WO2019093454A1 - 食肉改質用組成物 - Google Patents
食肉改質用組成物 Download PDFInfo
- Publication number
- WO2019093454A1 WO2019093454A1 PCT/JP2018/041580 JP2018041580W WO2019093454A1 WO 2019093454 A1 WO2019093454 A1 WO 2019093454A1 JP 2018041580 W JP2018041580 W JP 2018041580W WO 2019093454 A1 WO2019093454 A1 WO 2019093454A1
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- WO
- WIPO (PCT)
- Prior art keywords
- meat
- gluconate
- modifying enzyme
- enzyme
- composition
- Prior art date
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- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 125000000636 p-nitrophenyl group Chemical group [H]C1=C([H])C(=C([H])C([H])=C1*)[N+]([O-])=O 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000007967 peppermint flavor Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
-
- 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
- A23L13/70—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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a composition for modifying meat comprising gluconate and a carbohydrate modifying enzyme, a meat preparation comprising the composition, and a method for producing the same.
- Patent Document 1 a meat and meat treating agent for improving the quality of boiled meat using an alkali metal salt of gluconic acid
- Patent Document 2 a preparation for treating meat including meat
- Patent Document 3 an improver for processed meat products including an oligosaccharide, a starch material and a soluble salt of an organic acid
- a meat quality improvement agent containing a food quality improver (patent document 4) exhibiting a softening action such as meat consisting of a combination of a starch degrading enzyme and a protein degrading enzyme, protease, amylase and the like
- Patent Document 6 A method (Patent Document 6) has been reported that uses an agent (Patent Document 5), an enzyme having sugar transfer activity, a transglutaminase, and the like, and processed meat and meat processed foods and the like with improved physical properties and taste.
- Patent No. 4203555 Patent No. 5882792 JP, 2006-67998 A Japanese Patent Application Laid-Open No. 7-31396 Unexamined-Japanese-Patent No. 5-276899 Patent No. 5056193 gazette
- An object of the present invention is to provide a processed meat food with improved juicyness by suppressing water separation due to heating of the meat, enhancing the water retention of the meat after heating.
- the inventors of the present invention have found that, by bringing a composition containing gluconate and a carbohydrate modifying enzyme into contact with meat, it is possible to suppress water separation by heat treatment and maintain water retention. It has been found that a highly juicy and soft meat preparation having excellent texture can be obtained, and the present invention has been completed.
- the present invention is as follows.
- [1] A composition for meat modification containing gluconate and a carbohydrate modifying enzyme.
- [2] The composition according to [1], which contains 100 to 100,000,000 U of carbohydrate modifying enzyme per 1 g of gluconic acid.
- [3-1] The composition according to [1] or [2], wherein the carbohydrate modifying enzyme is glucoamylase.
- [3-2] The composition according to [1] or [2], wherein the carbohydrate modifying enzyme is ⁇ -glucosidase.
- [4] The composition according to any one of [1] to [3], wherein the gluconate is at least one selected from the group consisting of sodium gluconate, potassium gluconate and calcium gluconate.
- [5] A method for producing a meat preparation, comprising the step of bringing gluconate and a carbohydrate modifying enzyme into contact with meat.
- [6-1] The method according to [5], wherein the carbohydrate modifying enzyme is glucoamylase.
- [6-2] The method according to [5], wherein the carbohydrate modifying enzyme is ⁇ -glucosidase.
- [7] The method according to [5] or [6], wherein 0.001 to 5 g in terms of gluconic acid is brought into contact with 100 g of meat.
- a meat preparation containing gluconate and a carbohydrate modifying enzyme wherein 0.001 to 5 g and 0.1 to 500,000,000 U of carbohydrate modifying enzyme are calculated in gluconic acid conversion per 100 g of meat Contains meat and food products.
- a method of modifying meat comprising the step of contacting gluconate and carbohydrate modifying enzyme with meat.
- the present invention relates to a composition containing a meat modifying composition containing gluconate and a carbohydrate modifying enzyme (hereinafter sometimes abbreviated as the composition of the present invention).
- Gluconic acid salts used in the present invention include pharmacologically acceptable salts of gluconic acid, alkali metals such as lithium, sodium and potassium; alkaline earth metals such as calcium and magnesium; ammonium; And salts with organic matter and the like, and salts with minerals such as iron, copper and manganese.
- alkali metals such as lithium, sodium and potassium
- alkaline earth metals such as calcium and magnesium
- ammonium And salts with organic matter and the like
- salts with minerals such as iron, copper and manganese.
- salts with sodium, potassium and calcium are preferable, sodium and potassium are more preferable, and salts with sodium are more preferable.
- the gluconate may be commercially available or may be obtained by a method known per se.
- gluconate may be any of hydrate, non-hydrate, non-solvate and solvate.
- the carbohydrate modifying enzyme is classified into an enzyme having a carbohydrate decomposition activity, an enzyme having a glycosyltransferase activity, and an enzyme for oxidizing a sugar, and the carbohydrate modifying enzyme used in the present invention has the effect of the present invention.
- the carbohydrate modifying enzyme used in the present invention has the effect of the present invention.
- an enzyme having a carbohydrate decomposition activity hereinafter abbreviated as a carbohydrate degrading enzyme which is an enzyme that hydrolyzes glycosidic bonds of carbohydrates is preferable.
- ⁇ -amylase As a carbohydrate degrading enzyme, ⁇ -amylase, ⁇ -amylase, invertase, maltotriohydrolase, pullulanase, amyloglucosidase, ⁇ -glucosidase, ⁇ -glucosidase, isoamylase, glucoamylase, pectinase, cellulase, hemicellulase etc. Can be mentioned. Among them, glucoamylase and ⁇ -glucosidase, which are exo-type enzymes that sequentially degrade ⁇ -1,4 glycosidic bonds in glucose units, are preferable, and glucoamylase is more preferable.
- the origin of the carbohydrate modifying enzyme is not particularly limited, and may be any of plants, animals and microorganisms. Specific examples include, for example, filamentous fungus-derived, preferably Aspergillus-derived, more preferably Aspergillus niger-derived. Moreover, it may be a recombinant enzyme prepared by genetic engineering technology. These carbohydrate modifying enzymes may be used alone or in combination of two or more, and those produced by a conventional method may be used or commercially available products may be used.
- the form of meat is not particularly limited, and examples thereof include block meat, sliced meat (cut meat, thick cut meat, sliced meat), small cut meat, minced meat, fish fillet, etc., block meat, cut meat (Sliced meat, thick cut meat, sliced meat), small piece cut meat is preferable.
- the size and shape of the meat are not particularly limited.
- the type of meat is not particularly limited.
- livestock meat and poultry such as pig, cattle, chicken, sheep, goats, horses, camels, horses, camels, bears, rabbits, chicks, pigeons, pigeons, ducks, chicks, alpaca, etc .
- salmon, salmon Examples include fish such as cod, Thailand, tuna, swordfish, bonito and sardines.
- livestock meat and poultry such as pig, cow, chicken, sheep, goat, horse, rabbit and salmon are preferable, and pig, cow and chicken are more preferable.
- texture modification means to improve or improve the quality such as texture, taste and aroma after cooking of meat.
- the texture is a feeling such as texture and texture when the food is put in the mouth, and in the case of meat products, it refers to a juicy feeling, softness, elasticity, bite, a fibrous feeling, a meat feeling, a pasa, etc. .
- the ratio of gluconate and carbohydrate modifying enzyme contained in the composition of the present invention is, when converted to gluconic acid, 1 g of gluconic acid, from the viewpoint of quality such as texture, taste and aroma, sugar
- the amount of enzyme activity of the quality modifying enzyme is usually 100 to 100,000,000 U, preferably 500 to 50,000,000 U, more preferably 2,000 to 20,000,000 U.
- the enzyme activity of a carbohydrate modifying enzyme is herein measured at 40 ⁇ 0.5 ° C. for 1 minute using 4-nitrophenyl ⁇ -D-glucopyranoside or blocked p-nitrophenyl maltoheptaside (BPNPG 7) as a substrate.
- BPNPG 7 blocked p-nitrophenyl maltoheptaside
- the amount of enzyme that causes an increase in the absorption wavelength of 400 to 420 nm corresponding to 1 ⁇ mol of p-nitrophenol is defined as 1 unit (1 U).
- composition of the present invention may be in the form in which the carbohydrate modifying enzyme and the gluconate are contained together, or in the form of a kit separately prepared and used together before use, but the workability and convenience From the point of view, the form included together is preferred.
- composition of the present invention may contain other components as long as the effects of the present invention are not impaired.
- composition of the present invention may be configured as a seasoning.
- the “other components” are not particularly limited as long as they can be taken orally.
- excipients such as dextrin and lactose; sodium chloride, sodium glutamate, sodium inosinate, yeast extract, meat extract, seafood extract, vegetable extract, protein hydrolysate, Seasonings such as partially degraded proteins; Proteins such as plant proteins, gluten, egg white, gelatin, casein; Emulsifiers such as acid salts, lecithin (soybean and egg yolk), saponins, etc .; chelating agents such as citrates, polymerized phosphates; reducing agents such as glutathione, cysteine etc .; Succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, citrus Acidulants such as juice; peppermint flavor, orange flavor, sesame flavor, ginger flavor, fragrance, such as garlic flavor; enzymes, such as transglutaminase or lipase, and the like. These components may be used alone or in any combination.
- Examples of the form of the composition of the present invention include solids such as powders, liquids, pastes, etc., but they can be added in the form of uniformly penetrating or mixing into meat, and any form may be used as long as the effects of the present invention can be obtained.
- the powder means an aggregate of particles, and is a concept including granules and the like in addition to dusting, fine particles, fine particles and the like, and also includes particles and the like in which they are mixed.
- the composition of the present invention When the composition of the present invention is solid (powder), it may be only gluconate and carbohydrate modifying enzyme, but may contain the other components described above.
- the content of gluconate in the composition is usually 0.05 to 99.9 in terms of gluconic acid with respect to the total amount of the composition from the viewpoint of quality such as texture, taste and aroma.
- % By weight, preferably 0.25 to 50% by weight, more preferably 1 to 20% by weight.
- the amount of enzyme activity of the carbohydrate modifying enzyme in the composition is usually 100 to 100,000,000 U, preferably 500 to 50,000,000 U, more preferably 2 based on 1 g of gluconic acid contained. It is 1,000 to 20,000,000 U.
- the composition of the present invention is a liquid
- a solvent such as water and the above-mentioned other components
- the content of gluconate in the composition is usually 0.05 to 99.9 in terms of gluconic acid with respect to the total amount of the composition from the viewpoint of quality such as texture, taste and aroma.
- % By weight, preferably 0.25 to 50% by weight, more preferably 1 to 20% by weight.
- the amount of enzyme activity of the carbohydrate modifying enzyme in the composition is usually 100 to 100,000,000 U, preferably 500 to 50,000,000 U, more preferably 2 based on 1 g of gluconic acid contained. It is 1,000 to 20,000,000 U.
- the composition of the present invention is a paste
- an additive for making a paste-like (flowable and highly viscous state) used in conventional meat processing and the above-mentioned other components as necessary are added.
- the content of gluconate in the composition is usually 0.05 to 99.9 in terms of gluconic acid with respect to the total amount of the composition from the viewpoint of quality such as texture, taste and aroma.
- % By weight, preferably 0.25 to 50% by weight, more preferably 1 to 20% by weight.
- the amount of enzyme activity of the carbohydrate modifying enzyme in the composition is usually 100 to 100,000,000 U, preferably 500 to 50,000,000 U, more preferably 2 based on 1 g of gluconic acid contained. It is 1,000 to 20,000,000 U.
- the composition of the present invention can improve or improve the texture of the cooked meat by processing the meat as follows:
- the composition is a powder, it is added to meat at a ratio of usually 0.00001 g or more, preferably 0.0001 g or more, more preferably 0.001 g or more, per 100 g of meat
- the composition is a liquid, soaking the meat at a ratio of usually 10 g or more, preferably 20 g or more, more preferably 30 g or more to 100 g of meat
- the composition is a paste
- the composition is applied to meat at a rate of usually 0.0001 g or more, preferably 0.001 g or more, more preferably 0.01 g or more based on 100 g of meat.
- composition of the present invention can be manufactured according to the above-mentioned components, addition amounts and forms by general manufacturing techniques for food and the like.
- the composition of the present invention may be added at any stage of the process of producing a meat preparation. It is preferable to add it directly to raw meat from the viewpoint that the effect of the present invention is easily obtained.
- the composition of the present invention may be added to the meat only once, or may be added in two or more times.
- composition of the present invention is used as a meat modifier when cooking meat, such as (1) flour, powder base such as powder seasoning, (2) liquid seasoning such as soup stock, sauce, (3) Liquid edible fats and oils for cooking such as soybean oil and corn oil, (4) Plastic fats and oils such as refined lard and shortening, (5) W / O emulsion composition such as margarine, and (6) O / W emulsion composition etc. Can be used.
- the present invention also includes a method for producing a meat preparation, which comprises the step of bringing gluconate and a carbohydrate modifying enzyme into contact with meat (hereinafter sometimes abbreviated as "the method of the present invention”).
- “meat preparation” means food before heating, raw material food to be subjected to cooking processing such as heating, and food processed for cooking processing such as heat processing.
- the method for bringing gluconate and carbohydrate modifying enzyme into contact with meat is not particularly limited, but it may be attached to the surface of the meat, soaked in meat, applied to meat, kneaded into meat (whole meat) It can be introduced at the time of meat tumbling, tenderization, etc., which is introduced by using an injector into the meat.
- gluconate and carbohydrate modifying enzyme may be mixed in advance with a powdered powder (secondary material) or the like and diluted before use.
- a powdered powder for example, dextrin, sodium chloride, sodium glutamate and the like can be mentioned.
- the mixing ratio of the gluconate and carbohydrate modifying enzyme to the powder can be appropriately adjusted according to the amount of gluconate and carbohydrate modifying enzyme added.
- a method of immersing meat a method of dissolving or dispersing gluconate and carbohydrate modifying enzyme in a solution of salt concentration used in conventional meat processing to prepare a liquid and immersing meat can be mentioned.
- the solution include saline solution, phosphate solution such as sodium polyphosphate, alkaline solution such as sodium carbonate, starch solution such as potato starch, seasoning liquid such as sugar, vinegar and soy sauce.
- the gluconate and carbohydrate modifying enzyme are mixed with an additive for making paste (flowable and highly viscous state) used in conventional meat processing, and the paste is The method etc. which are prepared and apply
- the additive include water, an emulsifier, starch, polysaccharide thickener, mucopolysaccharide, mannan, fat and oil, fatty acid, glycerin, sugar alcohol and the like.
- the method of immersing meat the method of kneading it into meat (carp meat), and the method of introducing it into the inside of meat using an injector are preferable from the viewpoints of easiness of obtaining effects, workability and simplicity.
- the contact (addition) amount of gluconate varies depending on the form of meat, but it is usually 0.001 to 5 g, preferably 0.005 to 2.5 g, in terms of gluconic acid, per 100 g of meat. Preferably, it is 0.01 to 1 g. Within this range, it is possible to suppress water separation by heating, and maintain a juicy, good texture after cooking.
- the contact (addition) amount of the carbohydrate modifying enzyme also varies depending on the form of meat, but the enzyme activity is generally 0.1 to 500,000,000 U, preferably 0.5 to 250, per 100 g of meat. It is an amount corresponding to 000, 000 U, more preferably 1 to 100,000,000 U. Even in this range, it is possible to suppress syneresis due to heating, and maintain a juicy, good texture after cooking.
- the ratio of gluconate and carbohydrate modifying enzyme to be brought into contact is usually 100 to 100,000,000 U, preferably 500 to 50, preferably 100 to 100,000,000 U of carbohydrate modifying enzyme relative to 1 g of gluconic acid. More preferably, it is 2,000 to 20,000,000 U.
- Gluconate and carbohydrate modification are carried out during the time when the composition of the present invention is brought into contact with meat (the time after which the composition of the present invention is added to meat and before being subjected to cooking, packaging and freezing steps)
- the time is not particularly limited as long as the enzyme can act on meat, but from the viewpoint of ease of obtaining effects and handling at the meat processing site, usually 30 minutes or more, 60 minutes or more is preferable, and 120 minutes or more Is more preferable, 180 minutes or more is further preferable, and 18 hours or more is particularly preferable.
- the upper limit is not particularly limited, but is usually 72 hours or less, preferably 20 hours or less.
- reaction temperature is not particularly limited as long as the activity of the enzyme is maintained, but from the viewpoint of reaction efficiency, it is usually 0 to 60 ° C., preferably 0 to 30 ° C.
- the holding time is 1 hour or more, from the viewpoint of food hygiene, holding in a refrigerator is preferable.
- the pH at the time of contact is not particularly limited as long as the activity of the enzyme is maintained, but from the viewpoint of the general pH range of the food to be eaten, the pH is usually 3 to 10, preferably 5 to 8. .
- the method of the present invention may optionally include conventional steps such as a step of cutting meat, a step of mixing meat, a step of adding other seasoning liquid and additives, and the like.
- the present invention also includes a method of modifying meat comprising the step of contacting gluconate and a carbohydrate modifying enzyme with meat.
- a method of modifying meat comprising the step of contacting gluconate and a carbohydrate modifying enzyme with meat.
- the gluconate is generally converted into gluconic acid in a proportion of usually 0.001 to 5 g, preferably 0.005 to 2.5 g, more preferably 0.01 to 1 g
- the present invention is a cooked product containing a carbohydrate modifying enzyme in an amount corresponding to usually 0.1 to 500,000,000 U, preferably 0.5 to 250,000,000 U, more preferably 1 to 100,000,000 U. .
- the various definitions, preferred ranges, and the like conform to those described above.
- Example 1 Evaluation of water retention of meat Preparation method of sample (1) The skin and fat of commercially available domestic broiler chicken breast meat were removed. (2) It was formed into a rectangular solid of 30 mm in length ⁇ 50 mm in width ⁇ 5 mm in thickness (the horizontal side is parallel to the muscle fiber direction). (3) Dissolve the various materials shown in Table 1 in a 0.3 M aqueous solution of NaCl (a salt concentration used for general meat processing; the salt used is "Nakuru Four 2" (Niikai Salt Co., Ltd.)), and did. (4) The obtained sample solution was added to chicken breast meat which was trimmed at a meat weight of 20% [w / w].
- NaCl a salt concentration used for general meat processing
- the water separation rate indicates the proportion of water lost by heating when the water held by the meat before heating is 100%. The lower the value, the higher the water retention effect.
- the water separation rate measurement result is based on about 30% of the water separation rate of the non-added area (test area No. 1), "-": No effect on water separation rate of 30% or more or reverse effect "+”: Water retention rate of 25% to 30% with water retention effect "++”: Water retention rate of 20% to less than 25% with water retention effect "+ ++ ": A water retention rate of less than 20% is considered to have a significant water retention effect.
- Table 1 The results are shown in Table 1 below.
- Test No. The organic acid salts of 2 to 6 were added at the same molar concentration during immersion. Glucoamylase and ⁇ -glucosidase were used at general amounts used for food. Test No. The glucoamylases of 7 and 9 were used in combination with a 0.6% potato starch solution, using "Sakai glucoamylase” Amano "SD” (manufactured by Amano Enzyme Co., Ltd.). Test No. The 8 and 10 ⁇ -glucosidases were used in combination with a 0.6% potato starch solution, using “ ⁇ -glucosidase“ Amano ”” (Amano Enzyme).
- Example 2 Water retention evaluation of meat 1. Preparation method of sample It prepared by the method similar to Example 1 except having used the thing of Table 2 in various raw materials, and calculated
- Test No. The glucoamylase of 2A to 8A was used at a general addition amount used for food using “glucoamylase Amano SD” (manufactured by Amano Enzyme Co., Ltd.).
- Test No. 2A-8A glucoamylase was used in combination with a 0.6% potato starch solution.
- gluconate (sodium salt, potassium salt, calcium salt) x glucoamylase showed high water retention effect in combination with any salts.
- Example 3 Sensory Evaluation of Meat Reforming Effect Preparation of sample (fleshed meat (frozen dumpling))
- sample fleshed meat (frozen dumpling)
- Table 3 the materials in the test area of Table 4 below were added.
- the mixture was mixed for 3 minutes at a set speed 1 using a kitchen aid mixer (manufactured by FMI) to make a forceps middle ingredient.
- FMI kitchen aid mixer
- 15 g of forceps inner ingredient was encased with a commercially available forceps peel.
- the mixture was heated at 100 ° C. for 2.5 minutes (core temperature: 67 ° C.) in a steam convection oven (manufactured by Fujimac Corporation).
Abstract
Description
[1]グルコン酸塩及び糖質改質酵素を含有する食肉改質用組成物。
[2]グルコン酸1g当たり100~100,000,000Uの糖質改質酵素を含有する[1]に記載の組成物。
[3-1]糖質改質酵素がグルコアミラーゼである[1]又は[2]に記載の組成物。
[3-2]糖質改質酵素がα-グルコシダーゼである[1]又は[2]に記載の組成物。
[4]グルコン酸塩が、グルコン酸ナトリウム、グルコン酸カリウム及びグルコン酸カルシウムからなる群から選択される少なくともひとつである[1]~[3]のいずれかに記載の組成物。
[5]グルコン酸塩及び糖質改質酵素を食肉に接触させる工程を含む食肉調理品の製造方法。
[6-1]糖質改質酵素がグルコアミラーゼである[5]に記載の方法。
[6-2]糖質改質酵素がα-グルコシダーゼである[5]に記載の方法。
[7]食肉100g当たり、グルコン酸に換算して0.001~5gを接触させることを特徴とする[5]又は[6]に記載の方法。
[8]食肉100g当たり、糖質改質酵素0.1~500,000,000Uを接触させることを特徴とする[5]~[7]のいずれかに記載の方法。
[9]グルコン酸塩及び糖質改質酵素を含む食肉調理品であって、食肉100g当たり、グルコン酸換算で0.001~5g及び糖質改質酵素0.1~500,000,000Uを含む食肉調理品。
[10]グルコン酸塩及び糖質改質酵素を食肉に接触させる工程を含む食肉の改質方法。
またグルコン酸塩は、市販のものでも、自体公知の方法で得られたものでもよい。
さらにグルコン酸塩は、水和物、非水和物、無溶媒和物及び溶媒和物のいずれであってもよい。
本発明において糖質分解酵素としては、α-アミラーゼ、β-アミラーゼ、インベルターゼ、マルトトリオヒドロラーゼ、プルラナーゼ、アミログルコシダーゼ、α-グルコシダーゼ、β-グルコシダーゼ、イソアミラーゼ、グルコアミラーゼ、ペクチナーゼ、セルラーゼ、ヘミセルラーゼ等が挙げられる。なかでも、グルコース単位でα-1,4グリコシド結合を逐次分解するエキソ型の酵素であるグルコアミラーゼ、α-グルコシダーゼが好ましく、グルコアミラーゼがより好ましい。
糖質改質酵素の由来は、特に制限されず、植物、動物および微生物等のいずれであってもよい。具体例としては、例えば、糸状菌由来、好ましくは、Aspergillus属由来、より好ましくはAspergillus niger由来が挙げられる。また遺伝子工学技術で作成した組み換え酵素であってもよい。これらの糖質改質酵素は単独又は二種以上を併用してもよく、慣用の方法で製造されたものを使用しても市販品を使用してもよい。
食感とは食物を口に入れた時の歯ごたえや舌触りなどの感覚であって、食肉品の場合は、ジューシー感、柔らかさ、弾力、歯切れ、繊維感、肉粒感、パサつきなどを指す。
糖質改質酵素の酵素活性は、本明細書では、4-ニトロフェニルα-D-グルコピラノシド又はブロックp-ニトロフェニルマルトヘプタオサイド(BPNPG7)を基質として、40±0.5℃で1分間にp-ニトロフェノール1μmolに相当する吸光波長400-420nmの増加をもたらす酵素量を1ユニット(1U)と定義する。
粉体とは、粒子の集合体を意味し、散粒、微粒及び細粒等に加え、顆粒等も包含する概念であり、またそれらが混合した粉粒体等も包含する。
組成物が粉体の場合、食肉100gに対して、通常0.00001g以上、好ましくは0.0001g以上、より好ましくは0.001g以上の割合で食肉に添加、
組成物が液体の場合には、食肉100gに対して、通常10g以上、好ましくは20g以上、より好ましくは30g以上の割合で食肉を浸漬、
組成物がペーストの場合には、食肉100gに対して、通常0.0001g以上、好ましくは0.001g以上、より好ましくは0.01g以上の割合で食肉に塗布。
本発明の組成物は、食肉に1回のみ添加してもよく、2回以上の回数に分けて添加してもよい。
食肉の表面に接触させる方法としては、例えば、ざるや篩等の目の細かい網を用いて食肉の表面に振りかける方法、食肉の表面全体に直接振りかける方法、ビニール袋の中で組成物と食肉を共に振り混ぜる方法、組成物をバット等の薄型トレーに敷き、その上に食肉を接触させる方法等が挙げられる。
また食肉に均一に接触させるために、グルコン酸塩及び糖質改質酵素をあらかじめ倍散剤(副材)等に混ぜ合わせて希釈して使用してもよい。倍散剤としては、例えば、デキストリン、食塩、グルタミン酸ナトリウム等が挙げられる。グルコン酸塩及び糖質改質酵素と倍散剤の混合比率は、グルコン酸塩及び糖質改質酵素の添加量に応じて適宜調整することができる。
各成分の定義、接触量、好適範囲等は既述に準ずる。
具体的には、本発明の食肉調理品は、食肉100gに対して、
グルコン酸塩を、グルコン酸に換算して、通常0.001~5g、好ましくは0.005~2.5g、より好ましくは0.01~1gの割合で、
糖質改質酵素を、通常0.1~500,000,000U、好ましくは0.5~250,000,000U、より好ましくは1~100,000,000Uに該当する量を含む調理品である。
各種定義や好適の範囲等は既述に準ずる。
1.サンプルの調製方法
(1)市販の国産ブロイラー鶏ムネ肉の皮と脂身を除去した。
(2)縦30mm×横50mm×厚さ5mmの直方体(横辺が筋線維方向と平行となるように)に成形した。
(3)0.3M NaCl水溶液(一般的な食肉加工に用いる塩濃度;食塩は「ナクルフォー2」(ナイカイ塩業社製)を用いた)に、表1に示す各種素材を溶解し、試料溶液とした。
(4)得られた試料溶液を対肉重量20%[w/w]で整形した鶏ムネ肉に添加した。
(5)重量測定した後、これを真空包装機「V-455G-1」(TOSEI社製)を用いて、真空包装した。
(6)4℃にて一晩(18時間)冷蔵保管した。
(7)処理した肉を室温で20分間静置し、常温に戻した。
(8)恒温槽「Thermal Robo TR-1AR」(AS ONE社製)を用いて、75℃で30分間湯煎加熱した。
(9)加熱試料を真空パックから取り出し、表面の水分をペーパータオルで拭き取り、重量測定した。
(10)加熱前後の重量差より、離水率を次式によって求めた。
離水率測定結果は、無添加区(試験区No.1)の離水率約30%を基準とし、
「-」:離水率30%以上を効果なし又は逆効果
「+」:離水率25%以上30%未満を保水効果あり
「++」:離水率20%以上25%未満を高い保水効果あり
「+++」:離水率20%未満を顕著な保水効果あり
とした。
結果を以下の表1に示す。
グルコアミラーゼ及びα-グルコシダーゼは食品に用いられる一般的な添加量で使用した。
試験区No.7及び9のグルコアミラーゼは「酒造用グルコアミラーゼ「アマノ」SD」(天野エンザイム社製)を用い、0.6%馬鈴薯デンプン溶液と併用した。
試験区No.8及び10のα-グルコシダーゼは「α-グルコシターゼ「アマノ」」(天野エンザイム社製)を用い、0.6%馬鈴薯デンプン溶液と併用した。
1.サンプルの調製方法
各種素材を表2に記載のものを使用した以外は、実施例1と同様の方法で調製し、同様の方法で離水率を求めた。
離水率は実施例1と同様の基準で評価した。
結果を以下の表2に示す。
試験区No.2A~8Aのグルコアミラーゼは0.6%馬鈴薯デンプン溶液と併用した。
試験区No.3A~5Aのクエン酸ナトリウム/カリウム/カルシウムはそれぞれ「精製クエン酸ナトリウム」、「精製クエン酸カリウム」、「クエン酸カルシウム」(扶桑化学工業社製)を用いた。
試験区No.6A~8Aのグルコン酸ナトリウム/カリウム/カルシウムはそれぞれ「ヘルシャスA」/「ヘルシャスK」/「グルコン酸カルシウム」(扶桑化学工業社製)を用いた。
1.サンプル(挽肉(冷凍餃子))の調製
(1)下表3に示した原材料に下表4の試験区素材を添加した。
(2)キッチンエイドミキサー(FMI社製)を用いて、設定速度1にて3分間混合し、餃子中具とした。
(3)餃子中具15gを市販の餃子用皮で包餡した。
(4)スチームコンベクションオーブン(フジマック社製)で100℃、2.5分間(芯温67℃)加熱した。
(5)ブラストチラー(福島工業社製)にて-30℃で急速凍結した。
(6)真空包装機(TOSEI社製)にて6個ずつ包装した。
(7)包装した餃子を1時間冷凍保管した。
(8)餃子12個に対し、市水80mLを加えた。
(9)230℃のホットプレート(ZOJIRUSHI社製)で5分間蒸し焼きした後、蓋を取り、1分間焼成した。
(10)得られた焼き餃子を官能評価に供した。
官能評価はジューシー感(咀嚼中の多汁感)について、4名の専門パネルにて実施し、無添加区(試験区No.1)をコントロールとした。官能評価結果は、
「-」:効果なし又は逆効果
「+」:効果あり
「++」:顕著な効果あり
「+++」:非常に顕著な効果あり
とした。
結果を以下の表4に示す。
試験区No.2Bのデキストリンは「パインデックス#1」(松谷化学工業社製)を用いた。
試験区No.3Bのグルコアミラーゼは「グルコアミラーゼアマノSD」(天野エンザイム社製)を用いた。
Claims (10)
- グルコン酸塩及び糖質改質酵素を含有する食肉改質用組成物。
- グルコン酸1g当たり100~100,000,000Uの糖質改質酵素を含有する請求項1に記載の組成物。
- 糖質改質酵素がグルコアミラーゼ又はα-グルコシダーゼである請求項1又は2に記載の組成物。
- グルコン酸塩が、グルコン酸ナトリウム、グルコン酸カリウム及びグルコン酸カルシウムからなる群から選択される少なくともひとつである請求項1~3のいずれか1項に記載の組成物。
- グルコン酸塩及び糖質改質酵素を食肉に接触させる工程を含む食肉調理品の製造方法。
- 糖質改質酵素がグルコアミラーゼ又はα-グルコシダーゼである請求項5に記載の方法。
- 食肉100g当たり、グルコン酸に換算して0.001~5gを接触させることを特徴とする請求項5又は6に記載の方法。
- 食肉100g当たり、糖質改質酵素0.1~500,000,000Uを接触させることを特徴とする請求項5~7のいずれか1項に記載の方法。
- グルコン酸塩及び糖質改質酵素を含む食肉調理品であって、食肉100g当たり、グルコン酸換算で0.001~5g及び糖質改質酵素0.1~500,000,000Uを含む食肉調理品。
- グルコン酸塩及び糖質改質酵素を食肉に接触させる工程を含む食肉の改質方法。
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CN201880072346.9A CN111295099B (zh) | 2017-11-09 | 2018-11-09 | 食用肉改良用组合物 |
BR112020008283-0A BR112020008283A2 (pt) | 2017-11-09 | 2018-11-09 | composição para modificação de carne, método para produção de um produto de carne preparada, produto de carne preparada, e, método para modificação de carne. |
US16/863,087 US20200253254A1 (en) | 2017-11-09 | 2020-04-30 | Meat-modifying composition |
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PH12020550554A1 (en) | 2021-02-22 |
TW201922116A (zh) | 2019-06-16 |
US20200253254A1 (en) | 2020-08-13 |
TWI775980B (zh) | 2022-09-01 |
JPWO2019093454A1 (ja) | 2020-11-19 |
CN111295099A (zh) | 2020-06-16 |
CN111295099B (zh) | 2023-05-02 |
JP7264059B2 (ja) | 2023-04-25 |
BR112020008283A2 (pt) | 2020-10-20 |
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