WO2006062174A1

WO2006062174A1 - Masking agent for livestock meat odor

Info

Publication number: WO2006062174A1
Application number: PCT/JP2005/022588
Authority: WO
Inventors: Tatsuo Akai; Hajime Ohkawa; Ryoichi Harada
Original assignee: San-Ei Gen F.F.I., Inc.
Priority date: 2004-12-08
Filing date: 2005-12-08
Publication date: 2006-06-15
Also published as: JPWO2006062174A1; JP4785750B2

Abstract

It is intended to provide a masking agent for the livestock meat odor which comprises an extract from vanillin and a spice as the active ingredient; and a method of masking the livestock meat odor by using this masking agent.

Description

Meat odor masking agent

Technical field

[0001] 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.

Background art

[0002] In recent years, various problems related to livestock meat such as the BSE problem and avian influenza have occurred. As a result, there are major problems in food production, such as the use of contaminated areas and potentially contaminated livestock meat. Under such circumstances, the food manufacturing industry is urgently required to secure a clean area and raw materials in order to obtain alternative livestock raw materials.

[0003] However, livestock meat is affected by its breeding environment, and the difference in meat quality due to the difference in feed can be a big problem for food processing. The differences in meat quality, flavor, fat content, etc. are often clarified by processing. 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.

[0004] Specifically, a method for reducing or removing odor by immersing meat in tea extract (Patent Document 1), 5 'inosinic acid and 5' guaric acid are used as 5 'nucleotides. 1 to 5% per solid, 5% or more of β-glucan and mannan per solid, and peptide extract containing 20% or more of yeast per solid as an active ingredient A method for reducing unpleasant odors such as seafood odors, animal meat odors and oily odors by adding animal odor improvers (Patent Document 2) and mushroom extracts at a specific ratio to food (patent literature) 3) A method for masking odors of foods by adding sake lees in the production of foods (patent document 4) and foods that are masked with odors peculiar to poultry and meat by adding sucralose ( Patent Document 5), which contains livestock meat extract and powdered sake A seasoning that eliminates the animal's animal odor and improves the taste and flavor of the meat (Patent Document 6), soy sauce is added to the fats and oils to emulsify, and a water-in-oil emulsifier is added. Kneaded products that correct unpleasant odors such as livestock meat odor (Patent Document 7), extraction extras containing fats and oils, spices, and umami ingredients Chicken meat odor mitigating agent (patent document 8) mixed with tart and beef fat with whipped cream or coconut butter, etc., and a method of removing meatiness by blending dartathion into the base of fish and meat paste products (patent) Reference 9), deodorizing and deodorizing agents that can be used for fish and meat masking agents, etc., containing L-ascorbic acid, benzoic acid, darconic acid, folic acid, nicotinic acid or Z and their salts as active ingredients (Patent Document 10), plum Meat extract, plum paste, plum vinegar, pickled plum, salted soup of ume, plum wine, and other flavor-improving flavor-improving agents (Patent Document 11), beef, horse meat, A method of deodorizing and improving the flavor of pork meat such as a low-quality portion of pork with a koji mold or a koji mold derived from koji mold (patent document 12) is disclosed.

Patent Document 1: JP 2003-310215 A

Patent Document 2: Japanese Patent Laid-Open No. 2003-284528

Patent Document 3: Japanese Patent Laid-Open No. 2002-191317

Patent Document 4: Japanese Patent Laid-Open No. 2000-157184

Patent Document 5: Japanese Patent Laid-Open No. 4-84867

Patent Document 6: Japanese Patent Laid-Open No. 4 53465

Patent Document 7: JP-A-2-268663

Patent Document 8: JP-A-1 171458

Patent Document 9: Japanese Patent Laid-Open No. 61-239867

Patent Document 10: Japanese Patent Laid-Open No. 60-136506

Patent Document 11: JP-A 55-48369

Patent Document 12: Japanese Patent Laid-Open No. 50-18658

Disclosure of the invention

Problems to be solved by the invention

As mentioned above, livestock meat is easily affected by the breeding environment in terms of meat quality, flavor and fat content. Moreover, not only in meat, but also when it comes to the final processed food, the effects often 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 assumed to be non-negligible. For example, corn like corn It has been pointed out that the odor of the meat obtained is different between cattle that mainly feed on dairy and cattle that mainly feed on pasture. The present inventors have also noticed that the meat obtained from cattle with grass as the main feed feels a blue-smelling glass odor more strongly than the meat obtained from cattle with cereal as the main feed, and such glasses. It was confirmed that by smelling meat with strong odor as food, the odor became even more pronounced. However, the technology for improving the blue-smelling glass odor of such livestock meat has been studied in the past.

Means for solving the problem

[0006] As a result of intensive investigations to improve the above-mentioned animal meat odor, particularly the blue odor glass odor, the present inventors have prepared a masking agent containing a spice power extract and vanillin as active ingredients. In addition, the inventors have obtained knowledge that the addition of this can effectively mask livestock meat odor, particularly blue odor glass odor, and the present invention has been completed.

[0007] The present invention has the following aspects.

Item 1. A meat odor masking agent containing vanillin and a spice extract as active ingredients Item 2. A meat odor masking agent according to item 1 containing a vanilla bean extract and a spice extract as active ingredients.

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. The content of vanillin is 0.04 to 0.15% by weight in 100% by weight of the masking agent, The animal meat odor masking agent according to Item 1 to 3.

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 spices before extraction. Masking agent for livestock meat odor.

Item 6. Livestock meat according to Item 2, wherein the blended amount of the green beans 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 vanilla beans before extraction. Odor masking agent.

Item 7. The meat odor according to Item 2, which is a compounding ratio power of the vanilla bean extract and the spice extract in terms of the dry weight of the raw material vanilla beans and the spices before extraction: 4: 3 to 10: 1 Trout King agent.

Item 8. The masking agent according to Items 1 to 7, wherein the livestock meat odor is a blue odor glass odor.

Item 9. A method for masking meat odor, comprising using the masking agent according to items 1 to 8.

Item 10. The method for masking meat odor according to Item 9, comprising any of the following steps:

(1) A process of spraying a masking agent on livestock meat,

(2) a step of immersing in a masking agent,

(3) A process of injecting a masking agent into meat.

Item 11. The method for masking a meat odor according to Item 9, wherein the masking agent is used as one of raw materials for foods using livestock meat.

Item 12. The method for masking meat odor according to claims 9 to 11, wherein the masking agent is used in a proportion of 0.05 to 0.5 parts by weight per 100 parts by weight of the meat.

The invention's effect

[0008] According to the present invention, it is possible to effectively mask the odor generated by livestock meat strength, particularly the blue odor glass odor. In addition, according to the present invention, it is possible to produce processed foods without causing a difference in flavor due to differences in livestock breeding environments.

BEST MODE FOR CARRYING OUT THE INVENTION

[0009] (1) The masking agent for livestock meat fu of the present invention

The present invention provides a masking agent for improving livestock odor generated from livestock meat, particularly blue-smelling glass odor. Specifically, the present invention provides a masking agent for livestock meat odor containing vanillin and an extract from spices as active ingredients.

[0010] The vanillin contained as an active ingredient in the masking agent of the present invention may be a vanillin obtained by chemical synthesis, which may be a naturally derived vanillin obtained by extracting vanilla beans. The vanillin of the present invention includes vanillin derivatives such as ethyl valine.

[0011] As a raw material for the vanillin component of the masking agent of the present invention, purified vanillin may be used, or an extract of vanilla bean curd or the like may be used.

[0012] Vanilla beans used in obtaining an extract from vanilla beans are the same as Vanilla orch idaceae, a vine perennial plant belonging to the genus Vanilla, and the fruits (pods and beans) of related plants. It is a vanilla bean obtained by regular treatment (curing), and a commercially available one can be used.

[0013] When obtaining an extract of vanilla bean, extraction may be performed by immersing the pod and beans in a solvent as they are, or by extraction using pods and beans that have been shredded, crushed, pulverized, or the like. Good.

[0014] The extraction method from vanilla beans is not particularly limited as long as it is a method that can extract vanilla bean strength vanillin. For example, extraction is performed using a water-soluble solvent such as water, alcohol, or a mixture thereof. The method of doing can be mentioned. The amount of the water-soluble solvent should be sufficient to soak the vanilla beans as the material to be extracted.

[0015] Examples of the alcohol used in the water-soluble solvent include a lower alcohol having 1 to 6 carbon atoms or a polyhydric alcohol. Specific examples of the alcohol include lower alcohols such as methanol, ethanol, propanol and isopropanol, and polyhydric alcohols such as propylene glycol and glycerin, and ethanol is preferred. These may be used singly or in combination of two or more, and may be used in combination with water. When hydrous alcohol is used as the water-soluble solvent, the concentration of the solvent is not particularly limited, but hydrous alcohol having an alcohol content of 15 to 20% by volume is preferable.

[0016] 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 F.F.I. Co., Ltd. can be exemplified, and these can be used as a raw material for the masking agent of the present invention. The vanilla flavor can be used regardless of whether it is derived from a natural product or a chemically synthesized product as long as it contains vanillin, or synthetic vanillin itself can be used.

[0017] The content of vanillin in the masking agent is from 0.04 to 0 to 100 parts by weight of the masking agent.

15 parts by weight can be exemplified.

[0018] When the content of vanillin in the masking agent is reduced, the masking effect becomes insufficient, and a feeling of spice is strongly felt. Further, when the content of vanillin is increased, the balance with the spices is deteriorated, and the vanilla aroma is strongly felt, so that a sufficient masking effect cannot be obtained. [0019] Examples of the spices used in the present invention include plant seeds, fruits, rhizomes, flower buds, leaves, crusts, and the like. As spices, specifically, cardamom, cloves, nutmeg, fenugreek, fenugreek, laurel, coriander, cumin, fennel, thyme, sage, pepper, chili, mustard, ginger, onion, garlic, turmeric, paprika, juniper Examples include berries, honore spice, cinnamon, mace, salamander, perilla, basil, spearmint, peppermint, heart force, lemongrass, and rosemary, and combinations of one or more of these. As a spice, a combination of at least one of mace, garlic, thyme, cinnamon and peppermint is preferred.

[0020] These spices may be subjected to the extraction process in the form in which these spices are usually used, and may be subjected to the extraction process after being dried, crushed, pulverized or the like, if necessary. Also good.

[0021] The method for extracting spice power is not particularly limited, and the same method as described above for obtaining an extract from vanilla beans can be used.

[0022] The amount of the spice extract in the masking agent is 0.2 to 15 parts by weight, preferably 0.4 to 10 parts per 100 parts by weight of the masking agent in terms of the dry weight of the raw spices before extraction. Part by weight can be exemplified.

[0023] The masking agent of the present invention can also be prepared using a commercially available spice extract. Specifically, the San-Like Spice Mitstus series manufactured by San-Ei Gen F.F.I. 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.

[0024] The extract from vanilla beans and spices may be obtained by premixing the vanilla beans and spices and extracting the force, or after obtaining the extract separately from the vanilla beans and spices. It can be obtained by mixing the extracts.

[0025] When a power extract is obtained by previously mixing vanilla beans and spices, there is no particular limitation, but as a specific extraction method, a weight ratio of vanilla beans and spices to a water-soluble solvent is 1: 1-1: Mix in a ratio of 100, 20-95. C for 1-60 minutes, preferably 85-90. A method of extracting with C for 40 to 60 minutes can be mentioned.

[0026] The extract obtained from vanilla beans and spices is used as it is as a masking agent according to the present invention. Alternatively, it may be diluted or concentrated as necessary, or lyophilized, or powdered by a known method such as spray drying after adding an appropriate base. When it is actually added to food, it can be further dissolved in water and used as a liquid.

[0027] When the masking agent of the present invention is obtained by extraction from vanilla beans and spices, the content of the extract of vanilla beans is converted to the dry weight of the raw material vanilla beans before extraction. Examples are 2 to 20 parts by weight, preferably 4 to 15 parts by weight, based on parts by weight. The amount of spice is calculated by converting the dry weight of the raw material vanilla beans and raw material spices before extraction, and the mixing ratio of vanilla bean extract and spice extract vanilla beans: spices = 4: 3 to 10: 1 This range can be illustrated.

[0028] The amount of the masking agent of the present invention added to livestock meat or foods using livestock meat is 0.05. Examples are 5 parts by weight, preferably 0.08-0.2 parts by weight.

[0029] If the addition amount of the masking agent is small, the blue odor! /, The glass odor cannot be sufficiently masked, and if the addition amount is large, the flavor of vanillin or spice contained in the masking agent may affect the food.ヽ which is preferable.

[0030] As a method for adding the masking agent of the present invention to food, for example, a method of spraying various kinds of meat or immersing various kinds of meat in the masking agent of the present invention, and using meat One example is a method of adding and mixing as one of the raw materials when manufacturing and processing the processed food. Since the masking agent of the present invention does not require special equipment or production conditions when used, it can be easily used industrially.

[0031] Other food additives may 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 5'-inosinoic acid or salts thereof, organic acids such as monopotassium citrate or Seasonings such as salts thereof and inorganic salts such as potassium chloride; power-raising extract, rust extract, and kojic acid; shelf life improvers such as shirako protein extract, polylysine, and sorbic acid preservatives; alpha, j8-amylase, a, j8 Darukoshidaze, enzymes papain; Kuen acid, fumaric acid, _P H adjusting agent and succinic acids; sucrose fatty acid esters, glycerin fatty acid esters, organic Emulsifiers such as acid monoglycerides and lecithins; fragrances; β-strength rotins, anato dyes, purple corn dyes and other colorants; carrageenan, alginic acid and alginates, pectin, tamarind seed gum, darcomannan, raw starch, modified starch Starch, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, carboxymethylcellulose salt, methylcellulose, ethinolemethinorescenellose, hydroxypropylcellulose, de-asinole type dielan gum, native dielan gum, gum arabic, tara gum, darco Thickeners such as mannan, psyllium seed gum, macrohomopsis gum and gelling agents; sugars such as sucrose, fructose, glucose, maltose, starch saccharified, reduced starch syrup, dextrin, trehalose, brown sugar, honey; sorbitol, D Sugar alcohols such as sitolol, xylitol, mannitol; high-intensity sweeteners such as sucralose, aspartame, stevia, acesulfame potassium, thaumatin, saccharin; vitamins such as vitamin Α and vitamin C; Nerals can be exemplified, and one or more of these can be added in combination.

[0032] Examples of foods that can mask the blue odor and glass odor of livestock meat using the masking agent of the present invention include, without limitation, foods using livestock meat. Here, foods using livestock meat are not limited to foods containing livestock meat itself, but include livestock extract obtained using livestock meat and foods containing livestock-derived ingredients. Specifically, cattle, pigs, chickens, goats, sheep, horses, deer, wild boars, rabbits, pheasants, duck and other livestock, preferably cattle bred using pasture as the main feed, and sheep meat Examples of foods that have been registered. The types of food include steak, grilled meat, ham, sausage, grilled pork, tonkatsu, croquette, bacon, corned beef, hamburger, gyoza, shiyumai, nugget, meatball, pickled meat, dried meat, boiled meat, yakitori, Examples include liver pate, meat pie, and soup based on livestock meat, and preferred are stick, grilled meat, and hamburger.

[0033] (2) Masking method for livestock meat fu of the present invention

The masking method for livestock meat odor of the present invention is characterized by using the masking agent of the present invention. Examples of the method for masking meat odor according to the present invention include 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 them into the inside of the meat (injection). When manufacturing and processing foods using livestock meat, the masking agent of the present invention is added and mixed as one of the raw materials. The method of combining and using is 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.

[0034] The amount of the masking agent of the present invention added to the animal meat or the food using the meat in the method for masking the meat odor of the present invention depends on the degree of the meat odor emitted from the meat, especially the blue odor glass odor. For example, 0.05 to 0.5 parts by weight, preferably 0.08 to 0.2 parts by weight, can be exemplified for 100 parts by weight of livestock meat used for food.

Example

[0035] The contents of the present invention will be specifically described below 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 San-Eigen F.F. · Indicates a registered trademark of i Corporation.

[0036] Example 1

Mix the masking agent raw materials (dried product) described in the following formulation examples and comparative examples 1 and 2 and make 15 parts of 95% ethanol aqueous solution and 100 parts of water in total, and perform reflux extraction at 90 ° C for 2 hours. The 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 filtering the filter aid (The product made from a JOHNS MANVILLE, the muffler mouth) into the supernatant part of this extract using the cake Nol8 filter paper. The spices were broken down to 3 parts of garlic, 40 parts of black pepper, 100% of all spices 25 咅 ^ coriander 1 mace 7 咅 ^ cinnamon 2 咅 ^ time 2 咅 and lorenore 2 咅.

[0037] [Table 1]

Mix all ingredients and seasonings in Table 2 (Examples, Comparative Examples 1 and 2) After molding, the surface was baked on an iron plate at 200 ° C for 1 minute each on the front and back. After that, the center temperature is 75

Beef hamburger was obtained by steaming to reach ° C.

[0039] A beef hamburger in which the raw material part (A to C) and the seasoning part (Examples, Comparative Examples 1 and 2) are combined and a blank product containing the seasoning part not containing the masking agent are prepared, and the flavor after the preparation Was evaluated. The results are shown in Table 3.

[0040] [Table 2]

Salt

Whey Tank (Mirpro * No. 142 *)

Whey protein (Mirpro * LG *) o oooolll

Quality improvement agent for livestock meat (Esprogen * M—5 OR *)

Trehalose (Trehach made by Hayashibara) part 5735321 Seasoning (Sunlike * beef flavor 4309 P *)

Seasoning (Sunlike * Koubo 0409 P *)

Masking agent (Example, Comparative Examples 1 and 2)

[Table 3]

X Livestock odor (glass odor) was strongly felt

X Livestock odor (glass odor) was felt

△ Vanilla smell was strong

▲ The spice was strong

〇 Livestock odor was suppressed and the taste of meat was felt

◎ Livestock meat odor, especially glass odor, was suppressed

[0044] <Result> From the beef hamburger, which did not use a masking agent, the glassy odor, which seems to be derived from the beef used, was noticeable. In other words, the beef hamburger (B), which uses cattle minced from cattle that used pasture as the main feed, felt a strong blue-smelling glass odor, but the cattle derived from cattle minced (A), which used cereal as the main feed, had a glass. The odor was not felt so much. In addition, even in the case of cattle mince derived from cattle that used pasture as the main diet, in the case of calf-derived cattle mince (C), the glass odor of (B) was strong.

[0045] When the masking agent was added, the degree of masking of the meat odor (glass odor) varied 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 (B), the generation of the glass odor could be suppressed particularly effectively. Similarly, even when the masking agents obtained in the examples were used for A and C beef, generation of livestock odor could be effectively suppressed.

[0046] Jewelery 12

When 10 parts of vanilla essence (ヮ Yura 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. The same effect as that obtained by the example product which is the masking agent according to the invention was obtained.

[0047] Decoration 13

When 0.1 part of synthetic vanillin was added to the spice-only extract corresponding to Comparative Example 1 obtained in Example 1, beef hamburger was prepared in the same procedure, and it was a masking agent according to the present invention. The same effect as that of the example product was obtained.

Claims

The scope of the claims

[I] A meat odor masking agent containing vanillin and a spice extract as active ingredients.

[2] The meat odor masking agent according to claim 1, comprising a vanilla bean extract and a spice extract as active ingredients.

[3] The 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.

[4] The content power of vanillin The masking agent for livestock meat odor according to claim 1, which is 0.04 to 0.15% by weight in 100% by weight of the masking agent.

[5] The livestock meat 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 spices before extraction. Odor masking agent.

[6] The livestock meat according to claim 2, wherein the 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 vanilla beans before extraction. Odor masking agent.

[7] The livestock meat according to claim 2, wherein the ratio of the ratio of the vanilla bean extract and the spice extract to the dry weight of the raw vanilla beans and the spices before extraction is 4: 3 to 10: 1. Odor masking agent.

8. The masking agent according to claim 1, wherein the meat odor is a blue odor or a glass odor.

[9] A method for masking meat odor, comprising using the masking agent according to claim 1.

[10] 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.

[II] A method for masking meat odor, wherein the masking agent according to claim 1 is used as one of raw materials for food using livestock meat.

[12] A method for masking meat odor, comprising using the masking agent according to claim 1 in a ratio of 0.05 to 0.5 parts by weight per 100 parts by weight of livestock meat.