JP3583240B2 - Production of pasty meat and flavor enhancer - Google Patents

Description

【００２２】
【実施例３】
牛肉１Ｋｇをサイレントカッターを用いて細かく砕いた。次に１５％の食塩の存在下で、蛋白分解酵素ブロメラインＦ（天野製薬製）１ｇとプロテアーゼＮ（ 天野製薬製）１ｇを５０度で２８時間反応させた。この時、蛋白の分解率（ＦーＮ／ＴーＮ）は０．３２であった。肉はペースト化し、９６．３重量％が８０メッシュの篩を通過することができた。また、該ペースト肉の水分は６１重量％であった。このペーストは、肉由来の高分子蛋白のまろやかさと肉自体の呈味を有していた。得られた肉は水に溶かすと肉片などの不溶物がほとんど無く、たれ、スープなどへ利用することができた。１６名による味覚パネルによる官能評価を実施した。結果を表２に示す。
【００２３】
【表２】

【００２４】
【実施例４】
牛肉１Ｋｇをマスコロイダーを用いて細かく砕いた。次に１５％の食塩の存在下で、蛋白分解酵素アルカラーゼ（ノボノルディスクバイオインダストリー社製）３ｇとフレーバーザイム５ｇを５０度で２４時間反応させた。この時、蛋白の分解率（ＦーＮ／ＴーＮ）は０．３９であった。肉はペースト化し、９７．３重量％が８０メッシュの篩を通過することができた。また、該ペースト肉の水分は７３重量％であった。このペーストは、肉由来の高分子蛋白のまろやかさと肉自体の呈味を有していた。得られた肉は水に溶かすと肉片などの不溶物がほとんど無く、たれ、スープなどへ利用することができた。１６名による味覚パネルによる官能評価を実施した。結果を表３に示す。
【００２５】
【表３】

【００２６】
【実施例５】
実施例１で得られたペースト肉１Ｋｇに、グルコース２０ｇ，タウリン１０ｇ、エキストラート（動物蛋白加水分解物、旭フーズ）３００ｇ、グルタミン酸ナトリウム５０ｇを加え１１０度で４時間加熱を行なった。得られた液は肉様の香りと呈味に富むもので有った。１６名による味覚パネルによる官能評価を実施した。結果を表４に示す
【００２７】
【比較例２】
比較例１で得られた肉１Ｋｇに、実施例５と同じ配合、条件で加熱を行った。得られた液は肉様の香りに乏しく、かつ肉の呈味も実施例５に比べ劣っていた。
１６名による味覚パネルによる官能評価を実施した。結果を表４に示す。
【００２８】
【表４】

【００２９】
【実施例６】
実施例２で得られたペースト肉１Ｋｇに、フラクトース１０ｇ、シスチン１５ｇ，エキストラート（動物蛋白加水分解物、旭フーズ）５００ｇ，グリシン１０ｇ，グルタミン酸ナトリウム３０ｇを加え１２０度で２時間加熱を行った。得られた液は肉様の香りと呈味に富むもので有った。１６名による味覚パネルによる官能評価を実施した。結果を表５に示す
【００３０】
【表５】

【００３１】
【発明の効果】
本発明によれば、肉の高分子蛋白由来のまろやかさと呈味を持つ水可溶性の肉素材が得られ、各種加工食品、とくにたれ、スープへの肉の風味と呈味の付与が可能となる。またこの肉ペーストを用いて糖、アミノ酸、含硫黄化合物と加熱すると肉様の香りと呈味に優れた調味料を得ることが可能となり、各種加工食品へ肉の風味と呈味の付与が可能となる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a water-soluble meat material having a taste and mellowness derived from meat, and a meat flavor enhancing and enhancing flavor in processed foods.
[0002]
[Prior art]
Attempts have been made to grind meat into a food material by making it into a paste, which has been used for various processed foods. Have, but poor taste. Many of them are water-insoluble, and it is difficult to use them in processed foods (such as soups and sauces) that require a clearness. Even if this paste meat is added to processed food, meat flavor and taste are not given much.
[0003]
[Problems to be solved by the invention]
The present invention provides a water-soluble paste-like meat having both mellowness and taste derived from meat, and a method of obtaining a meat-flavor-enhancing flavor by heating the above-mentioned paste with sugar, amino acid, protein, and sulfur-containing compound. The purpose is to provide.
[0004]
[Means for Solving the Problems]
The present inventors, in order to solve the above problems, the results of intensive studies, paste meat der containing water soluble components more than a predetermined value is, and the meat after attrition, and carrying out enzymatic reactions, in which By setting the proteolysis rate (FN / TN) to a specific range, the meat-based taste and the mellowness derived from the high-molecular-weight protein are combined, and 90% by weight or more of the water-soluble paste meat is used. The present invention was completed, and it was found that heating the water-soluble paste meat having this decomposition rate in a specific range of sugar, amino acid, protein, and sulfur-containing compound dramatically increased the meat flavor, and completed the present invention. Reached.
[0005]
That is, the present invention is obtained by grinding animal meat and bird meat and then performing an enzymatic reaction until the (FN / TN) ratio of the protein becomes 0.2 to 0.4. Paste meat whose mesh vibrating sieve passes at least 90% by weight; a method of producing a meat flavor seasoning, comprising mixing and heating a sugar, an amino acid, a protein, and a sulfur-containing compound.
[0006]
The livestock meat used in the present invention refers to all livestock meat such as cows, pigs, sheep, and goats. The bird meat used in the present invention refers to all bird meat such as chicken, duck, and turkey which are edible.
The paste of the present invention has an 80 mesh vibrating sieve passing 90% or more of the entire weight. Here, the paste meat is a paste or liquid meat containing 50 to 90% by weight of water. The “80 mesh vibrating sieve” refers to the ratio of an 80 mesh (mesh size: 180 nm) passing through a vibrating sieve when the vibrating screen vibrates 3000 times per minute. When the 80 mesh vibrating sieve passes 90 wt% or more, the water-soluble portion of the paste meat becomes 90 wt% or more. A preferred range for passing through the 80-mesh vibrating screen is that 95% or more of the entire weight, more preferably the entire paste meat passes through the 80-mesh vibrating screen.
[0007]
Hereinafter, the method for producing the paste meat of the present invention will be described. First, livestock meat and bird meat are minced with a thunder crusher, colloid mill, silent cutter, or the like. If the grinding time is 5 minutes or more, the meat can be sufficiently thinned, and preferably 20 minutes or more. The finer the meat, the easier the enzymatic reaction in the next step proceeds.
Next, the obtained ground meat is decomposed into pieces using a protease that is a protease. The protease used here may be of any origin, such as plants, animals, and microorganisms, but it is necessary to use a protease having an activity on a high molecular weight protein and a protease having an activity on a low molecular weight protein in combination. For example, proteases having high activity against high molecular weight proteins include papain, rennin, collagenase, chymotrypsin, elastase, collagenase, urokinase and a combination thereof. Kininase, carboxypeptidases such as aldenine carboxypeptidase and combinations thereof.
[0008]
In performing the enzymatic reaction, the protein decomposition rate is adjusted to be 0.2 to 0.4 in FN / TN. Preferably, the range is 0.25-0.35. If the protein degradation ratio is in the range of 0.2-0.4, the meat that had only the mellowness derived from the high molecular weight protein before the reaction increased in the low molecular weight in response to the enzymatic degradation, It comes to have the mellowness of molecular proteins and the taste derived from low molecules. In addition, the meat is converted into a paste, and 90% by weight or more becomes water-soluble, and the insoluble matter is drastically reduced. If the FN / TN exceeds 0.4, the meat derived from the high molecular weight protein loses its roundness, only the taste increases, and bitterness newly appears. When FN / TN is less than 0.2, the taste is not produced by meat-derived low molecular weight protein, and the meat is not formed into a paste and the water solubility is insufficient.
[0009]
Here, TN refers to the total nitrogen content in the paste meat, and FN refers to amino nitrogen. FN is determined by formol titration. In the formol titration method, a 3 g sample is diluted to 30 g with distilled water, and a formalin solution set to PH8 is continuously added thereto until the pH does not decrease. Subsequently, titration is performed with 1/10 sodium hydroxide until the end point is reached at pH 8.3, whereby the free nitrogen component is measured. TN is determined by the Kjeldahl decomposition method. In the Kjeldahl decomposition method, 0.2 g of a sample is heated and decomposed by heating at 420 ° C. for 2 hours by adding 10 ml of concentrated sulfuric acid and 5 ml of hydrogen peroxide, and the decomposition solution is liberated by KJELTEC AUTO 1030 ANALYZER (manufactured by Nippon General). This is a method for measuring the nitrogen component of the sample. When paste meat having a proteolysis rate within the range of the present invention is added to processed foods such as hamburgers, meatballs, and soups, the taste and aroma of the meat are significantly increased, and even when added to the soups, insolubles are hardly noticeable.
[0010]
In order to carry out the enzyme reaction to the above degree, the reaction conditions may be appropriately set by a conventional method. For example, the temperature at the time of the enzyme reaction is about 40 to 60 ° C., and the pH is about PH 4 to 8, preferably, The temperature is in the range of 50-60 degrees and the pH is in the range of pH 5-6.5. The enzyme reaction time is preferably from several hours to several tens of hours. By performing the enzyme reaction for several hours to several tens of hours, the meat becomes a paste, and the protein component of the meat becomes water-soluble. Furthermore, it is necessary to carry out the enzymatic reaction in the presence of salt to prevent putrefaction. The addition of 10-20% by weight of sodium chloride is suitable.
[0011]
As soon as the above-mentioned decomposition rate is reached, heating is performed at 90 degrees / 15 minutes. As a result, the enzyme is inactivated by heat and the enzymatic reaction does not proceed thereafter.
Next, a method for obtaining a meat flavor seasoning from the obtained paste meat will be described.
First, sugars, amino acids, proteins, and sulfur-containing compounds are mixed with the obtained paste meat and heated.
[0012]
The saccharides here refer to monosaccharides such as glucose and xylose, disaccharides such as sugar and maltose, and oligosaccharides ranging from trisaccharide to pentasaccharide.
The term "amino acid" as used herein means a single amino acid such as glycine or alanine and one or a mixture thereof, or a mixture of two or more thereof, and an acid hydrolyzate of animal or plant protein used in place of or in combination with these amino acids. You may.
[0013]
As used herein, the term protein refers to proteins such as wheat, soybeans, and eggs, and proteins extracted from animal bones and chicken bones by heating. Desirably, bones of the same type as meat to be pasted are desirable. For example, pork is preferable for pork, and chicken bone is preferable for chicken.
The term "sulfur-containing compound" used herein refers to a compound containing sulfur (S) in the composition formula of the compound, for example, taurine, cystine, methionine, glutathione, and the like.
[0014]
As an example of the amount of addition, 0.5 to 30 parts of sugar, 0.5 to 30 parts of amino acid, 0.5 to 100 parts of protein, and 0.1 to 100 parts of sulfur-containing compound per 100 parts of paste meat of the present invention. 005-20 parts, preferably 100 parts of meat, 1-5 parts of sugar, 0.5-10 parts of amino acids, 5-20 parts of protein, and 0.05-5 parts of sulfur-containing compound. good.
[0015]
The heating condition is suitably 100 degrees or more and 180 degrees or less, and more desirably 110 degrees to 130 degrees. In the range of 100 ° to 180 °, an effect of enhancing meat flavor can be obtained, and a good meat flavor seasoning with less burnt flavor can be obtained.
In addition, a seasoning having a good meat flavor can be obtained by reacting for a heating time of several minutes to several hours, preferably 1 to 5 hours.
[0016]
The meat flavor seasoning obtained here may be used as it is, or may be used as a seasoning with a higher taste by blending with various protein hydrolysates, yeast extracts, nucleic acids and amino acids as necessary. May be. The meat flavor enhancing emphasis flavor obtained here may be pulverized by various drying methods. The drying method includes spray drying, drum dry drying, vacuum continuous drying, freeze drying and the like. By using the obtained meat flavor seasoning as a meat flavor enhancer of various processed foods, the taste and flavor of meat can be imparted to the processed food.
[0017]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. In each of the examples, the vibrating sieve passing test was performed by vibrating the sieve 3000 times per minute using a Sato type vibrating sieve (400D-2S type) manufactured by Shinto Asia Trading Co., Ltd.
[0018]
Embodiment 1
1 kg of beef was finely ground for 10 minutes using a silent cutter. Next, 1 g of the protease papain (manufactured by Amano Pharmaceutical Co.) and 1 g of protease N (manufactured by Amano Pharmaceutical Co.) were reacted at 50 ° C. for 14 hours in the presence of 15% salt. At this time, the protein degradation rate (FN / TN) was 0.2. The meat was pasted and 97.1% by weight could pass through an 80 mesh sieve. The water content of the paste was 70% by weight. This paste had mellowness and taste derived from meat-derived polymer protein. When the obtained meat was dissolved in water, there was almost no insoluble matter such as a piece of meat, and it could be used for sauces, soups and the like. Sensory evaluation by a taste panel was conducted by 16 persons. Table 1 shows the results.
[0019]
Embodiment 2
A paste meat was produced in the same manner as in Example 1 except that the reaction was carried out at 50 degrees for 40 hours. At this time, the protein degradation rate (FN / TN) was 0.44. The water content of the paste was 68% by weight. The meat was pasted and 98.2% could pass through an 80 mesh sieve. Although this paste had bitterness, it had the mellowness of a high-molecular-weight protein derived from meat.
[0020]
[Comparative Example 1]
A paste meat was produced in the same manner as in Example 1 except that the reaction was carried out at 50 ° C. for 8 hours. At this time, the protein degradation rate (FN / TN) was 0.15. The meat was not pasted, and only 68.3% could pass through an 80 mesh sieve. The water content of the paste was 70% by weight. This meat had the mellowness of a high-molecular-weight protein derived from meat, but lacked the taste of the meat itself. When the obtained meat was dissolved in water, there were many insolubles such as meat pieces, and the sensory evaluation by a taste panel was carried out by 16 persons who were difficult to use in sauces and soups. Table 1 shows the results.
[0021]
[Table 1]

[0022]
Embodiment 3
1 kg of beef was finely ground using a silent cutter. Next, 1 g of protease Bromelain F (manufactured by Amano Pharmaceutical Co.) and 1 g of protease N (manufactured by Amano Pharmaceutical Co.) were reacted at 50 ° C. for 28 hours in the presence of 15% salt. At this time, the protein degradation rate (FN / TN) was 0.32. The meat was pasted and 96.3% by weight could pass through an 80 mesh sieve. The water content of the paste meat was 61% by weight. This paste had the mellowness of meat-derived high molecular protein and the taste of meat itself. When the obtained meat was dissolved in water, there was almost no insoluble matter such as a piece of meat, and it could be used for sauces, soups and the like. Sensory evaluation by a taste panel was conducted by 16 persons. Table 2 shows the results.
[0023]
[Table 2]

[0024]
Embodiment 4
1 kg of beef was finely ground using a mass colloider. Next, in the presence of 15% sodium chloride, 3 g of proteolytic enzyme alcalase (manufactured by Novo Nordisk Bioindustry) and 5 g of flavorzyme were reacted at 50 ° C. for 24 hours. At this time, the protein degradation rate (FN / TN) was 0.39. The meat was pasted and 97.3% by weight could pass through an 80 mesh sieve. The water content of the paste was 73% by weight. This paste had the mellowness of meat-derived high molecular protein and the taste of meat itself. When the obtained meat was dissolved in water, there was almost no insoluble matter such as a piece of meat, and it could be used for sauces, soups and the like. Sensory evaluation by a taste panel was conducted by 16 persons. Table 3 shows the results.
[0025]
[Table 3]

[0026]
Embodiment 5
To 1 kg of the paste meat obtained in Example 1, 20 g of glucose, 10 g of taurine, 300 g of an extract (animal protein hydrolyzate, Asahi Foods), and 50 g of sodium glutamate were added and heated at 110 ° C. for 4 hours. The resulting liquid was rich in meaty aroma and taste. Sensory evaluation by a taste panel was conducted by 16 persons. The results are shown in Table 4.
[Comparative Example 2]
1 kg of meat obtained in Comparative Example 1 was heated under the same composition and conditions as in Example 5. The obtained liquid had a poor meaty aroma and the taste of the meat was inferior to that of Example 5.
Sensory evaluation by a taste panel was conducted by 16 persons. Table 4 shows the results.
[0028]
[Table 4]

[0029]
Embodiment 6
To 1 kg of the paste meat obtained in Example 2, 10 g of fructose, 15 g of cystine, 500 g of an extract (animal protein hydrolyzate, Asahi Foods), 10 g of glycine, and 30 g of sodium glutamate were added and heated at 120 ° C. for 2 hours. The resulting liquid was rich in meaty aroma and taste. Sensory evaluation by a taste panel was conducted by 16 persons. The results are shown in Table 5.
[Table 5]

[0031]
【The invention's effect】
According to the present invention, a water-soluble meat material having mellowness and taste derived from a high molecular weight protein of meat is obtained, and it is possible to impart meat flavor and taste to various processed foods, particularly soups and soups. . In addition, when this meat paste is heated with sugar, amino acids, and sulfur-containing compounds, it becomes possible to obtain a seasoning with excellent meat-like aroma and taste, and to impart meat flavor and taste to various processed foods. It becomes.

Claims (3)

After grinding livestock meat and bird meat, it is obtained by performing an enzymatic reaction until the (FN / TN) ratio of the protein becomes 0.2-0.4. 90% by weight or more paste meat. A method for producing a meat-flavoured seasoning, comprising mixing the paste meat of claim 1 with a saccharide, an amino acid, a protein, and a sulfur-containing compound and heating the mixture. The method for producing a meat flavor seasoning according to claim 2, wherein the heating temperature is 100 degrees or more and 180 degrees or less .