JP7447478B2 - Composition for heating raw meat - Google Patents
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- JP7447478B2 JP7447478B2 JP2019230884A JP2019230884A JP7447478B2 JP 7447478 B2 JP7447478 B2 JP 7447478B2 JP 2019230884 A JP2019230884 A JP 2019230884A JP 2019230884 A JP2019230884 A JP 2019230884A JP 7447478 B2 JP7447478 B2 JP 7447478B2
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- 239000000203 mixture Substances 0.000 title claims description 122
- 238000010438 heat treatment Methods 0.000 title claims description 88
- 235000020995 raw meat Nutrition 0.000 title description 103
- 235000013372 meat Nutrition 0.000 claims description 120
- 150000003839 salts Chemical class 0.000 claims description 95
- 235000013305 food Nutrition 0.000 claims description 66
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 56
- 238000000034 method Methods 0.000 claims description 39
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 37
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 37
- 239000001630 malic acid Substances 0.000 claims description 37
- 235000011090 malic acid Nutrition 0.000 claims description 37
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 35
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 35
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 35
- 238000004519 manufacturing process Methods 0.000 claims description 33
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 30
- 239000011575 calcium Substances 0.000 claims description 30
- 229910052791 calcium Inorganic materials 0.000 claims description 30
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims description 30
- 229940005657 pyrophosphoric acid Drugs 0.000 claims description 27
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 26
- 235000013330 chicken meat Nutrition 0.000 claims description 24
- 238000011156 evaluation Methods 0.000 description 47
- 235000011194 food seasoning agent Nutrition 0.000 description 29
- 229960005069 calcium Drugs 0.000 description 27
- 235000011007 phosphoric acid Nutrition 0.000 description 25
- 239000004278 EU approved seasoning Substances 0.000 description 21
- 235000015277 pork Nutrition 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000002994 raw material Substances 0.000 description 10
- 241000287828 Gallus gallus Species 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000001488 sodium phosphate Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 5
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 5
- 235000019801 trisodium phosphate Nutrition 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 150000004677 hydrates Chemical class 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- -1 sugar Chemical class 0.000 description 3
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 2
- 235000014852 L-arginine Nutrition 0.000 description 2
- 229930064664 L-arginine Natural products 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000011180 diphosphates Nutrition 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000001139 pH measurement Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 229940048084 pyrophosphate Drugs 0.000 description 2
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- 239000000176 sodium gluconate Substances 0.000 description 2
- 235000012207 sodium gluconate Nutrition 0.000 description 2
- 229940005574 sodium gluconate Drugs 0.000 description 2
- DOJOZCIMYABYPO-UHFFFAOYSA-M sodium;3,4-dihydroxy-4-oxobutanoate Chemical compound [Na+].OC(=O)C(O)CC([O-])=O DOJOZCIMYABYPO-UHFFFAOYSA-M 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 2
- 235000019798 tripotassium phosphate Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 241000242757 Anthozoa Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 235000014653 Carica parviflora Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 241000283977 Oryctolagus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229960001714 calcium phosphate Drugs 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- VEJCUEBBRSCJRP-UHFFFAOYSA-L calcium;hydron;phosphonato phosphate Chemical compound [Ca+2].OP(O)(=O)OP([O-])([O-])=O VEJCUEBBRSCJRP-UHFFFAOYSA-L 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- MHJAJDCZWVHCPF-UHFFFAOYSA-L dimagnesium phosphate Chemical compound [Mg+2].OP([O-])([O-])=O MHJAJDCZWVHCPF-UHFFFAOYSA-L 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 150000002840 non-reducing disaccharides Chemical class 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 description 1
- 235000011033 potassium malate Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- WPUMTJGUQUYPIV-UHFFFAOYSA-L sodium malate Chemical compound [Na+].[Na+].[O-]C(=O)C(O)CC([O-])=O WPUMTJGUQUYPIV-UHFFFAOYSA-L 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、加熱肉含有食品の食感を改質するために好適に用いられる生肉加熱用組成物に関する。また、本発明は当該組成物等を利用した加熱肉含有食品の製造方法に関する。さらに本発明は、当該組成物等を利用した加熱肉含有食品の食感改質方法に関する。 The present invention relates to a composition for heating raw meat that is suitably used to modify the texture of heated meat-containing foods. The present invention also relates to a method for producing heated meat-containing foods using the composition and the like. Furthermore, the present invention relates to a method for modifying the texture of heated meat-containing foods using the composition and the like.
従来、電子レンジ等のマイクロ波加熱装置が、種々の食材の加熱調理等に利用されているが、生肉をマイクロ波加熱に供すると、加熱後の肉（加熱肉）の食感が、ぱさつき、硬くなる傾向が見られる。柔らかさ、しっとり感、弾力感等の食感は、肉の美味しさを決定づける要素の一つであり、これらの食感を向上することにより、加熱肉を含有する食品の製品価値を高めることを期待できる。 Conventionally, microwave heating devices such as microwave ovens have been used to heat and cook various foodstuffs, but when raw meat is subjected to microwave heating, the texture of the heated meat (cooked meat) may become dry or dry. There is a tendency to harden. Texture such as softness, moistness, and elasticity is one of the factors that determines the deliciousness of meat, and by improving these textures, it is possible to increase the product value of foods containing cooked meat. You can expect it.
食肉を軟化する方法としては、例えば、タンパク質分解酵素を用いる方法が従来、報告されている（特許文献１～３等）。しかし酵素は通常、加熱により失活するため、例えば、加熱殺菌処理に予め供することを要する形態（液体状等）の製剤では、タンパク質分解酵素を含有しても、所望の食肉軟化効果を十分に奏し得ないことが懸念され、タンパク質分解酵素を利用する製剤は、採用し得る形態に制限があった。 As a method for softening meat, for example, methods using proteolytic enzymes have been reported (Patent Documents 1 to 3, etc.). However, enzymes are usually inactivated by heating, so for example, in preparations in a form (liquid, etc.) that requires prior heat sterilization, even if they contain proteolytic enzymes, the desired meat tenderizing effect cannot be achieved sufficiently. There were concerns that the formulations using proteolytic enzymes would not be effective, and there were restrictions on the forms that could be adopted for formulations using proteolytic enzymes.
本発明は、上述の事情に鑑みてなされたものであり、その解決しようとする課題は、生肉を加熱（特に、マイクロ波加熱）して得られる加熱肉の食感（例、柔らかさ、しっとり感、弾力感等）を改質するための新規方法を提供することにある。 The present invention has been made in view of the above-mentioned circumstances, and the problem to be solved is to improve the texture (e.g., softness, moistness, etc.) of heated meat obtained by heating raw meat (particularly by microwave heating). The object of the present invention is to provide a new method for improving the texture, elasticity, etc.).
本発明者らは、上述の課題を解決するべく鋭意検討した結果、特定の成分の共存下で生肉を加熱することにより、得られる加熱肉の食感を改質し得ることを見出し、さらに研究を重ねることによって、本発明を完成するに至った。
すなわち、本発明は以下の通りである。
As a result of intensive studies to solve the above-mentioned problems, the present inventors discovered that by heating raw meat in the coexistence of specific ingredients, the texture of the resulting heated meat could be improved, and further research was conducted. By repeating these steps, we have completed the present invention.
That is, the present invention is as follows.
［１］（Ａ）ピロリン酸又はその塩と、
（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つと
を含有する、生肉加熱用組成物であって、
加熱される生肉が鶏肉であるとき、前記（Ｂ）は、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含み、
加熱される生肉が豚肉であるとき、前記（Ｂ）は、リン酸又はその塩、あるいは、焼成カルシウムを少なくとも含む、組成物。
［２］生肉の加熱方法が、マイクロ波加熱である、［１］記載の組成物。
［３］前記組成物が、常温において流動性を有する、［１］又は［２］記載の組成物。
［４］前記組成物が、マイクロ波加熱対応容器に収容されている、［１］～［３］のいずれか一つに記載の組成物。
［５］（Ａ）ピロリン酸又はその塩と、
（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つと
の共存下で、生肉を加熱することを含む、加熱肉含有食品の製造方法であって、
加熱される生肉が鶏肉であるとき、前記（Ｂ）は、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含み、
加熱される生肉が豚肉であるとき、前記（Ｂ）は、リン酸又はその塩、あるいは、焼成カルシウムを少なくとも含む、製造方法。
［６］生肉の加熱方法が、マイクロ波加熱である、［５］記載の製造方法。
［７］生肉の加熱が、前記（Ａ）及び（Ｂ）を含有する組成物の共存下で行われる、［５］又は［６］記載の製造方法。
［８］前記組成物が、常温において流動性を有する、［７］記載の製造方法。
［９］生肉の加熱が、マイクロ波加熱対応容器に生肉並びに前記（Ａ）及び（Ｂ）を収容して行われる、［５］～［８］のいずれか一つに記載の製造方法。
［１０］（Ａ）ピロリン酸又はその塩と、
（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つと
の共存下で、生肉を加熱することを含む、加熱肉含有食品の食感改質方法であって、
加熱される生肉が鶏肉であるとき、前記（Ｂ）は、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含み、
加熱される生肉が豚肉であるとき、前記（Ｂ）は、リン酸又はその塩、あるいは、焼成カルシウムを少なくとも含む、方法。
［１１］生肉の加熱方法が、マイクロ波加熱である、［１０］記載の方法。
［１２］生肉の加熱が、前記（Ａ）及び（Ｂ）を含有する組成物の共存下で行われる、［１０］又は［１１］記載の方法。
［１３］前記組成物が、常温において流動性を有する、［１２］記載の方法。
［１４］生肉の加熱が、マイクロ波加熱対応容器に生肉並びに前記（Ａ）及び（Ｂ）を収容して行われる、［１０］～［１３］のいずれか一つに記載の方法。
[1] (A) pyrophosphoric acid or its salt;
(B) A raw meat heating composition containing at least one selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium,
When the raw meat to be heated is chicken meat, the above (B) contains at least malic acid or a salt thereof and trehalose,
When the raw meat to be heated is pork, the composition (B) contains at least phosphoric acid or a salt thereof, or calcined calcium.
[2] The composition according to [1], wherein the raw meat heating method is microwave heating.
[3] The composition according to [1] or [2], wherein the composition has fluidity at room temperature.
[4] The composition according to any one of [1] to [3], wherein the composition is housed in a container compatible with microwave heating.
[5] (A) pyrophosphoric acid or its salt;
(B) Production of a heated meat-containing food comprising heating raw meat in the coexistence of at least one selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium. A method,
When the raw meat to be heated is chicken meat, the above (B) contains at least malic acid or a salt thereof and trehalose,
When the raw meat to be heated is pork, the manufacturing method (B) includes at least phosphoric acid or a salt thereof, or calcined calcium.
[6] The manufacturing method according to [5], wherein the method of heating the raw meat is microwave heating.
[7] The production method according to [5] or [6], wherein the raw meat is heated in the presence of a composition containing the above (A) and (B).
[8] The manufacturing method according to [7], wherein the composition has fluidity at room temperature.
[9] The production method according to any one of [5] to [8], wherein the raw meat is heated by accommodating the raw meat and (A) and (B) in a container compatible with microwave heating.
[10] (A) pyrophosphoric acid or its salt;
(B) A food product containing heated meat that involves heating raw meat in the coexistence of at least one selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium. A method for improving sensation,
When the raw meat to be heated is chicken meat, the above (B) contains at least malic acid or a salt thereof and trehalose,
When the raw meat to be heated is pork, the method (B) includes at least phosphoric acid or a salt thereof, or calcined calcium.
[11] The method according to [10], wherein the raw meat heating method is microwave heating.
[12] The method according to [10] or [11], wherein the raw meat is heated in the presence of a composition containing the above (A) and (B).
[13] The method according to [12], wherein the composition has fluidity at room temperature.
[14] The method according to any one of [10] to [13], wherein the raw meat is heated by storing the raw meat and (A) and (B) in a container compatible with microwave heating.
本発明によれば、加熱肉の食感を改質でき、食感が改質された加熱肉含有食品を提供できる。
本発明によれば、食感が改質された加熱肉含有食品の製造に好適に用いられ得る、生肉加熱用組成物を提供できる。
本発明によれば、食感が改質された加熱肉含有食品の製造方法及び加熱肉含有食品の食感改質方法を提供できる。
According to the present invention, the texture of heated meat can be modified, and a food containing heated meat with improved texture can be provided.
According to the present invention, it is possible to provide a composition for heating raw meat that can be suitably used for producing heated meat-containing foods with improved texture.
According to the present invention, it is possible to provide a method for producing a heated meat-containing food with improved texture and a method for improving the texture of a heated meat-containing food.
（本発明の生肉加熱用組成物）
本発明の生肉加熱用組成物（本明細書において「本発明の組成物」と称する場合がある）は、（Ａ）ピロリン酸又はその塩と、（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つとを含有することを、特徴の一つとする。
本明細書において「（Ａ）ピロリン酸又はその塩」を「成分Ａ」と称し、「（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つ」を「成分Ｂ」と称する場合がある。
(Raw meat heating composition of the present invention)
The raw meat heating composition of the present invention (sometimes referred to herein as the "composition of the present invention") comprises (A) pyrophosphoric acid or its salt, (B) malic acid or its salt, trehalose, phosphorus, and (B) malic acid or its salt. One of the characteristics is that it contains at least one selected from the group consisting of an acid or a salt thereof and calcined calcium.
In this specification, "(A) pyrophosphoric acid or its salt" is referred to as "component A", and "(B) is selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium. "at least one component" may be referred to as "component B".
本発明の組成物は、生肉加熱用であり、生肉を本発明の組成物の共存下で加熱するために好適に用いられる。本発明において「生肉」とは、動物（例、家禽、家畜等）から採取された後、実質的に加熱されていない肉をいう。ここで「実質的に加熱されていない」とは、（i）全く加熱されていない場合、及び（ii）加熱されているが、該加熱により肉中のタンパク質が変性していない場合（例えば、凍結している生肉を、単に解凍するために加熱した場合等）のいずれかであることを意味する。生肉の種類は、食品に通常用いられるものであれば特に制限されないが、例えば、鶏肉、鴨肉等の家禽肉；豚肉、牛肉、馬肉、めん羊肉、山羊肉、家兎肉等の家畜肉等が挙げられ、好ましくは、鶏肉又は豚肉である。生肉の形態は、食品において通常用いられる形態であれば特に制限されないが、固有の形状を有するものが好ましい。本発明において固有の形状を有する生肉とは、固有の形状を有しないミンチ状やペースト状の生肉（例、挽肉、骨肉分離肉（ＭＤＭ）等）と区別される概念であり、そのような固有の形状を有する生肉を、本発明において「食肉片」と称する場合がある。本発明において加熱される生肉は、複数の食肉片を結着させた結着肉（成形肉等とも一般に称される）であってもよい。加熱される生肉が食肉片である場合、食肉片の１個当たりの重量は特に制限されないが、通常１～５００ｇであり、好ましくは３～１００ｇであり、より好ましく５～５０ｇである。 The composition of the present invention is for heating raw meat, and is suitably used for heating raw meat in the coexistence of the composition of the present invention. In the present invention, "raw meat" refers to meat that has not been substantially heated after being collected from animals (eg, poultry, livestock, etc.). Here, "substantially not heated" means (i) not heated at all, and (ii) heated, but the protein in the meat is not denatured by the heating (for example, (e.g., when frozen raw meat is simply heated to thaw it). The type of raw meat is not particularly limited as long as it is commonly used for food, but examples include poultry meat such as chicken and duck meat; livestock meat such as pork, beef, horse meat, sheep meat, goat meat, and domestic rabbit meat. , preferably chicken or pork. The form of raw meat is not particularly limited as long as it is a form commonly used in foods, but it is preferable that it has a unique shape. In the present invention, raw meat that has a unique shape is a concept that is distinguished from minced or pasty raw meat that does not have a unique shape (e.g., ground meat, bone-separated meat (MDM), etc.). Raw meat having the shape may be referred to as a "piece of meat" in the present invention. The raw meat to be heated in the present invention may be bound meat (also commonly referred to as molded meat or the like) in which a plurality of meat pieces are bound together. When the raw meat to be heated is a piece of meat, the weight per piece of meat is not particularly limited, but is usually 1 to 500 g, preferably 3 to 100 g, and more preferably 5 to 50 g.
ピロリン酸は、（ＯＨ）２（Ｏ）Ｐ－Ｏ－Ｐ（Ｏ）（ＯＨ）２という化学式で表される二リン酸である。本発明において用いられるピロリン酸は塩の形態であってよく、そのようなピロリン酸の塩は、可食性であれば特に制限されないが、例えば、ピロリン酸四ナトリウム、ピロリン酸四カリウム、ピロリン酸二水素二ナトリウム、ピロリン酸二水素カルシウム等が挙げられ、好ましくは、ピロリン酸四ナトリウムである。これらの塩は、水和物（含水塩）であってもよい。 Pyrophosphoric acid is a diphosphoric acid represented by the chemical formula (OH) 2 (O)POP(O)(OH) 2 . The pyrophosphoric acid used in the present invention may be in the form of a salt, and such salts of pyrophosphate are not particularly limited as long as they are edible. Examples include disodium hydrogen and calcium dihydrogen pyrophosphate, and tetrasodium pyrophosphate is preferred. These salts may be hydrates (hydrated salts).
リンゴ酸は、ＨＯＯＣ－ＣＨ（ＯＨ）－ＣＨ２－ＣＯＯＨという化学式で表される有機酸である。本発明においてリンゴ酸は、Ｌ－体、Ｄ－体、ＤＬ－体のいずれも使用可能であるが、好ましくはＬ－体、ＤＬ－体である。本発明において用いられるリンゴ酸は塩の形態であってよく、そのようなリンゴ酸の塩は、可食性であれば特に制限されないが、例えば、リンゴ酸一ナトリウム、リンゴ酸二ナトリウム、リンゴ酸一カリウム、リンゴ酸二カリウム等が挙げられる。これらの塩は、水和物（含水塩）であってもよい。 Malic acid is an organic acid represented by the chemical formula HOOC-CH(OH)-CH 2 -COOH. In the present invention, malic acid can be used in any of L-form, D-form, and DL-form, but L-form and DL-form are preferable. The malic acid used in the present invention may be in the form of a salt, and such salts of malic acid are not particularly limited as long as they are edible. For example, monosodium malate, disodium malate, monosodium malate, Examples include potassium, dipotassium malate, and the like. These salts may be hydrates (hydrated salts).
トレハロースは、２分子のＤ－グルコースが還元性基同士で結合した非還元性二糖である。トレハロースは、例えば、酵母から抽出したもの、澱粉に酵素を作用させたもの等、種々の方法で製造されたものが従来知られているが、本発明において用いられ得るトレハロースは、可食性であれば、その製造方法は限定されない。 Trehalose is a non-reducing disaccharide in which two molecules of D-glucose are linked together through their reducing groups. Trehalose is conventionally known to be produced by various methods, such as by extracting it from yeast or by treating starch with enzymes, but the trehalose that can be used in the present invention can be any edible or edible trehalose. However, the manufacturing method is not limited.
リン酸は、ＰＯ（ＯＨ）３という化学式で表される無機酸であり、オルトリン酸や正リン酸とも称される。本発明において用いられるリン酸は塩の形態であってよく、そのようなリン酸の塩は、可食性であれば特に制限されないが、例えば、リン酸三ナトリウム、リン酸三カリウム、リン酸三カルシウム、リン酸三マグネシウム、リン酸二水素ナトリウム、リン酸二水素カリウム、リン酸二水素カルシウム、リン酸水素二ナトリウム、リン酸水素二カリウム、リン酸一水素カルシウム、リン酸一水素マグネシウム等が挙げられ、好ましくは、リン酸三ナトリウムである。これらの塩は、水和物（含水塩）であってもよい。 Phosphoric acid is an inorganic acid represented by the chemical formula PO(OH) 3 , and is also called orthophosphoric acid or orthophosphoric acid. The phosphoric acid used in the present invention may be in the form of a salt, and such phosphoric acid salts are not particularly limited as long as they are edible, and examples include trisodium phosphate, tripotassium phosphate, and tripotassium phosphate. Calcium, trimagnesium phosphate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, calcium monohydrogen phosphate, magnesium monohydrogen phosphate, etc. Trisodium phosphate is preferred. These salts may be hydrates (hydrated salts).
焼成カルシウムは、例えば、卵殻、貝殻、サンゴ、骨（獣骨、魚骨）、石灰等を、高温で熱処理（焼成）して得られる焼成物である。焼成カルシウムは、例えば、酸化カルシウム、リン酸カルシウム、水酸化カルシウム等を主成分とするものが従来知られているが、本発明において用いられ得る焼成カルシウムは、可食性であれば、当該成分のいずれが主成分であってもよい。 Calcined calcium is a calcined product obtained by heat-treating (calcining) eggshells, seashells, corals, bones (animal bones, fish bones), lime, etc. at high temperatures, for example. Calcined calcium is conventionally known to have calcium oxide, calcium phosphate, calcium hydroxide, etc. as its main components, but the calcined calcium that can be used in the present invention may contain any of these components as long as it is edible. It may be the main component.
上記の成分Ａ及びＢの製造方法は、いずれも特に制限されず、自体公知の方法又はこれに準ずる方法によって製造したものを用いてよい。成分Ａ及びＢは市販品を用いてもよく、簡便であることから好ましい。 The method for producing the above components A and B is not particularly limited, and those produced by a method known per se or a method analogous thereto may be used. Components A and B may be commercially available products, which are preferred because they are simple.
本発明の組成物は、成分Ａとして、ピロリン酸塩（例、ピロリン酸四ナトリウム等）を含有することが好ましい。また、本発明の組成物は、成分Ｂとして、リンゴ酸、トレハロース、リン酸塩（例、リン酸三ナトリウム等）、並びに、焼成カルシウムからなる群より選択される少なくとも一つを含有することが好ましい。 The composition of the present invention preferably contains a pyrophosphate (eg, tetrasodium pyrophosphate, etc.) as component A. Furthermore, the composition of the present invention may contain, as component B, at least one selected from the group consisting of malic acid, trehalose, phosphate (eg, trisodium phosphate, etc.), and calcined calcium. preferable.
本発明の組成物に含有されるピロリン酸又はその塩の量は、加熱肉が好適な食感、外観を有し得ることから、本発明の組成物に対して、好ましくは０．０５～１０重量％であり、より好ましくは０．１～５重量％であり、特に好ましくは０．３～３重量％である。
本発明において、ピロリン酸の塩が用いられる場合、その量の計算は、全て遊離体に換算して行われる。
The amount of pyrophosphoric acid or its salt contained in the composition of the present invention is preferably 0.05 to 10% relative to the composition of the present invention, since the heated meat can have a suitable texture and appearance. % by weight, more preferably 0.1 to 5% by weight, particularly preferably 0.3 to 3% by weight.
In the present invention, when a salt of pyrophosphoric acid is used, all calculations of its amount are performed in terms of the free form.
本発明の組成物が、成分Ｂとして、リンゴ酸又はその塩を少なくとも含有する場合、本発明の組成物に含有されるリンゴ酸又はその塩の量は、加熱肉含有食品が好適な味覚品質を有し得ることから、本発明の組成物に対して、好ましくは０．０５～１０重量％であり、より好ましくは０．０８～５重量％であり、特に好ましくは０．１～３重量％である。
本発明において、リンゴ酸の塩が用いられる場合、その量の計算は、全て遊離体に換算して行われる。
When the composition of the present invention contains at least malic acid or its salt as component B, the amount of malic acid or its salt contained in the composition of the present invention is such that the heated meat-containing food has suitable taste quality. Therefore, it is preferably 0.05 to 10% by weight, more preferably 0.08 to 5% by weight, particularly preferably 0.1 to 3% by weight based on the composition of the present invention. It is.
In the present invention, when a salt of malic acid is used, all calculations of its amount are performed in terms of the free form.
本発明の組成物が、成分Ｂとして、トレハロースを少なくとも含有する場合、本発明の組成物に含有されるトレハロースの量は、本発明の組成物に対して、好ましくは０．５～１５重量％であり、より好ましくは１～１２重量％であり、特に好ましくは１．５～１０重量％である。 When the composition of the present invention contains at least trehalose as component B, the amount of trehalose contained in the composition of the present invention is preferably 0.5 to 15% by weight based on the composition of the present invention. It is more preferably 1 to 12% by weight, particularly preferably 1.5 to 10% by weight.
本発明の組成物が、成分Ｂとして、リン酸又はその塩を少なくとも含有する場合、本発明の組成物に含有されるリン酸又はその塩の量は、本発明の組成物に対して、好ましくは０．１～１０重量％であり、より好ましくは０．５～５重量％であり、特に好ましくは０．７～３重量％である。
本発明において、リン酸の塩が用いられる場合、その量の計算は、全て遊離体に換算して行われる。
When the composition of the present invention contains at least phosphoric acid or its salt as component B, the amount of phosphoric acid or its salt contained in the composition of the present invention is preferably is 0.1 to 10% by weight, more preferably 0.5 to 5% by weight, particularly preferably 0.7 to 3% by weight.
In the present invention, when a salt of phosphoric acid is used, all calculations of the amount thereof are performed in terms of the free form.
本発明の組成物が、成分Ｂとして、焼成カルシウムを少なくとも含有する場合、本発明の組成物に含有される焼成カルシウムの量は、加熱肉が好適な食感、外観を有し得ること、加熱肉含有食品が好適な味覚品質を有し得ることから、本発明の組成物に対して、好ましくは０．０５～１．５重量％であり、より好ましくは０．１～１重量％であり、特に好ましくは０．２～０．６重量％である。 When the composition of the present invention contains at least calcined calcium as component B, the amount of calcined calcium contained in the composition of the present invention is such that the heated meat can have a suitable texture and appearance, and the heated It is preferably 0.05 to 1.5% by weight, more preferably 0.1 to 1% by weight, based on the composition of the present invention, since the meat-containing food can have suitable taste quality. , particularly preferably 0.2 to 0.6% by weight.
本発明の組成物が、成分Ｂとして、リンゴ酸又はその塩を少なくとも含有する場合、本発明の組成物に含有される成分Ａ（ピロリン酸又はその塩）の量とリンゴ酸又はその塩の量との重量比（ピロリン酸又はその塩：リンゴ酸又はその塩）は特に制限されないが、好ましくは１：０．０５～１０であり、より好ましくは１：０．１～５であり、特に好ましくは１：０．３～２である。 When the composition of the present invention contains at least malic acid or its salt as component B, the amount of component A (pyrophosphoric acid or its salt) and the amount of malic acid or its salt contained in the composition of the present invention The weight ratio (pyrophosphoric acid or its salt:malic acid or its salt) is not particularly limited, but is preferably 1:0.05 to 10, more preferably 1:0.1 to 5, and particularly preferably is 1:0.3-2.
本発明の組成物が、成分Ｂとして、トレハロースを少なくとも含有する場合、本発明の組成物に含有される成分Ａ（ピロリン酸又はその塩）の量とトレハロースの量との重量比（ピロリン酸又はその塩：トレハロース）は特に制限されないが、好ましくは１：０．５～１５であり、より好ましくは１：１～１０であり、特に好ましくは１：２～８である。 When the composition of the present invention contains at least trehalose as component B, the weight ratio between the amount of component A (pyrophosphoric acid or its salt) and the amount of trehalose contained in the composition of the present invention (pyrophosphoric acid or The ratio of the salt (trehalose) is not particularly limited, but is preferably 1:0.5 to 15, more preferably 1:1 to 10, particularly preferably 1:2 to 8.
本発明の組成物が、成分Ｂとして、リン酸又はその塩を少なくとも含有する場合、本発明の組成物に含有される成分Ａ（ピロリン酸又はその塩）の量とリン酸又はその塩の量との重量比（ピロリン酸又はその塩：リン酸又はその塩）は特に制限されないが、好ましくは１：０．１～１０であり、より好ましくは１：０．２～５であり、特に好ましくは１：０．５～２である。 When the composition of the present invention contains at least phosphoric acid or its salt as component B, the amount of component A (pyrophosphoric acid or its salt) and the amount of phosphoric acid or its salt contained in the composition of the present invention The weight ratio (pyrophosphoric acid or its salt: phosphoric acid or its salt) is not particularly limited, but is preferably 1:0.1 to 10, more preferably 1:0.2 to 5, and particularly preferably is 1:0.5-2.
本発明の組成物が、成分Ｂとして、焼成カルシウムを少なくとも含有する場合、本発明の組成物に含有される成分Ａ（ピロリン酸又はその塩）の量と焼成カルシウムの量との重量比（ピロリン酸又はその塩：焼成カルシウム）は特に制限されないが、好ましくは１：０．０５～１．５であり、より好ましくは１：０．１～１であり、特に好ましくは１：０．２～０．８である。 When the composition of the present invention contains at least calcined calcium as component B, the weight ratio between the amount of component A (pyrophosphoric acid or its salt) and the amount of calcined calcium contained in the composition of the present invention (pyrophosphoric acid or its salt) The ratio (acid or salt thereof: calcined calcium) is not particularly limited, but is preferably 1:0.05 to 1.5, more preferably 1:0.1 to 1, particularly preferably 1:0.2 to It is 0.8.
本発明の組成物は、加熱される生肉の種類に応じて、成分Ｂを選択して用いてよい。具体的には、加熱される生肉が鶏肉であるとき、成分Ｂは、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含み、加熱される生肉が豚肉であるとき、成分Ｂは、リン酸又はその塩、あるいは、焼成カルシウムを少なくとも含むことが好ましい。換言すると、加熱される生肉が鶏肉であるとき、本発明の組成物は成分Ｂとして、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含有し、加熱される生肉が豚肉であるとき、本発明の組成物は成分Ｂとして、リン酸又はその塩、あるいは、焼成カルシウムを少なくとも含有することが好ましい。 In the composition of the present invention, component B may be selected and used depending on the type of raw meat to be heated. Specifically, when the raw meat to be heated is chicken, component B contains at least malic acid or its salt and trehalose, and when the raw meat to be heated is pork, component B contains phosphoric acid or its salt. It is preferable to contain at least salt or calcined calcium. In other words, when the raw meat to be heated is chicken meat, the composition of the present invention contains at least malic acid or its salt and trehalose as component B, and when the raw meat to be heated is pork, the composition of the present invention contains It is preferable that the composition contains at least phosphoric acid or a salt thereof, or calcined calcium as component B.
本発明の組成物の形態は特に制限されないが、常温（２５℃）において流動性を有することが好ましい。ここでいう「流動性」は、本発明の組成物を生肉と共存させたときに、本発明の組成物を生肉の表面に満遍なく付着させ得る程度の流動性をいう。 Although the form of the composition of the present invention is not particularly limited, it is preferable that the composition has fluidity at room temperature (25°C). "Fluidity" as used herein refers to a fluidity that allows the composition of the present invention to evenly adhere to the surface of raw meat when the composition of the present invention coexists with raw meat.
本発明の組成物のｐＨは特に制限されないが、加熱される生肉が鶏肉であるとき、当該ｐＨは、好ましくは１～８であり、より好ましくは２～６であり、特に好ましくは３．５～５であり、また、加熱される生肉が豚肉であるとき、当該ｐＨは、好ましくは３～１０．５であり、より好ましくは４～１０であり、特に好ましくは５～９．５である。 The pH of the composition of the present invention is not particularly limited, but when the raw meat to be heated is chicken meat, the pH is preferably 1 to 8, more preferably 2 to 6, particularly preferably 3.5. ~5, and when the raw meat to be heated is pork, the pH is preferably 3 to 10.5, more preferably 4 to 10, particularly preferably 5 to 9.5. .
本発明の組成物は、本発明の目的を損なわない限り、上記の成分Ａ及びＢに加えて、水、油脂類、糖類（例、砂糖等）、食塩、有機塩類、無機塩類、調味料（例、醤油、食酢、酒等）、エキス、酸味料、香辛料、着色料、増粘剤、酸化防止剤、乳化剤、発色剤等を更に含有してよい。 The composition of the present invention may contain, in addition to the above-mentioned components A and B, water, oils and fats, sugars (e.g., sugar, etc.), salt, organic salts, inorganic salts, seasonings ( For example, soy sauce, vinegar, alcohol, etc.), extracts, acidulants, spices, colorants, thickeners, antioxidants, emulsifiers, coloring agents, etc. may further be contained.
本発明の組成物が、上記の成分Ａ及びＢに加えて、水を含有する場合、本発明の組成物に含有される水の量は、本発明の組成物に対して、通常１～６０重量％であり、好ましくは５～４５重量％であり、より好ましくは１０～３０重量％である。また、当該水の量は、本発明の組成物に対して、２０重量％以上であってもよい。 When the composition of the present invention contains water in addition to the above-mentioned components A and B, the amount of water contained in the composition of the present invention is usually 1 to 60% of the composition of the present invention. % by weight, preferably 5 to 45% by weight, more preferably 10 to 30% by weight. Further, the amount of water may be 20% by weight or more based on the composition of the present invention.
本発明の組成物は、本発明の目的を損なわない限り、上記の成分Ａ及びＢに加えて、生肉以外の加熱肉含有食品（後述）の原料を更に含有してよい。 In addition to the above-mentioned components A and B, the composition of the present invention may further contain raw materials for heated meat-containing foods (described below) other than raw meat, as long as the object of the present invention is not impaired.
本発明の組成物は、一態様として、調味料（例、ソース等）として提供され得、本発明の組成物は、調味料組成物であってよい。 The composition of the present invention may be provided as a seasoning (eg, sauce, etc.) in one embodiment, and the composition of the present invention may be a seasoning composition.
本発明の組成物の製造方法は特に制限されず、例えば、調味料分野等において慣用の製造方法又はそれに準ずる方法により行い得る。本発明の組成物は、調味料等の製造に慣用の処理（例、レトルト処理、ホットパック、湯殺菌等の加熱殺菌処理；紫外線照射、高圧処理等の非加熱殺菌処理；アルコール静菌処理、濾過による除菌処理等）を、必要に応じて施されていてよい。 The method for producing the composition of the present invention is not particularly limited, and may be carried out by, for example, a production method commonly used in the field of seasonings or a similar method. The composition of the present invention can be subjected to treatments commonly used in the production of seasonings (e.g., heat sterilization treatment such as retort treatment, hot pack, hot water sterilization; non-heat sterilization treatment such as ultraviolet irradiation and high pressure treatment; alcohol bacteriostatic treatment; sterilization treatment by filtration, etc.) may be applied as necessary.
本発明の組成物を生肉と共存させる方法は特に制限されないが、本発明の組成物が少なくとも生肉の表面に付着する方法が好ましく、例えば、生肉を本発明の組成物に浸漬させること、生肉に本発明の組成物に塗布すること等によって、本発明の組成物を生肉と共存させ得る。 The method of coexisting the composition of the present invention with raw meat is not particularly limited, but a method in which the composition of the present invention adheres to at least the surface of raw meat is preferable, such as immersing raw meat in the composition of the present invention, The composition of the present invention can coexist with raw meat by applying the composition of the present invention.
生肉と共存させる本発明の組成物の量は、成分Ａ及びＢの含有量、加熱条件等に応じて適宜調整すればよく特に制限されないが、本発明の組成物と共存する生肉の総量１００重量部に対して、通常１０～５００重量部であり、加熱肉含有食品が出来上がり品質に優れ得ることから、好ましくは１０～２００重量部であり、より好ましくは１５～１００重量部であり、特に好ましくは２０～６０重量部である。
本発明において、本発明の組成物と共存する生肉の総量とは、本発明の組成物と共存する全ての生肉の重量の合計を意味し、例えば、生肉として一つの生肉（例えば、１個の食肉片、一塊の生肉等）を用いる場合、生肉の総量は、当該一つの生肉の重量であり、あるいは、生肉として複数の生肉（例えば、複数の食肉片等）を用いる場合、生肉の総量は、当該複数の生肉の合計の重量である。本発明の組成物と共存する生肉の総量は、特に制限されないが、通常１～１０００ｇであり、好ましくは５～５００ｇである。
The amount of the composition of the present invention to coexist with the raw meat is not particularly limited as long as it can be adjusted as appropriate depending on the content of components A and B, heating conditions, etc., but the total amount of raw meat coexisting with the composition of the present invention is 100 weight. The amount is usually 10 to 500 parts by weight, and the amount is preferably 10 to 200 parts by weight, more preferably 15 to 100 parts by weight, and particularly preferably 10 to 200 parts by weight, since the cooked meat-containing food can have excellent finished quality. is 20 to 60 parts by weight.
In the present invention, the total amount of raw meat coexisting with the composition of the present invention means the total weight of all raw meat coexisting with the composition of the present invention. When using a piece of raw meat (a piece of meat, a piece of raw meat, etc.), the total amount of raw meat is the weight of that one piece of raw meat, or when using multiple raw meats (for example, multiple pieces of meat, etc.), the total amount of raw meat is the weight of the raw meat. , is the total weight of the plurality of raw meats. The total amount of raw meat coexisting with the composition of the present invention is not particularly limited, but is usually 1 to 1000 g, preferably 5 to 500 g.
本発明の組成物と共存する生肉の総量に対する、本発明の組成物に含有されるピロリン酸又はその塩の量の割合は、好ましくは０．０５～５重量％であり、より好ましくは０．１～３重量％であり、特に好ましくは０．２～２重量％である。 The ratio of the amount of pyrophosphoric acid or its salt contained in the composition of the present invention to the total amount of raw meat coexisting with the composition of the present invention is preferably 0.05 to 5% by weight, more preferably 0.05% by weight. The amount is 1 to 3% by weight, particularly preferably 0.2 to 2% by weight.
本発明の組成物が、成分Ｂとして、リンゴ酸又はその塩を少なくとも含有する場合、本発明の組成物と共存する生肉の総量に対する、本発明の組成物に含有されるリンゴ酸又はその塩の量の割合は、好ましくは０．０１～３重量％であり、より好ましくは０．０５～１重量％であり、特に好ましくは０．０８～０．７重量％である。 When the composition of the present invention contains at least malic acid or its salt as component B, the amount of malic acid or its salt contained in the composition of the present invention relative to the total amount of raw meat coexisting with the composition of the present invention is The proportion of the amount is preferably 0.01 to 3% by weight, more preferably 0.05 to 1% by weight, particularly preferably 0.08 to 0.7% by weight.
本発明の組成物が、成分Ｂとして、トレハロースを少なくとも含有する場合、本発明の組成物と共存する生肉の総量に対する、本発明の組成物に含有されるトレハロースの量の割合は、好ましくは０．１～１０重量％であり、より好ましくは０．３～８重量％であり、特に好ましくは０．５～６重量％である。 When the composition of the present invention contains at least trehalose as component B, the ratio of the amount of trehalose contained in the composition of the present invention to the total amount of raw meat coexisting with the composition of the present invention is preferably 0. .1 to 10% by weight, more preferably 0.3 to 8% by weight, particularly preferably 0.5 to 6% by weight.
本発明の組成物が、成分Ｂとして、リン酸又はその塩を少なくとも含有する場合、本発明の組成物と共存する生肉の総量に対する、本発明の組成物に含有されるリン酸又はその塩の量の割合は、好ましくは０．０１～３重量％であり、より好ましくは０．０５～１重量％であり、特に好ましくは０．１～０．７重量％である。 When the composition of the present invention contains at least phosphoric acid or its salt as component B, the amount of phosphoric acid or its salt contained in the composition of the present invention relative to the total amount of raw meat coexisting with the composition of the present invention is The proportion of the amount is preferably 0.01 to 3% by weight, more preferably 0.05 to 1% by weight, particularly preferably 0.1 to 0.7% by weight.
本発明の組成物が、成分Ｂとして、焼成カルシウムを少なくとも含有する場合、本発明の組成物と共存する生肉の総量に対する、本発明の組成物に含有される焼成カルシウムの量の割合は、好ましくは０．０３～０．７５重量％であり、より好ましくは０．０５～０．５重量％であり、特に好ましくは０．１～０．３重量％である。 When the composition of the present invention contains at least calcined calcium as component B, the ratio of the amount of calcined calcium contained in the composition of the present invention to the total amount of raw meat coexisting with the composition of the present invention is preferably is 0.03 to 0.75% by weight, more preferably 0.05 to 0.5% by weight, particularly preferably 0.1 to 0.3% by weight.
本発明の組成物と共存させた生肉（例、本発明の組成物に浸漬させた生肉等）は、生肉への本発明の組成物の浸透を促進するよう、常法により適宜揉み込んでよく、また生肉は、本発明の組成物と共存させた状態（例、本発明の組成物に浸漬させた状態等）で、所定の時間（例えば、１～３０分間、好ましくは５～１５分間）静置してもよい。 Raw meat coexisting with the composition of the present invention (e.g., raw meat soaked in the composition of the present invention) may be appropriately rubbed by a conventional method to promote penetration of the composition of the present invention into the raw meat. , raw meat is allowed to coexist with the composition of the present invention (e.g., immersed in the composition of the present invention) for a predetermined period of time (e.g., 1 to 30 minutes, preferably 5 to 15 minutes). You may leave it still.
生肉の加熱方法は、食品分野において生肉を加熱するために通常用いられ得る方法（例、マイクロ波加熱、油ちょう加熱、蒸し加熱、焼成加熱、茹で加熱、過熱水蒸気加熱、熱風加熱等）で行い得るが、好ましくはマイクロ波加熱であり、本発明において生肉の加熱は、少なくともマイクロ波加熱により行われることが好ましい。ここで「マイクロ波加熱」とは、被加熱物に含まれる水分子等の電気双極子を、所定の波長（典型的には１２～１２．５ｃｍ、好ましくは約１２．２ｃｍ）及び周波数（典型的には２４００～２５００ＭＨｚ、好ましくは２４５０ＭＨｚ）の電磁波（マイクロ波）により振動させることによって加熱する方法をいう。マイクロ波加熱は、電子レンジ等のマイクロ波加熱装置を用いて実施でき、電子レンジ加熱と称される場合もある。
生肉をマイクロ波加熱に供する場合の条件（例、マイクロ波の出力、照射時間等）は、加熱する生肉の量、サイズ、種類等に応じて適宜設定すればよく特に制限されないが、マイクロ波の出力（日本工業規格Ｃ９２５０（電子レンジ）に規定する測定法による定格高周波出力）は、通常１００～３０００Ｗであり、好ましくは３００～１５００Ｗであり、より好ましくは４００～７００Ｗである。また、マイクロ波の照射時間は、マイクロ波の出力等に応じて適宜調整すればよいが、通常０．５～３０分間であり、好ましくは１～１５分間であり、より好ましくは３～１０分間である。
The method for heating raw meat is a method that can be normally used for heating raw meat in the food field (e.g., microwave heating, oil frying heating, steaming heating, baking heating, boiling heating, superheated steam heating, hot air heating, etc.). However, preferably microwave heating is used, and in the present invention, raw meat is preferably heated at least by microwave heating. Here, "microwave heating" refers to electric dipoles such as water molecules contained in an object to be heated at a predetermined wavelength (typically 12 to 12.5 cm, preferably about 12.2 cm) and frequency (typically This refers to a method of heating by vibrating electromagnetic waves (microwaves) of 2,400 to 2,500 MHz, preferably 2,450 MHz. Microwave heating can be performed using a microwave heating device such as a microwave oven, and is sometimes referred to as microwave heating.
Conditions (e.g. microwave output, irradiation time, etc.) when subjecting raw meat to microwave heating are not particularly limited as long as they can be set appropriately depending on the amount, size, type, etc. of the raw meat to be heated. The output (rated high frequency output according to the measurement method specified in Japanese Industrial Standard C9250 (microwave oven)) is usually 100 to 3000W, preferably 300 to 1500W, and more preferably 400 to 700W. The microwave irradiation time may be adjusted as appropriate depending on the microwave output, etc., but is usually 0.5 to 30 minutes, preferably 1 to 15 minutes, and more preferably 3 to 10 minutes. It is.
本発明において、生肉をマイクロ波加熱に供する場合、マイクロ波加熱対応容器を用いてよく、すなわち本発明の組成物及び生肉を、マイクロ波加熱対応容器に収容して共存させ、当該容器にマイクロ波を照射することによって、生肉を加熱してよい。
本発明において「マイクロ波加熱対応容器」とは、マイクロ波加熱に対する耐熱性を有する素材（例、プラスチックフィルム等）で形成された容器をいい、電子レンジ加熱対応容器と称される場合もある。マイクロ波加熱対応容器は、マイクロ波加熱に供し得ればその形態は特に制限されず、例えば、包装袋、成形容器、スタンディングパウチ、皿等であってよい。
マイクロ波加熱対応容器は、内容物（本発明の組成物、生肉等）の収容後に細菌等の混入を防止するため、容器内と外気とが連通することがないよう密封され得る機構を備えていてよい。また、マイクロ波加熱対応容器は、マイクロ波加熱時に容器内に充満した蒸気を容器外に排出し、内圧を常圧以上に保持し得る機構を備えていてよい。
マイクロ波加熱対応容器の具体例としては、特開２０１６－１９６３０７号公報、特開２０１８－４７９４１号公報に記載の包装袋等が挙げられる。また、市販品を用いてもよく、当該市販品の具体例としては、ライオン株式会社製の「リード プチ圧力調理バッグ」等が挙げられる。
In the present invention, when raw meat is subjected to microwave heating, a container compatible with microwave heating may be used. That is, the composition of the present invention and the raw meat are housed in a container compatible with microwave heating, and the raw meat is placed in a microwave heating compatible container. Raw meat may be heated by irradiating it with .
In the present invention, the term "microwave heating compatible container" refers to a container made of a material (eg, plastic film, etc.) that is heat resistant to microwave heating, and may also be referred to as a microwave heating compatible container. The form of the container compatible with microwave heating is not particularly limited as long as it can be subjected to microwave heating, and may be, for example, a packaging bag, a molded container, a standing pouch, a plate, or the like.
Containers compatible with microwave heating are equipped with a mechanism that can be sealed to prevent communication between the inside of the container and the outside air in order to prevent contamination with bacteria, etc. after the contents (composition of the present invention, raw meat, etc.) are contained. It's fine. Further, the container compatible with microwave heating may be equipped with a mechanism capable of discharging steam filling the container to the outside of the container during microwave heating and maintaining the internal pressure at or above normal pressure.
Specific examples of containers compatible with microwave heating include packaging bags described in JP-A No. 2016-196307 and JP-A No. 2018-47941. Furthermore, commercially available products may be used, and specific examples of such commercially available products include "Lead Petit Pressure Cooking Bag" manufactured by Lion Corporation.
本発明の組成物は、マイクロ波加熱対応容器に予め収容された状態で提供されてよい。そのような製品は、生肉を本発明の組成物の共存下で加熱する際、マイクロ波加熱対応容器を別途用意する必要がなく、利便性に優れる。また、本発明の組成物が、マイクロ波加熱対応容器に予め収容された状態で提供される場合、当該容器には、生肉以外の加熱肉含有食品（後述）の原料が、本発明の組成物と併せて収容されていてよい。 The composition of the present invention may be provided in a container that is compatible with microwave heating. Such a product is highly convenient, since there is no need to separately prepare a container compatible with microwave heating when raw meat is heated in the coexistence of the composition of the present invention. Furthermore, when the composition of the present invention is provided in a state in which it is previously stored in a container compatible with microwave heating, the container contains raw materials for heated meat-containing foods other than raw meat (described later). It may be stored together with the
生肉を本発明の組成物の共存下で加熱して得られた、加熱済みの肉（本発明において「加熱肉」とも称する）は、そのまま食品として提供されてよく、又は、当該加熱肉を食材として用い、必要に応じて他の食材と併せて、更に調理、加工等の処理を施してもよい。本発明において、生肉を加熱して得られた加熱肉を含有する食品を「加熱肉含有食品」と称し、換言すると、生肉を本発明の組成物の共存下で加熱して得られた加熱肉は、そのまま加熱肉含有食品として提供されてよく、又は、必要に応じて他の食材と併せて、更に調理、加工等の処理を施してから、加熱肉含有食品として提供されてもよい。 The heated meat obtained by heating raw meat in the presence of the composition of the present invention (also referred to as "heated meat" in the present invention) may be provided as a food as it is, or the heated meat may be provided as a food. It may be used as an ingredient, and if necessary, it may be combined with other ingredients and further subjected to processing such as cooking and processing. In the present invention, a food containing heated meat obtained by heating raw meat is referred to as a "heated meat-containing food", in other words, heated meat obtained by heating raw meat in the presence of the composition of the present invention. may be provided as a heated meat-containing food as is, or may be provided as a heated meat-containing food after further processing such as cooking and processing in combination with other ingredients as necessary.
本発明において、加熱肉含有食品は、生肉を加熱して得られた加熱肉を含有するものであれば特に制限されないが、具体例としては、照り焼き、生姜焼き、ステーキ、ソテー、焼肉、チャーシュー、焼鳥、タンドリーチキン、スペアリブ、角煮、肉じゃが、筑前煮、鶏ハム等が挙げられる。 In the present invention, the heated meat-containing food is not particularly limited as long as it contains heated meat obtained by heating raw meat, but specific examples include teriyaki, ginger grill, steak, sauté, yakiniku, and char siu. , yakitori, tandoori chicken, spare ribs, kakuni, meat and potatoes, chikuzenni, chicken ham, etc.
本発明によれば、食感が改質された加熱肉含有食品を提供でき、本発明の組成物は、加熱肉含有食品の食感改質用の組成物として、好適に用いられ得る。本発明による、加熱肉含有食品の「食感改質」とは、例えば、加熱肉含有食品が鶏肉を用いて製造されたものである場合、柔らかく、しっとりし、かつ弾力がある食感となることを意味し、加熱肉含有食品が豚肉を用いて製造されたものである場合、柔らかく、かつ弾力がある食感となることを意味する。本発明による加熱肉含有食品の食感改質効果の有無や程度は、例えば、後述の実施例に示されるように、専門パネルによる官能評価等によって評価し得る。 According to the present invention, a heated meat-containing food with improved texture can be provided, and the composition of the present invention can be suitably used as a composition for texture modification of heated meat-containing foods. The "texture modification" of a heated meat-containing food according to the present invention means, for example, when the heated meat-containing food is produced using chicken meat, it becomes soft, moist, and elastic in texture. This means that if the cooked meat-containing food is manufactured using pork, it will have a soft and elastic texture. The presence or absence and extent of the texture-modifying effect of the heated meat-containing food according to the present invention can be evaluated, for example, by sensory evaluation by an expert panel, as shown in the Examples below.
（本発明の加熱肉含有食品の製造方法）
本発明は、（Ａ）ピロリン酸又はその塩と、（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つとの共存下で、生肉を加熱することを特徴の一つとする、加熱肉含有食品の製造方法（本明細書中、単に「本発明の製造方法」と称する場合がある）も提供する。
(Method for producing heated meat-containing food of the present invention)
In the present invention, in the coexistence of (A) pyrophosphoric acid or a salt thereof, and (B) at least one selected from the group consisting of malic acid or a salt thereof, trehalose, phosphoric acid or a salt thereof, and calcined calcium, A method for producing a heated meat-containing food (herein sometimes simply referred to as "the production method of the present invention"), which is characterized by heating raw meat, is also provided.
本発明の製造方法において用いられる、成分Ａ（ピロリン酸又はその塩）及び成分Ｂ（リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つ）は、上述の本発明の組成物に含有される成分Ａ及びＢと同様のものであり、好適な態様も同様である。 At least one selected from the group consisting of component A (pyrophosphoric acid or its salt), component B (malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium) used in the production method of the present invention. ) are the same as components A and B contained in the composition of the present invention described above, and preferred embodiments are also the same.
本発明の製造方法において、成分Ａ及びＢを生肉と共存させる方法は特に制限されないが、例えば、成分Ａ及びＢを含有する組成物を生肉と共存させることによって行い得る。成分Ａ及びＢを含有する組成物には、上述の本発明の組成物と同様のものを使用でき、好適な態様やその製造方法も同様である。 In the production method of the present invention, the method of coexisting components A and B with raw meat is not particularly limited, but may be carried out, for example, by allowing a composition containing components A and B to coexist with raw meat. The composition containing components A and B can be the same as the composition of the present invention described above, and the preferred embodiments and manufacturing methods thereof are also the same.
本発明の製造方法において、生肉の加熱方法は、上述の本発明の組成物に関して説明した生肉の加熱方法と同様に行い得、好適な態様も同様である。 In the production method of the present invention, the method of heating raw meat can be performed in the same manner as the method of heating raw meat explained regarding the composition of the present invention described above, and the preferred embodiments are also the same.
本発明の製造方法において、生肉をマイクロ波加熱に供する場合、マイクロ波加熱対応容器を用いてよい。 In the production method of the present invention, when raw meat is subjected to microwave heating, a container compatible with microwave heating may be used.
本発明の製造方法は、成分Ａ及びＢの共存下で生肉を加熱して得られた、加熱肉を、そのまま加熱肉含有食品として提供してよく、又は、本発明の製造方法は、成分Ａ及びＢの共存下で生肉を加熱することに加えて、加熱肉含有食品の製造において慣用の調理工程、加工工程を、製造する加熱肉含有食品の種類等に応じて適宜含んでよい。 In the production method of the present invention, cooked meat obtained by heating raw meat in the coexistence of components A and B may be provided as a cooked meat-containing food, or In addition to heating raw meat in the coexistence of and B, cooking steps and processing steps commonly used in the production of heated meat-containing foods may be included as appropriate depending on the type of heated meat-containing food to be produced.
本発明の製造方法によって製造し得る加熱肉含有食品は、例えば、上述の本発明の組成物に関して説明した加熱肉含有食品の具体例と同様のものが挙げられ、本発明の製造方法は、好ましくは照り焼き、生姜焼き、ステーキ、ソテー、焼肉、チャーシュー、焼鳥、タンドリーチキン、スペアリブ、角煮、肉じゃが、筑前煮及び鶏ハムからなる群より選択される少なくとも一つの加熱肉含有食品の製造方法である。 The heated meat-containing food that can be produced by the production method of the present invention includes, for example, those similar to the specific examples of the heated meat-containing food explained regarding the composition of the present invention, and the production method of the present invention is preferably is a method for producing at least one heated meat-containing food selected from the group consisting of teriyaki, ginger-yaki, steak, sauté, yakiniku, chashu, yakitori, tandoori chicken, spare ribs, kakuni, meat and potatoes, chikuzen-ni, and chicken ham. be.
本発明の製造方法によれば、食感が改質された加熱肉含有食品を提供し得る。本発明の製造方法によれば、例えば、加熱肉含有食品が鶏肉を用いて製造されたものである場合、柔らかく、しっとりし、かつ弾力がある食感を有する加熱肉含有食品を提供し得、加熱肉含有食品が豚肉を用いて製造されたものである場合、柔らかく、かつ弾力がある食感を有する加熱肉含有食品を提供し得る。 According to the production method of the present invention, a heated meat-containing food product with improved texture can be provided. According to the production method of the present invention, for example, when the heated meat-containing food is produced using chicken meat, it is possible to provide the heated meat-containing food having a soft, moist, and elastic texture; When the heated meat-containing food is produced using pork, the heated meat-containing food can be provided with a soft and elastic texture.
（本発明の加熱肉含有食品の食感改質方法）
本発明は、（Ａ）ピロリン酸又はその塩と、（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つとの共存下で、生肉を加熱することを特徴の一つとする、加熱肉含有食品の食感改質方法（本明細書中、単に「本発明の方法」と称する場合がある）も提供する。
本発明の方法は、特に断りのない限り、上述の本発明の製造方法と同様に実施し得、好ましい態様も同様である。
(Method for modifying the texture of heated meat-containing foods of the present invention)
In the present invention, in the coexistence of (A) pyrophosphoric acid or a salt thereof, and (B) at least one selected from the group consisting of malic acid or a salt thereof, trehalose, phosphoric acid or a salt thereof, and calcined calcium, A method for modifying the texture of a heated meat-containing food (herein sometimes simply referred to as "the method of the present invention"), which is characterized by heating raw meat, is also provided.
Unless otherwise specified, the method of the present invention can be carried out in the same manner as the production method of the present invention described above, and the preferred embodiments are also the same.
本発明の方法は、好ましくは照り焼き、生姜焼き、ステーキ、ソテー、焼肉、チャーシュー、焼鳥、タンドリーチキン、スペアリブ、角煮、肉じゃが、筑前煮及び鶏ハムからなる群より選択される少なくとも一つの加熱肉含有食品の食感改質方法である。 The method of the present invention preferably includes at least one heating selected from the group consisting of teriyaki, ginger-yaki, steak, sauté, yakiniku, chashu, yakitori, tandoori chicken, spare ribs, kakuni, meat and potatoes, chikuzen-ni, and chicken ham. This is a method for modifying the texture of meat-containing foods.
本発明の方法によれば、加熱肉含有食品の食感を改質し得る。本発明の方法によれば、例えば、加熱肉含有食品が鶏肉を用いて製造されたものである場合、その食感を、柔らかく、しっとりし、かつ弾力があるものに改質し得、加熱肉含有食品が豚肉を用いて製造されたものである場合、その食感を、柔らかく、かつ弾力があるものに改質し得る。 According to the method of the present invention, the texture of heated meat-containing foods can be modified. According to the method of the present invention, for example, when a heated meat-containing food is produced using chicken meat, the texture of the heated meat-containing food can be modified to be soft, moist, and elastic. When the containing food is manufactured using pork, its texture can be modified to be soft and elastic.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。 The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way.
＜試験例１＞
［調味料（ソース）の作製］
下表１に記載の原料を、当該表に記載の配合割合（単位：重量％）で混合した後、８５℃に達温させてから冷却して、コントロール及び評価サンプル１～８の調味料（ソース）を、それぞれ作製した。コントロール及び評価サンプル１～８の調味料の作製に用いた原料は、水を除いて、いずれも一般又は業務用として市販されている食品用素材を用い、水は、水道水を浄水器に通したものを用いた。
<Test Example 1>
[Preparation of seasoning (sauce)]
After mixing the raw materials listed in Table 1 below at the blending ratio (unit: weight %) listed in the table, the mixture was heated to 85°C and then cooled to prepare the seasonings for control and evaluation samples 1 to 8 ( source) were prepared respectively. The raw materials used to make the seasonings for control and evaluation samples 1 to 8 were food grade materials that were commercially available for general or commercial use, with the exception of water. I used the one I made.
［加熱肉の作製］
コントロール及び評価サンプル１～８の調味料１００ｇを、それぞれ市販のマイクロ波加熱対応パウチ（ライオン株式会社製「リード プチ圧力調理バッグ」）に充填し、これらに鶏ムネ肉（生肉）からカットした食肉片（厚さ：約２ｃｍ、１個当たりの重量：約２０ｇ）を、総量で２００ｇ入れて、数十秒間揉み込んでから１０分間静置した後、市販の電子レンジを使用してマイクロ波加熱に供することにより（出力：６００Ｗ、照射時間：４分３０秒間）、鶏肉の加熱肉を得た。以下において、コントロール及び評価サンプル１～８の調味料を用いて得られた加熱肉を、それぞれコントロール及び評価サンプル１～８の加熱肉とも称する。
[Preparation of heated meat]
100g of the seasonings for control and evaluation samples 1 to 8 were filled into commercially available microwave heating compatible pouches (Lion Co., Ltd.'s "Lead Petit Pressure Cooking Bag"), and each of them was filled with meat cut from chicken breast (raw meat). Add a total of 200 g of pieces (thickness: approx. 2 cm, weight per piece: approx. 20 g), knead for several tens of seconds, let stand for 10 minutes, and then microwave heat using a commercially available microwave oven. (output: 600 W, irradiation time: 4 minutes 30 seconds) to obtain heated chicken meat. Below, the heated meat obtained using the seasonings of the control and evaluation samples 1 to 8 are also referred to as the control and the heated meat of evaluation samples 1 to 8, respectively.
［官能評価］
得られたコントロール及び評価サンプル１～８の各加熱肉の柔らかさ、しっとり感及び弾力感について、４名の専門パネルが、下記の基準に基づき、官能評価を行った。ここで「しっとり感」とは、パサパサとすることなく、適度な水分を含んでいるように感じられる食感をいい、「弾力感」とは、プリプリとした、快い歯応えのある食感をいう。
[sensory evaluation]
A panel of four experts conducted a sensory evaluation of the softness, moistness, and elasticity of each heated meat of the obtained control and evaluation samples 1 to 8 based on the following criteria. Here, ``moist feeling'' refers to a texture that feels like it contains an appropriate amount of moisture without being dry, and ``elasticity'' refers to a texture that is plump and has a pleasant crunch. .
（加熱肉の柔らかさの評価基準）
×：柔らかくない。
△：やや柔らかい。
○：柔らかい。
(Evaluation criteria for tenderness of heated meat)
×: Not soft.
△: Slightly soft.
○: Soft.
（加熱肉のしっとり感の評価基準）
×：しっとりしていない（しっとり感がない）。
△：ややしっとりしている（ややしっとり感がある）。
○：しっとりしている（しっとり感がある）。
(Evaluation criteria for moistness of cooked meat)
×: Not moist (no moist feeling).
△: Slightly moist (slightly moist feeling).
○: Moist (feels moist).
（加熱肉の弾力感の評価基準）
×：弾力感がない。
△：やや弾力感がある。
○：弾力感がある。
(Evaluation criteria for elasticity of heated meat)
×: No elasticity.
△: Slightly elastic feeling.
○: There is a feeling of elasticity.
結果を下表２に示す。 The results are shown in Table 2 below.
表２に示される結果から明らかなように、フィチン酸、リンゴ酸、炭酸ナトリウム、Ｌ－アルギニン、クエン酸ナトリウム、グルコン酸ナトリウム、ピロリン酸四ナトリウム、トレハロースをそれぞれ単独で用いた評価サンプル１～８の加熱肉には、柔らかさ、しっとり感及び弾力感の全てを十分に兼ね備えたものは確認されなかった。 As is clear from the results shown in Table 2, evaluation samples 1 to 8 using phytic acid, malic acid, sodium carbonate, L-arginine, sodium citrate, sodium gluconate, tetrasodium pyrophosphate, and trehalose, respectively. No cooked meat was found to have all of the characteristics of tenderness, moistness, and elasticity.
＜試験例２＞
［調味料（ソース）の作製］
下表３に記載の原料を、当該表に記載の配合割合（単位：重量％）で混合した後、８５℃に達温させてから冷却して、評価サンプル９～１６の調味料（ソース）を、それぞれ作製した。評価サンプル９～１６の調味料の作製に用いた原料は、水を除いて、いずれも一般又は業務用として市販されている食品用素材を用い、水は、水道水を浄水器に通したものを用いた。
<Test Example 2>
[Preparation of seasoning (sauce)]
After mixing the raw materials listed in Table 3 below at the blending ratio (unit: weight %) listed in the table, the mixture was allowed to reach a temperature of 85°C and then cooled to produce seasonings (sauces) for evaluation samples 9 to 16. were prepared, respectively. The raw materials used to make the seasonings for evaluation samples 9 to 16 were all commercially available food grade materials for general or commercial use, except for water, and the water was tap water passed through a water purifier. was used.
［調味料のｐＨの測定］
評価サンプル９～１６の各調味料のｐＨを、市販のｐＨ計（株式会社堀場製作所製、「ＨＯＲＩＢＡ ＬＡＱＵＡ Ｆ－５０シリーズ」）を用いて測定した。
[Measurement of pH of seasonings]
The pH of each seasoning of evaluation samples 9 to 16 was measured using a commercially available pH meter (“HORIBA LAQUA F-50 series” manufactured by Horiba, Ltd.).
［加熱肉の作製］
評価サンプル９～１６の調味料１００ｇを、それぞれ市販のマイクロ波加熱対応パウチ（ライオン株式会社製「リード プチ圧力調理バッグ」）に充填し、これらに鶏ムネ肉（生肉）からカットした食肉片（厚さ：約２ｃｍ、１個当たりの重量：約２０ｇ）を、総量で２００ｇ入れて、数十秒間揉み込んでから１０分間静置した後、市販の電子レンジを使用してマイクロ波加熱に供することにより（出力：６００Ｗ、照射時間：４分３０秒間）、鶏肉の加熱肉を得た。以下において、評価サンプル９～１６の調味料を用いて得られた加熱肉を、それぞれ評価サンプル９～１６の加熱肉とも称する。
[Preparation of heated meat]
100g of seasonings for evaluation samples 9 to 16 were filled into commercially available microwave heating compatible pouches (Lion Co., Ltd.'s "Lead Petit Pressure Cooking Bag"), and meat pieces cut from chicken breast (raw meat) ( Thickness: approx. 2 cm, weight per piece: approx. 20 g) in a total amount of 200 g, kneaded for several tens of seconds, left to stand for 10 minutes, and then subjected to microwave heating using a commercially available microwave oven. As a result, heated chicken meat was obtained (output: 600 W, irradiation time: 4 minutes and 30 seconds). Hereinafter, the heated meat obtained using the seasonings of evaluation samples 9 to 16 will also be referred to as heated meat of evaluation samples 9 to 16, respectively.
［官能評価］
得られた評価サンプル９～１６の各加熱肉の柔らかさ、しっとり感及び弾力感について、４名の専門パネルが、試験例１と同様の基準に基づき、官能評価を行った。
また、総合評価として、柔らかさ、しっとり感及び弾力感に加え、食味、外観、製造適性等も考慮した、食品としての総合的な好ましさを、３段階（×：好ましくない、△：やや好ましい、○：好ましい）で評価した。
結果を下表４に示す。
[sensory evaluation]
A panel of four experts conducted a sensory evaluation of the softness, moistness, and elasticity of each heated meat of the obtained evaluation samples 9 to 16 based on the same criteria as in Test Example 1.
In addition, as a comprehensive evaluation, the overall desirability of the food as a food is given in three stages (×: unfavorable, △: somewhat It was evaluated as preferable (○: preferable).
The results are shown in Table 4 below.
表４に示される結果から明らかなように、ピロリン酸四ナトリウム、リンゴ酸及びトレハロースを組み合わせて用いた評価サンプル１４～１６の加熱肉は、いずれも柔らかさ、しっとり感及び弾力感の全てを十分に兼ね備え、食品として好ましいものであった。
一方、その他の評価サンプル９～１３の加熱肉には、柔らかさ、しっとり感及び弾力感の全てを十分に兼ね備えたものは確認されなかった。
これらの結果から、ピロリン酸又はその塩、リンゴ酸又はその塩、並びに、トレハロースの共存下で、鶏肉の生肉を加熱することにより、その加熱肉の食感を改質し得、柔らかく、しっとりし、かつ弾力がある食感となることが示された。
As is clear from the results shown in Table 4, the cooked meat of evaluation samples 14 to 16 using a combination of tetrasodium pyrophosphate, malic acid, and trehalose all had sufficient tenderness, moistness, and elasticity. This makes it desirable as a food.
On the other hand, none of the other heated meats of evaluation samples 9 to 13 was found to have all of the characteristics of softness, moistness, and elasticity.
These results indicate that heating raw chicken meat in the presence of pyrophosphoric acid or its salts, malic acid or its salts, and trehalose can improve the texture of the cooked meat, making it soft and moist. It was shown that the texture was elastic and chewy.
＜試験例３＞
［調味料（ソース）の作製］
下表５に記載の原料を、当該表に記載の配合割合（単位：重量％）で混合した後、８５℃に達温させてから冷却して、コントロール及び評価サンプル１７～２４の調味料（ソース）を、それぞれ作製した。コントロール及び評価サンプル１７～２４の調味料の作製に用いた原料は、水を除いて、いずれも一般又は業務用として市販されている食品用素材を用い、水は、水道水を浄水器に通したものを用いた。
<Test Example 3>
[Preparation of seasoning (sauce)]
After mixing the raw materials listed in Table 5 below at the blending ratio (unit: weight %) listed in the table, the mixture was heated to 85°C and then cooled to prepare the seasonings for control and evaluation samples 17 to 24 ( source) were prepared respectively. The raw materials used to make the seasonings for control and evaluation samples 17 to 24 were food grade materials that were commercially available for general or commercial use, with the exception of water. I used the one I made.
［加熱肉の作製］
コントロール及び評価サンプル１７～２４の調味料１００ｇを、それぞれ市販のマイクロ波加熱対応パウチ（ライオン株式会社製「リード プチ圧力調理バッグ」）に充填し、これらに豚バラブロック肉（生肉）からカットした食肉片（厚さ：約２ｃｍ、１個当たりの重量：約２０ｇ）を、総量で２００ｇ入れて、数十秒間揉み込んでから１０分間静置した後、市販の電子レンジを使用してマイクロ波加熱に供することにより（出力：６００Ｗ、照射時間：４分３０秒間）、豚肉の加熱肉を得た。以下において、コントロール及び評価サンプル１７～２４の調味料を用いて得られた加熱肉を、それぞれコントロール及び評価サンプル１７～２４の加熱肉とも称する。
[Preparation of heated meat]
100g of seasonings for control and evaluation samples 17 to 24 were filled into commercially available microwave heating compatible pouches (Lion Co., Ltd.'s "Lead Petit Pressure Cooking Bag"), and into these were cut pork belly blocks (raw meat). Add a total of 200 g of meat pieces (thickness: approx. 2 cm, weight per piece: approx. 20 g), massage for several tens of seconds, let stand for 10 minutes, and microwave using a commercially available microwave oven. By heating (output: 600W, irradiation time: 4 minutes 30 seconds), heated pork meat was obtained. In the following, the heated meat obtained using the seasonings of the control and evaluation samples 17 to 24 are also referred to as the heated meat of the control and evaluation samples 17 to 24, respectively.
［官能評価］
得られたコントロール及び評価サンプル１７～２４の各加熱肉の柔らかさ及び弾力感について、４名の専門パネルが、試験例１と同様の基準に基づき、官能評価を行った。結果を下表６に示す。
[sensory evaluation]
A panel of four experts conducted a sensory evaluation of the softness and elasticity of each of the obtained control and evaluation samples 17 to 24, based on the same criteria as in Test Example 1. The results are shown in Table 6 below.
表６に示される結果から明らかなように、フィチン酸、リンゴ酸、Ｌ－アルギニン、クエン酸ナトリウム、グルコン酸ナトリウム、ピロリン酸四ナトリウム、リン酸三ナトリウム、トレハロースをそれぞれ単独で用いた評価サンプル１７～２４の加熱肉には、柔らかさ及び弾力感の両方を十分に兼ね備えたものは確認されなかった。 As is clear from the results shown in Table 6, evaluation sample 17 using each of phytic acid, malic acid, L-arginine, sodium citrate, sodium gluconate, tetrasodium pyrophosphate, trisodium phosphate, and trehalose alone. Among the heated meats of No. 24 to 24, no meat was found to have both sufficient softness and elasticity.
＜試験例４＞
［調味料（ソース）の作製］
下表７に記載の原料を、当該表に記載の配合割合（単位：重量％）で混合した後、８５℃に達温させてから冷却して、評価サンプル２５～３３の調味料（ソース）を、それぞれ作製した。評価サンプル２５～３３の調味料の作製に用いた原料は、水を除いて、いずれも一般又は業務用として市販されている食品用素材を用い、水は、水道水を浄水器に通したものを用いた。
<Test Example 4>
[Preparation of seasoning (sauce)]
After mixing the raw materials listed in Table 7 below at the blending ratio (unit: weight %) listed in the table, the mixture was allowed to reach a temperature of 85°C and then cooled to produce seasonings (sauces) for evaluation samples 25 to 33. were prepared, respectively. The raw materials used to make the seasonings of evaluation samples 25 to 33 were all commercially available food grade materials for general or commercial use, except for water, and the water was tap water passed through a water purifier. was used.
［調味料のｐＨの測定］
評価サンプル２５～３３の各調味料のｐＨを、試験例２と同様に測定した。
[Measurement of pH of seasonings]
The pH of each seasoning in evaluation samples 25 to 33 was measured in the same manner as in Test Example 2.
［加熱肉の作製］
評価サンプル２５～３３の調味料１００ｇを、それぞれ市販のマイクロ波加熱対応パウチ（ライオン株式会社製「リード プチ圧力調理バッグ」）に充填し、これらに豚バラブロック肉（生肉）からカットした食肉片（厚さ：約２ｃｍ、１個当たりの重量：約２０ｇ）を、総量で２００ｇ入れて、数十秒間揉み込んでから１０分間静置した後、市販の電子レンジを使用してマイクロ波加熱に供することにより（出力：６００Ｗ、照射時間：４分３０秒間）、豚肉の加熱肉を得た。以下において、評価サンプル２５～３３の調味料を用いて得られた加熱肉を、それぞれコントロール及び評価サンプル２５～３３の加熱肉とも称する。
[Preparation of heated meat]
100g of seasonings for evaluation samples 25 to 33 were filled into commercially available microwave heating compatible pouches (Lion Co., Ltd.'s "Lead Petit Pressure Cooking Bag"), and meat pieces cut from pork belly blocks (raw meat) were placed in these pouches. (Thickness: approx. 2cm, weight per piece: approx. 20g), put a total of 200g in it, knead it for several tens of seconds, let it stand for 10 minutes, and then microwave it using a commercially available microwave oven. (output: 600 W, irradiation time: 4 minutes and 30 seconds), heated pork meat was obtained. In the following, the heated meat obtained using the seasonings of evaluation samples 25 to 33 are also referred to as control and heated meat of evaluation samples 25 to 33, respectively.
［官能評価］
得られた評価サンプル２５～３３の各加熱肉の柔らかさ及び弾力感について、４名の専門パネルが、試験例１と同様の基準に基づき、官能評価を行った。
また、総合評価として、柔らかさ及び弾力感に加え、食味、外観、製造適性等も考慮した、食品としての総合的な好ましさを、３段階（×：好ましくない、△：やや好ましい、○：好ましい）で評価した。
結果を下表８に示す。
[sensory evaluation]
A panel of four experts conducted a sensory evaluation of the softness and elasticity of each heated meat of the obtained evaluation samples 25 to 33 based on the same criteria as in Test Example 1.
In addition, as a comprehensive evaluation, in addition to softness and elasticity, taste, appearance, manufacturing suitability, etc. are considered, and the overall desirability as a food is ranked into 3 stages (×: unfavorable, △: somewhat favorable, ○ : Preferred).
The results are shown in Table 8 below.
表８に示される結果から明らかなように、ピロリン酸四ナトリウム及び焼成カルシウムを組み合わせて用いた評価サンプル２８の加熱肉、並びに、ピロリン酸四ナトリウム及びリン酸三ナトリウムを組み合わせて用いた評価サンプル３３の加熱肉は、柔らかさ及び弾力感の両方を十分に兼ね備え、食品として好ましいものであった。
一方、その他の評価サンプル２５～２７及び２９～３２の加熱肉には、柔らかさ及び弾力感の両方を十分に兼ね備えたものは確認されなかった。
これらの結果から、ピロリン酸又はその塩、並びに、焼成カルシウム、あるいは、ピロリン酸又はその塩、並びに、リン酸又はその塩の共存下で、豚肉の生肉を加熱することにより、その加熱肉の食感を改質し得、柔らかく、かつ弾力がある食感となることが示された。
As is clear from the results shown in Table 8, heated meat of evaluation sample 28 using a combination of tetrasodium pyrophosphate and calcined calcium, and evaluation sample 33 using a combination of tetrasodium pyrophosphate and trisodium phosphate. The cooked meat had both sufficient softness and elasticity, and was desirable as a food.
On the other hand, the cooked meat of other evaluation samples 25 to 27 and 29 to 32 was not found to have both sufficient softness and elasticity.
From these results, we found that by heating raw pork in the coexistence of pyrophosphoric acid or its salt, calcined calcium, or pyrophosphoric acid or its salt, and phosphoric acid or its salt, the cooked meat becomes edible. It has been shown that the texture can be improved, resulting in a soft and elastic texture.
本発明によれば、加熱肉の食感を改質でき、食感が改質された加熱肉含有食品を提供できる。
本発明によれば、食感が改質された加熱肉含有食品の製造に好適に用いられ得る、生肉加熱用組成物を提供できる。
本発明によれば、食感が改質された加熱肉含有食品の製造方法及び加熱肉含有食品の食感改質方法を提供できる。
According to the present invention, the texture of heated meat can be modified, and a food containing heated meat with improved texture can be provided.
According to the present invention, it is possible to provide a composition for heating raw meat that can be suitably used for producing heated meat-containing foods with improved texture.
According to the present invention, it is possible to provide a method for producing a heated meat-containing food with improved texture and a method for improving the texture of a heated meat-containing food.
Claims (6)
（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つと
を含有する、鶏肉の生肉加熱用組成物であって、
前記（Ｂ）は、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含む、組成物。 (A) pyrophosphoric acid or its salt;
(B) A composition for heating raw chicken meat , comprising at least one selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium,
The composition (B) includes at least malic acid or a salt thereof and trehalose.
（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つと
の共存下で、鶏肉の生肉を加熱することを含む、加熱肉含有食品の製造方法であって、
前記（Ｂ）は、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含む、製造方法。 (A) pyrophosphoric acid or its salt;
(B) A heated meat-containing food comprising heating raw chicken meat in the coexistence of at least one selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium. A method of manufacturing,
The manufacturing method (B) includes at least malic acid or a salt thereof and trehalose.
（Ｂ）リンゴ酸又はその塩、トレハロース、リン酸又はその塩、並びに、焼成カルシウムからなる群より選択される少なくとも一つと
の共存下で、鶏肉の生肉を加熱することを含む、加熱肉含有食品の食感改質方法であって、
前記（Ｂ）は、リンゴ酸又はその塩、並びに、トレハロースを少なくとも含む、方法。 (A) pyrophosphoric acid or its salt;
(B) A heated meat-containing food comprising heating raw chicken meat in the coexistence of at least one selected from the group consisting of malic acid or its salt, trehalose, phosphoric acid or its salt, and calcined calcium. A method for modifying the texture of
The method (B) includes at least malic acid or a salt thereof and trehalose.
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