JP3257207B2 - Powdered meat modifier, method of making and using 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 powdery meat modifying agent containing a protease in kiwifruit, a method for producing the same, and a method for modifying meat using the same.

[0002]

2. Description of the Related Art Among meats, carcasses of young cattle, such as Japanese black cattle, which have been grain-fed and fattened, are tender in meat quality and rich in juicy feeling. Meat quality of livestock, dairy species such as Holstein or grass fed fattened meat,
Generally, it is very hard due to the difference in muscle constituent proteins. In most cases, such hard meat can be used only for processed meat products, such as hamburger steak, cutlet and sausage, except for a part.

[0003] Conventionally, to soften hard meat, meat has been treated with plant-derived proteolytic enzymes such as papaya derived from papaya and bromelain derived from pineapple. These papain and bromelain have been formulated into a powder to obtain a powdered meat tenderizer. However, powdered meat modifiers containing papain or bromelain have a vegetable astringency, which inhibits the umami of the meat and leaves off-flavors. In addition, since the inactivation temperature of the enzyme is relatively high, it is difficult to control the inactivation of the enzyme. In addition, there is a problem that the softening proceeds too much and the texture is worsened.

[0004] As having the same meat tenderizing effect,
Kiwifruit extract is known (JP-A-4-27)
No. 8063). Actinidine, a kiwifruit-derived proteolytic enzyme, differs from papain and bromelain because it selectively degrades myofibrillar proteins actin, myosin, and connective tissue protein collagen among proteins involved in meat hardness. The reaction is terminated at an appropriate degree of softening. Also, since the kiwifruit extract has no astringency, it does not leave a relatively unpleasant taste even when applied to meat. Moreover, since the inactivation temperature of the enzyme is relatively low, it is easier to control the temperature and control the inactivation than papain or bromelain, and it can be said that the enzyme is easy to use not only for home use but also for business use.

However, a powdered preparation of the kiwifruit extract has not been obtained. Even if the extract is powdered as it is, a meat modifier that does not impair the flavor of the meat cannot be obtained, and a powdered meat modifier having high enzyme activity cannot be obtained because the enzyme is easily deactivated. There is a point.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a powdery meat modifying agent containing a proteinase in kiwifruit in a highly active state and capable of softening hard meat without impairing the flavor. It is to provide. Another object of the present invention is to provide a method for efficiently producing the above-mentioned powdered meat modifier. Still another object of the present invention is to provide a method for modifying meat that can soften meat and improve the texture without impairing the flavor, using the powdered meat modifier described above. is there.

[0007]

SUMMARY OF THE INVENTION The present invention relates to the following powdered meat modifying agent, a method for producing the same, and a method for modifying meat. (1) 1-200 mM cysteine of kiwi fruit pulp
A water-soluble components of the emissions hydrochloride aqueous extract, fraction molecular weight 3
Ultrafiltration membrane or desalination inhibition rate of 000 to 20,000
A freeze-dried product of a concentrated liquid containing a polymer fraction obtained by removing a reverse osmosis membrane-permeable component of about 40% and an excipient is crushed.
Powdered meat modifier comprising. (2) an excipient lactose, powdered meat modifying agent according to (1) Symbol placement is maltooligosaccharides or dextrins. ( 3 ) 1-200mM cysteine of kiwi fruit pulp
Molecular weight cut off from the water-soluble components of aqueous hydrochloric acid salt extract
100-20,000 ultrafiltration membrane or desalination inhibition rate of 10
A membrane separation step of removing permeated components with a 40% reverse osmosis membrane, and freezing a concentrated solution obtained by adding an excipient to the obtained polymer fraction
A method for producing a powdery meat modifying agent according to the above (1) or (2) , comprising a powdering step of pulverizing by pulverizing after drying . ( 4 ) A method for modifying meat, comprising treating meat with the powdered meat modifier according to (1) or (2) .

[0008] The kiwifruit used in the present invention is not limited in species, country of origin, ripening degree, etc., as long as it contains proteolytic enzymes, the pulp may be used as it is, and puree or juice may be used. A workpiece may be used. Water-soluble components of kiwifruit for use in the present invention is a water-soluble components contained in the kiwi fruit pulp, a water-soluble components of the extract according 1~200mM cysteine hydrochloride salt A solution of kiwifruit pulp.

In the present invention, the aqueous medium is from 1 to 200 mM
By using an aqueous solution of cysteine hydrochloride, a water-soluble component having high enzyme activity can be obtained . By adding neutral salts such as NaCl to be 0.1~1M to or cysteine hydrochloride aqueous <br/> solution, higher enzyme activity is obtained.

[0010] Kiwi fruit pulp and 1 to 200 mM cis
The type of the mixer, the homogenization intensity, the time, and the like are not particularly limited as long as the enzyme is not deactivated in the homogenization with the aqueous solution of hydrochloride . The time for homogenization is, for example, generally 1 to 3 when using a household mixer.
About 10 minutes is suitable, and if a mixer capable of controlling the temperature is used, homogenization can be performed for about 1 to 120 minutes while maintaining the temperature at 5 ° C. or lower.

[0011] For the solid-liquid separation after completion of the homogenization, centrifugation,
Known means such as filtration can be employed. The condition for performing centrifugation is 3 to 2000 to 10,000 rpm.
30 minutes is appropriate, and it is preferable to filter the supernatant fraction. When using a cooled high-speed centrifuge,
Preferably, centrifugation is performed at 6000 rpm for 5 to 20 minutes. In addition, it is also possible to obtain a water-soluble component by performing homogenization and filtering as it is without performing a centrifugation operation.

The water-soluble component thus obtained contains actinidine, which is a protease, but contains a large amount of impurities such as acids and saccharides. Among them, impurities such as low molecular acids and sugars were found to impair the flavor of meat. Therefore, in the present invention, membrane separation is performed using an ultrafiltration membrane or a reverse osmosis membrane to remove the ultrafiltration membrane or the reverse osmosis membrane permeable component. The ultrafiltration membrane has a molecular weight cutoff of 3000-2.
The use of 0000 also of the low-molecular substances having a lower molecular weight are removed by permeation. Reverse osmosis membrane
Impurities can be separated by using one having a desalination inhibition rate of 10 to 40%.

The materials of the ultrafiltration membrane and the reverse osmosis membrane are not limited, and any materials such as a polyamide membrane and a cellulose acetate membrane can be used. The type of the module is not limited, and any type such as a flat membrane type, a spiral type, and a hollow fiber type can be used.

In membrane separation using these membranes, the water-soluble components are pressurized and sent to a membrane module, and low molecular substances are permeated together with water. As a result, the low-molecular substance is removed, and the water-soluble component containing the high-molecular substance is concentrated. Since the protease does not permeate the membrane, it remains on the concentrate side. The concentrated solution is circulated and subjected to membrane separation, and at the stage of concentration by 2 to 6 times, the membrane separation is completed to obtain a polymer fraction in which the protease is concentrated. This membrane separation is preferably performed under conditions where the enzyme is not deactivated.
0 ° C. or lower is preferred.

The polymer fraction thus obtained is powdered by adding an excipient. As the excipient, lactose, maltooligosaccharide, dextrin and the like are preferable. These excipients are used in an amount of 3 to 40 with respect to the polymer fraction obtained as the concentrate.
It is preferred to add by weight.

[0016] Powdered, after freeze drying the concentrated solution with added excipients, pulverized using a grinding blender.
The freeze-drying temperature is preferably -3 to -40C, particularly preferably around -20C.

The powdery meat modifier thus obtained contains 10 to 5 high molecular weight water-soluble components including proteolytic enzymes.
0% by weight, preferably 20-40% by weight, excipient 50-%
The powder is 90% by weight, preferably 60 to 80% by weight, but may contain other components if necessary. In addition, this powder can be used as a meat modifier as it is, but if necessary, other components may be blended and used.

The above-mentioned powdered meat modifying agent is used for modifying meat as it is or in a state of being dissolved in an aqueous medium such as water. When dissolved in water, it is preferably used at a concentration of 0.05 to 50% by weight, preferably 0.05 to 5% by weight.

The meat to be modified by the powdered meat modifier of the present invention includes beef, pork, goat, mutton and other meat; poultry such as chicken, turkey, goose, and hard meat such as fish. be able to.

The method of treating meat with the powdered meat modifier of the present invention includes a method of adding a powder or an aqueous solution of a meat modifier to meat, a method of injecting an aqueous solution into meat, and a method of applying a powder or an aqueous solution to meat surface. And a method of immersing the meat in an aqueous solution, which can be appropriately selected depending on the shape of the meat, the method of processing the meat, and the like. For example, when the processed meat product is a pasty product, after adding a powder or an aqueous solution of a meat modifier in a raw material mixing step and homogenizing, fry,
It is preferable to perform heat treatment such as smoke and freezing. In the case of a single product, a powdery meat modifier is dissolved together with other raw materials to form a pickle liquid, and the pickle liquid is poured into block meat, and then subjected to a heat treatment such as smoke, roast, freezing, or block meat. Slice to desired thickness,
It is preferable to apply a powder or an aqueous solution of a meat modifier to the meat surface.

The ratio of the powdered meat modifier for treating meat is 0.0 parts by weight of the powdered meat modifier per 100 parts by weight of meat.
1 to 10 parts by weight, preferably 0.01 to 1 part by weight is desirable. The treatment conditions are preferably 0 to 40 ° C for 1 to 48 hours, and more preferably 5 to 15 ° C for 1 to 24 hours.

By treating meat with the powdery meat modifier of the present invention or an aqueous solution thereof, collagen, which is a connective tissue protein, as well as myosin and actin, which are the major myofibril constituent proteins of the meat, is degraded. Thus, the meat can be softened, thereby improving the texture of the meat. Since the powdered meat modifier removes low-molecular substances that directly affect the taste, the meat does not leave an unpleasant taste, and thus the meat is modified without losing the flavor.

[0023]

According to the powdery meat modifier of the present invention, it contains proteinase in kiwifruit and can soften hard meat without impairing the flavor to improve the texture. It is easy to handle and keeps high activity . According to the method for producing a powdery meat modifier of the present invention,
The proteolytic enzyme is extracted with high activity, and the above-mentioned powdered meat modifier can be efficiently produced. Further, according to the method for modifying meat of the present invention, by using the above-mentioned powdered meat modifier, a hard meat can be softened without impairing the flavor by a simple operation, and a processed meat product having an improved texture. Can be manufactured.

[0024]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Production Examples, Examples, and Comparative Examples.

Example 1 A peel of a commercially available kiwifruit (Hayward variety, made in Japan) was cut off, and the pulp was cut into 1 cm squares.
An aqueous solution of cysteine hydrochloride was added so as to be １ ／ weight of the pulp, and homogenized using a household mixer for 3 minutes. This was centrifuged at 5000 rpm for 10 minutes using a centrifuge, and the supernatant was used as a water-soluble component of kiwifruit. This water-soluble component was subjected to a molecular weight cutoff of 1 from Asahi Kasei Corporation.
Using a ultrafiltration membrane of No. 0000, the mixture was concentrated three times, and dextrin (Paindex No. 10 manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
(Trademark) was added and then freeze-dried at -20 ° C for 2 days. This was pulverized using a pulverizer blender to obtain a powdered meat modifier.

25 mg of the powdered meat modifier was added to 100 parts of water.
This solution was dissolved in 2 ml, and this solution was cut into a 2 × 4 × 6 cm thick commercially available beef thigh (Japanese Holstein sp.) 10
Apply 10 ml to 0 g, and the protein of the enzyme becomes 2.5
mg / 100 g of meat. After keeping in a refrigerator (5 ° C.) for 3 days, the mixture was heated at 75 ° C. for 40 minutes, and the shear strength was measured with a rheometer (manufactured by Sanden Co., Ltd., RHEONEER, trademark). Assuming that the hardness of the meat before processing is 100,
The hardness before and after the treatment was compared. When the shear strength is larger than 100, it is harder than before the treatment, and when it is smaller than 100, it is softer than before the treatment. In addition, the meat after the enzyme treatment used for the measurement of the shear strength (2.5 mg of protein)
/ Meat 100g) was baked on a 200 ° C iron plate and eaten as steak meat. A sensory test was conducted on 15 panelists, and the evaluation was divided into texture and flavor. Ask about whether the texture is softer than the non-enzyme-treated area, and score 3 points for "too soft" and 2 points for "soft".
An average score of 15 panelists was calculated by scoring 1 point for “somewhat soft” and 0 point for “unchanged”. Flavor was represented by the number of persons who felt off-flavor among 15 panelists.

Example 2 A peel of a commercially available kiwifruit (Hayward variety, made in Japan) was peeled, and the pulp was cut into 1 cm squares. A 30 mM cysteine hydrochloride aqueous solution was added so as to be 肉 weight of the pulp. Homogenization was performed using a mixing mixer. This was centrifuged at 5000 rpm for 10 minutes, and the supernatant was used as a water-soluble kiwifruit component. This water-soluble component was concentrated three-fold using a reverse osmosis membrane manufactured by Asahi Kasei Corporation, and dextrin (Paindex No. 10 manufactured by Matsutani Chemical Industry Co., Ltd.).
(Trademark) was added at 30% by weight and freeze-dried at -20 ° C for 2 days. This was pulverized using a pulverizer blender to obtain a powdered meat modifier.

25 mg of the powdered meat modifier was added to 100 parts of water.
This solution was dissolved in 2 ml, and this solution was cut into a 2 × 4 × 6 cm thick commercially available beef thigh (Japanese Holstein sp.) 10
Apply 10ml to 0g, and the protein of enzyme is 2.5m
g / 100 g of meat. After holding in a refrigerator for 3 days, the mixture was heated at 75 ° C. for 40 minutes, and the measurement of the shear strength and the sensory test were performed in the same manner as in Example 1.

Example 3 Example 3 was carried out in the same manner as in Example 1 except that lactose (manufactured by Replino, lactose) was used instead of dextrin.

Example 4 Example 1 was repeated except that maltooligosaccharide (Fujioligosaccharide, trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) was used instead of dextrin.
Was performed in the same manner as described above.

Example 5 The same procedure as in Example 1 was carried out except that extraction was performed with water instead of the aqueous solution of cysteine hydrochloride.

Comparative Example 1 A peel of a commercially available kiwifruit (Hayward variety, made in Japan) was cut off, and the pulp was cut into 1 cm squares. A 30 mM cysteine hydrochloride solution was added so as to be １ ／ weight of the pulp. Homogenization was performed using a mixing mixer. This was centrifuged at 5000 rpm for 10 minutes to obtain a water-soluble component of the kiwifruit from the supernatant. Using this kiwifruit water-soluble component, it was applied in the same manner as in Example 1 so that the amount of protein of the enzyme was 2.5 mg / 100 g of meat, and kept in a refrigerator (5 ° C) for 3 days. After heating for 40 minutes, the measurement of the shear strength and the sensory test were performed in the same manner as in Example 1.

Comparative Example 2 A commercially available kiwifruit (Hayward variety, produced in Japan) was peeled, and the pulp was homogenized with a household mixer to obtain a kiwifruit puree. Using this kiwifruit puree, in the same manner as in Example 1, it was applied so that the protein amount of the enzyme was 2.5 mg / 100 g of meat, kept in a refrigerator for 3 days, and then heated at 75 ° C. for 40 minutes. In the same manner as in Example 1, the measurement of the shear strength and the sensory test were performed.

Comparative Example 3 A commercially available kiwifruit (Hayward variety, produced in Japan) was peeled off, and the pulp was homogenized with a home mixer, followed by rubbing to obtain a kiwifruit puree. Using this kiwifruit puree, it was applied in the same manner as in Example 1 so that the amount of the protein of the enzyme was 2.5 mg / 100 g of meat, and kept in a refrigerator for 3 days.
After heating for 1 minute, the measurement of the shear strength and the sensory test were performed in the same manner as in Example 1.

Comparative Example 4 Untreated meat was measured for shear strength and sensory test in the same manner as in Example 1. Table 1 shows the test results of the above examples.

[0036]

[Table 1]

From the results in Table 1, it can be seen that in the example, the shear strength was reduced, the meat was softened, and the texture was improved.
It can be seen that the flavor is hardly reduced. On the other hand, in Comparative Examples 1 to 3, although the shear strength is reduced and the meat is tenderized and the texture is improved, it can be seen that the flavor is also significantly reduced.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-5-103633 (JP, A) Journal of Food Science, Vol. 48, p. 1101-1105 (1983) BIOCHIMICA et BIO PHYSICA ACTA, Vol. 33, p. 242-244 (195 (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/30-1/31 A23L 1/212 JICST file (JOIS) JAFIC file (JOIS)

Claims (4)

(57) [Claims] 1. A kiwifruit pulp of 1 to 200 mM
A water-soluble component of the stain hydrochloride aqueous extract, min Fraction
Ultrafiltration membrane of 3000 to 20,000 particles or prevention of desalination
A freeze-dried product of a concentrated liquid containing a polymer fraction obtained by removing a reverse osmosis membrane permeable component at a rate of 10 to 40% and an excipient is powdered.
A powdered meat modifier made by crushing . Wherein the excipient is lactose, powdered meat modifying agent according to claim 1 Symbol placement is maltooligosaccharides or dextrins. 3. A kiwifruit pulp having a concentration of 1 to 200 mM.
Molecular fractionation from water-soluble components of aqueous extract of stain hydrochloride
Ultrafiltration membrane or desalting inhibition rate of 3000 to 20000
A membrane separation step of removing a permeated component using a 10 to 40% reverse osmosis membrane, and a concentration in which an excipient is added to the obtained polymer fraction
The method for producing a powdery meat modifying agent according to claim 1 or 2 , further comprising a powdering step of freeze-drying, pulverizing, and pulverizing the liquid . 4. using powdered meat modifier according to claim 1 or 2 wherein method for modifying meat which comprises treating the meat.