JP3809513B2 - Meat product coloring method - Google Patents

Description

  The present invention relates to a meat product coloring method, and more particularly to a meat product coloring method that does not use nitrites that are suspected of producing carcinogenic substances.

  The red color of livestock meat such as beef, pork, chicken, lamb, and horse meat or fish such as salmon and salmon is browned when exposed to the air, causing a significant reduction in commercial value. It is known that the color of such red meat changes due to myoglobin and hemoglobin, and changes in color tone such as browning and fading when bright red myoglobin and hemoglobin are oxidized. In particular, in processed meat products such as ham and sausage, nitrite and nitrate are added to give a beautiful color to produce a beautiful color from heating raw meat, L-ascorbic acid, ersorbic acid, A method of preventing discoloration by adding nicotinamide or the like is generally performed. In addition, a method of adding kojic acid and sodium L-ascorbate [see Patent Document 1], a method of causing leucoanthocyanidin, proanthocyanidin, leucoanthocyanidin or proanthocyanidin and ascorbic acid (salt) to act [see Patent Document 2], A method using a pigment extracted from western red squirrel (see Patent Document 3), a composition component of deep sea water, and a method of adding rosemary extract thereto (see Patent Document 4), a method of increasing the pH of the surface layer [Patent Document 3] Many methods have been proposed, such as a method of coloring by replacing iron porphine of myoglobin in animal meat with zinc porphine [see Patent Document 6].

Japanese Patent Publication No. 5-25463 JP-A-10-004923 JP 05-015343 A JP 2003-093016 A JP 07-213253 A Japanese Patent Application No. 2003-15807 (filed on January 24, 2003)

Although the methods using the above-mentioned dyes or the methods for preventing oxidation have their respective effects, the color tone is not sufficiently stable, and at present the use of making a stable binding state with myoglobin using nitrite is used. The method is still the main force. However, nitrite itself is particularly toxic among food additives, and it has been pointed out that it may combine with amino acid degradation products to become carcinogenic nitrosamines. Therefore, there is a strong demand for a method for retaining red meat that is safe for the human body.
From such a viewpoint, an object of the present invention is to provide a method that is not toxic in itself, does not produce a carcinogenic substance, and can keep a meat product in a bright red color for a long time.

In order to solve this problem, the invention according to claim 1 is a method for coloring meat products, wherein the yeast of the genus Saccharomyces is contacted with meat at 40 to 60 ° C. for 30 minutes to 10 hours after crushing the cell wall. It is made to let you.

  The invention according to claim 2 is the meat product coloring method according to claim 1, wherein the Saccharomyces yeast is a brewer's yeast, baker's yeast, sake yeast, wine yeast, shochu yeast belonging to Saccharomyces cerevisiae species. It consists of more than one kind selected.

The invention according to claim 3 is the meat product coloring method according to claim 1 or 2, and in addition to the yeast, one or more selected from phosphate, pyrophosphate, and polyphosphate are added to contact the meat. It is made to let you.

  As an effect of the present invention, it is possible to give a good color tone to meat products by a method safe for the human body without using nitrite suspected of causing carcinogenicity.

  The fact that the meat is bright red is due to the myoglobin in the meat. Myoglobin is composed of globin protein and iron protoporphine, and changes its color by browning or fading due to oxygenation in the air. In the patent document 6, the present inventors have already replaced this iron with zinc to obtain a myoglobin zinc protoporphine IX complex (hereinafter referred to as “myoglobin / heme zinc”), whereby the bright red color of meat is Although it has been reported that the stability is significantly improved against oxidation and heating and that a good color tone can be maintained for a long time, the present invention is a method for promoting the production of myoglobin and heme zinc in meat. The same applies to hemoglobin in blood, and the technology of the present invention can be applied to hemoglobin as it is to replace iron in hemoglobin with zinc, greatly improving stability against oxidation and heating, and providing good color tone. Can be put out. Hereinafter, the present invention will be described by using myoglobin as a representative.

  The present invention is characterized by promoting the action of replacing iron in the heme group of myoglobin with zinc by treating the meat with the action of specific yeast.

Here, myoglobin / heme zinc has the following chemical structure.

  The meat that is the subject of the present invention is beef, pork, horse meat, cotton cotton, sheep meat, goat meat such as goat meat, poultry meat, rabbit meat, etc., and broadly includes whale meat, and fish meat such as salmon and salmon. . The yeast used in the present invention is a yeast belonging to the genus Saccharomyces, preferably Saccharomyces cerevisiae beer yeast, baker's yeast, sake yeast, wine yeast, shochu yeast, and the like.

  The yeast used in the present invention is well known among those skilled in the art. For example, in the case of baker's yeast, “Mauripan Instant Dry Yeast” (trade name) from Torigoe Flour Mills Co., Ltd., “Oriental Yeast Industry Co., Ltd.” "Super Camellia" from "Orico Dry East" (trade name), "Oriental East" (trade name), "Oriental East US" (trade name), "Oriental East FD-1" (trade name), Nisshin Foods Co., Ltd. (Trade name), “Bread Machine Yeast” (trade name) from Fleischmann's Yeast, “Dia East” (trade name), “Dia East” from Kyowa Hakko Kogyo Co., Ltd. "REIZO" (trade name), Sankyo Foods Co., Ltd. Paste M "(trade name), S. I. There is "Saf-Instant red" (trade name) from Resaffle, Inc., RUF Lebensmittelwerk GmbH & Co., Ernst Müller (Ernst Mullar & Co. Gmbh), Dr. August Oetker Nahrungsmitel, etc. Beer yeast, sake yeast, wine yeast, and shochu yeast are also commonly used, and can be obtained from companies that handle yeast, and these can be used. The yeast used in the present invention may be a single yeast or a combination of two or more.

  The yeast can promote the action of replacing iron in the heme group of myoglobin with zinc, but the active ingredient is mainly present in the yeast cells. Therefore, when yeast is brought into contact with meat, the effect is manifested.However, if the yeast cell wall is destroyed in advance and then brought into contact with meat, the active ingredients in the cells come out and contact with the meat improves. The effect of yeast can be further improved. The method of destroying the cell wall of yeast is performed by a generally known method, for example, a method using an enzyme treatment or a method using a cell disrupter.

  The yeast cell membrane is disrupted by enzyme treatment, for example, by suspending yeast in about 0.2% by weight in 0.2N phosphate buffer (pH: 6.0), and cell wall digestion enzyme [for example, manufactured by Seikagaku Corporation] , "Zymollyase 20T" (trade name)] is added at a rate of about 5 mg / mL, and is maintained at 30 ° C for about 60 minutes.

  Crushing by a mechanical method is based on a method such as high-speed crushing, fine crushing by jetting high-pressure gas from a nozzle such as a jet mill, and freezing crushing, and is generally commercially available as a crusher capable of crushing bacterial cells. .

  The zinc source for forming myoglobin and heme zinc is used in the amount originally contained in the meat. The amount of zinc contained in the meat is approximately 2 to 6 mg / 100 g, which is approximately three times that of iron, although it varies depending on the type of animal and the portion of the meat. The yeast used in the present invention also contains zinc and can participate in this substitution. Furthermore, zinc may be added from outside. At present, food additives containing zinc itself are not recognized, and it is also effective to add a natural product rich in zinc, such as oyster meat extract.

  When the myoglobin / heme zinc forming reaction is carried out, it can also be carried out in the presence of a phosphate, pyrophosphate or polyphosphate. The phosphates found in food additives are phosphoric acid, tripotassium phosphate, tricalcium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, Calcium monohydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, and pyrophosphates recognized in food additives are tetrapotassium pyrophosphate, pyrolin Polyphosphates that are calcium dihydrogen, disodium dihydrogen pyrophosphate, and tetrasodium pyrophosphate and are recognized in food additives are potassium polyphosphate and sodium polyphosphate. As the phosphate, pyrophosphate, and polyphosphate, one kind or two or more kinds are arbitrarily selected. The amount added is usually about 0.01 to 0.5% by weight with respect to meat, and is effective in promoting the substitution reaction with myoglobin / heme zinc.

  In the yeast treatment of meat in the present invention, a suspension containing yeast, particularly crushed yeast, is prepared, and if necessary, a buffer solution is added to adjust pH and contact with meat. Contact with meat is performed by a method such as injecting and tumbling the suspension in the case of block meat, and mixing with the suspension in minced meat. The amount of yeast varies depending on the type of meat, the shape of the meat, and other processing conditions, but is generally 0.01 to 10% by weight, preferably 0.1 to 3% by weight, based on the meat.

Yeast treatment is carried out at 40-60 ° C. For example, it was confirmed that a substantially effective amount of myoglobin / heme zinc was produced when held at 37 ° C. for 5 days. However, holding at 37 ° C. for a long time also has a problem of meat rot, and the temperature is set to 40 to 60 ° C. so that it can be processed in a short time . The time required for the yeast treatment varies greatly depending on the type of meat, the shape, the type of yeast, the amount of yeast, the treatment temperature, and the like, but it is 30 minutes to 10 hours at 40 to 60 ° C.

  After the yeast treatment, the meat is usually heated to 70 to 80 ° C. to kill the yeast and become meat products such as ham and sausage. Non-heated food such as prosciutto is stored at a low temperature of 10 ° C. or less, and is used as it is.

[Test preparation]
1) Yeast 1-1) Yeast A: Baker's yeast [S. I. Resaffle ("Saf-Instant red" (trade name)) manufactured by SI Lesaffle was used as a disrupted yeast extract.
1-2) Yeast B: Beer yeast [obtained from Chuetsu Yeast Co., Ltd.] was used as a crushed yeast extract.
1-3) Crushed yeast extract: The dried yeast is crushed to about 2 μm using a multi-sample cell crusher “Multi-Bead Shocker MB-200W” (trade name) manufactured by Yasui Machinery Co., Ltd. And centrifuged at 10000 × g-10 minutes, and the supernatant was diluted 10-fold.

2) Zinc substitution rate of myoglobin / heme group: Calculated from the amount of myoglobin / heme zinc with respect to all heme groups including iron and zinc of myoglobin.
2-1) Measurement of amount of myoglobin and heme zinc: 1 g of sample meat was collected, 3 mL of 75% acetone was added, stirred with a vortex mixer, and extracted in a cool dark place for 30 minutes. Using this extract, the amount of myoglobin / heme zinc was determined from the absorbance at 417 nm.
2-2) Measurement of total amount of myoglobin, heme zinc and iron: 1 g of sample meat is collected, 1.3 mL of distilled water, 3 mL of acetone and 200 μL of concentrated hydrochloric acid are added, stirred with a vortex mixer, and extracted in a cool and dark place for 30 minutes. did. Using this extract, the amount of myoglobin / heme zinc was determined from the absorbance at 383 nm.
2-3) Absorption curve: Myoglobin / heme zinc 75% acetone extract, myoglobin / heme zinc, and iron total acetone extract of hydrochloric acid are shown in FIG.

Example 1: Zinc Replacement Reaction in Test Tube 50 parts by weight of pork loin, 10 parts by weight of crushed yeast, 0.1 part by weight of zinc gluconate, horse myoglobin [Sigma Aldrich Japan Co., Ltd., using reagents] 0 .1 part by weight and 39.8 parts by weight of a phosphate buffer solution (pH 6.0) were mixed with a homogenizer and kept at 50 ° C. for 3 hours. Subsequently, the mixture was extracted with 75% acetone, centrifuged, and the absorbance of the supernatant was measured. The zinc substitution rate was 82.6%.

Example 2: Evaluation by loin ham 35% by weight of a treatment liquid having the composition shown in the table was injected into loin meat and tumbled at 7 ° C. for 18 hours. After tumbling, as usual, casing, 60% humidity, aging at 45 ° C for 30 minutes, humidity 0%, drying at 50 ° C for 20 minutes, humidity 10%, smoke at 50 ° C for 10 minutes, humidity 100% , Held at 50 ° C. for 180 minutes, heated at 100% humidity and 75 ° C. for 90 minutes. The meat color was evaluated based on the redness based on the Hunter a value, and the results are shown in Table 1. In addition, the zinc substitution rate in the following Example was 78.2%.

Example 3: Evaluation with Wiener Sausage 60 parts by weight of pork minced meat, 20 parts by weight of pork back fat mince, 1.8 parts by weight of salt, phosphate [4: 6 of disodium dihydrogen pyrophosphate and sodium polyphosphate Mixture of (weight ratio)] 0.2 parts by weight and 18 parts by weight of water were used as a basic composition, and sodium nitrite and sodium ascorbate or ground yeast were added thereto and mixed well. After aging overnight at 5 ° C., the casing was kept at 50 ° C. for 3 hours, and heat-sterilized as usual, and then the color of the meat was evaluated by the redness by Hunter a value. The results are shown in Table 2. In addition, the zinc substitution rate in the following Example was 80.3%.

  INDUSTRIAL APPLICABILITY The present invention gives a good color tone without using nitrite suspected of causing carcinogenicity to meat, and since this color tone is stable for a long period of time, a processed meat product considering human health can be manufactured. .

It is an absorption curve of 75% acetone extract of myoglobin / heme zinc, myoglobin / heme zinc, and acetone hydrochloride extract of iron in total.

Claims (3)

A method for coloring a meat product, comprising bringing Saccharomyces yeast into contact with meat at 40 to 60 ° C for 30 minutes to 10 hours after breaking the cell wall .   2. The meat product coloring method according to claim 1, wherein the Saccharomyces yeast is one or more selected from brewer's yeast, baker's yeast, sake yeast, wine yeast, and shochu yeast belonging to the species of Saccharomyces cerevisiae. . The meat product coloring method according to claim 1 or 2, further comprising adding one or more selected from phosphate, pyrophosphate, and polyphosphate together with the yeast to contact the meat.

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