JP2018191619A - Masking agent for meat or seafood, masking composition for meat or seafood, masking method of discomfort odor of meat or seafood, and processed food of meat or seafood - Google Patents

Abstract

To provide novel applications of yeast cells.SOLUTION: A masking agent for meat or seafood contains yeast cells from which cell contents are removed, as active ingredients. A masking composition for meat or seafood contains the masking agent for meat or seafood and a basic compound. A masking method of meat or seafood has an addition process for adding yeast cells from which the cell contents are removed to meat or seafood. A processed food of meat or seafood contains the masking agent for meat or seafood, or the masking composition for meat or seafood.SELECTED DRAWING: None

Description

  The present invention relates to a masking agent for livestock meat or seafood, a masking composition for livestock meat or seafood containing the masking agent for livestock meat or seafood, and an unpleasant odor of livestock meat or seafood using the masking agent for livestock meat or seafood. The present invention relates to a masking method and a processed food of livestock meat or seafood containing the masking agent for livestock meat or seafood.

  Yeast extract obtained by extracting taste and nutrient components from yeast is widely used as a safe and high-quality natural seasoning, a nutrient source for culturing various microorganisms, and a nutrient source for effective microorganisms for soil improvement. Yes. And the more the yeast extract containing a specific component at a high concentration is extracted from the yeast, the more yeast extract residue in which useful components remain is generated. Yeast extract residue is composed of almost complete yeast cells. Such yeast cells are also generated during the production of alcoholic beverages such as beer.

  However, since yeast cells have a different taste and odor, their fields of use are limited, and some of them are discarded except for being used as nutrient foods, fertilizers and the like. Therefore, studies have been made to effectively use yeast cells.

  The present inventors have so far developed a method for improving the taste and taste of yeast cells. Furthermore, the food quality improvement agent using the yeast cell obtained by the said improvement method was developed (for example, refer patent document 1). Specifically, it is a method of improving the flavor of yeast cells by treating them with protease and / or cellulase. Moreover, the water retention property and oil retention property of foodstuffs can be improved by adding the food quality improvement agent containing the yeast cell obtained by the said improvement method to foodstuffs.

  Patent Document 2 discloses a deodorant containing yeast cells as an active ingredient. It is described that this deodorant can be used for a wide range of deodorization such as food and drink, feed, and various wastes.

International Publication No. 2016/080490 JP 2005-325065 A

  The deodorant described in Patent Document 2 is said to be applicable to a wide range of objects. However, in the examples, what is specifically verified is only a deodorizing effect on bad breath, excrement and intestinal rot, and a deodorizing effect on a specific food odor has not been studied.

  This invention is made | formed in view of the said situation, Comprising: The new use of a yeast cell is provided.

  As a result of intensive studies to achieve the above object, the present inventors have found that the addition of yeast cells can effectively mask the unpleasant odor of livestock meat and seafood, and have completed the present invention. It was.

That is, the present invention includes the following aspects.
The masking agent for livestock meat or seafood according to the first aspect of the present invention contains yeast cells from which cell contents have been removed as an active ingredient.
In the animal meat or seafood masking agent according to the first aspect, the yeast cell may be a yeast cell treated with an enzyme or an emulsifier.

  The masking composition for livestock meat or seafood according to the second aspect of the present invention contains the masking agent for livestock meat or seafood according to the first aspect and a basic compound.

  The masking method for unpleasant odor of livestock meat or fishery products according to the third aspect of the present invention is a method including an adding step of adding yeast cells from which cell contents have been removed to livestock meat or fishery products.

  The processed food of livestock meat or seafood according to the fourth aspect of the present invention includes the masking agent for livestock meat or seafood according to the first aspect, or the masking composition for livestock meat or seafood according to the second aspect.

  According to the said aspect, the new use of a yeast cell can be provided.

≪Masking for livestock meat or seafood≫
The masking agent for livestock meat or seafood according to one embodiment of the present invention contains yeast cells from which cell contents have been removed as an active ingredient.

  As will be described later in Examples, according to the masking agent for livestock meat or seafood of the present embodiment, it is possible to effectively mask the unpleasant odor of livestock meat and seafood.

  In general, “livestock meat” mainly means livestock meat, but in the present specification, animal meat, poultry meat, wild bird meat and other animal meat, and organs of these animals are also included. Specifically, for example, livestock meat such as cattle, pigs, horses, sheep, goats, etc .; meat of animals such as sharks, deer, bears; meat of poultry such as chickens, turkeys, quails, ducks, ducks; Examples include, but are not limited to, wild bird meat such as duck, pheasant, sparrow, thrush, and pigeon; and meat from other animals such as salmon, frogs, turtles, and whales. Among them, the meat is preferably beef, pork or chicken because of its high intake in Japan.

  In general, “seafood” is a general term for marine animals. In this specification, seafood as fish caught in the sea, freshwater products caught in lakes and rivers, seaweed, and crustaceans. Etc. Specific examples of seafood include fish such as sweetfish, carp, trout, salmon, walleye pollock, hoki, Thailand, tuna, swordfish, sardine, mackerel, horse mackerel, saury, sea bream, prickly pear, and cruciferous; jawless such as lamprey Examples include: shellfish such as abalone, turban shell, barnacle, oyster, scallop; cephalopods such as octopus and squid; crustacean such as shrimp and crab; and echinoderms such as sea urchin and sea cucumber.

In the present specification, “unpleasant odor of livestock meat and seafood” means an unpleasant odor derived from livestock meat and seafood. Specific examples of the unpleasant odor of livestock meat and seafood are as follows.
Unpleasant odors in general raw materials of meat: For example, oxidized odors mainly caused by oxidation of lipids in livestock meat to lipid peroxides. Unpleasant odors derived from raw materials of beef: For example, aldehydes, terpenes (eg, hexanal, phytol) Etc.) Pastoral odor with main causative substances, beef odor etc. with aldehydes (eg, methional) as main causative substances Unpleasant odor derived from pork raw materials: For example, aldehydes (eg, 2-nonenal) Fat odor as a main causative substance, pork odor etc. as a main causative substance such as fatty acids (for example, 3-methylbutanoic acid) Unpleasant odor derived from chicken raw materials: For example, aldehydes (for example, 2-nonenal) Fat odor as the main causative substance, chicken odor etc. as the main causative substance such as pyridines (for example, 2-pentylpyridine, etc.) Unpleasant odor derived from mutton raw materials: For example, aldehydes Herbaceous odor mainly containing (eg, hexanal), mutton odor mainly containing fatty acids (eg, 4-methyloctanoic acid, etc.), etc. Unpleasant odor derived from animal organ raw materials: for example, aldehyde Liver odor, etc. that are mainly caused by fish (for example, 2,4-heptadienal, etc.) Unpleasant odor in fish and shellfish raw materials in general: For example, raw odor mainly caused by trimethylamine, and excessive oxidation caused by oxidation of fish lipids Oxidized odor with lipid oxide as the main causative substance.

Conventionally, among the above-mentioned unpleasant odors of livestock meat and seafood, oxidizing odors and some odors derived from raw materials for meat are made acidic using citric acid or the like, and unpleasant odors are volatilized using alcohol. Was suppressed. However, in these methods, the taste of acidity and alcohol remains, and the flavor of livestock meat and seafood may be impaired.
On the other hand, as will be described later in Examples, the masking agent for livestock meat or seafood of this embodiment can reduce these unpleasant odors without impairing the flavor of livestock meat or seafood.

In the present specification, “masking of unpleasant odor of livestock meat or seafood” does not remove or change odor substances and adds another good scent stronger than the unpleasant odor of livestock meat and seafood. It means to make a good scent by combining different odorous substances with an unpleasant odor, or to make an unpleasant odor difficult to feel by wrapping the unpleasant odor with yeast cells.
The masking agent for livestock meat or seafood of this embodiment adds a good scent derived from yeast cells stronger than the unpleasant odor of livestock meat and seafood, and combines the odorous substance derived from yeast cells with the unpleasant odor of livestock meat and seafood. By making it a good scent or wrapping the unpleasant odor with yeast cells, the unpleasant odor of livestock meat and fishery products can be made difficult to feel.

  In the masking agent for livestock meat or seafood of this embodiment, `` contained as an active ingredient '' means that yeast cells need only be contained to the extent that the effect of masking the unpleasant odor of livestock meat and seafood is exerted, For example, it means containing 10% by mass or more, for example, 13% by mass or more, for example, 15% by mass or more, for example, 17% by mass or more, based on the dry weight based on the masking agent for livestock meat or seafood.

In the masking agent for livestock meat or seafood of this embodiment, the amount of yeast cells added to the food is not particularly limited as long as the amount of the yeast cells per se is not felt. Specifically, the amount of yeast cells added to food is, for example, 0.1 parts by mass or more and less than 5.0 parts by mass, preferably 0.2 parts by mass or more and 3.5 parts by mass per 100 parts by mass of food. Hereinafter, more preferably 0.5 parts by mass or more and 3.0 parts by mass or less, and still more preferably 1.0 parts by mass or more and 2.0 parts by mass or less may be used.
As will be described later in Examples, when the amount of yeast cells added is within the above range, an unpleasant odor can be effectively masked.
Below, the component of the masking agent for livestock meat or fishery products of this embodiment is demonstrated in detail.

<Yeast cell>
In the masking agent for livestock meat or seafood of the present embodiment, the yeast cells are yeast cells after removing the yeast contents (after extracting the yeast extract) (yeast cell walls, yeast cell skeleton parts such as cell membranes). ) Can be used. Therefore, the yeast cell after extracting the yeast extract conventionally discarded can be used effectively.

  The extraction method of the yeast extract is not particularly limited, and examples thereof include extraction methods such as a hot water treatment method, an autolysis method, and an enzymatic decomposition method.

  In addition, the yeast cell used in the present embodiment may be the yeast cell itself after extracting the yeast extract, or the yeast cell after extracting the yeast extract may be subjected to flavor improvement treatment. Good. A flavor improvement process is a process which reduces the nasty taste (for example, bitterness, astringency, an umami etc.) or nasty smell which a yeast cell has, and it mentions later for details. Yeast cells that have not undergone flavor improvement treatment have an off-flavor or off-flavor, but are used as a masking agent for livestock meat or seafood in foods that do not cause this problem or in a range of additions that do not cause this problem be able to.

  Examples of yeast cells include cells such as torula yeast, baker's yeast, brewer's yeast, and sake yeast. The yeast cells may be in various forms such as pressed yeast, dry yeast, active dry yeast, dead yeast, and sterilized dry yeast. Moreover, the yeast cell may be a yeast cell-derived material (for example, a crushed yeast cell or powder) having substantially the same composition as the yeast cell (cell).

  Yeast cells used for the masking agent for livestock meat or seafood of this embodiment can be in various forms such as dry yeast cells, yeast dehydrates, and cell suspensions. From the viewpoints of storage stability, stability, transportation and storage, and handling, it is preferable to be sterilized and dried yeast.

  The yeast may be, for example, a yeast belonging to the genus Saccharomyces or a yeast belonging to the genus Candida, and is not particularly limited. For example, Saccharomyces cerevisiae (Saccharomyces cerevisiae) or the like may be used from the viewpoint of abundant food experience, and Candida utilis or the like may be used from a viewpoint that has a lot of knowledge in research or the like.

(Flavor improvement processing)
The yeast cell used for the masking agent for livestock meat or seafood of this embodiment may have been subjected to flavor improvement treatment. Examples of the flavor improving treatment include enzyme treatment such as protease treatment, cellulase treatment, and hemicellulase treatment.

  Examples of the protease include serine protease, cysteine protease, aspartic protease, metal protease, and the like, for example, microorganism-derived protease, plant-derived papain, bromelain and the like, animal-derived trypsin, pepsin, cathepsin and the like. It is done.

The cellulase and hemicellulase are not particularly limited as long as they decompose cellulose or hemicellulose into monosaccharides or oligosaccharides. For example, trichoderma lyse (Trichoderma reesei), Trichoderma viride (Trichoderma viride) and the like Aspergillus bacterium, Aspergillus acleatus, Aspergillus niger (Aspergillus niger), Clostridium thermocellum (Clostridium thermocellum), Clostridium cerium fimi) etc. Ruromonas spp .; Acremonium cellulolyticus and other Acremonium spp .; Irpex lacteus and other Irpex spp .; Examples include cellulases and hemicellulases derived from microorganisms such as Pyrococcus spp. Such as Pyrococcus horikoshii.
In the flavor improving treatment, a step of adding an emulsifier to the yeast cells before or after the step of reacting the protease, cellulase or hemicellulase described above may be further performed. By treating yeast cells with an emulsifier, for example, tastes such as bitterness, astringency, and savory taste can be further reduced.

  Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, and saponin. Moreover, you may add an emulsifier to a yeast cell individually by 1 type or in mixture of 2 or more types.

  In addition, since the chemical substance contained in a yeast cell is very diverse, it is difficult to specify the causative substance of these off-flavors or off-flavors. Moreover, since it is difficult to specify the causative substance, it is also difficult to specify whether the yeast cell is treated with an enzyme or an emulsifier, based on the content of these causative substances.

  Among them, the yeast cell used for the masking agent for livestock meat or fish and shellfish of the present embodiment is preferably a yeast cell treated with an enzyme or an emulsifier, and more preferably a yeast cell treated with an enzyme and an emulsifier. .

≪Masking composition for livestock meat or seafood≫
The masking composition for livestock meat or seafood of this embodiment contains the above-described masking agent for livestock meat or seafood and a basic compound.

  As will be described later in the Examples, by containing the above-mentioned masking agent for livestock meat or seafood and a basic compound, fish containing red pigments such as salmon and trout and red pigments such as shrimp (astaxanthin etc.) In the crustaceans containing, the effect of clearing the color is increased.

<Basic compound>
Examples of the basic compound include compounds that are permitted to be added to foods. More specifically, for example, sodium bicarbonate, sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, diphosphate phosphate. Examples include sodium, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, ammonium carbonate, calcium carbonate, magnesium carbonate, magnesium hydroxide and the like.

<Food additives>
Moreover, the masking composition for livestock meat or fishery products of this embodiment can also add another food additive in the range which does not impair the effect of this embodiment.

≪Masking method of unpleasant odor of livestock meat or seafood≫
The masking method for an unpleasant odor of livestock meat or seafood according to an embodiment of the present invention is a method including an adding step of adding yeast cells from which cell contents have been removed to livestock meat or seafood.

As will be described later in Examples, according to the masking method for unpleasant odors of livestock meat or seafood according to this embodiment, the unpleasant odors of livestock meat and seafood can be effectively masked.
Below, the process of the masking method of the unpleasant odor of livestock meat and fishery products of this embodiment is demonstrated in detail.

<Addition process>
Examples of the adding step include an immersing step of immersing a solution containing the yeast cells in livestock meat or fish and shellfish, a mixing step of grinding the meat or fishery products and directly mixing the yeast cells.
In the case of the immersion step, first, a solution containing yeast cells from which the cell contents have been removed is prepared.
Examples of the yeast cells include those similar to those exemplified in the above-mentioned masking agent for livestock meat or seafood. Especially, it is preferable that the yeast cell used for the masking method of the unpleasant odor of livestock meat or fishery products of this embodiment is a yeast cell processed with an enzyme or an emulsifier, and it is a yeast cell processed with an enzyme and an emulsifier. Is more preferable.

In addition, in the method for masking unpleasant odors of livestock meat or fishery products according to the present embodiment, the amount of yeast cells added to food is not particularly limited as long as the amount of the yeast cells per se cannot be felt. Specifically, the amount of yeast cells added to food is, for example, 0.1 parts by mass or more and less than 5.0 parts by mass, preferably 0.2 parts by mass or more and 3.5 parts by mass per 100 parts by mass of food. Hereinafter, more preferably 0.5 parts by mass or more and 3.0 parts by mass or less, and still more preferably 1.0 parts by mass or more and 2.0 parts by mass or less may be used.
As will be described later in Examples, when the amount of yeast cells added is within the above range, an unpleasant odor can be effectively masked.

  Moreover, the said solution may contain the seasoning and additive which are recognized adding to a foodstuff. Examples of the seasonings and additives include the same as those exemplified in the above-mentioned masking agent for livestock meat or seafood.

  Moreover, the pH of the said solution should just be the range which does not impair the flavor of the immersed food, and has no influence on a human body, for example, may be 7.0 or more and 11.0 or less. In addition, when immersing fish such as salmon that requires a bright color, the pH of the solution may be, for example, about 8.5 or more and 9.0 or less.

Next, the meat or seafood is immersed in the prepared solution.
The temperature for immersion may be a temperature at which livestock meat and seafood are not damaged, and may be, for example, 0 ° C. or more and 10 ° C. or less, for example, 0 ° C. or more and 4 ° C. or less. Specifically, as shown in the examples described later, the meat or fish and shellfish are immersed in the prepared solution and stored in a low temperature storage such as a refrigerator.

  Moreover, what is necessary is just to adjust suitably according to the magnitude | size, kind, etc. of the meat or seafood to immerse as time to immerse, for example, it may be 1 hour or more and 24 hours or less, for example, if it is 10 hours or more and 20 hours or less. Good.

  The meat and fish and shellfish after being immersed in the solution may be cooked by appropriately selecting a cooking method (for example, a baking method using steam convection or an oven, boiling, heating by a microwave oven, or the like) suitable for food.

≪Processed food of livestock meat or seafood≫
The processed food of livestock meat or seafood according to one embodiment of the present invention contains the aforementioned masking agent for livestock meat or seafood.

  The processed food of livestock meat or fishery products of this embodiment contains the above-mentioned masking agent for livestock meat or fishery products in advance in the food product so that the unpleasant odor of livestock meat and fishery products is effectively masked.

  About the component in the masking agent for livestock meat or fishery products, and content in processed food, it is the same as that of what was described in the above-mentioned masking agent for livestock meat and fishery products.

In the present embodiment, the processed food of livestock meat or seafood includes grilled food, fried food, boiled food, steamed food, retort, smoked food, and the like.
Specific examples of processed meat foods include, for example, grilled meat, grilled pork, yakitori, steak, roast beef, hamburger, meatball, meatloaf, pork cutlet, chicken cutlet, fried chicken, pork cutlet, boiled pork bowl, beef bowl, oyakodon Ingredients, Shumai ingredients, dumpling ingredients, meat bun ingredients, ham, sausage, corned beef, boiled meat, dried meat, liver pate, stewed meat, soup based on livestock meat, etc. It is not limited to.
Specific examples of processed foods for seafood include, for example, grilled fish, fried fish, fried fish, boiled fish, kamaboko, tsumire, chikuwa, hanpen, fish sausage, dried fish, smoked, salted fish, seafood boiled, seafood Examples include, but are not limited to, processed foods for seafood such as soup.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to a following example.

[Materials used (masking agent for livestock meat or seafood)]
As a masking agent for livestock meat or seafood, yeast cells 1 (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.), yeast cells 2 (trade names “DYP-SY-02”, manufactured by Fuji Food Industry Co., Ltd.) And a yeast cell-containing preparation (trade name “meat tenderizer for fish”, manufactured by Fuji Food Industry Co., Ltd.).
“Moistex STD” is obtained by treating yeast cells after extracting yeast extract from baker's yeast with a protease and an emulsifier, and further processing them.
Moreover, “DYP-SY-02” is a yeast cell that is extracted as it is without performing an enzyme treatment or the like after extracting a yeast extract from baker's yeast.
The “meat tenderizer for fish” is a mixture of 66.4 parts of sodium hydrogen carbonate, 17 parts by weight of the above “moistex STD”, 11.6 parts by weight of yeast extract, and 5 parts by weight of sodium carbonate.
Further, as a control, a washing liquid (hereinafter sometimes simply referred to as “washing liquid”) discharged when washing yeast cells after extracting a yeast extract from baker's yeast at the time of producing “MOISTEX STD” is used. It was.

[Test Example 1] Masking effect confirmation test for unpleasant odor in fired horse mackerel and mackerel fillets (1) Cooking of horse mackerel and mackerel fillets Defrosting raw material of horse mackerel and mackerel fillets, with the formulation shown in Table 1 below It was immersed in the solution containing yeast cells for 18 hours in a refrigerator.
Next, the liquid was drained, rapidly frozen, and cut into a size of about 60 g (3 parts for horse mackerel and 2 parts for mackerel) in a semi-frozen state.
Next, it was completely frozen and fired in that state. The baking conditions were set using steam convection so that the temperature was 250 ° C., the time was 10 minutes, and the core temperature of the food was about 80 ° C.

(2) Sensory evaluation About the baked horse mackerel and mackerel, the smell was sensory evaluated according to the following evaluation criteria. The results are shown in Table 1.
<Evaluation criteria for unpleasant odor>
○: No unpleasant odor.
X: There is an unpleasant odor.

From Table 1, it was confirmed that the unpleasant odor of horse mackerel and mackerel was suppressed by using the yeast cell 1 and the yeast cell-containing preparation, and particularly the raw odor was suppressed.
Moreover, horse mackerel and mackerel using the yeast cells 1 and yeast cell-containing preparations in the test groups 2, 3, 5 and 6 had a soft and moist texture.

[Test Example 2] Masking effect confirmation test 1 for unpleasant odor in boiled mackerel fillets
(1) Cooking of mackerel fillet The mackerel bone removing raw material was thawed and cut into a size of about 60 g (two equal parts) in a half-thawed state. Subsequently, it was immersed overnight in the refrigerator in the solution containing a yeast cell with the composition shown in Table 2 below. The liquid was then drained and vacuum packaged. Next, the vacuum-packed mackerel was placed in boiling water and boiled with a hot water bath for 10 minutes.

(2) Sensory evaluation The odor of the boiled mackerel was sensory evaluated according to the following evaluation criteria. The results are shown in Table 2.
<Odor evaluation criteria>
○: No unpleasant odor.
X: There is an unpleasant odor.

  From Table 2, it was confirmed that the unpleasant odor of mackerel was suppressed by using yeast cells 1. On the other hand, the unpleasant odor of mackerel was not suppressed even when the cleaning liquid was used.

[Test Example 3] Masking effect confirmation test 2 for unpleasant odor in boiled mackerel fillets
(1) Cooking of mackerel fillet The mackerel bone removing raw material was thawed and cut into a size of about 60 g (two equal parts) in a half-thawed state. Subsequently, it was immersed overnight in the refrigerator in the solution containing a yeast cell with the composition shown in Table 3 below. The liquid was then drained and vacuum packaged. Next, the vacuum-packed mackerel was placed in boiling water and boiled with a hot water bath for 10 minutes.

(2) Sensory evaluation Three trained panelists evaluated the smell of mackerel immediately after being boiled. In addition, as an evaluation of odor, sensory evaluation was carried out among the unpleasant odors, particularly the oxidized odor according to the following evaluation criteria. The results are shown in Table 3. The oxidized odor is an odor generated by the oxidation of lipids by metal ions contained in fish to become lipid peroxides and the decomposition of the peroxids.
<Odor evaluation criteria>
○: There is no oxidation odor.
X: There exists an oxidation odor.

  From Table 3, it was confirmed that the oxidation odor of mackerel was suppressed by using yeast cells 1. In addition, all three panelists evaluated that the mackerel using the yeast cell 1 in the test group 2 was significantly suppressed in the odor compared to the mackerel in the test group 1 to which the yeast cell 1 was not added.

[Test Example 4] Masking effect confirmation test 3 for unpleasant odor in boiled mackerel fillets
(1) Cooking of mackerel fillet The mackerel bone removing raw material was thawed and cut into a size of about 60 g (two equal parts) in a half-thawed state. Then, it was immersed overnight in a refrigerator in a solution containing yeast cells with the formulation shown in Table 4 below. The liquid was then drained and vacuum packaged. Next, the vacuum-packed mackerel was placed in boiling water and boiled with a hot water bath for 10 minutes.

(2) Sensory evaluation The odor of boiled mackerel was sensory evaluated according to the following evaluation criteria. The results are shown in Table 4.
<Odor evaluation criteria>
○: No unpleasant odor.
X: There is an unpleasant odor.

From Table 4, it was confirmed by using yeast cell 1 and yeast cell 2 that the unpleasant odor of mackerel was suppressed. Moreover, the mackerel using the yeast cell 1 of the test area 2 felt a moderate intensity of taste. On the other hand, the mackerel using the yeast cell 2 in the test area 3 felt slightly thin.
This difference was presumed to be because the taste of mackerel was enhanced because yeast cell 1 had an effect of improving the flavor of mackerel by being treated with an emulsifier and an enzyme.

[Test Example 5] Masking effect confirmation test of unpleasant odor in baked salmon fillet (1) Cooking salmon fillet The salmon bone removal raw material is thawed and about 60 g (two halves) in a half-thawed state I cut it. Subsequently, it immersed in the solution containing a yeast cell with the mixing | blending shown in the following Table 5 overnight in a refrigerator.
The liquid was then drained and snap frozen. It was then thawed and fired. The baking conditions were set using steam convection so that the temperature was 250 ° C., the time was 7 minutes, and the core temperature of the food was about 80 ° C.

(2) Sensory evaluation The odor of the baked salmon was sensory evaluated according to the following evaluation criteria. The results are shown in Table 5.
<Evaluation criteria for unpleasant odor>
○: No unpleasant odor.
X: There is an unpleasant odor.

From Table 5, it was confirmed that the unpleasant odor of salmon was suppressed by using the yeast cell-containing preparation, and particularly the raw odor of the bloody part was suppressed.
In addition, the salmon using the yeast cell-containing preparation of the test group 2 had a soft texture with reduced puffiness compared to the salmon without the yeast cell-containing preparation of the test group 1 added. Moreover, compared with the test group 1, in the test group 2, the separation from the skin was better. Moreover, compared with the test group 1, in the test group 2, the card | curd produced | generated after baking decreased and the hue was vivid.
The term “curd” means that a soluble protein contained in fish such as salmon is solidified into a white tofu when heated.

[Test Example 6] Test for confirming masking effect of unpleasant odor in calcined beef shimachou (1) Cooking of cow shimachou The beef shimacho raw material was thawed and cut into about 20 g portions. Subsequently, it was tumbled for 2 hours in a solution containing yeast cells with the formulation shown in Table 6 below, and further immersed in a refrigerator overnight.
Next, the liquid was drained and baked in a frying pan for 2 minutes.

(2) Sensory evaluation The odor of the baked cow squirrel was sensory evaluated according to the following evaluation criteria. The results are shown in Table 6.
<Evaluation criteria for unpleasant odor>
○: No unpleasant odor.
X: There is an unpleasant odor.

  From Table 6, it was confirmed by using yeast cell 1 that the unpleasant odor of cattle wings is suppressed.

[Test Example 7] Test for confirming masking effect of unpleasant odor in seasoned pork reheated in range (1) Cooking seasoned pork Salt was added to the seasoned pork with the composition shown in Table 7 below, and the mixture was stirred for 2 minutes with a mixer did.
“Seasoned pork” means an American pork picnic (pig cattle meat, slightly rough and slightly darker in color than other parts). To do. In what is classified as a fixed rate tariff, a piece of meat lump is less than 10 g, the content of pepper exceeds 0.3%, and it has a moderate taste by sensory test. At this time, the determination is made based on an average piperine content of 5% contained in pepper.

  Next, yeast cells 1 and sodium bicarbonate were added according to the formulation shown in Table 7 below, and the mixture was stirred for 2 minutes with a mixer. Next, water was added according to the formulation shown in Table 7 below, and the mixture was stirred for 1 minute with a mixer. Next, it was molded into 50 g and filled into a bag. Subsequently, it heated at 100 degreeC for 10 minute (s) using steam. Then, it was cooled with ice water to take crude heat. Then, after removing the drip, it was snap frozen. Thereafter, the bag was filled again, and four bags were thawed at a setting of 600 W for 3 minutes using a microwave oven at a time.

(2) Sensory evaluation The seasoned spokes reheated in the range were subjected to sensory evaluation according to the following evaluation criteria. The results are shown in Table 7.
<Evaluation criteria for unpleasant odor>
A: There is no unpleasant odor and the taste is good.
○: No unpleasant odor.
Δ: There is no unpleasant odor, but the odor of yeast cells is felt.
X: There is an unpleasant odor.

From Table 7, it was confirmed by using yeast cell 1 that the unpleasant odor of seasoned pork is suppressed.
Moreover, about the food texture and flavor, in the test sections 2-5, the sweetness of the fat of meat was felt with a soft food texture. Furthermore, in test group 6, since the amount of yeast cell 1 added was large, the taste of the yeast cell itself was felt. From a comprehensive point of view, as the taste, the test areas 3 and 4 were most excellent in texture and flavor while reducing unpleasant odor.

  According to the masking agent for livestock meat or fishery products of this embodiment, the unpleasant odor of livestock meat and fishery products can be masked effectively by containing yeast cells. In addition, the processed meat or fishery product containing the masking agent for livestock meat or fishery products is effectively masked the unpleasant odor of the meat and fishery products.

Claims (5)

  A masking agent for livestock meat or seafood containing yeast cells from which cell contents have been removed as an active ingredient.   The masking agent for livestock meat or seafood according to claim 1, wherein the yeast cells are yeast cells treated with an enzyme or an emulsifier.   A masking composition for livestock meat or seafood comprising the masking agent for livestock meat or seafood according to claim 1 or 2 and a basic compound.   An unpleasant odor masking method for livestock meat or seafood comprising an addition step of adding yeast cells from which cell contents have been removed to livestock meat or seafood.   Processed food of livestock meat or seafood comprising the masking agent for livestock meat or seafood according to claim 1 or 2, or the masking composition for livestock meat or seafood according to claim 3.