JP2003189821A - Quality-improving agent for improving meat quality - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality-improving agent for improving the meat quality of raw material meats. <P>SOLUTION: The quality-improving agent is obtained by incorporating 10-60 wt.% sodium hydrogen carbonate, 20-60 wt.% trehalose, 5-20 wt.% citric acid and 3-25 wt.% whey based on the total amount of the quality-improving agent. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improver for improving meat quality of meat.

[0002] Meat, fish and shellfish such as its long-term storage stability, in order to prevent corruption by bacteria, drying, salting, Su漬, heating, steaming, fumigation, the processing such as fermentation takes place. In particular, meat, seafood and the like are often heat-treated with a solvent, mainly water (so-called "boiled and steamed"), for convenience of use as food or subsequent processing. However, the heat treatment with water releases water, nutrients, and umami components from the raw material meat, fish and shellfish, and the raw material meat,
It was found that the fish and shellfish themselves lost their color and faded, and that their appearance contracted and deformed. Therefore, meat that has been heat-treated with water has a poor meat texture and a poor texture, and also has an inferior taste because the umami component falls out.
Furthermore, the appearance may be inferior due to a change in appearance.

[0003]

SUMMARY OF THE INVENTION The inventors of the present invention can improve the meat quality of meat to the same level as or better than the raw meat by using a quality improving agent containing a specific component in a specific amount. I got the knowledge. The present invention is based on such findings. Therefore, the present invention, water retention of meat,
It is an object of the present invention to provide a quality improving agent capable of maintaining and improving the umami component and the appearance form to be equal to or higher than those of the raw material. Therefore, according to the first aspect of the present invention, it is possible to provide a quality improving agent for improving meat quality of meat, and the agent is, relative to the total amount of the quality improving agent,
10-60% by weight sodium hydrogen carbonate, 20-60% by weight trehalose, 5-20% by weight citric acid
And 3 to 25% by weight of milk semen.
According to the second aspect of the present invention, a method for treating or processing meat can be provided, which is characterized by using the quality improving agent according to the present invention.

[0004]

DETAILED DESCRIPTION OF THE INVENTION Definitions In the present invention, "meat" means the meat tissue of an animal, viscera,
It means a concept including fat cells. Specific examples of meat include meat, fish, sea animals, shellfish, crustaceans, mollusks,
Or echinoderms can be mentioned. As a specific example of meat,
Cow, horse, pig, bird, sheep, cow, rabbit, goat, boar, deer,
Bears, etc., and specific examples of sea animals include whales, sea pigs,
Examples include sea leopards and hippocampus. Specific examples of crustaceans include:
Examples include crabs and shrimps, and specific examples of molluscs include:
Salmon, squid, etc. are mentioned, and specific examples of echinoderms include sea urchin, sea rat, etc. Specific examples of fish and shellfish include those within the scope that those skilled in the art will naturally understand.
In addition, these examples are given in order to illustrate and explain the "meat" in this invention, and the range of this invention is limited to these illustrations and is not interpreted.

Quality improver The quality improver according to the present invention comprises sodium hydrogen carbonate, trehalose, citric acid and whey in a specific ratio. The amount of sodium hydrogen carbonate added is about 10 to 60% by weight based on the total amount of the quality improver,
The preferred range is 38 to 48% by weight. Commercially available sodium hydrogen carbonate can be used, and examples thereof include "Sodium bicarbonate" manufactured by Asahi Glass Co., Ltd. The amount of trehalose added is about 20 to 60% by weight, preferably about 30 to 40% by weight, based on the total amount of the quality improver. Commercially available trehalose can be used, and examples thereof include trade name “Trehaose (registered trademark)” manufactured by Hayashibara Co., Ltd. The amount of citric acid added is about 5 to 20% by weight, and preferably 8 to 16% by weight, based on the total amount of the quality improver.
It is in the range of about wt%. As the citric acid, a commercially available product can be used, and examples thereof include "citric acid anhydrous" manufactured by Showa Kako Co., Ltd. The amount of whey added is about 3 to 25% by weight, preferably about 4.0 to 13.0% by weight, based on the total amount of the quality improver. Commercially available milk sperm can be used, and examples thereof include Kyodo Daigaku Co., Ltd., trade name “milk sperm mineral”.

The "milk semen" is called the English name "where" (Katakana reading "whey"), which is milk,
A liquid obtained by removing a coagulation product (casein and fat are main constituents) produced by adding an acid or a milk-clotting enzyme to skim milk powder, which is a transparent yellow-green fluorescent aqueous solution.

In the present invention, since the quality improver is used in foods, it is preferable to use, as the above-mentioned components constituting the foods, those produced by a production method suitable for use in foods. According to a preferred embodiment of the present invention, the quality improver according to the present invention is used in a method for treating or processing meat.

Method of Treating or Processing Meat The second aspect of the present invention provides a method of treating or processing meat comprising the addition of a quality enhancer according to the invention to the meat. In the method according to the present invention, the addition of the quality improving agent according to the present invention to meat is preferably performed before the meat is heat-treated.

An overview of one aspect of the method according to the present invention is described below. The meat is washed with water and, if necessary, incised, where the meat may be raw or frozen, and the quality improver according to the present invention is added and kneaded, washed with water if necessary, and washed with water. The product is heated at or steamed with steam and cooled to obtain the product.

According to another aspect of the present invention, there is a method of processing or treating after cooling as described above depending on the food application. For example, meat produced by the above method, a solvent,
Apply seasonings, colorants, colorants, fragrances, pastes, film agents, emulsifiers, bleaches, preservatives, bactericides, antioxidants, binders, strengtheners, defoamers, pH adjusters, etc. Processing or treating may be mentioned.

Embodiments of the method according to the present invention will be described in more detail with reference to specific examples. Prepare raw sushi (raw or thawed), and if necessary, wash with water, cut open, wash with water, and an aqueous solution of the quality improver according to the present invention (1% by weight)
Is added to the treatment tank in an amount equivalent to the total amount of raw sushi and kneaded for about 90 minutes, preferably about 45 minutes,
If necessary, alum is added and kneaded for about 30 minutes, preferably 15 minutes, and if necessary, washed with water for about 90 minutes.
At 100 ° C for about 3 to 10 minutes, preferably about 2 to 3 minutes, heated in water (which may have a pH adjuster added) or steamed with steam, and in water, at room temperature or lower, preferably It is cooled to about 5 ° C or below and sorted to obtain products. The finished sushi may be marketed as boiled (steamed) sushi, or may be used as a raw material for seasoned sushi and the like.

[0012]

EXAMPLES The contents of the present invention will be described in more detail with reference to the following examples, but the contents of the present invention should not be construed as being limited to the following examples.

Preparation of Additives The following ingredients were mixed to prepare additives. Example 1 (Quality improver according to the present invention) Sodium hydrogencarbonate 43% by weight Trehalose 36% by weight Citric acid 12.5% by weight Milk sperm 8.5% by weight Comparative Example 1 Sodium hydrogencarbonate 50% by weight Trehalose 50% by weight Comparative Example 2 Sodium hydrogen carbonate 50% by weight Whey 50% by weight Comparative Example 3 Trehalose 50% by weight Citric acid 50% by weight Comparative Example 4 Trehalose 50% by weight Whey 50% by weight Comparative Example 5 Citric acid 50% by weight Whey 50% by weight Comparative Example 6 Sodium hydrogen carbonate 33.4% by weight trehalose 33.3% by weight dairy spice 33.3% by weight Comparative Example 7 citric acid 33.4% by weight trehalose 33.3% by weight dairy spice 33.3% by weight Comparative Example 8 hydrogen carbonate Sodium 100% by weight Comparative Example 9 Trehalose 100% by weight Comparative Example 10 Whey 100% by weight

Quality evaluation test 1 Thawed and washed sushi (Morocco) was dipped in the additive solution (1% by weight) prepared as described above in the same weight as the total weight of sushi for 12 hours, and then at 90 ° C. It was boiled in warm water for 30 minutes and cooled to obtain a test body. The test piece was subjected to the following quality evaluation test, and the results are shown in Table 1 below.

Evaluation 1: Water retention Water retention was determined by the following formula. The closer the evaluation was to 100%, the better.

Evaluation 2: Color tone The color tone of each test piece was judged according to the following criteria. Evaluation A: The color tone of the test piece was equal to or higher than that of the raw material. Evaluation B: The tint of the test piece was less than that of the raw material, and some fading was observed. However, there was no problem as a product. Evaluation C: Fading and color loss of the test piece were clearly confirmed.

Evaluation 3: Appearance The appearance of the test piece was judged according to the following criteria. Evaluation A: The appearance shape of the test piece was equal to or higher than that of the raw material. Evaluation B: The appearance shape of the test body was less than that of the raw material, and the meat quality was slightly thin. However, there was no problem as a product. Evaluation C: The meat quality of the test body was extremely thin, and peeling of the epidermis was clearly confirmed.

Evaluation 4: Taste The taste was evaluated by the following criteria when 10 panelists (humans aged 18 to 60) ate the test sample. Evaluation A: All the panelists judged that the freshness and umami of the meat quality of the test body were equal to or higher than the meat quality of the raw material. Evaluation B: All panelists judged that the freshness and umami of the meat quality of the test body were less than the meat quality of the raw material, but there was no problem in the product. Evaluation C: All panelists judged that the meat quality of the test body was crispy and had no umami, compared with the meat quality of the raw material, and as a result, it had no product value.

Table 1 Additive Raw material weight Product weight Evaluation 1 Evaluation 2 Evaluation 3 Evaluation 4 (kg) (kg) (%) Example 1 3.23 2.84 87.9 A A A A Comparative example 1 3.99 3.13 78.4 A C C Comparative example 2 3.88 3.06 78.8 A A C Comparative Example 3 3.90 3.07 78.7 A A C Comparative Example 4 4.17 3.10 74.3 A A B Comparative Example 5 3.85 2.98 77.4 A A B Comparative Example 6 3.97 3.01 75.8 A C B Comparative Example 7 3.84 2.89 75.2 A A B Comparative Example 8 2.64 1.91 72.3 A C C Comparative Example 9 2.46 1.77 71.9 A C B Comparative Example 10 2.79 2.17 77.7 A A B

Quality Evaluation Test 2 The following raw materials to which the above-prepared Example 1 (quality improving agent according to the present invention) was added (indicated as "addition" in Table 2)
And those that were not added (in Table 2, labeled as "no additives")
And were subjected to the same treatment as in the above-mentioned quality evaluation test 1 to obtain a test body, and evaluated in the same manner as in the above quality evaluation test 1. The results were as shown in Table 2 below. The raw material used was raw chicken, and the other products were frozen.

Table 2 Raw materials Raw material Weight Product weight Evaluation 1 Evaluation 2 Evaluation 3 Evaluation 4 (kg) (kg) (%) Salmon 1) No addition 224 180 80.3 C C C addition 224 197 87.9 A A A sushi 2) No addition 210 162 77.1 CCC added 210 172 81.9 A A A squid squid added 605 438.5 72.4 C C C added 525 395.5 75.3 A A A black tiger added 840 648.0 77.1 C C C added 794 638.8 80.4 A A A no squid added 1081 923.6 85.4 C C C added 1033 916.6 88.7 A A A no chicken added 525 386.4 73.6 C C C added 506 425.8 84.1 A A A sushi 1): Moroccan sushi 2): Mexican

Claims (8)

[Claims] 1. A quality improving agent for improving meat quality of meat, which comprises 10 to 60% by weight of sodium hydrogen carbonate, 20 to 60% by weight of trehalose, and citric acid based on the total amount of the quality improving agent. A quality improver comprising 5 to 20% by weight and 3 to 25% by weight of milk semen. 2. The quality improving agent according to claim 1, wherein the meat is meat of meat, fish, sea animals, shellfish, crustaceans, molluscs, or echinoderms. 3. The quality improver according to claim 1, which is used in a method of treating or processing the meat. 4. A method for treating or processing meat, which comprises adding the quality improver according to claim 1 to meat. 5. The addition of the quality improver to the meat is performed before the heat treatment of the meat.
The method of claim 4. 6. The method according to claim 5, wherein the heat treatment is performed in water or steam. 7. The method according to claim 4, wherein the meat is meat of meat, fish, sea animals, shellfish, crustaceans, molluscs, or echinoderms. 8. Meat processed or processed by the method according to any one of claims 4 to 6.