WO2017018503A1 - Meat modifying agent - Google Patents
Meat modifying agent Download PDFInfo
- Publication number
- WO2017018503A1 WO2017018503A1 PCT/JP2016/072318 JP2016072318W WO2017018503A1 WO 2017018503 A1 WO2017018503 A1 WO 2017018503A1 JP 2016072318 W JP2016072318 W JP 2016072318W WO 2017018503 A1 WO2017018503 A1 WO 2017018503A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- containing yeast
- metal
- protease
- collagen
- Prior art date
Links
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- XMWCXZJXESXBBY-UHFFFAOYSA-L manganese(ii) carbonate Chemical compound [Mn+2].[O-]C([O-])=O XMWCXZJXESXBBY-UHFFFAOYSA-L 0.000 description 1
- UMUKXUYHMLVFLM-UHFFFAOYSA-N manganese(ii) selenide Chemical compound [Mn+2].[Se-2] UMUKXUYHMLVFLM-UHFFFAOYSA-N 0.000 description 1
- AHSBSUVHXDIAEY-UHFFFAOYSA-K manganese(iii) acetate Chemical compound [Mn+3].CC([O-])=O.CC([O-])=O.CC([O-])=O AHSBSUVHXDIAEY-UHFFFAOYSA-K 0.000 description 1
- 108010003855 mesentericopeptidase Proteins 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 108010009355 microbial metalloproteinases Proteins 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- IEQIEDJGQAUEQZ-UHFFFAOYSA-N phthalocyanine Chemical compound N1C(N=C2C3=CC=CC=C3C(N=C3C4=CC=CC=C4C(=N4)N3)=N2)=C(C=CC=C2)C2=C1N=C1C2=CC=CC=C2C4=N1 IEQIEDJGQAUEQZ-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 108010043393 protease N Proteins 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Images
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
-
- 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
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Definitions
- the present invention relates to a meat modifier, a method for producing processed meat products, and a method for modifying meat.
- Patent Document 1 A method using a protease as a meat softener has been conventionally performed (Patent Document 1).
- Commonly used meat softeners include papaya derived from papaya, bromelain derived from pineapple, actinidine derived from kiwi, etc. (Patent Documents 2 and 3).
- Patent Documents 2 and 3 A method using a protease as a meat softener has been conventionally performed.
- Patent Documents 2 and 3 A method using a protease as a meat softener has been conventionally performed.
- Commonly used meat softeners include papaya derived from papaya, bromelain derived from pineapple, actinidine derived from kiwi, etc.
- Patent Documents 2 and 3 A method using a protease as a meat softener has been conventionally performed.
- Patent Documents 2 and 3 A method using a protease as a meat softener has been conventionally performed.
- Patent Documents 2 and 3 A
- Patent Literature a method of mainly degrading and softening hard proteins in meat using collagenase and elastase, which are enzymes that selectively degrade collagen and elastin, which are components of connective tissue
- Patent Literature 4, 5
- these enzymes are used, they are difficult to produce and prepare compared to the above papain, bromelain, and actinidine, and a large amount of enzyme or a long processing time is required to decompose hard protein. Even when the amount of enzyme or the treatment time is increased, the hard protein cannot be sufficiently decomposed, and the problem is that the softening is insufficient (Patent Document 6).
- JP 2007-319166 A Japanese Patent Laid-Open No. 5-7476 JP-A-5-252911 JP-A-4-197156 JP-A-5-276899 JP-A-6-169729
- an object of the present invention is to provide a method for modifying meat, a method for producing processed meat products, and a meat modifier that can be suitably used for them.
- the present invention relates to a method for softening streaks, which is one of the connective tissues of meat, a method for producing processed meat products in which streaks are softened, and a meat softener that can be suitably used for them. Providing can be an issue.
- the inventor of the present invention used a protease derived from Bacillus bacteria or Aspergillus fungi and a metal-containing yeast such as manganese-containing yeast, thereby providing a collagen-specific resolution of the protease. Has been found to be improved and the softening of streaks in meat can be promoted, and the present invention has been completed.
- the present invention can be exemplified as follows.
- the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
- a method for producing a processed meat product comprising treating meat with the meat modifier according to any one of [1] to [7].
- Treating the meat with protease and metal-containing yeast A method for producing a processed meat product, wherein the protease is one or more proteases selected from proteases derived from bacteria belonging to the genus Bacillus and proteases derived from the genus Aspergillus.
- the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
- the meat modifying agent of the present invention is a meat modifying agent containing protease and metal-containing yeast.
- protease and metal-containing yeast are also collectively referred to as “active ingredients”.
- the meat modifier of the present invention can be used for modifying meat.
- softening of meat can be mentioned.
- Softening of meat includes softening of streaks of meat. That is, the meat modifier of the present invention may be, for example, a meat softener, specifically a meat streak softener.
- the combined use of protease and metal-containing yeast can provide an effective effect on meat modification as compared with the case where protease is used alone.
- This effect is also referred to as a “combination effect”.
- the combined effect includes an effect of improving the collagen-specific resolution of the protease and an effect of improving (promoting) the softening of the streaks of meat by the protease. That is, the combined use of protease and metal-containing yeast, for example, compared to the case where protease is used alone, for example, to increase the softness of the streaks of meat and the time required to soften the streaks of meat It may be possible to reduce the amount of enzyme.
- the meat modifier of the present invention contains a protease.
- Protease refers to an enzyme that hydrolyzes peptide bonds of proteins. Proteases are also called proteinases.
- the protease used in the present invention is selected from proteases derived from bacteria belonging to the genus Bacillus and proteases derived from fungi of the genus Aspergillus.
- the protease is not particularly limited as long as it is derived from a Bacillus bacterium or Aspergillus fungus.
- Bacillus bacteria include Bacillus ⁇ ⁇ amyloliquefaciens, Bacillus cereus, Bacillus clausii, Bacillus intermedius, Bacillus lentus (Bacillus lentus). lentus), Bacillus licheniformis, Bacillus stearothermophilus, Bacillus subtilis, and Bacillus ⁇ ⁇ thermoproteolyticus.
- Aspergillus fungi include, for example, Aspergillus fumigatus, Aspergillus ell storageus, Aspergillus niger, Aspergillus oryzae, and Aspergillus sperm. It is done.
- the protease can be, for example, an acidic protease, a neutral protease, or an alkaline protease.
- the protease may also be, for example, aspartic protease, serine protease, or metalloprotease.
- proteases derived from bacteria belonging to the genus Bacillus include serine proteases such as subtilisin (EC 3.4.21.62; also referred to as protin, biolase, and alcalase), and metalloprotease such as thermolysin (EC 3.4.24.27). ) And other various acidic, neutral or alkaline proteases.
- proteases derived from Aspergillus fungi include neutral proteases such as NPI and NPII, alkaline proteases such as ALP, and aspartic proteases (acidic proteases) such as PEPO.
- proteases derived from Bacillus bacteria include the following.
- Protease N “Amano” G from Bacillus subtilis; Amano Enzyme Co., Ltd.
- Protin SD-NY10 derived from Bacillus amyloliquefaciens; Amano Enzyme Co., Ltd.
- Samoaase PC10F from Bacillus stearothermophilus; Amano Enzyme
- Brewers protease derived from Bacillus amyloliquefaciens; DSM Japan Ltd.
- Axelazyme NP50.000 derived from Bacillus amyloliquefaciens; DSM Japan Corporation
- Neutrase derived from Bacillus amyloliquefaciens; Novozymes Japan K.K.
- Nucleicin derived from Bacillus subtilis; HBI
- Orientase 90N derived from Bacillus subtilis; HBI Corporation
- Corolase N from Bacillus subtilus subtilis
- Protin SD-AY10 from Bacillus licheniformis; Amano Enzyme Co., Ltd.
- Delborase from Bacillus licheniformis; DSM Japan Ltd.
- Esperase from Bacillus sp .; Novozymes Japan Ltd.
- Sabinase from Bacillus sp .; Novozymes Japan Ltd.
- Evalase derived from Bacillus sp .; Novozymes Japan Ltd.
- Alcalase from Bacillus licheniformis; Novozymes Japan K.K.
- Biolase OP derived from Bacillus sp .; Nagase ChemteX Corporation
- Biolase SP-20FG derived from Bacillus sp .; Nagase ChemteX Corporation
- Orientase 22BF from Bacillus subtilis; HBI Co.
- proteases derived from Aspergillus fungi include the following.
- Protease M “Amano” G derived from Aspergillus oryzae; Amano Enzyme Co., Ltd.
- Sumiteam AP derived from Aspergillus niger; Shin Nippon Chemical Industry Co., Ltd.
- Denapsin 2P derived from Aspergillus sp .; Nagase ChemteX Corporation
- Orientase AY derived from Aspergillus niger; HBI Corporation
- Tetrase S derived from Aspergillus niger; HBI Co.
- Brewers Clarex derived from Aspergillus niger; DSM Japan Co., Ltd.
- Validase AFP derived from Aspergillus niger; DSM Japan
- Protease YP-SS derived from Aspergillus niger; Yakult Pharmaceutical Co., Ltd.
- Protease A “Amano” SD (derived from Aspergillus oryzae; Amano Enzyme Co., Ltd.)
- Protease P “Amano” 3SD (derived from Aspergillus melleus; Amano Enzyme Co., Ltd.) Sumiteam ACP-G (derived from Aspergillus oryzae; Shin Nippon Chemical Industry Co., Ltd.) Sumiteam LP (derived from Aspergillus oryzae; Shin Nippon Chemical Industry Co., Ltd.) Sumiteam FP-G (derived from Aspergillus oryzae; Shin Nippon Chemical Industry Co., Ltd.)
- Validase FP60 (derived from Aspergillus oryzae; DSM Japan Corporation)
- Denateam AP (derived from Aspergillus sp .; Nagase ChemteX Corporation)
- Orientase OP (derived from Aspergillus oryzae; HBI Corporation) Panti
- protease homologs of known proteases as exemplified above may be used.
- the homolog is not particularly limited as long as it has a desired protease activity found in Bacillus bacteria or Aspergillus fungi.
- the artificial variant is not particularly limited as long as it has a desired protease activity. That is, “the protease is derived from a Bacillus bacterium or Aspergillus fungus” includes a case where the protease is an artificial modification of a protease found in a Bacillus bacterium or Aspergillus fungus.
- protease one type of protease may be used, or two or more types of proteases may be used in combination.
- the protease used in the present invention may have a high collagen-specific resolution.
- Collagen-specific resolution is also referred to as “streaks-specific resolution”.
- “collagen-specific resolution” is expressed as a ratio of collagen degradation activity to myofibril protein degradation activity (collagen degradation activity / myofibril protein degradation activity). That is, “collagen-specific resolution” means the degree of the property of selectively degrading collagen among myofibrillar proteins and collagen.
- the collagen-specific resolution value of the protease used in the present invention may be higher than the collagen-specific resolution value of papain, for example.
- the value of the collagen-specific resolution of the protease used in the present invention is, for example, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.50 or more when not using a metal-containing yeast. Or it may be 0.70 or more.
- the value of the collagen-specific resolution of the protease used in the present invention is not particularly limited, but may be, for example, 10,000 or less, 1000 or less, or 100 or less when not using the metal-containing yeast. Further, the value of the collagen-specific resolution of the protease used in the present invention may be within the range of the above exemplified values when not using the metal-containing yeast.
- the ratio of collagen degradation activity to myofibril protein degradation activity is the ratio of collagen heat elution amount to myofibril protein heat elution amount (collagen heat elution amount / myogenic It is calculated as (fiber protein heat elution amount).
- the amount of heated and eluted myofibrillar protein is measured according to the procedure described in Example 1. That is, equimolar amounts of 0.02 ⁇ g / ml protease aqueous solution and 800 ⁇ g / ml myofibrillar protein suspension were mixed, allowed to stand at room temperature for 10 minutes, then heated at 80 ° C for 10 minutes, further heated at 100 ° C for 10 minutes, Perform ice-cooling for 1 minute, quantify the amount of protein in the centrifugation supernatant, and use it as the heated elution amount of myofibrillar protein.
- the myofibrillar protein used as a substrate can be prepared by the procedure described in Example 1 (1-1) using, for example, ground beef as a raw material.
- the collagen heat elution amount is measured by the procedure described in Example 1. That is, 2 ⁇ g / ml protease aqueous solution and 80 mg / ml collagen suspension are mixed in equal amounts, allowed to stand at room temperature for 10 minutes, then heated at 80 ° C. for 10 minutes, further heated at 100 ° C. for 10 minutes, 1 minute The mixture is ice-cooled and the amount of protein in the centrifugation supernatant is quantified to obtain the amount of collagen heated by elution.
- Collagen used as a substrate can be prepared by, for example, procedures described in Example 1 (1-2) using bovine streak as a raw material.
- the combined use of protease and metal-containing yeast can improve the collagen-specific resolution of the protease.
- the degree of improvement in collagen-specific resolution is not particularly limited.
- the degree of improvement in collagen-specific resolution is the ratio of collagen-specific resolution when using metal-containing yeast to collagen-specific resolution when not using metal-containing yeast (collagen-specific resolution when using metal-containing yeast / non-containing yeast containing metal It is expressed as collagen-specific resolution at the time of combined use; hereinafter simply referred to as “relative ratio”.
- the relative ratio may be greater than 1, for example, 1.01 or more, 1.03 or more, 1.05 or more, 1.1 or more, 1.15 or more, 1.2 or more, 1.3 or more, 1.4 As described above, it may be 1.5 or more, or 1.7 or more.
- the upper limit of the relative ratio is not particularly required, but may be 5 or less, or 3 or less, for example. Further, the relative ratio may be within the range of combinations of the values exemplified above. Note that “when using a metal-containing yeast” in calculating the relative ratio means that 8.0 ⁇ 10 ⁇ 6 mol of a metal-containing yeast (eg, a manganese-containing yeast) is used in combination with 1 g of protease. And
- protease a commercially available product may be used, or a product that is appropriately manufactured and obtained.
- the method for producing protease is not particularly limited.
- Proteases can be produced, for example, by culturing microorganisms that produce protease and recovering the protease from the culture.
- the microorganism that produces protease may be one that inherently produces protease, or one that has been modified to produce protease.
- a microorganism producing a protease can be obtained, for example, by introducing a gene encoding a protease into the microorganism so that the gene can be expressed.
- Introduction of a gene can be achieved, for example, by introducing a vector carrying the gene into a microorganism or by introducing a gene onto the chromosome of the microorganism.
- the amino acid sequences of various proteases derived from Bacillus bacteria or Aspergillus fungi and the base sequences of genes encoding them can be obtained from public databases such as NCBI (http://www.ncbi.nlm.nih.gov/). You can get it.
- the culture conditions of the microorganism are not particularly limited as long as the microorganism can grow and protease is produced.
- the microorganism can be cultured under ordinary conditions for culturing microorganisms such as bacteria and fungi, for example.
- the protease may or may not contain a component other than the protease. That is, as the protease, purified protease or a material containing protease may be used. Examples of the material containing protease include a culture of a microorganism producing protease, a culture supernatant separated from the culture, a microbial cell separated from the culture, and a processed product of the microbial cell. The protease may be purified to the desired extent.
- the meat modifier of the present invention contains a metal-containing yeast.
- the metal-containing yeast is not particularly limited as long as it contains a metal.
- the type of metal is not particularly limited.
- Examples of the metal include zinc, calcium, chromium, selenium, copper, magnesium, vanadium, manganese, molybdenum, cobalt, iodine, and iron. That is, as a metal containing yeast, zinc containing yeast, calcium containing yeast, chromium containing yeast, selenium containing yeast, copper containing yeast, magnesium containing yeast, vanadium containing yeast, manganese containing yeast, molybdenum containing yeast, cobalt containing yeast, iodine containing Examples include yeast and iron-containing yeast.
- manganese-containing yeast zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast are preferable, and manganese-containing yeast is more preferable.
- the metal may be contained in the metal-containing yeast in any form such as a simple substance, an ion, or a salt.
- manganese salts include manganese chloride, manganese sulfate, manganese carbonate, manganese phthalocyanine, manganese nitrate, manganese acetate, manganese phosphate, manganese borate, manganese fluoride, manganese triacetate, manganese selenide, manganese dioxide, trioxide tetraoxide.
- Manganese, potassium permanganate and the like can be mentioned.
- the metal-containing yeast may contain one type of metal or may contain a combination of two or more types of metals.
- the metal-containing yeast can be obtained, for example, by adding a metal during yeast culture and incorporating it into the yeast cells.
- Examples of commercially available metal-containing yeasts include various mineral-containing yeasts that are commercially available from Seti Co., Ltd.
- the metal content in the metal-containing yeast is, for example, 0.2 ⁇ 10 ⁇ 4 to 0.2 ⁇ 10 ⁇ 2 mol, preferably 0.2 ⁇ 10 ⁇ 3 to 1.4 per 1 g of dry matter weight of the yeast. It may be ⁇ 10 ⁇ 3 mol, more preferably 0.7 ⁇ 10 ⁇ 3 to 1.1 ⁇ 10 ⁇ 3 mol.
- the form of the metal-containing yeast is not particularly limited.
- the metal-containing yeast may be in any form such as powder, paste, suspension, and the like. Further, the metal-containing yeast may be viable or sterilized.
- the type of yeast is not particularly limited. Examples of the yeast include Saccharomyces genus yeast such as Saccharomyces cerevisiae, Schizosaccharomyces genus yeast such as Schizosaccharomyces pombe, and Candida genus yeast such as Candida utilis. Among these, yeast belonging to the genus Saccharomyces or Candida is preferable.
- metal-containing yeast one type of metal-containing yeast may be used, or two or more types of metal-containing yeast may be used in combination.
- the meat modifier of the present invention may be composed of only the above active ingredients or may contain other ingredients.
- “Other components” are not particularly limited as long as the object of the present invention is not impaired.
- the “other ingredients” for example, those used by blending in seasonings, foods and drinks, or pharmaceuticals can be used.
- the “other ingredients” include excipients such as dextrin, starch, modified starch, and reduced maltose; seasonings such as amino acids, nucleic acids, and meat extracts; proteins such as plant proteins, gluten, egg white, and casein; Protein processed products such as degradation products and partial protein degradation products; emulsifiers such as glycerin fatty acid esters and organic acid monoglycerides; chelating agents such as citrates and polymerized phosphates; reducing agents such as glutathione and cysteine; alginic acid, citrus, oils and fats , Other food additives such as pigments, acidulants, and fragrances.
- the “other components” one type of component may be used, or two or more types of components may be used in combination. It is prefer
- the form of the meat modifier of the present invention is not particularly limited.
- the meat modifier of the present invention may be in any form such as liquid, paste, granule, powder, solid, and the like.
- the concentration and content ratio of each component in the meat modifier of the present invention are not particularly limited as long as a combined effect can be obtained and the meat modifier can be used.
- concentration and content ratio of each component in the meat modifier of this invention can be suitably set according to various conditions, such as the usage-amount of the meat modifier of this invention.
- the total concentration of active ingredients in the meat modifier of the present invention is, for example, 1 ppm (w / w) or more, 10 ppm (w / w) or more, 100 ppm (w / w) or more, or 1000 ppm (w / w) or more. It may be 100% (w / w) or less, 10% (w / w) or less, 1% (w / w) or less, or a combination thereof.
- the content of the metal-containing yeast may be, for example, 0.4 ⁇ 10 ⁇ 10 mol or more, or 0.4 ⁇ 10 ⁇ 9 mol or more, and 2.0 ⁇ 10 ⁇ 9 mol or more as a metal amount with respect to 1 U of protease. It may be 10 ⁇ 6 mol or less, or 2.0 ⁇ 10 ⁇ 7 mol or less, or a combination thereof.
- the content of the metal-containing yeast, to protease 1U, as metal content for example, may be 0.4 ⁇ 10 -9 ⁇ 2.0 ⁇ 10 -7 mol.
- the meat modifier of the present invention when the meat modifier of the present invention contains a protease and a manganese-containing yeast, the meat modifier of the present invention is 0.4 ⁇ in terms of manganese relative to 1 U of protease.
- Manganese-containing yeast in an amount of 10 ⁇ 9 to 2.0 ⁇ 10 ⁇ 7 mol may be contained.
- the content of the metal-containing yeast may be, for example, 1.0 ⁇ 10 ⁇ 7 mol or more, or 1.0 ⁇ 10 ⁇ 6 mol or more as a metal amount with respect to 1 g of protease. It may be 0 ⁇ 10 ⁇ 3 mol or less, or 1.0 ⁇ 10 ⁇ 4 mol or less, or a combination thereof.
- protease activity is measured by the fallin method using casein as a substrate. That is, in the present invention, the amount of enzyme that causes an increase in the color of a forin test solution colorant corresponding to 1 ⁇ g of tyrosine per minute by performing an enzyme reaction using casein as a substrate in a conventional manner is defined as 1 U protease activity.
- the protease activity can be measured, for example, by the following procedure.
- the protease is stirred and dissolved in calcium acetate / sodium chloride test solution (mixed with 5 ml of 0.2 mol / L calcium acetate test solution and 2.5 ml of 2 mol / L sodium chloride test solution and made up to 500 ml with distilled water) and diluted 7000 times.
- the concentration of each active ingredient in the meat modifier of the present invention can be set to satisfy, for example, the total concentration and content ratio of the active ingredients exemplified above.
- each component contained in the meat modifier of the present invention may be mixed with each other and contained in the meat modifier of the present invention, separately or separately.
- the meat modifier of the present invention may be separately contained in any combination.
- the meat modifier of the present invention may be provided as a set of protease and metal-containing yeast, each packaged separately. In such a case, the components contained in the set can be used in combination as appropriate when used.
- meat can be modified using active ingredients (that is, protease and metal-containing yeast). That is, the method of the present invention is a method for modifying meat including treating the meat with an active ingredient.
- the method for modifying the meat may be, for example, a method for softening the meat, and specifically a method for softening the streaks of the meat.
- “Processing meat with active ingredients” is also referred to as “acting active ingredients on meat”.
- the process of “treating meat with active ingredients” is also referred to as “enzyme reaction process”.
- meat can be modified using the meat modifier of the present invention containing an active ingredient.
- the method of the present invention may be a method of modifying meat including treating the meat with the meat modifier of the present invention.
- mode of the method of this invention may be a manufacturing method of processed meat products including processing meat with the meat modifier of this invention.
- the processed meat product obtained by the method of the present invention is also referred to as “the processed meat product of the present invention”.
- the processed meat product of the present invention is a modified processed meat product.
- the modified processed meat product may be, for example, a processed meat product with improved softness, specifically, a processed meat product with improved softness of streaks.
- the processed meat product of the present invention can be produced by the same cooking method using the same raw material as that of a normal processed meat product except that it is treated with an active ingredient. Moreover, the cooking method can be changed as appropriate. For example, the processed meat product of the present invention can be produced in a shorter heating time than when a normal processed meat product is produced.
- the type of meat there are no particular restrictions on the type of meat.
- the meat include livestock such as beef, pig and sheep, chicken such as chicken, turkey, duck and goose, and fish such as horse mackerel, salmon, cod, flounder, saury and pufferfish.
- the part of the meat is not particularly limited.
- the meat portion is particularly preferably a portion containing a large amount of hard protein such as shin, shoulder, neck, tongue, cheek, peach, tail, and foot because of its great effect.
- the form of meat is not particularly limited.
- the meat may be in any form such as a block, dice, chopped, sliced or ground.
- the method of cooking meat is not particularly limited.
- a cooking method can be suitably set according to various conditions, such as a kind of meat, a site
- a heating method is preferable.
- the cooking method include methods such as boiling, baking, frying, frying, and steaming.
- the kind of processed meat product of the present invention is not particularly limited.
- As the processed meat product of the present invention for example, stewed skilletu, stewed beef streaks, tail soup, grilled meat, steak, hamburger, cutlet, fry, tempura, fried chicken, fried Tatsuta, curry, stew, shabu-shabu, grilled fish, meuniere, boiled Fish.
- the active ingredient may act on the meat at any stage of the cooking process as long as the combined effect is obtained and the meat can be modified. That is, the active ingredient may act on meat before cooking, may act on meat being cooked, or may act on meat after cooking is finished.
- the active ingredient can act on meat as it is or by preparing a solution or the like as appropriate and coexisting with meat.
- the active ingredient may be added to the meat, or the meat may be immersed in a treatment liquid containing the active ingredient.
- additional the operation of allowing such active ingredients to coexist with meat.
- the reaction time and reaction temperature are not particularly limited as long as the combined effect can be obtained and the meat can be modified.
- the reaction time and reaction temperature can be appropriately set according to various conditions such as the type of meat and the amount of active ingredient added.
- a cooking process may serve as an enzyme reaction process, and you may implement an enzyme reaction process separately.
- the reaction time may be, for example, preferably 1 minute to 72 hours.
- the reaction temperature may be, for example, preferably 4 to 95 ° C, more preferably 4 to 80 ° C.
- the enzyme reaction step is performed in the presence of all active ingredients.
- an enzyme reaction process can be started by adding all the active ingredients simultaneously.
- the enzyme reaction step can be started when all the active ingredients coexist.
- the order in which the active ingredients are added is not particularly limited.
- the enzyme reaction step may be started by preliminarily causing protease to act on meat and then allowing the metal-containing yeast to coexist.
- Each active ingredient may be added only once, or may be added twice or more.
- protease is inactivated, additional protease may be added.
- the addition amount and addition ratio of each component are not particularly limited as long as a combined effect can be obtained and the meat can be modified.
- the addition amount and addition ratio of each component in the method of the present invention can be appropriately set according to various conditions such as meat type, part, and form.
- the amount of protease added may be, for example, 0.1 U or more, 10 U or more, or 100 U or more, and 100000 U or less, 10000 U or less, or 1000 U or less in terms of protease activity with respect to 1 g of meat. Or a combination thereof.
- the addition amount of the protease with respect to meat 1g, for example, 1.0 ⁇ 10 -7 g or more, 1.0 ⁇ 10 -6 g or more, or it may also be 1.0 ⁇ 10 -5 g or more, It may be 1.0 ⁇ 10 ⁇ 2 g or less, 1.0 ⁇ 10 ⁇ 3 g or less, or 1.0 ⁇ 10 ⁇ 4 g or less, or a combination thereof.
- the addition amount of the metal-containing yeast may be, for example, 0.4 ⁇ 10 ⁇ 10 mol or more, or 0.4 ⁇ 10 ⁇ 9 mol or more as a metal amount with respect to 1 U of protease. It may be 10 ⁇ 6 mol or less, or 2.0 ⁇ 10 ⁇ 7 mol or less, or a combination thereof.
- the added amount of the metal-containing yeast may be, for example, 0.4 ⁇ 10 ⁇ 9 to 2.0 ⁇ 10 ⁇ 7 mol as a metal amount with respect to 1 U of protease.
- the amount of manganese is 0.4 ⁇ 10 ⁇ 9 to 2.0 ⁇ 10 ⁇ 7 mol in terms of manganese amount per 1 U of protease.
- the amount of metal-containing yeast added may be, for example, 1.0 ⁇ 10 ⁇ 7 mol or more, or 1.0 ⁇ 10 ⁇ 6 mol or more as a metal amount with respect to 1 g of protease. It may be 0 ⁇ 10 ⁇ 3 mol or less, or 1.0 ⁇ 10 ⁇ 4 mol or less, or a combination thereof.
- Example 1 Evaluation of the effect of improving the collagen-specific resolution of protease by the combined use of metal-containing yeast (1)
- the collagen-specific resolution (streaks-specific resolution) at the time when the metal-containing yeast was not used and when the metal-containing yeast was used was compared, and the effect of improving the collagen-specific resolution when using the metal-containing yeast was evaluated.
- the protease used is shown in Table 1.
- a 30 mM citrate-phosphate buffer solution (pH 5.5, containing 0.1 M NaCl) was prepared by the following procedure. First, a 30 mM citric acid aqueous solution, a 60 mM disodium hydrogen phosphate aqueous solution, and a 1 M sodium chloride aqueous solution were prepared. Subsequently, 852 ml of 30 mM aqueous citric acid solution and 1,148 ml of 60 mM aqueous disodium hydrogen phosphate were mixed, and adjusted to pH 5.5 while adding 30 mM aqueous citric acid solution little by little. 400 ml of 1M sodium chloride aqueous solution was added to this prepared solution, and the volume was increased to 4 L with distilled water to obtain a 30 mM citrate-phosphate buffer (pH 5.5, containing 0.1 M NaCl).
- each protease was prepared to 0.02 ⁇ g / ml with distilled water, and this was used as an enzyme solution.
- the myofibrillar protein preparation was well suspended by pipetting and vortex mixer, and then prepared to 800 ⁇ g / ml with distilled water in a 1.5 ml microtube to obtain a myofibrillar protein suspension.
- Red meat and fat attached to beef streaks (commercially available domestic beef shank) were excised with a knife and chopped into cubes with a side of approximately 5 mm. 3.5g of this is put into a 50ml cylindrical crushing jar (uses the crushing jar: Mixer Mill Type MM301 accessory), and one crushing ball with a diameter of 25mm is added to the top (crushing sphere: Mixer Mill Type MM301 included) Product).
- the crushing jar lid was closed, and this was immersed in a container containing liquid nitrogen for 5 minutes in a draft chamber. The liquid nitrogen capacity was such that the entire grinding jar was sufficiently immersed and added each time it evaporated and decreased.
- the grinding jar was taken out using special tweezers, set in a grinding machine, and ground at a frequency of 25 / s and 1.5 minutes (grinding machine: Mixer Mill Type MM301 was used). The crushing jar lid was opened, the crushing sphere was taken out, and the frozen and crushed sample was collected with a spatula. This sample was used as a collagen powder preparation.
- each protease was prepared to 2 ⁇ g / ml with distilled water, and this was used as an enzyme solution.
- the collagen powder preparation was weighed in 80 mg in a 1.5 ml microtube and then suspended by adding 1 ml of distilled water to obtain a collagen powder suspension.
- the mixture was centrifuged at 12,000 ⁇ g, 1 min, normal temperature (centrifuge: CF15RXII, rotor: T15A39), and the supernatant was collected. The supernatant was subjected to protein quantification by the BCA method to obtain a collagen heat elution amount.
- manganese-containing yeast was added to a final concentration of 0.2 ⁇ M (0.4 ⁇ M as the concentration in the enzyme solution before mixing) in terms of manganese during the enzymatic reaction, (1-1) and In the same procedure as in (1-2), the collagen heat elution amount value and myofibrillar protein heat elution amount value when the metal-containing yeast was used together were measured. Next, for each protease, the ratio of collagen degrading activity to myofibrillar protein degrading activity (collagen degrading activity / myofibrillar protein degrading activity) was calculated in the same procedure as (1-3), and the value was calculated. Collagen-specific resolution (streaks-specific resolution) when using a metal-containing yeast.
- Example 2 Evaluation of improvement effect (promotion effect) of softening of streaks of meat by combined use of metal-containing yeast
- improvement effect of softening of streaks of meat by combined use of metal-containing yeast The promotion effect was evaluated in the actual food system. The procedure is as follows.
- Example 3 Evaluation of effect of improving collagen-specific resolution of protease by combined use of metal-containing yeast (2)
- the effect of improving the collagen-specific resolution by the combined use of various metal-containing yeasts was evaluated.
- Table 3 shows the test areas.
- protease a neutral protease derived from the genus Bacillus was used.
- Manganese-containing yeast, zinc-containing yeast, iron-containing yeast, and magnesium-containing yeast (all Saccharocymes cerevisiae; SCETI) were used as the metal-containing yeast.
- SCETI Saccharocymes cerevisiae
- the meat can be modified and the quality of the meat can be improved. According to one embodiment of the present invention, it is possible to soften a streak site that is one of the connective tissues of meat.
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Abstract
Description
[1]
プロテアーゼ及び金属含有酵母を含有し、
前記プロテアーゼがバチルス(Bacillus)属細菌に由来するプロテアーゼおよびアスペルギルス(Aspergillus)属真菌に由来するプロテアーゼから選択される1種又は2種以上のプロテアーゼである、食肉改質剤。
[2]
前記金属含有酵母がマンガン含有酵母、亜鉛含有酵母、マグネシウム含有酵母、および鉄含有酵母から選択される1種又は2種以上の酵母である、[1]に記載の食肉改質剤。
[3]
前記金属含有酵母がマンガン含有酵母である、[1]または[2]に記載の食肉改質剤。
[4]
前記プロテアーゼが、金属含有酵母非併用時のコラーゲン特異的分解能に対する金属含有酵母併用時のコラーゲン特異的分解能の比率(金属含有酵母併用時のコラーゲン特異的分解能/金属含有酵母非併用時のコラーゲン特異的分解能)が1より大きいプロテアーゼである、[1]~[3]のいずれかに記載の食肉改質剤。
[5]
前記比率が1.1以上である、[4]に記載の食肉改質剤。
[6]
前記プロテアーゼ1U当たり、前記金属含有酵母を金属量として0.4×10-9~2.0×10-7mol含有する、[1]~[5]のいずれかに記載の食肉改質剤。
[7]
食肉スジ軟化剤である、[1]~[6]のいずれかに記載の食肉改質剤。
[8]
食肉を[1]~[7]のいずれかに記載の食肉改質剤で処理することを含む、食肉加工品の製造方法。
[9]
食肉をプロテアーゼ及び金属含有酵母で処理することを含み、
前記プロテアーゼがバチルス(Bacillus)属細菌に由来するプロテアーゼおよびアスペルギルス(Aspergillus)属真菌に由来するプロテアーゼから選択される1種又は2種以上のプロテアーゼである、食肉加工品の製造方法。
[10]
前記金属含有酵母がマンガン含有酵母、亜鉛含有酵母、マグネシウム含有酵母、および鉄含有酵母から選択される1種又は2種以上の酵母である、[9]に記載の方法。
[11]
前記金属含有酵母がマンガン含有酵母である、[9]または[10]に記載の方法。
[12]
前記プロテアーゼが、金属含有酵母非併用時のコラーゲン特異的分解能に対する金属含有酵母併用時のコラーゲン特異的分解能の比率(金属含有酵母併用時のコラーゲン特異的分解能/金属含有酵母非併用時のコラーゲン特異的分解能)が1より大きいプロテアーゼである、[9]~[11]のいずれかに記載の方法。
[13]
前記比率が1.1以上である、[12]に記載の方法。
[14]
前記プロテアーゼ1U当たり、前記金属含有酵母を金属量として0.4×10-9~2.0×10-7mol作用させる、[8]~[13]のいずれかに記載の方法。
[15]
前記食肉1g当たり、前記プロテアーゼを0.1U以上作用させる、[8]~[14]のいずれかに記載の方法。
[16]
食肉を[1]~[7]のいずれかに記載の食肉改質剤で処理することを含む、食肉を改質する方法。
[17]
食肉をプロテアーゼ及び金属含有酵母で処理することを含み、
前記プロテアーゼがバチルス(Bacillus)属細菌に由来するプロテアーゼおよびアスペルギルス(Aspergillus)属真菌に由来するプロテアーゼから選択される1種又は2種以上のプロテアーゼである、食肉を改質する方法。
[18]
前記金属含有酵母がマンガン含有酵母、亜鉛含有酵母、マグネシウム含有酵母、および鉄含有酵母から選択される1種又は2種以上の酵母である、[17]に記載の方法。
[19]
前記金属含有酵母がマンガン含有酵母である、[17]または[18]に記載の方法。
[20]
前記プロテアーゼが、金属含有酵母非併用時のコラーゲン特異的分解能に対する金属含有酵母併用時のコラーゲン特異的分解能の比率(金属含有酵母併用時のコラーゲン特異的分解能/金属含有酵母非併用時のコラーゲン特異的分解能)が1より大きいプロテアーゼである、[17]~[19]のいずれかに記載の方法。
[21]
前記比率が1.1以上である、[20]に記載の方法。
[22]
前記プロテアーゼ1U当たり、前記金属含有酵母を金属量として0.4×10-9~2.0×10-7mol作用させる、[16]~[21]のいずれかに記載の方法。
[23]
前記食肉1g当たり、前記プロテアーゼを0.1U以上作用させる、[16]~[22]のいずれかに記載の方法。
[24]
食肉のスジ部位を軟化する方法である、[16]~[23]のいずれかに記載の方法。 That is, the present invention can be exemplified as follows.
[1]
Containing protease and metal-containing yeast,
A meat modifier, wherein the protease is one or more proteases selected from proteases derived from Bacillus bacteria and proteases derived from Aspergillus fungi.
[2]
The meat modifier according to [1], wherein the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
[3]
The meat modifier according to [1] or [2], wherein the metal-containing yeast is a manganese-containing yeast.
[4]
Ratio of the collagen-specific resolution when using the metal-containing yeast to the collagen-specific resolution when not using the metal-containing yeast (the collagen-specific resolution when using the metal-containing yeast / collagen-specific when not using the metal-containing yeast) The meat modifier according to any one of [1] to [3], which is a protease having a resolution of greater than 1.
[5]
The meat modifier according to [4], wherein the ratio is 1.1 or more.
[6]
The meat modifier according to any one of [1] to [5], wherein the metal-containing yeast is contained in an amount of 0.4 × 10 −9 to 2.0 × 10 −7 mol of metal per 1 U of the protease.
[7]
The meat modifier according to any one of [1] to [6], which is a meat stripe softener.
[8]
A method for producing a processed meat product, comprising treating meat with the meat modifier according to any one of [1] to [7].
[9]
Treating the meat with protease and metal-containing yeast,
A method for producing a processed meat product, wherein the protease is one or more proteases selected from proteases derived from bacteria belonging to the genus Bacillus and proteases derived from the genus Aspergillus.
[10]
The method according to [9], wherein the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
[11]
The method according to [9] or [10], wherein the metal-containing yeast is a manganese-containing yeast.
[12]
Ratio of the collagen-specific resolution when using the metal-containing yeast to the collagen-specific resolution when not using the metal-containing yeast (the collagen-specific resolution when using the metal-containing yeast / collagen-specific when not using the metal-containing yeast) The method according to any one of [9] to [11], which is a protease having a resolution of greater than 1.
[13]
The method according to [12], wherein the ratio is 1.1 or more.
[14]
The method according to any one of [8] to [13], wherein 0.4 × 10 −9 to 2.0 × 10 −7 mol of the metal-containing yeast is allowed to act as a metal amount per 1 U of the protease.
[15]
The method according to any one of [8] to [14], wherein 0.1 U or more of the protease is allowed to act on 1 g of the meat.
[16]
A method for modifying meat comprising treating the meat with the meat modifying agent according to any one of [1] to [7].
[17]
Treating the meat with protease and metal-containing yeast,
A method for modifying meat, wherein the protease is one or more proteases selected from proteases derived from bacteria belonging to the genus Bacillus and fungi derived from the genus Aspergillus.
[18]
The method according to [17], wherein the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
[19]
The method according to [17] or [18], wherein the metal-containing yeast is a manganese-containing yeast.
[20]
Ratio of the collagen-specific resolution when using the metal-containing yeast to the collagen-specific resolution when not using the metal-containing yeast (the collagen-specific resolution when using the metal-containing yeast / collagen-specific when not using the metal-containing yeast) The method according to any one of [17] to [19], which is a protease having a resolution of greater than 1.
[21]
The method according to [20], wherein the ratio is 1.1 or more.
[22]
The method according to any one of [16] to [21], wherein 0.4 × 10 −9 to 2.0 × 10 −7 mol of the metal-containing yeast is allowed to act as a metal amount per 1 U of the protease.
[23]
The method according to any one of [16] to [22], wherein 0.1 U or more of the protease is allowed to act on 1 g of the meat.
[24]
The method according to any one of [16] to [23], which is a method for softening streaks of meat.
本発明の食肉改質剤は、プロテアーゼ及び金属含有酵母を含有する食肉改質剤である。以下、プロテアーゼ及び金属含有酵母を総称して「有効成分」ともいう。 <1> Meat modifying agent of the present invention The meat modifying agent of the present invention is a meat modifying agent containing protease and metal-containing yeast. Hereinafter, protease and metal-containing yeast are also collectively referred to as “active ingredients”.
中性プロテアーゼとして:
プロテアーゼN「アマノ」G(Bacillus subtilis由来;天野エンザイム(株))
プロチンSD-NY10(Bacillus amyloliquefaciens由来;天野エンザイム(株))
サモアーゼPC10F(Bacillus stearothermophilus由来;天野エンザイム(株))
ブリューワーズプロテアーゼ(Bacillus amyloliquefaciens由来;D.S.M.ジャパン(株))
アクセラザイムNP50.000(Bacillus amyloliquefaciens由来;D.S.M.ジャパン(株))
ニュートラーゼ(Bacillus amyloliquefaciens由来;ノボザイムズジャパン(株))
ヌクレイシン(Bacillus subtilis由来;H.B.I.(株))
オリエンターゼ90N(Bacillus subtilis由来;H.B.I.(株))
コロラーゼN(Bacillus subtilis由来;(株)樋口商会)
アロアーゼNS(Bacillus subtilis由来;ヤクルト薬品工業(株))
アロアーゼAP-10(Bacillus subtilis由来;ヤクルト薬品工業(株))
アロアーゼNP-10(Bacillus subtilis由来;ヤクルト薬品工業(株))。
アルカリ性プロテアーゼとして:
プロチンSD-AY10(Bacillus licheniformis由来;天野エンザイム(株))
デルボラーゼ(Bacillus licheniformis由来;D.S.M.ジャパン(株))
エスペラーゼ(Bacillus sp.由来;ノボザイムズジャパン(株))
サビナーゼ(Bacillus sp.由来;ノボザイムズジャパン(株))
エバラーゼ(Bacillus sp.由来;ノボザイムズジャパン(株))
アルカラーゼ(Bacillus licheniformis由来;ノボザイムズジャパン(株))
ビオプラーゼOP(Bacillus sp.由来;ナガセケムテックス(株))
ビオプラーゼSP-20FG(Bacillus sp.由来;ナガセケムテックス(株))
オリエンターゼ22BF(Bacillus subtilis由来;H.B.I.(株))。 Specific examples of proteases derived from Bacillus bacteria include the following.
As a neutral protease:
Protease N “Amano” G (from Bacillus subtilis; Amano Enzyme Co., Ltd.)
Protin SD-NY10 (derived from Bacillus amyloliquefaciens; Amano Enzyme Co., Ltd.)
Samoaase PC10F (from Bacillus stearothermophilus; Amano Enzyme)
Brewers protease (derived from Bacillus amyloliquefaciens; DSM Japan Ltd.)
Axelazyme NP50.000 (derived from Bacillus amyloliquefaciens; DSM Japan Corporation)
Neutrase (derived from Bacillus amyloliquefaciens; Novozymes Japan K.K.)
Nucleicin (derived from Bacillus subtilis; HBI)
Orientase 90N (derived from Bacillus subtilis; HBI Corporation)
Corolase N (from Bacillus subtilis; Higuchi Shokai)
Aloase NS (derived from Bacillus subtilis; Yakult Pharmaceutical Co., Ltd.)
Aloase AP-10 (derived from Bacillus subtilis; Yakult Pharmaceutical Co., Ltd.)
Alloase NP-10 (derived from Bacillus subtilis; Yakult Pharmaceutical Co., Ltd.).
As alkaline protease:
Protin SD-AY10 (from Bacillus licheniformis; Amano Enzyme Co., Ltd.)
Delborase (from Bacillus licheniformis; DSM Japan Ltd.)
Esperase (from Bacillus sp .; Novozymes Japan Ltd.)
Sabinase (from Bacillus sp .; Novozymes Japan Ltd.)
Evalase (derived from Bacillus sp .; Novozymes Japan Ltd.)
Alcalase (from Bacillus licheniformis; Novozymes Japan K.K.)
Biolase OP (derived from Bacillus sp .; Nagase ChemteX Corporation)
Biolase SP-20FG (derived from Bacillus sp .; Nagase ChemteX Corporation)
Orientase 22BF (from Bacillus subtilis; HBI Co.).
酸性プロテアーゼとして:
プロテアーゼM「アマノ」G(Aspergillus oryzae由来;天野エンザイム(株))
スミチームAP(Aspergillus niger由来;新日本化学工業(株))
デナプシン2P(Aspergillus sp.由来;ナガセケムテックス(株))
オリエンターゼAY(Aspergillus niger由来;H.B.I.(株))
テトラーゼS(Aspergillus niger由来;H.B.I.(株))
ブリューワーズクラレックス(Aspergillus niger由来;D.S.M.ジャパン(株))
バリダーゼAFP(Aspergillus niger由来;D.S.M.ジャパン(株))
プロテアーゼYP-SS(Aspergillus niger由来;ヤクルト薬品工業(株))。
中性プロテアーゼとして:
プロテアーゼA「アマノ」SD(Aspergillus oryzae由来;天野エンザイム(株))
プロテアーゼP「アマノ」3SD(Aspergillus melleus由来;天野エンザイム(株))
スミチームACP-G(Aspergillus oryzae由来;新日本化学工業(株))
スミチームLP(Aspergillus oryzae由来;新日本化学工業(株))
スミチームFP-G(Aspergillus oryzae由来;新日本化学工業(株))
バリダーゼFP60(Aspergillus oryzae由来;D.S.M.ジャパン(株))
デナチームAP(Aspergillus sp.由来;ナガセケムテックス(株))
オリエンターゼOP(Aspergillus oryzae由来;H.B.I.(株))
パンチダーゼP(Aspergillus sp.由来;ヤクルト薬品工業(株))
パンチダーゼNP-2(Aspergillus oryzae由来;ヤクルト薬品工業(株))。
アルカリ性プロテアーゼとして:
スミチームMP(Aspergillus sp.由来;新日本化学工業(株))。 Specific examples of proteases derived from Aspergillus fungi include the following.
As an acidic protease:
Protease M “Amano” G (derived from Aspergillus oryzae; Amano Enzyme Co., Ltd.)
Sumiteam AP (derived from Aspergillus niger; Shin Nippon Chemical Industry Co., Ltd.)
Denapsin 2P (derived from Aspergillus sp .; Nagase ChemteX Corporation)
Orientase AY (derived from Aspergillus niger; HBI Corporation)
Tetrase S (derived from Aspergillus niger; HBI Co.)
Brewers Clarex (derived from Aspergillus niger; DSM Japan Co., Ltd.)
Validase AFP (derived from Aspergillus niger; DSM Japan)
Protease YP-SS (derived from Aspergillus niger; Yakult Pharmaceutical Co., Ltd.).
As a neutral protease:
Protease A “Amano” SD (derived from Aspergillus oryzae; Amano Enzyme Co., Ltd.)
Protease P “Amano” 3SD (derived from Aspergillus melleus; Amano Enzyme Co., Ltd.)
Sumiteam ACP-G (derived from Aspergillus oryzae; Shin Nippon Chemical Industry Co., Ltd.)
Sumiteam LP (derived from Aspergillus oryzae; Shin Nippon Chemical Industry Co., Ltd.)
Sumiteam FP-G (derived from Aspergillus oryzae; Shin Nippon Chemical Industry Co., Ltd.)
Validase FP60 (derived from Aspergillus oryzae; DSM Japan Corporation)
Denateam AP (derived from Aspergillus sp .; Nagase ChemteX Corporation)
Orientase OP (derived from Aspergillus oryzae; HBI Corporation)
Pantidase P (derived from Aspergillus sp .; Yakult Pharmaceutical Co., Ltd.)
Pantidase NP-2 (derived from Aspergillus oryzae; Yakult Pharmaceutical Co., Ltd.).
As alkaline protease:
Sumiteam MP (derived from Aspergillus sp .; Shin Nippon Chemical Industry Co., Ltd.).
本発明においては、有効成分(すなわち、プロテアーゼおよび金属含有酵母)を利用して、食肉を改質することができる。すなわち、本発明の方法は、食肉を有効成分で処理することを含む、食肉を改質する方法である。食肉を改質する方法は、例えば、食肉を軟化する方法であってもよく、具体的には食肉のスジ部位を軟化する方法であってもよい。また、本発明の方法を利用して食肉加工品を製造してもよい。すなわち、本発明の方法の一態様は、食肉を有効成分で処理することを含む、食肉加工品の製造方法である。なお、「食肉を有効成分で処理する」ことを「食肉に有効成分を作用させる」ともいう。また、「食肉を有効成分で処理する」工程を「酵素反応工程」ともいう。 <2> Method of the Present Invention In the present invention, meat can be modified using active ingredients (that is, protease and metal-containing yeast). That is, the method of the present invention is a method for modifying meat including treating the meat with an active ingredient. The method for modifying the meat may be, for example, a method for softening the meat, and specifically a method for softening the streaks of the meat. Moreover, you may manufacture processed meat products using the method of this invention. That is, one aspect of the method of the present invention is a method for producing a processed meat product, comprising treating meat with an active ingredient. “Processing meat with active ingredients” is also referred to as “acting active ingredients on meat”. The process of “treating meat with active ingredients” is also referred to as “enzyme reaction process”.
本実施例では、各種プロテアーゼについて、金属含有酵母の非併用時と併用時のコラーゲン特異的分解能(スジ特異的分解能)を比較し、金属含有酵母の併用によるコラーゲン特異的分解能の向上効果を評価した。用いたプロテアーゼを表1に示す。 Example 1: Evaluation of the effect of improving the collagen-specific resolution of protease by the combined use of metal-containing yeast (1)
In this example, for various proteases, the collagen-specific resolution (streaks-specific resolution) at the time when the metal-containing yeast was not used and when the metal-containing yeast was used was compared, and the effect of improving the collagen-specific resolution when using the metal-containing yeast was evaluated. . The protease used is shown in Table 1.
まず、各種プロテアーゼ(表1)について、金属含有酵母の非併用時のコラーゲン特異的分解能を測定した。 (1) Collagen-specific resolution of various proteases when not using metal-containing yeast First, collagen-specific resolution when not using metal-containing yeasts was measured for various proteases (Table 1).
肉の赤身部位を主に構成する筋原線維タンパク質に対する各種プロテアーゼ(表1)の分解活性の指標として、筋原線維タンパク質加熱溶出量を以下の方法により測定した。 (1-1) Myofibrillar protein proteolytic activity of various proteases As a measure of the degradation activity of various proteases (Table 1) for myofibrillar proteins that mainly constitute the lean portion of meat, It measured by the method of.
本実施例では、肉のスジ部位を主に構成する硬質タンパク質であるコラーゲンに対する各種プロテアーゼ(表1)の分解活性の指標として、コラーゲン加熱溶出量を以下の方法により測定した。 (1-2) Collagen-degrading activity of various proteases In this example, the amount of collagen heat-dissolved as an index of the degradation activity of various proteases (Table 1) against collagen, which is a hard protein mainly constituting the streak portion of meat, is as follows. It measured by the method of.
各プロテアーゼについて、(1-2)で得られたコラーゲン加熱溶出量値を(1-1)で得られた筋原線維タンパク質加熱溶出量値で割ることにより、筋原線維タンパク質の分解活性に対するコラーゲンの分解活性の比率(コラーゲン分解活性/筋原線維タンパク質分解活性)を算出し、その値を金属含有酵母の非併用時のコラーゲン特異的分解能(スジ特異的分解能)とした。パパイヤ(Carica papaya)由来のプロテアーゼのコラーゲン特異的分解能(スジ特異的分解能)は0.17であった。また、試験に用いたバチルス属細菌に由来するプロテアーゼおよびアスペルギルス属真菌に由来するプロテアーゼの全てについて、コラーゲン特異的分解能(スジ特異的分解能)は0.20以上であった。 (1-3) Collagen-specific resolution For each protease, by dividing the collagen heat elution value obtained in (1-2) by the myofibril protein heat elution value obtained in (1-1), Calculate the ratio of collagen degradation activity to myofibrillar protein degradation activity (collagen degradation activity / myofibril protein degradation activity), and use that value for collagen-specific resolution when not using metal-containing yeast (line-specific resolution) ). The collagen-specific resolution (streaks-specific resolution) of the protease derived from papaya (Carica papaya) was 0.17. In addition, the collagen-specific resolution (streaks-specific resolution) was 0.20 or more for all proteases derived from Bacillus bacteria and Aspergillus fungi used in the test.
次に、各種プロテアーゼ(表1)について、金属含有酵母の併用時のコラーゲン特異的分解能を測定した。金属含有酵母としては、マンガン含有酵母(Saccharocymes cerevisiae;SCETI(株))を用いた。 (2) Collagen-specific resolution of various proteases in combination with metal-containing yeast Next, collagen-specific resolution in combination of metal-containing yeasts was measured for various proteases (Table 1). Manganese-containing yeast (Saccharocymes cerevisiae; SCETI Co.) was used as the metal-containing yeast.
各プロテアーゼについて、(2)で得られた金属含有酵母の併用時のコラーゲン特異的分解能を(1)で得られた金属含有酵母の非併用時のコラーゲン特異的分解能で割ることにより、コラーゲン特異的分解能の向上の程度を算出した。結果を図1に示す。図1中、「Cont(M.Q.)」は、酵素溶液に代えてマンガン含有酵母添加または非添加の超純水(Milli Q水)を用いて(1-1)~(1-3)と同様の手順で得られた結果を示す。試験に用いたバチルス属細菌に由来するプロテアーゼおよびアスペルギルス属真菌に由来するプロテアーゼの全てについて、マンガン含有酵母の併用によるコラーゲン特異的分解能の向上効果が得られた。一方、ストレプトマイセス(Streptomyces)属細菌由来のプロテアーゼおよびパパイヤ(Carica papaya)由来のプロテアーゼについては、金属含有酵母の併用によるコラーゲン特異的分解能の向上効果は認められなかった。 (3) Evaluation of improvement effect of collagen specific resolution of protease by combined use of metal-containing yeast For each protease, collagen-specific resolution at the time of combined use of metal-containing yeast obtained in (2) was obtained in (1) The degree of improvement of the collagen-specific resolution was calculated by dividing by the collagen-specific resolution when not using the metal-containing yeast. The results are shown in FIG. In FIG. 1, “Cont (MQ)” is the same as (1-1) to (1-3) using ultrapure water (Milli Q water) with or without manganese-containing yeast in place of the enzyme solution. The result obtained by the procedure is shown. For all of the proteases derived from Bacillus bacteria and Aspergillus fungi used in the test, the effect of improving collagen-specific resolution was obtained by the combined use of manganese-containing yeast. On the other hand, for the protease derived from Streptomyces genus bacteria and the protease derived from papaya (Carica papaya), the effect of improving the collagen-specific resolution by the combined use of metal-containing yeast was not recognized.
本実施例では、各種プロテアーゼについて、金属含有酵母の併用による食肉のスジ部位の軟化の向上効果(促進効果)を実際の食品系で評価した。手順は以下の通りである。 Example 2: Evaluation of improvement effect (promotion effect) of softening of streaks of meat by combined use of metal-containing yeast In this example, for various proteases, improvement effect of softening of streaks of meat by combined use of metal-containing yeast ( The promotion effect was evaluated in the actual food system. The procedure is as follows.
(2)(1)のサンプルを真空パック用の袋に入れた。
(3)各プロテアーゼ(表2)を含有タンパク質重量で5mg(牛肩ロース重量の1/40000)量り、市水200mlに溶解し、酵素溶液とした。
(4)マンガン含有酵母併用試験区(Mn.Y.+)用に(3)の酵素溶液にマンガン含有酵母をマンガン量に換算して0.2μMとなるように添加した。
(5)マンガン含有酵母非併用試験区(Mn.Y.-)については(3)の酵素溶液を、マンガン含有酵母併用試験区(Mn.Y.+)については(4)の酵素溶液を、(2)に加え、真空パックした。対照区(Cont.)については、酵素溶液に代えて、マンガン含有酵母添加または非添加の市水を(2)に加え、真空パックした。
(6)4℃にて一晩(18hr.)冷蔵保管した。
(7)真空パック開封後、牛肩ロースをザルにて水切りした。
(8)250℃のインピンジャーにて(7)の牛肩ロースを両面2分間ずつ焼成した。
(9)各試験区のスジ部位のやわらかさを-3点~+3点の7段階で官能評価した(n=6)。 (1) Extra fat from Australian beef shoulder loin (12mm slice) was trimmed to 200g and used as a sample.
(2) The sample of (1) was put in a bag for vacuum packing.
(3) Each protease (Table 2) was weighed 5 mg (1/40000 of bovine shoulder weight) by weight of protein and dissolved in 200 ml of city water to obtain an enzyme solution.
(4) Manganese-containing yeast was added to the enzyme solution of (3) for the manganese-containing yeast combined test section (Mn.Y. +) so that the amount of manganese was 0.2 μM.
(5) For the manganese-free yeast combination test group (Mn.Y.-), the enzyme solution of (3), for the manganese-containing yeast combined test group (Mn.Y. +), the enzyme solution of (4), In addition to (2), vacuum packing was performed. For the control group (Cont.), Instead of the enzyme solution, city water with or without manganese-containing yeast was added to (2) and vacuum packed.
(6) Refrigerated at 4 ° C. overnight (18 hr.).
(7) After opening the vacuum pack, the cow shoulder loin was drained with a colander.
(8) The bovine shoulder loin of (7) was baked on both sides for 2 minutes with an impinger at 250 ° C.
(9) The sensory evaluation of the softness of the streaks in each test section was carried out in seven stages from -3 to +3 (n = 6).
本実施例では、バチルス属細菌由来プロテアーゼについて、各種金属含有酵母の併用によるコラーゲン特異的分解能の向上効果を評価した。 Example 3: Evaluation of effect of improving collagen-specific resolution of protease by combined use of metal-containing yeast (2)
In this example, for the protease derived from the genus Bacillus, the effect of improving the collagen-specific resolution by the combined use of various metal-containing yeasts was evaluated.
Claims (17)
- プロテアーゼ及び金属含有酵母を含有し、
前記プロテアーゼがバチルス(Bacillus)属細菌に由来するプロテアーゼおよびアスペルギルス(Aspergillus)属真菌に由来するプロテアーゼから選択される1種又は2種以上のプロテアーゼである、食肉改質剤。 Containing protease and metal-containing yeast,
A meat modifier, wherein the protease is one or more proteases selected from proteases derived from Bacillus bacteria and proteases derived from Aspergillus fungi. - 前記金属含有酵母がマンガン含有酵母、亜鉛含有酵母、マグネシウム含有酵母、および鉄含有酵母から選択される1種又は2種以上の酵母である、請求項1に記載の食肉改質剤。 The meat modifier according to claim 1, wherein the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
- 前記金属含有酵母がマンガン含有酵母である、請求項1または2に記載の食肉改質剤。 The meat modifier according to claim 1 or 2, wherein the metal-containing yeast is a manganese-containing yeast.
- 前記プロテアーゼが、金属含有酵母非併用時のコラーゲン特異的分解能に対する金属含有酵母併用時のコラーゲン特異的分解能の比率(金属含有酵母併用時のコラーゲン特異的分解能/金属含有酵母非併用時のコラーゲン特異的分解能)が1より大きいプロテアーゼである、請求項1~3のいずれか1項に記載の食肉改質剤。 Ratio of the collagen-specific resolution when using the metal-containing yeast to the collagen-specific resolution when not using the metal-containing yeast (the collagen-specific resolution when using the metal-containing yeast / collagen-specific when not using the metal-containing yeast) The meat modifier according to any one of claims 1 to 3, which is a protease having a resolution of greater than 1.
- 前記比率が1.1以上である、請求項4に記載の食肉改質剤。 The meat modifier according to claim 4, wherein the ratio is 1.1 or more.
- 前記プロテアーゼ1U当たり、前記金属含有酵母を金属量として0.4×10-9~2.0×10-7mol含有する、請求項1~5のいずれか1項に記載の食肉改質剤。 The meat modifier according to any one of claims 1 to 5, which contains 0.4 x 10 -9 to 2.0 x 10 -7 mol of the metal-containing yeast as a metal amount per 1 U of the protease.
- 食肉スジ軟化剤である、請求項1~6のいずれか1項に記載の食肉改質剤。 The meat modifier according to any one of claims 1 to 6, which is a meat streak softener.
- 食肉を請求項1~7のいずれか1項に記載の食肉改質剤で処理することを含む、食肉加工品の製造方法。 A method for producing a processed meat product, comprising treating meat with the meat modifier according to any one of claims 1 to 7.
- 食肉をプロテアーゼ及び金属含有酵母で処理することを含み、
前記プロテアーゼがバチルス(Bacillus)属細菌に由来するプロテアーゼおよびアスペルギルス(Aspergillus)属真菌に由来するプロテアーゼから選択される1種又は2種以上のプロテアーゼである、食肉加工品の製造方法。 Treating the meat with protease and metal-containing yeast,
A method for producing a processed meat product, wherein the protease is one or more proteases selected from proteases derived from bacteria belonging to the genus Bacillus and proteases derived from the genus Aspergillus. - 前記金属含有酵母がマンガン含有酵母、亜鉛含有酵母、マグネシウム含有酵母、および鉄含有酵母から選択される1種又は2種以上の酵母である、請求項9に記載の方法。 The method according to claim 9, wherein the metal-containing yeast is one or more yeasts selected from manganese-containing yeast, zinc-containing yeast, magnesium-containing yeast, and iron-containing yeast.
- 前記金属含有酵母がマンガン含有酵母である、請求項9または10に記載の方法。 The method according to claim 9 or 10, wherein the metal-containing yeast is a manganese-containing yeast.
- 前記プロテアーゼが、金属含有酵母非併用時のコラーゲン特異的分解能に対する金属含有酵母併用時のコラーゲン特異的分解能の比率(金属含有酵母併用時のコラーゲン特異的分解能/金属含有酵母非併用時のコラーゲン特異的分解能)が1より大きいプロテアーゼである、請求項9~11のいずれか1項に記載の方法。 Ratio of the collagen-specific resolution when using the metal-containing yeast to the collagen-specific resolution when not using the metal-containing yeast (the collagen-specific resolution when using the metal-containing yeast / collagen-specific when not using the metal-containing yeast) The method according to any one of claims 9 to 11, which is a protease having a resolution of greater than 1.
- 前記比率が1.1以上である、請求項12に記載の方法。 The method according to claim 12, wherein the ratio is 1.1 or more.
- 前記プロテアーゼ1U当たり、前記金属含有酵母を金属量として0.4×10-9~2.0×10-7mol作用させる、請求項8~13のいずれか1項に記載の方法。 The method according to any one of claims 8 to 13, wherein 0.4 x 10 -9 to 2.0 x 10 -7 mol of the metal-containing yeast is allowed to act as a metal amount per 1 U of the protease.
- 前記食肉1g当たり、前記プロテアーゼを0.1U以上作用させる、請求項8~14のいずれか1項に記載の方法。 The method according to any one of claims 8 to 14, wherein the protease is allowed to act at least 0.1 U per 1 g of the meat.
- 食肉を請求項1~7のいずれか1項に記載の食肉改質剤で処理することを含む、食肉を改質する方法。 A method for modifying meat, comprising treating the meat with the meat modifying agent according to any one of claims 1 to 7.
- 食肉をプロテアーゼ及び金属含有酵母で処理することを含み、
前記プロテアーゼがバチルス(Bacillus)属細菌に由来するプロテアーゼおよびアスペルギルス(Aspergillus)属真菌に由来するプロテアーゼから選択される1種又は2種以上のプロテアーゼである、食肉を改質する方法。 Treating the meat with protease and metal-containing yeast,
A method for modifying meat, wherein the protease is one or more proteases selected from proteases derived from bacteria belonging to the genus Bacillus and fungi derived from the genus Aspergillus.
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