JPH09275937A - Animal meat spread and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a domestic meat spread having a smooth texture with hygienic safety by reducing or removing the gelling ability of domestic animal meat and also provide its production method. SOLUTION: In the production of spread of domestic animal meat, a protease is allowed to act on ground domestic animal meat to break the myosin double chains, then the enzyme is deactivated. This primarily processed raw material is subjected to the secondary processing in combination with one or two or more kinds of additive, water and fat and oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spread made from livestock meat and a method for producing the spread. In addition,
In this specification, percentages are percentages by weight unless otherwise specified.

[0002]

2. Description of the Related Art Spreadable paste-like foods are called spreads, and dairy products such as margarine, peanut butter and cheese have been commercially available. As spreadable meat products, liver paste, tableast, met burst, etc. are eaten in Europe, but liver paste has a peculiar smell of internal organs, and table and met burst contains raw minced meat and fat. It is only minced and mixed, and there is a problem that it has to be consumed in a few days, and it is not generalized in Japan.

[0003] On the other hand, in fish meat, a technique has been developed in which a proteolytic enzyme acts to lose the gelling ability of the fish meat to form a spread with a smooth texture. For example, Japanese Examined Patent Publication No. 2-46181 discloses an enzyme that decomposes protein,
A method is disclosed in which the ratio of the water-soluble protein to the total nitrogen content in the product is changed to 20 to 45% to obtain a fish meat paste having a good texture and flavor. However, the method for determining the proportion of water-soluble protein in this method has no theoretical support, and is only determined by the problems in the upper and lower regions. In the case of meat, water-soluble protein is already contained in the raw meat in an amount of about 32.5% of the total protein, and this technique cannot be applied to meat.

[0004]

DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a meat spread and a method for producing the meat spread that reduces or loses the gelling ability of the meat, has a hygienic safety, and has a smooth texture. To aim. Another object is to provide a highly palatable food by improving the animal odor peculiar to livestock meat and further adding a healthy function.

[0005]

In order to achieve the above object,
The Applicant has first noticed that gelation of meat occurs due to the binding of myosin molecules to each other to form a fine network structure. In particular, the heavy chains of the myosin molecule are intertwined with each other and are greatly involved in gelation formation.

Therefore, according to the present invention, the myosin heavy chain of livestock meat is cleaved with a proteolytic enzyme to reduce or lose the gelling ability of the livestock meat, and then the enzyme is deactivated by heating as a primary treatment raw material. 1 or 2 of additives, water, fats and oils
In addition to the above, it is characterized in that it is a meat spread that is secondarily processed and a method for producing the same. The kind of livestock meat is not particularly limited as long as it is generally used for meat, and examples thereof include beef, pork, cotton lamb, goat meat, rabbit meat and chicken. Also, PSE pork can be used.

The enzyme may be added to the livestock meat before, during or after the meat is ground. If a salting agent is added during the ground, the enzyme may be added at the same time. Good process efficiency. The salting agent usually contains nitrite. Nitrite not only improves the color and flavor of meat spreads, but also has an antibacterial function. In addition, a thickening polysaccharide can be added at the same time for the purpose of preventing water separation of meat spreads.

The combination of enzymes is preferably a combination of endo-type and exo-type proteolytic enzymes in order to remove bitterness caused by hydrophobic amino acids, and the addition concentration and reaction time of the myosin heavy chain in meat should be cleaved. It is reasonable to adjust to the minimum possible level. Whether or not the myosin heavy chain has been cleaved can be determined by ordinary liquid chromatography or electrophoresis tests, so find the conditions for the concentration of addition, reaction temperature, and reaction time for each enzyme to be used. Is possible. When the temperature of the enzyme reaction is 45 ° C. or higher, it becomes a bacteriostatic region of general bacteria, which is desirable for hygiene.

After the heavy chain of myosin in livestock meat is cleaved, it is desirable to quickly inactivate the enzyme by heating. As a result, it is possible to refrigerate and store as a primary treatment raw material without fearing that the enzymatic reaction proceeds too much, and at the same time, it is expected that effects such as removal of fishy odor and animal odor derived from raw meat and softening of muscles can be expected. Further, microbiologically, most of the contaminated bacteria derived from the raw materials can be killed, and a hygienic primary treatment raw material can be produced.

Below, the quality of the products was compared by tests. (Test Example 1) This test was conducted to examine the effect of cleavage of myosin heavy chain on the product. 1) Preparation of sample Sample 1 is a spread product made from meat without addition of enzyme. Sample 2 is a spread product in which the myosin heavy chain was cleaved by the enzyme and then the enzyme was immediately inactivated. The enzyme is the protease "Amano P".
And "Amano S" were added by 50 ppm each and reacted at 50 ° C for 3 hours. Sample 3 is a spread product which was inactivated not only by cleaving myosin heavy chain by addition of a large amount of enzyme but also by causing excess enzyme reaction to be inactivated. Enzymes are proteolytic proteases "Amano P" and "Amano S" 20
0 ppm each was added and reacted at 50 ° C. for 3 hours. 2) Test method Three samples were compared and evaluated by sensory evaluation. 3) Test results Table 1 shows the test results. As a result, it was confirmed that the cleavage of myosin heavy chain affects the smoothness of the meat spread.

After inactivating the enzyme, it is cooled immediately. As a cooling method, ice cooling or the like is used.

Next, for seasoning, additives such as spices and seasonings are mixed and pulverized with a cutter or the like. At this time, 1 to 50% of water is added in order to make the product smooth.
And / or it is preferable to mix animal or vegetable fats and oils at the same time. The use of smoke liquid or smoke oil as an additive is effective for masking odors. Also, the addition of Vitamin E helps prevent product oxidation.

The product thus sufficiently finely mixed and pulverized has good spreadability as it is and has a smooth texture, but imparts a fermented flavor to the product and quiets the bacteria derived from the additive. Even when a starter of lactic acid bacteria was added to the mixture for fermentation for the purpose of bacteriolysis, gelation did not occur with pH decrease and spreadability was not lost at all. That is,
Another invention of the present application is a livestock spread in which a starter of lactic acid bacteria is added and fermented during the secondary treatment, and a method for producing the same. This product is a healthy fermented meat product that has a refreshing sourness and can ingest live lactic acid bacteria as it is.

Further, among lactic acid bacteria, there is one called probiotech lactic acid bacterium. This is a lactic acid bacterium derived from the human intestinal tract, and it is considered that there is an effect such as intestinal regulation after ingestion. By using Probiotech lactic acid bacteria, a healthier function can be imparted to the meat spread. Therefore, another invention of the present application is characterized by a livestock spread using a probiotic lactic acid bacterium as a starter and a method for producing the same.

[0015]

[Example 1] Fat and muscle of pork thigh meat are removed, and the meat is placed on a meat grinder. 60 kg of minced meat obtained, 2 kg of salt
g, 15 g of sodium nitrite, 40 g of sodium ascorbate are added, and 3 g of each of the proteolytic protease "Amano P" (manufactured by Amano Pharmaceutical Co., Ltd.) and "Amano S" (manufactured by Amano Pharmaceutical Co., Ltd.) are added. Crush while mixing. When minced meat becomes fine enough, put 1 kg each in a plastic bag and vacuum wrap it.
The enzymatic reaction is allowed to proceed by keeping the temperature in a water bath at 0 ° C for 3 hours. Then, it is transferred to a water bath at 80 ° C. and heated for 30 minutes to deactivate the enzyme, and then immediately quenched with ice water to complete the primary treatment raw material. This primary treatment raw material is put into a silent cutter, and glucose 50
0g, white pepper 200g, smoke liquid 2
Add 00 g and grind finely. This product had a characteristic taste due to amino acids and peptides obtained by enzymatically decomposing meat, and had a very smooth texture and spreadability that could be applied to bread.

[0016]

Example 2 The primary treatment raw material of Example 1 is put into a silent cutter, and 15 kg of water, 500 g of glucose, 200 g of white pepper and 200 g of smoke liquid are added and finely pulverized. Palm oil "Univer 100" (made by Fuji Oil Co., Ltd.) that was finally melted by heating after crushing
Add 25 Kg slowly while mixing and mix until uniform. This product had, in addition to the umami derived from the enzymatic decomposition product of meat, a light flavor derived from vegetable oil and a mellow mouthfeel, and also had a very smooth texture and spreadability.

[0017]

[Example 3] The primary treatment raw material of Example 1 was put into a silent cutter, 15 kg of water, 500 g of glucose, 200 g of white pepper and 200 g of smoke liquid were added, and a commercially available lactic acid bacterium starter was used, and the initial number of bacteria was 10 7 CFU. / G, and then finely pulverize. After sufficiently pulverizing, 25 kg of palm oil "Univar 100" (manufactured by Fuji Oil Co., Ltd.) which has been heated and melted at the end is slowly added while being mixed, and mixed so as to be uniform, and the secondary treatment raw material is completed. 100 g of each of these is filled in a plastic cup, covered with a cap, and fermented at 20 ° C. for 48 hours. This product had a umami derived from the enzymatic decomposition product of meat and a light flavor derived from vegetable oil in harmony with the sourness produced by lactic acid fermentation, and had a very smooth texture and spreadability. In addition, this product can be considered as a product obtained by subjecting milk to lactic acid fermentation, in contrast to yogurt obtained by subjecting milk to lactic acid fermentation.

[0018]

The present invention has the following effects. 1. Since the myosin heavy chain was cleaved by the action of proteolytic enzyme on the ground meat, the gelling ability of the meat can be reduced or lost, and the smooth texture that does not gel by heating or lowering the pH It is possible to make a meat spread with a texture. 2. After proteolytic enzyme is acted on the ground meat to cut myosin heavy chain, the enzyme is deactivated by heating,
It becomes possible to refrigerate and store as a primary treatment raw material without fearing that the enzymatic reaction proceeds too much, and at the same time, it is possible to remove fishy odor and animal odor derived from raw meat and to soften muscles. Further, microbiologically, most of the contaminated bacteria derived from the raw materials can be killed, and a hygienic primary treatment raw material can be produced. 3. Add one or more of additives, water, and fats and oils to the primary treatment raw material and perform secondary treatment, improving animal odor peculiar to livestock meat and producing livestock meat bread with a very smooth texture and spreadability can do. In particular, when vegetable oils and fats were used, it was possible to obtain a light flavor derived from vegetable oils and a mouthfeel that was easy to melt in the mouth. 4. Since the starter of lactic acid bacteria was added to the raw material for primary treatment and fermentation was performed, it is possible to produce livestock spreads having excellent flavor. 5. Since human intestinal tract-derived probiotic lactic acid bacterium is used as a fermentation starter, it is possible to provide a meat spread having functions effective for human health such as elimination of pathogenic bacteria from the digestive tract and intestinal regulation.

 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Takashi Samejima 635 Nakamuhara, Tsuchiura-shi, Ibaraki Primaham stock company (72) Inventor Taeo Miki 635 Nakamuhara, Tsuchiura-shi, Ibaraki Primaham stock company

Claims (4)

[Claims] 1. A proteolytic enzyme is applied to a ground meat product to cleave myosin heavy chain, and the enzyme is deactivated by heating to obtain a primary treatment raw material, and an additive to the primary treatment raw material,
A method for producing a meat spread, characterized by adding one or more of water and fats and oils and subjecting it to secondary treatment. 2. The method for producing a meat spread according to claim 1, wherein lactic acid bacteria are added during the secondary treatment and lactic acid fermentation is performed. 3. The method for producing a meat spread according to claim 2, wherein the lactic acid bacterium is derived from the intestinal tract. 4. A livestock spread obtained by the method according to any one of claims 1 to 3.