JP4643526B2 - Meat odor improving agent, meat odor improving method using the same, and meat product - Google Patents

Description

  The present invention relates to a meat odor improving agent, a meat odor improving method using the same, and a meat product.

  Meat has a peculiar smell depending on the type and part of the animal. For example, lamb and mutton have a peculiar odor, while visceral meat such as liver and guts (so-called potatoes) has a peculiar odor peculiar to guts. In addition, Australian beef has a problem of odor derived from grass, which is feed, so-called glass odor, compared to domestic and US beef. Furthermore, when these meats are frozen and stored for a long time, a deterioration odor may be generated due to deterioration of fats and the like.

  Conventionally, it has been known to use spices such as pepper, ginger and pepper or herbs such as sage, thyme and rosemary as a method for eliminating the unpleasant odor of food (for example, see Non-Patent Document 1). . These are intended to reduce the unpleasant odor by masking the unpleasant odor of the food by paralyzing the sense of smell with a stimulus due to the pungent taste or adding a favorable flavor.

In addition to the method of using spices and herbs, it is known to use various substances having a flavor improving action or a deodorizing action. For example, Patent Documents 1 to 5 disclose flavor improving agents containing theanine, γ-aminobutyric acid and the like as active ingredients.
Takemasa Mitsuo, “Monthly Food Chemical”, Vol. 18, No. 2, 2002, p. 51-55 JP 9-313129 A JP 2004-275098 A JP 11-318379 A JP 2004-49186 A JP 60-178809 A

  However, methods using spices and the like are intended to mask and reduce the unpleasant odor peculiar to meat. Therefore, spices and the like may impair the original preferred aroma and taste of meat. On the other hand, if the addition amount of spices or the like is limited to a small amount in order to prevent the original fragrance and taste of the meat from being impaired, there is a possibility that the unpleasant odor of meat cannot be sufficiently reduced.

  Moreover, the flavor improving agent etc. which are described in patent documents 1-5 do not target the unpleasant odor of meat, and it is not examined about applying these to the reduction of the unpleasant odor of meat.

  Then, an object of this invention is to provide the meat odor improving agent which can reduce the unpleasant odor of meat with a small usage-amount. Moreover, an object of this invention is to provide the meat odor improvement method and meat product using this meat odor improving agent.

  The meat odor improving agent of the present invention is for reducing the unpleasant odor of meat, and is at least one component selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, rutin and rutin derivatives Containing.

  The unpleasant odors of meat targeted by the meat odor improving agent of the present invention are visceral odor, deteriorated odor, odor derived from feed, odor peculiar to lamb meat, and odor peculiar to mutton. According to the meat odor improving agent of the present invention, these unpleasant odors can be reduced with a small amount of use.

Meat odor improving agent of the present invention, from the viewpoint of obtaining the effects of the present invention more reliably and effectively, further contains at least one of hesperidin and hesperidin derivative, and more preferably contains at least hesperidin derivatives. A meat odor improving agent containing at least one component selected from sunflower seed extract, γ-aminobutyric acid, theanine, rutin, and a rutin derivative and hesperidin and / or a hesperidin derivative can sufficiently reduce unpleasant odor peculiar to meat. The main cause is considered to be due to the following actions.

  By using a component selected from the sunflower seed extract, γ-aminobutyric acid and the like in combination with hesperidin and / or a hesperidin derivative, various actions (for example, an antioxidant action and a deodorizing action) of each ingredient can be performed. It is thought that synergistic effects are exhibited rather than canceling out the actions of. Therefore, it is considered that even if the total amount used is small compared to the amount used when each component is used alone, an excellent effect on the unpleasant odor peculiar to meat is exhibited.

  The meat odor improving method of the present invention includes a step of adding the meat odor improving agent according to the present invention to meat. By directly sprinkling or soaking the meat odor improving agent on meat, it is possible to achieve a high level of reduction in unpleasant odor peculiar to meat. Such an effect is exhibited with a smaller addition amount as compared with the case where a conventional flavor improving agent or the like is used.

  The meat product of the present invention is a product to which the meat odor improving agent according to the present invention is added. In the meat product of the present invention, the unpleasant odor peculiar to meat is reduced by the effect of the meat odor improving agent.

  ADVANTAGE OF THE INVENTION According to this invention, the meat odor improving agent which can reduce the unpleasant odor of meat with little usage-amount, the meat odor improvement method using this, and meat products can be provided.

  The meat odor improving agent according to the present invention is for reducing an unpleasant odor of meat, and is at least one selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, rutin, and a rutin derivative. Contains meat odor improving ingredients. Moreover, it is preferable that the meat odor improving agent further contains hesperidin and / or a hesperidin derivative from the viewpoint of obtaining the effect of the present invention more reliably and effectively. Hereinafter, each of sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivative, hesperidin and hesperidin derivative, which are components that can be added to the meat odor improving agent (hereinafter referred to as “meat odor improving component”) explain.

(Sunflower seed extract)
The sunflower seed extract is obtained, for example, by extracting ground sunflower seeds with water or hydrous alcohol. As the sunflower seed extract, an extract obtained by this extraction treatment is concentrated under reduced pressure, and is used as a paste or dried into powder. Examples of the alcohol used for the extraction treatment include methanol, ethanol, propyl alcohol, isopropyl alcohol, and mixtures thereof. Sunflower extract is used in foods as an antioxidant, and the active ingredients are chlorogenic acid and isochlorogenic acid. As the sunflower seed extract, a commercially available product (Heliant S-100 (trade name), Dainippon Ink & Chemicals, Inc.) may be used.

(Γ-aminobutyric acid)
γ-Aminobutyric acid is a non-protein constituent amino acid that exists widely in the living world in a trace amount and is a substance that plays a physiologically important role. For example, it is known that in humans it is localized in the brain and works as a neurotransmitter in the brain. In addition, γ-aminobutyric acid is known to have various functionalities such as blood pressure increase inhibitory effect, neutral fat increase inhibitory effect, climacteric disorder symptom relief, brain function improving effect, tranquilizing effect, and memory ability promotion. It has been.

  There are various methods for producing γ-aminobutyric acid, and any method may be adopted. Examples of the method for producing γ-aminobutyric acid include a chemical synthesis method, a production method using glutamate decarboxylase and animals and plants containing the enzyme, and a fermentation method using a microorganism producing glutamate decarboxylase. Moreover, as γ-aminobutyric acid, a commercially available product (Orisa Gabba Extract HC-90 (trade name), manufactured by Oriza Oil Chemical Co., Ltd.) may be used.

(Theanine)
Theanine is a derivative of glutamic acid (γ-glutarethylamide), and is an amino acid component that is naturally contained in tea leaves. There are various methods for producing theanine, and any method may be adopted. Methods for producing theanine include, for example, a method for extracting from tea leaves, a method by organic synthesis, a method for obtaining theanine by allowing glutaminase to act on a mixture of glutamine and ethylamine, and culturing a cultured cell group of tea in a medium containing ethylamine. Then, there are a method for promoting the growth of the cultured cell group while increasing the amount of theanine accumulated in the cultured cell group, and a method for obtaining L-theanine by replacing ethylamine with an ethylamine derivative such as ethylamine hydrochloride. Examples of tea leaves that can be used in the production of theanine include green tea leaves, oolong tea leaves, and black tea leaves.

  As for theanine, any of L-theanine, D-theanine, and DL-theanine can be used. However, among these, L-theanine is preferably used as a food additive in foods and the like, and is easy to use from the viewpoint of cost, and therefore L-theanine is preferably used. In addition, the form of theanine may be any form such as a purified product, a crude product, or an extract. A commercially available product (Suntheanine (trade name), manufactured by Taiyo Kagaku Co., Ltd.) may be used as theanine.

(Rutin)
Rutin can be obtained by using water or ethanol with the flowers and buds of legumes (Sophora japonica L.), whole plants of Fagopyrum esculentum MOENCH, or whole plants of legumes (Phaseolus angularis CW. WIGHT) with water or ethanol. It is obtained by extraction. Rutin is a crystalline powder exhibiting a pale yellow to pale yellow-green color and is almost tasteless. Rutin is recognized as a coloring agent (yellow) and used as an antioxidant in foods and the like, and its structure is that quercetin, which is a kind of flavonol, is composed of rutinose (L-rhamnose + D-glucose) α- It is a linked glycoside (glycoside).

(Rutin derivative)
Rutin derivatives include glycosyl rutin in which sugars such as glucose, fructose, galactose, and xylose are added to rutin in an equimolar amount or more to rutin by an enzyme; 2,3-dihydroxypropyl group or phosphate to the phenolic hydroxyl group of rutin And those having a 2-hydroxyethyl group introduced therein (for example, troxertin and the like). Specific examples of glycosylrutin include glucosylrutin (added with 2 mol or more of glucose, for example, including maltosylrutin), galactosylrutin, and the like.

  Rutin derivatives are used in an extremely wide range of foods, pharmaceuticals, cosmetics and the like as antioxidants and coloring agents, and many of them are recognized for their safety. When a rutin derivative is used as a meat odor improving component, it is preferable to employ one that is tasteless or nearly tasteless (for example, has a weak bitter taste) and that is approved for addition to foods and the like. As the rutin derivative, a commercially available product (αG rutin P, manufactured by Toyo Seika Co., Ltd.) may be used.

(Hesperidin)
Hesperidin is obtained by extracting and purifying the skin, fruit juice or seeds of Citrus paradisi MACF. With water-ethanol or an organic solvent. Hesperidin is a fine dendritic material and is also used as a natural nutrient enhancer. Hesperidin is an almost tasteless substance.

(Hesperidin derivative)
When a hesperidin derivative is used as a meat odor improving component, it is tasteless or nearly tasteless (for example, has a weak bitter taste), and it is preferable to employ a hesperidin to which a methyl group, an ethyl group, a saccharide or the like is added. . Such hesperidin derivatives include, for example, methyl hesperidin, one obtained by adding one or more sugars such as glucose, fructose, galactose, and xylose to hesperidin in an equimolar amount or more with respect to hesperidin (for example, glucosyl hesperidin). be able to. Among these, methyl hesperidin or transglycosyl hesperidin is particularly preferable. Note that neohesperidin dihydrochalcone, which is a high-intensity sweetener, and neohesperidin, which is a bitter agent, are preferably not employed as meat odor improving components.

  Hesperidin is known as vitamin P, and methyl hesperidin has been known as water-soluble vitamin P for a long time, as a vitamin with physiological effects such as strengthening of capillaries, bleeding prevention, blood pressure regulation, and as a yellow pigment, food, medicine, cosmetics, etc. are very wide It is used in a range and its safety has been confirmed. Commercial products (αG Hesperidin PA, manufactured by Toyo Seika Co., Ltd.) may be used.

From the viewpoint of obtaining the effects of the present invention more reliably and efficiently, the meat odor improving agent is preferably composed of any of the following compositions (a) to (d).
(A) a hesperidin derivative and a sunflower seed extract,
(B) a hesperidin derivative and γ-aminobutyric acid,
(C) a hesperidin derivative and theanine,
(D) Hesperidin derivatives and rutin derivatives.

  Of the above-mentioned compositions (a) to (d), the composition (a), (b) or (c) is particularly preferred from the viewpoint of further reliably and efficiently obtaining the effects of the present invention. Alternatively, the composition of (b) is more preferred, and the composition of (b) is most preferred. A specific example of the hesperidin derivative is sugar-transferred hesperidin, and a specific example of the rutin derivative is glucosyl rutin.

  In the case of containing hesperidin and / or a derivative thereof, a suitable mixing ratio of hesperidin and the derivative thereof and other meat odor improving components is included in the meat odor improving agent from the viewpoint of reliably and efficiently obtaining the effects of the present invention. When the total content of hesperidin and its derivatives is 100 parts by mass, the total content of other meat odor improving components is preferably 10 to 10000 parts by mass, and more preferably 100 to 10000 parts by mass.

  The shape of the meat odor improving agent is not particularly limited, but is preferably liquid or powder from the viewpoint of ease of storage and ease of use. The meat odor improving agent may be made into a solid preparation or a liquid preparation using a commonly used preparation carrier. As a method for formulating, a conventionally known method can be appropriately employed. When the meat odor improving agent is liquid, it is preferably concentrated to a solid content of 20% by mass or more from the viewpoint of preventing spoilage. The liquid meat odor improving agent is preferably stored refrigerated.

  When the meat odor improving agent is used as a solid preparation, the solid preparation may be prepared by mixing corn starch or dextrin with the liquid meat odor improving agent. Moreover, you may employ | adopt a conventionally well-known formulation method according to the food-drinks used for the meat odor improving agent.

  The meat odor improving agent of the present invention has an action of reducing visceral odor, deteriorated odor, odor derived from feed, odor peculiar to lamb meat, and odor peculiar to mutton. Among these unpleasant odors, the meat odor improving agent of the present invention is a visceral odor, a deteriorated odor (for example, odor due to oxidative deterioration of fat), a odor derived from feed (for example, a odor derived from grass, a so-called glass odor). It has an excellent effect on the smell of lamb and mutton. In addition, the meat odor improving agent of the present invention exerts an excellent effect on a smell peculiar to frozen meat (so-called frozen odor).

<Meat odor improvement method>
By adding the aforementioned meat odor improving agent to meat, the unpleasant odor characteristic of meat can be eliminated or reduced. Even when meat is preserved raw or frozen, or preserved after cooking, it should be preserved in a state where the unpleasant odor of meat is reduced by adding a meat odor improving agent. Can do. As methods for improving meat odor with meat odor improving agents, there are a method of directly adding a meat odor improving agent to meat and a method of adding it indirectly.

  Examples of the method for directly adding the meat odor improving agent include the following methods. For example, it is a method of adding a meat odor improving agent by sprinkling it on the target meat. The meat to which the meat odor improving agent is added may be raw or may have been cooked by various cooking methods. A meat odor improving agent may be added to meat being cooked. For example, when cooking meat, the meat odor improving agent may be added to the meat at a stage before heating, or may be added at an appropriate stage during heating. As the cooking method, any conventional cooking method can be adopted. Examples of conventional cooking methods include methods such as boiling, baking, frying, frying, and smoking. The addition method of the meat odor improving agent should just select an appropriate method according to the cooking method, cooking, and the kind of meat.

  Examples of the method for indirectly adding the meat odor improving agent include the following methods. For example, it is a method of infiltrating a meat odor improving agent when pickling meat such as salted pickles, miso pickles, pickled pickles, pickles. In this case, a meat odor improving agent may be contained in a base (floor) for pickling meat. As another method, a meat odor improving agent is blended in sauce or sauce for meat, and the meat is cooked or seasoned using this.

  The amount of meat odor improving agent added to meat depends on the type, location, freshness, production area and cooking method of meat, and the degree of purification of meat odor improving agent. It is preferable to add an amount of a meat odor improving agent to the meat so that the unpleasant odor of the meat can be sufficiently effectively and economically deodorized (or sufficiently reduced). For example, on the basis of the mass of meat, the addition amount of the meat odor improving agent is preferably 0.1 to 100 ppm by mass, and more preferably 0.2 to 50 ppm by mass. When targeting an unpleasant odor of the solid portion of meat, it is preferable to add a meat odor improving agent in an amount close to the upper limit of the above range (for example, 1 to 100 ppm by mass). On the other hand, when targeting the unpleasant odor of meat extracts and soups, it is preferable to add a meat odor improving agent in an amount close to the lower limit of the above range (for example, 0.1 to 50 mass ppm).

  The meat odor improving agent of the present invention can be used in addition to the above-described method of directly or indirectly adding to meat. For example, an unpleasant odor peculiar to meat can be reduced by applying it to canned foods, bottled foods, retort foods, and the like as intermediate materials (or preserved foods). In this case, the unpleasant odor peculiar to meat can be reduced, and the unpleasant odor peculiar to canned foods and retort foods (unpleasant odor considered to be derived from cans and retort packaging materials) can also be suppressed.

  The present invention will be described below with reference to examples, but the present invention is not limited to such examples.

  As ingredients for improving meat odor, sunflower seed extract (Helicant S-100, manufactured by Dainippon Ink & Chemicals, Inc., containing 20% by weight of sunflower seed extract), γ-aminobutyric acid (Oryza Gaba Extract HC-90, Oryza Oily) Co., Ltd.), theanine (Suntheanine, Taiyo Kagaku Co., Ltd.), glucosyl rutin (αG rutin P, Toyo Seika Co., Ltd.), and sugar-transferred hesperidin (αG Hesperidin PA, Toyo Seika Co., Ltd.) were prepared.

<Cooking example of pork liver>
(Examples 1a to 1d, Reference Examples 1e to 1h, and Comparative Example 1)
To 100 g of washed pig liver, one component selected from the above-mentioned meat odor improving components was added alone or in admixture of two or more, and then the pork liver was baked in a frying pan. On the other hand, as a control, a small amount of distilled water was added to the pork liver, and then baked in a frying pan. And the 10 test subjects trained about taste performed a sensory test about the smell peculiar to each pig liver after cooking. The evaluation of the odor reduction effect was performed based on the five-step evaluation criteria shown in Table 1.

  Table 2 shows the amount of meat odor improving component (mass standard of pork liver, unit: mass ppm) in this cooking example. The results of the sensory test are also shown in the same table. “Evaluation result of sensory test” in Table 2 indicates a value obtained by averaging the evaluations of 10 subjects. From the results of the sensory test, when a meat odor improving agent containing a kind of meat odor improving component is used, the odor peculiar to pork liver can be reduced. It was found that by using the improver, the unpleasant odor peculiar to pig liver can be sufficiently deodorized even with a smaller addition amount.

<Cooking example of pork organs>
(Examples 2a to 2d, Reference Examples 2e to 2h, and Comparative Example 2)
The cooking and sensory test were conducted in the same manner as in the above-described example of pig liver except that 100 g of a swine-pig (so-called mochi) washed with water was used instead of the pig liver. In addition, in this cooking example, the sensory test was done based on the evaluation criteria of Table 1 about the unpleasant odor peculiar to a pork organ.

  Table 3 shows the amount of meat odor improving component added in this cooking example (mass standard of pork's offal, unit: mass ppm). The results of the sensory test are also shown in the same table. “Evaluation result of sensory test” in Table 3 indicates a value obtained by averaging the evaluations of 10 subjects. From the results of the sensory test, the use of a meat odor improving agent containing a kind of meat odor improving component can reduce the odor peculiar to pork organs. It was found that by using the improver, the unpleasant odor peculiar to pork organs can be sufficiently deodorized even with a smaller addition amount.

<Cooking example of Australian beef>
(Examples 3a to 3d, Reference Examples 3e to 3h, and Comparative Example 3)
The cooking and sensory test were performed in the same manner as in the above-described example of pork liver except that 100 g of Australian beef was used instead of pork liver. In addition, in this cooking example, the sensory test was done based on the evaluation criteria of Table 1 about the glass odor peculiar to Australian beef.

  Table 4 shows the amount of the meat odor improving component added in this cooking example (mass standard of Australian beef, unit: mass ppm). The results of the sensory test are also shown in the same table. “Evaluation result of sensory test” in Table 4 indicates a value obtained by averaging the evaluations of 10 subjects. From the results of the sensory test, the use of a meat odor improving agent containing a kind of meat odor improving component can reduce the glass odor peculiar to Australian beef, and also meat using two types of meat odor improving ingredients in combination. It was found that the glass odor peculiar to Australian beef can be sufficiently deodorized by using an odor improving agent even with a smaller addition amount.

<Cooking example of frozen meat>
(Examples 4a to 4d, Reference Examples 4e to 4h, and Comparative Example 4)
A cooking and sensory test were conducted in the same manner as in the above example of pork liver except that 100 g of beef that had been frozen and deteriorated was used instead of the pork liver. In addition, in this cooking example, the sensory test was done based on the evaluation criteria of Table 1 about the smell peculiar to beef which deteriorated by freezing.

  Table 5 shows the amount of meat odor improving component added in this cooking example (mass standard of beef that has been frozen and deteriorated, unit: mass ppm). The results of the sensory test are also shown in the same table. “Evaluation result of sensory test” in Table 5 indicates a value obtained by averaging the evaluations of 10 subjects. From the results of the sensory test, the use of a meat odor improving agent containing one kind of meat odor improving component can reduce the odor peculiar to deteriorated beef, and the meat odor with two kinds of meat odor improving ingredients used in combination. It was found that by using the improver, the odor peculiar to beef that was frozen and deteriorated can be sufficiently deodorized even with a smaller addition amount.

<Example of cooking mutton>
(Examples 5a to 5d, Reference Examples 5e to 5h, and Comparative Example 5)
A cooking and sensory test were conducted in the same manner as in the above example of pork liver except that 100 g of mutton was used instead of the pork liver. In addition, in this cooking example, the sensory test was done about the smell peculiar to mutton based on the evaluation criteria of Table 1.

  Table 6 shows the amount of the meat odor improving component added in this cooking example (mutton mass standard, unit: mass ppm). The results of the sensory test are also shown in the same table. “Evaluation results of sensory test” in Table 6 indicate values obtained by averaging the evaluations of 10 subjects. From the results of the sensory test, when a meat odor improving agent containing a kind of meat odor improving component is used, the odor peculiar to mutton can be reduced, and further, a meat odor improving agent combined with two kinds of meat odor improving components It was found that the odor characteristic of mutton can be sufficiently deodorized even when using a smaller amount.

Claims (4)

A meat odor improving agent for reducing the unpleasant odor of meat,
At least one component selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, rutin and rutin derivatives , and
A meat odor improving agent containing at least one of hesperidin and a hesperidin derivative . Unpleasant odor of the meat is visceral odor, deterioration smell, odor derived feed is at least one odor selected from the group consisting smell of lamb peculiar odor and mutton specific, Meat odor of claim 1 Improver. A meat odor improving method comprising a step of adding the meat odor improving agent according to claim 1 or 2 to meat. A meat product to which the meat odor improving agent according to claim 1 or 2 is added.