JP4974190B2 - Meat flavor deterioration prevention method - Google Patents
Meat flavor deterioration prevention method Download PDFInfo
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- JP4974190B2 JP4974190B2 JP2009054421A JP2009054421A JP4974190B2 JP 4974190 B2 JP4974190 B2 JP 4974190B2 JP 2009054421 A JP2009054421 A JP 2009054421A JP 2009054421 A JP2009054421 A JP 2009054421A JP 4974190 B2 JP4974190 B2 JP 4974190B2
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Description
本発明は、惣菜や弁当などに用いる食肉加工食品の風味劣化防止方法に関するものであり、特に食肉加工食品の冷凍、冷蔵保存後に発生する臭みを防止する方法に関するものである。 The present invention relates to a method for preventing flavor deterioration of processed meat foods used in prepared foods, lunch boxes, and the like, and particularly relates to a method for preventing odors generated after freezing and refrigeration storage of processed meat foods.
鶏の照り焼きや焼き鳥などは調理後、冷蔵または冷凍されてコンビニエンスストアやスーパーマーケットなどで販売され、喫食時に電子レンジで加熱されるものが多く流通している。その際に問題になる点は、調理後の経時的な風味の劣化である。たとえば、鶏の照り焼きを半日以上冷蔵した後にレンジアップしたものは、鶏肉特有の臭みが強く感じられ、調理直後と比べると著しく風味が劣るものとなる。そのため、このような食肉加工食品について、冷蔵・冷凍しても出来たての調理感を維持できる方法が求められていた。 Many chicken teriyaki and yakitori are cooked and then refrigerated or frozen and sold at convenience stores and supermarkets. At that time, the problem is the deterioration of the flavor over time after cooking. For example, chicken teriyaki that has been refrigerated for more than half a day has a strong smell that is characteristic of chicken and has a significantly lower flavor than immediately after cooking. Therefore, there has been a demand for a method that can maintain a freshly cooked feeling even when refrigerated or frozen for such processed meat foods.
一方、特許文献１に、コンソメスープ等にビーフフレーバーを付与する風味調味料が報告されている。
本発明は、鶏の照り焼きや焼き鳥などの食肉加工食品について、調理後の冷蔵または冷凍保存における風味の劣化を防止することを課題とする。 This invention makes it a subject to prevent the deterioration of the flavor in refrigeration after cooking or frozen storage about processed meat foods, such as a chicken teriyaki and a yakitori.
本発明者らは、一定の条件を有する酵母エキスと、単糖類、食塩、デキストリンを加熱して得られた調味料が食肉加工食品の調理後の風味劣化を防止することを見出し、本発明を完成するに至った。
すなわち本発明は、
（１） ５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、及び単糖類を含有した水溶液又は水懸濁液を加熱処理して得られる調味料を食肉のつけだれに添加することを特徴とする食肉の風味劣化防止方法、
（２） 前記水溶液又は水懸濁液が、水１００重量部に、５’−ヌクレオチド含有酵母エキス３５〜１００重量部、グルタチオン含有酵母エキス５〜３０重量部、野菜エキス２〜２０重量部、及び単糖類１〜１０重量部を添加したものである、前記（１）記載の食肉の風味劣化防止方法、
（３） 前記５’−ヌクレオチド含有酵母エキスが、５’−ヌクレオチドを２０重量％以上含有したものである、（１）乃至（２）記載の食肉の風味劣化防止方法、
（４） 前記グルタチオン含有酵母エキスが、グルタチオンを３重量％以上含有したものである、上記（１）乃至（３）のいずれか一に記載の食肉の風味劣化防止方法
を提供するものである。
The present inventors have found that a yeast extract having certain conditions and a seasoning obtained by heating monosaccharides, salt and dextrin prevent flavor deterioration after cooking of processed meat foods. It came to be completed.
That is, the present invention
(1) Adding 5'-nucleotide-containing yeast extract, glutathione-containing yeast extract, vegetable extract, and a seasoning obtained by heat-treating an aqueous solution or aqueous suspension containing monosaccharides to the meat sauce. A method for preventing flavor deterioration of meat,
(2) The aqueous solution or water suspension is 100 parts by weight of water, 35 to 100 parts by weight of 5′-nucleotide-containing yeast extract, 5 to 30 parts by weight of yeast extract containing glutathione, 2 to 20 parts by weight of vegetable extract, and The method for preventing flavor deterioration of meat according to (1), wherein 1 to 10 parts by weight of monosaccharides are added,
(3) The method for preventing deterioration of meat flavor according to (1) to (2), wherein the 5′-nucleotide-containing yeast extract contains 20% by weight or more of 5′-nucleotide,
(4) The meat flavor-preventing method according to any one of (1) to (3), wherein the glutathione-containing yeast extract contains 3% by weight or more of glutathione.
本発明により、常温ないし、冷蔵冷凍保存後でも風味の劣化が少ない食肉加工食品が得られる。また、添加により、ロースト感、香ばしさが得られて、劣化による鶏肉の臭みが抑えられる。 According to the present invention, a processed meat food with little deterioration in flavor even at room temperature or after refrigerated storage can be obtained. Moreover, a roasted feeling and a fragrance are obtained by addition, and the smell of the chicken by deterioration is suppressed.
本発明の方法に用いる調味料は、特開２００７−２５９７４４号公報に記載の製造方法
により得られる。すなわち、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵
エキス、野菜エキス、及び単糖類を含有した水溶液又は水懸濁液を加熱処理して得られる調味料であり、具体的には、株式会社興人製のアジパルスＢＦである。
５‘―ヌクレオチド含有酵母エキスは、５’−ヌクレオチドを２０重量％以上含有したものが望ましく、グルタチオン含有酵母エキスは、グルタチオンを３重量％以上含有したものが望ましい。
前記水溶液又は水懸濁液が、水１００重量部に、５’−ヌクレオチド含有酵母エキス３５〜１００重量部、グルタチオン含有酵母エキス５〜３０重量部、野菜エキス２〜２０重量部、及び単糖類１〜１０重量部を添加したものである。
The seasoning used in the method of the present invention is obtained by the production method described in JP-A-2007-259744. That is, it is a seasoning obtained by heat-treating an aqueous solution or aqueous suspension containing a 5′-nucleotide-containing yeast extract, glutathione-containing fermented extract, vegetable extract, and monosaccharides. A man-made Ajipulse BF .
The 5'-nucleotide-containing yeast extract preferably contains 20% by weight or more of 5'-nucleotide, and the glutathione-containing yeast extract preferably contains 3% by weight or more of glutathione.
The aqueous solution or water suspension comprises 100 parts by weight of water, 35 to 100 parts by weight of 5'-nucleotide-containing yeast extract, 5 to 30 parts by weight of yeast extract containing glutathione, 2 to 20 parts by weight of vegetable extract, and monosaccharide 1 -10 parts by weight is added.
本発明にいう食肉とは、牛、豚、鶏などの鳥獣畜肉、一般に食される淡水、海水魚類の食用となる肉部をいう。
本発明による食肉加工食品とは、食肉をつけだれに浸漬した後、オーブンやグリルなどで加熱加工される食品である。具体的には鶏の照り焼き、焼き鳥、魚の照り焼き、牛、豚のつけ焼き、煮豚、角煮等のことである。つけだれとは、照り焼き、焼き鳥等のたれに使われるしょうゆだれのことである。
The meat referred to in the present invention refers to meat parts that are used for edible livestock such as cows, pigs, chickens, etc., fresh water generally eaten, and saltwater fish.
The processed meat food according to the present invention is a food that is heated and processed in an oven or a grill after the meat is dipped in the soup. Specifically, chicken teriyaki, yakitori, fish teriyaki, beef, pork tsukeyaki, boiled pork, simmered, etc. The soup sauce is a soy sauce that is used for teriyaki and yakitori.
本発明の方法においては、食肉のつけだれに前記調味料を添加する。添加量はつけだれに対し、０．０１〜０．１重量％、望ましくは０．０３〜０．０７重量％とする。添加量が０．０１重量％より少ないと風味劣化防止の効果が不十分であり、０．１％重量％より多いとつけだれの味質に影響を及ぼす。 In the method of the present invention, the seasoning is added to the meat sauce. The addition amount is 0.01 to 0.1 % by weight, preferably 0.03 to 0.07 % by weight, based on the samurai . If the amount added is less than 0.01 % by weight, the effect of preventing flavor deterioration is insufficient, and if it is more than 0.1 % by weight, it affects the taste quality of the sauce.
本発明の方法において、食肉をつけだれに浸漬する時間は、３０分〜３時間が望ましく、特に２時間が望ましい。 In the method of the present invention, the time for immersing the meat in the soup is preferably 30 minutes to 3 hours, particularly 2 hours.
以下実施例を挙げて本発明を詳細に説明する。
実施例１
表１記載の組成でつけだれを調製し、一口大に切った鶏もも肉１５０ｇをたれ５０ｇに２時間漬け込み、オーブン（両面グリル、３００℃）で２０分焼いて、鶏肉の照り焼きを作製した。その後、4℃1日冷蔵保存した後、レンジアップ（500Ｗ、1分）したものと当日同製法で製造したものと官能比較を行った。
官能評価は、官能評価パネリスト5名に対照区と添加区それぞれの冷蔵保存前、冷蔵保存後について、５つの項目を5段階で評価した。５つの項目とは、「鶏肉の臭み」「醤油感」「肉感」「うまみ」「調理感」である。
Hereinafter, the present invention will be described in detail with reference to examples.
Example 1
Sauce was prepared with the composition shown in Table 1, 150 g of chicken thigh cut into bite-sized pieces was soaked in 50 g of sauce for 2 hours, and baked in an oven (both sides grill, 300 ° C.) for 20 minutes to prepare chicken teriyaki. Then, after refrigerated storage at 4 ° C. for 1 day, a sensory comparison was made between the range up (500 W, 1 minute) and the product manufactured by the same manufacturing method on that day.
In sensory evaluation, five items were evaluated in five stages before and after refrigerated storage in the control group and the additive group for five sensory evaluation panelists. The five items are “smelling chicken”, “feeling of soy sauce”, “feeling of meat”, “umami”, and “feeling of cooking”.
結果は表２のとおりであった。
添加区においては、冷蔵保存後においても鶏肉の臭みにほとんど変化は見られず、醤油感、肉感、うまみ、調理感ともに十分に保持された。一方、対照区においては、冷蔵保存後は冷蔵保存前に比べ、鶏肉の臭みが明らかに増し、醤油感、肉感、うまみ、調理感ともに低下した。 In the added zone, there was almost no change in the odor of chicken even after refrigerated storage, and soy sauce, meatiness, umami, and cooking feeling were sufficiently retained. On the other hand, in the control area, the odor of chicken was clearly increased after refrigerated storage, and the soy sauce feeling, meat feeling, umami, and cooking feeling were reduced.
本発明によるつけだれを用いて食肉を調理加工することにより、冷蔵・冷凍保存後も風味の劣化が抑えられ、特に鶏肉の臭みを抑えられる。このことにより、24時間の冷蔵・冷凍保存後でも食味の劣化が少ない食肉加工食品が得られる。
この方法は、コンビニエンスストアやスーパーマーケット、レストラン等で、提供される食肉加工食品に好適に用いることが出来る。
By cooking and processing meat using the sauce according to the present invention, flavor deterioration can be suppressed even after refrigeration and frozen storage, and in particular, the smell of chicken can be suppressed. This makes it possible to obtain a processed meat food with little deterioration in taste even after refrigeration and frozen storage for 24 hours.
This method can be suitably used for processed meat foods provided at convenience stores, supermarkets, restaurants and the like.
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| JP2009054421A JP4974190B2 (en) | 2009-03-09 | 2009-03-09 | Meat flavor deterioration prevention method |
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|---|---|---|---|
| JP2009054421A JP4974190B2 (en) | 2009-03-09 | 2009-03-09 | Meat flavor deterioration prevention method |
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| JP4974190B2 true JP4974190B2 (en) | 2012-07-11 |
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| JPH1189535A (en) * | 1997-07-22 | 1999-04-06 | Ajinomoto Co Inc | Production of seasoning having cooked taste added thereto |
| TW200517060A (en) * | 2003-10-03 | 2005-06-01 | Ajinomoto Kk | Meat improving agent and method for making processed meat food using the meat improving agent |
| JP4453922B2 (en) * | 2006-03-28 | 2010-04-21 | 株式会社興人 | Seasoning production method |
| WO2008069173A1 (en) * | 2006-12-04 | 2008-06-12 | Ajinomoto Co., Inc. | Process for producing seasoning |
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