JPH0466071A - Suppression of fading of animal meat product and coloring improver for animal meat product - Google Patents

Abstract

PURPOSE:To stabilize coloring effect and to extremely develop inhibitory effects on fading by blending a treating agent of color animal meat which has been used conventionally with an edible salt mainly and a hydroxycarboxylic acid. CONSTITUTION:This improver of coloring effects of animal meat product is obtained by combining nitrous acid and/or a nitrite with cystine, ascorbic acid and/or an ascorbate to give a colorant of animal meat product and blending the colorant with an edible salt mainly and a small amount of a hydroxycarboxylic acid in a neutral range. An edible salt containing Na, K, Ca, Al, Mg, Fe, NH3, etc., may be cited as the edible salt. For example, citric acid, malic acid, succinic acid, tartaric acid, lactic acid and gluconic acid may be cited as the hydroxycarboxylic acid. The phrase in the neutral range means that pH of meat product is maintained at pH 6.5-7 even if the hydroxycarboxylic acid is added to the colorant.

Description

Detailed Description of the Invention "Industrial Application Field" The present invention stabilizes the coloring effect of livestock meat products colored with ascorbic acid and/or ascorbate, nitrous acid and/or nitrite, cystine, etc. The present invention relates to a method for inhibiting color fading, and a coloring effect improving preparation for livestock meat products, which is prepared by adding salts and a small amount of organic acid to the coloring agent for livestock meat products.

``Prior art'' It has been known that when nitrous acid and/or nitrites are mixed into raw meat, it reacts with the myoglobin contained in the meat and develops color, improving the commercial value. Nitrous acid and/or nitrite treatment is applied to the shells before the meat is commercialized. It is also known to add ascorbic acid or cystine to further enhance the coloring effect of livestock meat that has been colored by the nitrous acid and/or nitrite treatment, and it is known that ascorbic acid and cystine are added to livestock meat products that contain such ascorbic acid and cystine. Anti-fade formulations also exist.

``Problems to be solved by the present invention'' However, the color produced by the reaction between myoglobin contained in meat and nitrous acid and/or nitrite is not stable in the neutral range, and has the disadvantage that it does not have a long-lasting effect in preventing fading. . Therefore, by further mixing ascorbic acid or cystine, the coloring effect of livestock meat is further enhanced, and the instability in the neutral region is improved, but this has not yet been achieved to a satisfactory degree.

The present inventors conducted research to further improve the discoloration prevention effect of livestock meat products in the neutral region, and surprisingly found that the salts, which are edible to livestock meat, are the main ingredient, and edible organic hydroxycarbons are added to the salts. When a small amount of acid is mixed in a neutral region,
It has been found that the coloring effect is stabilized despite being in the neutral range, and its fading inhibiting effect is more pronounced than that of conventional products.

Based on this technical knowledge, the present inventors have stabilized the coloring effect of livestock meat in the system of myoglobin, ascorbic acid, nitrous acid, and cystine contained in meat, and have made it last longer than before. We have completed the invention of a method for inhibiting color fading over time and the invention of its formulation. That is, first, livestock meat that has been color-treated with ascorbic acid and/or ascorbate, nitrous acid and/or nitrite, cystine, etc. is treated with edible salts as a main ingredient, and edible salts in organic acids are added to the meat. In addition to completing the invention of a method for suppressing discoloration of livestock meat products, which is characterized by mixing a small amount of hydroxycarboxylic acid in a neutral range, the invention also includes the following: A coloring agent for livestock meat products consisting of a combination of acid and/or ascorbate is characterized by containing edible salts as the main ingredient and a small amount of edible organic hydroxycarboxylic acid in the neutral range. This is a completed coloring effect improving agent for livestock meat products.

In addition, as a coloring effect improving agent for livestock meat products that use nitrous acid coloring-treated livestock meat, which is often already on the market, as a raw material, nitrous acid and/or nitrites can be added from the components of the coloring effect improving agent. This is a completed version of the coloring effect improving agent.

"Means for Solving the Problems" The first invention for which a patent is being sought is for livestock meat that has been color-treated with ascorbic acid and/or ascorbic acid salt, nitrous acid and/or nitrite, cystine, etc. This is a method for inhibiting discoloration of livestock meat products, which is characterized in that the main ingredient is edible salts, and a small amount of edible organic hydroxycarboxylic acid and/or its salt is mixed in a neutral region.

The present invention applies the technical knowledge previously discovered by the inventor to livestock meat that has been color-treated with ascorbic acid and/or ascorbic acid, nitrous acid and/or nitrite, cystine, etc., and develops the color of the livestock meat product. stabilize the situation,
This method also prevents color fading for a long period of time.

Here, "edible salts" include Na, K, Ca, Ar1
, Mg, Fe%NH, etc. Any edible salts having groups such as This means that at least a large amount of salt is included.

In addition, "edible organic hydroxycarboxylic acid"
Any organic acid having a COOH group, such as an edible organic hydroxycarboxylic acid such as citric acid, malic acid, succinic acid, tartaric acid, lactic acid, or gluconic acid, may be used.
A small amount needs to be a small amount in comparison with salts.

If large amounts of acid are mixed into livestock meat products, the proteinaceous material will be denatured, resulting in a marked decline in quality and whitening, resulting in a loss of commercial value. That is what it means.

Furthermore, "within a neutral range" means that even if an organic acid called organic hydroxycarboxylic acid is mixed, the pH of the meat product does not fall below 6, and the pH of the meat product does not rise above 8. It means to do. pH of meat products
is preferably 6.5 to 7.

The second invention for which a patent is sought is a livestock meat product coloring agent consisting of a combination of nitrous acid and/or nitrite, cystine, ascorbic acid and/or ascorbate, and an edible coloring agent containing edible salts as a main ingredient. This is a coloring effect improving agent for livestock meat products, which is characterized by containing a small amount of organic hydroxycarboxylic acid in a neutral range.

The present invention incorporates a small amount of edible organic hydroxycarboxylic acid into the conventionally known coloring agent for livestock meat products in a neutral range to achieve a life-extending effect that has both a coloring effect and an effect of suppressing fading. The present invention provides a coloring effect improving agent for livestock meat products that is superior to conventional ones. Furthermore, since the technical knowledge and meanings of the constituent elements that form the basis of the present invention are the same as those of the first invention, the third invention for which a patent is sought that characterizes the explanation here is based on cystine and ascorbine. A coloring agent for livestock meat products that is a combination of acids and/or ascorbates is mainly composed of edible salts, and a small amount of edible organic hydroxycarboxylic acid is blended within the neutral range. This is a coloring effect improving agent for livestock meat products that has been color-treated with nitrite and/or nitrite.

The present invention is a coloring effect improving agent for livestock meat products that use nitrous acid coloring-treated livestock meat, which is often on the market, as a raw material. /or A variation of the coloring effect improving agent that does not contain nitrite.

Note that the technical knowledge and meanings of the constituent elements underlying the present invention are the same as those of the first invention, so the explanation thereof will be omitted here.

"Function" As in the present invention, the coloring effect of livestock meat products produced by the reaction in the system of myoglobin, ascorbic acid, nitrous acid, and cystine is caused by the coloring effect of the reaction in the system of myoglobin, ascorbic acid, nitrous acid, and cystine. The combination of these ingredients stabilizes the color development of livestock meat caused by ascorbic acid and/or ascorbate, nitrous acid and/or nitrite, and cystine, and prevents it from fading. This seems to be because it has a suppressive effect.

"Example" Example 1 5 kg of pork lean meat, 250 g of salt, 40 g of sodium polyphosphate, 300 g of starch, 2.7 kg of water, 1100 pp of nitrous W1 and/or sodium nitrite, 5 g of sodium L-ascorbate, 5 g of cystine, and table The additives shown in 1 were kneaded together, cured at 5°C for 15 hours, and then heated at 85°C for 40 minutes. Heat this at 5°C for 24
After leaving it for a while, slice it to make it look like a "standard color card"
(Nippon Shikiken Business Co., Ltd.). This sample was exposed to fluorescent lamp irradiation at room temperature, and the color change was determined using a standard color card.

The results are shown in Tables 1-1 and 1-2. In addition, the appearance (
The numerical values described as (Munsell value) are obtained by observing the tendency of discoloration over time, and are listed in the order of hue, brightness, and then again. In the hue column, R means red, and Y means yellow.

Example 2 5 kg of lean pork, 250 g of salt, 40 g of acidic sodium hexametaphosphate, 300 g of starch, 2.7 kg of water, 100 pp of nitrous acid and/or sodium nitrite, Otori, L-
5 g of sodium ascorbate, 5 g of cystine, and the additives shown in Table 2 were kneaded together, cured at 5°C for 15 hours, and then heated at 85°C for 40 minutes. 5°C
After standing for 24 hours, the slices were sliced and their appearance was judged using a "standard color card" (Nippon Shikiken Business Co., Ltd.). This sample was left at room temperature under fluorescent light irradiation, and color changes were determined using a standard color card. The results are shown in Table 2. The meaning of the Munsell value is the same as in Table 1.

Example 3 5 kg of lean pork, 250 g of salt, 40 g of sodium polyphosphate, 300 g of starch, 2.7 kg of water, nitrite and/or
or sodium nitrite 1100pp, sodium L-ascorbate 2.5g, L-ascorbic i1
2.5 g of Siskin, 5 g of Siskin, and the additives shown in Table 3 were kneaded together, cured at 5°C for 15 hours, and then cured at 85°C for 4 hours.
Heated for 0 minutes. After leaving it at 5°C for 24 hours, it was sliced and its appearance was judged using a "Standard Color Card" (Nippon Shikken Business Co., Ltd.). This sample was left at room temperature under fluorescent light irradiation, and color changes were determined using a standard color card. The results are shown in Table 3. That's what it says. The meaning of the Munsell value is the first
It is the same as the table.

Control example 1 5 kg of lean pork, 250 g of salt, 40 g of sodium polyphosphate, 300 g of starch, 2.7 kg of water, nitrite and/or
Alternatively, 1100 pp of sodium nitrite and 5 g of sodium L-ascorbate were kneaded together, cured at 5°C for 15 hours, and then heated at 85°C for 40 minutes.

After leaving it at 5°C for 24 hours, it was sliced and its appearance was judged using a "Standard Color Card" (Nippon Shikken Business Co., Ltd.). This sample was left under fluorescent light irradiation at room temperature, and color changes were determined using a standard color cart. The results are as shown in Control Inversion 1 of Table 4. The meaning of the Munsell value is the same as in Table 1.

Control example 2 5 kg of lean pork, 250 g of salt, 40 g of sodium polyphosphate, 300 g of starch, 2.7 kg of water, nitrite and/or
Alternatively, knead 1100 pp of sodium nitrite, 5 g of sodium L-ascorbate, and 5 g of cystine, cure link at 5°C for 15 hours, and then heat at 85°C for 40 hours.
Heated for minutes. After leaving it at 5°C for 24 hours, it was sliced and its appearance was judged using a "Standard Color Card" (Nippon Shikken Business Co., Ltd.). This sample was left under fluorescent light irradiation at room temperature, and color changes were determined using a standard color card. The results are as per control inversion 2 in Table 4. The meaning of the Munsell value is the same as in Table 1.

Control example 3 5 kg of lean pork, 250 g of salt, 40 g of sodium polyphosphate, 300 g of starch, 2.7 kg of water, nitrite and/or
Alternatively, 1100 pp of sodium nitrite, 5 g of sodium L-ascorbate, 5 g of cystine, and Log sodium citrate were kneaded, cured at 5°C for 15 hours, and then heated at 85°C for 40 minutes. This at 5℃
After being left for 24 hours, the slices were sliced and their appearance was judged using a "standard color card" (Nippon Shikiken Business Co., Ltd.). This sample was left under fluorescent light irradiation at room temperature, and color changes were determined using a standard color card. The results are as shown in Control Inversion 3 of Table 4. The meaning of the Munsell value is the same as in Table 1.

Control example 4 5 kg of lean pork, 250 g of salt, 40 g of sodium polyphosphate, 300 g of starch, 2.7 kg of water, nitrite and/or
Alternatively, 1,100 pp of sodium nitrite, 5 g of sodium L-ascorbate, 5 g of cystine, and Log sodium citrate were kneaded, cured at 5°C for 15 hours, and then heated at 85°C for 40 minutes. Leave this at 5℃ for 24 hours! After that, it was sliced and its appearance was judged using a "standard color cart" (Nippon Shikiken Business Co., Ltd.). This sample was left under fluorescent light irradiation at room temperature, and color changes were determined using a standard color card. The results are as shown in Control Inversion 4 of Table 4. The meaning of the Munsell value is 1, which is the same as in Table 1.

"Effect" As described above, the present invention provides ascorbic acid and/or ascorbate, nitrous acid and/or nitrite salt,
As confirmed in the example, by mixing a small amount of edible organic hydroxycarboxylic acid in a neutral range into livestock meat that has been color-treated with cystine, etc., mainly edible salts. The effect of suppressing discoloration of livestock meat products was clearly seen compared to additives and conventional products. The degree of the effect differed somewhat depending on the conditions, but in the case of sliced sausages, there was a significant difference in the time until discoloration of approximately the following degree.

In other words, in the case of no additives, the color fades in one hour and the quality deteriorates, or in the case of livestock meat that has been color-treated with ascorbic acid, nitrous acid and/or nitrite salts, cystine, etc., the color fades in the same way. However, in the case of the present invention, it took 12 hours to fade to the same extent. A representative comparative example from the examples is attached as a reference photograph.

In addition, the second invention provides a coloring agent for livestock meat products which is a combination of nitrous acid and/or nitrite, cystine, ascorbic acid and/or ascorbate, and which mainly contains edible salts and edible hydroxycarboxylic acid. Example 1,
As shown in 2.3, we were able to realize an excellent coloring effect improving agent that has both an excellent coloring effect on livestock meat products and an effect on extending its life.

The third invention has utility as a coloring effect improving agent for livestock meat products that use nitrous acid coloring-treated livestock meat, which is often on the market, as a raw material. Although the timing of mixing of nitrous acid and/or nitrite is different, the constituent elements are ultimately the same, and as in the second invention, the coloring effect improving agent has both excellent coloring effect and life extension effect. Become.

[Brief explanation of the drawing]

The reference photo is a photo comparing the fading suppressing effects of specific test plots selected from Examples.

Claims (3)

[Claims] (1) Livestock meat that has been color-treated with ascorbic acid and/or ascorbate, nitrous acid and/or nitrite, cystine, etc., and edible organic hydroxycarboxylic acid, mainly edible salts. A method for inhibiting discoloration of livestock meat products, characterized by mixing a small amount in a neutral region. (2) Livestock meat product coloring agent consisting of a combination of nitrous acid and/or nitrite, cystine, ascorbic acid and/or ascorbate, and edible hydroxycarboxylic acid in the neutral range, mainly consisting of edible salts. A coloring effect improving agent for livestock meat products, which is characterized in that it is blended in a small amount in the product. (3) A coloring agent for meat products consisting of a combination of cystine, ascorbic acid and/or ascorbate, and a small amount of edible organic hydroxycarboxylic acid in a neutral range, mainly consisting of edible salts. 1. A coloring effect improving agent for livestock meat products which is color-treated with nitrite and/or nitrite.