JP2022069193A - Color former composition, meat composition, color developing method of meat, and production method of meat product, using thiamine nitrate - Google Patents

Abstract

To provide means for producing a meat product comparable in color-formation, a flavor, etc. to that obtained using sodium nitrite being a conventional common color former without a need for a special device other than devices generally used for production of the meat product.SOLUTION: A color former composition contains a thiamine nitrate purified substance and a nitrate-reducing bacterium. A meat composition contains meat, a thiamine nitrate purified substance, and a nitrate-reducing bacterium. A color developing method of meat comprises treatment of bringing a thiamine nitrate purified substance and a nitrate-reducing bacterium into contact with the meat. A production method of a meat product comprises a step of carrying out the color developing method of the meat.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a meat product and a color former for meat used for that method.

Sodium nitrite is mainly used as a coloring agent for meat products (processed meat products), and the color is developed by combining with hemoglobin and myoglobin in meat. In addition, sodium nitrite also improves the flavor of the product (odor) and suppresses the growth of microorganisms. On the other hand, there is also a demand for a meat product that exhibits the above-mentioned effects without using sodium nitrite as a color-developing agent, and various studies have been made.

So far, as a method for developing a color of a meat product without using sodium nitrite as a color-developing agent, a method of pressurizing cooked raw meat under specific conditions in a closed system has been established (Patent Document 1). ).

On the other hand, a technique has also been established in which nitrate-containing vegetables (for example, dried daikon radish) are mixed with meat and salted (further heated as necessary) to develop color without using sodium nitrite as a color-developing agent (further). Patent Document 2). It also contains plant-based nitrites (unnatural nitrates and unnatural) by contacting plant materials containing certain amounts of nitrates (eg vegetable juices such as celery) with organisms capable of converting nitrates to nitrites. A method for obtaining a processing agent (preferably substantially free of nitrite) and a method for producing a meat product including a step of contacting such a processing agent prepared separately in advance with raw meat have also been proposed. (Patent Document 3).

JP-A-2007-129948 (Patent No. 4500250) Japanese Unexamined Patent Publication No. 2018-10248 (Patent No. 6440676) Special Table 2010-528679 Gazette

The method described in Patent Document 1 required a special device for pressurization under specific conditions. Further, the method using vegetables or the like containing nitrate described in Patent Documents 2 and 3 has an incomplete color development of meat, vegetable fragments and the like remain in the processed product, and a vegetable-derived odor. There was a problem that the flavor of the processed product was impaired.

The present invention does not require a means capable of solving the above-mentioned problems of the prior art, that is, a special device other than the device normally used for producing meat products, and is a conventional general color-developing agent, nitrite. An object of the present invention is to provide a means for producing a meat product that is comparable to the case of using sodium in terms of color development and flavor.

The present inventors have converted thiamine nitrate (refined product), which is used in the production of various foods (processed products) as a kind of food additive, "vitamin B1", and nitrate-reducing bacteria (nitrate to nitrite). By simultaneously treating the meat with bacteria that have the ability to reduce), even if the treatment is relatively short, the same favorable color development as when using a conventional color former such as sodium nitrite can be achieved. We have found that a meat product having flavor and the like can be obtained, and have completed the present invention.

That is, the present invention provides the following invention in one aspect.
[1]
A color-developing agent composition containing a purified thiamine nitrate and a nitrate-reducing bacterium.
[2]
Item 2. The color-developing agent composition according to Item 1, further containing a component for salting.
[3]
A meat composition containing meat, a refined thiamine nitrate, and a nitrate-reducing bacterium.
[4]
Item 3. The meat composition according to Item 3, wherein the thiamine nitrate in the refined thiamine nitrate is 0.04% by weight or more and 0.2% by weight or less with respect to the whole meat composition.
[5]
A method for developing color of meat, which comprises a treatment of contacting a refined thiamine nitrate with a nitrate-reducing bacterium.
[6]
Item 5. The method for coloring meat according to Item 5, further comprising salting treatment.
[7]
Meat obtained by the coloring method according to Item 5 or 6.
[8]
A method for producing a meat product, which comprises a step of carrying out the method for developing a color of meat according to item 5 or 6.
[9]
A meat product obtained by the production method according to Item 8.

A person skilled in the art will convert the matters relating to the invention described in each of the above paragraphs into matters relating to inventions of other categories based on the technical idea of the present invention, the matters described in the present specification and the common general knowledge. It is possible to read it. For example, item 1 "a color-developing agent composition containing a refined thiamine nitrate and a nitrate-reducing bacterium" is used in an invention such as "use of a purified thiamine nitrate as a color-developing agent in combination with a nitrate-reducing bacterium". Can be converted.

INDUSTRIAL APPLICABILITY According to the present invention, a meat product excellent in color development, odor, suppression of growth of microorganisms (food poisoning bacteria), etc. can be stably produced with high productivity by a commonly used device without using sodium nitrite as a coloring agent. be able to. In addition, it is easy to control the residual nitrite root contained in the meat product to a preferable range.

FIG. 1 is a photograph of sausages produced in Test Example 1 in Group N (without Na nitrite), Group P3 (with Na nitrite) and Test Group 7 (thiamine nitrate + nitrate reducing bacteria). FIG. 2 is a photograph of loin ham in the P group (with Na nitrite) and the thiamine nitrate group (thiamine nitrate + nitrate reducing bacteria) produced in Test Example 2.

-Coloring agent composition-
The "color former composition" of the present invention is for meat coloring, which contains a refined thiamine nitrate and a nitrate-reducing bacterium. The color-developing agent composition of the present invention is blended in (i) a meat composition for producing sausages and the like, and in a salting agent used for producing hams, bacon and the like (details will be described later). Previously, it may refer to a pre-prepared, independent composition, or (ii) with a thiamine nitrate purified product, which is compounded in such a meat composition or dissolved in a salting solution. It may also refer to a combination with nitrate-reducing bacteria.

The color-developing agent composition may be a composition consisting of only a purified thiamine nitrate and a nitrate-reducing bacterium, or may be used for the purpose of coloring meat, etc., as necessary, as long as the action and effect of the present invention are not impaired. It may be a composition further containing the component of.

In one embodiment of the present invention, the color-developing agent composition comprises a salting component (general component as a salting agent) and the color-developing agent composition of the present invention (thiamine nitrate purified product and nitrate-reducing bacterium). It can take the form of a salting agent composition (for example, a seasoning liquid) to be contained. The "salting component" refers to a component other than the conventional coloring agent (sodium nitrite, etc.) among the general components contained in the conventional salting agent (salting composition). In addition to salt, such salting ingredients include seasonings such as sodium glutamate; sugars such as sugar, lactose, and glucose; binding materials such as soybean protein, egg protein, milk protein, blood protein, casein, and starch. Bundling reinforcing agents such as polymerized phosphates; emulsification stabilizers such as casein sodium; antioxidants such as L-sodium ascorbate, preservatives such as potassium sorbate; spices; sweeteners; coloring agents and the like. ..

The "thiamine nitrate refined product" in the present invention has the same purity as when used as a food additive labeled as "vitamin B1", which is blended with general foods (for example, purity). 95% or more is preferable, and purity 100% is more preferable). Such thiamine nitrate purified products are commercially available. Even if various raw materials, for example, plant-derived raw materials (vegetable juice, etc.) may contain thiamine nitrate as a kind of vitamin B1, such raw materials are the "thiamine nitrate purified product" in the present invention. It is clear that this is not the case.

The "nitrate reductase" in the present invention is an organism capable of reducing thiamine nitrate (purified product) used in a color-developing agent for meat products to produce nitrite, that is, nitric acid capable of converting thiamine nitrate into nitrite. Organisms with reductase or other enzymes can be used. Examples of such nitrate-reducing bacteria include bacteria of the genera Micrococcus, Staphylococcus, Pseudomonas, Bacillus, Corynebacterium or Veillonella. Such nitrate-reducing bacteria are commercially available and generally available.

The amount ratio of the refined thiamine nitrate (thiamine nitrate present in the purified product) and the nitrate-reducing bacteria in the color-developing agent composition of the present invention determines the use of the color-developing agent, for example, what kind of meat the color-developing agent composition is used for. It can be appropriately adjusted in consideration of whether it is used for color development (for the production of meat products), the action and effect produced by the present invention, the cost, etc., and is not limited uniformly. ..

In one embodiment of the present invention, the color-developing agent composition comprises 10 parts by weight of nitrate-reducing bacteria (powder having a bacterial count of 5.0 × 10 ¹⁰ CFU / g) with respect to thiamine nitrate present in the purified thiamine nitrate. It is preferably contained in a proportion of% or more, more preferably contained in a proportion of 30% by weight or more, further preferably contained in a proportion of 35 to 65% by weight, and contained in a proportion of 40 to 60% by weight. Is particularly preferred. The number of nitrate-reducing bacteria can be appropriately adjusted, and can be, for example, 1.0 × 10 ⁷ to 5.0 × 10 ¹² CFU / g. Thiamine Nitrate The numerical range of the weight of the nitrate-reducing bacteria with respect to the thiamine nitrate present in the purified product depends on the number of nitrate-reducing bacteria, the properties of the product or preparation of the nitrate-reducing bacteria, and the like. It can be converted to have a meaningful meaning.

-Meat composition-
The meat composition of the present invention contains meat (raw meat), refined thiamine nitrate, and nitrate-reducing bacteria. Such a meat composition is typically obtained by the method of coloring the meat of the present invention (by contact treatment or the like), or is obtained at an intermediate stage of the manufacturing process of the meat product of the present invention. In some cases, it refers to the state before color development, and in other cases, it refers to the state after color development.

As the "meat" in the present invention, general meat products, particularly meat products manufactured by using a conventional color-developing agent containing sodium nitrite or the like, and meat similar to the same meat can be adopted, and are particularly limited. It is not something that will be done. Examples of such meat include livestock meat such as beef, pork, horse meat, mutton, and goat meat; poultry meat; domestic rabbit meat; fish meat such as eel and salmon; whale meat and the like. The meat may be in the form of minced meat (chopped) or in the form of blocks.

For example, a mixture of minced meat prepared in the production of sausages, etc., refined thiamine nitrates and nitrate-reducing bacteria, and other ingredients used as needed (eg, salting ingredients) is the present. It is an embodiment of the meat composition of the present invention. In addition, a solution (for example, seasoning liquid) containing a purified thiamine nitrate and nitrate-reducing bacteria prepared in the production of hams, bacon, etc., and other components (for example, salting components) as necessary. The block-shaped meat infused with the salt and the block-shaped meat soaked in the solution can also be said to be one embodiment of the meat composition of the present invention.

In addition, some natural nitrate-reducing bacteria may be attached to the raw meat and the manufacturing machine (chopper, mixer, etc.). In the present invention, the inclusion of "nitrate-reducing bacteria" together with the thiamine nitrate purified product in the meat composition is a fixed amount (at least natural) apart from such trace amounts of the inevitably contained natural nitrate-reducing bacteria. It means that it contains nitrate-reducing bacteria (in an amount exceeding the inevitable content of nitrate-reducing bacteria). Meat compositions containing only trace amounts of unavoidable natural nitrate-reducing bacteria together with thiamine nitrate purified products without the addition of nitrate-reducing bacteria do not develop sufficient color (long term for sufficient color development). Insufficient amount of residual nitrite root (requires salting treatment) (redness gradually fades and tends to brown, and the effect of suppressing the growth of botulinum during the expiration date is insufficient) It may not be possible to solve the above-mentioned problems, and it cannot be regarded as a meat composition in which the action and effect of the present invention are exhibited.

The amount or ratio of the purified thiamine nitrate (thiamine nitrate present in the purified product) and the nitrate-reducing bacteria in the meat composition of the present invention depends on the use of the meat composition, for example, which meat composition. Whether it is used to produce such meat products (eg, salt concentration in the meat composition), under what conditions the prepared meat composition is colored (eg, salting time), etc. Accordingly, it can be appropriately adjusted so that the desired effect of the present invention can be obtained, and the present invention is not uniformly limited.

In one embodiment of the present invention, the purified thiamine nitrate has an amount of thiamine nitrate present in the purified product, preferably 0.04% by weight or more, more preferably 0.05, based on the whole meat composition. It can be used in an amount of 1% by weight or more, preferably 0.2% by weight or less, more preferably 0.15% by weight or less. The amount of thiamine nitrate purified product used can be appropriately adjusted, for example, in consideration of the amount of nitrate ion used converted based on the molecular weight, the reduction efficiency of nitrate-reducing bacteria, and the like. When the amount of thiamine nitrate used is relatively large, the amount of nitrate-reducing bacteria used is more than a certain level (for example, 0.01% by weight or more with respect to the whole meat composition), depending on the storage conditions of the salting treatment. (For example, when the salting time is relatively long and / or the salting temperature is relatively high), the residual nitrite root may exceed 70 ppm specified in the ingredient standard of meat products of the Food Sanitation Law. In addition, when the content of thiamine nitrate is relatively high, the bitterness tends to be strong, which may affect the taste. Considering these, the upper limit of the amount of thiamine nitrate used in the refined thiamine nitrate is more preferably 0.06% by weight or less, and particularly preferably less than 0.06% by weight (for example, 0) with respect to the whole meat composition. (055% by weight or less) (in these cases, the lower limit can be, for example, 0.04% by weight or more or 0.05% by weight or more, respectively).

In one embodiment of the present invention, the nitrate-reducing bacterium (powder having a bacterial count of 5.0 × 10 ¹⁰ CFU / g) is more preferably in an amount of 0.01% by weight or more based on the whole meat composition. It can be used in an amount of preferably 0.02% by weight or more, and more preferably 0.03% by weight or more. When the amount of nitrate-reducing bacteria used is relatively small (for example, less than 0.01% by weight based on the whole meat composition), depending on the storage conditions of the salting treatment (for example, when the storage temperature is 2 ° C.), Color development may not be sufficient. Further, in a meat composition for producing a meat product having a relatively high salt concentration (for example, raw ham), the activity of nitrate-reducing bacteria may be relatively weak, so that the amount of nitrate-reducing bacteria used is relatively small. You can do a lot. The upper limit of the amount of nitrate-reducing bacteria used should not be specified in particular, but it can be adjusted within an appropriate range in consideration of cost and the like. Similar to the numerical range of the weight of nitrate-reducing bacteria for thiamine nitrate present in the above-mentioned purified thiamine nitrate, the numerical range of the weight of nitrate-reducing bacteria for the above-mentioned meat composition also includes the number of nitrate-reducing bacteria and the numerical range. , Can be converted to have the same technical meaning depending on the properties of the product or preparation of nitrate-reducing bacteria.

The "thiamine nitrate (refined product)" and "nitrate-reducing bacterium" in the meat composition can be detected and quantified by a well-known conventional method or a known method, respectively. The thiamine nitrate (refined product) in the meat composition is, for example, the method described in "Supervised by Ministry of Health, Labor and Welfare: Food Hygiene Inspection Guidelines Food Additives 2003, p.417-428, Japan Food Sanitation Association, Tokyo, 2003". Can be quantified by. For the nitrate-reducing bacteria in the meat composition, for example, in the case of Staphylococcus, by the method described in "Food Microbial Inspection Manual << Revised 2nd Edition >>, p.194-196, Eiken Chemical Co., Ltd., Tokyo, 2009". Can be quantified. When a meat composition contains more thiamine nitrate and nitrate-reducing bacteria than is inevitably mixed in a conventional meat composition (that is, in an amount capable of exerting the action and effect of the present invention). Further, when the meat composition does not contain vegetables or plant materials as used in the prior art (see Patent Document 2 and Patent Document 3 above), the meat composition can be regarded as the meat composition of the present invention.

-How to color meat-
The method for coloring meat of the present invention includes a treatment (sometimes referred to as "contact treatment" in the present specification) in which a refined thiamine nitrate and a nitrate-reducing bacterium are brought into contact with meat (raw meat). The method for coloring meat of the present invention is typically an invention carried out (in one step) as a part of the "method for producing a meat product" described later, but in one aspect of the present invention, "meat" is used. The "color-developing method" itself constitutes an invention.

The means for bringing the refined thiamine nitrate and the nitrate-reducing bacterium into contact with the meat is not particularly limited, and if the meat can be colored by the action and effect of the present invention by the treatment appropriately performed as necessary, it is carried out. The form is not particularly limited. For example, in the case of producing sausages and the like, refined thiamine nitrate, nitrate-reducing bacteria, and other components used as necessary are sequentially or simultaneously added (or in advance to a color former composition) to minced meat. They can be brought into contact by mixing (adding what was prepared as). When producing hams, bacon, etc., prepare a solution (for example, seasoning liquid) containing refined thiamine nitrate, nitrate-reducing bacteria, and other components used as necessary, and prepare block-shaped meat. They can also be brought into contact by dipping in the solution or injecting the solution into block-shaped meat.

If necessary, the method for coloring meat of the present invention may include other treatments for coloring meat in addition to the above-mentioned contact treatment. A typical example of such a treatment is salting treatment. For example, after performing a contact treatment in which a purified thiamine nitrate and a nitrate-reducing bacterium are brought into contact with meat together with the above-mentioned salting component (or a color-developing agent composition containing all of them is prepared in advance). , The salting treatment can be carried out by allowing it to stand for an appropriate period of time under the conditions of appropriate temperature, pressure, pH and the like. Conditions such as the period (to allow the treated meat to stand still), temperature, and pressure for salting treatment can be appropriately set according to the intended use of the meat, particularly the target meat product. The same period and conditions as those for salting treatment using a salting agent (sodium nitrite, etc.) can be adopted.

In the method for coloring meat of the present invention, the refined thiamine nitrate and the nitrate-reducing bacterium can be brought into contact with meat in the form of the color-developing agent composition of the present invention as described above. The matters described with respect to the color-developing agent composition of the present invention can be appropriately read as the matters relating to the color-developing method of meat of the present invention. For example, when the color-developing agent composition of the present invention is prepared by further containing the above-mentioned salting component together with a purified thiamine nitrate and a nitrate-reducing bacterium, the color-developing agent composition and meat are brought into contact with each other. By standing still, the contact treatment and the salting treatment can be performed integrally. Alternatively, when the color-developing agent composition of the present invention is prepared containing a purified thiamine nitrate and a nitrate-reducing bacterium but not a salting component, first, a contact treatment using such a color-developing agent composition is performed. It is also possible to carry out the salting treatment by using a salting agent containing only the salting component.

Regarding the amount or ratio of the purified thiamine nitrate (thiamine nitrate present in the purified product) and the nitrate-reducing bacteria in the method for coloring meat of the present invention, the matters described with respect to the color former composition or meat composition of the present invention. Can be read and applied as appropriate.

The meat obtained by the method for coloring the meat of the present invention, or the meat obtained by contacting the meat with a refined thiamine nitrate and a nitrate-reducing bacterium, is "thiamine nitrate (purified product)" and "nitric acid". Meat containing "reducing bacteria" (eg, in a preferred amount as described above). Similar to the above in relation to the meat composition, the amount of meat (which may be the meat (composition) in the intermediate stage of the manufacturing process of the meat product) inevitably mixed in the conventional meat. When more thiamine nitrate and nitrate-reducing bacteria are contained (that is, in an amount capable of exerting the action and effect of the present invention), and used in the prior art (see Patent Documents 2 and 3 above). If the meat does not contain such vegetables or plant materials, the meat can be regarded as obtained by the method for coloring the meat of the present invention.

-Manufacturing method of meat products-
The method for producing a meat product of the present invention includes a step of carrying out the method for coloring the meat of the present invention as described above. For example, the method for producing a meat product of the present invention can include a step (contact step) of carrying out a contact treatment in the method for developing a color of meat of the present invention. The matters described regarding the method for coloring the meat of the present invention (treatment contained therein) can be appropriately read as the matters relating to the method for producing the meat product of the present invention (process contained therein).

The "meat product" in the present invention can have the same form as a general meat product, particularly a meat product manufactured by using a conventional color former containing sodium nitrite or the like. The type of the meat product is not particularly limited, and may be any of a heated meat product (heated after packaging, packaging after heating), a specific heated meat product, and a non-heated meat product. Examples of such meat products include hams (loin ham, boneless ham, pressed ham, raw ham, etc.), bacon (loin bacon, etc.), sausages (Frankfurt sausage, wiener sausage, etc.), roast beef, roasted pork, and the like. Be done.

The method for producing a meat product of the present invention may further include other steps similar to those included in the conventional production method, depending on the meat product. Examples of such a step include a molding step, a salting step, and a heating step.

In the molding step, in the method for producing sausages, a process of filling a casing (derived from sheep, pig, etc., or artificially produced from vinyl chloride, etc.) with a minced meat-like meat composition is carried out. It can be a step, and in the method for producing hams and bacon, it can be a step of cutting (slicing) the block-shaped meat composition into a predetermined shape.

The salting step may be a step carried out integrally with the contact treatment, or may be a step of carrying out the salting treatment separated from the contact treatment. The conditions (time, temperature, etc.) of the salting step can be appropriately adjusted in consideration of, for example, the amount of thiamine nitrate used in the purified thiamine nitrate for the entire meat composition, the amount of nitrate-reducing bacteria used, and the like. For example, the treatment time can be preferably 24-134 hours, more preferably 72-124 hours.

The heating step can be a step of smoking or boiling the meat composition before or after the molding step. When the method for producing a meat product of the present invention includes a heating step, the nitrate-reducing bacterium used in the present invention is usually killed in the heating step and is substantially (as a live bacterium) detected in the meat product. Not done.

The meat product obtained by the production method of the present invention or the meat product obtained by the step of carrying out the method of coloring the meat of the present invention contains "thiamine nitrate (refined product)" (reduced nitrate from the amount initially blended). It is a meat product that contains (with the residual amount minus the amount lost due to the action of the fungus). Similar to the above in relation to the meat composition, in a certain meat product (which may be in the middle of the manufacturing process), a larger amount (which may be inevitably mixed in a conventional meat product). That is, when the thiamine nitrate (in an amount capable of exerting the action and effect of the present invention) is contained, and the vegetable or plant material as used in the prior art (see the above-mentioned Patent Documents 2 and 3) is used. If not, the meat product can be considered to have been obtained by the production method of the present invention.

Hereinafter, embodiments of the present invention will be disclosed more specifically through Examples, but the technical scope of the present invention is not limited to the embodiments disclosed as Examples. An embodiment disclosed as an example in consideration of the technical idea of the present invention and the contents of the present specification and the drawings as a whole so as to be adapted to the intended use and effect of the present invention by a person skilled in the art. It can be understood by those skilled in the art that can be extended, modified to various other embodiments, or optionally further combined with the technical features of the prior art (known invention). can. Matters necessary for carrying out the present invention other than those described in the present specification can appropriately take into consideration the common general technical knowledge and the prior art in the technical field to which the present invention belongs.

[Test Example 1] Production of sausage The raw materials were mixed according to the following formulation table to prepare a meat composition.

The amount of thiamine nitrate and nitrate-reducing bacteria used, salting time and salting temperature were changed as shown in the table below to prepare a meat composition, which included drying, smoking and steaming at 63 ° C for 30 minutes. The sausage was produced after heating. For the obtained sausage, the residual nitrite root was measured by the diazotization method, and the L value (brightness), a value (red and green color) and a value (color condition of red and green) and a value (color condition of red and green) were measured by a color difference meter (using CR-400 manufactured by Konica Minolta). The b value (the color condition of yellow and blue) was measured. The results are shown in the table below and FIG. In the table below, as can be seen from, for example, the comparison between the test group 6 and the P2 group and the comparison between the test group 7 and the P3 group, the method of the present invention using thiamine nitrate and nitrate reducing bacteria is different from the conventional method using nitrite. In the same salting time, a sausage with a color comparable to that of the N group can be obtained. Further, also in FIG. 1, the color development of the test group 7 was not inferior to that of the P3 group, and the change under fluorescent lamp irradiation for 30 days was not inferior.

The procedure for measuring residual nitrite roots by the diazotization method is specifically as follows (see Food Hygiene Inspection Guidelines, Food Additives, 2003, p. 142-148).
(A) Creating a calibration curve
(1) Adjust the nitrite root concentration to 0.5 μg / ml.
(2) Dispense the above solution so as to contain 0, 0.1, 0.2, 0.3, 0.4 μg, respectively, and divide 5 μg / ml of the special grade sulfanilamide solution and 1.2 μg / ml of the N- (1-naphthyl) ethylenediamine solution. Add 0.2 μg and 0.048 μg to the poured solution, respectively.
(3) Stir the solution prepared in (2) well, leave it for 20 minutes, and measure the absorbance at 540 nm with a spectrophotometer.
(4) Create a calibration curve based on the measured values.
(B) Measurement of nitrite root concentration of sample
(1) Cut the cooked meat product into small pieces with a food processor.
(2) Weigh 5 g of the sample from (1) and add 80 ml of distilled water at 60-80 ° C.
(3) Add 20 ml of 0.5N-sodium hydroxide solution and stomach for 5 minutes.
(4) Add 20 ml of 9% -zinc acetate solution and stir well.
(5) Heat in a hot tub at 80 ° C for 20 minutes.
(6) Return to room temperature, transfer to a 200 ml volumetric flask, and measure up.
(7) Plug and stir well, and leave for 10 minutes.
(8) Filter using filter paper. * Since the filter paper contains substances that affect color development, discard about 10 ml of the first filtrate.
(9) Dispense 5 ml of the filtrate into a colorimetric tube, add 1 ml of a 5 μg / ml special grade sulfanilamide solution, and stir.
(10) Add 1 ml of 1.2 μg / ml N- (1-naphthyl) ethylenediamine solution and add 1 ml to 25 ml with distilled water.
(11) Stir well, leave for 20 minutes, and measure the absorbance at 540 nm with a spectrophotometer.
(12) Using the calibration curve prepared in (A), determine the nitrite root from the absorbance obtained in (11).

The appearance, texture, taste, odor and juiciness of the sausages in the test groups 20, 21 and 22 and the P3 group were sensory evaluated by five panelists, and the average of the evaluation values was calculated. The results are shown in the table below. The sensory evaluation of the test group with a relatively high concentration of thiamine nitrate was not inferior to that of the P3 group (there was no statistically significant difference), but a high concentration may affect the taste.

According to the following procedure, celery juice is used instead of thiamine nitrate and nitrate-reducing bacteria (see Patent Document 3), and the amount of water added by ice water is adjusted, otherwise the meat is the same as in Test Example 1 (Table 1). The composition was prepared and sausages were produced.
1. 1. The celery containing the leaves was blended and shredded.
2. 2. The vegetable juice was diluted 10-fold with distilled water, heated at 121 ° C. for 15 minutes, and left at room temperature for 1 hour.
3. 3. When the temperature reached room temperature, a small amount of liquid was diluted 10 times and nitrate roots were measured (Merck Co., Ltd., Reflectoquant (R) RQflex (R) 20 Reflect Maker). The nitrate root concentration (mean value of 3 measurements) of the vegetable juice was 250 ppm.
4. The vegetable juice was transferred to a container, and the water was volatilized and concentrated (concentration rate 80%).
5. The concentrated vegetable juice was separated into liquid and crushed celery with a 300 μm sieve.
6. 3. Collect a small amount of filtered vegetable juice, dilute it 20 times, and 3. When the nitrate root was measured in the same manner as above, the nitrate root concentration was 1160 ppm.
7. At the time of salting, the above 6. The concentrated vegetable juice obtained in the above method was added so that the final concentration of nitrate root was 0.008%.

Regarding the sausages produced using the above-mentioned concentrated vegetable juice and the sausages re-produced in the same manner as in the test groups 13 and P3, the appearance, texture, taste, odor, juiciness and off-taste / off-flavor were obtained by 5 persons. Five sensory evaluations were performed by a panelist, and the average of the evaluation values was calculated. The results are shown in the table below. In Group C, a strong pungent odor was felt along with the taste derived from celery (egu taste).

[Test Example 2] Production of loin ham A seasoning liquid was prepared according to the following formulation table.

The seasoning liquid is poured into pork to make the meat composition as shown in Table 5, salted at 4 ° C for 40 hours, and after filling, it is heated at 63 ° C for 30 minutes including drying, smoking and steaming. Produced loin ham.

The obtained loin ham was sensory-evaluated by five panelists for its appearance, texture, taste, odor and juiciness, and the average of the evaluation values was calculated. The results are shown in the table below. The thiamine nitrate group loin ham was comparable to the thiamine nitrate group loin ham in all items such as color development, texture, taste, odor, and juiciness.

Claims (9)

A color-developing agent composition containing a purified thiamine nitrate and a nitrate-reducing bacterium. The color-developing agent composition according to claim 1, further containing a component for salting. A meat composition containing meat, a refined thiamine nitrate, and a nitrate-reducing bacterium. The meat composition according to claim 3, wherein the thiamine nitrate in the refined thiamine nitrate is 0.04% by weight or more and 0.2% by weight or less with respect to the whole meat composition. A method for developing color of meat, which comprises a treatment of contacting a refined thiamine nitrate with a nitrate-reducing bacterium. The method for coloring meat according to claim 5, further comprising a salting treatment. Meat obtained by the coloring method according to claim 5 or 6. A method for producing a meat product, which comprises a step of carrying out the method for coloring meat according to claim 5 or 6. A meat product obtained by the production method according to claim 8.

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