JP2014103888A - Production method of meat extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a meat extract that is obtained from meat, includes off-flavor and mellowness that are necessary to a soup or the like that is generally used in a food industry and concentrated flavor, and has a high yield of the extract and a favorable extraction rate.SOLUTION: A raw material comprising meat pieces with bones is seeded with Aspergillus, then koji making is performed in a raw material temperature range of 35-45°C within 50 hours, and the meat pieces with bones that have become a raw koji are subjected, as an extraction raw material, to hot water extraction including a hot water temperature extraction process in a range of 45-65°C for 1-7 hours while being agitated to thereby produce meat extract. The meat pieces with bones are used as a raw material, and thereby a breeding speed of Aspergillus becomes fast in an aerobic condition; and when extraction is performed at a comparatively low temperature for an extended period, the extraction can be performed in a state in which activity of an enzyme is high, and thereby a specific amino acid and a low molecular weight amino acid and a peptide or the like are effectively extracted, a yield is improved, and the meat extract having a concentrated and rich flavor can be extracted.

Description

  The present invention relates to a method for producing a livestock meat extract made from edible livestock such as pigs and chickens.

  In general, in the process of producing soups and seasonings commonly used in the food industry, livestock meat extracts are extracted from livestock food materials such as chicken and pig.

  As an example of using such a meat extract, fermented by adding straw to a paste-like raw material from which the oil content has been removed from a specific part of the internal organs of the chicken, and extracted from the meat part or the glass part of the chicken There is known a fermented seasoning obtained by fermenting again and separating the oil and koji from the resulting squeezed squeezed liquid and sterilizing by heating (Patent Document 1).

  In addition, it is known that an animal meat is brought into contact with rice cake at 30 to 60 ° C. for 1 to 4 weeks, and an extract is obtained from the modified meat that has been fermented and matured, and this is used as a raw material to produce a seasoning ( Patent Document 2).

JP 2008-113575 A Japanese Patent Laid-Open No. 10-179089

  However, the meat extract obtained in the above-described fermented seasoning production process is fermented in the paste state by adding the extract extracted from the chicken meat's true meat part or glass part to the fermented chicken internal organs. Therefore, it is not easy to stably and efficiently propagate aerobic koji molds, and it is not easy to adjust the taste and flavor components contained in meat and bone without excess or deficiency, and the resulting paste form This fermented product lacked a part of the umami component and a taste component called rich, and it was difficult to produce with a stable quality.

  Moreover, in the aspect which makes a cocoon act on the extract extracted as mentioned above, there also exists a problem that the recovery rate of an extract is low and a yield is not good.

  In addition, when an extract is produced from a modified meat obtained by seeding the meat from the meat and fermenting and ripening the meat, it does not contain sufficient umami and the complex taste component called richness required for soup. The yield is low and the yield is not good.

  Therefore, the problem of the present invention is to solve the above-mentioned problems, and the extract obtained from livestock meat has a rich flavor that contains miscellaneous taste and richness necessary for soups etc. widely used in the food industry, And it is making it the manufacturing method of the livestock meat extract with a high yield and the yield of an extract.

  In order to solve the above-described problems, in the present invention, the raw material made of bone-in meat pieces is seeded with koji mold, and then the bone-in meat pieces made into raw ginger are extracted with hot water as an extraction raw material. Produced a meat extract.

  The piece of bone-in meat used in this invention has a form in which a part of the bone protrudes from the meat, and in a state where many pieces are piled up and gathered, a gap is formed between adjacent pieces of meat with bone. It is an easy form.

  In the method for producing a livestock meat extract of the present invention, when the koji mold is seeded on a raw material in which many pieces of livestock meat with bone as described above are seeded, there are many opportunities for the livestock meat pieces to come into contact with the air without being in close contact with each other through the bones. For this reason, koji molds are provided with favorable aerobic conditions for breeding so that livestock can be fermented well and ginger that can be used as an extract raw material can be obtained efficiently and in a short time.

  Specifically, when the koji mold comes into contact with livestock meat under aerobic conditions as described above, the breeding speed increases, and the raw meat piece with bone efficiently in a very short time of 50 hours at a raw material temperature of 35 to 45 ° C. Will be sacrificed in a short time. If the koji is made at a temperature lower than the above-mentioned predetermined temperature range, it is not preferable that the germs are easily propagated and the growth of the koji mold is not stable and dominant, and at a high temperature exceeding the above-mentioned predetermined temperature range, the growth of the koji mold is suppressed. This is because there is a high possibility that the

  Under such a koji-making condition, if the koji-making time is 50 hours, the raw material of the extract can be sufficiently fermented, and the yield and flavor of the extract can be improved even if it takes more time to make the koji. There is no significant difference in the effect.

  It is more preferable that the boned meat piece is a crushed boned piece of meat. Since the outer shell portion of the crushed bone is crushed, the porous portion inside the bone is exposed, so that the surface area of the bone is expanded and the gonococcus is easily attached.

  In addition, bone marrow components are supplied to the raw material from the cross-section of the crushed bone, and not only the bone surface protein but also the bone marrow protein is assimilated by koji mold, and the richness and flavor of the meat extract extracted from the obtained ginger improves.

  The boned meat piece before seeding is preferably a heat-sterilized boned meat piece. In order to make the flavor of the extract less harsh, it is necessary to prioritize the growth of koji molds over other bacteria. This is to make it efficient.

  When the boned meat pieces that have been made into ginger by hot water extraction are extracted with hot water, the water-soluble proteins etc. contained in the fermented bone meat pieces are decomposed with the proteolytic enzymes produced by the koji mold. In addition to low molecular weight amino acids and peptides, starch derived from cereals contained in seed meal and the like are also decomposed by enzymes, so that glucose and the like can also be extracted with hot water.

The hot water extraction temperature may be 40 to 100 ° C., for example, but the hot water extraction is preferably performed so as to include a hot water extraction step performed at a hot water extraction temperature of 45 to 65 ° C.
When the temperature of hot water extraction is 45 to 65 ° C., the enzyme can be extracted with a high activity, so that a specific amino acid, a low molecular weight amino acid, a peptide, etc. are efficiently extracted, and the yield is good. A rich and flavorful meat extract can be extracted.

The extraction time of hot water extraction at the above-mentioned predetermined temperature is 1 to 7 hours so that many components can be extracted while sufficiently enhancing the activity of the enzyme, and the animal meat extract is sufficiently rich and flavorful. In order to extract with
Moreover, it is preferable that the hot water extraction described above is a step performed with stirring so that the activity of the enzyme contained in the extract can be increased as efficiently and uniformly as possible at an appropriate temperature.

  This invention seeds koji molds on bone-in meat pieces, and koji molds extract the bone-in meat pieces that have been produced in aerobic conditions favorable for their breeding into ginger, so that the extract is miscellaneous. There is also an advantage that there is sufficient richness and rich flavor, the extract recovery rate is high, and high-quality livestock meat extract can be produced with good yield in a short time.

  In addition, this method for producing a livestock meat extract has the advantage that the enzyme activity during extraction is enhanced, and a richer and richer livestock meat extract can be efficiently extracted.

Chart showing the results of evaluation tests on taste and richness of Examples and Comparative Examples of Chicken Piece Extract Chart showing results of evaluation tests on taste and richness of pork strip extract examples and comparative examples Chart showing amino acid scores of Examples and Comparative Examples of Chicken Piece Extract Chart showing amino acid scores of Examples and Comparative Examples of pork piece extract

  The method for producing a livestock meat extract of the present invention uses a raw material consisting of bone-in meat pieces, seeds the koji mold, and then performs hot water extraction on the bone-in meat pieces that have been made into ginger. This is adopted as an essential process.

  Typical examples of the bone-in meat pieces used as the raw material include chicken, beef, pork, horse meat, lamb, etc. Of these well-known meats, at least one kind of meat of mammals and birds other than whale meat is used alone. Or in combination of two or more.

  And the piece of livestock meat is a piece of meat that is united with the bones obtained when these animals are disassembled, and the piece of meat at the time of disassembly that is commonly called “gara” such as bird gull, pig gull, beef gull is attached Applied bones (such as ribs, spine bones, relatively small leg bones).

  The size of such boned meat pieces is not limited to a precise one, but it is preferably prepared to have an average size of about 5 cm, and for that purpose, it should preferably be appropriately crushed with a crusher (crusher). For example, a thing about 1-20 cm may be mixed.

As the sterilization treatment, treatment with heated steam, infrared rays, or ultraviolet rays is usually used, and the heating temperature is preferably 90 to 100 ° C. for about 15 to 25 minutes, and preferable results are obtained.
The raw material consisting of the meat pieces with bones sterilized by heating is seeded with Aspergillus after cooling to 35 ° C. or lower.

  Aspergillus used for seeding is a group of ordinary incomplete fungi classified into the genus Aspergillus, and is a well-known fungus that can be used for food fermentation such as miso and soy sauce. Commercially available seed meal (produced by Genichiro Kawachi, etc.) obtained by subcultured a koji mold such as Aspergillus awamori var.kawachii on rice, rice bran, wheat, soybean, etc. can be employed.

  The raw material made of bone-in meat pieces to be seeded with seeds that have been sufficiently bred by seeding such gonococci with rice or other grains, uses raw materials that have been sanitized and sanitized. However, it is preferable that the sterilization treatment is particularly performed before the seeding of koji mold described later, for the koji making without subsequent propagation of bacteria. The sterilization treatment has a positive effect on the flavor of the extract by inhibiting the growth of other bacteria other than Neisseria gonorrhoeae.

  The seeding is preferably performed according to a standard seeding method so that a required amount of 1% by mass or less can be dispersed as uniformly as possible with respect to the raw material.

  Then, ironmaking is carried out, preferably at a humidity of 90% or more and preferably at a temperature of 35 to 45 ° C. for 50 hours or less, more preferably at a humidity of 90% or more and 35 to 40 ° C. for 24 to 48 hours. Hold.

In order to manage such ironmaking conditions, the temperature and humidity sensor can be used to monitor the inside of the cabinet, and the heater can be adjusted using a cooling fan.
If the humidity is less than 90% in the koji-making environment, the enzyme productivity of koji mold is reduced due to the reduced growth of koji mold, and the extract obtained from ginger is more likely not to be the desired component.

  During the koji making, the koji mold itself generates heat due to the growth of the koji mold. Therefore, in order to raise the temperature to 30 ° C. or higher, the temperature is appropriately maintained or, if necessary, gently heated with an electric heater or the like. In order to adjust to the predetermined temperature range, cooling is usually required. If a high temperature exceeding 45 ° C. continues for a long time, the growth of koji mold declines and it becomes difficult to obtain the desired flavored extract.

  The conditions for such koji making vary depending on the breed of bone-in meat pieces, which are raw materials, and their parts, and also on the variety of koji mold. A white cocoon or black cocoon requires about 48 hours of iron making, whereas a yellow cocoon requires a short time of 24 hours.

  Next, the raw ginger made of boned meat pieces made from koji mold is taken out from the ginger warehouse, and the extract is extracted at a suitable temperature while stirring, preferably using an extraction kettle having a rotary stirring blade (propeller). And uniformly and efficiently.

  The extraction conditions preferably include an extraction step that is a low temperature and a long time including an extraction step at a hot water temperature of 45 to 65 ° C. for 1 to 7 hours. When hot water extraction is performed within the above predetermined temperature range, the extract can be extracted while maintaining a high enzyme activity, and a richer and more flavorful meat extract can be efficiently produced. If the temperature is lower than the above predetermined temperature range, the extraction efficiency (yield) is good up to about 40 ° C., but unfavorable flavor is extracted, which is not preferable.

As long as the hot water extraction step within the predetermined temperature range is included, an exceptionally high temperature extraction step may be added, and an extraction step including a hot water extraction step at a temperature exceeding 65 ° C and 100 ° C is adopted. You can also.
In particular, after extraction of the extract, if the enzyme is inactivated by heating at a high temperature of, for example, 70 ° C. to 95 ° C. for about 0.5 to 1 hour, the quality of the subsequent extract is stabilized.

  Thus, if the meat extract is produced, the Brix of the extract is increased to about 3.0 compared to the Brix of the meat extract extracted with hot water using the raw material that does not act as koji mold, A meat extract with a high concentration and flavor can be produced efficiently.

[Examples 1 and 2]
Chicken (garb with small bones) was crashed to a size of about 5 cm with a crusher, and 2.5 kg of the raw material consisting of the obtained ground glass was collected and sterilized with heated steam at 95 ° C. (center temperature) for 20 minutes. Then, it cooled to 42 degreeC.

  Next, after uniformly applying 1.0% by mass of seed meal (produced by Kawauchi Genichiro Shoten Co., Ltd.) consisting of white candy (Example 1) or yellow candy (Example 2) to the surface of the raw material, The raw material was transferred and kept at a product temperature of 36 ° C. for 24 hours to obtain a ginger consisting of fermented chicken with small bones.

  The obtained ginger was immersed in hot water at 50 ° C. and stirred for 7 hours, and then heated at 95 ° C. for 1 hour, followed by solid-liquid separation to obtain a liquid extract. Table 1 shows the raw material weight, the extract recovery rate, and the Brix concentration.

[Examples 3 and 4]
In Examples 1 and 2, the extract was obtained by carrying out crushing, sterilization, seeding, koji making, and extraction in exactly the same manner except that pork bone (pork gull) was used instead of chicken with small bones as a raw material. . In Table 1, the type of seed meal, raw material weight, extract recovery rate, Brix concentration, etc. are also shown.

[Comparative Examples 1 and 2] (Control)
In Examples 1 and 2, crushing, sterilization, and extraction were performed in exactly the same manner except that the seeds were not seeded and not kneaded to obtain extracts. The raw material weight, extract recovery rate, Brix concentration, etc. are also shown in Table 1.

[Comparative Example 3]
In Example 2, instead of the seed-seeding process and the koji-making process, papain, a proteolytic enzyme, was evenly applied to the surface of the raw material to obtain chicken meat with small bones.
The obtained chicken with small bones was immersed in hot water at 70 ° C. and stirred for 7 hours, and then heated at 90 ° C. for 1 hour, followed by solid-liquid separation to obtain a liquid extract. The raw material weight and the like, the extract recovery rate, and the Brix concentration are also shown in Table 1.

  As is clear from the results in Table 1, Comparative Examples 1 and 2 in which koji molds were seeded and not kneaded were low in Brix values of the obtained extracts, and were extracted from the koji made from koji. The extract of No. 4 had a high Brix value depending on the type of livestock meat, and the dark extract was efficiently extracted.

[Examples 6 to 11, Comparative Examples 4 and 5]
In Example 2 using chicken fry as a raw material, an extract was obtained in the same manner as in Example 2 except that the hot water extraction temperature was carried out with hot water at the temperature shown in Table 2 for 7 hours. The Brix was measured with a digital saccharimeter (manufactured by Atago Co., Ltd .: PR-201), and a sensory evaluation test of fragrance and taste in a state heated to 60 ° C. was performed. The results are shown in Table 2.

[Evaluation Test 1 (Sensory Evaluation)]
Sensory evaluation is performed by a total of 9 adult male and female panelists, and the difference is large and best (◎), and the difference is small but good (○), there is no difference depending on the degree of difference from the control (Comparative Examples 1 and 2) (△), it was inferior to control and evaluated in four stages of bad (x), and the results are shown in Table 2.

  As is clear from the results in Table 2, in Comparative Examples 4 and 5 having an extraction temperature of 40 ° C. or lower, only an inferior fragrance or taste extract can be obtained. A good extract was obtained. Especially when the extraction temperature is 45 to 60 ° C., the extract can be extracted in a state where the enzyme activity is high, so that the yield is further increased, the Brix value is high, the meat extract with rich flavor and flavor is extracted. It was. In addition, if it estimates from the evaluation of 60 degreeC and 70 degreeC of extraction temperature, if it is an extraction process including the hot water extraction process of 45-65 degreeC, it will be estimated that such an excellent result is obtained.

[Evaluation Test 2 (Sensory Evaluation)]
For the extracts of Example 2, Comparative Example 1 and Comparative Example 3, an evaluation test was conducted by a total of 9 adult men and women panelists to select the taste and the one that felt the strongest smell, and the results are shown in Table 3. It was.

  As is clear from the results in Table 3, the extract of Example 2 using chicken treated with koji molds as a raw material had no raw odor, and had a rich and strong taste. Recognize. In Comparative Example 3 using the extraction raw material treated with papain instead of the koji, it was an extract with a strong raw odor, although there was a certain amount of taste.

[Evaluation Test 3 (Measurement Value of Taste Sensor)]
For Examples 1 to 4 and Comparative Examples 1 to 3, a relative potential measurement test using an artificial lipid membrane type taste sensor was performed, and about 5 items of richness, umami, salty taste, bitterness, and lingering taste, A relative value with Comparative Example 1 as a reference value was measured.
The results for Examples 1 and 2 and Comparative Examples 1 and 3 are shown in FIG. 1, and the results for Examples 3 and 4 and Comparative Example 2 are shown in FIG.

  As is clear from the results of FIG. 1, compared to the extract of Comparative Example 3 using a chicken raw material treated with a proteolytic enzyme (papain), Richness and umami appeared strongly, and the tendency of the extract with jaundice treatment was superior to that of the extract with birch treatment.

    As is clear from the results of FIG. 2, the extracts of Examples 3 and 4 using pork treated with koji molds as raw materials have a rich taste and good aftertaste compared to the untreated Comparative Example 2 extract. It turns out to be strong and good quality.

Moreover, the amount of free amino acids in Examples 1 to 4 and Comparative Examples 1 and 2 was measured, and the amino acid scores were shown in FIG. 3 (Examples 1 and 2, Comparative Examples 1 and 3) and FIG. Example 2).
Table 4 summarizes the total amount of free amino acids in 100 g of each example.

As is clear from the results in Table 4 and FIGS. 3 and 4, the extracts of Examples 1 and 2 obtained by treating chicken with bone with bacilli and extracting them under predetermined conditions are the untreated extracts of Comparative Example 1 (total free amino acids). 62.9
6-9 times the total amount of free amino acids compared to mg / 100 g). In addition, the extract of Examples 3 and 4 obtained by treating pork with bone with gonococcus and extracting under predetermined conditions is 10 to 19 times that of the untreated extract of Comparative Example 2 (total free amino acid 40.2 mg / 100 g). The total amount of free amino acids was obtained.

  Further, as is clear from the results of FIGS. 3 and 4, an increasing tendency of amino acids was observed in all the evaluated amino acids as compared with Comparative Examples 1 and 2, but it was particularly remarkable in glutamic acid and produced by Aspergillus. It can be seen that glutamic acid is efficiently extracted in Examples 1 to 4 to enhance the umami.

Claims (6)

  A method for producing a livestock meat extract, comprising: seeding a koji mold into a raw material comprising bone-in meat pieces, and then subjecting the bone-in meat pieces that have been made into ginger into hot-boiled extract as an extraction raw material.   The method for producing a livestock meat extract according to claim 1, wherein the livestock meat piece with bone is a livestock piece with crushed bone.   The method for producing a livestock meat extract according to claim 1 or 2, wherein the raw material before seeding is a heat-sterilized raw material.   The method for producing a livestock meat extract according to any one of claims 1 to 3, wherein the koji making is koji making at a raw material temperature of 35 to 45 ° C within 50 hours.   The method for producing a meat extract according to any one of claims 1 to 4, wherein the hot water extraction is hot water extraction including a hot water extraction step at 45 to 65 ° C.   The method for producing a livestock meat extract according to claim 5, wherein the extraction time of hot water extraction is 1 to 7 hours.

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