WO2021261466A1

WO2021261466A1 - Fibrous texture improving agent for meat

Info

Publication number: WO2021261466A1
Application number: PCT/JP2021/023509
Authority: WO
Inventors: 浩克上崎; 広悌薄衣; 文之廣瀬; 孝彰安部
Original assignee: 味の素株式会社
Priority date: 2020-06-23
Filing date: 2021-06-22
Publication date: 2021-12-30
Also published as: CN115942881A; JPWO2021261466A1

Abstract

In order to provide meat processed food that has improved fibrous texture without lowering yield, the present invention provides a fibrous texture improving agent that is for meat and that contains ascorbate oxidase and an ascorbate.

Description

Meat fiber sensation improver

The present invention relates to a meat fibrous sensation improving agent, a liquid composition for improving meat fibrous sensation, a method for improving meat fibrous sensation, and a method for producing a processed meat food having improved flesh fibrous sensation.

With the growth of the processed chicken market at convenience stores, etc., it is required to improve the quality of processed foods such as yakitori and salad chicken. On the other hand, from the viewpoint of cost, many of these foods have a high water content, and for example, salad chicken has a problem of lack of natural fibrous feeling like chicken. Similarly, in the case of roast beef, pork cutlet, fried chicken and other high-hydration livestock meat products, lack of fibrous texture is a problem.

So far, for example, there have been techniques for improving the feeling of fibrousness, such as the production of fibers derived from mannan and the improvement of meat quality by spreading mannan in the meat mass (Patent Document 1). It is known that the yield of products is lower than that without additives, and the juiciness is lacking.

On the other hand, it is known that by treating a protein-containing food in combination with a redox enzyme such as ascorbic acid oxidase in combination with a metal-containing substance, the modification effect of the food is enhanced, such as improvement in yield (Patent Document 2). ). Further, a food protein binder containing ascorbic acid and ascorbic acid oxidase in vinegar, carbonate and salt is known (Patent Document 3).

JP-A-2017-209042 WO2015 / 105112 Japanese Unexamined Patent Publication No. 2019-140944

The present invention has been made in view of the above circumstances, and the problem to be solved thereof is to provide a processed meat food having a juicy texture while maintaining the fibrous texture of the meat.

As a result of diligent studies on the above-mentioned problems, the present inventors can modify the meat and improve the fibrous feeling without lowering the yield by simply contacting the meat with ascorbic acid oxidase and ascorbic acids. It was found that the fibrous sensation could be further improved by contacting inulin in addition to these, and further research was carried out based on such findings to complete the present invention.
That is, the present invention is as follows.

[1] A meat fiber sensation improving agent containing ascorbic acid oxidase and ascorbic acids.
[2] The agent according to [1], further comprising inulin.
[3] The agent according to [1] or [2], wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
[4] A liquid composition for improving the fibrous feeling of meat, which contains ascorbic acid oxidase and ascorbic acids.
[5] The liquid composition according to [4], which further contains inulin.
[6] The liquid composition according to [4] or [5], wherein the content of ascorbic acid oxidase is 0.001 to 10 U per 1 g of the liquid composition.
[7] The liquid composition according to any one of [4] to [6], wherein the content of ascorbic acid is 0.01 to 2% by weight in terms of ascorbic acid with respect to the liquid composition.
[8] The liquid composition according to any one of [4] to [7], wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
[8-1] The liquid composition according to any one of [4] to [8], wherein the liquid composition is a pickle liquid.
[9] A method for improving the fibrous feeling of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
[10] The method according to [9], wherein the contact between the meat and the ascorbic acid oxidase and the ascorbic acid is carried out by immersing the meat in a liquid composition containing the ascorbic acid oxidase and the ascorbic acid.
[11] The method according to [9] or [10], further comprising contacting the meat with inulin.
[12] The method according to any one of [9] to [11], wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
[13] A method for producing a processed meat food, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
[14] The production method according to [13], wherein the meat is brought into contact with ascorbic acid oxidase and ascorbic acids by immersing the meat in a liquid composition containing ascorbic acid oxidase and ascorbic acids.
[15] The production method according to [13] or [14], further comprising contacting the meat with inulin.
[16] The production method according to any one of [13] to [15], wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
[17] The production method according to any one of [13] to [16], wherein the processed meat food is a processed food having an improved fibrous feeling of meat.
[18] A method for improving the elasticity of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
[19] A method for improving the juiciness of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.

According to the present invention, a healthy chicken breast meat having a chewy and juicy texture is provided even if it is a low-sugar meat such as chicken breast meat, which is known to lack dryness and fibrous texture due to heating. can.
According to the present invention, it is possible to provide a processed meat food having an improved fibrous feeling, preferably a processed meat food having an improved fibrous feeling without reducing the yield.
According to the present invention, it is possible to provide a processed meat food having a preferable hardness and an improved texture that is too soft caused by a decrease in elasticity of meat due to an increase in the water content.

1. 1. Meat fibrous sensation improving agent The meat fibrous sensation improving agent of the present invention (hereinafter, may be simply referred to as “the agent of the present invention”) contains ascorbic acid oxidase and ascorbic acids as active ingredients.

Ascorbic acid oxidase is one of the ascorbic acid and aldaric acid metabolizing enzymes, and is an oxidoreductase that catalyzes a chemical reaction that produces dehydroascorbic acid and water by using L-ascorbic acid and oxygen as substrates. Ascorbic acid oxidase is known to be distributed in various plants, and those derived from plants such as pumpkin and cucumber are industrially used. The origin of the ascorbic acid oxidase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and ascorbic acid oxidase of any origin such as plants, microorganisms, and animals may be used. Further, the ascorbic acid oxidase used in the present invention may be a commercially available product.

In the present invention, ascorbic acid oxidase is generally obtained by quantifying dehydroascorbic acid produced by an enzymatic reaction according to a conventional method. That is, it is an enzyme that catalyzes the reaction of producing water with dehydroascorbic acid using ascorbic acid and oxygen as substrates. The amount of enzyme required to oxidize or reduce 1 μmol of substrate per minute is defined as 1 U (unit). Specific measurement methods include: 1 mL of substrate solution and 1 mL of 0.01 mol / L disodium hydrogen phosphate are placed in a test tube and preheated in a constant temperature water bath at 30 ° C. for 5 minutes. Add 0.2 mL of the test enzyme solution to this and mix immediately. After 5 minutes, 6 mL of 0.2 mol / L hydrochloric acid is added, and the mixture is immediately mixed to stop the reaction. Separately, as a blank, 1 mL of the substrate solution and 1 mL of 0.01 mol / L disodium hydrogen phosphate are placed in a test tube and preheated in a constant temperature water bath at 30 ° C. for 5 minutes. Add 6 mL of 0.2 mol / L hydrochloric acid and mix immediately. After 5 minutes, add 0.2 mL of test enzyme solution and mix immediately. The absorbance at a wavelength of 245 nm is measured. The amount of ascorbic acid disappeared is quantified by the change in absorbance at a wavelength of 245 nm, and the ascorbic acid oxidase activity is determined.

The amount of ascorbic acid oxidase contained in the agent of the present invention is such that the enzyme activity per 1 g of the agent of the present invention is usually 2 U or more, preferably 5 U or more, more preferably 10 U or more, particularly preferably 15 U or more, and most preferably. Is over 20U. The amount of ascorbic acid oxidase contained in the agent of the present invention is such that the enzyme activity per 1 g of the agent of the present invention is usually 300 U or less, preferably 100 U or less, more preferably 50 U or less, and particularly preferably 30 U or less. It is preferably 26 U or less. For example, the amount of ascorbic acid oxidase contained in the agent of the present invention is usually 2 to 300 U, preferably 5 to 100 U, more preferably 10 to 50 U, and particularly preferably 15 to 30 U per 1 g of the agent of the present invention. be.

The amount of ascorbic acid oxidase contained in the agent of the present invention is such that the enzyme activity per 1 g of ascorbic acid contained in the agent of the present invention (in terms of ascorbic acid) is usually 2.5 U or more, preferably 5 U or more. Yes, more preferably 10 U or more, particularly preferably 20 U or more, and most preferably 25 U or more. The amount of ascorbic acid oxidase contained in the agent of the present invention is such that the enzyme activity per 1 g of ascorbic acid contained in the agent of the present invention is usually 500 U or less, preferably 300 U or less, and more preferably 100 U or less. Yes, particularly preferably 50 U or less, and most preferably 35 U or less. For example, the amount of ascorbic acid oxidase contained in the agent of the present invention is usually 2.5 to 500 U, preferably 5 to 300 U, more preferably 10 to 100 U, and particularly preferably 10 to 100 U, per 1 g of ascorbic acid contained in the agent of the present invention. Is 20 to 50 U, most preferably 25 to 35 U.

In still another aspect, the amount of ascorbic acid oxidase contained in the agent of the present invention is such that the enzyme activity per 1 g of ascorbic acid contained in the agent of the present invention (in terms of ascorbic acid) is usually 2.5 U or more. It is preferably 5 U or more, more preferably 10 U or more, particularly preferably 20 U or more, and most preferably 25 U or more. The amount of ascorbic acid oxidase contained in the agent of the present invention is such that the enzyme activity per 1 g of ascorbic acid contained in the agent of the present invention is usually 500 U or less, preferably 300 U or less, and more preferably 100 U or less. Yes, particularly preferably 80 U or less, and most preferably 70 U or less. For example, the amount of ascorbic acid oxidase contained in the agent of the present invention is usually 2.5 to 500 U, preferably 5 to 300 U, more preferably 10 to 100 U, and particularly 25, per 1 g of ascorbic acid contained in the agent of the present invention. It is ~ 70U.

The ascorbic acids used in the present invention mean ascorbic acid, ascorbic acid salt, or a modified ascorbic acid skeleton, and examples thereof include salts with alkali metals and alkaline earth metals (for example, sodium ascorbic acid, etc.). Ascorbic acid (calcium ascorbic acid, etc.), ascorbic acid diglucoside, which is a provitamin, ascorbic acid ester (for example, ascorbic acid palmitate, ascorbic acid stearate, etc.), materials containing a large amount of ascorbic acid, etc. And sodium ascorbic acid are preferred.
Examples of food materials containing a large amount of ascorbic acid include acerola powder and the like. The amount of the food material contained in the agent of the present invention can be determined by converting it into the content of ascorbic acid contained in the food material.

The amount of ascorbic acid contained in the agent of the present invention is not particularly limited, but is usually 0.1 to 99% by weight, preferably 1 to 95% by weight, in terms of ascorbic acid with respect to the agent of the present invention. %, More preferably 10 to 90% by weight.

The agent of the present invention may further contain inulin in addition to ascorbic acid oxidase and ascorbic acids.

When the agent of the present invention contains inulin in addition to ascorbic acid oxidase and ascorbic acids, the amount of inulin contained in the agent of the present invention is not particularly limited, but is usually 0.1 to 0.1 for the agent of the present invention. It is 50% by weight, preferably 0.5 to 40% by weight, and more preferably 0.5 to 30% by weight.

In another aspect, when the agent of the present invention contains inulin in addition to ascorbic acid oxidase and ascorbic acids, the amount of inulin contained in the agent of the present invention is not particularly limited, but with respect to the agent of the present invention. , Usually 0.1 to 80% by weight, preferably 0.5 to 75% by weight, more preferably 0.5 to 70% by weight, still more preferably 0.5 to 65% by weight.

When the agent of the present invention contains inulin in addition to ascorbic acid oxidase and ascorbic acids, the weight ratio of ascorbic acids to inulin (ascorbic acids: inulin) in the agent of the present invention is usually converted to ascorbic acid. It is 1: 0.1 to 1, preferably 1: 0.15 to 1, and more preferably 1: 0.2 to 0.5.

In yet another aspect, when the agent of the present invention contains ascorbic acid oxidase and ascorbic acid in addition to inulin, the weight ratio of ascorbic acid to inulin (ascorbic acid: inulin) in the agent of the present invention is ascorbic acid. In terms of, it is usually 1: 0.1 to 5, preferably 1: 0.15 to 3, more preferably 1: 0.2 to 2.5, still more preferably 1: 0.2 to 2, and particularly preferably 1: 0.2 to 1.5.

The agent of the present invention may be substantially composed of ascorbic acid oxidase, ascorbic acids and inulin, but may contain other components other than ascorbic acid oxidase, ascorbic acids and inulin. The component is not particularly limited as long as the object of the present invention is not impaired, and for example, an additive commonly used as a pharmaceutical material (eg, excipient, lubricant, binder, disintegrant, solvent, solubilizing agent, suspension). (Vulture agents, preservatives, antioxidants, colorants, carriers, etc.), seasonings and the like can be mentioned.
The proportion of other components in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, still more preferably 80% by weight or less, and particularly preferably 70% by weight or less. ..

The dosage form of the agent of the present invention is not particularly limited, and for example, the agent of the present invention is solid (eg, powder, fine granules, fine granules, pellets, tablets, capsules, etc.) or liquid (slurry, paste). Including) and the like.

The ascorbic acid oxidase and ascorbic acids contained in the agent of the present invention may be contained in one preparation, or each component may be contained alone in two or more preparations.
When the ascorbic acid oxidase and ascorbic acid contained in the agent of the present invention are contained alone in two or more preparations, the amount of ascorbic acid oxidase and ascorbic acid contained in the agent of the present invention is the content in each preparation. Is calculated by summing up.

When the agent of the present invention contains ascorbic acid oxidase and ascorbic acids, and also inulin, these may be contained alone or in any combination in two or more preparations, or all of them are one preparation. It may be contained in.
When the ascorbic acid oxidase, ascorbic acid, and inulin contained in the agent of the present invention are contained in two or more formulations alone or in any combination, the ascorbic acid oxidase, ascorbic acid, and inulin contained in the agent of the present invention are contained. The amount of is calculated by summing up the contents of each pharmaceutical product.

The agent of the present invention can be produced by a method commonly used in the field of pharmaceutical technology or a method equivalent thereto.

The method of using the agent of the present invention may be appropriately selected depending on the dosage form and the like, and is not particularly limited. For example, the meat is added to an aqueous solution or an aqueous dispersion obtained by dissolving or dispersing the agent of the present invention in water. For example, the agent of the present invention may be directly added to the meat. When the agent of the present invention is liquid, it may be diluted with water or as it is, soaked in meat, sprayed on meat, or injected into meat using equipment such as an injector. ..

The type of meat to which the agent of the present invention can be used is not particularly limited, and examples thereof include livestock meat raw materials such as beef, pork, mutton, chicken, and poultry, and the texture can be significantly improved by the present invention. , Chicken, pork, beef and the like are preferred. Further, from the viewpoint of improving the feeling of fibrousness, a portion having a large amount of fiber and a small amount of fat is preferable, and a lean meat portion such as chicken breast or scissors, beef or pork thigh is preferable. As the meat in the present invention, for example, fillets cut into a desired shape (for example, chunk-shaped, block-shaped, steak-shaped, etc.) from these meats by a method known per se or a method similar thereto can be used.

According to the agent of the present invention, improving the fibrous texture of meat, preferably improving the fibrous texture without deteriorating the texture of cooked meat, more preferably of cooked meat. It is possible to improve the yield and the feeling of fibrousness.
In the present invention, the "fiber feeling" of meat means "the original texture of meat, that is, the sensual sensation that muscle fiber bundles are loosened during chewing", and "improving the feeling of fiber" of meat means. It means that "the sensation improves the decrease in fibrous sensation due to heating, watering, etc." to normal or more. Further, "decrease in fibrous sensation" means the decrease in sensation, that is, the decrease in natural muscle fibers felt during chewing, and the decrease in flesh fiber sensation makes the texture too soft and the original meat. Since the appropriate texture may be impaired, it may contribute to the deterioration of the taste of the meat. Since the agent of the present invention can improve the texture of meat, it is possible to suppress the decrease in texture of meat after cooking to make the texture of meat originally preferable. The presence or absence and degree of decrease in the fibrous feeling of meat, and the change in meat yield after cooking can be evaluated by sensory evaluation by a specialized panel.
"Meat yield" means "the weight ratio obtained after cooking to the weight of meat raw material (material) before cooking", and "improvement of meat yield" means the weight of meat by cooking. It means that the decrease is small, and the decrease in the weight of the meat is small, that is, the yield of the meat is suppressed, which means that the water retention of the meat is improved and the outflow of water from the meat is prevented. do.
Meat usually has a layered structure (myomere) in which short muscle fibers are gathered, but when the muscle fibers are finely separated by heating, the retained water flows out and tends to have a dry texture. According to the present invention, the muscle fibers of cooked meat retain a moderate amount of water and retain a fibrous texture, so that they can have a favorable texture like cooked meat without being dry, and after cooking. It can maintain a moist texture even when cooled.
Further, when the water content is increased, the elasticity of the meat is usually lowered and the meat becomes soft, but according to the present invention, the soft texture due to the water addition can be made into a texture having a preferable hardness like meat.
The texture of cooked meat can be evaluated by sensory evaluation by a specialized panel. In the present invention, the method for cooking meat is not particularly limited, and the meat may be cooked by a method known per se (for example, baking, oiling, boiling, steaming, superheated steam heating, etc.) or a method similar thereto.

2. 2. Liquid composition for improving the fibrous feeling of meat The liquid composition for improving the fibrous feeling of meat of the present invention (hereinafter, may be simply referred to as "the liquid composition of the present invention") contains ascorbic acid oxidase and ascorbic acids as active ingredients. The main feature is that it is contained as.

Regarding the content of ascorbic acid oxidase in the liquid composition of the present invention, the enzyme activity per 1 g of the liquid composition of the present invention is usually 0.001 U or more, preferably 0.01 U or more, more preferably 0.03 U or more, and particularly preferably 0.08. It is U or more, more preferably 0.1 U or more, and most preferably 0.3 U or more. The content of ascorbic acid oxidase in the liquid composition of the present invention is such that the enzyme activity per 1 g of the liquid composition of the present invention is usually 10 U or less, preferably 9 U or less, more preferably 8 U or less, and particularly preferably 5 U. Below, it is more particularly preferably 3U or less, and most preferably 1U or less. For example, the content of ascorbic acid oxidase in the liquid composition of the present invention is usually 0.001 to 10 U, preferably 0.01 to 8 U, more preferably 0.03 to 5 U, and particularly preferably 0.03 to 5 U, per 1 g of the liquid composition of the present invention. It is 0.08 to 3U, more particularly preferably 0.1 to 1U, and most preferably 0.67 to 0.87U.

In yet another aspect, the content of ascorbic acid oxidase in the liquid composition of the present invention is such that the enzyme activity per 1 g of the liquid composition of the present invention is usually 0.001 U or more, preferably 0.01 U or more, more preferably 0.03 U. As mentioned above, it is particularly preferably 0.08 U or more, more particularly preferably 0.1 U or more, and most preferably 0.25 U or more. The content of ascorbic acid oxidase in the liquid composition of the present invention is such that the enzyme activity per 1 g of the liquid composition of the present invention is usually 10 U or less, preferably 9 U or less, more preferably 8 U or less, and particularly preferably 5 U. Below, it is more particularly preferably 3U or less, and most preferably 1U or less. For example, the content of ascorbic acid oxidase in the liquid composition of the present invention is usually 0.001 to 10 U, preferably 0.01 to 9 U, more preferably 0.03 to 8 U, and particularly preferably 0.03 to 8 U, per 1 g of the liquid composition of the present invention. It is 0.08 to 5U, more particularly preferably 0.1 to 3U, and most preferably 0.25 to 1U.

Regarding the content of ascorbic acid oxidase in the liquid composition of the present invention, the enzyme activity per 1 g (converted to ascorbic acid) of ascorbic acids contained in the liquid composition of the present invention is usually 0.01 U or more, which is preferable. Is 0.1 U or more, more preferably 0.3 U or more, particularly preferably 0.5 U or more, and the content of ascorbic acid oxidase in the liquid composition of the present invention is per 1 g of ascorbic acid contained in the liquid composition of the present invention. The enzyme activity is usually 500 U or less, preferably 350 U or less, more preferably 100 U or less, and particularly preferably 50 U or less. For example, the content of ascorbic acid oxidase in the liquid composition of the present invention is usually 0.01 to 500 U, preferably 0.1 to 350 U, and more preferably 0.1 to 350 U per 1 g of ascorbic acids contained in the liquid composition of the present invention. It is 0.3 to 100 U, particularly preferably 0.5 to 50 U.

The content of ascorbic acids in the liquid composition of the present invention is usually 0.01 to 2% by weight, preferably 0.13 to 1.5% by weight, more preferably 0.13 to 1.5% by weight, in terms of ascorbic acid, based on the liquid composition of the present invention. Is 0.3-1.3% by weight.

The liquid composition of the present invention contains a solvent in ascorbic acid oxidase and ascorbic acids.
The solvent contained in the liquid composition of the present invention is not particularly limited as long as the effect of the present invention is not impaired, and examples thereof include water, ethanol, sugar alcohol and the like.
The content of the solvent in the liquid composition of the present invention is usually 50 to 99% by weight, preferably 65 to 99% by weight, and more preferably 75 to 99% by weight with respect to the liquid composition of the present invention. be.

The liquid composition of the present invention may further contain inulin in addition to ascorbic acid oxidase and ascorbic acids.

When the liquid composition of the present invention contains inulin in addition to ascorbic acid oxidase and ascorbic acids, the content of inulin in the liquid composition of the present invention is usually 0.001 to 0.001 with respect to the liquid composition of the present invention. It is 5% by weight, preferably 0.01 to 1% by weight, more preferably 0.05 to 0.8% by weight, and particularly preferably 0.05 to 0.5% by weight.

In yet another aspect, when the liquid composition of the present invention contains ascorbic acid oxidase and ascorbic acids in addition to inulin, the content of inulin in the liquid composition of the present invention is the same as that of the liquid composition of the present invention. On the other hand, it is usually 0.001 to 5% by weight, preferably 0.01 to 3% by weight, more preferably 0.05 to 2.2% by weight, and particularly preferably 0.05 to 1.5% by weight.

When the liquid composition of the present invention contains inulin in addition to ascorbic acid oxidase and ascorbic acids, the weight ratio of ascorbic acids (in terms of ascorbic acid) contained in the liquid composition of the present invention to inulin. (Ascorbic acids: inulin) is usually 1: 0.1 to 1, preferably 1: 0.15 to 1, and more preferably 1: 0.2 to 0.5.

In yet another aspect, when the liquid composition of the present invention contains inulin in addition to ascorbic acid oxidase and ascorbic acid, the ascorbic acid (in terms of ascorbic acid) contained in the liquid composition of the present invention. The weight ratio with inulin (ascorbic acids: inulin) is usually 1: 0.1 to 5, preferably 1: 0.1 to 3, more preferably 1: 0.15 to 2.5, and even more preferably 1: 0.15 to 2: 0.2. ~ 1.5 is particularly preferable.

The liquid composition of the present invention may be substantially composed of ascorbic acid oxidase, ascorbic acids, inulin and a solvent, but may contain other components other than ascorbic acid oxidase, ascorbic acids and inulin. Examples of the other components include those similar to those exemplified as components that the agent of the present invention may contain other than ascorbic acid oxidase, ascorbic acids and inulin.
In the liquid composition of the present invention, the proportion of other components is usually 45% by weight or less, preferably 35% by weight or less, more preferably 25% by weight or less, still more preferably 20% by weight or less, and particularly preferably 15% by weight or less. Is.

The pH of the liquid composition of the present invention is usually 5 to 10, preferably 5 to 7.

The liquid composition of the present invention can be produced by a method known per se or a method similar thereto.
For example, the liquid composition of the present invention can be produced by adding ascorbic acid oxidase and ascorbic acid, or ascorbic acid oxidase, ascorbic acid, and inulin to water and stirring appropriately. It can also be produced by adding the agent of the present invention to water and stirring the mixture as appropriate. When the agent of the present invention is in a liquid state, it can be diluted with water or used as it is as the liquid composition of the present invention.

The type of meat to which the liquid composition of the present invention can be used is not particularly limited, but specific examples thereof include the same types of meat to which the agent of the present invention can be used, which are suitable. The type is the same.

The amount of meat to be immersed in the liquid composition of the present invention is not particularly limited, but is usually 1 to 20 parts by weight (preferably 2 to 10 parts by weight, more preferably 2.5 to 5 parts by weight) per 1 part by weight of the liquid composition. It is preferable to soak the meat of the part).

In still another aspect, the amount of meat to be immersed in the liquid composition of the present invention is not particularly limited, but is usually 1 to 20 parts by weight (preferably 2 to 10 parts by weight, more preferably 2 to 10 parts by weight) per 1 part by weight of the liquid composition. It is preferable to soak the meat (2.5 to 7 parts by weight).

The time for immersing the meat in the liquid composition of the present invention is not particularly limited, but is usually 30 minutes to 48 hours, preferably 1 to 24 hours.

According to the liquid composition of the present invention, it is possible to improve the fibrous texture of meat, preferably to improve the fibrous texture of cooked meat without reducing the yield of cooked meat, and more preferably to cook the cooked meat. Since the water retention of the meat can be improved and the fibrous texture of the meat can be improved, the texture of the meat after cooking can be improved by suppressing the decrease in the fibrous texture, which is preferable in the meat. It can be textured.

Further, the liquid composition of the present invention can be used as a pickle liquid (salted liquid) when producing processed meat in a salting process or the like.

3. 3. Method for Improving the Fibrous Feeling of Meat The method for improving the fibrous feeling of meat of the present invention (hereinafter, may be simply referred to as "the method of the present invention") includes contacting meat with ascorbic acid oxidase and ascorbic acids. The main feature.

The type of meat to which the method of the present invention can be used is not particularly limited, and specific examples thereof include those exemplified as the type of meat to which the agent of the present invention can be used, and the same applies to suitable types.

The method of contacting the meat with ascorbic acid oxidase and ascorbic acids is not particularly limited, for example, immersing the meat in a liquid composition containing ascorbic acid oxidase and ascorbic acids, or directly adding ascorbic acid oxidase and ascorbic acids to the meat. By spraying the liquid composition containing ascorbic acid oxidase and ascorbic acid onto the meat, and injecting the liquid composition containing ascorbic acid oxidase and ascorbic acid into the meat using equipment such as an injector. obtain. Above all, the contact between the meat and the ascorbic acid oxidase and the ascorbic acid is preferably carried out by immersing the meat in the liquid composition containing the ascorbic acid oxidase and the ascorbic acid and injecting the liquid composition into the meat.

When the meat is brought into contact with ascorbic acid oxidase and ascorbic acids by immersing the meat in a liquid composition containing ascorbic acid oxidase and ascorbic acids, the content of ascorbic acid oxidase and ascorbic acids in the liquid composition is , Each of which can be set in the same range as the content of ascorbic acid oxidase and ascorbic acid in the liquid composition of the present invention, and the preferable range is also the same.

In addition to including contacting the meat with ascorbic acid oxidase and ascorbic acids, the method of the present invention may further include contacting the meat with inulin.

The method of contacting the meat with inulin is not particularly limited. For example, when the meat is immersed in a liquid composition containing ascorbic acid oxidase and ascorbic acids, the liquid composition also contains inulin, and the meat and inulin are combined. The contact may be carried out at the same time as the contact with ascorbic acid oxidase and ascorbic acids, or the meat may contain inulin before or after the meat is immersed in a liquid composition containing ascorbic acid oxidase and ascorbic acids. It may be immersed in the liquid composition to be used. When inulin is also contained in the liquid composition containing ascorbic acid oxidase and ascorbic acids, the content of inulin in the liquid composition and the weight ratio of ascorbic acids to inulin are the same as that of inulin in the liquid composition of the present invention. The content can be set in the same range as the weight ratio of ascorbic acid and inulin, and the preferable range is also the same.

When the meat is brought into contact with ascorbic acid oxidase and ascorbic acids by immersing the meat in a liquid composition containing ascorbic acid oxidase and ascorbic acids, or when the liquid composition further contains inulin. The liquid composition may contain components other than water, ascorbic acid oxidase, ascorbic acids and inulin. Examples of such components include those similar to those exemplified as components that the agent of the present invention may contain other than ascorbic acid oxidase, ascorbic acids and inulin.

When the meat is brought into contact with ascorbic acid oxidase and ascorbic acids by immersing the meat in a liquid composition containing ascorbic acid oxidase and ascorbic acids, or when the liquid composition further contains inulin. The amount of meat to be immersed in the liquid composition, the time to soak the meat in the liquid composition, and the pH of the liquid composition are all not particularly limited, but the meat to be immersed in the liquid composition of the present invention, respectively. The amount can be set in the same range as the amount, the time for immersing the meat in the liquid composition of the present invention, and the pH of the liquid composition of the present invention, and the preferred range is also the same.

According to the method of the present invention, it is possible to improve the fibrous feeling of meat, preferably, to improve the fibrous feeling without lowering the yield of cooked meat.

According to the method of the present invention, the fibrous texture of meat can be improved (preferably, the fibrous texture of cooked meat can be improved without reducing the yield of cooked meat, more preferably cooked meat. It is possible to improve the water retention and the fibrous texture of the meat), so that the texture of the meat after cooking can be improved by suppressing the decrease in the fibrous texture, and the original preferable texture of the meat can be obtained. be able to.

4. Method for Producing Processed Meat Food The method for producing processed meat food of the present invention (hereinafter, may be simply referred to as "the production method of the present invention") includes contacting meat with ascorbic acid oxidase and ascorbic acid. The main feature is that.
In the production method of the present invention, the contact between the meat and the ascorbic acid oxidase and the ascorbic acids can be carried out in the same manner as in the method of the present invention, and the preferred embodiment is also the same.

The production method of the present invention may further include contacting the meat with inulin, in addition to including contacting the meat with ascorbic acid oxidase and ascorbic acids.

In the production method of the present invention, the contact between the meat and inulin can be carried out in the same manner as in the method of the present invention, and the preferred embodiment is also the same.

The production method of the present invention is not particularly limited except that the meat may be further contacted with ascorbic acid oxidase and ascorbic acids, and if desired, the meat may be further contacted with inulin. Depending on the type of processed meat food to be processed, a method known per se or a method similar thereto can be appropriately used.

In the production method of the present invention, meat that has been contacted with ascorbic acid oxidase and ascorbic acids and, if desired, further contacted with inulin is further heat-treated and frozen-treated according to the desired distribution form of the processed meat food to be produced. And so on. Therefore, the processed meat food obtained by the production method of the present invention may be unheated or heated, or may be a frozen product (frozen food) thereof or the like.

In the production method of the present invention, when the meat that has been brought into contact with ascorbic acid oxidase and ascorbic acids and, if desired, further contacted with inulin is heated, the heating method is not particularly limited, and a method known per se (for example, baking, oil). Boil, boil, steam, superheated steam heating, etc.) or a similar method can be used for heating. Each condition such as heating temperature and heating time can be appropriately adjusted according to the type of raw material, heating method, etc., but the heating temperature is usually 50 to 300 ° C., and the heating time is usually 30 seconds to 3 hours.

In the production method of the present invention, when the meat that has been brought into contact with ascorbic acid oxidase and ascorbic acids and, if desired, further contacted with inulin is frozen, the freezing conditions (for example, freezing temperature, etc.) may be appropriately adjusted. The freezing temperature is usually −10 ° C. or lower, preferably −15 ° C. or lower. The meat to be subjected to the freezing treatment may be heated or unheated. The method of thawing the frozen product (frozen food) obtained by the freezing treatment is not particularly limited, and is a known thawing method in the field of frozen food (for example, microwave oven heating, oven heating, superheated steam heating, natural thawing, etc.) or a similar method. The method can be used as appropriate.

As the processed meat food obtained by the production method of the present invention, it is preferable to cook the meat before eating (for example, baking, oiling, boiling, steaming, superheated steam heating, etc.), for example, roasted meat (the frozen product thereof). Included), fried (including the frozen product), fried (including the frozen product), boiled meat (including the frozen product) and the like.

According to the production method of the present invention, processed meat foods having an improved fibrous texture, preferably processed meat foods having an improved fibrous texture without reducing the yield after cooking can be produced.

The present invention also includes a method for improving the elasticity of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
Increasing the water content of meat usually reduces its elasticity and makes it tender, but "improvement of meat elasticity" means that the soft texture of meat results in a preferable hardness.
The definition and other suitable ranges are as described above.

The present invention also includes a method for improving the juiciness of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
"Improvement of juiciness of meat" means that the overall feeling of gravy when chewing meat is increased by improving the water retention of the meat after heating and preventing the outflow of water and the like from the meat.
The definition and other suitable ranges are as described above.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.

(Test Example 1)
(1) Preparation of sample preparation A pickle solution was prepared by mixing and dissolving each component at the ratio shown in Table 1.

(2) Preparation of yakitori The chicken meat (part thigh meat) cut to about 30 g was immersed in each of the prepared pickle liquids, and tumbling was performed at 15 rpm for 1.5 hours using a tumbler machine. The tumbled meat was drained and baked in a steam convection oven at 95 ° C. for 15 minutes to prepare yakitori. Ascorbic acid oxidase, which is one of the raw materials, used commercially available ascorbic acid oxidase (1000 to 1300 U / g).

(3) Evaluation of physical properties (measurement of hardness)
Physical properties were evaluated using a texture analyzer (TA-XT plus, manufactured by Stable Micro Systems). For the physical property measurement, "hardness" was measured. The hardness of each preparation example was determined by calculating the rate of change with respect to 0.3% of the polymerized phosphate (polygon).
The evaluation criteria are as follows.
⊚: Test group in which a difference of 10% or more was confirmed compared to the group to which 0.3% polymerized phosphate was added 〇: Difference of 5% or more and less than 10% compared to the group to which 0.3% polymerized phosphate was added. Confirmed test group Δ: Test group in which a difference of less than 0 to 5% was confirmed as compared with the group to which 0.3% of polymerized phosphate was added.

(Calculation of tumbling yield and product yield)
The tumbling yield and the product yield were calculated from the following formulas, respectively.
Tumbling yield (%) = [weight of meat measured after drainage] ÷ [weight of meat measured before tumbling] x 100
Product yield (%) = [Weight of meat measured after baking] ÷ [Weight of meat measured before tumbling] x 100

(4) Sensory evaluation In the sensory evaluation, 0.1% of polymerized phosphate was given as 0 points for the three items of "elasticity", "fibrous feeling", and "juicy feeling", and the average score was given by three specialized panels. It was done by calculation. "Elasticity" is "the overall hardness of the meat when chewed", "fibrous feeling" is "natural muscle fibrous feeling during chewing", and "juicy feeling" is "overall when chewing". It is defined as "a feeling of gravy".
The evaluation criteria are as follows.
⊚: Test group in which the same or higher effect was confirmed as compared with the group to which 0.1% polymerized phosphate was added 〇: Test group in which the same effect was confirmed as compared with the group to which 0.1% polymerized phosphate was added △ : A test group in which a weak effect was confirmed compared to the group in which 0.1% polymerized phosphate was added.

(5) Results The results are shown in Table 2.

(Test Example 2)
(1) Preparation of sample preparation A pickle solution was prepared by mixing and dissolving each component at the ratio shown in Table 3. A commercially available ascorbic acid oxidase (1000 to 1300 U / g) was used.

(2) Preparation of yakitori Yakitori was prepared by the same method as in Test Example 1.
(3) Evaluation of physical properties (measurement of hardness)
It was measured and calculated by the same method as in Test Example 1.

(4) Sensory evaluation The sensory evaluation was performed by the same method as in Test Example 1.

(5) Results The results are shown in Table 4.

(Test Example 3)
(1) Preparation of test preparation The test preparation was prepared at the ratio shown in Table 5.

(2) Preparation of sample preparation A pickle solution was prepared by mixing and dissolving each component at the ratio shown in Table 6.

(3) Preparation of salad chicken Add 40 parts by weight of each prepared pickle liquid to 100 parts by weight of chicken breast meat (cut to 110 ± 2 g per piece). Then, tumbling was performed at 14 rpm for 2 hours with a tumbler. The tumbled chicken breast was drained, sealed in a vacuum bag, heated at 85 ° C. for 20 minutes using a steam convection oven, cooled with ice, and stored overnight at 4 ° C. to prepare a salad chicken. Ascorbic acid oxidase, which is one of the raw materials, used commercially available ascorbic acid oxidase (1000 to 1300 U / g).

(4) Sensory evaluation The feeling of fiber was compared with the control and evaluated by four specialized panels.

(5) Water retention evaluation The product yield was measured by the same method as in Test Example 1.

The results are shown in Table 7.

(Test Example 4)
(1) Preparation of sample preparation A pickle solution was prepared by mixing and dissolving each component at the ratio shown in Table 8.

(2) Preparation of salad chicken A salad chicken was prepared by the same method as in Test Example 3 except for the pickle liquid used.

(3) Sensory evaluation The feeling of fiber was compared with the control, and the evaluation was made by scoring by four specialized panels based on the following criteria and calculating the average score.
2 points: Very fibrous feeling compared to control 1 point: Fibrous feeling slightly compared to control 0 point: Similar to control -1 point: Fibrous feeling slightly weak compared to control -2 points: Very weak fibrous feeling compared to control

(4) Water retention evaluation The product yield was measured by the same method as in Test Example 1.

(5) Results The results are shown in Table 9.

(Test Example 5)
(1) Preparation of sample preparation A pickle solution was prepared by mixing and dissolving each component at the ratio shown in Table 10. As the test preparation, the preparations shown in Table 5 above were used. As the existing preparation, a glucose oxidase preparation (45 U / g) was used.

(2) Preparation of roast beef About 10 parts by weight (Reference Example 1) of each prepared pickle liquid at a ratio shown in Table 10 to 100 parts by weight of beef thigh meat (Australia, fat removed, cut and tenderized). (Low water content only)) or inject at a rate of about 30 parts by weight. After that, tumbling was performed with a tumbler at 15 rpm for 2 hours. Tumbling beef thighs are drained, sprinkled with seasonings (spices such as salt and pepper) on the surface, and the surface is baked on a hot plate at 280 ° C. for 2 minutes. The calcined beef peach is sealed in a vacuum bag and heated in a steam convection oven for about 30 minutes to 1 hour until the core temperature reaches 65 ° C. After heating, cool with ice for about 1 hour and refrigerate at 4 ° C overnight. Then, it was sliced to a thickness of 5 mm to prepare roast beef. Ascorbic acid oxidase, which is one of the raw materials, used commercially available ascorbic acid oxidase (1000 to 1300 U / g).

(3) Sensory evaluation The feeling of fiber was compared with the control, and the score was given by four specialized panels based on the following criteria, and the average score was calculated.
2 points: Very fibrous feeling compared to control 1 point: Fibrous feeling slightly compared to control 0 point: Similar to control -1 point: Fibrous feeling slightly weak compared to control -2 points: Very weak fibrous feeling compared to control

(5) Results The results are shown in Table 11.

(Test Example 6)
(1) Preparation of test preparation A pickle solution was prepared by mixing and dissolving each component at the ratio shown in Table 12. As the test preparation, the preparations shown in Table 5 above were used. As the existing preparation, a glucose oxidase preparation (45 U / g) was used.

(2) Preparation of pork cutlet A pickle solution prepared by mixing and dissolving each component at the ratio shown in Table 12 is added to 100 parts by weight of pork loin (made in Denmark, fat removed, cut and tenderized) in Table 12 Inject at a ratio of about 10 parts by weight or about 30 parts by weight as described in 1. After that, tumbling was performed at 15 rpm for 2 hours using a tumbler (HR 2035 manufactured by Hermann Scharfe Co., Ltd.). Tumbling pork loin is drained, tempered and the surface is frozen, and cut to a thickness of 15 mm. Sprinkle the cut meat on the surface with flour, soak it in 25% batter liquid, drain it, and then add bread crumbs. The meat with the batter was fried in oil at 175 ° C for 6 minutes to make a pork cutlet. Evaluation was performed after storage at 4 ° C. for 1 hour. Ascorbic acid oxidase, which is one of the raw materials, used commercially available ascorbic acid oxidase (1000 to 1300 U / g).

(3) Sensory evaluation The feeling of fiber was compared with the control and evaluated by 4 specialized panels based on the same criteria as in Test Example 4.
(4) Water retention evaluation The yield was measured in the same manner as in Test Example 4.

(5) Results The results are shown in Table 13.

(Test Example 7)
(1) Preparation of sample preparations Proto-formulations 1 to 4 were prepared at the ratio shown in Table 14, and each component was mixed and dissolved at the ratio shown in Table 15 to prepare a pickle solution.

(2) Preparation of salad chicken Each prepared pickle liquid was added to chicken breast meat (cut to 100 ± 2 g per piece after removing the skin) at the ratio shown in Table 15. Other than that, salad chicken was prepared by the same method as in Test Example 3.

(3) Sensory evaluation The feeling of fiber was compared with the control and evaluated by two specialized panels based on the same criteria as in Test Example 4.

(5) Results The results are shown in Table 16.

(Test Example 8)
(1) Preparation of test preparation A proto preparation was prepared at the ratio shown in Table 17, and each component was mixed and dissolved at the ratio shown in Table 18 to prepare a pickle solution. As the test preparation, the preparations shown in Table 18 above were used.

(2) Preparation of pork cutlet 40 parts by weight of pork loin (made in Denmark, fat removed, cut and tenderized) prepared by mixing and dissolving each component at the ratio shown in Table 18 Alternatively, injection is performed at a rate of 70 parts by weight. After that, tumbling was performed at 15 rpm for 2 hours using a tumbler (HR 2035 manufactured by Hermann Scharfe Co., Ltd.). Tumbling pork loin is drained, tempered and the surface is frozen, and cut to a thickness of 15 mm. Sprinkle the cut meat on the surface with flour, soak it in 25% batter liquid, drain it, and then add bread crumbs. The meat with the batter was fried in oil at 175 ° C for 8 minutes to make a pork cutlet. Evaluation was performed after storage at 4 ° C. for 1 hour. Ascorbic acid oxidase, which is one of the raw materials, used commercially available ascorbic acid oxidase (1000 to 1300 U / g).

(3) Sensory evaluation The feeling of fiber was compared with the control and evaluated by two specialized panels based on the same criteria as in Test Example 4.
(4) Water retention evaluation The yield was measured in the same manner as in Test Example 4.

(5) Results The results are shown in Table 19.

As is clear from the results shown in the above table, it was confirmed that the processed meat foods of the present invention of Examples 1 to 12 had an improved fibrous texture, an improved yield, and an improved texture.
Therefore, the effect of the present invention obtained by contacting meat with ascorbic acid oxidase and ascorbic acid, or by contacting inulin in combination with these, is that ascorbic acid oxidase, ascorbic acid and inulin are used alone. , It was confirmed that it is an excellent effect that cannot be obtained by the combined use of ascorbic acid oxidase and inulin.

According to the present invention, it is possible to easily produce a chewy, juicy, low-carbohydrate and healthy salad chicken or the like.
According to the present invention, it is possible to provide a processed meat food having an improved fibrous feeling, preferably a processed meat food having an improved fibrous feeling without reducing the yield.
Further, according to the present invention, an agent for improving the fibrous texture of meat, which can improve the fibrous texture of meat, preferably, the fibrous texture of cooked meat without deteriorating the texture of the cooked meat. Can provide a liquid composition for improving the fibrous texture of meat and a method for improving the fibrous texture of meat.

This application is based on Japanese Patent Application No. 2020-107875, the contents of which are all included in the present specification.

Claims

A meat fiber sensation improver containing ascorbic acid oxidase and ascorbic acids.
The agent according to claim 1, further comprising inulin.
The agent according to claim 1 or 2, wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
A liquid composition for improving the fibrous feeling of meat, which contains ascorbic acid oxidase and ascorbic acids.
The liquid composition according to claim 4, further containing inulin.
The liquid composition according to claim 4 or 5, wherein the content of ascorbic acid oxidase is 0.001 to 10 U per 1 g of the liquid composition.
The liquid composition according to any one of claims 4 to 6, wherein the content of ascorbic acid is 0.01 to 2% by weight in terms of ascorbic acid with respect to the liquid composition.
The liquid composition according to any one of claims 4 to 7, wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
A method for improving the fibrous feeling of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
The method according to claim 9, wherein the contact between the meat and the ascorbic acid oxidase and the ascorbic acid is carried out by immersing the meat in a liquid composition containing the ascorbic acid oxidase and the ascorbic acid.
The method of claim 9 or 10, further comprising contacting the meat with inulin.
The method according to any one of claims 9 to 11, wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
A method for producing processed meat foods, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
The production method according to claim 13, wherein the meat is brought into contact with ascorbic acid oxidase and ascorbic acids by immersing the meat in a liquid composition containing ascorbic acid oxidase and ascorbic acids.
The production method according to claim 13 or 14, further comprising contacting the meat with inulin.
The production method according to any one of claims 13 to 15, wherein the ascorbic acid is ascorbic acid or sodium ascorbic acid.
The production method according to any one of claims 13 to 16, wherein the processed meat food is a processed food having an improved fibrous feeling of meat.
A method for improving the elasticity of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.
A method for improving the juiciness of meat, which comprises contacting meat with ascorbic acid oxidase and ascorbic acids.