JP2019154326A - Pork extract and method for adjusting same - Google Patents

Abstract

To provide a pork extract in which, by adjusting a pork extract containing a large amount of isovaleric aldehyde in a simple way, at least two flavor components of isovaleric aldehyde, isovaleric acid and isoamyl alcohol are stably present at an optimal ratio.SOLUTION: Provided is a pork extract in which, in a pork extract after pH adjustment, the area ratio of isoamyl alcohol contained in the pork extract calculated using a gas chromatography mass spectrometry (GC-MS) is 25 to 50% of the area ratio of isovaleric aldehyde contained in pork extract before pH adjustment.SELECTED DRAWING: None

Description

  The present invention relates to a pork extract and a method for adjusting a pork extract. More specifically, the present invention relates to a pork extract in which two aromatic components are stably present at an optimal ratio.

  In recent years, due to the diversification of consumer preferences, the full-scale orientation is increasing in terms of texture, appearance, flavor, and the like. In particular, these demands are high in the field of instant foods, and various technologies have been proposed.

  Seasoning soups used for instant foods are roughly classified into powder soups and liquid soups. Since powder soup has a low moisture content, there is a merit that moisture transfer hardly occurs even in direct contact with other dried foods (for example, dried noodle chunks and drying utensils) and can be stored at room temperature. On the other hand, liquid soup has the merit that it maintains the natural flavor of the raw material and can be further imparted with a cooking feeling if necessary.

  Usually, extract is often used for liquid soup. Here, the extract refers to an extract obtained by concentrating an extract with water or hot water, such as livestock meat, seafood, and vegetables. By concentrating the extract to obtain an extract, the volume can be reduced and the growth of bacteria and microorganisms can be prevented. Here, umami and sweetness are the most important tastes that the extract bears. Among these, umami is expressed in a complex manner with various components in comparison with other tastes (salt taste, sour taste, bitterness, etc.), and therefore cannot be expressed entirely with a single ingredient such as sodium glutamate or inosinic acid. Therefore, an extract extracted from natural materials is required.

  On the other hand, the taste of food that we feel is felt as a flavor that is a combination of taste and aroma, and it is said that the influence of the aroma is large. It is said that there are 400,000 to 500,000 scent components in the natural world, of which about 7000 compounds are found in foods. Therefore, it can be said that the scent component contained in the extract has a great influence on the taste (for example, see Non-Patent Document 1).

Aishima "Information processing of taste and smell", IEICE Journal, Vol. 95, no. 5, 2012, p. 427-431

  In order to add a characteristic scent specific to pigs to meat extract for the purpose of improving the flavor, it is common to use a flavor. This is partly due to the fact that the mechanism for adding a characteristic scent peculiar to pigs to the extract itself has not been clarified. And when a flavor is used, there exists a problem that a sense of unity with pork extract cannot be obtained. In addition, there is a problem that it takes time, cost, and labor to add fragrance to the extract itself. Furthermore, in order to stably produce the same flavor, there are many parts that depend on the skill and know-how of the operator, and there is a problem that it is difficult to achieve reproducibility. In addition, the characteristic incense peculiar to a pork here refers to peculiar fragrance like the pork bone ramen soup mainly eaten in Kurume district of Fukuoka Prefecture in Kyushu. This peculiar fragrance is obtained by using a special technique called “call-back manufacturing method” and is characterized by fermented odor, animal fragrance, and scent intensity when drinking.

  By the way, the following is becoming clear from our research results. A soup using a pork extract with a strong meat odor is rich in isovaleric aldehyde, isovaleric acid, and isoamyl alcohol. And these three aroma components strengthen the livestock meat odor by combining two or more components rather than single. It has also been found that there are preferred ratios depending on the combination. Furthermore, the pork extract manufactured using the extracted soup that has been cooked with leucine is rich in isovaleric aldehyde.

  The present invention has been made in view of the above problems, and by adjusting a pork extract containing a large amount of isovaleric aldehyde by a simple method, among isovaleric aldehyde, isovaleric acid and isoamyl alcohol An object of the present invention is to provide a pork extract in which at least two aromatic components are stably present at an optimal ratio.

  In order to solve the above problems, the present invention relates to a pork extract having a pH adjusted, wherein the area ratio of isoamyl alcohol contained in the pork extract calculated using gas chromatography mass spectrometry (GC-MS) is the same as that before the pH adjustment. It is a pork extract that is 25 to 50% of the area ratio of isovaleric aldehyde contained in the pork extract. Moreover, in order to solve the above-mentioned problems, the present invention is a method for adjusting pork extract, wherein the area ratio of isoamyl alcohol contained in the adjusted pork extract calculated using gas chromatography mass spectrometry (GC-MS) is This is a method for adjusting a pork extract, in which the pH is adjusted to 25 to 50% of the area ratio of isovaleric aldehyde contained in the pork extract before adjustment.

  According to this structure, isoamyl alcohol can be produced only by adjusting the pH of the pork extract containing a large amount of isovaleric aldehyde. Moreover, the pork extract with strong livestock meat odor can be obtained by making the area ratio of isoamyl alcohol after pH adjustment into a predetermined value using GC-MS.

  According to the present invention, isovaleric aldehyde and isoamyl alcohol can coexist only by adjusting the pH, and the meat odor can be enhanced. Moreover, since pH adjustment is performed at the area ratio calculated using GC-MS, the same flavor can be stably produced without depending on the operator's technique and know-how, and reproducibility is easy.

  Hereinafter, preferred embodiments of the present invention will be described. The pork extract according to the present invention is characterized in that an extracted soup is obtained by adding leucine to a pork raw material and cooking, and the obtained extracted soup is concentrated. Here, the extract as used in the present invention refers to a concentrated extract soup. In addition, although there exist clean hot water and white hot water in an extract, it is preferable that it is white hot water in this invention.

  A method for producing a pork extract will be described. To obtain pork extract, start by obtaining an extract soup from pork ingredients. Methods for obtaining extracted soup from pork ingredients include, for example, hot-water extraction of pork ingredients (hereinafter referred to as “cooking stock”), or enzymatic degradation of proteins to extract only the umami such as amino acids and ingredients Is mentioned. Among these, in this embodiment, it is preferable to start cooking. By cooking under normal pressure, a pork extract excellent in flavor and texture can be obtained.

  As a cooking method, leucine and water are added to the pork raw material and heated. Here, in this embodiment, it is not limited to bones and meat, and all organs and blood such as skin, fat, organ and blood may be cooked together.

  The leucine used in the present embodiment may be natural L-leucine or artificial D-leucine. A combination of these may also be used. As addition amount of leucine, it is preferable to add in the ratio of 0.1-3.0% with respect to a pork raw material. If it is less than 0.1%, the characteristic scent of pigs is weak. If it exceeds 3.0%, not only will leucine-derived bitterness appear, but the characteristic scent peculiar to pigs will be too strong. As a method for adding leucine, it may be added directly in the form of crystals, or it may be dissolved in an ethanol solution and added as a leucine solution.

  The role of leucine in this embodiment is to be a raw material for isovaleric aldehyde. It is known that pork bone soup with a strong meat odor generally called “recall soup” contains a large amount of isovaleric acid and isoamyl alcohol. Isovaleric aldehyde is presumed to be a precursor of isovaleric acid and isoamyl alcohol, and is oxidized to isovaleric acid when oxidized and becomes isoamyl alcohol when reduced. And it is known that isovaleric aldehyde itself also exhibits livestock odor. In this embodiment, it is considered that by adding leucine from the preparation stage of the most extracted soup, an extracted soup containing a large amount of isovaleric aldehyde can be obtained. It can be used as a raw material for extracts.

  As the primary extraction step for obtaining the most extracted soup, it is preferable to start cooking while boiling for about 4 to 10 hours. If it is less than 4 hours, extraction of ingredients from pork ingredients and reaction of leucine become insufficient, and only a thin extract soup with a weak scent can be obtained. On the other hand, if you continue to cook for more than 10 hours, the color and flavor of the soup will deteriorate. In addition, when the water | moisture content decreases in a primary extraction process, it is preferable to maintain a fixed amount of water, adding water at any time.

Subsequently, after the primary extraction step, the first extract soup and the residue are separated. Add more water to the separated residue and start cooking. Thereby, the second extract soup can be obtained. By producing the second extract soup, the flavor of the bone can be obtained.
It is preferable to perform cooking for obtaining the second extract soup for about 1 to 5 hours while boiling. After cooking is finished, separate the second extract soup from the residue. It is preferable to mix the second extracted soup with the first extracted soup and leave it at room temperature. In addition, normal temperature points out 15-25 degreeC here.

  Add pork ingredients again to the mixture of the first extract soup and the second extract soup. At this time, it is preferable to add 1 to 5 kg of pork raw material to 2 to 10 L of soup mixture. Cook for about 4-10 hours while boiling the mixture with pork ingredients. When it reaches about Brix 8, stop cooking and filter to remove the residue. The obtained extract soup was concentrated until it became Brix 10-30, and the pork extract concerning this embodiment was obtained. In addition, you may perform cooking and concentration simultaneously. At this time, cooking is performed while concentrating until Brix 10 to 30, and then the pork extract can be obtained by removing the residue.

  Here, “Brix value” means the proportion of soluble solids contained in the soup or extract. For example, when a soluble solid content is not contained in 100 g of water, the Brix value is 0. On the other hand, when 25 g of soluble solid content is contained, the Brix value is 25. The optimum Brix value for the present embodiment is preferably 5 to 60, and more preferably 10 to 40. The Brix value can be measured by a conventional method.

  Subsequently, pH adjustment will be described. In this example, it is preferable to adjust the pH of the pork extract to 7 to 10, preferably 7.5 to 9.5. It is considered that isovaleric aldehyde contained in the pork extract can be changed to isoamyl alcohol by adjusting the pH within the range. Here, if the pH is less than 7, isoamyl alcohol cannot be produced, and the odor of livestock meat will not increase. Moreover, acidity will become strong. On the other hand, when the pH is 10 or more, the meat odor becomes strong, but the taste of the meat comes out.

Examples of substances that can be used for adjusting the pH include lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, malic acid, sodium carbonate, phosphoric acid, sodium phosphate, and the like. Among these, it is preferable to use lactic acid and sodium carbonate which do not affect the flavor of the pork extract.
The addition method to the pork extract is not particularly limited, but when it is difficult to dissolve, it is preferably added after dissolving in a solvent in advance.

  Hereinafter, the present invention will be described more specifically based on examples.

<Pork extract>
Pork skull (1.5 kg), leucine 1.5 g, and 4 L of water were added to the girdle and cooked for 7 hours while boiling. Leucine was added as crystals. In addition, cooking was performed while adding water appropriately so that the amount of water in the cylinder was always constant. After completion of extraction, it was filtered with a koji to separate the most extracted soup from the residue. 3 L of water was further added to the residue, and the mixture was cooked for 3 hours to obtain the second extract soup. The first extract soup and the second extract soup were mixed and then allowed to stand at 20 ° C. for 12 hours or more. To the soup mixture after standing, pork skull (1.5 kg) was added and cooked for 7 hours. A pork extract was obtained by concentrating to Brix 30 using a Brix photometer. The obtained pork extract was used as a control.

<PH adjustment>
The pH adjustment was performed on the pork extract obtained in the above Examples using a 0.06 mol / L lactic acid aqueous solution and a 0.1 mol / L sodium carbonate aqueous solution.
The pH adjustment range was adjusted to pH 4.0 to 11.0.

<Contents of isovaleric aldehyde and isoamyl alcohol>
The contents of isovaleric aldehyde and isoamyl alcohol were measured as follows.
10 g of each control and pH-adjusted sample was placed in a 20 ml screw vial (Gestel; 20 ml screw neck vial), and a fragrance was adsorbed on a twister (Gestel; Twister) at 80 ° C. for 180 min. Next, the aroma of the head space part was collected by the head space adsorption extraction method. And the area area of each aromatic component was determined with the gas chromatograph mass spectrometer (GC-MS). The analytical instruments and devices are shown in Table 1.

  Table 2 shows the measurement results of the control and each pH sample.

  The following can be seen from the results in Table 2. As the pork extract is made more acidic, the area value of isoamyl alcohol increases slightly. However, it can be seen that the area value of isoamyl alcohol suddenly increased when the pH reached 4. It can also be seen that the amount of isovaleric aldehyde is increased in the state of pH 5 and 6 compared to the control. Assuming that isovaleric aldehyde is a precursor of isoamyl alcohol as described above, the total value of the areas of isovaleric aldehyde and isoamyl alcohol is considered to be constant regardless of pH. However, in the acidic region, it can be seen that the total value of the area is larger than that of the control. The cause of this is currently unknown.

  Next, it can be seen that when the pork extract is made more basic, the area value of isovaleric aldehyde decreases compared to the control, and the area value of isoamyl alcohol increases instead. It can be seen that this tendency occurs between pH 8 and 10. The area value of isoamyl alcohol at pH 8 to 10 was 25 to 50% of the area value of isovaleric aldehyde before pH adjustment. Further, unlike the area value close to acidity, the total area value of isovaleric aldehyde and isoamyl alcohol was almost constant. On the other hand, at pH 11, it can be seen that the decrease in the area value of isovaleric aldehyde has started to increase. The cause of this is also unknown at this time.

<Sensory evaluation>
Subsequently, sensory evaluation was performed. The sensory evaluation was performed as follows. 5 g of each sample of control and pH-adjusted pork extract was diluted with 95 ml of hot water to obtain a soup for eating. The obtained soup was eaten by five experienced panelists and subjected to sensory evaluation. The sensory evaluation was performed according to the following evaluation. The average of the obtained evaluations was taken as the evaluation of the sample.

<Evaluation>
3: Feels very much compared to control 2: Feels compared to control 1: Feels a little compared to control 0: Same as control -1: Does not feel much compared to control -2: Compared to control , I do not feel -3: I hardly feel compared to the control

  The results of sensory evaluation are shown in Table 3.

  As is apparent from Table 3, the soup using the pork extract with the acid pH approached had evaluation items lower than the control in at least one evaluation item. From more details, it can be seen that the more acidic, the stronger the fermentation odor, but the faint aroma and the thickness of the scent are no longer felt. This is thought to be because acidity and acid became stronger due to acidification.

  On the other hand, the soup using the pork extract made closer to basicity was higher than the control in any item. In particular, pH 8 had many preferable sensory evaluations in all pH ranges. However, it can be seen that the soup using the pork extract at pH 11 has a bad taste due to its taste and odor.

  From the above results, it was found that isoamyl alcohol increased in addition to isovaleric aldehyde when the pork extract was made basic. And when the area ratio of isoamyl alcohol contained in the pork extract after pH adjustment calculated using GC-MS is 25 to 50% of the area ratio of isovaleric aldehyde contained in the pork extract before pH adjustment, it is functional. The result of evaluation was found to be high. From these things, even if it does not depend on an operator's technique and know-how, there exists an extremely outstanding effect that two aromatic components can be made to exist stably in the optimal ratio by adjusting pH of pork extract.

Claims (3)

In pork extract with adjusted pH,
The area ratio of isoamyl alcohol contained in the pork extract calculated using gas chromatograph mass spectrometry (GC-MS) is 25 to 50% of the area ratio of isovaleric aldehyde contained in the pork extract before pH adjustment. Pork extract. A method for adjusting pork extract,
The area ratio of isoamyl alcohol contained in the adjusted pork extract calculated by gas chromatography mass spectrometry (GC-MS) is 25 to 50% of the area ratio of isovaleric aldehyde contained in the pork extract before adjustment. The method of adjusting the pork extract to adjust the pH so that.   The method for adjusting a pork extract according to claim 2, wherein the pH is 7.5 to 9.5.