JP2009268391A - Color-fading inhibitor for meat product, and method for producing meat product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a color-fading inhibitor for meat products which maintains a meat color specific to the meat products such as roast beef for a long period of time, and makes the color hardly fade even due to abrupt temperature change in freezing, thawing or the like. <P>SOLUTION: The color-fading inhibitor for meat products is composed of milk-whey-derived inorganic salt and/or basic amino acid. A method for producing a meat product includes pouring a seasoning liquid into raw material meat followed by subjecting the raw material meat to heat treatment. In this method, the seasoning liquid contains the milk-whey-derived inorganic salt and/or the basic amino acid as additives, and presents pH 7.0 or more. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an additive for preventing fading of meat products, in particular, reddish meat products such as roast beef, and a method for producing meat products using the same.

  Roast beef is a beef lump that is baked in an oven, etc., and sliced thinly when eaten, but the appearance is characterized by a reddish center.

  Conventionally, when reddish meat products such as roast beef are sliced for sale in the store, the reddish meat color fades in about 3 to 5 hours, and the product value is greatly reduced. There was a problem.

As a method for industrially producing roast beef, the following two methods are defined in the Food Sanitation Law.
1) A production method in which the center temperature of the food material is 63 ° C. and heated for 30 minutes or longer (the roast beef obtained by this production method is generally kept at 10 ° C. or less during distribution. In general, a seasoning liquid or the like is injected).
2) A specific heating method in which the central temperature of the food material is 56 ° C. and heating is performed for 64 minutes or more or equivalent or more (roast beef obtained by this production method is generally kept at 4 ° C. or less in distribution. In case of salting raw meat during the process, the injection of seasoning liquid etc. is not allowed).

  Since the specific heating method of 2) described above is advantageous when trying to produce a characteristic redness in roast beef, this method is widely used. On the other hand, the production method 1) has a problem that the fading of the redness of the roast beef proceeds in a short time after the production.

Patent Document 1 discloses a method for producing a roast beef characterized by injecting a solution of sodium ascorbate or sodium citrate into a raw meat of roast beef and then heat-processing the raw meat. According to this manufacturing method, it is described that discoloration of roast beef can be prevented even if the manufacturing method of 1) above is used.
Japanese Patent No. 3115288

  However, as a result of repeated investigations by the present inventors, the method of Patent Document 1 exerts the anti-fading effect for about 2 days at the most, and the storage temperature of the roast beef is frozen or thawed. It turned out that there was a problem that fading progressed due to rapid changes.

  In view of the above-mentioned present situation, the present invention is a meat product that enables the production of a meat product that retains the meat color peculiar to meat products such as roast beef for a long period of time and is not easily discolored by a sudden change in temperature such as freezing and thawing. An object of the present invention is to provide an anti-fading agent and a method for producing a meat product using the same.

  As a result of repeating various studies to solve the above problems, the present inventors have found that the above problems can be solved by treating raw meat with whey-derived inorganic salts and / or basic amino acids, The present invention has been completed.

  That is, the present invention relates to an anti-fading agent for meat products, comprising inorganic salts derived from whey and / or basic amino acids.

  Further, the present invention is a method for producing a meat product by injecting a seasoning liquid into a raw material meat and then subjecting the raw material meat to heat processing, wherein the seasoning liquid is an inorganic salt derived from whey as an additive and / or The present invention also relates to a production method characterized by comprising a basic amino acid and having a pH of 7.0 or higher.

  According to the present invention, it is possible to provide a meat product that retains redness peculiar to meat products such as roast beef for a long period of time and is not easily discolored by a sudden change in temperature such as freezing and thawing.

  First, the anti-fading agent for meat products of the present invention will be described. The anti-fading agent for meat products of the present invention comprises inorganic salts derived from whey and / or basic amino acids.

  The inorganic salt derived from whey refers to inorganic salts such as sodium, potassium, calcium, magnesium, iron and the like derived from whey. Here, whey is a supernatant generally produced when cheese is produced from milk. In addition to inorganic salts, whey contains carbohydrates, water-soluble vitamins, proteins, fats, etc., but inorganic salts can be separated by removing these components by ultrafiltration and crystallization separation. . As a commercial item of the inorganic salt derived from whey, for example, Sun Whey (trade name, manufactured by Sankei Co., Ltd.) can be used.

  As the basic amino acid, amino acids generally known as basic amino acids can be used, and examples thereof include lysine, arginine, histidine, and any mixture thereof.

  It is preferable that the anti-fading agent for meat products of the present invention further contains glucose. Thereby, the fading prevention effect can be further improved, and the redness exhibited by the meat product can be adjusted to a more appetizing color tone. When sugar is used instead of glucose, the result of improving the fading prevention effect cannot be obtained.

  When glucose is used in combination, the weight ratio of whey-derived inorganic salts and basic amino acids to glucose is not particularly limited, and may be, for example, in the range of about 10: 1 to 1:10.

  The anti-fading agent of the present invention can be used for various meat products such as ham, sausage, roast beef, etc. The effect of the present invention is particularly effective when applied to roast beef, which is a reddish meat product that easily fades. Can be exhibited remarkably.

  The anti-fading agent of the present invention is appropriately diluted by a method such as spraying, coating, dipping, or pouring on meat products after production or raw material meat in the production process after being appropriately diluted with a seasoning liquid or water. Apply quantity.

  The amount of use of the anti-fading agent of the present invention is not particularly limited and may be appropriately determined in relation to the effect of preventing discoloration. For example, the active ingredient is used in an amount of about 100 g or more per 100 kg of raw meat. The effect can be exhibited.

  Next, the manufacturing method of the meat product of this invention is demonstrated.

  In the method for producing a meat product of the present invention, the anti-fading agent of the present invention is added to the seasoning liquid used in the production process of the meat product so that the meat color exhibited by the inside of the meat product can be maintained for a long time. Then, the seasoning liquid is poured into the raw meat. That is, after injecting the seasoning liquid into the raw meat, in the method for producing meat products by heating the raw meat, the seasoning liquid contains whey-derived inorganic salts or basic amino acids as the additive, And the one whose pH is adjusted to 7.0 or higher is used.

  First, the seasoning liquid is poured into the raw meat cut into an appropriate size. When the target meat product is roast beef, the raw meat is beef, and the portion is not particularly limited, although loin, thighs, etc. are used.

  The said seasoning liquid is used in order to adjust the taste of meat products, and normally contains salt, sodium glutamate, an organic acid, a pH adjuster, a vegetable extract, a meat extract, etc. In the present invention, the aforementioned whey-derived inorganic salts and / or basic amino acids are added to the seasoning liquid. Although the addition amount of these is not particularly limited, the range of 0.5 to 10 parts by mass is preferable with respect to 100 parts by mass of water constituting the seasoning liquid, and the range of 1 to 5 parts by mass is more preferable. Considering the texture of the meat product, the range of 1 to 3 parts by mass is particularly preferable.

  It is preferable to add glucose to the seasoning liquid. Although the addition amount of grapes and the like is not particularly limited, for example, it may be in a range of about 0.5 to 10 parts by mass with respect to 100 parts by mass of water constituting the seasoning liquid.

  The seasoning liquid preferably has a pH of 7.0 or more from the viewpoint of fading prevention effect. When a pH adjuster is added to adjust the pH of the seasoning liquid to less than 7.0, it becomes difficult to maintain the redness of the meat product obtained by heat processing for a long period of time. From the viewpoint of the fading prevention effect, the pH of the seasoning liquid is preferably in the range of about 8.0 to 11.0, but considering the storage stability and texture of the resulting meat product, about 8.0 to about 1.0. A range of 10.0 is more preferred.

  Although the usage-amount of the said seasoning liquid with respect to raw material meat can be determined suitably, normally, what is necessary is just to use 5 mass parts or more with respect to 100 mass parts of raw material meat. From the viewpoint of the color and texture of the resulting meat product, a range of 15 to 40 parts by weight is preferable with respect to 100 parts by weight of the raw meat, and a range of 15 to 20 parts by weight is particularly preferable.

  When the seasoning liquid detailed above is injected into the raw meat, for example, a known means such as a pickle injector may be used.

  Meat products are manufactured by heat-processing the raw meat meat that has been injected with the seasoning liquid. However, when roast beef is manufactured as a meat product, the surface of the raw meat is lightly baked in an oven and then filled into a predetermined container. In such a state or without filling the container, it may be heated into steam, wet heat, or hot water. The conditions at the time of heat processing can follow the method of 1) mentioned above, the center temperature of raw material meat shall be 63 degreeC, and what is necessary is just to heat for 30 minutes or more. Thereafter, the desired meat product is obtained by rapid cooling.

  By the above manufacturing method, even when the heating condition of the heated food product corresponding to 30 minutes at 63 ° C. is used, the redness peculiar to the meat product is maintained for a long time, and the temperature rapidly changes such as freezing and thawing. The meat product which does not easily fade can be obtained.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

  In the following examples and comparative examples, roast beef was produced according to the following procedure.

  The raw beef was cut into a suitable size, and the seasoning liquid was injected using a pickle injector. Then, it put into oven and lightly baked the surface of raw material meat at the temperature of 240 degreeC, and formed the film | membrane on the surface. Next, in a state filled in the casing, it was boiled gently in hot water of 70 ° C. to 75 ° C. In the meantime, a thermometer was inserted into the center of the raw material, and the boil was terminated when the temperature of the center was held for 55 minutes after reaching 63 ° C. After this, roast beef was obtained by cooling quickly.

Example 1
As a seasoning liquid, a mixture of 470 g of sodium chloride, 230 g of whey-derived inorganic salts (trade name Sun Whey, manufactured by Sankei Co., Ltd.), and 10 kg of water was used. It was 10.77 when pH of the said seasoning liquid was measured. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 2)
As a seasoning liquid, a mixture of 470 g of sodium chloride, 590 g of glucose, 230 g of inorganic salts derived from whey (trade name Sunwhey, Sankei Co., Ltd.) and 10 kg of water was used. The pH of the seasoning liquid was 10.80. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 3)
As a seasoning liquid, a mixture of 470 g of sodium chloride, 590 g of glucose, 60 g of whey-derived inorganic salt (trade name Sun Whey, Sankei Co., Ltd.) and 10 kg of water was used. The pH of the seasoning liquid was 10.11. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

Example 4
As a seasoning liquid, a mixture of 470 g of sodium chloride, 590 g of glucose, 460 g of inorganic salts derived from whey (trade name Sun Whey, Sankei Co., Ltd.) and 10 kg of water was used. The pH of the seasoning liquid was 10.66. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 5)
As a seasoning liquid, a mixture of 470 g of sodium chloride, 55 g of sodium glutamate, 590 g of glucose, 230 g of inorganic salts derived from whey (trade name Sun Whey, manufactured by Sankei Co., Ltd.), 240 g of pH adjuster, 120 g of yeast extract, and 10 kg of water. used. The seasoning liquid had a pH of 8.58. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 6)
As a seasoning liquid, a mixture of 470 g of sodium chloride, 55 g of sodium glutamate, 590 g of glucose, 460 g of whey-derived inorganic salts (trade name Sun Whey, manufactured by Sankei Co., Ltd.), 240 g of pH adjusting agent, 120 g of yeast extract, and 10 kg of water. used. The pH of the seasoning liquid was 10.59. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 7)
The same seasoning liquid as in Example 5 was used. 40 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 8)
The same seasoning liquid as in Example 5 was used. 30 kg of this seasoning liquid was used for 100 kg of raw meat.

Example 9
The same seasoning liquid as in Example 5 was used. 15 kg of this seasoning liquid was used for 100 kg of raw meat.

(Example 10)
As a seasoning liquid, a mixture of 470 g of sodium chloride, 590 g of glucose, 230 g of basic amino acid, and 10 kg of water was used. The pH of the seasoning liquid was 10.58. 30 kg of this seasoning liquid was used for 100 kg of raw meat.

Example 11
As a seasoning liquid, a mixture of 470 g of sodium chloride, 590 g of glucose, 120 g of basic amino acid, and 10 kg of water was used. The pH of the seasoning liquid was 10.39. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

(Comparative Example 1)
As a seasoning liquid, a mixture of 470 g of salt, 590 g of glucose, and 10 kg of water was used. The seasoning liquid had a pH of 6.94. 20 kg of this seasoning liquid was used for 100 kg of raw meat.

The obtained roast beef was evaluated according to the following methods and criteria. The results are shown in Table 1.
(1) Color Tone The prepared roast beef was sliced to an appropriate size, frozen once, and then the color tone of the roast beef thawed by refrigeration was evaluated according to the following criteria.
5: Bright red 4: Red 3: Light red 2: Dark gray red 1: Gray brown (2) Persistence of color (2) The prepared roast beef is sliced to an appropriate size, frozen once, thawed in refrigeration, and refrigerated The meat color of the roast beef was evaluated according to the following criteria.
5: The meat color of 3 or more of the color tone evaluation was maintained for 72 hours or more.
4: The meat color of 3 or more of the color tone evaluation was maintained for 48 hours or more.
3: The meat color of 3 or more of the color tone evaluation was maintained for 24 hours or more.
2: Less than 24 hours, fading to 2 or less of the color tone evaluation.
1: Color tone evaluation 1 immediately after slicing.
(3) Texture of product The prepared roast beef was sliced into appropriate sizes, and the texture was evaluated by eating.
A: A texture unique to roast beef and easy to chew while containing gravy.
B: A texture that is slightly difficult to bite and makes it feel raw.
C: Raw meat-like texture that is difficult to chew and chew.

表１より、調味液に乳清由来の無機塩類又は塩基性アミノ酸を添加している場合には、ローストビーフの色調が良好であり、かつその色調がきわめて長期にわたって持続することが分かる。

From Table 1, it can be seen that when the whey-derived inorganic salt or basic amino acid is added to the seasoning liquid, the color tone of the roast beef is good and the color tone lasts for a very long time.

Claims (6)

  An anti-fading agent for meat products, comprising inorganic salts derived from whey and / or basic amino acids.   Furthermore, the discoloration prevention agent of Claim 1 containing glucose.   The anti-fading agent according to claim 1 or 2, wherein the meat product is roast beef. A method for producing a meat product by injecting a seasoning liquid into raw meat and then heat-processing the raw meat,
The said seasoning liquid contains the inorganic salt and / or basic amino acid derived from whey as an additive, and pH shows 7.0 or more, The manufacturing method characterized by the above-mentioned.   The production method according to claim 4, wherein the seasoning liquid further contains glucose as an additive.   The manufacturing method according to claim 4 or 5, wherein the meat product is roast beef.