JP2002247967A - Inhibitor for met hem pigment formation of meat, method for inhibiting met hem pigment formation and meat inhibited in met hem pigment formation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an inhibitor for met hem pigment formation of meat capable of inhibiting met hem pigment formation during cold storage, freezing and drying, a discoloration inhibitor, a drip inhibitor and a taste modifier of meat, provide a method for inhibiting met hem pigment formation of meat and a method for inhibiting discoloration and obtain met hem pigment formation- inhibited meat, discoloration-inhibited meat, meat processed food, taste modified meat and drip inhibited meat. SOLUTION: This method for inhibiting met hem formation of meat is to add 1-20 wt.% trehalose, 0.01-10 wt.% inorganic salt and an organic acid to raw or dried meat and bring the meat to be stored in a cold, frozen or dried state.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an agent for inhibiting methation of meat, such as fish and shellfish, poultry and meat, a discoloration inhibitor, a drip inhibitor,
The present invention relates to a taste-improving agent, a method for inhibiting methation, a method for suppressing discoloration, a method for inhibiting methation, a method for inhibiting discoloration, processed meat, a taste-improving meat, and a method for suppressing drip.

[0002]

2. Description of the Related Art Food storage and storage methods include refrigeration, freezing and drying. However, these methods include:
Each has its pros and cons. That is, the refrigeration method cannot withstand long-term preservation of food, and cannot completely prevent the growth of microorganisms, deterioration and deterioration of food, and the like. The frozen storage method of food can withstand long-term storage, but at present it cannot completely suppress denaturation, deterioration and discoloration of food. The drying method has a problem that even if it can withstand long-term storage, it is not possible to suppress deterioration in quality, particularly oil burn (oxidation and deterioration of lipids).

[0003] Fish and shellfish include vertebrates (tuna, mackerel, red sea bream, etc.), mollusks (squid, octopus, etc.), arthropods (shrimp, etc.), crustaceans (crab, etc.), and rodents (sea urchin, sea cucumber, etc.). etc)
And shellfish (scallops, oysters, etc.). Foods derived from seafood include tarako, kazunoko, how much, ujiko, milt, heart, intestine, shark fin and the like. Chicken,
Birds such as turkey, duck, pheasant, quail, and cattle, pigs, horses,
And meat derived from animals such as sheep. Refrigeration, freezing, and drying methods are employed for long-term preservation and storage of such foods derived from seafood or poultry meat.

[0004]

However, in the conventional methods, various measures have been taken since the denaturation and discoloration of food cannot be completely suppressed. By the way, for the maintenance of meat color in tuna, a method of retaining oxygen in order to suppress autoxidation of myoglobin or retaining oxymyoglobin in high-concentration oxygen packaging has been adopted. I have. Mollusca squid and octopus have high freezing resistance, but there is a decrease in quality due to freezing and burning, and depending on the type of squid, it is necessary to remove off-flavor and odor.

Further, as a cause of discoloration, there is a problem due to adhesion of hemocyanin and the like. Arthropod shrimp have a high flesh pH and a multi-aqueous system with a lot of extracts, so the flesh is soft and the tissue is weak. Dehydration promotes protein denaturation. Crustacean crabs have problems such as suppression of blackening during thawing and freezing, and poor meat separation after boiling of fresh frozen products. In sea urchins, the sea urchin loses its body due to freezing, and in sea cucumber, the leaching of pigments when pickled in lees, and in the case of dried sea cucumber, the yield deteriorates.

[0006] Further, in the case of shellfish, scallop and the like have problems in keeping freshness in refrigerated products, oxidation of lipids in dried products, browning of dried whites, and the like. Furthermore, fish-derived foods such as fish eggs (cod roe, kazunoko, how much, streaks, etc.), milt of fish internal organs, heart, and intestines, etc., when denaturation, discoloration due to refrigeration or freezing, and oxidation of lipids occur, the product is remarkable. The result is a loss of value.

[0007] In the research so far, generally, a method for suppressing denaturation of fish during refrigeration, freezing, and drying has not been established.
Regarding the discoloration of foods, in order to keep the tuna heme protein myoglobin bright red, the introduction of quick freezing technology has only solved the problem, and we have not been able to see any revolutionary technology development so far. Was.

[0008] As such conventional methods for suppressing the degeneration of fish and shellfish, for example, Japanese Patent Application Laid-Open Nos. 10-290687, 2000-287617, and 2000-41
No. 573, Japanese Patent No. 2684561 and Japanese Patent No. 3083821.

Meanwhile, as the invention of the present inventors, the invention of "a protein denaturation inhibitor, a crushed meat in which freezing denaturation is suppressed, a method for producing the same, and a method for producing a paste product" described in JP-A-2000-262252 is described. is there. In the invention, trehalose, which is a member of the same disaccharides as sugar and maltose and is widely present in mushrooms, is used. In recent years, trehalose has been widely used in the food field as a high-quality sweet saccharide because high-purity trehalose can be produced in large quantities at low cost using starch as a raw material.

In order to solve the above-mentioned problems, the present inventors have further advanced the above invention, and have found that trehalose, a functional saccharide, has an inhibitory effect on starch denaturation, an inhibitory effect on protein denaturation, and an inhibitory effect on lipid degradation. It was confirmed that the combination of trehalose and inorganic salts, organic acids, and seasonings had the effect of improving the freezing resistance of peeled shrimp and the yield. In addition, mollusk squids, such as Peru squid, are immersed in a solution of trehalose and Na carbonate,
It was confirmed that this effect was increased by removing sourness and harshness, and by using it in combination with a seasoning.

In cod milt, which is a food derived from fish, it was confirmed that the combined use of trehalose and sodium carbonate had an effect of inhibiting freezing denaturation and an effect of inhibiting discoloration. Regarding the discoloration of the heart of tuna, it was confirmed that the combined use of trehalose and Na carbonate has the effect of suppressing the oxidation of myoglobin and the effect of suppressing the freezing denaturation of the heme protein.

[0012] Thus, the present inventors screen various saccharides, inorganic salts and organic acids, and by using a combination of trehalose and various alkali salts, denature and discolor the various fish over time during refrigeration, freezing and drying. Established a method to control According to the present invention, by combined use of trehalose, inorganic salts, organic acids and various seasonings, it is possible to suppress the denaturation and discoloration of various fish and fish-derived foods over time during refrigeration, freezing, and drying, In addition, it is possible to maintain a juicy texture in terms of taste when performing cooking such as baking, boiling, and frying with oil.

The present invention has been made in view of such conventional problems, and it is an agent for preventing meat from being transformed into meat, which is capable of suppressing temporal deterioration during refrigeration, freezing, and drying; It is an object of the present invention to provide a drip suppressant, a taste improving agent, a method for suppressing metformation, a method for suppressing discoloration, a meat for suppressing metformation, a discoloration-suppressed meat, a processed meat food, a taste-improved meat, and a drip-suppressed meat.

[0014]

Means for Solving the Problems To achieve the above object, a meat methoxide inhibitor according to the present invention contains trehalose and an inorganic salt in an amount of 0.05% by weight to 10 times the weight of trehalose. It is characterized by the following. It is preferable that the meat methoxidation inhibitor according to the present invention further contains an organic acid.

The meat discoloration inhibitor according to the present invention comprises trehalose and 0.05% by weight to 10% by weight of trehalose.
And a double weight of an inorganic salt. The meat discoloration inhibitor according to the present invention preferably further contains an organic acid.

The meat dripping inhibitor according to the present invention comprises sorbitol, trehalose or a combination thereof with other carbohydrates and / or seasonings, and the pH of raw bulk meat.
And a pH adjuster that can be adjusted to the alkali side. The meat drip inhibitor according to the present invention preferably further contains an inorganic salt.

The meat taste improving agent according to the present invention comprises sorbitol, trehalose or a combination thereof with other saccharides and / or seasonings, and a pH adjuster capable of adjusting the pH of the meat to an alkaline side. It is characterized by including.

The method for suppressing the formation of meth from meat according to the present invention is characterized in that 1 to 20% by weight of trehalose and 0.01 to 10% by weight of an inorganic salt are added to raw or dried meat. . In the method for suppressing methemoglobin formation of meat according to the present invention, it is preferable to add 1 to 20% by weight of trehalose and 0.01 to 10% by weight of inorganic salts and organic acids to raw or dried meat. In the method for suppressing meat formation from meat according to the present invention, it is preferable to refrigerate, freeze or dry the meat after adding the inorganic salt or the inorganic salt or the organic acid.

The method for inhibiting discoloration of meat according to the present invention is characterized in that 1 to 20% by weight of trehalose and 0.01 to 10% by weight of an inorganic salt are added to raw or dried meat. The method for suppressing discoloration of meat according to the present invention is characterized in that 1 to 20% by weight of raw or dried meat is used.
Of trehalose and 0.01 to 10% by weight of inorganic salts and organic acids are preferably added. In the method for suppressing discoloration of meat according to the present invention, it is preferable to refrigerate, freeze or dry meat after adding an inorganic salt or an inorganic salt or an organic acid.

The meat-inhibiting meat according to the present invention is characterized by containing the aforementioned meat-inhibiting agent according to the present invention. It is preferable that the met-suppression-suppressed meat according to the present invention further contains a high-sweetness sweetener and / or a seasoning. The discoloration-suppressed meat according to the present invention is characterized by containing the above-described meat discoloration inhibitor according to the present invention. The discoloration-suppressed meat according to the present invention preferably further contains a high-sweetness sweetener and / or a seasoning. The processed meat food according to the present invention is obtained by processing the above-mentioned meth-suppressed meat according to the present invention.

The taste-improved meat according to the present invention is characterized by containing the above-described meat taste-improving agent according to the present invention. The taste-improved meat according to the present invention comprises, for example, a mollusc containing the above-described meat taste-improving agent according to the present invention.

The drip-suppressed meat according to the present invention is characterized in that the aforementioned meat drip-suppressing agent according to the present invention is contained in raw bulk meat. The drip-inhibited meat according to the present invention comprises, for example, the above-mentioned meat drip-inhibiting agent according to the present invention contained in a live arthropod or crustacean. Meat-formation inhibitors, discoloration inhibitors, drip inhibitors, taste-improving agents, methogenesis-suppressing methods, and discoloration-suppressing methods for meat according to the present invention are particularly useful for shrimp and squid, as well as milt and heart of fish and shellfish. Effective for fillets.

In the present invention, the inorganic salt is preferably sodium carbonate and / or potassium carbonate. In the present invention, the “raw mass of meat” means raw meat other than crushed meat, and may be unleavened raw meat, internal organs or cut meat. As used herein, the term "organic acids" refers to organic acids, their alkali metal salts or alkaline earth metal salts. Examples of the organic acids include saturated dicarboxylic acids such as succinic acid and sodium succinate; oxycarboxylic acids such as malic acid and sodium malate; oxytricarboxylic acids such as citric acid and sodium citrate; and oxymonocarboxylic acids such as lactic acid and sodium lactate. Acids, polyoxymonocarboxylic acids such as gluconic acid and sodium gluconate, and amino acids such as aspartic acid / Na aspartate / glutamic acid and sodium glutamate can be used.

In the present invention, the pH adjusting agent is
The pH after the adjustment may be acidic as long as it can be adjusted to an alkali side from H, but it is preferable that the pH after the adjustment be adjusted.
H is more than 7 and less than 10, preferably more than 7.5 and 9.5
It is preferable to make the alkalinity less than the range below.

In the present invention, other saccharides include, for example, reducing sugars such as glucose, maltose, lactose and fructose, and non-reducing sugars such as sugar (sucrose) and raffinose. Mannit,
Sugar alcohols such as lactitol and maltitol may be used. However, as the saccharide used in the present invention, trehalose is particularly preferred, and sorbit or a combination of sorbit and trehalose is also preferred,
From the viewpoint of production cost, a combination of trehalose and sorbitol and / or sugar is preferred.

As trehalose, α, α-forms are preferably used. Trehalose exhibits a protein denaturation inhibitory effect and can be advantageously used in the present invention. Trehalose, as long as it contains an effective amount as a whole,
The preparation method, properties and purity are not limited. Trehalose can be prepared in various ways.

The present invention does not relate to the preparation of trehalose and will not be described in detail. However, if economic efficiency is a problem, JP-A-7-143876, JP-A-7-213283 and JP-A-7-213283 disclose the present invention. 7-322
883, JP-A-7-298880, JP-A-8-66187, JP-A-8-66188,
JP-A-8-336388 and JP-A-8-8458
The method of reacting the non-reducing saccharide-forming enzyme and the trehalose-releasing enzyme disclosed in any of JP-A No. 6 with a partial hydrolyzate of starch is preferred. According to this method, α, α-form of trehalose can be obtained in high yield from starch, which is an inexpensive material. Incidentally, as a commercial product prepared by such a method, food grade trehalose powder (registered trademark “Treha”, purity 98% or more, sold by Hayashibara Shoji Co., Ltd.)
And food grade trehalose syrup (registered trademark "Trehastar", purity 28% or more, sold by Hayashibara Shoji Co., Ltd.).

The α, α-form of trehalose is described in, for example, JP-A-7-170977 and JP-A-8-263.
Or the combination of a known maltose phosphorylase and trehalose phosphorylase to act. it can.

In the present invention, trehalose may not necessarily be isolated, and may be in the form of an unseparated composition with other saccharides specific to the preparation method, or
It may be in the form of a mixture with other appropriate substances without departing from the object of the present invention. The pH adjuster may be an inorganic salt or an organic acid salt, but is preferably an inorganic salt such as a carbonate, particularly sodium carbonate and / or potassium carbonate. In this case, the sodium carbonate and / or potassium carbonate is based on the weight of sorbitol, trehalose or a combination of them with other carbohydrates.
It is preferably contained in the range of 0.05 to 10 times by weight, particularly preferably in the range of 1 to 5% by weight. In the present invention, the high-sweetness sweetener means a sweetener having a higher sweetness than sorbitol or trehalose, and for example, sugar is suitably used. In the present invention, the dried meat may be salt-dried or dried overnight.

[0030] Meat-formation inhibitor, discoloration inhibitor, drip inhibitor, taste improver, meat-inhibition meat of the meat according to the present invention,
The discoloration-suppressed meat, processed meat food, taste-improved meat, and drip-suppressed meat may further contain an emulsifier. Sucrose fatty acid esters are preferred as emulsifiers. The emulsifier is p
It is preferably contained in the range of 10% by weight to 10 times by weight with respect to the H regulator, and particularly preferably in the range of 1 to 2 times by weight. The emulsifier has an effect of suppressing freezing denaturation by suppressing the formation of ice crystals.

In the present invention, there is also provided a meat-metastation inhibitor, a discoloration inhibitor, a drip inhibitor, a taste-improving agent, a metmethod-suppressed meat, a discoloration-suppressed meat, a processed meat food, a taste-improved meat and a drip-suppressed meat. And may include a payout sweetener. As the glycoside sweetener, for example, sodium glycyrrhizinate, licorice extract, stevia sweetener and the like can be used. Glycoside sweeteners are mainly used for removing salty salty cadres exhibited by pH adjusters, and are also used for sweetening and emulsion stabilization. In addition, the drip suppressing agent according to the present invention may be treated as a retention aid.

The meat-meting inhibitor, discoloration inhibitor, drip inhibitor, taste-improving agent, meat-retarding meat according to the present invention,
Discoloration-suppressed meat, processed meat, processed meat, and drip-suppressed meat are further added as other additives, for example, starches such as corn starch, potato starch, potato starch, wheat starch, barley starch, sodium glutamate, sodium chloride and the like. Seasonings, preservatives such as sorbic acid, emulsifiers such as sucrose fatty acid esters, glycyrrhizinate sodium salt, licorice extract, stevia sweeteners and other glycoside sweeteners, and, if necessary, coloring agents, One or more additives such as fragrances may be included. The emulsifier is preferably contained in the meat in the range of 0.01 to 1% by weight, more preferably in the range of 0.1 to 0.2% by weight.

[0033] In the method for suppressing methemoglobin formation and discoloration of the present invention, 1 to 2
When 0% by weight of trehalose and 0.01 to 10% by weight of an inorganic salt or an inorganic salt or an organic acid are added, when sodium carbonate and / or potassium carbonate is used for the inorganic salt, the amount of trehalose added to meat is Particularly, it is optimally about 5% by weight, and the addition amount of sodium carbonate and / or potassium carbonate is preferably 0.1 to 0.2% by weight based on the meat, particularly 0.1% by weight of sodium carbonate.
The optimum is about weight%. In the present invention, trehalose can also be expected to have an action of preventing meat lipids from deteriorating.

[0034]

EFFECTS OF THE INVENTION Meat-formation inhibitors, discoloration inhibitors, drip inhibitors, taste-improving agents, methods for inhibiting metformation, discoloration-inhibiting methods, meat-suppressed meats, discoloration-suppressed meats, processed meats according to the present invention In addition, according to the taste-improved meat and the drip-suppressed meat, it is possible to suppress denaturation over time during refrigeration, freezing, and drying. In particular, a meat methemoglobin inhibitor according to the present invention,
According to the method for suppressing the formation of meat, the method for suppressing the formation of meat, and the processed meat food, it is possible to suppress the formation of myoglobin from the meat. According to the discoloration inhibitor, the discoloration suppression method, and the discoloration suppression meat according to the present invention, discoloration of meat can be suppressed. ADVANTAGE OF THE INVENTION According to the dripping inhibitor and the dripping suppressing meat which concern on this invention, dripping of raw chunky meat can be suppressed. ADVANTAGE OF THE INVENTION According to the taste improving agent and taste improving meat which concern on this invention, the taste quality of meat can be improved.

[0035]

Example 1 [Effect on Peeled Shrimp] 100 parts by weight of peeled shrimp were immersed in 200 parts by weight of an aqueous solution having the formulation shown in Table 1 for 4 hours, and then drained, and the swelling ratio was determined by weighing the shrimp. . As the trehalose, a food-grade trehalose powder (trade name “Treha”, purity 98% or more, sold by Hayashibara Shoji Co., Ltd.) was used throughout Example 1 and Examples 2 to 7 described below. Thereafter, the mixture was frozen at −30 ° C. for 24 hours, and the degree of protein denaturation at that time was visually evaluated. In addition, the swelling ratio was determined by Equation 1. The sensory evaluation was performed according to the 5-point method shown in Table 2. Table 3 shows the test results.

[0036]

[Table 1]

[0037]

(Equation 1)

[0038]

[Table 2]

[0039]

[Table 3]

From Table 3, it can be seen that drip was prevented and the degree of swelling was higher in the test groups-1 and 2 than in the control group.

[0041]

Example 2 [Effect on Peru Squid] After thawing frozen Peru squid, cut the ears and feet, put them in a basket, immerse them in an aqueous solution of the formulation shown in Table 4 for 10 hours, drain, and freeze for 24 hours. went. After freezing for 24 hours, thaw
Heating was performed, and sensory evaluation was performed for the texture. The drip appearance after heating was evaluated by visual observation. The evaluation was carried out by visually evaluating the drip after heating when baked in a frying pan, and by a sensory test for texture and taste. Table 5 shows the test results.
Shown in

[0042]

[Table 4]

[0043]

[Table 5]

From Table 5, it can be seen that in the test groups-1 and 2, the drip was suppressed, the texture was soft, the astringency was weakened and the taste was improved as compared with the control group.

[0045]

Example 3 [Effect on cod milt] Commercially available Alaska pollack milt was sprinkled with trehalose, trehalose and sodium carbonate according to the formulation shown in Table 6, and then left at room temperature for 15 minutes. The mixture was frozen in a freezer at ℃. When used in combination with alum, the same operation was performed after dipping Alaska pollack milt in 5% alum for 10 seconds. For confirmation of the effect,
After freezing for 24, 96 and 360 hours, the solution was thawed and the effect was confirmed. The effect was confirmed by pH measurement, yield rate measurement, and sensory test.

The pH was measured using 10 g of milt and 90 g of water.
Was added, homogenized, and measured with a pH meter. The yield was measured by measuring the weight before freezing and the weight after thawing, and measuring the loss on drying due to freezing. The yield rate was determined by Equation 2. The sensory test was performed on the milt after thawing by boiling for 1 minute in 3% saline and after cooling. The sensory test looks, color,
The taste, aroma and texture were evaluated by five panelists according to the following evaluation criteria, and the average value was evaluated. Evaluation,
(Good: +1, Normal: 0, Bad: -1). Table 7 shows the results of measuring the pH of the milt during frozen storage, Table 8 shows the change over time in the yield of the milt after frozen storage, and Table 9 shows the sensory evaluation of the milt.

[0047]

[Table 6]

[0048]

(Equation 2)

[0049]

[Table 7]

[0050]

[Table 8]

[0051]

[Table 9]

From Table 8, it can be seen that dripping is particularly suppressed in the test plots (4) and (8) as compared with the control plot. From Table 9, it can be seen that the sensory evaluation for the appearance, color, taste, aroma, and texture was particularly higher in the test section- (4) than in the control section.

[0053]

[Example 4] [Effect on European cod milt]
Trehalo-
After spraying trehalose and sodium carbonate, the mixture was frozen in a freezer at -30 ° C. When used together with alum, the processing was performed before and after each processing. After freezing, the effect was confirmed. The effect was confirmed by measuring the degree of denaturation of the protein, measuring the pH, and performing a sensory test. For the measurement of the degree of protein denaturation, first, 90 g of 3% saline was added to 10 g of milt and homogenized. Then, dispensed into a 200 ml measuring cylinder, 5 ° C
After standing in a refrigerator overnight, the turbidity of the supernatant was reduced to 610.
It was determined by measuring in nm.

The pH was measured by adding 90 g of a 3% saline solution to 10 g of the milt, and homogenizing the solution.
H was measured using a pH meter. The sensory test was carried out by 5 panelists.
Heating was performed for 0 minutes, and after cooling, the appearance (degree of color) and texture were evaluated by a 5-point scoring method. The evaluation was performed by ranking the top three specimens judged to be sensually good. Table 11 shows the evaluation criteria table. Table 12 shows the measurement results of the degree of denaturation of milt proteins and the pH of milt (90 days after freezing). Table 13 shows the sensory evaluation results of the milt (90 days after frozen storage, 5 panelists).

[0055]

[Table 10]

[0056]

[Table 11]

[0057]

[Table 12]

[0058]

[Table 13]

From Table 12, in particular, in the test section- (8),
It turns out that turbidity is small compared with a control group. From Table 13, it can be seen that especially in the test plots (2), (3), and (9), the sensory evaluations such as color, texture, and dissolution in the mouth were higher than those in the control plots.

[0060]

Example 5 [Effect of Tuna on Heart] Based on the weight of tuna heart, equal amounts of trehalose + Na carbonate and trehalose solutions were added according to the formulation shown in Table 14, and the mixture was placed in a refrigerator (5 ° C.). After immersion for 17 hours, it was frozen and stored in a freezer at −30 ° C. In addition, in all the test plots, running water washing was performed for 30 seconds as pretreatment. After cryopreservation, sensory evaluation, color tone measurement and pH measurement were performed. The sensory evaluation is
After the frozen tuna heart (120 days) subjected to each treatment was thawed, the color tone of the tuna heart and the immersion liquid was visually observed. Sensory evaluation criteria: 3.0: extremely strong reddish color, 2.0: slightly dark red, 1.0:
The color was dark (no red color).

Further, regarding the oxidation state of myoglobin, the wavelength showing the maximum absorption value was examined by a spectrophotometer. The color tone was measured using a color tone measuring device (Minolta data processor DP-300) to measure the color tone of the immersion liquid after freezing.
The values a and b were measured (L value: indicating whiteness value, a value: indicating redness value, b value: indicating greenness value). pH measurements were performed on the immersion liquid and the tuna heart. The pH of the tuna heart was measured by precisely weighing 10 g of the heart, adding 90 ml of water, and homogenizing the solution. Furthermore, the weight of the tuna heart and the amount of immersion after freezing were measured by the weight of the tuna heart and the amount of the immersion liquid. Table 15 shows the results.

[0062]

[Table 14]

[0063]

[Table 15]

As a result of examining the oxidation state of myoglobin in Example 5, the maximum absorption value of the immersion solution was located at a longer wavelength in the trehalose + Na carbonate use section than in the untreated section, and the tuna flesh color was red. It was confirmed that it was maintained. It was examined whether this phenomenon was caused by the pH effect or whether the phenomenon was observed as a specific phenomenon when used in combination with trehalose and Na carbonate.

[0065]

[Example 6] [Effect of tuna on heart] Based on the weight of tuna heart, a solution of trehalose + sodium carbonate and trehalose was added in an amount equivalent to each of the formulations shown in Table 16, and the mixture was placed in a refrigerator (5 ° C). After immersion for 17 hours in the freezer at -30 ° C. In addition, in all the test plots, running water washing was performed for 30 seconds as pretreatment. Thereafter, the oxidation state of myoglobin was confirmed. To check the oxidation status of myoglobin, each immersion liquid was centrifuged at 3000 × g for 20 minutes, and then 0.1N hydrochloric acid and 10% by weight lactic acid were used as acid agents.
0.1N caustic soda, 10% carbonic acid N as alkaline agent
Using a, the pH was adjusted to a predetermined value, and then the wavelength of the maximum absorption value was checked using a spectrophotometer. The maximum absorption value (n) of each sample group when the pH was adjusted with an alkali agent and an acid agent
m) is shown in Table 17.

As shown in Table 17, in the control group and the trehalose 5% group, even when the pH was adjusted to the alkaline side, the wavelength of the maximum absorption did not shift to a long wavelength, and the phenomenon that the flesh color of the tuna remained red was observed. It was found that this was not due to a mere pH effect. In other words, it was found that methhalogenation can be suppressed by performing the combined treatment of trehalose and Na carbonate before freezing. This phenomenon showed that even if the pH was shifted to the acidic side, once the methation was suppressed, the degree of red color did not decrease and the color tone was kept stable irrespective of inorganic acids and organic acids.

[0067]

[Table 16]

[0068]

[Table 17]

[0069]

[Embodiment 7] [Effect on the fillet] The pH of the aqueous solution having the formulation shown in Table 18 was adjusted to 6.5 to 11 with 10% sodium carbonate.
The immersion liquid was adjusted to a range of 0. In this immersion liquid, yellowtail,
Cod fillet at 5 ° C for 2 hours (fillet: soaked liquid = 1:
After being immersed in the ratio of 1), draining was performed and frozen at −20 ° C. for 2 weeks. Thereafter, thawing was performed at room temperature, and the effect was confirmed by measuring the yield of each slice and sensory evaluation.

The yield was measured by using the yield of the cuts processed in each test section as the weight (A) of the raw cuts.
After treatment with each immersion liquid, the mixture was frozen (−20 ° C .: 2 weeks), and then the difference from the weight (B) when thawed at room temperature was determined. In the sensory evaluation, three (3) slices treated in each test section were thawed at room temperature and then fish roaster (Iwatani Co., Ltd. fish roaster IFR-13).
0: double-sided grill) for 8 minutes and then cooled for 60 minutes. The sensory evaluation was carried out by five panelists using a seven-point evaluation method for saltiness, texture, appearance, smell, and overall evaluation (preference), and the average was used to determine the results. Table 19 shows the evaluation criteria. Table 20 shows the results of the effects of the immersion liquid pH and trehalose.

[0071]

[Table 18]

[0072]

[Table 19]

[0073]

[Table 20]

From Table 12, the test plots (3), (4),
In (5), it can be seen that the yield rate is good and the sensory evaluation is high compared to the raw and test plots-(1) and (2).

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/328 A23L 1/33 A 1/33 1/333 Z 1/333 A23B 4/02 D (72) Inventor, Michitaka Yokoyama 152, Okumashita-gun, Yokomori-gun, Watari-machi, Watari-gun, Miyagi Prefecture -9-5 Core Hommachi Building 8F Hayashibara Shoji Sendai Office F-term (reference) 4B042 AC02 AC03 AC06 AC10 AD39 AE03 AG01 AG12 AG30 AG34 AG68 AG69 AG70 AG72 AH01 AH06 AH09 AH12 AK01 AK04 AK08 AK10 AP07 AP17 AP18

Claims (21)

[Claims] (1) Trehalose and 0.1 to trehalose.
A meat methotoxidation inhibitor comprising from 0.05% by weight to 10 times by weight of an inorganic salt. 2. The method according to claim 1, further comprising an organic acid. (3) Trehalose and 0.1 to trehalose.
A discoloration inhibitor for meat, comprising an inorganic salt in an amount of from 0.05% by weight to 10% by weight. 4. The meat discoloration inhibitor according to claim 3, further comprising an organic acid. 5. Meat characterized by comprising sorbitol, trehalose or a combination thereof with other carbohydrates and / or seasonings, and a pH adjuster capable of adjusting the pH of raw bulk meat to the alkaline side. Drip inhibitors. 6. The meat dripping inhibitor according to claim 5, further comprising an inorganic salt. 7. A taste of meat comprising sorbitol, trehalose or a combination thereof with other carbohydrates and / or seasonings, and a pH adjuster capable of adjusting the pH of the meat to an alkaline side. Improver. 8. The method according to claim 1, wherein the raw or dried meat is 1 to 2
0% by weight of trehalose and 0.01 to 10% by weight
A method for suppressing meat formation from meat, comprising adding an inorganic salt of the above. 9. Raw meat or dried meat, 1 to 2
A method for suppressing the formation of meth from meat, comprising adding 0% by weight of trehalose and 0.01 to 10% by weight of inorganic salts and organic acids. 10. The method according to claim 8, wherein the added meat is refrigerated, frozen or dried. 11. A method for suppressing discoloration of meat, comprising adding 1 to 20% by weight of trehalose and 0.01 to 10% by weight of an inorganic salt to raw or dried meat. 12. A method for suppressing discoloration of meat, comprising adding 1 to 20% by weight of trehalose and 0.01 to 10% by weight of inorganic salts and organic acids to raw or dried meat. 13. The method for suppressing discoloration of meat according to claim 11, wherein the meat after addition is refrigerated, frozen or dried. (14) A meat-suppressed meat comprising the meat-supplementation inhibitor according to (1) or (2). 15. The meat according to claim 14, further comprising a high-intensity sweetener and / or a seasoning. 16. A discoloration-suppressed meat comprising the meat discoloration inhibitor according to claim 3 or 4. 17. A processed meat food, which is obtained by processing the meth-suppressed meat according to claim 14 or 15. 18. A taste-improved meat comprising the meat taste-improving agent according to claim 7. 19. A meat-improved meat according to claim 18, wherein the meat-improvement agent according to claim 7 is contained in a mollusk. 20. A drip-suppressed meat comprising the meat drip-inhibiting agent according to claim 5 in raw mass meat. 21. The drip-suppressed meat according to claim 20, wherein the meat drip-suppressing agent according to claim 5 or 6 is contained in a live arthropod or crustacean.