JP2003018976A - Method of inhibiting meat and meat products from discoloring - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of inhibiting meat and meat products from discoloring and improving their color tone without adverse effect on the taste intrinsic to the meat. SOLUTION: Raffinose is added to meat or meat products in an amount of 0.01-20 wt.% to suppress the autoxidation of the heme protein in them (conversion of heme protein into methohemoglobin) and improve the color tones of both heated and unheated meat products.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for improving the quality of meat and processed meat products. [0002] The color of meat reflects the mixing ratio of a derivative of myoglobin, which is a heme protein. There are bright red oxygen (oxy) type, purple red reduced type, and brownish meth type derivatives in miroglobin in raw meat. [0003] Since the inside of fresh meat is anoxic, most of myoglobin is in a reduced form, but when cut, myoglobin is combined with oxygen to become an oxygen form and exhibits a bright red color. This is the body of fresh meat color on the market. Iron in the myoglobin molecule is in a divalent (Fe ²⁺ ) state. [0004] However, it has been empirically known that the color changes due to further refrigerated storage or long-term frozen storage, resulting in an undesirable brown color. This is because iron in the myoglobin molecule is oxidized to become trivalent (Fe ³⁺ ) (methodation). This is also caused by light, oxygen, and oxidizing agents, but not only has poor appearance and low commercial value, but trivalent iron also has low absorption, and further catalyzes the oxidation reaction of lipids to promote rancidity. It is known. [0005] In processed meat products using a coloring agent such as nitrite, myoglobin in meat forms relatively stable nitrosomyoglobin, so that fading is relatively slow, but it is over-the-counter under fluorescent lamps that generate ultraviolet light. Fading due to exhibitions is inevitable. [0006] Raffinose shown here is a trisaccharide composed of D-galactose, D-glucose and D-fructose, and is one of the oligosaccharides which are widely distributed in the plant kingdom and found second only to sucrose. It is abundantly contained in beans, especially in stems, roots, and seeds of plants containing a large amount of sucrose, such as beet, sugarcane, and cottonseed, and is also contained in honey and wheat. Raffinose is non-hygroscopic and has a sweetness of about 22 to 23% of sucrose, but has a sweetness similar to sucrose and a low calorie of 1.4 kcal / g. Compared to oligosaccharides, the browning due to the Maillard reaction is very low. Further, raffinose is hardly decomposed by human digestive enzymes and reaches the large intestine without being digested. Therefore, it has the ability to proliferate useful intestinal bacteria such as bifidobacteria, and ammonia in feces, which is a product of intestinal putrefaction. And it is known to significantly reduce indole in feces and feces (Nakura et al., Journal of Intestinal Bacteriology, 1999). [0009] In addition, functionalities such as improvement of immunity, improvement of atopic dermatitis and enhancement of liver function have been reported. For application to foods, raffinose is known to have the effect of improving the taste of cooked rice. According to Nakura et al. (New Food Industry, 2000), adding raffinose and cooking rice improves the luster, stickiness, and graininess of the rice, and also improves the balance (stickiness / hardness), which is an index of texture, Even when the microwave oven is reheated after refrigeration or freezing, a texture similar to freshly cooked can be obtained. It has long been known that saccharides prevent and stabilize protein denaturation. Saccharides have many hydroxyl groups in the molecule, and these hydroxyl groups have been found to be highly reactive. For this reason, it forms a hydrogen bond with various functional groups of the protein, thereby stabilizing the protein and further stabilizing the higher-order tertiary structure. On the other hand, raffinose is known to inhibit crystal nucleation and crystal growth in a sucrose solution.
Raffinose has a lower freezing point than sucrose and is hard to freeze. In 1985, Takeshima et al. Reported that the use of raffinose as a cryoprotectant in mouse sperm enables cryopreservation. [0013] In addition, the formation of a hemoprotein such as myoglobin not only shows a remarkable change in spectrum, but also destabilizes the peptide moiety and significantly lowers the thermal stability. [0014] A number of techniques have been studied so far to prevent heme protein from being met. As a general method, since methation is based on autoxidation, it is a method of preventing the oxidation of heme protein by adding a substance having a reducing action, such as sodium ascorbate, vitamin E, glutathione, and reducing sugar. And various antioxidants. Many metal ions are present in meat and have a strong oxidizing action and a catalytic action to promote oxidation. There are many other oxidants. For this reason, there is a concern that not only the addition of the reducing substance does not have a remarkable effect, but also that the addition of a large amount affects the taste. The present invention has been made to solve the above-mentioned problems, and suppresses autoxidation (meth) of heme protein in meat and processed meat without adversely affecting taste. It is an object of the present invention to provide a method for preventing fading of meat and processed meat products, which improves the color tone of both the heated product and the heated product. Means for Solving the Problems The inventor of the present invention has conducted intensive studies in order to achieve the above object, and as a result, by adding raffinose to meat and processed meat products, the color body of meat has been obtained. It has been found that heme protein is prevented from autoxidation (metotization) and discoloration and fading are prevented. The method of adding raffinose is not particularly limited, but it is more preferable to add it after dissolving it in water, as shown in FIG. The saccharides are classified into reducing sugars having reducing properties and non-reducing sugars having no reducing saccharides, and reducing sugars are more common. It has a free or free aldehyde group or ketone group in the molecule and acts as a reducing agent. However, raffinose is a non-reducing sugar having no reducing action, and does not prevent heme protein oxidation by reducing action and does not improve color tone. The method for preventing fading of meat and processed meat products of the present invention is as follows.
Contains raffinose and does not adversely affect the original taste of meat. Also, as is clear from the experimental results described below,
In meat and processed meat products containing raffinose, fading to an undesirable color tone is suppressed. The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. Example 1 Raffinose and trehalose were added to ground pork (lean ratio: 75%) to a final concentration of 5%, and the mixture was thoroughly stirred.
It was measured with a color difference meter. After that, -2
What was stored frozen at 0 ° C. and thawed after a lapse of 7 days was similarly measured with a colorimeter. FIG. 2 shows the change of the redness (a * value) before and after the frozen storage. As shown in the figure, in the non-added group, the a * value decreased after frozen storage, whereas the saccharide suppressed the decrease.
In particular, raffinose showed a high value and maintained redness.
In FIG. 2, the horizontal axis indicates the number of days of frozen storage, and the vertical axis indicates the redness. Example 2 25 ml of 1M raffinose, 1M trehalose solution and distilled water (control) were added to minced pork (lean ratio: 60%) to prepare a meat putty, which was refrigerated for one day. After 24 hours, a 0.04 M phosphate buffer (pH 6.8) is used according to a conventional method.
Then, the absorption spectrum at each wavelength was measured, and the methotization rate of myoglobin (the ratio of the oxidized myoglobin derivative metmyoglobin) was determined by equation (1). ## EQU1 ## As shown in FIG. 3, the methionization ratio of raffinose was significantly lower than that of 72.8% without addition, and was 50.7% lower than that of trehalose (59.7%).
Therefore, it was confirmed that raffinose greatly suppresses metformation. Example 3 To 500 g of beef chunks, 5% raffinose solution was added to 5
Add 0 ml and perform tumbling for 7 hours under reduced pressure. Wipe the surface, rub in 5g of salt and 0.5g of pepper,
Wrap with octopus thread, shape and bake in oven at 180 ° C for 45 minutes. [0028] Table 1 shows the results of a functional comparison with slices that were cooled and sliced, and glucose, sucrose (sugar), trehalose and dextrin were added instead of the control and raffinose. As a control, raffinose was not added. Sensory comparison was carried out by eight trained panelists, and each was evaluated on a five-point scale by a two-point comparison method with the control group. That is, the equivalent to the control group was set to 3, slightly good (color, comprehensive evaluation) or slightly strong (fragrance, sweetness) was set to 4, and good or strong was set to 5. Conversely, a slightly bad or slightly weak one was set to 4, and a bad or weak one was set to 5. Table 1 shows the average of the evaluations of the eight panelists. [Table 1] From these results, all saccharides were evaluated higher than the control group. Raffinose was excellent in color tone and low in sweetness as compared with other sugars such as glucose, so that it was highly evaluated overall. Example 4 A raffinose solution or a glucose solution is added to 500 g of beef chunks and tumbled for 7 hours under reduced pressure. The raffinose solution and the glucose solution used had a concentration of 50%, and were appropriately added so as to finally have a predetermined content. 5g of salt, pepper 0.5
g, wrap with octopus thread, shape and bake in oven at 180 ° C for 45 minutes. Table 2 shows the results of sensory comparison with the control group after cooling and slicing. As a control, raffinose and glucose were not added. Sensory evaluation was conducted by eight trained panelists, and each was evaluated on a 5-point scale by a two-point comparison method with the control group. That is, the equivalent to the control group was set to 3, slightly good (color, comprehensive evaluation) or slightly strong (fragrance, sweetness) was set to 4, and good or strong was set to 5. Conversely, a slightly bad or slightly weak one was set to 4, and a bad or weak one was set to 5. Table 2 shows the average of the evaluations of the eight panelists. [Table 2] From these results, although the color tone is improved according to the amount of saccharide added, addition of a larger amount than the sweetness lowers the overall evaluation, but raffinose has a higher evaluation due to its low sweetness. Was. According to the present invention, by adding raffinose to meat and processed meat products, autoxidation (meth) of the heme protein was prevented, and discoloration to an undesirable color tone could be suppressed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing the effect of adding raffinose to metformation by an addition form. FIG. 2 is a graph showing a comparison of the effect of suppressing a decrease in redness (a * value) after frozen storage. FIG. 3 is a graph showing a comparison of the methation ratio in a model processed meat product by adding saccharides.

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[Procedure amendment] [Submission date] August 9, 2001 (2001.8.9) [Procedure amendment 1] [Document name to be amended] Description [Item name to be amended] 0006 [Correction method] Change [Amendment] [0006] Raffinose shown here is a trisaccharide composed of D-galactose, D-glucose and D-fructose, and is one of the oligosaccharides widely distributed in the plant kingdom and found after sucrose. . It is abundantly contained in beans, especially in stems, roots, and seeds of plants containing a large amount of sucrose, such as beet, sugarcane, and cottonseed, and is also contained in honey and wheat.

   ────────────────────────────────────────────────── ─── Continuation of front page    (72) Inventor Katsuhiro Yamamoto             582 Bunkyodai Midoricho, Ebetsu-shi, Hokkaido Dairy School             Campus (72) Inventor Tomohito Iwasaki             582 Bunkyodai Midoricho, Ebetsu-shi, Hokkaido Dairy School             Campus (72) Inventor Junichi Wakamatsu             1-2-2 Kubogaoka, Moriya-machi, Kitasoma-gun, Ibaraki               Central Research Laboratory of Itoham Co., Ltd. (72) Inventor Yuka Kaku             1-2-2 Kubogaoka, Moriya-machi, Kitasoma-gun, Ibaraki               Central Research Laboratory of Itoham Co., Ltd. (72) Inventor Masahiro Numata             1-2-2 Kubogaoka, Moriya-machi, Kitasoma-gun, Ibaraki               Central Research Laboratory of Itoham Co., Ltd. F term (reference) 4B018 LB06 LE01 MB03 MC04                 4B042 AC02 AD39 AE03 AG01 AH01                       AK08

Claims (1)

Claims 1. Raffinose is present in an amount of 0.01 to 20% by weight.
A method for preventing fading of meat and processed meat products, characterized by being blended.