JPH02113845A - Preservation of meat - Google Patents

Abstract

PURPOSE:To improve the preservability of meat in high safety without influencing the appearance of meat by extracting licorice using a supercritical gas extraction process and adding a preservative containing said extract as an active component to the meat. CONSTITUTION:Licorice is extracted by supercritical gas extraction process (preferably using carbon dioxide under a pressure of 70-500kg/cm<2>.G at 30-100 deg.C) and the obtained extract is used as a preservative. Meat is sprayed with or immersed in the preservative.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for preserving meat, and more specifically, it is highly safe to produce iSt from 1↑ grass using a supercritical gas extraction method, and has little effect on the appearance of food. This article relates to a method for preserving meat to which antibacterial substances have been added.

[Prior art and problems to be solved by the invention] In recent years, the production and distribution of various processed foods has been active, and food preservation methods 4 that can safely maintain and preserve food quality during this process are desired. Or for that reason.

Although it is possible to use synthetic preserved Na-1, the use standards and consumer attitudes have become stricter from a safety standpoint, and its use in food products tends to be avoided. Therefore, a method for maintaining and preserving food quality using highly safe natural products is desired.

1↑As described in the Japanese Pharmacopoeia, licorice is a type of herbal medicine that has been known for a long time, and licorice bed and licorice extract are used as antitussives and antitussives.

A typical component contained in licorice is glycyrrhizin, a triterpene saponin with a strong taste, which is used in flavoring agents, tobacco flavorings, and pharmaceuticals. On the other hand, there are other useful components other than glycyrrhizin, and among these, flavonoid-related compounds are known to exhibit antibacterial activity. An organic solvent is generally used to extract this antibacterial active substance. for example,
Extraction methods using ethanol, oxygen-containing organic solvents such as acetone and ethyl acetate, aromatic organic solvents such as benzene and l. Publication No. 60-176555, Publication No. 59-46210, Publication No. 60-172928), etc. are known. However, in the method using ethanol, coloring components and odorous components are extracted at the same time as antibacterial substances, and when added to food, the amount used is limited due to color tone and unique odor. There are problems such as the relatively low content of substances exhibiting antibacterial properties. Also, using other organic solvents:
! Although 5-Ys can extract antibacterial substances, it is difficult to use in foods from the safety point of view because it uses a toxic solvent.

[Means to solve the problem]

Therefore, the present inventor conducted intensive research to develop a method for preserving meat using a safe preservative that solves the above problems and does not affect the appearance even when added to food. The inventors discovered that it is advantageous to use a licorice extract obtained by the critical gas extraction method, and completed the present invention.

That is, the present invention provides a method for preserving meat, which is characterized by adding a preservation agent containing as an active ingredient an extract of licorice extracted by a supercritical gas extraction method.

In the present invention, meat means livestock meat such as beef and pork, fish meat, and processed meat foods such as ham, Vienna sausage, and midballs.

The licorice used in the present invention may be raw wood, crushed or crushed, or heated with hot water.

It may be any residue obtained by extracting glycyrrhizin with dilute ammonia water or the like.

In extracting antibacterial active substances from licorice,
Uses supercritical gas extraction method. As a supercritical gas, Tomoe 1
It is preferable to use carbon dioxide because its environmental conditions are mild and it is harmless and inert even when used in foods. Extraction conditions when using carbon dioxide are pressure cuff 0-500 k
g,/cIil-G, temperature ranges from 30 to 100°C, typical extraction conditions are pressure 200 kg/Cl1l-
G, temperature is 40°C. In addition, in order to increase the extraction effect, it is preferable to add ethanol in an amount of 0 to 50.5", = 1%, preferably 5 to 20 W[%. The supercritical gas containing the active ingredient is depressurized and separated according to the usual method. to obtain an extract.

The extract thus obtained selectively contains a fraction with better antibacterial activity than that obtained by solvent extraction, and the color 1) 4 has also been improved to pale yellow, and it does not contain any colored components.

In the present invention, the extract obtained by the above method may be added alone to meat as a preservative, or the extract may contain substances such as ethanol, organic acids or their salts, grison, and liduzime whose use is restricted under the Food Sanitation Act. One type or two or more types of substances that have a food preservation effect may be used in combination. Examples of organic acids or salts thereof include citric acid, succinic acid, malic acid, acetic acid, and salts thereof.

The method of adding the preservative to meat is to make the above preservative in liquid form and spray it on the left side of the meat, or to soak it overnight.

For meat IJII food products, it may be mixed with the raw materials during the manufacturing process, or it may be sprayed onto the finished product. The amount of preservatives added is 0.04 to 0.1% based on the raw material when using the 11th extract in China and Germany, and when using the extract in combination with a substance that has a food preservative effect. , 0.02 to 0.1% of licorice extract based on the raw material, and 0.0% when using an organic acid or its salt as a substance with a food preservation effect.
04-0.5%, 0.1-0.0% when using glycine.
5%, 0.002-0.01 when using Rizteam
%And it is sufficient.

〔Example〕

Next, the present invention will be explained by examples.

Experimental Example 1↑ 500g of grass was obtained at a temperature of 40°C and a pressure of 200kq/c.

On the other hand, 500 g of 1↑Grass 4a was immersed in 10 times star ethanol to obtain 830 g of a dark brown extract.

Regarding the obtained extracts A and B, Lactovar 1-
Minimum inhibitory concentration (M, i,
C,) was measured and found to be 20 ppm for extract A and looppm for extract B.

These results showed that the extract had better antibacterial activity.

Examples 1 to 4 and Comparative Examples 1 to 3 500F minced meat, 80 g of onion, 20 g of bread crumbs, 5 g of salt, and 20 g of water were thoroughly mixed and the mixture was prepared as specified in Table 1. t material was added and further combined. The mixture was formed into balls of about 20 g each, steamed for 20 minutes, allowed to cool, and sealed in sterilized plastic bags to obtain products I to 7. As the licorice extract, extract A obtained in the above experimental example was used.

ii The prepared crystals 1 to 7 were stored at 20°C and the preservative effect was examined. The evaluation was carried out by determining the number of general viable bacteria over time. The results are shown in Table 2.

Examples 5 to 8 and Comparative Examples 4 to 5 700 g of pork, 300 g of horse meat, starch, seasoning o'15
Add Rokusanko-N as appropriate, knead with a silent cutter, add the specified substances shown in Table 3, mix well, fill in sheep intestine casings, and heat sterilize at 72°C for 20 minutes. Products 8-13 were obtained. Incidentally, the extract obtained in the above experimental example was used as the Ogusa extract.

Table 3 The obtained products 8 to 13 were stored at 30'C and observed for growth of mold and mildew. The results are shown in Table 4.

(Effects of the Invention) According to the present invention, it is possible to safely enhance the preservability of meat without affecting the external fiJJ of the meat.

Claims (1)

[Claims] (1) A method for preserving meat, characterized by adding a preservative whose active ingredient is a licorice extract obtained by a supercritical gas extraction method.