FR2730135A1 - Meat extract prodn. for culinary use - Google Patents

Abstract

Process for preparing a meat extract for culinary use selected from extracts of beef and poultry meat, comprises holding an initial extract at an elevated temp. in the presence of \- 1 wt.% oil or fat w.r.t. the initial extract, separating the oil or fat and subsequently concentrating the resulting aq. broth. Pref. the oils/fats are present in an amt. \- 10 wt.% w.r.t. initial extract, esp. where the oils/fats are initially present in the extract. The heating step is pref. at 60-120 deg C for 3-72 hr.

Description

Background of the invention
Field of the invention
This invention relates to a process for the production of meat extracts for food use, such as cattle meat extracts or poultry (meat) extracts.

Anterior teehniaue
In the case of meat extracts which are widely used in industrial food, it is common to separate as soon as possible, by static separation, centrifugation or similar means, the oils and fats extracted simultaneously and contained in the initial extract resulting from the extraction step of raw materials (bone, meat waste and the like), because this separation step is necessary to avoid the oxidation of oils and fats and the transfer of the resulting degraded odor into the extract desired during subsequent treatments, since these oils and fats are rapidly oxidized and degraded. After separation of the oils and fats, the remaining aqueous fraction (hereinafter referred to as "broth") is immediately concentrated for use as a meat extract, while that the separated oils and fats are dehydrated and mixed with an antioxidant to be used as oils and g meat cuts. In some cases, the broths, after being concentrated to a predetermined degree, are mixed again with oils and fats, then subjected to emulsification and the like to produce meat extracts having various types of flavors.

 However, although the meat extracts produced by the above process do not have a particular odor produced by the oxidation and degradation of oils and fats, they greatly lack the desired flavor flavor specific to chicken bone soups or the like, which can be enjoyed in Chinese restaurants and Chinese vermicelli stores. Consequently, perfumes and the like are used in the practice of industrial food recipes in order to improve the flavor. However, as these flavors are different from the natural flavor and the scent rating is required by current Japanese regulations, there has been a lot of interest in developing meat extracts with a strong and excellent flavor, without using these flavors.

Subject of the invention
In view of the above, an object of the present invention is to provide a process for the production of meat extracts having a strong and excellent flavor without the use of perfumes or the like.

Summary of the invention
In order to achieve the above object, the inventors of the present invention have carried out extensive research and found that meat extracts having excellent and strong flavor can be produced by using during production of the extracts for food use a stage which is probably contrary to current science in the field of extracts, namely a stage in which the oils and / or the fats, which ordinarily are supposed to be separated just after the extraction of the raw materials, to because of their tendency to degrade, and the broth which is supposed to be immediately concentrated because of its rapid volatilization and the disappearance of the appropriate flavor, are kept in the presence of each other at a high temperature.

 Consequently, the present invention relates to a process for the production of meat extracts for food use, which is characterized in that an initial extract is maintained at high temperature in the presence of oils and / or fats.

 It will be noted that in the present description including the claims and in connection with the present description, the term initial extracts means all extracts comprising a broth which are capable of giving meat extracts having an improved flavor when kept at a temperature high in the presence of oil and / or grease.

Brief description of the drawings
Figures 1 to 3 schematically represent the production diagram of the chicken extract of the example below.

Detailed description of the invention
The present invention will now be described in detail.

 According to the method for producing livestock meat extracts or poultry extracts for food use according to the present invention, any of the prior art extract production methods comprising the raw materials to be extracted, as long as they are compatible with the process according to the present invention except for the specific heating treatment described above which is one of the most important characteristics of the present invention, that is to say ie the step of maintaining an initial extract at a high temperature with an oil and / or a fat, which stimulates or improves the flavor of the initial extract.

 As is commonly known, the raw materials used as a source of livestock meat extracts include bones, meat waste, internal organs and so on from cattle, pork, horse, sheep, goat and similar domestic animals and poultry include bones, meat waste, internal organs and the like of backyard birds, ducks, geese, turkeys and similar poultry. The oils and / or fats can be illustrated by those contained in these raw materials. Although we can use any kind of fats or oils with the initial extract, we prefer a beef fat , pork or chicken, or we prefer to use the same type of fat and / or oil as that used as extraction source. An oil and / or fat can be used alone or in combination with one or more of the other oils and fats.

 The description which follows focuses on an initial extract and its treatment for maintaining a high temperature with an oil and / or a fat.

 In the case of the production method according to the present invention also, a raw material is first subjected to an extraction treatment to obtain an initial extract. This step is no different from that of the usual extract production process.

 Then, the initial extract thus obtained is subjected to a high temperature maintenance treatment with oils and / or fats.

 It is generally known that when food is heated, not only does the Maillard reaction occur between an amino acid and a saccharide, but also complex reactions of oils and / or fats with amino acids, saccharides and the like, producing thus various types of flavors. In the case of the process of producing extracts for food use, however, it is important in their production techniques to reduce the heat supply as much as possible and to separate the oils and / or fats as much as possible during and after the extraction step, in order to avoid the transfer of degraded odors from the oils and / or fats which may result therefrom to the extract.

 However, according to the present invention, extracts having an excellent flavor can be produced without degraded odors of oils and / or fats by maintaining an initial extract at a high temperature in the presence of oils and / or fats.

 When an initial extract alone is kept at a high temperature, not only a suitable flavor can be formed, but also a burning smell and an unpleasant smell of water vapor.

 The suitable flavor is not produced when the amount of oil and / or fat present is less than 1% by weight relative to the initial extract.

It is found that the optional amount of oils and / or fats present is 10% by weight or more, but up to 200% by weight relative to the initial extract.

 In view of the above, it is considered that maintaining an initial extract at high temperature in the presence of oils and / or fats is necessary for the formation of an excellent flavor.

 The above applies for a broth, a kind of initial extract, as described above.

 The following example illustrates the present invention in more detail.

Example
The production diagram is shown in Figures 1 to 3. The following description is intended with reference to the figures.

 1) Boneless chicken meat frozen at 950C was extracted for 15 min in a pressure cooker and the solid residue and the oily fraction were separated to obtain a broth (initial extract) having a Brix index of 8.0%.

 2) A mixture was prepared by mixing 100 parts of the resulting broth with 50 parts of separated chicken fat and kept at 9 ° C for 24 h. Then, the fat fraction was separated by centrifugation.

 3) The resulting aqueous portion was concentrated under reduced pressure to obtain a chicken extract having a Brix index of 20.0%.

 By way of comparison, two types of extracts (control products) were prepared by repeating the above process, except that (a) the concentration was carried out without using hot keeping and (b) keeping hot was performed without mixing with a fat fraction, respectively.

A soup was prepared with each of the chicken extracts thus obtained by adding sodium chloride, monosodium glutamate, spices
and the like. All three types of chicken soup have been evaluated
sensory. The concentration of chicken extract at the time of use was
set at 0.2% by weight of dry matter.

The results are shown in the following table. In comparison
with the unheated extract (control 1), the extract of the present invention (extract of
invention) presented excellent results with a strong flavor power
total, reduced quality harshness and a good aroma (slight roast flavor). In
Regarding tastes, the extract of the invention was lively and presented a strong
development. On the other hand, the control extract obtained by heating in the absence of
fat (control 2) had tastes similar to those of the added extracts
fat, but its flavor qualities were extremely bad (odor of
culture centre).

Board
Chicken Soup Assessment Results
Control (1) no Fat invention, Control (2) not
heated heated degreased, heated
Chicken flavor
tart +
scented (slight flavor - ++
roast)
Delicious taste + + +
Development, thickness + ++ ++
Desirability 5 7 3
total*
- bad; + a little strong; ++ strong
assessment points: 1 (bad) to 10 (good) compared to 5 points for the
unheated witness.

Effect of invention
The present invention has made possible the production of meat extracts having a strong and excellent flavor without the use of perfumes or
analogues.

Claims (4)

 1. Process for the production of a meat extract for food use chosen from cattle meat extracts and poultry extracts, characterized in that it comprises maintaining an initial extract at high temperature in the presence oils or fats or their mixture in an amount of at least 1% by weight relative to the initial extract, the separation of the oils and fats and then the concentration of the resulting resulting aqueous broth.  2. Method according to claim 1, characterized in that the heat maintenance is carried out in the presence of said oils or fats or their mixture in an amount of at least 10% by weight or more relative to said initial extract.  3. Method according to claim 1 or 2, characterized in that the heat maintenance is carried out at 60 to 120 C for 3 to 72 h.  4. Method according to any one of claims 1 to 3, characterized in that the oil or fat present or their mixture was extracted simultaneously and was initially contained in the initial extract.