JP3105013B2 - Meat processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

BACKGROUND OF THE INVENTION The present invention relates to a method of extracting one or more kinds of beef, pork, poultry, fish and other meat and raw materials or processed products containing these meats without deteriorating the taste of the meat. Further, the present invention relates to a method for treating meat which clarifies the color of the meat and prevents deterioration of the quality over a long period.

[0002]

2. Description of the Related Art Cattle, pigs, and other large meats are cut into various parts after being carcass, and high-quality fins and loin are traded at high value and high prices. , Streaks and other hard parts have a narrow range of use,
There are restrictions on the application, and even when used for processing, the texture is inferior. Even small meats such as birds and rabbits need to be devised for cooking, especially for streaks and other hard parts.

[0003] As a method for softening meat, it is common to use a proteolytic enzyme, but the treatment conditions and enzyme deactivation after the treatment are complicated, and it is sufficient from the viewpoint of maintaining quality. Absent.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to extract meat tenderness without impairing the original taste of the meat, to make the meat more vivid, and to prevent deterioration of the quality for a long period of time. Is to establish a processing method.

[0005]

SUMMARY OF THE INVENTION The present inventor provides a method of treating meat that stabilizes the eating habits by making extensive use of inexpensive meat without selecting a portion of beef or other meat. As a result of intensive research, the addition of flavonoid glycosides to meat and raw materials or processed products containing it brings out the tenderness of meat without impairing the taste of these meats, and further enhances the color of meat. Further, the present inventors have found that deterioration of quality is prevented for a long period of time, and have reached the present invention. Hereinafter, the present invention will be described in detail.

[0006] In the method of treating meat referred to in the present invention, a conventional method can be used except that a flavonoid glycoside is added. That is, it is applied to meat itself, raw materials including meat, ham, sausage, and other processed products, and is not particularly limited.

The flavonoid glycosides used in the present invention include, in addition to poorly water-soluble rutin, quercitrin, isoquercetin, pertatoside, and hyperoside, and lactose or galacto-oligoside in one or a mixture of two or more of these flavonoid glycosides. An enzyme having a galactose residue transfer activity or an enzyme having a glucose residue transfer activity in the presence of sugar and / or starch, or a mixture of an enzyme having a galactose residue transfer activity and an enzyme having a glucose residue transfer activity And a water-soluble flavonoid glycoside obtained by the action of

[0008] These flavonoid glycosides may be used alone or as a mixture of two or more. The water-soluble flavonoid glycoside is prepared by the method of producing a water-soluble flavonol glycoside disclosed in Japanese Patent Application Laid-Open No. Hei 1-213293, which has already been filed by the applicant of the present invention. Manufacturing method (1990 patent application 17
No. 9836), a water-soluble flavonol glycoside also filed with a patent (1990 Patent Application No. 179837), a process for producing a readily water-soluble flavonol glycoside also filed with a patent (1990 Patent Application No. 179838), and a patent application Of water-soluble flavonol glycosides (Japanese Patent Application No. 1798
No. 39) and the like.

The method of adding the flavonoid glycoside is as follows: the flavonoid glycoside is in the form of a powder or dissolved in water or other solvent to form a solution and sprayed onto meat, sprayed, injected with a syringe, Soaking or any other method may be used. The amount of the flavonoid glycoside to be added cannot be unambiguously determined depending on the type, form, etc. of the meat.
01 to 10% (w / w), more preferably 0.01 to 10% (w / w)
1% (w / w). The method for producing the flavonoid glycoside used in the present invention will be described with reference to the following Reference Examples.

Reference Example 1 10 g of rutin was dispersed in 2 liters of water, 1 g of a naringinase preparation (trade name: naringinase: "Amano", manufactured by Amano Pharmaceutical Co., Ltd.) was added, and the mixture was kept at 60 ° C. for 24 hours. The pH of this system was 6. This was cooled to 10 ° C. or lower to obtain 6 g of a precipitate composed of isoquercetin. This precipitate 5
g and 30 g of corn starch were added to 5 liters of a 0.01 M disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution having a pH of 6.7 to homogenize, and then added to the cyclodextrin glucanotransferase preparation (manufactured by Amano Pharmaceutical Co., Ltd., trade name Contizyme). ) 2 ml was added and kept at 55 ° C for 2 hours. This was concentrated to dryness to obtain 36 g of a yellow solid (hereinafter, the flavonoid glycoside obtained in Reference Example 1 is referred to as glycoside A).

Reference Example 2 20 g of glycoside A prepared by the method of Reference Example 1 and lactose 200
was dissolved in 100 ml of 0.1 M phosphate buffer (pH 7.0), and 1 g of β-galactosidase (enzyme titer: 20,000 units) derived from Bacillus circulans manufactured by Daiwa Kasei Co., Ltd. was added, followed by stirring at 60 ° C. for 4 hours. did. After completion of the reaction, the mixture was diluted with 1 liter of water and passed for 1 hour through a column filled with 1000 ml of a porous polymer composed of a styrene-divinylbenzene copolymer. Next, 5 l of ion-exchanged water was passed through for 1.5 hours. Then, 40% (v /
v) The adsorbate was eluted by passing 2 l of methanol for 1 hour. The methanol solution was concentrated to dryness to give a yellow solid 2
5 g was obtained (hereinafter, the flavonoid glycoside obtained in Reference Example 2 is referred to as glycoside B). The effects of the present invention will be described with reference to the following examples.

[0012]

EXAMPLE 1 About 250 g of beef sliced for steak was prepared.
About 10 g of the aqueous solution containing 1% (w / w) of glycoside A obtained in Reference Example 1 was sprayed uniformly on both sides with a sprayer, placed in a refrigerator for about 30 minutes, and then taken out, like a regular steak. Seasoned and baked in a frying pan. As a control, only water was sprayed and similarly placed in a refrigerator, and then the steak was baked.

As a result, the product sprayed with the aqueous solution of glycoside A has a brighter color and freshness as compared with the control product before baking, and the baked product has a roasted color, taste, and softness. Was also better than the control product and was extremely delicious.

Example 2 500 g of a pickle liquid was injected into 1 kg of pork belly cleaned and shaped by a conventional method (pickle injection method). At this time, 0.5 g of glycoside B obtained in Reference Example 2 was added to the pickle solution. As a control, a pickle solution without glycoside B was similarly injected. After tumbling according to a conventional method, the mixture was filled in a fibrous casing with a ham filling machine and tied with a polyclip. Next, after drying, smoking and heating in a smoke house, the mixture was cooled to prepare pork ham.

[0015] As a result, the ham to which glycoside B was added had a good taste, texture and color and was very delicious compared to the control product. The ham was stored at 10 ° C., and after 3 months, the taste, texture and color were compared. As a result, glycoside B
After 3 months, changes in taste, texture and color were clearly smaller than those without the addition, and a good state could be maintained for a long time.

[0016]

As described above, according to the present invention, the tenderness of meat can be brought out without impairing the taste of each meat,
Furthermore, the color of the meat was sharpened, and the deterioration of the quality was prevented for a long period of time.

Claims (2)

(57) [Claims] 1. One or more of rutin, quercitrin, isoquercetin, pertatoside, and hyperoside in one or more kinds of beef, pork, poultry, fish, and other meats and raw materials or processed products containing these meats. A method for treating meat comprising adding a water-soluble flavonoid glycoside obtained by reacting an enzyme having a glycosyl transfer effect in the presence of lactose or galactooligosaccharide and / or starch to a mixture of flavonoids . 2. The enzyme having a transglycosylation activity according to claim 1, wherein the enzyme has a galactose residue transfer activity, an enzyme having a glucose residue transfer activity, or an enzyme having a galactose residue transfer activity and a glucose residue. 2. The method for treating meat according to claim 1, which is a mixture with an enzyme having a transposition action.