JP2019022465A - Composition for pure meat product modification and manufacturing method for pure meat product cooked product - Google Patents

Abstract

To provide a pure meat product modification composition for preventing sticking of pure meat product and obtain pure meat product cooking excelling in texture after being heated. A pure meat product modification composition containing starch and transglutaminase contains 0.01 to 1000U of transglutaminase per 1 g of starch.SELECTED DRAWING: None

Description

  The present invention relates to a composition for modifying a meat simple product containing starch and transglutaminase at a specific ratio, a cooked meat simple product containing the composition, and a method for producing the same.

  In the meat processing field and the meat cooking field, the meat is cut and processed as it is or after freezing and thawing as necessary. Among them, when heat treatment such as frying, food materials adhere to each other and uniform heating is impaired, meat juice and fat are separated and the juicy feeling is lost, the texture is deteriorated, and the appearance is poor It is known to be.

  Several attempts have been made to solve these problems. For example, a method of coating the surface of a food material with transglutaminase and gelatin (Patent Document 1) and a method of adding xanthan gum or protease to a simple food product (Patent Document 2) are disclosed.

Japanese Patent No. 4525529 Japanese Patent No. 5958637

  An object of the present invention is to provide a composition for improving a meat simple product for preventing the meat from being attached to each other and obtaining a cooked meat simple product having an excellent texture after heating.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors prevented adhesion between meats by attaching a composition containing transglutaminase and starch at a specific ratio to the surface of a simple meat product, The present inventors have found that a succulent, soft and excellent meat simple food product can be obtained even if heat treatment is performed after freezing, and the present invention has been completed.

That is, the present invention is as follows.
[1] A composition for modifying a simple meat product containing starch and transglutaminase, wherein the composition contains 0.01 to 1000 U of transglutaminase per gram of starch.
[2] The composition according to [1], which is in powder form.
[3] The composition according to [1] or [2], wherein the starch is at least one selected from the group consisting of potato starch and potato-derived starch.
[4] The composition according to any one of [1] to [3], further comprising gelatin.
[5] The composition according to any one of [1] to [4], wherein the meat simple product is at least one selected from the group consisting of minced meat, block meat, sliced meat, and booth meat.
[6] The composition according to any one of [1] to [5], wherein the meat simple product is a frozen meat simple product.
[7] A method for producing a cooked meat simple product comprising a step of bringing the composition according to any one of [1] to [6] into contact with a simple meat product.
[8] The method according to [7], wherein the composition is brought into contact with 1 to 50 g per 100 g of meat simple product.
[9] A simple meat product for cooking, wherein the composition according to any one of [1] to [6] is applied to the surface of the simple meat product.

ADVANTAGE OF THE INVENTION According to this invention, even if it heats, the foodstuff which can provide a juicy and soft food texture without impairing the deliciousness and gravy which a foodstuff has can be provided.
Moreover, since the simple meat product to which the composition of the present invention is attached is easily loosened, it can provide a processed food excellent in productivity.
The composition of this invention can improve workability | operativity and food texture at the time of cooking only by making it adhere to a simple meat product before freezing.

  The present invention relates to a composition for improving a simple meat product (hereinafter sometimes abbreviated as the composition of the present invention) containing starch and transglutaminase and containing 0.01 to 1000 U of transglutaminase per gram of starch.

  The transglutaminase used in the present invention is not particularly limited as long as it has transglutaminase activity. For example, the transglutaminase is derived from a microorganism belonging to the genus Streptoverticillium (refer to Japanese Patent Application Laid-Open No. 64-27471). ), Derived from mammals such as guinea pigs (see Japanese Patent Publication No. 1-50382), derived from fish such as cod (see Nobuo Seki et al. Those obtained by a gene recombination method using technology (see Japanese Patent Application Laid-Open Nos. 1-300889 and 6-225775) can be used. Among these, it is preferable to use a microorganism-derived transglutaminase because it works without calcium and is available in large quantities.

  The activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex was formed, the absorbance at 525 nm was measured, the amount of hydroxamic acid was determined by a calibration curve, and the enzyme that produced 1 μmol of hydroxamic acid per minute was defined as 1 unit (1 U) (JP-A-64). -27471 description).

Examples of the starch used in the present invention include grains such as rice, wheat, barley, straw and straw, beans such as soybeans and red beans, potatoes such as potato, sweet potato and tapioca, starches such as corn, and modified starches thereof. .
Examples of the modified starch include a modified starch by physical treatment, a modified starch by enzymatic treatment, and a modified starch by chemical treatment.
Examples of processed starch by physical treatment include acid-treated starch, alkali-treated starch, bleached starch, and roasted dextrin.
Processed starch by chemical treatment includes acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, octenyl succinate starch sodium, acetate starch, phosphate monoesterified phosphate crosslinked starch and phosphorylated starch, Examples include esterified starch such as phosphoric acid crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, etherified starch such as sodium starch glycolate, and oxidized starch.
Of these, potato starch, tapioca starch, starch such as corn starch, phosphate-crosslinked starch derived from potato, and etherified starch derived from potato are preferred, and potato starch is more preferred from the viewpoints of workability and texture.
The starch may be commercially available or obtained by a method known per se. The starch may be purified or unpurified, but is preferably purified.

  The meat simple product of the present invention refers to all lump meat except minced meat and pasty meat. Specifically, for example, block meat, sliced meat (thin cut meat, thick cut meat, thin cut meat), booth cut meat, fish fillet, etc., block meat, slice meat (thin cut meat, thick cut meat, thin cut meat), Boots are preferred. The size and shape of the chunk are not particularly limited.

  There are no particular restrictions on the type of meat that is a single meat product, such as pigs, cows, chickens, sheep, goats, horses, camels, bears, rabbits, duck, pigeons, ducks, salmon, and alpaca. Fish such as salmon, salmon, cod, Thailand, tuna, swordfish, bonito and sardine. In particular, from the viewpoint that the effects of the present invention can be more easily obtained, livestock and poultry such as pigs, cows, chickens, sheep, goats, horses, rabbits and duck are preferred, and pigs, cows and chickens are more preferred.

From the viewpoint that the effects of the present invention can be more easily obtained, the simple meat product used in the present invention is preferably raw meat that has not been heat-treated.
On the other hand, the simple meat product used in the present invention is preferably a simple meat product for freezing. That is, the meat simple product frozen after making the composition of this invention adhere can solve the problem at the time of heat cooking of frozen food, and can implement | achieve the outstanding texture and workability | operativity.

In the present invention, “meat simple product modification” means to improve quality such as texture after cooking of meat simple product or to improve manufacturing suitability (workability).
The texture is a sensation of texture and texture when food is put into the mouth, and in the case of a single meat product, it refers to a juicy feeling, softness, elasticity, dryness, and stickiness.
Manufacturability is whether or not the product is suitable for production with the intended quality. In the case of a single meat product, the ease of loosening and the cooking utensils in the cooking process during heating such as stir-fry or cold thawing This refers to the ease of processing such as the presence or absence of adhesion to the surface.

  In the composition of the present invention, the amount of enzyme activity of transglutaminase is usually 0.01 to 1000 U, preferably 0.1 to 100 U, more preferably 1 to 1 g of starch from the viewpoint of workability, texture and the like. 100U. The composition of the present invention may be in the form of a kit containing transglutaminase and starch together and separately prepared and used together before use, but the form in which the composition is contained together is preferred.

  In the composition of the present invention, the starch content is usually from 30 to 98% by weight, preferably from 50 to 95% by weight, based on the total amount of the composition, from the viewpoints of workability, texture, etc. Preferably, it is 60 to 90% by weight.

  The composition of the present invention may contain gelatin from the viewpoints of workability and texture. The gelatin used in the present invention is extracted from animal tissues such as skins, bones, cartilage, scales, and sharks of animals and seafood, and there is no particular limitation on the degree of modification such as degradation.

  The gelatin content in the composition of the present invention is usually 0.01 to 2 g, preferably 0.05 to 1 g, more preferably 0. 06-0.5 g.

The form of the composition of the present invention includes solids such as powders, liquids, pastes and the like. From the viewpoint of being able to uniformly add to the surface of a simple meat product and obtaining an effect of retaining fats and oils of meat, Preferably there is.
The powder means an aggregate of particles, and is a concept that includes granules, etc. in addition to powdered particles, fine particles, fine particles, and the like, and also includes a powder particle body in which they are mixed. Specifically, it refers to an aggregate of particles having a particle size of 3 mm or less.

The composition of the present invention may contain other components as long as the effects of the composition of the present invention are not hindered. The composition of the present invention may be configured as a seasoning.
Moreover, the composition of this invention can be manufactured with manufacturing techniques, such as a general foodstuff, according to the above-mentioned component and addition amount.

  The “other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending with seasonings, foods, or beverages can be used.

  Specific examples of the “other ingredients” include excipients such as dextrin and lactose; salt, sodium glutamate, sodium inosinate, yeast extract, livestock meat extract, seafood extract, vegetable extract, protein hydrolysate, Seasonings such as protein partial degradation products; proteins such as plant protein, gluten, egg white, gelatin, casein; (poly) glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycolic acid ester, stearoyl calcium lactate, various phosphorus Emulsifiers such as acid salts, lecithin (soybean and egg yolk), saponins; chelating agents such as citrates and polymerized phosphates; reducing agents such as glutathione and cysteine; citrus; pigments; powdered vinegar, powdered high acidity vinegar, citric acid , Succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, citrus fruits Acidulants such as peppermint flavor, orange flavor, sesame flavor, ginger flavor, fragrance such as garlic flavor and the like. These components may be used alone or in any combination.

The composition of the present invention is added to a meat simple product and may be added at any stage of the production process of a meat simple product cooked product. From the viewpoint that the effects of the present invention are more easily obtained, it is preferably added to a simple meat product.
The composition of the present invention may be added only once, or may be added in two or more times.

Moreover, the simple-meat meat for cooking which attached the composition of this invention to the surface of the simple-meat product is also contained in this invention.
The “meat simple product for cooking attached to the surface of a simple meat product” means a so-called pre-heating food, which is a raw material for cooking such as heating. The definition of the composition of the present invention is as described above.
The ratio of “attaching to the surface of the meat simple product” may be all or part of the surface of the meat simple product as long as the composition of the present invention is attached to the surface. From the viewpoint that the effect of the present invention is more easily obtained, when the surface area of the simple meat product is 100%, it is appropriately changed depending on the form of the meat, but the composition of the present invention is usually 20% or more of the surface area, It is preferable to cover 30% or more, more preferably 40% or more, and still more preferably 50% or more. Moreover, these combinations may be sufficient.

  More specifically, the composition of the present invention is attached to the meat simple product at a ratio of usually 1 to 50 g, preferably 5 to 40 g, more preferably 10 to 30 g with respect to 100 g of the meat simple product.

  The present invention also includes a method for producing a meat simple product cooked product, which comprises the step of bringing the composition of the present invention into contact with a meat simple product (hereinafter sometimes abbreviated as “method of the present invention”).

The method of the present invention is characterized in that it includes a step of bringing starch and transglutaminase into contact with a simple meat product, but the other conventional steps such as the following can be applied:
(A) Cutting step of meat simple product (b) Step of freezing meat simple product (c) Step of cooking meat simple product.
In addition to the above, a thawing step, a step of adding other seasoning liquids and additives, a step of mixing with the seasoning liquid, and the like may be included as appropriate.

  The method of bringing the composition of the present invention into contact with the meat simple product is not particularly limited, but it is preferable to uniformly adhere the surface of the meat simple product. As a method of uniformly attaching to the surface, for example, a method of sprinkling the surface of the meat simple product from above using a fine mesh such as a sieve or a sieve, or sprinkling the whole surface of the meat simple product little by little directly from above. Examples thereof include a method, a method in which a composition and a simple meat product are shaken together in a plastic bag, a method in which the composition is uniformly laid on a thin tray such as a bat, and a simple meat product is brought into contact therewith.

  In order to bring the composition of the present invention into uniform contact with a simple meat product, starch and transglutaminase may be mixed and diluted with a powdering agent (secondary material) in advance. Examples of the triturating agent include dextrin, sodium chloride, sodium glutamate and the like. The mixing ratio of starch and transglutaminase and the powdering agent can be appropriately adjusted according to the amount of starch and transglutaminase added.

  From the viewpoint that the effect of the present invention is more easily obtained, the amount of the composition of the present invention in contact with the simple meat product is usually 20% or more of the surface area when the surface area of the simple meat product is 100%. The amount is preferably 30% or more, more preferably 40% or more, and still more preferably 50% or more.

  The meat simple product cooked product in the present invention is obtained by further cooking a food simple product in a state where the composition of the present invention is brought into contact with and coated with the food simple product. Here, “cooking” means heating cooking such as baking, steaming, stir-frying, cooking, cooking oil, stewing, oven heating, microwave heating and the like. From the viewpoint that the effects of the present invention are easily obtained, baking, fried food, and oil frying are preferable.

  Specific examples of the meat simple product cooked product of the present invention include, for example, tinjaolose, ginger grill, stir-fried vegetables, boiled and baked, grilled meat, yakitori, pork cutlet, stew, curry, boiled fish, grilled fish and the like. In particular, tinjaolose, fried vegetables, and fried chicken are preferable, and tinjaolose is more preferable. In addition, from the viewpoint that the effects of the present invention can be easily obtained, a baked product, a fried product, and an oil-boiled product using pork, beef, or chicken as materials are preferable.

The amount of the composition of the present invention brought into contact with the simple meat product varies depending on the form of the simple meat product, but is usually 1 to 50 g, preferably 5 to 40 g, more preferably 100 g of the simple meat product. 10-30 g.
Specifically, the amount of contact (addition) of transglutaminase varies depending on the form of the meat simple product, but the enzyme activity is usually 0.01 to 50000 U, preferably 0.05 to 100 g per meat simple product. The amount corresponds to 40000 U, more preferably 0.1 to 30000 U. If it is this range, the sticking | seat of meat simple goods can be prevented and the favorable food texture after cooking can be hold | maintained.

  Moreover, although the contact (addition) amount of starch changes also with the form of a meat simple product, it is 1-50g normally with respect to 100g of meat simple product, Preferably it is 5-40g, More preferably, it is 10-30g. If it is this range, adhesion of simple meat products can be prevented and the favorable food texture after cooking can be hold | maintained.

  In the method of the present invention, the ratio of transglutaminase and starch to be contacted is usually 0.01 to 1000 U, preferably 0.1 to 100 U, more preferably 1 to 100 U, with respect to 1 g of starch.

  Time for bringing the composition of the present invention into contact with the meat simple product (after adding the composition of the present invention to the surface of the meat simple product and holding it before cooking or freezing, and thawing and heating. Is not particularly limited as long as the transglutaminase can act on the meat simple product, but from the viewpoint of the cooking / manufacturing process of the meat simple product, usually 1 minute or more, It is preferably 5 minutes or longer, more preferably 10 minutes or longer, further preferably 30 minutes or longer, particularly preferably 1 hour or longer.

  The contact temperature (reaction temperature) is not particularly limited as long as the enzyme maintains activity, but is usually 0 to 60 ° C., preferably 0 to 30 ° C. from the viewpoint of reaction efficiency. When holding time is 1 hour or more, it is preferable to hold | maintain in a refrigerator from a viewpoint of food hygiene.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, the technical scope of this invention is not restrict | limited by these examples. In addition, the sensory evaluation in this example was carried out using a well-trained professional panel who has been engaged in food business for 5 years or more unless otherwise specified. In the present specification, “%” represents “% by weight” unless otherwise specified.

(1) Sample preparation method Pork thigh was cut into pieces (about 6 × 0.3 × 0.2 cm) with a knife. Moreover, the composition (weight ratio) shown in Table 1 was mixed with transglutaminase (TG), starch and gelatin to prepare a composition. The transglutaminase used was 1000 U / g. The prepared composition was evenly coated evenly on both sides of the shredded meat (20 g of the composition was attached to 100 g of meat in all test sections), and quick-frozen (−30 ° C.) after 10 minutes. After overnight frozen storage (−20 ° C.), the mixture was thawed at room temperature for 50 minutes. After thawing, oil 1 persimmon 1 was added to the frying pan and the meat was fried for 2 minutes.

(2) Inhibition of adhesion between meats The degree of adhesion between meats in the obtained cooked product was evaluated from the appearance, and the results are shown in Table 1 according to the following evaluation criteria.
<Evaluation criteria>
A: Adhesion between meats is not observed.
◯: Meats are slightly adhered to each other.
Δ: Meat adheres and hardens.

(3) Heating yield Heating yield (%) = weight after firing ÷ weight before firing × 100, and the results are shown in Table 1 according to the following evaluation criteria.
<Evaluation criteria>
4: 97% or more 3: 94% or more to less than 97% 2: 85% or more to less than 94% 1: less than 85% The results are shown in Table 1.

(4) Texture The obtained cooked product was subjected to sensory evaluation. The sensory evaluation was performed by a panel of five persons according to the following evaluation criteria for the texture (texture of meat surface, juiciness of meat). The results are shown in Table 1.
<Evaluation criteria>
5: Very preferable.
4: Very preferable.
3: Preferred.
2: Slightly preferred.
1: not preferred

  From the results in Table 1, it was shown that the starch composition containing a certain amount of transglutaminase is excellent in both texture and appearance.

  ADVANTAGE OF THE INVENTION According to this invention, the meat simple product which can provide a juicy and soft food texture, without impairing the deliciousness and meat juice which a foodstuff has even if it heats can be provided.

Claims (9)

  A composition for modifying a simple meat product comprising starch and transglutaminase, the composition comprising 0.01 to 1000 U of transglutaminase per gram of starch.   The composition according to claim 1, which is in a powder form.   The composition according to claim 1 or 2, wherein the starch is at least one selected from the group consisting of potato starch and potato-derived starch.   The composition according to any one of claims 1 to 3, further comprising gelatin.   The composition according to any one of claims 1 to 4, wherein the meat simple product is at least one selected from the group consisting of shredded meat, block meat, sliced meat, and boot cut meat.   The composition according to any one of claims 1 to 5, wherein the meat simple product is a frozen meat simple product.   The manufacturing method of the meat simple food cooked goods including the process which the composition of any one of Claims 1-6 is made to contact a meat simple food.   The method according to claim 7, wherein the composition is brought into contact with 1 to 50 g per 100 g of meat simple product.   A meat product for cooking, wherein the composition according to any one of claims 1 to 6 is applied to the surface of the meat product.