JPWO2006062174A1 - Meat odor masking agent - Google Patents

Abstract

The present invention provides a meat odor masking agent containing vanillin and a spice extract as active ingredients, and a method for masking meat odor using the masking agent.

Description

  The present invention relates to a masking agent that effectively masks the odor of livestock meat. The present invention also relates to a method for masking meat odor using the masking agent.

  In recent years, various problems related to livestock meat such as the BSE problem and avian influenza have occurred. For this reason, there are major problems for food production, such as the use of contaminated areas and potentially contaminated livestock meat. In such a situation, in order to obtain an alternative raw material for meat in the food manufacturing industry, there is an urgent need to secure an area free of contamination and raw materials.

  However, livestock meat is easily affected by the breeding environment, and differences in meat quality due to differences in feed can be a major problem for food processing. Often, differences in processing such as meat quality, flavor, and fat content become clearer. In particular, livestock meat odor is a problem to be solved for food production, and various methods for improving livestock odor have been studied so far.

Specifically, a method for reducing or removing odor by immersing meat in a tea extract (Patent Document 1) 5′-inosinic acid, 5′-guanylic acid as a 5′-nucleotide, per solid content 1 to 5% each, β-glucan and mannan containing 5% or more per solid content and a peptide extract content of 20% or more per solid content, yeast extract as an active ingredient (Patent Document 2), a method for reducing unpleasant odors such as seafood odor, livestock meat odor and oily odor by adding a mushroom extract at a specific ratio to food (Patent Document 3), containing sucralose Food that significantly masks the odor peculiar to birds and animals (Patent Document 4), a method of masking the odor of foods by adding sake lees in the production of foods (Patent Document 5), livestock meat extract Containing powdered liquor, the animal's animal odor is eliminated, the seasoning (Patent Document 6) to improve the taste and flavor of meat, soy sauce is added to fats and oils and emulsified to form a water-in-oil emulsion. A kneaded product that has been added to correct unpleasant odor such as livestock meat odor (Patent Document 7), oil and fats, spices, extracted extract containing umami ingredients, and beef fat mixed with whipped cream or coconut butter, etc. (Patent Document 8), a method for removing meat stuffiness by blending and processing glutathione in the base of fish meat and meat paste products (Patent Document 9), L-ascorbic acid, benzoic acid, gluconic acid, folic acid, nicotinic acid Or / and a deodorizing / deodorizing agent (patent document 10) that can be used as a fish and meat masking agent, etc., containing these salts as active ingredients, a plum extract, plum paste, plum vinegar, plum dried, ume salted soup and plum wine Deodorizing meats such as beef, horse meat, pork meat and other low-quality parts with gonococcal and red koji molds, and the like A method for improving flavor (Patent Document 12) and the like are disclosed.
JP 2003-310215 A JP 2003-284528 A JP 2002-191317 A JP 2000-157184 A Japanese Patent Laid-Open No. 4-84867 JP-A-4-53465 JP-A-2-268663 JP-A-1-171458 JP 61-239867 A JP 60-136506 A JP 55-48369 A Japanese Patent Laid-Open No. 50-18658

  As described above, livestock meat is easily affected by the breeding environment with respect to meat quality, flavor, fat content, and the like. Moreover, not only in meat, but also when it becomes the final processed food, the influence often comes to the surface. For this reason, livestock meat tends to be identified in connection with production areas such as Matsusaka beef and Kobe beef. In addition to the breeding environment, the effects of the difference in the feed that livestock directly take into the body are also assumed to be non-negligible. For example, it has been pointed out that cattle using cereals such as corn as the main feed and cows using pasture as the main feed have different meat odors. The inventors of the present invention also feel that the meat obtained from cattle with grass as the main feed has a stronger blue-smelling glass odor than the meat obtained from cattle with cereal as the main feed, and such a glass odor. It was confirmed that the odor became more remarkable by processing strong meat as food. However, the actual situation is that a technique for improving the blue odor glass odor of such livestock meat has not been studied.

  As a result of intensive studies to improve the meat odor, particularly the blue odor of glass, as described above, the present inventors prepared a masking agent containing an extract from spices and vanillin as active ingredients, and added this. As a result, the inventors have obtained knowledge that it is possible to effectively mask livestock odor, particularly blue odor glass odor, and have completed the present invention.

The present invention has the following aspects.
Item 1. An animal odor masking agent containing vanillin and a spice extract as active ingredients.
Item 2. Item 2. The animal meat odor masking agent according to Item 1, comprising a vanilla bean extract and a spice extract as active ingredients.
Item 3. Item 3. The meat odor masking agent according to Item 1 or 2, wherein the spice is at least one selected from the group consisting of mace, garlic, thyme, cinnamon, and peppermint.
Item 4. Item 4. The animal meat odor masking agent according to Items 1 to 3, wherein the vanillin content is 0.04 to 0.15% by weight in 100% by weight of the masking agent.
Item 5. The content of the spice extract is 0.2 to 15 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw material spices before extraction. Masking agent.
Item 6. The amount of the meat odor according to Item 2, wherein the compounding amount of the vanilla bean extract is 2 to 20 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw material vanilla beans before extraction. Masking agent.
Item 7. The animal meat odor masking according to Item 2, wherein the blending ratio of the vanilla bean extract and the spice extract is 4: 3 to 10: 1 in terms of the dry weight of the raw material vanilla beans and the spices before extraction Agent.
Item 8. Item 8. The masking agent according to Items 1 to 7, wherein the livestock meat odor is a blue odor glass odor.
Item 9. Item 10. A masking method for livestock meat odor, which comprises using the masking agent according to item 1-8.
Item 10. Item 10. The method for masking meat odor according to Item 9, comprising any of the following steps:
(1) A step of spraying a masking agent on livestock meat,
(2) a step of immersing in a masking agent;
(3) A step of injecting a masking agent into the meat.
Item 11. Item 10. The method for masking an animal meat odor according to Item 9, wherein the masking agent is used as one of raw materials for foods using animal meat.
Item 12. The method for masking a meat odor according to claim 9 to 11, wherein the masking agent is used in a proportion of 0.05 to 0.5 parts by weight with respect to 100 parts by weight of the meat.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to mask effectively the odor produced from livestock meat, especially a blue odor glass odor. Moreover, according to this invention, it becomes possible to manufacture the processed food which does not produce the difference in flavor by the difference in the breeding environment of livestock.

(1) Masking Agent for Livestock Odor of the Present Invention The present invention provides a masking agent for improving livestock odor generated from livestock meat, particularly a blue odor glass odor. Specifically, the present invention provides a masking agent for livestock meat odor containing vanillin and an extract from spices as active ingredients.

  The vanillin contained as an active ingredient in the masking agent of the present invention may be a naturally derived vanillin obtained by extraction from vanilla beans or a vanillin obtained by chemical synthesis. The vanillin of the present invention includes vanillin derivatives such as ethyl vanillin.

  As a raw material of the vanillin component of the masking agent of the present invention, an extract from vanilla beans may be used, or purified vanillin may be used.

  Vanilla beans used to obtain extracts from vanilla beans are treated with certain treatments (curds) on the fruits (pods and beans) of Vanilla orch idaceae, a vine perennial plant belonging to the genus Orchidaceae, and its related plants Vanilla beans obtained in this manner, and those that are generally available on the market can be used.

  When obtaining an extract from vanilla beans, extraction may be performed by immersing the pods and beans in a solvent as they are, and extraction may be performed using pods and beans that have been shredded, crushed, ground, or the like.

  The extraction method from vanilla beans is not particularly limited as long as it is a method capable of extracting vanillin from vanilla beans, and examples thereof include a method of extraction using a water-soluble solvent such as water, alcohol, or a mixture thereof. be able to. The amount of the water-soluble solvent is sufficient if the vanilla bean that is the material to be extracted is sufficiently immersed.

  As alcohol used for a water-soluble solvent, a C1-C6 lower alcohol or polyhydric alcohol is mentioned, for example. More specific examples of the alcohol include lower alcohols such as methanol, ethanol, propanol and isopropanol, and polyhydric alcohols such as propylene glycol and glycerin, with ethanol being preferred. These may be used individually by 1 type, may be used in combination of 2 or more type, and may further be mixed with water and used. When a hydrous alcohol is used as the water-soluble solvent, the concentration of the solvent is not particularly limited, but a hydrous alcohol having an alcohol content of 15 to 20% by volume is preferable.

  The masking agent of the present invention can also be prepared using a commercially available vanilla flavor. Specifically, vanilla flavor products manufactured by San-Ei Gen FFI Co., Ltd. can be exemplified, and these can be used as a raw material for the masking agent of the present invention. As a vanilla-type flavor, if it contains vanillin, it can be used regardless of the thing derived from a natural product, a chemically synthesized product, and synthetic vanillin itself can also be used.

  The content of vanillin in the masking agent can be exemplified by 0.04 to 0.15 parts by weight with respect to 100 parts by weight of the masking agent.

  When the content of vanillin in the masking agent is reduced, the masking effect becomes insufficient and a spice feeling is strongly felt. Further, when the content of vanillin is increased, the balance with the spices is deteriorated, the vanilla aroma is strongly felt, and a sufficient masking effect cannot be obtained.

  Examples of the spices used in the present invention include plant seeds, fruits, rhizomes, flower buds, leaves, bark and the like. As spices, specifically, cardamom, cloves, nutmeg, fenugreek, fenugreek, laurel, coriander, cumin, fennel, thyme, sage, pepper, pepper, mustard, ginger, onion, garlic, turmeric, paprika, juniper berry, all Examples include spices, cinnamon, mace, salamander, perilla, basil, spearmint, peppermint, mint, lemongrass, and rosemary, and combinations of one or more of these are also included. As a spice, what combined 1 or more types of mace, garlic, thyme, cinnamon, and peppermint is preferable.

  These spices may be subjected to an extraction process in the form in which these spices are usually used, or may be subjected to an extraction process after drying, crushing, pulverizing treatment, and the like, if necessary.

  Although it does not restrict | limit especially as an extraction method from a spice, The method similar to obtaining an extract from vanilla bean as described above can be used.

  The amount of the spice extract in the masking agent is 0.2 to 15 parts by weight, preferably 0.4 to 10 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw spices before extraction. It can be illustrated.

  Moreover, the masking agent of this invention can also be prepared using the spice extract marketed. Specifically, the San-like Spice Mix series manufactured by San-Ei Gen FFI Co., Ltd. can be exemplified, and these can be appropriately mixed to be used as a raw material for the masking agent of the present invention.

  Extracts from vanilla beans and spices may be obtained by pre-mixing vanilla beans and spices and extracting them, or after obtaining extracts separately from vanilla beans and spices, It may be obtained by mixing.

  When obtaining an extract after pre-mixing vanilla beans and spices, although not particularly limited, as a specific extraction method, a weight ratio of 1: 1 to 1: vanilla beans and spices and a water-soluble solvent. A method of mixing at a ratio of 100 and extracting at 20 to 95 ° C. for 1 to 60 minutes, preferably at 85 to 90 ° C. for 40 to 60 minutes may be mentioned.

  The extract obtained from vanilla beans and spices may be used as it is as a masking agent according to the present invention, diluted or concentrated as necessary, freeze-dried, spray-dried after adding an appropriate base, etc. You may pulverize by a well-known method. When actually added to food, the powdered product may be further dissolved in water and used as a liquid.

  When the masking agent of the present invention is obtained by extracting from vanilla beans and spices, the content of the vanilla bean extract is 2 per 100 parts by weight of the masking agent in terms of the dry weight of the raw material vanilla beans before extraction. -20 parts by weight, preferably 4-15 parts by weight. The compounding amount of the spice is converted into the dry weight of the raw material vanilla beans and raw material spices before extraction, and the compounding ratio of the vanilla bean extract and the spice extract is vanilla beans: spices = 4: 3 to 10: 1. The range which can be illustrated.

  The amount of addition of the masking agent of the present invention to livestock meat or foods using livestock meat is 0.05 to 0.5 weight per 100 weight parts of livestock meat, although it depends on the level of livestock odor emitted from livestock meat, especially the blue smell of glass odor Parts, preferably 0.08 to 0.2 parts by weight.

  If the addition amount of the masking agent is small, the blue odor glass odor cannot be sufficiently masked, and if the addition amount is large, the flavor of vanillin and spices contained in the masking agent will affect the food.

  Examples of the method for adding the masking agent of the present invention to foods include a method of spraying various kinds of livestock meat or immersing various kinds of livestock meat in the masking agent of the present invention, and manufacturing foods using livestock meat. When processing, the method of adding and mixing etc. as one of the raw materials is mentioned. Since the masking agent of the present invention does not require special equipment or production conditions when used, it can be easily used industrially.

  Other food additives can also be added to the masking agent of the present invention within a range not impairing the effects of the present invention. Examples of food additives include amino acids such as sodium L-glutamate and sodium L-aspartate or salts thereof, nucleic acids such as disodium 5'-inosinate or salts thereof, organic acids such as monopotassium citrate or salts thereof , And seasonings typified by inorganic salts such as potassium chloride; shelf-life enhancers such as mustard extract, wasabi extract, and kojic acid; preservatives such as shirako protein extract, polylysine, and sorbic acid; α , Β amylase, α, β glucosidase, papain and other enzymes; citric acid, fumaric acid, succinic acid and other pH adjusters; sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, lecithin and other emulsifiers; Colorants such as carotene, anato pigment, purple corn pigment; carrageenan, alginic acid and alginates, pectin , Tamarind seed gum, glucomannan, raw starch, modified starch, modified starch, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, carboxymethylcellulose salt, methylcellulose, ethylmethylcellulose, hydroxypropylcellulose, deacylated gellan gum, native type Thickeners and gelling agents such as gellan gum, gum arabic, tara gum, glucomannan, psyllium seed gum, macrohomopsis gum; Sugars such as honey; sugar alcohols such as sorbitol, erythritol, xylitol, mannitol; high sweetness such as sucralose, aspartame, stevia, acesulfame potassium, thaumatin, saccharin Seasonings; vitamin A, vitamins such as vitamin C; iron, can minerals etc. Exemplified as calcium can be added in combination of one or more thereof.

  Examples of foods that can mask the blue odor glass smell of livestock meat using the masking agent of the present invention include foods using livestock meat without limitation. Here, the food using livestock meat is not limited to food containing livestock meat itself, but includes livestock meat extract obtained using livestock meat and food containing livestock meat-derived components. Specifically, it is processed from raw materials such as cattle, pigs, chickens, goats, sheep, horses, deer, wild boars, rabbits, pheasants, duck, etc. Foods can be illustrated. Types of food include steak, grilled meat, ham, sausage, grilled pork, tonkatsu, croquette, bacon, corned beef, hamburger, gyoza, shumai, nugget, meatballs, pickled meat, dried meat, boiled meat, yakitori, liver pate, Examples include meat pie, meat-based soup, and steak, grilled meat, and hamburger are preferred.

(2) Method for masking meat odor according to the present invention The method for masking meat odor according to the present invention is characterized by using the masking agent according to the present invention. Examples of the method for masking meat odor according to the present invention include, for example, spraying the masking agent of the present invention on various types of meat, or immersing various types of meat in the masking agent of the present invention, and injecting the inside of the meat (injection). The method of using and the method of adding and mixing the masking agent of this invention as one of the raw materials when manufacturing and processing the foodstuff using livestock meat are mentioned. The method for masking meat odor according to the present invention does not require any special equipment or manufacturing conditions for use, and therefore can be easily carried out industrially.

  The amount of addition of the masking agent of the present invention to the food using the meat or livestock in the method for masking the meat odor of the present invention is used for food, although it depends on the degree of livestock odor emitted from livestock meat, especially the glassy odor of glassy smell. An example is 0.05 to 0.5 parts by weight, preferably 0.08 to 0.2 parts by weight with respect to 100 parts by weight of livestock meat.

  Hereinafter, the content of the present invention will be specifically described using the following test examples. However, the present invention is not limited to these. In the examples, “parts” and “%” are “parts by weight” and “% by weight”, respectively, “*” in the text is a product of Saneigen FFI Co., Ltd., and “*” is Saneigen FF.・ Indicates that it is a registered trademark of i Corporation.

Example 1
<Preparation of masking agent>
The masking agent raw materials (dried materials) described in the following formulation examples and comparative examples 1 and 2 were mixed, 15 parts of 95% ethanol aqueous solution and water were added to make a total of 100 parts, and reflux extraction was performed at 90 ° C. for 2 hours. The extract was cooled to room temperature, solids were removed with a 200 mesh wire net, and left in a refrigerator for 24 hours. Then, the masking agent which concerns on this invention was obtained by adding a filter aid (JOHNS MANVILLE Hyflo) to the supernatant part of this extract, and filtering using No18 filter paper. The total amount of spices was 100 parts, including 3 parts garlic, 40 parts black pepper, 25 parts allspice, 19 parts coriander, 7 parts mace, 2 parts cinnamon, 2 parts thyme and 2 parts laurel.

<Preparation and evaluation of beef hamburger>
The raw material part and the seasoning part (Example, Comparative Examples 1 and 2) in Table 2 were all mixed well, and after molding into a large fist, the surface was baked on an iron plate at 200 ° C. for 1 minute each on the front and back sides. Then, the beef hamburger was obtained by applying steam so that the center temperature reached 75 ° C.

  A blank product is prepared with a beef hamburger that combines the raw material part (A to C) and the seasoning part (Examples, Comparative Examples 1 and 2) and the seasoning part that does not contain a masking agent, and the flavor after the preparation is evaluated. It was. The results are shown in Table 3.

<Result>
From the beef hamburger that did not use the masking agent, a glassy odor that seems to be derived from the used beef was noticeable. In other words, from beef hamburger (B) using beef mince derived from cattle whose main feed was pasture, a strong blue-smelling glass odor was felt, but in cattle mince derived from cattle whose main feed was grain (A), grass The odor was not felt much. Moreover, even in the case of cattle mince derived from cattle that used pasture as the main feed, in the case of calf-derived cattle mince (C), the glass odor as high as (B) was not felt.

  When a masking agent was added, the degree of masking of livestock odor (glass odor) was different depending on the mixing ratio of vanilla beans and spices contained in the masking agent. In the beef hamburger using the masking agent based on the example for the beef of (B), generation of glass odor could be suppressed particularly effectively. Similarly, even when the masking agents obtained in the examples were used for A and C beef, the generation of livestock odor could be effectively suppressed.

Example 2
When 10 parts of vanilla essence (vanilla essence (N) *) was added to the spice-only extract corresponding to Comparative Example 1 obtained in Example 1, beef hamburger was prepared in the same procedure as described below. The same effect as that obtained by the example product which is the masking agent according to the present invention was obtained.

Example 3
When 0.1 parts of synthetic vanillin was added to the extract containing only the spices corresponding to Comparative Example 1 obtained in Example 1, beef hamburger was prepared in the same procedure as described below, and it was a masking agent according to the present invention. The same effect as that obtained by the example product was obtained.

The present invention has the following aspects.
Item 1. An animal odor masking agent containing vanillin and a spice extract as active ingredients.
Item 2. Item 2. The animal meat odor masking agent according to Item 1, comprising a vanilla bean extract and a spice extract as active ingredients.
Item 3. Item 3. The meat odor masking agent according to Item 1 or 2, wherein the spice is at least one selected from the group consisting of mace, garlic, thyme, cinnamon, and peppermint.
Item 4. Item 4. The animal odor masking agent according to any one of Items 1 to 3, wherein the vanillin content is 0.04 to 0.15 parts by weight with respect to 100 parts by weight of the masking agent.
Item 5. Item 5. The livestock meat according to any one of Items 1 to 4, wherein the content of the spice extract is 0.2 to 15 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw material spice before extraction. Odor masking agent.
Item 6. Item 6. The livestock meat according to any one of Items 2 to 5, wherein the compounding amount of the vanilla bean extract is 2 to 20 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw material vanilla beans before extraction. Odor masking agent.
Item 7. Item 7 is a blending ratio of the vanilla bean extract and the spice extract in terms of the dry weight of the raw material vanilla beans and the raw spices before extraction, which is 4: 3 to 10: 1. Masking agent for livestock meat odor.
Item 8. Item 8. A method for masking the meat odor of foods using livestock meat, comprising using the masking agent according to any one of Items 1 to 7.
Item 9. Item 8. The method for masking meat odor according to Item 8, which comprises any one of the following steps (1) to (4):
(1) A step of spraying livestock meat with the masking agent according to any one of Items 1 to 7,
(2) A step of immersing livestock meat in the masking agent according to any one of Items 1 to 7,
(3) A step of injecting the masking agent according to any one of Items 1 to 7 into livestock meat,
(4) A step of adding and blending the masking agent according to any one of Items 1 to 7 to foods using livestock meat.
Item 10. Item 10. The meat odor according to Item 8 or 9, wherein the masking agent according to any one of Items 1 to 7 is used in a ratio of 0.05 to 0.5 parts by weight with respect to 100 parts by weight of the meat. Masking method.
Item 11. The manufacturing method of the foodstuff using livestock meat including the process in any one of following (1)-(4):
(1) A step of spraying livestock meat with the masking agent according to any one of Items 1 to 7,
(2) A step of immersing livestock meat in the masking agent according to any one of Items 1 to 7,
(3) A step of injecting the masking agent according to any one of Items 1 to 7 into livestock meat,
(4) A step of adding and blending the masking agent according to any one of Items 1 to 7 to foods using livestock meat.
Item 12. Item 11. The manufacturing method according to Item 11, wherein the masking agent according to any one of Items 1 to 7 is used at a ratio of 0.05 to 0.5 parts by weight with respect to 100 parts by weight of livestock meat.
Item 13. Item 13. A food product obtained by masking the animal odor obtained by the production method according to Item 11 or 12.

Claims (12)

An animal odor masking agent containing vanillin and a spice extract as active ingredients. The masking agent for livestock meat odor according to claim 1, comprising a vanilla bean extract and a spice extract as active ingredients. The animal meat odor masking agent according to claim 1, wherein the spice is at least one selected from the group consisting of mace, garlic, thyme, cinnamon and peppermint. The animal meat odor masking agent according to claim 1, wherein the content of vanillin is 0.04 to 0.15% by weight in 100% by weight of the masking agent. The meat odor masking agent according to claim 1, wherein the content of the spice extract is 0.2 to 15 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw material spice before extraction. . The meat odor masking agent according to claim 2, wherein the compounding amount of the vanilla bean extract is 2 to 20 parts by weight with respect to 100 parts by weight of the masking agent in terms of the dry weight of the raw material vanilla beans before extraction. . It is converted into the dry weight of the raw material vanilla beans and raw material spices before extraction, and the mixing ratio of the vanilla bean extract and the spice extract is 4: 3 to 10: 1. Masking agent. The masking agent according to claim 1, wherein the meat odor is a glassy odor with a blue odor. A masking method for livestock meat odor, characterized by using the masking agent according to claim 1. Method for masking meat odor, including any of the following steps:
(1) A step of spraying the masking agent according to claim 1 on livestock meat,
(2) A step of immersing livestock meat in the masking agent according to claim 1,
(3) A step of injecting the masking agent according to claim 1 into livestock meat. The masking method of the meat odor which uses the masking agent of Claim 1 as one of the raw materials of the foodstuffs using livestock meat. The masking method of the meat odor characterized by using the masking agent of Claim 1 in the ratio of 0.05-0.5 weight part with respect to 100 weight part of livestock meat.