JP2018174887A - Frozen meat quality improver, frozen meat and method for producing same - Google Patents
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- 229920001353 Dextrin Polymers 0.000 claims abstract description 56
- 235000019425 dextrin Nutrition 0.000 claims abstract description 56
- 125000004122 cyclic group Chemical group 0.000 claims abstract description 38
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 35
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 230000008014 freezing Effects 0.000 claims abstract description 28
- 240000006499 Flammulina velutipes Species 0.000 claims abstract description 11
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- 235000016640 Flammulina velutipes Nutrition 0.000 claims abstract description 9
- 238000002425 crystallisation Methods 0.000 claims abstract description 7
- 230000008025 crystallization Effects 0.000 claims abstract description 7
- 239000003112 inhibitor Substances 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
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- 238000007598 dipping method Methods 0.000 abstract description 2
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- 150000004676 glycans Chemical class 0.000 description 39
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- 238000010257 thawing Methods 0.000 description 16
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- 235000019640 taste Nutrition 0.000 description 15
- 238000010998 test method Methods 0.000 description 13
- 235000019583 umami taste Nutrition 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
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- 244000144972 livestock Species 0.000 description 4
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- 241000238557 Decapoda Species 0.000 description 2
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
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Abstract
Description
本発明は、凍結食肉用品質改良剤、凍結食肉および凍結食肉の製造方法に関する。 The present invention relates to a frozen meat quality improver, a frozen meat and a method for producing the frozen meat.
従来、担子菌由来のキシロマンナンから成る氷結晶化阻害剤（以下、「不凍多糖」という）が知られている（特許文献１参照）。不凍多糖は、氷結晶の成長抑制機能を有する天然の多糖類であり、エノキタケ細胞壁を構成する多糖類の中から発見された。氷結晶の成長や再結晶化を抑制する機能があることから、水を含む種々の加工食品の凍結保存において、品質維持に効果を発揮する。 Conventionally, an ice crystallization inhibitor (hereinafter referred to as "antifreeze polysaccharide") composed of basidiomycete-derived xylomannan is known (see Patent Document 1). Antifreeze polysaccharide is a natural polysaccharide having a growth inhibitory function of ice crystals, and was found among polysaccharides constituting cell wall of enokitake mushroom. The ability to suppress the growth and recrystallization of ice crystals is effective in maintaining the quality in the cryopreservation of various processed foods including water.
また、アルカリ剤と高度分岐環状デキストリンを含む肉用食感改良剤が知られている（特許文献２参照）。この肉用食感改良剤は、アルカリ剤により高度分岐環状デキストリンを食肉に浸透しやすくして、食肉にやわらかさやしっとり感、旨みを付与するとともに、食肉の臭みを低減し、畜肉や魚肉などの食肉の食感を改良、向上させることができる。 There is also known a food texture modifier for meat containing an alkaline agent and a highly branched cyclic dextrin (see Patent Document 2). This meat texture modifier improves the penetration of highly branched cyclic dextrin into meat with an alkaline agent, imparts a soft, psychic and moist feeling to the meat, imparts a umami taste, and reduces the odor of the meat, such as livestock meat and fish meat. It can improve and improve the texture of meat.
しかしながら、特許文献１に記載の不凍多糖は食肉原料に浸透しづらいため、氷結晶化の阻害効果を十分に発揮させることが難しいという課題があった。
また、特許文献２に記載の肉用食感改良剤は、食肉に浸透させて食感を改良した後に凍結させると、改良された食感を維持することが難しいという課題があった。
However, since the antifreeze polysaccharide described in Patent Document 1 hardly penetrates into the meat raw material, there is a problem that it is difficult to sufficiently exhibit the effect of inhibiting ice crystallization.
Moreover, the food texture improving agent for meat described in Patent Document 2 has a problem that it is difficult to maintain the improved texture when it is frozen after being infiltrated into meat to improve the texture.
本発明は、このような課題に着目してなされたもので、凍結させた後にも改良された品質を維持することができる凍結食肉用品質改良剤、凍結食肉および凍結食肉の製造方法を提供することを目的とする。 The present invention was made in view of such problems, and provides a frozen meat quality improver, a frozen meat and a method for producing frozen meat, which can maintain improved quality even after freezing. The purpose is
上記目的を達成するために、本発明に係る凍結食肉用品質改良剤は、担子菌由来のキシロマンナンから成る氷結晶化阻害剤（不凍多糖）と、アルカリ剤と、デキストリンとを含むことを特徴とする。 In order to achieve the above object, the frozen meat quality improver according to the present invention comprises an ice crystallization inhibitor (antifreeze polysaccharide) consisting of basidiomycete-derived xylomannan, an alkaline agent, and dextrin. It features.
担子菌由来のキシロマンナンとしては、分子量が２８０，０００以上、３４０，０００以下であり、マンノースとキシロースの構成比がキシロース１モルに対してマンノース１．５モル以上、２．５モル以下であるものが好ましい。
本発明に係る凍結食肉用品質改良剤において、前記担子菌はエノキタケ（Ｆｌａｍｍｕｌｉｎａ ｖｅｌｕｔｉｐｅｓ種）またはその類縁品種もしくは改良品種であることが好ましい。
The basidiomycete-derived xylomannan has a molecular weight of 280,000 or more and 340,000 or less, and a composition ratio of mannose and xylose is 1.5 or more and 2.5 or less of mannose with respect to 1 mole of xylose Is preferred.
In the frozen meat quality improver according to the present invention, the basidiomycete is preferably Enokitake (Flammulina velutipes species) or a related variety or improved variety thereof.
アルカリ剤としては、特に制限されないが、例えば、炭酸水素ナトリウム（重曹）、炭酸ナトリウム、リン酸三ナトリウム、リン酸二ナトリウム、トリポリリン酸ナトリウム、リン酸三カリウム、水酸化ナトリウム、貝殻焼成カルシウム、炭酸カリウムが挙げられる。これらのアルカリ剤は、１種又は２種以上を組み合わせて使用してもよい。
デキストリンとしては、高度分岐環状デキストリン、α−シクロデキストリン、低分解デキストリン、デキストリン（DE＝４〜３０）などが挙げられるが、前記デキストリンは高度分岐環状デキストリンから成ることが好ましい。
The alkaline agent is not particularly limited, but, for example, sodium hydrogencarbonate (sodium bicarbonate), sodium carbonate, trisodium phosphate, disodium phosphate, sodium tripolyphosphate, sodium phosphate triphosphate, sodium hydroxide, calcium carbonate shell, carbonated Potassium is mentioned. These alkali agents may be used alone or in combination of two or more.
Examples of dextrin include hyperbranched cyclic dextrin, α-cyclodextrin, low degradable dextrin, dextrin (DE = 4 to 30) and the like, but it is preferable that the dextrin consists of hyperbranched cyclic dextrin.
本発明に係る凍結食肉用品質改良剤は、ｐＨ９．２以上の水溶液から成ることが好ましく、ｐＨ１０．３以上１２．２以下の水溶液から成ることが特に好ましい。
本発明に係る凍結食肉用品質改良剤は、水溶液から成るとき、不凍活性として、ＲＩ値０．６〜０．８に規格化されたキシロマンナン含有エノキタケエキスを０．００００５〜０．０００２質量％程度、デキストリンを０．１〜１．５質量％含むことが好ましい。
なお、不凍活性は、式１：氷再結晶化阻害活性（ＲＩ値）＝（不凍タンパク質又は不凍多糖類を含む３０％ショ糖溶液を−４０℃に冷却後、−６℃まで１００℃／分で昇温して３０分保存した際に形成される氷結晶の平均面積）／（３０ｗ／ｖ％ショ糖溶液のみを−４０℃に冷却後、−６℃まで１００℃／分で昇温して３０分保存した際に形成される氷結晶の平均面積）により求められる。
本発明に係る凍結食肉用品質改良剤は、調味料、保存料、着色料、増量剤その他の添加剤を含んでいてもよい。
The quality improver for frozen meat according to the present invention preferably comprises an aqueous solution having a pH of 9.2 or more, and particularly preferably comprises an aqueous solution having a pH of 10.3 to 12.2.
The quality improver for frozen meat according to the present invention, when composed of an aqueous solution, has 0.00005 to 0.0002 mass of xylomannan-containing enokitake extract standardized to an RI value of 0.6 to 0.8 as antifreeze activity. It is preferable to contain about 0.1% to 1.5% by mass of dextrin.
The antifreeze activity is expressed by the following formula 1: ice recrystallization inhibition activity (RI value) = (100% to -6 ° C after cooling a 30% sucrose solution containing antifreeze proteins or antifreeze polysaccharides to -40 ° C The average area of ice crystals formed when stored at 30 ° C / min for 30 minutes) / (30 w / v% sucrose solution only) after cooling to -40 ° C, then at 100 ° C / min to -6 ° C It is determined by the average area of ice crystals formed when the temperature is raised and stored for 30 minutes.
The frozen meat quality improver according to the present invention may contain seasonings, preservatives, coloring agents, extenders and other additives.
本発明において、「食肉」の範疇には、畜肉、魚肉、鳥肉、エビ肉、その他の食肉が含まれ、また、生肉のほか、焙焼肉、湯煮肉、蒸煮肉、油ちょう肉などの加工肉も含まれる。
本発明に係る凍結食肉は、本発明に係る凍結食肉用品質改良剤を含むことを特徴とする。
本発明に係る凍結食肉の製造方法は、本発明に係る凍結食肉用品質改良剤を食肉に添加した後、凍結させることを特徴とする。
本発明に係る凍結食肉用品質改良剤は、食肉への練込み、浸漬、タンブリング処理、インジェクション処理などにより食肉に添加して使用することができる。
In the present invention, the category of "meat" includes meat, fish, chicken, shrimp and other meats, and, besides raw meat, grilled meat, boiled meat, steamed meat, fried meat, etc. Also includes processed meat.
The frozen meat according to the present invention is characterized by containing the quality improver for frozen meat according to the present invention.
The method for producing frozen meat according to the present invention is characterized in that the quality improver for frozen meat according to the present invention is added to meat and then frozen.
The quality improver for frozen meat according to the present invention can be used by being added to meat by kneading into meat, dipping, tumbling treatment, injection treatment and the like.
本発明において、アルカリ剤は食肉の保水性を高めるとともにデキストリンの食肉への浸透性を高める。デキストリンは、肉繊維を膨らませて氷結晶化阻害剤（不凍多糖）の食肉に対する浸透性を高める。不凍多糖は、アルカリ剤による保水後に凍結することで食肉の筋繊維等にダメージを与えるのを抑える。これにより、本発明によれば、凍結後も食肉に高い品質を維持し続けることができ、解凍後の食肉にしっとり感、繊維感および旨みを付与し、食肉の食感、品質を改良、向上させることができる。 In the present invention, the alkaline agent enhances the water retention of meat and increases the permeability of dextrin to meat. Dextrin swells meat fibers and increases the permeability of ice crystallization inhibitors (antifreeze polysaccharides) to meat. Antifreeze polysaccharides suppress damage to muscle fibers of meat by freezing after holding water with an alkaline agent. By this, according to the present invention, it is possible to maintain the high quality of the meat even after freezing, to give the meat after thawing a moist feeling, a feeling of fiber and umami, to improve and improve the texture and quality of the meat. It can be done.
本発明によれば、凍結させた後にも改良された品質を維持することができる凍結食肉用品質改良剤、凍結食肉および凍結食肉の製造方法を提供することができる。 According to the present invention, it is possible to provide a frozen meat quality improver, a frozen meat and a method for producing frozen meat which can maintain improved quality even after freezing.
以下、各種の試験および実施例に基づいて、本発明の実施の形態について説明する。
本発明の実施の形態の凍結食肉用品質改良剤は、担子菌由来のキシロマンナンから成る氷結晶化阻害剤（不凍多糖）と、アルカリ剤と、デキストリンとを含んでいる。本発明の実施の形態の凍結食肉は、本発明の実施の形態の凍結食肉用品質改良剤を含んでいる。
Hereinafter, embodiments of the present invention will be described based on various tests and examples.
The frozen meat quality improver according to the embodiment of the present invention comprises an ice crystallization inhibitor (antifreeze polysaccharide) comprising xylomannan derived from basidiomycetes, an alkaline agent, and dextrin. The frozen meat according to the embodiment of the present invention contains the quality improver for frozen meat according to the embodiment of the present invention.
以下に、本発明の実施の形態の凍結食肉用品質改良剤について、効果的な構成を調べるために、各種の試験を行った。以下、「％」は「質量％」を意味する。
各種試験において、以下の食感評価基準により評価を行った。
「しっとり感」：◎とてもしっとりする ○しっとりする △ややぱさつく ×ぱさつく
「繊維感」：◎繊維が太くふっくらとする ○ややふっくらする △あまりふっくらとしない ×全くふっくらしない
「旨味」：◎旨味がとてもある ○旨味がある △やや旨味がある ×旨味が全くない
「アルカリ味」：◎アルカリ味ほとんどなし ○アルカリ味なし △アルカリ味ややあり ×アルカリ味かなりあり
「凍結後焼成の食感」：◎未凍結時と遜色なし ○未凍結時に近い △冷凍ダメージが感じられる ×かなり冷凍ダメージが感じられる
In the following, various tests were conducted to investigate the effective constitution of the frozen meat quality improver according to the embodiment of the present invention. Hereinafter, “%” means “mass%”.
In various tests, evaluation was performed according to the following food texture evaluation criteria.
"Moist feeling": ◎ Very moist ○ Slightly slumping × Pattering "Feeling": 繊 維 Fibers are thick and plump ○ Slightly plump × Not very plump × Not completely plump There is very much ○ There is a taste ○ Some taste × No taste "Alkali taste": ア ル カ リ Almost no alkali taste ○ No alkali taste △ Some alkali taste × Some alkali taste "The texture of baking after freezing": ◎ There is no inferiority with the time of unfreezing ○ Close to the time of unfreezing 冷凍 Freezing damage can be felt × Very freezing damage can be felt
＜魚肉試験＞
［試験１：不凍多糖のみを添加した際の効果の評価］
魚肉に不凍多糖のみを添加した際の効果を評価した。以下の各種試験において、不凍多糖には、市販のエノキタケ抽出液製剤（株式会社カネカ製、商品名「カネカ不凍多糖 EF1」、不凍活性（ＲＩ値）：０．６〜０．８、エノキタケエキスの含有量：０．１％）を使用した。
[試験方法]：試験区ごとに表１の配合に従いピックル液を用意し、タラの生の切り身を同質量のピックル液に４℃で２時間浸漬した。タラは、冷凍変性ダメージを受けやすい魚種として選択した。浸漬後、液切りを行い急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて１日、凍結保管した。凍結状態のまま230℃、13分間の焼成を行い、食感を確認した。
<Fish meat examination>
[Test 1: Evaluation of the effect when only antifreeze polysaccharide is added]
The effect of adding only antifreeze polysaccharide to fish meat was evaluated. In the various tests below, the antifreeze polysaccharide is a commercially available enokitake extract solution preparation (manufactured by Kaneka Co., Ltd., trade name "KANEKA antifreeze polysaccharide EF1", antifreeze activity (RI value): 0.6 to 0.8, Content of enokitake mushroom extract: 0.1% was used.
[Test method]: Pickle solution was prepared according to the composition of Table 1 for each test area, and raw fillet of cod was immersed in pickle solution of the same mass at 4 ° C for 2 hours. Cod was selected as a fish species that is susceptible to freezing damage. After immersion, the solution was drained and rapidly frozen. After freezing, it was stored frozen for 1 day in a refrigerator (with defrosting function, set at -20 ° C). Baking was performed at 230 ° C. for 13 minutes in the frozen state to confirm the texture.
その結果を表２に示す。
表2に示す通り、不凍多糖の添加量を増やしていくにつれ、旨味やその他の食感も向上する傾向にあるが、その効果は無添加と比較して差は小さかった。
The results are shown in Table 2.
As shown in Table 2, as the addition amount of the antifreeze polysaccharide is increased, the umami and other texture tend to be improved, but the difference in the effect was small compared with the case where no addition was made.
［試験２：高度分岐環状デキストリンの添加量の検討］
魚肉にアルカリ剤を加えた際の、高度分岐環状デキストリンの適切な添加量について検討を行った。以下の各種試験において、高度分岐環状デキストリンには、市販品（グリコ株式会社製、商品名「クラスターデキストリン」）を使用した。アルカリ剤は、炭酸ナトリウム無水物(ソーダ灰)を使用した。
[試験方法]：試験区ごとに表３の配合に従いピックル液を用意し、タラの生の切り身を同質量のピックル液に４℃で２時間浸漬した。浸漬後、液切りを行い、230℃、13分の焼成を行い、食感を確認した。
[Test 2: Examination of added amount of highly branched cyclic dextrin]
We examined about the suitable addition amount of hyperbranched cyclic dextrin when adding an alkali agent to fish meat. In the following various tests, a commercially available product (manufactured by Glyco Co., Ltd., trade name "cluster dextrin") was used as the highly branched cyclic dextrin. As an alkali agent, sodium carbonate anhydride (soda ash) was used.
[Test method]: Pickle solution was prepared according to the composition of Table 3 for each test area, and raw fillet of cod was immersed in pickle solution of the same mass at 4 ° C for 2 hours. After immersion, the solution was drained and baked at 230 ° C. for 13 minutes to confirm the texture.
その結果を表４に示す。
表4に示す通り、高度分岐環状デキストリンの添加量を増やすことで、しっとり感・繊維感がともに増大し、アルカリ味に関しても低減する傾向にあった。
The results are shown in Table 4.
As shown in Table 4, by increasing the addition amount of the highly branched cyclic dextrin, both the moist feeling and the fibrous feeling tended to increase, and the alkaline taste also tended to decrease.
［試験３：アルカリ剤と高度分岐環状デキストリンの添加量の検討］
溶液の浸透の度合いと、味への影響を評価し、適切なpHの範囲を検討した。また、高度分岐環状デキストリンを添加した際のそれぞれのpHでの浸透度合い・効果を確認する評価を行った。さらに、凍結後の食感の確認も行った。
[試験方法]：試験区ごとに表５の配合に従いピックル液を用意し、タラの生の切り身を同質量のピックル液に４℃で２時間浸漬した。浸漬後、液切りを行い230℃、13分間の焼成を行い、食感を確認した。また、凍結後の食感確認として、上記溶液に浸漬後、液切りを行い急速凍結後、冷凍機(霜取り機能付き、-20℃設定)にて１日、凍結保管した。凍結状態のまま230℃、13分間の焼成を行い、食感を確認した。
[Test 3: Examination of added amount of alkaline agent and highly branched cyclic dextrin]
The degree of solution penetration and the effect on taste were evaluated, and the appropriate pH range was examined. In addition, evaluation was performed to confirm the degree of penetration and effect at each pH when highly branched cyclic dextrin was added. Furthermore, the texture after freezing was also confirmed.
[Test method]: Pickle solution was prepared according to the composition of Table 5 for each test section, and raw fillet of cod was immersed in pickle solution of the same mass at 4 ° C for 2 hours. After immersion, the solution was drained and baked at 230 ° C. for 13 minutes to confirm the texture. In order to confirm the texture after freezing, the solution was immersed in the above solution, the solution was drained off, and after rapid freezing, it was stored frozen for 1 day in a freezer (with defrosting function, set at -20 ° C). Baking was performed at 230 ° C. for 13 minutes in the frozen state to confirm the texture.
その結果を表６に示す。
表6に示す通り、高度分岐環状デキストリンのみでは無添加と比較しても差は見られなかった。一方で、アルカリ剤との併用によりpHを上げることで、高度分岐環状デキストリンの効果は食感として観察され、アルカリ味も改善されていた。しかし、凍結後焼成を行った結果、未凍結時のような食感は全試験区において観察されなかった。
The results are shown in Table 6.
As shown in Table 6, the hyperbranched cyclic dextrin alone did not show any difference as compared with no addition. On the other hand, the effect of highly branched cyclic dextrin was observed as texture by raising the pH by using in combination with an alkali agent, and the alkali taste was also improved. However, as a result of baking after freezing, the texture as in the unfrozen state was not observed in all test areas.
［試験４：アルカリ剤と高度分岐環状デキストリン、不凍多糖の添加による効果の検討］
アルカリ剤と不凍多糖を加えた際に、高度分岐環状デキストリンを添加した際の効果を検討した。
[試験方法]：試験区ごとに表7の配合に従いピックル液を用意し、タラの生の切り身を同質量のピックル液に４℃で２時間浸漬した。浸漬後、液切りを行い急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて１日、凍結保管した。凍結状態のまま230℃、13分間の焼成を行い、食感を確認した。
[Test 4: Examination of the effect of adding alkaline agent, hyperbranched cyclic dextrin, antifreeze polysaccharide]
We examined the effect of adding highly branched cyclic dextrin when adding alkaline agent and antifreeze polysaccharide.
[Test method]: Pickle solution was prepared according to the composition of Table 7 for each test section, and raw fillet of cod was immersed in pickle solution of the same mass at 4 ° C for 2 hours. After immersion, the solution was drained and rapidly frozen. After freezing, it was stored frozen for 1 day in a refrigerator (with defrosting function, set at -20 ° C). Baking was performed at 230 ° C. for 13 minutes in the frozen state to confirm the texture.
その結果を表８に示す。
表8に示す通り、不凍多糖の添加量を多くすることによって、アルカリ剤のみを加えた場合でも改善効果は大きくなるが、そこに高度分岐環状デキストリンをさらに加えることで、より大きな改善効果が得られた。
The results are shown in Table 8.
As shown in Table 8, by increasing the amount of antifreeze polysaccharide, the improvement effect is enhanced even when only the alkaline agent is added, but by adding more highly branched cyclic dextrin there is a larger improvement effect It was obtained.
［試験５：アルカリ剤と不凍多糖を加えた際の、高度分岐環状デキストリンを添加した場合と、その他のデキストリンを添加した場合との比較］
アルカリ剤と不凍多糖を加えた際に、高度分岐環状デキストリンと他のデキストリンを添加した際の効果の比較確認を行う。
[試験方法]：試験区ごとに表9の配合に従いピックル液を用意し、タラの生の切り身を同質量のピックル液に４℃で２時間浸漬した。浸漬後、液切りを行い急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて１日、凍結保管した。凍結状態のまま230℃、13分間の焼成を行い、食感を確認した。
[Test 5: Comparison between the case of adding highly branched cyclic dextrin and the case of adding other dextrins when adding an alkaline agent and an antifreeze polysaccharide]
When alkali agents and antifreeze polysaccharides are added, the effects of adding highly branched cyclic dextrin and other dextrins are compared and confirmed.
[Test method]: Pickle solution was prepared according to the composition of Table 9 for each test section, and raw fillet of cod was immersed in pickle solution of the same mass at 4 ° C for 2 hours. After immersion, the solution was drained and rapidly frozen. After freezing, it was stored frozen for 1 day in a refrigerator (with defrosting function, set at -20 ° C). Baking was performed at 230 ° C. for 13 minutes in the frozen state to confirm the texture.
その結果を表１０に示す。
表10に示す通り、α-シクロデキストリン及びその他デキストリンを添加した場合にもしっとり感や繊維感、旨味に多少の改善はみられたが、高度分岐環状デキストリンを添加した場合の効果が最も大きかった。特に繊維感と旨味の面が際立っていた。
The results are shown in Table 10.
As shown in Table 10, even when α-cyclodextrin and other dextrins were added, there was some improvement in moist feeling, fiber feeling and umami taste, but the effect of adding highly branched cyclic dextrin was the largest. . In particular, the sense of fiber and taste were outstanding.
＜畜肉試験＞
［試験６：不凍多糖のみを添加した際の効果の評価］
不凍多糖のみを添加した際の効果を評価する。
[試験方法]：原料の鶏モモ肉をテンダリングし、カットを行った。カット後、表１１の配合で調製した、原料に対し100分の20の質量のピックル液に４℃で２時間浸漬し、正転20分、休止10分、反転20分、休止10分の条件でタンブリングを行った。タンブリング後、220℃で１０分間、焼成し、焼成後、放冷し、急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて1ヶ月、凍結保管した。保管後、レンジアップにて解凍し、食感確認を行った。
<Livestock meat examination>
[Test 6: Evaluation of the effect when only antifreeze polysaccharide is added]
Evaluate the effect of adding only antifreeze polysaccharides.
[Test method]: Raw chicken thigh meat was tendered and cut. After cutting, immerse in pickle solution with a mass of 20/100 for the raw material prepared with the composition of Table 11 for 2 hours at 4 ° C, normal rotation 20 minutes, pause 10 minutes, reversal 20 minutes, pause 10 minutes conditions Tumbling was done. After tumbling, it was baked at 220 ° C. for 10 minutes, and after baking, it was allowed to cool and rapidly frozen. After freezing, it was stored frozen for 1 month in a refrigerator (with defrosting function, set at -20 ° C). After storage, it was thawed by range-up, and the texture was checked.
その結果を表１２に示す。
表12に示す通り、不凍多糖の添加量を増やしていくにつれ、旨味や繊維感が向上する傾向にあるが、その効果は無添加と比較して小さく、不凍多糖を、市販のエノキタケ抽出液製剤（株式会社カネカ製、商品名「カネカ不凍多糖 EF1」）で0.15%以上添加しなければ、十分な改善効果は得られなかった。
The results are shown in Table 12.
As shown in Table 12, as the added amount of antifreeze polysaccharide is increased, the taste and the feeling of fiber tend to be improved, but the effect is small compared with the case where no addition is added, and the antifreeze polysaccharide is commercially available enokitake extract A sufficient improvement effect could not be obtained unless 0.15% or more was added to the liquid preparation (trade name "KANECA antifreeze polysaccharide EF1" manufactured by Kaneka Co., Ltd.).
［試験７：高度分岐環状デキストリンの添加量の検討］
畜肉にアルカリ剤を加えた際の、高度分岐環状デキストリンの適切な添加量について検討を行った。アルカリ剤は、炭酸ナトリウム無水物(ソーダ灰)を使用した。
[試験方法]：原料の鶏モモ肉をテンダリングし、カットを行った。カット後、表１３の配合で調製した、原料に対し100分の20の質量のピックル液に４℃で２時間浸漬し、正転20分、休止10分、反転20分、休止10分の条件でタンブリングを行った。タンブリング後、220℃で１０分間、焼成し、食感を確認した。
[Test 7: Examination of added amount of highly branched cyclic dextrin]
We examined about the suitable addition amount of hyperbranched cyclic dextrin when adding an alkaline agent to livestock meat. As an alkali agent, sodium carbonate anhydride (soda ash) was used.
[Test method]: Raw chicken thigh meat was tendered and cut. After cutting, immerse in a pickle solution with a mass of 20/100 for the raw material prepared with the composition of Table 13 for 2 hours at 4 ° C, normal rotation 20 minutes, pause 10 minutes, reversal 20 minutes, pause 10 minutes conditions Tumbling was done. After tumbling, baking was performed at 220 ° C. for 10 minutes to confirm the texture.
その結果を表１４に示す。
表14に示す通り、高度分岐環状デキストリンを0.1%以上添加することで、しっとり感や繊維感は向上する傾向にあった。また、アルカリ味に関しても添加量を増やしていくにつれ低減する傾向にあった。
The results are shown in Table 14.
As shown in Table 14, by adding 0.1% or more of highly branched cyclic dextrin, the moist feeling and the fiber feeling tended to be improved. In addition, the alkali taste also tended to decrease as the addition amount was increased.
［試験８：アルカリ剤と高度分岐環状デキストリンの添加量の検討］
溶液の浸透の度合いと、味への影響を評価し、適切なpHの範囲を検討した。また、高度分岐環状デキストリンを添加した際のそれぞれのpHでの浸透度合い・効果を確認する評価を行った。さらに、凍結後の食感の確認も行った。
[試験方法]：原料の鶏モモ肉をテンダリングし、カットを行った。カット後、表１５の配合で調製した、原料に対し100分の20の質量のピックル液に４℃で２時間浸漬し、正転20分、休止10分、反転20分、休止10分の条件でタンブリングを行った。タンブリング後、220℃で１０分間、焼成し、焼成後、放冷し、急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて1ヶ月、凍結保管した。保管後、レンジアップにて解凍し、食感確認を行った。
[Test 8: Examination of added amount of alkaline agent and highly branched cyclic dextrin]
The degree of solution penetration and the effect on taste were evaluated, and the appropriate pH range was examined. In addition, evaluation was performed to confirm the degree of penetration and effect at each pH when highly branched cyclic dextrin was added. Furthermore, the texture after freezing was also confirmed.
[Test method]: Raw chicken thigh meat was tendered and cut. After cutting, immerse in pickle solution with a mass of 20/100 for the raw material prepared with the composition of Table 15 for 2 hours at 4 ° C, normal rotation 20 minutes, pause 10 minutes, reversal 20 minutes, pause 10 minutes conditions Tumbling was done. After tumbling, it was baked at 220 ° C. for 10 minutes, and after baking, it was allowed to cool and rapidly frozen. After freezing, it was stored frozen for 1 month in a refrigerator (with defrosting function, set at -20 ° C). After storage, it was thawed by range-up, and the texture was checked.
その結果を表１６に示す。
表16に示す通り、高度分岐環状デキストリンのみの添加では無添加と比較しても差は見られなかった。一方で、アルカリ剤との併用によりpHを上げることで、高度分岐環状デキストリンの効果は食感として観察され、アルカリ味も改善されていた。しかし凍結後焼成を行った結果、アルカリ剤との併用によって、パサツキは多少軽減されてはいるが、旨味や繊維感といった部分は凍結ダメージが大きく感じられた。
The results are shown in Table 16.
As shown in Table 16, no difference was observed in the addition of the highly branched cyclic dextrin alone as compared with the addition. On the other hand, the effect of highly branched cyclic dextrin was observed as texture by raising the pH by using in combination with an alkali agent, and the alkali taste was also improved. However, as a result of baking after freezing, although combined with an alkali agent, Pasadhi was reduced to some extent, it was felt that parts such as umami and fiber feeling were largely damaged by freezing.
［試験９：アルカリ剤と高度分岐環状デキストリン、不凍多糖の添加による効果の検討］
アルカリ剤と不凍多糖を加えた際に、高度分岐環状デキストリンを添加した際の効果を検討した。
[試験方法]：原料の鶏モモ肉をテンダリングし、カットを行った。カット後、表１７の配合で調製した、原料に対し100分の20の質量のピックル液に４℃で２時間浸漬し、正転20分、休止10分、反転20分、休止10分の条件でタンブリングを行った。タンブリング後、220℃で１０分間、焼成し、焼成後、放冷し、急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて1ヶ月、凍結保管した。保管後、レンジアップにて解凍し、食感確認を行った。
[Test 9: Examination of the effect of the addition of an alkaline agent, highly branched cyclic dextrin, and antifreeze polysaccharide]
We examined the effect of adding highly branched cyclic dextrin when adding alkaline agent and antifreeze polysaccharide.
[Test method]: Raw chicken thigh meat was tendered and cut. After cutting, immerse in a pickle solution with a mass of 20/100 for the raw material prepared with the composition of Table 17 at 4 ° C for 2 hours, and normal rotation 20 minutes, pause 10 minutes, reversal 20 minutes, pause 10 minutes Tumbling was done. After tumbling, it was baked at 220 ° C. for 10 minutes, and after baking, it was allowed to cool and rapidly frozen. After freezing, it was stored frozen for 1 month in a refrigerator (with defrosting function, set at -20 ° C). After storage, it was thawed by range-up, and the texture was checked.
その結果を表１８に示す。
表１８に示す通り、不凍多糖の添加量を多くすることによって、アルカリ剤のみとの併用でも改善効果は大きくなるが、そこに高度分岐環状デキストリンをさらに加えることで、繊維感や旨味の面でさらに改善がみられ、不凍多糖の添加量が少量であっても不凍多糖の大きな改善効果が観察された。
The results are shown in Table 18.
As shown in Table 18, by increasing the amount of antifreeze polysaccharide, the improvement effect is enhanced even with the use of only the alkali agent, but by further adding highly branched cyclic dextrin thereto, the fiber feeling and umami taste Improvement was observed, and a large improvement effect of antifreeze polysaccharide was observed even if the amount of antifreeze polysaccharide added was small.
［試験１０：アルカリ剤と不凍多糖を加えた際の、高度分岐環状デキストリンを添加した場合と、その他のデキストリンを添加した場合との比較］
アルカリ剤と不凍多糖を加えた際に、高度分岐環状デキストリンと他のデキストリンを添加した際の効果の比較確認を行った。
[試験方法]：原料の鶏モモ肉をテンダリングし、カットを行った。カット後、表１９の配合で調製した、原料に対し100分の20の質量のピックル液に４℃で２時間浸漬し、正転20分、休止10分、反転20分、休止10分の条件でタンブリングを行った。タンブリング後、220℃で１０分間、焼成し、焼成後、放冷し、急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて1ヶ月、凍結保管した。保管後、レンジアップにて解凍し、食感確認を行った。
[Test 10: Comparison between the case where highly branched cyclic dextrin is added and the case where other dextrins are added, when alkali agent and antifreeze polysaccharide are added]
When adding the alkaline agent and the antifreeze polysaccharide, comparison and confirmation of the effect of adding highly branched cyclic dextrin and other dextrins were performed.
[Test method]: Raw chicken thigh meat was tendered and cut. After cutting, immerse in pickle solution with a mass of 20/100 for the raw material prepared with the composition of Table 19 for 2 hours at 4 ° C, normal rotation 20 minutes, pause 10 minutes, reversal 20 minutes, pause 10 minutes conditions Tumbling was done. After tumbling, it was baked at 220 ° C. for 10 minutes, and after baking, it was allowed to cool and rapidly frozen. After freezing, it was stored frozen for 1 month in a refrigerator (with defrosting function, set at -20 ° C). After storage, it was thawed by range-up, and the texture was checked.
その結果を表２０に示す。
表20に示す通り、高度分岐環状デキストリン以外のデキストリンを添加した場合にもしっとり感や繊維感、旨味にやや改善はみられたが、高度分岐環状デキストリンを添加した場合における、不凍多糖の効果が最も大きかった。
The results are shown in Table 20.
As shown in Table 20, even when dextrins other than highly branched cyclic dextrin were added, there was a slight improvement in moist feeling, fiber feeling and umami taste, but the effect of antifreeze polysaccharides when highly branched cyclic dextrin was added Was the largest.
以上の試験の結果から、不凍多糖のみの添加では食肉原料中への十分な浸透は困難であり、浸漬処理やタンブリング処理等で不凍多糖の効果を十分に発揮させることは難しいことがわかった。アルカリ剤は溶液のpHを高め、肉組織への溶液の浸透性を向上させる。また、高度分岐環状デキストリンは、肉繊維を膨らませる効果を持つ。今回の試験より、アルカリ剤と高度分岐環状デキストリンを不凍多糖と併用することで、凍結後も高い品質を維持し続けることができることがわかった。これは、アルカリ剤により浸透性を高め、さらに高度分岐環状デキストリンにより繊維を膨らませることで、不凍多糖の浸透性が向上し、その効果を十分に発揮できたためであると考えられる。
以上のとおり、魚肉、畜肉等の食肉において、アルカリ剤と高度分岐環状デキストリンと不凍多糖を併用することで、不凍多糖の肉組織への浸透性を大きく向上させ、その効果を十分に発揮させることが可能となる。
From the above test results, it was found that sufficient penetration into meat raw materials is difficult by addition of antifreeze polysaccharide alone, and it is difficult to sufficiently exert the effect of antifreeze polysaccharide by immersion treatment, tumbling treatment, etc. The The alkaline agent raises the pH of the solution and improves the permeability of the solution to the meat tissue. Also, highly branched cyclic dextrin has the effect of swelling meat fibers. From this test, it was found that high quality can be maintained even after freezing by using an alkaline agent and highly branched cyclic dextrin in combination with an antifreeze polysaccharide. This is considered to be because the permeability of the antifreeze polysaccharide was improved by expanding the permeability by the alkaline agent and further expanding the fiber by the highly branched cyclic dextrin, and the effect could be sufficiently exhibited.
As described above, in meat such as fish and livestock meat, the combined use of an alkali agent, highly branched cyclic dextrin and antifreeze polysaccharide significantly improves the permeability of antifreeze polysaccharide to meat tissue and sufficiently exerts the effect. It is possible to
[豚肉]
＜とんかつ＞
[試験方法]：豚ロースブロックに、表２１の配合で調製したピックル液をインジェクションし、正転20分、休止10分、反転20分、休止10分を１回としてタンブリングを３回繰り返して行った。タンブリング後、一晩、冷蔵庫に入れ、4℃にてエージングを行った。エージング後、急速凍結した。凍結後、半解凍の状態で約2ｃｍの厚さにスライスした。スライス肉に打ち粉、バッター、パン粉をつけ、急速凍結した。凍結後、冷凍機(霜取り機能付き、-20℃設定)にて１日、凍結保管した。保管後、凍結状態のまま中心温度80℃以上で油ちょうした。放冷後、食感を確認した。
[pork]
<Tonkatsu>
[Test method]: The pickle solution prepared in the formulation of Table 21 is injected into a pork loin block, and tumbling is repeated three times with 20 minutes of normal rotation, 10 minutes of rest, 20 minutes of inversion, 10 minutes of rest once. The After tumbling, it was put in a refrigerator overnight and aged at 4 ° C. After aging, it was frozen rapidly. After freezing, it was sliced to a thickness of about 2 cm in a half thawed state. Sliced meat was ground, batter, breaded and quick frozen. After freezing, it was stored frozen for 1 day in a refrigerator (with defrosting function, set at -20 ° C). After storage, the oil was frozen at a central temperature of 80 ° C. or higher. After leaving to cool, the texture was confirmed.
その結果を表２２に示す。
表２２に示す通り、試験区（１）では、肉組織が柔らかくなってしまっており、旨味も抜け、水っぽいような食感であった。試験区（２）では、肉繊維がしっかりとしており弾力が感じられた、また、肉本来の旨味も残っていた。
The results are shown in Table 22.
As shown in Table 22, in the test zone (1), the meat structure had become soft, and the umami taste was lost, and the texture was watery. In the test zone (2), the meat fiber was firm and elasticity was felt, and the original taste of the meat remained.
＜ベーコン＞
[試験方法]：豚バラブロックに、表２３の配合で調製したピックル液をインジェクションし、正転20分、休止10分、反転20分、休止10分を１回としてタンブリングを２回繰り返して行った。タンブリング後、一晩、冷蔵庫に入れ、4℃にてエージングを行った。エージング後、乾燥機にて６０℃で３時間、乾燥を行った。乾燥後、75℃で９０分間、蒸煮を行った。蒸煮後、１時間、燻煙を行った。燻煙後、急速凍結を行い、冷凍機(霜取り機能付き、-20℃設定)にて１日、凍結保管した。保管後、自然解凍にて解凍を行った。解凍後、離水確認と食感確認を行った。
<Bacon>
[Test method]: The pickle solution prepared in the formulation of Table 23 was injected into pork belly block, and tumbling was repeated twice with normal rotation 20 minutes, pause 10 minutes, reverse 20 minutes, pause 10 minutes once. The After tumbling, it was put in a refrigerator overnight and aged at 4 ° C. After aging, drying was performed at 60 ° C. for 3 hours in a dryer. After drying, steaming was performed at 75 ° C. for 90 minutes. After steaming, we smoked for 1 hour. After smoke, quick freezing was performed, and frozen storage was performed for one day in a freezer (with defrosting function, -20 ° C. setting). After storage, thawing was performed by natural thawing. After thawing, confirmation of syneresis and texture were performed.
その結果を表２４に示す。
表２４に示す通り、試験区（１）では離水が多く観察され。また食感としてもパサツキが感じられた。一方で試験区（２）では、離水も少なく、食感もとてもしっとりとしており、旨味も強く感じられた。
The results are shown in Table 24.
As shown in Table 24, a large amount of syneresis was observed in the test area (1). Moreover, it was felt as a texture as well. On the other hand, in the test zone (2), there was little water leakage, the texture was very moist, and the umami taste was also felt strong.
＜エビ＞
[試験方法]：原料のバナメイエビを解凍し、背ワタ・殻を除去後、表２５の配合で調製した、原料に対し100分の30の質量のピックル液に４℃で２時間浸漬した。浸漬後、液切りを行い、90℃で３分間、ブランチングを行った。ブランチング後、放冷し急速凍結を行い、冷凍機(霜取り機能付き、-20℃設定)にて1ヶ月、凍結保管した。保管後、恒温槽にて85℃でボイル解凍を行い、食感確認を行った。
<Shrimp>
[Test method]: After thawing the raw material pansy shrimp and removing the back cotton and shells, it was immersed in a pickle solution having a mass of 30 minutes with respect to the raw material prepared at the formulation of Table 25 at 4 ° C for 2 hours. After immersion, the solution was drained and blanched at 90 ° C. for 3 minutes. After blanching, the mixture was allowed to cool and rapidly frozen, and stored frozen for 1 month in a refrigerator (with a defrosting function, set at −20 ° C.). After storage, the boil was thawed at 85 ° C. in a thermostat to confirm the texture.
その結果を表２６に示す。
表２６に示す通り、試験区（１）ではしっとり感はあるものの繊維感が無く、弾力も失われていた。一方で試験区（２）では繊維がしっかりとしており弾力も感じられた。また、旨味も残っていた。
The results are shown in Table 26.
As shown in Table 26, in the test area (1), although there was a moist feeling, there was no fiber feeling, and the elasticity was also lost. On the other hand, in the test area (2), the fibers were firm and elasticity was also felt. In addition, umami also remained.
Claims (6)
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| JP2020103122A (en) * | 2018-12-27 | 2020-07-09 | 株式会社カネカ | Agent for suppressing deterioration of crab meat texture and meat separability after freezing/thawing |
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| JPH04166034A (en) * | 1990-10-26 | 1992-06-11 | Rennou Suisan:Kk | Mitigating denaturation of fish meat or animal meat |
| JPH07135926A (en) * | 1993-11-18 | 1995-05-30 | Q P Corp | Processed frozen boiled egg and thawed product thereof |
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| JP7194013B2 (en) | 2018-12-27 | 2022-12-21 | 株式会社カネカ | Suppressant for deteriorating texture and detachment after freezing and thawing crab |
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