JPS5851752B2 - Extraction method of meat aroma components - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for efficiently extracting aroma components from meat, and more particularly to a method for extracting aroma components having a desirable aroma from meat that has been heat-treated under cooking conditions.

Conventionally, the aroma of meat has been obtained by coexisting in meat extracts.

That is, meat extracts have been obtained by extracting animal meat, poultry meat, fish meat, etc. with hot water and then concentrating the extracted meat.

This conventional method has the disadvantage that most of the aroma components of the meat are volatilized during the concentration process, resulting in an extract lacking in aroma.

Furthermore, the aroma extracted with hot water is not the same as the aroma detected when meat is masticated, and this conventional method has an inherent problem.

On the other hand, attempts have been made to extract aroma components from meat using organic solvents, but these efforts have not always been successful.

For extraction with solvents such as ethyl ether, n-exane, etc., if the heat-treated meat is simply crushed and extracted, most of the aroma components will remain in the meat tissue and only a small amount will transfer to the solvent. do not come.

Extraction has been attempted on a laboratory scale using dehydrated solvents such as ethyl ether-ethanol and chloroform-methanol, but this method takes a long time to extract, and moreover, water is extracted at the same time as aroma components and lipids. It is difficult to recover the solvent and is therefore unsuitable for large-scale processing.

The present inventors have conducted extensive research in order to establish a simple and inexpensive method for extracting internal air components having a favorable aroma from meat, particularly livestock meat and poultry, that have been heat-treated under cooking conditions.

As mentioned above, the present inventors focused on the fact that water-insoluble components are also involved in the desirable aroma of meat, and as a result of studying a method for extracting these together with water-soluble components, the inventors found that extraction of aroma components using a solvent does not affect the flavor of meat. It was found that the process did not proceed smoothly because the proteins in the tissue protected the aroma components and the moisture in the tissue inhibited penetration of the solvent into the interior.

The present invention was completed based on this knowledge and further developed, and by dehydrating the protein tissue of meat after destroying it, the aroma contained in the meat tissue can be easily extracted with fats and oils. I discovered what could be done.

That is, the present invention produces a desired aroma by heat-treating meat, especially livestock meat, and poultry, such as boiling and aging or roasting, and before extracting this with oil or fat, and before or after the heat treatment. This process consists of a combination of a process in which grotease is applied in the crushed state to partially decompose the proteins that form the meat tissue, and a process in which aroma components are extracted while evaporating moisture in the meat tissue using fats and oils as a solvent. By this combination, it is possible to efficiently and easily obtain an internal flavor component having a preferable aroma of meat that has been heat-treated under cooking conditions.

In the first step of the method of the present invention, various raw meats such as cows, pigs, horses, sheep, chickens, and fishes, especially livestock meats and poultry meat, are subjected to heat treatment such as boiling or roasting in a fresh state or after being subjected to heat treatment such as boiling or roasting. It is crushed into fine particles using a crusher such as a silent cutter or crusher, and then subjected to protease treatment.

When using meat that has undergone heat treatment such as boiling, it is effective to use meat juice such as insect repellent drip at the same time in terms of the strength of the aroma.

The amount of protease used varies depending on the type of enzyme and processing conditions, but if processing takes a long time, problems such as spoilage and oxidation may occur, so it is desirable to use protease quickly. is the so-called fleshy part of the raw meat, and does not include the fat part) 1'? It is used in units of 100 to 2000.

After the protease is thoroughly mixed with the minced meat and dispersed uniformly, it is heated to a temperature ranging from room temperature to 60°C to partially decompose the protein until it becomes a paste or gruel.

This reaction is usually completed in 30 minutes to 3 hours, but there is a wide tolerance for the degree of decomposition, and even if the decomposition progresses excessively, there will be no particular hindrance to subsequent processing.

Since the purpose of this grotease treatment is to partially decompose proteins, there are no particular restrictions on the type of protease used, but the reaction is carried out without adjusting the pH, so the pH is between 6 and 6.
Neutral proteases with high activity in 7, such as protease from Aspergillus oryse, papain, protease from Bacillus genus, etc., are preferably used.

When fresh meat is used for protease treatment, it is then subjected to heat treatment if necessary to produce a cooking aroma, but it is also possible to perform heat treatment simultaneously during the extraction process as described below.

Next, the decomposed meat is subjected to an extraction process using fats and oils.

The fats and oils may be any edible fats, such as animal fats such as beef tallow and pork fat, or vegetable fats such as corn oil, soybean oil, and cottonseed oil, but the amount of animal fats corresponding to the amount used may be
For hMW, for example beef, it is preferable to use beef tallow in terms of aroma balance.

The amount of fats and oils used varies depending on the type of fats and oils and raw meat, but is used in an amount (weight ratio) of 1.5 to 20 times the so-called fleshy part of the raw material.

Therefore, if the raw beef beef contains fat, the amount of fats and oils added from the outside can be determined by considering the fat content of the raw material.
In some cases, it may not be necessary to add any fat or oil from the outside.

Now, regarding extraction with fats and oils, if the aroma has been generated by heat treatment in advance, this can be done for 30 minutes to 1 hour while gradually volatilizing the moisture of the beef under reduced pressure at 50 to 90°C. Extraction is effective without causing the aroma components to dissipate.

The degree of pressure reduction can be determined experimentally, but is usually 100 to 50
It is about 0 Hg.

On the other hand, in order to obtain a meat aroma component rich in roasted aroma, no heat treatment is performed before the extraction process, and the protease-treated meat is extracted with fat and oil at 1000 to 120°C for 30 minutes to 1 hour.
This can be achieved by heating for hours.

In this case, generation of aroma, dehydration, and extraction can be performed in one step, so that an excellent aroma-imparting substance can be obtained through a more simplified process, which is efficient.

The aroma components extracted in this way are obtained in a state contained in fats and oils by removing meat residue using solid-liquid separation means such as compression.

The meat aroma component obtained by the present invention has a strong aroma imparting ability and can be applied to various foods and seasonings.

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

Example 1 Beef scraps (approximately 60% lean meat) iooy was minced and roasted in an oven at 250°C for 15 minutes.

After that, it was crushed with a silent cutter, and protease (
"Amano A" manufactured by Amano Pharmaceutical, protease from Aspergillus oryzae (12000u/P) IP in 1 part water
After dispersing in 0rnl, the mixture was thoroughly mixed and enzymatically decomposed at 40°C for 1 hour.

After enzymatic decomposition, add 50y of beef tallow and heat at 80℃, 360mmHg.
Extraction was carried out under the following conditions while stirring and evaporating water to a slight boiling point, and the extraction was terminated when the vapor of water almost completely disappeared (about 1 hour).

When the contents were compressed and filtered using a filter cloth, 85 g of fat rich in roast beef flavor was obtained.

Example 2 10 liters of beef shank (approximately 98% lean meat) was cut into 2 CII'L cubes and steamed for 20 minutes with 100 ml of water.

The steamed meat and drippings were transferred to a silent cutter and ground.

Thereafter, it was treated in the same manner as in Example 1, and 45 g of boiled beef fat was obtained.

Example 3 Beef scraps 100f? After cutting, pulverize with a silent cutter, and add 0.1 f? Add and mix well.

This was kept at 50°C for 1 hour to perform enzymatic decomposition.

After decomposition, 100f of beef tallow? After adding and kneading well, oil and fat were extracted at 105° C. while stirring.

Thereafter, when the meat residue was removed by compression filtration, fat 951 was obtained which was extremely rich in roast beef aroma.

Example 4 After cutting pork belly meat (approximately 30% lean meat) LOOP, it was crushed with a silent cutter, 0.1f of protease ("Pronase E" manufactured by Kaken Chemical Co., Ltd., 70,000 u/P) was added, and the mixture was heated at 50°C for 1 hour. Enzymatically degraded.

Next, it was heated at 105° C. for 1 hour to perform heat treatment, separation of lipids, volatilization of water, and extraction of aroma components at the same time to remove meat residue.

As a result, fat 671 rich in roasted balk flavor was obtained.

Example 5 Papain 0.5 instead of protease in Example 1
When the same procedure was carried out except that No. 2 was used, fat 65P rich in aroma was obtained.

Example 6 200f of commercially available beef (approximately 50% lean meat) in 100WL of water
Steamed for 20 minutes.

The steamed meat and drippings were transferred to a silent cutter and pulverized, 0.5 P of protease (Amano AJ) was added thereto, mixed well, and enzymatically decomposed at 40°C for 1 hour.

Thereafter, the water was gradually evaporated while stirring at a hot water bath temperature of 60° C. and 155 mmHg, and the meat aroma components were extracted from the hydrolyzed oil and fat.

The extraction was terminated when the water content was completely evaporated, and the contents were filtered under hot pressure to obtain 70 g of boiled beef fat.

On the other hand, using the same beef and protease as above, the method of Example 2 of JP-A-49-50164 (after protease treatment, hot water extraction is performed to obtain an extract).

On the other hand, water is added to the residue, heated, and the floating lipids are collected.
A meat flavor-containing extract was obtained by adding the lipid to the above-mentioned extract in an amount of 3 to 4% by weight of its solid weight and concentrating it.

The meat flavor component and the meat flavor-containing extract according to the present invention were added to meat flavoring according to the recipe shown in the table below, and the aeration-imparting effects thereof were compared in a sensory test conducted by a panel of 20 interrogators.

The results showed that 16 people judged that the meat flavor component of the present invention had a stronger internal aroma, and 4 people judged that the meat flavor extract had a stronger aroma. The difference was significant with a hazard rate of 5%.

Claims (1)

[Claims] 1 Fresh or heat-treated meat is crushed, partially decomposed with protease, and then, in the case of fresh meat, after or while being heat-treated, water is gradually evaporated and extracted with fats and oils. Characteristic method for extracting internal air components.