JPS5832581B2 - Meat coloring agent - Google Patents

Description

[Detailed description of the invention] The present invention relates to a novel meat coloring agent.

Conventionally, methods for developing color in livestock meat and fixing pigments include:
Nitrates and nitrites have been used.

These salts have the ability to fix the bright red pigments of hemoglobin and myoglobin in livestock meat as nitrosohemoglobin and nitrosomyoglobin.

However, it has recently been discovered that the nitroso group reacts and combines with secondary amines to produce a carcinogenic substance called dimethylnitrosamine, and worldwide efforts are being made to limit the amount of nitrates and nitrites used to color livestock meat. I'm on my way.

Therefore, there has been a strong demand for a method for coloring livestock meat without using nitrates or nitrites.

The present inventors have spent several years searching for substances that have the effect of coloring livestock meat among natural products that are considered edible.
In addition, by using the bacteria treated with a specific processing power method, it is possible to find a coloring agent that can color livestock meat without using nitrates or nitrites at all, and that does not fade even when heated. Completed the invention.

The present invention relates to yeast cells, yeast cell autolysates, yeast cell decomposition products by ribonucleic acid degrading enzymes, yeast cell autolysates degrading products by ribonucleic acid degrading enzymes, and yeast cell proteolytic enzymes. The present invention is characterized in that one or more selected from the group consisting of decomposed products and decomposed products of yeast cell autolysed products by proteolytic enzymes is used as a coloring agent for livestock meat.

Although there are no particular limitations on the yeast cells that can be used in the present invention, baker's yeast, brewer's yeast, and torula yeast are suitable, and the same coloring effect can be obtained no matter which strain is used.

Since certain compounds have the effect of enhancing the coloring effect of the coloring agent of the present invention, even better results can be obtained when these compounds are used as coloring aids.

As such coloring aids, casein, casein alkaline salts, ribonucleic acid decomposition products of ribonucleic acid are suitable, and mixtures of nicotinic acid amide and ascorbic acid or ascorbic acid alkali salts or in-ascorbic acid alkali salts are suitable. can also be used.

The mixing ratio of the coloring aid to the coloring agent is 1:0.01 to 10.0, preferably 1:0.1 to 5.0 in the case of casein or casein alkali salt; So 1:0.01~10.0. Preferably, the ratio is 1:0.1 to 2.0.

The mixing ratio of nicotinic acid amide to ascorbic acid or an alkali salt of ascorbic acid or alkali salt of isoascorbic acid is 1:0.5 to 5.0, preferably 1:0.
2 to 3.0 is good, and the blending ratio of the mixture of the two and the coloring agent is o, ooi to 1.0, preferably 0.01 to 0.0.
1:1.0 is good.

In order to color livestock meat with the coloring agent of the present invention, the coloring agent of the present invention can be dissolved or dispersed in a salting solution using a conventional method, and the meat can be salted for a certain period of time, or the meat can be injected into the inside of a block of meat. , or you can mix the mains with shredded or minced meat.

The coloring agent of the present invention is preferably used in an amount of 0.1 to 5%, preferably 0.5 to 2.0%, based on livestock meat.

When coloring livestock meat using the salting method using the basic rules, the number of days until the peak of color development is delayed is 2 to 3 days compared to when coloring meat using nitrates and nitrites using the same salting method.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Preparation of coloring agent Pressed yeast commonly used for bread (hereinafter referred to as Y) 100.9
96wLl of toluene was added to the mixture, mixed well in a mortar, and then left at 40°C for 2 hours.

Thereafter, it was cooled to 10°C, and M/20 phosphate buffer (pH 5
.

After 12 hours, the aqueous layer was removed and used as a yeast autolysis solution.

3 g of aqueous solution (hereinafter referred to as YA) contains 1 g of autolysed material.

Yll was added to 90rILl of M/20 phosphate buffer (pH 5).
,0), suspended in 101ru? Noribonuclease was added and left at 25°C for 24 hours.

The aqueous solution was used as a yeast cell ribonuclease decomposition solution.

The aqueous liquid (hereinafter referred to as YR) 109 contains 1 g of decomposed product.

Add ribonuclease 101n41 to 30g of YA,
It was left at 5°C for 24 hours.

The aqueous solution was used as a ribonucleic acid degrading enzyme decomposition solution of yeast cell autolysate.

3 g of aqueous liquid (hereinafter referred to as MAR) contains 1 g of decomposed product.

Yll was dissolved in 90rnl of M/100 phosphate buffer (pH 7).
, 0), 10 μm of protease (protease amino A) was added, and the mixture was left at 35° C. for 24 hours.

The aqueous solution was used as a yeast cell proteolytic enzyme decomposition solution.

1 g of decomposition product is contained in 10 g of aqueous liquid (hereinafter referred to as YP).

YA3 (proteolytic enzyme (protease A) in Xi'
) 107iQ and pH 7 with dibasic sodium phosphate.
The temperature was adjusted to 0, and the mixture was left at 35° C. for 24 hours, and the aqueous solution was used as a protease-digested solution of yeast cell autolysate.

3 g of aqueous liquid (hereinafter referred to as YAP) contains 1 g of decomposed product.

Next, the ribonucleic acid log was dissolved in 90 rIL1 of M/20 phosphate buffer (pH 7-7), 10 μl of ribonuclease was added, and the mixture was left at 25° C. for 24 hours.

The aqueous solution was used as a ribonucleic acid decomposition solution for ribonucleic acid.

10 g of aqueous liquid (hereinafter referred to as RNR) contains 1 g of decomposed product.

Example 2 Color development experiment 3.75g of salt and 0.375g of sugar in 100r/l water
．． F.

Sodium polyphosphate 0.06,9. A solution in which 0.06 g of sodium pyrophosphate was dissolved was used as the basic solution, and a salting solution was prepared by adding the drugs of the formulation shown in Table 1 to this solution. One piece of pork cutlet (50 g) was immersed in the solution and heated to 5°C. placed.

In each experiment, observations were made until the 10th day of salt soaking.

A portion of the meat was removed every 24 hours and heated in a steamer in flowing steam at 95° C. for 20 minutes.

After heating, the degree of color development was scored using the color tone at the peak of color development in formulation 1 in Table 1 as 10 points.

The results are shown in Table 2.

The livestock meat coloring agent of the present invention exhibited a coloring effect of about go% at maximum compared to the case where a certain amount of nitrate or nitrite was used.

Claims (1)

[Scope of Claims] 1. A livestock meat coloring agent containing as active ingredients one or more selected from Group A below and one or more selected from Group B below. Group A yeast cells, yeast cell autolysates, yeast cells degraded by ribonucleic acid enzymes, yeast cell autolysates degraded by ribonuclease enzymes, yeast cells degraded by proteolytic enzymes , a yeast cell autolysate degraded by proteolytic enzymes. Casein alkaline salts of group B caseins, ribonucleic acid decomposition products of ribonucleic acid, mixtures of nicotinic acid amide and ascorbic acid or ascorbic acid alkali salts or inascorbic acid alkali salts.