JP3430694B2 - Method for producing meat extract having good flavor - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a meat extract.

[0002]

2. Description of the Related Art Livestock meat extract, which is widely used in processed foods, removes oils and fats that are simultaneously extracted immediately after the extraction process from raw materials (bone, scrap meat, etc.) by static separation or centrifugation. It is common to do. This is because oxidative deterioration of fats and oils is rapid, and thus the fats and oils are prevented from being oxidized during processing and the deteriorated odor is transferred to the extract. After separation of the fats and oils, the water-soluble fraction (hereinafter referred to as “broth”) is immediately concentrated to be a meat extract, and the fats and oils are dehydrated and antioxidants are added, and the fats and oils are separately produced as meat and fats. In some cases, after enriching the broth to a predetermined concentration, fats and oils are added, and the meat extract having various flavors is commercialized by emulsification and the like.

However, although the meat extract produced by the above-mentioned method does not have the oxidative deterioration odor of fats and oils, it has an extremely desirable and savory flavor peculiar to, for example, chicken glass, which can be felt at Chinese restaurants and ramen restaurants. weak. Therefore, in the actual recipe-assembly of processed foods, flavors are used to enhance the flavor. However, since the flavor is different from the natural flavor and the flavor is required to be displayed, a livestock meat extract having a good flavor is desired.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to find a method for producing a livestock meat extract having a good flavor without using a flavor or the like.

[0005]

Means for Solving the Problems The inventors of the present invention have made extensive efforts to solve the above problems, and as a result, the oils and fats separated immediately after extraction due to the fact that they are liable to deteriorate in the past, and the good flavor volatilize However, because it easily disappears, the broth that had been concentrated immediately was kept at a high temperature in the coexisting state, and a process that goes against the common sense of the extract industry was adopted to produce a live meat extract with a good lost flavor. I came to the knowledge that I can do it.

[0006] That is, the present invention relates to a method for producing a meat extract, wherein the extracted broth and fats and oils are coexistent and heated and held.

The present invention will be sequentially described below.

The method for producing livestock meat extract according to the present invention is not particularly limited except for the heating and holding treatment of broth and fats and oils, which is the greatest feature of the present invention, and all known materials including raw materials to be extracted are known. The method of producing meat extract of can be applied.

Therefore, the heating and holding treatment of broth and fats and oils will be mainly described below.

Also in the production method of the present invention, first, a raw material is subjected to an extraction treatment to obtain an extraction liquid (broth). This step is no different from that in the usual extract manufacturing method.

Next, the broth thus obtained and the oil and fat are subjected to a heating and holding treatment.

It has been widely known that not only the Maillard reaction of amino acids and sugars in foods but also oils and fats react with amino acids and sugars in a complicated manner by heating to produce various flavors. There is. However, in the extract manufacturing process, after the extraction process, it was a major point in the manufacturing technology that heat addition was made as small as possible, oil and fat were removed as much as possible, and the deteriorated odor of oil was not transferred to the extract.

However, according to the present invention, in the presence of oil and fat,
By holding the broth under heating, it was possible to produce an extract having a good flavor without deteriorating odor of fats and oils.

[0014] Simply heating the broth alone for heating produced only a burnt odor and an unpleasant steamy odor, and did not produce a good flavor.

If the amount of coexisting fats and oils is less than 1% by weight per broth, good flavor is not produced. The optimum amount of co-existing fats and oils was 10% by weight or more per broth.

Even if the head space of the broth was eliminated and the mixture was kept heated, a good flavor was not produced.

From these results, it was considered necessary to maintain the oil and fat in a coexistence with broth in order to produce a good flavor.

[0018]

The present invention will be described in more detail with reference to the following examples.

EXAMPLE Frozen chicken debonded meat was extracted in a steamer at 95 ° C. for 15 minutes, and the residue and oil were separated to obtain Brix 8.0% broth (extract). 50 parts of the separated chicken fat was mixed with 100 parts of this broth and kept at 90 ° C. for 24 hours. Then, the oil was separated by centrifugation and the broth portion was concentrated under reduced pressure to obtain a Brix 20.0% chicken extract. The manufacturing flow is shown in FIG.

For comparison, a concentrated product without heating and holding, and a heated product without mixing oil were prepared (control prototype).

Each chicken extract thus obtained was added together with salt, umami seasoning, spice, etc., and a sensory evaluation was carried out as a chicken soup. The concentration of chicken extract at the time of eating was 0.2% per dry matter.

The results are shown in Table 1. The product of the present invention had a stronger overall titer of flavor as compared to that of unheated, qualitatively suppressed rawness, and was fragrant and good. Further, in terms of taste, the growth was strong in the sharp. On the other hand, the one that was heated and held without the oil content coexisting was not much different from the oil coexisting product in taste, but the quality of the flavor was extremely poor (medium odor).

[0023]

[Table 1]

[0024]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a livestock meat extract having a good flavor without using a flavor or the like.

[Brief description of drawings]

FIG. 1 shows a production flow of chicken extracts of Examples.

Claims (4)

(57) [Claims] 1. A method for producing a livestock meat extract, characterized in that, when producing a livestock meat extract for food, the water-soluble fraction is heated and held in the coexistence with the fat and oil, and then the fat and oil are separated and concentrated. 2. The method according to claim 1, wherein 1% by weight or more of oil and fat is made to coexist with the water-soluble fraction, and the mixture is heated and held. 3. The heating and holding condition is 60 to 120 ° C. for 3 hours.
The method according to claim 1 or 2, which is for about 72 hours. 4. The method according to claim 1, wherein the coexisting oils and fats are extracted and separated at the same time.