JP6190107B2 - Processed meat containing livestock liver enzyme degradation product and method for producing the same - Google Patents
Processed meat containing livestock liver enzyme degradation product and method for producing the same Download PDFInfo
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本発明は、食肉加工食品の栄養・生理活性機能を高めるために、家畜の肝臓酵素分解物を食肉加工食品に含ませた場合であっても、家畜の肝臓の特有の臭いがマスキングされ、さらには食感、物性が良好な食肉加工食品の製造方法に関する。 In order to enhance the nutritional and physiological activity functions of processed meat foods, the present invention masks the unique odor of livestock liver, even when the processed liver foods of livestock are included in processed meat products, Relates to a method for producing a processed meat food having good texture and physical properties.
牛肉、豚肉、鶏肉等の食肉は良質なタンパク源として非常に重要な食材であるが、と殺した家畜を解体する工程で発生した家畜副生物も栄養・生理活性機能が高い食材として利用されている。 Meat such as beef, pork, and chicken is a very important food source as a good protein source, but livestock by-products generated in the process of dismantling killed livestock are also used as foods with high nutritional and bioactive functions. Yes.
この「家畜副生物」には、心臓、肝臓、小腸、胃、舌等があり、特に、肝臓（レバー）は、ビタミンＡ、Ｂ１、Ｂ２、鉄の宝庫であるが、十分に血抜きして調理したとしても肝臓特有の臭みを完全にマスキングするのは難しい。 These “livestock by-products” include the heart, liver, small intestine, stomach, tongue, etc. Especially, the liver (liver) is a treasure house of vitamins A, B1, B2, and iron. Even after cooking, it is difficult to completely mask the liver's unique odor.
肝臓（レバー）を使用した食肉加工食品の代表例として、レバーソーセージ、レバーペーストがある。レバーソーセージは、豚や牛の挽き肉に細切した肝臓を混合して、湯煮したクックドソーセージの１種であり、欧米諸国ではかなりの種類が作られている。一方、レバーペーストは、家畜の肝臓を主体に畜肉を加えたペースト状の食品でパンに塗れるよう軟らかくしている。肝臓を原料としているため、いずれも栄養価は高いものの、肝臓特有の臭みがあり、物性も通常のソーセージとは異なり、敬遠する消費者も多い。 Typical examples of processed meat products using liver (liver) include liver sausage and liver paste. Liver sausage is a kind of cooked sausage mixed with minced pork and beef and then boiled in water, and quite a few are made in Western countries. On the other hand, liver paste is soft so that it can be applied to bread with paste-like foods made mainly of livestock liver and added with livestock meat. Since the liver is used as a raw material, all of them have high nutritional value, but have a peculiar smell of liver, and the physical properties are different from ordinary sausages, and many consumers avoid it.
これまで家畜の肝臓特有の臭みをマスキングする技術としては、レバーペーストにカレー粉を含有させる方法（特許文献１）、レバーソーセージにカテキンを含有させる方法（特許文献２）が開示されている。また、レバーペーストにコク味を付与する方法（特許文献３）も開示されている。 So far, as a technique for masking the odor peculiar to the liver of livestock, a method of containing curry powder in liver paste (Patent Document 1) and a method of containing catechin in liver sausage (Patent Document 2) have been disclosed. Moreover, the method (patent document 3) which provides richness to a lever paste is also disclosed.
また、肝臓特有の臭みをマスキングという観点ではないが、豚肝臓の酵素分解物を含有させることで糖代謝の改善に有効な食品（特許文献４）、牛肉又は牛肉加工食品の製造においてアルギニンを添加することでグラス臭や獣臭等の不快な畜臭がマスキングされる技術も開示されている（特許文献５）。 In addition, although it is not a viewpoint of masking the smell peculiar to the liver, arginine is added in the production of a food (patent document 4) that is effective in improving sugar metabolism by containing an enzyme degradation product of pig liver, beef or processed beef food A technique for masking unpleasant animal odor such as glass odor and animal odor is also disclosed (Patent Document 5).
これまで、肝臓を添加した食肉加工食品において、肝臓特有の臭いをマスキングし、かつ、食感を損なわない食肉加工食品は知られていなかった。そこで、本発明は、上記事情に鑑み、食肉加工食品の栄養・生理活性機能を高めるために、家畜の肝臓酵素分解物を食肉加工食品に含ませた場合であっても、家畜の肝臓特有の臭いがマスキングされ、しかも酵素分解した肝臓を使用することによって、たとえ大量に添加しても食感、物性を損なわない食肉加工食品の製造方法を提供することを目的とする。 Until now, in processed meat foods to which liver is added, processed meat products that mask the smell peculiar to the liver and do not impair the texture have been known. Therefore, in view of the above circumstances, the present invention is specific to the liver of livestock, even in the case where the processed liver food of livestock liver is included in the processed meat for improving the nutritional and physiologically active functions of the processed meat food. An object of the present invention is to provide a method for producing a processed meat food that does not impair the texture and physical properties even when added in a large amount, by using a liver masked with odor and enzymatically decomposed.
本発明者らは、上記課題を解決するために鋭意検討を行った結果、食肉加工食品に含まれる肝臓酵素分解物にアルギニンを添加することで、肝臓特有のレバー臭がマスキングされ、しかも酵素分解し、肝臓タンパク質の加熱凝集性を消失させれば、例え大量に添加しても食肉加工食品の食感、物性を損なわないことを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors masked liver-specific liver odor by adding arginine to a liver enzyme degradation product contained in processed meat foods, and further enzymatic degradation And if the heat aggregation property of liver protein was lost, even if it added abundantly, it discovered that the texture and physical property of processed meat food were not impaired, and came to complete this invention.
即ち、本発明は、（１）家畜の肝臓酵素分解物を含有する食肉加工食品の製造方法であって、前記肝臓酵素分解物にアルギニンを添加する工程を少なくとも含むことを特徴とする食肉加工食品の製造方法、（２）前記肝臓酵素分解物は、肝臓をプロテアーゼで加水分解したことを特徴とする（１）記載の食肉加工食品の製造方法。（３）前記アルギニンの濃度は肝臓酵素分解物に対して０．５重量％以上であることを特徴とする（１）又は（２）に記載の食肉加工食品の製造方法。（４）（１）〜（３）いずれか１つに記載の製造方法により製造された食肉加工食品、に関する。 That is, the present invention is (1) a method for producing processed meat products containing livestock liver digests, comprising at least a step of adding arginine to the liver digests. (2) The method for producing a processed meat food according to (1), wherein the liver enzyme degradation product is obtained by hydrolyzing the liver with a protease. (3) The method for producing a processed meat food according to (1) or (2), wherein the concentration of the arginine is 0.5% by weight or more based on a liver enzyme degradation product. (4) It is related with the meat processed food manufactured by the manufacturing method as described in any one of (1)-(3).
本発明の製造方法によれば、食肉加工食品の栄養・生理活性機能を高めるために、家畜の肝臓酵素分解物を食肉加工食品に含ませた場合であっても、アルギニンの効果により家畜の肝臓の特有の臭いをマスキングすることができ、また肝臓を酵素分解することによって食肉加工食品の食感、物性を損なうことなく大量に添加することができる。さらに、乾燥食肉製品では配合時４．５〜６．０重量％トレハロースを添加することで、しなやかな好ましい食感に改良することができる。また、アルギニンはアミノ酸であるため、本発明の食肉加工食品そのものの旨味に影響を及ぼすことなく、かつ安全性にも優れている。本発明の製造方法により製造された食肉加工食品は、二日酔い防止にも効果がある。 According to the production method of the present invention, in order to enhance the nutritional and physiological activity functions of processed meat foods, even when livestock liver digests are included in processed meat products, the effects of arginine make it possible for livestock livers to Can be masked, and can be added in large amounts without degrading the texture and physical properties of processed meat foods by enzymatic degradation of the liver. Furthermore, in dry meat products, it is possible to improve the supple texture by adding 4.5 to 6.0% by weight trehalose at the time of blending. Moreover, since arginine is an amino acid, it does not affect the umami of the processed meat food according to the present invention and is excellent in safety. The processed meat food produced by the production method of the present invention is also effective in preventing hangover.
本発明は、家畜の肝臓酵素分解物を含有する食肉加工食品の製造方法であって、前記肝臓酵素分解物にアルギニンを添加する工程を少なくとも含むことを特徴とする食肉加工食品の製造方法、に関する。 The present invention relates to a method for producing a processed meat food containing a liver enzyme degradation product of livestock, comprising at least a step of adding arginine to the liver enzyme degradation product, .
本発明における食肉加工食品としては、ウインナー、フランクフルト、ボロニアソーセージ等のソーセージ加工品、ドライソーセージやジャーキーのような乾燥食肉製品、焼豚やハンバーグ等の加工品を挙げることができる。原料肉としては、豚肉、牛肉、鶏肉、馬肉、羊肉等の食肉であればいずれでもよく、特に種類や使用する部位が限定されることはない。 Examples of processed meat products according to the present invention include processed sausage products such as Wiener, Frankfurt, and Boronia sausage, dried meat products such as dry sausage and jerky, and processed products such as grilled pork and hamburger. The raw meat may be any meat such as pork, beef, chicken, horse meat, lamb, etc., and the type and site to be used are not particularly limited.
本発明における家畜の肝臓を分解するに際して、酵素はアルカラーゼを使用することが好ましいが、プロテアーゼであれば特に種類は限定されない。家畜の肝臓を所定の大きさにミンチし、所定量の酵素を添加した後、所定の温度、時間、ｐＨで作用させることで、肝臓酵素分解物を得ることができる。例えばアルカラ−ゼ（酵素活性２．４ＡＵ−Ａ／ｇの場合）を用いた酵素反応の際は、酵素の添加量は肝臓に対して０．２％とし、反応条件は５０〜５５℃、ｐＨ８．５とすることが望ましいが、肝臓タンパク質の加熱凝集性を消失するまで分解できれば特にこの条件に限定されるものではない。酵素分解・失活後の形態は粉末状でもスラリ−状でも、分解前の肝臓重量換算で所定量が添加できれば特に拘らないが、乾燥工程のないスラリ−状が安価で好ましい。 In decomposing the liver of livestock in the present invention, it is preferable to use alcalase as the enzyme, but the type is not particularly limited as long as it is a protease. Liver enzyme degradation products can be obtained by mincing livestock liver to a predetermined size, adding a predetermined amount of enzyme, and then allowing the liver to act at a predetermined temperature, time, and pH. For example, in an enzyme reaction using alcalase (in the case of enzyme activity 2.4 AU-A / g), the amount of enzyme added is 0.2% with respect to the liver, the reaction conditions are 50 to 55 ° C., pH 8 However, it is not limited to this condition as long as it can be decomposed until the heat aggregation property of the liver protein disappears. Regardless of whether the form after enzymatic decomposition / inactivation is powder or slurry, a predetermined amount can be added in terms of liver weight before decomposition, but a slurry without a drying step is preferable because it is inexpensive.
食肉加工食品に対する肝臓酵素分解物の添加量としては、ソーセージの場合は１０重量％以下、乾燥食肉製品の場合は２０重量％以下とすることが好ましい。前記配合量を超える肝臓酵素分解物を添加すれば、特有の臭みが残ってしまう。 The amount of the liver enzyme degradation product added to the processed meat food is preferably 10% by weight or less for sausages and 20% by weight or less for dried meat products. If a liver enzyme degradation product exceeding the blending amount is added, a peculiar odor remains.
本発明において、肝臓酵素分解物に添加するアルギニンは、どのような光学的異性体も使用できるが、Ｌ−体のアルギニンが好ましい。また、魚類プロタミン等、アルギニンを多く含む食品から適宜抽出したアルギニン濃縮物、あるいは食品タンパク質を分解後、アルギニン画分を分取した分画物等も使用できる。 In the present invention, any optical isomer can be used for arginine added to the liver enzyme degradation product, but L-form arginine is preferred. Further, an arginine concentrate appropriately extracted from a food containing a large amount of arginine, such as fish protamine, or a fraction obtained by fractionating the arginine fraction after decomposing the food protein can be used.
アルギニンの添加量は、肝臓酵素分解物に対して０．５重量％以上であることが好ましい。より好ましくは０．７５重量％以上である。この範囲でアルギニンが添加されると、優れた肝臓臭のマスキング効果が得られる。本発明の食肉加工食品の呈味性に影響することもない。 The amount of arginine added is preferably 0.5% by weight or more based on the liver enzyme degradation product. More preferably, it is 0.75% by weight or more. When arginine is added within this range, an excellent liver odor masking effect can be obtained. It does not affect the taste of the processed meat food of the present invention.
アルギニンの添加方法としては、肝臓酵素分解物に直接添加するのがより好ましいが、肉塊に添加し肉塊の水分で溶解させる手法を採用してもよいし、水あるいは塩漬剤、他の添加物等に混合、分散させて添加してもよく特に限定されない。 As a method of adding arginine, it is more preferable to add it directly to the liver enzyme degradation product, but a method of adding to the meat chunk and dissolving with the moisture of the meat chunk may be adopted, water or salting agent, other It may be added by mixing and dispersing in an additive or the like, and is not particularly limited.
（実施例１）豚肝臓酵素分解物の製造
豚肝臓１４００ｇを５ｍｍ目でミンチし、アルカラーゼ（酵素活性２．４ＡＵ−Ａ／ｇ）を２．８ｇ（豚肝臓重量の０．２％）添加し、５０℃で３時間反応させた。酵素反応中、ｐＨ８．５を維持するよう水酸化ナトリウムを添加しながら調整した。反応終了後、アスコルビン酸でｐＨを約７．０に調整し、９０℃で１時間アルカラーゼを加熱失活させた。
(Example 1) Production of porcine liver enzyme degradation product 1400 g of porcine liver was minced at the 5th mm, and 2.8 g of alcalase (enzyme activity 2.4 AU-A / g) was added (0.2% of pig liver weight). And reacted at 50 ° C. for 3 hours. During the enzymatic reaction, adjustment was made while adding sodium hydroxide so as to maintain pH 8.5. After completion of the reaction, the pH was adjusted to about 7.0 with ascorbic acid, and the alcalase was deactivated by heating at 90 ° C. for 1 hour.
（実施例２）ソーセージの製造
豚うで肉を９．６ｍｍ、豚脂を３．２ｍｍでミンチした。その後、ミンチ後の原料肉と実施例１で調製した肝臓酵素分解物を塩漬し、４℃で２４時間熟成処理した。原料肉の塩漬配合割合を表１、酵素処理していない豚肝臓又は豚肝臓酵素分解物（実施例１で調製）の熟成時の配合割合を表２に示す。試験区１は酵素未処理の豚肝臓（アルギニン無添加）、試験区２は酵素未処理の豚肝臓（アルギニン添加）、試験区３は豚肝臓酵素分解物（アルギニン無添加）、試験区４は豚肝臓酵素分解物（アルギニン添加）をそれぞれ含有した際のソーセージの配合割合である。その後、熟成後の原料肉と豚肝臓酵素分解物を、カッティング処理により混合、味付けした。その際の配合割合は表３の通りである。カッティング処理後、羊腸に充填し、６３℃で２０分間乾燥し、７０℃で１５分間くん煙し、さらに７８℃で３０分間蒸煮することで加熱処理を行った後、冷却処理した。
(Example 2) Production of sausage Mince pork meat was 9.6 mm and minced pork fat was 3.2 mm. Thereafter, the minced raw meat and the liver enzyme degradation product prepared in Example 1 were salted and aged at 4 ° C. for 24 hours. Table 1 shows the blending ratio of the raw meat in salt, and Table 2 shows the mixing ratio at the time of aging of the enzyme-treated porcine liver or porcine liver digestion product (prepared in Example 1). Test group 1 is an enzyme-untreated pig liver (no arginine added), test group 2 is an enzyme-untreated pig liver (arginine added), test group 3 is a pig liver enzyme degradation product (arginine-free), and test group 4 is It is a blending ratio of sausages when porcine liver enzyme degradation products (arginine added) are contained. Then, the raw material meat after maturation and the porcine liver enzyme degradation product were mixed and seasoned by cutting treatment. The blending ratio at that time is as shown in Table 3. After the cutting treatment, the sheep intestine was filled, dried at 63 ° C. for 20 minutes, smoked at 70 ° C. for 15 minutes, further heated at 78 ° C. for 30 minutes, and then cooled.
（官能評価）
８名のパネリストで官能検査を行った。その結果を表４に示す。風味について、○：肝臓特有の臭いがマスキングされて風味は良好、△：肝臓特有の臭いがやや残っている、×：肝臓特有の臭いが残っており、風味が悪い。一方、食感について、○：良好、△：やや良好、×：不良である。
(sensory evaluation)
Sensory test was conducted with 8 panelists. The results are shown in Table 4. Regarding the flavor, ○: The liver-specific odor is masked and the flavor is good, △: The liver-specific odor remains a little, ×: The liver-specific odor remains, and the flavor is bad. On the other hand, regarding the texture, ○: good, Δ: slightly good, ×: poor.
（結果）
豚肝臓の添加区の風味について、アルギニン無添加の試験区（試験区１）は、豚肝臓特有の臭いが残っていたが、アルギニン添加の試験区（試験区２）は肝臓特有の臭いがマスキングされ、良好だった。しかし、食感は両試験区ともレバー特有のボソボソ感があり、好ましくなかった。一方、豚肝臓酵素分解物の添加区について、アルギニン無添加の試験区（試験区３）は、豚肝臓特有の臭いが残っていたものの、レバー特有の好ましくない食感が改善され、アルギニン添加の試験区（試験区４）では、豚肝臓特有の臭いがマスキングされ、さらに食感も良好であった。
(result)
As for the flavor of the pig liver addition group, the test group without arginine (test group 1) had a peculiar smell of pig liver, but the test group with arginine addition (test group 2) masked the peculiar smell of the liver. It was good. However, the texture was unfavorable in both test sections because of the vomit-like sensation peculiar to the liver. On the other hand, in the group with the addition of porcine liver enzyme degradation product, the test group with no addition of arginine (test group 3) had an unpleasant texture peculiar to the liver, although the odor peculiar to pig liver remained. In the test area (Test area 4), the smell peculiar to pig liver was masked, and the texture was also good.
（実施例３）乾燥食肉製品の製造
牛ネック肉を３．２ｍｍでミンチした。その後、ミンチ後の原料肉と実施例１で調製した肝臓酵素分解物を塩漬し、４℃で２４時間熟成処理した。ミンチ原料肉の塩漬配合割合を表５、酵素処理していない豚肝臓又は豚肝臓酵素分解物（実施例１で調製）の熟成時の配合割合を表６に示す。試験区１は酵素未処理の豚肝臓（アルギニン無添加）、試験区２は酵素未処理の豚肝臓（アルギニン添加）、試験区３は豚肝臓酵素分解物（アルギニン無添加）、試験区４は豚肝臓酵素分解物（アルギニン添加）をそれぞれ含有した際の乾燥食肉製品の配合割合である。熟成後の原料肉と豚肝臓酵素分解物を、混合、味付けした。その際の配合割合は表７の通りである。カッティング処理後、セルロースケーシングに充填し、凍結処理し、半解凍の状態でスライス処理した。さらに、スライス処理した原料肉を、７５℃で１２０分間乾燥し、７０℃で１５分間加熱し、７５℃で２８分乾燥し、７５℃で５分間乾燥した。
(Example 3) Production of dried meat product The beef neck meat was minced at 3.2 mm. Thereafter, the minced raw meat and the liver enzyme degradation product prepared in Example 1 were salted and aged at 4 ° C. for 24 hours. Table 5 shows the blending ratio of minced raw meat meat, and Table 6 shows the blending ratio at the time of maturation of the enzyme-treated porcine liver or porcine liver digestion product (prepared in Example 1). Test group 1 is an enzyme-untreated pig liver (no arginine added), test group 2 is an enzyme-untreated pig liver (arginine added), test group 3 is a pig liver enzyme degradation product (arginine-free), and test group 4 is It is a blending ratio of dried meat products when containing porcine liver enzyme degradation products (arginine added). The raw material meat after aging and porcine liver enzyme degradation product were mixed and seasoned. The blending ratio at that time is as shown in Table 7. After the cutting treatment, the cellulose casing was filled, frozen, and sliced in a half-thawed state. Further, the sliced raw material meat was dried at 75 ° C. for 120 minutes, heated at 70 ° C. for 15 minutes, dried at 75 ° C. for 28 minutes, and dried at 75 ° C. for 5 minutes.
（官能評価）
９名のパネリストで官能検査を行った。その結果を表８に示す。評価方法は実施例２と同様である。
(sensory evaluation)
A sensory test was conducted by nine panelists. The results are shown in Table 8. The evaluation method is the same as in Example 2.
（結果）
豚肝臓の添加区の風味は、アルギニン無添加では豚肝臓特有の臭いが残っていたが（試験区１）、アルギニン添加によりマスキングされた（試験区２）。しかし、食感は両試験区とも豚肝臓酵素分解物の添加区に比べてやや劣っていた。一方、豚肝臓酵素分解物の添加区は、アルギニン無添加の試験区（試験区３）は、豚肝臓特有の臭いが残っていたものの、アルギニン添加の試験区（試験区４）は、豚肝臓特有の臭いがマスキングされており、良好な風味であった。さらに、レバー特有の粉っぽい食感が改善され、好ましい食感であった。
(result)
The flavor of the pig liver added group was masked by the addition of arginine (test group 2), although the odor peculiar to the pig liver remained when arginine was not added. However, the texture was slightly inferior to the group with the addition of the porcine liver enzyme degradation product in both test groups. On the other hand, the test group (test group 3) without addition of arginine had the odor peculiar to pig liver, but the test group with addition of arginine (test group 4) had the pig liver enzyme degradation product added. The unique odor was masked and the flavor was good. Furthermore, the powdery texture peculiar to a liver was improved and it was a preferable texture.
（まとめ）
ソーセージ、乾燥食肉製品いずれにおいても、アルギニンの添加によって、豚肝臓特有の臭いがマスキングされることが示された。さらに、肝臓の酵素分解処理により、食感が良くなることが示された。
(Summary)
In both sausage and dried meat products, the addition of arginine was shown to mask the peculiar smell of pig liver. Furthermore, it was shown that the texture is improved by enzymatic decomposition treatment of the liver.
（実施例４）最適なアルギニン添加量の検証（ソーセージ）
原料肉の塩漬配合割合を表９、豚肝臓酵素分解物とアルギニンの配合割合は表１０、原料肉と豚肝臓酵素分解物の混合時の配合割合を表１１に示す。アルギニンは、試験区１〜９まで９段階に分けて濃度の調製を行った。ミンチ、塩漬、熟成、混合、加熱の製造条件は、実施例２と同様の方法を採用した。
(Example 4) Verification of optimum arginine addition amount (sausage)
Table 9 shows the salting ratio of raw meat, Table 10 shows the ratio of porcine liver enzyme degradation product and arginine, and Table 11 shows the mixing ratio of raw meat and porcine liver enzyme degradation mixture. Arginine was prepared in 9 stages from test groups 1 to 9 to adjust the concentration. The production method of mince, salting, aging, mixing, and heating employed the same method as in Example 2.
（官能検査）
１０名のパネリストで官能検査を行った。その結果を表１２に示す。評価方法は実施例２と同様である。
(sensory test)
A sensory test was conducted with 10 panelists. The results are shown in Table 12. The evaluation method is the same as in Example 2.
（結果）
風味の評価について、アルギニン無添加（試験区１）では、特有の臭みが残っており、アルギニン濃度０．２５重量％（試験区２）では、臭みがやや残っていたが、０．５重量％（試験区３）以上で特有の臭みがマスキングされており、風味は良好との評価であった。食感については、アルギニンの濃度に関係なく、全ての試験区で良好との評価が得られた。
(result)
Regarding the evaluation of the flavor, the characteristic odor remained in the case of no addition of arginine (test group 1), and the odor remained slightly in the arginine concentration of 0.25% by weight (test group 2), but 0.5% by weight (Test section 3) The characteristic odor was masked as described above, and the taste was evaluated as good. Regarding food texture, evaluation was good in all test sections regardless of the concentration of arginine.
（実施例５）最適なトレハロース添加量の検証（乾燥食肉製品）
原料肉の塩漬配合割合を表１３、豚肝臓酵素分解物とアルギニンの配合割合は表１４、原料肉と豚肝臓酵素分解物の混合時の配合割合を表１５に示す。味付け時に添加するトレハロースの濃度を、試験区１〜７まで７段階に設定した。塩漬、熟成、混合、加熱の製造条件は、実施例３と同様の方法を採用した。
(Example 5) Verification of optimum trehalose addition amount (dried meat product)
Table 13 shows the ratio of the raw meat to be salted, Table 14 shows the ratio of the porcine liver enzyme degradation product and arginine, and Table 15 shows the proportion of the raw meat and porcine liver enzyme degradation mixture. The concentration of trehalose added at the time of seasoning was set in seven stages from test groups 1 to 7. The production method of salting, aging, mixing, and heating employed the same method as in Example 3.
（官能検査）
８名のパネリストで官能検査を行った。その結果を表１６に示す。評価方法は実施例２と同様である。
(sensory test)
Sensory test was conducted with 8 panelists. The results are shown in Table 16. The evaluation method is the same as in Example 2.
（結果）
風味の評価について、トレハロースの濃度による違いは認められなかった。一方、食感については、トレハロース濃度が３．０重量％までは変化はなかったが、４．５〜６．０重量％（試験区５〜６）で、しっとり軟らかい良好な食感が得られる結果となった。７．５重量％（試験区７）では軟らかすぎて好ましくない食感となった。
(result)
Regarding the evaluation of the flavor, no difference depending on the concentration of trehalose was observed. On the other hand, the texture did not change until the trehalose concentration was 3.0% by weight, but it was 4.5 to 6.0% by weight (test section 5 to 6), and a moist and soft texture was obtained. As a result. In 7.5 weight% (test group 7), it was too soft and became unpreferable texture.
（産業上の利用可能性）
本発明により、食肉加工食品の栄養・生理活性機能を高めることに加えて、家畜の肝臓酵素分解物を食肉加工食品に含ませた場合であっても、家畜の肝臓の特有の臭いがマスキングされ、さらには食感、物性が改善された食肉加工食品を製造することができる。
(Industrial applicability)
According to the present invention, in addition to enhancing the nutritional and physiological activity functions of processed meat foods, even when livestock liver enzyme degradation products are included in processed meat foods, the unique smell of livestock liver is masked. Moreover, processed meat foods with improved texture and physical properties can be produced.
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| JPS60120963A (en) * | 1983-12-05 | 1985-06-28 | Kanegafuchi Chem Ind Co Ltd | Liver paste |
| JP2951341B2 (en) * | 1989-11-16 | 1999-09-20 | タマ生化学株式会社 | Food deodorant and food deodorizing method |
| JP4245089B2 (en) * | 1998-07-21 | 2009-03-25 | 伊藤ハム株式会社 | Lever sausage and manufacturing method thereof |
| JP2006271377A (en) * | 2005-03-03 | 2006-10-12 | Nippon Meat Packers Inc | Enzymolysis product of animal liver and food containing the same |
| CA2767910C (en) * | 2009-07-21 | 2014-07-08 | Hill's Pet Nutrition, Inc. | Companion animal nutrition system |
| JP2011109945A (en) * | 2009-11-25 | 2011-06-09 | Q P Corp | Liver paste food |
| WO2011074359A1 (en) * | 2009-12-17 | 2011-06-23 | キリン協和フーズ株式会社 | Arginine-rich yeast extract and process for production thereof |
| JP5535779B2 (en) * | 2010-06-10 | 2014-07-02 | 伊藤ハム株式会社 | Method for producing beef or processed beef food |
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