JP6915975B2 - Meat products, methods for reducing the odor of meat products, and agents for reducing the odor of meat products - Google Patents

Description

The present invention relates to a meat product, a method for reducing the odor of a meat product, and an agent for reducing the odor of a meat product using wheat bran.

Bran obtained in the wheat milling process is rich in nutritional components such as dietary fiber, vitamins and minerals. It has a grain odor (fusuma odor) peculiar to bran and a rough feeling, and is inferior in storage stability. Therefore, it has been often used as feed or the like. Recently, wheat bran has been manufactured and sold so that it can be used as a raw material for confectionery, bread, etc., focusing on the abundant nutritional components contained in wheat bran. As such wheat bran, for example, in Patent Document 1 below, the finely ground fraction of heat-treated wheat bran is excellent in secondary processability as a raw material for breads, confectionery, noodles, etc., and has good productivity. It is described that secondary processed products such as breads, confectioneries, and noodles having a good texture and taste can be obtained.

On the other hand, wheat bran is also applied to livestock meat products such as sausages, hamburgers and chicken nuggets, and fish meat surimi products. For example, in Patent Document 2 below, processed wheat bran made of wheat bran washed with water and treated with alcohol to have a dietary fiber content of 60% or more and crushed to a particle size of 150 μm or less is provided together with crystalline cellulose. It is described that when used in chicken nuggets, the texture and color are preferable, and healthy chicken nuggets containing dietary fiber can be obtained.

Further, in Patent Document 3 below, the hardness, toughness, and elasticity of the gel are described by adding finely divided insoluble substances such as silica gel for food additives, wheat bran, or eggshell to fish paste. Alternatively, it is described that the physical properties of the heated gel of ground fish meat, such as deformability, can be effectively modified.

Further, in Patent Document 4 below, by adding dietary fiber and oligosaccharides to livestock meat products such as sausages, color tone, texture, etc. can be obtained even if food additives such as color formers and binders are not contained. It is stated that good livestock meat paste products can be provided. Wheat bran is exemplified as dietary fiber along with other materials.

Japanese Unexamined Patent Publication No. 2013-243984 Special Fair 5-33019 Gazette Japanese Unexamined Patent Publication No. 6-113795 Japanese Patent No. 2799195

Conventionally, in livestock meat products such as sausages, hamburgers, and chicken nuggets, and fish meat surimi products, the taste of bulking agents and emulsifiers that are directly caused by the raw meat or sometimes mixed with the raw meat is also present. In combination, they sometimes gave off an unpleasant odor that consumers did not like. In this respect, Patent Documents 1 to 4 do not provide a technique for reducing the odor peculiar to such meat products.

An object of the present invention is to provide a technique for reducing the odor of meat products by utilizing wheat bran in view of the above-mentioned prior art.

As a result of diligent research by the present inventors in order to achieve the above object, they have found that a heat-treated product of wheat bran has an action effect of reducing the odor of meat products, and have completed the present invention.

That is, the first aspect of the present invention is to provide a meat product characterized by containing a heat-treated product of wheat bran.

In the meat product according to the present invention, the meat product is preferably composed of livestock meat, chicken meat, fish meat, or processed products thereof.

Further, in the meat product according to the present invention, it is preferable that the heat-treated product of wheat bran is contained in an amount of 1 to 10 parts by mass with respect to 100 parts by mass of the meat used as a raw material.

Further, in the meat product according to the present invention, the heat-treated product of wheat bran is preferably a dry heat-treated product of wheat bran.

Further, in the meat product according to the present invention, the heat-treated product of wheat bran is preferably a wet heat-treated product of wheat bran.

Further, in the meat product according to the present invention, it is preferable that the heat-treated product of wheat bran has an average particle size of less than 100 μm.

The second aspect of the present invention is to provide a method for reducing the odor of a meat product, which comprises adding a heat-treated product of wheat bran to the meat product or the raw meat thereof.

In the method for reducing the odor of a meat product according to the present invention, the meat product is preferably composed of livestock meat, chicken meat, fish meat, or processed products thereof.

Further, in the method for reducing the odor of meat products according to the present invention, it is preferable to add 1 to 10 parts by mass of the heat-treated wheat bran product to 100 parts by mass of the meat used as a raw material.

Further, in the method for reducing the odor of meat products according to the present invention, it is preferable that the heat-treated product of wheat bran is a dry heat-treated product of wheat bran.

Further, in the method for reducing the odor of meat products according to the present invention, the heat-treated product of wheat bran is preferably a wet heat-treated product of wheat bran.

Further, in the method for reducing the odor of meat products according to the present invention, it is preferable that the heat-treated product of wheat bran has an average particle size of less than 100 μm.

Further, in the method for reducing the odor of a meat product according to the present invention, it is preferable to add a heat-treated product of wheat bran to the meat product or its raw material meat and cook it by heating.

A third aspect of the present invention is to provide an odor reducing agent for meat products, which comprises a heat-treated product of wheat bran as an active ingredient.

According to the present invention, in meat products such as livestock meat products and fish meat surimi products, the odor of the meat products can be reduced by using the heat-treated product of wheat bran.

In the present invention, wheat bran is used. Since wheat bran is produced as a by-product in the flour milling process, such wheat bran can be obtained at a relatively low cost. It also leads to effective use of wheat bran. In particular, it is preferable that the bran is derived from soft wheat. Examples of soft wheat include wheat varieties such as Western White, Australian Standard White, Kitahonami, and Sato no Sora. The wheat type is not limited to one type, and fusuma derived from two or more types of wheat species may be used in combination. In addition, bran derived from soft wheat and hard wheat may be used in combination. In this case, it is preferable that the bran derived from the soft wheat is contained in an amount of 50% by mass or more, more preferably 70% by mass or more, based on the total amount of the bran derived from the soft wheat and the bran derived from the hard wheat. preferable. In particular, it is preferable to use wheat bran derived from Western White, and it is preferable to contain 50% by mass or more of wheat bran derived from Western White, and more preferably 70% by mass or more, based on the total amount of wheat bran. ..

Here, the milling process of wheat flour in which wheat bran is produced as a by-product will be described. For example, the wheat flour is crushed using a roll crusher, and the crushed product is sorted by a shifter and a purifier to remove wheat hulls and germs. That is, in such a milling step, the wheat flour mainly composed of the endosperm portion and the crushed product of the hull and germ are separated into a large number of fractions having different particle sizes and the like.

In the present invention, any of the wheat bran fractions separated in the milling step as described above may be used, or any two or more fractions may be used in combination. good. In general, of the wheat bran fractions separated in the milling process, the fine-grained portion contains a large amount of wheat flour, which is the endosperm portion, and the dietary fiber content is increased by removing the fine-grained portion. be able to. Further, among the wheat bran fractions separated in the milling process, the coarse-grained portion tends to have a high dietary fiber content, but there is a problem that the bran odor also becomes strong. Therefore, among the wheat bran fractions separated in the flour milling process, the wheat bran of the intermediate particle size fraction excluding the fraction whose particle size is smaller than the predetermined value and the fraction whose particle size is larger than the predetermined value is collected. It is possible to obtain a fraction with less bran odor while maintaining a high dietary fiber content. In addition, the wheat bran of the intermediate particle size fraction has an advantage that it is easily pulverized.

As the wheat bran of the intermediate particle size fraction, it is preferable that the wheat bran is collected from a fraction that passes a sieve selected with a mesh size of 700 to 900 μm and turns on a sieve selected with a mesh size of 300 to 500 μm. More preferably, it is taken from a fraction that passes the sieve selected between 750 and 850 μm and turns on the sieve selected between 350 and 450 μm.

The ash content of the wheat bran of the intermediate particle size fraction thus obtained is preferably 3 to 6% by mass, and more preferably 4 to 5% by mass. The ash content of wheat bran tends to increase as the dietary fiber content increases, the dietary fiber content tends to be insufficient when the ash content is less than 3% by mass, and the bran odor tends to become stronger when the ash content exceeds 6% by mass.

The wheat bran of the above-mentioned intermediate particle size fraction has an advantage that the bran odor is relatively small and the mixture of endosperm and foreign substances is also small. Therefore, it is possible to obtain a raw material having a high dietary fiber content, a rich nutritional component, and a low bran odor. Specifically, the ash content is preferably 3 to 6% by mass, and more preferably 4 to 5% by mass. The dietary fiber content is preferably 30 to 60% by mass, more preferably 35 to 50% by mass. Here, the dietary fiber content means a value measured by the enzyme-gravimetric method.

The wheat bran used in the present invention needs to be heat-treated. The heat treatment method is not particularly limited, and known methods such as dry heat treatment and wet heat treatment can be adopted. For example, in the dry heat treatment, the raw material is heated without adding water. Examples of the device used for the dry heat treatment include a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, and a shelf dryer. Further, the mode is not limited to the mode of using a heating container such as a rotary pot, and various modes such as a method of putting a bran in a rotary drum and heating while blowing hot air can be adopted. Further, in the wet heat treatment, after appropriately adding water to adjust the water content so that the water content of the raw material is about 13 to 16%, the material is heated in a heated airtight container or in a container containing heated steam. Alternatively, various modes can be adopted, such as adding water to wheat bran and then treating it with a retort pouch. Examples of the device used for the wet heat treatment include a closed type heating device and a box type steamer. The heating conditions are not particularly limited, but a typical example of a dry heat treatment is to put it in a heating container such as a rotary pot and heat it while stirring so that the final product temperature becomes 95 to 140 ° C. It can be done by roasting so that the total time is preferably 30 to 180 minutes. As a typical example of wet heat treatment, 300 to 400 parts by mass of water is added to 100 parts by mass of wheat bran, wrapped in an aluminum pouch, and then retort-treated at 115 to 125 ° C. for 10 to 60 minutes. It can be done by doing etc. The heat treatment may be performed in combination of a plurality of modes. For example, the roasted product may be further subjected to retort treatment.

As shown in Examples described later, even if the wheat bran is blended with the meat product without being heat-treated, the effect of reducing the odor of the meat product is poor, but as described above, the wheat bran is heat-treated. When it is applied to a meat product, it has the effect of reducing the odor of the meat product. By such heat treatment, the number of general viable bacteria contained in wheat bran is usually 10,000 cells / g or less, and the safety as a food additive material is also improved. The general viable cell count can be measured by a serial dilution method using standard agar medium.

The wheat bran used in the present invention is preferably heat-treated as described above and is prepared to have a predetermined particle size. Specifically, the average particle size is preferably less than 100 μm, and more preferably less than 60 μm. In the present specification, the "average particle size" means a 50% median diameter in the particle size distribution. The medium diameter in the particle size distribution means a particle size (medium volume diameter) in which the cumulative volume frequency calculated by the volume fraction is 50% calculated from the smaller particle size. This median diameter can be measured, for example, as a median diameter measured with a laser diffraction / scattering type particle size distribution meter (for example, trade name “Microtrack”, manufactured by Nikkiso Co., Ltd.).

As shown in Examples described later, by pulverizing the meat so that the average particle size is within the above range, when the meat product is blended, the effect of reducing the odor of the meat product is more remarkable. Will be. In addition, the texture of the wheat bran material can be prevented from becoming rough.

The particle size can be adjusted by means of pulverization, classification and sieving. That is, wheat bran satisfying the above particle size range can be obtained by pulverizing wheat bran by crushing means and separating it by classification / sieving means. After the treatment of the classification / sieving means, the unsorted fractions may be collected and crushed again and subjected to the classification / sieving treatment to obtain wheat bran satisfying the above particle size range, or Even if the fraction of wheat bran that does not meet the above particle size range is mixed with the fraction of wheat bran that satisfies the above particle size range, or the fractions of wheat bran that do not meet the above particle size range are mixed. Often, the embodiment is arbitrary, but the grain size of the bran may finally satisfy the above range. Further, it goes without saying that classification and sieving are not essential as long as the above particle size range is satisfied after pulverization. The crushing means is not particularly limited, but for example, an airflow type crusher, an impact type crusher, or the like can be used.

The heating and particle size adjustment for the wheat bran described above are not particularly limited in the order in which they are processed into the wheat bran, and may be prepared, for example, for the particle size adjustment process after the heat treatment, and may be heated after the particle size adjustment process. It may be prepared for the treatment of the above, or it may be prepared by treating heating and particle size adjustment in parallel at the same timing.

In the present invention, the heat-treated product of wheat bran described above, more preferably the heat-treated product of wheat bran adjusted to a predetermined particle size, is contained in the meat product. The embodiment is not particularly limited, and for example, a meat product may be produced using the heat-treated product of the wheat bran as a part of the raw material, or the heat-treated product of the wheat bran may be added to the finished meat product. To make it evenly mixed in the structure, or to produce a semi-finished meat product using the heat-treated wheat bran product, and then combine it with other meat product raw materials to obtain a finished meat product. You may set it to. In a preferred embodiment, it is preferable to add the heat-treated wheat bran to the meat product or the raw meat thereof, and then cook the wheat bran.

Here, the meat product to which the present invention is applied means livestock meat, chicken, fish meat, or all products including processed products thereof, and the type thereof is not particularly limited, and the processed product is steamed. , Boil, bake, mince, grind, etc. There are no particular restrictions on the processing mode, etc., and it means that all processed products including livestock meat, chicken, or fish meat are included, but the odor of meat products according to the present invention. From the viewpoint of the effect of reduction, the present invention is preferably applied to a meat product containing 1% by mass or more of the meat as a raw material thereof, and is preferably applied to a meat product containing 5% by mass or more of the meat. It is more preferably applied to a meat product containing 10% by mass or more, and most preferably applied to a meat product containing 30% by mass or more.

The meat product to which the present invention is applied is preferably in the above range, and is not particularly limited. , Shumai, Gyoza, and other meat products of livestock and chicken, and fish meat products such as Iwashi, Tara, Thailand, Shark, Shrimp, etc.

The preferable content of the heat-treated wheat bran product in the meat product varies depending on the type of meat product to be applied and is not unconditional, but is typically based on 100 parts by mass of the meat used as the raw material. The heat-treated product of the wheat bran is preferably 1 to 10 parts by mass, more preferably 1 to 5 parts by mass.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Preparation Example 1>
Wheat bran (manufactured by Nitto Fuji Flour Milling Co., Ltd .; collected from a fraction that has passed a sieve with an opening of 800 μm and turned on a sieve with an opening of 425 μm) is placed in a rotary kettle, and the final product temperature is 120 while stirring. It was heated to ° C., roasted for a total of 60 minutes, and then crushed by an air flow type crusher. The crushed material was sieved with an opening of 200 μm, the passed portion was collected, and the turned-on portion was removed.

The roasted wheat bran thus obtained was measured using a laser diffraction / scattering particle size distribution meter (for example, trade name "Microtrack", manufactured by Nikkiso Co., Ltd.), and the average particle size (50% in the particle size distribution) was measured. The medium diameter) was 32 μm.

<Preparation example 2>
The wheat bran used in Preparation Example 1 was placed in a rotary kettle and heated to a final product temperature of 120 ° C. while stirring, roasted for a total of 60 minutes, and then crushed by an impact crusher.

The roasted wheat bran thus obtained was measured using a laser diffraction / scattering particle size distribution meter (for example, trade name "Microtrack", manufactured by Nikkiso Co., Ltd.), and the average particle size (50% in the particle size distribution) was measured. The median diameter) was 287 μm.

<Preparation Example 3>
The wheat bran used in Preparation Example 1 was placed in a rotary kettle and heated to a final product temperature of 120 ° C. while stirring, and roasted for a total of 60 minutes.

The roasted wheat bran thus obtained was used in the following tests without being pulverized.

<Preparation Example 4>
The wheat bran used in Preparation Example 1 was crushed by an air flow type crusher without heat treatment. The crushed material was sieved with an opening of 200 μm, the passed portion was collected, and the turned-on portion was removed.

The crushed wheat bran thus obtained was measured using a laser diffraction / scattering particle size distribution meter (for example, trade name "Microtrack", manufactured by Nikkiso Co., Ltd.), and the average particle size (50% medium in particle size distribution) was measured. The diameter) was 27 μm.

<Preparation Example 5>
The wheat bran used in Preparation Example 1 was crushed with an airflow crusher without heat treatment to prepare a crushed wheat bran product similar to that in Preparation Example 4. After adding 3 parts by mass of water to 1 part by mass of the crushed wheat bran and mixing, the wheat bran was packaged in a retort pouch and heat-treated under pressure at 121 ° C. for 17 minutes to obtain a retort-treated wheat bran product. ..

<Preparation Example 6>
The wheat bran used in Preparation Example 1 is placed in a rotary kettle, heated to a final product temperature of 120 ° C. while stirring, roasted for a total of 60 minutes, and then crushed by an air flow type crusher to prepare. A roasted wheat bran product similar to Example 1 was prepared. After adding 3 parts by mass of water to 1 part by mass of the heat-treated product of wheat bran and mixing, the product is packaged in a retort pouch and heat-treated under pressure at 121 ° C. for 17 minutes to obtain a retort-treated product of wheat bran. rice field.

[Test Example 1 (Manufacturing of hamburger steak 1)]
Using the roasted wheat bran product obtained in Preparation Example 1, the blending amount of the roasted wheat bran product was 0.5 parts by mass, 1 part by mass, and 3 parts by mass with respect to 100 parts by mass of the meat. The hamburger was manufactured by changing the portion to 5 parts by mass or 8 parts by mass. Table 1 shows the formulation. Specifically, the hamburger was manufactured as follows.

(Manufacturing method of hamburger steak)
(1) Weigh the onion and chop it. Warm with salad oil (not included).
(2) When the color is clear, cool it in the refrigerator.
(3) Combine bread crumbs, milk and eggs. Put the wheat bran material here.
(4) Add nutmeg and salt to the meat and knead it by hand.
(5) Add onion to the meat and knead. Further add (3) and knead until uniform.
(6) Divide the seeds into 160 g pieces and mold them.
(7) Place in a frying pan and bake on medium heat for about 4 minutes until browned.
(8) After turning it over, pour water (outside the amount), cover it, and steam it for about 10 minutes.

The obtained hamburger was sensory evaluated by 6 panelists for the odor of meat. In addition, a hamburger steak that does not use wheat bran as a control was produced, and sensory evaluation was performed in the same manner. In the evaluation, the panelists were asked to give points on a five-point relative evaluation based on the following criteria, and the average score was calculated.
・ Meat odor: strong / 1 to 5 points / light

The results are shown in Table 2.

As a result, as shown in Table 2, it was clarified that when the roasted wheat bran product was added to the hamburger steak, the odor of the hamburger meat was remarkably reduced as the amount of the roasted wheat bran compound was increased. On the other hand, when a separate test was conducted, there was a tendency that the original taste and aroma of the hamburger was lost when the amount of the roasted wheat bran compound was increased too much. In particular, in this example, when the blending amount of the roasted wheat bran product is 1 to 5 parts by mass with respect to 100 parts by mass of the meat, the odor of the meat does not affect the original taste and aroma of the hamburger steak. Was able to reduce only.

[Test Example 2 (Manufacturing of hamburger 2)]
Using the roasted wheat bran products obtained in Preparation Examples 1, 2 and 3, a hamburger was produced by blending 3 parts by mass of the roasted wheat bran product with respect to 100 parts by mass of the meat. .. Table 3 shows the composition. The method for producing the hamburger other than the compounding was the same as in Test Example 1.

The obtained hamburger was subjected to a sensory evaluation by 6 panelists on the odor and texture of the meat. In addition, a hamburger steak that does not use wheat bran as a control was produced, and sensory evaluation was performed in the same manner. In the evaluation, the panelists were asked to give points on a five-point relative evaluation based on the following criteria, and the average score was calculated.
・ Meat odor: strong / 1 to 5 points / light ・ Texture: strong roughness / 1 to 5 points / weak roughness

The results are shown in Table 4.

As a result, as shown in Table 4, when the roasted wheat bran product of Preparation Example 1 which was roasted and crushed was blended into the hamburger steak, as seen in Test Example 1, no addition was made. Compared with, the odor of meat was significantly reduced. In addition, the texture of the wheat bran material was not roughened. When the roasted wheat bran product of Preparation Example 2 having a slightly coarse particle size was used, the effect of reducing the odor of the meat was limited, and the graininess was further felt. When the roasted wheat bran product of Preparation Example 3 in which the raw material wheat bran is simply roasted without being crushed is used, the effect of reducing the odor of the meat is poor and the roughness is felt even stronger. became.

[Test Example 3 (Manufacturing of hamburger steak 3)]
Using the roasted wheat bran product obtained in Preparation Example 1, the crushed wheat bran product obtained in Preparation Example 4, or the retorted product of wheat bran obtained in Preparation Examples 5 to 6, the same. A hamburger was produced by blending 100 parts by mass of wheat bran material with 3 parts by mass of a roasted or crushed product and 8 parts by mass of a retort-treated product. Table 5 shows the composition. The method for producing the hamburger other than the compounding was the same as in Test Example 1.

The obtained hamburger was subjected to a sensory evaluation by 6 panelists on the odor and texture of the meat. In addition, a hamburger steak that does not use wheat bran as a control was produced, and sensory evaluation was performed in the same manner. In the evaluation, the panelists were asked to give points on a five-point relative evaluation based on the following criteria, and the average score was calculated.
・ Meat odor: strong / 1 to 5 points / light

The results are shown in Table 6.

As a result, as shown in Table 6, when the roasted wheat bran product of Preparation Example 1 obtained by roasting and crushing wheat bran was added to the hamburger steak, as seen in Test Examples 1 and 2, it was added. The odor of meat was reduced compared to the non-control. On the other hand, when the crushed wheat bran of Preparation Example 4 which was not heat-treated was used, the grain size of the crushed wheat bran was the same as that of Preparation Example 1, but the odor of meat was observed. The result was that the reduction effect was poor. On the other hand, when the retort-treated wheat bran of Preparation Example 5 in which the heat treatment was performed by retort treatment instead of roasting was used, the effect of reducing the odor of meat was obtained to the same extent as in Preparation Example 1. Furthermore, when the retort-treated wheat bran product of Preparation Example 6 in which the heat treatment was performed by both roasting and retort treatment was used, the odor of meat was more remarkable than in the case of using Preparation Examples 1 and 5. The reduction effect of was obtained.

[Test Example 4 (Manufacturing of sardine fish ball)]
Using the roasted wheat bran product obtained in Preparation Example 1, 6 parts by mass or 10 parts by mass of the roasted wheat bran product was added to 200 parts by mass of ground sardine fish meat to obtain sardine fish balls. Manufactured. Table 7 shows the formulation. Specifically, sardine fish balls were produced as follows.

(Manufacturing method of sardine fish ball)
(1) Mix wheat bran material and egg white.
(2) Mix sardine fish paste, salt and (1).
(3) Divide into 30g pieces, roll, drop in hot water and boil for 5 minutes.

The obtained sardine fish ball was subjected to a sensory evaluation by 6 panelists on the odor of fish meat. In addition, sardine fish balls that did not use wheat bran as a control were produced, and sensory evaluation was performed in the same manner. In the evaluation, the panelists were asked to give points on a five-point relative evaluation based on the following criteria, and the average score was calculated.
・ Fish as food odor: strong / 1 to 5 points / light

The results are shown in Table 7.

As a result, as shown in Table 8, when the roasted wheat bran product of Preparation Example 1 obtained by roasting and crushing the wheat bran was blended with the sardine fish ball, the sardine fish ball was mixed as the blending amount increased. It was revealed that the odor of sardines was significantly reduced.

Claims (8)

A meat product containing a wet heat-treated product of wheat bran having an average particle size of less than 100 μm. The meat product according to claim 1, wherein the meat product is composed of livestock meat, chicken, fish meat, or processed products thereof. The meat product according to claim 1 or 2, which contains 1 to 10 parts by mass of the wet heat-treated product of wheat bran with respect to 100 parts by mass of the meat used as a raw material. Meat against meat products, or raw meat, was added wet heat treatment product of wheat bran, which is the mean particle size of less than 100 [mu] m, characterized in that it allowed to contain wet heat treatment product of the wheat bran in the meat products How to reduce product odor. The method for reducing the odor of a meat product according to claim 4 , wherein the meat product comprises livestock meat, chicken, fish meat, or a processed product thereof. The method for reducing the odor of a meat product according to claim 4 or 5 , wherein 1 to 10 parts by mass of the wet heat-treated wheat bran is added to 100 parts by mass of the meat as a raw material. The method for reducing the odor of a meat product according to any one of claims 4 to 6 , wherein a wet heat-treated product of wheat bran is added to the meat product or the raw meat thereof and cooked. An odor reducing agent for meat products, which comprises a wet heat-treated product of wheat bran having an average particle size of less than 100 μm as an active ingredient.