JP2010220608A - Taste improved meat and meat taste improver - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a taste improver preventing deterioration of taste quality after heating, refrigeration or freezing of meat and improving soft food feeling and taste, and to provide taste-improved meat added therewith. <P>SOLUTION: A meat taste-improver provided by uniformly adding glycerol mono fatty acid ester or polyglycerol fatty acid ester to sodium lactate makes meat soft, improves elasticity, juicy feeling, soft feeling and body feeling, makes taste better, and improves crispy feeling. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a meat with improved flavor, a meat flavor improver, and a method for producing the same.

  Many proposals have been made on meat quality improving agents. For example, a method for improving the yield of products by mixing or injecting an organic acid, a fibrous food material, or a solution obtained by dissolving these in a seasoning liquid or water when processing the meat as a method for improving the yield texture of the meat (Patent Document 1), Meat improver (Patent Document 2), Sodium lactate containing hydroxycarboxylic acid or its salt and fatty acid ester (for example, sodium stearoyl lactate or calcium stearoyl lactate) to make meat juicy , Meat Processing Product (Patent Document 3) with Improved Flavor, Feeling and Durability, Containing Sodium Acetate and Sodium Citrate in Meat, and Meat Discoloration Prevention Method by Applying Lactate or Lactate and Lactic Acid Solution to Meat (Patent Document 4), sodium stearoyl lactate and / or polyoxyethylene (20) sorbitan fatty acid ester Alternatively, a method in which meat is hardened and meat juice does not flow out even if heated or heated after being dissolved, dispersed or emulsified in water or oil (Patent Document 5), sodium lactate or potassium lactate as an alternative to salt when producing raw ham A method of increasing the shelf life of raw ham by salting with water (Patent Document 6), a method of softening meat quality by using monoglyceride or diglyceride and polycarboxylic acid ester in meat pieces of livestock meat Patent Document 7), a method for improving the juiciness of a molded product mainly composed of minced meat containing monoglyceride or diglyceride and polycarboxylic acid (Patent Document 8), etc. are known. In addition, it was poor in softness, and even when meat softening enzyme was used in combination, a sufficient flavor improving effect could not be obtained.

JP-A-6-343423 JP-A-8-140630 JP 11-133 A Japanese Unexamined Patent Publication No. 2000-253810 Japanese Patent Laid-Open No. 2004-65214 JP 59-17940 Japanese Patent Laid-Open No. 7-170942 JP-A-7-203903

  It is an object of the present invention to provide meat with improved softness and juiciness, softness of meat quality, and flavorful and crisp meat, especially processed meat such as mince and paste, and a meat flavor improver for obtaining the meat. is there.

  As a result of repeating various experiments to solve the above-mentioned problems, the present inventors have added sodium lactate and glycerin monofatty acid ester or polyglycerin fatty acid ester to meat. It was found that the meat had good elasticity and good flavor. This effect is mainly due to the addition of an appropriate amount of sodium lactate to the meat, the preservation and processing of meat, especially water from the meat tissue and water solubility by processing such as refrigeration, frozen storage, heating, fine dusting, grinding, kneading, etc. It is thought that the separation and outflow of components are suppressed, and the addition of glycerin monofatty acid ester or polyglycerin fatty acid ester suppresses the separation and outflow of oily components from meat tissue, and the effects of both are produced synergistically. . In addition, a meat flavor enhancer obtained by mixing or heating and mixing a liquid or molten glycerin monofatty acid ester or polyglycerin fatty acid ester in a sodium lactate aqueous solution and mixing uniformly can be easily added to meat, The present invention was completed by obtaining the knowledge that a flavor improvement effect without variation can be exhibited.

That is, the present invention
(1) Meat whose flavor is improved by adding sodium lactate (a) and glycerin monofatty acid ester or polyglycerin fatty acid ester (b),
(2) 0.08 to 4.0% by weight of sodium lactate (a) and 0.005 to 2.0% by weight of glycerin monofatty acid ester or polyglycerin fatty acid ester (b) are added to the meat to give a flavor. Improved meat according to (1),
(3) The meat according to (1) or (2), wherein the flavor is further improved by adding acids, salts or alkaline agents,
(4) The fatty acid constituting the glycerin monofatty acid ester is one having 8 to 18 carbon atoms, the degree of polymerization of glycerin of the polyglycerin fatty acid ester is 2 to 10, and the number of ester-bonded fatty acids is 1 to 4 The meat according to any one of (1) to (3), wherein the fatty acid is one having 8 to 18 carbon atoms,
(5) A meat flavor improver containing 0.003 to 1.000 parts by weight of glycerin monofatty acid ester or polyglycerin fatty acid ester (b) with respect to 1 part by weight of sodium lactate (a),
(6) A method for producing a meat flavor improver, wherein glycerin monofatty acid ester or polyglycerin fatty ester melted in an aqueous solution of sodium lactate is uniformly mixed,
(7) Meat flavor in which 0.08 to 4.0% by weight of sodium lactate (a) and 0.005 to 2.0% by weight of glycerol mono-fatty acid ester or polyglycerol fatty acid ester (b) are added to meat. Improvement method,
It is.

  In the present invention, sodium lactate (a) is added in an amount of 0.08 to 4.0% by weight, preferably 0.15 to 3.5% by weight, more preferably 0.20 to 3.0% by weight based on meat. To do. The glycerin monofatty acid ester or polyglycerin fatty acid ester (b) is 0.005 to 2.0% by weight, preferably 0.01 to 1.5% by weight, more preferably 0.02 to 1.0% by weight based on meat. %Added. Further, if necessary, acids, salts and alkali agents can be used alone or in combination.

  The meat flavor improving agent of the present invention can be prepared by uniformly mixing a molten glycerin monofatty acid ester or polyglycerin fatty acid ester (b) into an aqueous solution of sodium lactate (a) with stirring. In the process, if necessary, an acid, salt or alkali agent may be added to obtain a meat flavor improving agent having a higher flavor improving effect.

  As the sodium lactate (a), which is one component used for the preparation of the meat having improved flavor and the meat flavor improving agent of the present invention, food safety is used. Usually, a 50 to 60% by weight aqueous solution or a powdery product close to 100% is commercially available, but a high concentration is desirable for formulation. These can be used as they are or diluted with water or other solvents.

Another component used in the production of the meat with improved flavor and the meat flavor enhancer of the present invention is a glycerin monofatty acid ester or a polyglycerin fatty acid ester.
The fatty acid constituting the glycerin monofatty acid ester is, for example, one having C8 to C18 carbon atoms such as caprylic acid, capric acid, lauric acid, myristic acid, palmic acid, stearic acid, oleic acid, etc., preferably Cl0 to C16, More preferably, it is C12-C14. This glycerin monofatty acid ester can be used as a mixture of glycerin fatty acid esters containing 50% by weight or more, preferably 70% by weight or more of glycerin monofatty acid ester.

The polyglycerin fatty acid ester is a polymer in which a plurality of glycerins are polymerized and a fatty acid is ester-bonded to the remaining free hydroxyl group (OH group). The polymerization degree of polyglycerol is 2 to 10, preferably 2 to 6, and more preferably 2 to 4. The number of fatty acids ester-bonded to polyglycerol is usually about 1 to 4, but diglycerol mono-fatty acid ester is particularly preferable as the polyglycerol fatty acid ester.
The fatty acid constituting the ester of polyglycerin fatty acid ester is a C8-C18 carbon such as caprylic acid, capric acid, lauric acid, myristic acid, palmic acid, stearic acid, oleic acid, etc., preferably Cl0-C16, More preferably, it is C12-C14.
These glycerin monofatty acid ester or polyglycerin fatty acid ester is 0.005 to 2.0% by weight, preferably 0.01 to 1.5% by weight, more preferably 0.02 to 1.0% by weight based on meat. It is desirable to include about%.

  The mixing ratio of sodium lactate (a) and glycerol mono fatty acid ester or polyglycerol fatty acid ester (b) in the meat flavor improving agent of the present invention is 1: 0.003 to 1.000, preferably 1: 0, in weight ratio. 0.007 to 0.800, more preferably 1: 0.017 to 0.650.

  The acids, salts, and alkali agents referred to in the present invention are not particularly limited as long as they are acids, salts, and alkali agents compatible with the Food Sanitation Law.

Acids include organic acids and inorganic acids. Examples of organic acids include acetic acid, brewed vinegar, fumaric acid, citric acid, malic acid, tartaric acid, adipic acid, lactic acid, ascorbic acid, phytic acid, and gluconic acid. Examples of the inorganic acid include phosphoric acid such as phosphoric acid 1, phosphoric acid 2, and phosphoric acid 3, and polymerized phosphoric acid such as pyro, meta, and polyphosphoric acid.
Examples of the salts include salts of the aforementioned acids, for example, alkali metal salts such as sodium and potassium, and alkaline earth metal salts such as calcium and magnesium. In addition, sodium lactate is an essential component used in the present invention, and is excluded from this category.
Alkaline agents are those that are permitted to be added to food and whose aqueous solution is alkaline, such as alkali metal salts of carbonates such as sodium carbonate and sodium bicarbonate, alkaline earth metal salts such as calcium and magnesium And alkaline earth metal oxides such as calcined calcium and calcium oxide.
In addition, preparations and preservatives (for example, polylysine, protamine, lysozyme, nisin, and other bacteriocins) containing these acids, salts, and alkali agents, a shelf life improver, a pH adjuster, a seasoning, etc. are used in appropriate amounts. Also good.

The meat flavor improver of the present invention is, as described above, uniformly mixed with an aqueous solution of sodium lactate and a molten glycerin monofatty acid ester or polyglycerin fatty acid ester, or mixed with heating and stirring, and if necessary, acids or its It can be produced by using a mixture of salts, alkali agents and other additives, or by using each alone in combination.
Glycerin monofatty acid ester or polyglycerin fatty acid ester can be mixed with an aqueous sodium lactate solution as it is when it is in a liquid state at normal temperature, but in that case, it is desirable to sufficiently stir and mix.

Glycerin monofatty acid ester or polyglycerin fatty acid ester that is pasty or solid at room temperature can be melted by heating to an appropriate temperature, for example, 50 ° C. or higher, preferably 60 to 100 ° C., and mixed uniformly with an aqueous sodium lactate solution. it can.
The effect of the present invention is superior to the effect of improving the juiciness and flavor of meat compared to the case where sodium lactate (a), glycerin monofatty acid ester or polyglycerin fatty acid ester (b) is used individually or in combination, and uniform and stable. The effect that was made.
The mixing ratio of sodium lactate in the meat flavor improving agent of the present invention is 15 to 80% by weight, preferably 18 to 70% by weight, more preferably about 24 to 60% by weight, with respect to the whole preparation of the meat flavor improving agent. It is.

  The glycerin monofatty acid ester or polyglycerin fatty acid ester in the meat flavor improving agent of the present invention is 0.2 to 35% by weight, preferably 0.5 to 25% by weight, more preferably 1 to 20% by weight, based on the whole preparation. %.

  Moreover, when using acids, salt, and an alkali agent for meat flavor improvement, it is about 0.02-5 weight% with respect to meat, Preferably it is about 0.03-4 weight%, More preferably, it is 0.05- It is good to add about 3% by weight.

  The pH of the preparation or the preparation containing acids, salts and alkaline agent is 4.0 to 12, preferably 4.2 to 11, more preferably about 4.5 to 10.

  Examples of the meat of the present invention include livestock meat, poultry, and seafood. Examples of livestock meat include beef such as cattle, pigs, horses, sheep and kangaroos, and examples of poultry include poultry such as chickens, duck, pigeons, ducks, turkeys and geese. Examples of seafood include white fish such as sea bream, sea bream, and tuna, red fish such as tuna, fish such as mackerel, horse mackerel, and yellowtail, fish such as sea bream and eel, shellfish such as clams and clams, shrimp, and crabs. Crustaceans such as squid, mollusks such as squid and octopus, and whale meat. Examples of such processed products include hamburger, ham, sausage, meatloaf, minced cutlet, minced ball, meat bun, siamese, gyoza, salmon, bamboo rings, fried fish, livestock meat, poultry bricks, grilled food, boiled food, fried food And salted spices, miso pickles, seasoning pickles, pickled pickles, etc., and processing, refrigeration of processed products, and frozen products. In addition, since the preparation can be easily and uniformly dispersed, kneaded products such as fish stock are particularly suitable.

Furthermore, the above-mentioned meat bottling, canning, and retort pouch plastic film (for example, cellophane, polyethylene, hydrochloric acid rubber, vinylidene chloride, polyester, polypropylene, composite processed paper, etc.), sealed packaged foods that are casing, chilled or retorted.
The amount of the preparation of the present invention added to these meats is usually 0.2 to 6.5% by weight, preferably 0.3 to 5.0% by weight, more preferably about 0.5 to 4.0% by weight. It is.

  In the present invention, sodium lactate, glycerin monofatty acid ester or polyglycerin fatty acid ester, and further addition of acids, salts or alkaline agents to meat are carried out by mixing each component alone or under normal pressure or negative pressure, and cooling if necessary. , Mixed with food materials containing meat that has undergone temperature adjustment such as warming, or meat, soaked in immersion liquid or sauce seasoning containing it, soaked, dusted, applied, or tumbler It is carried out by infiltrating the meat as uniformly as possible by immersing the preparation liquid by tamping or injection or by squeezing it in the manufacturing process of the brick product. The most typical method is to uniformly mix the liquid preparation with animal mince or fish paste. Depending on the purpose, various additives such as sweeteners, sugar alcohols and other polyhydric alcohols, seasonings, pastes (eg pastes such as glucomannan, alginate, pectin), fats and oils, spices and extracts thereof, polylysine, Antibacterial agents and antioxidants such as protamine, nisin and lysozyme may be added to the preparation or may be used in combination with the preparation.

  By adding a certain amount of sodium lactate and glycerin monofatty acid ester or polyglycerin fatty acid ester to meat, the present invention provides meat that is juicy, soft and crisp with good crispness and good flavor even after refrigerated or frozen storage. can do. In addition, when a meat flavor improver obtained by mixing or heating and mixing glycerin monofatty acid ester or polyglycerin fatty acid ester dissolved in liquid sodium lactate and mixing uniformly is added to the meat, it has a simple and consistent effect. It can be demonstrated.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples. Note that parts and% mean parts by weight and% by weight unless otherwise specified.

Preparation of meat flavor improver (formulation) (A) 0.5 parts by weight of glycerol monocaprylate (C8) heated and melted at 80 ° C. and 4.5 parts by weight of diglycerol monomyristate (C14) Then, 95 parts by weight of a 60% by weight aqueous sodium lactate solution heated at 70 ° C. was added, and the mixture was heated and stirred at 70 ° C. to obtain Formulation A.
(B) 60 wt% sodium lactate obtained by stirring and mixing 5 parts by weight of glycerin monocapric acid ester (C10) and 20 parts by weight of diglycerin monomyristic acid ester (C14) heated and melted at 80 ° C. 75 parts by weight of an aqueous solution was added, and the mixture was heated and stirred at 70 ° C. to prepare Formulation B.
(C) 2 parts by weight of glycerol monolaurate (C12) heated and melted at 80 ° C. and 18 parts by weight of diglycerol monomyristate (C14) were stirred and mixed, and heated at 70 ° C., 60% by weight sodium lactate aqueous solution 80 parts by weight was added, and the mixture was heated and stirred at 70 ° C. to obtain Formulation C.
(D) 5 parts by weight of diglycerin monomyristic acid ester (C14) heated and melted at 80 ° C. is added to 95 parts by weight of 60% by weight sodium lactate aqueous solution heated at 70 ° C., and the mixture is heated and stirred at 70 ° C. Thus, preparation D was obtained.
(E) 15% by weight of monoglycerol monopalmitate (C16) heated and melted at 80 ° C. and 10 parts by weight of diglycerol monomyristate (C14) were stirred and mixed, and 60% by weight lactic acid heated at 70 ° C. 75 parts by weight of an aqueous sodium solution was added, and the mixture was heated and stirred at 70 ° C. to prepare Formulation E.
(F) 10 parts by weight of diglycerin monomyristate ester (C14) heated and melted at 80 ° C. was added to 90 parts by weight of a 60% by weight aqueous sodium lactate solution heated at 70 ° C., and the mixture was heated and stirred at 70 ° C. Formulation F was designated.
(G) 20 parts by weight of diglycerin monomyristic acid ester (C14) melted by heating at 80 ° C. is added to 80 parts by weight of 60% by weight sodium lactate aqueous solution heated at 70 ° C., and the mixture is heated and stirred at 70 ° C. Thus, preparation G was obtained.
(H) 10 parts by weight of diglycerin monomyristic acid ester (C14) melted by heating at 80 ° C. while adding 5 parts by weight of 50% by weight aqueous solution to 85 parts by weight of 60% by weight sodium lactate aqueous solution and heating and mixing at 70 ° C. Partly added and mixed to make Formulation H.
(I) 30 parts by weight of decaglycerin monomyristic acid ester (C14) heated and melted at 80 ° C. was added to 70 parts by weight of a 60% by weight aqueous sodium lactate solution heated at 70 ° C., and the mixture was heated and stirred at 70 ° C. This was designated as Formulation I.
(J) 6 parts by weight of a 60% by weight aqueous sodium lactate solution heated at 70 ° C. and 29.3 parts by weight of water, and 4 parts by weight of diglycerin monomyristate ester (C14) melted by heating at 80 ° C. Then, the mixture was heated and stirred at 70 ° C. to prepare Formulation J.
(K) 1 part by weight of diglycerin monomyristic acid ester (C14) was added to 99 parts by weight of an aqueous 60% by weight sodium lactate solution heated at 70 ° C., and the mixture was stirred and mixed to prepare formulation K.
(L) 25 parts by weight of diglycerin monomyristic acid ester (C14) heated and melted at 80 ° C. was added to 75 parts by weight of a 60% by weight sodium lactate aqueous solution heated at 70 ° C. .
(M) 5 parts by weight of a monoglycerin monopalmitate (C16) melted by heating at 90 ° C. was added to 95 parts by weight of an aqueous 60% by weight sodium lactate solution heated at 50 ° C., and mixed to obtain a preparation M. .
(N) Diglycerin monomyristic acid obtained by adding 42.1 parts by weight of 98% by weight sodium lactate to 47.9 parts by weight of 60% by weight sodium lactate aqueous solution heated at 70 ° C., and stirring and dissolving, followed by heating and melting at 80 ° C. 10 parts by weight of ester (C14) was added, and the mixture was heated and stirred at 70 ° C. to obtain Formulation N.
(O) 51.0 parts by weight of 98% by weight sodium lactate was added to 25.0 parts by weight of a 60% by weight sodium lactate aqueous solution heated at 70 ° C. 24.0 parts by weight of myristic acid ester (C14) was added, and the mixture was heated and stirred at 70 ° C. to prepare Formulation O.
(P) Tetraglycerin monohydrate was added to 59.6 parts by weight of a 60% by weight sodium lactate aqueous solution heated at 70 ° C., and 7.4 parts by weight of 98% by weight sodium lactate was dissolved by heating and stirring, followed by heating and melting at 80 ° C. 33.0 parts by weight of myristic acid ester (C14) was added, and the mixture was heated and stirred at 70 ° C. to obtain a preparation P.
(Q) Add 65.3 parts by weight of water to 30.7 parts by weight of a 60% by weight aqueous sodium lactate solution, stir and warm to 70 ° C. To this, 4.0 parts by weight of tetraglycerin monolaurate (C12) was added, and the mixture was stirred and mixed at 70 ° C. to prepare Formulation Q.
(R) 24.5 parts by weight of water is added to 74.5 parts by weight of a 60% by weight aqueous sodium lactate solution and stirred. To this was added 1.0 part by weight of tetraglycerin monolaurate (C12), and the mixture was stirred and mixed at 70 ° C. to prepare Formulation R.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, and further stored for 1 week in a refrigerator, and then reheated to observe the flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Addition amount of additive (1) No addition (2) Comparative example 60% sodium lactate aqueous solution 0.8% by weight
(3) Invention Formulation (A) of Example 1 0.8% by weight
Observations after production (1) Comparison (2) (1) Almost the same texture as (1) (3) (2) More juicy and richer The observation after storage in the refrigerator for one week is (1), (2 ) Was further reduced in flavor, but (3) was evaluated as having good texture and flavor, and (3) was rated as 10 for others and 0.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, and further stored for 1 week in a refrigerator, and then reheated to observe the flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Addition amount of additive (1) No addition (2) Comparative example 60% sodium lactate aqueous solution 0.3% by weight
(3) Invention Formulation (B) of Example 1 0.3% by weight
Observation after production (1) Texture (3) (1), (2), almost the same as the control (2) (1) (2) The flavor was further reduced, but (3) was evaluated as having good texture and flavor, and (3) was rated as 10 for others and 0.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, and further stored for 1 week in a refrigerator, and then reheated to observe the flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Addition amount of additive (1) Formulation (I) of Example 1 of the present invention 0.7% by weight
(2) Comparative Example Sodium stearoyl lactate 0.7% by weight
(3) Comparative Example Calcium stearoyl lactate 0.7% by weight
(4) Comparative Example 60% sodium lactate aqueous solution 0.7% by weight

Observation after production (1) The succulent soft feeling was the best.
(2) Juicy soft feeling is inferior to (1) and has a greasy taste and lower flavor, and slightly better than (4).
(3) There was no succulent feeling, the texture was crunchy, and it was the worst.
(4) Juicy soft feeling is slightly inferior to (2) but better than (3).
The observation after storage in the refrigerator for one week (2), (3), (4) was further reduced in flavor, but (1) is an evaluation that the texture and flavor are very good (1) is 10 and others Was rated 0.

Steamed gyoza recipe Ground meat (cow: pork = 1: 1) 350 parts Chinese cabbage 100 parts Salt 5 parts Soy sauce 10 parts Sesame oil 10 parts

Result of tasting after 10% of the formulation (D) of Example 1 embedded in gyoza ingredient made of the above materials and additive-free product wrapped in commercially available gyoza skin and steamed at 90 ° C for 20 minutes. The invention group had good succulent and soft feeling, while the control group had hardness and “passy” and the texture was lowered.
The result of freezing each sample for one week, thawing, reheating, and tasting was the same, and the panel result of 10 trained panelists was 10: 0.

Sausage As shown in Table 1, each raw material, the preparation (F) of Example 1 and an alkali agent were combined and sausage was produced by a conventional method.

Alkaline agent component DL-alanine 5%
Sodium L-glutamate 3%
Trisodium citrate 26%
Potassium chloride 5.5%
Sodium carbonate 25%
Dextrin 35.5%

  The taste quality was judged by a sensory test by 10 panelists who were familiar with the obtained sausage. Invention Group 1 was most excellent in juicy soft taste, followed by Invention Group 2, and Control Group 3 was evaluated as having no juicy soft feeling and having a texture of 10: 0, both inferior to the invention group.

Sausage As shown in Table 2, each raw material and the preparation (G) of Example 1 were refined and sausages were produced by a conventional method.

  The taste quality was judged by a sensory test by 10 panelists who were familiar with the obtained sausage. Invention Group 1 was superior in both juicy and soft feeling, and Control Group 2 had no juicy and soft feeling and was inferior in texture to the Invention Group. Invention Group: Control Group = 10: 0.

Steamed gyoza recipe Ground meat (cow: pork = 1: 1) 350 parts Chinese cabbage 100 parts Salt 5 parts Soy sauce 10 parts Sesame oil 10 parts

As a result of tasting after wrapping 5 parts of the preparation (H) of Example 1 in the gyoza made of the above materials and additive-free products in a commercially available gyoza skin and steaming at 90 ° C. for 20 minutes. Had a succulent and firm texture and good flavor, but the control group had a firmness and a “passy” texture, and the texture was reduced.
The result of freezing each sample for one week, thawing, reheating, and tasting was the same, and the panel result of 10 trained panelists was 10: 0.

Steamed rice cake The following ingredients and preparations are kneaded and steamed at 85 to 90 ° C. for 30 minutes after molding. The flavor quality was observed by 10 panelists who were trained after cooling, and further stored in the refrigerator for 1 week to observe the flavor quality.
Steamed crab recipe Surimi 206 parts Salt 6.3 parts Water 34.3 parts Seasoning liquid 53.4 parts (Seasoning liquid recipe)
Upper white sugar 4.4 parts MSG 2.2 parts Starch flour 10.8 parts Water 36 parts Addition amount of additive (1) No addition (control)
(2) Preparation of Example 1 (E) 1.8 parts by weight added (overall amount)

Observation after production Immediately after production (2) was soft and succulent and good in flavor, but (1) had a hard and rough texture and the flavor was lowered. The observation after 1 week of refrigeration was the same. As for the evaluation of 10 panelists, (2) was good, (2) was 10, and (1) was 0, both immediately after manufacture and after 1 week of refrigeration.

Mince balls The following ingredients and preparations are mixed and molded into about 17 g each. Apply flour and fry in oil at 160-165 ° C for 4 minutes.
The flavor quality is observed by 10 panelists who have mastered after cooling. Further, after 1 month of freezing, reheat in a microwave and observe the flavor quality.
Mince ball recipe Ground meat (cow: pork = 1: 1) 400 parts minced onion 150 parts egg 50 parts potato starch 24 parts white saccharose 3 parts salt 5 parts pepper 0.5 parts dusting powder: using potato starch

Addition amount of additive (1) No addition (2) 60% sodium lactate aqueous solution 0.95% by weight
(3) Diglycerin monomyristic acid ester 0.05% by weight
(4) 60% sodium lactate aqueous solution 0.95% by weight
And diglycerin monomyristic acid ester 0.05% by weight (added separately)
(5) Formulation (C) of Example 1 1.0% by weight
* The amount added is the observation after production of the whole meatballs (1), (2), (3) is almost succulent and there is little difference when comparing flavor and texture (3)>(2)> (1 ) In order. In (4) and (5), juiciness, crispness, flavor and texture were better than those in (1), (2) and (3). In comparison between (4) and (5), (5) was more succulent, flavored and textured and evenly stable.

* Each panelist will try the minced balls from (1) to (5) and score in the range of 10 points to 1 point. The average score for each specimen is shown in Table 3.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, and further stored for 1 week in a refrigerator, and then reheated to observe the flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Addition amount of additive (1) No addition (2) Invention formulation (J) of Example 1 2.5% by weight
Observation after production (1) The control (2) (1) is considerably juicy and richer than the (1), and the taste after storage for one week in the refrigerator (1) was further reduced in flavor, but (2) was texture, In the evaluation that both flavors were good, (2) was 10, and (1) was 0.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, and further stored for 1 week in a refrigerator, and then reheated to observe the flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Addition amount of additives (1) No addition (2) Invention formulation (K) of Example 1 1.0% by weight
Observation after production (1) Slightly juicy and richer than controls (2) and (1).
Observation after storage in the refrigerator for one week showed that the flavor of (1) was further reduced, but (2) was evaluated as good in texture and flavor, (2) was 10, and (1) was rated 0. It was.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, further frozen, stored for 1 week, reheated after thawing, and observed for flavor flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Additive amount of additive (1) No addition (2) Invention Formulation (L) of Example 1 0.25 wt%
(3) Invention Formulation (Q) of Example 1 0.25% by weight
(4) Invention Formulation (R) of Example 1 0.25% by weight
Observation after production (1) Slightly juicy and richer than controls (2) and (1).
(3) No effect is seen at the same level as (1). (The amount of sodium lactate is less than meat.)
(4) No effect is seen at the same level as (1). (The amount of glycerin fatty acid ester is small relative to meat.)
Observation after storage in the refrigerator for one week showed that the flavors of (1), (3), and (4) were further reduced, but (2) was evaluated as slightly satisfactory in both texture and flavor. , (1), (3), (4) were rated 0.

Hamburg The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor quality was observed by 10 panelists who were trained after cooling, further stored in the refrigerator for 1 week, frozen, stored for another week, thawed, reheated and observed for flavor.
Recipe Minced meat (cow: pork = 1: 1) 400 parts Michin cut onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts

Additive amount of additive (1) No addition (2) Invention Formulation (L) of Example 1 2.0% by weight
(3) Invention Formulation (L) of Example 1 4.0% by weight
(4) Invention Formulation (O) of Example 1 3.5% by weight
(5) Invention Formulation (O) of Example 1 4.2 wt%
(6) Invention Formulation (P) of Example 1 4.2% by weight
Observation after production (1) The control (2) and (1) are much more juicy and richer and have a salty taste.
(3) There is a stronger body and body feeling (eating response) than (2), and the salty taste is further increased.
(4) The body feel is slightly lighter than (3), but the saltiness is slightly increased.
(5) It has a strong salty taste and feels gummy and metallic. (The amount of sodium lactate is larger than the meat.)
(6) It has a salty taste and feels sour and bitter. (The amount of glycerin fatty acid ester is small relative to meat.)
Refrigerate for 1 week after storage in the refrigerator, thaw after further storage for 1 week, and the observation after reheating has further decreased the flavor of (1) (2), (3), (4) are both texture and flavor In the evaluation that it was good, (2) was 9, (3) was 5, (4) was 4, and (1) was 0. In (5) and (6), although the texture and flavor did not deteriorate, the taste was originally bad and the evaluation was 0 respectively.

Mince balls The following ingredients and preparations are mixed and molded into about 17 g each. Apply flour and fry in oil at 160-165 ° C for 4 minutes.
The flavor quality is observed by 10 panelists who have mastered after cooling. Further, after 1 month of freezing, reheat in a microwave and observe the flavor quality.
Mince ball recipe Ground meat (cow: pork = 1: 1) 400 parts minced onion 150 parts egg 50 parts potato starch 24 parts white saccharose 3 parts salt 5 parts pepper 0.5 parts dusting powder: using potato starch

Additive amount of additive (1) No addition (2) Formulation (M) of Example 1 2.0% by weight
* The amount added was observed after the production of all meatballs (1) There was almost no succulent feeling.
(2) The succulent feeling, crispness, flavor and texture were good and rich.
Taste experiment * Each panelist will taste the minced balls from (1) and (2) and score in the range of 10 points to 1 point. The average score for each specimen is shown in Table 4.

Hamburg putty The following materials and preparations were mixed, 50 g each was molded, and heated in a preheated 250 ° C. oven for 10 minutes. The flavor flavor quality was observed by 10 panelists who were trained after cooling.
Recipe Minced meat (cow: pig = 1: 1) 400 parts Egg 50 parts Water 30 parts Starch flour 25 parts Salt 4.5 parts Pepper 0.5 parts

Additive amount of additive (1) No addition (2) Invention Formulation (F) of Example 1 1.0% by weight
Observation after production (1) There are more juicy and richer than the control (2) and (1).
(1) has a reduced flavor, is hard and has a poor texture. (2) is an evaluation that the texture and flavor are both good, (2) is 10, and (1) is 0.

  The meat flavor improver of the present invention has a soft elasticity of meat quality by adding it to meat such as hamburger, ham, sausage, minced ball, meat bun, siamese, gyoza, salmon, bamboo rings, etc. Since it is possible to provide a succulent, crisp and crisp meat, it can be added to these treatments, refrigerated processed products, and frozen products.

Claims (7)

  Meat whose flavor is improved by adding sodium lactate (a) and glycerin monofatty acid ester or polyglycerin fatty acid ester (b).   Claims for improving flavor by adding 0.08 to 4.0% by weight of sodium lactate (a) and 0.005 to 2.0% of glycerol mono-fatty acid ester or polyglycerol fatty acid ester (b) to meat Item 1. Meat according to Item 1.   Furthermore, the meat of Claim 1 or 2 which added acid, salt, or an alkaline agent, and improved the flavor.   The fatty acid constituting the glycerin monofatty acid ester is one having 8 to 18 carbon atoms, the degree of polymerization of glycerin in the polyglycerin fatty acid ester is 2 to 10, the number of ester-bonded fatty acids is 1 to 4, and the constituting fatty acid is The meat according to any one of claims 1 to 3, which has 8 to 18 carbon atoms.   Meat flavor improver which mix | blended 0.003-1.000 weight part of glycerol mono-fatty acid ester or polyglycerol fatty acid ester (b) with respect to 1 weight part of sodium lactate (a).   A method for producing a meat flavor enhancer, wherein glycerin monofatty acid ester or polyglycerin fatty ester melted in an aqueous solution of sodium lactate is uniformly mixed.   A method for improving the flavor of meat, wherein 0.08 to 4.0% by weight of sodium lactate (a) and 0.005 to 2.0% of glycerin monofatty acid ester or polyglycerin fatty acid ester (b) are added to meat.