JP2014079217A - Method for manufacturing processed meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving the flavor of a processed meat product, and a processed meat product having improved flavor.SOLUTION: The method for manufacturing a processed meat product includes adding a composition including one or both of arachidonic acid and γ-linolenic acid and linoleic acid, with a ratio (weight ratio) of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid of 4 or more and 700 or less, and with a ratio (weight ratio) of α-linolenic acid to linoleic acid of 0.4 or less, to the processed meat product.

Description

  The present invention provides a method for producing a processed meat product and a processed meat product having an improved flavor.

  Arachidonic acid (cis-5,8,11,14-eicosatetraenoic acid) is a kind of long-chain highly (polyvalent) unsaturated fatty acid and is present in phospholipids obtained from animal organs and tissues. This is an essential fatty acid and an important compound that is a precursor of synthesis such as prostaglandins, thromboxanes and leukotrienes.

  Focusing on the function of such arachidonic acid, conventionally, various compositions such as fats and oils and foods for the purpose of enhancing nutrition and imparting various physiological functions to long-chain highly unsaturated fatty acids such as arachidonic acid and esters thereof. Attempts have been made to add to.

  For example, JP-A-10-70992 and JP-A-10-191886 describe edible oils and fats derived from microorganisms containing abundant arachidonic acid in the form of triglycerides, formulas for premature infants, formulas for infants, foods for infants, and for pregnant women. It is disclosed that it is blended into foods.

  In addition, as another physiological function of arachidonic acid, JP-A-9-13075 describes fats and oils having an action of reducing blood lipid concentration comprising glycerides containing long-chain polyunsaturated fatty acids such as arachidonic acid. . Japanese Patent Application Laid-Open No. 9-13076 describes an oil and fat having the same structure and having an action of suppressing platelet aggregation ability.

  On the other hand, there is a seasoning as an example of the use of arachidonic acid in the food field. WO2003 / 094633 describes a rich taste enhancer composed of n-6 long-chain highly unsaturated fatty acids and / or esters thereof, and long-chain highly unsaturated fatty acids such as arachidonic acid and / or esters thereof. It has been found that when it is contained alone in foods or when it is subjected to oxidation treatment such as heat cooking with vegetable oil containing it in a specific range, the richness of foods increases and the effect of enhancing the taste is obtained. It was done. However, it is not disclosed that a composition having a predetermined ratio of arachidonic acid or the like to linoleic acid improves the flavor of processed meat products or the like.

  In addition, WO2005 / 046653 has been found to have various functions for improving the taste or flavor of foods in addition to enhancing the rich taste by adding long-chain highly unsaturated fatty acids and / or esters thereof to foods. ing. In the Examples, it is described that a rich hamburger was obtained by adding arachidonic acid to the hamburger. However, the effect is limited, and there was a problem in terms of fragrance and the like when the excessive amount was added. Furthermore, there is no suggestion or disclosure that a composition having a predetermined ratio of arachidonic acid or the like to linoleic acid further improves the flavor of processed meat products or the like.

Japanese Patent Laid-Open No. 10-70992 JP-A-10-191886 JP-A-9-13075 JP-A-9-13076 WO2003 / 094633 WO2005 / 046653

  Thus, although the component which improves the flavor of foodstuff is reported, the effect is limited. In this invention, it aims at providing the manufacturing method which improves the flavor of livestock meat processed goods by adding the composition which has a specific composition to livestock meat, and the livestock meat processed goods which improved the flavor.

  As a result of intensive studies to achieve the above object, the present inventors have obtained a composition in which the ratio of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid (weight ratio) is a predetermined value. By adding, it discovered that the flavor of livestock meat processed goods improved and completed this invention.

  That is, the present invention contains one or two of arachidonic acid and γ-linolenic acid, and linoleic acid, and the ratio (weight ratio) of the amount of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid 4 or more and 700 or less, and the ratio (weight ratio) of α-linolenic acid amount to linoleic acid amount is 0.4 or less is added to livestock meat, It is.

  Furthermore, it is preferable that the ratio (weight ratio) of the amount of α-linolenic acid to the total amount of arachidonic acid and γ-linolenic acid in the composition is 3.1 or less.

  Furthermore, it is preferable to add the composition so that the total amount of arachidonic acid and γ-linolenic acid is 0.01 mg or more and 10 mg or less per 1 g of livestock meat.

  Furthermore, it is preferable that the said composition is an oil-fat composition, and it is preferable to add 0.5 mg or more and 500 mg or less with respect to 1 g of livestock meat.

  The present invention also includes any one or two of arachidonic acid and γ-linolenic acid, and linoleic acid, and the ratio (weight ratio) of the amount of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid 4 or more and 700 or less, and the ratio (weight ratio) of the amount of α-linolenic acid to the amount of linoleic acid is 0.4 or less. It is a way to improve.

  The present invention also includes any one or two of arachidonic acid and γ-linolenic acid, and linoleic acid, and the ratio (weight ratio) of the amount of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid 4 or more and 700 or less, and the ratio (weight ratio) of the amount of α-linolenic acid to the amount of linoleic acid is 0.4 or less.

  The present invention also includes any one or two of arachidonic acid and γ-linolenic acid, and linoleic acid, and the ratio (weight ratio) of the amount of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid Is a processed meat product to which a composition in which the ratio (weight ratio) of the amount of α-linolenic acid to the amount of linoleic acid is 0.4 or less is 4 or more and 700 or less.

  The present invention provides a production method for improving the flavor of processed meat products and a processed meat product with improved flavor.

  The composition used in the production method of the present invention is characterized by containing one or two of arachidonic acid and γ-linolenic acid and linoleic acid. Preferably, arachidonic acid and linoleic acid are contained. The forms of arachidonic acid, γ-linolenic acid and linoleic acid are not particularly limited. From the viewpoint of stability of arachidonic acid and the like, an ester form is preferable, and a glycerol ester form is more preferable.

  As arachidonic acid, in addition to free arachidonic acid and arachidonic acid salts, edible fats and oils containing arachidonic acid, for example, those obtained from various animals and plants, microorganisms, algae and the like can be used. These are commercially available and can be appropriately used by those skilled in the art. Oils and fats obtained from microorganisms are preferred in terms of stability and content.

  As γ-linolenic acid, edible fats and oils containing γ-linolenic acid can be used in addition to free γ-linolenic acid and γ-linolenic acid salt. Examples of edible fats and oils containing γ-linolenic acid include borage oil, black currant oil, evening primrose oil, rosehip oil, cannabis oil and the like. Oils and fats obtained from borage are preferred in terms of content.

  As linoleic acid, in addition to free linoleic acid and linoleate, edible fats and oils containing linoleic acid can be used. Examples of edible fats and oils containing linoleic acid include corn oil, palm oil, soybean oil, rapeseed oil, safflower oil, sunflower oil, and the like. In view of the α-linolenic acid content, corn oil, palm oil, and soybean oil are preferable, and corn oil is more preferable.

  In addition, the composition may contain an emulsifier, starch and the like as long as the effect is not affected. Moreover, you may mix | blend the said composition with a well-known pickle liquid.

  Examples of the emulsifier may be any emulsifier usually used for foods, such as glycerin fatty acid ester, glycerin organic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolate, Use sugar fatty acid ester, calcium stearoyl lactate, alkylglycosidic acid, erythritol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, etc., alone or in combination of two or more. Can do.

  The composition is characterized in that the ratio (weight ratio) of the amount of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid is 4 or more and 700 or less. More preferably, it is 9 or more, More preferably, it is 12 or more, Most preferably, it is 20 or more. Moreover, Preferably it is 500 or less, More preferably, it is 200 or less, More preferably, it is 80 or less. When the said ratio is too low, sufficient flavor improvement may not be obtained.

  Further, the composition is characterized in that the ratio (weight ratio) of the amount of α-linolenic acid to the amount of linoleic acid is 0.4 or less. More preferably, it is 0.2 or less, More preferably, it is 0.1 or less. Further, α-linolenic acid may not be contained, and the lower limit of the ratio (weight ratio) of the amount of α-linolenic acid to the amount of linoleic acid is zero.

  In the composition, the ratio (weight ratio) of the amount of α-linolenic acid to the total amount of arachidonic acid and γ-linolenic acid is preferably 3.1 or less, more preferably 2.0 or less. 4 or less is more preferable. Further, α-linolenic acid may not be contained, and the lower limit of the ratio (weight ratio) of the amount of α-linolenic acid to the total amount of arachidonic acid and γ-linolenic acid is zero.

  There is no restriction | limiting in particular in the method of adding the said composition to livestock meat, What is necessary is just to use the method which those skilled in the art can generally use. For example, injection, mixing, soaking, and the like may be selected as appropriate depending on the form and type of livestock meat to be used. Further, the composition to be added is not necessarily one type, and as a result, it may be added so as to contain a predetermined amount of arachidonic acid, γ-linolenic acid, and linoleic acid to livestock meat. Moreover, it is preferable to add the said composition before cooking, such as a heating, with respect to livestock meat.

  Here, livestock meat means edible meat, including meat from land animals such as cows, pigs, chickens, sheep, goats, and meat from marine animals such as fish, preferably meat from land animals, Preferred are beef, pork and chicken meat.

  The processed meat product of the present invention is a processed product containing livestock meat, and may contain ingredients other than livestock meat. The amount of livestock meat contained in the processed meat product is preferably 10% by weight or more, more preferably 30% by weight or more, and still more preferably 50% by weight or more, and there is no limitation on the upper limit, for example, 100% by weight or less. . The processed meat product of the present invention is mainly used as food, but can also be used for pet food, feed and the like.

  In the composition, the total amount of arachidonic acid and γ-linolenic acid is preferably 0.01 mg or more and 10 mg or less, more preferably 0.02 mg or less and less than 5 mg, and further preferably 0.03 mg or more with respect to 1 g of livestock meat. Add to 3 mg or less. If the amount is too small, the effect of improving the flavor of processed meat products may not be obtained. If the amount is too large, a different flavor may be felt.

  When the composition is an oil or fat composition, the oil or fat composition is preferably 0.5 mg to 500 mg, more preferably 1 mg to 1 g of livestock meat so that arachidonic acid and γ-linolenic acid have a predetermined concentration. 0.5 mg to 400 mg, more preferably 1 mg to 300 mg. If the amount is too small, the effect of improving the flavor of processed meat products may not be obtained. If the amount is too large, a different flavor may be felt. Moreover, by adding a predetermined amount of the oil and fat composition, the raw odor and sashimi of the processed meat product are removed, and the flavor is improved.

  The said oil-fat composition is a composition containing the edible fats and oils normally used as edible. The content of edible fats and oils is, for example, preferably 10% by weight or more, more preferably 30% by weight or more, still more preferably 50% by weight or more, and particularly preferably 80% by weight or more. There is no upper limit in particular, for example, it is 100 weight% or less.

  As the edible oil and fat, as long as the effect is not impaired, for example, soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high oleic safflower oil Sunflower oil, high oleic sunflower oil, high linoleic sunflower oil, mid oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, persimmon oil, tea seed oil, sesame oil, Olive oil, rice bran oil, wheat germ oil, palm oil, palm olein, palm kernel oil, palm oil, cacao butter, algae oil, microbial oil, beef tallow, lard, hydrogenated oils of these fats, transesterified oil, fractionated oil, etc. The thing which combined 1 type, or 2 or more types chosen from can be mentioned.

  Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

In the examples, the following oils and fats were used.
Arachidonic acid-containing oil (AA oil) (manufactured by Suntory Ltd., derived from microorganisms)
Arachidonic acid content 45% by weight, linoleic acid content 8% by weight, α-linolenic acid content 0.4% by weight
Borage oil (Statfold)
22% by weight of γ-linolenic acid, 39% by weight of linoleic acid, 0.9% by weight of α-linolenic acid
Corn oil (manufactured by J-Oil Mills Co., Ltd.)
Linoleic acid content 55% by weight, α-linolenic acid content 1.1% by weight
Palm oil (manufactured by J-Oil Mills Co., Ltd.)
Linoleic acid content 13 wt%, α-linolenic acid content 0.1 wt%
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Linoleic acid content 54 wt%, α-linolenic acid content 7.0 wt%
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Linoleic acid content 18% by weight, α-linolenic acid content 9.8% by weight
Arachidonic acid (Wako Pure Chemical Industries, Ltd.)
Linoleic acid (Wako Pure Chemical Industries, Ltd.)

(Analysis of fatty acid composition of livestock meat)
The used minced meat was frozen at -35 ° C. The frozen minced meat was lyophilized to remove moisture (72 hours). Lipid was extracted from 3 g of dried minced meat using a Soxhlet extractor (diethyl ether 150 ml, water bath temperature of about 80 ° C., circulation for 4 hours). After removing diethyl ether, the oil content and fatty acid composition were analyzed from the obtained lipids.

  The oil content was calculated as a percentage (w / w) of the obtained lipid to the dry sample.

Fatty acid composition was measured by gas chromatographic method by preparing fatty acid methyl ester from the obtained lipid according to the standard fat and oil analysis test method (2.4.1.2-1996, reference 3.2.3-1996). .

(Separation conditions)
Column: Capillary column DB-23 Inner diameter 0.25 mm × 30 m (manufactured by Agilent Technologies)
Carrier gas: Helium Head pressure: 126 kPa (Linear speed 35.4 cm / sec)
Column temperature: heating mode 80-230 ° C
Detector: FID

(Test Example 1) Chicken Meat Commercially available chicken (young chicken thigh) was purchased to remove as much fat as possible. The chicken from which fat was removed was ground twice with an automatic ground meat machine to obtain ground meat (arachidonic acid 0.3 mg / 1 g minced meat, linoleic acid 4.86 mg / 1 g minced meat, α-linolenic acid 6.68 mg / 1 g meat) . A predetermined amount of the oil and fat composition was added to 300 g of the obtained ground meat as shown in Tables 1 and 2, and mixed well. About 15 g was put into an Inotama Chemical smart pack round shape and cooked in a microwave oven (500 w, 2 minutes, 10 pieces). The ground meat after cooking was subjected to sensory evaluation. The evaluation criteria are shown.

5: The flavor is greatly increased and the flavor is improved than the additive-free 4: The flavor is greatly improved than the additive-free 3: The flavor is improved more than the additive-free 2: The flavor is slightly improved than the additive-free 1 : Equivalent to no additive or bad flavor

When the added amount of linoleic acid / added arachidonic acid (LA / AA) was added to a predetermined amount, the flavor of chicken was improved. The arachidonic acid-containing oil or fat alone or corn oil alone has a low effect of improving the flavor (Comparative Example 2-1) or not effective (Comparative Examples 2-2 and 2-3), but chicken added with both Then, remarkable flavor improvement was obtained (Examples 1-1 to 1-3). In particular, when the value of added linoleic acid / added arachidonic acid (LA / AA) was 5.3 or more, the effect of improving the flavor was high, and when it was 26.5 or more, the effect of improving the flavor was even higher.
On the other hand, when the value of added α-linolenic acid amount / added arachidonic acid amount (LN / AA) was 3.36 or more (Examples 2-2, 2-3), the effect of improving the flavor was slightly inferior.

(Test Example 2) Pork Commercially available pork (Kagoshima pork fillet block) was purchased to remove as much fat as possible. The pork from which fat was removed was ground twice with an automatic ground meat machine to obtain ground meat (arachidonic acid 0.18 mg / 1 g minced meat, linoleic acid 1.92 mg / 1 g minced meat, α-linolenic acid not detected). A predetermined amount of the composition was added to 400 g of the obtained ground meat as shown in Tables 3 and 4 and mixed well. About 15 g was put into an Inotama Chemical smart pack round shape and cooked in a microwave oven (500 w, 2 minutes, 10 pieces). The ground meat after cooking was subjected to sensory evaluation. The evaluation criteria are shown.

5: The flavor is greatly increased and the flavor is improved than the additive-free 4: The flavor is greatly improved than the additive-free 3: The flavor is improved more than the additive-free 2: The flavor is slightly improved than the additive-free 1 : Equivalent to no additive or bad flavor

  When the arachidonic acid and linoleic acid were added so that the weight ratio became a predetermined amount, the flavor of pork was improved. In particular, when the value of the amount of added linoleic acid / the amount of added arachidonic acid was 5.3 or more, the effect of improving the flavor was high, and when it was 11.4 or more, the effect of improving the flavor was even higher.

(Test Example 3) Beef Commercial beef (for Australian loin steak) was purchased and the fat content was removed as much as possible. The beef from which fat had been removed was ground twice with an automatic ground meat machine to obtain ground meat (arachidonic acid not detected, linoleic acid 0.92 mg / 1 g ground meat, α-linolenic acid not detected). A predetermined amount of the composition was added to 400 g of the obtained ground meat as shown in Tables 5 and 6 and mixed well. About 15 g was put into an Inotama Chemical smart pack round shape and cooked in a microwave oven (500 w, 2 minutes, 10 pieces). The ground meat after cooking was subjected to sensory evaluation. The evaluation criteria are shown.

5: The flavor is greatly increased and the flavor is improved than the additive-free 4: The flavor is greatly improved than the additive-free 3: The flavor is improved more than the additive-free 2: The flavor is slightly improved than the additive-free 1 : Equivalent to no additive or bad flavor

  In beef, the same flavor improvement effect was obtained as in chicken and pork. Further, it was found that the flavor improving effect of the present invention can be obtained even if there is a difference in the content of arachidonic acid, other fatty acids, and other components of livestock meat.

(Test Example 4)
The test was performed in the same manner as in Test Example 1 except that the added composition was replaced with that shown in Table 7.

  The amount of arachidonic acid added was 27 μg or more per 1 g of livestock meat, and the effect of improving the flavor was obtained. When the addition amount was 5000 μg, a slight animal odor of arachidonic acid was felt. Moreover, when the value of the amount of added linoleic acid / the amount of added arachidonic acid exceeded 731, a sufficient flavor improving effect could not be obtained (Comparative Example 7-2).

(Test Example 5)
The test was performed in the same manner as in Test Example 1 except that the added oil and fat composition was replaced with the one shown in Table 8.

  The added amount of the oil and fat composition was 1.26 mg or more per 1 g of livestock meat, and the effect of improving the flavor was obtained. The effect of improving the flavor was obtained up to the added amount of 375.77 mg without feeling a different flavor.

(Test Example 6)
The test was performed in the same manner as in Test Example 1 except that the added composition was replaced with that shown in Table 9.

  It was confirmed that γ-linolenic acid was effective in place of arachidonic acid. Moreover, it has confirmed that it was effective even if both arachidonic acid and (gamma) -linolenic acid were included.

Test Example 7 Addition as Free Fatty Acid A test was performed in the same manner as in Test Example 1 except that the added composition was replaced with that shown in Table 10.

  Even if it was free arachidonic acid or free linoleic acid, the flavor improvement effect was acquired. It was also found that arachidonic acid is more preferably added in the form of a glycerol ester.

(Test Example 8)
The test was performed in the same manner as in Test Example 1 except that the added composition was replaced with that shown in Table 11.

  In the case of rapeseed oil containing arachidonic acid (Comparative Example 11-1), a sufficient flavor improvement effect was not obtained. This is probably because the amount of α-linolenic acid (0.534) relative to the amount of linoleic acid is large.

(Test Example 9) Evaluation with hamburger The composition shown in Table 12 was mixed with a Hobart mixer, and a predetermined amount of the oil and fat composition was added to those divided into 100 g portions as shown in Table 13, and mixed well. Molded to 30 g / piece and baked on a hot plate (hot plate temperature: 200 ° C. setting, one side 5 minutes × 2 total 10 minutes), the hamburger after cooking was subjected to sensory evaluation.
The evaluation criteria are shown.

5: The flavor is greatly increased and the flavor is improved than the additive-free 4: The flavor is greatly improved than the additive-free 3: The flavor is improved more than the additive-free 2: The flavor is slightly improved than the additive-free 1 : Equivalent to no additive or bad flavor

  Even when added to a hamburger, the same effect as when added to a single animal meat could be obtained. Therefore, it was found that the food containing livestock meat is effective.

Claims (8)

  One or two of arachidonic acid and γ-linolenic acid and linoleic acid are contained, and the ratio (weight ratio) of the linoleic acid amount to the total amount of arachidonic acid and γ-linolenic acid is 4 or more and 700 or less A method for producing a processed meat product, comprising adding a composition having a ratio (weight ratio) of α-linolenic acid to linoleic acid of 0.4 or less to livestock meat.   The method for producing a processed meat product according to claim 1, wherein the ratio (weight ratio) of the amount of α-linolenic acid to the total amount of arachidonic acid and γ-linolenic acid in the composition is 3.1 or less. .   3. The processed meat product according to claim 1 or 2, wherein the composition is added so that the total amount of arachidonic acid and γ-linolenic acid is 0.01 mg or more and 10 mg or less with respect to 1 g of livestock meat. Method.   The said composition is an oil-fat composition, The manufacturing method of the livestock meat processed goods as described in any one of Claim 1 thru | or 3 characterized by the above-mentioned.   The method for producing a processed meat product according to claim 4, wherein the fat composition is added in an amount of 0.5 mg to 500 mg per 1 g of livestock meat.   One or two of arachidonic acid and γ-linolenic acid and linoleic acid are contained, and the ratio (weight ratio) of the linoleic acid amount to the total amount of arachidonic acid and γ-linolenic acid is 4 or more and 700 or less A method for improving the flavor of processed meat products, comprising adding a composition having a ratio of α-linolenic acid to linoleic acid (weight ratio) of 0.4 or less to livestock.   One or two of arachidonic acid and γ-linolenic acid and linoleic acid are contained, and the ratio (weight ratio) of the linoleic acid amount to the total amount of arachidonic acid and γ-linolenic acid is 4 or more and 700 or less And a ratio of the amount of α-linolenic acid to the amount of linoleic acid (weight ratio) is 0.4 or less.   One or two of arachidonic acid and γ-linolenic acid and linoleic acid are contained, and the ratio (weight ratio) of the linoleic acid amount to the total amount of arachidonic acid and γ-linolenic acid is 4 or more and 700 or less And a processed meat product to which a composition having a ratio of α-linolenic acid to linoleic acid (weight ratio) of 0.4 or less is added.