JP2007189926A - Meat quality improver, and method for producing meat processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meat quality improver for obtaining a meat processed product having good palate feeling and a higher product yield: and to provide a method for producing a meat processed product having good palate feeling and a higher product yield. <P>SOLUTION: The meat quality improver comprises transglutaminase and vinegar (1). The meat quality improver comprises calcium hydrate and/or calcium oxide, and trisodium citrate (2). The meat quality improver, wherein the vinegar is malic acid (3). The method for producing a meat processed product comprises using the meat quality improver (4). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a meat modifier for obtaining a processed meat product having a good texture and a high product yield, and a method for producing a processed meat product having a good texture and a high product yield.

In the manufacture of processed meat products such as ham and sausage, phosphates such as pyrophosphate and polymerized phosphate are generally added to improve the product yield during processing such as heating yield. According to the needs of consumers concerned about overdose, processed meat products that do not use phosphates are also on the market. As a method for producing a phosphate-free processed meat product, Patent Document 1 discloses a preparation for a simple meat product containing calcium hydroxide / calcium oxide, trisodium citrate / tripotassium citrate and transglutaminase, A pickle is disclosed. Patent Document 2 discloses a method for producing a meat product without transphosphate using transglutaminase.
JP 2004-248661 A Japanese Patent Laid-Open No. 2-135071

  An object of the present invention is to provide a meat modifier for obtaining a processed meat product having a good texture and a high product yield, and a method for producing a processed meat product having a good texture and a high product yield.

  As a result of intensive studies to solve the above problems, the present inventors have found that a meat modifier characterized by containing transglutaminase and vinegar, or further calcium hydroxide and / or calcium oxide, It has been found that by using a meat modifier characterized by containing trisodium acid, it is possible to produce a processed meat product that has a good texture without being prickly and has a high product yield during processing such as heating. That is, the present invention is as follows.

(1) A meat modifier comprising transglutaminase and vinegar.
(2) The meat modifier according to (1), further comprising calcium hydroxide and / or calcium oxide and trisodium citrate.
(3) The meat modifier according to (1) or (2), wherein the vinegar is apple vinegar.
(4) A method for producing a processed meat product, wherein the meat modifier according to (1) to (3) is used.

  As an effect of the present invention, a processed meat product having a good texture and a high product yield can be produced without using a phosphate.

  The meat modifier of the present invention only needs to contain vinegars such as transglutaminase and apple vinegar as components, and more preferably calcium hydroxide and / or calcium oxide and trisodium citrate are contained. . In addition, seasonings such as salt, sodium glutamate, sugar and soy sauce, spices, fruit juices such as pineapple and apple, soy protein, milk protein and the like may be included.

  The method using the meat modifier may be mixed with water and then dipped into the meat as a pickle solution or injected into the meat.

  The transglutaminase used in the present invention is not particularly limited as long as it has transglutaminase activity. Derived from mammals such as guinea pigs (see Japanese Patent Publication No. 1-50382), derived from fish such as cod (see Nobuo Seki et al. And the like obtained by gene recombination (see JP-A-1-3000889 and JP-A-6-225775). Among these, it is preferable to use a microorganism-derived transglutaminase because it works without calcium and is available in large quantities.

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

  The amount of transglutaminase added to the meat is preferably 0.1 to 1000 units, more preferably 1 to 100 units per 100 g of meat. The amount of vinegar added is preferably 0.02 to 4 g and more preferably 0.1 to 2 g per 100 g of meat. The amount of trisodium citrate added is preferably 0.1 to 10 g, more preferably 0.2 to 5 g per 100 g of meat. The added amount of calcium hydroxide and calcium oxide is preferably 0.01 to 1 g, more preferably 0.02 to 0.2 g, per 100 g of meat.

  The amount of vinegar contained in the meat modifier of the present invention is not particularly limited, but is preferably 0.01 to 0.5 g per unit of transglutaminase. The amount of trisodium citrate, calcium hydroxide, and calcium oxide contained in the meat modifier of the present invention is not particularly limited, but the amount of trisodium citrate is 0.01 to 0.5 g per unit of transglutaminase. preferable. The added amount of calcium hydroxide and calcium oxide is preferably 0.001 to 0.1 g in total for calcium hydroxide and calcium oxide per unit of transglutaminase.

  The following examples further illustrate the present invention. The present invention is not limited in any way by this example.

  300 g of Australian frozen beef (2.5 cm square, brisket navel) was immersed in 60 g of pickle solution having the composition shown in Table 1 in a half-thawed state and placed in a refrigerator overnight. 450 g of city water was added to the obtained soaked meat and boiled for 2 hours. The weight of the resulting boiled meat was measured to calculate the yield, and sensory evaluation was performed. The results are shown in Table 2. As shown in Table 2, by using a meat modifier containing transglutaminase and vinegar (apple vinegar), or meat modification containing transglutaminase, vinegar (apple vinegar), sodium citrate and calcium oxide By using the agent, it was possible to produce a processed meat product having a good texture and a high product yield. “Activa” TG-HP manufactured by Ajinomoto Co., Inc. used as a transglutaminase preparation contains 10 units of transglutaminase, 92.4 g of trisodium citrate, and calcined shell calcium = 6.2 g of calcium oxide per 100 g of the preparation. .

  According to the present invention, a processed meat product having a good texture and a high product yield can be produced without using a phosphate, so that the present invention is extremely useful in the food field.

Claims (4)

  A meat modifier comprising transglutaminase and vinegar.   The meat modifier according to claim 1, further comprising calcium hydroxide and / or calcium oxide and trisodium citrate.   The meat modifier according to claim 1 or 2, wherein the vinegar is apple vinegar.   A method for producing a processed meat product, wherein the meat modifier according to claim 1 is used.