JP3016472B2 - Livestock meat spread and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spread using livestock meat and a method for producing the spread. In addition,
In this specification, percentages represent percentages by weight, unless otherwise specified.

[0002]

2. Description of the Related Art A spreadable paste food is called a spread, and dairy products such as margarine, peanut butter or cheese have been conventionally marketed. As a spreadable meat product, liver paste, table paste, met brust, etc. are eaten in Europe, but liver paste has a smell peculiar to internal organs, and table paste and met brust remove raw raw meat and fat. It is only minced and mixed, has a problem that it must be consumed in a few days, and is not common in Japan.

On the other hand, in fish meat, a technique has been developed in which a gelling ability of fish meat is lost by the action of a proteolytic enzyme to produce a smooth spread tongue. For example, Japanese Patent Publication No. 2-46181 discloses an enzyme that degrades a protein.
A method is disclosed in which the ratio of the water-soluble protein to the total nitrogen content in the product is changed to 20 to 45% to obtain a fish paste having a good texture and flavor. However, the method of determining the ratio of the water-soluble protein in this method does not support the theory, and is determined only from the problems in the upper region and the lower region. In the case of livestock meat, the water-soluble protein in raw meat state already contains about 32.5% of the total protein, and this technique cannot be applied to livestock meat.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a meat spread having a hygienic safety and a smooth tongue texture by reducing or losing the gelling ability of the meat, and a method for producing the same. Aim. It is another object of the present invention to improve the animal odor peculiar to livestock meat and to add a health-friendly function to provide a food with high palatability.

[0005]

In order to achieve the above object,
The Applicant first noticed that the gelation of animal meat occurs by the binding of myosin molecules to each other to form a fine network structure. In particular, the heavy chains of the myosin molecule are entangled with each other and greatly contribute to gel formation.

Accordingly, the present invention provides a primary treatment raw material comprising cutting the myosin heavy chain of animal meat with a protease, reducing or losing the gelling ability of the animal meat, and heating and inactivating the enzyme. Additives, water, oils and fats 1 or 2
In addition to the above, the present invention is characterized in that it is a meat spread for secondary treatment and a method for producing the same. The type of beef is not particularly limited as long as it is generally used for meat, and examples thereof include beef, pork, mutton, goat, rabbit and chicken. PSE pork can also be used.

[0007] The addition of the enzyme to the meat may be before, during or after the grinding of the meat, but if the salting agent is added during the grinding, the enzyme may be added at the same time. High efficiency in process. Salting agents usually include nitrite. Nitrite not only improves the color and flavor of the meat spread, but also has an antibacterial function. Further, for the purpose of preventing water separation of the meat spread, it is possible to simultaneously add a thickening polysaccharide.

[0008] In order to eliminate the bitterness caused by hydrophobic amino acids, it is preferable to combine endo- and exo-type proteases, and the addition concentration and reaction time of the enzyme should be to cut the myosin heavy chain in meat. It is reasonable to adjust to the minimum possible. Whether or not the myosin heavy chain has been cleaved can be determined by ordinary liquid chromatography or electrophoresis tests.Find conditions of the addition concentration, reaction temperature, and reaction time for each enzyme to be used. Is possible. When the temperature of the enzymatic reaction is set to 45 ° C. or higher, it becomes a bacteriostatic region for general bacteria, which is desirable for hygiene.

After cutting the heavy chain of myosin in the meat, it is desirable to inactivate the enzyme by heating immediately. As a result, the raw material can be refrigerated and stored as a raw material for primary treatment without fear of excessive progress of the enzyme reaction, and at the same time, effects such as removal of fresh odor and animal odor derived from raw meat and softening of muscle can be expected. Further, microbiologically, most of the contaminating bacteria derived from the raw materials can be killed, and a sanitary primary treatment raw material can be produced.

Hereinafter, the quality of the products was compared by tests. (Test Example 1) This test was performed to examine the effect of cleavage of myosin heavy chain on products. 1) Preparation of Sample Sample 1 is a spread product made of meat to which no enzyme has been added. Sample 2 is a spread product in which the enzyme was inactivated immediately after cleavage of the myosin heavy chain by the enzyme. Enzyme is proteolytic protease "Amano P"
And "Amano S" were added at 50 ppm each and reacted at 50 ° C. for 3 hours. Sample 3 is a spread product in which not only cleavage of myosin heavy chain by addition of a large amount of enzyme but also excess enzyme reaction was performed and then inactivated. Enzymes include the proteases Amano P and Amano S.
It was added at 0 ppm each and reacted at 50 ° C for 3 hours. 2) Test method Three samples were compared and evaluated by sensory evaluation. 3) Test results Table 1 shows the test results. As a result, it was confirmed that the cleavage of the myosin heavy chain affected the smoothness of the meat spread.

After deactivating the enzyme, it is cooled immediately. As a cooling method, ice cooling or the like is used.

Next, for the purpose of adding seasonings, spices, seasonings and other additives are mixed and pulverized with a cutter or the like. In this case, 1-50% water,
It is preferable to mix animal and vegetable oils and fats simultaneously. The use of smoked liquid or smoked oil as an additive is effective for masking odors. The addition of vitamin E also helps prevent oxidation of the product.

[0013] The finely mixed and pulverized product in this manner has good spreadability and smooth texture as it is, but imparts a fermented flavor to the product and reduces bacteria derived from additives. Even if fermentation was carried out by adding a lactic acid bacterium starter to the bacteria for the purpose of germ-free, gelation did not occur with a decrease in pH, and spreadability was not lost at all. That is,
Another invention of the present application is characterized in that it is a livestock meat spread which is fermented by adding a starter of lactic acid bacterium during the secondary treatment, and a method for producing the same. This product is a healthy fermented meat product that has a refreshing acidity and can consume live lactic acid bacteria as it is.

Further, among the lactic acid bacteria, there is a so-called probiotic lactic acid bacterium. This is a lactic acid bacterium derived from the human intestinal tract, and is considered to have an effect such as intestinal regulation after ingestion. By using probiotic lactic acid bacteria, a healthier function can be imparted to the meat spread. Therefore, another invention of the present application is characterized by a meat spread using a probiotic lactic acid bacterium as a starter and a method for producing the same.

[0015]

Example 1 Pork thigh meat is removed from fat and streaks, and the meat is ground with a meat grinder. For 60 kg of ground meat obtained, 2 K of salt
g, 15 g of sodium nitrite and 40 g of sodium ascorbate, and 3 g each of the proteases "Amano P" (manufactured by Amano Pharmaceutical Co.) and "Amano S" (manufactured by Amano Pharmaceutical Co.) are added. Crush with mixing. Once the minced meat has become sufficiently thin, place it in a plastic bag in 1kg increments and vacuum package.
The enzyme reaction is allowed to proceed by keeping the temperature in a water bath at 0 ° C. for 3 hours. Thereafter, the mixture is transferred to a water bath at 80 ° C. and heated for 30 minutes to deactivate the enzyme. Then, the mixture is immediately cooled with ice water to complete the primary processing raw material. This primary processing raw material is put into a silent cutter and glucose 50
0g, white pepper 200g, smoked liquid 2
Add 00g and pulverize finely. This product had a characteristic taste of amino acids and peptides obtained by enzymatically decomposing meat, and had a very smooth texture and spreadability that could be applied to bread.

[0016]

Example 2 The raw material for primary treatment in Example 1 was put into a silent cutter, and 15 kg of water, 500 g of glucose, 200 g of white pepper and 200 g of smoked liquid were added and pulverized finely. After being sufficiently crushed, the palm oil “Unibar 100” finally heated and melted (made by Fuji Oil)
Add 25 kg slowly with mixing and mix until uniform. This product had, in addition to the umami derived from enzymatically decomposed meat, a simple flavor derived from vegetable oil and a mouth-feeling texture, and a very smooth texture and spreadability.

[0017]

Example 3 The primary treatment raw material of Example 1 was put into a silent cutter, 15 kg of water, 500 g of glucose, 200 g of white pepper and 200 g of smoked liquid were added, and a commercial lactic acid bacterium starter was used. / G and finely pulverized. When sufficiently pulverized, 25 Kg of the finally heated and melted palm oil “Unibar 100” (manufactured by Fuji Oil Co., Ltd.) is added slowly while mixing, and mixed uniformly to complete the secondary processing raw material. This is filled into plastic cups of 100 g each, and the lid is covered and fermented at 20 ° C. for 48 hours. This product had an umami derived from enzymatically decomposed meat and a light flavor derived from vegetable oil in harmony with the acidity produced by lactic acid fermentation, and had a very smooth texture and spreadability. In addition, this product can be considered to be a product obtained by subjecting livestock meat to lactic acid fermentation, in contrast to yogurt obtained by lactic acid fermentation of milk.

[0018]

According to the present invention, the following effects can be obtained. 1. Proteolytic enzymes act on the ground meat of the meat to cut the myosin heavy chain, which can reduce or lose the gelling ability of the meat and provide a smooth texture that does not gel by heating or lowering the pH. You can make meat spread with texture. 2. After the proteolytic enzyme is allowed to act on the ground meat of meat to cut the myosin heavy chain, the enzyme is inactivated by heating.
The raw material can be refrigerated and stored as a primary processing raw material without fear of excessive progress of the enzymatic reaction, and at the same time, it is possible to remove the raw odor and animal odor derived from raw meat and to soften muscles. Further, microbiologically, most of the contaminating bacteria derived from the raw materials can be killed, and a sanitary primary treatment raw material can be produced. 3. Adds one or more of additives, water and oils and fats to the primary processing raw material, and performs secondary processing to improve animal-specific animal odor and produce livestock meat bread with extremely smooth texture and spreadability. can do. In particular, when vegetable oils and fats were used, a light flavor and a mouthfeel with a simple taste derived from vegetable oils could be obtained. 4. Since the lactic acid bacterium starter was added to the raw material for primary treatment and fermented, a meat spread with excellent flavor can be produced. 5. Since a probiotic lactic acid bacterium derived from the human intestine is used as a fermentation starter, it is possible to provide a meat spread having functions that are effective for human health, such as eliminating pathogenic bacteria from the digestive tract and intestinal regulation.

────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takuo Miki 635 Nakamubara, Tsuchiura-shi, Ibaraki Primaham Co., Ltd. Examiner, Ichiro Yoshida (56) References JP-A-59-63167 (JP, A) JP-A Sho 49-118860 (JP, A) JP-A-59-63140 (JP, A) JP-A-63-112951 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/31

Claims (4)

(57) [Claims] (1) A salting agent containing nitrite is added to the ground meat of meat from which fat and muscle have been removed, and a myocin heavy chain is cleaved by the action of an endo- and exo-type protease. Thereafter, the enzyme which has been heated and inactivated is used as a primary processing raw material, an additive containing smoked liquid or smoke oil and water are added to the primary processing raw material, and finally, a vegetable oil having good oral dissolution is added. A method for producing a meat spread, comprising: 2. The method according to claim 1, wherein a lactic acid bacterium is added during the secondary treatment and lactic acid fermentation is performed. 3. The method according to claim 2, wherein the lactic acid bacterium is derived from the intestinal tract. 4. A meat spread obtained by the production method according to claim 1.