WO2014048359A1 - Composition for enhancing quality of meat products - Google Patents

Composition for enhancing quality of meat products Download PDF

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Publication number
WO2014048359A1
WO2014048359A1 PCT/CN2013/084413 CN2013084413W WO2014048359A1 WO 2014048359 A1 WO2014048359 A1 WO 2014048359A1 CN 2013084413 W CN2013084413 W CN 2013084413W WO 2014048359 A1 WO2014048359 A1 WO 2014048359A1
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WO
WIPO (PCT)
Prior art keywords
meat
composition
salt
meat product
acid
Prior art date
Application number
PCT/CN2013/084413
Other languages
French (fr)
Chinese (zh)
Inventor
江凯
Original Assignee
Jiang Kai
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN2012103696434A external-priority patent/CN102835671A/en
Priority claimed from CN2013102746642A external-priority patent/CN103330221A/en
Application filed by Jiang Kai filed Critical Jiang Kai
Publication of WO2014048359A1 publication Critical patent/WO2014048359A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements

Definitions

  • composition for improving the quality of meat products Composition for improving the quality of meat products
  • the invention name is "a phosphorus-free tender ingredient for meat products", the application date is September 28, 2012, and the application number is 201210369643.4; the invention name is "the composition and quality of the improved meat product quality"
  • the method for treating meat by the composition and the meat product obtained by the method the application date is July 2, 2013, the application number is 201310274664.2; the invention name is "phosphorus-free tender composition for improving meat quality”
  • the application date is the priority of the Chinese patent application with the application number of 201310429385.9 on September 18, 2013.
  • the present invention relates to a composition for improving the quality of a meat product, the composition comprising a salt, a carbonate, a saccharide and/or a sugar alcohol.
  • the foregoing compositions of the present invention also include organic acid salts and/or organic acids.
  • the present invention also relates to a method of treating meat using the composition and a meat product obtained by the method, which are in the field of food additives and food processing. Background technique
  • Meat quality is a combination of physical and chemical properties such as appearance, palatability and nutritional value of fresh meat or deep processed meat. Tenderness and water retention directly affect the edible value and commodity value of meat products. Tenderness is the primary physical indicator of meat taste, reflecting the texture of the meat and the structural properties of various proteins.
  • the tenderness of meat refers to the impression that the meat enters when chewing tissue state. It refers to whether it is easy to bite when the meat entrance begins to chew; whether it is easy to be chewed; the third is the amount of residue left in the mouth after chewing, which is often referred to The softness, juiciness and chewiness of cooked meat products.
  • Determination of meat tenderness and water retention has a direct meaning in judging the quality of meat and guiding the production of meat products, and plays an important role in the meat industry.
  • tenderness is the toughness of the muscles, which means that when the muscles are chewed, they have sustained resistance. The older the muscles are, the stronger the muscle fibers are, the more fascia is, and the more blood vessels are, the less likely they are to chew.
  • Muscle water retention is associated with muscle tissue. Water retention is the ability of meat to retain its own moisture and moisture added to the meat during processing. It includes a comprehensive indicator of the ability of the meat to contain water and the ability to retain water under various treatment conditions. Quality indicators such as flavor, color, tenderness, etc. are closely related.
  • the subjective method is to judge the muscles and tenderness by tasting muscles.
  • Objective assessment methods including physical and chemical methods, ie, instrumental analysis to detect muscle cutting force, penetration, bite force, mashing Indicators such as force, compression, elasticity, and tension are used to evaluate muscle tenderness.
  • the more common indicator for evaluating muscle tenderness is shear force.
  • the measurement of the water absorption and water retention of the meat is usually obtained by centrifugation to calculate the change in the amount of moisture in the processed meat.
  • Phosphate a food additive
  • a composition of an alcohol or the addition of a composition comprising a salt, an organic acid salt and/or an organic acid, a carbonate, a saccharide and/or a sugar alcohol to the meat product can significantly improve the quality of the food, ie, absorb water Force, water retention, cryopreservation and loss of cooking, elasticity, tenderness and juiciness.
  • a first object of the present invention is to provide a composition for improving the quality of a meat product, comprising a salt, a carbonate, a saccharide and/or a sugar alcohol, or the composition comprising a salt, an organic acid salt and/or Organic acids, carbonates, sugars and/or sugar alcohols.
  • Such compositions have not been disclosed.
  • salt, carbonate, sugar, sugar alcohol, organic acid, organic acid salt to meat products, respectively, they are formed into a composition while being added to the meat product, including: There is no positive evaluation or discussion on the water retention, the hydration, the succulence, the elasticity and the tenderness of the meat products treated by various known methods. These aspects are not necessarily the benefits of the additive. In fact, intuitively, the above additives are considered to have no synergistic effect.
  • compositions for improving the quality of a meat product comprising: salt: 1-95 parts by weight, carbonate: 1-110 parts by weight, sugar and/or sugar Alcohol: 0.1 to 93 parts by weight.
  • compositions for improving the quality of a meat product comprising: salt: 5-95 parts by weight, organic acid salt and/or organic acid: 0.1-85 parts by weight, carbon Acid salt: 1-110 parts by weight, saccharide and/or sugar alcohol: 0.1-93 parts by weight.
  • the organic acid is selected from one or more selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid; preferably, the organic acid is citric acid. And / or malic acid.
  • the organic acid salt is selected from one or more selected from the group consisting of monocarboxylic acid salts, dicarboxylic acid salts and polycarboxylic acid salts; preferably the sodium or potassium salt thereof, more preferably having malic acid Or a sodium or potassium salt of a citric acid group, such as sodium citrate and/or potassium citrate, sodium malate and/or potassium citrate.
  • the carbonate is selected from one or more selected from the group consisting of potassium carbonate, potassium hydrogencarbonate, sodium carbonate, and/or sodium hydrogencarbonate, preferably carbonic acid. Potassium and / or sodium carbonate.
  • the saccharide is selected from the group consisting of white sugar, xylose, glucose, polydextrose, fructose, galactose, rhamnose, isomaltulose, sucrose, maltose, lactose, trehalose, Fructooligosaccharide, xylose, isomaltose, oligomaltose, oligo-isomaltose, isomaltulose, galactooligosaccharide, mannose oligosaccharide, xylooligosaccharide, starch, cellulose, liver glycogen, muscle sugar One or more of the group consisting of protoplast, proteoglycan, honey, etc.; preferably, at least one selected from the group consisting of white sugar, trehalose, galactooligosaccharide, xylose, fructose, galactose , isomaltose, oligomaltose,
  • the sugar alcohols used in the compositions of the present invention may be selected from the group consisting of erythritol, xylitol, sorbitol, mannitol, maltitol, glucose alcohol, isomalt, xylitol, lactitol and iso One or two or more of the group consisting of maltositol, preferably the sugar alcohol is one or more selected from the group consisting of erythritol, maltitol, xylitol, and isomalt. .
  • the composition further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein Edible liquid Carbohydrates, edible colloids, hydrolyzed proteins, non-sugar and non-sugar alcohols, carbohydrates, mineral acids, alkalis, flavorings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents, acidity regulation Agents, anti-caking agents, antifoaming agents, antioxidants, bleaches, leavening agents, coloring agents, nutritional supplements, preservatives, thickeners, colorants and conditioning agents.
  • food additives an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein Edible liquid Carbohydrates, edible colloids, hydrolyzed proteins, non-sugar and non-sugar alcohols, carbohydrates, mineral acids, alkalis, flavorings
  • a second aspect of the invention provides a method of treating a meat product that improves quality and retains moisture during low temperature maintenance and/or cooking, comprising applying to the meat product a composition of the invention, the composition comprising Salts, carbonates, saccharides and/or sugar alcohols, or the compositions include table salt, organic acid salts and/or organic acids, carbonates, saccharides and/or sugar alcohols.
  • a method of treating a meat product that improves quality and retains moisture during low temperature maintenance and/or cooking comprising applying to the meat product a composition of the invention, the composition Including: salt: 1 to 95 parts by weight, carbonate: 1-110 parts by weight, and sugars and/or sugar alcohols: 0.1 to 93 parts by weight; or the composition includes: salt: 1-95 parts by weight , Organic acid salt and/or organic acid: 0.1-85 parts by weight, carbonate: 1-110 parts by weight, saccharide and/or sugar alcohol: 0.1-93 parts by weight.
  • the carbonate is potassium carbonate and/or sodium carbonate.
  • the organic acid salt is sodium citrate and/or potassium citrate, sodium malate and/or potassium malate.
  • the saccharide is one or more selected from the group consisting of trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, and oligoisomaltose.
  • the sugar alcohol is one or more selected from the group consisting of erythritol, maltitol, xylitol, and isomalt.
  • the composition further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein, edible Liquid, edible colloid, hydrolyzed protein, non-sugar and non-sugar alcoholic carbohydrates, inorganic acids, alkalis, flavorings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents, acidity regulation Agents, anti-caking agents, antifoaming agents, antioxidants, bleaches, leavening agents, coloring agents, nutritional supplements, preservatives, thickeners, colorants and conditioning agents.
  • food additives an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein, edible Liquid, edible colloid, hydrolyzed protein, non-sugar and non-sugar alcoholic carbohydrates, inorganic acids, alkalis, flavorings, alcohols,
  • composition of the present invention described above is applied to the meat product by spraying, injecting, external application, soaking, kneading, rolling, stirring, and smearing.
  • the components of the compositions of the present invention used are added simultaneously, simultaneously or sequentially, or separately in different process steps, during the same step of low temperature maintenance and/or cooking.
  • the meat treated with the composition of the present invention has several appearances (observation of transparency, texture structure and color) and tenderness which are several times enhanced, elastic and absorbent.
  • the force is significantly improved and maintains high water retention.
  • the pH of the meat product is increased by changing the ratio of the organic acid to the organic acid salt.
  • a third aspect of the invention relates to an improved quality and moisture-containing meat product during low temperature maintenance and/or cooking, Salts, carbonates, saccharides and/or sugar alcohols are included, or the compositions contain table salt, organic acid salts and/or organic acids, carbonates, saccharides and/or sugar alcohols.
  • the meat product contains carbonate as potassium carbonate and/or sodium carbonate.
  • the meat product contains sodium citrate and/or potassium citrate, sodium malate and/or potassium malate.
  • the meat product contains one or more selected from the group consisting of trehalose, galacto-oligosaccharide, glucose, polydextrose, sucrose, and oligo-isomaltose.
  • the meat product contains at least one of the following sugar alcohols: erythritol, xylitol, maltitol, and isomalt.
  • the meat product further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein Edible liquids, edible colloids, hydrolyzed proteins, carbohydrates of non-sugar and non-sugar alcohols, inorganic acids, alkalis, seasonings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents , acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, color protectants, nutrient enhancers, preservatives, thickeners, colorants and conditioners.
  • food additives an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein Edible liquids, edible colloids, hydrolyzed proteins, carbohydrates of non-sugar and non-sugar alcohols, inorganic acids, alkalis, seasoning
  • the present invention provides a meat product having improved quality and maintaining moisture during low temperature maintenance and/or cooking, the meat product having a pH of between 4.5 and 10.5, suitably between 5.5 and 9.0, preferably Between 6.0-8.5, such as between 6.0-8.0.
  • the present invention provides a meat product having improved water absorption and enhanced tenderness and retaining moisture during low temperature maintenance and/or cooking, the water absorption of the meat product being improved by more than 20%, for example, More than 30%, more than 35%, more than 40%, or even more than 50%.
  • the present invention provides a meat product having improved water absorption and enhanced tenderness and retaining moisture during low temperature maintenance and/or cooking, the cooking loss rate of which may be less than 30%, such as less than 25%, less than 20%. , less than 15%, less than 15%, or less than 10%, or even less than 5%.
  • the tenderness of the meat sample treated by the method of the invention is measured by shear force, which may be less than 5.0 Kg, such as less than 4.5 Kg, such as less than 4.0 Kg, or Less than 3.7 Kg, 3.5 Kg, 3.3 Kg, and further less than 3.0 Kg, such as less than 2.8 Kg, or 2.5 Kg, it is also possible that the meat sample treated by the method of the invention has a shear force of less than 2.0 Kg, for example less than 1.8 Kg. , even less than 1.5 Kg.
  • the shear force of the meat sample treated by the method of the present invention can be reduced by more than 5%, for example, 10% or more, 15% or more, suitably 25 % or more, for example, 30% or more, or 35% or more; preferably 40% or more, for example, 50% or more.
  • the meat product provided by the invention has the characteristics of strong water retention capacity, small cooking loss, soft and tender meat, and elastic and juicy taste.
  • the present inventors have unexpectedly discovered that by applying the composition provided by the present invention to a meat product, the water absorption can be increased up to 50% or more, and the tenderness and elasticity are even significantly increased several times.
  • the composition of the present invention is easy to dissolve, easy to formulate, and is very suitable for household, catering, food industry production to realize the difficulty of changing meat quality in real life.
  • the composition of the present invention can replace the phosphate of toxic by-products, solving the problem of additive additives for meat products in the world. detailed description
  • biochemistry In the process of practicing the present invention, biochemistry, food chemistry, food manufacturing technology, food biochemistry, food microbiology, food molecular biology, food statistics, food additive science, muscle protein biochemistry, muscle molecular biology are used. And many traditional techniques in physiology. These techniques are well known.
  • the present invention provides a composition for improving the quality of a meat product, the composition comprising a salt, a carbonate, a saccharide and/or a sugar alcohol, and the present invention provides another A composition for improving the quality of a meat product comprising a salt, an organic acid salt and/or an organic acid, a carbonate, a saccharide and/or a sugar alcohol.
  • salt generally refers to a salt commonly used in the food industry, i.e., an edible salt of the chemical formula of NaCl.
  • the salt used in the present invention includes, in addition to pure NaCl salt, for other purposes, such as iodized salt.
  • the salt used in the present invention also includes other salty agents used in the food industry, for example purposes such as potassium chloride, ammonium chloride, sodium bromide, lithium bromide, sodium iodide, lithium iodide and the like.
  • An edible inorganic compound of a nature which can be used in combination with the salt or used alone.
  • the salt includes all of the salting agents used in the food industry.
  • carbonate refers to a salt having a carbonate group (root) ion, such as a potassium salt, a sodium salt, an iron salt, a calcium salt or the like, and is not particularly limited to any one of the salts herein.
  • a single carbonate may be added to the meat product, and several carbonates may be added.
  • the carbonate is selected from one or more selected from the group consisting of potassium carbonate, potassium hydrogencarbonate, sodium carbonate, and/or sodium hydrogencarbonate, and more preferably potassium carbonate and/or Or sodium carbonate.
  • organic acid refers to an organic compound having an acidity derived from a carboxyl group (-COOH) such as a carboxylic acid.
  • Sulfuric acid (RCOSH) and sulfonic acid are also organic acids.
  • carboxylic acid refers to an organic compound having a carboxyl group in the molecule, which has the formula RCOOH, wherein R- can It is an alkyl group or an aryl group. Depending on the number of carboxyl groups contained in the carboxylic acid molecule, it can be classified into a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid, and generally has three or more carboxyl groups called polycarboxylic acids.
  • carboxylic acid derivative A compound in which a hydroxyl group of a carboxylic acid is substituted by another group (root) is referred to as a carboxylic acid derivative, and thus the term "carboxylic acid” of the present invention also includes a carboxylic acid derivative thereof, which is referred to collectively as "carboxylic acid”.
  • organic acid salt refers to a salt having an organic acid group (root) ion, such as a potassium salt, a sodium salt, an iron salt, a calcium salt or the like, and is not particularly limited to any one salt herein, and may be A single salt may also be a composite salt of several organic acid salts.
  • complex refers to a physically mixed aggregate between components, and may also be an aggregate having a certain physiochemical function or apparent physicochemical property composed of a combination of components.
  • organic acid-organic acid salt complex refers to a single organic acid, or two or more organic acids, or a single organic acid salt, or two or more organic acid salts. Alternatively, more than one organic acid salt and more than one organic acid are added to the meat product. Therefore, the term “organic acid-organic acid salt complex” has the same meaning as an organic acid salt/organic acid, and can be substituted for each other herein.
  • the organic acid used in the present invention is selected from one or more selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid.
  • the organic acid is citric acid and/or malic acid.
  • the organic acid salt is selected from one or more selected from the group consisting of monocarboxylic acid salts, dicarboxylic acid salts and polycarboxylic acid salts; preferably it is a sodium salt or a potassium salt thereof.
  • the monocarboxylic acid or a sodium or potassium salt thereof has formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, lactic acid, caprylic acid, sunflower acid, lauric acid, cinnamic acid, ARA (arachidonic acid) ), stearic acid, linolenic acid, oleic acid, linoleic acid, erucic acid, myristic acid, gluconic acid, palmitic acid, EPA, DHA group (root), suitably having lactic acid, lauric acid, cinnamic acid, peanut Acid, stearic acid, linolenic acid, oleic acid, gluconic acid, lino
  • the dicarboxylic acid or a sodium or potassium salt thereof has at least one of the following groups (root): malic acid, succinic acid, tartaric acid, maleic acid, methyl maleic acid, fumaric acid, Methyl fumaric acid, oxalic acid, malonic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, sebacic acid group (root), suitably having malic acid, succinic acid, tartaric acid, mala
  • the acid group (root) preferably has a malic acid, succinic acid group (root).
  • the polycarboxylic acid or a salt thereof has at least one of the following groups (roots): for example, a tricarboxylic acid, a tetracarboxylic acid or a quaternary or higher polycarboxylic acid group (root), for example, having a citrate group Mission (root).
  • roots for example, a tricarboxylic acid, a tetracarboxylic acid or a quaternary or higher polycarboxylic acid group (root), for example, having a citrate group Mission (root).
  • sweetener refers to a sweet taste imparted to a meat product, which is classified into a sugar and a non-sugar sweetener according to its chemical structure and properties.
  • the non-saccharide sweetener herein refers to a sugar alcohol. Therefore, the term “sweetener” as used herein may be understood to mean a single sugar, or two or more sugars, or a single sugar alcohol, or two or more sugar alcohols, or one More than one saccharide and more than one sugar alcohol are added to the meat product; thus the term “sweetener” has the same meaning as saccharides and/or sugar alcohols and may be substituted for each other herein.
  • saccharide refers to a polyhydroxy aldehyde or polyhydroxy ketone and a general term for its polymers and derivatives. It is composed of the elements C, H, O, including monosaccharides, oligosaccharides, polysaccharides and complex sugars. .
  • sugar alcohol refers to a polyol containing two or more hydroxyl groups formed by reduction of an aldehyde or a ketone carbonyl group of a saccharide to a hydroxy group, and a formula H(CHOH) n+1 H.
  • the sugar may be white sugar, xylose, glucose, polydextrose, fructose, galactose, rhamnose, isomaltulose, sucrose, maltose, lactose, trehalose, oligofructose, xylose, isomalt, Oligomeric maltose, oligo-isomaltose, isomaltulose, galactooligosaccharide (galactooligosaccharide), mannose oligosaccharide (mannose oligosaccharide), xylooligosaccharide (xylo-oligosaccharide), starch, cellulose, Hepatic glycogen, muscle glycogen, proteoglycan, honey, etc., these saccharides may be used singly or in combination of one or more of the above-mentioned saccharides; preferably, the saccharide is at least one of the following saccharides Species: Trehalose, galactooligo
  • the sugar alcohols used in the present invention may be erythritol (erythritol), xylitol, sorbitol, mannitol, maltitol, glucose alcohol, isomalt, xylitol, lactitol and isomalt
  • the ketitol preferably, the sugar alcohol is at least one of the following: erythritol, maltitol, xylitol, and isomalt, for example, the sugar alcohol is derived from erythritol, maltitol, wood Composition of sugar alcohol and isomalt.
  • mineral acid salt includes all inorganic acid salts containing or not containing oxygen atoms containing halogen, carbon, nitrogen, boron, silicon, phosphorus, sulfur, etc.; for example properties only: carbonates, sulfates , sulfite, borate, nitrate, nitrite, pyrophosphate, phosphite, phosphate, chlorate, hypochlorite, dichromate, hypochlorite, bromate, a hypobromite, an iodate, a hypoiodate or the like; the inorganic acid salt used in the present invention may be one or two or more inorganic acid salts, and preferably, the inorganic acid salt is a carbonate or sulfuric acid.
  • the inorganic acid salt is a carbonate.
  • the inorganic acid salt used in the present invention includes all oxygen-containing or non-containing oxygen atoms containing metal atoms such as potassium, sodium, calcium, iron, copper, zinc, manganese, cobalt, molybdenum, selenium, chromium, nickel, silicon, vanadium, and the like.
  • the inorganic acid salt is preferably any inorganic acid salt containing or not containing an oxygen atom containing potassium or sodium atoms.
  • compositions of the present invention means that in addition to the various components of the composition of the present invention, other components are added, such as the following food additives.
  • composition refers to the various components of the compositions of the present invention without the addition of other ingredients.
  • the composition of the present invention may be used in combination with other food additives, which may be various emulsifiers, flavoring agents, water, eggs (eg, egg white powder), non- Inorganic compounds or minerals of salt, flour (eg bread flour, chestnut powder), milk protein, vegetable protein, edible liquid, edible gum Body, hydrolyzed protein, carbohydrates of non-sugar and non-sugar alcohols (such as starch), inorganic acids (such as vinegar, ie acetic acid), alkalis, seasonings (such as flavorants), alcohols (such as seasoning wine), Lipid (oil), non-carbonate mineral acid salt, flavoring agent
  • other food additives may be various emulsifiers, flavoring agents, water, eggs (eg, egg white powder), non- Inorganic compounds or minerals of salt, flour (eg bread flour, chestnut powder), milk protein, vegetable protein, edible liquid, edible gum Body, hydrolyzed protein, carbohydrates of non-sugar and non-sugar alcohols (such as starch),
  • compositions eg, flavors, fragrances, esters
  • acidity regulators eg, antioxidants, bleaches, leavening agents, coloring agents, nutritional supplements, preservatives, thickeners, colorants (for example, pigments) and conditioning agents.
  • the above food additives may be natural substances or chemically synthesized, but must be prepared in accordance with international food additive standards. While the above food additive may be added at the same time as the composition of the present invention, it may be added before or after it.
  • the term "meat” as used herein refers to a tissue that contains muscle fibers derived from animals in an animal in nature, and all meat or tissue organs that can be eaten.
  • the term “meat” as used herein also encompasses various tissues and organs derived from animals, such as the internal organs: all edible organs and tissues such as the heart, liver, kidneys, large and small intestines, stomach, brain, tongue, ears, and the like.
  • the term “meat” in this context includes both broad and narrow “meat.”
  • the meat may be derived from any kind of animal and is mainly classified into livestock, poultry, fish, aquatic invertebrates or molluscs.
  • Animals in this article include terrestrial or amphibious reptiles, such as cattle, buffalo, bison, pigs, wild boars, sheep (such as lambs, sheep, goats), donkeys, deer, camels, rodents, horse meat, etc., poultry including land walking Poultry or birds flying in the air, such as chicken, pheasant, turkey, ostrich, duck and goose; fish include fish from freshwater, sea fish, migratory fish or semi-migratory fish, for example, Squid, flower white carp, grass carp, herring, black fish, squid, squid, tuna, sardine, squid, horse mackerel, Chinese sturgeon, swordfish, flounder, silver fish, anchovies, squid, squid, squid, squid ,
  • composition includes two or more combinations and the like.
  • meat includes processed into any shape of meat, such as loose or rounded meat, minced meat, or cut, by grinding, tumbling, stirring, kneading, chopping, or by any other method known in the art.
  • meat In the form of strips, silk, flakes, chunks, or kebabs, it can be raw meat before cooking, or meat during cooking, including ready-to-eat meat and/or cooked meat.
  • the compositions of the present invention are particularly suitable for beef, pork, chicken, lamb, and/or fish.
  • the term "meat product” or “meat sample” as used herein refers to a food containing meat.
  • the three may be used interchangeably, and may be in one or more of the following forms: (1) dried or semi-dried bacon For example, fermented products that are dried and fermented with a starter culture, such as sausages and dried hams; (2) emulsified meat products (for example, for cold or hot foods), such as smoked sweets, caviar, luncheon meat , meat sauce and meat filling; (3) fish and seafood, such as shrimp, squid, reconstituted fish products, fish cakes, fish balls, frozen-packed fish; (4) poultry products, such as chicken breast or turkey breast Meat, or reconstituted poultry, such as chicken pieces and/or chicken intestines; (5) Sterilized products, ie autoclaved meat products such as picnic ham, luncheon meat, e
  • the meat product produced by the composition of the invention wherein examples of the meat used are hamburgers, KFC burgers, hot dogs, dumplings, buns, meatballs, siu mai, chaos, croquettes and/or fried spring rolls, and the like.
  • the term "meat product” refers to any product based on meat that is suitable for consumption by humans and/or animals as food and/or vocabulary.
  • the meat product may comprise non-meat ingredients such as vegetable protein, water, salt, flour, butter, monosodium glutamate, milk protein, starch, hydrolyzed protein, acid, vinegar, cooking wine, seasoning, emulsifier, colorant and/or tempering agent; In some cases, it may be ready-to-eat, in other cases, it may refer to products that are kept at a low temperature and/or during cooking, in any case, including any form and any form of meat-containing product.
  • the meat product of the present invention may be a meat product containing the composition obtained by any known cooking method.
  • the cooking method is merely exemplary, including but not limited to: steaming, boiling, frying, frying, frying, grilling, baking, baking, etc., which are well known to those skilled in the art, and can be used in ordinary household cooking, catering or food. Industrial production. Therefore, the method of the present invention for improving the quality of edible meat is effective for the case of heating cooked meat. Although the effect is not related to the above-mentioned cooking method, if the frying, frying, frying, grilling, baking, and baking are used, the meat can be kept fresh and juicy, and the taste is good, and a remarkable effect is obtained.
  • the meat product of the present invention comprises from 1 to 100% (w/w) of meat.
  • the meat product may comprise at least 5% (w/w) meat, such as at least 10%, at least 30%, or at least 50% meat.
  • the "meat” may be a single meat, or a mixed meat of two or more meats, for example only, but the examples are not limited to pork and beef mixed; fish, pork and beef mixed Wait.
  • the meat product treated by the composition of the present invention has a large water absorption capacity, a strong water retention capacity, and maintains the tenderness and juice of the meat after cooking, and exhibits a good flavor.
  • the meat product is a feed product for feeding an animal, such as a cat, a dog, etc.
  • the meat product is a food for a human.
  • the meat product may be cooked meat, such as ham, loin, fore leg meat, pork breast, visceral tissue and organs, and/or barbecue.
  • a method of treating a meat product that enhances tenderness and retains moisture during low temperature maintenance and/or cooking by spraying, injecting, applying, soaking, kneading, rolling,
  • the composition of the present invention is applied to a meat product by stirring, smearing, etc., wherein the composition includes a salt, a carbonate, a saccharide, and/or a sugar alcohol, or the composition includes a salt, an organic acid salt, and / or organic acids, carbonates, sugars and / or sugar alcohols.
  • a method of treating a meat product which enhances tenderness and retains moisture during low temperature maintenance and/or cooking by spraying, injecting, external application, soaking, kneading, rolling, stirring Applying the composition of the present invention to a meat product by smearing, etc., the composition comprising: salt: 1-95 parts by weight, carbonate: 1 - 110 parts by weight, and sugars and/or sugar alcohols: 0.1 -93 parts by weight; or the composition comprises: salt: 1 - 95 parts by weight, organic acid salt and / or organic acid: 0.1 - 85 parts by weight, carbonate: 1 - 110 parts by weight, sugar and / or Sugar alcohols: 0.1-93 parts by weight.
  • the carbonate is potassium carbonate and/or sodium carbonate.
  • the organic acid salt is sodium citrate and/or potassium citrate, and sodium malate and/or potassium malate.
  • the organic acid is citric acid and/or malic acid.
  • the saccharide is one or more selected from the group consisting of trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, and oligoisomaltose.
  • the sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, maltitol and isomalt.
  • the composition can be prepared into granules, powders, pills, tablets, solutions, effervescent tablets, dry powders, colloidal capsules, gels, emulsions, smear preparations, creams, topical creams, ointments according to people's tastes.
  • Form, external liquid, dispersion, dry powder, liquid spray, etc. regardless of the form of the composition, does not affect its effect on the meat product, that is, the meat product treated by the composition of the present invention has a large water absorption capacity. It has strong water and maintains the tenderness and juice of the meat after cooking, and it has the characteristics of perfect flavor.
  • composition may be applied either alone or in combination with other food additives, wherein the weight is from 0.1% to 99.0%, preferably from 1% to 90%, more preferably 10% by weight based on the total weight of the entire mixture. %-80%, most preferably 25-70%.
  • Food additives commonly used in meat products such as emulsifiers, flavorings, eggs, non-salt inorganic compounds or minerals, flour, milk proteins, vegetable proteins, edible liquids, edible colloids, hydrolyzed proteins, non-sugar Class and non-sugar Alcohols, carbohydrates, inorganic acids, alkalis, seasonings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents, acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches A leavening agent, a coloring agent, a nutrient enhancer, a preservative, a thickener, a colorant, a conditioning agent, etc., at least one of which may be applied to the meat product together with the composition of the present invention.
  • composition of the present invention can be applied to a meat product by spraying, injecting, externally applying, soaking, kneading, rolling, stirring, spreading, and the like. This also means that the composition of the invention can be applied to the meat product by any prior art means.
  • composition of the present invention may be added simultaneously, simultaneously or sequentially, or separately in different process steps, in the same step during low temperature maintenance and/or cooking, and always reach the present invention.
  • the desired effect achieves the object of the present invention.
  • the salt may be from 1 to 95 parts by weight, for example from 5 to 95 parts by weight, from 5 to 75 parts by weight, suitably from 5 to 60 parts by weight, preferably from 10 to 60 parts by weight. It is more preferably 10 to 50 parts by weight, and most preferably 20 to 50 parts by weight.
  • the organic acid salt and/or organic acid may be from 0.1 to 85 parts by weight, for example from 5 to 85 parts by weight, 10 75 parts by weight, suitably 10 to 60 parts by weight, preferably 20 to 60 parts by weight; more preferably 25 to 55 parts by weight, most preferably 25 to 50 parts by weight; and an organic acid and an organic acid salt may be selected in an equimolar amount
  • a suitable molar ratio may be between 1:10 and 10-1, for example between about 1:6 and about 6:1.
  • the carbonate may be from 1 to 110 parts by weight, such as from 10 to 90 parts by weight, from 15 to 80 parts by weight, suitably from 20 to 75 parts by weight, for example 20-. 60 parts by weight, for example, 30 to 60 parts by weight, preferably 35 to 60 parts by weight.
  • the saccharide and/or sugar alcohol may be from 0.1 to 93 parts by weight, for example from 5 to 85 parts by weight, from 20 to 80 parts by weight.
  • it is 20-70 parts by weight, preferably 25-65 parts by weight, more preferably 30-65 parts by weight, most preferably 35-65 parts by weight.
  • the pH of the marinade prepared after dissolving the composition in water is maintained at a pH between 4.5 and 10.5, preferably between 5.5 and 9.0, more preferably between 6.0 and 8.5. Most preferably between 6.0 and 8.0.
  • the main muscle protein has an isoelectric point between 5.5 and 5.9. Therefore, if the pH of the marinade is lower than 6.0, the muscle protein will precipitate, the muscle will be harder and harder to dissolve, and the taste will be worse. . Therefore, the pH of the marinade is maintained above 6.0.
  • the ratio of the mixture is used to determine the pH of the marinade.
  • the pH of the meat product after treatment with the composition of the invention is between 4.5 and 10.5, preferably between 5.5 and 9.0, more preferably between 6.0 and 8.5, Most preferably it is between 6.0 and 8.0.
  • the meat may be incubated with the composition for about 30 minutes to 48 hours, suitably incubated together for between about 2 hours and 24 hours, preferably together for about 4 hours. Hours to 22 hours.
  • low temperature retention includes both “refrigerated retention” and “freezing preservation”.
  • the refrigerated hold may incubate the meat with the composition at a temperature below about 10 ° C, such as between 0 ° C and about 9 ° C, suitably From about 1 ° C to about 5 ° C, suitably between about 2 ° C to about 6 ° C, preferably between about 2 ° C to about 4 ° C.
  • the meat and the composition are preferably incubated at a temperature between about 2 ° C and about 5 ° C, preferably between about 2 ° C and about 4 ° C. Incubate for between about 4 hours and about 20 hours.
  • the meat and the composition may be frozen and stored for about 1 day to 35 days, suitably frozen together for about 2 days to 20 days, preferably frozen together for about 5 days. It is 10 days.
  • the meat may be frozen and stored with the composition at a temperature below about -180 ° C (such as liquid nitrogen), for example, below 0 ° C to about -180 ° C.
  • a temperature below about -180 ° C such as liquid nitrogen
  • the meat may be frozen and stored with the composition at a temperature below about -180 ° C (such as liquid nitrogen), for example, below 0 ° C to about -180 ° C.
  • a temperature below about -180 ° C (such as liquid nitrogen), for example, below 0 ° C to about -180 ° C.
  • -20 ° C and about -80 ° C suitably between about -25 ° C and about -80 ° C, preferably between about -25 ° C and about -40 ° C.
  • the meat and the composition are frozen and stored with the composition at a temperature below about -180 ° C (such as liquid nitrogen), for example, below 0 ° C to about -180
  • ° C suitably between about -20 ° C and about -80 ° C, more suitably between about -25 ° C and about -80 ° C, preferably between about -25 ° C and about -40 Freeze between °C for about 5 days to 8 days.
  • the meat-based emulsion can be cooked, sterilized or baked, for example in the form of a baking or in filling a meat-based emulsion into a casing such as plastic, collagen, cellulose or natural casing. Then cook, sterilize or bake.
  • the processed meat product can also be a reconstituted meat product, such as a reconstituted ham.
  • the meat product of the present invention may be subjected to processing steps such as frying; frying; frying; steaming; boiling; salting; such as dry salting; pickling, such as marinating; drying or drying; smoking; Fermentation; cooking; sterilization; canning; baking; for; slicing, lump, silk, strips, chopped and/or mechanically pulverized into meat emulsions; may be handmade or mechanically processed meat products.
  • the composition contains at least 0.1%, such as at least 0.3%, or at least 0.5%, 0.8%, or at least 1%, such as at least 1.5%, or at least in the meat product. 2.0%.
  • the cured meat product or the uncooked meat product treated by the above method of the present invention retains the original moisture even after being stored in a refrigerated or frozen state, and has almost no loss, while maintaining the tenderness and juice of the meat. And present a good flavor.
  • baconmeat refers to a pre-cooked meat product containing the composition of the present invention in any proportion, including ready-to-eat, or cryopreserved, and/or frozen.
  • pre-cooked meat products generally refers to fresh meat products, such as whole muscles, such as loin, shoulder ham, and/or internal organs; ground and/or reconstituted fresh meat, or reconstituted Meat, such as cut meat that has been upgraded by cold gel or adhesion, such as uncooked steak, grilled meat, raw sausage, beef burger, meatballs, meat dumplings; can be any shape, such as loose or round meat emulsion , minced meat, minced meat, or cut into strips, silk, flakes, chunks, or served as skewers.
  • the "salted meat product” or “pre-cooked meat product” is subjected to measurement of water absorption, freezing water loss rate and shearing force.
  • 100 g of the meat sample is cut into minced meat, minced meat, strips, chunks, and silk, and then the composition of the present invention is applied to the meat sample according to the method of the present invention, and frozen at a temperature of 4 ° C using BECKMAN at 4 ° C according to a general method of the art. Centrifuge centrifuge (centrifugal force 10000g) to remove moisture and weigh.
  • Water absorption (weight of meat sample after application - weight of meat sample before application) / weight of meat sample before treatment ⁇ ⁇ ⁇ %.
  • 100 g of the meat sample is cut into minced meat, minced meat, strips, chunks, and silk, and then the composition of the present invention is applied to the meat sample according to the method of the present invention, and the processed meat sample is frozen or directly after being processed according to a general method in the art. It was placed in a retort pouch and placed in a water bath at 85 ° C until the temperature at the center point reached 72 ° C. Then, it was taken out and cooled to room temperature. After centrifuging to remove free water, it was weighed and the cooking loss rate was calculated by the following formula.
  • Cooking loss rate (weight of meat sample before cooking - weight of meat sample after cooking) / weight of meat before cooking ⁇ ⁇ ⁇ % Determination of shear force
  • the cooked meat sample was subjected to shear force measurement using an SMS texture analyzer (Stable Micro Systems, Texture Analyzer), that is, the meat strip was uniformly cut into 75 mm ⁇ 10 mm ⁇ 10 mm, and then processed according to the following example, the treated meat was processed.
  • the strip was heated to a central temperature of 72 ° C in a constant temperature water bath at 85 ° C and then cooled to room temperature, and the shear force value (ie, shear stress) of the meat in each sample was measured using a texture analyzer.
  • the smaller the shear force value the more tender the meat.
  • the meat sample used for shearing force can also be obtained from any cooking or processing method. For example, steamed or cooked meat, fried meat, ham, smoked barbecue, etc.
  • the above-described measurement experiments of water absorption, water retention and shear force are repeated at least three times, preferably at least four times or more.
  • the percentage reduction in shear force (ie, the reduction factor) is calculated as follows:
  • treating a meat sample means whether or not the various compositions of the present invention are added to the meat sample, and the addition is referred to as “after treatment”, and the unadded blank meat sample is referred to as “untreated meat sample”. .
  • a meat product comprising a salt, a carbonate, a sugar and/or a sugar alcohol; or a salt, organic Acid salts and/or organic acids, carbonates, sugars and/or sugar alcohols.
  • the carbonate contained in the meat product is potassium carbonate and/or sodium carbonate.
  • the saccharide contained in the meat product is one or more selected from the group consisting of trehalose, galacto-oligosaccharide, glucose, polydextrose, sucrose, and maltose.
  • the sugar alcohol contained in the meat product is one or more selected from the group consisting of erythritol, maltitol, xylitol, and isomalt.
  • the organic acid salt contained in the meat product is sodium citrate and/or potassium citrate, and sodium malate and/or potassium malate.
  • the organic acid contained in the meat product is citric acid and/or malic acid.
  • the meat product may contain an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein in addition to the composition of the present invention.
  • the meat product contains the composition in a weight ratio of at least 0.1%, such as at least 0.3%, or at least 0.5%, 0.8%, or at least 1%, such as at least 1.5%, or at least 2.0%.
  • the meat product comprises 1-100% (w/w) meat.
  • the meat product can comprise at least 5% (w/w) meat, for example at least 10%, at least 30%, or at least 50% meat, and the meat product has a pH between 4.5 and 10.5, preferably between 5.5 and 9.0, more preferably It is between 6.0 and 8.5, most preferably between 6.0 and 8.0.
  • the meat sample treated by the method of the invention may have a water absorption of 20% or more, suitably 30 or more, such as 35% or more, such as 40 or more, or even 70% or 80% or more.
  • the water retention capacity of the meat sample treated by the method of the present invention may be defined by the cooking loss rate, and the cooking loss rate may be less than 30%, such as less than 25%, less than 20%, or less than 15 %, for example less than 12%, such as less than 10%, preferably less than 7.5%, more preferably less than 5%.
  • the tenderness of the meat sample treated by the method of the present invention is measured by shear force, and the shear force may be less than 5.0 Kg, such as less than 4.5 Kg, such as less than 4.0 Kg, Or less than 3.7 Kg, 3.5 Kg, 3.3 Kg, and further less than 3.0 Kg, such as less than 2.8 Kg, or 2.5 Kg, it is also possible that the meat sample treated by the method of the invention has a shear force of less than 2.0 Kg, such as less than 1.8. Kg, even less than 1.5 Kg.
  • the shear force of the meat sample treated by the method of the present invention can be reduced by more than 5%, for example, 10% or more, 15% or more, suitably 25 % or more, for example, 30% or more, or 35% or more; preferably 40% or more, for example, 50% or more.
  • tenderness improvement of meat samples treated by the present invention is measured by shear force.
  • Some meat samples are suitable for shear force determination, such as pork, lamb, beef, muscle, fish and so on.
  • Some meat samples are not suitable for the determination of shear force, such as squid, animal internal organs or tissues, such as various ribs or thin stomach walls or intestines.
  • This condition is usually assessed by sensory evaluation when measuring tenderness improvement. That is, when the tenderness improvement by the composition of the present invention is evaluated, the degree of change in tenderness is measured by shear force and/or sensory evaluation.
  • the percentage reduction in shear force values herein includes, in addition to the actual values determined by the instrument, two aspects of the degree of tenderness change assessed by food tasting.
  • the "significant improvement” or “significant improvement” of the tenderness described herein is intended to include a complete or partial change in the tenderness of the meat product brought about by the use of the composition of the invention, wherein the food physiology related or food sensation is achieved. Evaluate the relevant results.
  • the meat product treated by the composition of the present invention has a markedly enhanced tenderness, a remarkable improvement in water absorption and a high water retention capacity.
  • the pH of the meat product is increased by changing the ratio of the organic acid to the organic acid salt.
  • the present invention solves the problem of long-term tenderness and water retention of the muscle by adjusting the proportion of the composition, and maintains the pH in an edible range.
  • Visual observation includes the color observation and appearance of the meat dishes, such as whether the texture is fine or rough after cooking, whether the appearance is shiny or dull (such as pale), the integrity of the meat strip, whether it is full (for example, whether it expands) Bright and translucent, whether the finger pressure is elastic or not, the general evaluation of the appearance of food is divided into four grades, with a total score of 10, of which 9-10 is “very satisfied”, 7-9 is “satisfactory”, 5-7 “General”, 5 points or less is “not satisfied.”
  • the meat products obtained in each of the examples were compared with the corresponding comparative examples for "tenderness” and "slurry amount”, and the product tasting test of the examples was divided into three grades, and the total score was 10 points.
  • the embodiment of the present invention also measures the pH of all meat samples, specifically, taking 1 - 2 g, adding 10 times of deionized water, homogenizing at 4 ° C, and finally using The pH was measured by a pH meter.
  • the pH of the different meats treated with the same composition will vary, the pH of the meat samples of the examples is usually above 5.5, and sometimes below 5.5, such as below 5.3 or below 5.0. More suitable is greater than 6.0.
  • the protein content in the meat was determined by the sodium hydroxide method. Usually, the protein content in the meat was more than 70 mg/g, for example, the protein content in the muscle was between 80 mg/g and 180 mg/g.
  • This composition is also suitable for the treatment of various other meat products of the present invention, such as pork, fish, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Example 7-13. Comprehensive evaluation experiment of the quality improvement of pork by the composition of the present invention.
  • This composition is also suitable for the treatment of various other meat products of the invention, such as beef, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention.
  • This composition is also suitable for the treatment of various other meat products of the present invention, such as beef, lamb, pork and fish. Similar results were obtained in experiments with other additives of the invention.
  • Example 21-27 Comprehensive evaluation experiment of improving the quality of fish meat by the composition of the invention.
  • This composition is also suitable for the treatment of various other meat products of the invention, such as beef, pork, chicken and lamb. Similar results were obtained in experiments with other additives of the invention. Examples 28-31.
  • Comprehensive evaluation experiment of the improvement of pork quality by the composition of the present invention (1) Weigh 3 kg of lean pork on the hind legs and cut into 75mmx l5mmx l0mm meat strips evenly;
  • Visual observation includes the color observation and appearance of the meat dishes, such as whether the texture is fine or rough after cooking, whether the appearance is shiny or dull (such as pale), the integrity of the meat strip, whether it is full (for example, whether it expands) Bright and translucent, whether the finger pressure is elastic or not, the general evaluation of the appearance of food is divided into four grades, with a total score of 10, of which 9-10 is “very satisfied”, 7-9 is “satisfactory”, 5-7 “General”, 5 points or less is “not satisfied.”
  • the meat products obtained in each of the examples were compared with the corresponding comparative examples for "tenderness” and "slurry amount”, and the product tasting test of the examples was divided into three grades, and the total score was 10 points.
  • the embodiment of the present invention also measures the pH of all meat samples, specifically, taking 1 - 2 g, adding 10 times of deionized water, homogenizing at 4 ° C, and finally using The pH was measured by a pH meter.
  • the pH of the different meats treated with the same composition will vary, the pH of the meat samples of the examples is usually above 5.5, and sometimes below 5.5, such as below 5.3 or below 5.0. More suitable is greater than 6.0.
  • the protein content in the meat was determined by the sodium hydroxide method. Usually, the protein content in the meat was more than 70 mg/g, for example, the protein content in the muscle was between 80 mg/g and 180 mg/g.
  • composition is equally suitable for the treatment of various other meat products of the present invention, such as beef, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Examples 32-38. Comprehensive evaluation experiment of the quality improvement of the composition of the present invention on beef quality
  • This composition is also suitable for the treatment of various other meat products of the invention, such as pork, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Examples 39-45.
  • Comprehensive evaluation experiment of the quality improvement of mutton according to the composition of the present invention (1) Weigh 3 Kg of sheep's hind legs and cut into 75mmx30mmxl0mm meat strips;
  • Wood 30 24 7 1 This composition is also suitable for the treatment of various other meat products of the invention, such as beef, pork, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Example 46-52. Comprehensive Evaluation Experiment of Beef Quality Improvement by Composition of the Present Invention
  • a sodium carbonate, an organic acid-organic acid salt, a trehalose, and a salt preparation composition powder are weighed according to the amount of the following Table IV-1, wherein the citric acid-sodium citrate mixture is mixed at a molar ratio of 1:1 (abbreviation For "sodium citrate"). For the ratio 15 , only 84 g of salt was added; Comparative Example 16 was added with the corresponding amount of 30 g of sodium tripolyphosphate and 84 g of food.
  • This composition is also suitable for the treatment of various other meat products of the invention, such as lamb, pork, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Example 53-59 Comprehensive evaluation experiment of the quality improvement of chicken composition of the present invention.
  • Each of the meat strips treated by the above method was 600 g, and was wrapped with 6 g of pepper powder and 50 g of corn starch, and sprayed with a little breadcrumb. Put 200-300ml of soybean oil into a frying pan and preheat it. After the above treatment, the meat strips were fried and then subjected to tasting evaluation. The results are shown in Table V-3 below.
  • This composition is also suitable for the treatment of various other meat products of the invention, such as beef, pork, lamb and fish. Similar results were obtained in experiments with other additives of the invention. Example 60-66. Comprehensive evaluation experiment of improving the quality of fish meat by the composition of the invention.
  • This composition is also suitable for the treatment of various other meat products of the invention, such as beef, lamb, chicken and pork. Similar results were obtained in experiments with other additives of the invention.
  • Example 67-73 Comprehensive evaluation experiment of improving the quality of squid meat by the composition of the invention
  • This composition is also suitable for the treatment of various other meat products of the present invention, such as beef, pork, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention.
  • Meatball molding The temperature of the shaped water is controlled at 45-55 ° C for 10 minutes, and the finished meatballs are boiled (between 90 and 95 ° C) for 6 minutes until cooked; (4) Data for sensory evaluation ;
  • Example 76 Comprehensive evaluation experiment of the improvement of chicken quality by the composition of the present invention
  • Example 76 and Comparative Example 29 1000 g of ice-breasted fresh chicken was weighed and cut into pieces of 75 mm x 30 mm x 10 mm. Add 600g of purified water and 5g of MSG, respectively, and weigh each material according to the various ratios in Table IX-1 below.
  • Example 29 After adding the above ingredients, they are put into a tumbler (Jiaxing Ruibang Mechanical Engineering Co., Ltd., the model of the tumbler is RGR-30VT), and the roll is rolled at 4° (:, vacuum: -0.08 bar). ⁇ 1-4 hours, the intermediate interval is 5 minutes, each stop for 30 seconds. Centrifuge to remove water, weigh, calculate the water absorption; 600g of the meat is placed in the -25 ° C refrigerator, frozen for 24 hours, then Shear force and cooking yield were measured. Evaluation was carried out by referring to the methods of Examples 1-4.
  • Freezing treatment Take 300 grams of processed chicken breasts, spread each piece of chicken, spread on a sanitary tray, quickly freeze to -18 °C - under, remove after 24 hours, at room temperature 20-25 °C after natural thawing.
  • Example 76 Meat sample, no internal water seepage phenomenon, thawing yield: 96.4%, after being wrapped with corn starch, fried in oil for 70 seconds, taken out, fried yield: 85.6%, the appearance was full and the cross section was cut. There is juice pouring out, the taste is fresh and juicy, and the shearing force before and after freezing is less than 1.5Kg ;
  • Comparative Example 29 Meat sample, with internal water seepage, thawing yield: 91.6%, wrapped in corn starch, fried in oil for 70 seconds, taken out, fried yield: 75.1%, appearance without swelling, cross section cut Open, no obvious juice, taste and no juicy feeling, the shear force before and after freezing is greater than 3.0Kg.
  • the compositions described in Examples 74-76 are also suitable for the treatment of various other meat products of the invention, such as beef, pork, lamb and fish. Similar results were obtained in experiments with other additives of the invention.
  • the meat product prepared by adding the composition of the present invention has the characteristics of strong water retention, low cooking loss, soft meat, high elasticity and savory umami compared with the existing products.
  • the composition of the invention is easy to dissolve, easy to formulate, and is very suitable for household, catering, food industry production to achieve the difficulty of changing meat quality in real life. Therefore, the composition of the present invention can replace the phosphate having toxic side effects on food safety, and solves the additive problem in the field of international meat products.
  • the invention is not limited to the specific embodiments described in the application, and is used as a single description of the individual aspects of the invention. A person skilled in the art will appreciate that various modifications and changes can be made without departing from the spirit and scope of the application.
  • the composition of the invention is easy to dissolve, easy to formulate, and is very suitable for household, catering, food industry production, and the meat product provided by the invention treated and manufactured thereby has large water absorption, strong water retention capacity, low freezing loss and cooking loss.
  • the characteristics of the present invention are achieved by the high elasticity, the tenderness of the meat, the succulent taste, and the ease of reproduction by those skilled in the art, with good industrial application prospects.
  • the composition of the present invention can replace the phosphate of toxic by-products, solving the problem of additives in the world of meat products.

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Abstract

The present invention relates to a composition for enhancing the quality of meat products. The composition comprises table salt, a carbonate, a saccharide, and/or a sugar alcohol. The composition also comprises an organic acid salt and/or an organic acid. The present invention also relates to a method for treating meat using the composition, and the meat products treated using the method. The meat products provided in the present invention have large water absorption capacity, water retention, small loss during freezing and cooking, and high elasticity, and are tender, soft, delicate, and juicy.

Description

用于改良肉制品品质的组合物 优先权  Composition for improving the quality of meat products
本专利申请要求发明名称为 "一种用于肉制品的无磷致嫩配料"、 申请日为 2012年 09月 28 日、 申请号为 201210369643.4; 发明名称为"改良肉制品品质的组合物与用该组合物处理肉的方 法及其用该方法处理得到的肉制品"、 申请日为 2013年 07月 02日、 申请号为 201310274664.2; 发明名称为"改良肉制品品质的无磷致嫩组合物"、 申请日为 2013年 09月 18日、 申请号为 201310429385.9的中国专利申请的优先权。 技术领域  The patent application claims that the invention name is "a phosphorus-free tender ingredient for meat products", the application date is September 28, 2012, and the application number is 201210369643.4; the invention name is "the composition and quality of the improved meat product quality" The method for treating meat by the composition and the meat product obtained by the method", the application date is July 2, 2013, the application number is 201310274664.2; the invention name is "phosphorus-free tender composition for improving meat quality" The application date is the priority of the Chinese patent application with the application number of 201310429385.9 on September 18, 2013. Technical field
本发明涉及一种改良肉制品品质的组合物， 所述组合物包括食盐， 碳酸盐， 糖类和 /或糖醇 类。 本发明的前述组合物还包括有机酸盐和 /或有机酸。 本发明还涉及用该组合物处理肉的方法 及其利用该方法处理而得到的肉制品， 属于食品添加剂和食品加工领域。 背景技术  The present invention relates to a composition for improving the quality of a meat product, the composition comprising a salt, a carbonate, a saccharide and/or a sugar alcohol. The foregoing compositions of the present invention also include organic acid salts and/or organic acids. The present invention also relates to a method of treating meat using the composition and a meat product obtained by the method, which are in the field of food additives and food processing. Background technique
以下描述利于读者理解。 所提供的信息或引用的参考文献都不能被认为是本发明的现有技 术。  The following description is intended to help the reader understand. Neither the information provided nor the references cited are considered to be prior art to the present invention.
肉质是鲜肉或深加工肉的外观、 适口性、 营养价值等方面理化性质的综合。 嫩度和保水性 直接影响着肉制品的食用价值和商品价值。 嫩度是肉口感的首要物理指标， 反映了肉的质地和 各种蛋白质的结构特性。 肉的嫩度是指肉入口咀嚼组织状态时所感觉的印象， 是指肉入口开始 咀嚼时， 是否容易咬开； 是否容易被咀嚼碎； 三是咀嚼后留在口中的残渣量,它常指煮熟肉类制 品的柔软程度、 多汁性和易咀嚼性。 测定肉嫩度和保水性对于判断肉的品质、 指导肉制品的生 产有直接的意义， 在肉制品工业中具有十分重要的地位。 与嫩度相对应的是肌肉的韧性， 即指 肌肉被咀嚼时， 具有持续性的抵抗力， 肌肉的质地越老， 肌纤维越粗壮， 筋膜越丰富， 血管越 多越不易咀嚼。 肌肉保水性是与肌肉组织。 保水性是肉在加工过程中对本身的水分及添加到肉 中水分的保持能力， 其包括肉自身容纳水的能力和在各种处理条件下保持水的能力的综合指 标， 其与肉的其他品质指标如风味、 颜色、 嫩度等有着密切联系。  Meat quality is a combination of physical and chemical properties such as appearance, palatability and nutritional value of fresh meat or deep processed meat. Tenderness and water retention directly affect the edible value and commodity value of meat products. Tenderness is the primary physical indicator of meat taste, reflecting the texture of the meat and the structural properties of various proteins. The tenderness of meat refers to the impression that the meat enters when chewing tissue state. It refers to whether it is easy to bite when the meat entrance begins to chew; whether it is easy to be chewed; the third is the amount of residue left in the mouth after chewing, which is often referred to The softness, juiciness and chewiness of cooked meat products. Determination of meat tenderness and water retention has a direct meaning in judging the quality of meat and guiding the production of meat products, and plays an important role in the meat industry. Corresponding to tenderness is the toughness of the muscles, which means that when the muscles are chewed, they have sustained resistance. The older the muscles are, the stronger the muscle fibers are, the more fascia is, and the more blood vessels are, the less likely they are to chew. Muscle water retention is associated with muscle tissue. Water retention is the ability of meat to retain its own moisture and moisture added to the meat during processing. It includes a comprehensive indicator of the ability of the meat to contain water and the ability to retain water under various treatment conditions. Quality indicators such as flavor, color, tenderness, etc. are closely related.
肌肉嫩度的评定有主观和客观两种方法。 主观方法即通过人品尝肌肉来判定肌肉老嫩。 客 观的评定方法， 包括物理化学方法即借助仪器分析来检测肌肉的切断力、 穿透力、 咬力、 剁碎 力、 压缩力、 弹力和拉力等指标进而评价肌肉的嫩度。 目前比较通用的评价肌肉嫩度的指标是 剪切力。 衡量肉质的吸水力和保水力通常采用离心法来计算经过处理后， 肉质水分中的量的变 化而得到。 There are two methods of subjective and objective assessment of muscle tenderness. The subjective method is to judge the muscles and tenderness by tasting muscles. Objective assessment methods, including physical and chemical methods, ie, instrumental analysis to detect muscle cutting force, penetration, bite force, mashing Indicators such as force, compression, elasticity, and tension are used to evaluate muscle tenderness. At present, the more common indicator for evaluating muscle tenderness is shear force. The measurement of the water absorption and water retention of the meat is usually obtained by centrifugation to calculate the change in the amount of moisture in the processed meat.
作为食品添加剂的磷酸盐， 具有缓冲作用的碱性物质， 可以提高肉的 pH值， 并通过协助肌 球蛋白和肌动蛋白溶解以及提高肉的保水性来改善肌肉嫩度。 因此， 众多研究成果都集中于将 磷酸盐是肉制品加工中常用的品质改良剂， 添加磷酸盐以证明其可以提高肉的嫩度和保水性、 增力 Π出品率 (参考： Yasui等 ( Yasui T. Fukazawa T. Takahashi K. et al . Phosphate effects on meat, specific interaction of inorganic polyphosphates with myosin B. Journal of Agricultural and Food Chemistry. 1964. 12(5):399-404); Van等 （Van Wazer J R. Callis C F. Meat complexing by phosphates. Chemical Reviews. 1958. 58(6)： 1011-1046) 。 中国专利申请 CN1582767提供了一种 使用磷酸盐嫩化肉的方法， 但其没有提供具体数据证明肌肉吸水力、 保水力、 嫩度同时得以改 善。 类似的肉类研究成果都出现同样问题， 例如 Liu等 （Liu G. Xiong Y L. Gelation of chicken muscle myofibrillar proteins treated with protease inhibitors and phosphates. Journal of Agricultural and Food Chemistry. 1997.45(9):3437-3442) ； Yamazaki等 ( Yamazaki M. Shen Q. Swartz D. Tripolyphosphate hydro lys is by bovine fast and slow myosin subfragment 1 isoforms . Meat Science, 2010. 85(3): 446-452 ); Puolanne等 (Puolanne E J. Ruusunen M H. Vainionp J I. Combined effects of NaCI and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Science. 2000 1. 58(l):l-7) 。 在肉制品加工中应用的主要是碱性磷酸盐， 如三聚磷酸盐、 六偏 磷酸盐和焦磷酸盐。 然而添加过多磷酸盐会降低肉的食用品质， 甚至危害人体健康。  Phosphate, a food additive, has a buffering alkaline substance that increases the pH of the meat and improves muscle tenderness by assisting in the dissolution of myosin and actin and improving the water retention of the meat. Therefore, many research results have focused on the use of phosphate as a quality improver commonly used in the processing of meat products. Phosphate is added to prove that it can improve the tenderness and water retention of meat, and increase the yield (see: Yasui et al. T. Fukazawa T. Takahashi K. et al. Phosphate effects on meat, specific interaction of inorganic polyphosphates with myosin B. Journal of Agricultural and Food Chemistry. 1964. 12(5): 399-404); Van et al (Van Wazer J R. Callis C F. Meat complexing by phosphates. Chemical Reviews. 1958. 58(6): 1011-1046). Chinese patent application CN1582767 provides a method for using phosphate tenderized meat, but it does not provide specific data proof. Muscle water absorption, water retention, and tenderness are simultaneously improved. Similar problems occur in similar meat research results, such as Liu G. Xiong Y L. Gelation of chicken muscle myofibrillar proteins treated with protease inhibitors and phosphates. Journal of Agricultural and Food Chemistry. 1997.45(9):3437-3442) ; Yamazaki et al. (Yamazaki M. Shen Q. Swartz D Tripolyphosphate hydro lys is by bovine fast and slow myosin subfragment 1 isoforms . Meat Science, 2010. 85(3): 446-452 ); Puolanne E J. Ruusunen M H. Vainionp J I. combined effects of NaCI and Raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Science. 2000 1. 58(l): l-7). Mainly used in the processing of meat products are alkaline phosphates such as tripolyphosphate, hexametaphosphate and pyrophosphate. However, adding too much phosphate will reduce the quality of the meat and even harm human health.
基于解决现有技术中长期存在的使用磷酸盐所带来的食品安全性和有限度改善食品品质的 问题， 本发明的发明人意外地发现将包括食盐， 碳酸盐， 糖类和 /或糖醇类的组合物； 或者将包 括食盐， 有机酸盐和 /或有机酸， 碳酸盐， 糖类和 /或糖醇类的组合物添加至肉制品中可显著地 改善所述食品品质即吸水力、 保水力、 冻存和烹调损失程度、 弹性、 嫩度和多汁性。 发明内容  The inventors of the present invention unexpectedly discovered that it would include salt, carbonate, sugar and/or sugar based on solving the problem of food safety and limited improvement in food quality caused by the long-standing use of phosphate in the prior art. a composition of an alcohol; or the addition of a composition comprising a salt, an organic acid salt and/or an organic acid, a carbonate, a saccharide and/or a sugar alcohol to the meat product can significantly improve the quality of the food, ie, absorb water Force, water retention, cryopreservation and loss of cooking, elasticity, tenderness and juiciness. Summary of the invention
本发明的第一目的在于提供改善肉制品品质的组合物， 所述组合物包括食盐、 碳酸盐、 糖 类和 /或糖醇类， 或者所述组合物包括食盐、 有机酸盐和 /或有机酸、 碳酸盐、 糖类和 /或糖醇 类。 这样的组合物还没有被披露。 虽然本领域有分别将食盐、 碳酸盐、 糖、 糖醇、 有机酸、 有 机酸盐添加至肉制品的实例， 但将它们形成组合物， 同时添加至肉制品中， 对下述方面包括： 吸水力、 各种巳知加工方法处理后的肉制品的保水力、 鲜味多汁、 弹性和嫩度没有过正面的评 价或讨论， 这些方面都未必是添加物所能同时带来的益处。 事实上， 直觉上， 上述添加物被认 为是不存在协同效果的。 A first object of the present invention is to provide a composition for improving the quality of a meat product, comprising a salt, a carbonate, a saccharide and/or a sugar alcohol, or the composition comprising a salt, an organic acid salt and/or Organic acids, carbonates, sugars and/or sugar alcohols. Such compositions have not been disclosed. Although there are examples in the art to add salt, carbonate, sugar, sugar alcohol, organic acid, organic acid salt to meat products, respectively, they are formed into a composition while being added to the meat product, including: There is no positive evaluation or discussion on the water retention, the hydration, the succulence, the elasticity and the tenderness of the meat products treated by various known methods. These aspects are not necessarily the benefits of the additive. In fact, intuitively, the above additives are considered to have no synergistic effect.
在本发明的又一方面， 提供了用于改善肉制品品质的组合物， 所述组合物包括： 食盐： 1- 95重量份， 碳酸盐： 1-110重量份， 糖类和 /或糖醇类： 0.1 -93重量份。  In still another aspect of the present invention, there is provided a composition for improving the quality of a meat product, the composition comprising: salt: 1-95 parts by weight, carbonate: 1-110 parts by weight, sugar and/or sugar Alcohol: 0.1 to 93 parts by weight.
在本发明的进一步方面， 提供了用于改善肉制品品质的组合物， 所述的组合物包括： 食 盐： 5-95重量份， 有机酸盐和 /或有机酸： 0.1-85重量份， 碳酸盐： 1-110重量份， 糖类和 /或糖 醇类： 0.1 -93重量份。  In a further aspect of the invention, there is provided a composition for improving the quality of a meat product, the composition comprising: salt: 5-95 parts by weight, organic acid salt and/or organic acid: 0.1-85 parts by weight, carbon Acid salt: 1-110 parts by weight, saccharide and/or sugar alcohol: 0.1-93 parts by weight.
再进一步， 本发明的组合物中， 所述有机酸选自一元羧酸、 二元羧酸和多元羧酸所组成的 组的一种或两种以上； 优选地，所述有机酸为柠檬酸和 /或苹果酸。 所述有机酸盐选自由一元羧酸 盐、 二元羧酸盐和多元羧酸盐所组成的组的一种或两种以上；优选为该其钠盐或钾盐， 更优选为 具有苹果酸或柠檬酸基团的钠盐或钾盐， 例如柠檬酸钠和 /或柠檬酸钾， 苹果酸钠和 /或柠檬酸 钾。  Still further, in the composition of the present invention, the organic acid is selected from one or more selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid; preferably, the organic acid is citric acid. And / or malic acid. The organic acid salt is selected from one or more selected from the group consisting of monocarboxylic acid salts, dicarboxylic acid salts and polycarboxylic acid salts; preferably the sodium or potassium salt thereof, more preferably having malic acid Or a sodium or potassium salt of a citric acid group, such as sodium citrate and/or potassium citrate, sodium malate and/or potassium citrate.
又进一步， 在所述本发明的组合物中， 所述碳酸盐选自由碳酸钾、 碳酸氢钾、 碳酸钠和 /或 碳酸氢钠的组成的组的一种或两种以上,优选为碳酸钾和 /或碳酸钠。  Still further, in the composition of the present invention, the carbonate is selected from one or more selected from the group consisting of potassium carbonate, potassium hydrogencarbonate, sodium carbonate, and/or sodium hydrogencarbonate, preferably carbonic acid. Potassium and / or sodium carbonate.
在本发明所提供的组合物中， 所述糖类选自由白砂糖、 木糖、 葡萄糖、 聚葡萄糖、 果糖、 半乳糖、 鼠李糖、 异麦芽酮糖、 蔗糖、 麦芽糖、 乳糖、 海藻糖、 低聚果糖、 木糖、 异麦芽糖、 低聚麦芽糖、 低聚异麦芽糖、 异麦芽酮糖、 低聚半乳糖、 甘露低聚糖、 低聚木糖、 淀粉、 纤维 素、 肝糖原、 肌糖原、 蛋白多糖、 蜂蜜等所组成的组的一种或两种以上； 优选地， 选自以下糖 类的至少一种： 白砂糖、 海藻糖、 低聚半乳糖、 木糖、 果糖、 半乳糖、 异麦芽糖、 低聚麦芽 糖、 低聚异麦芽糖、 异麦芽酮糖、 聚葡萄糖， 更优选为海藻糖、 异麦芽糖、 低聚麦芽糖、 低聚 异麦芽糖、 异麦芽酮糖、 聚葡萄糖； 更优选地， 所述糖类为以下至少一种： 海藻糖、 低聚半乳 糖、 葡萄糖、 聚葡萄糖、 蔗糖、 低聚异麦芽糖。  In the composition provided by the present invention, the saccharide is selected from the group consisting of white sugar, xylose, glucose, polydextrose, fructose, galactose, rhamnose, isomaltulose, sucrose, maltose, lactose, trehalose, Fructooligosaccharide, xylose, isomaltose, oligomaltose, oligo-isomaltose, isomaltulose, galactooligosaccharide, mannose oligosaccharide, xylooligosaccharide, starch, cellulose, liver glycogen, muscle sugar One or more of the group consisting of protoplast, proteoglycan, honey, etc.; preferably, at least one selected from the group consisting of white sugar, trehalose, galactooligosaccharide, xylose, fructose, galactose , isomaltose, oligomaltose, oligo-isomaltose, isomaltulose, polydextrose, more preferably trehalose, isomaltose, oligomaltose, oligo-isomaltose, isomaltulose, polydextrose; more preferably The saccharide is at least one of the following: trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, oligoisomaltose.
用于本发明的组合物中所述的糖醇类可以选自由赤藓糖醇、 木糖醇、 山梨糖醇、 甘露醇、 麦芽糖醇、 葡萄糖醇、 异麦芽糖醇、 木糖醇、 乳糖醇和异麦芽酮糖醇所组成的组的一种或两种 以上， 优选所述糖醇类选自由赤藓糖醇、 麦芽糖醇、 木糖醇、 异麦芽糖醇所组成的组的一种或 两种以上。  The sugar alcohols used in the compositions of the present invention may be selected from the group consisting of erythritol, xylitol, sorbitol, mannitol, maltitol, glucose alcohol, isomalt, xylitol, lactitol and iso One or two or more of the group consisting of maltositol, preferably the sugar alcohol is one or more selected from the group consisting of erythritol, maltitol, xylitol, and isomalt. .
在本发明所提供的上述组合物中， 所述组合物还包括如下至少一种的食品添加剂： 乳化 剂、 调味剂、 蛋类、 非食盐的无机化合物或矿物质、 面粉、 乳蛋白、 植物蛋白、 可食用液 体、 可食用胶体、 水解蛋白、 非糖类和非糖醇类的碳水化合物、 无机酸、 碱、 调味料、 醇类、 脂类、 非碳酸盐的无机酸盐、 调香剂、 酸度调节剂、 抗结剂、 消泡剂、 抗氧化剂、 漂白剂、 膨松剂、 护色剂、 营养强化剂、 防腐剂、 增稠剂、 着色剂和调质剂。 In the above composition provided by the present invention, the composition further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein Edible liquid Carbohydrates, edible colloids, hydrolyzed proteins, non-sugar and non-sugar alcohols, carbohydrates, mineral acids, alkalis, flavorings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents, acidity regulation Agents, anti-caking agents, antifoaming agents, antioxidants, bleaches, leavening agents, coloring agents, nutritional supplements, preservatives, thickeners, colorants and conditioning agents.
本发明的第二个方面提供一种在低温保持和 /或烹调期间改善品质并保持水分的肉制品的处 理方法， 其包括对所述的肉制品施用本发明的组合物， 所述组合物包括食盐、 碳酸盐、 糖类和 / 或糖醇类， 或者所述组合物包括食盐、 有机酸盐和 /或有机酸、 碳酸盐、 糖类和 /或糖醇类。  A second aspect of the invention provides a method of treating a meat product that improves quality and retains moisture during low temperature maintenance and/or cooking, comprising applying to the meat product a composition of the invention, the composition comprising Salts, carbonates, saccharides and/or sugar alcohols, or the compositions include table salt, organic acid salts and/or organic acids, carbonates, saccharides and/or sugar alcohols.
在本发明的进一步方面， 提供了一种在低温保持和 /或烹调期间改善品质并保持水分的肉制 品的处理方法， 其包括对所述的肉制品施用本发明的组合物， 所述组合物包括： 食盐： 1 -95重 量份， 碳酸盐： 1-110重量份， 和糖类和 /或糖醇类： 0.1 -93重量份； 或者所述组合物包括： 食 盐： 1-95重量份， 有机酸盐和 /或有机酸： 0.1-85重量份， 碳酸盐： 1-110重量份， 糖类和 /或糖 醇类： 0.1 -93重量份。  In a further aspect of the invention, there is provided a method of treating a meat product that improves quality and retains moisture during low temperature maintenance and/or cooking, comprising applying to the meat product a composition of the invention, the composition Including: salt: 1 to 95 parts by weight, carbonate: 1-110 parts by weight, and sugars and/or sugar alcohols: 0.1 to 93 parts by weight; or the composition includes: salt: 1-95 parts by weight , Organic acid salt and/or organic acid: 0.1-85 parts by weight, carbonate: 1-110 parts by weight, saccharide and/or sugar alcohol: 0.1-93 parts by weight.
优选地， 在上述本发明的组合物中， 所述碳酸盐为碳酸钾和 /或碳酸钠。  Preferably, in the above composition of the invention, the carbonate is potassium carbonate and/or sodium carbonate.
优选地， 所述有机酸盐为柠檬酸钠和 /或柠檬酸钾， 苹果酸钠和 /或苹果酸钾。  Preferably, the organic acid salt is sodium citrate and/or potassium citrate, sodium malate and/or potassium malate.
优选地， 所述糖类选自海藻糖、 低聚半乳糖、 葡萄糖、 聚葡萄糖、 蔗糖、 低聚异麦芽糖所 组成的组的一种或两种以上。  Preferably, the saccharide is one or more selected from the group consisting of trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, and oligoisomaltose.
优选地， 所述糖醇类选自由赤藓糖醇、 麦芽糖醇、 木糖醇、 异麦芽糖醇所组成的组的一种 或两种以上。  Preferably, the sugar alcohol is one or more selected from the group consisting of erythritol, maltitol, xylitol, and isomalt.
在上述所施用组合物中， 所述组合物还包括如下至少一种的食品添加剂： 乳化剂、 调味 剂、 蛋类、 非食盐的无机化合物或矿物质、 面粉、 乳蛋白、 植物蛋白、 可食用液体、 可食用胶 体、 水解蛋白、 非糖类和非糖醇类的碳水化合物、 无机酸、 碱、 调味料、 醇类、 脂类、 非碳酸 盐的无机酸盐、 调香剂、 酸度调节剂、 抗结剂、 消泡剂、 抗氧化剂、 漂白剂、 膨松剂、 护色 剂、 营养强化剂、 防腐剂、 增稠剂、 着色剂和调质剂。  In the above-described applied composition, the composition further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein, edible Liquid, edible colloid, hydrolyzed protein, non-sugar and non-sugar alcoholic carbohydrates, inorganic acids, alkalis, flavorings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents, acidity regulation Agents, anti-caking agents, antifoaming agents, antioxidants, bleaches, leavening agents, coloring agents, nutritional supplements, preservatives, thickeners, colorants and conditioning agents.
上述描述的本发明的组合物， 通过喷洒、 注射、 外敷、 浸泡、 斩拌、 滚揉、 搅拌、 涂抹方 式对肉制品施用。 在前述各种施用方式中， 所用的本发明的组合物各个组分在低温保持和 /或烹 调期间的同一个步骤中， 同时加入、 或先后加入， 或者在不同工艺步骤中， 分别加入。  The composition of the present invention described above is applied to the meat product by spraying, injecting, external application, soaking, kneading, rolling, stirring, and smearing. In the various modes of administration described above, the components of the compositions of the present invention used are added simultaneously, simultaneously or sequentially, or separately in different process steps, during the same step of low temperature maintenance and/or cooking.
较之现有技术的食品添加剂改善肉品品质的处理方法， 经过本发明组合物处理过的肉制 品， 外观 （透明度、 文理结构和色度等观察） 和嫩度得到数倍增强、 弹性和吸水力得到显著提 高且维持高的保水力。 通过改变有机酸和有机酸盐的比例关系， 而提高肉制品的 pH。  Compared with prior art food additives for improving the quality of meat, the meat treated with the composition of the present invention has several appearances (observation of transparency, texture structure and color) and tenderness which are several times enhanced, elastic and absorbent. The force is significantly improved and maintains high water retention. The pH of the meat product is increased by changing the ratio of the organic acid to the organic acid salt.
本发明的第三个方面涉及一种在低温保持和 /或烹调期间具有改善品质并保持水分肉制品,其 含有食盐、 碳酸盐、 糖类和 /或糖醇类， 或者所述组合物含有食盐、 有机酸盐和 /或有机酸、 碳 酸盐、 糖类和 /或糖醇类。 A third aspect of the invention relates to an improved quality and moisture-containing meat product during low temperature maintenance and/or cooking, Salts, carbonates, saccharides and/or sugar alcohols are included, or the compositions contain table salt, organic acid salts and/or organic acids, carbonates, saccharides and/or sugar alcohols.
优选地， 所述的肉制品含有碳酸盐为碳酸钾和 /或碳酸钠。  Preferably, the meat product contains carbonate as potassium carbonate and/or sodium carbonate.
优选地， 所述的肉制品含有柠檬酸钠和 /或柠檬酸钾、 苹果酸钠和 /或苹果酸钾。  Preferably, the meat product contains sodium citrate and/or potassium citrate, sodium malate and/or potassium malate.
优选地， 所述的肉制品含有由海藻糖、 低聚半乳糖、 葡萄糖、 聚葡萄糖、 蔗糖、 低聚异麦 芽糖所组成的组的一种或两种以上。  Preferably, the meat product contains one or more selected from the group consisting of trehalose, galacto-oligosaccharide, glucose, polydextrose, sucrose, and oligo-isomaltose.
优选地， 所述的肉制品含有如下糖醇类中的至少一种： 赤藓糖醇、 木糖醇、 麦芽糖醇和异 麦芽糖醇。  Preferably, the meat product contains at least one of the following sugar alcohols: erythritol, xylitol, maltitol, and isomalt.
在本发明所提供的上述肉制品中， 所述肉制品还含有如下至少一种的食品添加剂： 乳化 剂、 调味剂、 蛋类、 非食盐的无机化合物或矿物质、 面粉、 乳蛋白、 植物蛋白、 可食用液 体、 可食用胶体、 水解蛋白、 非糖类和非糖醇类的碳水化合物、 无机酸、 碱、 调味料、 醇类、 脂类、 非碳酸盐的无机酸盐、 调香剂、 酸度调节剂、 抗结剂、 消泡剂、 抗氧化剂、 漂白剂、 膨松剂、 护色剂、 营养强化剂、 防腐剂、 增稠剂、 着色剂和调质剂。  In the above meat product provided by the present invention, the meat product further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein Edible liquids, edible colloids, hydrolyzed proteins, carbohydrates of non-sugar and non-sugar alcohols, inorganic acids, alkalis, seasonings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents , acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, color protectants, nutrient enhancers, preservatives, thickeners, colorants and conditioners.
再一个方面， 本发明提供了一种在低温保持和 /或烹调期间具有改善品质并保持水分肉制品, 所述肉制品的 pH为 4.5至 10.5之间,合适为 5.5至 9.0之间， 优选为 6.0-8.5之间， 例如 6.0-8.0 之间。  In still another aspect, the present invention provides a meat product having improved quality and maintaining moisture during low temperature maintenance and/or cooking, the meat product having a pH of between 4.5 and 10.5, suitably between 5.5 and 9.0, preferably Between 6.0-8.5, such as between 6.0-8.0.
又一个方面， 本发明提供了一种在低温保持和 /或烹调期间具有提高吸水力且增强嫩度并 保持水分的肉制品,所述的肉制品的吸水力被提高了 20%以上， 例如提高了 30%以上， 35%以 上， 40%以上， 甚至 50%以上。  In still another aspect, the present invention provides a meat product having improved water absorption and enhanced tenderness and retaining moisture during low temperature maintenance and/or cooking, the water absorption of the meat product being improved by more than 20%, for example, More than 30%, more than 35%, more than 40%, or even more than 50%.
又一方面， 本发明提供了一种在低温保持和 /或烹调期间具有提高吸水力且增强嫩度并保 持水分的肉制品， 其蒸煮损失率可以小于 30%， 例如小于 25%， 小于 20%、 小于 15%， 小于 15%， 或小于 10%， 甚至小于 5%。  In still another aspect, the present invention provides a meat product having improved water absorption and enhanced tenderness and retaining moisture during low temperature maintenance and/or cooking, the cooking loss rate of which may be less than 30%, such as less than 25%, less than 20%. , less than 15%, less than 15%, or less than 10%, or even less than 5%.
在本发明的又一个具体方面， 经过本发明方法处理的肉样品的嫩度是以剪切力来衡量， 所 述的剪切力可以小于 5.0Kg， 例如小于 4.5Kg， 例如小于 4.0Kg， 或小于 3.7 Kg， 3.5 Kg, 3.3 Kg， 再例如小于 3.0Kg， 比如小于 2.8 Kg， 或 2.5Kg， 本发明的本发明方法处理的肉样品的剪 切力小于 2.0 Kg也是可能的， 例如小于 1.8 Kg， 甚至小于 1.5 Kg。 如果以剪切力减少的百分率 来计算嫩度的减少程度， 经过本发明方法处理的肉样品的剪切力可以减少 5%以上， 例如 10% 以上， 15%或 20%以上， 适合地减少 25%以上， 例如 30%以上， 或 35%以上； 优选减少 40%以 上， 例如 50%以上。 本发明提供的肉制品与现有产品相比， 具有保水力强、 烹调损失小， 肉嫩质软、 鲜味弹性 多汁的特点。 本发明意外地发现， 将本发明所提供的组合物施用于肉制品， 其吸水力最高可增 加至 50%以上， 嫩度和弹性甚至得到数倍明显提高。 In yet another specific aspect of the invention, the tenderness of the meat sample treated by the method of the invention is measured by shear force, which may be less than 5.0 Kg, such as less than 4.5 Kg, such as less than 4.0 Kg, or Less than 3.7 Kg, 3.5 Kg, 3.3 Kg, and further less than 3.0 Kg, such as less than 2.8 Kg, or 2.5 Kg, it is also possible that the meat sample treated by the method of the invention has a shear force of less than 2.0 Kg, for example less than 1.8 Kg. , even less than 1.5 Kg. If the degree of reduction in tenderness is calculated as a percentage of shear reduction, the shear force of the meat sample treated by the method of the present invention can be reduced by more than 5%, for example, 10% or more, 15% or more, suitably 25 % or more, for example, 30% or more, or 35% or more; preferably 40% or more, for example, 50% or more. Compared with the existing products, the meat product provided by the invention has the characteristics of strong water retention capacity, small cooking loss, soft and tender meat, and elastic and juicy taste. The present inventors have unexpectedly discovered that by applying the composition provided by the present invention to a meat product, the water absorption can be increased up to 50% or more, and the tenderness and elasticity are even significantly increased several times.
同时本发明的组合物易于溶解， 易于调配、 非常适合于家庭、 餐饮、 食品工业生产以实现 现实生活中难以改变肉质的难题。 同时本发明的组合物可以取代有毒副作的磷酸盐， 解决了世 界的肉制品的添加剂难题。 具体实施方式  At the same time, the composition of the present invention is easy to dissolve, easy to formulate, and is very suitable for household, catering, food industry production to realize the difficulty of changing meat quality in real life. At the same time, the composition of the present invention can replace the phosphate of toxic by-products, solving the problem of additive additives for meat products in the world. detailed description
为了提供对本发明的实质性理解， 在下文中以不同的详细程度描述了本发明的某些方面、 模式、 实施方式、 变型和特征。  In order to provide a substantial understanding of the present invention, certain aspects, modes, embodiments, variations and features of the present invention are described in various detail.
在实施本发明的过程中， 使用了生物化学、 食品化学、 食品制造工艺学、 食品生物化学、 食 品微生物学、 食品分子生物学、 食品统计学、 食品添加剂学肌肉蛋白质生物化学、 肌肉分子生 物学和生理学方面的很多传统技术。 这些技术是熟知的。  In the process of practicing the present invention, biochemistry, food chemistry, food manufacturing technology, food biochemistry, food microbiology, food molecular biology, food statistics, food additive science, muscle protein biochemistry, muscle molecular biology are used. And many traditional techniques in physiology. These techniques are well known.
在本发明的一个实施方式中,本发明提供了改善肉制品品质的组合物， 所述组合物包括食 盐、 碳酸盐、 糖类和 /或糖醇类， 且本发明还提供了另一种改善肉制品品质的组合物， 所述组合 物包括食盐、 有机酸盐和 /或有机酸、 碳酸盐、 糖类和 /或糖醇类。  In one embodiment of the present invention, the present invention provides a composition for improving the quality of a meat product, the composition comprising a salt, a carbonate, a saccharide and/or a sugar alcohol, and the present invention provides another A composition for improving the quality of a meat product comprising a salt, an organic acid salt and/or an organic acid, a carbonate, a saccharide and/or a sugar alcohol.
本文中的术语"食盐"通常指食品工业常用的盐， 即化学分子式为 NaCl的可食用盐， 本发明 所使用的食盐除了纯 NaCl盐， 还包括出于其它目的， 例如加碘食盐等。 此外， 本发明所使用 的食盐还包括食品工业使用的其它的咸味剂， 仅为举例目的例如氯化钾、 氯化铵、 溴化钠、 溴 化锂、 碘化钠、 碘化锂等具备咸味的性质的可食用的无机化合物， 上述咸味剂可以与食盐配合 使用或者单独使用。 因此本文中除非特指， 所述的食盐包括食品工业使用的所有的咸味剂。  The term "salt" as used herein generally refers to a salt commonly used in the food industry, i.e., an edible salt of the chemical formula of NaCl. The salt used in the present invention includes, in addition to pure NaCl salt, for other purposes, such as iodized salt. In addition, the salt used in the present invention also includes other salty agents used in the food industry, for example purposes such as potassium chloride, ammonium chloride, sodium bromide, lithium bromide, sodium iodide, lithium iodide and the like. An edible inorganic compound of a nature which can be used in combination with the salt or used alone. Thus, unless otherwise specified, the salt includes all of the salting agents used in the food industry.
本文中的术语 "碳酸盐"是指具有碳酸基团 （根） 离子的盐， 例如其钾盐、 钠盐、 铁盐和钙 盐等， 本文中没有特别限定为任何一种盐， 在所述肉制品中可以添加单独一种碳酸盐， 也可以 添加几种碳酸盐。  The term "carbonate" as used herein refers to a salt having a carbonate group (root) ion, such as a potassium salt, a sodium salt, an iron salt, a calcium salt or the like, and is not particularly limited to any one of the salts herein. A single carbonate may be added to the meat product, and several carbonates may be added.
在本发明的一个实施方式中， 所述碳酸盐选自由碳酸钾、 碳酸氢钾、 碳酸钠和 /或碳酸氢钠 的组成的组的一种或两种以上,更优选为碳酸钾和 /或碳酸钠。  In one embodiment of the present invention, the carbonate is selected from one or more selected from the group consisting of potassium carbonate, potassium hydrogencarbonate, sodium carbonate, and/or sodium hydrogencarbonate, and more preferably potassium carbonate and/or Or sodium carbonate.
本文中的术语 "有机酸"是指具有酸性的有机化合物， 其酸性源于羧基 (-COOH), 如羧酸。 硫羧酸 (RCOSH)和磺酸也属于有机酸。  The term "organic acid" as used herein refers to an organic compound having an acidity derived from a carboxyl group (-COOH) such as a carboxylic acid. Sulfuric acid (RCOSH) and sulfonic acid are also organic acids.
本文中的术语 "羧酸 "是指分子中含有羧基的有机化合物， 其通式为 RCOOH, 其中 R-可以 是烷基或芳基。 根据羧酸分子中所含的羧基数目不同， 可分为一元羧酸、 二元羧酸和多元羧 酸， 一般具有三个以上的羧基称为多元羧酸。 羧酸的羟基被其它基团 （根） 取代的化合物称为 羧酸衍生物， 因此本发明术语"羧酸"也包括其羧酸衍生物， 为便捷称呼， 统一称为"羧酸"。 The term "carboxylic acid" as used herein refers to an organic compound having a carboxyl group in the molecule, which has the formula RCOOH, wherein R- can It is an alkyl group or an aryl group. Depending on the number of carboxyl groups contained in the carboxylic acid molecule, it can be classified into a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid, and generally has three or more carboxyl groups called polycarboxylic acids. A compound in which a hydroxyl group of a carboxylic acid is substituted by another group (root) is referred to as a carboxylic acid derivative, and thus the term "carboxylic acid" of the present invention also includes a carboxylic acid derivative thereof, which is referred to collectively as "carboxylic acid".
本文中的术语 "有机酸盐"指具有有机酸基团 （根） 离子的盐， 例如其钾盐、 钠盐、 铁盐和 钙盐等， 本文中没有特别限定为任何一种盐， 可以为单一的盐， 也可以是几种有机酸盐混合的 复合盐。  The term "organic acid salt" as used herein refers to a salt having an organic acid group (root) ion, such as a potassium salt, a sodium salt, an iron salt, a calcium salt or the like, and is not particularly limited to any one salt herein, and may be A single salt may also be a composite salt of several organic acid salts.
本文中的术语 "复合物"为各组分之间的物理混合集合体,也可以为各组分之间相互结合组成 的具有一定生理化学功能或明显物化特性的集合体。  The term "complex" as used herein refers to a physically mixed aggregate between components, and may also be an aggregate having a certain physiochemical function or apparent physicochemical property composed of a combination of components.
本文中的术语 "有机酸-有机酸盐复合物 "是指单独一种有机酸， 或将两种以上的有机酸， 或 者将单独一种有机酸盐， 或将两种以上的有机酸盐， 或者将一种以上的有机酸盐和一种以上的 有机酸添加至所述肉制品中。 因此术语"有机酸 -有机酸盐复合物"与有机酸盐 /有机酸具有等同的 意义， 在本文中可以相互替代。 用于本发明的所述有机酸选自一元羧酸、 二元羧酸和多元羧酸 组成的组的一种或两种以上， 优选地，所述有机酸为柠檬酸和 /或苹果酸。 所述有机酸盐选自由一 元羧酸盐、 二元羧酸盐和多元羧酸盐所组成的组的一种或两种以上；优选为其钠盐或钾盐。 例 如， 所述一元羧酸或者其钠盐或钾盐具有甲酸、 乙酸、 丙酸、 丁酸、 戊酸、 己酸、 乳酸、 辛 酸、 葵酸、 月桂酸、 肉桂酸、 ARA (花生四烯酸）、 硬脂酸、 亚麻酸、 油酸、 亚油酸、 芥酸、 肉豆蔻酸、 葡萄糖酸、 棕榈酸、 EPA、 DHA基团 （根） ， 适合地具有乳酸、 月桂酸、 肉桂酸、 花生酸、 硬脂酸、 亚麻酸、 油酸、 葡萄糖酸、 亚油酸、 棕榈酸基团 （根） ， 优选具有乳酸、 月 桂酸、 棕榈酸、 硬脂酸、 葡萄糖酸基团 （根） 。 再如， 所述二元羧酸或者其钠盐或钾盐具有以 下基团 （根） 中的至少一个： 苹果酸、 琥珀酸、 酒石酸、 马来酸、 甲基马来酸、 富马酸、 甲基 富马酸、 草酸、 丙二酸、 戊二酸、 己二酸、 庚二酸、 辛二酸、 壬二酸基团 （根） ， 适合地具有 苹果酸、 琥珀酸、 酒石酸、 马来酸基团 （根） ， 优选地具有苹果酸、 琥珀酸基团 （根） 。 所述 多元羧酸或者其盐具有以下基团 （根） 中的至少一个： 例如具有三元羧酸、 四元羧酸或者四元 以上的多元羧酸基团 （根） ， 例如具有柠檬酸基团 （根） 。  The term "organic acid-organic acid salt complex" as used herein refers to a single organic acid, or two or more organic acids, or a single organic acid salt, or two or more organic acid salts. Alternatively, more than one organic acid salt and more than one organic acid are added to the meat product. Therefore, the term "organic acid-organic acid salt complex" has the same meaning as an organic acid salt/organic acid, and can be substituted for each other herein. The organic acid used in the present invention is selected from one or more selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid. Preferably, the organic acid is citric acid and/or malic acid. The organic acid salt is selected from one or more selected from the group consisting of monocarboxylic acid salts, dicarboxylic acid salts and polycarboxylic acid salts; preferably it is a sodium salt or a potassium salt thereof. For example, the monocarboxylic acid or a sodium or potassium salt thereof has formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, lactic acid, caprylic acid, sunflower acid, lauric acid, cinnamic acid, ARA (arachidonic acid) ), stearic acid, linolenic acid, oleic acid, linoleic acid, erucic acid, myristic acid, gluconic acid, palmitic acid, EPA, DHA group (root), suitably having lactic acid, lauric acid, cinnamic acid, peanut Acid, stearic acid, linolenic acid, oleic acid, gluconic acid, linoleic acid, palmitic acid group (root), preferably having lactic acid, lauric acid, palmitic acid, stearic acid, gluconic acid group (root). For another example, the dicarboxylic acid or a sodium or potassium salt thereof has at least one of the following groups (root): malic acid, succinic acid, tartaric acid, maleic acid, methyl maleic acid, fumaric acid, Methyl fumaric acid, oxalic acid, malonic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, sebacic acid group (root), suitably having malic acid, succinic acid, tartaric acid, mala The acid group (root) preferably has a malic acid, succinic acid group (root). The polycarboxylic acid or a salt thereof has at least one of the following groups (roots): for example, a tricarboxylic acid, a tetracarboxylic acid or a quaternary or higher polycarboxylic acid group (root), for example, having a citrate group Mission (root).
本文中的术语 "甜味剂"是指赋予肉制品以甜味， 按其化学结构和性质分为糖类和非糖类甜 味剂， 本文中非糖类甜味剂是指糖醇类， 因此本文中的术语"甜味剂 "可以理解为单独一种糖 类， 或者将两种以上的糖类， 或者单独一种糖醇类， 或者将两种以上的糖醇类混合， 或者将一 种以上的糖类和一种以上的糖醇类添加至肉制品中； 因此术语"甜味剂 "与糖类和 /或糖醇类具有 等同的意义， 在本文中可以相互替代。 本文中的术语 "糖类 "是指多羟基的醛或多羟基酮及其聚合物和衍生物的总称， 是由元素 C、 H、 O组成， 包括单糖、 低聚糖、 多糖和复合糖。 The term "sweetener" as used herein refers to a sweet taste imparted to a meat product, which is classified into a sugar and a non-sugar sweetener according to its chemical structure and properties. The non-saccharide sweetener herein refers to a sugar alcohol. Therefore, the term "sweetener" as used herein may be understood to mean a single sugar, or two or more sugars, or a single sugar alcohol, or two or more sugar alcohols, or one More than one saccharide and more than one sugar alcohol are added to the meat product; thus the term "sweetener" has the same meaning as saccharides and/or sugar alcohols and may be substituted for each other herein. The term "saccharide" as used herein refers to a polyhydroxy aldehyde or polyhydroxy ketone and a general term for its polymers and derivatives. It is composed of the elements C, H, O, including monosaccharides, oligosaccharides, polysaccharides and complex sugars. .
本文中的术语 "糖醇类"是指糖类的醛、 酮羰基被还原为羟基后生成的含有两个以上的羟基 的多元醇， 通式 H(CHOH)n+1H。 The term "sugar alcohol" as used herein refers to a polyol containing two or more hydroxyl groups formed by reduction of an aldehyde or a ketone carbonyl group of a saccharide to a hydroxy group, and a formula H(CHOH) n+1 H.
所述糖类可以是白砂糖、 木糖、 葡萄糖、 聚葡萄糖、 果糖、 半乳糖、 鼠李糖、 异麦芽酮 糖、 蔗糖、 麦芽糖、 乳糖、 海藻糖、 低聚果糖、 木糖、 异麦芽糖、 低聚麦芽糖、 低聚异麦芽 糖、 异麦芽酮糖、 低聚半乳糖 （半乳寡糖)、 甘露低聚糖 （甘露寡糖)、 低聚木糖 （木寡糖）、 淀 粉、 纤维素、 肝糖原、 肌糖原、 蛋白多糖、 蜂蜜等， 这些糖类可以单独使用或者由上述糖类组 成的组的一种或两种以上混合使用； 优选所述糖类为以下糖类的至少一种： 海藻糖、 低聚半乳 糖、 葡萄糖、 聚葡萄糖、 蔗糖、 低聚异麦芽糖。  The sugar may be white sugar, xylose, glucose, polydextrose, fructose, galactose, rhamnose, isomaltulose, sucrose, maltose, lactose, trehalose, oligofructose, xylose, isomalt, Oligomeric maltose, oligo-isomaltose, isomaltulose, galactooligosaccharide (galactooligosaccharide), mannose oligosaccharide (mannose oligosaccharide), xylooligosaccharide (xylo-oligosaccharide), starch, cellulose, Hepatic glycogen, muscle glycogen, proteoglycan, honey, etc., these saccharides may be used singly or in combination of one or more of the above-mentioned saccharides; preferably, the saccharide is at least one of the following saccharides Species: Trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, oligo-isomaltose.
用于本发明的糖醇类可以是赤藓糖醇（赤藻糖醇)、 木糖醇、 山梨糖醇、 甘露醇、 麦芽糖 醇、 葡萄糖醇、 异麦芽糖醇、 木糖醇、 乳糖醇和异麦芽酮糖醇； 优选地， 所述糖醇为以下的至 少一种： 赤藓糖醇、 麦芽糖醇、 木糖醇和异麦芽糖醇， 例如， 所述糖醇类由赤藓糖醇、 麦芽糖 醇、 木糖醇和异麦芽糖醇组成。  The sugar alcohols used in the present invention may be erythritol (erythritol), xylitol, sorbitol, mannitol, maltitol, glucose alcohol, isomalt, xylitol, lactitol and isomalt The ketitol; preferably, the sugar alcohol is at least one of the following: erythritol, maltitol, xylitol, and isomalt, for example, the sugar alcohol is derived from erythritol, maltitol, wood Composition of sugar alcohol and isomalt.
术语"无机酸盐"包括含有卤素、 碳、 氮、 硼、 硅、 磷、 硫等原子的含有氧原子或者非含有 氧原子的所有无机酸盐； 仅为举例性质例如： 碳酸盐、 硫酸盐、 亚硫酸盐、 硼酸盐、 硝酸盐、 亚硝酸盐、 焦磷酸盐、 亚磷酸盐、 磷酸盐、 氯酸盐、 次氯酸盐、 重铬酸盐、 次氯酸盐、 溴酸 盐、 次溴酸盐、 碘酸盐、 次碘酸盐等； 用于本发明的无机酸盐可以是一种或两种以上的无机酸 盐， 优选地， 所述无机酸盐为碳酸盐、 硫酸盐、 亚硫酸盐、 硝酸盐、 亚硝酸盐、 焦磷酸盐、 亚 磷酸盐、 磷酸盐所组成的组的一种或两种以上的； 更优选地， 所述无机酸盐为碳酸盐。  The term "mineral acid salt" includes all inorganic acid salts containing or not containing oxygen atoms containing halogen, carbon, nitrogen, boron, silicon, phosphorus, sulfur, etc.; for example properties only: carbonates, sulfates , sulfite, borate, nitrate, nitrite, pyrophosphate, phosphite, phosphate, chlorate, hypochlorite, dichromate, hypochlorite, bromate, a hypobromite, an iodate, a hypoiodate or the like; the inorganic acid salt used in the present invention may be one or two or more inorganic acid salts, and preferably, the inorganic acid salt is a carbonate or sulfuric acid. One or more of the group consisting of a salt, a sulfite, a nitrate, a nitrite, a pyrophosphate, a phosphite, and a phosphate; more preferably, the inorganic acid salt is a carbonate.
用于本发明的无机酸盐包括含有钾、 钠、 钙、 铁、 铜、 锌、 锰、 钴、 钼、 硒、 铬、 镍、 硅、 钒等金属原子的含有氧或者非含有氧原子的所有无机酸盐， 优选为含有钾、 钠原子的含有 氧或者非含有氧原子的所有无机酸盐。  The inorganic acid salt used in the present invention includes all oxygen-containing or non-containing oxygen atoms containing metal atoms such as potassium, sodium, calcium, iron, copper, zinc, manganese, cobalt, molybdenum, selenium, chromium, nickel, silicon, vanadium, and the like. The inorganic acid salt is preferably any inorganic acid salt containing or not containing an oxygen atom containing potassium or sodium atoms.
本文术语"包括"或"含有"是指除了本发明的组合物的各种组分外， 还添加有其它组分， 例 如下食品添加剂。  The term "comprising" or "containing" as used herein means that in addition to the various components of the composition of the present invention, other components are added, such as the following food additives.
本文术语"组成"或"构成"是指本发明的组合物的各种组分， 不再添加其它成分。  The term "composition" or "composition" as used herein refers to the various components of the compositions of the present invention without the addition of other ingredients.
在本发明的又一个优选实施方式中， 本发明的组合物可以和其它食品添加剂组合使 用， 所述的食品添加剂可以为各种乳化剂、 调味剂、 水、 蛋类 （例如蛋清粉)、 非食盐的无 机化合物或矿物质、 面粉 （例如面包粉， 栗粉)、 乳蛋白、 植物蛋白、 可食用液体、 可食用胶 体、 水解蛋白、 非糖类和非糖醇类的碳水化合物（例如淀粉)、 无机酸 （例如醋， 即乙酸)、 碱、 调味料 （例如增味剂)、 醇类 （例如调料酒)、 脂类 （油）、 非碳酸盐的无机酸盐、 调香剂In still another preferred embodiment of the present invention, the composition of the present invention may be used in combination with other food additives, which may be various emulsifiers, flavoring agents, water, eggs (eg, egg white powder), non- Inorganic compounds or minerals of salt, flour (eg bread flour, chestnut powder), milk protein, vegetable protein, edible liquid, edible gum Body, hydrolyzed protein, carbohydrates of non-sugar and non-sugar alcohols (such as starch), inorganic acids (such as vinegar, ie acetic acid), alkalis, seasonings (such as flavorants), alcohols (such as seasoning wine), Lipid (oil), non-carbonate mineral acid salt, flavoring agent
(例如香精， 香料， 酯类)、 酸度调节剂、 抗结剂、 消泡剂、 抗氧化剂、 漂白剂、 膨松剂、 护 色剂、 营养强化剂、 防腐剂、 增稠剂、 着色剂 （例如色素） 和调质剂。 (eg, flavors, fragrances, esters), acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, coloring agents, nutritional supplements, preservatives, thickeners, colorants ( For example, pigments) and conditioning agents.
上述食品添加剂可以为天然物质或者化学合成， 但必须符合国际食用添加剂标准加以制备 而成。 同时上述食品添加剂可以和本发明的组合物同时加入， 也可以在其之前或者在其之后加 入。  The above food additives may be natural substances or chemically synthesized, but must be prepared in accordance with international food additive standards. While the above food additive may be added at the same time as the composition of the present invention, it may be added before or after it.
本说明书中使用的一些术语的定义， 除非另有说明， 本文中使用的所有技术和科学用语通 常具有和本发明所属领域的普通技术人员通常理解的意思相同的意思。  Definitions of some terms used in the specification, unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs.
本文中的术语狭义的 "肉"是指存在于自然界中动物中包含源自动物的肌纤维的组织， 可食 用的所有的肉或者组织器官。 本文中术语广义的"肉"还包含源自动物的各种组织和器官， 例如 内脏： 心脏、 肝脏、 肾脏、 大小肠、 胃、 脑、 舌头、 耳朵等所有可食用的器官和组织。 本文中 术语的"肉"包括广义的和狭义的"肉"。  The term "meat" as used herein refers to a tissue that contains muscle fibers derived from animals in an animal in nature, and all meat or tissue organs that can be eaten. The term "meat" as used herein also encompasses various tissues and organs derived from animals, such as the internal organs: all edible organs and tissues such as the heart, liver, kidneys, large and small intestines, stomach, brain, tongue, ears, and the like. The term "meat" in this context includes both broad and narrow "meat."
所述肉可源自于任何种类的动物， 主要分为牲畜、 家禽、 鱼、 水生无脊椎动物或软体动 物。 本文的牲畜包括陆生或者两栖爬行类， 例如牛、 水牛、 野牛、 猪、 野猪、 羊 （例如羊羔、 绵羊、 山羊） 、 驴、 鹿、 骆驼、 鼠类、 马肉等， 禽肉包括陆地行走家禽类或者空中飞行的鸟 类、 例如鸡肉、 雉鸡、 火鸡肉、 鸵鸟、 鸭肉和鹅肉等； 鱼肉包括取自淡水鱼肉、 海水鱼肉、 洄 游鱼类鱼肉或者半洄游鱼类鱼肉， 例如、 鲤鱼、 花白鲢鱼、 草鱼、 青鱼、 黑鱼、 鳕鱼、 鲱鱼、 金枪鱼、 、 沙丁鱼、 鲭鱼、 竹荚鱼、 中华鲟鱼、 刀鱼、 比目鱼、 银鱼、 凤尾鱼、 鳊鱼、 鳟鱼、 鲶鱼、 鲈鱼、 毛鳞鱼、 鲷鱼， 大麻哈鱼、 鳇鱼、 黄花鱼； 水生无脊椎动物或软体动物， 例如虾 肉、 鱿鱼、 鲍鱼、 蛤、 贻贝、 扇贝、 鸟蛤、 滨螺、 蜗牛、 牡蛎、 海参和 /或章鱼等。  The meat may be derived from any kind of animal and is mainly classified into livestock, poultry, fish, aquatic invertebrates or molluscs. Animals in this article include terrestrial or amphibious reptiles, such as cattle, buffalo, bison, pigs, wild boars, sheep (such as lambs, sheep, goats), donkeys, deer, camels, rodents, horse meat, etc., poultry including land walking Poultry or birds flying in the air, such as chicken, pheasant, turkey, ostrich, duck and goose; fish include fish from freshwater, sea fish, migratory fish or semi-migratory fish, for example, Squid, flower white carp, grass carp, herring, black fish, squid, squid, tuna, sardine, squid, horse mackerel, Chinese sturgeon, swordfish, flounder, silver fish, anchovies, squid, squid, squid, squid , capelin, squid, salmon, squid, yellow croaker; aquatic invertebrates or mollusks, such as shrimp, squid, abalone, clams, mussels, scallops, guanine, snail, snail, oyster , sea cucumber and / or octopus.
术语"一"， "一种 "和"该"：除非内容清楚指明， 否则本说明和所附的权利要求中使用的单数 形式"一"， "一种 "和"该"包括复数的引用对象。 例如， 所提及的"一种组合物"包括两种组合或 更多种组合等。  The terms "a", "an", "the", and "the" . For example, the reference to "a composition" includes two or more combinations and the like.
术语"肉"包括经研磨、 滚揉， 搅拌、 斩拌、 切碎或通过本领域巳知的任何其他方法加工成 任何形状的肉制品， 比如松散状或圆形的肉糜、 肉末、 或切成条、 丝、 片状、 块状、 或者穿成 肉串， 可以是未烹调前的生肉， 也可以是烹调处理过程中的肉， 包括即食肉和 /或煮熟的肉。  The term "meat" includes processed into any shape of meat, such as loose or rounded meat, minced meat, or cut, by grinding, tumbling, stirring, kneading, chopping, or by any other method known in the art. In the form of strips, silk, flakes, chunks, or kebabs, it can be raw meat before cooking, or meat during cooking, including ready-to-eat meat and/or cooked meat.
在一些实施方式中， 本发明的组合物特别适合于牛肉、 猪肉、 鸡肉、 羊肉和 /或鱼肉。 本文中的术语 "肉制品"或"肉样品"均指含有肉的食品， 在一些情况， 三者可以替换使用， 可以是以下一种或多种形式： （1)干或半干的咸肉， 例如用发酵剂培养物干腌并发酵的发酵产 品， 如香肠和干火腿； （2)乳化的肉食品 (例如， 用于冷食或热食)， 例如烟熏香肚、 鱼子酱、 午 餐肉、 肉酱和肉馅； （3 ) 鱼类和海鲜， 例如虾、 鲑鱼、 重配的鱼制品、 鱼糕、 鱼丸、 冷冻包装 的鱼类； （4 ) 家禽产品， 例如鸡胸肉或火鸡胸肉， 或重配的禽肉， 例如鸡肉块和 /或鸡肉肠； ( 5 ) 杀菌产品， 即高压灭菌的肉产品， 例如野餐火腿、 午餐肉、 乳化产品。 在实施例中， 可以 用本发明的组合物制备的肉制品菜肴包括但不限于炒肉丝、 溜肉片、 烤肉串、 烤肉筋、 烤腰 子、 烤鸡胗、 铁板肉、 烤牛排、 软炸肉、 烤牛肉、 烤鸡、 咖喱肉、 宫保鸡丁、 焖肉、 炸肉块、 炖肉块、 清蒸鱼肉、 鱼籽、 火锅肉片、 百叶、 肚片和 /或糖醋滑溜肉片； 利用本发明的组合物制 造的肉制品， 其中使用的是肉馅的实例包括汉堡包、 肯德基汉堡、 热狗、 饺子、 包子、 肉丸 子、 烧麦、 混沌、 炸肉饼和 /或炸春卷等。 术语"肉制品 "是指基于肉的任何产品， 适合于人和 /或 动物作为食品和 /或词料消费。 肉制品可包含非肉成分， 例如植物蛋白、 水、 盐、 面粉、 奶油、 味精、 乳蛋白、 淀粉、 水解蛋白、 酸、 醋、 料酒、 调料、 乳化剂、 着色剂和 /或调质剂； 在一些 情况， 可以是即食的， 在另外一些情况， 可以指低温保持和 /或烹调期间的产品， 总之， 包括任 何情况下和任何形式的含有肉的产品。 In some embodiments, the compositions of the present invention are particularly suitable for beef, pork, chicken, lamb, and/or fish. The term "meat product" or "meat sample" as used herein refers to a food containing meat. In some cases, the three may be used interchangeably, and may be in one or more of the following forms: (1) dried or semi-dried bacon For example, fermented products that are dried and fermented with a starter culture, such as sausages and dried hams; (2) emulsified meat products (for example, for cold or hot foods), such as smoked sweets, caviar, luncheon meat , meat sauce and meat filling; (3) fish and seafood, such as shrimp, squid, reconstituted fish products, fish cakes, fish balls, frozen-packed fish; (4) poultry products, such as chicken breast or turkey breast Meat, or reconstituted poultry, such as chicken pieces and/or chicken intestines; (5) Sterilized products, ie autoclaved meat products such as picnic ham, luncheon meat, emulsified products. In an embodiment, meat products that may be prepared using the compositions of the present invention include, but are not limited to, fried pork, schnitzel, kebab, barbecue, roasted kidney, grilled chicken, iron plate, grilled steak, soft fried Meat, roast beef, roast chicken, curry meat, kung pao chicken, clam meat, fried meat, stewed meat, steamed fish, fish roe, hot pot meat, venetian, belly and/or sweet and sour slides; The meat product produced by the composition of the invention, wherein examples of the meat used are hamburgers, KFC burgers, hot dogs, dumplings, buns, meatballs, siu mai, chaos, croquettes and/or fried spring rolls, and the like. The term "meat product" refers to any product based on meat that is suitable for consumption by humans and/or animals as food and/or vocabulary. The meat product may comprise non-meat ingredients such as vegetable protein, water, salt, flour, butter, monosodium glutamate, milk protein, starch, hydrolyzed protein, acid, vinegar, cooking wine, seasoning, emulsifier, colorant and/or tempering agent; In some cases, it may be ready-to-eat, in other cases, it may refer to products that are kept at a low temperature and/or during cooking, in any case, including any form and any form of meat-containing product.
本发明的肉制品可以通过任何一种巳知的烹调方法得到的含有所述组合物的肉制品。 所述 烹调方法仅为举例性质， 包括但不限于： 蒸、 煮、 煎、 炒、 炸、 烧烤、 焙烤、 烘等， 本领域技 术人员熟知上述方法， 即可用于普通家庭烹调、 餐饮业或者食品工业生产。 因此本发明改良食 用肉品质的方法对加热烹调肉的这种情况是有效的。 尽管这种效果的实现与上述烹调方法无 关， 但如果采用煎、 炒、 炸、 烧烤、 焙烤、 烘时可以保持了肉的鲜嫩多汁， 并且呈现完好的风 味， 获得了显著的效果。  The meat product of the present invention may be a meat product containing the composition obtained by any known cooking method. The cooking method is merely exemplary, including but not limited to: steaming, boiling, frying, frying, frying, grilling, baking, baking, etc., which are well known to those skilled in the art, and can be used in ordinary household cooking, catering or food. Industrial production. Therefore, the method of the present invention for improving the quality of edible meat is effective for the case of heating cooked meat. Although the effect is not related to the above-mentioned cooking method, if the frying, frying, frying, grilling, baking, and baking are used, the meat can be kept fresh and juicy, and the taste is good, and a remarkable effect is obtained.
本发明所述的肉制品包含 1 -100% (重量 /重量)的肉。 在一些实施方式中， 所述肉制品可包 含至少 5% (重量 /重量)的肉， 例如至少 10%， 至少 30%、 或至少 50%的肉。  The meat product of the present invention comprises from 1 to 100% (w/w) of meat. In some embodiments, the meat product may comprise at least 5% (w/w) meat, such as at least 10%, at least 30%, or at least 50% meat.
在又一个实施方式中， 所述的 "肉"可以是单独一种肉， 或者两种以上肉的混合肉， 仅为举 例性质， 但实例并不限于猪肉与牛肉混合； 鱼肉、 猪肉和牛肉混合等。 经过本发明组合物处理 过的肉制品具有吸水力大、 保水力强、 烹调后同时保持了肉的鲜嫩度和汁液， 并且呈现完好的 风味。  In still another embodiment, the "meat" may be a single meat, or a mixed meat of two or more meats, for example only, but the examples are not limited to pork and beef mixed; fish, pork and beef mixed Wait. The meat product treated by the composition of the present invention has a large water absorption capacity, a strong water retention capacity, and maintains the tenderness and juice of the meat after cooking, and exhibits a good flavor.
在本发明的一个实施方式中， 所述肉制品是用于饲喂动物的饲料产品， 例如猫、 狗等宠物 备口 在本发明的再一个实施方式中， 所述肉制品是用于人的食品。 In one embodiment of the invention, the meat product is a feed product for feeding an animal, such as a cat, a dog, etc. In still another embodiment of the present invention, the meat product is a food for a human.
在一些实施方式中， 所述肉制品可以是熟肉， 例如火腿、 腰肉、 前腿肉、 猪胸肉、 内脏组 织和器官等的熏肉和 /或烤肉。  In some embodiments, the meat product may be cooked meat, such as ham, loin, fore leg meat, pork breast, visceral tissue and organs, and/or barbecue.
在本发明的另一个实施方式中， 提供了一种在低温保持和 /或烹调期间增强嫩度并保持水分 的肉制品的处理方法， 通过喷洒、 注射、 外敷、 浸泡、 斩拌、 滚揉、 搅拌、 涂抹等方式将本发 明的组合物对肉制品施用， 其中， 所述组合物包括食盐、 碳酸盐、 糖类和 /或糖醇类， 或者所述 组合物包括食盐、 有机酸盐和 /或有机酸、 碳酸盐、 糖类和 /或糖醇类。  In another embodiment of the present invention, there is provided a method of treating a meat product that enhances tenderness and retains moisture during low temperature maintenance and/or cooking, by spraying, injecting, applying, soaking, kneading, rolling, The composition of the present invention is applied to a meat product by stirring, smearing, etc., wherein the composition includes a salt, a carbonate, a saccharide, and/or a sugar alcohol, or the composition includes a salt, an organic acid salt, and / or organic acids, carbonates, sugars and / or sugar alcohols.
在本发明的进一步实施方式中， 提供了一种在低温保持和 /或烹调期间增强嫩度并保持水分 的肉制品的处理方法， 通过喷洒、 注射、 外敷、 浸泡、 斩拌、 滚揉、 搅拌、 涂抹等方式将本发 明的组合物对肉制品施用， 所述组合物包括： 食盐： 1-95重量份， 碳酸盐： 1 -110重量份， 和糖 类和 /或糖醇类： 0.1-93重量份； 或者所述组合物包括： 食盐： 1 -95重量份， 有机酸盐和 /或有机 酸： 0.1-85重量份， 碳酸盐： 1 -110重量份， 糖类和 /或糖醇类： 0.1-93重量份。  In a further embodiment of the present invention, there is provided a method of treating a meat product which enhances tenderness and retains moisture during low temperature maintenance and/or cooking, by spraying, injecting, external application, soaking, kneading, rolling, stirring Applying the composition of the present invention to a meat product by smearing, etc., the composition comprising: salt: 1-95 parts by weight, carbonate: 1 - 110 parts by weight, and sugars and/or sugar alcohols: 0.1 -93 parts by weight; or the composition comprises: salt: 1 - 95 parts by weight, organic acid salt and / or organic acid: 0.1 - 85 parts by weight, carbonate: 1 - 110 parts by weight, sugar and / or Sugar alcohols: 0.1-93 parts by weight.
在本发明又一实施方式中， 在本发明上述组合物中， 优选地， 所述碳酸盐为碳酸钾和 /或碳 酸钠。  In still another embodiment of the present invention, in the above composition of the present invention, preferably, the carbonate is potassium carbonate and/or sodium carbonate.
优选地， 所述有机酸盐为柠檬酸钠和 /或柠檬酸钾、 和苹果酸钠和 /或苹果酸钾。  Preferably, the organic acid salt is sodium citrate and/or potassium citrate, and sodium malate and/or potassium malate.
优选地， 所述有机酸为柠檬酸和 /或苹果酸。  Preferably, the organic acid is citric acid and/or malic acid.
优选地， 所述糖类选自由海藻糖、 低聚半乳糖、 葡萄糖、 聚葡萄糖、 蔗糖、 低聚异麦芽糖 所组成的组的一种或两种以上。  Preferably, the saccharide is one or more selected from the group consisting of trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, and oligoisomaltose.
优选地， 所述糖醇类选自由赤藓糖醇、 木糖醇、 麦芽糖醇和异麦芽糖醇所组成的组的一种 或两种以上。  Preferably, the sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, maltitol and isomalt.
所述组合物可以根据人们的嗜好， 制备成颗粒剂、 粉剂、 丸剂、 片剂、 溶液、 泡腾片、 干 粉、 胶体胶囊、 凝胶、 乳化物、 涂抹剂型制剂、 霜剂、 外敷膏、 软膏、 外用液体、 分散液、 干 粉、 液体喷雾剂等形式， 无论哪种形式的组合物， 都不影响其对于肉制品的作用， 即经过本发 明组合物处理过的肉制品具有吸水力大、 保水力强、 烹调后同时保持了肉的鲜嫩度和汁液， 并 且呈现完好的风味的特点。 所述组合物既可以单独施用， 也可以和其它食品添加剂制备成混合 物共同施用， 其中以重量占整个混合物的总重量为 0.1%-99.0%， 优选地 1%-90%， 更优选地为 10%-80%， 最优选为 25-70%。  The composition can be prepared into granules, powders, pills, tablets, solutions, effervescent tablets, dry powders, colloidal capsules, gels, emulsions, smear preparations, creams, topical creams, ointments according to people's tastes. Form, external liquid, dispersion, dry powder, liquid spray, etc., regardless of the form of the composition, does not affect its effect on the meat product, that is, the meat product treated by the composition of the present invention has a large water absorption capacity. It has strong water and maintains the tenderness and juice of the meat after cooking, and it has the characteristics of perfect flavor. The composition may be applied either alone or in combination with other food additives, wherein the weight is from 0.1% to 99.0%, preferably from 1% to 90%, more preferably 10% by weight based on the total weight of the entire mixture. %-80%, most preferably 25-70%.
如下肉制品中常用的食品添加剂， 例如， 乳化剂、 调味剂、 蛋类、 非食盐的无机化合 物或矿物质、 面粉、 乳蛋白、 植物蛋白、 可食用液体、 可食用胶体、 水解蛋白、 非糖类和非糖 醇类的碳水化合物、 无机酸、 碱、 调味料、 醇类、 脂类、 非碳酸盐的无机酸盐、 调香剂、 酸 度调节剂、 抗结剂、 消泡剂、 抗氧化剂、 漂白剂、 膨松剂、 护色剂、 营养强化剂、 防腐剂、 增 稠剂、 着色剂和调质剂等， 上述食品添加剂至少一种都可以与本发明的组合物一起对肉制品施 用。 Food additives commonly used in meat products, such as emulsifiers, flavorings, eggs, non-salt inorganic compounds or minerals, flour, milk proteins, vegetable proteins, edible liquids, edible colloids, hydrolyzed proteins, non-sugar Class and non-sugar Alcohols, carbohydrates, inorganic acids, alkalis, seasonings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents, acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches A leavening agent, a coloring agent, a nutrient enhancer, a preservative, a thickener, a colorant, a conditioning agent, etc., at least one of which may be applied to the meat product together with the composition of the present invention.
本发明的组合物可以通过喷洒、 注射、 外敷、 浸泡、 斩拌、 滚揉、 搅拌、 涂抹等方式将本 发明的组合物对肉制品施用。 这也就意味着本发明的组合物可以通过任何现有技术的方式对所 述的肉制品施用。  The composition of the present invention can be applied to a meat product by spraying, injecting, externally applying, soaking, kneading, rolling, stirring, spreading, and the like. This also means that the composition of the invention can be applied to the meat product by any prior art means.
本发明的组合物所包括的各个组分可以在低温保持和 /或烹调期间的同一个步骤中， 同时加 入、 或先后加入， 或者在不同工艺步骤中， 分别加入， 且总能达到本发明所期待的效果， 实现 本发明目的。  The individual components included in the composition of the present invention may be added simultaneously, simultaneously or sequentially, or separately in different process steps, in the same step during low temperature maintenance and/or cooking, and always reach the present invention. The desired effect achieves the object of the present invention.
在本发明的一个优选实施方式所制备的组合物中， 食盐可以为 1-95重量份， 例如 5-95重 量份， 5-75重量份， 合适为 5-60重量份， 优选为 10-60重量份； 更优选为 10-50重量份， 最优 选为 20-50重量份。  In the composition prepared in a preferred embodiment of the invention, the salt may be from 1 to 95 parts by weight, for example from 5 to 95 parts by weight, from 5 to 75 parts by weight, suitably from 5 to 60 parts by weight, preferably from 10 to 60 parts by weight. It is more preferably 10 to 50 parts by weight, and most preferably 20 to 50 parts by weight.
在本发明的一个优选实施方式所制备的组合物中， 有机酸盐和 /或有机酸 （=有机酸-有机酸 盐复合物） 可以为 0.1 -85重量份，例如 5-85重量份， 10-75重量份， 合适为 10-60重量份， 优选 为 20-60重量份； 更优选为 25-55重量份， 最优选为 25-50重量份； 并且有机酸和有机酸盐可以 选择等摩尔比混合， 这完全取决于所述肉制品处理前的 pH和食品安全所需的 pH而制定。 因此 比较适合的摩尔比可以为 1 : 10至 10-1之间， 例如约 1 :6至约 6: 1之间。  In the composition prepared in a preferred embodiment of the invention, the organic acid salt and/or organic acid (=organic acid-organic acid salt complex) may be from 0.1 to 85 parts by weight, for example from 5 to 85 parts by weight, 10 75 parts by weight, suitably 10 to 60 parts by weight, preferably 20 to 60 parts by weight; more preferably 25 to 55 parts by weight, most preferably 25 to 50 parts by weight; and an organic acid and an organic acid salt may be selected in an equimolar amount In contrast to mixing, this is entirely dependent on the pH of the meat product prior to treatment and the pH required for food safety. Therefore, a suitable molar ratio may be between 1:10 and 10-1, for example between about 1:6 and about 6:1.
在本发明的又一个实施方式所制备的组合物中， 碳酸盐可以为 1-110重量份，例如 10-90重 量份， 15-80重量份， 合适为 20-75重量份， 例如 20-60重量份， 再例如 30-60重量份， 优选为 35-60重量份。  In a composition prepared in still another embodiment of the invention, the carbonate may be from 1 to 110 parts by weight, such as from 10 to 90 parts by weight, from 15 to 80 parts by weight, suitably from 20 to 75 parts by weight, for example 20-. 60 parts by weight, for example, 30 to 60 parts by weight, preferably 35 to 60 parts by weight.
在本发明的又一个优选实施方式所制备的组合物中， 糖类和 /或糖醇类 （=甜味剂） 可以为 0.1 -93重量份，例如 5-85重量份， 20-80重量份， 合适为 20-70重量份， 优选为 25-65重量份， 更 优选为 30-65重量份， 最优选为 35-65重量份。  In a composition prepared in still another preferred embodiment of the present invention, the saccharide and/or sugar alcohol (=sweetener) may be from 0.1 to 93 parts by weight, for example from 5 to 85 parts by weight, from 20 to 80 parts by weight. Suitably it is 20-70 parts by weight, preferably 25-65 parts by weight, more preferably 30-65 parts by weight, most preferably 35-65 parts by weight.
在本发明的一个具体实施方式中， 使该组合物溶解于水以后的而制备成的腌泡液 pH保持 pH为 4.5至 10.5之间,优选为 5.5至 9.0之间， 更优选为 6.0-8.5之间， 最优选为 6.0-8.0之间。  In a specific embodiment of the invention, the pH of the marinade prepared after dissolving the composition in water is maintained at a pH between 4.5 and 10.5, preferably between 5.5 and 9.0, more preferably between 6.0 and 8.5. Most preferably between 6.0 and 8.0.
基于肌肉蛋白质生物化学本领域技术常识， 主要肌肉蛋白质的等电点在 5.5-5.9之间， 因此 如果腌泡液 pH低于 6.0会使肌肉蛋白产生沉淀， 肌肉更加坚硬难于溶解， 使口感变差。 因此腌 泡液 pH保持在 6.0以上。 本领域技术人员容易想到如何通过计算来求出有机酸和有机酸盐的适 合配比来决定腌泡液的 pH， 例如将有机酸-有机酸盐缓冲溶液的 pH值通过如下计算公式获得： pH=pKa-lg(C酸 /C碱） ； Ka是酸的电离常数， 本领域技术人员通常还要考虑所添加的碳酸盐和 肉品的 pH对最后的 pH的影响， 确定组合物中有机酸和有机酸盐的适合配比。 本领域技术人员 常通过测量最后的肉制品的 pH来确定。 通常情况， 加入肉的腌泡液的 pH会下降。 因此， 在本 发明的一些实施方式中， 经过本发明的组合物处理后， 所述肉制品的 pH为 4.5至 10.5之间,优 选为 5.5至 9.0之间， 更优选为 6.0-8.5之间， 最优选为 6.0-8.0之间。 Based on the common knowledge in the field of muscle protein biochemistry, the main muscle protein has an isoelectric point between 5.5 and 5.9. Therefore, if the pH of the marinade is lower than 6.0, the muscle protein will precipitate, the muscle will be harder and harder to dissolve, and the taste will be worse. . Therefore, the pH of the marinade is maintained above 6.0. Those skilled in the art will readily know how to calculate the appropriateness of organic and organic acid salts by calculation. The ratio of the mixture is used to determine the pH of the marinade. For example, the pH of the organic acid-organic acid salt buffer solution is obtained by the following formula: pH=pKa-lg (C acid/C base); Ka is the ionization constant of the acid. Those skilled in the art will generally also consider the effect of the pH of the added carbonate and meat on the final pH to determine the appropriate ratio of organic and organic acid salts in the composition. Those skilled in the art are often determined by measuring the pH of the final meat product. Normally, the pH of the marinade added to the meat will drop. Accordingly, in some embodiments of the invention, the pH of the meat product after treatment with the composition of the invention is between 4.5 and 10.5, preferably between 5.5 and 9.0, more preferably between 6.0 and 8.5, Most preferably it is between 6.0 and 8.0.
在一个实施方式中， 适合地， 可将所述肉与所述组合物一起温育约 30分钟至 48小时， 适 合地一起温育约 2小时至 24小时之间， 优选在一起温育约 4小时至 22小时之间。  In one embodiment, suitably, the meat may be incubated with the composition for about 30 minutes to 48 hours, suitably incubated together for between about 2 hours and 24 hours, preferably together for about 4 hours. Hours to 22 hours.
术语"低温保持"包括"冷藏保持"和"冷冻保藏"两种方式。  The term "low temperature retention" includes both "refrigerated retention" and "freezing preservation".
在另一个实施方式中， 冷藏保持可在低于约 10°C的温度下将所述肉与所述组合物一起温 育， 例如在 0°C以上至约 9°C之间， 适合地在约 1°C至约 5°C， 适合地在约 2°C至约 6°C之间， 优 选在约 2°C至约 4°C之间温育。  In another embodiment, the refrigerated hold may incubate the meat with the composition at a temperature below about 10 ° C, such as between 0 ° C and about 9 ° C, suitably From about 1 ° C to about 5 ° C, suitably between about 2 ° C to about 6 ° C, preferably between about 2 ° C to about 4 ° C.
当将所述肉与所述组合物在低于约 10°C的温度下低温保持， 例如在约 0°C至约 9°C之间的 温度， 适合地在约 1 °C至约 5°C之间的温度， 适合地在约 2°C至约 5°C之间的温度， 优选在约 2°C 至约 4°C之间的温度温育时， 优选将所述肉与所述组合物温育约 4小时至约 20小时之间。  When the meat is kept at a low temperature with the composition at a temperature below about 10 ° C, such as between about 0 ° C and about 9 ° C, suitably between about 1 ° C and about 5 ° Preferably, the meat and the composition are preferably incubated at a temperature between about 2 ° C and about 5 ° C, preferably between about 2 ° C and about 4 ° C. Incubate for between about 4 hours and about 20 hours.
在一个实施方式中， 适合地， 可将所述肉与所述组合物冷冻保藏约 1 天至 35天， 适合地 一起冷冻保藏约 2天至 20天小时之间， 优选在一起冷冻保藏约 5天至 10天。  In one embodiment, suitably, the meat and the composition may be frozen and stored for about 1 day to 35 days, suitably frozen together for about 2 days to 20 days, preferably frozen together for about 5 days. It is 10 days.
在另一个实施方式中， 可在低于约 -180°C (比如液态氮） 的温度下将所述肉与所述组合物 一起冷冻保藏， 例如在 0°C以下至约 -180°C之间， 适合地在约 -20°C至约 -80°C， 适合地在约 -25°C 至约 -80°C之间， 优选在约 -25°C至约 -40°C之间冷冻保藏。  In another embodiment, the meat may be frozen and stored with the composition at a temperature below about -180 ° C (such as liquid nitrogen), for example, below 0 ° C to about -180 ° C. Suitably, suitably between about -20 ° C and about -80 ° C, suitably between about -25 ° C and about -80 ° C, preferably between about -25 ° C and about -40 ° C. Deposit.
当将所述肉与所述组合物在低于约 -180°C (比如液态氮） 的温度下将所述肉与所述组合物 一起冷冻保藏时， 例如在 0°C以下至约 -180°C之间， 适合地在约约 -20°C至约 -80°C， 更适合地在 约 -25°C至约 -80°C之间， 优选在约 -25°C至约 -40°C之间冷冻保藏约 5天至 8天。  When the meat and the composition are frozen and stored with the composition at a temperature below about -180 ° C (such as liquid nitrogen), for example, below 0 ° C to about -180 Between ° C, suitably between about -20 ° C and about -80 ° C, more suitably between about -25 ° C and about -80 ° C, preferably between about -25 ° C and about -40 Freeze between °C for about 5 days to 8 days.
在本发明的一个具体实施方式中， 可将基于肉的乳液进行烹制、 灭菌或烘焙， 例如以烘焙 的形式或在将基于肉的乳液填充到肠衣例如塑料、 胶原、 纤维素或天然肠衣后进行烹制、 灭菌 或烘焙。 经加工的肉产品还可以是重构的肉产品， 例如重构的火腿。 本发明的肉产品可经历加 工步骤， 例如油煎； 炒； 油炸； 蒸； 煮； 盐腌； 如干盐腌； 腌制， 如卤水腌制； 干燥或干燥； 熏制； 烧烤； 平板烤； 发酵； 烹制； 杀菌； 罐装； 焙烤； 供； 切片、 块、 丝、 条、 剁碎和 /或机 械粉碎成肉糜； 可以是手工的， 还可以是机械加工的肉制品。 经过处理后， 所述组合物在所述肉制品中含有量 （重量百分比） 至少为 0.1%， 例如至少 0.3%， 或至少 0.5%， 0.8%， 或者至少 1%， 例如至少 1.5%， 或至少 2.0%。 经过本发明的上述 方法处理的腌肉制品或未烹调前的肉制品即使在冷藏或冷冻状态保存后再加热烹调仍然保持了 原有水分， 几乎没有任何损失， 同时保持了肉的鲜嫩度和汁液， 并且呈现完好的风味。 In a specific embodiment of the invention, the meat-based emulsion can be cooked, sterilized or baked, for example in the form of a baking or in filling a meat-based emulsion into a casing such as plastic, collagen, cellulose or natural casing. Then cook, sterilize or bake. The processed meat product can also be a reconstituted meat product, such as a reconstituted ham. The meat product of the present invention may be subjected to processing steps such as frying; frying; frying; steaming; boiling; salting; such as dry salting; pickling, such as marinating; drying or drying; smoking; Fermentation; cooking; sterilization; canning; baking; for; slicing, lump, silk, strips, chopped and/or mechanically pulverized into meat emulsions; may be handmade or mechanically processed meat products. After treatment, the composition contains at least 0.1%, such as at least 0.3%, or at least 0.5%, 0.8%, or at least 1%, such as at least 1.5%, or at least in the meat product. 2.0%. The cured meat product or the uncooked meat product treated by the above method of the present invention retains the original moisture even after being stored in a refrigerated or frozen state, and has almost no loss, while maintaining the tenderness and juice of the meat. And present a good flavor.
本文中的术语 "腌肉制品"是指含有任意比例的本发明组合物、 包括即食的、 或者经过低温 保藏、 和 /或冷冻保藏的未烹调前的肉制品。  The term "baconmeat" as used herein refers to a pre-cooked meat product containing the composition of the present invention in any proportion, including ready-to-eat, or cryopreserved, and/or frozen.
术语"未烹调前的肉制品"一般是指新鲜的肉制品， 例如整个肌肉， 如腰肉、 肩肉火腿、 和 / 或内脏； 经碾碎和 /或重构的鲜肉， 或重配的肉， 例如通过冷凝胶或粘合升级的切割肉， 例如未 烹制的肉排、 烤肉、 生香肠、 牛肉汉堡、 肉丸、 肉馅饺子； 可以为任何形状， 比如松散状或圆 形的肉糜、 肉末、 肉馅、 或切成条、 丝、 片状、 块状、 或者穿成肉串。  The term "pre-cooked meat products" generally refers to fresh meat products, such as whole muscles, such as loin, shoulder ham, and/or internal organs; ground and/or reconstituted fresh meat, or reconstituted Meat, such as cut meat that has been upgraded by cold gel or adhesion, such as uncooked steak, grilled meat, raw sausage, beef burger, meatballs, meat dumplings; can be any shape, such as loose or round meat emulsion , minced meat, minced meat, or cut into strips, silk, flakes, chunks, or served as skewers.
在本发明的一个具体实施方式中， 对"腌肉制品"或"未烹调前的肉制品"进行了吸水力、 冷 冻失水率和剪切力的测定。  In one embodiment of the invention, the "salted meat product" or "pre-cooked meat product" is subjected to measurement of water absorption, freezing water loss rate and shearing force.
吸水力的测定：  Determination of water absorption:
将 100g肉样品切成剁碎、 肉糜、 条、 块、 丝， 然后按照本发明的方法对肉样品施用本发 明的组合物， 按照本领域技术的通用方法， 在 4°C， 利用 BECKMAN低温冷冻离心机离心 （离 心力 10000g) 去除水分， 称重。  100 g of the meat sample is cut into minced meat, minced meat, strips, chunks, and silk, and then the composition of the present invention is applied to the meat sample according to the method of the present invention, and frozen at a temperature of 4 ° C using BECKMAN at 4 ° C according to a general method of the art. Centrifuge centrifuge (centrifugal force 10000g) to remove moisture and weigh.
吸水力 = (施用后肉样品的重量-施用前肉样品的重量） /处理前肉样品的重量 χ ΐ οο%。  Water absorption = (weight of meat sample after application - weight of meat sample before application) / weight of meat sample before treatment χ ΐ οο%.
保水力的测定：  Determination of water retention:
将 100g肉样品切成剁碎、 肉糜、 条、 块、 丝， 然后按照本发明的方法对肉样品施用本发 明的组合物， 按照本领域技术通用方法， 对处理后肉样品冷冻后或直接直接放入蒸煮袋中， 放 于 85°C水浴锅中蒸煮直至中心点温度达到 72°C， 然后取出冷却至室温后， 离心去除游离水后， 称重， 并用下列公式计算蒸煮损失率。  100 g of the meat sample is cut into minced meat, minced meat, strips, chunks, and silk, and then the composition of the present invention is applied to the meat sample according to the method of the present invention, and the processed meat sample is frozen or directly after being processed according to a general method in the art. It was placed in a retort pouch and placed in a water bath at 85 ° C until the temperature at the center point reached 72 ° C. Then, it was taken out and cooled to room temperature. After centrifuging to remove free water, it was weighed and the cooking loss rate was calculated by the following formula.
蒸煮损失率 = (蒸煮前肉样品的重量-蒸煮后肉样品的重量） /蒸煮前肉样重量 χ ΐ οο% 剪切力的测定  Cooking loss rate = (weight of meat sample before cooking - weight of meat sample after cooking) / weight of meat before cooking χ ΐ οο% Determination of shear force
将蒸煮后的肉样品， 使用 SMS质构仪 (Stable Micro Systems, Texture Analyzer)进行剪切力 测定， 即将均匀切成 75mmxl0mmxl0mm的肉条， 然后按照如下实施例的方法进行处理， 将处 理后的肉条在 85°C恒温水浴锅中加热至中心温度 72°C后冷却至室温， 使用质构仪进行每个样品 中的肉的剪切力值 （即剪切应力） 。 剪切力值越小说明肉越嫩。 剪切力所用肉样品也可以任何 烹调或加工方法获得的肉制品。 比如， 蒸熟或煮熟的肉， 油炸的肉， 火腿、 熏烤肉等。 合适地上述吸水力、 保水力和剪切力的测定实验最少重复三次以上， 优选最少重复四次以 上。 The cooked meat sample was subjected to shear force measurement using an SMS texture analyzer (Stable Micro Systems, Texture Analyzer), that is, the meat strip was uniformly cut into 75 mm×10 mm×10 mm, and then processed according to the following example, the treated meat was processed. The strip was heated to a central temperature of 72 ° C in a constant temperature water bath at 85 ° C and then cooled to room temperature, and the shear force value (ie, shear stress) of the meat in each sample was measured using a texture analyzer. The smaller the shear force value, the more tender the meat. The meat sample used for shearing force can also be obtained from any cooking or processing method. For example, steamed or cooked meat, fried meat, ham, smoked barbecue, etc. Suitably, the above-described measurement experiments of water absorption, water retention and shear force are repeated at least three times, preferably at least four times or more.
剪切力的减少百分率（即减少倍数） 计算公式如下：  The percentage reduction in shear force (ie, the reduction factor) is calculated as follows:
(处理后肉样品的剪切力-未处理的肉样品的剪切力） /未处理的肉样品的剪切力 χΐοο%。 上述实验方法符合国际权威机构的认定标准， 例如 AACC (美国谷物化学家协会)、 AIB (美国 焙烤协会)、 AOAC (分析化学家协会)、 BS (英国国家标准)、 ISO(国际标准化组织)、 ASTM (美国 标准测试方法)、 GMIA (美国明胶生产协会)、 AFERA  (Shear force of the treated meat sample - Shear force of the untreated meat sample) / Shear force of the untreated meat sample χΐοο%. The above experimental methods are in accordance with the standards recognized by international authorities, such as AACC (American Association of Cereal Chemists), AIB (American Baking Association), AOAC (Analytical Chemists Association), BS (British National Standard), ISO (International Organization for Standardization), ASTM (American Standard Test Method), GMIA (American Gelatin Production Association), AFERA
(欧洲胶带生产组织)。 (European tape production organization).
术语"处理肉样品"是指对所述的肉样品是否添加本发明的各种组合物， 添加的称之为 "处 理后"， 未添加的空白肉样品称之为"未处理的肉样品"。  The term "treating a meat sample" means whether or not the various compositions of the present invention are added to the meat sample, and the addition is referred to as "after treatment", and the unadded blank meat sample is referred to as "untreated meat sample". .
因此， 在本发明的另一个实施方式中， 提供了一种肉制品， 所述的肉制品所述的肉制品含有食 盐， 碳酸盐， 糖类和 /或糖醇类;或者含有食盐， 有机酸盐和 /或有机酸， 碳酸盐， 糖类和 /或糖醇 类。 Therefore, in another embodiment of the present invention, there is provided a meat product, the meat product comprising a salt, a carbonate, a sugar and/or a sugar alcohol; or a salt, organic Acid salts and/or organic acids, carbonates, sugars and/or sugar alcohols.
优选地， 所述肉制品中含有的所述碳酸盐为碳酸钾和 /或碳酸钠。  Preferably, the carbonate contained in the meat product is potassium carbonate and/or sodium carbonate.
优选地，所述肉制品中含有的所述糖类选自由海藻糖、 低聚半乳糖、 葡萄糖、 聚葡萄糖、 蔗 糖、 麦芽糖所组成的组的一种或两种以上。  Preferably, the saccharide contained in the meat product is one or more selected from the group consisting of trehalose, galacto-oligosaccharide, glucose, polydextrose, sucrose, and maltose.
优选地,,所述肉制品中含有的所述糖醇类选自由赤藓糖醇、 麦芽糖醇、 木糖醇、 异麦芽糖醇 所组成的组的一种或两种以上。  Preferably, the sugar alcohol contained in the meat product is one or more selected from the group consisting of erythritol, maltitol, xylitol, and isomalt.
优选地， 所述肉制品中含有的所述有机酸盐为柠檬酸钠和 /或柠檬酸钾、 和苹果酸钠和 /或 苹果酸钾。  Preferably, the organic acid salt contained in the meat product is sodium citrate and/or potassium citrate, and sodium malate and/or potassium malate.
优选地， 所述肉制品中含有的所述有机酸为柠檬酸和 /或苹果酸。  Preferably, the organic acid contained in the meat product is citric acid and/or malic acid.
在本发明的进一步实施方式中， 所述肉制品除了含有本发明的组合物外， 还可以含有乳 化剂、 调味剂、 蛋类、 非食盐的无机化合物或矿物质、 面粉、 乳蛋白、 植物蛋白、 可食用液 体、 可食用胶体、 水解蛋白、 非糖类和非糖醇类的碳水化合物、 无机酸、 碱、 调味料、 醇类、 脂类、 非碳酸盐的无机酸盐、 调香剂、 酸度调节剂、 抗结剂、 消泡剂、 抗氧化剂、 漂白剂、 膨松剂、 护色剂、 营养强化剂、 防腐剂、 增稠剂、 着色剂和调质剂等。  In a further embodiment of the present invention, the meat product may contain an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or mineral, flour, milk protein, vegetable protein in addition to the composition of the present invention. Edible liquids, edible colloids, hydrolyzed proteins, carbohydrates of non-sugar and non-sugar alcohols, inorganic acids, alkalis, seasonings, alcohols, lipids, non-carbonate mineral acid salts, flavoring agents , acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, color protectants, nutrient enhancers, preservatives, thickeners, colorants and conditioning agents.
所述的肉制品含有所述组合物按照重量比， 至少为 0.1%， 例如至少 0.3%， 或至少 0.5%， 0.8%， 或者至少 1%， 例如至少 1.5%， 或至少 2.0%。  The meat product contains the composition in a weight ratio of at least 0.1%, such as at least 0.3%, or at least 0.5%, 0.8%, or at least 1%, such as at least 1.5%, or at least 2.0%.
所述的肉制品包含 1-100% (重量 /重量)的肉。 在一些实施方式中， 所述肉制品可包含至少 5% (重量 /重量)的肉， 例如至少 10%， 至少 30%、 或至少 50%的肉， 且所述肉制品的 pH为 4.5 至 10.5之间,优选为 5.5至 9.0之间， 更优选为 6.0-8.5之间， 最优选为 6.0-8.0之间。 The meat product comprises 1-100% (w/w) meat. In some embodiments, the meat product can comprise at least 5% (w/w) meat, for example at least 10%, at least 30%, or at least 50% meat, and the meat product has a pH between 4.5 and 10.5, preferably between 5.5 and 9.0, more preferably It is between 6.0 and 8.5, most preferably between 6.0 and 8.0.
在本发明的一些实施方式中， 经过本发明方法处理的肉样品的吸水力可以为 20%以上， 合 适为 30以上， 例如 35%以上， 例如 40以上， 甚至 70%或 80%以上。  In some embodiments of the invention, the meat sample treated by the method of the invention may have a water absorption of 20% or more, suitably 30 or more, such as 35% or more, such as 40 or more, or even 70% or 80% or more.
在本发明的又一实施方式中， 经过本发明方法处理的肉样品的保水力可以以蒸煮损失率来 定义， 其蒸煮损失率可以小于 30%， 例如小于 25%， 小于 20%， 或者小于 15%， 例如小于 12%， 例如小于 10%， 优选小于 7.5%， 更优选小于 5%。  In still another embodiment of the present invention, the water retention capacity of the meat sample treated by the method of the present invention may be defined by the cooking loss rate, and the cooking loss rate may be less than 30%, such as less than 25%, less than 20%, or less than 15 %, for example less than 12%, such as less than 10%, preferably less than 7.5%, more preferably less than 5%.
在本发明的又一实施方式中， 经过本发明方法处理的肉样品的嫩度是以剪切力来衡量， 所 述的剪切力可以小于 5.0Kg， 例如小于 4.5Kg， 例如小于 4.0Kg， 或小于 3.7 Kg， 3.5 Kg, 3.3 Kg， 再例如小于 3.0Kg， 比如小于 2.8 Kg， 或 2.5Kg， 本发明的本发明方法处理的肉样品的剪 切力小于 2.0 Kg也是可能的， 例如小于 1.8 Kg， 甚至小于 1.5 Kg。 如果以剪切力减少的百分率 来计算嫩度的减少程度， 经过本发明方法处理的肉样品的剪切力可以减少 5%以上， 例如 10% 以上， 15%或 20%以上， 适合地减少 25%以上， 例如 30%以上， 或 35%以上； 优选减少 40%以 上， 例如 50%以上。  In still another embodiment of the present invention, the tenderness of the meat sample treated by the method of the present invention is measured by shear force, and the shear force may be less than 5.0 Kg, such as less than 4.5 Kg, such as less than 4.0 Kg, Or less than 3.7 Kg, 3.5 Kg, 3.3 Kg, and further less than 3.0 Kg, such as less than 2.8 Kg, or 2.5 Kg, it is also possible that the meat sample treated by the method of the invention has a shear force of less than 2.0 Kg, such as less than 1.8. Kg, even less than 1.5 Kg. If the degree of reduction in tenderness is calculated as a percentage of shear reduction, the shear force of the meat sample treated by the method of the present invention can be reduced by more than 5%, for example, 10% or more, 15% or more, suitably 25 % or more, for example, 30% or more, or 35% or more; preferably 40% or more, for example, 50% or more.
值得注意的是， 并不是所有的经过本发明处理的肉样品的嫩度改善都是以剪切力来衡量 的。 有的肉样品适合于剪切力测定， 例如猪肉、 羊肉、 牛肉、 肌肉、 鱼肉等。 有的肉样品是不 适合于剪切力的测定， 例如鱿鱼、 动物的内脏器官或组织， 例如各种板筋或者薄的胃壁或者肠 管等。 这种情况衡量嫩度改善时， 通常利用感官评价法来评定。 即评定本发明的组合物所带来 的嫩度改善时， 通过剪切力和 /或感官评价法来衡量嫩度的改变程度。 因此本领域可以理解， 本 文中的剪切力值减少的百分率除包括利用仪器测定的实际数值外， 还包括利用食品品尝来评定 的嫩度改变程度的两个方面。 因此本文所描述的嫩度得到 "明显改善"或"显著改善"本意包括使 用本发明的组合物所带来肉制品的嫩度的彻底改变或部分改变， 其中达到了食品物性学相关或 食品感官评价学相关的结果。  It is worth noting that not all tenderness improvement of meat samples treated by the present invention is measured by shear force. Some meat samples are suitable for shear force determination, such as pork, lamb, beef, muscle, fish and so on. Some meat samples are not suitable for the determination of shear force, such as squid, animal internal organs or tissues, such as various ribs or thin stomach walls or intestines. This condition is usually assessed by sensory evaluation when measuring tenderness improvement. That is, when the tenderness improvement by the composition of the present invention is evaluated, the degree of change in tenderness is measured by shear force and/or sensory evaluation. It will therefore be understood in the art that the percentage reduction in shear force values herein includes, in addition to the actual values determined by the instrument, two aspects of the degree of tenderness change assessed by food tasting. Thus the "significant improvement" or "significant improvement" of the tenderness described herein is intended to include a complete or partial change in the tenderness of the meat product brought about by the use of the composition of the invention, wherein the food physiology related or food sensation is achieved. Evaluate the relevant results.
较之现有技术的食品添加剂改善肉品品质的处理方法， 经过本发明组合物处理过的肉制 品， 嫩度得到明显增强、 吸水力得到显著提高且维持高的保水力。 通过改变有机酸和有机酸盐 的比例关系， 而提高肉制品的 pH。 实施例 为了提供对本发明的实质性理解， 在下文中以不同的详细程度描述了本发明的某些方面、 模式、 实施方式、 变型和特征。 Compared with the prior art food additive treatment method for improving meat quality, the meat product treated by the composition of the present invention has a markedly enhanced tenderness, a remarkable improvement in water absorption and a high water retention capacity. The pH of the meat product is increased by changing the ratio of the organic acid to the organic acid salt. Example In order to provide a substantial understanding of the present invention, certain aspects, modes, embodiments, variations and features of the present invention are described in various detail.
本发明的通过调节组合物的比例， 解决了肌肉长期存在的嫩度和保水力的问题， 并使 pH 保持在可食用范围。  The present invention solves the problem of long-term tenderness and water retention of the muscle by adjusting the proportion of the composition, and maintains the pH in an edible range.
实施例 1-6.本发明组合物对牛肉品质改善的综合评价实验 EXAMPLES 1-6. Comprehensive evaluation experiment of the quality improvement of the composition of the present invention on beef quality
( 1 ) 称牛后腿瘦鲜肉各 3 Kg、 均匀切成 75mmx l5mmx l0mm的肉条； (1) Weigh 3 Kg of thin and fresh meat on the hind legs of the cow, and cut into 75mmx l5mmx l0mm meat strips evenly;
(2) 按照下表 1-1的量称取碳酸钾、 碳酸钠、 海藻糖和食盐溶解于 1.2 L水中； 对比例 1为只 添加 84g食盐， 和对比例 2为添加相应量的三聚磷酸钠 CTetrasodium pyrophosphate; TSPP) 和 84g食盐。 表 1 -1 (2) Weigh potassium carbonate, sodium carbonate, trehalose and salt in 1.2 L of water according to the amount in Table 1-1 below; Comparative Example 1 is to add only 84 g of salt, and Comparative Example 2 is to add the corresponding amount of tripolyphosphate Sodium CTetrasodium pyrophosphate; TSPP) and 84 g of table salt. Table 1 -1
Figure imgf000018_0001
Figure imgf000018_0001
(3 ) 将 （1 ) 中的肉条放入所述的液体组合物 (2) 中， 在 4°C温育 24小时；  (3) placing the meat strips in (1) into the liquid composition (2) and incubating at 4 ° C for 24 hours;
(4) 离心去除水分， 称重， 计算吸水力； (4) Centrifugal to remove moisture, weigh, calculate the water absorption;
( 5 ) 将其中的 150g肉用于冷冻实验， 然后进行剪切力和蒸煮损失率测定； 将另外的 150g直 接用于剪切力测试和蒸煮损失率测定。 上述结果统计归纳于下表 1-2， 很明显， 通过理化指标分析， 本发明组合物增加了肉制品 的吸水力、 嫩度和保水力。 表 1-2 实施例 对比 对比 实施 实施 实施 实施 实施 实施 例 1 例 2 例 1 例 2 例 3 例 4 例 5 例 6 吸水力 5.9% 16.8% 37% 38% 42% 32% 33% 34% 冷 (5) 150 g of the meat was used for the freezing test, and then the shearing force and the cooking loss rate were measured; an additional 150 g was directly used for the shear force test and the cooking loss rate measurement. The above results are summarized in Tables 1-2 below. It is apparent that the composition of the present invention increases the water absorption, tenderness and water retention of the meat product by physical and chemical index analysis. Table 1-2 Example Comparative Example Implementation Example Implementation Example 1 Example 2 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Water absorption 5.9% 16.8% 37% 38% 42% 32% 33% 34% cold
藏 蒸煮损失率 25% 18% 7.7% 7.4% 7.2% 8.1% 8.2% 8.3% 剪切力（Kg) 5.5 4.7 3.2 2.7 2.6 3.2 3.1 3.4 冻结失水率 17% 12% 9.1% 7.2% 7.3% 8.2% 8.1% 8.3% 蒸煮损失率 25% 18% 8.0% 7.7% 7.9% 8.1% 8.2% 8.3% 剪切力（Kg) 5.6 4.7 3.3 2.8 2.7 3.3 3.2 3.3  Storage loss rate 25% 18% 7.7% 7.4% 7.2% 8.1% 8.2% 8.3% Shear force (Kg) 5.5 4.7 3.2 2.7 2.6 3.2 3.1 3.4 Freeze water loss rate 17% 12% 9.1% 7.2% 7.3% 8.2% 8.1% 8.3% Cooking loss rate 25% 18% 8.0% 7.7% 7.9% 8.1% 8.2% 8.3% Shear force (Kg) 5.6 4.7 3.3 2.8 2.7 3.3 3.2 3.3
(6) 感官评价 分别将实施例 1 -6、 对比例 1和 2的所得的肉制品进行油煎， 对最后所得到的产品进行感官 评定。 取 20-300ml左右的大豆油放入平底煎锅内， 预热。 然后将实施例 1-5和对比例 1方法处 理过的各 300g肉条进行明火炒， 同时添加 3克胡椒粉。 由 30人组成的小组对上述制作的每个样品进行感官评价。 感官评价包括对剪炸后肉条的目 视观察和品尝评价。 目视观察包括肉菜肴的色度观察和外观形状观察， 比如烹调后纹理是否细 腻还是粗糙、 外表是否具有光泽还是暗淡无光泽（比如苍白）、 肉条的完整度、 是否饱满 （例如 是否膨胀） 光明透亮、 手指弹压是否有弹性等通常食品外观综合评价分为四个等级评定， 总分 为 10分， 其中 9-10分为"十分满意"、 7-9分为"满意"、 5-7"—般"、 5分以下为"不满意"。 品尝 实验即对每一实施例所得的肉制品与相应的比较例就"嫩度"和"汁液量 "进行比较， 把实施例的 产品品尝实验分为三个等级进行评定， 总分为 10分， 即相对于相应的比较例产品而言， 其中得 分的样品 8-10分被评定为为 "很鲜漱'或"很多汁"； 6-8分为"稍漱'或"稍多汁"； 6分以下为"不明 显"或"柴"。 所述感官评价结果归纳于下表 1-3。 表 1-3 对比例 对比例 实施例 实施例 实施例 实施例 实施例 实施例(6) Sensory evaluation The obtained meat products of Examples 1 to 6 and Comparative Examples 1 and 2 were each fried, and the resulting product was subjected to sensory evaluation. Take 20-300ml of soybean oil into a frying pan and preheat it. Then, each of 300 g of the meat strips treated in Examples 1-5 and Comparative Example 1 was fired and cooked while adding 3 g of pepper powder. A sensory evaluation was performed on each of the samples prepared above by a panel of 30 people. The sensory evaluation included visual observation and tasting evaluation of the meat strip after the cutting. Visual observation includes the color observation and appearance of the meat dishes, such as whether the texture is fine or rough after cooking, whether the appearance is shiny or dull (such as pale), the integrity of the meat strip, whether it is full (for example, whether it expands) Bright and translucent, whether the finger pressure is elastic or not, the general evaluation of the appearance of food is divided into four grades, with a total score of 10, of which 9-10 is "very satisfied", 7-9 is "satisfactory", 5-7 "General", 5 points or less is "not satisfied." In the tasting experiment, the meat products obtained in each of the examples were compared with the corresponding comparative examples for "tenderness" and "slurry amount", and the product tasting test of the examples was divided into three grades, and the total score was 10 points. That is, 8-10 points of the sample scored are rated as "very fresh" or "many juice" relative to the corresponding comparative product; 6-8 is classified as "slightly" or "slightly juicy" 6 points or less is "not obvious" or "chai". The results of the sensory evaluation are summarized in the following Tables 1-3. Table 1-3 Comparative Examples Comparative Examples Examples Examples Examples Examples
1 2 1 2 3 4 5 6 很满意 3 4 5 2 3 3 1 2 1 2 3 4 5 6 Very satisfied 3 4 5 2 3 3
、俩思 7 8 9 4 5 5 一般 5 17 16 15 22 19 20 小、俩思 30 25 3 2 1 2 3 2 很多汁 3 4 5 2 3 3 稍多汁 5 21 22 23 24 21 22 不明显 30 25 3 2 1 2 3 3 很鲜嫩 2 3 3 3 4 5 稍鲜嫩 3 25 25 25 24 23 22 此 , two thoughts 7 8 9 4 5 5 general 5 17 16 15 22 19 20 Small, two thoughts 30 25 3 2 1 2 3 2 a lot of juice 3 4 5 2 3 3 slightly juicy 5 21 22 23 24 21 22 not obvious 30 25 3 2 1 2 3 3 very fresh 2 3 3 3 4 5 slightly fresh 3 25 25 25 24 23 22 This
木 30 27 3 2 2 3 3 3  Wood 30 27 3 2 2 3 3 3
同时本发明的实施例还对所有肉样品的 pH进行了测定， 具体地， 取 l-2g， 加入其 10倍量 的去离子水， 在 4°C， 用均质器进行均质， 最后用 pH计测定 pH值。 尽管用相同的组合物处理 不同的肉质的 pH会有所不同， 但实施例的肉样品 pH通常在 5.5以上， 有时也可以低于 5.5， 例 如低于 5.3或者低于 5.0.比较适合是大于 6.0， 例如在 6.0至 10.5之间的任何一个数值， 例如 6.0,6.1 ,6.2,6.3, 6.4,6.5, 6.6,6.7,6.8,6.9,7.0,7.1,7.2,7.3,7.4,7.5, 7.6， 7.7,7.8,7.9,8.0, 8.1, 8.2,8.3,8.4,8.5, 8.6,8.7, 8.8,8.9,9.0,9.2,9.3,9.4,9.5,9.6,9.7, 9.8,9.9,10.0,10.1 ,10.2,10.3,10.4,10.5。 同时利用氢氧化钠 法对肉中的蛋白质含量进行了测定， 通常肉中蛋白质含量大于 70mg/g， 例如肌肉中的蛋白质含 量在 80mg/g-180mg/g之间。  At the same time, the embodiment of the present invention also measures the pH of all meat samples, specifically, taking 1 - 2 g, adding 10 times of deionized water, homogenizing at 4 ° C, and finally using The pH was measured by a pH meter. Although the pH of the different meats treated with the same composition will vary, the pH of the meat samples of the examples is usually above 5.5, and sometimes below 5.5, such as below 5.3 or below 5.0. More suitable is greater than 6.0. , for example, any value between 6.0 and 10.5, such as 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.0, 10.1, 10.2, 10.3, 10.4, 10.5. At the same time, the protein content in the meat was determined by the sodium hydroxide method. Usually, the protein content in the meat was more than 70 mg/g, for example, the protein content in the muscle was between 80 mg/g and 180 mg/g.
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如猪肉、 鱼肉、 羊肉、 鸡肉 和鱼肉等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 7-13.本发明组合物对猪肉品质改善的综合评价实验  This composition is also suitable for the treatment of various other meat products of the present invention, such as pork, fish, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Example 7-13. Comprehensive evaluation experiment of the quality improvement of pork by the composition of the present invention
(1)称牛背部精鲜肉各 3 Kg、 均匀切成 75mmx l5mmx l0mm的肉条； (1) 3 Kg of fine meat on the back of the cow, and evenly cut into 75mmx l5mmx l0mm meat strips;
(2)按照下表 2-1的量分别称取碳酸钾、 碳酸钠、 海藻糖、 低聚半乳糖、 低聚异麦芽糖麦 芽糖、 异麦芽糖醇和食盐溶解于 1.2 L水中； 对比例 3为只添加 84g食盐， 和对比例 4为添加相应量的三聚磷酸钠和 84g食盐。 表 2-1 实施例 7 实施例 8 实施例 9 实施例 实施例 实施例 实施例 (2) Weigh potassium carbonate, sodium carbonate, trehalose, galactooligosaccharide, oligo-isomaltose maltose, isomalt and salt in 1.2 L of water according to the amounts in Table 2-1 below; Comparative Example 3 is only added 84 g of table salt, and Comparative Example 4 were added corresponding amounts of sodium tripolyphosphate and 84 g of table salt. Table 2-1 Embodiment 7 Embodiment 8 Embodiment 9 Embodiments Embodiments Embodiments
10 11 12 13 食盐 84g 84g 84g 84g 84g 84g 84g 碳酸钾 7.2g 15g 30g 9g 9g 9g 9g 碳酸钠 3g 8g 16 4.8g 4.8g 4.8g 4.8g 海藻糖 6.6g 6g 12 低聚半乳糖 3g 5g 10g 20g 麦芽糖醇 3.6g 12g 84g 84g 异麦芽糖醇 1.8g 6g 12g 12g 10 11 12 13 Salt 84g 84g 84g 84g 84g 84g 84g Potassium carbonate 7.2g 15g 30g 9g 9g 9g 9g Sodium carbonate 3g 8g 16 4.8g 4.8g 4.8g 4.8g Trehalose 6.6g 6g 12 Oligosaccharides 3g 5g 10g 20g Maltitol 3.6g 12g 84g 84g isomalt 1.8g 6g 12g 12g
(3 ) 将 （1 ) 中的肉条放入所述的液体组合物（2) 中， 在 4°C温育 18小时；  (3) placing the meat strips in (1) into the liquid composition (2) and incubating at 4 ° C for 18 hours;
(4 ) 离心去除水分， 称重， 计算吸水力； 上述结果统计归纳于表 2-2， 很明显， 通过理化指标分析， 本发明增加了肉制品的吸水 力、 嫩度和保水力。 (4) Centrifugal removal of water, weighing, calculation of water absorption; The above results are summarized in Table 2-2. Obviously, the present invention increases the water absorption, tenderness and water retention of meat products by physical and chemical index analysis.
表 2-2  Table 2-2
Figure imgf000021_0001
Figure imgf000021_0001
分别将实施例 7-13和对比例 3和 4的肉制品进行烧烤， 所得到的产品分别对应实施例 7-13 和对比例 3和 4， 然后进行感官评定。 取 20-30ml左右的大豆油， 滋滑不锈钢网， 点燃炭火。 然后将实施例 5-10和对比例 3和 4 方法处理过的各 300g肉条进行炭火烧烤， 同时在其上浇放 2g辣椒面和 3g孜然。 上述感官评定 结果归纳于下表 2-3中。 表 2-3 对比例 对比例 实施例 实施例 实施例 实施例 实施例 实施例 实施例The meat products of Examples 7-13 and Comparative Examples 3 and 4 were respectively grilled, and the obtained products correspond to Examples 7-13 and Comparative Examples 3 and 4, respectively, and then subjected to sensory evaluation. Take 20-30ml of soybean oil, slip the stainless steel mesh, and ignite the charcoal fire. Then, each of 300 g of the meat strips treated in the methods of Examples 5 to 10 and Comparative Examples 3 and 4 was subjected to charcoal grilling while pouring 2 g of chili noodles and 3 g of cumin. The results of the above sensory evaluation are summarized in Table 2-3 below. Table 2-3 Comparative Example Comparative Example Embodiments Embodiments Embodiments Embodiments Embodiments
3 4 7 8 9 10 11 12 13 很满意 2 3 3 3 4 5 4 3 4 7 8 9 10 11 12 13 Very satisfied 2 3 3 3 4 5 4
、俩思 6 7 8 8 9 10 10 一般 10 11 20 17 16 15 13 12 12 小、俩思 30 19 2 3 3 4 4 3 4 很多汁 2 3 5 3 5 6 5 稍多汁 7 24 21 19 20 19 19 19 不明显 30 23 2 3 3 3 2 2 2 很鲜嫩 2 3 3 4 4 3 4 稍鲜嫩 6 23 22 22 20 22 23 22 此 思思6 7 8 8 9 10 10 General 10 11 20 17 16 15 13 12 12 Small, two thoughts 30 19 2 3 3 4 4 3 4 Many juices 2 3 5 3 5 6 5 Slightly juicy 7 24 21 19 20 19 19 19 Not obvious 30 23 2 3 3 3 2 2 2 Very fresh 2 3 3 4 4 3 4 Slightly fresh 6 23 22 22 20 22 23 22
木 30 24 3 2 2 3 2 2 2  Wood 30 24 3 2 2 3 2 2 2
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 羊肉、 鸡肉和鱼肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。  This composition is also suitable for the treatment of various other meat products of the invention, such as beef, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention.
实施例 14-20.本发明组合物对鸡肉品质改善的综合评价实验 Examples 14-20. Comprehensive evaluation experiment of the quality improvement of chicken composition of the present invention
( 1 ) 称羊后腿瘦鲜肉各 3 Kg、 均匀切成 75mmx30mmx l0mm的肉条； (1) Weigh 3 kg of sheep's hind legs and cut into 75mmx30mmx l0mm meat strips;
(2) 按照下表 3-1的量分别称取碳酸钾、 碳酸钠、 海藻糖、 蛋清和食盐溶解于 1.2 L水 中； 对比例 5为只添加 84g食盐， 和对比例 6为添加相应量的三聚磷酸钠和 84g 食盐。 (2) Weigh potassium carbonate, sodium carbonate, trehalose, egg white and salt in 1.2 L of water according to the amounts in Table 3-1 below; Comparative Example 5 is to add only 84 g of salt, and Comparative Example 6 is to add the corresponding amount. Sodium tripolyphosphate and 84 g of table salt.
表 3-1 实施例 实施例 实施例 实施例 实施例 实施例 实施例 Table 3-1 Embodiments Embodiments Embodiments Embodiments Embodiments Embodiments
14 15 16 17 18 19 20 食盐 84g 84g 84g 84g 84g 84g 84g 碳酸钾 9g 15g 30g 9g 9g 9g 9g 碳酸钠 4.8g 8g 16 4.8g 4.8g 4.8g 4.8g 海藻糖 3.6g 6g 12 蛋清 3g 5g 10g 20g 14 15 16 17 18 19 20 Salt 84g 84g 84g 84g 84g 84g 84g Potassium carbonate 9g 15g 30g 9g 9g 9g 9g sodium carbonate 4.8g 8g 16 4.8g 4.8g 4.8g 4.8g trehalose 3.6g 6g 12 egg white 3g 5g 10g 20g
(3 ) 将 （1 ) 中的肉条放入所述的液体组合物 (2) 中， 在 4°C温育 24小时； (3) placing the meat strips in (1) into the liquid composition (2) and incubating at 4 ° C for 24 hours;
(4) 离心去除水分， 称重， 计算吸水力； (4) Centrifugal to remove moisture, weigh, calculate the water absorption;
( 5 ) 将其中的 300g 肉放入 -40°C冰箱冻结一夜， 然后进行剪切力和蒸煮损失率测定; 将另外的 300g直接用于剪切力测试和蒸煮损失率测定。 上述结果统计归纳于表 3-2中， 很明显， 通过理化指标分析， 本发明增加了肉制品的吸水 力、 嫩度和保水力。 (5) 300 g of the meat was placed in a -40 ° C refrigerator for one night, and then the shear force and cooking loss rate were measured; an additional 300 g was directly used for the shear force test and the cooking loss rate measurement. The above results are summarized in Table 3-2. It is apparent that the present invention increases the water absorption, tenderness and water retention of the meat product by physical and chemical index analysis.
表 3-2  Table 3-2
Figure imgf000023_0001
Figure imgf000023_0001
感官评价: 分别将实施例 14-20和对比例 5和 6的羊肉制品进行烧烤， 所得到的产品分别对应实施例 12-18和对比例 5和 6， 然后进行感官评定。 具体例： 取 20-30ml左右的大豆油， 滋滑不锈钢网， 点燃炭火。 然后将实施例 14-20和对 比例 5和 6方法处理过的各 300g羊肉条进行炭火烧烤， 同时在其上浇放 2g辣椒面和 3g孜然。 上述感官评定结果归纳于下表 3-3中。 表 3-3 Sensory evaluation: The mutton products of Examples 14-20 and Comparative Examples 5 and 6 were respectively grilled, and the obtained products correspond to Examples 12-18 and Comparative Examples 5 and 6, respectively, and then subjected to sensory evaluation. Specific examples: Take about 20-30ml of soybean oil, slip the stainless steel mesh, and ignite the charcoal fire. Each of the 300 g of mutton strips treated in the methods of Examples 14-20 and Comparative Examples 5 and 6 was then subjected to charcoal grilling while pouring 2 g of chili noodles and 3 g of cumin. The sensory evaluation results above are summarized in Table 3-3 below. Table 3-3
Figure imgf000024_0001
Figure imgf000024_0001
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 羊肉、 猪肉和鱼肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 21-27.发明组合物对鱼肉品质改善的综合评价实验  This composition is also suitable for the treatment of various other meat products of the present invention, such as beef, lamb, pork and fish. Similar results were obtained in experiments with other additives of the invention. Example 21-27. Comprehensive evaluation experiment of improving the quality of fish meat by the composition of the invention
(1 )取新鲜鲤鱼鱼肉块 3 Kg; (1) Take fresh squid fish pieces 3 Kg;
(2)按照下表 4-1 的量分别称取碳酸钾、 碳酸钠、 海藻糖、 低聚半乳糖、 麦芽糖醇、 异麦芽 糖醇、 蛋清和食盐溶解于 1.2 L水中； 对比例 7为只添加 84g食盐， 和对比例 8为添加相应量的 三聚磷酸钠和 84g食盐。 表 4-1 (2) Weigh potassium carbonate, sodium carbonate, trehalose, galactooligosaccharide, maltitol, isomalt, egg white and salt in 1.2 L of water according to the amounts in Table 4-1 below; Comparative Example 7 is only added 84 g of table salt, and Comparative Example 8 were added corresponding amounts of sodium tripolyphosphate and 84 g of table salt. Table 4-1
Figure imgf000025_0001
Figure imgf000025_0001
(3)将 （1 ) 中的肉条放入所述的液体组合物 (2) 中， 在 4°C温育 24小时；  (3) placing the meat strips in (1) into the liquid composition (2) and incubating at 4 ° C for 24 hours;
(4)离心去除水分， 称重， 计算吸水力； (4) Centrifugal to remove moisture, weigh, calculate the water absorption;
(5)将其中的 300g 肉放入 -40°C冰箱冻结一夜， 然后进行剪切力和蒸煮损失率测定； 将另外 的 300g直接用于剪切力测试和蒸煮损失率测定。 上述结果统计归纳于表 4-2中， 很明显， 通过理化指标分析， 本发明增加了肉制品的吸水 力、 嫩度和保水力。 (5) 300 g of the meat was placed in a -40 ° C refrigerator for one night, and then the shearing force and cooking loss rate were measured; an additional 300 g was directly used for the shear force test and the cooking loss rate measurement. The above results are summarized in Table 4-2. It is apparent that the present invention increases the water absorption, tenderness and water retention of the meat product by physical and chemical index analysis.
表 4-2 对比 对比 实施 实施例 实施 实施 实施 实施 实施 例 7 例 8 例 21 22 例 23 例 24 例 25 例 26 例 27 吸水力 5% 18% 34% 36% 37% 39% 40% 43% 41% 蒸煮损失率 24% 16% 7.2% 7.1% 6.8% 5.9% 4.9% 5.2% 4.8% 剪切力（Kg) 1.2 0.8 0.24 0.22 0.21 0.22 0.19 0.20 0.21 分别将实施例 21-27、 对比例 7和 8的所得的肉制品进行油煎， 对最后所得到的产品进行感 官评定。 取 20-300ml左右的大豆油放入平底煎锅内， 预热。 然后将实施例 21-27和对比例 7和 8方 法处理过的各 300g肉条进行明火炒， 同时添加 3克胡椒粉。 然后进行品尝评定， 其结果归纳于 表 4-3。 Table 4-2 Comparative Comparative Example Embodiments Implementation Embodiments Example 7 Example 8 Example 21 22 Example 23 Example 24 Case 25 Case 26 Case 27 Water absorption 5% 18% 34% 36% 37% 39% 40% 43% 41 % Cooking loss rate 24% 16% 7.2% 7.1% 6.8% 5.9% 4.9% 5.2% 4.8% Shear force (Kg) 1.2 0.8 0.24 0.22 0.21 0.22 0.19 0.20 0.21 The obtained meat products of Examples 21 to 27, Comparative Examples 7 and 8 were respectively fried, and the resulting product was subjected to sensory evaluation. Take about 20-300ml of soybean oil into a frying pan and preheat it. Each 300 g of the meat strips treated in the methods of Examples 21-27 and Comparative Examples 7 and 8 was then fired and fired while adding 3 grams of pepper. Tasting evaluations were then carried out and the results are summarized in Table 4-3.
表 4-3 Table 4-3
Figure imgf000026_0001
Figure imgf000026_0001
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 猪肉、 鸡肉和羊肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 28-31.本发明组合物对猪肉品质改善的综合评价实验 ( 1 ) 称猪后腿瘦鲜肉各 3 Kg、 均匀切成 75mmx l5mmx l0mm的肉条； This composition is also suitable for the treatment of various other meat products of the invention, such as beef, pork, chicken and lamb. Similar results were obtained in experiments with other additives of the invention. Examples 28-31. Comprehensive evaluation experiment of the improvement of pork quality by the composition of the present invention (1) Weigh 3 kg of lean pork on the hind legs and cut into 75mmx l5mmx l0mm meat strips evenly;
(2) 将 84g食盐、 20g碳酸钠、 20g的海藻糖、 20g异麦芽糖溶解于 1.2 L水中， 制备成本发 明的液体组合物 （实施例 31 ) ；对比例 9为在 1.2L水中添加 84g食盐、 或只添加 84g食 盐和 10g碳酸钠 （实施例 28 ) 、 84g食盐和 20g碳酸钾 （实施例 29)、 或 84g食盐和 20g 的低聚异麦芽糖 （实施例 30); 或者添加 84g食盐和 30g三聚磷酸钠 （对比例 10); (2) 84 g of salt, 20 g of sodium carbonate, 20 g of trehalose, and 20 g of isomaltose were dissolved in 1.2 L of water to prepare a liquid composition of the invention (Example 31); Comparative Example 9 was to add 84 g of salt to 1.2 L of water, Or only 84g of table salt and 10g of sodium carbonate (Example 28), 84g of table salt and 20g of potassium carbonate (Example 29), or 84g of table salt and 20g of oligo-isomaltose (Example 30); or 84g of table salt and 30g of three Sodium polyphosphate (Comparative Example 10);
(3 ) 将 （ 1 ) 中的 600g肉条放入所述的液体组合物 (2) 中， 在 4°C温育 24小时； (3) placing 600 g of meat strips in (1) into the liquid composition (2) and incubating at 4 ° C for 24 hours;
(4) 离心去除水分， 称重， 计算吸水力； (4) Centrifugal to remove moisture, weigh, calculate the water absorption;
( 5 ) 将其中的 150g肉用于冷冻实验， 然后进行剪切力和蒸煮损失率测定； 将另外的 150g直 接用于剪切力测试和蒸煮损失率测定。 上述结果统计归纳于表 1-1， 很明显， 通过理化指标分析， 本发明增加了肉制品的吸水力、 嫩度和保水力。 (5) 150 g of the meat was used for the freezing test, and then the shearing force and the cooking loss rate were measured; an additional 150 g was directly used for the shear force test and the cooking loss rate measurement. The above results are summarized in Table 1-1. Obviously, the present invention increases the water absorption, tenderness and water retention of meat products by physical and chemical index analysis.
Figure imgf000027_0001
Figure imgf000027_0001
(7) 感官评价 分别将实施例 28-31和对比例 9、 10的肉制品进行油煎， 所得到的产品分别对应实施例 28- 31和对比例 9、 10， 然后进行感官评定。 取 20-300ml左右的大豆油放入平底煎锅内， 预热。 然后将实施例 28-31和对比例 9、 10样 品按照上述方法处理过的各 300g肉条进行明火炒， 同时添加 3克胡椒粉。 由 30人组成的小组对上述制作的每个样品进行感官评价。 感官评价包括对剪炸后肉条的目 视观察和品尝评价。 目视观察包括肉菜肴的色度观察和外观形状观察， 比如烹调后纹理是否细 腻还是粗糙、 外表是否具有光泽还是暗淡无光泽（比如苍白）、 肉条的完整度、 是否饱满 （例如 是否膨胀） 光明透亮、 手指弹压是否有弹性等通常食品外观综合评价分为四个等级评定， 总分 为 10分， 其中 9-10分为"十分满意"、 7-9分为"满意"、 5-7"—般"、 5分以下为"不满意"。 品尝 实验即对每一实施例所得的肉制品与相应的比较例就"嫩度"和"汁液量 "进行比较， 把实施例的 产品品尝实验分为三个等级进行评定， 总分为 10分， 即相对于相应的比较例产品而言， 其中得 分的样品 8-10分被评定为为 "很鲜漱'或"很多汁"； 6-8分为"稍漱'或"稍多汁"； 6分以下为"不明 显"或"柴"。 其结果归纳于表 1-2。 表 1-2 (7) Sensory evaluation The meat products of Examples 28 to 31 and Comparative Examples 9, 10 were each fried, and the obtained products correspond to Examples 28 to 31 and Comparative Examples 9, 10, respectively, and then subjected to sensory evaluation. Take about 20-300ml of soybean oil into a frying pan and preheat it. Then, 300 g of each of the samples of Examples 28-31 and Comparative Examples 9, 10 which were treated in the above manner were fired, and 3 g of pepper powder was added. A sensory evaluation was performed on each of the samples prepared above by a panel of 30 people. Sensory evaluation includes the purpose of the meat strip after cutting View observation and tasting evaluation. Visual observation includes the color observation and appearance of the meat dishes, such as whether the texture is fine or rough after cooking, whether the appearance is shiny or dull (such as pale), the integrity of the meat strip, whether it is full (for example, whether it expands) Bright and translucent, whether the finger pressure is elastic or not, the general evaluation of the appearance of food is divided into four grades, with a total score of 10, of which 9-10 is "very satisfied", 7-9 is "satisfactory", 5-7 "General", 5 points or less is "not satisfied." In the tasting experiment, the meat products obtained in each of the examples were compared with the corresponding comparative examples for "tenderness" and "slurry amount", and the product tasting test of the examples was divided into three grades, and the total score was 10 points. That is, 8-10 points of the sample scored are rated as "very fresh" or "many juice" relative to the corresponding comparative product; 6-8 is classified as "slightly" or "slightly juicy" 6 points or less is "not obvious" or "chai". The results are summarized in Table 1-2. Table 1-2
Figure imgf000028_0001
Figure imgf000028_0001
同时本发明的实施例还对所有肉样品的 pH进行了测定， 具体地， 取 l-2g， 加入其 10倍量 的去离子水， 在 4°C， 用均质器进行均质， 最后用 pH计测定 pH值。 尽管用相同的组合物处理 不同的肉质的 pH会有所不同， 但实施例的肉样品 pH通常在 5.5以上， 有时也可以低于 5.5， 例 如低于 5.3或者低于 5.0.比较适合是大于 6.0， 例如在 6.0至 10.5之间的任何一个数值， 例如 6.0,6.1 ,6.2,6.3,6.4,6.5, 6.6,6.7,6.8,6.9,7.0,7.1,7.2, 7.3,7.4,7.5, 7.6， 7.7,7.8,7.9,8.0,8.1 , 8.2,8.3,8.4,8.5, 8.6,8.7, 8.8,8.9,9.0,9.1,9.2, 9.3,9.4,9.5, 9.6,9.7,9.8,9.9,10.0,10.1,10.2,10.3,10.4,10.5。 同时利用氢氧化 钠法对肉中的蛋白质含量进行了测定， 通常肉中蛋白质含量大于 70mg/g， 例如肌肉中的蛋白质 含量在 80mg/g-180mg/g之间。 At the same time, the embodiment of the present invention also measures the pH of all meat samples, specifically, taking 1 - 2 g, adding 10 times of deionized water, homogenizing at 4 ° C, and finally using The pH was measured by a pH meter. Although the pH of the different meats treated with the same composition will vary, the pH of the meat samples of the examples is usually above 5.5, and sometimes below 5.5, such as below 5.3 or below 5.0. More suitable is greater than 6.0. , for example, any value between 6.0 and 10.5, such as 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.0, 10.1, 10.2, 10.3, 10.4, 10.5. At the same time, the protein content in the meat was determined by the sodium hydroxide method. Usually, the protein content in the meat was more than 70 mg/g, for example, the protein content in the muscle was between 80 mg/g and 180 mg/g.
还有， 此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 羊肉、 鸡肉 和鱼肉等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 32-38.本发明组合物对牛肉品质改善的综合评价实验  Also, the composition is equally suitable for the treatment of various other meat products of the present invention, such as beef, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Examples 32-38. Comprehensive evaluation experiment of the quality improvement of the composition of the present invention on beef quality
( 1 ) 称牛背部精鲜肉各 3 Kg、 均匀切成 75mmxl 5mmxl0mm的肉条； (1) Weigh 3 Kg of fine meat on the back of the cow and cut it into 75mmxl 5mmxl0mm meat strips evenly;
(2) 按照下表 II-1 的量称取柠檬酸-柠檬酸钠-苹果酸钠复合物 （简称"柠柠苹钠",摩尔比 1 :1 : 3 ) 、 碳酸钠、 海藻糖和食盐溶解于 1.2 L水中； 对比例 11为只添加 84g食盐， 和对比例 12为 添加相应量的三聚磷酸钠和 84g食盐。 表 Π-1 (2) Weigh the citric acid-sodium citrate-malate complex (referred to as "salt lemon sap", molar ratio 1:1:3), sodium carbonate, trehalose and salt according to the amount in Table II-1 below. Dissolved in 1.2 L of water; Comparative Example 11 was added with only 84 g of table salt, and Comparative Example 12 was added with the corresponding amount of sodium tripolyphosphate and 84 g of table salt. Table Π-1
Figure imgf000029_0001
Figure imgf000029_0001
(3 ) 将 （1 ) 中的肉条放入所述的液体组合物（2 ) 中， 在 4°C温育 18小时; 离心去除水分， 称重， 计算吸水力； 上述结果统计归纳于表 11-2， 很明显， 通过理化指标分析， 本发明增加了肉制品的吸水 力、 嫩度和保水力。 表 Π-2 对比 对比 实施 实施 实施 实施 实施 实施 实施 例 11 例 12 例 32 例 33 例 34 例 35 例 36 例 37 例 38 吸水力 5% 18% 46% 57% 64% 32% 30% 39% 42% 蒸煮损失率 24% 19% 6.2% 4.5% 4.2% 12% 13% 9.8% 8.1% 剪切力（Kg) 8.3 6.1 3.3 2.1 1.9 4.2 4.3 3.5 3.2 分别将实施例 32-38和对比例 11和 12的肉制品进行烧烤， 所得到的产品分别对应实施例 32-38和对比例 11和 12， 然后进行感官评定。 取 20-30ml左右的大豆油， 滋滑不锈钢网， 点燃炭火。 然后将实施例 32-38和对比例 11和 12方法处理过的各 300g肉条进行炭火烧烤， 同时在其上浇放 2g辣椒面和 3g孜然。 该感官评 定结果归纳于表 Π-3。 表 Π-3 (3) placing the meat strips in (1) into the liquid composition (2), incubating at 4 ° C for 18 hours; removing water by centrifugation, weighing, and calculating the water absorption; the above results are summarized in the table 11-2, It is apparent that the present invention increases the water absorption, tenderness and water retention of the meat product by physical and chemical index analysis. Table Π-2 Comparative Comparison Implementation Implementation Implementation Implementation Implementation Example 11 Example 12 Example 32 Example 33 Example 34 Case 35 Case 36 Case 37 Case 38 Water absorption 5% 18% 46% 57% 64% 32% 30% 39% 42% Cooking loss rate 24% 19% 6.2% 4.5% 4.2% 12% 13% 9.8% 8.1% Shear force (Kg) 8.3 6.1 3.3 2.1 1.9 4.2 4.3 3.5 3.2 The meat products of Examples 32-38 and Comparative Examples 11 and 12 were respectively grilled, and the obtained products correspond to Examples 32-38 and Comparative Examples 11 and 12, respectively, and then subjected to sensory evaluation. Take 20-30ml of soybean oil, slip the stainless steel mesh, and ignite the charcoal fire. Each of the 300 g meat strips treated in the methods of Examples 32-38 and Comparative Examples 11 and 12 was then subjected to charcoal grilling while pouring 2 g of chili noodles and 3 g of cumin. The sensory evaluation results are summarized in Table Π-3. Table Π-3
Figure imgf000030_0001
Figure imgf000030_0001
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如猪肉、 羊肉、 鸡肉和鱼肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 39-45.本发明组合物对羊肉品质改善的综合评价实验 ( 1 ) 称羊后腿瘦鲜肉各 3 Kg、 均匀切成 75mmx30mmxl0mm的肉条； This composition is also suitable for the treatment of various other meat products of the invention, such as pork, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Examples 39-45. Comprehensive evaluation experiment of the quality improvement of mutton according to the composition of the present invention (1) Weigh 3 Kg of sheep's hind legs and cut into 75mmx30mmxl0mm meat strips;
(2) 按照下表 III-1 的量称取碳酸钠、 柠檬酸-柠檬酸钠-苹果酸钠复合物（简称 "柠柠酸钠 "，摩 尔比 1 :3 ) 、 海藻糖和 84g食盐溶解于 1.2 L水中； 对比例 13为只添加 84g食盐， 和对比 例 14为添加相应量的 30g三聚磷酸钠和 84g食盐。 表 ΠΙ-1 (2) Weigh sodium carbonate, citric acid-sodium citrate-malate complex (referred to as "sodium citrate", molar ratio 1:3), trehalose and 84g of salt according to the amount in Table III-1 below. In 1.2 L of water; Comparative Example 13 was the addition of only 84 g of table salt, and Comparative Example 14 was the addition of the corresponding amount of 30 g of sodium tripolyphosphate and 84 g of table salt. Table ΠΙ-1
Figure imgf000031_0001
Figure imgf000031_0001
(3 ) 将 （1 ) 中的肉条放入所述的液体组合物 (2) 中， 在 4°C温育 24小时；  (3) placing the meat strips in (1) into the liquid composition (2) and incubating at 4 ° C for 24 hours;
(4) 离心去除水分， 称重， 计算吸水力； (4) Centrifugal to remove moisture, weigh, calculate the water absorption;
(5 ) 将其中的 300g 肉放入 -40°C冰箱冻结一夜， 然后进行剪切力和蒸煮损失率测定； 将另外 的 300g直接用于剪切力测试和蒸煮损失率测定。 上述结果统计归纳于表 ΠΙ-2中， 很明显， 通过理化指标分析， 本发明增加了肉制品的吸 水力、 嫩度和保水力。 (5) 300 g of the meat was placed in a -40 ° C refrigerator for one night, and then the shear force and cooking loss rate were measured; an additional 300 g was directly used for the shear force test and the cooking loss rate measurement. The above results are summarized in Table ,-2. It is apparent that the present invention increases the water absorption, tenderness and water retention of meat products by physical and chemical index analysis.
表 ΠΙ-2 对比 对比 实施 实施 实施 实施 实施 实施 实施 例 13 例 14 例 39 例 40 例 41 例 42 例 43 例 44 例 45 吸水力 3% 18% 49% 58% 63% 43% 27% 28% 31% 冷  Table ΠΙ-2 Comparative Comparison Implementation Implementation Implementation Example Implementation Example 13 Example 14 Example 39 Case 40 Case 41 Case 42 Case 43 Case 44 Case 45 Water Absorption 3% 18% 49% 58% 63% 43% 27% 28% 31 % cold
蒸煮损失率 27% 22% 9.8% 5.3% 4.4% 11% 15% 13% 12% 藏  Cooking loss rate 27% 22% 9.8% 5.3% 4.4% 11% 15% 13% 12%
剪切力 （Kg) 7.9 6.7 2.6 1.7 1.2 3.0 5.0 4.9 4.2 冻结失水率 15% 11% 4.9% 4.0% 3.6% 6% 9% 7.8% 6.9% 冷 Shear force (Kg) 7.9 6.7 2.6 1.7 1.2 3.0 5.0 4.9 4.2 Freeze water loss rate 15% 11% 4.9% 4.0% 3.6% 6% 9% 7.8% 6.9% Cold
、/^ 蒸煮损失率 29% 19% 7% 5.6% 4.2% 7.8% 11% 12% 9% 冻  , /^ cooking loss rate 29% 19% 7% 5.6% 4.2% 7.8% 11% 12% 9% frozen
剪切力 （Kg) 8.5 7.0 2.6 2.0 1.3 3.4 5.6 5.3 4.3 感官评价： 分别将实施例 39-45和对比例 13和 14的羊肉制品进行烧烤， 所得到的产品分别对应实施 例实施例 39-45和对比例 13和 14， 然后进行感官评定。 具体例： 取 20-30ml左右的大豆油， 滋滑不锈钢网， 点燃炭火。 然后将实施例 39-45和对 比例 13和 14方法处理过的各 300g羊肉条进行炭火烧烤， 同时在其上浇放 2g辣椒面和 3g孜 然。 上述感官评价结果归纳于表 111-3。 表 ΙΠ-3 对比例 对比例 实施例 实施例 实施例 实施例 实施例 实施例 实施例 Shear force (Kg) 8.5 7.0 2.6 2.0 1.3 3.4 5.6 5.3 4.3 Sensory evaluation: The lamb products of Examples 39-45 and Comparative Examples 13 and 14 were respectively grilled, and the obtained products correspond to Examples 39-45, respectively. And Comparative Examples 13 and 14, and then sensory evaluation was performed. Specific examples: Take about 20-30ml of soybean oil, slip the stainless steel mesh, and ignite the charcoal fire. Then, each of the 300 g of mutton strips treated in Examples 39-45 and Comparative Examples 13 and 14 was subjected to charcoal grilling while pouring 2 g of chili noodles and 3 g of cumin. The results of the above sensory evaluation are summarized in Table 111-3. Table 对-3 Comparative Example Comparative Example Embodiments Examples Embodiments Examples Embodiments
13 14 39 40 41 42 43 44 45 很满意 3 11 20 13 14 39 40 41 42 43 44 45 Very satisfied 3 11 20
、俩思 19 19 10 6 3 4 6 一般 3 8 22 24 24 23 小、俩思 30 27 2 3 2 1 很多汁 8 19 22 2 1 2 2 稍多汁 7 20 11 8 19 25 26 27 不明显 30 23 2 9 4 2 1 很鲜嫩 9 17 23 1 2 3 稍鲜嫩 6 21 13 7 23 28 28 27 此 , two thoughts 19 19 10 6 3 4 6 general 3 8 22 24 24 23 small, two thoughts 30 27 2 3 2 1 a lot of juice 8 19 22 2 1 2 2 slightly juicy 7 20 11 8 19 25 26 27 not obvious 30 23 2 9 4 2 1 Very fresh 9 17 23 1 2 3 Slightly fresh 6 21 13 7 23 28 28 27
木 30 24 7 1 此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 猪肉、 鸡肉和鱼肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 46-52.本发明组合物对牛肉品质改善的综合评价实验  Wood 30 24 7 1 This composition is also suitable for the treatment of various other meat products of the invention, such as beef, pork, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Example 46-52. Comprehensive Evaluation Experiment of Beef Quality Improvement by Composition of the Present Invention
( 1 ) 称牛排 3 Kg、 均匀切成 100mmx40mmx5mm的肉片； (1) Weigh the steak 3 Kg and cut it into 100mmx40mmx5mm pieces of meat;
(2) 按照下表 IV-1 的量称取碳酸钠、 有机酸 -有机酸盐、 海藻糖和食盐制作组合物粉 剂， 其中， 柠檬酸-柠檬酸钠混合物按照 1 :1摩尔比混合（简称为"柠柠酸钠"）。 对 比例 15为只添加 84g食盐； 对比例 16为添加相应量的 30g三聚磷酸钠和 84g食 (2) A sodium carbonate, an organic acid-organic acid salt, a trehalose, and a salt preparation composition powder are weighed according to the amount of the following Table IV-1, wherein the citric acid-sodium citrate mixture is mixed at a molar ratio of 1:1 (abbreviation For "sodium citrate"). For the ratio 15 , only 84 g of salt was added; Comparative Example 16 was added with the corresponding amount of 30 g of sodium tripolyphosphate and 84 g of food.
表 IV-1 Table IV-1
Figure imgf000033_0001
Figure imgf000033_0001
(3 ) 在室温（25°C) 中， 将上述组合物涂抹于肉片的表面， 温育 1个小时。 具体例： 取 20-30ml左右的大豆油， 滋滑不锈钢网， 点燃炭火。 然后将实施例 46-52和对比例 15和 16方法处理过的各牛排进行炭火烧烤， 同时在其上浇放 2g辣椒面和 3g孜然。 然后进行 品尝评定， 其结果归纳于表 IV-2: 对比例 对比例 实施例 实施例 实施例 实施例 实施例 实施例 实施例(3) The above composition was applied to the surface of the meat piece at room temperature (25 ° C) and incubated for 1 hour. Specific examples: Take about 20-30ml of soybean oil, slip the stainless steel mesh, and ignite the charcoal fire. The steaks treated in the methods of Examples 46-52 and Comparative Examples 15 and 16 were then charcoal grilled while pouring 2 g of chili noodles and 3 g of cumin. A tasting assessment is then carried out, the results of which are summarized in Table IV-2: Comparative Example Comparative Example Embodiments Embodiments Embodiments Embodiments Embodiments
15 16 46 47 48 49 50 51 52 15 16 46 47 48 49 50 51 52
很满意 3 11 20 Very satisfied 3 11 20
、俩思 19 19 10 6 3 4 6 一般 3 8 22 24 24 23 小、俩思 30 27 2 3 2 1 很多汁 8 19 22 2 1 2 2 稍多汁 7 20 11 8 19 25 26 27 不明显 30 23 2 9 4 2 1 很鲜嫩 9 17 23 1 2 3 稍鲜嫩 6 21 13 7 23 28 28 27 此 , two thoughts 19 19 10 6 3 4 6 general 3 8 22 24 24 23 small, two thoughts 30 27 2 3 2 1 a lot of juice 8 19 22 2 1 2 2 slightly juicy 7 20 11 8 19 25 26 27 not obvious 30 23 2 9 4 2 1 Very fresh 9 17 23 1 2 3 Slightly fresh 6 21 13 7 23 28 28 27
木 30 24 7 1  Wood 30 24 7 1
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如羊肉、 猪肉、 鸡肉和鱼肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 53-59本发明组合物对鸡肉品质改善的综合评价实验  This composition is also suitable for the treatment of various other meat products of the invention, such as lamb, pork, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Example 53-59 Comprehensive evaluation experiment of the quality improvement of chicken composition of the present invention
( 1 ) 取新鲜鸡大胸肉 3 Kg、 均匀切成 75mmx30mmxl0mm的肉条； (1) Take fresh chicken breast meat 3 Kg, evenly cut into 75mmx30mmxl0mm meat strips;
(2) 按照下表 V-1 的量称取碳酸钠、 有机酸 -有机酸盐、 海藻糖和食盐溶解于 2.4 L水 中，其中， 柠檬酸-柠檬酸钠混合物按照 1 :1 摩尔比混合（简称为"柠柠酸钠"）； 对 比例 17为只添加 84g食盐， 补加相应的水； 对比例 18为添加相应量的 30g三聚 磷酸钠、 84g食盐和补加相应的水。 表 V-1 实施例 实施例 实施例 实施例 实施例 实施例 实施例(2) Weigh sodium carbonate, organic acid-organic acid salt, trehalose and salt in 2.4 L of water according to the amount in Table V-1 below, wherein the citric acid-sodium citrate mixture is mixed in a 1:1 molar ratio ( Referred to as "sodium citrate"); Comparative Example 17 was to add only 84 g of salt to supplement the corresponding water; Comparative Example 18 was to add a corresponding amount of 30 g of sodium tripolyphosphate, 84 g of salt and supplemented with water. Table V-1 Embodiments Embodiments Embodiments Embodiments Embodiments Embodiments
53 54 55 56 57 58 59 食盐 84g 84g 84g 84g 84g 84g 84g 碳酸钠 3g 30g 180g 3g 54g 3g 3g 苹果酸钠 1 5g 15g 90g 42g 1 5g 1 5g 90g 柠柠酸钠 1 5g 15g 90g 42g 1 5g 1 5g 90g 海藻糖 3g 30g 180g 3g 3g 54g 3g 53 54 55 56 57 58 59 Salt 84g 84g 84g 84g 84g 84g 84g sodium carbonate 3g 30g 180g 3g 54g 3g 3g sodium malate 1 5g 15g 90g 42g 1 5g 1 5g 90g sodium citrate 1 5g 15g 90g 42g 1 5g 1 5g 90g trehalose 3g 30g 180g 3g 3g 54g 3g
(3 ) 将 （1 ) 中的肉条放入所述的液体组合物 (2) 中， 一起投入滚揉机 (嘉兴市瑞邦机 械工程有限公司,滚揉机的型号为 RGR-30VT), 中， 在 4° (：、 真空度： -0.08bar， 进行滚揉 4小时， 滚揉速度为每分钟 2次， 中间间歇时间为 5分钟。 离心去除水 分， 称重， 计算吸水力； (3) Put the meat strips in (1) into the liquid composition (2), and put them into a tumbler (Jiaxing Ruibang Mechanical Engineering Co., Ltd., the model of the tumbler is RGR-30VT). In 4° (:, vacuum degree: -0.08 bar, roll for 4 hours, roll speed is 2 times per minute, and the intermediate interval time is 5 minutes. Centrifuge to remove moisture, weigh, calculate water absorption;
(4) 将其中的 600g肉放入 -25°C冰箱中， 冷冻 24小时， 然后进行剪切力和蒸煮损失率 测定； 将另外的 600g直接用于剪切力测试和蒸煮损失率测定。 (4) 600 g of the meat was placed in a -25 ° C refrigerator, frozen for 24 hours, and then subjected to shear force and cooking loss rate determination; an additional 600 g was directly used for the shear force test and the cooking loss rate measurement.
( 5 ) 参考实施例 1 -4的方法进行评定。 表 V-2 (5) Evaluation was carried out in accordance with the method of Example 1-4. Table V-2
Figure imgf000035_0001
Figure imgf000035_0001
取上述方法处理过的肉条各 600g， 同时用含有 6克胡椒粉和 50g玉米淀粉包裹， 同时喷上 少许面包渣。 将 200-300ml左右的大豆油放入平底煎锅内， 预热。 上述处理后肉条进行油炸， 然后进行品尝评定。 其结果如下表 V-3。  Each of the meat strips treated by the above method was 600 g, and was wrapped with 6 g of pepper powder and 50 g of corn starch, and sprayed with a little breadcrumb. Put 200-300ml of soybean oil into a frying pan and preheat it. After the above treatment, the meat strips were fried and then subjected to tasting evaluation. The results are shown in Table V-3 below.
表 V-3 对比例 对比例 实施例 实施例 实施例 实施例 实施例 实施例 实施例 Table V-3 Comparative Example Comparative Example Embodiments Examples Embodiments Examples Embodiments
17 18 53 54 55 56 57 58 59 很满意 4 20 25 17 18 53 54 55 56 57 58 59 Very satisfied 4 20 25
、俩思 23 10 5 12 6 4 6 一般 3 3 17 22 26 22 小、俩思 30 27 1 2 2 很多汁 8 19 22 2 1 2 2 稍多汁 7 20 11 8 19 25 26 27 不明显 30 23 2 9 4 2 1 很鲜嫩 9 17 23 1 2 3 稍鲜嫩 6 21 13 7 23 28 28 27 此 2, thoughts 23 10 5 12 6 4 6 General 3 3 17 22 26 22 Small, two thoughts 30 27 1 2 2 Many juices 8 19 22 2 1 2 2 Slightly juicy 7 20 11 8 19 25 26 27 Not obvious 30 23 2 9 4 2 1 Very fresh 9 17 23 1 2 3 Slightly fresh 6 21 13 7 23 28 28 27
木 30 24 7 1  Wood 30 24 7 1
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 猪肉、 羊肉和鱼肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 60-66.发明组合物对鱼肉品质改善的综合评价实验  This composition is also suitable for the treatment of various other meat products of the invention, such as beef, pork, lamb and fish. Similar results were obtained in experiments with other additives of the invention. Example 60-66. Comprehensive evaluation experiment of improving the quality of fish meat by the composition of the invention
( 1 ) 取新鲜鱼肉块 3 Kg; (1) Take fresh fish pieces 3 Kg;
(2) 按照下表 VI-1的量称取食盐、 碳酸钠、 有机酸 -有机酸盐和海藻糖溶解于 2.4 L水 中， 其中， 柠檬酸-柠檬酸钠混合物按照 1 :1摩尔比混合（简称为"柠柠酸钠"）； 对 比例 19为只添加 84g食盐， 补加相应的水； 对比例 20为添加 84g食盐、 相应量 的 30g三聚磷酸钠和补加相应的水。 表 VI-1 实施 实施例 实施例 62 实施例 实施例 实施例 实施例 例 60 61 63 64 65 66 食盐 84g 84g 84g 84g 84g 84g 84g 碳酸钠 3g 30g 180g 3g 54g 3g 3g 苹果酸钠 1.5g 15g 90g 42g 1.5g 1.5g 90g 柠柠酸钠 1 5g 15g 90g 42g 1 5g 1 5g 90g 海藻糖 3g 30g 180g 3g 3g 54g 3g 将 （1 ) 中的鱼肉块放入斩拌机中， 空擂， 然后放入所述的液体组合物 （2)， 高速 斩拌， 继续斩拌至肉糜细腻有粘性， 即可停机。 (2) Weigh the salt, sodium carbonate, organic acid-organic acid salt and trehalose in 2.4 L of water according to the amount in Table VI-1 below, wherein the citric acid-sodium citrate mixture is mixed in a 1:1 molar ratio ( Referred to as "sodium citrate"); Comparative Example 19 was to add only 84 g of salt to supplement the corresponding water; Comparative Example 20 was to add 84 g of salt, the corresponding amount of 30 g of sodium tripolyphosphate and the corresponding water. Table VI-1 Examples of the Examples Example 62 Examples Examples Examples Examples 60 61 63 64 65 66 Salt 84 g 84 g 84 g 84 g 84 g 84 g 84 g sodium carbonate 3 g 30 g 180 g 3 g 54 g 3 g 3 g sodium malate 1.5 g 15 g 90 g 42 g 1.5g 1.5g 90g Sodium citrate 1 5g 15g 90g 42g 1 5g 1 5g 90g trehalose 3g 30g 180g 3g 3g 54g 3g Put the fish pieces in (1) into the chopping machine, empty, and then put the liquid composition (2), stir-mix at high speed, continue to mix until the meat is fine and sticky, and stop.
(4) 离心去除水分， 称重， 计算吸水力； (4) Centrifugal to remove moisture, weigh, calculate the water absorption;
(5 ) 将其中的 600g肉放入 -20°C冰箱中， 冷冻 24小时。 解冻， 计算失水率。 然后对肉 丸放入烧开的汤锅内， 煮熟， 进行蒸煮损失计算， 上述结果归纳于表表 VI-2。 肉 丸成型， 定型 （水温控制在 45-55°C， 10分钟）； 成品肉丸， 水煮 （90-95°C之间） 6分钟至熟即可； (5) 600 g of the meat was placed in a -20 ° C refrigerator and frozen for 24 hours. Thaw, calculate the water loss rate. The meatballs are then placed in a boiled stockpot, cooked, and the cooking loss is calculated. The above results are summarized in Table VI-2. Meat pellet forming, stereotype (water temperature control at 45-55 ° C, 10 minutes); finished meatballs, boiled (between 90-95 ° C) 6 minutes to cooked;
(6) 进行感官评价， 其结果归纳于表 VI-3。 (6) Sensory evaluation, the results are summarized in Table VI-3.
(7) 冷却速冻 -18° (：。 (7) Cooling and freezing -18° (:.
表 VI-2 实施例 对比 对比 实施 实施 实施 实施 实施 实施 实施 例 19 例 20 例 60 例 61 例 62 例 63 例 64 例 65 例 66 吸水力 3% 18% 30% 28% 35% 29% 22% 21% 21% 冷冻损失率 25.7% 21.9% 7.8% 4.3% 3.9% 10.4% 13.2% 11.9% 13.2% 蒸煮损失率 25.7% 21.9% 7.8% 4.3% 3.9% 10.4% 13.2% 11.9% 13.2% 表 VI-3 对比例 对比例 实施例 实施例 实施例 实施例 实施例 实施例 实施例 Table VI-2 Example Comparative Comparative Example Implementation Example Implementation Example 19 Example 20 Case 60 Case 61 Case 62 Case 63 Case 64 Case 65 Case 66 Water Absorption 3% 18% 30% 28% 35% 29% 22% 21 % 21% Freezing loss rate 25.7% 21.9% 7.8% 4.3% 3.9% 10.4% 13.2% 11.9% 13.2% Cooking loss rate 25.7% 21.9% 7.8% 4.3% 3.9% 10.4% 13.2% 11.9% 13.2% Table VI-3 Proportional Comparative Example Embodiments Embodiments Embodiments Embodiments Embodiments
19 20 60 61 62 63 64 65 66 19 20 60 61 62 63 64 65 66
很满意 3 11 20 Very satisfied 3 11 20
、俩思 19 19 10 6 3 4 6 一般 3 8 22 24 24 23 小、俩思 30 27 2 3 2 1 很多汁 8 19 22 2 1 2 2 稍多汁 7 20 11 8 19 25 26 27 不明显 30 23 2 9 4 2 1 很鲜嫩 9 17 23 1 2 3 稍鲜嫩 6 21 13 7 23 28 28 27 此 , two thoughts 19 19 10 6 3 4 6 general 3 8 22 24 24 23 Small, two thoughts 30 27 2 3 2 1 a lot of juice 8 19 22 2 1 2 2 slightly juicy 7 20 11 8 19 25 26 27 not obvious 30 23 2 9 4 2 1 very fresh 9 17 23 1 2 3 slightly fresh 6 21 13 7 23 28 28 27 this
木 30 24 7 1  Wood 30 24 7 1
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 羊肉、 鸡肉和猪肉 等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 67-73.发明组合物对鱿鱼肉品质改善的综合评价实验  This composition is also suitable for the treatment of various other meat products of the invention, such as beef, lamb, chicken and pork. Similar results were obtained in experiments with other additives of the invention. Example 67-73. Comprehensive evaluation experiment of improving the quality of squid meat by the composition of the invention
( 1 ) 称鱿鱼片 1 Kg、 每个大小为 100-200g左右； (1) Weigh the squid slices 1 Kg, each size is about 100-200g;
(2) 按照下表 VII-1 的量称取食盐、 碳酸钠、 有机酸 -有机酸盐和海藻糖制作组合物粉 剂， 其中， 柠檬酸-柠檬酸钠混合物按照 1 :1摩尔比混合（简称为"柠柠酸钠"）。 对 比例 21为只添加 84g食盐； 对比例 22为添加 84g食盐和 30g三聚磷酸钠。 表 νπ-ι(2) Weigh the salt, sodium carbonate, organic acid-organic acid salt and trehalose to prepare a composition powder according to the amount of the following Table VII-1, wherein the citric acid-sodium citrate mixture is mixed according to a 1:1 molar ratio (abbreviation For "sodium citrate"). For the ratio 21, only 84 g of salt was added; Comparative Example 22 was added with 84 g of salt and 30 g of sodium tripolyphosphate. Table νπ-ι
Figure imgf000038_0001
Figure imgf000038_0001
(3 ) 在室温（25°C) 中， 将上述组合物涂抹于肉片的表面， 温育 2-3个小时。 具体例： 取 20-30ml左右的大豆油， 滋滑不锈钢网， 点燃炭火。 然后将实施例 67-73和对 比例 21和 22方法处理过的各牛排进行炭火烧烤， 同时在其上浇放 2g辣椒面和 3g孜然。 然后 进行品尝评定， 其结果归纳于表 VII-2。 表 VII-2 (3) The above composition was applied to the surface of the meat piece at room temperature (25 ° C) and incubated for 2-3 hours. Specific examples: Take about 20-30ml of soybean oil, slip the stainless steel mesh, and ignite the charcoal fire. Then examples 67-73 and pair The steaks treated in proportions 21 and 22 were charcoal grilled while pouring 2 g of chili noodles and 3 g of cumin. Tasting evaluations were then carried out and the results are summarized in Table VII-2. Table VII-2
Figure imgf000039_0001
Figure imgf000039_0001
此组合物同样适合本发明的所述的其它各种肉制品的处理， 例如牛肉、 猪肉、 羊肉、 鸡肉 和鱼肉等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。 实施例 74-75本发明组合物对鸡肉丸品质改善的综合评价实验 称取 1000g的新鲜鸡肉， 分别加入 240g冰块、 120g肥膘、 96g玉米粉， 白糖： 16g、 味 精： 8g、 胡椒粉： 2g然后按照下表 νΠΙ-l各种配比量称取各物料： 表 νπι-ι 对比例 对比例 对比例 实施例 对比例 对比例 对比例 实施例 This composition is also suitable for the treatment of various other meat products of the present invention, such as beef, pork, lamb, chicken and fish. Similar results were obtained in experiments with other additives of the invention. Examples 74-75 Comprehensive Evaluation of the Quality of Chicken Meatballs by the Composition of the Invention 1000 g of fresh chicken was weighed, 240 g of ice, 120 g of fat, 96 g of corn flour, white sugar: 16 g, monosodium glutamate: 8 g, pepper: 2g then weigh each material according to the following table νΠΙ-l various ratios: Table νπι-ι Comparative Example Comparative Example Comparative Example Comparative Example Comparative Example
23 24 25 74 26 27 28 75 食盐 26g 26g 26g 26g 26g 26g 26g 26g 碳酸钾 l -2g l -2g l -2g l -2g 碳酸钠 0.6g 0.6g 0.6g 0.6g 三聚磷酸钠 3.5 3.5 3.5 3.5 海藻糖 0.45g 0.45g 0.45g 0.45g 低聚半乳糖 0.42g 0.42g 0.42g 0.42g 麦芽糖醇 0.03g 0.03g 0.03g 0.03g 异麦芽糖醇 0.5g 0.5g 0.5g 0.5g23 24 25 74 26 27 28 75 Salt 26g 26g 26g 26g 26g 26g 26g 26g potassium carbonate l -2g l -2g l -2g l -2g sodium carbonate 0.6g 0.6g 0.6g 0.6g sodium tripolyphosphate 3.5 3.5 3.5 3.5 trehalose 0.45g 0.45g 0.45g 0.45 g galacto-oligosaccharide 0.42g 0.42g 0.42g 0.42g maltitol 0.03g 0.03g 0.03g 0.03g isomalt 0.5g 0.5g 0.5g 0.5g
(2 ) 将 （1 ) 中的鱼肉块放入斩拌机中， 空擂， 然后放入所述的液体组合物 （2)， 高速斩拌， 加入食盐， 继续斩拌至肉糜细腻有粘性， 即可停机； (2) Put the fish pieces in (1) into the chopping machine, empty, and then put the liquid composition (2), mix at high speed, add salt, and continue to mix until the meat is fine and sticky. Can be stopped;
( 3) 肉丸成型： 定型水温控制在 45-55°C， 10分钟， 将成品肉丸水煮 （90-95°C之间） 6分钟 至熟即可； (4) 进行感官评价的数据； (3) Meatball molding: The temperature of the shaped water is controlled at 45-55 ° C for 10 minutes, and the finished meatballs are boiled (between 90 and 95 ° C) for 6 minutes until cooked; (4) Data for sensory evaluation ;
( 5) 在 -20°C冷冻过夜； (5) Freezing at -20 ° C overnight;
(6 ) 进行感官评价。 由 20人组成的小组对上述制作的每个样品进行感官评价。 感官评价包括对煮熟后的肉丸的 品尝评价。 包括肉丸的弹性、 紧实性 （緻密性）、 多汁性和脆性分为五个等级进行评定。 每四个 人认为有弹性即得到一个" +"正评价， 同样， 如每四个人认为咀嚼后有緻密感） 即得到一个" +" 正评价、 类似地如每四个人认为咀嚼后有多汁性也可以得到一个 "+"正评价， 或者咀嚼后有脆性 也可以得到一个" +"正评价； 将上述肉丸的特征进行综合评价， 总分为 10分， 其中 9-10分为 "十分满意"、 7-9分为"满意"、 5-7"—般"、 5分以下为"不满意"。 对第四步骤的鸡肉丸冻结前的评价， 其结果归纳于下表 VIII-2中。 表 VIII-2 对比例 对比例 对比例 实施例 对比例 对比例 对比例 实施例 23 24 25 74 26 27 28 75 (6) Perform sensory evaluation. A sensory evaluation was performed on each of the samples prepared above by a panel of 20 people. The sensory evaluation included a tasting evaluation of the cooked meatballs. The elasticity, firmness (compactness), juiciness and brittleness of the meatballs were evaluated in five grades. Every four people think that they have elasticity and get a "+" positive evaluation. Similarly, if every four people think that they have a dense feeling after chewing, they get a "+" positive evaluation, similarly, every four people think that they are juicy after chewing. You can also get a positive evaluation of "+", or you can get a "+" positive evaluation after chewing. The characteristics of the above meatballs are comprehensively evaluated, and the total score is 10 points, of which 9-10 are "very satisfied."", 7-9 is divided into "satisfactory", 5-7"-like", and 5 points or less is "not satisfied". The evaluation of the chicken meat pellets in the fourth step before freezing was summarized in Table VIII-2 below. Table VIII-2 Comparative Example Comparative Example Comparative Example Comparative Example Comparative Example 23 24 25 74 26 27 28 75
弹性 +++ +++ ++++ + + + 緻密性 ++ + +++ 多汁性 ++ ++ +++ + 脆性 ++ ++ + 综合评价 极不满 一般 一般 、俩思 不满意 极不满 不满意 一般 Elasticity +++ +++ ++++ + + + Denseness++ + +++ Juicy ++ ++ +++ + Brittleness ++ ++ + Comprehensive evaluation is extremely dissatisfied with general, two people are not satisfied Very dissatisfied
思 思 对第五步骤的鸡肉丸冻结后的评价， 其结果归纳于下表 VIII-2中。 表 VIII-3  Sisi The evaluation of the fifth step of chicken pellets after freezing, the results are summarized in Table VIII-2 below. Table VIII-3
Figure imgf000041_0001
Figure imgf000041_0001
实施例 76本发明组合物对鸡肉品质改善的综合评价实验 实施例 76 和对比例 29， 先各称取 1000g 的冰大胸鲜鸡肉， 切成尺寸为： 75mmx30mmxl0mm的肉条。 分别加 600g纯净水、 5g味精， 然后按照下表 IX-1各种配比量称 取各物料。 Example 76 Comprehensive evaluation experiment of the improvement of chicken quality by the composition of the present invention Example 76 and Comparative Example 29, 1000 g of ice-breasted fresh chicken was weighed and cut into pieces of 75 mm x 30 mm x 10 mm. Add 600g of purified water and 5g of MSG, respectively, and weigh each material according to the various ratios in Table IX-1 below.
表 IX-1  Table IX-1
食盐 白糖 碳 酸 碳 酸 三 聚 梓 檬 苹 果 海 藻 聚 葡  Salt white sugar carbonic acid carbonic acid tripoly citrus apple fruit seaweed poly
钾 钠 磷 酸 酸钠 酸钾 糖 萄糖 钠 Potassium sodium sodium phosphate potassium gluconate Sodium
实 施 12.8g 4g 2g 1 5g 1.4g l .Og O.lg  Implementation 12.8g 4g 2g 1 5g 1.4g l .Og O.lg
6g  6g
例 76  Example 76
对 比 12.8g 6g  Compare 12.8g 6g
6g  6g
例 29 添加上述配料后， 一起投入滚揉机 (嘉兴市瑞邦机械工程有限公司,滚揉机的型号为 RGR- 30VT), 中， 在 4° (：、 真空度： -0.08bar， 进行滚揉 1-4小时， 中间间歇时间为 5分钟， 每次停止 30秒。 离心去除水分， 称重， 计算吸水力； 将其中的 600g肉放入 -25°C冰箱中， 冷冻 24小时， 然后进行剪切力和烹调得率测定。 参考 实施例 1-4的方法进行评定。 实验结果如下： 滚揉完成后的实施例 76肉样品， 鸡大胸肉外观明显膨胀， 外表光滑， 无多余水份， 取出称 量： 第一次 780克， 第二次： 769克， 第三次： 784克。  Example 29 After adding the above ingredients, they are put into a tumbler (Jiaxing Ruibang Mechanical Engineering Co., Ltd., the model of the tumbler is RGR-30VT), and the roll is rolled at 4° (:, vacuum: -0.08 bar).揉 1-4 hours, the intermediate interval is 5 minutes, each stop for 30 seconds. Centrifuge to remove water, weigh, calculate the water absorption; 600g of the meat is placed in the -25 ° C refrigerator, frozen for 24 hours, then Shear force and cooking yield were measured. Evaluation was carried out by referring to the methods of Examples 1-4. The results of the experiment were as follows: After the completion of the rolling, the meat samples of Example 76 showed that the chicken breasts were obviously swelled, the appearance was smooth, and there was no excess water. , Take out the weighing: the first 780 grams, the second: 769 grams, the third: 784 grams.
滚揉完成后的对比例 29肉样品， 鸡大胸肉外观无膨胀， 外表暗淡无光泽， 有很多多余水份， 取出称量： 第一次 675克， 第二次： 660克， 第三次： 690克。 冷冻处理： 将处理好的鸡大胸肉， 各取出 300克， 将每块鸡肉展开， 平铺在卫生托盘上， 快速冷冻至 -18 °C—下， 24小时后取出， 在室温 20-25 °C自然解冻后。 实施例 76 肉样品， 无从内部渗水现象， 解冻得率： 96.4%， 裹玉米淀粉后， 在油中炸 70 秒， 取出， 油炸后得率： 85.6%， 外观膨胀饱满， 横截面切开， 有汁水外涌， 口感鲜嫩多汁， 冷冻前后的剪切力均小于 1.5Kg; After the completion of the rolling, the proportion of the meat sample was 29, the chicken breasts did not swell, the appearance was dull and dull, there was a lot of excess water, and the weighing was taken out: the first 675 g, the second time: 660 g, the third time : 690 grams. Freezing treatment: Take 300 grams of processed chicken breasts, spread each piece of chicken, spread on a sanitary tray, quickly freeze to -18 °C - under, remove after 24 hours, at room temperature 20-25 °C after natural thawing. Example 76 Meat sample, no internal water seepage phenomenon, thawing yield: 96.4%, after being wrapped with corn starch, fried in oil for 70 seconds, taken out, fried yield: 85.6%, the appearance was full and the cross section was cut. There is juice pouring out, the taste is fresh and juicy, and the shearing force before and after freezing is less than 1.5Kg ;
对比例 29肉样品， 有内部渗水现象， 解冻得率： 91.6%， 裹玉米淀粉后， 在油中炸 70秒， 取出， 油炸后得率： 75.1%， 外观无膨胀度饱满， 横截面切开， 无明显汁感， 口感硬无多汁 感， 冷冻前后的剪切力均大于 3.0Kg。 实施例 74-76所述的组合物同样适合本发明的所述的其它 各种肉制品的处理， 例如牛肉、 猪肉、 羊肉和鱼肉等。 在其它的本发明所述添加剂的实验中， 得到了类似的结果。  Comparative Example 29 Meat sample, with internal water seepage, thawing yield: 91.6%, wrapped in corn starch, fried in oil for 70 seconds, taken out, fried yield: 75.1%, appearance without swelling, cross section cut Open, no obvious juice, taste and no juicy feeling, the shear force before and after freezing is greater than 3.0Kg. The compositions described in Examples 74-76 are also suitable for the treatment of various other meat products of the invention, such as beef, pork, lamb and fish. Similar results were obtained in experiments with other additives of the invention.
综上所述， 通过添加本发明组合物所制备的肉制品与现有产品相比， 具有保水力强、 烹调 损失小， 肉嫩质软、 弹性高和鲜味多汁的特点。 同时本发明的组合物易于溶解， 易于调配、 非 常适合于家庭、 餐饮、 食品工业生产以实现现实生活中难以改变肉质的难题。 因此， 本发明的 组合物可以取代食品安全上有毒副作用的磷酸盐， 解决了国际肉制品领域的添加剂难题。 本发明不局限在本申请中描述的特定实施方式， 用作本发明的单独的方面的单一说明。 本 领域技术人员将理解， 可以不脱离本申请的精神和范围的情况下进行各种修改和改动。 根据以 上描述， 除了本文中列举的以外， 本公开的范围内的功能上等同的用途对于本领域的本领域技 术人员而言是明显的。 这样的改动和修改意欲落在所附权利要求的范围内。 本公开仅受所附权 利要求以及与这样的权利要求的的范围所等同的全部范围限制。 应当理解， 本公开不局限于特 定的方法、 试剂、 组合物和生物系统， 当然， 所述方法、 试剂、 组合物和生物系统可以变化。 还可理解， 本文中使用的术语仅用于描述特定的实施方式， 不用来是限制性的。 本文所参考的 或引用的所有专利、 专利申请、 在先申请和出版物通过引用而全文并入本文， 包括所有的附图 和表格， 使得它们不与本说明书的明确教导相矛盾。 在权利要求范围内提出其他的实施方式。 In summary, the meat product prepared by adding the composition of the present invention has the characteristics of strong water retention, low cooking loss, soft meat, high elasticity and savory umami compared with the existing products. At the same time, the composition of the invention is easy to dissolve, easy to formulate, and is very suitable for household, catering, food industry production to achieve the difficulty of changing meat quality in real life. Therefore, the composition of the present invention can replace the phosphate having toxic side effects on food safety, and solves the additive problem in the field of international meat products. The invention is not limited to the specific embodiments described in the application, and is used as a single description of the individual aspects of the invention. A person skilled in the art will appreciate that various modifications and changes can be made without departing from the spirit and scope of the application. In view of the above description, functionally equivalent uses within the scope of the present disclosure will be apparent to those skilled in the art in the art. Such modifications and variations are intended to fall within the scope of the appended claims. The present disclosure is only limited by the scope of the appended claims and the scope of the claims. It should be understood that the present disclosure is not limited to particular methods, reagents, compositions, and biological systems. Of course, the methods, reagents, compositions, and biological systems can vary. It is also understood that the terminology used herein is for the purpose of the description All of the patents, patent applications, prior applications and publications are hereby incorporated by reference in their entirety in their entirety in their entirety in the entireties in the the the the the the the Other embodiments are proposed within the scope of the claims.
本发明的组合物易于溶解， 易于调配、 非常适合于家庭、 餐饮、 食品工业生产，由此处理和 制造的本发明提供的肉制品具有吸水力大、 保水力强、 冻存和烹调损失小， 弹性高， 肉嫩质 软、 鲜味多汁的特点， 对于本领域技术人员易于重复再现， 具有良好的工业应用前景,进而实现 了本发明的目的。 本发明的组合物可以取代有毒副作的磷酸盐， 解决了世界的肉制品的添加剂 难题。  The composition of the invention is easy to dissolve, easy to formulate, and is very suitable for household, catering, food industry production, and the meat product provided by the invention treated and manufactured thereby has large water absorption, strong water retention capacity, low freezing loss and cooking loss. The characteristics of the present invention are achieved by the high elasticity, the tenderness of the meat, the succulent taste, and the ease of reproduction by those skilled in the art, with good industrial application prospects. The composition of the present invention can replace the phosphate of toxic by-products, solving the problem of additives in the world of meat products.

Claims

权利要求 Rights request
1、 一种改良肉制品品质的组合物， 其中， 所述组合物包括食盐， 碳酸盐， 糖类和 /或糖醇 类。  A composition for improving the quality of a meat product, wherein the composition comprises a salt, a carbonate, a saccharide and/or a sugar alcohol.
2、 如权利要求 1 所述组合物， 其中， 所述组合物包括： 食盐： 1-95重量份， 碳酸盐： 1- 110重量份， 和糖类和 /或糖醇类： 0.1-93重量份。  2. The composition according to claim 1, wherein the composition comprises: salt: 1-95 parts by weight, carbonate: 1-110 parts by weight, and sugars and/or sugar alcohols: 0.1-93 Parts by weight.
3、 如权利要求 1所述组合物， 其中， 所述组合物还包括： 有机酸盐和 /或有机酸。  3. The composition of claim 1, wherein the composition further comprises: an organic acid salt and/or an organic acid.
4、 如权利要求 3所述组合物， 其中， 所述组合物包括： 食盐： 1 -95重量份， 有机酸盐和 / 或有机酸： 0.1-85重量份， 碳酸盐： 1 -110重量份， 糖类和 /或糖醇类： 0.1-93重量份。  4. The composition according to claim 3, wherein the composition comprises: salt: 1 - 95 parts by weight, organic acid salt and / or organic acid: 0.1 - 85 parts by weight, carbonate: 1 - 110 weight Parts, saccharides and/or sugar alcohols: 0.1-93 parts by weight.
5、 如权利要求 1-4中任一项所述组合物， 其中， 所述碳酸盐选自碳酸钾、 碳酸氢钾、 碳酸 钠和 /或碳酸氢钠的组成的组的一种或两种以上。  The composition according to any one of claims 1 to 4, wherein the carbonate is one or two selected from the group consisting of potassium carbonate, potassium hydrogencarbonate, sodium carbonate and/or sodium hydrogencarbonate. More than one species.
6、 如权利要求 1-5中任一项所述组合物， 其中， 所述碳酸盐为碳酸钾和 /或碳酸钠。  The composition according to any one of claims 1 to 5, wherein the carbonate is potassium carbonate and/or sodium carbonate.
7、 如权利要求 1-6中任一项所述组合物， 其中， 所述糖类选自由白砂糖、 木糖、 葡萄糖、 聚葡萄糖、 果糖、 半乳糖、 鼠李糖、 异麦芽酮糖、 蔗糖、 麦芽糖、 乳糖、 海藻糖、 低聚果糖、 木糖、 异麦芽糖、 低聚麦芽糖、 低聚异麦芽糖、 异麦芽酮糖、 低聚半乳糖、 甘露低聚糖、 低聚 木糖、 淀粉、 纤维素、 肝糖原、 肌糖原、 蛋白多糖、 蜂蜜所组成的组的一种或两种以上。  The composition according to any one of claims 1 to 6, wherein the saccharide is selected from the group consisting of white granulated sugar, xylose, glucose, polydextrose, fructose, galactose, rhamnose, isomaltulose, Sucrose, maltose, lactose, trehalose, oligofructose, xylose, isomaltose, oligomaltose, oligo-isomaltose, isomaltulose, galactooligosaccharide, mannose oligosaccharide, xylooligosaccharide, starch, One or more of the group consisting of cellulose, hepatic glycogen, muscle glycogen, proteoglycan, and honey.
8、 如权利要求 1 -7 中任一项所述组合物， 其中， 所述糖类为以下糖类的至少一种： 海藻 糖、 低聚半乳糖、 葡萄糖、 聚葡萄糖、 蔗糖、 低聚异麦芽糖。  The composition according to any one of claims 1 to 7, wherein the saccharide is at least one of the following saccharides: trehalose, galactooligosaccharide, glucose, polydextrose, sucrose, oligomeric maltose.
9、 如权利要求 1-8中任一项所述组合物， 其中， 所述糖醇类选自由赤藓糖醇、 木糖醇、 山 梨糖醇、 甘露醇、 麦芽糖醇、 异麦芽糖醇、 乳糖醇和异麦芽酮糖醇所组成的组的一种或两种以 上。  The composition according to any one of claims 1 to 8, wherein the sugar alcohol is selected from the group consisting of erythritol, xylitol, sorbitol, mannitol, maltitol, isomalt, lactose One or more of the group consisting of an alcohol and an isomalt.
10、 如权利要求 1 -9 中任一项所述组合物， 其中， 所述糖醇类选自由赤藓糖醇、 麦芽糖 醇、 木糖醇、 异麦芽糖醇所组成的组的一种或两种以上。  The composition according to any one of claims 1 to 9, wherein the sugar alcohol is one or two selected from the group consisting of erythritol, maltitol, xylitol, and isomalt. More than one species.
11、 如权利要求 3-10中任一项所述组合物， 其中， 所述有机酸选自一元羧酸、 二元羧酸和 多元羧酸所组成的组的一种或两种以上。  The composition according to any one of claims 3 to 10, wherein the organic acid is one or more selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, and a polycarboxylic acid.
12、如权利要求 11所述组合物， 其中， 所述有机酸为柠檬酸和 /或苹果酸。  The composition according to claim 11, wherein the organic acid is citric acid and/or malic acid.
13、如权利要求 3-12中任一项所述组合物， 其中， 所述有机酸盐选自由一元羧酸盐、 二元 羧酸盐和多元羧酸盐所组成的组的一种或两种以上。  The composition according to any one of claims 3 to 12, wherein the organic acid salt is selected from one or two of the group consisting of a monocarboxylic acid salt, a dicarboxylic acid salt and a polycarboxylic acid salt. More than one species.
14、 如权利要求 13所述组合物， 其中， 所述有机酸盐为钠盐或钾盐。 The composition according to claim 13, wherein the organic acid salt is a sodium salt or a potassium salt.
15、、 如权利要求 14所述组合物， 其中， 所述有机酸盐为具有柠檬酸基团和 /或苹果酸基团 的钠盐或钾盐。 The composition according to claim 14, wherein the organic acid salt is a sodium salt or a potassium salt having a citric acid group and/or a malic acid group.
16、 如权利要求 1 -15中任一项所述组合物， 其中， 所述组合物还包括如下至少一种的食品 添加剂： 乳化剂、 调味剂、 蛋类、 非食盐的无机化合物或矿物质、 面粉、 乳蛋白、 植物蛋 白、 可食用液体、 可食用胶体、 水解蛋白、 非糖类和非糖醇类的碳水化合物、 无机酸、 碱、 调 味料、 醇类、 脂类、 非碳酸盐的无机酸盐、 调香剂、 酸度调节剂、 抗结剂、 消泡剂、 抗氧化 剂、 漂白剂、 膨松剂、 护色剂、 营养强化剂、 防腐剂、 增稠剂、 着色剂和调质剂。  The composition according to any one of claims 1 to 15, wherein the composition further comprises at least one of the following food additives: an emulsifier, a flavoring agent, an egg, a non-salt inorganic compound or a mineral , flour, milk protein, vegetable protein, edible liquid, edible colloid, hydrolyzed protein, carbohydrates of non-sugar and non-sugar alcohols, inorganic acids, alkalis, seasonings, alcohols, lipids, non-carbonates Inorganic acid salts, flavoring agents, acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, color protectants, nutritional enhancers, preservatives, thickeners, colorants and tune Quality agent.
17、 一种在低温保持和 /或烹调期间改良肉制品品质的处理方法， 其中， 其包括步骤如下： 对肉制品施用如权利要求 1-16中任一项所述组合物。  A method of improving the quality of a meat product during low temperature maintenance and/or cooking, wherein the method comprises the steps of: applying the composition according to any one of claims 1 to 16 to a meat product.
18、 如权利要求 17所述的方法， 其中， 通过喷洒、 注射、 外敷、 浸泡、 斩拌、 滚揉、 搅 拌、 涂抹方式对肉制品施用所述组合物。  18. The method of claim 17, wherein the composition is applied to the meat product by spraying, injecting, topping, soaking, kneading, tumble, stirring, and smearing.
19、 如权利要求 17或 18所述的方法， 其中， 本发明的组合物在所述施用方式中， 所用的各 个组分在低温保持和 /或烹调期间的同一个步骤中， 同时加入、 或先后加入， 或者在不同工艺步 骤中， 分别加入。  19. The method according to claim 17 or 18, wherein the composition of the present invention, in the application mode, the respective components used are simultaneously added during the same step of cryopreservation and/or cooking, or Joined sequentially, or separately in different process steps.
20、 一种肉制品， 其中， 所述的肉制品含有权利要求 1-16中任一项所述组合物。  20. A meat product, wherein the meat product comprises the composition of any one of claims 1-16.
21、 如权利要求 20所述的肉制品， 其中,所述肉制品 pH在 6.0〜8.0之间。  The meat product according to claim 20, wherein the meat product has a pH of between 6.0 and 8.0.
22、 如权利要求 20或 21所述的肉制品， 其中， 所述肉制品具有 10%以上的吸水力。  The meat product according to claim 20 or 21, wherein the meat product has a water absorption capacity of 10% or more.
23、 如权利要求 20-22中任一项所述的肉制品， 其中， 所述肉制品的蒸煮损失率小于 25%。 The meat product according to any one of claims 20 to 22, wherein the meat product has a cooking loss rate of less than 25%.
24、 如权利要求 20-23中任一项所述的肉制品， 其中， 所述肉制品的剪切力减少在 10%以 上。 The meat product according to any one of claims 20 to 23, wherein the meat product has a shearing force of less than 10%.
25、 如权利要求 20-24中任一项所述的肉制品， 其中， 所述肉制品含有 1%以上的权利要求 1 -16中任一项所述组合物。  The meat product according to any one of claims 20 to 24, wherein the meat product contains 1% or more of the composition according to any one of claims 1 to 16.
PCT/CN2013/084413 2012-09-28 2013-09-27 Composition for enhancing quality of meat products WO2014048359A1 (en)

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CN201210369643.4 2012-09-28
CN2012103696434A CN102835671A (en) 2012-09-28 2012-09-28 Non-phosphorus softening ingredient for meat product
CN2013102746642A CN103330221A (en) 2013-07-02 2013-07-02 Composition for improving quality of meat product, method for treating meat by composition, and meat product obtained by treatment of method
CN201310274664.2 2013-07-02
CN201310429385 2013-09-18
CN201310429385.9 2013-09-18

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