JP6574545B2 - Method for improving quality of livestock meat and method for producing livestock meat food - Google Patents

Description

  The present invention relates to a method for improving quality of livestock meat, and a method for producing livestock meat food, and more specifically, a method for improving quality of livestock meat by treating livestock meat before cooking with rice bran, and after being processed by the method. The present invention relates to a method for producing cooked meat food.

  In the case of cooked livestock such as pork, various pretreatment methods for livestock before cooking have been studied for the purpose of improving the texture of livestock after cooking (for example, Patent Documents 1 to 5). . For example, as a measure to prevent weight loss (so-called yield reduction) due to water outflow during cooking, inorganic salts (phosphate etc.), organic acid salts, alcohols, organic acids, amino acids, carbohydrates, etc. A technique for pretreating livestock meat with a treatment liquid contained is known. By preventing the yield from decreasing, it is possible to expect effects such as improved texture and improved taste in the meat after cooking.

JP-A-10-146168 JP 2001-252049 A JP 2003-304836 A JP 2007-312751 A International Publication No. 2010/126165

  Recently, consumer preferences for food have become more diversified, and cooking modes of livestock meat have also varied. In order to cope with such a current situation, various techniques are also required for improving the texture of livestock meat. Then, this invention aims at providing the new technique which improves the quality of the meat after heat processing while providing the pre-processing technique of the meat using the new material.

Invention of Claim 1 for solving an above-mentioned subject is the quality improvement method of the livestock meat which improves the quality of livestock meat after heat cooking by processing livestock meat before heat cooking with rice bran. And the step of salting the livestock meat, the cooking is fried in oil, fried, grilled, boiled, boiled, steamed, or heated by a microwave oven, The rice bran is a white rice bran, and is used for improving the texture or taste of livestock meat, masking unpleasant odor of livestock meat, suppressing the generation of unpleasant odor, and improving the yield of livestock meat. It is a quality improvement method.

The method for improving the quality of livestock meat according to the present invention improves the quality of livestock meat after heat cooking, and treats the livestock meat before heat cooking with rice bran. According to the method for improving quality of livestock meat of the present invention, it is possible to obtain quality improvement effects such as improvement in yield, texture improvement, taste improvement, masking of unpleasant odor, suppression of occurrence of unpleasant odor, etc., in cooked meat after cooking. it can. Moreover, since the rice bran which is fermented food is used in the quality improvement method of the livestock meat of this invention, a sense of security is high compared with the case where a phosphate etc. are used.
Here, “treating with rice bran” refers to a process of bringing rice bran into contact with a processing object.

  In the method for improving quality of livestock meat of the present invention, white rice bran is used as rice bran used for processing livestock meat. By using white candy, a particularly high effect can be obtained with respect to the taste improvement effect. Here, “white cocoon” refers to rice bran using Aspergillus kawachii and / or Aspergillus usamii mutant shirousamii as the koji mold.

  The invention according to claim 2 is the method for improving quality of livestock meat according to claim 1, characterized in that livestock meat before being cooked is treated with sake lees in addition to the rice bran.

  In the method for improving quality of livestock meat according to the present invention, livestock meat before being cooked is treated with sake lees in addition to the rice bran. That is, rice bran and sake lees are used in combination. With this configuration, a higher quality improvement effect can be obtained.

  In the quality improvement method of the livestock meat of Claim 1 or 2, the livestock meat before heat cooking is processed with the process liquid whose compounding ratio of a rice bran is 1 weight part or more of dry rice bran with respect to 100 weight part of water. This configuration is recommended (Claim 3).

  In the method for improving quality of livestock meat according to claim 3, it is recommended that the treatment liquid further contains sake lees (claim 4).

  The related invention is a quality improving agent for livestock meat used in the livestock meat quality improving method according to any one of claims 1 to 4 and applied to livestock meat before being cooked, and is white rice bran. It is an animal meat quality improver characterized by containing cocoon as an active ingredient.

  The present invention relates to an animal meat quality improver. This quality improving agent for livestock meat contains white rice bran, which is rice bran, as an active ingredient, and is applied to livestock meat before being cooked. By processing the meat before being cooked with this quality improver of meat, improving the yield, improving texture, improving taste, masking of unpleasant odor, suppressing the occurrence of unpleasant odor, etc. The quality improvement effect can be obtained. Moreover, since the quality improvement agent of this livestock meat uses the rice bran which is fermented food as an active ingredient, there is a high sense of security.

  In the above-mentioned quality-improving agent for livestock meat, it is recommended that the proportion of rice bran be 1 part by weight or more of dry rice bran with respect to 100 parts by weight of water.

  In the above-mentioned quality-improving agent for livestock meat, a configuration that further contains sake lees is recommended.

  The invention according to claim 5 is an animal food product characterized by heat cooking after processing the meat before being cooked by the method for improving quality of meat according to any one of claims 1 to 4. It is a manufacturing method.

  The present invention relates to a method for producing livestock meat food. The method for producing livestock meat food of the present invention is to heat cook after processing livestock meat before being cooked by the above-described method for improving the quality of livestock meat. The livestock meat food produced in the present invention has a high texture and taste, and has high quality with an unpleasant odor suppressed.

  According to the method for improving quality of livestock meat of the present invention, it is possible to obtain quality improvement effects such as improvement in yield, texture improvement, taste improvement, masking of unpleasant odor, suppression of occurrence of unpleasant odor, etc., in cooked meat after cooking. it can.

  The same applies to the above-mentioned quality-improving agent for livestock meat, and by processing the livestock before cooking, it is possible to improve yield, texture, taste, mask unpleasant odor, Quality improvement effects such as suppression of odor generation can be obtained.

  According to the method for producing livestock meat food of the present invention, a high-quality livestock meat food having a high texture and taste and having an unpleasant odor suppressed can be obtained.

It is a graph showing the measurement result of the hardness and yield which were performed in Example 1, (a) represents hardness and (b) represents the measurement result of yield. It is a graph showing the measurement result of the hardness and yield performed in Example 2, (a) represents hardness, and (b) represents the measurement result of yield. It is a graph showing the measurement result of hardness and the yield performed in Example 3, (a) represents hardness, and (b) represents the measurement result of yield. 10 is a radar chart showing the results of taste evaluation by a taste sensor performed in Example 3. 4 is a chromatogram showing the results of gas chromatography mass spectrometry (GC-MS) performed in Example 3. FIG. It is a graph showing the peak area of each component in the chromatogram of FIG.

  Hereinafter, the form for implementing this invention is demonstrated concretely.

  The method for improving the quality of livestock meat according to the present invention is characterized in that the quality of livestock meat after cooking is improved by treating the livestock meat before cooking with rice bran. The quality improver for livestock meat of the present invention is a quality improver for livestock meat that is used in the above-described quality improvement method and applied to livestock meat before being cooked, and contains rice bran as an active ingredient. It is a feature.

In the present invention, white rice bran is used as rice bran. By using birch, a higher quality improvement effect can be obtained. In particular, the improvement of the taste improvement effect becomes remarkable. Since white rice bran produces a lot of citric acid, the pH drops when rice bran is used, and proteases, particularly acidic proteases, work efficiently.
As described above, “white rice cake” refers to rice bran using Aspergillus kawachii and / or Aspergillus usamii mutant shirousamii as the koji mold. Examples of the white koji include those obtained by inoculating steamed rice or pregelatinized rice with koji mold, which is Aspergillus kawachi, and solid koji at 33 ° C. to 40 ° C. for about 40 hours by a conventional method. The shape of rice inoculated with koji molds is not particularly limited, such as round rice, crushed rice, and rice flour. Moreover, the white birch used in the present invention may be raw or dried. White rice cake has been conventionally used mainly in the production of shochu.

  “Yellow koji” means rice koji using at least one selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii. Shall be pointed to. Examples of the jaundice include those obtained by inoculating steamed rice or pregelatinized rice with Aspergillus oryzae and then solid koji at 30 ° C. to 40 ° C. for about 40 hours. The shape of rice inoculated with koji molds is not particularly limited, such as round rice, crushed rice, and rice flour. In addition, the jaundice used in the present invention may be raw or dried. Twilight is traditionally used in the production of sake, mirin, soy sauce and miso.

  Examples of other rice bran include rice bran using Aspergillus niger and Aspergillus awamori, which are black koji molds.

  In the present invention, one type of rice bran may be used, or two or more types of rice bran may be used in combination.

In the present invention, the meat before being cooked is treated with rice bran. As described above, the treatment with rice bran means bringing the rice bran into contact with livestock meat. Specific examples include immersing raw livestock in an aqueous solution (treatment liquid) containing rice bran. In addition, livestock meat can be processed by techniques such as spraying, coating, rubbing, and squeezing. These methods may be appropriately selected depending on the shape of the livestock meat (such as a lump shape, a sliced shape, or a minced shape).
Instead of the treatment liquid, semi-solid / paste rice bran may be applied to livestock meat.
The surface of livestock meat is typical as a processing site for livestock meat, but the inside of livestock meat may also be used. Moreover, when processing the surface of livestock meat, the whole surface may be processed and a part of surface may be processed.

  In one preferred embodiment, uncooked meat is treated with sake lees in addition to rice bran. That is, rice bran and sake lees are used in combination. As a treatment method in this case, for example, the above-mentioned “aqueous solution (treatment liquid) containing rice bran” may be further incorporated with sake lees. And using this process liquid, livestock meat can be processed by methods, such as immersion, spraying, application | coating, rubbing, and squeezing. As another example, a mixture of rice bran and sake lees can be prepared and applied to livestock meat. What is necessary is just to select suitably from the range of 1-10 weight part with respect to 100 weight part of rice bran as a usage-amount of sake lees, for example, Preferably it is 2-8 weight part, More preferably, it is 4-6 weight part.

  Here, the sake lees used in the present invention may be any sake lees produced as a by-product when producing sake. It is done. The sake lees can be used as they are or after being dried and pulverized.

  In one preferable embodiment, a treatment liquid in which the mixing ratio of rice bran is 1 part by weight or more with respect to 100 parts by weight of water is used as the treatment liquid to be brought into contact with livestock meat. That is, one preferable embodiment of the quality-improving agent for livestock meat of the present invention is such that the blending ratio of rice bran is 1 part by weight or more with respect to 100 parts by weight of water. According to this embodiment, the operation | work at the time of processing livestock meat becomes easy. The amount of the treatment liquid brought into contact with livestock meat can be further reduced from the same weight as livestock meat, for example, 1/6 times the weight of livestock meat so that livestock can be immersed.

  The treatment time with rice bran (contact time with rice bran) may be appropriately selected depending on the type and total amount of rice bran used, and the blending ratio of rice bran in the quality improver (treatment liquid). About 0.5 to 3 hours. If the total amount of rice bran used is small or the processing temperature described later is low, it may be extended to a longer time, for example, up to about 24 hours. For example, if the treatment temperature is 5 ° C., the treatment may be performed over about 17 hours.

  Although there is no limitation in particular as the temperature at the time of the process by rice bran, since there exists a possibility of food decay in the range of 30 to 40 degreeC, it is preferable to set it as the temperature of 30 degrees C or less.

  The amount of rice bran used during the treatment with rice bran is preferably in the range of 1 to 4% of the meat weight.

  Also in this embodiment, sake lees can be further included in the treatment liquid (treatment liquid in which the blending ratio of rice bran is 1 part by weight or more with respect to 100 parts by weight of water). The content of the sake lees may be appropriately selected from the range of 1 to 10 parts by weight with respect to 100 parts by weight of rice bran, for example, but preferably 2 to 8 parts by weight, more preferably 4 to 6 parts by weight. .

  The livestock meat quality improving agent (treatment liquid) of the present invention may contain other components as long as the quality improvement effect of livestock meat by rice bran is not impaired. For example, the quality improvement effect by rice bran can be reinforced by including various seasonings, spices, amino acids and the like.

  Examples of heat cooking include frying in oil, stir-fry, bake, boil, boil, steam, heat with a microwave oven, and the like.

  Examples of livestock meat that are the subject of the present invention include beef, pigs, horses, sheep, goats, deer, sharks, bears, etc. Examples include salmon. For example, these raw meats are targets for processing with rice bran. Examples of the shape of livestock meat include a lump shape, a dice shape, a flat plate shape, a thin slice shape, a strip shape, a mince shape, and the like.

  As specific examples of quality improvement in the present invention, texture improvement (for example, improvement in softness and juiciness), improvement in taste (for example, improvement in umami), masking of unpleasant odor and suppression of occurrence of unpleasant odor (for example, Reduction of aldehyde odor). The softness can be evaluated using, for example, a texture meter. The juicy feeling can be evaluated by, for example, the weight residual ratio (ie, yield) after cooking. The taste can be evaluated using, for example, a taste sensor. About an unpleasant odor, an unpleasant odor component can be detected and quantified by gas chromatography mass spectrometry (GC-MS), for example.

  The method for producing livestock meat food of the present invention is to heat cook after processing livestock meat before being cooked by the above-described method for improving the quality of livestock meat. The meat food produced in the present invention includes food directly provided to users at restaurants and the like; food prepared at supermarkets and provided to users as prepared food; cooked and packaged at the factory, and refrigerated as necessary Or processed food that is frozen and distributed and provided.

  In addition, it has been confirmed that commercially available meat softeners are not particularly sufficient in improving the taste, masking unpleasant odors, and suppressing the generation of unpleasant odors. By using rice bran, it is considered as an advantage of the present invention that there is little decrease in the activity of α-amylase or acidic protease when suspended in water.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

[Example 1]
US pork fillet was used as the livestock meat, and the effect of improving the quality of the livestock meat that twilight had was investigated. The following three types of processing conditions were set.

<Condition A>
Immerse in water for 1 hour (control)
<Condition B>
Immerse for 1 hour in treatment solution with 1 part by weight of jaundice per 100 parts by weight of water (1% of jaundice, 1 hour)
<Condition C>
Immerse for 1 hour in a processing solution with 4 parts by weight of jaundice per 100 parts by weight of water (4% of jaundice, 1 hour)

US pork fillet was cut into pieces of about 40-60 g. Three pieces (total of about 120 to 180 g) were combined into one sample. The same weight of water was added to one sample (Condition A). Moreover, water of the same weight was added to another sample, and jaundice (dry powder) in an amount corresponding to 1 part by weight was added to 100 parts by weight of water (Condition B). Further, water of the same weight was added to another sample, and further jaundice (dry powder) corresponding to 4 parts by weight was added to 100 parts by weight of water (Condition C). Each sample was immersed in each processing solution for 1 hour.

The sample was pulled up from each treatment liquid, the treatment liquid was cut, potato starch was attached to the surface, and fried in oil at 160 ° C. for 5 minutes (cooking). After sufficiently cooling, the clothes were removed and the weight of the sample after cooking was measured.
For each sample, the weight after cooking was divided by the weight before cooking, and the weight residual ratio was calculated. The weight residual ratio (relative value) of each treatment when the weight residual ratio of treatment A was 100 was defined as a yield value. Furthermore, the hardness of each sample after cooking was evaluated using a texture meter (model number: TA.XT2i, manufactured by Stable Micro System). Measurement conditions are as follows: temperature: room temperature (25 ° C.), pre-speed: 5.0 mm / sec, test-speed: 1.0 mm / sec, distance: 20.0 mm , Auto: 5 g. The hardness value was expressed as a relative value when the condition A was set to 100.

  The results are shown in Table 1 and FIG. That is, in Condition B and Condition C immersed in a treatment liquid containing jaundice, excellent effects were obtained with respect to both hardness and yield.

[Example 2]
Hardness and yield were measured in the same manner as in Example 1 except that the immersion time for Conditions B and C in Example 1 was 0.5 hour (30 minutes) (Conditions D and E).

<Condition D>
Immerse in a treatment solution with 1 part by weight of jaundice per 100 parts by weight of water (1% of jaundice, 0.5 hours)
<Condition E>
Immerse in a treatment solution containing 4 parts by weight of jaundice per 100 parts by weight of water (4% of jaundice, 0.5 hours)

  The results are shown in Table 2 and FIG. That is, even when the immersion time was shortened to 0.5 hours, excellent effects were obtained in both hardness and yield.

Example 3
In this example, white rice bran was used as the rice bran, and the experiment was performed under the following conditions. A white powder was used as the white candy.

<Condition F>
Soaked for 1 hour in 4 parts by weight of white birch to 100 parts by weight of water (4% white birch, 1 hour)

  In the same manner as in Example 1, hardness and yield were measured. Experiments were performed simultaneously under condition C (using jaundice) and compared with jaundice. The results are shown in Table 3 and FIG. In other words, when white birch was used, the effect was even better than when jaundice was used.

  Separately, the taste improvement effect was evaluated using a taste sensor. Three times as much hot water (40 ° C.) was added to the cooked sample with the clothes removed. The mixture was treated with a homogenizer at 12000 rpm for 3 minutes to obtain a crushed liquid. The crushed liquid was filtered, and the obtained filtrate was subjected to measurement by a taste sensor. Evaluation was performed by relative comparison when the condition C (use of jaundice) was set to “0” (zero). The results are shown in FIG. As shown in FIG. 4, when white birch was used, “umami rich” was particularly excellent. Note that “umami rich” means a long-lasting umami.

  Separately, an unpleasant odor (aldehyde odor) was analyzed using GC-MS.

  The results are shown in Table 4 and FIGS. Table 4 shows the peak areas of octanal, nonanal, and octenal under each condition, and is a relative value when the peak area under condition A (control) is 1. As shown in Table 4 and Figs. It was shown that the occurrence was suppressed. In particular, Condition F using white birch has a remarkable effect of suppressing the generation of aldehyde odor.

Example 4
In this example, domestic beef ground meat was used as livestock meat, and the quality improvement effect of livestock meat was examined. As the rice bran, white powder and sake lees in dry powder were used. The following three types of processing conditions were set.

<Condition G>
Soak water for 1 hour (control)
<Condition H>
A treatment solution containing 1 part by weight of white birch is added to 100 parts by weight of water and left for 1 hour (white birch 1%, 1 hour)
<Condition I>
A treatment solution containing 1 part by weight of white lees and 0.05 parts by weight of sake lees is added to 100 parts by weight of water and left for 1 hour (white lees 1% + liquor 0.05%, 1 hour)

  To 150 g of domestic ground beef, 25 g of water and 15 g of potato starch were added and mixed well and allowed to stand at 5 ° C. for 1 hour (Condition G). In addition, to another sample, a treatment liquid containing 25 g of water, 15 g of potato starch, and white birch (dry powder) in an amount corresponding to 1 part by weight with respect to 100 parts by weight of water was added. For 1 hour (condition H). In addition, a treatment liquid in which 25 g of water, 15 g of potato starch, and white koji (dry powder) in an amount corresponding to 1 part by weight with respect to 100 parts by weight of water and 0.05 part by weight of sake lees were added to another sample. In addition, it was thoroughly swallowed and allowed to stand at 5 ° C. for 1 hour (Condition I).

  Each sample was formed into a dumpling shape so as to be about 15 g, and baked at 100 ° C. for 10 minutes (cooking) in a steam convection oven. After sufficiently cooling, a sensory test was performed, and separately, an unpleasant odor (aldehyde odor) was analyzed in the same manner as in Example 3.

  The results are shown in Table 5. Table 5 shows the peak area of hexanal under each condition, and is a relative value when the peak area under condition G (control) is 1. As shown in Table 5, the peak area of hexanal is reduced in both condition H (using white lees) and condition I (using white lees and sake lees), indicating that the generation of aldehyde odor is suppressed. It was done. In particular, the condition I using white lees and sake lees was markedly effective in suppressing the generation of aldehyde odor. This result was in good agreement with the sensory test result.

Claims (5)

A method for improving the quality of livestock meat by improving the quality of livestock meat after cooking by treating the livestock meat before cooking with rice bran,
It does not include a step of salting the livestock meat,
The cooking is fried in oil, fried, baked, boiled, boiled, steamed, or heated by a microwave oven,
The rice bran is white birch,
A method for improving the quality of livestock meat, comprising improving the texture or taste of livestock meat, masking unpleasant odor of livestock meat, suppressing the generation of unpleasant odor, and improving the yield of livestock meat.   The method for improving the quality of livestock meat according to claim 1, wherein the livestock meat before being cooked is treated with sake lees in addition to the rice bran.   The livestock meat according to claim 1 or 2, wherein the livestock meat before being cooked is treated with a treatment liquid in which the mixing ratio of the rice bran is 1 part by weight or more of dry rice bran with respect to 100 parts by weight of water. Quality improvement method.   The method for improving quality of livestock meat according to claim 3, wherein the treatment liquid further contains sake lees.   A method for producing livestock meat food, characterized in that the livestock meat before being cooked is processed by the method for improving quality of livestock meat according to any one of claims 1 to 4 and then cooked.

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