JPS63126470A - Preparation of meat product having mellow taste and flavor - Google Patents

Abstract

PURPOSE:To enable the mass-production of a meat product having the same ripened taste as the meat ripened for a long period, in a short time, by adding an amino acid mixture having a specific composition during the preparation of the meat product. CONSTITUTION:20-40wt% L-glutamic acid, 1-5wt% L-cysteine, 5-20wt%, L-methionine, 39-20wt% L-leucine and 35-15wt% L-arginine are mixed together to obtain an amino acid mixture. The objective meat product can be prepared by adding the amino acid mixture optionally together with other amino acids to a meat product such as ham during the preparation of the product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing meat products that have a flavor similar to that obtained when aged for an extended period of time.

Traditionally, aging in the production process of meat products involves storing meat at low temperatures for long periods of time to produce peptides and peptides that have a unique taste due to the enzymatic action of proteases and peptidases that are naturally present in the meat. This is done to increase the amount of free amino acids, which results in aged meat products with good flavor.

However, there is a problem in that it takes a very long time to age such meat, and therefore it is practically impossible to mass-produce meat products with a mature taste in a short period of time.

The present invention was made for the purpose of producing meat products with a aged flavor in a short period of time, and is similar to the aged meat products obtained by conventional aging using enzyme action. An object of the present invention is to provide a method for producing flavorful meat products in a short period of time in a mass production manner.

The present invention will be explained in detail below.

Features of the present invention include L-glutamic acid, cysteine,
Adding an amino acid mixture containing methionine, L-leucine, and L-arginine in the following proportions, or the amino acid mixture and other amino acids during the production process of meat products to impart aged flavor to meat products. It lies in giving.

L-glutamic acid 20~40% by weight L-cysteine 1~5% by weight Nomethionine 5~
15 wt% wt% eleucine 39-15 wt% total 100 wt% By adding an amino acid compound containing five types of amino acids in a specific ratio to the manufacturing process of meat products, it imparts a ripened taste to meat products. The technical basis for this is based on the following knowledge.

As a result of studying the aged flavor produced by aging meat, the present inventors found that during aging, the so-called 20 types of amino acids that make up proteins form a regular quantitative pattern. In particular, it has been found that five types of amino acids, L-glutamic acid, L-cysteine, L-methionine, L-leucine, and L-arginine, are significantly involved in the aged taste. Next, as a result of mixing the above five types of amino acids in various ratios and examining the flavor, it was found that a mixture of these amino acids in the above-mentioned specific ratio could reproduce a flavor similar to the above-mentioned aged taste.

Therefore, in the present invention, by adding an amino acid compound containing the above-mentioned five types of amino acids in a specific ratio during the production process of various meat products, it is possible to provide meat products with ripened taste in an extremely short time. can do.

In addition to the above amino acid composition, the present invention also includes other amino acids, such as L-histidine, L-lysine, cyclotryptophan, L-phenylalanine, L-isoleucine, L-valine, L-alanine, and L- Glycine, L-proline, glutamine, L-asparagine,
Two or more kinds of amino acids such as L-serine, di-threonine, and L-aspartic acid can be added, and the ripened taste can be further improved by adding these amino acids.

The amount of the above amino acid compound added to the meat product should be adjusted depending on the type of meat product (for example, in the case of roast ham, if only the above 5 or more amino acid compound is used, the amount added per 100 weight of the meat product) The amino acid mixture is preferably added in an amount of 0.1 to 0.15 parts by weight per part of
When used in combination with other amino acid mixtures, 0.0% of the above amino acid mixture should be added to 100 parts by weight of meat products.
03-0.05 parts by weight and other amino acid mixtures 081-0
．． It is preferable to add it in an amount of 13 parts by weight. In addition, it is recommended to use the above method for meat products other than roast ham.

In the present invention, meat products to which aged flavor is imparted include ham (roast ham, boneless ham, pressed ham, bone-in ham, rucksack ham, etc.), sausages (wiener sausage, fish sausage, salami sausage, etc.), bacon, and livestock meat. Examples include canned food and hamburger steaks.

The present invention adds amino acid blends or mixtures of amino acid blends and other amino acids along with other processing materials during the manufacturing process of these meat products, usually during the preparation of the raw meat. For example, it is preferable to add salt to ham and bacon when salting using salt, nitric acid, or nitrous acid, and to add sausage when cutting raw meat with a silent cutter or the like.

Furthermore, in the case of meat for grilled meat or cutlets, the above amino acid blend or a mixture of the amino acid blend and other amino acids may be made into an aqueous solution and directly injected with a syringe.

In addition, in the production of roast ham, etc., the same aqueous solution as above is injected into pork loin with a syringe, and then vacuum masturbation is performed at a low temperature of about 5°C using a rotary pine sager for about 5 hours to uniformly distribute the amino acids. It is also possible to penetrate into the south.

Next, we will show the results of experiments conducted on sausages to investigate the effect of improving the aged flavor of meat products according to the present invention.

Experimental method: Adjustment of raw meat Pork loin 100g Sodium chloride 4g Sodium nitrite
0.03 g sugar
2g potato starch 7g phosphate 0.6g water
86 g After salting the pork using the above-mentioned raw materials, cut it using a silent cutter, and at the initial stage (when the meat has become finely chopped to a certain extent), add the following three types of blending ratios to 100 g of sausage. Five types of amino acid compounds are added together with auxiliary ingredients such as spices and seasonings,
Thereafter, sausages were produced according to conventional methods.

Compounding ratio of amino acid compound (mg) Sample ↓ Glutamic acid 14 42 130L-cysteine 1 4.5 15L-methionine 5 15 4B=leucine
12 35 120L-arginine
11 32 1.00 As a control, a sausage was similarly produced by adding water instead of the above amino acid mixture.

Each of the sausages obtained as described above was subjected to a sensory test by 10 analytical panelists to determine the degree to which the sausages had a ripened taste compared to a control.

As a result, for sample ■, 10 people evaluated that the Chunichina gave off a ripe flavor, and for sample ■, 10 people evaluated that the Chunichina sensed a ripe taste and found that the flavor was very good, and for sample ■ As for the flavor, 10 Chinese and 0 people felt that it had a strong aged taste, but the flavor was too strong and rated it as having a tendency to become boring.

From the above experimental results, according to the present invention, at least the above 5
By adding an amino acid compound containing different types of amino acids in specific proportions to the meat product manufacturing process, it is possible to impart aged flavor to meat products, making it easy to obtain meat products with aged flavor. become able to.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 This example is intended for the production of ham, by injecting a mixture of five types of amino acids into an aqueous solution together with other ingredients into pork loin as a raw material, using a syringe to impart a aged flavor to the meat. This figure shows the mode in which the .

Preparation of injection solution: An aqueous solution was prepared using the following formulation.

(wt%) Sodium chloride 3.5 Sodium nitrite 0.03 Phosphate 1.6 Powdered egg white 2.9 Vegetable protein 3.25 Casein 2.5 11 Neck 6.0 Water 79.703 Amino acid combination Glutamic acid 0.17 L-cysteine 0.017 L-methionine 0.06 L-leucine 0.14 L-arginine 0.13 80 parts by weight of the aqueous solution of the above formulation was injected into 100 parts by weight of pork roast using a large syringe. , followed by vacuum pine surgery using a rotary massager for 5 hours at 5°C.
It was left at 5°C for 12 hours. The meat thus obtained was filled into a vinylidene chloride casing with a diameter of about 10 cm+, and heated in a hot water bath at 85° C. for 120 minutes to obtain a roast ham.

In addition, for comparison, ham was produced in the same manner without using the above-mentioned five types of amino acid mixtures, but instead of using water.

When each of the obtained hams was fed to 25 analytical panelists, all of them recognized that the ham to which the amino acid compound had been added was superior in terms of aged taste.

Example 2 This example was directed to the production of hamburger steak, which was produced by a conventional method using the raw materials of the following composition.

Ingredients mix: Import) Minced meat (beef; pork 6:4) 1200 Bread crumbs
50 onions
200 eggs
50 sodium chloride
8 milk 30 spices
0.2 Amino Acid Blend L-Glutamic Acid 0.84L-Cystine 0.08L-Methionine 0.3L-Leucine
0.7L-Arginine
0.46 Among the raw materials in the above formulation, minced meat, amino acid mixture, spices, and onions (stir-fried) are mixed and kneaded well. Next, eggs and breadcrumbs are added to this, kneaded even further, and an appropriate amount of the mixture is mixed. I took it and molded it by hand. This molded product was baked in a heated frying pan over medium heat until the center was sufficiently heated to obtain a hamburger steak.

Analytical panel about the obtained hamburger steak (
When evaluated by 21 people, all of them found it to have a mature taste.
It was rated as delicious.

Example 3 This example is aimed at the production of ham and shows an embodiment in which a mixture of five types of amino acids and a mixture of other amino acids was added.

Preparation of solution for salting; (wt%) Sodium chloride 7.38 Phosphate
1.53 sugar
3.0 Monosodium glutamate
2.0 Sodium erythorbate 0.72 Bork extract 2.0 Collagen powder 0.25 Sodium nitrite
0.18 Fragrance 1.
0 Amino Acid Blend L-Glutamic Acid 0.070L-Cysteine 0.007L-Methionine 0.025L-Leucine
0.06OL-Arginine
o, ossOther amino acids L-aspartic acid 0.025L-
Threonine 0.045L-serine 0.05OL-valine
0.042L-isoleucine
0.033 Tyrosine
0.038L-phenylalanine
0.035L-asparagine
0.026L-glutamine 0
．． 05SL-Proline 0.
042L-glycine 0.037
L-alanine 0.082L-
Tryptophan 0.016L-lysine 0.062L-histidine 0.024water
81.111 Add an aqueous solution of the mixture consisting of the above formulation to 15 parts by weight per 100 parts by weight of pork loin.
The weight part was injected using a large syringe, and then vacuum pine surgery was performed using a rotary massager at 5°C for 5 hours. The obtained meat was packed into a vinylidene chloride casing with a diameter of about 10 cm, and heated in a hot water bath at 85° C. for 120 minutes to obtain a ham.

The obtained ham was analyzed by an analytical panel (15 panels).
) were asked to rate the taste, and all of them rated it as having a mature taste and being delicious.

Claims (2)

[Claims] (1) Manufacture of meat products using an amino acid mixture containing L-glutamic acid, L-cysteine, L-methionine, L-leucine and L-arginine in the following proportions, or the amino acid mixture and other amino acids. Method for producing meat products with aged flavor characterized by addition in the process: L-glutamic acid 20-40% by weight L-cysteine 1-5% by weight L-methionine 5-20% by weight L-leucine 39-20% by weight % L-Arginine 35-15% by weight Total 100% by weight (2) Other amino acids include L-histidine, L-lysine,
L-tryptophan, L-phenylalanine, L-isoleucine, L-valine, L-alanine, L-glycine,
L-proline, L-glutamine, L-asparagine, L
- The method for producing a meat product according to claim (1), wherein the meat product is a mixture of two or more selected from the group consisting of serine, L-threonine, and L-aspartic acid.