JP4688733B2 - Meat quality improving agent and meat quality improving method - Google Patents
Meat quality improving agent and meat quality improving method Download PDFInfo
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- JP4688733B2 JP4688733B2 JP2006149063A JP2006149063A JP4688733B2 JP 4688733 B2 JP4688733 B2 JP 4688733B2 JP 2006149063 A JP2006149063 A JP 2006149063A JP 2006149063 A JP2006149063 A JP 2006149063A JP 4688733 B2 JP4688733 B2 JP 4688733B2
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- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、肉類の品質改良剤、および該品質改良剤を用いた肉類の品質改良方法に関する。 The present invention relates to a meat quality improving agent and a meat quality improving method using the quality improving agent.
エビ、イカ、シャコ、甲殻類、貝類、魚肉などに代表される水産生物を由来とする魚介系肉類や、鶏肉、豚肉、牛肉などに代表される畜肉動物を由来とする畜肉系肉類は、刺身や生食などの用途を除くと、その大部分は加熱工程を経て様々な分野や用途に流通している。しかしながら一般的に肉類を加熱処理すると、タンパク質の変性や水分の放出などを伴うため、その弊害として肉類の歩留まりが減少するという問題がある。また、肉類の加熱処理により生じるタンパク質の変性や水分の放出は、肉質部の硬化や縮み、食べた時のパサつき感などをもたらすが、近年の消費者の多くは、加工後の肉質について柔らかい食感を好む傾向が強く示されており、加工後の肉質が極端に硬化しないような調理方法が望まれている。 Seafood meat derived from aquatic products such as shrimp, squid, giant clam, shellfish, shellfish, and fish, and livestock meat derived from livestock animals such as chicken, pork, and beef are sashimi. Except for uses such as food and raw food, most of them are distributed in various fields and uses through a heating process. However, heat treatment of meat generally involves protein denaturation, moisture release, and the like, and there is a problem that the yield of meat is reduced as an adverse effect. In addition, protein denaturation and release of moisture caused by heat treatment of meat cause hardening and shrinkage of the meat part and a feeling of dryness when eaten, but many consumers in recent years tend to be soft about the meat quality after processing. There is a strong tendency to prefer a texture, and a cooking method is desired so that the meat quality after processing does not become extremely hard.
上述の背景を踏まえ、加熱処理による肉類の歩留まり減少の抑制や、調理された肉類の食感を柔らかくする目的で、様々な品質改良剤や品質改良方法が提案されており、代表的な品質改良剤としてリン酸塩が利用されてきた。しかしながら、リン酸塩については、過剰摂取によりカルシウムの吸収阻害やカルシウム不足を昂進するなど、健康上の問題点が指摘されるようになり、消費者や食品業者からは、リン酸塩を配合しない新たな品質改良剤が求められている。 Based on the above background, various quality improvers and quality improvement methods have been proposed for the purpose of suppressing the decrease in meat yield due to heat treatment and softening the texture of cooked meat. Phosphate has been used as an agent. However, with regard to phosphate, health problems such as inhibition of calcium absorption and calcium deficiency due to excessive intake have been pointed out, and consumers and food companies do not add phosphate There is a need for new quality improvers.
リン酸類を用いない品質改良剤として例えば、塩化ナトリウムに対しマグネシウムを０．０２５〜０．７重量％含む焼き塩１重量部に対し、糖アルコールを２．５〜５．５重量部、エステル化又は／及びエーテル化された澱粉誘導体を１．０〜２．５重量部、及び有機酸塩を０．３〜１．３重量部含有することを特徴とする食肉用改良剤が、特許文献１に開示されている。 As a quality improver that does not use phosphoric acids, for example, 2.5 to 5.5 parts by weight of sugar alcohol, esterified or 1 part by weight of baked salt containing 0.025 to 0.7% by weight of magnesium with respect to sodium chloride Patent Document 1 discloses a meat improver comprising 1.0-2.5 parts by weight of an etherified starch derivative and / or 0.3-1.3 parts by weight of an organic acid salt. It is disclosed.
リン酸類を用いない品質改良剤として例えば、乳清蛋白質、増粘多糖類及びアルカリ性塩類を含むことを特徴とする食感の改善された食肉加工食品が、特許文献２に開示されている。 Patent Document 2 discloses a processed meat product with improved texture, which includes, for example, whey protein, thickening polysaccharides and alkaline salts as quality improvers that do not use phosphoric acids.
水酸化カルシウム及び／又は酸化カルシウムと、２クエン酸３ナトリウム及び／又はクエン酸３カリウムをモル比で１：１．５〜１：１０の比率で含むことを特徴とする食肉単味品用製剤が、特許文献３に開示されている。 A preparation for simple meat products, comprising calcium hydroxide and / or calcium oxide and trisodium dicitrate and / or tripotassium citrate in a molar ratio of 1: 1.5 to 1:10. However, this is disclosed in Patent Document 3.
ε−ポリ−Ｌ−リジン又はアスコルビン酸ナトリウム、若しくはε−ポリ−Ｌ−リジンとアスコルビン酸ナトリウムの二成分よりなる肉類の加熱調理時の歩留まり向上剤が、特許文献４に開示されている。 Patent Document 4 discloses a yield improver during cooking of meat consisting of two components of ε-poly-L-lysine or sodium ascorbate, or ε-poly-L-lysine and sodium ascorbate.
前述の通り、リン酸塩を配合しない品質改良剤も上述の通り開発され始めており、また同時に様々な研究もなされているが、食肉の加工形態は多岐に渡っており、常に、新しい品質改良剤が求められている。また、品質改良剤を添加しても肉本来の味質、食べた時の食感などについて、同時に満足できる結果をもたらす品質改良剤について、未だ十分なものは得られていないのが実状である。 As described above, quality improvers that do not contain phosphate have been developed as described above, and various studies have been conducted at the same time, but there are a wide variety of meat processing forms, and new quality improvers are always available. Is required. Moreover, even if a quality improver is added, the actual quality of the quality improver that produces satisfactory results at the same time, such as the original taste of meat and the texture when eaten, has not been obtained yet. .
本発明が解決しようとする課題は、水産生物を由来とする魚介系肉類あるいは畜肉動物を由来とする畜肉系肉類など、各種肉類の加熱加工にあたり、食肉の歩留まりの低下を改善し、加熱加工による身質の縮みで生じる肉質の硬化を抑え、程よい柔らかさ維持し、食べた時の食感に優れ、食肉の味質に優れるなど、各種の好適な効果を奏し、かつリン酸塩を含有しない品質改良剤および該品質改良剤を用いて加熱加工された肉類の品質改良方法を提供することにある。 The problem to be solved by the present invention is to improve the reduction of meat yield in heat processing of various meats such as seafood derived from aquatic products or livestock meat derived from livestock animals. Suppresses the hardening of the flesh caused by shrinkage of the flesh, maintains moderate softness, has excellent texture when eaten, has excellent meat taste, and does not contain phosphate An object of the present invention is to provide a quality improving agent and a method for improving the quality of meat processed by heating using the quality improving agent.
本発明者らは、上述の目的を達成するため鋭意検討を行った結果、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロースを特定の配合割合とすることで、本発明に係る課題が解決され、品質改良剤としての効果を発揮することを見出した。また、好ましい形態として、前記の３種類の成分から構成される品質改良剤に、さらに、ソルビトール、マルチトール、キシリトール、ラクチトール、重合度が２以下の水素化糖類の含有量が固形物換算で６０重量％以上の還元澱粉加水分解物、トレハロース、からなる群から選ばれる何れか一種又は二種以上の混合物である糖・糖アルコール類、および／または増粘剤を特定割合で配合した品質改良剤とすることで、品質改良剤としてさらに好ましい結果がもたらされることを見出し、本発明を開発するに至った。 As a result of intensive studies to achieve the above-mentioned object, the present inventors are concerned with the present invention by setting citrate, carbonate and / or bicarbonate, and hydroxypropyl cellulose to a specific blending ratio. It was found that the problem was solved and the effect as a quality improver was exhibited. Further, as a preferred form, the quality improver composed of the above-mentioned three kinds of components, and further, the content of sorbitol, maltitol, xylitol, lactitol, hydrogenated saccharide having a polymerization degree of 2 or less is 60 in terms of solid matter. A quality improver containing a specific proportion of sugar / sugar alcohol and / or a thickener selected from the group consisting of reduced starch hydrolyzate and trehalose in an amount of at least% by weight, or a mixture of two or more kinds. As a result, it has been found that a more preferable result is obtained as a quality improver, and the present invention has been developed.
すなわち、本発明の課題を解決するための手段は、下記のとおりである。 That is, the means for solving the problems of the present invention are as follows.
第一に、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０１〜３５重量部、ヒドロキシプロピルセルロース０．０１〜１０重量部、からなる肉類の品質改良剤である。 The first is a meat quality improving agent comprising 100 parts by weight of citrate, 0.01 to 35 parts by weight of carbonate and / or bicarbonate, and 0.01 to 10 parts by weight of hydroxypropylcellulose.
第二に、さらに、増粘剤を０．００１〜１０重量部配合した第一に記載の肉類の品質改良剤である。 Second, the meat quality improving agent according to the first aspect, further including 0.001 to 10 parts by weight of a thickener.
第三に、さらに、ソルビトール、マルチトール、キシリトール、ラクチトール、重合度が２以下の水素化糖類の含有量が固形物換算で６０重量％以上の還元澱粉加水分解物、トレハロース、からなる群から選ばれる何れか一種又は二種以上の混合物である糖・糖アルコール類を０．０１〜５０重量部配合した、第一又は第二に記載の肉類の品質改良剤である。 Thirdly, it is further selected from the group consisting of sorbitol, maltitol, xylitol, lactitol, reduced starch hydrolyzate having a content of hydrogenated saccharide having a degree of polymerization of 2 or less, 60% by weight or more, trehalose. The meat quality improving agent according to the first or second aspect, wherein 0.01 to 50 parts by weight of sugar / sugar alcohol which is any one kind or a mixture of two or more kinds is blended.
第四に、加熱加工前の肉類を、固形分濃度が０．０１〜２０．０重量％である第一から第三の何れか一つに記載の品質改良剤水溶液中に浸漬し、次いで加熱加工する、肉類の品質改良方法である。 Fourth, the meat before heat processing is immersed in the quality improver aqueous solution according to any one of the first to third, wherein the solid content concentration is 0.01 to 20.0% by weight, and then heated. This is a process for improving the quality of meat.
本発明に係る品質改良剤は、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロース、糖・糖アルコール類、増粘剤の各成分の固形物換算重量による配合割合で定められ、具体的にはクエン酸塩を１００重量部としたときの割合で定義される。 The quality improver according to the present invention is determined by the blending ratio by the solid equivalent weight of each component of citrate, carbonate and / or bicarbonate, hydroxypropylcellulose, sugar / sugar alcohol, thickener, Specifically, it is defined as a ratio when the citrate is 100 parts by weight.
本発明に係る品質改良剤で採用されるクエン酸塩について、その種類は、塩を形成し得る素材であれば特に制限は無く、カルシウム塩、ナトリウム塩などの塩類が採用できるが、この中で最も好ましいのはクエン酸三ナトリウムである。 The citrate employed in the quality improver according to the present invention is not particularly limited as long as it is a material capable of forming a salt, and salts such as calcium salt and sodium salt can be employed. Most preferred is trisodium citrate.
本発明に係る品質改良剤で採用される炭酸塩及び／又は炭酸水素塩について、その種類は、塩を形成し得る素材であれば特に制限は無く、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸マグネシウムなどの各種塩類が採用できるが、この中でも好ましいのは、炭酸ナトリウムと炭酸水素ナトリウムである。 The carbonate and / or bicarbonate used in the quality improver according to the present invention is not particularly limited as long as it is a material capable of forming a salt. Sodium carbonate, sodium bicarbonate, potassium carbonate, carbonate Various salts such as magnesium can be used, and among them, sodium carbonate and sodium bicarbonate are preferable.
本発明に係る品質改良剤で採用される炭酸塩及び／又は炭酸水素塩の配合割合は、クエン酸塩１００重量部に対して、炭酸塩及び／又は炭酸水素塩が０．０１〜３５重量部の範囲であり、更に好ましい範囲は０．０５〜１０重量部の範囲であり、その中でも特に好ましくは０．１〜５重量部の範囲である。炭酸塩及び／又は炭酸水素塩の配合割合が前記の範囲を下回った場合、加熱加工した肉類の歩留まり、食べた時の食感について、改善効果が十分に発現しなくなる。また、炭酸塩及び／又は炭酸水素塩の配合割合が前記の範囲を上回った場合、肉質の色落ち、肉質がもろくなり好ましい食感が得られないなど、好ましくない影響が生じやすくなる。 The blending ratio of carbonate and / or bicarbonate employed in the quality improver according to the present invention is 0.01 to 35 parts by weight of carbonate and / or bicarbonate with respect to 100 parts by weight of citrate. A more preferred range is 0.05 to 10 parts by weight, and a particularly preferred range is 0.1 to 5 parts by weight. When the blending ratio of the carbonate and / or bicarbonate is below the above range, the effect of improving the yield of the heat-processed meat and the texture when eaten are not sufficiently exhibited. In addition, when the blending ratio of carbonate and / or bicarbonate exceeds the above range, unfavorable effects are likely to occur, such as discoloration of meat quality, brittleness of meat quality, and failure to obtain a favorable texture.
本発明に係る品質改良剤で採用されるヒドロキシプロピルセルロースとは、セルロースにプロピレンオキサイド等のエーテル化剤を反応させて得られるセルロース誘導体の一種である。本発明では、ヒドロキシプロピルセルロースとして市販されている物の他、ヒドロキシプロピルセルロース製剤の形態で市販されている物も採用可能である。 Hydroxypropyl cellulose employed in the quality improver according to the present invention is a kind of cellulose derivative obtained by reacting cellulose with an etherifying agent such as propylene oxide. In this invention, the thing marketed in the form of a hydroxypropyl cellulose formulation other than the thing marketed as a hydroxypropyl cellulose is also employable.
本発明に係る品質改良剤で採用されるヒドロキシプロピルセルロースの配合割合は、クエン酸塩１００重量部に対して、ヒドロキシプロピルセルロースが０．０１〜１０重量部の範囲であり、更に好ましい範囲は０．１〜５重量部の範囲であり、その中でも特に好ましくは０．２〜１重量部の範囲である。ヒドロキシプロピルセルロースの配合割合が前記の範囲を下回った場合、加熱加工した肉類の歩留まり、食べた時の食感について、改善効果が十分に発現しなくなる。また、ヒドロキシプロピルセルロースの配合割合が前記の範囲を上回った場合、粘度が上昇し取り扱い性が低下する、添加量に応じた品質改良効果は少なく経済的でないなどの影響がある。 The compounding ratio of hydroxypropyl cellulose employed in the quality improver according to the present invention is in the range of 0.01 to 10 parts by weight of hydroxypropyl cellulose with respect to 100 parts by weight of citrate, and more preferably 0. 0.1 to 5 parts by weight, and particularly preferably 0.2 to 1 part by weight. When the blending ratio of hydroxypropyl cellulose is below the above range, the effect of improving the yield of cooked meat and the texture when eaten are not sufficiently exhibited. In addition, when the blending ratio of hydroxypropyl cellulose exceeds the above range, the viscosity is increased and the handleability is lowered, and the quality improvement effect according to the addition amount is small and not economical.
本発明では、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロースの３成分で構成される品質改良剤に、さらに、好ましい形態として、ソルビトール、マルチトール、キシリトール、ラクチトール、重合度が２以下の水素化糖類の含有量が固形物換算で６０重量％以上の還元澱粉加水分解物、トレハロースからなる群から選ばれる何れか一種又は二種以上の混合物である糖・糖アルコール類および／または増粘剤を適宜配合することができる。これらの成分を配合することで、加熱加工した食肉について、歩留り、食べた時の食感、味質について、さらに好ましい改善効果が得られる。 In the present invention, a quality improver composed of three components of citrate, carbonate and / or bicarbonate, and hydroxypropyl cellulose is further preferable. As a preferred form, sorbitol, maltitol, xylitol, lactitol, polymerization degree Sugar / sugar alcohols which are any one kind or a mixture of two or more kinds selected from the group consisting of reduced starch hydrolyzate having a content of 2 or less hydrogenated saccharide of 60% by weight or more in terms of solids and trehalose, and / or Or a thickener can be mix | blended suitably. By blending these components, it is possible to obtain a more preferable improvement effect with respect to the yield and texture and taste quality of the heat-processed meat.
本発明に係る品質改良剤に採用される糖・糖アルコール類とは、ソルビトール、マルチトール、キシリトール、ラクチトール、重合度が２以下の水素化糖類の含有量が固形物換算で６０重量％以上の還元澱粉加水分解物、トレハロースからなる群から選ばれる何れか一種又は二種以上の混合物である。これらの中でも、味質における改善の点で、マルチトールが好ましい。なお、本発明で採用できるマルチトールについては、マルチトール含蜜結晶および結晶マルチトールの他、マルチトール純度が８０％以上、好ましくは９０％以上、さらに好ましくは９５％以上の粉末品や液状品であっても良い。前記の糖・糖アルコール類は、食品、食品添加物、医薬品などの各種用途で市販されている程度の品質であれば良く、それらの原料や製造方法、もしくは液状や固体といった形状などによって特に影響を受けることは無い。また、本発明の実施を妨げない限り、上記の糖・糖アルコール類は結晶品、含蜜結晶品、非晶質粉末品、液状品の何れであっても良く、結晶品については含水結晶もしくは無水結晶の何れであっても良い。 Sugars and sugar alcohols employed in the quality improver according to the present invention include sorbitol, maltitol, xylitol, lactitol, and a content of hydrogenated saccharide having a polymerization degree of 2 or less of 60% by weight or more in terms of solids. Any one or a mixture of two or more selected from the group consisting of reduced starch hydrolyzate and trehalose. Among these, maltitol is preferable in terms of improvement in taste quality. Regarding maltitol that can be used in the present invention, in addition to maltitol-containing crystals and crystalline maltitol, a powder or liquid product having a maltitol purity of 80% or higher, preferably 90% or higher, more preferably 95% or higher. It may be. The sugars and sugar alcohols may be of a quality that is commercially available for various uses such as foods, food additives, and pharmaceuticals, and are particularly affected by their raw materials, manufacturing methods, or shapes such as liquids and solids. I will not receive it. In addition, as long as the implementation of the present invention is not hindered, the sugar / sugar alcohol may be a crystalline product, a honey-containing crystal product, an amorphous powder product, or a liquid product. Any of anhydrous crystals may be used.
本発明に係る品質改良剤で採用される糖・糖アルコール類の配合割合は、クエン酸塩１００重量部に対して、糖・糖アルコール類が０．０１〜５０重量部の範囲であり、更に好ましい範囲は１〜３０重量部の範囲であり、その中でも特に好ましくは１０〜２５重量部の範囲である。糖・糖アルコール類の配合割合が前記の範囲を下回ると、糖・糖アルコール類の添加によって期待される品質改良効果が十分に発現しない恐れがある。また、糖・糖アルコール類の配合割合が前記の範囲を上回った場合、添加量に応じた品質改良効果は少ないため経済的でないことや、対象となる肉類に甘さを付与する恐れがあるため、特に必要とされない。 The blending ratio of the sugar / sugar alcohol employed in the quality improver according to the present invention is in the range of 0.01-50 parts by weight of sugar / sugar alcohol with respect to 100 parts by weight of citrate, A preferred range is from 1 to 30 parts by weight, and a particularly preferred range is from 10 to 25 parts by weight. If the blending ratio of the sugar / sugar alcohol is below the above range, the quality improvement effect expected by the addition of the sugar / sugar alcohol may not be sufficiently exhibited. In addition, when the blending ratio of sugar / sugar alcohol exceeds the above range, the quality improvement effect according to the amount added is small, so it is not economical and may give sweetness to the target meat. Not particularly needed.
本発明では、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロースの３成分で構成される品質改良剤に、さらに、増粘剤を配合することで、加熱加工した食肉の歩留りや食べた時の食感が改善されるという好ましい効果が得られる。本発明で採用可能な増粘剤としては、グルコマンナン、グアガム、ペクチン、キサンタンガム、カラギーナン、ローカストビーンガム、カラヤガム、アラビアガム、タマリンド、カードラン、ジェランガム、ペクチン、プルラン、アルギン酸、アルギン酸塩、寒天などが例示でき、これらは単独または２種以上を混合して使用することもできる。また、これらの中でも品質改良効果が高められる点で好ましい増粘剤として、グアガム、グルコマンナン、キサンタンガム、ローカストビーンガム、ジェランガム、ペクチンが例示できる。また、これらの中でも特に好ましい増粘剤として、グルコマンナン、キサンタンガムが例示できる。 In the present invention, by adding a thickener to a quality improver composed of three components of citrate, carbonate and / or bicarbonate and hydroxypropyl cellulose, the yield of cooked meat can be increased. The favorable effect that the food texture when eating is improved is acquired. Thickeners that can be used in the present invention include glucomannan, guar gum, pectin, xanthan gum, carrageenan, locust bean gum, karaya gum, gum arabic, tamarind, curdlan, gellan gum, pectin, pullulan, alginic acid, alginate, agar, etc. These may be used alone or in combination of two or more. Moreover, among these, as a preferable thickener from the point that a quality improvement effect is heightened, a guar gum, glucomannan, a xanthan gum, locust bean gum, gellan gum, and pectin can be illustrated. Among these, glucomannan and xanthan gum can be exemplified as particularly preferred thickeners.
本発明に係る品質改良剤で採用される増粘剤の配合割合は、クエン酸塩１００重量部に対して、増粘剤が０．０１〜１０重量部の範囲であり、更に好ましい範囲は０．１〜５重量部の範囲であり、その中でも特に好ましくは０．２〜１重量部の範囲である。増粘剤の配合割合が前記の範囲を下回ると、増粘剤の添加によって期待される品質改良効果が十分に発現しない恐れがある。また、増粘剤の配合割合が前記の範囲を上回った場合、添加量に応じた品質改良効果は少ないため経済的でないことや、品質改良剤を含有する水溶液を調製する際、溶解に時間が掛る、粘度が高くなりすぎるなど、品質改良剤の取扱性が低下する恐れがある。 The blending ratio of the thickener employed in the quality improver according to the present invention is in the range of 0.01 to 10 parts by weight of the thickener with respect to 100 parts by weight of citrate, and a more preferable range is 0. 0.1 to 5 parts by weight, and particularly preferably 0.2 to 1 part by weight. If the blending ratio of the thickener is less than the above range, the quality improvement effect expected by the addition of the thickener may not be sufficiently exhibited. In addition, when the blending ratio of the thickener exceeds the above range, it is not economical because the quality improvement effect according to the addition amount is small, and when preparing an aqueous solution containing the quality improver, it takes time to dissolve. There is a risk that the handling property of the quality improver may be lowered, for example, the viscosity is too high.
本発明に係る品質改良剤は、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロースからなる３成分での構成、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロースに、さらに糖・糖アルコール類あるいは増粘剤を配合した４成分での構成、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロース、糖・糖アルコール類、増粘剤からなる５成分での構成、以上のそれぞれの構成において、上述で示した配合割合が適用される。 The quality improver according to the present invention includes a three-component composition comprising citrate, carbonate and / or bicarbonate, hydroxypropylcellulose, citrate, carbonate and / or bicarbonate, and hydroxypropylcellulose. In addition, a four-component composition containing sugar / sugar alcohols or thickeners, five components consisting of citrate, carbonate and / or bicarbonate, hydroxypropylcellulose, sugar / sugar alcohols, thickener In the above-described configurations and the respective configurations described above, the blending ratios described above are applied.
本発明に係る品質改良剤の具体例として、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロースの３成分で構成される場合、その配合割合として、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０１〜３５重量部、ヒドロキシプロピルセルロース０．０１〜１０重量部の配合割合が例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０５〜１０重量部、ヒドロキシプロピルセルロース０．１〜５重量部の配合割合を好ましい配合割合として例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．１〜５重量部、ヒドロキシプロピルセルロース０．２〜１重量部の配合割合を特に好ましい配合割合として例示できる。 As a specific example of the quality improver according to the present invention, when it is composed of three components of citrate, carbonate and / or bicarbonate, and hydroxypropylcellulose, the blending ratio is 100 parts by weight of citrate, carbonic acid The compounding ratio of 0.01 to 35 parts by weight of salt and / or bicarbonate and 0.01 to 10 parts by weight of hydroxypropyl cellulose can be exemplified. In addition, among the blending ratios in the previous period, a blending ratio of 100 parts by weight of citrate, 0.05 to 10 parts by weight of carbonate and / or bicarbonate, and 0.1 to 5 parts by weight of hydroxypropyl cellulose is a preferable blending ratio. It can be illustrated. Further, among the proportions mixed in the previous period, a particularly preferred proportion is a proportion of 100 parts by weight of citrate, 0.1 to 5 parts by weight of carbonate and / or bicarbonate, and 0.2 to 1 part by weight of hydroxypropylcellulose. It can be illustrated as
本発明に係る品質改良剤の具体例として、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロース、増粘剤の４成分で構成される場合、その配合割合として、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０１〜３５重量部、ヒドロキシプロピルセルロース０．０１〜１０重量部、増粘剤０．０１〜１０重量部の配合割合が例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０５〜１０重量部、ヒドロキシプロピルセルロース０．１〜５重量部、増粘剤０．１〜５重量部の配合割合を好ましい配合割合として例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．１〜５重量部、ヒドロキシプロピルセルロース０．２〜１重量部、増粘剤０．２〜１重量部の配合割合を特に好ましい配合割合として例示できる。 As a specific example of the quality improving agent according to the present invention, when it is composed of four components of citrate, carbonate and / or bicarbonate, hydroxypropyl cellulose, and thickener, citrate 100 Examples of the mixing ratio include parts by weight, carbonate and / or hydrogen carbonate 0.01 to 35 parts by weight, hydroxypropyl cellulose 0.01 to 10 parts by weight, and thickener 0.01 to 10 parts by weight. Also, among the proportions mixed in the previous period, 100 parts by weight of citrate, 0.05 to 10 parts by weight of carbonate and / or bicarbonate, 0.1 to 5 parts by weight of hydroxypropylcellulose, 0.1 to 0.1 part of thickener A blending ratio of 5 parts by weight can be exemplified as a preferable blending ratio. Also, among the proportions mixed in the previous period, citrate 100 parts by weight, carbonate and / or bicarbonate 0.1-5 parts by weight, hydroxypropylcellulose 0.2-1 part by weight, thickener 0.2- A blending ratio of 1 part by weight can be exemplified as a particularly preferable blending ratio.
本発明に係る品質改良剤の具体例として、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロース、糖・糖アルコール類の４成分で構成される場合、その配合割合として、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０１〜３５重量部、ヒドロキシプロピルセルロース０．０１〜１０重量部、糖・糖アルコール類０．０１〜５０重量部の配合割合が例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０５〜１０重量部、ヒドロキシプロピルセルロース０．１〜５重量部、糖・糖アルコール類１〜３０重量部の配合割合を好ましい配合割合として例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．１〜５重量部、ヒドロキシプロピルセルロース０．２〜１重量部、糖・糖アルコール類１０〜２５重量部の配合割合を特に好ましい配合割合として例示できる。 As a specific example of the quality improver according to the present invention, when it is composed of four components of citrate, carbonate and / or bicarbonate, hydroxypropyl cellulose, sugar / sugar alcohol, Examples include 100 parts by weight of salt, 0.01 to 35 parts by weight of carbonate and / or bicarbonate, 0.01 to 10 parts by weight of hydroxypropyl cellulose, and 0.01 to 50 parts by weight of sugar / sugar alcohols. . Also, among the proportions mixed in the previous period, 100 parts by weight of citrate, 0.05 to 10 parts by weight of carbonate and / or bicarbonate, 0.1 to 5 parts by weight of hydroxypropyl cellulose, 1 to 1 sugar / sugar alcohol A blending ratio of 30 parts by weight can be exemplified as a preferable blending ratio. Also, among the proportions mixed in the previous period, 100 parts by weight of citrate, 0.1 to 5 parts by weight of carbonate and / or bicarbonate, 0.2 to 1 part by weight of hydroxypropyl cellulose, 10 to 10 sugar / sugar alcohols A blending ratio of 25 parts by weight can be exemplified as a particularly preferable blending ratio.
本発明に係る品質改良剤の具体例として、クエン酸塩、炭酸塩及び／又は炭酸水素塩、ヒドロキシプロピルセルロース、増粘剤、糖・糖アルコール類の５成分で構成される場合、その配合割合として、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０１〜３５重量部、ヒドロキシプロピルセルロース０．０１〜１０重量部、増粘剤０．０１〜１０重量部、糖・糖アルコール類０．０１〜５０重量部の配合割合が例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．０５〜１０重量部、ヒドロキシプロピルセルロース０．１〜５重量部、増粘剤０．１〜５重量部、糖・糖アルコール類１〜３０重量部の配合割合を好ましい配合割合として例示できる。また、前期配合割合の中で、クエン酸塩１００重量部、炭酸塩及び／又は炭酸水素塩０．１〜５重量部、ヒドロキシプロピルセルロース０．２〜１重量部、増粘剤０．２〜１重量部、糖・糖アルコール類１０〜２５重量部の配合割合を特に好ましい配合割合として例示できる。 Specific examples of the quality improver according to the present invention include citrate, carbonate and / or bicarbonate, hydroxypropylcellulose, thickener, sugar / sugar alcohol, and the blending ratio thereof. Citrate 100 parts by weight, carbonate and / or bicarbonate 0.01-35 parts by weight, hydroxypropylcellulose 0.01-10 parts by weight, thickener 0.01-10 parts by weight, sugar / sugar The mixing ratio of 0.01 to 50 parts by weight of alcohols can be exemplified. Also, among the proportions mixed in the previous period, 100 parts by weight of citrate, 0.05 to 10 parts by weight of carbonate and / or bicarbonate, 0.1 to 5 parts by weight of hydroxypropylcellulose, 0.1 to 0.1 part of thickener A preferred blending ratio is 5 parts by weight and 1-30 parts by weight of sugar / sugar alcohols. Also, among the proportions mixed in the previous period, citrate 100 parts by weight, carbonate and / or bicarbonate 0.1-5 parts by weight, hydroxypropylcellulose 0.2-1 part by weight, thickener 0.2- A particularly preferred blending ratio is 1 part by weight and 10 to 25 parts by weight of sugar / sugar alcohols.
本発明に係る品質改良剤には、本発明の実施を妨げない範囲であれば、醤油、魚醤、味噌、食塩、酢、黒酢、香酢、日本酒、ワイン、みりん、ソースなどの各種調味料類、唐辛子、コショウ、オレガノ、バジル、ローズマリー、ケッパー、タイム、クミンなどの各種香辛料類、ビーフエキス、ポークエキス、チキンエキスなどの各種畜肉エキス類、昆布エキス、かつおエキス、ホタテエキス、カキエキスなどの各種魚介・海藻エキス類、グルタミン酸、イノシン酸、グアニル酸、グリシン、アラニンなどの各種アミノ酸類やその塩類、キャベツエキス、トマトエキス、ドライトマトエキス、ニンジンエキスなどの各種野菜エキス類、蛋白加水分解物、酵母エキスなど、前述の各種成分を副成分として添加しても良い。 In the quality improving agent according to the present invention, various seasonings such as soy sauce, fish soy, miso, salt, vinegar, black vinegar, perfume vinegar, sake, wine, mirin, sauce, etc. Various kinds of spices such as ingredients, chili, pepper, oregano, basil, rosemary, capers, thyme, cumin, various meat extracts such as beef extract, pork extract, chicken extract, kelp extract, bonito extract, scallop extract, oyster extract, etc. Various seafood and seaweed extracts, various amino acids such as glutamic acid, inosinic acid, guanylic acid, glycine, and alanine and their salts, various vegetable extracts such as cabbage extract, tomato extract, dried tomato extract, carrot extract, protein hydrolysis The above-mentioned various components such as food and yeast extract may be added as subcomponents.
本発明に係る品質改良剤では、対象とされる肉質の種類に特に制限は無い。よって、アジ、イワシ、サバ、サンマ、サヨリ、コハダ、タイ、ハマチ、ブリ、タラ、スケトウダラ、ニシン、ホッケ、カレイ、ヒラメ、キンメダイ、カツオ、マグロ、サケ、アンコウ、フグ、スズキ、ウナギ、アナゴなど各種魚類、アサリ、ハマグリ、シジミ、ホタテ、カキ、サザエ、赤貝、ムール貝などの各種貝類、エビ、シャコ、カニ、イカ、タコなどの前述以外の魚介類、その他水産生物を由来とする各種魚介系肉類に対して適用可能である。他にも、鶏肉、アヒル肉、ガチョウ肉、七面鳥肉、エミュー肉、豚肉、牛肉、羊肉、山羊肉、馬肉、鹿肉、猪肉などに代表される各種家禽畜肉系の肉類に対しても、同様に適用可能である。これらの肉類は、加熱処理される前の状態であれば特に制限は無く、具体的には、加熱されていない生肉の状態であることが好ましいが、他に、冷凍肉、チルド肉であっても生肉の状態に解凍処理すれば、同様に適用することができる。 In the quality improving agent which concerns on this invention, there is no restriction | limiting in particular in the kind of meat quality made into object. Therefore, horse mackerel, sardine, mackerel, saury, sea bream, kohada, Thailand, hamachi, yellowtail, cod, walleye pollock, herring, hockey, flounder, flounder, snapper, bonito, tuna, salmon, anglerfish, puffer fish, sea bass, eel, anago, etc. Various fish, various clams such as clams, clams, swordfish, scallops, oysters, scallops, red shellfish, mussels, other seafood such as shrimp, clam, crab, squid, octopus, and other seafood Applicable to meat. The same applies to various poultry and livestock meats such as chicken, duck, goose, turkey, emu, pork, beef, lamb, goat, horse, venison and salmon. It is applicable to. These meats are not particularly limited as long as they are in a state before being heat-treated, and specifically, are preferably in a state of raw meat that has not been heated. It can be applied in the same manner if it is thawed into a raw meat state.
本発明に係る品質改良剤は、上述の肉類に対して効果的に浸透する方法であれば、何れの処理方法を採用しても良いが、対象となる肉類への浸透が容易かつ均等に行い易いことから、品質改良剤を含有する水溶液中に肉類を漬け込む方法が好ましい。ここで、漬け込み液として使用する際の品質改良剤水溶液は、対象となる肉質に対して均等に品質改良剤成分が浸透しやすさを考慮すると、固形分濃度が０．０１〜２０．０重量％の範囲に調製されていることが好ましいといえる。また、更に好ましい条件としては、品質改良剤水溶液の固形分濃度が０．１〜１０．０重量％である。また、特に好ましい条件としては、品質改良剤水溶液の固形分濃度が１．０〜７．０重量％である。そして、最も好ましい条件としては、品質改良剤水溶液の固形分濃度が３．０〜５．０重量％である。 As long as the quality improving agent according to the present invention is a method that effectively penetrates the meat, any treatment method may be adopted, but the penetration into the target meat is performed easily and evenly. Since it is easy, the method of immersing meat in the aqueous solution containing a quality improving agent is preferable. Here, the quality improver aqueous solution when used as a dipping solution has a solid content concentration of 0.01 to 20.0 wt%, considering the ease of penetration of the quality improver component evenly into the target meat quality. % Can be said to be preferable. Further, as a more preferable condition, the solid content concentration of the quality improver aqueous solution is 0.1 to 10.0% by weight. Moreover, as a particularly preferable condition, the solid content concentration of the quality improver aqueous solution is 1.0 to 7.0% by weight. And as the most preferable conditions, the solid content concentration of the quality improver aqueous solution is 3.0 to 5.0% by weight.
本発明に係る品質改良剤を含有した水溶液を肉類に浸漬する際、肉類と品質改良剤水溶液の配合比率に特に制限は無く、処理対象となる肉類の品種、由来、部位、大きさ、品質改良剤含有水溶液の固形分濃度、漬け込み時の温度、漬け込み時間などの各種条件に応じて適宜変更してよい。 When the aqueous solution containing the quality improver according to the present invention is immersed in meat, there is no particular limitation on the mixing ratio of the meat and the quality improver aqueous solution, and the variety, origin, site, size, quality improvement of the meat to be processed You may change suitably according to various conditions, such as solid content concentration of an agent-containing aqueous solution, the temperature at the time of soaking, and soaking time.
本発明では、肉類の加熱加工方法に制限は無く、焼く、炒める、蒸す、揚げる、茹でる、煮る、加圧加熱、電子レンジ加熱、電磁調理器加熱などの方法に代表される各種加熱加工方法あるいは各種加熱調理方法の何れの方法であっても良い。 In the present invention, there is no limitation on the heat processing method of meat, various heat processing methods represented by methods such as baking, frying, steaming, frying, boiling, boiling, pressure heating, microwave heating, electromagnetic cooker heating, etc. Any of various cooking methods may be used.
本発明に係る品質改良剤を採用することで、加熱加工された肉類は、品質改良剤を添加せずに同等の加熱加工を行って得られた肉類と比べて、歩留まりが向上するほか、加熱加工による縮みが少なく、食べた時の食感に優れ、味質についても従来の品質改良剤を使用したときに感じられるような不快な味は無いなど、優れた結果をもたらすことができる。 By adopting the quality improver according to the present invention, the heat-processed meat is improved in yield as compared to meat obtained by performing equivalent heat processing without adding the quality improver, There are few shrinkage | contractions by a process, it is excellent in the texture when eating, and also about the taste quality, there is no unpleasant taste which can be felt when using the conventional quality improving agent, and it can produce the outstanding results.
以下に、本発明に係る品質改良剤の好ましい効果について、実施例を交えて詳細に説明するが、本発明の技術的範囲は以下の例に限定されるものではない。 Hereinafter, preferred effects of the quality improving agent according to the present invention will be described in detail with reference to examples, but the technical scope of the present invention is not limited to the following examples.
各実施例で使用される製剤として、クエン酸三ナトリウムは市販の試薬（食品添加物グレード、和光純薬工業株式会社製）を使用した。炭酸水素ナトリウムは市販の試薬（食品添加物グレード、和光純薬工業株式会社製）を使用した。炭酸ナトリウムは市販の試薬（食品添加物グレード、和光純薬工業株式会社製）を使用した。ヒドロキシプロピルセルロースは市販品（商品名：セルニーＬ、日本重曹株式会社製）を使用した。キサンタンガムは市販品（商品名：キサンタンガム、中央フーズマテリアル株式会社製）を使用した。グルコマンナン市販品（商品名：レオレックスＲＳ、清水化学株式会社製）を使用した。カラギーナンは市販品（商品名：カラギーナン、中央フーズマテリアル株式会社製）を使用した。グアーガムは市販品（商品名：グアーガム、中央フーズマテリアル株式会社製）を使用した。ローカストビーンガムは市販品（商品名：ローカストビーンガム、中央フーズマテリアル株式会社製）を使用した。ペクチンは市販品（商品名：ペクチンＳＬＥＮＤＩＤｔｙｐｅ２００、ＣＰＫｅｌｃｏＪａｐａｎ製）を使用した。マルチトールは、マルチトール純度が約９５％の市販のマルチトール含蜜結晶品（商品名：アマルティＭＲ５０（登録商標）、東和化成工業株式会社製）を使用した。ソルビトールは、市販の結晶品（商品名：ソルビットＤＰ、東和化成工業株式会社製）を使用した。還元澱粉加水分解物には、重合度２以下の水素化糖類の含有量が固形物換算で約７０重量％の市販液状品（商品名：ＰＯ−６０、固形分濃度７０重量％、東和化成工業株式会社製）を使用した。トレハロースは、市販の結晶品（商品名：トレハ、株式会社林原生物化学研究所製）を使用した。 As a preparation used in each example, a commercially available reagent (food additive grade, manufactured by Wako Pure Chemical Industries, Ltd.) was used for trisodium citrate. As the sodium hydrogen carbonate, a commercially available reagent (food additive grade, manufactured by Wako Pure Chemical Industries, Ltd.) was used. Sodium carbonate used a commercially available reagent (food additive grade, manufactured by Wako Pure Chemical Industries, Ltd.). Hydroxypropyl cellulose used was a commercial product (trade name: Celny L, manufactured by Nippon Baking Soda Co., Ltd.). As the xanthan gum, a commercially available product (trade name: xanthan gum, manufactured by Chuo Foods Corporation) was used. Glucomannan commercial products (trade name: ROLEX RS, manufactured by Shimizu Chemical Co., Ltd.) were used. As the carrageenan, a commercially available product (trade name: carrageenan, manufactured by Chuo Foods Co., Ltd.) was used. As the guar gum, a commercial product (trade name: guar gum, manufactured by Chuo Foods Co., Ltd.) was used. As the locust bean gum, a commercially available product (trade name: locust bean gum, manufactured by Chuo Foods Co., Ltd.) was used. As the pectin, a commercially available product (trade name: Pectin SLENDIDtype 200, manufactured by CPKelco Japan) was used. As the maltitol, a commercially available maltitol-containing crystal product having a maltitol purity of about 95% (trade name: Amarty MR50 (registered trademark), manufactured by Towa Kasei Kogyo Co., Ltd.) was used. As sorbitol, a commercially available crystal product (trade name: Sorbit DP, manufactured by Towa Kasei Kogyo Co., Ltd.) was used. The reduced starch hydrolyzate contains a commercially available liquid product (trade name: PO-60, solid content concentration 70% by weight, Towa Kasei Kogyo Co., Ltd.) with a content of hydrogenated saccharide having a degree of polymerization of 2 or less in terms of solids. Used). As the trehalose, a commercially available crystal product (trade name: Treha, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) was used.
加熱加工後の食品の品質改良効果では、肉質の柔らかさ、肉質のジューシー感、肉質を噛んだ時の歯切れの良さ、総合的な味質のよさ、以上の４項目について訓練されたパネリスト１０人による官能検査を行い、それぞれの評価項目について表１に示す基準を用いて評価し、１０人の評価点数の平均点を求めた。 10 panelists who were trained on the above four items in terms of quality improvement effect of food after heat processing, softness of meat quality, juiciness of meat quality, crispness when chewing meat quality, good overall taste quality A sensory test was conducted, and each evaluation item was evaluated using the criteria shown in Table 1, and an average score of 10 evaluation scores was obtained.
加熱加工後の食品の歩留り評価では、製剤による処理を行わずに加熱加工された食品の重量を１００％とし、同様の条件を製剤で処理された食品についても実施し、その重量の相対値によって求められる値を歩留まりの評価基準とした。 In the evaluation of the yield of food after heat processing, the weight of the food processed without processing with the preparation is 100%, and the same conditions are also applied to the food processed with the preparation. The obtained value was used as a yield evaluation standard.
（製剤の調製例１）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、を均質になるまで十分に混合して製剤１を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部に対して、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部である。
(Formulation Preparation Example 1)
Formulation 1 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, and 0.4 g of hydroxypropylcellulose until homogeneous. The composition of the preparation is 4 parts by weight of sodium hydrogen carbonate and 0.4 parts by weight of hydroxypropylcellulose with respect to 100 parts by weight of trisodium citrate.
（製剤の調製例２）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、グルコマンナン０．４ｇを均質になるまで十分に混合して製剤２を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部に対して、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、グルコマンナン０．４重量部である。
(Formulation Preparation Example 2)
Formulation 2 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, and 0.4 g of glucomannan until homogeneous. The composition of the preparation is 4 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropylcellulose, and 0.4 parts by weight of glucomannan with respect to 100 parts by weight of trisodium citrate.
（製剤の調製例３）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、グルコマンナン０．４ｇ、マルチトール２４ｇを均質になるまで十分に混合して製剤３を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部に対して、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、グルコマンナン０．４重量部、マルチトール２４重量部である。
(Formulation Preparation Example 3)
Formulation 3 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, 0.4 g of glucomannan and 24 g of maltitol until homogeneous. The composition of the preparation is 4 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropyl cellulose, 0.4 parts by weight of glucomannan, and 24 parts by weight of maltitol with respect to 100 parts by weight of trisodium citrate.
（製剤の調製例４）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、グルコマンナン０．４ｇ、ソルビトール２４ｇを均質になるまで十分に混合して製剤４を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部に対して、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、グルコマンナン０．４重量部、ソルビトール２４重量部である。
(Formulation Preparation Example 4)
Formulation 4 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, 0.4 g of glucomannan and 24 g of sorbitol until homogeneous. The composition of the preparation is 4 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropyl cellulose, 0.4 parts by weight of glucomannan and 24 parts by weight of sorbitol with respect to 100 parts by weight of trisodium citrate.
（製剤の調製例５）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、グルコマンナン０．４ｇ、トレハロース２４ｇを均質になるまで十分に混合して製剤５を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部に対して、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、グルコマンナン０．４重量部、トレハロース２４重量部である。
(Formulation Preparation Example 5)
Formulation 5 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, 0.4 g of glucomannan and 24 g of trehalose until homogeneous. The composition of the preparation is 4 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropyl cellulose, 0.4 parts by weight of glucomannan, and 24 parts by weight of trehalose with respect to 100 parts by weight of trisodium citrate.
（製剤の調製例６）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、グルコマンナン０．４ｇ、還元澱粉加水分解（商品名：ＰＯ−６０、固形分濃度７０重量％、東和化成工業株式会社製）３４．３ｇを均質になるまで十分に混合して製剤６を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部に対して、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、グルコマンナン０．４重量部、還元澱粉加水分解物２４．０１重量部である。
(Formulation Preparation Example 6)
Trisodium citrate 100 g, sodium hydrogen carbonate 4 g, hydroxypropylcellulose 0.4 g, glucomannan 0.4 g, reduced starch hydrolysis (trade name: PO-60, solid content concentration 70% by weight, manufactured by Towa Kasei Kogyo Co., Ltd.) Formulation 6 was prepared by thoroughly mixing 34.3 g until homogeneous. The composition of the formulation is 4 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropyl cellulose, 0.4 parts by weight of glucomannan, 24.01 parts by weight of reduced starch hydrolyzate per 100 parts by weight of trisodium citrate. It is.
（製剤の調製例７）
クエン酸三ナトリウム１００ｇ、炭酸ナトリウム０．１２ｇ、ヒドロキシプロピルセルロース０．４ｇ、マルチトール２４ｇを均質になるまで十分に混合して製剤７を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸ナトリウム０．１２重量部、ヒドロキシプロピルセルロース０．４重量部、マルチトール２４重量部である。
(Preparation Example 7 of formulation)
Formulation 7 was prepared by thoroughly mixing 100 g of trisodium citrate, 0.12 g of sodium carbonate, 0.4 g of hydroxypropylcellulose, and 24 g of maltitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 0.12 parts by weight of sodium carbonate, 0.4 parts by weight of hydroxypropyl cellulose, and 24 parts by weight of maltitol.
（製剤の調製例８）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム３．７５ｇ、ヒドロキシプロピルセルロース０．２５ｇ、グルコマンナン０．２５ｇ、マルチトール１８．７５ｇを均質になるまで十分に混合して製剤８を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム３．７５重量部、ヒドロキシプロピルセルロース０．２５重量部、グルコマンナン０．２５重量部、マルチトール１８．７５重量部である。
(Formulation Preparation Example 8)
Formulation 8 was prepared by thoroughly mixing 100 g of trisodium citrate, 3.75 g of sodium bicarbonate, 0.25 g of hydroxypropylcellulose, 0.25 g of glucomannan, and 18.75 g of maltitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 3.75 parts by weight of sodium hydrogen carbonate, 0.25 parts by weight of hydroxypropylcellulose, 0.25 parts by weight of glucomannan, and 18.75 parts by weight of maltitol.
（製剤の調製例９）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム３０ｇ、ヒドロキシプロピルセルロース０．４ｇ、グアガム０．４ｇ、ソルビトール３ｇを均質になるまで十分に混合して製剤９を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム３０重量部、ヒドロキシプロピルセルロース０．４重量部、グアガム０．４重量部、ソルビトール３重量部である。
(Preparation Example 9 of the preparation)
Formulation 9 was prepared by thoroughly mixing 100 g of trisodium citrate, 30 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, 0.4 g of guar gum, and 3 g of sorbitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 30 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropyl cellulose, 0.4 parts by weight of guar gum, and 3 parts by weight of sorbitol.
（製剤の調製例１０）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム５ｇ、ヒドロキシプロピルセルロース０．０５ｇ、ローカストビーンガム０．０５ｇ、トレハロース１０ｇを均質になるまで十分に混合して製剤１０を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム５重量部、ヒドロキシプロピルセルロース０．０５重量部、ローカストビーンガム０．０５重量部、トレハロース１０重量部である。
(Preparation Example 10 of the preparation)
Formulation 10 was prepared by thoroughly mixing 100 g of trisodium citrate, 5 g of sodium bicarbonate, 0.05 g of hydroxypropyl cellulose, 0.05 g of locust bean gum and 10 g of trehalose until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 5 parts by weight of sodium bicarbonate, 0.05 part by weight of hydroxypropyl cellulose, 0.05 part by weight of locust bean gum, and 10 parts by weight of trehalose.
（製剤の調製例１１）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム７ｇ、ヒドロキシプロピルセルロース８ｇ、ジェランガム８ｇ、キシリトール２０ｇを均質になるまで十分に混合して製剤１１を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム７重量部、ヒドロキシプロピルセルロース８重量部、ジェランガム８重量部、キシリトール２０重量部である。
(Formulation Preparation Example 11)
Formulation 11 was prepared by thoroughly mixing 100 g of trisodium citrate, 7 g of sodium bicarbonate, 8 g of hydroxypropyl cellulose, 8 g of gellan gum, and 20 g of xylitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 7 parts by weight of sodium bicarbonate, 8 parts by weight of hydroxypropyl cellulose, 8 parts by weight of gellan gum, and 20 parts by weight of xylitol.
（製剤の調製例１２）
クエン酸三ナトリウム１００ｇ、炭酸ナトリウム０．０５ｇ、ヒドロキシプロピルセルロース０．４ｇ、ペクチン０．４ｇ、ソルビトール４０ｇを均質になるまで十分に混合して製剤１２を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸ナトリウム０．０５重量部、ヒドロキシプロピルセルロース０．４重量部、ペクチン０．４重量部、ソルビトール４０重量部である。
(Formulation Preparation Example 12)
Formulation 12 was prepared by thoroughly mixing trisodium citrate 100 g, sodium carbonate 0.05 g, hydroxypropylcellulose 0.4 g, pectin 0.4 g, and sorbitol 40 g until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 0.05 part by weight of sodium carbonate, 0.4 part by weight of hydroxypropylcellulose, 0.4 part by weight of pectin, and 40 parts by weight of sorbitol.
（製剤の調製例１３）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、マルチトール３０ｇを均質になるまで十分に混合して製剤１３を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、マルチトール３０重量部である。
(Preparation Example 13 of the formulation)
Formulation 13 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, and 30 g of maltitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 4 parts by weight of sodium bicarbonate, 0.4 part by weight of hydroxypropylcellulose, and 30 parts by weight of maltitol.
（製剤の調製例１４）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、キサンタンガム０．４ｇを均質になるまで十分に混合して製剤１４を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、キサンタンガム０．４重量部である。
(Formulation Preparation Example 14)
Formulation 14 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, and 0.4 g of xanthan gum until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 4 parts by weight of sodium hydrogencarbonate, 0.4 parts by weight of hydroxypropyl cellulose, and 0.4 parts by weight of xanthan gum.
（製剤の調製例１５）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム４ｇ、ヒドロキシプロピルセルロース０．４ｇ、グアガム０．４ｇ、マルチトール２４ｇを均質になるまで十分に混合して製剤１５を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム４重量部、ヒドロキシプロピルセルロース０．４重量部、グアガム０．４重量部、マルチトール２４重量部である。
(Formulation Preparation Example 15)
Formulation 15 was prepared by thoroughly mixing 100 g of trisodium citrate, 4 g of sodium bicarbonate, 0.4 g of hydroxypropylcellulose, 0.4 g of guar gum and 24 g of maltitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 4 parts by weight of sodium bicarbonate, 0.4 parts by weight of hydroxypropyl cellulose, 0.4 parts by weight of guar gum, and 24 parts by weight of maltitol.
（製剤の調製例１６）
クエン酸三ナトリウム１００ｇ、炭酸ナトリウム６０ｇ、ヒドロキシプロピルセルロース０．４ｇ、キサンタンガム０．４ｇを均質になるまで十分に混合して比較品となる製剤１６を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸ナトリウム６０重量部、ヒドロキシプロピルセルロース０．４重量部、キサンタンガム０．４重量部である。
(Formulation Preparation Example 16)
100 g of trisodium citrate, 60 g of sodium carbonate, 0.4 g of hydroxypropylcellulose, and 0.4 g of xanthan gum were mixed well until homogeneous to prepare a preparation 16 as a comparative product. The composition of the preparation is 100 parts by weight of trisodium citrate, 60 parts by weight of sodium carbonate, 0.4 parts by weight of hydroxypropyl cellulose, and 0.4 parts by weight of xanthan gum.
（製剤の調製例１７）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム５ｇ、ヒドロキシプロピルセルロース２０ｇを均質になるまで十分に混合して比較品となる製剤１７を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム５重量部、ヒドロキシプロピルセルロース２０重量部である。
(Formulation Preparation Example 17)
Formulation 17 as a comparative product was prepared by thoroughly mixing 100 g of trisodium citrate, 5 g of sodium hydrogen carbonate, and 20 g of hydroxypropylcellulose until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 5 parts by weight of sodium bicarbonate, and 20 parts by weight of hydroxypropylcellulose.
（製剤の調製例１８）
クエン酸三ナトリウム１００ｇ、炭酸水素ナトリウム５ｇ、ヒドロキシプロピルセルロース０．４ｇ、マルチトール８０ｇ、を均質になるまで十分に混合して比較品となる製剤１８を調製した。製剤の構成は、クエン酸三ナトリウム１００重量部、炭酸水素ナトリウム５重量部、ヒドロキシプロピルセルロース０．４重量部、マルチトール８０重量部である。
(Formulation Preparation Example 18)
A comparative preparation 18 was prepared by thoroughly mixing 100 g of trisodium citrate, 5 g of sodium hydrogen carbonate, 0.4 g of hydroxypropylcellulose, and 80 g of maltitol until homogeneous. The composition of the preparation is 100 parts by weight of trisodium citrate, 5 parts by weight of sodium hydrogen carbonate, 0.4 parts by weight of hydroxypropylcellulose, and 80 parts by weight of maltitol.
上述の製剤１〜１８の配合量を表２に示す。 Table 2 shows the blending amounts of the above-mentioned preparations 1 to 18.
試験例１（冷凍ムキエビのボイル）
原料のエビには、平均体長約４０ｍｍのベトナム産ムキエビの冷凍品を使用した。冷凍ムキエビは、防水性のあるビニール製の袋に入れて外部から水が入らないように封をし、ビニール袋ごと１５℃の流水中にさらして、ムキエビに凍結部がなくなるまで解凍処理し、最後にビニール袋からムキエビを取り出して十分に水切りをし、生状態のムキエビとした。次に、調製例１〜６、調製例８、調製例９〜１４で調製した製剤１〜６、製剤８、製剤９〜１４を各々水に溶かして、製剤１〜６は何れも固形分濃度３．０重量％の水溶液とし、製剤８は固形分濃度５．０重量％の水溶液とし、製剤９〜１４は何れも固形分濃度３．０重量％の水溶液とした。製剤溶液の詳細は表３に示す。解凍したムキエビ１００重量部に対して、各々の製剤を溶かした水溶液２５重量部の割合で、両者をジッパー付きの袋に入れて、できるだけ内部の空気を取り除いてジッパーを閉じ、これを５℃の冷蔵庫内に２時間静置させて浸漬処理した。浸漬処理後、ジッパー付き袋からムキエビを取り出してザルの上に乗せ、ムキエビ表面に付着している製剤溶液の水切りをした。水切りされたムキエビは、沸騰状態の１重量％の食塩水中に入れて２分間ボイル処理し、ボイル後、茹で上がったムキエビをザルに受けて室温で１０分間静置し放冷したものをボイルエビのサンプルとして各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料のムキエビについて、製剤溶液による浸漬を行わず、解凍後直ちに前述の方法でボイル処理し、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表４に示す。
Test example 1 (boiled frozen shrimp)
The raw shrimp used was a frozen product of Vietnamese mud shrimp with an average length of about 40 mm. Frozen tiger shrimp is sealed in a waterproof plastic bag so that water does not enter from the outside, and the whole plastic bag is exposed to running water at 15 ° C, and thawed until there is no freezing in the mussel. Finally, the shrimp was taken out from the plastic bag and drained thoroughly to obtain a raw shrimp. Next, the preparations 1 to 6, preparation examples 8 and preparation examples 9 to 14 prepared in preparation examples 1 to 6, preparation 8 and preparations 9 to 14 were each dissolved in water. The aqueous solution was 3.0% by weight, the preparation 8 was an aqueous solution having a solid content concentration of 5.0% by weight, and the preparations 9 to 14 were all aqueous solutions having a solid content concentration of 3.0% by weight. Details of the formulation solution are shown in Table 3. Put 100 parts by weight of thawed mud shrimp in a ratio of 25 parts by weight of each solution in which each preparation was dissolved, put both in a zippered bag, remove the air inside as much as possible and close the zipper. It was allowed to stand in the refrigerator for 2 hours for immersion treatment. After the dipping treatment, the shrimp was taken out from the zippered bag and placed on the colander, and the preparation solution adhering to the surface of the shrimp was drained. The drained mussel is placed in boiling 1% by weight saline and boiled for 2 minutes. After boiling, the colander raised in a boiled monkey is allowed to stand at room temperature for 10 minutes and allowed to cool. Various sensory tests and yield evaluation were performed as samples, and the improvement effect by the quality improver was evaluated. In addition, in order to evaluate the effect of the product of the present invention, the mussel of the same raw material was boiled immediately after thawing by the above-mentioned method without being immersed in the preparation solution, and allowed to cool as a control product. Table 4 shows the results of sensory evaluation and yield.
比較試験例１（冷凍ムキエビのボイル）
本発明の数値範囲を超えた配合例による製剤を用いて、冷凍ムキエビのボイル品について品質改良効果を比較した。原料のエビは調製例１と同じものを使用した。製剤は、調製例１６〜１８で調製した製剤１６〜１８を各々水に溶かして、何れも固形分濃度３．０重量％の水溶液とした。製剤溶液の詳細は表５に示す。その後は調製例１と同様の操作を行い、ボイルエビのサンプルについて各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料のムキエビについて、製剤溶液による浸漬を行わず、解凍後直ちに前述の方法でボイル処理し、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表６に示す。
Comparative test example 1 (boiled frozen shrimp)
Using the preparations according to the blending examples exceeding the numerical range of the present invention, the quality improvement effect was compared for the boiled frozen shrimp. The same raw shrimp as in Preparation Example 1 was used. As the preparations, preparations 16 to 18 prepared in Preparation Examples 16 to 18 were each dissolved in water to form an aqueous solution having a solid content concentration of 3.0% by weight. Details of the formulation solution are shown in Table 5. Thereafter, the same operation as in Preparation Example 1 was performed, and various sensory tests and yield evaluation were performed on the boiled shrimp sample, and the improvement effect by the quality improver was evaluated. In addition, in order to evaluate the effect of the product of the present invention, the mussel of the same raw material was boiled immediately after thawing by the above-mentioned method without being immersed in the preparation solution, and allowed to cool as a control product. Table 6 shows the results of sensory evaluation and yield.
試験例２（冷凍イカのセイロ蒸し）
原料のイカには、市販のアカイカの冷凍品を使用した。冷凍アカイカは、防水性のあるビニール製の袋に入れて外部から水が入らないように封をし、ビニール袋ごと１５℃の流水中にさらして、アカイカに凍結部がなくなるまで解凍処理し、最後にビニール袋からアカイカを取り出して十分に水切りをし、生状態のアカイカとした。そしてこのアカイカを、２０×５０ｍｍ、厚さ５ｍｍの大きさにカットした。次に、調製例３、調製例７、調製例８で調製した製剤３、製剤７、製剤８を各々水に溶かして、製剤３と製剤７は固形分濃度３．０重量％の水溶液とし、製剤８は固形分濃度５．０重量％の水溶液とした。製剤溶液の詳細は表７に示す。解凍したアカイカ１００重量部に対して、各々の製剤を溶かした水溶液２５重量部の割合で、両者をジッパー付きの袋に入れて、できるだけ内部の空気を取り除いてジッパーを閉じ、これを５℃の冷蔵庫内に２時間静置させて浸漬処理した。浸漬処理後、ジッパー付き袋からアカイカを取り出してザルの上に乗せ、アカイカ表面に付着している製剤溶液の水切りをした。水切りされたアカイカは耐熱容器に入れ、内部が沸騰したセイロに耐熱容器ごと入れて１０分間蒸した。蒸した後、アカイカをザルに受けて室温で１０分間静置し放冷したものを蒸したアカイカのサンプルとして各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料のアカイカについて、製剤溶液による浸漬を行わず、解凍後直ちに前述の方法でセイロ蒸しし、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表８に示す。
Test Example 2 (Frozen Squid Steamed)
A commercial frozen squid was used as the raw squid. Frozen squid is sealed in a waterproof plastic bag so that water does not enter from the outside, and the plastic bag is exposed to running water at 15 ° C and thawed until there is no freezing in the squid. Finally, the squid was taken out of the plastic bag and thoroughly drained to obtain a squid in the raw state. The squid was cut into a size of 20 × 50 mm and a thickness of 5 mm. Next, the preparation 3, preparation 7 and preparation 8 prepared in Preparation Example 3, Preparation Example 7 and Preparation Example 8 were dissolved in water, respectively, so that the preparation 3 and the preparation 7 were aqueous solutions having a solid content concentration of 3.0% by weight. Formulation 8 was an aqueous solution having a solid content concentration of 5.0% by weight. Details of the formulation solution are shown in Table 7. In 100 parts by weight of thawed sea squid, 25 parts by weight of each solution in which each preparation was dissolved, both were put in a bag with a zipper, the air inside was removed as much as possible, the zipper was closed, It was allowed to stand in the refrigerator for 2 hours for immersion treatment. After the immersion treatment, the squid was taken out of the zippered bag and placed on the colander, and the preparation solution adhering to the squid surface was drained. The drained squid was placed in a heat-resistant container, and the whole heat-resistant container was placed in a steamer that had boiled inside and steamed for 10 minutes. After steaming, the squid was received in a colander, allowed to stand at room temperature for 10 minutes and allowed to cool, and various sensory tests and yield evaluation were performed as steamed squid samples to evaluate the improvement effect of the quality improver. In order to evaluate the effect of the product of the present invention, the same raw material squid was not immersed in the preparation solution, but immediately after thawing, steamed by the above method and allowed to cool, was used as a control product. Table 8 shows the results of sensory evaluation and yield.
試験例３（豚肉のセイロ蒸し）
原料の豚肉には、市販の国産豚で予め約３ｍｍにスライスされたモモの生肉を使用した。豚モモ肉は、３０×３０ｍｍの大きさにカットした。次に、調製例３および調製例８で調製した製剤３と製剤８を各々水に溶かして、製剤３は固形分濃度３．０重量％の水溶液とし、製剤８は固形分濃度５．０重量％の水溶液とした。製剤溶液の詳細は表９に示す。豚モモ肉１００重量部に対して、各々の製剤を溶かした水溶液を２５重量部の割合で、両者をジッパー付きの袋に入れて、できるだけ内部の空気を取り除いてジッパーを閉じ、これを５℃の冷蔵庫内に２時間静置させて浸漬処理した。浸漬処理後、ジッパー付き袋から豚モモ肉を取り出してザルの上に乗せ、豚モモ肉表面に付着している製剤溶液の水切りをした。水切りされた豚モモ肉は耐熱容器に入れ、内部が沸騰したセイロに耐熱容器ごと入れて１０分間蒸した。蒸した後、豚モモ肉をザルに受けて室温で１０分間静置し放冷したものを蒸した豚モモ肉のサンプルとして各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料の豚モモ肉について、製剤溶液による浸漬を行わず、カット後直ちに前述の方法でセイロ蒸しし、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表１０に示す。
Test Example 3 (Steamed pork meat)
The raw pork used was peach raw meat sliced to about 3 mm in advance by commercially available domestic pigs. The pork leg was cut into a size of 30 × 30 mm. Next, the preparation 3 and the preparation 8 prepared in Preparation Example 3 and Preparation Example 8 are dissolved in water, respectively, so that the preparation 3 is an aqueous solution having a solid content concentration of 3.0% by weight, and the preparation 8 has a solid content concentration of 5.0% by weight. % Aqueous solution. Details of the formulation solution are shown in Table 9. Put 100 parts by weight of pork thigh in 25 parts by weight of the aqueous solution in which each preparation is dissolved, put both in a zippered bag, remove the air inside as much as possible, close the zipper, Was immersed in the refrigerator for 2 hours. After the dipping treatment, the pork leg meat was taken out from the zippered bag and placed on the colander, and the preparation solution adhering to the pork leg meat surface was drained. The drained pork leg meat was put in a heat-resistant container, and the whole heat-resistant container was placed in a steamed-out salo and steamed for 10 minutes. After steaming, receive pork thighs in a colander, let stand at room temperature for 10 minutes, let cool, and then test various sensory tests and yield evaluation as a sample of steamed pork thigh meat and evaluate the improvement effect by the quality improver did. In addition, in order to evaluate the effect of the product of the present invention, pork leg meat of the same raw material was not soaked with the preparation solution, but was steamed by the above-described method immediately after cutting and allowed to cool to be a control product. Table 10 shows the results of sensory evaluation and yield.
試験例４（鶏肉の唐揚げ）
原料の鶏肉には、市販の国産鶏ササミ肉の生肉を使用した。鶏ササミ肉は筋を取り除き、４０×３０ｍｍにカットした。次に、調製例８および調製例１５で調製した製剤８と製剤１５を各々水に溶かして、製剤８は固形分濃度５．０重量％の水溶液とし、製剤１５は固形分濃度３．０重量％の水溶液とした。製剤溶液の詳細は表１１に示す。鶏ササミ肉１００重量部に対して、各々の製剤を溶かした水溶液を２５重量部の割合で、両者をジッパー付きの袋に入れて、できるだけ内部の空気を取り除いてジッパーを閉じ、これを５℃の冷蔵庫内に２時間静置させて浸漬処理した。浸漬処理後、ジッパー付き袋から豚モモ肉を取り出してザルの上に乗せ、鶏ササミ肉表面に付着している製剤溶液の水切りをした。次いで、市販の唐揚げ用調味粉末を水切りされた鶏ササミ肉にまぶし、鶏ササミ肉重量に対して１０％の重量の唐揚げ用調味粉末を付着させた。次いで、１８０℃に加熱したキャノーラ油にて４分間油ちょうした。油ちょう後、鶏ササミ肉の唐揚げを油きり用の網に受けて室温で１０分間静置し放冷したものを鶏ササミ肉の唐揚げのサンプルとして各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料の鶏ササミ肉について、製剤溶液による浸漬を行わず、カット後は、そのまま市販の唐揚げ用調味粉末を鶏ササミ肉重量に対して１０％の重量付着させ、前述と同様に油ちょうし、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表１２に示す。
Test example 4 (fried chicken)
Raw raw chicken fillet was used for the raw chicken. The chicken fillet was stripped and cut into 40 × 30 mm. Next, the preparation 8 and the preparation 15 prepared in Preparation Example 8 and Preparation Example 15 are dissolved in water, respectively, so that the preparation 8 is an aqueous solution having a solid concentration of 5.0% by weight, and the preparation 15 has a solid concentration of 3.0% by weight. % Aqueous solution. Details of the formulation solution are shown in Table 11. Put 100 parts by weight of chicken fillet in 25 parts by weight of an aqueous solution in which each preparation is dissolved, put them in a bag with a zipper, remove the air inside as much as possible, close the zipper, Was immersed in the refrigerator for 2 hours. After the dipping treatment, the pork leg meat was taken out of the zippered bag and placed on the colander, and the preparation solution adhering to the surface of the chicken fillet was drained. Next, a commercially available seasoning powder for deep-fried chicken was sprinkled on the drained chicken fillet meat, and 10% by weight of the seasoned powder for deep-fried chicken fillet was attached to the weight of the chicken fillet meat. Subsequently, it was oiled with canola oil heated to 180 ° C. for 4 minutes. After cooking the oil, the chicken fillet is fried on a net for oil cutting, left at room temperature for 10 minutes and allowed to cool, and various sensory tests and yield evaluation are performed as a sample of chicken fillet. The improvement effect by the quality improver was evaluated. In addition, in order to evaluate the effect of the present invention product, chicken fillet meat of the same raw material is not immersed in the preparation solution, and after cutting, the seasoning powder for fried chicken as it is is 10% with respect to the weight of chicken fillet meat A control product was prepared by adhering the same weight as above, oiling in the same manner as described above, and allowing to cool. Table 12 shows the evaluation results and the yield results from the sensory test.
試験例５（鮭の鉄板焼）
原料の鮭には、市販の国産鮭の甘塩タイプを使用した。鮭は、４０×３０ｍｍ、厚さ２０ｍｍにカットした。次に、調製例８で調製した製剤８を水に溶かして固形分濃度３．０重量％の水溶液（製剤溶液８−２）を調製した。製剤溶液の詳細は表１３に示す。鮭カット肉１００重量部に対して、製剤溶液８−２を２５重量部の割合で、両者をジッパー付きの袋に入れて、できるだけ内部の空気を取り除いてジッパーを閉じ、これを５℃の冷蔵庫内に２時間静置させて浸漬処理した。浸漬処理後、ジッパー付き袋から鮭カット肉を取り出してザルの上に乗せ、鮭カット肉表面に付着している製剤溶液の水切りをした。次いで、ホットプレートの温度目盛を１８０℃に設定し、プレートが十分に加熱された状態で、鮭カット肉を各面で６分間づつ、合計１２分間焼成した。焼成後、鮭カット肉をとり皿に入れ、室温で１０分間静置し放冷したものを鮭カット肉焼成品のサンプルとして各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料の鮭カット肉について、製剤溶液による浸漬を行わず、カット後は、直ちにホットプレートで、前述と同様の条件で焼成し、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表１４に示す。
Test Example 5 (Steel grilled with salmon)
For the raw koji, we used a commercially available Japanese koji sweet salt type. The scissors were cut into 40 × 30 mm and a thickness of 20 mm. Next, the preparation 8 prepared in Preparation Example 8 was dissolved in water to prepare an aqueous solution (formulation solution 8-2) having a solid concentration of 3.0% by weight. Details of the formulation solution are shown in Table 13. Put 100% by weight of the cut meat into 25 parts by weight of the formulation solution 8-2, put both in a zippered bag, remove the air inside as much as possible and close the zipper. It was allowed to stand for 2 hours and immersed in the inside. After the immersion treatment, the cut meat was taken out of the zippered bag and placed on the colander, and the preparation solution adhering to the surface of the cut meat was drained. Next, the temperature scale of the hot plate was set to 180 ° C., and the cut meat was baked for 6 minutes on each side for 6 minutes in a state where the plate was sufficiently heated. After baking, take the salmon cut meat, put it in a dish, let it stand at room temperature for 10 minutes, let it cool, and perform various sensory tests and yield evaluation as a sample of salmon cut meat calcined product, and evaluate the improvement effect by the quality improver did. In addition, in order to evaluate the effect of the product of the present invention, the same raw material cut into sardines is not immersed in the preparation solution, and after cutting, immediately baked on a hot plate under the same conditions as described above and allowed to cool Was used as a control. Table 14 shows the results of sensory evaluation and yield.
試験例６（ホタテ貝柱のセイロ蒸し）
原料のホタテ貝柱には、市販で国産の生ホタテ貝柱（直径３５ｍｍ、厚さ２０ｍｍ）を使用し、ホタテ貝柱を縦方向に４等分にカットした。次に、調製例８で調製した製剤８を水に溶かして固形分濃度３．０重量％の水溶液（製剤溶液８−２）を調製した。製剤溶液の詳細は表１５に示す。ホタテ貝柱１００重量部に対して、製剤溶液８−２を２５重量部の割合で、両者をジッパー付きの袋に入れて、できるだけ内部の空気を取り除いてジッパーを閉じ、これを５℃の冷蔵庫内に２時間静置させて浸漬処理した。浸漬処理後、ジッパー付き袋からホタテ貝柱を取り出してザルの上に乗せ、ホタテ貝柱表面に付着している製剤溶液の水切りをした。水切りされたホタテ貝柱は耐熱容器に入れ、内部が沸騰したセイロに耐熱容器ごと入れて１０分間蒸した。蒸した後、ホタテ貝柱をザルに受けて室温で１０分間静置し放冷したものを蒸したホタテ貝柱のサンプルとして各種官能検査と歩留まり評価を実施し、品質改良剤による改良効果を評価した。なお、本発明品の効果を評価するため、同一原料のホタテ貝柱について、製剤溶液による浸漬を行わず、カット後直ちに前述の方法でセイロ蒸しし、放冷したものを対照品とした。官能検査による評価結果と歩留まりの結果を表１６に示す。
Test Example 6 (Steamed Scallop of Scallop)
A raw domestic scallop pillar (35 mm in diameter and 20 mm in thickness) was used as a raw material scallop pillar, and the scallop pillar was cut into four equal parts in the vertical direction. Next, the preparation 8 prepared in Preparation Example 8 was dissolved in water to prepare an aqueous solution (formulation solution 8-2) having a solid concentration of 3.0% by weight. Details of the formulation solution are shown in Table 15. Put 100% by weight of scallop scallops in a ratio of 25 parts by weight of formulation solution 8-2, put both in a zippered bag, remove the air inside as much as possible, close the zipper, and place it in a 5 ° C refrigerator. And allowed to stand for 2 hours for immersion treatment. After the immersion treatment, the scallops were taken out of the zippered bag and placed on the colander, and the preparation solution adhering to the surface of the scallops was drained. The drained scallop was placed in a heat-resistant container, and the whole heat-resistant container was placed in a steamed bowl and steamed for 10 minutes. After steaming, various sensory tests and yield evaluation were carried out as samples of steamed scallop pillars that received scallop pillars in a monkey, left at room temperature for 10 minutes and allowed to cool, and evaluated the improvement effect by the quality improver. In order to evaluate the effect of the product of the present invention, the scallop scallop of the same raw material was not immersed in the preparation solution but immediately steamed by the above method after cutting and allowed to cool, was used as a control product. Table 16 shows the evaluation results by sensory test and the results of yield.
Claims (4)
Meat before heating process was immersed in improving agent solution according to claims 1 solid concentration of 0.01 to 20.0% by weight in any one of 3, then heated processed meat Quality improvement method.
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| JP5367508B2 (en) * | 2009-08-27 | 2013-12-11 | 焼津水産化学工業株式会社 | Meat quality improving agent and method for improving meat quality for livestock and fish meat |
| KR101301295B1 (en) * | 2011-09-30 | 2013-08-28 | 대상 주식회사 | Composition for meat quality improvement and meat product comprising it |
| JP2019170159A (en) * | 2016-08-17 | 2019-10-10 | 株式会社渡邉洋行 | Food product yield improver, food processing method using the same, and frozen food made from food product immersed in aqueous solution in which food product yield improver is dissolved |
| JP2021112126A (en) * | 2018-04-17 | 2021-08-05 | 株式会社ベジテック | Method for preventing heat shrinkage of meat, and meat modifier |
| JP2020080860A (en) * | 2018-11-15 | 2020-06-04 | 毅臣 渡邉 | Method for preventing discoloration of natural pigment food |
| JP7516088B2 (en) | 2020-03-30 | 2024-07-16 | オルガノフードテック株式会社 | Additives for meat products and meat products |
| CN112841540A (en) * | 2021-01-22 | 2021-05-28 | 胜斗士(上海)科技技术发展有限公司 | Assembled meat and preparation method thereof |
| CN114190526A (en) * | 2021-11-01 | 2022-03-18 | 中国肉类食品综合研究中心 | Quality improver for cooked meat products and application thereof |
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