JP3503854B2 - Food and drink additives - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food and drink additive used for modifying meat, improving taste, preventing dull color of cooked eggs and removing unpleasant odor of foods, and the food and drink additive. The present invention relates to a method for improving meat quality, a method for improving taste, a method for preventing dullness of color of cooked eggs and a method for removing unpleasant odors from foods.

[0002]

2. Description of the Related Art In meat dishes using meat such as beef, pork, birds, and seafood as raw materials, meat has moderate tenderness regardless of the cooking method such as baking, frying, frying, or steaming. However, it is preferable to be eaten in a juicy state rich in gravy with an umami component. However, meat generally has a property of being tightly tightened by cooking, and meat juice tends to flow out and be lost, so that a good texture and taste improvement have been demanded.

Conventionally, as a method of modifying meat such as making meat tender or improving the preservability of meat, a method using monoglyceride (JP-A-49-20353).
No.), a method of using an ester of a fat and oil and a glyceride and a polycarboxylic acid (JP-A-7-313105, JP-A-7-313107), a method of using an active agent such as a fat and a glycerin fatty acid ester or lecithin (special Kai 54
-62356, JP-A-4-148663, JP-A-7
No. 313106) and the like are known. However,
In these methods, since the synthesized surfactant is added, there is a drawback that the original taste of meat is not felt and the flavor is deteriorated due to oily odor and the like. Further, a method of using salts or a mixture of salts with a thickening polysaccharide etc. (JP-A-4-36167,
JP-A-58-23767, JP-A-7-322853
No.), but with this method, the effect of softening the meat quality is low and the texture becomes gumy. Furthermore, a method using an enzyme (JP-A-4-278063 and JP-A-5-747).
No. 6, JP-A-5-232911), but this method limits the conditions of the enzyme reaction and it is difficult to control the tenderness of the meat. Other methods using general seasonings and methods using peptides (JP-A-3-133361) are also known, but these methods have a large amount of drip during heating and have not yet been sufficiently improved. Is the actual situation.

In order to remove the unpleasant odor of foods having a meaty odor such as cows, pigs and birds, and unpleasant odors such as natto, garlic and gyoza, and foods having an irritating odor such as ponzu and mozuku vinegar. Has been sought after. As a method for correcting or removing these unpleasant odors, a method of adding spices (JP-A-7-227236) and a method of using sugar and a Maillard reaction product (JP-A-55-375).
No. 3), a method using fats and oils (JP-A-7-87903).
No. 7-87904). However, all of these methods have the drawback of over-masking due to their strong odor and impairing the original flavor of foods. Further, a method of suppressing animal odor by adding cyclodextrin or the like to meat (JP-A-3-21984).
No. 2), but this method has a drawback in that not only the animal odor but also the flavor of meat is deodorized at the same time, resulting in a meat product having no flavor. Furthermore, a method of using a polyphenol extracted from green tea, sugar and a seasoning solution (Japanese Patent Laid-Open No. 3-266).
No. 959), but this method has a drawback that it has a strong green tea odor and produces a flavor odor. Furthermore, a method of removing a meat odor by using a peptide obtained by decomposing fish meat (Japanese Patent Laid-Open No. 6-58242)
No. 7118) is known, but this method has a drawback that the fish odor becomes too strong and the original flavor of meat is lost. In addition, a method of deodorizing the garlic odor by immersing the garlic in an acid solution or soy sauce (JP-A-53-38650, JP-A-53)
No. 127850) is also known, but this method has the drawback that the sourness and soy sauce taste become too strong, and the fact is that it has not been sufficiently improved.

[0005]

Under such circumstances, the present inventor has proposed a food and drink additive capable of softening the meat quality and removing the unpleasant odor of food and drink without impairing the original flavor of the food. As a result of various studies for the purpose of providing, fermented liquor having a specific organic acid content, alcohol content and salt content obtained by brewing soybean, wheat, salt and the like, which have been subjected to specific treatment, as raw materials. If used, it not only improves the meat and removes unpleasant odors from food and drink, but also mildly tastes foods with strong acidity such as mayonnaise, mozuku vinegar, and macaroni salad, and salty foods such as salted fish, dried fish, ham and sausage. The present invention has been completed, and it has been found that, while being improved, the result is extremely good in preventing the dullness of the color that occurs in the cooked egg product that is discolored such as green discoloration.

[0006]

That is, according to the present invention, 0.2 to 5.0% by weight of organic acid and 3 to 10% by weight of alcohol are used.
And a food and drink additive comprising a fermentation solution containing 10 to 16% by weight of salt, and a method for modifying meat using the food and drink additive, a method for improving the taste of foods having a strong sourness or saltiness, and a cooked egg product It is a method of preventing dullness of color and a method of removing unpleasant odor of food and drink.

[0007] The food and drink additive of the present invention is obtained by steaming soybeans and then removing them by washing until the total amount of sugars and proteins in the soybeans is 90% by weight or less of the initial total amount of sugars and proteins. It is obtained by mixing koji and then making koji and brewing. If necessary, dextrin and gelatin may be added to the food and drink additive, and this may be used in the form of powder.

The food and drink additive of the present invention is used in the range of 0.02 to 5.0% by weight based on the targeted food and drink.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, examples of the soybean raw material include whole soybean, flaky soybean, defatted soybean, and puffed soybeans. The soybean raw material is steamed with or without water. Steaming is preferably performed in a conventional manner, for example, using a steaming can at a vapor pressure of 1 to ² kg / cm ² for 3 to 15 minutes.

Next, the steamed soybean raw material is washed with water. The water used for washing may be either cold water or hot water, but hot water has a higher sugar removal efficiency. The washing method is not particularly limited, but about 5 times as much water as soybean raw material is added,
It is preferable to stir for several tens of minutes and extract sugars and proteins in the soybean raw material by extracting with water. It is necessary to perform this washing with water until the total amount of sugars and proteins in the soybean raw material becomes 90% by weight or less of the initial total amount. In addition, by removing more than 10% by weight of sugars and proteins in soybean, not only to achieve lightening, but also to remove soybean polysaccharides, oligosaccharides and proteins necessary to enhance enzyme activity during koji making. As a result, the production amount of protease and peptidase activity of koji after koji production is suppressed, and the brewing liquid has a high peptide content before being decomposed into amino acids, and can also have a high organic acid, alcohol, or ester content. It is considered that it suppresses shrinkage and gelation of proteins during heat treatment, softens the meat quality, and masks unpleasant odors in foods and reacts with unpleasant odor substances to remove unpleasant odors. .

In the present invention, the protein content was measured by the Kjeldahl method, and the sugar removal rate and the total sugar weight were determined as follows.

Sugar removal rate: (weight of total sugar in wash water) /
(Weight of total sugar in raw material) x 100

Total sugar weight: The sample was hydrolyzed with hydrochloric acid by the method described on page 47 of the "Soy sauce test method" (edited by the Japan Soy Sauce Research Institute, published in 1985). Nelson method [Journal of Biol
organic Chemistry 153 , 375
(1944)] to obtain the reducing sugar and use it as the value of total sugar.

The soybean raw material thus washed with water can be used as it is for mixing with the carbohydrate raw material for koji making, but it can be further cooked after washing with water, which has the effect of complete sterilization. .

The soybean raw material thus obtained is mixed with a heat-denatured carbohydrate raw material to prepare a koji-making raw material. Examples of the carbohydrate raw material include wheat, barley, rice, corn and the like, and wheat is preferable among them. The mixing ratio of the soybean raw material and the carbohydrate raw material is preferably 10:90 to 80:20 (weight), and particularly preferably 20:80 to 60:40 (weight).

If koji mold is inoculated into this koji-making material and koji-making and brewing are carried out by this brewing method, 0.2-5.0% by weight of organic acid, 3-10% by weight of alcohol and 10-16% by weight of salt are added. The food / beverage additive of the present invention comprising the fermented liquid contained can be obtained. When the organic acid content is less than 0.2% by weight, the unpleasant odor of food and drink cannot be removed, and the dull color of eggs cannot be prevented. On the other hand, when it is more than 5.0% by weight, the sourness of food and drink can be prevented. To feel. Further, if the alcohol content is less than 3% by weight, the unpleasant odor of food or drink cannot be prevented and the tenderness of meat when baked cannot be maintained. On the other hand, if it exceeds 10% by weight, the fermentation odor is strongly felt. On the other hand, if the salt content is less than 10% by weight, putrefaction occurs. On the other hand, if the salt content is more than 16% by weight, the amount of alcohol produced decreases, the desired alcohol content is not reached, saltiness is strongly felt, and addition and baking to meat are performed. When the drip rate increases, the meat becomes harder. In the present invention, the organic acid and alcohol contents were measured by gas chromatography.

When dextrin and gelatin are added to the fermentation liquid, the effects of improving meat quality, improving taste, preventing dullness of color, and removing unpleasant odor are further improved. Examples of the dextrin include cornstarch, potato starch and other amylose-based starches, and waxy cornstarch, tapioca starch, glutinous rice and other amylopectin-based starches partially hydrolyzed by α-amylase. However, when powdered, it is preferable to use a low DE dextrin having a DE value (numerical value indicating the amount of glucose in the total solids) of 1 to 5 in order to prevent flavor deterioration. Gelatin is made from animal bones and skins and is not particularly limited.

In the present invention, the method of pulverizing the dextrin- and gelatin-containing fermented liquor may be any concrete means, but the spray-drying method is convenient.

The method of modifying meat according to the present invention is carried out by adding the above-mentioned embodiment, that is, the liquid or powder food and drink additive to meat, and specific methods thereof include pouring, coating, dipping, and so on. Examples include spraying. The amount of the food and drink additive to be added to meat is 0.2 to
It is particularly preferably set to 5.0% by weight. Incidentally, if the addition amount is less than this, for example, the effect of improving the meat quality is difficult to obtain, while if it is more than this, the original flavor of the meat tends to be weakened.

The meat to which the method for modifying meat of the present invention can be applied includes livestock meat such as beef, pig and sheep, poultry meat such as chicken and turkey, fish meat and shellfish meat, and is particularly effective for livestock meat and poultry meat. Is big. The form of meat is not particularly limited,
Performing meat dishes (meat for steak, roast meat, fried chicken, fried or teriyaki, etc.) using pieces of meat of a certain size, and processing and manufacturing meat products such as ham and hamburger steak. Sometimes the effect is great.

The method for modifying meat according to the present invention comprises treating the meat with heat (treating, applying, dipping or spraying the food additive to the meat) as described above before the meat is cooked. Although the effect can be obtained, it is not limited by the subsequent cooking method such as baking, frying, frying, steaming, or boiling, and the effect can be obtained by any cooking method. Examples of applicable meat dishes and meat products include roasted meat, steak, fried pork, fried Tatsuda, stew, sukiyaki, shabu-shabu, ham, sausage, hamburger, and the like.

Further, the method for modifying meat of the present invention can be applied to meat products containing meat that can be stored at room temperature, such as frozen, refrigerated, and retort. The meat product using the meat treated with the food and drink additive of the present invention may be one that has already been cooked (cooked food), or one that has been cooked to be cooked when eating. . That is,
In the cooked food, before carrying out the heating cooking when producing it as described above, it may be treated by injecting, coating, dipping or sprinkling the food and drink additive of the present invention on meat in advance. Well, on the other hand, for uncooked food,
The same treatment as described above may be performed with the food and drink additive of the present invention before cooking and before storage. The meat product using the meat treated by the method for modifying meat of the present invention retains the tenderness and juiciness of meat even after storage or after heat treatment, and has a good flavor. Examples of meat products that can be stored at room temperature using meat treated by the method for modifying meat of the present invention include fried pork, fried chicken, curry, stew, vinegared pork and the like.

The method for improving the taste of the present invention is carried out by adding the above-mentioned embodiment, that is, the liquid or powdered food and drink additive to foods, and the specific method thereof is addition and mixing as a solution, injection, Application or dipping may be mentioned. The amount of the food and drink additive added to the food is particularly preferably 0.2 to 5.0% by weight of the food. Incidentally, if the amount added is less than this, it is difficult to obtain the effect of correcting the taste, whereas if the amount added is more than this, the original flavor of the food tends to be weakened.

The food to which the method for improving the taste of the present invention can be applied is not limited to any kind, but may be, for example, mayonnaise,
Mozuku vinegar, macaroni salad and other sour foods and salted vegetables,
When applied to foods with strong salty taste such as dried fish, ham and sausage, the sourness and saltiness become mild and the taste is effectively improved.

The method for preventing the dullness of the color of the cooked egg product of the present invention is carried out by adding the food or beverage additive in liquid or powder form to the egg before heating, as a specific method. Additive mixing as a solution may be mentioned. The amount of the food and drink additive added to the egg is particularly preferably 0.2 to 5.0% by weight of the egg. By the way,
If the amount added is less than this, it is difficult to obtain the effect of preventing dullness of color such as green discoloration after cooking, whereas if the amount added is more than this, the original flavor of the egg cooked product tends to be weakened.

The egg-cooked food to which the method for preventing dullness of the color of the egg-cooked food of the present invention can be applied includes, for example, fried eggs, steamed pork, omelets and the like, regardless of the type.

The method of removing the unpleasant odor of food according to the present invention is carried out by adding the liquid or powdery food or drink additive to the food as described above. The specific method is as a solution. Examples include mixing or pouring, coating and dipping. That is, when the target food is a solid, it is carried out by injecting the food and drink additive of the above-mentioned embodiment as a solution, applying it, and spraying it as a powder, but when the target food is a liquid, it is mentioned above. It is implemented by injecting the food and drink additive of the above embodiment as a solution or by adding and mixing as a powder.

Foods to which the method for removing unpleasant odors of the present invention can be applied regardless of the kind, but meats having animal odor such as beef, pork, and poultry; unpleasant foods such as natto, garlic, and gyoza. Foods having odors and ponzu vinegar; general foods having pungent odors such as mozuku vinegar; raw noodles and salads to which acetic acid and citric acid are added as preservatives; drinks such as soy milk and water having chlorinated odor .

In the present invention, the amount of the food and drink additive to be added to these foods is slightly different depending on the kind of the target food and the degree of unpleasant odor. In the case of 0.02-1.
0% by weight, 0.2 to 3.0% by weight of meat in the case of meat, food with a strong unpleasant odor such as natto and garlic, and noodles with vinegar smell, such as natto. 0.5-5.
The amount of 0% by weight is particularly preferable in order to obtain the effect of removing unpleasant odor without impairing the original flavor of food.

In the method for removing unpleasant odor of the present invention, when foods such as meat and gyoza which require cooking are targeted, it is desirable that the above-mentioned addition treatment is performed before cooking. The cooking method itself such as baking, frying, frying, steaming, or boiling does not have any adverse effect, and the effect can be obtained by any cooking method.

Further, in the case of targeting foods which do not require cooking, for example, natto, even if the food and drink additive of the present invention is added to and mixed with natto itself, natto production before or after inoculation of natto bacteria You may add and mix during a process.

Furthermore, the method for removing unpleasant odors of the present invention can be applied to products that can be stored at room temperature, such as frozen, refrigerated, or retort. The product treated with the unpleasant odor removal method of the present invention may be already cooked (cooked food) or may be cooked to be cooked at the time of eating. That is, in the cooked food, before carrying out the heating cooking when manufacturing this, it may be treated by injecting or coating or spray-mixing the food and drink additive of the present invention to the target food in advance. On the other hand, the unheated cooked food may be subjected to the same treatment as above with the food and drink additive of the present invention before cooking and before storage. The product treated by the method for removing unpleasant odor of the present invention has an unpleasant odor removed even after storage or after heat treatment, and has a good flavor.

[0033]

EXAMPLES The present invention will be further described below with reference to examples and test examples.

Example 1 120 kg of water was added to 100 kg of defatted soybeans and steamed, and then 50
Soluble sugars and proteins were removed by 10% by weight while washing with warm water of ℃ (sugar removal rate 20%, protein removal rate 5
%), 300 kg of roasted barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 90% by weight, and then mixed with seed koji to make koji. The koji obtained in this way was charged with cold salt water, 10 ° C immediately after the addition, and 25 ° C after 1 month.
Fermented for 3 months, then squeezed to 1.2 wt% organic acid, 5.0 wt% alcohol, 13.0 salt.
A weight% fermentation liquid was obtained. 300 liters of this liquid (solids concentration 3
3.3%) as a base, 120 kg of dextrin having a DE value of 6 to 15, 30 kg of dextrin having a DE value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to give a powdery food or drink of the present invention. An additive was obtained. This food and drink additive was made into a 20% aqueous solution, and domestic pork loin block meat 500
Inject it with a syringe so that the addition rate is 2% by weight with respect to g, grind it well, adjust to a thickness of 1 cm, put flour, eggs and breadcrumbs in that order, and heat this to 180 ° C Deep-fried it with salad oil and made a fried cutlet. The fried cutlet thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

Example 2 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water of ℃ (saccharide removal rate 35%, protein removal rate 1
5%) and 500 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 80% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 2.5% by weight of organic acid. A food / beverage additive of the present invention consisting of a fermentation solution containing 7.0% by weight of alcohol and 11.5% by weight of sodium chloride was obtained. 5 parts of this food and drink additive for 500g of Australian beef peach block meat
After adding and injecting with a weight% syringe and thoroughly loosening, the thickness was adjusted to 2 cm, and baking was performed on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

Example 3 After adding 120 L of water to 100 kg of defatted soybeans and steaming, 50
Soluble sugars and proteins were removed by 30% by weight while washing with warm water of ℃ (sugar removal rate 40%, protein removal rate 2
0%) and 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 70% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 2.8% by weight of organic acid. A fermentation liquor containing 3.2% by weight of alcohol and 15.5% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 200 kg of dextrin having a DE value of 6 to 15 and DE
50 kg of dextrin with a value of 1 to 5 and 10 kg of gelatin
The mixture was added and dissolved to obtain the food and drink additive of the present invention. 500g of beef peach block meat from Australia with this food and drink additive
5% by weight was injected with a syringe, and was thoroughly loosened, adjusted to a thickness of 2 cm, and baked on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

Example 4 To 200 kg of defatted soybean, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 30%, protein removal rate 1
5%) and 500 kg of roasted soybeans with the total amount of sugars and proteins set to 80% by weight of the initial amount, koji making, fermentation, and pressing were carried out in accordance with Example 1, and 3.5% by weight of organic acid was added. A food / beverage additive of the present invention consisting of a fermentation solution containing 5.0% by weight of alcohol and 13.5% by weight of sodium chloride was obtained. 5 parts of this food and drink additive for 500g of Australian beef peach block meat
After adding and injecting wt% with a syringe and thoroughly loosening,
After freezing at -40 ° C for one week, it was thawed at room temperature and baked on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

Example 5 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
Soluble sugars and proteins were removed by 10% by weight while washing with warm water at ℃ (18% sugar removal rate, 6% protein removal rate).
%) And 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 90% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 1.0% by weight of organic acid, A fermentation liquor containing 3.6% by weight of alcohol and 15.0% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15 and DE
20 kg of dextrin having a value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to obtain a powdery food and drink additive of the present invention. A 20% aqueous solution of this food / beverage additive was added to a domestic chicken thigh meat (500 g) with a syringe so that the addition rate would be 2% by weight. Then, it was fried in salad oil heated to 180 ° C. to make chicken cutlet.
The fried chicken cutlet thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

Example 6 120 L of water was added to 100 kg of defatted soybeans and steamed.
20% by weight of soluble saccharides and proteins were removed while washing with warm water at ℃ (Removal rate of saccharides: 40%, removal rate of protein: 1
0%) and 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 80% by weight, and koji making, fermentation, and pressing were carried out in accordance with Example 1, and 0.8% by weight of organic acid was added. A fermentation liquor containing 6.5% by weight of alcohol and 12.0% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 200 kg of dextrin having a DE value of 6 to 15 and DE
50 kg of dextrin having a value of 1 to 5 and 5 kg of gelatin were added, dissolved and spray-dried to obtain a powdery food and drink additive of the present invention. This food and drink additive was applied to 500 g of Australian beef peach block meat in an amount of 3% by weight, thoroughly penetrated, adjusted to a thickness of 2 cm, and baked on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

Example 7 400 g of a composition of 57 parts of salt, 26 parts of glucose, 1 part of sodium nitrite, 3.5 parts of vitamin C, 10 parts of polymerized phosphate and 2.5 parts of fragrance and the same as in Example 1 100 g of the powdery food and drink additive obtained as described above was dissolved in 3000 ml of cold water. This solution was injected into 10 kg of American pork loin meat with an injector, and after mashing well at 0 ° C,
Roast ham was produced by heating at 70 ° C., smoke and steam treatment, and cooling to room temperature. The roast ham thus obtained had a soft meat quality and a good flavor.

Test Example 1 To 100 kg of defatted soybeans, 120 L of water was added and steamed, and then 5
Soluble sugars and proteins were removed by 15% by weight (removal rate of sugars: 25%, removal rate of proteins: 10%) while washing with warm water at 0 ° C., so that the total amount of sugars and proteins was initially 85% by weight. 300 kg of roasted barley was mixed with washed soybeans, and koji-making, fermentation and pressing were carried out in accordance with Example 1, and a fermentation solution containing 0.8% by weight of organic acid, 5.0% by weight of alcohol and 13.5% by weight of salt ( The product 1) of the present invention was obtained. After injecting this food and drink additive with a syringe so that the addition rate becomes 1% by weight with respect to 500 g of Australian beef peach block meat, and thoroughly mashing it,
The thickness was adjusted to 2 cm, and baking was performed on a hot plate at 200 ° C. Further, instead of the product 1 of the present invention, commercially available concentrated soy sauce (comparative product 2) containing water (comparative product 1), organic acid 1.3% and alcohol 2.3%, organic acid 0.8%, alcohol 0.2. % Of commercially available white soy sauce (Comparative Product 3) was used, and the beef was baked in the same manner as above. The physical properties and hardness of the meat after each baking were as shown in Table 1. The breaking strength as an index of hardness was measured by Leoner (manufactured by Yamaden Co., Ltd.).

[0042]

[Table 1]

From the results shown in Table 1, it is clear that the addition of the liquid product of the present invention to beef makes the meat quality softer than the case of adding water, concentrated soy sauce or white soy sauce.

Test Example 2 120 L of water was added to 100 kg of defatted soybeans and steamed.
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%) And mixed 300 kg of fried barley with washed soybeans in which the total amount of sugars and proteins per soybean before treatment was 85% by weight,
Koji making, fermentation and pressing were carried out according to Example 1, 3.5% by weight of organic acid, 7.0% by weight of alcohol, and 13.0% of salt.
A weight% fermentation liquid was obtained. 3000 L of this liquid (solid 10
0kg) 120kg of DE6 ~ 15 dextrin and DE1
Dextrin (30 kg) to gelatin (5 kg) and gelatin (5 kg) were mixed and dissolved, and then spray-dried to obtain a powdery food and drink additive (product 2 of the present invention). 20 food and drink additives
% Beef solution 50% Australian beef peach block meat
It was injected with a syringe so that the addition rate was 1% by weight with respect to 0 g, and after thoroughly mashing it, the thickness was adjusted to 2 cm and 20
It was baked on a hot plate at 0 ° C. The product of the present invention 2
Instead of water (comparative product 4), powder enzymatic degradation product (powder product of peptide having an average molecular weight of 2000 obtained by enzymatically decomposing isolated soybean protein: comparative product 5), commercially available powder containing 0.4% organic acid and 0% alcohol Using white soy sauce (Comparative Product 6), beef was baked in the same manner as above. The salt concentration of each additive was adjusted to powder white soy sauce having the highest salt concentration. The physical properties and hardness of the meat after each baking were as shown in Table 2.

[0045]

[Table 2]

From the results in Table 2, it is clear that the addition of the powdered product of the present invention to beef can make the meat quality softer than the case of adding water, a powdery enzymatic decomposition product or powdered white soy sauce.

Test Example 3 After adding 120 L of water to 100 kg of defatted soybeans and steaming, 50
Soluble sugars and proteins were removed while washing with warm water at ℃, and the total amount of sugars and proteins per soybean before treatment was as shown in Table 3 with respect to the initial amount.
The mixture was mixed with kg, and koji-making, fermentation and pressing were carried out in the same manner as in Example 1 to obtain a fermentation solution containing 4.5% by weight of organic acid, 3.0% by weight of alcohol and 15.0% by weight of salt. Inject each of these food and drink additives with a syringe so that the addition rate is 1% by weight with respect to 500 g of Australian beef peach block meat,
After thoroughly mashing, the thickness was adjusted to 2 cm and the mixture was baked on a hot plate at 200 ° C. The physical properties and hardness of the meat after each baking were as shown in Table 3.

[0048]

[Table 3]

From the results shown in Table 3, it is clear that the meat quality can be made softer if the total amount of sugar and protein per soybean before treatment is 90% by weight or less of the initial amount.

Test Example 4 120 kg of water was added to 100 kg of defatted soybeans and steamed, and then 5
Soluble sugars and proteins were removed by 15% by weight (removal rate of sugars 30%, removal rate of protein 7%) to make the total amount of sugars and proteins 85% by weight while washing by adding warm water at 0 ° C. 300 kg of roasted barley was mixed with washed soybeans, and koji-making, fermentation and pressing were carried out in accordance with Example 1 to obtain a fermented liquid containing 1.0% by weight of organic acid, 5.0% by weight of alcohol and 15.0% by weight of salt. Obtained. As shown in Table 4, this food and drink additive was injected into a 500g Australian beef block meat with a syringe by changing the addition rate, and the rice was mashed well and adjusted to a thickness of 2cm, and then placed on a 200 ° C hot plate. It was baked in. Table 4 shows the physical properties, flavor, and hardness of the meat after each baking.

[0051]

[Table 4]

From the results shown in Table 4, it is clear that when the amount of the liquid product of the present invention added to beef is in the range of 0.2 to 5% by weight, the meat quality can be made softer and the flavor can be improved. Is.

Test Example 5 To 100 kg of defatted soybeans, 120 L of water was added and steamed, and then 5
15% by weight of soluble sugars and proteins were removed while washing with warm water at 0 ° C (sugar removal rate 32%, protein removal rate 6
%) And 300 kg of fried barley was mixed with washed soybeans in which the total amount of sugars and proteins was initially 85% by weight, and koji making, fermentation, and pressing were carried out in accordance with Example 1, and 0.8% by weight of organic acid was added. A fermentation liquor containing 3.2% by weight of alcohol and 15.0% by weight of sodium chloride was obtained. This liquid 3000L (solids 100kg) DE6 ~ 1
120 kg of dextrin of No. 5, 30 kg of dextrin of DE1 to 5 and 5 kg of gelatin were mixed and dissolved, and then spray-dried to obtain the food and drink additive of the present invention. A 20% aqueous solution of this food / beverage additive was added to 500 g of domestic pork loin block meat with a syringe by changing the addition rate as shown in Table 5, and after thoroughly mashing and adjusting the thickness to 1 cm, flour was added. Put eggs, breadcrumbs in that order,
It was fried in salad oil heated to 0 ° C to make cutlets.
Table 5 shows the physical properties, flavor and hardness of the meat after each baking.

[0054]

[Table 5]

From the results of Table 5, it is clear that when the amount of the powdered invention product added to the pork is within the range of 0.2 to 5% by weight, the meat quality can be made softer and the flavor becomes better. Is.

Example 8 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
Soluble sugars and proteins can be added to 1 while washing with warm water at ℃.
5% by weight removal (sugar removal rate 30%, protein removal rate 6
%) And processed wheat into soybeans containing 85% by weight of the total amount of sugars and proteins Processed wheat "Kojimugi ST manufactured by Nisshin Seifun Co., Ltd."
Was mixed with 500 kg and koji-making, fermentation, and compression were carried out in accordance with Example 1, and the food and drink of the present invention consisting of a fermented solution of organic acid 1.0% by weight, alcohol 7.0% by weight, and salt 12.0% by weight. A product additive was obtained. When 0.5% by weight of this food and beverage additive was added to and mixed with mozuku vinegar, almost no sourness was felt and the flavor was good.

Example 9 200 kg of soybeans were immersed in water to absorb water sufficiently, drained of water, steamed, and then washed with warm water at 50 ° C. to remove 10% by weight of sugars and proteins (removal rate of sugars was 20%). , The protein removal rate is 5%) and the total amount of sugars and proteins is 90% by weight of the original steamed soybean processed wheat "Kojimugi S manufactured by Nisshin Seifun Co., Ltd."
200 kg of "T" were mixed, and koji making, fermentation,
Compressed, organic acid 3.0% by weight, alcohol 5.0
A fermentation broth containing 1% by weight of sodium chloride and 13.0% by weight of sodium chloride was obtained. This liquid 3
Based on 00L (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15, 20 kg of dextrin having a DE value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried. A powdery food and drink additive of the present invention was obtained. When 1.0% by weight of this food and beverage additive was added to and mixed with the salted product, almost no saltiness was felt and the flavor was good.

Example 10 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 80
20% by weight of sugars and proteins while washing by adding warm water at ℃
Removed (sugar removal rate 35%, protein removal rate 15%) to make the total amount of sugars and protein 80% by weight of the original steamed soybeans processed wheat "Nisshin Flour Milling Co., Ltd. Kojimugi ST" 500
The food and drink of the present invention which are mixed with kg and subjected to koji making, fermentation and pressing in accordance with Example 1 and comprising a fermentation liquid of 0.5% by weight of organic acid, 3.0% by weight of alcohol and 15.8% by weight of salt. An additive was obtained. 100g of this food and drink additive, 10000 liquid egg
When 90 g of salt, 90 g of salt and 100 g of skipjack extract were mixed and baked, no dullness of color was observed and the flavor was good as compared with the group baked without adding the food and drink additive.

Example 11 200 kg of soybeans were soaked in water to absorb water sufficiently, drained of water, steamed, and washed with warm water at 60 ° C. to remove 10% by weight of sugars and proteins (removal rate of sugars: 15% , The protein removal rate is 7%) and the total amount of sugar and protein is 90% by weight of the original steamed soybean processed wheat "Kojimugi S manufactured by Nisshin Seifun Co., Ltd."
400 kg of “T” were mixed and koji-making, fermentation,
Compressed, organic acid 1.5% by weight, alcohol 7.5
A fermentation broth containing 1% by weight of sodium chloride and 11.0% by weight of sodium chloride was obtained. This liquid 3
Based on 00L (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15, 20 kg of dextrin having a DE value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried. A powdery food and drink additive of the present invention was obtained. 70g of this food and drink additive, 1000 of liquid egg
When 0 g, 90 g of salt and 50 g of skipjack extract were mixed and baked, no dullness of color was observed and the flavor was good as compared with the group baked without adding the food and drink additive.

Example 12 120 L of water was added to 100 kg of defatted soybeans and steamed.
Soluble sugars and proteins are removed by 10% while washing by adding warm water at ℃ (Sugar removal rate is 20%, protein removal rate is 5%)
Then, 300 kg of roasted barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 90% by weight, and koji was prepared according to Example 1.
Fermentation and squeezing were performed to obtain a fermentation liquid containing 3.0% by weight of organic acid, 7.0% by weight of alcohol and 11.0% by weight of salt. Based on 300 L of this liquid (solid content concentration 33.3%),
120 kg of dextrin with a DE value of 6 to 15 and a DE value of 1 to
30 kg of dextrin of 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to obtain a powdery food and drink additive of the present invention. This food and drink additive was made into a 20% by weight aqueous solution, and 10,000 ppm of trimethylamine (hereinafter referred to as "TM
A) (abbreviated as “A”) 0.3 ml was added to 30 ml and mixed, and the amount of TMA in the head space when kept at 60 ° C. for 1 hour was measured by gas chromatography (hereinafter abbreviated as “GLC”). In the sensory test at this time, there was no odor, and the deodorizing rate of TMA (the ratio of the amount of TMA decreased when the amount was added when the amount of TMA in the headspace when not added was 100) was 90.5%.

Example 13 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
Soluble saccharides and proteins were removed by 20% (removal rate of saccharides 15%, removal rate of protein 25%) while washing with warm water at ℃, and the total amount of saccharides and proteins was adjusted to the initial 80% by weight. A mixture of 500 kg of fried barley and koji-making, fermentation, and pressing in accordance with Example 1, and a fermentation solution containing 0.2% by weight of organic acid, 3.0% by weight of alcohol, and 15.5% by weight of salt. The food and drink additive of the invention was obtained. After adding and mixing 1% by weight of this food and drink additive to commercial natto, the amount of TMA in the headspace when the mixture was kept at 60 ° C. for 1 hour was measured by GLC. In the sensory test at this time, the natto odor was greatly reduced, and the TMA deodorizing rate was 88%.

Example 14 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 30%, protein removal rate 1
4%) and 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 80% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 4.0% by weight of organic acid. , 4.0% by weight of alcohol and 14.0% by weight of sodium chloride were obtained. Based on 300 L of this liquid (solids concentration 33.3%), 200 kg of dextrin having a DE value of 6 to 15 and DE
50 kg of dextrin with a value of 1 to 5 and 10 kg of gelatin
A solution obtained by addition and dissolution was prepared to obtain the food and drink additive of the present invention. On the other hand, 200 g of wheat flour, 100 g of water, 1 g of acetic acid as a preservative, and 2.0 ml of the above-mentioned food and drink additive were thoroughly mixed and allowed to stand overnight, and then passed through a roller having a thickness of 2 mm to obtain No. Noodles were made with 10 cutting blades. As a control, noodle strings were obtained by the same operation as above without adding the food and drink additive. As compared with the control group, the noodle strips of the inventive liquid addition group did not feel any acid odor on the nose at all, and the good flavor of the noodles remained.

Example 15 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins while washing by adding warm water of ℃ (sugar removal rate 40%, protein removal rate 8%)
500 kg of roasted wheat was mixed with steamed soybeans in which the total amount of sugars and proteins was initially set to 80% by weight, and koji-making, fermentation and pressing were carried out in accordance with Example 1 to obtain 1.0% by weight of organic acid and alcohol. A food / beverage additive of the present invention consisting of a fermentation solution containing 8.0% by weight and 10.2% by weight of sodium chloride was obtained. This food and drink additive 10
1000 ml minced beef and pork, 1400 g onion,
The mixture was mixed with 50 g of bread crumbs and 10 g of salt, molded into 160 g per piece, steamed at 70 ° C., cooled, vacuum packed, and frozen. The frozen hamburger so cooked as above was put back in hot water for 5 minutes and the odor after opening was tested. As a result, it was found that there was little oily meat odor and stuffy odor and the flavor was good.

Example 16 120 L of water was added to 100 kg of defatted soybeans and steamed.
Soluble saccharides and proteins were removed by 10% by weight (washing rate of saccharides 15%, protein removal rate 7
%) And steamed soybeans with the initial total amount of sugars and proteins being 90% by weight were mixed with 300 kg of fried barley, and koji-making, fermentation and pressing were carried out in accordance with Example 1, and 4.5% by weight of organic acid, A fermentation liquor containing 5.0% by weight of alcohol and 13.5% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15 and DE
20 kg of dextrin having a value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to obtain a powdery food and drink additive of the present invention. When 0.02% by weight of this food and drink additive was added to water having a odor of chlorine and lightly mixed, and the odor was compared with that of water having an odor of no additive, a strong odor of smell was felt in the additive-free region. The water of the present invention group did not feel any odor.

Example 17 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 30%, protein removal rate 1
4%) and 500 kg of roasted soybeans with the total amount of sugars and proteins set to 80% by weight of the initial amount, koji making, fermentation, and pressing were carried out in accordance with Example 1 to obtain 1.2% by weight of organic acid. A food / beverage additive of the present invention consisting of a fermentation solution containing 3% by weight of alcohol and 16.0% by weight of sodium chloride was obtained. This food and drink additive was added and injected with a 5 wt% syringe to 500 g of mutton meat,
After thoroughly mashing, it was baked on a hot plate at 200 ° C. The mutton meat cooked in this way had no animal odor and was delicious.

Test Example 6 After adding 120 L of water to 100 kg of defatted soybeans and steaming, 50
15% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 32%, protein removal rate 6
%) And 300 kg of fried barley was mixed with washed soybeans in which the total amount of sugars and proteins was initially 85% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 0.9% by weight of organic acid, A fermentation liquor (invention product 3) containing 5.0% by weight of alcohol and 13.5% by weight of sodium chloride was obtained. After 0.3 ml of this food and drink additive was added to 30 ml of 10,000 ppm TMA and mixed, the amount of TMA in the head space when measured at 60 ° C. for 1 hour was measured by GLC. As controls, water (comparative product 7) and commercially available thick soy sauce (comparative product 8) were each operated in the same manner as above, and the odor and the deodorizing rate of TMA by the sensory test at this time are shown in Table 6.

[0067]

[Table 6]

From the results in Table 6, it is clear that the addition of the liquid product of the present invention to TMA can remove more unpleasant odors as compared with the case of adding thick soy sauce.

Test Example 7 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%) And 300 kg of fried barley was mixed with washed soybeans in which the total amount of sugars and proteins was initially 85% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 2.0% by weight of organic acid, A fermentation broth containing 4.5% by weight of alcohol and 14.8% by weight of sodium chloride was obtained. This liquid 300L (solids 100kg) DE6 ~ 15
120 kg of dextrin and dextrin 3 of DE1-5
A powder (invention product 4) was obtained by mixing and dissolving 0 kg and 5 kg of gelatin and then spray-drying. This food and drink additive was made into a 20% by weight aqueous solution, and 10000 ppm T
After adding 0.3 ml of MA to 30 ml and mixing, the amount of TMA in the headspace when kept at 60 ° C. for 1 hour was measured by GLC. As controls, water (comparative product 9), powdery enzymatic degradation product (powder product of peptide having an average molecular weight of 3000 obtained by enzymatically decomposing fish meat protein: comparative product 10), and powdered white soy sauce (comparative product 11) were respectively operated in the same manner as above. It was measured. Table 7 shows the odor and the deodorizing rate of TMA by the sensory test at this time.

[0070]

[Table 7]

From the results shown in Table 7, it is clear that the addition of the powdered product of the present invention to TMA can further remove the unpleasant odor, as compared with the case where the powdered enzyme decomposition product or powdered white soy sauce is added.

Test Example 8 120 kg of water was added to 100 kg of defatted soybeans and steamed, and then 50
300 kg of fried barley was mixed with washed soybeans having the total amount of saccharides and protein as shown in Table 8 with respect to the initial total amount while washing by adding warm water of ℃ and washing, and according to Example 1. Then, koji making, fermentation and pressing were carried out to obtain a fermentation liquor containing 1.0% by weight of organic acid, 6.0% by weight of alcohol and 12.5% by weight of salt, respectively. 10,000 pp of each of these food and drink additives
0.3 ml of TMA (30 ml) was added and mixed, and the mixture was mixed at 60 ° C for 1 hour.
The amount of TMA in the head space when kept for a period of time was measured by GLC. Table 8 shows the odor and the deodorizing rate of TMA by the sensory test at this time.

[0073]

[Table 8]

From the results shown in Table 8, it is clear that the unpleasant odor of TMA can be further removed by setting the total amount of sugars and proteins to 90% by weight or less of the initial amount.

Test Example 9 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%), And 800 kg of roasted barley was mixed with washed soybeans with the total amount of sugars and proteins being 85% by weight, koji-making was performed, and fermentation was performed while adjusting the inoculation amount of lactic acid bacteria during fermentation, moromi temperature and aeration rate. After that, it was squeezed and the alcohol content was almost constant (5.
0 to 5.5%) of the organic acid having the concentration shown in Table 9 was produced. Table 9 shows the results of evaluation of the hardness of the meat and the physical properties and flavor of the beef after the beef peach block meat was baked in the same manner as in Test Example 8 using this fermented liquid (salt concentration 15%).

[0076]

[Table 9]

From the results shown in Table 9, the organic acid concentration was 0.2 to
It is clear that in the range of 5.0%, the meat quality becomes soft and the flavor is improved.

Test Example 10 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%), 800 kg of roasted barley was mixed with washed soybeans with the total amount of sugars and proteins being 85% by weight, koji-making was performed, and fermentation was performed while adjusting the inoculation amount of yeast, moromi temperature and aeration amount during fermentation. After that, it was squeezed and the organic acid content was almost constant (1.2-
Alcohol was produced at the concentration shown in Table 9 (1.4%). Table 10 shows the results of evaluation of this TMA deodorizing rate and sensory odor of this fermented solution (salt concentration 15%) in exactly the same manner as in Test Example 8.

[0079]

[Table 10]

From the results shown in Table 10, the alcohol concentration was 3.
It is clear that the unpleasant odor of TMA can be removed in the range of 0 to 10.0%.

[0081]

EFFECTS OF THE INVENTION The meat treated by the meat modification method of the present invention has the original flavor of the meat even after being cooked, has a soft meat quality and can be eaten in a state rich in gravy. Furthermore, if a storable meat product such as frozen food, chilled food or retort food is produced using the meat treated by the meat modification method of the present invention, the meat quality is soft even after storage and has a good flavor. You can eat at.

Further, since the sour or salty food processed by the method of improving the taste of the present invention has a mild sour or salty taste, it can be eaten without a feeling of resistance.

Since the cooked egg product treated by the method for preventing dullness of color of the present invention does not cause dullness of color such as green discoloration, it has the original appearance of an egg and is eaten without any discomfort. be able to.

The food treated by the method for removing unpleasant odors of foods of the present invention removes the unpleasant odors without impairing the original flavor of the foods. Therefore, meat and natto having animal odor,
Even a food having an unpleasant odor such as garlic and gyoza, a food having an irritating odor, and a drink having an unpleasant odor such as soymilk can be eaten by more people without a feeling of resistance.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI A23L 1/31 A23L 1/317 Z 1/317 1/32 Z 1/32 A23B 4/14 A (72) Inventor Ken Kamae Ibaraki 13 Okubo, Tsukuba, Japan Nisshin Seifun Co., Ltd., Tsukuba Research Institute (72) Inventor Kenzo Okada 13 Okubo, Tsukuba, Ibaraki Nisshin Seifun Co., Ltd. (58) Fields investigated (Int.Cl. ⁷ , DB) Name) A23L 1/01-1/03 A23L 1/31-1/32 A23L 1/20

Claims (11)

(57) [Claims] 1. After steaming soybeans, the soybeans and proteins in the soybeans are washed and removed until the total amount of sugars and proteins is 90% by weight or less of the initial total amount of sugars and proteins, and then a heat-denatured carbohydrate raw material is mixed, Beverage additive consisting of a fermentation solution of 0.2 to 5.0% by weight of organic acid, 3 to 10% by weight of alcohol, and 10 to 16% by weight of salt, which are obtained by adding malted water and brewing koji. . 2. A food and drink additive, characterized in that dextrin and gelatin are added and dissolved in the fermentation liquor obtained in claim 1. 3. A food and drink additive, which is obtained by pulverizing the food and drink additive according to claim 2. 4. A method for modifying meat, comprising adding the food and drink additive according to any one of claims 1 to 3 to meat. 5. The method for modifying meat according to claim 4, wherein the added amount of the food and drink additive is 0.2 to 5.0% by weight with respect to the meat. 6. A method for improving the taste, which comprises adding the food and drink additive according to any one of claims 1 to 3 to a food having a strong sourness or saltiness. 7. The method for improving the taste according to claim 6, wherein the added amount of the food and drink additive is 0.2 to 5.0% by weight based on the food. 8. A method for preventing the dullness of the color of an egg cooked product, which comprises adding the food and drink additive according to any one of claims 1 to 3 to an egg before heating. 9. The amount of the food and drink additive added is 0.
The method for preventing dullness of color of an egg cooked product according to claim 8, which is 2 to 5.0% by weight. 10. A method for removing unpleasant odors from foods and drinks, comprising adding the food or drink additive according to any one of claims 1 to 3 to foods and drinks having unpleasant odors. 11. The method for removing unpleasant odors according to claim 10, wherein the amount of the food and drink additive added is 0.02 to 5.0% by weight based on the food or drink having unpleasant odors.