JPS62224261A - Prevention of fading of meat food - Google Patents

Abstract

PURPOSE:To obtain a meat food with prevented fading for a long time, by adding kojic acid and sodium L-ascorbate to a meat food. CONSTITUTION:0.01-1.0wt% fading inhibitor consisting of 1pt.wt. kojic acid and 0.1-20pts.wt. sodium L-ascorbate is added to a meat food, e.g. animal meat, fish meat, ham, sausage, bacon etc.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for preventing discoloration of meat foods.

[Conventional technology]

The commercial value of animal meat, poultry, fish, or processed foods made from these meats, such as ham, sausage, and bacon, is significantly influenced by whether or not their bright colors are maintained. .

For this reason, efforts have been made to impart beautiful colors to meat foods using nitrites, nitrates, and the like. It has also been known to add L-ascorbic acid, erythorbic acid, nicotinic acid amide, cysteine, glutathione, etc. as a color development aid and a discoloration inhibitor.

[Problem that the invention seeks to solve]

However, conventional methods for preventing discoloration have not yet been sufficiently effective, and an economical method for preventing discoloration for a longer period of time has been desired.

[Means for solving problems]

The present inventors searched for substances in various natural ingredients that are safe (harmless), water-soluble, and effective in trace amounts as color improvers for meat foods.

As a result, when kojic acid contained in koji, which is used in the production of sake, miso, soy sauce, etc., is used in combination with sodium monoascorbate, which is a known color development aid or anti-fading agent, the synergistic effect of the two agents was found. The present inventors have discovered that discoloration of meat foods can be extremely effectively prevented by this method, and have completed the present invention.

That is, the present invention is a method for preventing discoloration of meat foods, which comprises incorporating kojic acid and L-ascorbic acid into the meat foods.

In the present invention, the term "meat food" refers to raw meat such as animal meat, poultry meat, and fish meat, as well as cured meat produced using these as raw materials, and processed products such as ham, sausage, and bacon. Discoloration of meat foods refers to the redness that meat has in its unprocessed state, or the redness that develops due to the use of nitrites, nitrates, etc., that loses its appearance and bulk due to the action of light, oxidation, etc. .

When carrying out the present invention, there is no need to strictly limit the amount of kojic acid and sodium L-ascorbate used, as they are harmless to the human body. - It is desirable to add sodium ascorbate in a total amount of 0.01 to 1.0% by weight. The weight ratio of kojic acid to sodium L-ascorbate is 11 g of kojic acid to L-sodium ascorbate.
The amount of sodium ascorbate is preferably 0.1 to 20 parts by weight, preferably 0.5 to 2 parts by weight. Kojic acid and sodium L-ascorbate may be mixed into one agent or used simultaneously as two agents (or the two agents may be used in separate steps and the final product containing the two agents may be used simultaneously). Meat foods may also be formed.

First, when dissecting animals, birds, fish, etc., an aqueous solution of kojic acid and sodium L-ascorbate is used as washing water, or the two agents are rubbed into the dissected meat as a highly concentrated aqueous solution or as a powder. It can be used in the following ways.

From a cost standpoint, the most effective method is to use a sprayer to spray the aqueous solution in each step after dismantling and washing with water. When producing a processed food, it can be added at any time during salting or kneading using the same method.

〔Effect of the invention〕

By using the method for preventing discoloration of meat foods of the present invention, discoloration of meat foods can be effectively prevented.

[Example-1] 60 parts by weight of lean pork minced meat, 3.2 parts by weight of sodium chloride, 0.5 parts by weight of sodium polyphosphate, IJ
0.1 parts by weight of starch, 3.5 parts by weight of starch, 33 parts by weight of water, and the additives in the mixing ratio shown in Table 1 were added and kneaded, cured at 4°C for 20 hours, and then cured at 75°C for 65 minutes. Heated. After storing this at 4℃ for 24 hours, their appearance was measured using a color difference meter [Nippon Isshoku Kogyo ND-101D model] as L (lightness).
, a (red and green), and b (yellow and bluish) were measured.

This specimen was irradiated with a headlight for 12 hours at 4℃ (40 lux).
Thereafter, a and b were measured using a color difference meter.

The residual rate of a value after storage compared to before storage was determined and shown in Table 1.

Table 1 [Example-2] 400 g of ground pork, 130 g of ground beef, 150 g of pork fat
, 30 g of table salt, 0.1 g of sodium nitrite.

2.5 g of sodium meclate, 2.5 g of sodium polyphosphate, ice, 230 g of water, 4 g of sand, 2 g of sodium glutamate, 10 g of egg white powder, and 35 g of starch.
g, 1.0 g of sodium L-ascorbate (control)
Alternatively, 1.0 g of kojic acid and L-ascorbic acid are kneaded, and the folded size is 3.0 g. Filled in Qc Peng's vinylidene chloride casing and heated to 80℃ (40℃)
After heating for a minute, the mixture was cooled to produce sausages.

When this sausage was sliced and left under indoor scattered light for 4 hours to observe its appearance, it was found that the appearance of the kojic acid and L-ascorbic acid additives was lower than that of the L-ascorbic acid additive (control). It was red and in good condition with little fading.

Claims (1)

[Claims] A method for preventing discoloration of meat foods, which comprises incorporating kojic acid and sodium L-ascorbate into the meat foods.