JP2016029914A - Shelf life and yield improver, shelf life and yield improvement method, manufacturing method for livestock meat product and processed marine product with improved shelf life and yield, and livestock meat product or processed marine product treated with said shelf life and yield improver - Google Patents
Shelf life and yield improver, shelf life and yield improvement method, manufacturing method for livestock meat product and processed marine product with improved shelf life and yield, and livestock meat product or processed marine product treated with said shelf life and yield improver Download PDFInfo
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Abstract
Description
本発明は、肉の日持ち向上かつ歩留まり向上剤および日持ち向上かつ歩留まり向上方法に関する。より詳しくは、畜肉または水産加工品の日持ちおよび歩留まり向上剤、日持ちおよび歩留まり向上方法、日持ちおよび歩留まりの向上した畜肉または水産加工品の製造方法ならびに日持ちおよび歩留まり向上剤で処理された畜肉または水産加工品に関する。 The present invention relates to a meat shelf life improving and yield improving agent and a shelf life improving and yield improving method. More specifically, the shelf life and yield improver of livestock meat or processed fishery products, the method of improving shelf life and yield, the production method of livestock and processed fishery products having improved shelf life and yield, and the meat or fishery processed with the shelf life and yield improver. Related to goods.
畜肉加工品や水産加工品においては、歩留まりの向上と日持ちの向上の両立が重要視される。 In processed meat products and processed fishery products, it is important to improve both yield and shelf life.
歩留まり向上には炭酸塩を主剤とする製剤やリン酸塩を組み合わせた製剤等、アルカリ性の歩留まり向上剤が用いられる。これらの歩留まり向上剤を用いた場合、歩留まりは向上するものの、日持ちが悪くなったり、アルカリ特有の苦味が感じられたりと、味や日持ちの面で好ましいものではなかった。 In order to improve the yield, an alkaline yield improver such as a preparation mainly composed of carbonate or a combination of phosphate is used. When these yield improvers are used, the yield is improved, but the shelf life is deteriorated and the bitterness peculiar to alkali is felt, which is not preferable in terms of taste and shelf life.
一方日持ち向上剤としては、有機酸溶液製剤と中和剤製剤からなる日持ち、色調及びその食感向上剤（特許文献１）、有機酸、有機酸塩、炭酸イオンを発生しうる食品添加剤が配合された食品用鮮度保持剤（特許文献２）などが知られている。 On the other hand, as a shelf life improver, a food additive that can generate a shelf life consisting of an organic acid solution formulation and a neutralizer formulation, a color tone and a texture improver (Patent Document 1), an organic acid, an organic acid salt, and a carbonate ion. A blended food freshness-keeping agent (Patent Document 2) and the like are known.
しかしながら、歩留まりを向上させ、かつ日持ちを向上させる薬剤については、両方の効果が十分高い薬剤は無かった。 However, there are no drugs that sufficiently improve both the yield and the shelf life.
そこで、歩留まりを向上させると同時に日持ちも向上させる薬剤が求められていた。 Therefore, there has been a demand for a drug that improves the yield and also the shelf life.
本発明は、肉の日持ちおよび歩留まり向上剤、肉の日持ちおよび歩留まり向上剤による処理方法、日持ちおよび歩留まりの向上した畜肉または水産加工品の製造方法ならびに日持ちおよび歩留まり向上剤で処理された畜肉または水産加工品を提供することを目的とする。 The present invention relates to a meat shelf life and yield improver, a treatment method using meat shelf life and yield improver, a method for producing livestock and marine products with improved shelf life and yield, and livestock and fishery products treated with shelf life and yield improver. The purpose is to provide processed products.
本発明によれば、炭酸塩、酢酸および有機酸塩を含有する、日持ちおよび歩留まり向上剤が提供される。 According to the present invention, a shelf life and yield improver containing carbonate, acetic acid and organic acid salt is provided.
前記日持ちおよび歩留まり向上剤は、全体質量を基準として、炭酸塩の比率が１０質量％〜５５質量％、酢酸の比率が１質量％〜２５質量％、有機酸塩の比率が１０質量％〜７５質量％で含むことが好ましい。これらに加えて、副原料を含んでいてもよい。副原料としては、例えば、デキストリンが挙げられる。 The shelf life and yield improver is based on the total mass, with a carbonate ratio of 10 mass% to 55 mass%, an acetic acid ratio of 1 mass% to 25 mass%, and an organic acid salt ratio of 10 mass% to 75 mass%. It is preferable to contain by mass%. In addition to these, auxiliary materials may be included. As an auxiliary material, dextrin is mentioned, for example.
前記日持ちおよび歩留まり向上剤の（ａ）炭酸塩と（ｂ）酢酸の質量比（（ｂ）／（ａ））には、０．０５〜１．０が好ましい。 The weight ratio ((b) / (a)) of (a) carbonate and (b) acetic acid of the shelf life and yield improver is preferably 0.05 to 1.0.
前記日持ちおよび歩留まり向上剤に含まれる有機酸塩は、酢酸ナトリウムおよびフマル酸一ナトリウムであってもよい。 The organic acid salt contained in the shelf life and yield improver may be sodium acetate and monosodium fumarate.
炭酸塩、酢酸または有機酸塩は、燻煙処理したものであってもよい。 The carbonate, acetic acid or organic acid salt may be smoke-treated.
本発明はまた、前記日持ちおよび歩留まり向上剤を用いて畜肉および／または魚介類を処理する方法を提供する。 The present invention also provides a method for treating livestock meat and / or seafood using the shelf life and yield improver.
本発明はまた、前記日持ちおよび歩留まり向上剤を畜肉および／または魚介類に付与する工程を包含する、畜肉および／または魚介類を処理する工程を含有する、畜肉または水産加工品の製造方法を提供する。 The present invention also provides a method for producing livestock meat or processed fishery products, comprising a step of treating livestock meat and / or seafood, including a step of applying the shelf life and yield improver to livestock meat and / or seafood. To do.
本発明はまた、前記日持ちおよび歩留まり向上剤で処理された畜肉または水産加工品を提供する。 The present invention also provides live meat or fishery products processed with the shelf life and yield improver.
本発明によれば、畜肉または水産加工品の歩留まりおよび日持ちを改善できるという効果がある。 ADVANTAGE OF THE INVENTION According to this invention, there exists an effect that the yield and shelf life of livestock meat or a processed fishery product can be improved.
本発明の日持ちおよび歩留まり向上剤は、畜肉または水産加工品日持ち向上と、歩留まり向上が１剤でできるという特徴を有する。本発明の日持ちおよび歩留まり向上剤で処理することにより、畜肉または水産加工品の日持ちおよび歩留まりを向上させることができる。 The shelf life and yield improver of the present invention is characterized by the ability to improve the shelf life of livestock meat or processed fishery products and improve the yield with a single agent. By treating with the shelf life and yield improver of the present invention, the shelf life and yield of livestock meat or processed fishery products can be improved.
本明細書において、日持ち向上とは、制菌効果により、微生物の増殖が抑制されることを言う。 In the present specification, the improvement in shelf life means that the growth of microorganisms is suppressed by the bactericidal effect.
本明細書において、歩留まり向上とは、原料肉を調理、加工した際に製品重量が目減りするのを抑制することを言う。 In this specification, the yield improvement means that the product weight is suppressed from decreasing when the raw meat is cooked and processed.
本発明の日持ちおよび歩留まり向上剤により処理される畜肉または水産加工品は、特に限定されないが、例えば、畜肉としては、牛肉、豚肉、鶏肉などの肉類や乾燥肉、畜肉加工品としては、フライドチキン、ハム、ソーセージ、しゅうまい、餃子などの畜肉加工品が挙げられる。水産加工品としては、魚、魚の切り身、魚のフィレ、イカ、タコ、数の子、いくら、およびししゃもの卵等の水産物、水産物の燻製、水産物の塩辛、水産物の漬け物、および水産練製品（ちくわ、かまぼこ、魚肉ソーセージなど）などの水産練加工品などがあげられる。 The livestock meat or marine products processed by the shelf life and yield improver of the present invention are not particularly limited. For example, as livestock meat, meat such as beef, pork and chicken, dried meat, and processed meat products include fried chicken. , Processed meat products such as ham, sausage, sweet potato and dumplings. Processed marine products include fish, fish fillets, fish fillets, squid, octopus, number pups, how many, and eggs, and smoked fish, salted fish, pickled fish, and fish paste (chikuwa, kamaboko) , Fish sausage, etc.).
本発明の日持ちおよび歩留まり向上剤に含有される炭酸塩としては、特に制限されないが、例えば、炭酸ナトリウム、炭酸カリウム、炭酸マグネシウム、炭酸カルシウム、炭酸アンモニウムおよび炭酸水素ナトリウムなどを用いることができる。これらのうち炭酸ナトリウムがより好ましく用いられる。 The carbonate contained in the shelf life and yield improver of the present invention is not particularly limited, and for example, sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, ammonium carbonate, sodium hydrogen carbonate and the like can be used. Of these, sodium carbonate is more preferably used.
本発明の日持ちおよび歩留まり向上剤に含有される有機酸塩としては、食品添加物として使用しうる有機酸塩であれば特に制限はないが、例えば、酢酸塩、乳酸塩、クエン酸塩、フマル酸塩、アジピン酸塩、コハク酸塩、酒石酸塩、リンゴ酸塩など、およびこれらの２種以上の組合せを用いることができる。有機酸塩を構成する金属イオンの例としては、ナトリウムイオン、カリウムイオン、およびカルシウムイオン、ならびにそれらの組合せが挙げられる。本発明を構成する有機酸としては、特に、酢酸ナトリウムおよび／またはフマル酸一ナトリウムが好ましく用いられる。 The organic acid salt contained in the shelf life and yield improver of the present invention is not particularly limited as long as it is an organic acid salt that can be used as a food additive. For example, acetate, lactate, citrate, fumarate Acid salts, adipates, succinates, tartrate, malates, and the like, and combinations of two or more thereof can be used. Examples of metal ions constituting the organic acid salt include sodium ions, potassium ions, and calcium ions, and combinations thereof. As the organic acid constituting the present invention, sodium acetate and / or monosodium fumarate is particularly preferably used.
本発明の日持ちおよび歩留まり向上剤に使用する酢酸は、高酸度醸造酢、氷酢酸、食酢などのいずれでもよいが、食品に対してできるだけ少量の添加で所望の日持ち効果を得るために、濃度の高い高濃度醸造酢や氷酢酸の使用が好ましい。 The acetic acid used for the shelf life and yield improver of the present invention may be any of high acidity brewed vinegar, glacial acetic acid, vinegar, etc. The use of high concentration brewed vinegar or glacial acetic acid is preferred.
本発明の日持ちおよび歩留まり向上剤は、日持ちおよび歩留まり向上剤の全体重量を基準として、炭酸塩の比率が１０質量％〜５５質量％、より好ましくは２５質量％〜５０質量％、氷酢酸の比率が１質量％〜２５質量％、より好ましくは５質量％〜２０質量％、有機酸塩の比率が１０質量％〜７５質量％の範囲であることが好ましい。 The shelf life and yield improver of the present invention has a carbonate ratio of 10% to 55% by mass, more preferably 25% to 50% by mass, and a ratio of glacial acetic acid, based on the total weight of the shelf life and yield improver. 1 mass% to 25 mass%, more preferably 5 mass% to 20 mass%, and the organic acid salt ratio is preferably in the range of 10 mass% to 75 mass%.
本発明の日持ちおよび歩留まり向上剤は、（ａ）炭酸塩と（ｂ）氷酢酸の質量比（（ｂ）／（ａ））が、０．０５〜１．０であることが好ましく、より好ましくは０．１〜０．８である。 In the shelf life and yield improver of the present invention, the mass ratio of (a) carbonate to (b) glacial acetic acid ((b) / (a)) is preferably 0.05 to 1.0, more preferably. Is 0.1 to 0.8.
本発明の日持ちおよび歩留まり向上剤に含有される炭酸塩、酢酸または有機酸塩は燻煙処理されたものであってもよい。かかる燻煙処理方法としては、特開２０１３−１４３９３４号公報、特開２０１３−１４３９３５号公報および特開２０１３−１４３９３６号公報に記載の方法が好ましく用いられる。かかる燻煙処理することで、煙の成分が付着して味がマイルドになるという効果を有する。特に炭酸ナトリウムは苦いので燻煙処理効果によりマイルドにすることが好ましい。 The carbonate, acetic acid or organic acid salt contained in the shelf life and yield improver of the present invention may be smoke-treated. As the soot treatment method, methods described in JP2013-143934A, JP2013-143935A, and JP2013-143936A are preferably used. Such smoke treatment has the effect that the smoke component adheres and the taste becomes mild. Since sodium carbonate is particularly bitter, it is preferable to make it mild due to the smoke treatment effect.
本発明の日持ちおよび歩留まり向上剤のｐＨは７〜１１が好ましく、より好ましくは８〜１０である。 The pH of the shelf life and yield improver of the present invention is preferably 7 to 11, more preferably 8 to 10.
本発明の日持ち向上については、畜肉または水産加工品を焼いた場合も煮た場合でも効果がある。日持ち効果については、例えば、焼いた後の肉の一部を採取し、生理食塩水により希釈し、希釈平板法により菌数を測定した。サンプリングは３カ所以上で行うのが好ましい。 The improvement of the shelf life of the present invention is effective whether the meat or fishery product is baked or boiled. Regarding the shelf life effect, for example, a portion of the meat after baking was collected, diluted with physiological saline, and the number of bacteria was measured by the dilution plate method. Sampling is preferably performed at three or more locations.
生肉で保存する場合においても、本発明の日持ちおよび歩留まり向上剤で処理することで、日持ちが向上することから、生肉の流通においても有効と考えられる。 Even in the case of preservation with raw meat, the shelf life is improved by treating with the shelf life and yield improver of the present invention, so it is considered effective in the distribution of raw meat.
本発明の日持ちおよび歩留まり向上剤には、上記以外の成分として、デキストリン、でんぷん、加工でんぷん、トレハロース等の糖類、食塩などの分散剤、賦形剤、リン酸カルシウム、ステアリン酸カルシウム、ショ糖エステル、ガム類などの固結防止剤などを添加することができる。デキストリン添加量としては、５質量％〜３０質量％、より好ましくは１０質量％〜２０質量％である。 In the shelf life and yield improver of the present invention, as components other than those described above, dextrin, starch, processed starch, sugars such as trehalose, dispersants such as salt, excipients, calcium phosphate, calcium stearate, sucrose ester, gums An anti-caking agent such as can be added. The amount of dextrin added is 5% by mass to 30% by mass, more preferably 10% by mass to 20% by mass.
＜試験例１＞
鶏の照り焼きを作製し、歩留まりと日持ちについて検討した。表１の組成の各種製剤を対肉１質量％となるように添加してピックル液を調製した。
<Test Example 1>
We made chicken teriyaki and examined yield and shelf life. A pickle solution was prepared by adding various preparations having the composition shown in Table 1 to 1% by mass of meat.
ピックル液と鶏もも肉をあわせて（肉：ピックル液＝１００：３０）、タンブリング処理（４２ｒｐｍ、１０℃、６０分間）を行った。ついで余分のピックル液を切り、水蒸気加熱（９５℃、１２分間）し、焼成（コンベクションオーブン：２００℃ ８分間）した。 The pickle solution and chicken thigh were combined (meat: pickle solution = 100: 30) and tumbled (42 rpm, 10 ° C., 60 minutes). Then, the excess pickling liquid was cut, heated with steam (95 ° C., 12 minutes), and baked (convection oven: 200 ° C. for 8 minutes).
日持ち検査については、製造した鶏照り焼き１０ｇを滅菌処理済みの細菌検査用ポリ袋に入れて密閉し、サンプルとした。サンプルを２０℃の恒温器内で保存し、経時的にサンプリングを行い、１ｇあたりの菌数を食品衛生法に定められている一般生菌数測定法に基づいて求めた。 For the shelf life test, 10 g of the prepared chicken teriyaki was put in a sterilized plastic bag for bacterial inspection and sealed to prepare a sample. The sample was stored in a 20 ° C. incubator, sampled over time, and the number of bacteria per gram was determined based on the general viable count method defined in the Food Sanitation Law.
表２に歩留まり率を示す。重量測定結果を、最初の肉重量を１００とした際の相対値で求めた。 Table 2 shows the yield rate. The weight measurement result was obtained as a relative value when the initial meat weight was 100.
日持ち検査は２０℃で２日間保管した時の菌数変化を経時的に測定した。結果を表３に示す。 In the shelf life test, the change in the number of bacteria when stored at 20 ° C. for 2 days was measured over time. The results are shown in Table 3.
表２および表３より、炭酸塩と氷酢酸、有機酸塩を併用した実施例１のみが歩留まり率として８０％を超え、２０℃、４８時間保存後の菌数が１０５個／ｇ以下である事がわかる。 From Table 2 and Table 3, carbonates and glacial acetic acid, only Example 1 in combination with organic acid salt of 80% exceeded the yield rate, 20 ° C., for 48 hours the number of bacteria after storage 10 5 / g or less I know that there is.
＜試験例２＞
表４の組成の比較例および実施例１について歩留まり率および日持ちについて検討した。日持ちについては実施例１と同様の方法により行った。
<Test Example 2>
The yield rate and shelf life of the comparative example of Table 4 and Example 1 were examined. The shelf life was determined in the same manner as in Example 1.
結果を表５および表６に示す。表５および表６に示すように、炭酸塩の比率が１０質量％〜５５質量％、氷酢酸の比率が１質量％〜２５質量％、有機酸塩の比率が１０質量％〜７５質量％の範囲に含まれない比較例４〜９、および、歩留まり向上剤の（ａ）炭酸塩と（ｂ）氷酢酸の質量比（（ｂ）／（ａ））には、０．０５〜１．０の範囲に含まれない比較例１０および１１については、歩留まり、食感および日持ちのいずれかが悪いが、実施１では、歩留まりが８０％を超え、２０℃、４８時間保存後の菌数が１０５個／ｇ以下で、食感も柔らかい事がわかる。 The results are shown in Tables 5 and 6. As shown in Table 5 and Table 6, the ratio of carbonate is 10% by mass to 55% by mass, the ratio of glacial acetic acid is 1% by mass to 25% by mass, and the ratio of organic acid salt is 10% by mass to 75% by mass. Comparative Examples 4 to 9 not included in the range and (a) carbonate to (b) glacial acetic acid mass ratio ((b) / (a)) of the yield improver include 0.05 to 1.0. For Comparative Examples 10 and 11 not included in the range, either yield, texture or shelf life is bad, but in Example 1, the yield exceeded 80% and the number of bacteria after storage at 20 ° C. for 48 hours was 10 It can be seen that the texture is soft at 5 pieces / g or less.
＜試験例３＞
表７の組成の製剤を用いて歩留まりを評価した。日持ちについては、製造した鶏照り焼き１０ｇを滅菌処理済みの細菌検査用ポリ袋に入れて密閉し、サンプルとした。サンプルを２０℃、および２５℃の恒温器内で保存し、経時的にサンプリングを行い、１ｇあたりの菌数を食品衛生法に定められている一般生菌数測定法に基づいて求めた。結果を表８に示す。
<Test Example 3>
The yield was evaluated using the preparations having the composition shown in Table 7. For the shelf life, 10 g of the chicken teriyaki produced was put in a sterilized plastic bag for bacterial inspection and sealed to prepare a sample. Samples were stored in a thermostat at 20 ° C. and 25 ° C., sampled over time, and the number of bacteria per gram was determined based on the general viable count method defined in the Food Sanitation Law. The results are shown in Table 8.
有機酸塩として、酢酸塩の代わりにフマル酸一ナトリウムを３４質量％添加した比較例１２では、歩留まり、食感ともよくなかった。 In Comparative Example 12 in which 34% by mass of monosodium fumarate was added as an organic acid salt instead of acetate, the yield and texture were not good.
比較例１３は、酢酸ナトリウムの代わりに、リンゴ酸ナトリウム２４質量％、クエン酸三ナトリウム１０質量％を添加したものであるが、歩留まり、食感とも良好であった。比較例１６および１７は、酢酸ナトリウムの代わりにフマル酸一ナトリウムとリンゴ酸ナトリウムまたはクエン酸三ナトリウムを添加したものであるが、歩留まり、食感とも良好な結果を示した。日持ちについては、２０℃（表９）および２５℃（表１０）について検討したところ、比較例１２、実施例１および実施例２のみが２５℃でよい日持ちを示し，それ以外の比較例１３〜１７は４８時間後に菌数が１０５個／ｇよりも多かった。 Comparative Example 13 was obtained by adding 24% by mass of sodium malate and 10% by mass of trisodium citrate instead of sodium acetate, but the yield and texture were also good. In Comparative Examples 16 and 17, monosodium fumarate and sodium malate or trisodium citrate were added in place of sodium acetate, but yield and texture were good. As for the shelf life, when examined at 20 ° C. (Table 9) and 25 ° C. (Table 10), only Comparative Example 12, Example 1 and Example 2 showed a shelf life that may be 25 ° C., and Comparative Examples 13 to 17 is the number of bacteria was greater than 10 5 cells / g after 48 hours.
実施例１および実施例２のみが歩留まり率として８０質量％を超え、２５℃、４８時間保存後の菌数が１０５個／ｇ以下である事がわかる。さらに、有機酸塩の種類の１つがフマル酸一ナトリウム、もう一方が酢酸ナトリウムである実施例２がより制菌効果に優れる事がわかる。 Example 80 mass% than only 1 and Example 2 as the yield rate, 25 ° C., it is understood that the number of bacteria after storage for 48 hours is not more than 10 5 / g. Furthermore, it can be seen that Example 2 in which one of the organic acid salt types is monosodium fumarate and the other is sodium acetate is more excellent in antibacterial effect.
＜試験例４＞
調製したピックル液に対して、対液２質量％となるように表１１の組成の製剤を添加し１０名のパネラーによる官能評価を実施した。１０人中９人のパネラーが比較例２１に比べて実施例３は苦味が弱いとの官能評価であった（表１２）。
<Test Example 4>
To the prepared pickle solution, a formulation having the composition shown in Table 11 was added so as to be 2% by mass with respect to the solution, and sensory evaluation was performed by 10 panelists. Nine out of 10 panelists had a sensory evaluation that Example 3 had less bitterness than Comparative Example 21 (Table 12).
なお、試験例１〜４で用いたピックル液の組成は表１３のとおりであった。 In addition, the composition of the pickle liquid used in Test Examples 1 to 4 was as shown in Table 13.
本発明は、食品産業、水産業などに好適に利用できる。 The present invention can be suitably used in the food industry, the fishery industry, and the like.
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