JP2010233460A - Method for treating food material, and material for inhibiting aldehyde generation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technology easy to apply to cooking of meat or fish and shellfish, and inhibiting or masking unpleasant odor of meat or fish and shellfish. <P>SOLUTION: A method for treating a food material includes bringing malted rice refined sake or malted rice sweet sake into contact with meat or fish and shellfish so as to inhibit aldehyde generation, and decrease or mask unpleasant odor of the meat or fish and shellfish. A material for inhibiting aldehyde generation to be used in the method for treating a food material and containing malted rice refined sake or malted rice sweet sake is also provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a food processing method and an aldehyde generation suppressing material. The present invention is useful for reducing unpleasant odor and masking of livestock meat or seafood.

  Among livestock meat and seafood, there are foods that have an unpleasant odor when cooked, such as chicken and mackerel. In order to reduce or mask the unpleasant odor of foodstuffs, cooking sake that contains a large amount of organic acids and sake is widely used in cooking.

  In order to raise the organic acid concentration in sake, especially citric acid concentration, a method for producing sake using a so-called raw acid soda that produces organic acids such as citric acid is proposed (Patent Documents 1 to 6). ). In particular, the sake for cooking disclosed in Patent Document 6 has an excellent odor eliminating function that contains citric acid at a high concentration of 30 weight / volume mg% (3000 mg / L) or more. Moreover, the method of manufacturing mirin using raw acid koji is proposed also in mirin like sake (patent documents 7-9).

JP 47-28195 A JP-A-48-8994 Japanese Patent Laid-Open No. 57-2676 JP-A-57-58879 JP 58-149672 A JP 2004-242518 A JP-A-57-105183 JP-A-63-152970 JP 2004-180567 A

  Even when targeting livestock meat or seafood, the higher the citric acid content of cooked sake, the better the effect of suppressing unpleasant odors, but on the other hand, there is a risk of adding unintentional acidity to livestock meat or seafood. . Thus, there is a need for technical development for reducing unpleasant odor without adding unintentional flavors such as acidity when cooking livestock meat or seafood.

  An object of the present invention is to provide a technique that can be easily applied to cooking of livestock meat or seafood and can suppress unpleasant odors of livestock meat or seafood based on the above-described problems of the prior art.

  The present inventors found that the unpleasant odor produced when cooking meat or seafood is oxidized by the lipids contained in the meat or seafood to become peroxides, which are further oxidized, polymerized and decomposed to form aldehydes. It was thought that it was based on what produced secondary products including. And, the present inventors can suppress unpleasant odor of livestock meat or fishery products by using white birch sake or white birch mirin having an appropriate citric acid concentration, and the action thereof is to inhibit lipid oxidation. As a result, the present invention was completed.

  Invention of Claim 1 suppresses generation | occurrence | production of an aldehyde, and reduces or masks the unpleasant odor of the said meat or fishery products by making a white meat sake or whitefish mirin contact with livestock meat or fishery products. It is the processing method of the foodstuff to be.

  The present invention relates to a method for processing foodstuffs, and by bringing the white meat sake or whitefish mirin into contact with livestock meat or seafood as the foodstuff, the generation of aldehydes is suppressed and the unpleasant odor of the livestock meat or seafood is reduced. Or masking. In the food processing method of the present invention, since alcoholic beverages containing moderately large amounts of citric acid are used due to the use of white lees, the generation of aldehydes can be suppressed with a small amount of use. As a result, unpleasant odor can be suppressed or masked without imparting unintended flavor to livestock meat or seafood.

Here, “Shirakaba Sake” is a sake under the Sake Tax Law, and is sake using white potato. “Shirakaba Mirin” is a mirin in a mixed liquor referred to in the Liquor Tax Law, and is a mirin using white birch, similar to white birch sake. For example, the alcoholic beverages listed below have an alcohol content of less than 15 degrees (15 v / v%) (limited to those having an extract content of 40 degrees or more or other government ordinances).
(1) Rice and rice koji added with shochu or alcohol.
(2) Rice, rice koji and shochu or alcohol added to mirin and other items specified by a Cabinet Order.
(3) Mirin plus shochu or alcohol.
(4) Shrimp with mirinka added to mirin.

  Examples of aldehydes include pentanal, hexanal, heptenal, 2-heptenal, octenal, and the like.

  Invention of Claim 2 is used for the processing method of the foodstuff of Claim 1, and is an aldehyde generation | occurence | production suppression material characterized by containing a white birch sake or white birch mirin.

  The present invention relates to an aldehyde generation suppressing material, which is used in the food processing method of the present invention and contains white birch sake or white birch mirin. That is, the unpleasant odor of the livestock meat and seafood can be reduced or masked by performing in advance the process of bringing the aldehyde generation inhibitor of the present invention into contact with livestock meat and seafood. Since the aldehyde generation inhibiting material of the present invention contains white birch sake or white birch mirin, it contains a moderately large amount of citric acid and can suppress the generation of aldehyde with a small amount of use. As a result, unpleasant odor can be suppressed or masked without imparting unintended flavor to livestock meat or seafood.

  According to the food processing method of the present invention, aldehyde generation in livestock meat or seafood can be suppressed by using only a small amount of liquor. As a result, unpleasant odor can be suppressed or masked without imparting unintended flavor to livestock meat or seafood.

  The same applies to the aldehyde generation suppressing material of the present invention, and aldehyde generation in livestock meat or fishery products can be suppressed with a small amount of use. As a result, unpleasant odor can be suppressed or masked without imparting unintended flavor to livestock meat or seafood.

  The processing method for foodstuffs of the present invention is characterized in that the generation of aldehyde is suppressed by bringing white birch sake or white birch mirin into contact with livestock meat or seafood, and the unpleasant odor of the livestock meat or seafood is reduced or masked. It is what.

  As described above, “Shirakaba Sake” in the present invention is a Sake under the Sake Tax Law, which is a Sake using Shirakaba. The raw material of the sake is not particularly limited as long as it is used in rice, rice bran and other ordinary sake, and the fermentation method is not particularly limited. As the citric acid concentration and acidity of the white sake refined used, the citric acid concentration is preferably 1000 mg / L or more, and the acidity may be 2.0 or more. That is, when the citric acid concentration is less than 1000 mg / L, the effect of suppressing aldehyde generation in livestock meat or fishery products is small. In addition, the upper limit of the citric acid concentration is preferably 2000 mg / L or less. That is, when the citric acid concentration exceeds 2000 mg / L, there is a risk that unintended sourness may be imparted to livestock meat or seafood. Furthermore, in order not to give unintentional flavor etc. to a foodstuff, an amino acid degree of 1.7 or less is preferable.

  The above-mentioned patent document 6 describes a sake for cooking having a citric acid concentration of 30% weight / volume mg% or more and an amino acid concentration of 300 to 500% weight / volume mg%. Therefore, it is different from Shirakaba Sake with an amino acid degree of 1.7 or less in the present invention.

  Further, as described above, “white birch mirin” in the present invention is mirin in mixed liquors referred to in the liquor tax law, and is mirin using white birch in the same manner as white biliary sake. The production method is not particularly limited as long as it is a production method of mirin in accordance with the liquor tax law. A general method for producing mirin is to first treat raw materials such as milled rice, washed rice, etc., add koji, etc. to make a koji, and saccharify and ripen. Next, after finishing the saccharification and ripening, the koji is separated into a squeezed liquid and koji by using a press machine. Finally, the resulting juice is fired in a purification process and lowered into a clear product mirin. The raw material treatment mentioned here includes the steps of whitening, rice washing, dipping, draining, steaming, and allowing to cool, but further includes a liquefaction and / or saccharification step of the hanging raw material. As a raw material, a starch partial hydrolyzate may be used in addition to rice, rice bran, alcohol for brewing or shochu. Moreover, you may add an enzyme formulation to the liquefaction and / or saccharification process of a processing of a hanging raw material, and a koji as needed.

  The white mirin used preferably has a citric acid concentration of 1000 mg / L or more, and the acidity may be 1.6 or more. That is, when the citric acid concentration is less than 1000 mg / L, the effect of suppressing aldehyde generation in livestock meat or fishery products is small. On the other hand, if the citric acid concentration is too high, unintended sourness may be imparted to livestock meat or fish and shellfish, so the upper limit of the white citrus mirin citric acid concentration is preferably 2000 mg / L or less.

  In the food processing method of the present invention, white birch sake or white birch mirin is brought into contact with livestock meat or seafood. As the contact method, immersion is typical, but contact may be made by coating or spraying. There is no particular limitation on the amount of Shirakaba Sake or Shirakaba Mirin, and it may be set as appropriate so as not to give an unintended acidity according to the citric acid concentration. Depending on the target livestock meat or seafood, it is not generally determined, but for example, the use of 1 to 2000 parts of white birch sake or white birch mirin is preferred for 100 parts of livestock meat or seafood. In addition, the higher the amount of Shirakaba Sake or Shirakaba Mirin used, the more remarkable the effect of reducing unpleasant odor and masking. Moreover, in the processing method of the foodstuff of this invention, you may use together white birch sake and white birch mirin.

  The meat to be processed is not particularly limited as long as it is an edible meat. For example, in the case of animal meat, beef, pork, horse, sheep, goat, deer, salmon, bear, etc. Examples include ducks, turkeys, cormorants and duck. Similarly, the seafood to be processed is not particularly limited as long as it is an edible seafood, and examples thereof include marine animals that live in water such as fish and shellfish. Furthermore, arthropods such as shrimps and crabs, molluscs such as squid and octopus, coelenterates such as jellyfish, echinoderms such as sea urchins and sea cucumbers, and protozoa such as sea squirts are also targeted.

  The aldehyde generation suppressing material of the present invention is used in the food processing method of the present invention, and is characterized by containing white birch sake or white birch mirin. The content of white birch sake or white birch mirin is not particularly limited as long as it can exert an aldehyde generation inhibitory action on livestock meat or seafood, but does not include elements that affect the aldehyde generation inhibitory action. An embodiment of an “aldehyde generation inhibiting material made of white birch sake” or “an aldehyde generation inhibiting material consisting essentially of white birch mirin” is preferred. It may contain both white birch sake and white birch mirin.

  As the preferable citric acid concentration, acidity, and amino acid content in the aldehyde generation suppressing material of the present invention, the values in the above-described white birch sake and white birch mirin can be applied as they are. That is, as long as it contains white sake, the citric acid concentration is preferably 1000 mg / L to 2000 mg / L, and the acidity may be 2.0 or more. In addition, as long as it contains white glaze mirin, the citric acid concentration is preferably 1000 mg / L to 2000 mg / L, and the acidity may be 1.6 or more.

  The aldehyde generation suppressing material of the present invention can be used as it is as a material for reducing unpleasant odor of livestock meat or seafood or a masking material for unpleasant odor.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the following examples, “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  White rice cake was used instead of yellow rice cake, and polished rice was washed, dipped, drained and steamed according to a conventional method to obtain steamed rice, and white rice cake sake was produced. In addition, the polyacid yeast was used for yeast. The component analysis values of Shirakaba Sake were an alcohol content of 13.9 v / v%, an acidity of 3.8, and an amino acidity of 1.5 (however, the acidity and amino acidity were 0.1 N NaOH mL / 10 mL). The analytical values of the organic acid were citric acid 1527 mg / L, succinic acid 614 mg / L, lactic acid 260 mg / L, malic acid 229 mg / L, pyroglutamic acid 180 mg / L, and acetic acid 58 mg / L.

  Six kinds of citric acid concentrations of 100 mg / L, 500 mg / L, 1000 mg / L, 1500 mg / L, 2000 mg / L and 2500 mg / L can be obtained by diluting the produced white sake refined sake or adding citric acid. Shirakaba Sake was prepared. However, all the alcohol concentrations were set to 13.5 v / v%. Using chicken mince, chicken dumplings were prepared by kneading various white sake lees with 15% of the chicken weight. A sensory evaluation test of chicken dumplings was conducted by 11 skilled panelists. In addition, water as a control 1 and a 13.5 v / v% alcohol aqueous solution as a control 2 were simultaneously evaluated. The test results are shown in Table 1.

  As shown in Table 1, when the citric acid concentration of Shirakaba Sake is 1000 mg / L or more, the chicken's raw odor is evaluated as “less” or “not felt”, and the effect of reducing the odor and masking Was recognized. However, when the citric acid concentration of Shirakaba Sake became 2000 mg / L or more, it came to feel sour, resulting in unintended flavor and the like being added to the food. From the above, by using white sake sake having a citric acid concentration of 1000 mg / L to 2000 mg / L, the raw odor could be reduced and masked without imparting acidity to the chicken.

  The chicken dumplings prepared with white cigarette sake at citric acid concentrations of 1000, 1500, 2000, 2500 mg / L were homogenized by adding 5 times the amount of water, and aldehydes were measured by GC / MS. The analysis was performed by connecting a mass detector 5973 (manufactured by Yokogawa Analytical Systems) to a gas chromatograph 6890A (manufactured by Agilent) to which a capillary column DB-WAX (manufactured by J & W) was connected. It was carried out as usual by the phase microextraction method. From the obtained abundance (ion abundance), the deodorization rate of pentanal and hexanal was determined with control 1 as 0%. The results are shown in Table 2.

  As shown in Table 2, it was found that when the citric acid concentration of white sake was 1000 mg / L or more, there was an effect of suppressing the generation of aldehydes such as pentanal and hexanal. When the citric acid concentration of Shirakaba Sake was 1500 mg / L or more, both pentanal and hexanal were well suppressed, which was also corresponding to the results of the sensory evaluation test (Table 1).

  Add 200 mL of seasoning liquid containing Shirahama sake (citric acid concentration 1500 mg / L) to 70 g of frozen koji (25 mL of concentrated soy sauce, 25 g of white sugar, 2.4 g of salt, 20 mL of Shirahama sake, remaining amount of water) and heat for 10 minutes. , Boiled salmon was obtained (Example 2). The control was cooked in the same manner using a seasoning solution containing a commercial dish sake (citric acid concentration 61 mg / L) (Comparative Example 2). About the boiled rice cake of Example 2 and Comparative Example 2, the sensory evaluation test was done by 11 skilled panelists about the unpleasant odor derived from the aldehyde of rice cake. As a result, 11 out of 11 persons answered that Example 2 was masked by the unpleasant odor derived from the aldehyde peculiar to frozen koji than Comparative Example 2.

  By using white cocoon instead of jaundice, white birch mirin was produced according to a conventional method. The component analysis values of Shirasagi Mirin were an alcohol content of 13.1 v / v% and an acidity of 1.7 (however, the acidity was 0.1 N NaOH mL / 10 mL). The analytical values of the organic acid were citric acid 1442 mg / L, succinic acid 7 mg / L, lactic acid 36 mg / L, malic acid 11 mg / L, pyroglutamic acid 127 mg / L, and acetic acid 22 mg / L.

  Diluted or added citric acid so that the citric acid concentration was 1000, 1500, or 2000 mg / L to prepare various white glaze mirin. However, all the alcohol concentrations were set to 13.0 v / v%. Using chicken mince, chicken dumplings were prepared by kneading various white birch mirins at 15% of the chicken weight. A sensory evaluation test of chicken dumplings was conducted by 11 skilled panelists. In addition, as Comparative Example 3, a product using commercial mirin having a citric acid concentration of 60 mg / L was evaluated. As a result, 11 out of 11 responded that the unpleasant odor of chicken was masked.

  Add 5 times the amount of water to the chicken dumplings prepared with white citrus mirin citric acid concentrations of 1000, 1500 and 2000 mg / L and homogenize, and measure aldehyde by GC / MS in the same manner as in Example 1. did. From the obtained abundance (ion abundance), the deodorization rate of pentanal was determined with control 3 (water) as 0%. The results are shown in Table 3.

  As shown in Table 3, it was found that when the citric acid concentration of white potato mirin is 1000 mg / L or more, it is effective in suppressing the generation of aldehydes such as pentanal which is an oxidized odor of livestock meat. This also corresponds to the result of the sensory evaluation test.

  Add 200 mL of seasoning solution (100% of 10% saline, 100 mL of white potato mirin) to 70 g of frozen potato and soak it at 5 ° C for 24 hours. Example 4 was obtained. The control was prepared in the same manner using a seasoning solution containing commercially available main mirin (citric acid concentration 60 mg / L) (Comparative Example 4). With respect to the dried potatoes of Example 4 and Comparative Example 4, the unpleasant odor derived from the aldehydes of cocoons was subjected to a sensory evaluation test by 11 skilled panelists. As a result, 11 out of 11 persons answered that Example 4 was masked by the unpleasant odor derived from the aldehyde peculiar to frozen koji in comparison with Comparative Example 4.

  The peroxide value (POV) of the rice bran obtained in Example 4 was measured. The POV was measured by slightly modifying the method by Ishida et al. (Japan Journal of Cooking Science, Vol. 38, No. 6, pages 486-490 (2005)). That is, 2 g of the abdomen of pickled rice bran was collected, added with 1.5 mL of water, allowed to stand for 15 minutes, then added with 5 mL of 90% methanol (containing 0.04% butylhydroxyanisole) and 2.5 mL of chloroform and mixed. did. To the mixture, 2.5 mL of water, 5 mL of 90% methanol (containing 0.04% butylhydroxyanisole) and 10 mL of hexane (containing 0.001% butylhydroxyanisole) were sequentially added, mixed, and then centrifuged at 2000 rpm for 5 minutes. . An appropriate amount of a measurement sample was taken from the upper layer, and one was taken into a test tube and used for measuring the amount of oil, and the other was used for POV measurement. The amount of oil was measured by blowing nitrogen to remove the solvent and weighing the remaining oil.

Chloroform (containing 0.02% butylhydroxyanisole) was added to the collected POV measurement sample to a total of 2 mL, and further 4 mL of glacial acetic acid (containing 0.02% butylhydroxyanisole) and 0.4 mL of 50% potassium iodide. After replacing with nitrogen, the container was sealed and allowed to stand in the dark for 5 minutes. The solution was filled up to 10 mL with a 2% cadmium acetate solution, immersed in a 40 ° C. water bath for 1 minute, separated into two layers, the upper layer was collected, and the absorbance at a wavelength of 410 nm was measured with a 10 mm cell using a spectrophotometer. The blank was measured in the same manner without adding the POV measurement sample, and POV was calculated by the following formula.
POV (meq / kg) = {(OD 410 nm of sample−OD 410 nm of blank) × 60.14 + 0.69} / {0.008 × weight of oil (mg)}
The results are shown in Table 4.

  As shown in Table 4, the POV of Example 4 was about 2/3 that of Comparative Example 4. In Example 4, the increase in POV was suppressed. This is a result supporting that the suppression of the generation of aldehyde by white cocoon mirin is due to the suppression of the oxidation of lipids such as fish oil contained in the cocoon.

Claims (2)

  A method for treating foodstuffs, characterized in that the production of aldehyde is suppressed by bringing Shirakaba Sake or Shirakaba Mirin into contact with livestock meat or seafood to reduce or mask the unpleasant odor of the livestock meat or seafood.   An aldehyde generation suppressing material, which is used in the food processing method according to claim 1 and contains white birch sake or white birch mirin.