JP2003144097A - Water-soluble processed meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed meat produce easily dissolving again in water. SOLUTION: The processed meat product is obtained by carrying out a preservability imparting process which improves stability of the solution, comprises heat processing of a water-soluble meat protein solution, addition for a sugar to the solution after removing aggregate by centrifugal separation, subjecting to an ultrasonic treatment, or adjusting pH to acidity or alkalinity. The product has the preserbability together with high solubility to water and can be used in various foods.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a water-soluble meat preparation.

[0002]

BACKGROUND OF THE INVENTION Proteins are essential nutrients for human survival. In addition, protein foods such as soybeans, wheat, fish meat, meat, eggs and milk, or preparations derived from the protein foods are not only a nutritional source but also water retention, gelling property, viscosity imparting property, foaming property, taste. Since it also has many processing characteristics such as properties, it is widely used in the food industry.

Among protein foods, animal protein foods contain a large amount of essential amino acids that humans cannot synthesize in the body as compared with vegetable protein foods, and thus they can be an efficient nutrition source for the human body.

Among animal protein foods, chicken eggs and milk are soluble in water, but fish meat and meat (hereinafter, meat including fish meat) are not soluble in water. Meat (muscle) is not easily dissolved in water because (1) the myofibrils that make up the muscle are insoluble in water and cannot be dissolved unless high-concentration salt is used. (2) Myofibrils Fiber is a strong structural unit (sarcomere) in which various types of proteins such as myosin, actin, connectin, and α-actinin have complex structures and interactions.
And (3) the tightening tissue surrounds the outer periphery of the muscle fiber which is composed of several myofibrils as a constituent unit.
In addition, it is due to the fact that it has a higher-order structure, such as a fastening structure surrounding the bundle.

Therefore, even if the meat is put into a paste by mixing it with the meat, it is immediately precipitated when dispersed in water. On the other hand, when meat is hydrolyzed into very low molecular weight peptides or amino acids using an enzyme such as acid or protease, it can be dissolved in water. In the present invention, when dissolved, suspended or dispersed in water at a desired concentration or less, it is easily dissolved, suspended or dispersed, the state is maintained for a desired period, and a state in which no precipitate is formed is referred to as dissolution.

[0006] Since the hydrolyzate of meat contains a lot of tasty amino acids and very low molecular weight peptides, it is used as a seasoning (HAP). However, HAP cannot express the taste and physical properties of the high molecular weight meat protein. On the other hand, since HAP has a taste like a seasoning attributed to amino acids and extremely low-molecular peptides, it is not possible to ingest a large amount at one time. In other words, from a practical standpoint, HAP has little or no value as a nitrogen nutrient source.

Muscle protein foods such as meat can be dissolved up to a certain concentration by homogenizing in a relatively high concentration saline solution [0.3M or more, about 1.8% (W / V) or more]. it can. However, since the thus-prepared preparation has a high salt content, its use was limited due to taste restrictions.

If the meat can be solubilized with water or a low-concentration saline solution, the meat can be used more widely. In addition, it does not have a HAP-like taste, but it has a full-fledged taste of fish meat and meat.
Since it exhibits inherent processing suitability such as viscosity-imparting property and foaming property, it is expected that its application to the food industry field will be expanded.

A method for solubilizing fish meat in water has been reported so far (J. Agric. Food. Chem. 42, 2646-2664 (199).
Four)). In addition, a method of solubilizing meat has been reported (Fiscal 1998 Grant Research Report on Meat Vol.
17, 301-306, (1999) Published by Ito Memorial Foundation). The outline is as follows.

Meat (pork, beef, chicken, etc.) is shredded and adjusted to pH 7.5 with histidine to a 25 mM NaCl solution [about 0.15% (W /
V)] is added in an amount of 10 times and homogenized. Centrifuge at 18000 G for 20 minutes to collect the precipitate, and add 25 mM NaCl solution to 5
Add twice the amount, homogenize, centrifuge and collect the precipitate. This operation is repeated again. To the collected precipitate, a 2.5 mM NaCl solution adjusted to pH 7.5 with histidine [about 0.01% (W /
V)] is added in an amount of 5 times, homogenized, and centrifuged to collect the precipitate.

The recovered precipitate was suspended in an appropriate amount of water (15 to 20 times the amount of meat), sonicated for 5 minutes per 50 ml of this suspension, and then centrifuged at 37,000 G for 20 minutes. The supernatant is collected to prepare meat that dissolves in water. The thus-prepared water-soluble meat is reported to have reduced or deleted connectin and α-actinin among the proteins constituting myofibrils from the SDS-PAGE image. .

In this method, muscle (meat), which is a very complex and strong structure, is washed with a thin salt solution, and finally dispersed in an extremely low ionic strength solution such as water to swell and make it brittle. After that, it is considered that the structure is destroyed by applying a physical force such as ultrasonic treatment so that the meat, which is originally insoluble in water, can be dissolved in water.

When the above prepared product is allowed to stand as it is, precipitation occurs, but when the prepared product is heat-treated at 70 ° C. for 10 minutes, no precipitation occurs even after standing for a predetermined time.

[0014]

The water-solubilized meat obtained by the above method is not suitable for storage as it is because it is dissolved in water or saline having a low ionic strength. Therefore, refrigeration, freezing, heat sterilization (pasturization), high temperature pressure sterilization (retort sterilization),
Ultra-high pressure sterilization, ultrasonic sterilization to such an extent as to cause lysis of microbial spores and / or vegetative cells, or treatment for imparting conventional preservability such as drying (including hot air drying, spray drying, freeze drying, etc.) ( Hereinafter, the preservability imparting process) is performed.

However, when the meat dissolved in water is subjected to a preservability-imparting treatment, or after being stored for a certain period of time, and then re-dissolved in water, the solubility (hereinafter referred to as re-dissolvability) Is significantly reduced and causes precipitation or does not dissolve. In addition, after trying to dissolve in water again,
By centrifuging at 37000G and measuring the protein content before and after centrifugation, the redissolution rate can be determined from the ratio.

The present invention is intended to solve the conventional problem that the re-solubility is remarkably deteriorated when a preservative-imparting treatment is applied to meat dissolved in water, and the re-solubility is maintained. It is an object of the present invention to make a prepared meat product (hereinafter referred to as a water-soluble prepared meat product) industrially usable.

[0017]

In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by preserving solubilized meat in water to give it a preservability treatment. Disclosed is a water-soluble meat preparation characterized by having high re-solubility in water due to the addition of sugar in advance.

In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by preserving storability of meat dissolved in water, which comprises heat treatment and sugar addition treatment prior to preserving treatment. By performing the above, a water-soluble meat preparation product characterized by having a high re-solubility in water is provided.

In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by preserving storability of meat dissolved in water, wherein ultrasonic treatment is performed prior to preserving treatment. Provides a water-soluble meat preparation characterized by having a high re-solubility in water.

In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by preserving storability of meat dissolved in water, wherein the pH of the adjusted product is adjusted prior to preserving treatment. High redissolvability in water by performing treatment to adjust pH to 5 or less in non-neutral region, specifically acidic region, and pH 7.5 or more in alkaline region (hereinafter referred to as "non-neutralizing treatment") Disclosed is a water-soluble meat preparation characterized by having a property. The term “high redissolvability” means that the redissolution rate in water at 20 ° C. is 30% or more, more preferably 50% or more, and most preferably 70% or more.

The water-soluble meat preparation of the present invention is used as a variety of foods and food materials for healthy people, infants with weak chewing function and swallowing function, elderly people, people with impaired chewing function and sick people. be able to. It can be used as a liquid food, a gel food, a nutritional supplement, a thickening agent, tablets, biscuits, soups, drinks, sports drinks, sports foods and the like, and materials for these foods.

The ultrasonic treatment prior to the preservation-imparting treatment is carried out by relaxing the molecular structure of the muscle bundles of muscle, muscle fibers or myofibrils, or the protein group constituting the structure. Alternatively, it is characterized in that it is an ultrasonic treatment with a work amount capable of reducing the molecular weight.

The above-mentioned ultrasonic treatment prior to the preservation-imparting treatment is characterized in that the ultrasonic treatment has a work amount capable of causing a reduction in the molecular weight of myosin which is a protein constituting the myofibril of the meat. Be attached.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of a water-soluble meat preparation according to the present invention, a method for producing the same, and a food using the preparation will be described below together with Examples. In order to make the water-soluble meat preparation of the present invention into a meat preparation that can be easily redissolved, the present inventors have conducted intensive research.

As described above, when the meat dissolved in water is subjected to a preservative-imparting treatment, or after being stored for a certain period of time after it is re-dissolved in water, the re-solubility is remarkably reduced. Precipitates or does not dissolve.

The present inventors have invented the following water-soluble meat preparation in order to maintain high re-solubility. 1. Sugar is added before the preservation-imparting treatment of the water-soluble meat preparation. It is widely known that various sugars prevent protein denaturation. For example, in the case of cryopreserving fish meat, sorbitol or the like is added to prevent freezing denaturation. Similarly, it was examined whether addition of sugars would improve re-solubility of water-soluble meat preparations.

Specifically, the minced meat is washed with a low-concentration salt solution in the neutral range and subjected to ultrasonic treatment to prepare meat that dissolves in water. Then, (1) the sugar is added to the meat that dissolves in water, or (2) the meat that dissolves in water is heat-treated to remove a small amount of aggregates generated by heating, and then the sugar is added. Further, after (1) or (2), a preservative imparting treatment is performed to obtain a water-soluble meat preparation. The water-soluble meat preparation thus obtained was confirmed to have high resolubility in water, as described later.

2. Before the preservation-imparting treatment of the water-soluble meat preparation, the molecular structure of muscle bundles, muscle fibers or myofibrils, or the proteins that compose these structures is loosened or low molecular weight. It was examined whether or not the changed state brings about improvement in resolubility.
For that purpose, ultrasonic treatment with a larger work amount than the ultrasonic treatment reported in the above report is required. The strength of this sonication did not cause the degradation of myosin, which is a major protein that constitutes myofibrils, by the previously reported sonication. It is characterized by causing The water-soluble meat preparation thus obtained was confirmed to have high re-dissolvability as described later.

Specifically, after the minced meat is washed with a low-concentration salt solution in the neutral range, it is subjected to stronger ultrasonic treatment having the above characteristics to prepare water-soluble meat. After that, the preservation property imparting process is performed. It was confirmed that the water-soluble meat preparation thus obtained has a high resolubility in water.

3. Before performing the preservation-imparting treatment of water-soluble meat preparations, separate the pH of the solution of the muscle bundles, muscle fibers or myofibrils, or the proteins that compose these structures from the isoelectric point of these proteins. It was investigated whether or not to bring about improvement in resolubility. Here, the isoelectric point is a pH value at which the total charge of protein molecules is 0, and the solubility of the protein is the lowest at the isoelectric point.

Based on the fact that the isoelectric points of actin and myosin forming myofibrils are around 5, and the isoelectric point of α-actinin is around 6, the effect on the maximum solubility of myofibrils as a whole is examined. Therefore, when the pH of the solution was changed to several pH values from acidic to alkaline and re-solubilization was performed, high re-solubility was found at pH 5 or less when acidic and at pH 7.5 or more when alkaline. It was confirmed that the water-soluble meat preparation thus obtained by the non-neutralizing treatment has a high resolubility, as described later.

Further, by adopting such a pH value, after the minced meat is washed with a salt solution having a low concentration in the neutral range, it can be treated only with non-neutralizing treatment without ultrasonic treatment, or with super treatment. It was newly found that a water-soluble meat preparation can be obtained by combining sonication and non-neutralization.

Specifically, the minced meat is washed with a low-concentration salt solution in the neutral range and then subjected to the above-mentioned non-neutralizing treatment without ultrasonic treatment, or by ultrasonication. By combining the treatment and the non-neutralizing treatment, meat that dissolves in water is prepared. After that, the preservation property imparting process is performed. The water-soluble meat preparation thus obtained is
It was confirmed to have high resolubility in water.

Hereinafter, a series of production steps for producing meat that dissolves in water from raw meat and further producing the water-soluble meat preparation of the present invention will be described.

(1) The raw material used in the present invention is not limited to any kind of meat, but is preferably a portion with a low fat content. Meat (fish such as sardines, tuna, salmon and cod, molluscs such as octopus and squid, mammals such as cows, pigs and sheep, birds such as chicken and ostrich, reptiles such as crocodile and snakes, and amphibian muscles such as frogs) Or meat derived from internal organs)
Slice into small pieces, add low-concentration saline adjusted to pH 7.5 to this, stir, pulverize, and homogenize. Centrifuge the homogenized meat and collect the precipitate.

(2) Water is added to the recovered precipitate, mixed and stirred, and then subjected to ultrasonic treatment or non-neutralization treatment using an ultrasonic homogenizer, or a treatment in which both are combined, followed by centrifugation. Undissolved impurities are removed to obtain a solution of meat that dissolves in water.

(3) This solution was heat-treated at 70 ° C., centrifuged again to remove aggregates, sugars (monosaccharides to polysaccharides) were added to the resulting solution, and the mixture was dissolved. Alternatively, after concentrating with a reverse osmosis membrane, a gel filtration membrane or the like, a preservation imparting treatment such as refrigeration, freezing, heat sterilization, high temperature pressure sterilization, ultra high pressure sterilization, ultrasonic sterilization or drying is performed. This gives a water-soluble meat preparation having resolubility.

(4) In place of the above production step (3), a solution of meat that dissolves in water is further subjected to ultrasonic treatment, and as it is or after being concentrated by a reverse osmosis membrane or a gel filtration membrane, refrigerated, Preservation imparting treatment such as freezing, heat sterilization, high temperature pressure sterilization, ultra high pressure sterilization, ultrasonic sterilization or drying is performed. This gives a water-soluble meat preparation having resolubility.

(5) In place of the above production step (3), an edible organic acid such as citric acid, lactic acid, acetic acid, or trisodium phosphate, sodium pyrophosphate, tripolyphosphate is added to a solution of meat that dissolves in water. Non-neutralizing treatment using edible alkaline salts such as sodium, as it is, or after concentration by reverse osmosis membrane or gel filtration membrane, refrigeration, freezing, heat sterilization, high temperature pressure sterilization, ultra high pressure sterilization, Preservation treatment such as ultrasonic sterilization or drying is performed. This gives a water-soluble meat preparation with re-dissolution.

However, if the non-neutralizing treatment has already been carried out in the production step (2), after the production step (2), as it is or after concentration with a reverse osmosis membrane or gel filtration membrane, refrigeration, Preservation imparting treatment such as freezing, heat sterilization, high temperature pressure sterilization, ultra high pressure sterilization, ultrasonic sterilization or drying is performed. This likewise gives a water-soluble meat preparation with resolubility.

The water-soluble meat preparation obtained by such a manufacturing process has a property of being easily redissolved in water. Due to this property, it is possible to consider a new form of use of meat, which has been limited in use until now.

[0042] For example, liquid foods, gel foods, dietary supplements rich in meat protein, and thickened foods that can be taken by infants, elderly people who have weak chewing and swallowing functions, elderly people, and people with impaired chewing function and sick people. Regulators, tablets, biscuits,
It can be applied to various kinds of foods such as soups or drinks, dietary supplements, sports foods, emergency foods, portable foods for outdoor use and the like.

Further, since it is a protein derived from meat, if it is used as an additive to a conventional processed animal product, it exerts effects such as imparting solid content, improving yield and improving texture, without impairing the flavor of food.

In the production step (2), when the solution of meat which is dissolved in water and obtained by ultrasonic treatment is subjected to a preservability-imparting treatment, precipitation is caused and resolubilization cannot be performed. It was That is, freezing the solution,
After storing at -18 ° C for 1 month, when it was thawed, a precipitate was formed. Further, when the solution was sealed in a retort pouch and sterilized by retort under the condition of F ₀ = 3, a precipitate was generated. A dry powder obtained by freeze-drying, spray-drying, or hot-air drying the solution was dissolved in water, but it was hardly dissolved (resolubilization rate is about 10 to 20%).

In the production step (2), the solution of meat dissolved in water obtained by ultrasonic treatment is
When the solution itself, which had been subjected to heat treatment at 10 ° C. for 10 minutes and the aggregates formed were removed by centrifugation, was subjected to a preservation-imparting treatment, precipitation was caused and resolubilization was not possible.
That is, when the solution was frozen, stored at -18 ° C for one month and then thawed, a precipitate was formed. Further, when the solution was sealed in a retort pouch and sterilized by retort under the condition of F ₀ = 3, a precipitate was generated. Also, the dry powder obtained by freeze-drying, spray-drying or hot-air drying the solution was hardly dissolved in water as in the case of non-heating.

(Examples) Hereinafter, the conditions for preparing re-solubilized dry powders and their properties will be specifically described with reference to Examples. However, the present invention is not limited to the following examples.

A. Effect of heat treatment and addition of sugar on re-dissolution rate after drying treatment, and effect of freeze storage condition before drying Table 1 shows the results of experiments on the effect of heat treatment and addition of sugar on re-solubilization rate after drying. And Table 2 shows the results of experiments on the influence of the cryopreservation conditions before the drying treatment when preparing the dried product. This effect will be described in the following (a)
When sugar is added without heat treatment (non-heated, sugar added)
And (b) when heat treatment is performed and sugar is added (heating,
Addition of sugar) and) are described respectively.

(A) When sugar was added without heat treatment (non-heated, sugar added) To the solution obtained by ultrasonic treatment was added trehalose in an amount of about 1% to freeze-dry or spray. The dry powder obtained by drying or hot air drying showed a redissolution rate of 60 to 70% (Table 1: unheated, sugar added). And when preparing this dried product, the longer the period of cryopreservation,
It was confirmed that the redissolution rate of the obtained dried product tended to be poor (Table 2: non-heating and sugar addition).

(B) When heat-treated and sugar added (heated, sugar added) On the other hand, the solution obtained by ultrasonic treatment was heat-treated at 70 ° C. for 10 minutes, and trehalose was added at a concentration of about 1%. The dried product obtained by freeze-drying or spray-drying or hot-air drying is dissolved in distilled water to obtain an almost transparent solution, and a redissolution rate of 70 to 90% is obtained. The results are shown in Table 1 (heating and addition of sugar). Furthermore, when heat treatment was performed and sugar was added, the re-dissolution rate was almost 80% or more regardless of the frozen storage period. (Table 2: Heating and sugar addition).

The redissolution rate was 10 to 30 in both cases where heat treatment was not performed and sugar was not added (non-heated, no sugar added), and when heat treatment was performed but sugar was not added (heated and no sugar added). %
It was confirmed to be low.

[0051]

[Table 1]

[0052]

[Table 2]

B. Effect of sugar type on resolubility under heating conditions Table 3 shows the effect of sugar type on resolubility under heating conditions. After sonication, trehalose, raffinose, glucose, maltose, fructose, sucrose, dextrin are added to the solution that has been heat-treated at 70 ° C for 10 minutes in an amount of 1% concentration, for example, freeze-dried. As a result, a dry powder product was obtained. When this powder was dissolved in water, an almost transparent solution was obtained, and it was confirmed that the redissolution rate was about 70 to 90%. Similar dry powders were obtained by spray drying or hot air drying. Various types of sugars were effective as added sugars, from monosaccharides to polysaccharides.

[0054]

[Table 3]

C. Effect of sugar concentration on resolubility under heating conditions Table 4 below shows the results of experiments on the effect of sugar concentration on resolubility under heating conditions. When the sugar concentration was 0.5%, the redissolution rate was 60%, and when the sugar concentration was 1% or higher, the redissolution rate was 80% or higher. In order to prepare a redissolvable dry powder, it was necessary to add at least 0.5% or more of sugar.

However, when the sugar concentration is increased, the protein content in the dry powder may be decreased, and the usage may be limited. Therefore, it is considered desirable to add sugar at around 1%.

[0057]

[Table 4]

D. Effect of heating temperature during addition of sugar on resolubility Table 5 shows the results of experiments on the effect of heating temperature during addition of sugar on resolubility. When the heat treatment temperatures were 50 ° C and 60 ° C, the redissolution rate was about 60%. Heat treatment temperature is 70 ℃
In the above cases, the redissolution rate was 80% or more. Therefore, in order to further improve the redissolution rate, addition of sugar and 70%
A heat treatment at a temperature of ℃ or higher was required (Table 5).

[0059]

[Table 5]

E. Effect on Resolubility Due to Difference in Order of Sugar Addition and Heat Treatment Table 6 shows results of experiments on effect on resolubility due to difference in order of sugar addition and heat treatment. It is said that heating protein and sugar causes the Maillard reaction. Therefore, we examined the presence or absence of the Maillard reaction and the effect on the redissolution rate by adding sugar and then performing heat treatment.However, under the test conditions, browning was not observed, and the order of sugar addition and heat treatment was examined. Was found not to affect the redissolution rate.

[0061]

[Table 6]

F. Effect of strong sonication on resolubility Table 7 shows the results of investigating the ratio of myosin content to actin content and resolubility. That is, a solution of meat dissolved in water prepared according to the method previously reported (Sample No. 1, but ultrasonic treatment time: 5 minutes), and the ultrasonic treatment time was further extended to this solution for 10, 20 and 30 minutes. A solution of meat to be dissolved in each was prepared (Sample Nos. 2 and 3 respectively)
And 4). Then, SDS-PAGE was performed on these samples according to a conventional method.

From the SDS-PAGE image, it was confirmed that the actin content of each sample was almost unchanged. On the other hand, it was confirmed that there was a significant difference in myosin content. So SDS-
Densitometry was performed on the PAGE gel to determine the ratio of myosin content to actin content. The results are shown in Table 7.
Shown in. In addition, a dry powder was prepared for each sample, and thereafter the redissolution rate of the dry powder was measured. The results are shown in Table 7.

From these measurement results, when the ratio of the myosin content to the actin content is, for example, 1.89 (Sample No. 1), the redissolution rate is 30.0%, and the redissolution rate increases as the ratio increases. Fell. Conversely, the redissolution rate increases as the ratio decreases from 1.89, and
When it was 0.85 (Sample No. 4), the redissolution rate was 86.1%, and when the ratio was 0.85 or less, the redissolution rate was further increased.

[0065]

[Table 7]

G. Effect of Non-Neutralization Treatment on Resolubilization Table 8 shows the results of investigation on non-neutralization treatment and re-solubility. That is, a solution of meat dissolved in water prepared according to the previously reported method (however, no ultrasonic treatment), a solution of meat dissolved in water was prepared by changing the pH of the solution from acidic to alkaline. Then, the dissolution rate of these samples was measured.

[0067]

[Table 8]

H. Effect of type of acid used for non-neutralization treatment on resolubility Table 9 shows the results of examination on the type of acid used for non-neutralization treatment and resolubility. That is, a solution of meat dissolved in water prepared according to the previously reported method (however, no ultrasonic treatment), a solution of meat dissolved in water was prepared by changing the pH of the solution using hydrochloric acid or citric acid. Then, the dissolution rate of these samples was measured.

[0069]

[Table 9]

Although the form of the water-soluble meat preparation according to the present invention has been described above based on the embodiments, the present invention is not particularly limited to such embodiments, and the technical scope described in the claims is not limited thereto. It goes without saying that there are various examples within the scope of matters.

[0071]

The water-soluble meat preparation according to the present invention having the above-mentioned constitution is easily dissolved in water and can be used for various foods, which greatly contributes to the food industry. And
The water-soluble meat preparation according to the present invention, after the heat treatment of the solution of the meat protein, the solution obtained by removing the aggregate by centrifugation, the addition of sugar and heat treatment,
After that, it has a preservative property and can be easily solubilized in water, which is obtained by performing a preservative imparting treatment.

Further, the water-soluble meat preparation according to the present invention is
After the heat treatment of the solution of meat protein, the solution obtained by removing the aggregates by centrifugation is subjected to stronger ultrasonic waves, and then obtained by performing the preservability imparting property, which has a preserving property. It can be easily solubilized in water.

Furthermore, the water-soluble meat preparation according to the present invention is prepared by subjecting a solution of meat protein to a heat treatment and then removing aggregates by centrifugation to adjust the pH of the solution to acidic or alkaline. After that, it has a preservability and can be easily solubilized in water, which is obtained by carrying out a preservability imparting treatment.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yukiko Ito             3-3 Midorigahara, Tsukuba, Ibaraki Japan             Central Research Laboratory, Ham Co., Ltd. (72) Inventor Hiroshi Ide             3-3 Midorigahara, Tsukuba, Ibaraki Japan             Central Research Laboratory, Ham Co., Ltd. (72) Inventor Akito Hattori             3-6-6, Ishiyama, Minami-ku, Sapporo-shi, Hokkaido F term (reference) 4B042 AD39 AH01 AK07 AP02 AP17                       AP18 AP20 AP30

Claims (8)

[Claims] 1. A water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservative-imparting treatment, wherein sugar is added prior to the preserving-imparting treatment, so that it is highly reproducible to water. A water-soluble meat preparation characterized by having solubility. 2. A water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservative imparting treatment, which comprises heating and adding sugar prior to the preservative imparting treatment. A water-soluble meat preparation characterized by having high resolubility in water. 3. A water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservative-imparting treatment, which is high in water due to ultrasonic treatment prior to the preserving-imparting treatment. A water-soluble meat preparation characterized by having resolubility. 4. The ultrasonic treatment prior to the preservation-imparting treatment relaxes the molecular structure of muscle bundles of muscle, muscle fibers or myofibrils, or the molecular structure of proteins constituting the structure. 4. The water-soluble meat preparation according to claim 3, wherein the water-soluble meat preparation is sonicated with a work amount capable of being brought into a conditioned state or a low molecular weight state. 5. The ultrasonic treatment prior to the preservation-imparting treatment is an ultrasonic treatment with a work amount capable of causing a reduction in molecular weight of myosin, which is a protein constituting the myofibril of the meat. The water-soluble meat preparation according to claim 3. 6. A water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservative-imparting treatment, wherein the preservative-imparting treatment prior to the preservative-imparting treatment results in a non-neutralizing treatment. A water-soluble meat preparation characterized by having high re-solubility. 7. The water-soluble meat preparation according to claim 6, wherein the non-neutralizing treatment is a treatment of adjusting the pH to 5 or lower, or to adjusting the pH to 7.5 or higher. 8. The preservative imparting treatment is refrigerated, frozen,
Heat-sterilization, high-temperature heat sterilization, ultra-high pressure sterilization, ultrasonic sterilization, or a drying treatment, The water-soluble meat preparation according to claim 1.