JP6340500B2 - Meat binding kit and method for producing meat products using the same - Google Patents

Description

  The present invention relates to a meat binding kit and a method for producing a meat product using the same.

  Meat products refer to all processed foods prepared from meat (for example, livestock meat), such as ham, sausage, bacon, hamburger patties, meatballs and canned meat, frozen foods, and retort foods. This includes sugar beet.

  Here, when processing meat to obtain a meat product, the meat and other ingredients are conventionally subjected to improvement processes such as texture improvement, flavor improvement, and storage stability. Some food additives may be used. For example, in meat products containing soy protein or fish meat and meat, a meat binding agent is used to increase the binding property of each material, and generally a transglutaminase preparation is used (Patent Document 1). ~ 3). On the other hand, for meat products using low-grade hard meat, meat quality improvers are used to provide the softness (softening of meat) that can be obtained when using higher-grade meat, Proteases such as papain preparations have been used for a long time.

  However, in order to meet the various needs of consumers, in meat products, for example, the above-described improvement in binding properties and the process for improving meat softening may be required at the same time. In such a case, when the above transglutaminase preparation and papain preparation are used, there is a concern that the binding property exhibited by the additional component, transglutaminase, is not sufficiently exhibited, and the resulting meat product has insufficient binding properties. .

  In the production of meat products, it is expected to develop new technologies that can maintain or improve the binding properties of raw materials and at the same time achieve meat softening.

JP-A-7-023740 Japanese Patent Laid-Open No. 9-299065 International Publication No. 2007/026922

  An object of the present invention is to solve the above problems, and the object of the present invention is to maintain or improve the binding property between meats or between meat and other materials in the production of meat products, and to soften the meat quality It is another object of the present invention to provide a meat binding kit and a method for producing a meat product using the same.

  The present invention is a meat binding kit comprising a collagenase preparation and a transglutaminase preparation.

  In one embodiment, the collagenase formulation contains actinomycete-derived collagenase.

  In one embodiment, the collagenase formulation contains collagenase in a proportion of 0.1 to 1000 units, based on 1 g of the total formulation weight of the kit.

  In one embodiment, the meat binding kit of the present invention further comprises a mannan preparation.

  The present invention is also a meat binding agent containing collagenase and transglutaminase.

  In one embodiment, the meat binding agent of the present invention further contains mannan.

  The present invention is also a method for producing a meat product, comprising a step of treating a meat material with the above-mentioned meat binding kit.

  In one embodiment, the treatment step comprises treating the meat material with a collagenase preparation that constitutes the meat binding kit, and then treating with the transglutaminase preparation that constitutes the meat binding kit. Done.

The present invention is also a method for binding meat material,
Treating the meat material with a collagenase preparation;
Treating the meat material with a transglutaminase preparation; and contacting and binding the meat material;
A method comprising

  In one embodiment, the treatment of the meat material with the transglutaminase preparation is performed with a mixture of the transglutaminase preparation and a mannan preparation.

  According to the present invention, it is possible to obtain a meat product in which the taste of meat is improved and the meat quality is softened without impairing the binding property of transglutaminase to the meat material. The meat binding kit of the present invention can provide a soft texture to meat products regardless of the quality of the meat used (for example, high or low grade).

Cut each of the beef thigh blocks made in Examples 1 to 4 and Comparative Examples 1 and 2 and treat with a transglutaminase preparation to bring the cut surfaces into close contact, store for a certain period of time, and then close the sliced surfaces It is the photograph of the slice piece which shows the binding property of. Each of the beef leg meat blocks performed in Examples 1 to 4 and Comparative Examples 1 and 2 was cut, treated with a transglutaminase preparation, the cut surfaces were closely attached, stored for a certain period, sliced, and cooked. It is a photograph of the slice piece which shows the binding property of the surface made to contact | adhere. Each of the beef belly blocks obtained in Example 5 and Comparative Examples 3 and 4 was cut, treated with a transglutaminase preparation to bring the cut surfaces into close contact, stored for a certain period of time, and sliced. It is the photograph of the slice piece which shows wearability. Cut the beef belly blocks performed in Example 5 and Comparative Examples 3 and 4, respectively, and treat with a transglutaminase preparation to bring the cut surfaces into close contact, store for a certain period of time, slice, and make the close contact after cooking. It is the photograph of the slice piece which shows the adhesiveness of the surface. Each of the beef tongue blocks performed in Examples 6 to 8 and Comparative Example 5 is cut, treated with a transglutaminase preparation and / or a mannan preparation, the cut surfaces are brought into close contact, stored for a certain period, and the close contact after slicing It is the photograph of the slice piece which shows the binding property of the made surface. Each of the beef tongue blocks performed in Examples 6 to 8 and Comparative Example 5 was cut, treated with a transglutaminase preparation and / or a mannan preparation, the cut surfaces were brought into close contact, stored for a certain period, sliced, and cooked. It is a photograph of the slice piece which shows the binding property of the surface which made the said contact | adherence later.

  First, the meat binding kit of the present invention will be described.

  The meat binding kit of the present invention includes a collagenase preparation and a transglutaminase preparation.

  As used herein, the term “meat” is preferably substantially raw meat (including thawed meat), except fully heated meat that a person can consume in daily life. Say. Furthermore, the types of meat include wildlife such as beef, pork, lamb, goat, horse meat, venison, salmon, salmon, chicken, duck, turkey, salmon and salmon, and seafood ( Surimi) such as cod, horse mackerel, mackerel, bonito, saury, tuna, octopus, squid and shellfish. The target part is not ask | required. For example, in the case of beef, tsumi, neck, shoulder loin, rib loin, sirloin, spatula, lamp, rose (front rose, triangle rose, medium rose, and friend rose), mar, sotomo, sun (pre-sheath and friend sun), etc. In addition to these parts, parts called so-called hormones such as tongue, hearth, harami, mino, senmai, chinos, liver, legumes, swan butterflies and the like are also included. The form of the meat is not particularly limited, and examples thereof include carcass, partial meat, and meat (sliced, chopped, chopped (cut), minced meat, etc.). It may be meat that has been refrigerated or frozen, or meat that has been thawed after being frozen. Further, in the present invention, the quality required in advance such as the grade of meat is not particularly limited. For this reason, it may be a low-level portion ordinarily beef or chicken that is usually considered to have a lot of streaks. Two or more kinds of meat may be combined.

  The type of collagenase preparation that constitutes the present invention is not particularly limited, and even if it is commercially available or prepared from a microorganism that produces collagenase, collagenase derived from animals or microorganisms can be obtained by genetic recombination. It may be prepared. For example, actinomycetes, filamentous fungi, basidiomycetes, bacteria, yeast and human-derived collagenase can be mentioned. A collagenase preparation containing collagenase derived from actinomycetes is preferred. Examples of actinomycetes that can produce such collagenases include actinomycetes belonging to the genera Streptomyces, Actinomyces, Nocardia and Rhodococcus . The collagenase preparation may contain a single type of the above-mentioned collagenase or may contain a plurality of types.

  The above collagenase preparation is preferably 0.1 unit (U) to 1000 unit (U), more preferably 1 unit (U) to 100 unit (U), based on 1 g of the total preparation weight in the kit of the present invention. Containing collagenase in a proportion of The collagenase preparation contains, for example, 0.0001 to 100% by weight, preferably 0.0005 to 50% by weight of collagenase, based on the weight of the whole collagenase preparation. In the present invention, by containing collagenase within such a range, while maintaining the binding property of meat produced by the transglutaminase preparation described later or suppressing the decrease in binding property, the meat of meat products to meat products The effects of imparting umami and softening meat are further improved. The activity of collagenase is, for example, 1 mL of enzyme solution is added to 5 mL of 0.6% milk casein (pH 7.5, M / 25 phosphate buffer solution), reacted at 30 ° C. for 10 minutes, and 1 μmol per minute. It can be calculated by setting the amount of enzyme liberated as a soluble component of trichloroacetic acid (TCA) to 1 unit (U) of the forin color development corresponding to tyrosine.

  The collagenase preparation may be composed only of the above-mentioned collagenase, or contains other components that an enzyme preparation such as an excipient and a pH adjuster can usually contain to the extent that it does not inhibit the effects of collagenase. Also good. Excipients that can be contained as other components are not particularly limited, for example, sugars such as glucose, lactose and trehalose, sugar alcohols such as maltitol and sorbitol, polysaccharides such as dextrin, starch and pectin, and gums , And inorganic salts (such as sodium chloride). It does not specifically limit as a pH adjuster, For example, a citric acid, trisodium citrate, sodium carbonate, and phosphoric acid are mentioned. The content of the other components contained in the collagenase preparation is not particularly limited, and any amount can be selected by those skilled in the art.

  The form of the collagenase preparation is also not particularly limited. For example, it may be any of powder, paste, and liquid.

  The kind of the transglutaminase preparation constituting the present invention is not particularly limited and may be a commercially available product, or Patent Document 1 (Japanese Patent Laid-Open No. 7-023740) and 2 (Japanese Patent Laid-Open No. 9-299065). As described in, for example, transglutaminase derived from microorganisms belonging to the genus Streptoverticillium, transglutaminase derived from mammals such as guinea pigs, transglutaminase derived from fish such as cod, etc. It may contain a transglutaminase obtained by using a method as described in Kaihei 1-300889 or JP-A-6-225775, or may contain a transglutaminase prepared by genetic recombination. Good.

  The transglutaminase preparation is preferably 0.1 unit (U) to 20000 unit (U), more preferably 1 unit (U) to 2000 unit (U), based on 1 g of the total preparation weight in the kit of the present invention. ) Containing transglutaminase. The transglutaminase preparation contains, for example, 0.0001 to 100% by weight, preferably 0.0005 to 50% by weight, of transglutaminase with respect to the whole transglutaminase preparation. In combination with other protease preparations, the binding property of the meat originally produced by the transglutaminase preparation is reduced. In the present invention, the binding property is maintained or the binding property is maintained through the combined use with the collagenase preparation. The effect | action which a fall is suppressed is acquired, Furthermore, the effect | action improves further by containing transglutaminase within such a range. The activity of transglutaminase can be determined by a known method. For example, the enzyme activity unit measured by the “hydroxamate method” described in JP-A No. 64-27471, that is, pH 6 at a temperature of 37 ° C. In a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine in a Tris buffer solution of 0.0, transglutaminase is allowed to act, and the resulting hydroxamic acid is converted into an iron complex in the presence of trichloroacetic acid (TCA). After formation, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined by a calibration curve, and the enzyme that produces 1 μmol of hydroxamic acid per minute is defined as 1 unit (U).

  The transglutaminase preparation may be composed only of the above-mentioned transglutaminase, or contains other components that can be normally contained in enzyme preparations such as excipients and pH adjusters to the extent that they do not inhibit the effects of transglutaminase. You may do it. Examples of excipients and pH adjusting agents that may be contained as other components are the same as described above. The content of the other components contained in the transglutaminase preparation is not particularly limited, and any amount can be selected by those skilled in the art.

  The form of the transglutaminase preparation is not particularly limited. For example, it may be any of powder, paste, and liquid.

  The meat binding kit of the present invention may further contain a mannan preparation in addition to the collagenase preparation and the transglutaminase preparation.

  The mannan preparation may be composed only of mannan, or may contain other components such as an excipient and a pH adjuster as long as the effects of mannan are not impaired. Here, the term “mannan” used in the present specification is a polysaccharide mainly composed of mannose, which is formed by β-1,4 bonding of D-mannose, and α-1,6 bonds. And a combination of glucose and mannose with β-1,4 bonds (so-called glucomannan), and combinations thereof. Moreover, the said mannan formulation contains 0.0001-100 weight% of mannans with respect to the whole mannan formulation, Preferably, 0.0005-50 weight%.

  In the present invention, the collagenase preparation, the transglutaminase preparation, and the mannan preparation used together as necessary may be separately packaged or subdivided as a kit.

  The combination of each component when separate packaging or subdivision as such a kit is not particularly limited. For example, (1) a kit in which a collagenase preparation and a transglutaminase preparation are separately packaged or subdivided; (2) A kit obtained by separately packaging or subdividing a collagenase preparation, a transglutaminase preparation and a mannan preparation; (3) A kit comprising a combination of a collagenase preparation and a transglutaminase preparation and a mannan preparation separately packaged or subdivided. (4) a kit comprising a combination of a collagenase preparation and a mannan preparation and a transglutaminase preparation separately packaged or subdivided; and (5) a combination of a collagenase preparation and a combination of a transglutaminase preparation and a mannan preparation separately. Kiss ; And the like. Particularly preferred is a kit comprising a collagenase preparation and a combination of a transglutaminase preparation and a mannan preparation separately packaged or subdivided.

  Alternatively, the collagenase preparation and the transglutaminase preparation, and the mannan preparation used in combination as needed are mixed together in advance to form a composition as a meat binding agent (ie, collagenase and transglutaminase, and if necessary Accordingly, it may have a binder for meat containing mannan).

  Next, the manufacturing method of the meat product of this invention is demonstrated.

  In the method of the present invention, the meat material is processed using the meat binding kit.

  The term “meat material” used in the present specification represents a material that is not subjected to heat treatment mainly composed of the above “meat”, and includes “meat” and “meat”. It includes any case where it is composed of a mixture of and other materials.

  Other materials are not necessarily limited. For example, vegetable paste (eg, onion, carrot, radish, potato, yam), seasoning (salt, soy sauce, sake, miso, pepper, vinegar, etc.), and other foods Additives (coloring agents, coloring agents, brighteners, flavoring agents, sweeteners, bittering agents, sour seasonings, umami seasonings, protein hydrolysates, preservatives, antifungal agents, antioxidants, bleaching agents, pH adjusting agents, Thickening stabilizer, nutrition enhancer, etc.). When meat and other materials are mixed, the content of other materials is selected so as to be an amount that does not hinder the binding properties of the meat itself.

  Further, the meat material to be subjected to the processing may be pre-formed into an arbitrary shape such as a shape of a meat chunk such as a dice steak, a shape of a minced aggregate such as a meatball, or the processing. After being attached to, it may be formed into the arbitrary shape.

  The processing of the meat material using the meat binding kit of the present invention is performed, for example, as follows.

  First, the meat material is treated with a collagenase preparation. For example, a collagenase preparation in powder form, paste form, liquid form or the like can be directly brought into contact with a meat material. The amount of collagenase preparation added may depend on the type of meat, processing temperature, processing time, and / or processing method. The collagenase preparation is added so as to be treated with, for example, 0.1 unit (U) to 1000 unit (U), preferably 1 unit (U) to 100 unit (U) collagenase per kg of meat. It is not limited to this.

  For example, a solution containing a collagenase preparation is prepared and brought into contact with a meat material. The contact between the meat material and the solution containing the collagenase preparation is, for example, a method of injecting the solution into the meat material, a method of immersing the meat material in a bath containing the solution under reduced pressure massage, or a bath containing the meat material containing the solution. A method of immersing in the meat, a method of spraying or applying the solution to the meat material, and a combination thereof. It is preferable to use the injection method because collagenase can be more uniformly dispersed in the meat material in a shorter time and the taste of the meat and the softening of the meat quality can be achieved.

  Next, the meat material treated with the collagenase preparation is treated with a transglutaminase preparation constituting the kit of the present invention, and a mannan preparation used in combination as necessary.

  For example, a transglutaminase preparation in powder form, paste form, liquid form or the like can be directly brought into contact with a meat material. Specifically, the treatment of the transglutaminase preparation includes, for example, directly applying the powder containing the transglutaminase to the joint surface of the meat materials (for example, sprinkling), and a solution or liquid preparation in which the powder is dissolved. It is performed by immersing the meat material in a bath or injecting the solution or liquid preparation into the meat material. The transglutaminase preparation is added so as to be treated with, for example, 0.1 unit (U) to 20000 unit (U), preferably 1 unit (U) to 2000 unit (U) of transglutaminase per kg of meat. However, it is not limited to this.

  When a mannan preparation is used, the treatment may be performed by mixing with the transglutaminase preparation in advance, and after the treatment with the transglutaminase preparation, the treatment with the mannan preparation alone may be performed in the same manner as the treatment with the transglutaminase preparation. Alternatively, the treatment with the mannan preparation may be followed by a separate treatment with the transglutaminase preparation alone.

  In the method for producing a meat product of the present invention, the temperature required for the treatment is not particularly limited, but a temperature at which each enzyme activity of the collagenase preparation and the transglutaminase preparation to be used is sufficiently extracted and the meat is not spoiled, for example, It can be set to 1 ° C to 50 ° C. Furthermore, in the method for producing a meat product of the present invention, the pH required for the treatment is also not particularly limited, but for the purpose of fully extracting each enzyme activity of the collagenase preparation and the transglutaminase preparation to be used, for example, 2 to 12, preferably It can be set to a pH of 3-10.

  Further, in the present invention, in order to sufficiently act the collagenase, transglutaminase of each preparation, and the mannan preparation used in combination as necessary, it is desirable that the meat material is aged over an appropriate time and temperature in the treatment. . The time and temperature required for aging vary depending on the type and form of meat used, the presence or absence of other ingredients, the type and form of processed meat products, etc., and are not particularly limited. The aging temperature can be appropriately selected.

  In the above description, the processing of the meat material using the meat binding kit of the present invention has been described. However, the present invention is not necessarily limited to such a method. That is, in order to bind the meat material, the meat material is treated with the collagenase preparation and the transglutaminase preparation, and the mannan preparation used in combination as needed, regardless of the presence or absence of the above kit, and then the meat material. The meat material can be bound by bringing them into contact with each other. Alternatively, the meat material may be treated with the meat binding agent of the present invention and then brought into contact with the meat material to be bound.

  In this way, meat products are manufactured. Examples of meat products that can be manufactured using the meat binding kit of the present invention include steak, ham, sausage, bacon, hamburger patties, and meatballs. The obtained meat product is then eaten by a person as a meat dish such as steak, ham, sausage, hamburger or meatball through normal cooking.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.

(Example 1: Evaluation using beef thigh block)
As shown in Table 1, 1% by weight of salt, 1% by weight of sodium bicarbonate, 0.5% by weight of sodium citrate, and hydrolyzate of milk protein obtained by enzymatic treatment of casein (Emulup manufactured by Morinaga Milk Industry Co., Ltd .; milk protein content 89% ) 0.75 wt%, powdered dextrin (Sandek # 180 manufactured by Sanwa Starch Co., Ltd.) 1.0 wt%, fat 30.0 wt%, and actinomycete-derived collagenase preparation (NAGAZYME-01 manufactured by Nagase ChemteX Corporation) ) 0.125 wt% (collagenase activity 3.5 units (U) per 100 g of pickle solution) was dissolved in hot water at about 60 ° C. to prepare a pickle solution.

  This pickle liquid is used so that it becomes a ratio of 30 parts by weight with respect to 100 parts by weight of block meat with respect to Australian beef peach meat block (about 300 g; about 5 cm × about 7 cm × about 10 cm). A large number of locations were injected with a syringe at substantially uniform intervals and amounts over the entire outer peripheral surface. After the injection, the block meat is cut so that the cross section becomes a substantially rectangular shape having a cross section of about 7 cm × about 10 cm (the surface obtained by this cutting is referred to as a cut surface A), and a transglutaminase preparation (manufactured by Ajinomoto Co., Inc.) is applied to the cut surface A. A suitable amount of Activa TG-B) was sprinkled uniformly, the surfaces sprinkled with this transglutaminase preparation were brought into close contact with each other, wrapped in wraps, stored at room temperature for 2 hours, and then frozen.

  After freezing for 2 days, the processed block meat was thawed, and two types of slices having thicknesses of 5 mm and 1 mm were cut out along the vertical direction of the cut surface A closely adhered with a knife. In any slice piece, the degree of binding of the closely contacted surface (adhesive surface) at the portion corresponding to the cut surface A was visually confirmed. Both the 5 mm slice piece and the 1 mm slice piece did not peel off the adhesive surface, and showed sufficient binding properties (Table 2). As a reference, the result of a 5 mm slice piece is shown in FIG.

  Thereafter, the 5 mm slice piece is heated in a frying pan for 3 minutes (surface cooking temperature of about 160 ° C.), then taken out from the frying pan, and the bonding surface is bonded at the location corresponding to the cut surface A of the slice piece in the same manner as described above. The degree of wearing was confirmed visually. Even after cooking, the 5 mm slice piece did not peel off the adhesive surface and showed sufficient binding properties (Table 2). For reference, the results are shown in FIG.

Furthermore, this cooked slice piece is eaten by a person skilled in the art, and the meat hardness is sensuously confirmed, and the confirmed hardness is as follows based on the results obtained in Comparative Example 1 (control) described later. Judged by criteria:
+: Slightly softer than the result of Comparative Example 1 ++: Much softer than the result of Comparative Example 1 ++: Much softer than the result of Comparative Example 1.

  The hardness of the meat was slightly softer than the result of Comparative Example 1. In addition, the taste of the meat was somewhat delicious. In particular, I could not feel the feeling. These matters are summarized in Table 3.

(Comparative Example 1: Evaluation using beef thigh block (control))
As shown in Table 1, a pickle solution was prepared in the same manner as in Example 1 except that the actinomycete-derived collagenase preparation was not added.

  Using this pickle solution, a slice corresponding to the cut surface A was cut out in the same manner as in Example 1 except that it was injected into a beef thigh block similar to that in Example 1, with a thickness of 5 mm and 1 mm. The degree of adhesion of the adhesive surface was visually confirmed. Both the 5 mm slice piece and the 1 mm slice piece did not peel off the adhesive surface, and showed sufficient binding properties (Table 2). As a reference, the result of a 5 mm slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 1, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface A of the 5 mm slice piece was visually confirmed in the same manner as in Example 1. Even after cooking, the 5 mm slice piece did not peel off the adhesive surface and showed sufficient binding properties (Table 2). For reference, the results are shown in FIG.

  Furthermore, this cooked slice piece was eaten and the hardness of the meat was sensuously confirmed, and this hardness was used as a reference for the evaluation of Example 1 and the subsequent Examples and Comparative Example 2. In addition, the taste of meat was not particularly umami, and the texture was not characteristic. These matters are summarized in Table 3.

(Comparative Example 2: Evaluation using beef thigh block)
As shown in Table 1, a pickle solution was prepared in the same manner as in Example 1 except that 0.5% by weight of a commercially available papain preparation was used instead of the actinomycete-derived collagenase preparation.

  Using this pickle solution, a slice corresponding to the cut surface A was cut out in the same manner as in Example 1 except that it was injected into a beef thigh block similar to that in Example 1, with a thickness of 5 mm and 1 mm. The degree of adhesion of the adhesive surface was visually confirmed. Although there was no peeling of the adhesive surface on the 5 mm slice piece, peeling of the adhesive surface could be observed on the 1 mm slice piece (Table 2). As a reference, the result of a 5 mm slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 1, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface A of the 5 mm slice piece was visually confirmed in the same manner as in Example 1. Even after cooking, the 5 mm slice piece did not peel off the adhesive surface (Table 2). For reference, the results are shown in FIG.

  Furthermore, this cooked slice piece was eaten and the meat hardness was confirmed sensuously. Compared with the result of Comparative Example 1 above, it was significantly softer. In addition, the taste of the meat was less umami, and the texture was also pattered. These matters are summarized in Table 3.

(Example 2: Evaluation using a beef thigh block)
As shown in Table 1, the pickle solution was the same as in Example 1 except that the concentration of the actinomycete-derived collagenase preparation used was 0.375% by weight (collagenase activity 10 units (U) per 100 g of pickle solution). Was prepared.

  Using this pickle solution, a slice corresponding to the cut surface A was cut out in the same manner as in Example 1 except that it was injected into a beef thigh block similar to that in Example 1, with a thickness of 5 mm and 1 mm. The degree of adhesion of the adhesive surface was visually confirmed. Both the 5 mm slice piece and the 1 mm slice piece did not peel off the adhesive surface, and showed sufficient binding properties (Table 2). As a reference, the result of a 5 mm slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 1, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface A of the 5 mm slice piece was visually confirmed in the same manner as in Example 1. Even after cooking, the 5 mm slice piece did not peel off the adhesive surface and showed sufficient binding properties (Table 2). For reference, the results are shown in FIG.

  Furthermore, this cooked slice piece was eaten and the meat hardness was confirmed sensuously. Compared with the result of Comparative Example 1 above, it was considerably softer. In addition, the taste of the meat was umami, and it was felt that there was no feeling of palpasa. These matters are summarized in Table 3.

(Example 3: Evaluation using a beef thigh block)
As shown in Table 1, the concentration of the actinomycete-derived collagenase preparation used was 0.5% by weight (corresponding to 14 units (U) of collagenase activity per 100 g of pickle solution). A pickle solution was prepared.

  Using this pickle solution, a slice corresponding to the cut surface A was cut out in the same manner as in Example 1 except that it was injected into a beef thigh block similar to that in Example 1, with a thickness of 5 mm and 1 mm. The degree of adhesion of the adhesive surface was visually confirmed. Both the 5 mm slice piece and the 1 mm slice piece did not peel off the adhesive surface, and showed sufficient binding properties (Table 2). As a reference, the result of a 5 mm slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 1, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface A of the 5 mm slice piece was visually confirmed in the same manner as in Example 1. Even after cooking, the 5 mm slice piece did not peel off the adhesive surface and showed sufficient binding properties (Table 2). For reference, the results are shown in FIG.

  Furthermore, this cooked slice piece was eaten and the meat hardness was confirmed sensuously. Compared with the result of Comparative Example 1 above, it was significantly softer. In addition, the taste of the meat was umami, and it was felt that there was no feeling of palpasa. These matters are summarized in Table 3.

(Example 4: Evaluation using beef thigh block)
As shown in Table 1, the concentration of the actinomycete-derived collagenase preparation used was 1.0% by weight (corresponding to 28 units (U) of collagenase activity per 100 g of pickle solution). A pickle solution was prepared.

  Using this pickle solution, a slice corresponding to the cut surface A was cut out in the same manner as in Example 1 except that it was injected into a beef thigh block similar to that in Example 1, with a thickness of 5 mm and 1 mm. The degree of adhesion of the adhesive surface was visually confirmed. Both the 5 mm slice piece and the 1 mm slice piece did not peel off the adhesive surface, and showed sufficient binding properties (Table 2). As a reference, the result of a 5 mm slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 1, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface A of the 5 mm slice piece was visually confirmed in the same manner as in Example 1. Even after cooking, the 5 mm slice piece did not peel off the adhesive surface and showed sufficient binding properties (Table 2). For reference, the results are shown in FIG.

  Furthermore, this cooked slice piece was eaten and the meat hardness was confirmed sensuously. Compared with the result of Comparative Example 1 above, it was significantly softer. In addition, the taste of the meat was umami, and it was felt that there was no feeling of palpasa. These matters are summarized in Table 3.

  As shown in Tables 2 and 3, and FIGS. 1 and 2, the beef thigh blocks treated with the collagenase preparation and the transglutaminase preparation according to the present invention (Examples 1 to 4) It can be seen that all showed the same binding property as that of Comparative Example 1 (control) with respect to the adhesive surface at the portion corresponding to the cut surface A. Furthermore, such a binding property could be found even when sliced thinly such as 1 mm thick. Such a binding property cannot be achieved when a conventionally used papain preparation is used (Comparative Example 2). In this respect as well, the present invention relates to the preparation used in Comparative Example 2. It turns out that it is very excellent even if it compares with a combination.

  Furthermore, in the hardness of meat after cooking in a frying pan, and the taste and texture of the meat, the beef peach meat blocks (Examples 1 to 4) treated with the collagenase preparation and the transglutaminase preparation according to the present invention are comparative examples. It can be seen that the texture was softer than that of No. 1 (control), the umami was enhanced, and there was no texture. In particular, it can be seen that when the concentration of the collagenase preparation was increased (Examples 2 to 4), the softness, umami, and texture equivalent to or higher than those of Comparative Example 2 could be improved. Also in this respect, it can be seen that the present invention is very excellent even when compared with the combination of preparations used in Comparative Examples 1 and 2.

(Example 5: Evaluation using a beef belly block)
As shown in Table 4, 1% by weight of salt, 1% by weight of sodium bicarbonate, 0.5% by weight of sodium citrate, milk protein hydrolyzate obtained by enzymatic treatment of casein (Emulup manufactured by Morinaga Milk Industry Co., Ltd .; milk protein content 89% ) 0.8% by weight, powdered dextrin (Sandek # 180 manufactured by Sanwa Starch Co., Ltd.) 1.0% by weight, fat 30.0% by weight, and actinomycete-derived collagenase preparation (NAGAZYME-01 manufactured by Nagase ChemteX Corporation) ) 0.8% by weight (corresponding to 22 units (U) of collagenase activity per 100 g of pickle solution) was dissolved in hot water at about 60 ° C. to prepare a pickle solution.

  This pickle liquid is used so that it becomes a ratio of 30 parts by weight with respect to 100 parts by weight of block meat with respect to Australian beef rose meat block (about 300 g; about 5 cm × about 7 cm × about 10 cm). A large number of locations were injected with a syringe at substantially uniform intervals and amounts over the entire outer peripheral surface. After the injection, the block meat is cut so that the cross section becomes a substantially rectangular shape having a cross section of about 7 cm × about 10 cm (the surface obtained by this cutting is referred to as a cut surface B), and a transglutaminase preparation (manufactured by Ajinomoto Co., Inc.) is applied to the cut surface B. A suitable amount of Activa TG-B) was sprinkled uniformly, the surfaces sprinkled with this transglutaminase preparation were brought into close contact with each other, wrapped in wraps, stored at room temperature for 2 hours, and then frozen.

  After freezing for 2 days, the processed block meat was thawed, and a slice piece having a thickness of 5 mm was cut out in a direction perpendicular to the cut surface B adhered with a knife. After slicing, the degree of binding of the closely contacted surface (adhesive surface) at a position corresponding to the cut surface B of the slice piece was visually confirmed. The slice piece did not peel off the adhesive surface, and showed sufficient binding properties (Table 5). As a reference, the result of the slice piece is shown in FIG.

  Thereafter, the slice piece is heated in a frying pan for 3 minutes (surface cooking temperature of about 160 ° C.), then taken out from the frying pan, and the degree of adhesion of the adhesive surface at the location corresponding to the cut surface B of the slice piece is the same as above. Was confirmed visually. After cooking, the slice piece showed a good binding property although the adhesion on the adhesion surface was slightly loose (Table 5). As a reference, the result of the slice piece is shown in FIG.

Furthermore, the cooked slice piece is eaten by a person skilled in the art, and the meat hardness is sensuously confirmed, and the confirmed hardness is as follows based on the result obtained in Comparative Example 3 (control) described later. Judged by criteria:
+: Slightly softer than the result of Comparative Example 3 ++: Much softer than the result of Comparative Example 3 ++: Much softer than the result of Comparative Example 3.

  The hardness of the meat was significantly softer than the result of Comparative Example 3. In addition, the taste of the meat was umami, and the texture was felt not to be rustling. These items are summarized in Table 6.

(Comparative Example 3: Evaluation using beef belly block (control))
As shown in Table 4, a pickle solution was prepared in the same manner as in Example 5 except that the actinomycete-derived collagenase preparation was not added.

  Using this pickle solution, a slice piece having a thickness of 5 mm was cut out in the same manner as in Example 5 except that it was injected into a beef belly block similar to that in Example 5, and the adhesive surface at the location corresponding to the cut surface B was cut out. The degree of binding was confirmed visually. The 5 mm slice piece did not peel off the adhesive surface and showed sufficient binding properties (Table 5). As a reference, the result of the slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 5, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface B of the slice piece was visually confirmed in the same manner as in Example 5. Even after cooking, the sliced piece did not peel off the adhesive surface and showed sufficient binding properties (Table 5). As a reference, the result of the slice piece is shown in FIG.

  Furthermore, this cooked slice piece was eaten, the hardness of the meat was sensuously confirmed, and this hardness was used as a reference for the evaluation of Example 5 and Comparative Example 4 later. In addition, the taste of meat was not particularly umami, and the texture was not characteristic. These items are summarized in Table 6.

(Comparative Example 4: Evaluation using a beef belly block)
As shown in Table 4, a pickle solution was prepared in the same manner as in Example 5 except that 0.8% by weight of a commercially available papain preparation was used instead of the actinomycete-derived collagenase preparation.

  Using this pickle solution, a slice piece having a thickness of 5 mm was cut out in the same manner as in Example 5 except that it was injected into a beef belly block similar to that in Example 5, and the adhesive surface at the location corresponding to the cut surface B was cut out. The degree of binding was confirmed visually. The 5 mm slices felt that the adhesion on the adhesive surface was slightly loose (Table 5). As a reference, the result of the slice piece is shown in FIG.

  Then, heat cooking with a frying pan was performed in the same manner as in Example 5, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface B of the slice piece was visually confirmed in the same manner as in Example 5. The sliced piece after cooking was observed to peel off the adhesive surface, indicating that sufficient binding properties were not obtained (Table 5). As a reference, the result of the slice piece is shown in FIG.

  Furthermore, this cooked slice piece was eaten and the meat hardness was confirmed sensuously. Compared with the result of Comparative Example 3 above, it was much softer. In addition, the taste of the meat was less umami, and the texture was also pattered. These items are summarized in Table 6.

  As shown in Tables 5 and 6 and FIGS. 3 and 4, the beef belly block treated with the collagenase preparation and the transglutaminase preparation according to the present invention (Example 5) Also, it can be seen that the adhesive surface at the portion corresponding to the cut surface B showed substantially the same binding property as Comparative Example 3 (control).

  Furthermore, in the hardness of meat after cooking in a frying pan and the taste and texture of meat, the beef rose meat block (Example 5) treated with the collagenase preparation and the transglutaminase preparation according to the present invention was compared with Comparative Example 3. It can be seen that the texture was softer than the (control), enhanced in umami, and without a crispy texture. On the other hand, compared to the case where a conventional papain formulation such as Comparative Example 4 is used instead of the collagenase formulation, the block of Example 5 can provide very good softness and cannot be achieved in Comparative Example 4. It can be seen that the taste is improved and there is no rustling feeling. Also in this respect, it can be seen that the present invention is very excellent even when compared with the combination of preparations used in Comparative Examples 3 and 4.

(Example 6: Evaluation using beef tongue block)
1% by weight of salt, 1% by weight of sodium bicarbonate, 0.4% by weight of sodium citrate, 0.4% by weight of alanine, 0.1% by weight of xanthan, and actinomycete-derived collagenase preparation (NAGAZYME-01 manufactured by Nagase ChemteX Corporation) A pickle solution was prepared by dissolving 0.8% by weight (collagenase activity 22 units (U) per 100 g of the pickle solution) in water.

  This pickle solution is 100 parts by weight of a cow tongue tip block with respect to 10 Australian cow tongue tip blocks each having a cut surface obtained by cutting in advance and having a frustum-like appearance that fits within about 10 cm on a side. On the other hand, a syringe was injected into a large number of locations at almost uniform intervals and amounts over the entire outer peripheral surface of the beef tongue block so that the ratio was 20 parts by weight. After the injection, it was further immersed in a pickle solution and stored overnight in a refrigerator. When the weight of the cow tongue tip block after storage was measured, compared with the weight of the cow tongue tip block before applying the pickle liquid, the one after storage absorbed the pickle liquid at a rate of 21% by weight. I understood it.

  Next, an appropriate amount of a transglutaminase preparation (Activa TG-B manufactured by Ajinomoto Co., Inc.) is sprinkled uniformly on the entire surface of the beef tongue block, and these are placed in a container for binding by a casing at a refrigeration temperature of 4 ° C. For 2 hours.

  Then, the bound beef tongue block was thawed, and a slice piece having a thickness of 5 mm was cut out with a knife. About this slice piece, the binding degree of the surface (adhesion surface) to which each block was stuck was visually confirmed. The sliced piece did not peel off the adhesive surface and exhibited sufficient binding properties. The result of the slice piece is shown in FIG.

  Thereafter, the slice piece is heated in a frying pan for 3 minutes (surface cooking temperature is about 160 ° C.), then taken out of the frying pan, and the degree of adhesion of the adhesive surface at the location corresponding to the cut surface C of the slice piece is the same as above. Was confirmed visually. About the said slice piece, although the binding property was a little loose, there was no peeling of the adhesive surface. The results are shown in Table 7 and FIG.

(Comparative Example 5: Evaluation using beef tongue block)
As in Example 6, except that a mannan preparation (bound mannan A-1 manufactured by Seiwa Co., Ltd.) was used instead of the transglutaminase preparation for the beef tongue block treated with the pickle solution in the same manner as in Example 6. And frozen and thawed to obtain sliced pieces. About this slice piece, the binding degree of the adhesion surface in the location which stuck each block was confirmed visually. The sliced piece did not peel off the adhesive surface and exhibited sufficient binding properties. The result of the slice piece is shown in FIG.

  Next, the slice piece was cooked with a frying pan in the same manner as in Example 6, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface C was visually confirmed. Peeling of the adhesive surface was observed. The results are shown in Table 7 and FIG.

(Example 7: Evaluation using beef tongue block)
In place of the transglutaminase preparation, the beef tongue block treated with the pickle solution in the same manner as in Example 6, instead of the transglutaminase preparation (Activa TG-B manufactured by Ajinomoto Co., Inc.) and the mannan preparation (binding mannan A manufactured by Seiwa Co., Ltd.) A slice piece was obtained by freezing and thawing in the same manner as in Example 6 except that the mixture with -1) (mixing weight ratio 5: 5) was used. About this slice piece, the binding degree of the adhesion surface in the location which stuck each block was confirmed visually. The sliced piece did not peel off the adhesive surface and exhibited sufficient binding properties. The result of the slice piece is shown in FIG.

  Next, the slice piece was cooked with a frying pan in the same manner as in Example 6, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface C was visually confirmed. There was no peeling on the adhesive surface, and sufficient binding properties were exhibited. The results are shown in Table 7 and FIG.

(Example 8: Evaluation using beef tongue block)
In place of the transglutaminase preparation for the beef tongue block treated with the pickle solution in the same manner as in Example 6, a transglutaminase preparation (Activa TG-B manufactured by Ajinomoto Co., Inc.) and a mannan preparation (binding mannan A manufactured by Seiwa Co., Ltd.) A slice piece was obtained by freezing and thawing in the same manner as in Example 6 except that the mixture with -1) (mixing weight ratio 6: 4) was used. About this slice piece, the binding degree of the adhesion surface in the location which stuck each block was confirmed visually. The sliced piece did not peel off the adhesive surface and exhibited sufficient binding properties. The result of the slice piece is shown in FIG.

  Next, the slice piece was cooked with a frying pan in the same manner as in Example 6, and the degree of adhesion of the adhesive surface at the portion corresponding to the cut surface C was visually confirmed. There was no peeling on the adhesive surface, and sufficient binding properties were exhibited. The results are shown in Table 7 and FIG.

  As shown in Table 7 and FIG. 5 and FIG. 6, slices of cattle tongue block treated with a mixture of a transglutaminase preparation and a mannan preparation after treatment with a pickle solution (collagenase preparation) (Example 7) It can be seen that Nos. 8 and 8) showed particularly excellent binding properties to the adhesive surface at the position corresponding to the cut surface C, regardless of before and after frying pan heating. On the other hand, in the slice piece (Comparative Example 5) treated only with the mannan preparation, peeling of the adhesive surface at the portion corresponding to the cut surface C was observed after cooking as compared with the results of Examples 6-8. It can be seen that sufficient binding properties were not obtained.

  According to the present invention, it is possible to obtain a meat product in which the taste of meat is improved and the meat quality is softened without impairing the binding property of transglutaminase to the meat material. The present invention can provide a soft texture to a meat product regardless of the quality of the meat used (for example, high or low grade). As a result, meat products with improved quality can be produced in a larger amount, which is useful in that it can contribute to further spread and expansion of meat products.

Claims (9)

A meat binding kit comprising a collagenase preparation and a transglutaminase preparation.   The kit according to claim 1, wherein the collagenase preparation contains collagenase derived from actinomycetes.   The meat binding kit according to claim 1 or 2, wherein the collagenase preparation contains collagenase in a ratio of 0.1 to 1000 units based on 1 g of the total weight of the preparation of the kit.   The meat binding kit according to any one of claims 1 to 3, further comprising a mannan preparation.   A meat binding agent comprising collagenase and transglutaminase.   Furthermore, the binding agent for meat of Claim 5 containing a mannan. A method of manufacturing a meat product,
The process including the process of processing a meat raw material with the binding kit for meat in any one of Claim 1 to 4.   The said process step is performed by processing the said meat raw material with the collagenase formulation which comprises the said binding kit for meat, and then processing with the transglutaminase formulation which comprises this binding kit for meat. The method described in 1. A method for binding meat ingredients,
Treating the meat material with a collagenase preparation;
Treating the meat material with a transglutaminase preparation; and contacting and binding the meat material;
Including the method.