JP4130560B2

JP4130560B2 - Water soluble meat preparation

Info

Publication number: JP4130560B2
Application number: JP2002253813A
Authority: JP
Inventors: 真治土岐; 友季子伊藤; 弘井手; 昭仁服部
Original assignee: Nippon Meat Packers Inc
Current assignee: NH Foods Ltd
Priority date: 2001-09-03
Filing date: 2002-08-30
Publication date: 2008-08-06
Anticipated expiration: 2022-08-30
Also published as: JP2003144097A

Description

【０００１】
【発明の属する技術分野】
本発明は、水可溶性食肉調製品に関する。
【０００２】
【従来の技術】
タンパク質は人類の生存に欠かすことのできない栄養素である。また、大豆、小麦、魚肉、食肉、鶏卵や牛乳等のタンパク質食品または該タンパク質食品由来の調製品は、栄養源のみならず、保水性、ゲル化性、粘性賦与性、起泡性、呈味性等の多くの加工特性も有するので、食品工業分野で広く利用されている。
【０００３】
タンパク質食品のうち、動物性タンパク質食品は植物性タンパク質食品と比較してヒトが体内で合成できない必須アミノ酸を多く含むので、ヒトの身体にとって効率のよい栄養源となる。
【０００４】
動物性タンパク質食品のうち鶏卵、牛乳は水に溶解するが、魚肉や食肉（以下、魚肉を含めて食肉という）は水に溶解しない。食肉(筋肉）が水に容易に溶解しないのは、（１）筋肉を構成する筋原線維は、水に溶解せず、高濃度の食塩でなければ溶けない性質であり、（２）筋原線維は、ミオシン、アクチン、コネクチン、α-アクチニン等の多種類のタンパク質が、複雑な構造と相互作用を有する強固な構成単位（サルコメア）の集合体として成り立っており、（３）筋原線維の数本を構成単位とする筋繊維の外周を結締組織が取り巻き、さらに、その数束を結締組織が取り巻くなど、高次構造を成していること等に因る。
【０００５】
このため、たとえ、食肉をミキサーにかけ、ペースト状にしたとしても、水に分散させるとすぐに沈殿する。一方、食肉を酸やプロテアーゼ等の酵素を用いて極低分子のペプチドやアミノ酸に加水分解すると、水に溶解させることができる。なお、本発明では所望の濃度以下で水に溶解、懸濁または分散させる時、容易に溶解、懸濁または分散し、その状態を所望の期間維持し、沈殿物を生じない状態を溶解という。
【０００６】
食肉の加水分解物は呈味性のアミノ酸や極低分子のペプチドを多く含むので、調味料（HAP）として利用されている。しかし、HAPは高分子物質である食肉タンパク質が有している味や物性機能を発現することはできない。一方、HAPはアミノ酸や極低分子のペプチドに起因する調味料的な味を呈するので、一度に多量を摂取することはできない。言換えれば、実用的な見地からは、HAPは窒素栄養源としての価値は少ないまたは無いと言える。
【０００７】
食肉などの筋肉タンパク質食品は、比較的高濃度の食塩水[0．3M以上、約1．8％（W/V）以上]中でホモジナイズすれば、一定濃度までは溶解させることができる。しかし、このように調製された調製物は食塩含量が高いので、食味上の制約から、その用途は限られたものであった。
【０００８】
食肉を水または低濃度の食塩水で可溶化することができれば、食肉をより広く利用することが可能になる。また、HAP的な味を呈さず、魚肉や食肉の本格的な味を呈し、さらに魚肉や食肉の保水性、ゲル化性、粘性賦与性、起泡性等の本来的な加工適性を発現するので、食品工業分野への用途が広がるものと思われる。
【０００９】
これまでに、魚肉を水可溶化させる方法が報告されている（J.Agric.Food.Chem.42,2646-2664(1994))。また、食肉を水溶化させる方法が報告されている（平成10年度食肉に関する助成研究調査成果報告書Vol.17、301-306、（1999）伊藤記念財団発行）。その概要は次の通りである。
【００１０】
食肉（豚、牛、鶏等）を細切りし、ヒスチジンでpH7.5に調整した25mM NaCl溶液[約0.15％（W/V）]を10倍量加え、ホモジナイズする。18000Ｇ、20分間遠心分離して沈殿を回収し、さらに25mM NaCl溶液を5倍量加えホモジナイズし、遠心分離し、沈殿を回収する。この操作を、再度繰り返す。回収した沈殿に、ヒスチジンでpH7.5に調整した2.5mM NaCl溶液[約0.01％（W/V）]を5倍量加えホモジナイズし、遠心分離して沈殿を回収する。
【００１１】
回収した沈殿を適当量（肉の15から20倍量）の水に懸濁し、この懸濁液50ml当り5分間の超音波処理を施した後、37000G、20分間遠心分離し、その上清を回収して、水に溶解する食肉を調製する。なお、このようにして調製された水に溶解する食肉は、SDS-PAGE像から、筋原線維を構成するタンパク質のうち、コネクチンやα-アクチニンが減少または欠失していると報告されている。
【００１２】
この方法は、非常に複雑で強固な構造体である筋肉(食肉）を薄い塩溶液で洗浄し、最終的に水のような極低イオン強度の溶液に分散し、膨潤させ脆くし、その後に超音波処理のような物理的な力を加えることにより、該構造体を破壊し、本来、水に溶解しない食肉を水に溶けるようにさせていると考えられる。
【００１３】
なお、上記の調製品をそのまま静置しておくと、沈殿を生じるが、該調製品を70℃、10分間加熱処理しておくと、所定時間静置後も沈殿は生じない。
【００１４】
【発明が解決しようとする課題】
上記の方法に従って得られた水に可溶化された食肉は、水またはイオン強度の低い食塩水に溶解しているので、そのままの状態では保存に適さない。そこで、冷蔵、冷凍、加熱殺菌（パスチュライゼーション）、高温加圧殺菌（レトルト殺菌）、超高圧殺菌、微生物の芽胞及び／又は栄養細胞のリシスを生じる程度の超音波殺菌、または乾燥（含む、熱風乾燥、噴霧乾燥、凍結乾燥など）などの慣用の保存性を賦与するための処理（以下、保存性賦与処理という）が施される。
【００１５】
しかし、水に溶解させた食肉に保存性賦与処理を施した後、または該処理後一定の期間保存した後、再び水に溶解させようとする時、溶解性（以下、再溶解性という）は著しく低下し、沈殿を生じる、または溶解しない。なお、再び水に溶解させようとした後に、37000Gで遠心分離処理し、遠心分離処理前後のタンパク質含量を測定すれば、その比から再溶解率を求めることができる。
【００１６】
本発明は、水に溶解させた食肉に保存性賦与処理を施すと再溶解性が著しく悪くなるという従来の問題点を解決することを目的とするものであり、再溶解性を保持するように調製した食肉調製品（以下、水溶性食肉調製品という）を産業的に利用可能とすることを課題とする。
【００１７】
【課題を解決するための手段】
本発明は上記課題を解決するために、水に可溶化させた食肉に保存性賦与処理して得られる水可溶性食肉調製品であって、保存性賦与処理に先立ち糖が添加されていることにより水に対し高い再溶解性を有することを特徴とする水可溶性食肉調製品を提供する。
【００１８】
本発明は上記課題を解決するために、水に溶解させた食肉に保存性賦与処理して得られる水溶性食肉調製品であって、保存性賦与処理に先立ち加熱処理及び糖添加処理を行うことにより、水に対し高い再溶解性を有することを特徴とする水可溶性食肉調製品を提供する。
【００１９】
本発明は上記課題を解決するために、水に溶解させた食肉に保存性賦与処理して得られる水溶性食肉調製品であって、保存性賦与処理に先立ち超音波処理を行うことにより、水に対し高い再溶解性を有することを特徴とする水可溶性食肉調製品を提供する。
【００２０】
本発明は上記課題を解決するために、水に溶解させた食肉に保存性賦与処理して得られる水溶性食肉調製品であって、保存性賦与処理に先立ち、調整品のｐＨを非中性域、具体的には酸性域ではｐＨ５以下、アルカリ性域ではｐＨ７．５以上にする処理（以下、「非中性化処理」と呼ぶ。）を行うことにより、水に対し高い再溶解性を有することを特徴とする水可溶性食肉調製品を提供する。なお、高い再溶解性とは、20℃の水に対する再溶解率が30％以上、より好ましくは50％以上、もっとも好ましくは70％以上である状態をいう。
【００２１】
本発明の水溶性食肉調製品は健常人、咀嚼機能や嚥下機能の弱い乳幼児、高齢者又は咀嚼機能に障害を持った人や病人用等の多種の食品及び食品の素材として利用することができる。流動食、ゲル状食品、栄養補助食品、とろみ調整剤、錠剤、ビスケット、スープ類、ドリンク類、スポーツ飲料、またはスポーツ食品など及びそれら食品の素材として利用する事ができる。
【００２２】
上記保存性賦与処理に先立つ上記超音波処理は、上記食肉の筋束、筋繊維若しくは筋原線維から成る構造体、又は該構造体を構成するタンパク質群の分子構造を、弛緩した状態又は低分子化した状態にすることのできる仕事量の超音波処理であることで特徴づけられる。
【００２３】
上記保存性賦与処理に先立つ上記超音波処理は、上記食肉の筋原線維を構成するタンパク質であるミオシンの低分子化を生じさせることのできる仕事量の超音波処理であることで特徴づけられる。
【００２４】
【発明の実施の形態】
本発明に係る水可溶性食肉調製品、その製造方法、及び該調製品を利用した食品の実施の形態を、実施例とともに以下説明する。本発明の水可溶性食肉調製品が、容易に再溶解する食肉調製品とするために、本発明者等は、鋭意研究を進めた。
【００２５】
上述のとおり、水に溶解させた食肉に保存性賦与処理を施した後、または該処理後一定の期間保存した後、再び水に溶解させようとする時、再溶解性は著しく低下し沈殿を生じる、または溶解しない。
【００２６】
本発明者等は、再溶解性を高く維持するために、次の水可溶性食肉調製品を発明するに至った。
１．水可溶性食肉調製品の保存性賦与処理を行う前に糖を添加する。各種の糖類がタンパク質の変性を防止することは広く知られており、例えば、魚肉スリ身を凍結保存する場合には、凍結変性を防止するためにソルビトール等が添加されている。これと同様に糖類の添加が水可溶性食肉調製品の再溶解性の改善をもたらすか否かを検討した。
【００２７】
具体的には、細切りした食肉を中性域の低濃度の塩溶液で洗浄し、超音波処理を行うことにより水に溶解する食肉を調製する。そして、（１）水に溶解する食肉に糖を添加する、または、（２）水に溶解する食肉を加熱処理し、加熱によって生じる少量の凝集物を除去した後に糖を添加する。更に、（１）または（２）の後に、保存性賦与処理を行って水可溶性食肉調製品を得る。このようにして得られた水可溶性食肉調製品は、後述するように、水に対し高い再溶解性を持つことが確認された。
【００２８】
２．水可溶性食肉調製品の保存性賦与処理を行う前に、筋束、筋繊維または筋原線維、あるいはこれら構造体を構成するタンパク質群の分子構造をより弛緩（loose）した状態、または、低分子化した状態にすることが再溶解性の改善をもたらすか否かを検討した。そのためには、前記報告書で報告された超音波処理より大きな仕事量の超音波処理を必要とする。この超音波処理の強さは、既報の超音波処理では筋原線維を構成する主要なタンパク質であるミオシンの低分子化を生じさせなかったことに対して、後述するように、ミオシンの低分子化を生じることで特徴付けられる。このようにして得られた水溶性食肉調製品は、後述するように、高い再溶解性を持つことが確認された。
【００２９】
具体的には、細切りした食肉を中性域の低濃度の塩溶液で洗浄後、上記のような特徴を有するより強い超音波処理を行うことにより水に溶解する食肉を調製する。その後に保存性賦与処理を行う。このようにして得られた水可溶性食肉調製品は、水に対し高い再溶解性を持つことが確認された。
【００３０】
３．水可溶性食肉調製品の保存性賦与処理を行う前に、筋束、筋繊維もしくは筋原線維、又はこれら構造体を構成するタンパク質群の溶液のｐＨをこれらのタンパク質群の等電点より離すことにより、再溶解性の改善をもたらすか否かを検討した。ここで等電点とは、タンパク質分子の総電荷が０となるｐＨ値のことで、等電点においてタンパク質の溶解度が最も低下する。
【００３１】
筋原繊維を形成するアクチンとミオシンの等電点は５付近、α−アクチニンの等電点は６付近であることを踏まえ、筋原繊維全体としての最溶解性への影響を見るために溶液のｐＨを酸性からアルカリ性までのいくつかのｐＨ値に変えて再可溶性を見たところ、酸性ではｐＨ５以下、アルカリ性ではｐＨ７．５以上で高い再可溶性が見出せた。このようにして非中性化処理で得られた水溶性食肉調製品は、後述するように、高い再溶解性を持つことが確認された。
【００３２】
更に、このようなｐＨ値を採用することにより、細切りした食肉を中性域の低濃度の塩溶液で洗浄後、超音波処理を行わずとも非中性化処理だけで、もしくは超音波処理と非中性化処理を組み合わせて、水可溶性食肉調製品を得られることを新たに見出した。
【００３３】
具体的には、細切りした食肉を中性域の低濃度の塩溶液で洗浄後、超音波処理を行わずに、上記のような非中性化処理を行うことにより、もしくは超音波処理と非中性化処理を組み合わせて行うことにより、水に溶解する食肉を調製する。その後に保存性賦与処理を行う。このようにして得られた水可溶性食肉調製品は、水に対し高い再溶解性を持つことが確認された。
【００３４】
以下、原料肉から水に溶解する食肉を製造し、さらに本発明の水可溶性食肉調製品を製造する一連の製造工程を説明する。
【００３５】
（１）本発明に用いる原料は、食肉の種類を問わないが、脂肪分の少ない部位が望ましい。食肉（イワシ、マグロ、サケ、タラ等の魚類、タコ、イカ等の軟体動物、ウシ、ブタ、ヒツジ等の哺乳類、ニワトリ、ダチョウ等の鳥類、クロコダイル、ヘビ等の爬虫類、カエル等の両生類の筋肉または内臓に由来する肉）を細切りし、これにpH7.5に調整した低濃度の食塩水を加え、撹拌、粉砕してホモジナイズする。ホモジナイズした食肉を遠心分離し、その沈殿を回収する。
【００３６】
（２）回収した沈殿に水を加え混合、撹拌した後に超音波ホモジナイザーを用いて超音波処理もしくは非中性化処理、又はこの両者を組み合わせた処理を行った後、遠心分離して溶解していない不純物を取り除き、水に溶解する食肉の溶液を得る。
【００３７】
（３）この溶液を70℃にて加熱処理し、再度遠心分離し、凝集物を除去して得られた溶液に糖（単糖〜多糖類）を添加し、溶解させ、そのまま、もしくは、逆浸透膜やゲルろ過膜等により濃縮後、冷蔵、冷凍、加熱殺菌、高温加圧殺菌、超高圧殺菌、超音波殺菌または乾燥等の保存性賦与処理を行う。これにより再溶解性を有する水溶性食肉調製品を得る。
【００３８】
（４）上記製造工程（３）の代わりに、水に溶解する食肉の溶液に更なる超音波処理を行い、そのまま、もしくは、逆浸透膜やゲルろ過膜等により濃縮後、冷蔵、冷凍、加熱殺菌、高温加圧殺菌、超高圧殺菌、超音波殺菌または乾燥等の保存性賦与処理を行なう。これにより再溶解性を有する水溶性食肉調製品を得る。
【００３９】
（５）上記製造工程（３）の代わりに、水に溶解する食肉の溶液にクエン酸、乳酸、酢酸等の食用可な有機酸、又はリン酸三ナトリウム、ピロリン酸ナトリウム、トリポリリン酸ナトリウム等の食用可なアルカリ性塩を用いて非中性化処理を行い、そのまま、又は逆浸透膜やゲルろ過膜等により濃縮後、冷蔵、冷凍、加熱殺菌、高温加圧殺菌、超高圧殺菌、超音波殺菌もしくは乾燥等の保存性賦与処理を行なう。これにより再溶解を有する水溶性食肉調製品を得る。
【００４０】
但し、上記製造工程（２）において既に非中性化処理を行っていれば、上記製造工程（２）の後に、そのまま、又は逆浸透膜やゲルろ過膜等により濃縮後、冷蔵、冷凍、加熱殺菌、高温加圧殺菌、超高圧殺菌、超音波殺菌もしくは乾燥等の保存性賦与処理を行なう。これにより、同様に、再溶解性を有する水溶性食肉調製品を得る。
【００４１】
このような製造工程により得られた水溶性食肉調製品は、水に容易に再溶解する性質を有する。この性質により、これまで利用範囲の限られていた食肉の新たな利用形態を考えることができる。
【００４２】
たとえば、咀嚼機能や嚥下機能の弱い乳幼児、高齢者又は咀嚼機能に障害を持った人や病人にも摂取可能な流動食やゲル状食品、食肉タンパク質を豊富に含む栄養補助食品、とろみ調整剤、錠剤、ビスケット、スープ類又はドリンク類、栄養補助食品、スポーツフード、非常食、アウトドア用携帯食等、その他いろいろな種類の食品に応用できる。
【００４３】
さらに、食肉由来のタンパク質なので、従来の畜産加工品への添加剤として利用すれば、食品の風味を損なうことなく固形分付与、歩留まり改善、食感の改良などの効果を発揮する。
【００４４】
なお、上記製造工程（２）において、超音波処理によって得られた水に溶解する食肉の溶液そのものに保存性賦与処理を施した場合には沈殿を生じ再可溶化させることができなかった。即ち、該溶液を凍結し、-18℃一ヶ月間保存後、解凍した時、沈殿を生じた。また、該溶液をレトルトパウチに封入し、F₀=3の条件でレトルト殺菌した時、沈殿を生じた。また該溶液を凍結乾燥もしくは噴霧乾燥もしくは熱風乾燥して得られた乾燥粉末を水に溶解させたが、ほとんど溶解しなかった（再可溶化率は、10〜20％程度）。
【００４５】
又、上記製造工程（２）において、超音波処理によって得られた水に溶解する食肉の溶液を、70℃、10分間加熱処理し、生成した凝集物を遠心分離により取り除いた溶液そのものに保存性賦与処理を施した場合には沈殿を生じ再可溶化させることができなかった。即ち、該溶液を凍結し、-18℃一ヶ月間保存後、解凍した時、沈殿を生じた。また、該溶液をレトルトパウチに封入し、F₀=3の条件でレトルト殺菌した時、沈殿を生じた。また該溶液を凍結乾燥もしくは噴霧乾燥もしくは熱風乾燥して得られた乾燥粉末についても、非加熱の場合と同様に、水にほとんど溶解しなかった。
【００４６】
（実施例）
以下、実施例により、再可溶化が可能な乾燥粉末の調製条件と、その性質を具体的に説明する。但し、本発明は、下記の実施例に限定されるものではない。
【００４７】
Ａ．乾燥処理後の再溶解率に及ぼす加熱処理と糖添加の影響、並びに乾燥前の凍結保存条件による影響
表１は、乾燥後の再可溶化率に及ぼす加熱処理と糖添加の影響を実験した結果を示し、そして表２は、その乾燥物を調製する場合の乾燥処理前の凍結保存条件による影響を実験した結果を示す。
以下この影響を特に、
（ａ）加熱処理をせず、糖を添加した場合（非加熱、糖添加）と、
（ｂ）加熱処理を施し、糖を添加した場合（加熱、糖添加）と、について夫々説明する。
【００４８】
（ａ）加熱処理をせず、糖を添加した場合（非加熱、糖添加）
超音波処理によって得られた溶液に約1％濃度となる量のトレハロースを添加し、凍結乾燥もしくは噴霧乾燥もしくは熱風乾燥して得られた乾燥粉末は、60〜70％の再溶解率を示した（表１：非加熱、糖添加）。
そして、この乾燥物を調製する場合、凍結保存の期間が長いほど、得られた乾燥物の再溶解率は悪くなる傾向が確認された（表２：非加熱・糖添加）。
【００４９】
（ｂ）加熱処理を施し、糖を添加した場合（加熱、糖添加）
一方、超音波処理によって得られた溶液を70℃、10分間加熱処理し、更にトレハロースを約1％の濃度となるように添加し、凍結乾燥もしくは噴霧乾燥もしくは熱風乾燥を行うことにより得られた乾燥物は、蒸留水に溶解させると、ほぼ透明な溶液が得られ、70〜90％の再溶解率を示した（表１：加熱・糖添加）。さらに、加熱処理をし、糖を添加した場合では、凍結保存期間にかかわらずほぼ80％以上の再溶解率を示した。（表２：加熱・糖添加）。
【００５０】
加熱処理をせず糖も添加しない場合（非加熱、糖添加無し）、加熱処理をしたが糖は添加しない場合（加熱、糖添加無し）は何れも、再溶解率は10〜30％と低いことが確認された。
【００５１】
【表１】

【００５２】
【表２】

【００５３】
Ｂ．加熱条件下における糖の種類による再溶解性への影響
表３は、加熱条件下における糖の種類による再溶解性への影響を示す。超音波処理後、70℃、10分間加熱処理をした溶液に対してトレハロース、ラフィノース、グルコース、マルトース、フルクトース、シュクロース、デキストリンを、それぞれ1％濃度になる量を添加し、例えば凍結乾燥を行うことにより乾燥粉末物を得た。この粉末を水に溶解させるとほぼ透明な溶液が得られ、再溶解率がほぼ70〜90％であることが確認された。同様の乾燥粉末は、噴霧乾燥もしくは熱風乾燥でも得られた。添加する糖は、単糖から多糖類まで、様々な種類の糖が有効であった。
【００５４】
【表３】

【００５５】
Ｃ．加熱条件下における糖の濃度による再溶解性への影響
次の表４は、加熱条件下における糖の濃度による再溶解性への影響を実験した結果を示す。糖濃度0.5％では再溶解率60％、糖濃度1％以上では再溶解率80％以上であった。再溶解可能な乾燥粉末を調製するためには、少なくとも、0.5％以上の糖の添加が必要であった。
【００５６】
しかし、糖の濃度を増加させると、乾燥粉末におけるタンパク質含量が減少し、利用法が限定されてしまう可能性がある。従って、糖の添加量は1％前後が望ましいと考えられる。
【００５７】
【表４】

【００５８】
Ｄ．糖添加時の加熱温度が再溶解性に及ぼす影響
表５は、糖添加時の加熱温度が再溶解性に及ぼす影響を実験した結果を示す。加熱処理温度が50℃、60℃の時は、再溶解率は60％程度であった。加熱処理温度が70℃以上の場合には、再溶解率は80％以上であった。したがって、再溶解率をより向上させるためには糖の添加と70℃以上の加熱処理が必要であった（表５）。
【００５９】
【表５】

【００６０】
Ｅ．糖添加と加熱処理の順序の違いによる再溶解性への影響
表６は、糖添加と加熱処理の順序の違いによる再溶解性への影響を実験した結果を示す。タンパク質と糖を加熱するとメイラード反応を起こすと言われている。そこで、糖を添加した後、加熱処理をすることにより、メイラード反応の有無と再溶解率への影響を検討したが、供試条件では、褐変は認められず、糖の添加と加熱処理の順序は再溶解率に影響しないことがわかった。
【００６１】
【表６】

【００６２】
Ｆ．強い超音波処理による再溶解性への影響
表７は、アクチン含量に対するミオシン含量の比と再溶解性について調べた結果を示す。すなわち、既報の方法に従って調製した水に溶解する食肉の溶液（試料番号１。但し、超音波処理時間；5分間）、該溶液に超音波処理時間を更に１０、２０と３０分間延長して水に溶解する食肉の溶液を調製した（それぞれ、試料番号２、３と４）。そしてこれらの試料についてSDS-PAGEを常法に従って行った。
【００６３】
SDS-PAGE像から、各試料のアクチン含量には殆ど変化のないことが認められた。一方、ミオシン含量には顕著な差があることが認められた。そこで、SDS-PAGEゲルについてデンシトメトリーを行い、アクチン含量に対するミオシン含量の比を求めた。その結果を表７に示す。又、各試料について乾燥粉末を調製し、その後に乾燥粉末の再溶解率を測定した。その結果を表７に示す。
【００６４】
これらの測定結果から、アクチン含量に対するミオシン含量の比が、例えば、1.89の場合には（試料番号１）再溶解率は30.0％であり、当該比がより増加すると再溶解率はより低下した。逆に、当該比が1.89より低下するに従って再溶解率は向上し、例えば当該比が0.85の時には（試料番号４）、再溶解率は86.1%であり、当該比が0.85以下になると再溶解率は更に高くなった。
【００６５】
【表７】

【００６６】
Ｇ．非中性化処理による再溶解性への影響
表８は、非中性化処理と再溶解性について調べた結果を示す。すなわち、既報の方法に従って調製した水に溶解する食肉の溶液（但し、超音波処理は無し）、該溶液のｐＨを酸性からアルカリ性に、変えて水に溶解する食肉の溶液を調製した。そしてこれらの試料について溶解率の測定を行った。
【００６７】
【表８】

【００６８】
Ｈ．非中性化処理に用いる酸の種類による再溶解性への影響
表９は、非中性化処理に用いる酸の種類と再溶解性について調べた結果を示す。すなわち、既報の方法に従って調製した水に溶解する食肉の溶液（但し、超音波処理は無し）、該溶液のｐＨを塩酸またはクエン酸を用いて変えて水に溶解する食肉の溶液を調製した。そしてこれらの試料について溶解率の測定を行った。
【００６９】
【表９】

【００７０】
以上、本発明に係る水可溶性食肉調製品の形態を実施例に基づいて説明したが、本発明は特にこのような実施例に限定されることなく、特許請求の範囲記載の技術的事項の範囲内でいろいろな実施例があることはいうまでもない。
【００７１】
【発明の効果】
以上の構成から成る本発明に係る水可溶性食肉調製品は、水に容易に溶解し、様々な食品への利用が可能となり、食品産業に多大の寄与する。そして、本発明に係る水可溶性食肉調製品は、食肉タンパク質の溶液を加熱処理後、凝集物を遠心分離により除去することにより得られた溶液に、糖の添加や加熱処理を行い、その後保存性賦与処理を行うことにより得られる、保存性を有すると共に容易に水可溶化することができる。
【００７２】
又、本発明に係る水可溶性食肉調製品は、食肉タンパク質の溶液を加熱処理後、凝集物を遠心分離により除去することにより得られた溶液に、より強い超音波を加え、その後、保存性賦与処理を行うことにより得られる、保存性を有すると共に容易に水可溶化することができる。
【００７３】
更に、本発明に係る水可溶性食肉調製品は、食肉タンパク質の溶液を加熱処理後、凝集物を遠心分離により除去することにより得られた溶液に、酸性もしくはアルカリ性へのｐＨ調整を行い、その後、保存性賦与処理を行うことにより得られる、保存性を有すると共に容易に水可溶化することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a water-soluble meat preparation.
[0002]
[Prior art]
Protein is a nutrient that is essential for human survival. In addition, protein foods such as soybeans, wheat, fish, meat, chicken eggs and milk or preparations derived from the protein foods are not only nutrient sources, but also water retention, gelation, viscosity imparting, foaming, taste Since it has many processing characteristics such as properties, it is widely used in the food industry.
[0003]
Among protein foods, animal protein foods contain more essential amino acids that humans cannot synthesize in the body than plant protein foods, and thus are efficient nutrient sources for the human body.
[0004]
Of animal protein foods, eggs and milk dissolve in water, but fish and meat (hereinafter referred to as meat including fish meat) do not dissolve in water. The reason why meat (muscle) does not dissolve easily in water is that (1) myofibrils that make up muscle are not soluble in water and can only be dissolved in high concentrations of salt. The fiber is composed of a collection of strong structural units (sarcomere), in which many kinds of proteins such as myosin, actin, connectin, and α-actinin have a complex structure and interaction. (3) Myofibrils This is due to the fact that the tightening tissue surrounds the outer periphery of the muscle fiber having several structural units, and that the tightening tissue surrounds several bundles of the fibers, thereby forming a higher order structure.
[0005]
For this reason, even if the meat is put in a mixer and made into a paste, it will precipitate as soon as it is dispersed in water. On the other hand, when meat is hydrolyzed to very low molecular weight peptides and amino acids using enzymes such as acids and proteases, it can be dissolved in water. In the present invention, when dissolving, suspending or dispersing in water at a desired concentration or less, it is easily dissolved, suspended or dispersed, the state is maintained for a desired period, and a state where no precipitate is formed is called dissolution.
[0006]
Meat hydrolysates contain a large amount of tasteful amino acids and very low molecular weight peptides, and are therefore used as seasonings (HAP). However, HAP cannot express the taste and physical properties of meat protein, which is a high molecular substance. On the other hand, HAP has a taste like a seasoning attributed to amino acids and very low molecular weight peptides, so it cannot be ingested in large quantities at a time. In other words, from a practical standpoint, HAP has little or no value as a nitrogen nutrient source.
[0007]
Muscle protein foods such as meat can be dissolved to a certain concentration if homogenized in a relatively high concentration saline solution (0.3 M or higher, about 1.8% (W / V) or higher). However, since the preparation prepared in this way has a high salt content, its use has been limited due to taste restrictions.
[0008]
If meat can be solubilized with water or low-concentration saline, meat can be used more widely. In addition, it does not have a HAP-like taste, it has a full-fledged taste of fish and meat, and expresses inherent processing suitability such as water retention, gelation, viscosity imparting, and foaming properties of fish and meat. Therefore, it seems that the use to the food industry field will spread.
[0009]
So far, a method for solubilizing fish meat with water has been reported (J. Agric. Food. Chem. 42, 2646-2664 (1994)). In addition, a method for solubilizing meat has been reported (Funded Research Report on Voluntary Research on Vol. 17, Vol. 17, 301-306, published by the ITO Memorial Foundation in 1998). The outline is as follows.
[0010]
Shred meat (pig, cow, chicken, etc.), add 10-fold volume of 25 mM NaCl solution [about 0.15% (W / V)] adjusted to pH 7.5 with histidine, and homogenize. The precipitate is recovered by centrifugation at 18000 G for 20 minutes, and further homogenized by adding 5 volumes of 25 mM NaCl solution and centrifuged to recover the precipitate. This operation is repeated again. To the collected precipitate, add 5 volumes of 2.5 mM NaCl solution [about 0.01% (W / V)] adjusted to pH 7.5 with histidine, homogenize, and centrifuge to collect the precipitate.
[0011]
The recovered precipitate is suspended in an appropriate amount (15 to 20 times the amount of meat) of water, sonicated for 5 minutes per 50 ml of this suspension, then centrifuged at 37000G for 20 minutes, and the supernatant is removed. Collect and prepare meat that dissolves in water. In addition, it is reported from the SDS-PAGE image that the meat prepared in this way has reduced or deleted connectin and α-actinin among the proteins that constitute myofibrils. .
[0012]
This method involves washing muscle (meat), which is a very complex and strong structure, with a thin salt solution, finally dispersing it in a solution with extremely low ionic strength such as water, swelling and making it brittle, By applying a physical force such as ultrasonic treatment, it is considered that the structure is destroyed, and meat that does not originally dissolve in water is dissolved in water.
[0013]
In addition, although the above-mentioned preparation is allowed to stand as it is, precipitation occurs. However, if the preparation is subjected to heat treatment at 70 ° C. for 10 minutes, no precipitation occurs even after standing for a predetermined time.
[0014]
[Problems to be solved by the invention]
Meat solubilized in water obtained according to the above method is not suitable for storage as it is because it is dissolved in water or saline with low ionic strength. Therefore, refrigeration, freezing, heat sterilization (pasturization), high-temperature pressure sterilization (retort sterilization), ultra-high pressure sterilization, ultrasonic sterilization that causes lysis of microbial spores and / or vegetative cells, or drying (including, A process for imparting conventional storability (hereinafter referred to as a storability imparting process) such as hot air drying, spray drying, freeze drying, or the like is performed.
[0015]
However, the solubility (hereinafter referred to as re-solubility) is determined when the meat dissolved in water is subjected to a preservative treatment or after being stored for a certain period of time and then dissolved in water again. Significantly decreases, causes precipitation or does not dissolve. If the protein content before and after the centrifugation treatment is measured after 37000G centrifugation after trying to dissolve in water again, the re-dissolution rate can be determined from the ratio.
[0016]
An object of the present invention is to solve the conventional problem that re-solubility becomes remarkably worse when preservability-imparting treatment is applied to meat dissolved in water, so that re-solubility is maintained. It is an object to make the prepared meat preparation (hereinafter referred to as water-soluble meat preparation) industrially usable.
[0017]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by subjecting meat solubilized in water to a preservability-imparting process, wherein sugar is added prior to the preservability-imparting process. Provided is a water-soluble meat preparation characterized by having high re-solubility in water.
[0018]
In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservability-imparting treatment, and performing a heat treatment and a sugar addition treatment prior to the preservability-giving treatment Provides a water-soluble meat preparation characterized by having high re-solubility in water.
[0019]
In order to solve the above-mentioned problems, the present invention is a water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservative imparting treatment, and performing ultrasonic treatment prior to the preservative imparting treatment, Provided is a water-soluble meat preparation characterized by having high resolubility.
[0020]
In order to solve the above problems, the present invention is a water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservative imparting treatment, and prior to the preservative imparting treatment, the pH of the adjusted product is non-neutral Zone, specifically, acidic region has a pH of 5 or less, and alkaline region has a pH of 7.5 or more (hereinafter referred to as “non-neutralizing treatment”), thereby having high resolubility in water. A water-soluble meat preparation characterized by the above. High resolubility means a state in which the re-dissolution rate in water at 20 ° C. is 30% or more, more preferably 50% or more, and most preferably 70% or more.
[0021]
The water-soluble meat preparation of the present invention can be used as a variety of foods and food materials for healthy persons, infants with weak mastication function and swallowing function, elderly persons, persons with impaired mastication function and sick persons, etc. . It can be used as liquid foods, gel foods, nutritional supplements, thickeners, tablets, biscuits, soups, drinks, sports drinks, sports foods, etc., and materials for those foods.
[0022]
The ultrasonic treatment prior to the preservative treatment treatment is a relaxed state or a low molecular weight molecular structure of the structure of the meat muscle bundle, muscle fiber or myofibril, or the protein group constituting the structure. It is characterized by the sonication of the work volume that can be made into a state.
[0023]
The ultrasonic treatment prior to the preservative treatment is characterized by an ultrasonic treatment with a work amount capable of causing the molecular weight reduction of myosin, which is a protein constituting the myofibrils of the meat.
[0024]
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF EMBODIMENTS Embodiments of a water-soluble meat preparation according to the present invention, a production method thereof, and foods using the preparation will be described below together with examples. In order to make the water-soluble meat preparation of the present invention into a meat preparation that can be easily re-dissolved, the present inventors have conducted extensive research.
[0025]
As described above, when the meat dissolved in water is subjected to the preservability-imparting treatment, or after being stored for a certain period of time after the treatment, the re-solubility is remarkably reduced and precipitation is caused. Does not occur or dissolves.
[0026]
The present inventors have invented the following water-soluble meat preparation in order to maintain high resolubility.
1. Sugar is added before preserving the water-soluble meat preparation. It is widely known that various sugars prevent protein denaturation. For example, in the case of storing frozen fish meat, sorbitol or the like is added to prevent freezing denaturation. Similarly, it was investigated whether the addition of sugars would improve the re-solubility of water-soluble meat preparations.
[0027]
Specifically, the minced meat is washed with a low-concentration salt solution in a neutral range and subjected to ultrasonic treatment to prepare meat that dissolves in water. Then, (1) sugar is added to the meat that dissolves in water, or (2) the meat that dissolves in water is heat-treated, and after removing a small amount of aggregates caused by heating, the sugar is added. Further, after (1) or (2), a preservative treatment is performed to obtain a water-soluble meat preparation. The water-soluble meat preparation thus obtained was confirmed to have high re-solubility in water as will be described later.
[0028]
2. Before the preservative treatment of water-soluble meat preparations, the molecular structure of muscle bundles, muscle fibers or myofibrils, or the proteins that make up these structures is more relaxed, or small molecules It was investigated whether or not a reconstituted state would improve resolubility. For that purpose, sonication with a larger work volume than the sonication reported in the report is required. The strength of this sonication is that the previously reported sonication did not cause the lowering of myosin, which is the main protein that constitutes myofibrils. It is characterized by producing The water-soluble meat preparation thus obtained was confirmed to have high re-solubility as will be described later.
[0029]
Specifically, after the minced meat is washed with a low-concentration salt solution in a neutral region, meat that is dissolved in water is prepared by performing stronger ultrasonic treatment having the above-described characteristics. After that, storability provision processing is performed. It was confirmed that the water-soluble meat preparation thus obtained has a high re-solubility in water.
[0030]
3. Before carrying out the preservability-imparting treatment of the water-soluble meat preparation, the pH of the solution of muscle bundles, muscle fibers or myofibrils, or proteins constituting these structures is separated from the isoelectric point of these proteins. Thus, it was examined whether or not the improvement of the re-solubility was brought about. Here, the isoelectric point is a pH value at which the total charge of protein molecules becomes 0, and the solubility of the protein is most reduced at the isoelectric point.
[0031]
Actin and myosin, which form myofibrils, have an isoelectric point of around 5, and α-actinin has an isoelectric point of around 6 to examine the effect on the maximum solubility of myofibrils as a whole. When re-solubility was observed by changing the pH of the solution to several pH values from acidic to alkaline, high re-solubility was found at pH 5 or lower for acidic and pH 7.5 or higher for alkaline. Thus, it was confirmed that the water-soluble meat preparation obtained by the non-neutralization treatment has high re-solubility as will be described later.
[0032]
Furthermore, by adopting such a pH value, after the minced meat is washed with a low-concentration salt solution in a neutral range, it is possible to perform only the non-neutralizing treatment without performing ultrasonic treatment, or ultrasonic treatment. It was newly found that a water-soluble meat preparation can be obtained by combining non-neutralizing treatments.
[0033]
Specifically, after the minced meat is washed with a low-concentration salt solution in a neutral region, the non-neutralization treatment as described above is performed without performing the ultrasonic treatment, or the ultrasonic treatment is not performed. Meat that dissolves in water is prepared by performing a combination of neutralization treatments. After that, storability provision processing is performed. It was confirmed that the water-soluble meat preparation thus obtained has a high re-solubility in water.
[0034]
Hereinafter, a series of production steps for producing meat that dissolves in water from raw meat and further producing the water-soluble meat preparation of the present invention will be described.
[0035]
(1) Although the raw material used for this invention does not ask | require the kind of meat, the site | part with little fat content is desirable. Meat (fishes such as sardines, tuna, salmon and cod, mollusks such as octopus and squid, mammals such as cows, pigs and sheep, birds such as chickens and ostriches, reptiles such as crocodile and snakes, amphibian muscles such as frogs) (Or meat derived from internal organs) is shredded, and low-concentration saline adjusted to pH 7.5 is added to this, and the mixture is stirred, ground and homogenized. Centrifuge the homogenized meat and collect the precipitate.
[0036]
(2) Water is added to the collected precipitate, mixed, stirred, and then subjected to ultrasonic treatment or non-neutralization treatment using an ultrasonic homogenizer, or a combination of both, and then dissolved by centrifugation. Remove any impurities and get a solution of meat that dissolves in water.
[0037]
(3) This solution is heat-treated at 70 ° C., centrifuged again, and aggregates are removed to add sugar (monosaccharide to polysaccharide) and dissolve it as it is, or reversely After concentrating with an osmosis membrane, a gel filtration membrane or the like, preservation treatment such as refrigeration, freezing, heat sterilization, high temperature pressure sterilization, ultra high pressure sterilization, ultrasonic sterilization or drying is performed. Thereby, a water-soluble meat preparation having re-solubility is obtained.
[0038]
(4) Instead of the above manufacturing step (3), the meat solution dissolved in water is further subjected to ultrasonic treatment and concentrated as it is or with a reverse osmosis membrane or gel filtration membrane, and then refrigerated, frozen and heated. Preservative treatment such as sterilization, high-pressure sterilization, ultra-high pressure sterilization, ultrasonic sterilization or drying is performed. Thereby, a water-soluble meat preparation having re-solubility is obtained.
[0039]
(5) Instead of the above production step (3), an edible organic acid such as citric acid, lactic acid or acetic acid or trisodium phosphate, sodium pyrophosphate, sodium tripolyphosphate, etc. Non-neutralizing treatment using edible alkaline salt and concentrating with or without reverse osmosis membrane or gel filtration membrane, refrigeration, freezing, heat sterilization, high temperature autoclave, ultra high pressure sterilization, ultrasonic sterilization Alternatively, a preserving process such as drying is performed. This gives a water-soluble meat preparation with re-dissolution.
[0040]
However, if non-neutralization treatment has already been performed in the production step (2), after the production step (2), it is concentrated as it is or after being concentrated by a reverse osmosis membrane or a gel filtration membrane, and then refrigerated, frozen, and heated. Preservation imparting treatment such as sterilization, high-temperature pressure sterilization, ultra-high pressure sterilization, ultrasonic sterilization or drying is performed. Thereby, similarly, the water-soluble meat preparation which has re-solubility is obtained.
[0041]
The water-soluble meat preparation obtained by such a production process has a property of easily redissolving in water. Due to this property, it is possible to consider a new form of use of meat that has been limited in the range of use so far.
[0042]
For example, liquid foods and gel foods that can be ingested by infants with weak chewing and swallowing functions, elderly people or persons with disabilities in mastication function and sick people, dietary supplements rich in meat protein, thickeners, It can be applied to various kinds of foods such as tablets, biscuits, soups or drinks, nutritional supplements, sports foods, emergency foods, outdoor portable foods and the like.
[0043]
Furthermore, since it is a protein derived from meat, if it is used as an additive to conventional processed livestock products, it exerts effects such as imparting solid content, improving yield, and improving texture without damaging the flavor of food.
[0044]
In addition, in the said manufacturing process (2), when the preservation | save property imparting process was given to the meat solution itself which melt | dissolves in the water obtained by ultrasonication, precipitation was produced and it was not able to be resolubilized. That is, when the solution was frozen, stored at -18 ° C. for one month, and then thawed, precipitation occurred. Further, when the solution was sealed in a retort pouch and sterilized by retort under the condition of F ₀ = 3, precipitation occurred. Moreover, although the dry powder obtained by freeze-drying or spray-drying or hot-air drying the solution was dissolved in water, it was hardly dissolved (resolubilization rate was about 10 to 20%).
[0045]
In addition, in the above production process (2), the meat solution dissolved in water obtained by ultrasonic treatment is heat-treated at 70 ° C. for 10 minutes, and the resulting aggregate is removed by centrifugation to preserve the solution itself. When the treatment was applied, precipitation occurred and resolubilization could not be performed. That is, when the solution was frozen, stored at -18 ° C. for one month, and then thawed, precipitation occurred. Further, when the solution was sealed in a retort pouch and sterilized by retort under the condition of F ₀ = 3, precipitation occurred. Also, the dry powder obtained by freeze-drying, spray-drying or hot-air drying of the solution hardly dissolved in water as in the case of non-heating.
[0046]
(Example)
Hereinafter, the preparation conditions and properties of a dry powder that can be re-solubilized will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
[0047]
A. Effect of heat treatment and sugar addition on re-dissolution rate after drying treatment, and effect of cryopreservation conditions before drying Table 1 shows the results of experiments on the effect of heat treatment and sugar addition on re-solubilization rate after drying Table 2 shows the results of an experiment on the influence of the cryopreservation conditions before the drying treatment when preparing the dried product.
In particular, this effect
(A) When heat is not applied and sugar is added (non-heated, sugar added),
(B) A case where heat treatment is performed and sugar is added (heating, sugar addition) will be described.
[0048]
(A) When sugar is added without heat treatment (non-heated, sugar added)
The dry powder obtained by adding trehalose in an amount of about 1% to the solution obtained by sonication and freeze-drying or spray-drying or hot-air drying showed a re-dissolution rate of 60 to 70%. (Table 1: Unheated, sugar added).
And when preparing this dried material, the tendency for the re-dissolution rate of the obtained dried material to become worse was confirmed, so that the period of cryopreservation was long (Table 2: unheated and sugar addition).
[0049]
(B) When heat treatment is performed and sugar is added (heating, sugar addition)
On the other hand, the solution obtained by sonication was heat-treated at 70 ° C. for 10 minutes, added with trehalose to a concentration of about 1%, and obtained by freeze drying, spray drying or hot air drying. When the dried product was dissolved in distilled water, an almost transparent solution was obtained, which showed a re-dissolution rate of 70 to 90% (Table 1: heating and addition of sugar). Furthermore, when heat treatment was performed and sugar was added, the re-dissolution rate was approximately 80% or more regardless of the cryopreservation period. (Table 2: Heating and sugar addition).
[0050]
When heat treatment is not performed and sugar is not added (non-heated, no sugar added), and when heat treatment is performed but no sugar is added (heating, no sugar added), the re-dissolution rate is as low as 10 to 30%. It was confirmed.
[0051]
[Table 1]

[0052]
[Table 2]

[0053]
B. Effect on Resolubility by Type of Sugar under Heating Conditions Table 3 shows the effect on resolubility by type of sugar under heating conditions. After sonication, trehalose, raffinose, glucose, maltose, fructose, sucrose, and dextrin are added in an amount of 1% each to a solution that has been heat-treated at 70 ° C. for 10 minutes. For example, freeze-drying is performed. As a result, a dry powder was obtained. When this powder was dissolved in water, an almost transparent solution was obtained, and it was confirmed that the re-dissolution rate was about 70 to 90%. Similar dry powders were obtained by spray drying or hot air drying. Various types of sugars from monosaccharides to polysaccharides were effective as sugars to be added.
[0054]
[Table 3]

[0055]
C. Table 4 shows the results of an experiment on the effect of sugar concentration on re-solubility under heating conditions. When the sugar concentration was 0.5%, the re-dissolution rate was 60%, and when the sugar concentration was 1% or more, the re-dissolution rate was 80% or more. In order to prepare a re-dissolvable dry powder, it was necessary to add at least 0.5% of sugar.
[0056]
However, increasing the sugar concentration may reduce the protein content in the dry powder and limit its use. Therefore, it is considered that the addition amount of sugar is preferably around 1%.
[0057]
[Table 4]

[0058]
D. Table 5 shows the effect of heating temperature upon addition of sugar on re-solubility. When the heat treatment temperature was 50 ° C. or 60 ° C., the re-dissolution rate was about 60%. When the heat treatment temperature was 70 ° C. or higher, the re-dissolution rate was 80% or higher. Therefore, in order to further improve the re-dissolution rate, addition of sugar and heat treatment at 70 ° C. or higher were necessary (Table 5).
[0059]
[Table 5]

[0060]
E. Effect on re-solubility due to difference in order of sugar addition and heat treatment Table 6 shows results of experiments on the effect on re-solubility due to difference in the order of sugar addition and heat treatment. Heating proteins and sugars is said to cause Maillard reaction. Therefore, after adding sugar, heat treatment was performed to examine the presence or absence of the Maillard reaction and the effect on the redissolution rate, but browning was not observed under the test conditions, and the order of sugar addition and heat treatment was Was found not to affect the re-dissolution rate.
[0061]
[Table 6]

[0062]
F. Table 7 shows the results of examining the ratio of myosin content to actin content and the resolubility. That is, a solution of meat dissolved in water prepared according to a previously reported method (Sample No. 1, provided that the sonication time: 5 minutes), and the sonication time was further extended to 10, 20, and 30 minutes for the solution. Were prepared (sample numbers 2, 3 and 4 respectively). These samples were subjected to SDS-PAGE according to a conventional method.
[0063]
From the SDS-PAGE image, it was confirmed that there was almost no change in the actin content of each sample. On the other hand, it was recognized that there was a significant difference in myosin content. Therefore, densitometry was performed on the SDS-PAGE gel to determine the ratio of myosin content to actin content. The results are shown in Table 7. Moreover, the dry powder was prepared about each sample, and the re-dissolution rate of the dry powder was measured after that. The results are shown in Table 7.
[0064]
From these measurement results, when the ratio of the myosin content to the actin content is 1.89, for example (Sample No. 1), the re-dissolution rate is 30.0%, and the re-dissolution rate is further lowered when the ratio is further increased. On the contrary, as the ratio falls below 1.89, the re-dissolution rate improves. For example, when the ratio is 0.85 (sample number 4), the re-dissolution rate is 86.1%, and when the ratio falls below 0.85, the re-dissolution rate Became even higher.
[0065]
[Table 7]

[0066]
G. Effect of non-neutralizing treatment on re-solubility Table 8 shows the results of examining non-neutralizing treatment and re-solubility. That is, a solution of meat dissolved in water prepared according to a previously reported method (but without sonication), and a solution of meat dissolved in water by changing the pH of the solution from acidic to alkaline. And the dissolution rate was measured about these samples.
[0067]
[Table 8]

[0068]
H. Effect of acid type used for non-neutralization treatment on re-solubility Table 9 shows the results of examining the type of acid used for non-neutralization treatment and re-solubility. That is, a solution of meat dissolved in water prepared according to a previously reported method (but without sonication), and a solution of meat dissolved in water by changing the pH of the solution using hydrochloric acid or citric acid were prepared. And the dissolution rate was measured about these samples.
[0069]
[Table 9]

[0070]
As mentioned above, although the form of the water-soluble meat preparation which concerns on this invention was demonstrated based on the Example, this invention is not specifically limited to such an Example, The range of the technical matter as described in a claim It goes without saying that there are various embodiments within.
[0071]
【The invention's effect】
The water-soluble meat preparation according to the present invention having the above-described configuration easily dissolves in water and can be used for various foods, contributing greatly to the food industry. And the water-soluble meat preparation which concerns on this invention performs addition of saccharide | sugar and heat processing to the solution obtained by heat-treating the solution of meat protein, and removing an aggregate by centrifugation after that, and storage stability after that. It can be easily solubilized in water as well as having storability, which is obtained by performing the imparting treatment.
[0072]
In addition, the water-soluble meat preparation according to the present invention, after heat-treating a solution of meat protein, applies stronger ultrasonic waves to the solution obtained by removing the aggregates by centrifugation, and then imparts preservability. It can be easily solubilized in water as well as having storability obtained by performing the treatment.
[0073]
Furthermore, the water-soluble meat preparation according to the present invention is a solution obtained by heat-treating a solution of meat protein and then removing aggregates by centrifugation, and then adjusting the pH to acidic or alkaline, It has storability and can be easily water-solubilized, which is obtained by performing a storability imparting treatment.

Claims

A water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservability-imparting process, and prior to the preservability-imparting process, without heat treatment, sugar is added to the water. have a 60% to 70% of the re-solubility, water-soluble meat preparations, characterized in that a solution dissolved in water.

It is a water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservability-imparting treatment, which is heated prior to the preservability-giving treatment and added with sugar, so that it is 70- have a 90% re-solubility, water-soluble meat preparations, characterized in that a solution dissolved in water.

It is a water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservability-imparting treatment, and has high re-solubility in water due to ultrasonic treatment prior to the preservability-giving treatment. A water-soluble meat preparation characterized by that.

The ultrasonic treatment prior to the preservative treatment treatment is a relaxed or low molecular weight molecular structure of the meat muscle bundle, muscle fiber or myofibril structure, or protein group constituting the structure. The water-soluble meat preparation according to claim 3, wherein the water-soluble meat preparation is an ultrasonic treatment with a work amount that can be converted into a converted state.

The ultrasonic treatment prior to the preservative treatment treatment is an ultrasonic treatment with a work amount capable of causing a reduction in molecular weight of myosin that is a protein constituting the myofibrils of the meat. Item 4. A water-soluble meat preparation according to item 3.

A water-soluble meat preparation obtained by subjecting meat dissolved in water to a preservability-imparting treatment, and 90.1 to water due to non-neutralization treatment prior to the preservability- giving treatment. possess 95.1% of the re-solubility, water-soluble meat preparations, characterized in that a solution dissolved in water.

The non-neutralization process, and wherein the pH 4 95.1 percent by below, or a process of obtaining the re-solubility of 90.1 to 94.5% by the pH7.5 or The water-soluble meat preparation according to claim 6.

8. The water-soluble meat preparation according to claim 1, wherein the preservability-imparting treatment is refrigeration, freezing, heat sterilization, high-temperature heat sterilization, ultra-high pressure sterilization, ultrasonic sterilization, or drying treatment. Product.