WO2018066591A1

WO2018066591A1 - Method for producing glued meat

Info

Publication number: WO2018066591A1
Application number: PCT/JP2017/036095
Authority: WO
Inventors: 浩克上崎; 雄己勝田; 力也石田; 慎一影山
Original assignee: 味の素株式会社
Priority date: 2016-10-04
Filing date: 2017-10-04
Publication date: 2018-04-12
Also published as: JPWO2018066591A1; JP7028181B2

Abstract

The purpose of the present invention is to provide a glued meat in which pieces of meat are glued satisfactorily and which is softened. The present invention relates to a method for producing a glued meat, comprising (A) allowing a protease to act on a raw material meat, (B) adding a chelating agent and/or a protein to the resultant product, and (C) allowing a transglutaminase to act on the resultant product, wherein step (C) is carried out after carrying out step (A).

Description

Manufacturing method of adhesive meat

The present invention relates to a method for producing an adhesive meat, and more particularly, to a method for producing an adhesive meat in which meats are sufficiently bonded and softened.

Conventionally, adhesive meat produced by bonding a plurality of pieces of meat (also referred to as molded meat or molded meat) has been used as a food material for the production of various foods. Adhesive meat is required to be sufficiently adhered to each other so that it does not separate at the time of food production or at the time of eating. The required quality is also increasing, and for example, it is required to have a soft and favorable texture.

Various studies have been made on softening methods for processed meat foods. For example, when a food is treated with a proteolytic enzyme, an enzyme having a crosslinking action is simultaneously applied to recrosslink the food while decomposing it. Thus, it has been reported that the food can be softened and the shape retention and water retention of the food can be maintained (Patent Document 1). In addition, by carrying out an enzyme reaction using physical damage due to tenderization and enzyme immersion technology such as decompression treatment and tumbling, the shape collapse due to excessive softening or cracking of the surface is suppressed, and the appearance is also delicious. It has been reported that a soft softened fish meat or livestock product can be provided (Patent Document 2). In addition, it has been reported that a meat quality improving agent containing one or more proteases and transglutaminase can improve the quality of hard and streaky quality parts in chicken and animal meat and increase the added value (Patent Document 3). ). However, Patent Documents 1 to 3 do not describe adhesive meat, and no examination has been made on the fact that meat, which is a problem specific to adhesive meat, is sufficiently adhered to each other.

International Publication No. 2014/051162 JP 2011-92216 A Japanese Patent Laid-Open No. 7-23740

The present invention has been made in view of the above circumstances, and a problem to be solved is to provide an adhesive meat in which meats are sufficiently bonded and softened.

As a result of intensive studies on the above problems, the present inventors have identified (A) protease treatment, (B) addition of a chelating agent and / or protein, and (C) transglutaminase treatment with respect to raw meat. By carrying out in order, it discovered that meat | meat was fully adhere | attached and the softened adhesive meat was obtained, and came to complete this invention by advancing research further based on this knowledge.
That is, the present invention is as follows.

[1] For raw meat
(A) allowing protease to act;
(B) adding a chelating agent and / or protein, and (C) allowing transglutaminase to act,
The manufacturing method of the adhesive meat in which said (C) is implemented after implementation of said (A).
[2] The production method according to [1], wherein (A), (B), and (C) are performed in this order.
[3] The production method according to [1] or [2], wherein the chelating agent is one or more selected from the group consisting of phosphate, citrate, tartrate and malate.
[4] The protein is one or more selected from the group consisting of casein and salts thereof, milk protein, soy protein, gelatin, egg protein, meat protein, whey protein, gluten and collagen. ] The production method according to any one of [3].
[5] A method for producing a food product, comprising using an adhesive meat obtained by the production method according to any one of [1] to [4] as a raw material.

According to the present invention, it is possible to provide an adhesive meat in which meats are sufficiently bonded and softened.
Moreover, according to this invention, the foodstuff which has the soft texture manufactured using the said adhesive meat as a raw material can be provided.

The method for producing an adhesive meat of the present invention (hereinafter sometimes simply referred to as “the production method of the present invention”) comprises (A) protease action on raw meat (in this specification, for convenience, “protease treatment”). Or “(A)”), (B) adding a chelating agent and / or protein (herein, “adding a chelating agent and / or protein” or simply “(B And (C) transglutaminase is allowed to act (in this specification, for convenience, it may be referred to as “transglutaminase treatment” or simply “(C)”). One.

In the present invention, “adhesive meat” means a food material produced by bonding a plurality (for example, two or more) pieces of meat. The food material may be displayed and sold as molded meat, molded meat, etc., but in the present invention, it is included in “adhesive meat” as long as it is produced by bonding a plurality of pieces of meat. The
The “meat piece” used in the production of bonded meat means meat having a specific shape (for example, meat cut from carcass or partial meat, visceral meat, etc.), and meat having no specific shape ( For example, it is a concept that does not include minced or pasty meat. Accordingly, the “adhesive meat” in the present invention includes, for example, food materials (eg, hamburger seeds, tsukemen seeds, etc.) produced by kneading only minced and pasty meats (eg, ground meat, surimi etc.). ) Etc. are not included.
In the present invention, “raw meat” refers to meat used as a raw material for bonded meat.

The kind of raw material meat used in the present invention is not particularly limited as long as it is usually used in the production of adhesive meat, and examples thereof include bird meat, seafood meat, and the like. Examples of the poultry meat include livestock meat such as pork, beef, horse meat, lamb meat, goat meat, and rabbit meat; poultry meat such as chicken and duck meat. (Eg, red fish, white fish, etc.), shrimp, salmon, whales and other meats. The raw meat used in the present invention is preferably bird meat because it is excellent in quality relating to palatability such as appearance, texture, and taste as adhesive meat. Any one of these raw meats may be used alone, or two or more thereof may be used in combination.

The raw meat may be in a state in which a plurality of (for example, two or more) pieces of meat are gathered. The method of bringing the raw meat into a state in which a plurality of (for example, two or more) pieces of meat are gathered is not particularly limited, for example, by dividing the raw meat into a predetermined size by a method known per se or a method equivalent thereto, By collecting and using meat pieces (eg, scrap meat, remaining meat, etc.) generated during meat processing, it is possible to obtain a state in which a plurality of meat pieces are gathered. When the raw meat has a predetermined size from the beginning, the raw meat does not necessarily have to be cut or the like, and may be used in combination with other meat pieces as they are.
The time when the raw meat is brought into a state in which a plurality of (for example, two or more) pieces of meat are gathered is preferably before the transglutaminase treatment (ie, (C)) described later is performed. The raw material meat may be divided into a plurality of pieces of meat in advance before the protease treatment (that is, (A)) described later is performed, or may be in a state in which they are assembled, or after the execution of (A) It is good also as a state where they were gathered by dividing into pieces of meat.

Although the weight per piece of raw meat is not particularly limited, it is usually 1 to 10000 g, preferably 1 to 3000 g.

[(A) Protease treatment]
The production method of the present invention includes the action of (A) protease on raw meat. By allowing protease to act on the raw meat, the raw meat can be modified to obtain a softened adhesive meat.

Proteases are enzymes that catalyze the hydrolysis of peptide bonds in proteins, and the present invention can be any protease having any substrate specificity and any reaction characteristics as long as it has the activity and can degrade animal proteins. Can be used. The origin is not particularly limited, and any origin such as those derived from plants, mammals, fish, microorganisms, etc. can be used, and recombinant enzymes may be used. Specific examples of the protease used in the present invention include “Food Purification Papain” (manufactured by Nagase Sangyo Co., Ltd.), “Protease A” (manufactured by Amano Enzyme), “Protin FN” (manufactured by Daiwa Kasei Co., Ltd.), and the like. .

In the present invention, the unit of protease activity is defined as 1 unit (1 U) of the amount of enzyme that causes an increase in the color of a forrin test solution colorant corresponding to 1 μg of tyrosine per minute using casein as a substrate.

The amount of protease that acts on the raw meat can soften the adhesive meat more effectively, so that the enzyme activity per gram of raw meat is preferably 0.001 U or more, more preferably 0.01 U or more. Particularly preferably, it is 0.1 U or more, and most preferably 1 U or more. Further, the amount of the protease is such that the adhesive meat can provide a more favorable texture, so that the enzyme activity per gram of raw meat is preferably 100,000 U or less, more preferably 10,000 U or less, and particularly preferably 1000 U or less. , Most preferably 100 U or less. For example, the amount of protease to act on raw meat is preferably 0.001 to 100,000 U, more preferably 0.01 to 10,000 U, particularly preferably 0.1 to 1000 U, per gram of raw meat. Preferably, it is 1 to 100U.

There are no particular restrictions on the method of allowing protease to act on the raw meat, but for example, immersing raw meat in a liquid containing protease, injecting a liquid containing protease into the raw meat, or adding protease directly to the raw meat The protease treatment can be carried out by, for example, applying powder containing protease to the raw meat.
When the protease treatment is carried out by immersing raw meat in a liquid containing protease or injecting a liquid containing protease into the raw meat, the liquid containing protease is a component other than protease (eg, seasoning, protein, Starch, fats and oils, preservatives, pigments, thickening polysaccharides, etc.). The pH of the liquid containing protease is usually 4-10.
When the protease treatment is carried out by immersing the raw meat in a liquid containing protease or injecting a liquid containing protease into the raw meat, the raw meat may be further subjected to a tumbling treatment. In the present invention, the “tumbling process” refers to a process in which a liquid containing an enzyme or the like is mechanically permeated into raw material meat using a tumbler (a drum having a rotation mechanism and a wing inside).

The time for allowing protease to act on the raw meat is not particularly limited, but is preferably 10 minutes to 7 days, more preferably 0.5 to 72 hours, and particularly preferably because protease can be more effectively allowed to act. Is 1 to 24 hours.

In the present invention, the protease treatment (that is, (A)) is carried out before the addition of the chelating agent and / or protein (that is, (B)) and the transglutaminase treatment (that is, (C)) described later. preferable.
In the present specification, “before (B) is implemented” means that the order of implementation is before (B), and is not necessarily immediately before (B). Similarly, “before implementation of (C)” means that the order of implementation is before (C), and does not necessarily have to be immediately before implementation of (C). For example, “(A) being implemented before“ (C) is implemented ”means that the order of implementation of (A) and (C) is the order, and in this case (A) and (C Another process (for example, (B) etc.) may be implemented between C).

[(B) Addition of chelating agent and / or protein]
The manufacturing method of this invention includes adding (B) chelating agent and / or protein with respect to raw material meat. By adding a chelating agent to the raw meat, the solubility of the protein in the raw meat can be increased and the elution of the protein can be promoted. The protein eluted from the raw meat and the protein added to the raw meat can serve as a substrate in the transglutaminase treatment described later, and can improve the adhesive action of the meat pieces by the transglutaminase.

The chelating agent used in the present invention is preferably weakly alkaline or alkaline chelating agent because it can effectively increase protein solubility. Examples of the chelating agent used in the present invention include phosphates (for example, orthophosphates such as trisodium phosphate, disodium phosphate, and tripotassium phosphate; tetrasodium pyrophosphate, sodium polyphosphate, metaphosphoric acid) Polymerized phosphates such as sodium and potassium metaphosphate), citrate (eg, sodium citrate, potassium citrate, etc.), tartrate (eg, sodium tartrate, potassium tartrate, etc.), malate (eg, malic acid Sodium, potassium malate, etc.), and it is preferable to use phosphates and citrates, more preferably polymerized phosphates and sodium citrates, and particularly preferable. Is a polymerized phosphate. Any one of these chelating agents may be used alone, or two or more thereof may be used in combination.

When the chelating agent is added to the raw meat, the addition amount is usually 0.01 to 5% by weight based on the raw meat, and since it can be excellent in taste, flavor, texture, etc., preferably 0.05 to It is 3% by weight, more preferably 0.1 to 1% by weight, and particularly preferably 0.3 to 1% by weight.

The protein used in the present invention is not particularly limited as long as it can serve as a substrate for transglutaminase. For example, casein and its salt, soy protein, milk protein, gelatin, egg protein, meat protein, whey protein, gluten and Collagen and the like are mentioned, and casein, salt of casein, soy protein, and milk protein are preferable because of higher adhesion. Any one of these proteins may be used alone, or two or more thereof may be used in combination. The salt of casein used in the present invention is not particularly limited as long as it can be used in foods. Examples thereof include sodium caseinate, potassium caseinate, calcium caseinate, and magnesium caseinate, and sodium caseinate is preferable.

When protein is added to raw meat, the amount added is usually 0.01 to 10% by weight based on the raw meat, and the adhesive strength can be higher, and the texture, taste, flavor, appearance, etc. are excellent. Therefore, it is preferably 0.03 to 5% by weight, more preferably 0.1 to 3% by weight, and particularly preferably 1 to 2.5% by weight.

The method for adding the chelating agent and / or protein to the raw meat is not particularly limited. For example, the raw meat is immersed in a liquid containing the chelating agent and / or protein, or the liquid containing the chelating agent and / or protein is used as the raw meat. The transglutaminase treatment can be carried out by injecting (injecting) into the raw material meat, adding the chelating agent and / or protein directly to the raw material meat, or coating the raw material meat with a powder containing the chelating agent and / or protein.
When the addition of the chelating agent and / or protein is performed by immersing the raw meat in a liquid containing the chelating agent and / or protein, or by injecting the liquid containing the chelating agent and / or protein into the raw meat, The liquid containing a chelating agent and / or protein may contain components other than the chelating agent and protein (eg, seasonings, proteins, starches, fats and oils, preservatives, pigments, thickening polysaccharides, etc.). The pH of the solution containing the chelating agent and / or protein is usually 4 to 10.
When the addition of the chelating agent and / or protein is performed by immersing the raw meat in a liquid containing the chelating agent and / or protein, or by injecting the liquid containing the chelating agent and / or protein into the raw meat, The raw meat may be further subjected to a tumbling process.

In the present invention, the addition of the chelating agent and / or protein (ie (B)) is preferably carried out after the protease treatment (ie (A)). By performing the addition of the chelating agent and / or protein after the protease treatment, it is possible to effectively improve the adhesive action of the meat pieces by the transglutaminase treatment described later. Specifically, (B) is preferably performed after 0.5 hours or more (more preferably 2 hours or more, particularly preferably 24 hours or more) has elapsed since the start of the implementation of (A). In addition, (B) is preferably performed before 7 days (more preferably 72 hours, particularly preferably 36 hours) have elapsed since the start of implementation of (A).
In the present specification, “after (A) is implemented” means that the order of implementation is after (A), and is not necessarily immediately after (A). For example, “(C) is performed after“ (A) is implemented ”” means that the order of implementation of (A) and (C) is the order, and in this case (A) and (C Another process (for example, (B) etc.) may be implemented between C).

In the present invention, the addition of a chelating agent and / or protein (that is, (B)) is preferably performed before the transglutaminase treatment (that is, (C)) described later.

[(C) Transglutaminase treatment]
The production method of the present invention includes the action of (C) transglutaminase on raw material meat. By allowing transglutaminase to act on the raw meat (or raw meat and protein), a plurality of raw meat pieces can be bonded.

Transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. For example, a mammal-derived one or a fish-derived one. Various sources such as those derived from microorganisms are known. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any transglutaminase of any origin can be used, and a recombinant enzyme may be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples include a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG.

In the present invention, the activity unit of transglutaminase is measured and defined as follows.
That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex is formed, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined by a calibration curve, and the amount of enzyme that produces 1 μmol of hydroxamic acid per minute is defined as 1 unit (1 U) (JP-A-64). -27471).

Since the amount of transglutaminase that acts on the raw meat can have a higher adhesive action, the enzyme activity per gram of raw meat is preferably 0.001 U or more, more preferably 0.01 U or more, particularly Preferably it is 0.1U or more, Most preferably, it is 0.5U or more. Further, since the amount of the transglutaminase can have a higher adhesive action and can be excellent in texture, the enzyme activity per gram of raw meat is preferably 100,000 U or less, more preferably 10,000 U or less, particularly Preferably it is 1000 U or less, and most preferably 100 U or less. For example, the amount of transglutaminase that acts on the raw meat is preferably 0.001 to 100,000 U, more preferably 0.01 to 10000 U, and particularly preferably 0.1 to 1000 U per gram of raw meat. Most preferably, it is 0.5 to 100 U.

The method for causing transglutaminase to act on the raw meat is not particularly limited. For example, the raw meat is immersed in a liquid containing transglutaminase, the liquid containing transglutaminase is injected (injected) into the raw meat, and transglutaminase is used as the raw material. The transglutaminase treatment can be carried out by adding it directly to the meat, or coating the raw meat with a powder containing transglutaminase.
When the transglutaminase treatment is performed by immersing the raw meat in a liquid containing transglutaminase or injecting a liquid containing transglutaminase into the raw meat, the liquid containing transglutaminase contains components other than transglutaminase (eg, Seasonings, proteins, starches, fats and oils, preservatives, pigments, thickening polysaccharides, etc.). The pH of the solution containing transglutaminase is usually 4 to 10.
When the transglutaminase treatment is performed by immersing the raw meat in a liquid containing transglutaminase or injecting a liquid containing transglutaminase into the raw meat, the raw meat may be further subjected to a tumbling treatment.

The time during which transglutaminase is allowed to act on the raw meat is not particularly limited, but is preferably 10 minutes to 24 hours, more preferably 0.5 to 6 hours, and particularly preferably because the adhesive action can be higher. 2 to 4 hours.

In the present invention, the transglutaminase treatment (ie (C)) is preferably carried out after the protease treatment (ie (A)). When the transglutaminase treatment and the protease treatment are performed in parallel, the meats tend not to be sufficiently adhered to each other. Specifically, (C) is preferably carried out after 1 hour or more (more preferably 3 hours or more, particularly preferably 30 hours or more) has passed since the start of implementation of (A). In addition, (C) is preferably performed before 10 days (more preferably 96 hours, particularly preferably 40 hours) have elapsed since the start of the execution of (A).
In the present specification, “after execution of (A)” means that the execution order is after (A) as described above, and is not necessarily immediately after the execution of (A). Good. For example, “(C) is performed after“ (A) is implemented ”” means that the order of implementation of (A) and (C) is the order, and in this case (A) and (C Another process (for example, (B) etc.) may be implemented between C).

In the present invention, the transglutaminase treatment (that is, (C)) is preferably performed after the addition of the chelating agent and / or protein (that is, (B)). By performing the transglutaminase treatment after the addition of the chelating agent and / or protein, the adhesive action of the meat pieces can be effectively improved. Specifically, (C) is preferably performed after 0.5 hours or more (more preferably 2 hours or more, particularly preferably 24 hours or more) has elapsed since the start of the implementation of (B). Further, (C) is preferably performed before 7 days (more preferably 72 hours, particularly preferably 36 hours) have elapsed since the start of the implementation of (B).
In the present specification, “after (B) is implemented” means that the order of implementation is after (B), and is not necessarily immediately after (B).

In the present invention, the protease treatment (ie (A)), chelating agent and / or protein addition (ie (B)) and transglutaminase treatment (ie (C)) are preferably carried out in this order.

The production method of the present invention may appropriately include processing steps commonly used in the production of adhesive meat in addition to the above (A) to (C). For example, after the execution of (C), the bonded meat pieces can be molded into a predetermined shape by filling a predetermined container.

The adhesive meat obtained by the production method of the present invention may be further subjected to a heat treatment, a freezing treatment, or the like according to a desired distribution form or the like. Therefore, the adhesive meat obtained by the production method of the present invention may be unheated or heated, or may be a frozen product (frozen food) thereof.

When the adhesive meat obtained by the production method of the present invention is heated, the heating method is not particularly limited, and is a method known per se (for example, baking, oiling, boiling, steaming, superheated steam heating, etc.) or a method equivalent thereto. Can be heated. Each condition such as heating temperature and heating time can be appropriately adjusted according to the type of raw material meat, heating method, etc., but the heating temperature is usually 50 to 300 ° C., and the heating time is usually 30 seconds to 3 hours. .

When freezing the adhesive meat obtained by the production method of the present invention, the freezing conditions (for example, freezing temperature etc.) may be appropriately adjusted, but the freezing temperature is usually −10 ° C. or lower, preferably −15 ° C. or lower. It is. The adhesive meat subjected to the freezing treatment may be heated or unheated. The thawing method of the frozen product (frozen food) obtained by the freezing treatment is not particularly limited, and a known thawing method in the frozen food field (for example, microwave heating, oven heating, superheated steam heating, natural thawing, etc.) or the like is applied. Methods can be used as appropriate.

According to the production method of the present invention, it is possible to produce an adhesive meat in which meats are sufficiently bonded and softened.
The degree of adhesion between the meats in the adhesive meat can be evaluated by, for example, a tensile strength test using a texture analyzer (“TA-XT plus” manufactured by Stable Micro Systems) as shown in Examples described later. Specifically, the stress (tensile strength) when a sample (9 mm in length × 25 mm in width, strip-shaped adhesive) is attached to an adapter with a needle and pulled up and down at a pulling speed of 1 mm / s and a pulling distance of 30 mm. Or the like can be evaluated. The tensile strength is preferably 30 g / cm ² or more, more preferably 40 g / cm ² or more, and particularly preferably 70 g / cm ² or more.
The degree of softening of the adhesive meat can be evaluated by, for example, a sensory test using a specialized panel as shown in the examples described later.

The adhesive meat obtained by the production method of the present invention can be used as a raw material for food. Therefore, this invention also provides the manufacturing method of foodstuffs including using the adhesive meat obtained by the manufacturing method of this invention as a raw material. The method for producing the food is not particularly limited except that the adhesive meat obtained by the production method of the present invention is used as a raw material, and is a method known per se or a method according thereto according to the type of food to be produced. Can be used as appropriate. When a food product is produced using the adhesive meat obtained by the production method of the present invention, the adhesive meat may be processed into a mince shape, a paste shape, or the like.

Specific examples of foods produced from the adhesive meat obtained by the production method of the present invention include steak, hamburger, fried chicken, yakitori, roast beef, tonkatsu, ham, sausage, squid fly, fish fry, fish paste products, etc. However, it is not limited to these.

The present invention includes (A) causing protease to act on raw material meat, (B) adding a chelating agent and / or protein, and (C) causing transglutaminase to act, There is also provided a method for softening an adhesive meat in which (C) is carried out after implementation. The method for softening the adhesive meat of the present invention can be carried out in the same manner as the method of the present invention, and the preferred embodiments are also the same.

The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

Example 1
After injecting 300 g of protease (trade name: “Fine Refined Papain”, manufactured by Nagase Sangyo Co., Ltd.) aqueous solution into 2000 g of defatted beef (addition amount of protease is 300 U per 100 g of raw meat), A plurality of meat pieces (2 cm square size, 2 to 5 g per piece) were cut. The obtained pieces of meat are divided into 600 g, accommodated in a vacuum bag, and subjected to tumbling treatment (15 rpm, 5 ° C.) for 2 hours continuously using a vacuum tumbler (manufactured by Tonichi Co., Ltd., triple rotary). Then, 3.0 g of polymerized phosphate (trade name: “Polygon M”, manufactured by Chiyoda Corporation) was added to the vacuum bag, and hand stirring was performed for 5 minutes. Next, 6 g of transglutaminase (trade name: “Activa” TG, manufactured by Ajinomoto Co., Inc., 100 U / g) is added to the meat pieces (addition amount of transglutaminase is 100 U per 100 g of raw meat), and a plurality of meat pieces are adhered. And then left in the ball (5 ° C.) for 30 minutes. The bonded pieces of meat were filled in a vinyl casing (300 g / piece), allowed to stand at 5 ° C. for 90 minutes, and then rapidly frozen at −30 ° C. to prepare the bonded meat of Example 1.

(Example 2)
The adhesive meat of Example 2 was prepared in the same manner as Example 1 except that 4.5 g of sodium caseinate was added instead of adding the polymerized phosphate.

(Example 3)
The adhesive meat of Example 3 was prepared in the same procedure as Example 1 except that 9.0 g of sodium caseinate was added instead of adding the polymerized phosphate.

(Comparative Example 1)
The adhesive meat of Comparative Example 1 was prepared in the same procedure as Example 1 except that the aqueous protease solution was not injected and the polymerized phosphate was not added.

(Comparative Example 2)
An adhesive meat of Comparative Example 2 was prepared in the same procedure as Example 1 except that the polymerized phosphate was not added.

(Preparation of test sample)
Each of the defrosted adhesives of Examples 1 to 3 and Comparative Examples 1 and 2 was sliced to a thickness of 9 mm, and then cut into strips of 9 mm in length and 25 mm in width, and samples for the following tensile strength test and sensory test were used. Prepared.

(Tensile strength test)
Using a texture analyzer ("TA-XT plus" manufactured by Stable Micro Systems), attach the sample (strip-shaped adhesive) to the adapter with the needle and pull it up and down at a pulling speed of 1mm / s and a pulling distance of 30mm. The stress was measured.

(Sensory test)
Each sample prepared from the adhesive meats of Examples 1 to 3 and Comparative Examples 1 and 2 was baked by heating at 250 ° C. for 5 minutes using a steam convection oven. Samples fired by three specialized panels were eaten and scored based on the following evaluation criteria, and the average score was calculated.

[Evaluation criteria]
5 points: There is no streak and it can be easily bitten.
4 points: A streak is felt, but it can be easily bitten by chewing.
3 points: I feel streaks but I bite.
2 points: bites off, but streaks remain slightly hard.
1 point: No teeth. Streaks cannot be bitten.

(Calculation of firing yield)
The firing yield of each sample prepared from the adhesive meats of Examples 1 to 3 and Comparative Examples 1 and 2 was calculated from the following formulas.
Firing yield (%) = [weight of sample after firing] ÷ [weight of sample before firing] × 100

The results are shown in Table 1.

As is clear from the results shown in Table 1, it was confirmed that all of the bonded meats of the present invention of Examples 1 to 3 had a tensile strength of 30 g / cm ² or more and the meats were bonded to each other. . In addition, it was confirmed that all of the adhesive meats of the present invention of Examples 1 to 3 could be easily bitten after baking and were softened. It was confirmed that the adhesive strength of the adhesive meat tends to increase depending on the concentration of the polymerized phosphate or caseinate.
On the other hand, the adhesive meat of Comparative Example 1 had a slightly hard texture after baking and was not softened. Further, the adhesive meat of Comparative Example 2 had a tensile strength of less than 30 g / cm ² and the meat was not bonded at all.

This application is based on Japanese Patent Application No. 2016-196579 (filing date: October 4, 2016) filed in Japan, the contents of which are incorporated in full herein.

Claims

For raw meat
(A) allowing protease to act;
(B) adding a chelating agent and / or protein, and (C) allowing transglutaminase to act,
The manufacturing method of the adhesive meat in which said (C) is implemented after implementation of said (A).
The manufacturing method according to claim 1, wherein the steps (A), (B), and (C) are performed in this order.
The production method according to claim 1 or 2, wherein the chelating agent is one or more selected from the group consisting of phosphate, citrate, tartrate and malate.
The protein is one or more selected from the group consisting of casein and salts thereof, milk protein, soy protein, gelatin, egg protein, meat protein, whey protein, gluten and collagen. The manufacturing method as described in any one of these.
A method for producing a food product, comprising using the adhesive meat obtained by the production method according to any one of claims 1 to 4 as a raw material.