito
extract, seaweed) extract, Ajinomoto (made by Ajinomoto CO.,
LTD.), or Amirich*GCR (made by Ajinomoto C0. LTD.); and
spices such as pepper, ginger, paprika, nutmeg, mace, thyme,
allspice, onion, garlic, coriander, cardamon, caraway, sage,
laurel, marjoram, clove, or cinnamon. The spices may be used
in any state; raw, dried, powder, extract, concentrated
extract, or emulsion.
Since these materials are soluble in high concentrated
salt solution, high concentrated alkali solution, or additive
solution, they can be used to penetrate meat, by soaking the
meat in these solutions containing the above materials.
Additives in a powder state which are insoluble in such
solutions may be diffused into the solution so that they are
contained in the meat. Additives in a liquid state are
preferable because they can be used to uniformly penetrate
the meat. Addition of such materials makes it possible to
bring out the taste of the meat more easily, or to add other
flavors to provide a novel type of meat with enriched value.
In the arrangement described above, intended amounts of
high concentrated salt solution and high concentrated alkali
agent solution may be injected into meat to salt-dissolve the
myofibril and perimysium in the meat, emulsify them, and form
them into a fine mesh state by gelling to bring out to a
maximum the taste and the nutritional value of the meat.
* Trademark
-22-
2166e
Since these materials are diffused in and react with meat
tissue and fat tissue, the solution concentration becomes
lower, and the biochemical reaction completes within a short
period of time and enzyme activity in the meat is at the same
time hindered, the meat tissue is improved without being
destroyed.
High concentrated salt solution and high concentrated
alkali solution can be diffused widely throughout the meat by
massage, vibration, ultrasonic treatment, or mixing and
kneading to accelerate formation of the fine mesh or gelling.
Use of a small amount of high concentrated salt solution
makes it possible to change hard and low grade meat, such as
taken from animal thighs (round, hind shank, ham) into
tender, high quality meat. The tenderness of the meat can be
changed as required by adjusting the concentration of salt
and alkali. Acceleration of the salt-dissolution and gel
maturing processes also improve the water retention
properties and bonding properties of the meat and prevent
drip from being produced. Improving the water retention
properties and bonding properties prevents taste ingredients
in water-soluble low molecular proteins, and various low
molecular nutrients from draining away.
Since drip produced by thawing can be mixed into high
concentrated salt solution and high concentrated alkali
solution and restored to the meat, the nutritional value and
taste are prevented from being lost. Addition of one kind of
meat drip to another kind of meat drip also adds to the taste
-23-
of that meat to provide a novel kind of meat with a different
taste.
Since water-soluble condiments, nutrients, and
functional agents can be mixed into the high concentrated
salt solution and high concentrated alkali solution, the
taste and nutritional value of the meat material can be
changed to suit specific needs such as hospital diets for
sick patients. Also, since the meat tissue is altered to form
a fine mesh or gell and has high water retention rate and
bonding strength, the meat juice does not come out when heat-
treated. This improves the meat baking yield and swelling
rate after cooking, maintains the nutritional value,
tenderizes the meat and widens the potential cooking range.
Since the water retention rate and bonding strength are
high, drip can be prevented to flow out during freezing,
without having to use a large number of chemical agents, and
the meat is also prevented from becoming denatured during
cold storage or freezing. The high concentrated salt solution
and high concentrated alkali solution improve the color of
the meat, or restore a faded meat color to improve quality.
The livestock and grass odors can now be deoderized due to
the effects gained from addition of the salt solution and
alkali agent and the formation of fine meshes and gelling.
BRIEF EXPLANATION OF THE DRAjnIINGB
Figure 1 is a process diagram showing the status in the
folding test.
-24-
~ 2~.~G7~~
Figure 2 is three rheometer measurement views.
Figure 3 is comparison examples of the rheometer
measurement views.
Figure 4 is the rheometer measurement view of the second
embodiment.
Figure 5 is the rheometer measurement view of the pork
meat of the third embodiment.
Figure 6 is the rheometer measurement view of the
horsemeat of the fourth embodiment.
Figure 7 is the rheometer measurement view of the mutton
of the fifth embodiment.
OPTIMUM CONFIGURATION FOR IMPLEMENTING THE INVENTION
The following explains the first embodiment in detail.
(Embodiment 1)
Frozen inner thigh meat of 11050 grams of Australian beef
was used as the meat. After 18 hours of natural thawing, 300
grams each was taken from the lean meat and the fat meat for
meat clump test samples. The pH factor for each clump was 5.5
for the lean meat and 5.7 for the fat meat. The drip obtained
was 791 grams at the concentration of 6.7~. A drip fluid with
a concentration of 60~ was obtained 1318 grams by adding
water to the drip. Salts used were NaCl (Hayashi Junyaku Co.
Ltd.), KC1 (Wako Junyaku Co., Ltd.) and MgCl2 (Wako Junyaku
Co., Ltd.). Alkalis used were NaHC03 (Wako Junyaku Co., Ltd.)
KHC03 (Wako Junyaku Co., Ltd.) and sodium polyphosphorate.
Alcohol types used were Japanese sake, cooking wine (Goto
-25-
.__ ' ~ ~'
Breweries), and mirin. New Lemonade* (SS Seiyaku Co., Ltd.)
was used as vitamin C. Yuberak*(Eizei Co., Ltd.) was used as
vitamin E. Saccharides used were suger, sucrose and sorbitol
fluid.
(Experimental Example 1)
Twenty grams each of drip fluid obtained from the first
embodiment were taken into two test tubes. As shown in the
proportions in Table 1, one test tube contained food salt and
the other NaHC03, both in solution. A high concentrated salt
solution (2.6mo1) and high concentrated alkali solution
(l.2mo1) were obtained. These were both placed in the
injector and 5 grams of high concentrated salt solution and 5
grams of high concentrated alkali solution injected in equal
quantities in 4 locations of the test samples. The high
concentrated salt solution was injected first, and then the
alkali solution. The test samples were then subjected to
vibration treatment for 10 minutes, and afterwards matured
for 30 minutes.
The additive absorption rate, pH, outer appearance tests
(coloration, luster and elasticity) were measured in the
samples obtained. The data is shown in Table 2. The additive
absorption rate was found as a ratio of the unabsorbed
amounts of salt and alkali concentrated solutions after
maturation, to the fluid amounts prior to injection. A pH
meter (manufactured by Shindengen Kogyo CO., LTD.) was used
to measure pH. The outer appearance test was an average score
* Trademark
-26-
A
21fi~'~~ a
value a rating from 1 to 10 points checked by 10 panelist
members.
Next, product testing was performed by baking and boiling
tests as the evaluations of the product test. Approximately
half of the sample material was used as minced pieces by
pulverized (pulverize time of 1 minute).
a. Bakin9~ Test
In the baking test the sample was baked on the top side
for 4 minutes and the bottom side for 3 minutes on a hot
plate adjusted to 180~C. After this, the tests of the baking
yield, expansion, sensory (elasticity and flavor) and folding
tests were performed. After 50 grams of the minced meat of
the baking sample was molded in a thickness of 9 mm mold with
an inner diameter of 83 mm, a piece sliced in the top and
bottom of the mold to a thickness of 5 mm was prepared. Data
is shown in Table 3.
The bake yield was calculated by dividing the weight
right after baking by the weight before baking. The expansion
rate was calculated by dividing the volume after baking by
the volume before baking, the each volume was calculated by
measuring the diameter and thickness of the sample. The
sensory test (elasticity and flavor) was found using the
average value from a 1 to 10 point evaluation by a panelist
of 10 members. The folding test was carried out in
conformance with the methods listed in the page 399 document
of "Fish Meat Kneaded Products - New Edition" (1986 edition)
published by Koseisha-Koseikaku. Figure 1 is a process
-27-
r ~16~7
diagram showing the status in the folding test. Evaluation
criteria for each sample in the folding test were as follows.
A : No cracks occur when folded in four
B . No cracks occur when folded in two
C . Cracks occur around half the radius when folded in two
D . Cracks occur across the entire radius when folded in two
b. Boiling Test
The sample was wrapped in a thin plastic film and placed
in boiling water at 85~C for 40 minutes and then prepared
into a sausage-type shape after which rheometer, sensory and
folding tests were performed. A 90 gram minced sample of 30
mm diameter and 70 to 80 mm length was prepared for the
boiling sample. A 90 gram minced sample of 30 mm diameter and
70 to 80 mm length was prepared for the rheometer test after
which a 30 mm center section was cut off and a 30 mm diameter
X 30 mm length sample piece was prepared. The results are
shown in Table 4. The results of the rheometer test are shown
in Figure 2.
The rheometer test machine manufactured by Fudo Kogyo
Co., Ltd. was used in the rheometer test to find the rupture
strength (g display showing hardness by penetration depth)
and the width of indented (inward shaped) portions (cm
display showing softness) as well as jelly strength (g~cm).
The sensory test data and folding test data were found under
the same conditions as in the previously mentioned baking
test.
(Experimental Example 2)
-28-
216735
NaCl was added in proportions shown in Table 1, to one of
the two sample tubes filled with the 20 grams of drip fluid
of the first embodiment. NaHC03 and cooking wine as an alcohol
were added to the other sample tube and dissolved. Thus a
high concentrated salt solution and high concentrated alkali
solution were obtained. Tests were performed just as with the
first embodiment. The results are shown in Tables 2 through
4.
Also, Japanese rice wine and mirin (rice wine for
seasoning) were added as alcohol in a mixture of equal
combinations but largely the same results as in experimental
example 2 were obtained.
(Experimental Example 3)
NaCl and vitamin C and E were added in proportions shown
in Table 1, to one of the two sample tubes filled with the 20
grams of drip fluid of the first embodiment, NaHC03 and as
cooking wine were added to the other sample tube and
dissolved to obtain a high concentrated salt solution and a
high concentrated alkali solution. Tests were performed just
as with the first embodiment. The results are shown in Tables
2 through 4.
Also, Japanese rice wine and mirin (rice wine for
seasoning) were added as alcohol in a mixture of equal
combinations to an equal amount of sherry, and almost the
same results as in experimental example 3 were obtained.
(Experimental Example 4)
-29-
216~7~~
NaCl and vitamin C and E and saccharide were added in
proportions shown in Table 1, to one of the two sample tubes
filled with the 20 grams of drip fluid of the first
embodiment, NaHC03 and cooking wine were added to the other
sample tube arid dissolved to obtain a high concentrated salt
solution and a high concentrated alkali solution. Tests were
performed just as with the first embodiment. The results are
shown in Tables 2 through 4. The results of the Rheometer
tests also are shown in Figure 2.
Also, a mixture of salt and KC1 in a ratio of 9 to 1, and
a mixture of salt and MgCl2 in a ratio of 8 to 2 were used,
instead of only salt, and almost the same results as in
experimental example 4 were obtained.
(Experimental Example 5)
NaCl and vitamin C and E and saccharide were added in
proportions shown in Table 1, to one of the two sample tubes
filled with the 20 grams of drip fluid of the first
embodiment, NaHC03 and cooking wine were added to the other
sample tube and dissolved to obtain a high concentrated salt
solution and a high concentrated alkali solution. After
injection process of the sample as was done in experimental
example 1, and after being placed in a freezer at -25~C for
days, the sample was taken out and checked for any changes
in characteristics of freezing by carrying out testing in the
same manner as done with experimental example 1. The results
are shown in Tables 2 through Tables 4. The results of the
Rheometer tests also are shown in Figure 2.
-30-
216a'3.5
Also, KHC03 and sodium polyphosphoric acid in the same
amounts were used instead of NaHC03 and almost the same
results as in experimental example S were obtained. Sorbitol
was used instead of suger, and the same results were
obtained.
(Experimental Examples 6 to 9)
20 grams each of water was prepared without using the
drip fluid of the first embodiment in two test tubes in the
same proportions as in experimental examples 1 through 4.
NaCl, vitamin C solution, vitamin E solution and saccharide
were added to one of the test tubes, and NaHC03 and cooking
wine were added to the other test tube, and tests were
performed using the same methods as in experimental examples
1 through 4. The results of the test are shown in Tables 2
through 4.
(Experimental Example 10)
A test solution with the same constituents as in
experimental example 9 was prepared, and the injection
process sequence altered so that injection was first done
with the high concentrated alkali solution, then the high
concentrated salt solution, and then evaluated with the same
method as in experimental example 9. The results of the test
are shown in Tables 2 through 4.
(Experimental Examples il to 12)
Effects of the alkali solution
NaCl was added in the proportions shown in Table 1 to one
of two test tubes filled with 20 grams of drip fluid of the
-31-
2166'3 i
first embodiment, and NaHC03 was added to the other test tube
and each then dissolved to obtain a high concentrated salt
solution and a high concentrated alkali solution. Testing was
performed in the same manner as experimental example 1. The
results of the test are shown in Tables 2 through 4.
(Experimental Examples 13 to 14)
Effects of the NaCl
NaCl was added in the proportions shown in Table 1 to one
of two test tubes filled with 20 grams of drip fluid of the
first embodiment, and NaHC03 was added to the other test tube
and each then dissolved to obtain a high concentrated salt
solution and a high concentrated alkali solution. Testing was
performed in the same manner as experimental example 1. The
results of the test are shown in Tables 2 through 4.
(Comparative Example 1)
As shown in Table 5, none of drip fluid nor other
additives such as water, NaCl, alkali solution, and alcohol
were added to the test sample. Testing was carried out with
only a 300 gram meat clump, in the same manner as
experimental example 1. The results of the test are shown in
Tables 6 through 8. The results of the rheometer tests also
are shown in Fig. 3.
(Comparative Example 2)
After injection process of a meat clump with only 40
grams of water in the same manner as experimental example 1,
testing was performed with the same method as experimental
-32-
2166735
example 1. The results of this test are shown in Tables 6
through 8.
(Comparative Example 3)
After injection process of meat clump with only 40 grams
of drip fluid in the same method as experimental example 1,
testing was performed with the same method as experimental
example 1. The results of this test are shown in Tables 6
through 8. The results of the rheometer tests also are shown
in Fig. 3.
(Comparative Example 4)
NaCl was added in the proportions shown in Table 5 to one
of two test tubes filled with 20 grams of drip fluid of the
first embodiment and dissolved, nothing was added to the
other test tube and testing was performed with the same
method as experimental example 1. The results of this test
are shown in Tables 6 through 8. The results of the rheometer
tests also are shown in Fig. 3.
(Compararive Example 5)
NaHC03 was added in the proportions as shown in Table 5 to
one of two test tubes filled with 20 grams of drip fluid of
the first embodiment and dissolved, nothing was added to the
other test tube and testing was performed with the same
method as experimental example 1. The results of this test
are shown in Tables 6 through 8. The results of the rheometer
tests also are shown in Fig. 3.
(Comparative Example 6)
-33-
2i6~'~3~
Cooking wine was added in the proportions shown in Table
to one of two test tubes filled with 20 grams of drip fluid
of the first embodiment testing of the other tube was
performed with the same method as experimental example 1. The
results of this test are shown in Tables 6 through 8. The
results of the rheometer tests also are shown in Fig. 3.
As clearly shown in Tables 5 through 8, even if water was
injected there is virtually no significant difference in
baking yield compared to the unprocessed meat (comparative
examples 1 and 2), but when injected with the drip fluid, the
backing yield of drip fluid provide to improve several ~ as
compared to the meat stock with no water separation
occurring.
Injections only with drip fluid and an alcohol additive
showed almost no significant result in baking yield and
elasticity (comparative examples 3 and 6). The issue of juice
from the meat was also drastic during the baking test. The
drip fluid added with salt and alkali solution had a baking
yield of about 8 percent, which is an improvement of 16
percent and the elasticity was also better but results of the
folding and sensory tests were still unsatisfactory
(comparative examples 4 and 5).
In overall contrast with the comparison samples, however,
the processed meat of the embodiments had an exceedingly high
additive absorption rate, and an improvement in bake yield
from 128 to 138 percent was also found when evaluated against
comparison sample 1. Further) the folding test data shows D
-34-
2166'~3~
rank items in the comparison sample, but almost A rank in the
embodiment. The meat quality was extremely tender like fillet
meat with no fiber-like sensation, and having a taste like a
very high grade of roast beef. The chewiness revealed no
sinewy toughness, and had the same texture as the usual
fillet of roast beef (impression of a11 test personnel).
This is due to the brining effect from the high
concentrated salt solution which steadily dissolved parts
such as the sinew peripheral membranes, myofibril,
perimysium, and also the complementary effect from the high
concentrated alkali solution which caused a fine mesh
structure and accompanying gellification in the meat
composition to progressively change and ripen the meat. When
meat pieces of each comparison example and embodiments 1, 4
and 5 were then examined with an optical microscope, it was
found that while myofibril could clearly be seen on the
comparison sample, the sinew peripheral membranes and
perimysium had been removed and the interweaving of the
muscle fibers could be seen, having a totally different
structure.
This is thought due to the dissolution of the muscle
membranes and perimysium forming a fine interwoven mesh
structure which improved the additive absorption rate and
baking yield of the processed meat, and further caused a
remarkable expansion of the meat during baking (a 163 percent
improvement in embodiment 5 as against comparative example
1). During the baking tests the comparison samples a11 had
-35-
2166~~~
juice coming out in large amount of smoke, but since the
experimental examples had good water retention and since the
muscle membranes, myofibril and perimysium characteristics
had changed while dissolving (results observed under
microscope), their elongation and contraction tended to
constrict the flow of juice from the meat and increase the
swelling rate. The so-called syringe effect which accompanied
this has further increased the swelling rate almost
completely stopping the flow of juice in keeping it in the
meat. The smoke emitted was correspondingly slight and the
cooked meat had an impression of plumpness.
V~hen alcohol was added, the elasticity and soft sensation
improved somewhat along with better luster and gloss so that
when made into items such as hamburger, a higher product
value was attained (experimental examples 1,2, 6 and 7).
Observation of deterioration from freezing was carried out on
the processed meat after placing in a freezer and storing at
-25~C for 10 days showed absolutely no deterioration with the
product (experimental example 5) evaluation unchanged from
experimental example 4. A product evaluation performed after
the remaining test meat of experimental example 4 was then
stored in a freezer for 30 days at -25~C, showed almost no
deterioration. This is due to the complementary effects of
the salt and alkali solutions causing the mesh-like structure
of the meat protein, and also the low molecular protein which
changes meat quality, accumulating in the meat and not only
-36-
_216~7~a
preventing drip but having an anti-oxidizing effect on the
meat surface.
In contrast to the test example of the embodiment, the
comparison examples had a gell strength and rupture strength
of over 200 percent but the sensory tests revealed that this
meat had a dried, crumbly sensation of tough meat that would
not become pasty even if chewed somewhat, with a gritty
feeling in the mouth and a bad texture, but the embodiment on
the other hand had elasticity and good texture when bitten so
that when chewed, juice came out of the meat piece making it
flavorful, easily becoming moist and easy to chew, having an
exceedingly fine eating sensation and texture.
The meat of the embodiment had no livestock-like smell
after vibration treatment, with the meat thought to have been
deoderized by the change in structure.
Examination of the rheometer test data showed that among
the comparative examples a11 those without salt or alkali
solution additives had sharp peaks on their ends (comparative
examples l, 3 and 6) due to the high rupture resistance,
however those added with salt had a peak shape with an obtuse
angle, and those added with alkali solution had a level
sawtooth shape on their peaks with lower rupture strength. In
contrast, the items of the embodiment had low rupture
strength, and a11 were flat at the top having sawtooth
patterns with multiple concave/convex portions. This gave a
more pleasant eating sensation on account of the numerous
convex, concave portions providing the texture and
-37-
216~~~0
elasticity, along with a moderate rupture strength of varying
quality.
It was also found that gelling could be performed with
extremely small amounts of NaCl, 0.5 to 5 grams (meat of
0.16 to 1.6 weight parts) accounted for by the complementary
effect of the alkali solution.
A high test evaluation rating was obtained for 4 grams of
NaHC03 (meat of 1.3 weight parts). In the case of NaHC03, six
grams were dissolved in warm water (meat of 1.9 weight parts)
and after injection the same effect as in experimental
example 12 was obtained.
This showed that the quantity of alkali solution with its
high solubility can be increased. However when the quantity
of alkali is too high, the alkali effect becomes too strong
and tends to cause the taste to drastically deteriorate.
Product evaluations and meat processing evaluations were
performed on meat of experimental example 1, in which NaCl
was dissolved in drip, and the other utilized a solution of
NaHC03 dissolved in water not utilizing the drip, however
results obtained were identical to experimental example 1.
Tests were also performed in which the high concentrated
salt solution and high concentrated alkali solution were
painted on with a brush instead of being injected, and then
otherwise tested the same as experimental example 1. Results
showed no significant change from experimental example 1,
however the meat clump shaped which ripened in merely 30
minutes by injection treatment, took a long time to penetrate
-38-
into the inner parts of the meat after the paint brush
application. In meat such as steak which comes in a flat
shape, this paint brush method proved simple and easy to use.
The penetration method was next verified under identical
conditions as in experimental example 1. The results obtained
were largely identical to those of experimental example 1.
The findings from the penetration method proved largely
identical to those of the paint brush application method.
Massage treatment was next performed as a substitution
for the vibration treatment of experimental example 1.
Results obtained were identical to those of experimental
example 1. This test showed that a combination of the
injector and massage machines were able to process a large
quantity of meat in a short time.
A microscope was used to confirm the effects of the salt
and alkali solution on the sinew and fat structures in the
meat.
Five grams of meat each were take as test samples from
the sinew portions of the meat of embodiment 6 and comparison
example 1. After freezing them in liquid nitrogen, they were
wrapped in parrafin and sliced into segments of 10 micron
meters and the paraffin removed. They were next dyed with
blue thread fluid and examined under a 400 power optical
microscope.
Examination clearly showed the cell membranes of
comparative example 1, but the cell membranes of embodiment 6
had ruptured with connective fluid flowing throughout. The
-39-
21e7
brine and emulsifying gelling condition was found to have
progressed.
Next samples of 5 grams each were taken from the fat
portion of the meat of embodiment 6 and comparative example 1
in the same manner as related above, and samples fabricated
for observation with the microscope. The examination was
performed under a 400 power optical microscope.
Examination clearly showed the cell membranes of
comparative example 1, but the cell membranes of embodiment 6
had ruptured with connective fluid flowing, showing they had
dissolved overall. The brine and emulsifying gelling
conditions were clearly verified, and the fat and cell
structures were found to have totally integrated and had
improved quality.
(Embodiment 2)
After frozen breast meat of domestic poultry of 1510
grams was naturally thawed for 18 hours, it was cut into 300
gram pieces for use as test samples. The pH was 5.5. A drip
of 220 grams was obtained at a drip rate of 12.6 percent.
Water was added to the drip to obtain a drip concentration of
75 percent yielding a drip fluid of 294 grams.
(Experimental Examples 15 to 19)
Drip fluid was taken in 20 grams for each of two test
tubes and mixed in the proportions shown in Table 9, one tube
added with NaCl and the other test tube added with NaHC03 to
dissolve and respectively form a high concentrated salt
solution and a high concentrated alkali solution. Samples
-40-
were next obtained just as with experimental example 1 and
testing and evaluation performed. The results are shown in
Tables 10 through 12. Results of the rheometer tests are
shown in Fig. 4.
As clearly shown in Tables 10 through 12, the baking
yield increases and the swelling rate improves in the poultry
meat as the amount of alkali solution is increased, however
it was found that the rupture strength and gelling strength
are reduced (experimental examples 15, 16 and 17). Also as
the salt additive is increased, the baking yield, rupture
strength and gelling strength tend to level off after having
improved to some extent but the swelling rate increases. The
elasticity increases as the alkali solution or salt additive
is increased and an A rank was achieved in the folding test
(experimental examples 18, 16 and 19). However the flavor
becomes salty when the salt additive level reaches 5 grams
(1.6 weight percent per meat), making it therefore ideal for
dried food products and smoked meat. The absorbance rate of
drip also lowered, with a decrease in the quantity of salt
additive (experimental examples 18, and 16).
G~hen only the drip and salt were injected into the
poultry meat, it was found to have a damp quality along with
a sensation of firmness. The raw meat also felt swollen and
elastic. But as the alkali solution was increased, these
traits became more outstanding with shiness appearing along
with viscosity, and the meat having a bounce or jiggle when
touched. The fat portion showed the same trends as the meat
-41-
~is~~~~
portion, with coloration becoming brighter and remarkable
improvement being shown as salt and alkali solution was
added.
Extremely excellent results were obtained in the baking
test, with exceptional improvement in outer appearance and
texture (experimental examples 16 and 17) compared with
conventional methods. After baking, the fat portions in
particular became gelled and were soft and water retentive.
Even after being left in a freezer for several days, the meat
had not hardened and was still soft, which is a special
advantage not found in conventional methods.
V~hen the quantity of salt additive is reduced the surface
and interior of the meat had a bleached appearance and when
left standing at room temperatures the meat rapidly
deteriorates emitting raw, unpleasant odors. The meat must
therefore have salt added to it in prescribed quantities
depending on the freshness of the meat stock.
Five grams of cooking wine was added as an alcohol to the
salt concentrate solution in experimental example 16, along
with 167 mg of vitamin C, 25 mg of vitamin E, 7 mg of
saccharide, and the remainder of the testing and evaluation
performed in the same manner as experimental example 1.
Results showed a remarkable improvement from the addition
of vitamins C and E solution to the high concentrated salt
solution of experimental example 16. The addition of vitamin
C and E solution also is remarkably effective in preventing
discoloration while the meat is being preserved. The taste of
-42-
_ 21667e
the meat was found to be improved when alcohol is added. The
' addition of saccharide improved the meat's preservability and
even when product testing was done after being stored in a
freezer for 10 days at -25~C, virtually no change was found
in the product tests and outer appearance items such as meat
color.
(Embodim~nt 3)
Domestic pork tenderloin of 1510 grams of frozen meat was
naturally thawed for 18 hours and then cut into test material
of 300 grams each. The pH was 5.5. A drip of 130 grams was
obtained at a drip rate of 7.8 percent. water was added to
the drip to obtain a drip concentration of 50 percent
yielding a drip fluid of 260 grams.
(Experimental Examples 20 - 24)
Drip fluid was taken in 20 grams each for two test tubes
and mixed in the proportions shown in Table 13, with one tube
added with NaCl and the other test tube added with NaHC03 to
dissolve, and respectively form a high concentrated salt
solution and a high concentrated alkali solution. Testing and
evaluation was performed as in experimental example 1. The
results are shown in Tables 14 through 16. Results of the
rheometer tests are shown in Fig. 5.
As clearly shown in Tables 14 through 16, when the
quantity of salt and quantity of alkali solution in the drip
fluid is little, the initial absorption is good; but as shown
in Table 14, after 30 minutes the meat juice of the drip
separates and meat additive absorption declines (experimental
-43-
216~'~3~i
examples 20 and 23). However it was found that when alkali
solution is added, the absorption rate of the additive
solution improves remarkably (experimental examples 21, 22,
and 24).
When the alkali solution is increased, the baking yield
and swelling (or expansion) improve but the rupture strength
and gelling strength decline. The coloration and sensory
tests showed a remarkable improvement in elasticity and taste
(experimental examples 20 to 22).
The interrelation between salt additives and baking yield
was not found in these experiments, but data from the folding
tests revealed that Bell strength improved as the salt level
increased. However an exceedingly strong gell.in the pork
tenderloin was obtained using 50 percent of less salt
quantities of making fish paste rolls from fish meat.
In the baking test the pork tenderloin of embodiment 3
was prepared with no additives (conventional method). When
testing was performed under the same conditions as
experimental example 21, each test piece of experimental
example 21 was found to have 20 to 30 percent higher bakeing
yields and swelling rates than the conventional method. The
sensory tests also received considerably higher ratings than
those for the conventional method.
Five grams of cooking wine as an alcohol, 167 mg of
vitamin C, 25 mg of vitamin E and 10 grams of saccharide were
added to the high concentrated salt solution of experimental
example 21, and testing and evaluation identical to that of
-44-
21~~7~5
experimental example 21 performed. Results showed a
remarkable improvement in meat color with only slight changes
over time from the effect of the addition of the vitamin C
and E solutions. The addition of alcohol was also found to
increase the quality of the shiness and luster. The addition
of saccharide was found to improve the preservability and
virtually no changes were found in the product tests and
outer appearance for such factors as meat color, even after
having been left in a freezer for 10 days at -25~C.
In pork, saccharide was added in amounts larger than 1
percent part by weight however in the case of beef. In
generally the pork is soft it was found better to add
saccharide more liberally in pork, though this varies
depending on the portion of the meat and its freshness.
(Embodiment 4)
After Chinese mixed horse meat of a frozen product of
2200 grams (fat content of approximately 30 percent) used as
the meat in the embodiment, was naturally thawed for 18
hours, it was cut into 300 gram pieces for use as test
examples. The pH was 5.8. A drip of 109 grams was obtained at
a drip rate of 4.7 percent. Water was added to the drip to
obtain a drip concentration of 25 percent yielding a drip
fluid of 436 grams.
(Experimental Examples 25 to 29)
(Comparative Example 7)
The 20 grams each of drip fluid of experimental sample 4
was placed into two test tubes and then mixed in the
-45-
- 21~~'~3
proportions shown in Table 17, with one tube added with NaCl
and the other test tube added with NaHC03 to dissolve and
respectively form a high concentrated salt solution and a
high concentrated alkali solution. Just as with experimental
example 1, testing and evaluation were performed. The results
are shown in Tables 18 through 20. Results of the rheometer
tests are shown in Table 6.
As Tables 18 through 20 clearly show, the additive
absorption rate increased along with an increase in the
quantity of alkali solution, the baking yield and swelling
(expansion) improved remarkably, the sensory function and
folding test also yielded an extremely high rating. The
rheometer tests showed that the rupture strength and Bell
strength had lowered, but the sensory tests showed that
elasticity and flavor had improved remarkably.
The addition of salt, and the addition of alkali solution
both showed almost identical tendencies.
It was also found that when the alkali solution content
is low, the shineness and elasticity deteriorate, moisture
and waxy elements become large in particular during the
baking test and smoke is prone to appear (experimental
example 25). TnThen the alkali solution content is too large,
the pH factor climbs drastically and quality problems occur
so that even if lactate is increased in follow-up handling
there is a limit to how much the pH factor can be lowered
(experimental examples 26 and 27). The lower the salt
content, the more the additive absorption rate drops, and the
-46-
2166~3~
shineness and elasticity deteriorate, along with water and
wax separating and tending to come out during the baking test
(experimental examples 26 and 28).
A comparison~of the embodiment with comparative example 7
clearly shows that even with the comparative example 7
injected with the additive solution, after 30 minutes of
maturing, water separation occurred and the additive
absorption rate was only 59 to 77 percent. As a result the
baking yield was only 84 to 70 percent of that of the
embodiment, and a swelling (or expansion) rate of only 63 to
82 percent was verified. Water and wax flowed out during the
baking test and an extremely large amount of smoke was
emitted. The results of the sensory tests were also very
poor. On looking at the rheometer measurement views the
comparative examples had a remarkably strong rupture
strength, with some points clearly sharp. On comparing
photographs taken with an optical microscope of experimental
example 26 and comparative example 7, the perimysium and
muscle membranes of experimental example 26 had dissolved
away and a fine mesh-like structure could be seen, however
these could not be observed at a11 in comparative example 7.
In the sensory tests the comparative example 7 had a
dried out feel, was hard and would not become pasty no matter
how much it was chewed, having a rough feel in the mouth and
poor texture. The embodiment on the other hand, while elastic
had a firm feel in the mouth and when chewed, the meat juice
came out with an extremely delicious flavor. It easily formed
-47-
_~16~73~
a moist pasty lump after chewing with good eating sensation
and texture.
On looking at the data from the rheometer tests, the
comparative examples without the salt and alkali additives
a11 maintained a sharp pointed shape due to their high
rupture strength (comparative example 7) but examples with
the salt additive changed to blunted shapes, while those with
the alkali additive had sawtooth shapes on their tips, and a
level shape with a lower rupture strength. In contrast, the
embodiment examples had low rupture strength and their peaks
were all flat on the top, also having numerous
convex/concave portions with sawtooth shapes. These numerous
convex/concave portions are thought to contribute elasticity
for the meat texture, and also give the firm pleasant taste
in the mouth.
Since fat portions were also blended in with mixed
horsemeat in this embodiment, a clear correlation with salt
and alkali solution quantities could not be obtained due to
the influence of the fat portions and the mixed horsemeat,
however the trends were found to be quite similar to those
obtained with poultry meat.
A cooking wine (as an alcohol) of five grams, vitamin C
solution of 167 mg, vitamin E solution of 25 mg and
saccharide of 7 g were added to high concentrated salt
solution experimental example 26 and tested and evaluated the
same as experimental example 26. As a result the color of the
processed meat was found to be improved compared to
-48-
2166p
experimental example 26 due to the addition of vitamin C
solution, E solution and alcohol and saccharide. In addition,
the product shiness, luster and the preservability were also
found to be improved.
The color of the meat and fat portions was in particular
found to be remarkably improved by the addition of vitamin C
solution and E solution. Another result was that the addition
of vitamin C and E solutions was extremely successful in
preventing discoloration of the meat while preserved. Adding
alcohol improved the overall flavor. The addition of
saccharide improved the meat's preservability and even after
being stored in a freezer for 10 days at -25~C, virtually no
change was found in the product tests and outer appearance
items such as meat color.
(Embodiment 5)
Mixed Australian mutton consisting of 2300 grams of
frozen meat was naturally thawed for 18 hours and then cut
into test material of 300 grams each. The pH was 5.9. A drip
of 176 grams was obtained at a drip rate of 7.1 percent.
Water was added to the drip to obtain a drip concentration of
47.5 percent yielding in a drip fluid of 370 grams.
(Experimental Examples 30 - 34)
(Comparative Example 8)
Drip fluid was taken in 20 grams each for each of two
test tubes and mixed in the proportions shown in Table 21,
with one tube added with NaCl and the other test tube added
with NaHC03 to dissolve and respectively form a high
-49-
concentrated salt solution and a high concentrated alkali
solution. Testing and evaluation were performed as in
experimental example 1. The results are shown in Tables 22
through 24. Results of the rheometer tests are shown in Table
7.
As clearly shown in Tables 22 through 24, addition of
alkali solution not only improves the additive absorption
rate but also remarkably improves the swelling rate. The
baking yield also improves but tends to level off when 2
grams of NaHC03 are used (0.66 weight parts per meat). The
additive effects of the NaCl were evaluated but generally
showed the same results as the alkali solution. When the
quantity of alkali additive solution was little, the
elasticity was insufficient and the rupture strength was
high. During baking the meat juice tended to come out in
large quantities, the odor had been eliminated compared with
comparative example 8, but the odor of mutton could be sensed
(experimental examples 30 and 31). The baking yield was
confirmed as being poor when the amount of salt additive was
little. The baking yield and swelling rate were low compared
to embodiments 1 through 3, the shiness and elasticity were
also bad, but this was thought due to the fat portions in the
mixture.
On comparing with comparative example 8 the embodiment
was found to have a large additive absorption rate of 134 to
160 percent due to the complementary effects of the alkali
solution and salt, as a result the baking yield improved 110
-50-
~I~~"~~
to 131 percent and the swelling rate (expansion) improved 141
to 162 percent. The sensory tests also yielded extremely high
ratings.
The comparative example had a gell strength and rupture
strength higher than 200 percent when compared with the
example from the embodiment, however the sensory tests showed
the comparative example 8 had a dried out feel, was hard and
would not become pasty no matter how much it was chewed, had
a rough feel in the mouth and poor texture. The embodiment on
the other hand, while elastic had a firm feel in the mouth
and when chewed, the meat juice came out with an extremely
delicious flavor. It easily formed a moist pasty lump after
chewing with good eating sensation and texture.
On looking at the data from the rheometer tests, the
comparison examples without the salt and alkali additives a11
maintained a sharp pointed shape due to their high rupture
strength (comparative example 8), but examples with the salt
additive changed to blunted shapes, while those with the
alkali additive had sawtooth shapes on their tips, and a
level shape with a lower rupture strength. In contrast, the
embodiment examples had low rupture strength and their peaks
were all flat on the top, also having numerous
convex/concave portions with sawtooth shapes. These numerous
convex/concave portions are thought to contribute elasticity
for the meat texture, and also give the firm pleasant taste
in the mouth.
-51-
-50-
.. 2166'~~~
Five grams of cooking wine was added as an alcohol to the
high concentrated salt solution in experimental example 31,
along with l67 mg of vitamin C, 25 mg of vitamin E, 7 grams
of sugar, and the remainder of the testing and evaluation
performed in the same manner as experimental example 32.
Results showed a remarkable improvement from the addition of
vitamin C and E solutions to the high concentrated salt
solution of experimental example 31. The addition of vitamin
C and E solution also proved remarkably effective in
improving the color of the meat. They were also extremely
effective in preventing discoloration while the meat was
preserved. The shiness and luster of the meat also improved
with the addition of alcohol along with the taste of the
meat.. The addition of saccharide improved the meat's
preservability and even when product testing was done after
being stored in a freezer for 10 days at -25~C, virtually no
change was found in the product tests and outer appearance
items such as meat color.
(Embodiment 6)
Australian beef was used as the meat, which was 300 grams
of refrigerated inside chuck roll with outer layer fat
portions having a 1 to 2 cm thickness. The drip fluid of the
first embodiment was utilized, NaC1 as the salt and NaHC03 as
the alkali were dissolved into the fluid and then injected
into the meat for product evaluations the same manner as
experimental example 1.
-52-
_ 216~'~3~
As a result, the fat processed in this manner showed
deteriorated additive absorbance but the luster had
increased. In the baking test the dissolved items and the
dissolved fat elements had intertwined in clumps due to the
heat, producing a soft fat with good stability not seen up to
now in conventional methods.
Due to the injection of additives, the collagen,
gellatin, blood and protein fibers had mutually reacted with
the salt and alkali solvent to dissolve and their fibers and
protein molecules intertwine. This process was hastened
overall by vibration treatment and fine mesh-like structures
were formed by structures in the fat and gelling occurred.
(Embodiments 7 and 8)
Thigh meat of Australian beef of embodiment 1 was used as
the meat and the drip fluid of the first embodiment was
prepared in 20 grams each. Bonita extract of 0.5 grams (0.17
weight parts per meat of embodiment 7) or konbu (seaweed)
extract of 0.75 grams (0.25 weight percent per meat of
embodiment 8) were added to the high concentrated salt
solution and dissolved in the fluid. After injection just as
with experimental example 1, evaluation was done just as with
experimental example 1.
Results showed virtually no change from experimental
example 1 in outer appearance and additive absorption rates
of the processed meat. In the product tests a slight
improvement was verified in the baking yield and swelling
rate but almost no change was found in the folding and
-53-
21~~'~3~
rheometer tests. However in the sensory tests the flavor was
found extremely fine, full-bodied beef roast unmatched in
conventional examples (rating by a11 of the test members).
Thus it was found that by dissolving various condiments in
additive fluid, the condiment in the meat combined with the
meat taste to produce a completely original meat. In contrast
to conventional methods which spread or sprinkle a condiment
on the surface of the meat, this involved combinations inside
the meat so that the flavor of the meat itself was brought
out, this flavor can be adjusted to meet the particular
application, making the meat easy to consume.
Next, based on this knowledge, verification of each type
foodstuff was performed. As a verification method, besides
producing the food material of the embodiment, a foodstuff
was produced identical to conventional methods for use as a
comparison example. The sensory testing and outer appearance
tests were performed by 10 panelist members.
(Embodiment 9)
The block of frozen beef roast used as the meat was
thawed in the defroster while monitoring the temperature
between 2 and 5~C. The drip obtained from thawing was
utilized in the alkali solution and salt-dissolving solution.
Food salt was dissolved in the drip fluid to reach a salt
concentration of 4.3 mol in the 450 cc of fluid. Then 150 cc
of mirin, 15 grams of Amirich GCR (condiment), 180 grams of
powdered sorbitol, and a 15 gram mixture of vitamin C and E
were blended in, dissolved to form the mixture and then
-54-
2166~~~
injected into the mesh-like structure of the the thawed 9000
gram beaf roast block. The meat was then given vibration
treatment for 5 minutes with an electric massage machine to
promote the brining process.
Next, as an alcohol, 150cc of Japanese rice wine was
mixed into the 420 cc high concentrated salt solution into
which NaHC03 had been dissolved to reach a 1.2 mol
concentration, and after injection into the mesh-like
structure of the meat, vibration treatment was done for 10
minutes with an electric massage machine to promote the
gelling maturation process.
Next, after injecting the mesh-like structure of the meat
block with an additive solution containing 150 cc of mirin,
150 cc of Japanese rice wine,l5 grams of Amirich GCR as
seasoning, 15 gram mixture of vitamin C and E, 360 grams of
powdered sorbitol, vibration treatment was done for 5 minutes
with an electric massage machine for an even distribution of
the condiment and to promote the maturation process.
Next this processed beef roast was cut into slabs each 10
mm thick and 200 grams in weight, then wrapped and produced
as a processed sample test food. Next meat of the same cut
was quickly frozen, vacuum packed and produced as a processed
frozen food. Next, meat of this cut was baked for 6 minutes
on the front and back sides in an oven at 180~C, wrapped
after refrigeration, and produced as a processed sample test
food for eating after quick heating. This was also placed in
-55-
an air-tight container, sealed and disinfected at high
pressure and produced as a pouch-packed food.
The sample test foods of chilled, frozen, and frozen food
for quick heating were each placed in refrigerators and
freezers, and then taken out after two weeks of cold storage.
After natural thawing (the pouch-packed food sample was left
for 4 weeks at room temperature) whereupon sensory tests and
outer appearance tests were performed.
(Embodiment 10)
The block of frozen beef roast used as the meat was
thawed in the defroster while controling the temperature at 2
to 5~C. The drip obtained from thawing was utilized in the
alkali solution and salt-dissolving solution.
Food salt was dissolved in the drip fluid obtained from
the thawed 9000 gram beef roast block to reach a salt fluid
concentration of 4.3 mot in the 450 cc of fluid. This
solution was then injected into the mesh-like structure of
the meat block. The meat was then given vibration treatment
for 5 minutes with an electric massage machine to promote the
brining process.
Next, the 420 cc high alkali concentrate solution which
had been dissolved with NaHC03 to reach a 1.2 mol
concentration was injected into the mesh-like structure of
the meat block, then vibration treatment was done for 5
minutes with an electric massage machine to promote the
brining and gelling maturation process.
-56-
~1~~7~~
Next, after injecting the mesh-like structure of the meat
block with an additive solution containing 150 cc of mirin,
150 cc of Japanese rice wine, 15 grams of Amirich GCR as
seasoning, 15 gram mixture of vitamin C and E, 360 grams of
powdered sorbitol, and vibration treatment was then done for
minutes with an electric massage machine for an even
distribution of the condiment and to promote the maturation
process.
This processed beef roast was then cut into slabs each 10
mm thick and 200 grams in weight, then wrapped and produced
as a sample of processed food in chilled seasening. Next
meat of the same cut was quickly frozen, vacuum packed and
produced as a sample of processed food in frozen seasening.
Next, meat of this cut was cooked as a steak for 6
minutes on the front and back sides in an oven at 180~C,
wrapped after refrigeration, and produced as a processed
sample test food for eating after quick heating. This was
also placed in an air-tight container, sealed and disinfected
at high pressure and produced as a pouch-packed food.
The sample test foods of chilled, frozen, and frozen food
for quick heating were each placed in refrigerators and
freezers, then taken out after two weeks of cold storage and
thawed naturally. The pouch-packed food sample was left for 4
weeks at room temperature. After that, sensory tests and
outer appearance tests were performed .
Examining the results of embodiments 9 and 10 shows that
the disadvantages in the conventional frozen block of meat
-57-
2~.6~'~~
roast (loin), namely the emission of drip after freezing, the
softening-weakening of the meat structure, emission of
livestock and grass odors, rapid loss of meat color,
hardening of the meat and unripened meat related to
deterioration in the meat taste, can a11 be eliminated by
this embodiment. In other words, by means of a biochemical
reaction at the cellular level, the meat can be formed into a
mesh-like structure, changing the quality of the meat on the
cellular level to bring out the flavor of the meat, and
further, condiments can be compounded in the meat to affect
the flavor, making it possible to produce a meat of
previously unknown flavor and deliciousness. This allows a
processed meat to be obtained with seasonings added as needed
for a multitude of applications. This processed meat can be
distributed while chilled, or quick frozen and thawed after
distribution to be used for many different purposes. Along
with the fact that meat from other portions can be used as
described above, saccharide and seasonings can be added as
needed to bring out the flavor to a yet higher level. Another
feature is that finer cutting of the different meat portions
to match different needs, means that the following dishes can
be produced.
(1) Steaks: Loin steaks, tenderloin steak, ham steak, cube
steak, cut roast steak, tongue steak, roast beef, beef
cutlets
(2) Fried meat: roasts, rib, loin, pig innards etc.,
-58-
2166'3
(3) By using thin slice pieces: sukiyaki (pan fried),
nabemono (pot cooked table dishes) shabushabu (thin meat
slices in soysauce)
(4) Boiled dishes: beef curry rice, beef stew, meat and
potatoes (boiled), basted vegetables
(Embodiment 11)
Food salt was dissolved in the drip fluid to reach a
salt fluid concentration of 4.3 mot in the 300 cc of fluid.
This solution was then injected into the mesh-like structure
of the 6,000 gram beef roast (round) block the meat block.
The meat was then given vibration process for 5 minutes with
an electric massage machine to promote the brining process.
Next, the 280 cc of high concentrated alkali solution
into which NaHC03 had been dissolved to reach a 1.2 mol
concentration, was injected into the mesh-like structure of
the meat block, then vibration process was performed for 5
minutes with an electric massage machine to promote the
brining and gelling maturation process.
Next, after injecting the mesh-like structure of the
meat block with an additive solution containing 100 cc of
mirin, 100 cc of Japanese rice wine, 10 grams mixture of
vitamin C and E, 240 grams of sucrose, and 10 grams of aji-
no-moto as seasoning, vibration process was then performed
for 5 minutes with an electric massage machine to ensure an
even mixture of the additive and to promote the brining and
gelling maturation process.
(Cooking Example 11-1)
-59-
216~7~~
The beef roast (round) block obtained in embodiment 11,
was cut along the fiber into meat pieces 70 mm wide X 300 mm
long X 70 mm thick and then cooked on each of the 4 sides for
1 minute at 160~C using a hot plate. Seasoning can be added
to suit preferences. Next the meat was cooked in an oven for
60 minutes at 60~C to produce the roast beef. This was then
refrigerated and packed as a cooked food item.
(Cooking Example 11-2)
The beef roast (round) block obtained in embodiment 11,
was cut into mini-steak pieces 8 mm thick, and 80 grams in
weight. Next after quick freezing, it was vacuum packed,
given a light, simple seasoning and produced as a frozen
mini-steak.
After these various samples were left in a freezer for 4
weeks at -25~C, they were naturally thawed. Sensory and outer
appearance tests were then performed.
As a result, the color was sharp with no drip coming out
and the pieces were soft and swollen with good water
retention, appearing to have good volume, being superior in
comparison with conventional chilled meat.
(Cooking Example 11-3)
The beef roast (round) block obtained in embodiment 11,
was cut into squares 3 mm thick, and approx. 3 to 5 cm large,
and placed in an air-tight bag with onions, shirataki
(noodles from konnyaku flour) and fried eggs added, and
marinade seasoned with sugar, soy sauce and condiments. High
pressure, high heat disinfecting was then done and a pouch-
-60-
21~~'~3
packed sukiyaki donburi (pan-fried meat served over rice)
food produced. This food was heated in boiled water for 5
minutes and served over warm rice and eaten. The meat shape
was unchanged, the meat yield was good, retaining almost all
of it's original size, yet tender and with a delicious
flavor.
The conventional meat found in pouch-packed food is
shrunken and losts its shape. An unresolved problem was the
poor baking yield. The processing of this invention, however,
resolves that problem, providing a pouch-packed food with a
delicious taste. It was also found that the pouch-packed food
of this embodiment besides sukiyaki donburi (pan-fried meat
served over rice) can also be used with food items such as
noodles, buckwheat noodles and as an ingredient in all dried
instant food products.
(Cooking Example 11-4)
The beef roast (round) block obtained in embodiment 11,
was cut into squares 1 mm thick, and approx. 3 to 5 cm large,
and freeze-dried. This was placed in container, sealed and
stored for one month before opened. When placed in boiling
water it swelled up to nearly its pre-dried size within a
short time. When sensory tests were performed, it was found
to be tender with a beef taste and delicious when eaten.
The dried meat in conventional dried instant foods does
not resume properly to its original shape when placed in
boiling water, and has a dry, rough sensation just as if
eating thick paper with no meat taste nor improvement as
-61-
21~~'~3
demanded. The meat of this embodiment however has resolved
these problems.
As clearly shown in the above cooking example, this
embodiment restores chilled meat which has deteriorated in
quality, eliminates the livestock and grass smell of the
meat, restores moisture to the meat, makes the meat appear
fresh and young looking, emulsifies the meat structure,
gellifies it, and improves the quality of the mesh-like state
so that drip is not emitted even when frozen. Also the
embodiment softens hard meat and has numerous advantages
involving the compounding of flavor constituents, by the
adding seasoning to penetrate the meat, and further resolving
the problems of conventional chilled meat, changing low grade
meat such as loin into high grade meat. In addition, by
adding functional agents such as EPA and calcium to the
additive solution, a unique meat heretofore unknown can be
produced. By forming this into the shape for the desired
application such as steak, or fried meat, sukiyaki (pan
fried), or boiled meat, it can be sold in a chilled state or
else quickly frozen for distribution.
(Embodiment 12)
Point end frozen beef stock was thawed while maintaining
a -2C~ temperature, thin sliced for canning and 6,000 grams
prepared in a mixer. 300 cc of salt solvent with 4.3 mol
concentration was sprayed into the meat while rotating the
mixer at low speed. Until fluid content was sufficient to
hasten the brining process.
-62-
216~'~3~
Next, a 2800 cc of alkali solution into which NaHC03
was disssolved to reach a concentration of 1.2 mot was
sprayed evenly onto the meat while rotating it in a mixer at
low speed. After 5 minutes of this operation, the solution
was adequately absorbed into the meat for hastening the
brining and gelling maturation processes.
Next while rotating the mixer at low speed to knead the
meat, an additive solution containing a mixture of 100 cc of
cooking wine, 100 cc of brandy, 10 grams of aji-no-moto as
seasoning, 240 grams of sucrose and 10 grams solution of
vitamin C and E were sprayed onto the meat. After 5 minutes
of this operation, the fluid was evenly dispersed into the
meat, for hastening the brining and gelling maturation
processes.
This processed meat was heated in a rotating cooker at
100~C for 5 minutes to denature the meat surface. The meat
was then placed in cans in prescribed amounts and after
adding flavoring solution, removing the air and sealing the
can, heated at 115~C under 2 atmospheres of pressure for 40
minutes for sterilization to produce canned beef.
This was then opened and when sensory tests were
performed, the meat was found to be soft and elastic, with
high yield. Further the fat portions had not dissolved and
the waxy components had not widened and coagulated. On
attempting to eat the meat, it was found that the muscles and
fat had gelled, with a good sensation in the mouth and an
exceedingly fine taste.
-63-
~~. ~6'~35
The above shows that the meat of the embodiment is of
exceedingly high quality as compared to conventional canned
meat, with good water retention when swallowed, and is a
product pleasant to bite and chew.
(Embodiment 13)
6000 grams of imported frozen beef stock (point end
brisket portion) of 6,000 grams was thawed while monitoring
the temperature and then cut into cubes of approximately 25
mm, and placed in a mixer. Food salt was dissolved in to
obtain 300 cc of high concentrated salt solution at 4.3 mot
from beef thawing, to which was added 100 cc of mirin, a 10
gram solution of vitamins C and E, 240 grams of sorbitol
powder, and 10 grams of Amirich GCR as seasoning while the
mixer in rotating at low speed. This solution was sprayed
onto the meat continually for 5 minutes to hasten the brining
and gelling processes.
Next, a high concentrated alkali solution of 280cc
dissolved with NaHC03 to reach a concentration of 1.2 mol,
was mixed with 100 cc of Japanese rice wine and sprayed
evenly onto the meat while rotating it in a mixer at low
speed. After 10 minutes of this operation, the solution was
adequately absorbed into fat layer and the meat for hastening
the brining and gelling maturation processes as the mesh-like
state.
This processed meat was heated in a rotating cooker at
100~C for 5 minutes to denature the meat surface. The meat
was then cooled and placed a plastic heat-resistant
-64-
2166"l3 ~
container, filled with nitrogen gas and tightly sealed,
heated at 115~C under 2 atmospheres of pressure for 25
minutes for sterilization, and treated under a microwave oven
to produce a cooked food product.
(Embodiment 14)
A block of frozen top side imported loin beef was thawed
while monitoring the temperature. Vdhen the temperature at the
center of the meat reached -2C~ to -5C~ the thawing was
halted and the meat was minced with a 5 mm dia. chopper
blade.
The meat of 6,000 grams prepared in this manner was
placed in a mixer and food salt was dissolved in to obtain a
300 cc of high concentrated salt solution at 4.0 mol. This
solution was sprayed onto the meat while rotating the mixer
at low speed. This spray operation was performed continuously
for 2 minutes while operating the mixer, to hasten the
brining process.
Next, an alkali solution of 280cc dissolved with NaHC03
into the drip to reach a concentration of 1.2 mol, was
sprayed onto the meat while rotating it in the mixer at low
speed for 2 minutes of continuous operation to hasten the
brining and gelling processes. Next, while rotating the mixer
at low speed to knead the meat, an additive solution
containing a mixture of 100 cc of mirin,l0 grams of aji-no-
moto as seasoning, 240 grams of sucrose, 100 cc of cooking
wine and 10 grams solution of vitamin C and E solution were
sprayed onto the meat. After 4 minutes of this operation, the
-65-
~1~67~~
fluid was evenly dispersed into the meat, for hastening the
brining and gelling maturation processes.
(Cooking Example 14-1)
The minced meat thus obtained in this embodiment was
freeze-dried. This was placed in container, sealed and stored
for one month then opened. When placed into boiling water it
swelled up within a short time to nearly its pre-dried size.
When eaten it was found to be tender and to have a beef
taste.
The dried meat in conventional dried instant foods such
as "Cup-A -Noodles" does not return properly to its original
shape when placed into boiling water, and has virtually no
meat taste, however the meat of this embodiment has been
found to completely resolve these problems.
(Cooking Example 14-2)
The meat of 500 grams obtained from this embodiment was
mixed with 50 gram chunks of processed cheese cut into
approximately 5 mm cubes. When this cheese-mixed ground steak
was cooked, no weakening of meat bonding was found and this
cheese-mixed ground steak had a fixed shape which did not
deteriorate during cooking. The meat was also found to have a
delicious taste with only salt and pepper as spices.
(Cooking Example 14-3)
The meat obtained from this embodiment was minced and a
mabo tofu base stock (mabo bean paste without tofu) made.
This was sealed in an air-tight container and disinfected
under high heat and high pressure. After being processed in a
-66-
2~f ~'~~~a
mabo tofu pouch-packed food was stored for 15 days. The
container was then opened and the cubes of cut tofu wrapped
in polyvinyl, and this cooked in a microwave for 3 minutes to
obtain a serving of cooked mabo tofu food. Sensory tests
performed showed that the meat was tender to an extent not
seen before, with a smooth sensation in the mouth, and that
an instant mabo food item with a delicious taste had been
produced.
(Cooking Example 14-4)
The meat obtained from this embodiment was minced and
ground steak, tsukune (ground fish/vegetable), hamburger,
pouch-packed curry, and meat balls were produced. Each type
of meat had good cohesiveness and did not crumble after
cooking, allowing the meat to be formed in the shape needed.
Conventional type of hamburger are mixed with items such
as eggs, egg whites and bread crumbs to improve cohesiveness,
however the meat of this embodiment had fine cohesiveness and
formability and did not require these additives.
The cooked ground steak was cut into cubes and sealed in
air-tight bags with curry gravy. This was sterilized under
high heat and high pressure to produce a pouch-packed curry.
This showed that a pouch-packed curry food item the same as
with embodiment 10 could be produced having meat with
elasticity, good baking yield and no deterioration in shape.
The flavor of conventional curry gravy was improved upon
since the process yielded a composite of meat flavor and
curry gravy flavor tasting as if cooked for a long time.
-67-
2~6~'~~~
This ground meat was also used to produce mabo tofu,
' gyoza, (Chinese meat dumplings) and shumai (steamed minced
meat delicacy). The meat resulting for each product was
tender with thick sauce. Meat in conventional pouch-packed
food products is hard with poor chewiness in the mouth but
the meat of these cooking examples was elastic and tender
with remarkably improved chewiness.
Ground meat can also be made from surplus meat by
mincing with a chopper so that besides producing beef, ground
pork, ground beef/pork mix and ground poultry meat can also
be made by the above process, to obtain a ground meat of good
cohesiveness, with excellent elasticity and flavor.
(Embodiment 15)
Beef top side loin (frozen stock) of 6,000 grams was
thawed while monitoring the temperature. When the temperature
at the center of the meat block reached -2C~ to -5C~ the
thawing was halted and the meat was cut into cubes of
approximately 2 cm each. The pre-processed cube cut beef was
placed in a vacuum mixer equipped with a spray unit and when
decompressed to 600 mmHg, the valve was closed.
Food salt was dissolved in to obtain a 300 cc high
concentrated salt solution at 4.0 mol. This solution was
sprayed onto the meat while rotating the above mentioned
vacuum mixer/spray unit at low speed. The mixer was then
returned to normal pressure and spray operation performed
continuously for 4 minutes to hasten the brining process.
-68-
2166'~~~
The vacuum mixer internal pressure was again
decompressed to 600 mm Hg and the valve closed. A high
concentrated alkali solution of 280cc dissolved with NaHC03
into the drip outflow obtained from the thawed meat to reach
a concentration of 1.2 mol, was sprayed onto the meat while
rotating it in the mixer at low speed. The mixer was then
returned to normal pressure and spray operation was
performed continuously for 4 minutes to hasten the Bell and
brining processes.
Next, while rotating the mixer at low speed the vacuum
mixer internal pressure was again decompressed to 600 mm Hg.
An additive solution of 100cc of mirin, 100 cc of Japanese
rice wine, a 10 gram mixture of vitamins C and E, 120 grams
of sorbitol powder, and 10 grams of Amirich seasoning GCR was
sprayed onto the meat, and then the pressure was return to
normal pressure, the meat rotated in the mixer at low speed
continually for 4 minutes for an even distribution of
additive seasoning content and complete development of the
brining and gelling processes.
It was found that the drip with the alkali dissolved in
it, can be adequately utilized with the same types of meat or
differing types of meat.
The vacuum mixer was used to decompress the various meat
types for spraying on the high concentrated salt solution,
high concentrated alkali solution, and additive solution, and
then restoring normal pressure to ensure an even distribution
of the solutions in the meat. However by somewhat lengthening
-69-
~~ss7~~
the low speed rotation to assure an adequate kneading and
mixing of meat, the decompression step can be omitted since
the solution will be thoroughly impregnated into the meat
regardless.
The meat of this embodiment was prepared for beef curry
and its flavor penetrated into the meat in a short time
during cooking. This had the same flavor as conventional
curry cooked over along period of time. The meat of this
embodiment was sealed along with the curry gravy into an air-
tight container and sterilized under high pressure and high
heat to produce the pouch-packed food whose meat was found to
retain its form with no dissolution of the fatty portions,
the flavor of the meat brought out in the curry gravy and a
the curry gravy itself had a delicious flavor. The meat in
conventional curry from pouch-packed food crumbles into
separate fragments during high heat, high pressure
sterilization or sterilization by microwave heating and an
outflow occurs from the fatty portions. However in this
embodiment these problems have been resolved so that a beef
curry with tender and elastic meat can be provided. This can
also be utilized among others, in beef stew and Chinese
cuisine.
(Embodiment 16)
After injecting a 300 cc high concentrated salt solution
consisting of a mix of food salt and MgCl2 in a ratio of 95
to 5 to reach a concentration of 4.3 mol into the mesh-like
portions of a 6,000 grams block of chilled pork loin used as
-70-
the meat, it was vibration treated by an electric massage
machine for 5 minutes to hasten the brining process.
Next, after injecting into the mesh-like portions of the
meat block with a high concentrated alkali solution of 280 cc
NaHC03 dissolved in water to reach a concentration of 1.2
mol, the meat was vibration treated by an electric massage
machine for 5 minutes to hasten the brining and gelling
processes.
Afterwards then injecting the mesh-like portions of the
meat block with an additive solution containing a 10 gram
mixture of vitamin C and E, 240 grams of sucrose, 100 cc of
cooking wine, 100 cc of Japanese rice wine, and 10 grams of
aji-no-moto, a vibration treatment was then performed for 5
minutes with an electric massage machine to disperse these
solutions in the fatty portions of the meat, promote the
gelling maturation process, and obtain a processed, additive-
enhanced loin (roast) meat.
This pork meat was further cut into pieces each 10 mm
thick and approximately 200 grams in weight. These were
quickly frozen and vacuum-packed to produce a processed,
frozen flavored food which can be distributed and sold as
pork steak, for port cutlets and utilized in a variety of
other applications.
(Cooking Example 16-1)
The pork steak meat obtained in this embodiment was
cooked on the front and back sides for 5 minutes at 180~C,
-71-
2166'~~~
then refrigerated, wrapped and seasoned to produce a cooked
pork steak food product.
(Cooking Example 16-2)
The pork loin, pork steak cut meat obtained in this
embodiment was sealed in an air-tight container and
sterilized under high heat and high pressure to produce a
pouch-packed food.
(Cooking Example 16-3)
The pork loin (roast) cut meat obtained in this
embodiment was lightly sprinkled with flour and next dipped
in beaten egg and put in bread crumbs, quickly frozen and
wrapped to produce a seasoned, frozen meat for pork cutlets.
This was next fried in oil on the top and bottom sides for 4
minutes at 170~C to produce a cooked, seasoned food.
Since conventional pork cutlet meat shrinks as the
batter coating stretches when placed in the cooking oil, the
batter coating and the meat separate when the cutlet is cut
with a knife. However since the meat of this embodiment
expands, the batter coating seals the meat well allowing a
pork cutlet to be produced without deteriorate even when cut
with a knife. In the sensory tests the meat had fine
tenderness and elasticity, the fatty portions had gelatinized
in meat with a delicious taste not known up until now. The
same results were also obtained with shishkebab type pork
meat.
(Embodiment 17)
-72-
21667e
A 760 gram portion of frozen pork shoulder (roast) was
thawed until reaching a temperature of 2~C to 5~C in a
defroster while monitoring the temperature.
After injecting the mesh-like portions of the pre-
processed meat block with a 38 cc high concentrated salt
solution consisting of salt having a concentration of 4.3
mol, and an additive solution of 12.5 cc of mirin, a 1.3 gram
mix of vitamins C and E, 30.0 grams of sorbitol powder, and
1.3 grams of Amirich seasoning GCR, it was vibration treated
by an electric massage machine for 5 minutes to hasten the
brining process.
Next, after injecting the mesh-like portions of the meat
block, with a high concentrated alkali solution of 35 cc into
which NaHC03 was dissolved to obtain a concentration of 1.2
mol, and mixed with 12.5 cc of Japanese rice wine added as an
alcohol, vibration treatment was performed for 10 minutes
with an electric massage machine to complete the gelling
maturation process, and obtain a processed, shoulder roast
loin meat.
The above meat was prepared in the same manner as
embodiment 16 and sensory and outer appearance tests
performed. The same results as for embodiment 16 were
obtained. A vivid color change was effected for the chilled
pork shoulder (roast) product and a remarkable improvement in
product quality obtained.
(Embodiment 18)
-73-
_ 21 ~~7~~
A 6,000 grams block of pork loin (roast) was prepared as
the meat, and after injecting the mesh-like portion of the
above meat with a solution in which food salt was dissolved
to obtain a 300 cc high concentrated salt solution of 4.3
mol, the meat was vibration treated by an electric massage
machine for 5 minutes to hasten the brining process.
Next, after injecting the mesh-like portions of the meat
block, with a solution in which NaHC03 was dissolved to
obtain a 280 cc high concentrated alkali solution of 1.2 mol,
vibration treatment was performed for 5 minutes with an
electric massage machine to hasten the gelling and brining
maturation processes.
Afterwards, an additive solution consisting of 100 cc of
mirin, 100 cc of Japanese rice wine, 240 grams of sucrose, 10
grams of aji-no-moto as seasoning and a 10 gram mixture of
vitamins C and E, was injected into the mesh-like material
of the meat block. Then vibration treatment was performed for
minutes with an electric massage machine to disperse these
solutions in the fatty portions of the meat, promote the
gelling maturation process, and obtain a seasoned processed
meat.
The processed meat obtained in this embodiment was
formed into a round ham shape and heated for 180 minutes on
an electric hot plate controlling temperature from 5 to 57~C,
and then refrigerated with the meat produced in a raw ham
state. Sensory and outer appearance tests performed showed
the meat fresh and juicy, with vivid color and good water
-74-
216~'~~~
retention. The meat was also found to be elastic with rich
flavor and superior texture.
However, the low heating method applied in this
embodiment to produce raw ham can also be used to produce
smoke ham.
Conventionally processed ham has problems with the
cohesiveness of the meat. To compensate cohesive agents are
added to starch and egg whites in large quantities and the
product is then generally encased and bound with thread.
However since the raw ham of this embodiment has strong
cohesiveness, harmful additives or chemicals are totally
unnecessary, and the ham shape can be maintained without use
of a casing to produce a raw ham shape ham roast of 100 pork
meat. Further, the conventional ham process calls for
pickling the meat for 5 to 10 day interval and 1 to 2 days
are needed for jobs such as massage of the meat to mature it
after injection of the pickling fluid, so that an extremely
long time is required and the job process is not productive.
However the job process of this embodiment is extremely
short, from the processing start with the meat in block
shape, until the completion of the meat in a raw ham shape
requiring only several hours. The process is easy to perform,
productive, and excellent for low-cost, mass production of
meat in large quantities.
The shoulder roast block of pork in this embodiment can
be used as is, or can be cut as required and refrigerated for
-75-
sale. It may also be quickly frozen, distributed and later
thawed for sale.
(Embodiment 19)
A roast chilled pork block of 3,000 grams was prepared
and salt dissolved in to obtain 150 cc of high concentrated
salt solution at 4.3 mol, to which was added 120 grams of
sucrose, 15 grams of Pork Powder-S*(made by Taiyo Kagaku),
and a 2 gram mixture solution of vitamins C and E. This
solution was injected into the mesh-like material of the meat
and vibration treatment done continually for 5 minutes with a
massage machine to hasten the brining process.
Next, a high concentrated alkali solution of 140 cc into
which sodium pyrophosphate was dissolved to reach a
concentration of 0.5 mol, was added with 21 grams of egg
white powder, 6 grams of aji-no-moto as seasoning, 1 gram of
Amirich seasoning GCR, and a mixed additive solution
consisting of 6 grams of Super-Lact*No.96 (made by Taiyo
Kagaku), 1.5 grams of Sunpro-GF-G1.1 (made by Taiyo Kagaku),
15 grams of Sunlite*S-3 (made by Taiyo Kagaku), and 2.1 grams
of spices. This mixed solution was injected into the mesh-
like material of the meat, then placed in vacuum massage
operated for 30 minutes to hasten the brining and Bell
processes and also to ensure equalized distribution of the
above solution in the~meat to hasten maturation processes.
The above meat block whose processing is finished, was
shaped into round meat clumps in a fibrous casing and
compressed by hand to join them at the ends. When this
* Trademark
-76-
.r'~.
mss7~
rolling up was finished, the meat block was dried at 35 to
45~C for 30 minutes on the top side, then promptly smoked for
60 minutes in cherry tree chips. Next the meat was boiled in
water heated to 75~C for 4 hours then immediately immersed in
cold water to obtain the ham roast.
This embodiment was achieved in a highly productive
process requiring only a short time, meat quality is soft on
account of the strong gell maturation with good elasticity.
In addition, nitrites are not required at a11, but vitamin
injection brings out the color of superior quality in a ham
roast. The amount of pickling fluid needed is reduced and
besides raising the product yield to about the 97~ level the
flavor of the meat is brought out and the fatty portions are
especially soft.
Conventional ham has the problem that starch dissolvers
and egg white powders tend to cause the essential flavor of
the meat to be lost according to the amounts used. Also the
vivid color of the meat gradually grows weaker so harmful
coloring agents such as nitrites must be added which reduces
product safety. Further problems are that the pickling
operation takes a long time, meat quality is not soft and the
delicious taste of the meat is lost due to nitrites etc. This
embodiment however, was able to resolve these problems.
(Embodiment 20)
A frozen block of pork loin meat was thawed while
monitoring the temperature and made into ground minced meat
using a 5 dia. chopper blade. The minced meat of 3,000 grams
_77_
2166p5
was placed in a mixer and food salt was dissolved in to
' obtain a 150 cc high concentrated salt solution at 4.3 mol.
This was added with a solution comprising l20 grams of
sucrose, 5 grams of aji-no-moto as seasoning, and a 5 gram
mixture solution of vitamins C and E. This solution was
sprayed onto the meat while rotating the mixer at low speed
and continued for 5 minutes to hasten the brining process.
Next, an alkali solution of 140 cc into which potassium
pyrophosphate was dissolved to reach a concentration of 0.5
mol, was added with 50 cc of mirin, 1 gram of white pepper
and 2 grams of black pepper as spices, 1 gram of Cardamom 2
grams of nutmeg, and 1 gram of garlic. This mixed solution
was sprayed onto the meat, then placed in mixer and operated
continuously for 15 minutes to promote the brining and gell
processes and also to ensure equalized distribution of the
flavor additives.
V~hen the above processing was complete, the minced meat
was filled into a stuffer in zigzag fashion and the meat
given a twist every 6 to 8 cm to make a chain shape. This was
placed in a smokehouse at 35 to 40~C and dried for 30
minutes, and afterwards smoked at 40 to 45~C with cherry tree
chips for 30 minutes. Next it was boiled for 20 minutes in
water adjusted to 75~C, and refrigerated in cold water to
obtain a ground wiener sausage.
The ground wiener sausage of this embodiment was filled
only with the minced meat obtained from the embodiment. The
meat had extremely good cohesiveness and good chewing
_78_
216673
sensation in the mouth even though the meat cut by silent
cutter was not mixed. Further the cut cross section of meat
had a vivid color and the well-adjusted spice mixture
provided a ground wiener sausage meat of fine aroma.
(Embodiment 21)
A 3,000 gram block of fatty chilled pork meat was
prepared. A solution added with food salt to obtain a 150 cc
salt solution of 4.3 mot concentration, into which 50 cc of
mirin, a 5 gram mixture of vitamin E and vitamin C solution,
120 grams of sucrose, 5 grams of Amirich GCR as seasoning,
and 3 grams of spices were dissolved to obtain a mixed
additive solution. This solution was injected into the mesh-
like material of the above mentioned meat. Afterwards
vibration process was performed for 5 minuteswith an
electric massage machine to promote the brining process and
ensure an equal distribution of the solution in the meat.
Next, NaHC03 was dissolved into a 140 cc alkali solution
to obtain a 1.2 mol concentration. This was mixed with 50 cc
of cooking wine, and injected into the mesh-like material of
the meat, and performed a vacuum massage operation for 30
minutes to hasten the brining and gelling processes, and
ensure an equal distribution of solution in the meat.
The above processed block of fatty chilled pork meat was
placed in a smokehouse at 35 to 40~C and dried for 3 hours,
and afterwards smoked at 25 to 30~C with cherry tree chips.
After 3 days in the smokehouse the smoked bacon meat product
was obtained.
_79_
216~73~
In the conventional process for producing bacon, in
spite of the fact that 8 to 10 days are required for blood
drainage and pickling, the salt portions are difficult to
distribute evenly over the entire meat piece because of the
fatty and muscle layers and meat preservability is also a
problem.
The bacon of the present embodiment however requires
only about 50 minutes of pre-processing and since the gelling
and emulsifying of fatty layers proceeds well the additive
solution is well distributed throughout, and the
preservability is excellent. Process productivity is good
with no harmful items such as nitrates being used. The
vitamin solution brings out the color of the meat well, the
meat is tender with a rich and delicious texture and an
eating sensation not experienced previously.
(Embodiment 22)
A 3,000 gram block of chilled pork meat was prepared. A
solution added with food salt to obtain a 150 cc salt
solution of 4.3 mot concentration, into which 50 cc of
Japanese rice wine, 120 grams of sucrose, were dissolved to
obtain a mixed additive solution. This additive solution was
injected into the mesh-like material of the above mentioned
meat. Afterwards vibration treatment was performed for 5
minutes with an electric massage machine to promote the
brining process.
Next, NaHC03 was dissolved to obtain a 140 cc alkali
solution of 1.2 mot concentration. This was mixed with a 5
-80-
__ ~216~'~~
gram solution of vitamin C and E, 5 grams of Amirich GCR as
seasoning, 50 cc of mirin and 3 grams of spices and injected
into the mesh-like material of the meat. Next the meat was
placed in a vacuum massager for 30 minutes of operation to
hasten the brining and gelling processes and ensure an equal
distribution of solution in the meat.
The above meat block whose processing was finished, was
shaped into round meat clumps in a fibrous casing while
compressed by hand to join them at the ends. V~lhen this
rolling up was finished the roast meat was dried at 35 to
45~C for 30 minutes on the top in a heating chamber, then
promptly smoked for 60 minutes in smoke from cherry tree
chips. Next the meat was boiled in water heated to 75~C for 4
hours, then immediately immersed in cold water and
refrigerated to obtain the ham roast. This ham roast was
produced from 100 pork meat using no chemicals, starch
compounds or egg whites as cohesive agents.
Conventional ham has the problem that addition of starch
dissolvers and egg white powders, according to the amounts
used, tend to loose the essential flavor of the meat. Also
the vivid color of the meat gradually grows weaker so harmful
coloring agents such as nitrites must be added which reduces
product safety and the delicious taste of the meat is also
lost.
The ham roast produced in this embodiment however,
without the addition of large amounts of salt additives in
the process, it uses 100 pork meat and has healthy
-81-
216~73~
ingredients, contains no harmful chemicals such as nitrates,
is extremely safe and can mass produce delicious tasting ham
roasts in a highly productive process.
(Embodiment 23)
A block of frozen pork shoulder (roast) was thawed while
monitoring the temperature and the meat was minced by a 5 mm
dia. chopper blade. The minced meat of 6,000 grams prepared
in this manner was placed in a mixer and an alkali solution
of 300 cc dissolved with NaHC03 to reach a concentration of
1.2 mol, was added with a solution consisting of 100 cc of
cooking wine. This additive solution was sprayed onto the
meat while rotating at low speed in the mixer. After 5
minutes of continuous operation, the muscle fibers had become
slack, and promotion of the the brining and gelling
maturation processes was done.
Next, salt was dissolved in to obtain a salt concentrate
solution of 4.0 mol, into which was dispersed 100 cc of
mirin, 240 grams of sucrose, a 10 gram solution of vitamins C
and E, 10 grams of Amirich GCR as seasoning, and 18 grams of
spices. This solution was sprayed onto the meat while
rotating the mixer at low speed. This operation was performed
continuously for 15 minutes, to hasten the brining and
gelling processes and ensure the dispersion of additive
solution in the meat.
Vdhen the above process was finished 1,000 grams of
minced meat was placed in a cutter/mixer, immediately added
with fine pulverized ice and operated in the machine for 30
-82-
2~.66'~3~
seconds. This meat was mixed with S50 grams of the above
ground minced meat and fed into the stuffer to make
ingredients for wiener sausages, frankfurter sausages and
also bolognese sausages
These were placed in a smokehouse at 35 to 40~C for 30
minutes for drying their surfaces, and then they were smoked
in cherry tree chips for 30 minutes at 40 to 45~C. Then after
boiling the wiener sausages in 75~C water for 20 minutes, the
frankfurter sausages for 30 minutes and the bolognese
sausages for 40 minutes, they were refrigerated in water and
production of the various types of sausages was complete.
The various sausages produced in this embodiment had
good cohesiveness and were overall tender, yet had.a good
chewy sensation. The color on the cross sections was vivid
and each type sausage had excellent taste and texture. It was
also found that Rionaso sausages could be produced by mixing
in cheese and vegetables with this processed meat.
(Embodiment 24)
A 3,000 gram block of fatty chilled pork meat was
prepared. A solution added with salt to obtain a 150 cc salt
solution of 4.3 mol concentration, into which 50 cc of
Japanese rice wine, a 5 gram mixture of vitamin E and vitamin
C solution, 60 grams of sucrose, 5 grams of aji-no-moto as
seasoning, and 5 grams of spices were dissolved to obtain a
mixed additive solution. This solution was injected into the
mesh-like material of the above mentioned meat. Afterwards
vibration treatment was performed for 5 minutes with an
-83-
216~'~3~
electric massage machine to promote the brining process and
ensure an equal distribution of solution in the meat.
Next, NaHC03 was dissolved to obtain a 140 cc alkali
solution of 1.2 mot concentration. This was mixed with 50 cc
of mirin and 60 grams of sorbitol powder and then injected
into the mesh-like material of the meat. Next, vacuum massage
operation was performed for 30 minutes to hasten the brining
and gelling processes and ensure an equal distribution of
solution in the meat. Next the meat was placed in a freezer
at 5~C for 3 days to ripen naturally, after which it was cut
into two pieces of meat each approximately 5 cm square and
approximately 25 cm long. After one piece was steamed for 15
minutes, it was boiled in water for one hour and seasoning
added to obtain boiled pork. The other piece was steeped in
flavor enhancer for 30 minutes, and cooked in an oven at
l50~C for 30 minutes to obtain roast pork.
Conventional boiled pork and roast pork require a long
time to produce. More specifically, boiling requires 5 to 6
hours, and the roast pork must be steeped in pickling fluid
for 2 to 3 hours. However the meat of this embodiment becomes
tender in a short time and pre-processing, and keeps its
flavor. The adding of condiments adjusts the different
flavors well and the meat can be produced in a short time to
produce delicious boiled and roast pork products.
(Embodiment 25)
Frozen poultry thigh meat of 1200 grams was thawed while
monitoring the temperature. Salt was dissolved in to obtain a
-84-
_216~7~J
60 cc salt concentrate solution at 4.3 mol, into which was
added 20 cc of mirin, a 2 gram solution of vitamins C and E,
4.8 grams of sorbitol powder, and 2 grams of Amirich GCR as
seasoning. This solution was injected into the mesh-like
material of the poultry thigh meat and vibration treatment
performed continually for 5 minutes with an electric massage
machine to hasten the brining process.
Next, a 56 cc alkali solution dissolved with NaHC03 to
reach a concentration of 1.2 mol, was mixed with 20 cc of
Japanese rice wine and injected into the mesh-like material
of the poultry thigh meat. After 10 minutes of vibration with
an electric massage machine, the solution was adequately
absorbed into the meat for hastening the brining and gelling
maturation processes.
(Cooking Example 25-1)
The poultry thigh meat obtained from this embodiment was
cooked for 13 minutes on the top and bottom sides at 170~C
and then refrigerated and wrapped to produce the cooked
sample. Spice can be added as needed to match customer
preferences.
(Cooking Example 25-2)
Poultry thigh meat of 200 grams obtained from this
embodiment was quickly frozen and then vacuum wrapped to
produce a frozen seasoned poultry thigh meat product.
Sensory tests and outer appearance tests were performed using
the test material obtained from this cooking sample.
-85-
Results showed the thigh poultry meat of this embodiment
could be sold as chilled or could be quick-frozen, shipped to
distributors and then sold after thawing. It could also be
vacuum-wrapped while frozen and sold as frozen meat. The meat
of this example was cooked as poultry steak which had an
extremely delicious flavor when eaten. Conventional chicken
meat has a dry, crumbly sensation, must be boiled for a long
time or pickled in vinegar or sauce and then cooked or fried.
This cooking example however had a delicious taste even
without pickling or basting in sauce. Further, when cooked as
a steak it showed no shrinkage but rather appeared to have
increased in thickness, with an extremely high baking yield,
and also produced the poultry steak and deep fried chicken
tender enough to be eaten even by the elderly. The poultry
meat further had retained its freshness, and had remarkably
improved quality seen as due to such factors as a drop in the
pH even after 10 days had elapsed since cooking. As the
result, this meat could be utilized for cooking as poultry
steak, chicken teriyaki, fried chicken, pan-cooked chicken,
pot-cooked chicken with vegetables (mizutake) and Chinese
cuisine with basted vegetables.
(Embodiment 26)
A block of chilled chicken breast meat stock was
prepared in 10 pieces at 300 grams each. A 140 cc of high
concentrated alkali solution dissolved with NaHC03 to reach a
concentration of 1.2 mol was injected into the mesh-like
material of the meat block. After 5 minutes of vibration with
-86-
~16~~~~
an electric massage machine, the solution was adequately
absorbed into the meat for hastening the gelling process.
Next, food salt was dissolved in to obtain a 150 cc of
high concentrated salt solution at 4.3 mol. This solution was
injected into the mesh-like material of the meat and
vibration treatment performed continually for 5 minutes with
an electric massage machine to hasten the brining and gelling
processes.
Then, a solution into which was dissolved 50 cc of
mirin, 50 cc of Japanese rice wine, 5 grams of aji-no-moto as
seasoning, and a 5 gram mixed solution of vitamins C and E,
was injected equally into the mesh-like material of the meat
block. Vibration treatment was then performed continually for
minutes with an electric massage machine to assure an even
distribution of seasoning additive into the meat and to
complete development of the maturation processes.
Sensory and outer appearance tests were performed on
this embodiment which showed largely the same results as
embodiment 25. Moreover the poultry meat further had retained
its freshness, and had remarkably improved quality seen as
due to factors such as the drop in pH even after 10 days had
elapsed since cooking.
The above processed chicken meat can be sold as chilled,
or quick-frozen and distributed for sale later after thawing.
The chicken meat can also be vaccum-wrapped while frozen and
sold as frozen meat.
(Cooking Example 26-1)
_87_
21~~'~~
The chicken breast meat obtained from the sample and
weighing 250 grams was preheated on the top and bottom sides
at 180~C for 3 minutes each until browned, then refrigerated
and sealed in an air-tight container. Next it was sterilized
under high heat and high pressure of 2kglcm2 at 115~C for 35
minutes to produce a pouch-packed food product.
(Cooking Example 26-2)
The meat obtained from embodiment 26 was cut into cubes
of approximately 2 cm and sealed in an air-tight container
along with gravy added with onions, carrots, fried eggs and
seasoned with sugar, soy sauce and condiments and then
sterilized under high heat and high pressure to produce
pouch-packed oyako-don (egg topping for rice).
tnThen this test food was boiled for 5 minutes and poured atop
rice as a topping, virtually no deterioration in the meat
shape was found and the meat had retained its size. The
baking yield was also found to be high. Results of the
sensory tests showed the meat was tender and fine texture and
an excellent taste.
(Embodiment 27)
Frozen imported mutton of 3,000 grams was thawed while
monitoring the temperature. Salt was dissolved in to obtain a
150 cc salt concentrate solution of 5.0 mol, into which was
added 50 cc of mirin, 5 grams of Amirich GCR, 60 grams of
sorbitol powder and a 5 gram mixture of vitamin C and E
solution. This additive solution was injected into the mesh-
like material of the mutton meat and vibration performed for
_88-
_21~~~3~
minutes with an electric massage machine to hasten the
brining process and ensure impregnation of the additive
solution into the meat.
Next, polyphosphoric soda was dissolved to obtain a 140
cc high concentrated alkali solution of 0.5 mol
concentration, into which 50 cc of Japanese rice wine was
mixed as alcohol. This additive solution was then injected
into the mesh-like material of the mutton meat and vibration
performed for 10 minutes with an electrical massage machine
to hasten the brining and gelling maturation processes.
(Cooking Example 27-1)
The mutton meat obtained from embodiment 27 was cut into
slices each 10 mm thick and approximately 150 grams in weight
which were then cooked on the top and bottom for 8 minutes at
180~C, then vacuum-packed after refrigeration to produce a
cooked food item of a steak shape.
(Cooking Example 27-2)
The cooked mutton meat obtained from embodiment 27 was
finely cut and vacuum-packed in chunks of 500 grams each.
These were quick-frozen to produce a flavored, frozen cooked
mutton meat food product not requiring condiments.
(Cooking Example 27-3)
The cooked mutton meat obtained from embodiment 27 was
finely cut, sealed in a pouch-pack and then sterilized under
high heat and high pressure of 2kg/cm2 at 115~C for 40
minutes to produce a pouch-packed food product.
_89_
~~~6'~~
Mutton generally has a mixture of muscle and fatty portions
in the meat and the collagen content is in particular high,
so that the meat quality is hard. Use of this embodiment
allowed the meat quality to loosen in a short time and along
with becoming soft, muscle and fatty portions had gelatinized
at the maturation of the gelling process, and the meat had a
good eating sensation in the mouth with increased flavor.
Further, the mutton and grass odors had been eliminated and
waxy portions thought to have dispersed within, the meat did
not ooze from the surface of the meat when heated, and the
meat found to possess many superior features.
(Embodiment 28)
Imported frozen horse meat of 3,000 grams was thawed
while monitoring the temperature. Salt was dissolved to
obtain a 150 cc salt concentrate solution of 5.0 mol, into
which was added 50 cc of mirin, 5.0 grams of Amirich GCR
seasoning, 60 grams of sorbitol powder and 5.0 grams of
vitamin C and E solution. This additive solution was injected
into the mesh-like material of the horse meat and vibration
performed for 5 minutes with an electrical massage machine to
hasten the brining process and ensure impregnation of the
additive solution into the meat.
Next, NaHC03 was dissolved to obtain a 140 cc alkali
concentrate solution of 1.2 mot concentration, into which 50
cc of Japanese rice wine was added. This additive solution
was then injected into the mesh-like material of the above
mentioned horse meat and vibration performed for 10 minutes
-90-
2~~6'~~~
with an electrical massage machine to hasten the brining and
gelling maturation processes.
Horse meat generally has problems in that the color
tends to drop and the drip rate is high. Large amount of drip
especially tend to appear when the frozen horse meat is
thawed. The horse meat of this embodiment however was
restored to a vivid color and the emission of drip declined
remarkably also having increased flavor and excellent
texture. Though this was frozen stock, the meat quality was
restored to that of chilled meat. When prepared as basashi
(raw horse meat dish), the flavor and texture were found to
be excellent.
(Cooking Example 28-1)
The horse meat obtained from embodiment 28 was cut into
short slabs and stuffed in pieces of 100 grams each, into
bags and sealed. These were then quick-frozen to produce a
finely cut, flavored horse meat frozen food product for
basted vegetables.
(Cooking Example 28-2)
The horse meat obtained from embodiment 28 was cut to
form portions. These were quickly frozen and vacuum-packed to
produce steak slices.
APPLICATIONS IN INDUSTRY
This invention, comprising the above can therefore
provide the following superior results.
(1) A processed meat of this invention characterized by;
-91-
a. a large baking yield and good swelling (expansion)
rate so that when cooked as a roast or processed hamburger, a
product with a good outer appearance and cost reduction can
be produced.
b. superior elasticity, and improved flavor can be
obtained even if the meat is baked, steamed or boiled.
c. completely new types of processed meat can be
produced by mixtures of condiments and meat extracts.
d. resistant to deterioration from freezing or cold
storage, has excellent preservability and further is a
processed meat of high quality, rich in flavor constituents,
and low molecular weight nutrients with no outflow from the
drip.
e. the base cost of the processed food product can be
greatly reduced since there is a remarkable improvement in
the baking yield of the cooked meat.
f. a processed meat that can be made to match the
application by impregnating the meat with various condiments
and nutrient solutions.
g. providing the meat with added value by providing a
luster and gloss to meat clumps to which fresh color has
weakened, and restores the color to the meat.
h. hastening the maturation of the meat clumps thawing
after having been frozen, or right after the animal is
butchered.
i. with an extremely small proportion of additives and
a drastic reduction in use of chemicals such as
-92-
cc of Japanese rice w
_~1667~~
preservatives, an exceedingly healthy and safty processed
meat can be produced.
(2) Meat material of this invention which;
a. can be quickly and easily utilized as a simple
processed meat for cooking since a thin application of salt
seasoning was added beforehand to the fatty and meat portions
of various shapes and types of meat and meat blocks for
different applications.
b. is an easy to use flavored food meat with an
excellent taste and no drip even during thawing, since
seasoning containing saccharide was present beforehand in the
fatty and meat portions, and it is suitable for different
applications for a11 types of meat shapes and meat blocks.
c. is an easy to eat food product for the elderly,
hospital patients and infants, also having excellent
nutritive value since the above mentioned processed meat and
cooked meat has been impregnated with auxiliary materials
such as functional agents, animal and vegetable fibers,
animal and vegetable oils, and spices to match the food
application.
d. distributed as a frozen food product, chilled food
product or refrigerated food product of a, b, and c above,
with minimal deterioration in food quality and excellent
qualities for distribution as a meat product, since it has
good preservability with no drip outflow, fine elasticity and
extremely slight discoloration.
-93-
__ _21663
e. can be used as a pre-cooked food product or food
material for Japanese, western, or Chinese cuisine, canned,
pouch-packed, and microwave cooked food by preparing and
cooking according to the objectives for the above a, b, and
c.
f. is usable as an instant food product of high
quality, excellent for freeze-dried processing since the meat
has high cohesiveness and since the additive fluid is
dissolved with various additive solutions to maintain uniform
quality within the meat.
(3) Production method for processed meat which;
a. allows adjusting the meat quality hard or soft as
needed by selecting the appropriate injection amount of salt
solution and alkali solution and selecting the appropriate
processing time for vibration treatment etc.
b. changes hard, low grade meat such as loin meat into
soft, high quality meat rich in meat juices.
c. can produce meat at a low base price as a processed
food of high quality with remarkably improvement in baking
yield and expansion (swelling) rate.
d. has remarkably improved preservability and prevents
drip outflow since the cell membranes, myofibril and
perimysium in the meat clump have dissolved and formed fine,
mesh-like structures and gellification is performed.
e. produces meat in a highly productive manner and
extremely high baking yield imparting added quality to the
meat by means of adding condiments and nutrient solutions in
-94-
.. 21~673~
the high concentrated salt solution and high concentrated
alkali solution.
f. adds improved resistancy to oxidation in the meat
along with remarkably improved luster, gloss and coloration,
resulting from use of vitamin C and vitamin E solution in the
high concentrated salt solution or the high concentrated
alkali solution used as additives in the meat.
g. produces a meat of good elasticity resulting from
mixing alcohol with the additive fluid in the meat.
h. gives additional value to the meat, imparting a
superior luster and gloss to meat which color has weakened,
and providing a coloration resembling that of fresh meat.
i. provides early maturation of freshly butchered meat
and frozen meat that has been thawed.
j. produces an exceedingly healthy and safty processed
meat with an exceedingly small proportion of additives and a
drastic reduction in use of chemicals such as preservatives.
-95-
d6673
Table 1
Additive amounts (Per Australian beef of 300 grams)
VITAMINS
DRIP SALTS ALKALIS ALCOHOL SUGURS
(9) (9) (9) (9) C(m9) E(m9) (9)
Experimental24 3 2 0 0 0 0
example 1
Experimental24 3 2 5 0 0 0
example 2
Experimental24 3 2 5 167 25 0
example 3
Experimental24 3 2 5 167 25 7
example 4
Experimental24 3 2 5 167 25 15
example 5
Experimental0 3 2 0 0 0 0
example 6
Experimental0 3 2 5 0 0 0
example 7
Experimental0 3 2 5 167 25 0
example 8
Experimental0 3 2 5 167 25 7
example 9
Experimental0 3 2 5 167 25 7
example 10
Experimental24 3 0.5 0 0 0 0
example 11
Experimental24 3 4 0 0 0 0
example 12
Experimental24 0.5 2 0 0 0 0
example 13
Experimental24 5 2 0 0 0 0
example 14
- 96 -
1 ~~~3~
Table 2
MEAT PROCESSING EVALUATION (Australian beef)
ADDITIVE OUTER
APPEARANCE
SOLUTION (10
pt.
evaluation)
FACTS DESERVING
P
- pg
ABSOR
TION COL- E~~ SPECIAL MENTION
RATE
GRANTSHINE TICITY
Experimentalgg , 7. 8 8 . $ Luster and gloss
4 0 . 4 ,1 are
2
examplel satisfactory.
Experimentalg8 , 7.1 8. 8. 8. Luster and gloss
5 3 4 5 are
example2 satisfactory.
Experimental10 0 7 8 $ . $ Luster and gloss
.1 . 5 ( are
3 (
example satisfactory. Effect
3 of
vitamins E and C
can be
seen in coloration.
Experimental10 0 7 8 $ . 8 Luster and gloss
. . 5 . are
0 4 7
satisfactory. Gloss
is now
example satisfactory due
4 to large
sugar content insertion.
Experimental10 0 7 8 8 . $ Luster and gloss
.1 . 5 , are
5 7
satisfactory. No
example deterioration from
freezing.
Elasticity is present.
Experimentalgg , 7.1 8. 8 . 7 Luster and gloss
5 4 2 , are
9
example s a t i S f Sc t
6 o ry .
Experimentalgg,5 7,2 $.3 8.3 $.0 Luster and gloss
are
example? satisfactory.
Experimentalgg,g 7.1 8.4 8.4 8.6 Luster and gloss
are
example8 satisfactory.
Experimentalg8,5 7.1 8.5 8.4 $,7 Luster and gloss
are
example9 satisfactory.
Experimentalgg, 5 7.1 8. 8.5 8. Luster and gloss
5 7 are
example satisfactory.
l0
Experimental85 . 6 6 7 . 7 Elasticity, luster
3 , . 2 . and gloss
l 8 l
appear to have deteriorated
example somewhat.
11
Experimental10 0 7 8 8 . $ Luster and gloss
.1 . 5 , are
3 g
satisfactory. Elasticity
is
example present.
12
Experimentalg 5 ( 8 8 7 . $ Luster and gloss
5 . . 9 . have
0 2 0
example deteriorated somewhat.
13
Experimental10 0 7 8 8 . 9 Luster and gloss
. .1 9 ,1 are
3
example normal.
14
_ 97 _
~i 6bI.~J
Table 3
PRODUCT EVALUATION(1) (Australian beef)
SENSATION
TEST
BAKINGEXPAN
FOLDFACTS DESERVING
YIELD -SION
igb) (%) E~~ FLAVOR TESTSPECIAL MENTION
TICITY
Experimentalg 3 10 $ 7 . A The chewiness) elasticity
, 5 . 2 and
3 . 3
8
example suppleness are evident
1 in the product.
Experimentalg 3 104 $ 7 . A The chewiness, elasticity
. . . $ and
5 3 3
example suppleness are evident
2 in the product.
Experimental9 3 104 $ 7 . A The chewiness) elasticity)
. . . $ suppleness
0 8 4
example and colorant are evident
3 in the
product.
Experimental9 3 115 $ $ . A The chewiness, elasticity
. . . 5 and
$ 6 5
suppleness are evident
in the product.
example The flavor and colorant
4 are
satisfactory.
Experimental9 4 118 $ $ . A The chewiness) elasticity
. . . 2 and
$ 8 5
suppleness are evident
in the product.
example Flavor has deteriorated
somewhat
due to being very
sweet. Colorant is
satisfactory.
Experimental9 4 104 8 7 . A The elasticity and
. . . 4 suppleness
0 5 2
example are satisfactory.
s
Experimental9 3 104 8 '7 . A The elasticity and
. . .1 8 suppleness
8 0
example are satisfactory.
9
Experimentalg 4 109 8 7 . A The elasticity, suppleness
, . .1 9 and
5 5
example colorant are satisfactory.
s
Experimentalg 5 115 $ 7 . A The elasticity) suppleness)
, . . 9 shine and
~ 8 4
example colorant are satisfactory.
9
Experimental9 5 116 $ $ . A The elasticity, suppleness,
, . . 2 shine and
3 5 4
example colorant are satisfactory.
Experimental7 g 9 4 6 7 . $ Hard to chew and poor
, . . 3 resilience but
~ 8 $
example no rough sensation
11 when chewing.
Experimentalg 6 114 8 8 . A Pr~uct elasticity
, . . 5 and flavor
0 8 9
example are fine and stretch
12 is okay.
Experimental$'~ l00 7 6 . $ Somewhat deteriorated
, . . 9 in elasticity)
~ 5 1
example chewiness and rough
13 taste.
Experimental9 4 9 9 $ 7 . A Elasticity) chewiness)
. . . $ and no rough
0 0 3
taste in the mouth
example are fine but flavor
14
has deteriorated somewhat.
_ 98 _
~ 567.e
Table 4
PRODUCT EVALUATION(2) (Australian beef)
RHEOMETER SENSATION
TEST TEST
(10
pt.
evaluation)
FOLDFACT DESERVING
SPECIAL
RUPTUREINDEN-JELLY TEST
MENTION
INTEN-TATIONSINTEN- ELAS-
FLAVOR
SITY(g)(cm) SITY(g.cm)TICITY
Experimental4 2 3 13 0 8 7 A Effect from salt
0 .1 2 . . solution
3 2
example and alkali is evident.
1
Experimental410 2 1189 8 7 A Effect from salt
. . . solution
9 4 8
example and alkali is evident.
2
Experimental415 3 13 2 8 7 A Effect from salt
. 8 . . solution
2 4 8
example and alkali is evident.
3
Experimental4 0 3 12 4 8 8 A Effect from salt
0 .1 0 . . solution
5 5
example and alkali is outstanding.
4
Experimental415 3 13 2 8 8 A Effect from salt
. 8 . . solution
2 5 2
example and alkali is outstanding.
Experimental4 0 3 12 8 8 7 A Effect from salt
0 . 0 . . solution
2 2 4
example and alkali is evident.
s
Experimental410 3 13 5 8 7 A Effect from salt
. 3 . . solution
3 2 8
example and alkali is evident.
7
Experimental4 2 3 1512 8 7 A S~cient gellification
0 . .1 .
6 9
example from salt solution
8 and
alkali effect.
Experimental4 4 3 1513 8 7 A S~cient gellification
5 . . .
4 0 9
example from salt solution
9 and
alkali effect.
Experimental4 5 3 14 4 8 8 A S~cient gellification
0 . 0 . .
2 4 2
example from salt solution
to and
alkali effect.
Experimental( 7 3 2 7 6 7 C Effect of salt
5 . 7 5 . . solution can
7 8 3
example be seen samewhat.
11
Experimental3 5 3 12 9 8 8 A S~cient gellif'ication
0 . 5 . .
7 9 5
example from salt solution
12 and
alkali effect.
Experimental4 4 3 15 4 7 6 8 Mme slight gellification
0 . 0 .1 .
5 9
example can be seen due
I3 to the
alkali effect.
Experimental3 $ 3 12 9 8 7 A S~cient gellification
0 . 2 . .
4 3 3
example from salt solution
14 and
alkali effect.
_ 99 _
21 bf I3~
Table 5
Additive amounts (Per Australian beef of 300 grams)
VITAMINS
DRIP SALTS ALKALISALCOHOL SUGARS
(9) (9) (9) (9) C(m9) E(m9) (9)
Comparative0 0 0 0 0 0 0
example
1
Comparative0 0 0 0 0 0 0
example
2
Comparative24 0 0 0 0 0 0
example
3
Comparative24 3 0 0 0 0 0
example
4
Comparative24 0 2 0 0 0 0
example
Comparative24 0 0 5 0 0 0
example
6
- 100 -
~iJ6~~~
Table 6
MEAT PROCESSING EVALUATION (Australian beef)
ADDITIVE OUTER
APPEARANCE
SOLUTION (10
pt.
evaluation)
FACTS DESERVING
ABSOR-
g
p
PTION- COL- ELAS- SPECIAL MENTION
RATE($) O~NT SHINETICITY
Comparative- 5.6 5.4 5.9 6.0 Whitened color
due
to drastic water
example separation.
1
Variations in
external and
internal color
can
be seen. Elasticity
is poor.
Comparative72.0 5.6 5.4 5.8 6.0 Whitened color
due
to drastic water
example separation.
2
Comparative72.5 5.5 5.9 6.3 6.4 Whitened color
but
water saparation
is
example relatively slight.
3
Swelling evident.
Comparative97.5 5.5 7.1 6.9 7,4 Effect from salt
solution. Fresh
example looking color and
4
luster but only
slight moisture.
Comparative95. 5 6. 7. 7 7 , Whitened color
5 2 . 2 and
0
swelling evident.
example Water separation
is
relatively slight.
Comparative72.6 5.7 5.6 6.1 5.9 No luster and no
example gloss.
6
- 101 -
~i6bl~
Table 7
PRODUCT EVALUATION(1) (Australian beef)
SENSATION
TEST
BAKINGEXPAN- FOLD FACTS DESERVCING
YIELD SION
~ ELAS- FLAVORTEST SPECIAL MENTION
TICITY
Comparative72.5 73.0 6.4 5.9 D Product is crumbly
and tasteless.
example Juice is evident.
1
Comparative73.8 73.0 6.5 5.9 D Product is crumbly
and tasteless.
example Juice is evident.
2
Comparative77.8 71.3 6.2 6.1 D Somewhat crumbly
but difference
from
example drip appears.
3
Juice is evident.
Comparative79.4 74.3 6.8 6.4 D Crumbly sensation
but meaty flavor
is
example present. Juice
4 is
evident.
Comparative85.0 75.7 7.0 6.0 C Kind of like liver
example with some
elasticity. Juice
is evident.
Comparative73.3 70.5 6.5 6.1 D Relatively good
chewy sensation,
example but not good to
6
eat. Juice is
evident.
- 102 -
2i 5bI35
Table 8
PRODUCT EVALUATION(2) (Australian beef)
RHEOMETER SENSATION
TEST TEST
FOLDFACTS DESERVING
RUPTUREINDEN- JELLY
INTEN- INTEN-EMS- TESTSPECIAL MENTION
SITY TATIONSSITY FLAVOR
( cm TICITY
(gl ) (gcm)
Com- 1115 2.5 2787 6.4 4.9 D Crumbly, and
parative only the
example strength is
1
high.
Com- 1110 2.6 2886 6.5 4.9 D Crumbly, and
parative the strength
example is high.
2
Com- 920 2.0 1840 6.2 5.1 D Crumbly, and
parative the strength
example is high.
3
Com- 895 2.6 2327 6.8 5.4 D Effect of salt
parative solution can
example be seen but
4
gelling is
inadequate.
Com- 780 2.7 2106 7.0 5.0 C Effect of
parative alkalis can
be
example seen but
gelling is
inadequate.
Com- 1205 2.6 3133 6.5 5.1 D Crumbly, and
parative the strength
example i s h i g h
6 .
- 103 -
~l6bI~
Table 9
Additive amounts
(Per domestic chicken breast meat of 300 grams)
VITAMINS
DRIP SALTSALKALISALCOHOL SUGURS
(g) (g) (g) (g) C(mg) E(mg)(9)
Experimental3 3 0 . 0 0 0 0
0 5
example
15
Experimental3 3 2 0 0 0 0
0
example
16
Experimental3 3 4 0 0 0 0
0
example
17
Experimental3 0 2 0 0 0 0
0 .
5
example
18
Experimental3 5 2 0 0 0 0
0
example
19
- l04 -
Z i 56!.i
Table 10
MEAT PROCESSING EVALUATION
(Domestic chicken breast meat)
OUTER
APPEARANCE
ADDITIVE (
1
O
~Jt
.
SOLUTION eValuatlori) FACTS DESERVING
ABSORP- g
p
TIONRATE SPECIAL MENTION
COL- SHINE ELAS-
ORANT TICITY
Experimental90.4 6.3 6.9 6.1 7.1 Luster evident.
example 15 A slitht greasy
feeling is present.
Experimental95.3 7.1 5.9 7.3 8.2 Luster evident.
example 16 A greasy feeling
is
strongly present.
Experimental98. 5 8. 8.1 8. '7 Luster evident.
0 3 , A
9
example 17 greasy feeling
is
strongly
outstanding.
Experimental88.4 7. 7. 6.1 $, Kind of bleached
3 2 2
look, but no fat
example 18 shrinkage.
Experimental95.1 7.1 8.9 8.3 9.1 Luster evident.
example 19 Fat shrinkage.
- 105 -
i 66~.~
Table 11
PRODUCT EVALUATION(1) (Domestic chicken breast meat)
SENSATION
TEST
(10
pt.
BAKING EXPAN evaluation) FOLD FACTS DESERVING
YIELD -SION
TEST SPECIAL MENTION
ELAS- FLAVOR
TICITY
Experi- 85.0 89.5 6.9 7.2 B Baking yield and
mental swell rate both
example low. Gellification
l5
trend is weak.
Experi- 90.4 110.5 8.1 8.3 B Improved baking
mental yield, swell rate
example and elasticity.
16
Experi- 92.5 116.8 7.9 8.1 A Excels in
mental elasticity, gloss
example and yield.
17
Experi- 88.7 100.5 6.5 7.2 B seems greatly
mental lacking in
example elasticity.
18
Experi- 90.3 116.5 8.9 8.6 A Excels in
mental elastcity, gloss
example and tas to .
19
- 106 -
~~~~~JJ
Table 12
PRODUCT EVALUATION(
(Domestic chicken breast meat)
RHEOMETER SENSATION
TEST
TEST
(10
pt.
RUPTURE JELLY evaluation) FOLD FACTS DESERVING
INDEN-
INTEN- INTEN- TEST
SPECIAL MENTION
SITY TATIONSSITY ELAS-
(Cm) ~g,~m)TICITYFAVOR
Experimental435 2.5 1087 6.9 7.2 B Effect of salt
esamplelb salutiona and
alkali is
somewhat
evident.
Experimental465 2.8 1302 8.1 8.3 B Improved
egamplel6 baking yield,
swell rate
and
elasticity.
Experimental410 2.4 984 7.9 8.1 A Excels in
example a l a s t i
17 C i ty ,
gloss and
yield.
Experimental315 2.7 850 6.3 7.0 B seems greatly
egamplel8 lacking in
elaxticity.
Experimental4 0 2 . 9 7 8 8 . A Exce 1 s i
5 4 2 . 6 n
9
egamplel9 elasticity,
gloss and
taste.
- 107 -
~' i 573:
Table 13
Additive amounts
(Per domestic pork fillet meat of 300 grams)
VITAMINS
DRIP SALTS ALKALISALCOHOL SUGURS
(9) (9) (9) (9) C(mg)E(mg) (9)
Experimental20 3 0.5 0 0 0 0
example 20
Experimental20 3 2 0 0 0 0
example 21
Experimental20 3 4 0 0 0 0
example 22
Experimental20 0.5 2 0 0 0 0
example 23
Experimental20 5 2 0 0 0 0
example 24
- 108 -
l n67.
Table 14
MEAT PROCESSING EVALUATION
(Domestic pork fillet meat)
ADDITIVE OUTER
APPEARANCE
SOLUTION (10
pt.
evaluation)
FACTS DESERVING
AB
P
- g
SOR p
TION COL- ELAS- SPECIAL MENTION
RATE
ORANT SHINETICITY
Experi- 99.1 6.3 6.8 6.1 7.2 Luster and color
mental adjustment seem
example o k ay .
20
Experi- 100.0 7.3 8.2 7.1 8.1 Luster and color
mental adjustment are
example improved and seem
21
satisfactory.
Experi- l00 . 8 8 . $ '7 , Luster and color
0 .1 9 ,1 9
mental adjustment are
good
vivid, bright
example imp r a s s i o
22 n .
Experi- 98.2 7.3 6.9 7.4 7.1 hind of bleached
mental appearance, drip
is
example appear i ng .
23
Experi- 100.0 7.2 8.1 8.9 8.9 Luster and color
mental adjustment are
both
example good .
24
- 109 -
~ ( bf~/~J
Table 15
PRODUCT EVALUATION (1) (Domestic pork fillet meat)
SENSATION
TEST
BAKINGEXPAN-
FOLD FACTS DESERVING
YIELD SION
ELAS- FLAVOR TEST SPECIAL MENTION
( g ( %
) )
TICITY
Experi- 83.5 89.5 6.8 7.2 B Product has
mental somewhat weak
example a 1 a s t i c
20 i ty .
Experi- 87.0 102.5 8.2 8.2 B No special problems
mental as a product,
with
example2l good taste.
Experi- 88.5 113.4 8.9 8.4 A As a product,
the
mental luster, taste
and
example22 gelling are good.
Experi- 89.0 102.5 6.5 8.2 C Elasticity and
mental
gelling are
example23 somewhat weak.
Experi- 88.5 109.5 8.4 9.1 A Elasticity, taste
mental and gelling are
example24 excellent.
- l10 -
16b/.
Table 16
PRODUCT EVALUATION(2) (Domestic pork fillet meat)
RHEOMETER SENSATION
TEST TEST
10
l
i
(
pt.
eva
on)
uat
RUPTURE JELLY FOLD FACTS DESERVING
INDEN-
INTEN INTEN- TEST
TATIONS SPECIAL MENTION
-SITY SITY E~~ FLAVOR
(cm) TICITY
(B.cm)
Experi- 460 3.9 1794 6.8 7.2 B Salt solution
mental effect is
example approved .
20
Experi- 483 2.8 1352 8.2 8.2 B Gelling is
mental sufficient with
example the sal t
21
solutions and
alkali effect.
Experi- 3 7 3 .1 116 8 8 . A Ge 11 i ng i
5 2 . 4 s
9
mental Sufficient with
example22 the salt Solution
and alkali
effect.
Experi- 315 3.1 977 6.5 8.2 C Alkali effect
is
mental 8pproved .
example Ge 11 i ng i
23 s
unsufficient.
Experi- 360 3.1 1116 8.4 9.1 A Effect of salt
mental solution and
example a 1 k 81 i i
24 s
approved.
- 111 -
i 66 /.~
Table 17
Additive amounts
(Per Chinese mixed horsemeat of 300 grams)
VITAMINS
DRIP SALTS ALKALISALCOHOL SUGURS
(9) (9) (9) (9) C(mg) E(m9) (g)
Experimental10 3 0.5 0 0 0 0
example
25
Experimental10 3 2 0 0 0 0
example
26
Experimental10 3 4 0 0 0 0
example
27
Experimental10 0.5 2 0 0 0 0
example
28
Experimental10 5 2 0 0 0 0
example
29
Comparative10 0 0 0 0 0 0
example
7
- l12 -
~ I 66/.S
Table 18
MEAT PROCESSING EVALUATION
(Per Chinese mixed horsemeat)
ADDITIVE OUTER
APPEARANCE
SOLUTION (10
pt.
evaluation)
FACTS DESERVING
ABSO
P
- pg
R
TIONRATE COL- ELAS- SPECIAL MENTION
ORANTSHINETICITY
Experi- 85.7 6.5 6.4 6.9 7.1 Luster and
mental elasticity are
both
example bad, moisture is
25
taming out.
Experi- 95.0 7.4 7.1 7.2 8.2 Luster and
mental elasticity are
example both
26
satisfactory.
No moisutre
coming out.
Experi- 96 . 8. 8.1 8. 7 , Luster and
4 3 7 9
mental elasticity are
both
bad, and no
exam le moisture is coming
27
p
out.
Experi- 74.2 7.4 7.1 7.1 6,8 Luster and
mental elasticity are
both
unsatisfactory,
exam 1e28 moisutre is coming
p
out.
Experi- 92.8 7 7.8 8. 9 ( Luster and
. 2 1
4
mental elasticity are
both
satisfactory, and
example29 no moisture is
coming out.
Compara- 57 .1 5 5 6 5 , Luster and
. . .1 2
8 9
tive elasticity are
both
bad, plenty
example? moisture is coming
out.
- 113 -
I 66I ~~
Table 19
PRODUCT EVALUATION (1) (Chinese mixed horsemeat)
SENSATION
TEST
(lOpt.
BAKING EXPAN- evaluation) FOLD FACTS DESERVING
YIELD SION
($) TEST SPECIAL MENTION
ELAS- FLAVOR
TICITY
Experi- 78.0 89.1 6.8 6.5 C Though crumbly
has
mental soft texture when
example chewed.
25
Experi- 90.0 103.2 8.2 8.6 A Hakes well, pink
mental color on the cut
example ends, has good
26 taste.
Experi- 93.5 116.3 8.3 8.5 A Bakes well, weak
mental pink color on the
example cut ends. Soft
27 texture.
Experi- 87.5 110.5 8.6 8.4 B Seems soft when
mental baked, doesn't
have
example a firm texture.
28
Experi- 91.0 115.9 8.9 8.0 A Bakes well,
mental slightly weak pink
example color on the cut
29 ends. Good taste.
Compara-65.5 73. 5, 6.1 D Luster and flavor
2 2
tive are both bad, and
example crumbly.
7
- 114 -
i c~6 T
Table 20
PRODUCT EVALUATION (2) (Chinese mixed horsemeat)
RHEOMETER SENSATION
TEST TEST
(10
pt.
RUPTURE JELLY evaluation) FOLD FACTS DESERVING
INDEN-
INTEN- INTEN- TEST
SPECIAL MENTION
SITY TATIONSSITY ELAS-
( g ) ( Cm ( g TICITYFAVOR
) . cm
)
Experi- 685 3.1 2123 6.8 6.5 C Somewhat of a
mental salt solution
example a f f ec t i
s
25 present, but
has
excellent
strength.
Experi- 32$ 2.9 951 8.2 8.6 A Gelling is
mental sufficient with
example the salt solution
26 and alkali
effect.
Experi- 390 2.9 1131 8.3 8.5 A Gelling is
mental suf f icent wi
th
example the salt solution
27 and alkali
effect.
Experi- 450 2.7 1215 8.6 8.4 B Alkali effect
has
mental been approved
but
example the gelling is
28 inadequate.
Experi- 420 3.2 1344 8.9 8.0 A Salt solution
and
mental alkali effect
is
example evident but taste
29 has deteriorated
somewhat.
Compara-1290 2.9 3741 5.2 6.1 D intensity is
very
tive strong but no
example ge 11 i ng
7
whatsoever.
- 115 -
