JP3503854B2 - Food and drink additives - Google Patents

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【発明の属する技術分野】本発明は食肉の改質、食味の
改良、卵加熱調理品の色のくすみ防止あるいは食品の不
快臭を除去するために用いられる飲食品添加剤、該飲食
品添加剤を用いた食肉の改質法、食味の改良法、卵加熱
調理品の色のくすみ防止法及び食品の不快臭除去法に関
する。TECHNICAL FIELD The present invention relates to a food and drink additive used for modifying meat, improving taste, preventing dull color of cooked eggs and removing unpleasant odor of foods, and the food and drink additive. The present invention relates to a method for improving meat quality, a method for improving taste, a method for preventing dullness of color of cooked eggs and a method for removing unpleasant odors from foods.

【０００２】[0002]

【従来の技術】牛、豚、鳥、魚介類等の肉類を原料に用
いた肉料理において、焼く、炒める、揚げる、蒸す等の
調理法の如何にかかわらず、肉は適度な柔らかさを有
し、旨み成分を持った肉汁に富んだジューシーな状態で
食されることが好ましい。しかし、一般に肉は加熱調理
で固く締まる性質があり、また肉汁も流出して失なわれ
る傾向にあり、良好な食感、食味の改良が求められてき
た。2. Description of the Related Art In meat dishes using meat such as beef, pork, birds, and seafood as raw materials, meat has moderate tenderness regardless of the cooking method such as baking, frying, frying, or steaming. However, it is preferable to be eaten in a juicy state rich in gravy with an umami component. However, meat generally has a property of being tightly tightened by cooking, and meat juice tends to flow out and be lost, so that a good texture and taste improvement have been demanded.

【０００３】従来から肉を柔らかくしたり、あるいは肉
の保存性を高める等の肉を改質する方法としては、モノ
グリセリドを使用する方法（特開昭４９−２０３５３
号）、油脂及びグリセリドとポリカルボン酸とのエステ
ルを使用する方法（特開平７−３１３１０５号、特開平
７−３１３１０７号）、油脂とグリセリン脂肪酸エステ
ル又はレシチン等の活性剤を使用する方法（特開昭５４
−６２３５６号、特開平４−１４８６６３号、特開平７
−３１３１０６号）等が知られている。しかしながら、
これらの方法では合成された界面活性剤を添加するた
め、肉本来の旨みが感じられず、更に油臭等で風味を劣
化させる欠点がある。また、塩類又は塩類に増粘多糖類
等を混合して使用する方法（特開平４−３６１６７号、
特開昭５８−２３７６７号、特開平７−３２２８５３
号）があるが、この方法では、肉質を柔らかくする効果
は低く、食感がガム質的になる。更にまた酵素を使用す
る方法（特開平４−２７８０６３号、特開平５−７４７
６号、特開平５−２３２９１１号）もあるが、この方法
では酵素反応の条件が限定されるもので肉質軟化の調整
が難しい。その他一般調味料による方法やペプチドを使
用する方法（特開平３−１３３３６１号）も知られてい
るが、これらの方法では加熱時のドリップ量が多く、尚
充分満足できる程の改良に至っていないのが実状であ
る。Conventionally, as a method of modifying meat such as making meat tender or improving the preservability of meat, a method using monoglyceride (JP-A-49-20353).
No.), a method of using an ester of a fat and oil and a glyceride and a polycarboxylic acid (JP-A-7-313105, JP-A-7-313107), a method of using an active agent such as a fat and a glycerin fatty acid ester or lecithin (special Kai 54
-62356, JP-A-4-148663, JP-A-7
No. 313106) and the like are known. However,
In these methods, since the synthesized surfactant is added, there is a drawback that the original taste of meat is not felt and the flavor is deteriorated due to oily odor and the like. Further, a method of using salts or a mixture of salts with a thickening polysaccharide etc. (JP-A-4-36167,
JP-A-58-23767, JP-A-7-322853
No.), but with this method, the effect of softening the meat quality is low and the texture becomes gumy. Furthermore, a method using an enzyme (JP-A-4-278063 and JP-A-5-747).
No. 6, JP-A-5-232911), but this method limits the conditions of the enzyme reaction and it is difficult to control the tenderness of the meat. Other methods using general seasonings and methods using peptides (JP-A-3-133361) are also known, but these methods have a large amount of drip during heating and have not yet been sufficiently improved. Is the actual situation.

【０００４】また、従来より牛、豚、鳥類等の肉臭、納
豆、ニンニク、ギョーザ等の不快臭を有する食品やポン
酢、もずく酢等の刺激臭を有する食品において、その不
快臭を除去するための改良が求められてきた。これらの
不快臭を矯正または除去する方法としては、香辛料を添
加する方法（特開平７−２２７２３６号）、糖とメイラ
ード反応生成物とを使用する方法（特開昭５５−３７５
３号）、油脂を使用する方法（特開平７−８７９０３
号、特開平７−８７９０４号）が知られている。しかし
ながら、これらの方法ではいずれもそれらの持つ強い臭
いでオーバーマスキングするもので食品本来の風味を損
なう欠点がある。また、サイクロデキストリン等を肉類
に添加し、獣臭を抑制する方法（特開平３−２１９８４
２号）があるが、この方法では、獣臭はもとより肉の持
つ風味をも同時に消臭してしまい、風味のない肉製品と
してしまう欠点がある。更に緑茶より抽出したポリフェ
ノールと糖と調味液を使用する方法（特開平３−２６６
９５９号）があるが、この方法では緑茶臭が強く、調味
料臭が生じるという欠点があった。更にまた、魚肉を分
解したペプチドを使用し肉臭を除去する方法（特開平６
−７１１８号）が知られているが、この方法では魚臭が
強くなりすぎて肉本来の風味をなくす欠点があった。そ
の他、ニンニクを酸溶液や醤油に浸漬してニンニク臭を
消臭する方法（特開昭５３−３８６５０号、特開昭５３
−１２７８５０号）も知られているが、この方法では酸
味、醤油味が強くなりすぎるという欠点があり、充分満
足できる程の改良に至っていないのが実状である。In order to remove the unpleasant odor of foods having a meaty odor such as cows, pigs and birds, and unpleasant odors such as natto, garlic and gyoza, and foods having an irritating odor such as ponzu and mozuku vinegar. Has been sought after. As a method for correcting or removing these unpleasant odors, a method of adding spices (JP-A-7-227236) and a method of using sugar and a Maillard reaction product (JP-A-55-375).
No. 3), a method using fats and oils (JP-A-7-87903).
No. 7-87904). However, all of these methods have the drawback of over-masking due to their strong odor and impairing the original flavor of foods. Further, a method of suppressing animal odor by adding cyclodextrin or the like to meat (JP-A-3-21984).
No. 2), but this method has a drawback in that not only the animal odor but also the flavor of meat is deodorized at the same time, resulting in a meat product having no flavor. Furthermore, a method of using a polyphenol extracted from green tea, sugar and a seasoning solution (Japanese Patent Laid-Open No. 3-266).
No. 959), but this method has a drawback that it has a strong green tea odor and produces a flavor odor. Furthermore, a method of removing a meat odor by using a peptide obtained by decomposing fish meat (Japanese Patent Laid-Open No. 6-58242)
No. 7118) is known, but this method has a drawback that the fish odor becomes too strong and the original flavor of meat is lost. In addition, a method of deodorizing the garlic odor by immersing the garlic in an acid solution or soy sauce (JP-A-53-38650, JP-A-53)
No. 127850) is also known, but this method has the drawback that the sourness and soy sauce taste become too strong, and the fact is that it has not been sufficiently improved.

【０００５】[0005]

【発明が解決しようとする課題】斯かる実状に於て、本
発明者は食品本来の風味を損なうことなく肉質を柔らか
くしたり、飲食品の不快臭を除去することのできる飲食
品添加剤を提供することを目的として種々研究を重ねた
結果、特定の処理をした大豆、小麦、食塩等を原料とし
て醸造を行なって得られた特定の有機酸含量、アルコー
ル含量及び食塩含量を有する発酵液を用いれば、食肉の
改質や飲食品の不快臭除去はもとより、マヨネーズ、も
ずく酢、マカロニサラダ等の酸味の強い食品や塩辛、干
物、ハム、ソーセージ等の塩味の強い食品の食味をマイ
ルドなものに改良できると共に、緑変等に変色する卵加
熱調理品に生じる色のくすみを防止する上で極めて良い
結果が得られることを見い出し、本発明を完成した。Under such circumstances, the present inventor has proposed a food and drink additive capable of softening the meat quality and removing the unpleasant odor of food and drink without impairing the original flavor of the food. As a result of various studies for the purpose of providing, fermented liquor having a specific organic acid content, alcohol content and salt content obtained by brewing soybean, wheat, salt and the like, which have been subjected to specific treatment, as raw materials. If used, it not only improves the meat and removes unpleasant odors from food and drink, but also mildly tastes foods with strong acidity such as mayonnaise, mozuku vinegar, and macaroni salad, and salty foods such as salted fish, dried fish, ham and sausage. The present invention has been completed, and it has been found that, while being improved, the result is extremely good in preventing the dullness of the color that occurs in the cooked egg product that is discolored such as green discoloration.

【０００６】[0006]

【課題を解決するための手段】すなわち、本発明は、有
機酸０．２〜５．０重量％、アルコール３〜１０重量％
及び食塩１０〜１６重量％を含有する発酵液からなる飲
食品添加剤、及び該飲食品添加剤を用いた食肉の改質
法、酸味又は塩味の強い食品の食味の改良法、卵加熱調
理品の色のくすみの防止法、飲食品類の不快臭の除去法
である。That is, according to the present invention, 0.2 to 5.0% by weight of organic acid and 3 to 10% by weight of alcohol are used.
And a food and drink additive comprising a fermentation solution containing 10 to 16% by weight of salt, and a method for modifying meat using the food and drink additive, a method for improving the taste of foods having a strong sourness or saltiness, and a cooked egg product It is a method of preventing dullness of color and a method of removing unpleasant odor of food and drink.

【０００７】本発明の飲食品添加剤は、大豆を蒸煮後該
大豆中の糖類と蛋白の総量が当初の糖類と蛋白の総量の
９０重量％以下になるまで洗浄除去し、次いで炭水化物
原料、食塩を混合した後、製麹・醸造を行なって得られ
る。また、前記飲食品添加剤に、必要によりデキストリ
ン及びゼラチンを添加してよく、更にこのものを粉末化
して使用することもできる。[0007] The food and drink additive of the present invention is obtained by steaming soybeans and then removing them by washing until the total amount of sugars and proteins in the soybeans is 90% by weight or less of the initial total amount of sugars and proteins. It is obtained by mixing koji and then making koji and brewing. If necessary, dextrin and gelatin may be added to the food and drink additive, and this may be used in the form of powder.

【０００８】本発明の飲食品添加剤は、対象とする飲食
品類に対し、０．０２〜５．０重量％の範囲で使用され
る。The food and drink additive of the present invention is used in the range of 0.02 to 5.0% by weight based on the targeted food and drink.

【０００９】[0009]

【発明の実施の形態】本発明において、大豆原料として
は丸大豆、フレーク状大豆、脱脂加工大豆、あるいはこ
れらを膨化処理したものが挙げられる。この大豆原料は
加水した後にあるいは加水せずに蒸煮に付される。蒸煮
は常法、例えば蒸煮缶を用いて、１〜２kg／cm² の蒸気
圧で、３〜１５分間行なうのが好ましい。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, examples of the soybean raw material include whole soybean, flaky soybean, defatted soybean, and puffed soybeans. The soybean raw material is steamed with or without water. Steaming is preferably performed in a conventional manner, for example, using a steaming can at a vapor pressure of 1 to ² kg / cm ² for 3 to 15 minutes.

【００１０】次いで、蒸煮した大豆原料は水で洗浄す
る。洗浄に使用する水は冷水及び温水の何れでもよい
が、温水の方が糖類の除去効率が優っている。洗浄方法
は特に制限されないが、大豆原料の約５倍の水を加え、
数十分間攪拌し、大豆原料中の糖類及び蛋白を水に抽出
して除去するのが好ましい。この水洗は大豆原料中の糖
類及び蛋白の総量が当初の総量の９０重量％以下になる
まで行なうことが必要である。因に、大豆中の糖類及び
蛋白を１０重量％以上抜くことによって、淡色化を達成
するばかりでなく、製麹時の酵素活性を高めるのに必要
な大豆多糖、オリゴ糖、蛋白を除去することにより、製
麹後の麹のプロテアーゼ、ペプチダーゼ活性の産生量を
抑え、醸造液中にはアミノ酸迄分解される前のペプチド
含量が高く、有機酸、アルコール、エステル含量も高く
できるため、それらが肉蛋白の加熱処理時の収縮、ゲル
化を抑制し、肉質を柔らかくすると共に、それらが食品
中の不快臭をマスキングしたり、不快臭物質と反応した
りして不快臭を除去するものと考えられる。Next, the steamed soybean raw material is washed with water. The water used for washing may be either cold water or hot water, but hot water has a higher sugar removal efficiency. The washing method is not particularly limited, but about 5 times as much water as soybean raw material is added,
It is preferable to stir for several tens of minutes and extract sugars and proteins in the soybean raw material by extracting with water. It is necessary to perform this washing with water until the total amount of sugars and proteins in the soybean raw material becomes 90% by weight or less of the initial total amount. In addition, by removing more than 10% by weight of sugars and proteins in soybean, not only to achieve lightening, but also to remove soybean polysaccharides, oligosaccharides and proteins necessary to enhance enzyme activity during koji making. As a result, the production amount of protease and peptidase activity of koji after koji production is suppressed, and the brewing liquid has a high peptide content before being decomposed into amino acids, and can also have a high organic acid, alcohol, or ester content. It is considered that it suppresses shrinkage and gelation of proteins during heat treatment, softens the meat quality, and masks unpleasant odors in foods and reacts with unpleasant odor substances to remove unpleasant odors. .

【００１１】尚、本発明に於て蛋白の含量はケルダール
法により測定し、糖類除去率及び全糖重量は下記により
求めた。In the present invention, the protein content was measured by the Kjeldahl method, and the sugar removal rate and the total sugar weight were determined as follows.

【００１２】糖類除去率：（洗浄水中の全糖重量）／
（原料中の全糖重量）×１００Sugar removal rate: (weight of total sugar in wash water) /
(Weight of total sugar in raw material) x 100

【００１３】全糖重量：「しょうゆ試験法」（財団法人
日本醤油研究所編集、昭和６０年発行）第４７頁に記載
の方法により、試料を塩酸にて加水分解し、中和後、ソ
モギー・ネルソン法〔Ｊｏｕｒｎａｌ ｏｆ Ｂｉｏｌ
ｏｇｉｃａｌ Ｃｈｅｍｉｓｔｒｙ １５３，３７５
（１９４４）〕により還元糖を求め全糖分の値とした。Total sugar weight: The sample was hydrolyzed with hydrochloric acid by the method described on page 47 of the "Soy sauce test method" (edited by the Japan Soy Sauce Research Institute, published in 1985). Nelson method [Journal of Biol
organic Chemistry 153 , 375
(1944)] to obtain the reducing sugar and use it as the value of total sugar.

【００１４】このようにして水洗した大豆原料は、その
まま炭水化物原料と混合して製麹に使用できるが、水洗
後更に蒸煮を行なうことができ、このようにすると殺菌
が完全になるという効果がある。The soybean raw material thus washed with water can be used as it is for mixing with the carbohydrate raw material for koji making, but it can be further cooked after washing with water, which has the effect of complete sterilization. .

【００１５】斯くして得られた大豆原料は、熱変性した
炭水化物原料と混合して製麹原料とする。炭水化物原料
としては小麦、大麦、米、とうもろこし等を挙げること
ができるが、この中でも小麦が好ましい。大豆原料と炭
水化物原料の配合比は１０：９０〜８０：２０（重
量）、特に２０：８０〜６０：４０（重量）が好まし
い。The soybean raw material thus obtained is mixed with a heat-denatured carbohydrate raw material to prepare a koji-making raw material. Examples of the carbohydrate raw material include wheat, barley, rice, corn and the like, and wheat is preferable among them. The mixing ratio of the soybean raw material and the carbohydrate raw material is preferably 10:90 to 80:20 (weight), and particularly preferably 20:80 to 60:40 (weight).

【００１６】この製麹原料に麹菌を接種し、本醸造方式
により製麹、醸造を行なえば有機酸０．２〜５．０重量
％、アルコール３〜１０重量％及び食塩１０〜１６重量
％を含有する発酵液より成る本発明の飲食品添加剤が得
られる。因に、有機酸含量が０．２重量％より少ないと
飲食品の不快臭を除去できず、又卵製品の色のくすみを
防止できなくなり、他方５．０重量％より多いと飲食品
の酸味を感じる様になる。また、アルコール含量が３重
量％より少ないと飲食品の不快臭防止や肉類焼成時の柔
らかさを保てなくなり、他方１０重量％より多いと逆に
発酵臭を強く感じる様になる。また、食塩含量が１０重
量％より少ないと腐敗が生じ、他方１６重量％より多い
とアルコール生成量が低下し、所定のアルコール含量に
達せず、塩辛さが強く感じられると共に、肉類への添加
焼成時のドリップ率が高くなり、肉が硬くなる。尚、本
発明に於て有機酸とアルコール含量はガスクロマトグラ
フィーで測定した。If koji mold is inoculated into this koji-making material and koji-making and brewing are carried out by this brewing method, 0.2-5.0% by weight of organic acid, 3-10% by weight of alcohol and 10-16% by weight of salt are added. The food / beverage additive of the present invention comprising the fermented liquid contained can be obtained. When the organic acid content is less than 0.2% by weight, the unpleasant odor of food and drink cannot be removed, and the dull color of eggs cannot be prevented. On the other hand, when it is more than 5.0% by weight, the sourness of food and drink can be prevented. To feel. Further, if the alcohol content is less than 3% by weight, the unpleasant odor of food or drink cannot be prevented and the tenderness of meat when baked cannot be maintained. On the other hand, if it exceeds 10% by weight, the fermentation odor is strongly felt. On the other hand, if the salt content is less than 10% by weight, putrefaction occurs. On the other hand, if the salt content is more than 16% by weight, the amount of alcohol produced decreases, the desired alcohol content is not reached, saltiness is strongly felt, and addition and baking to meat are performed. When the drip rate increases, the meat becomes harder. In the present invention, the organic acid and alcohol contents were measured by gas chromatography.

【００１７】また、デキストリンとゼラチンを、上記発
酵液に添加すると肉質改善、食味の改良、色のくすみ防
止、不快臭除去の各効果が更に向上する。ここにデキス
トリンとしては、コーンスターチ、ポテトスターチ等の
アミロースを主体とした澱粉やワキシーコーンスター
チ、タピオカスターチ、モチ米等のアミロペクチンを主
体とした澱粉を原料としてα−アミラーゼにより部分加
水分解したものが挙げられるが、粉末化する場合は風味
劣化を防止する上でＤＥ値（全固形物中のグルコース量
を示す数値）１〜５の低ＤＥデキストリンを用いること
が好ましい。尚、ゼラチンは動物の骨、皮を原料とした
ものであり、特に限定されるものではない。When dextrin and gelatin are added to the fermentation liquid, the effects of improving meat quality, improving taste, preventing dullness of color, and removing unpleasant odor are further improved. Examples of the dextrin include cornstarch, potato starch and other amylose-based starches, and waxy cornstarch, tapioca starch, glutinous rice and other amylopectin-based starches partially hydrolyzed by α-amylase. However, when powdered, it is preferable to use a low DE dextrin having a DE value (numerical value indicating the amount of glucose in the total solids) of 1 to 5 in order to prevent flavor deterioration. Gelatin is made from animal bones and skins and is not particularly limited.

【００１８】また本発明に於て、デキストリン及びゼラ
チン含有発酵液の粉末化方法としては具体的手段の如何
を問わないが、噴霧乾燥法が簡便である。In the present invention, the method of pulverizing the dextrin- and gelatin-containing fermented liquor may be any concrete means, but the spray-drying method is convenient.

【００１９】本発明の食肉の改質法は、前述した態様す
なわち液体又は粉末の飲食品添加剤を食肉へ添加するこ
とによって行なわれるが、その具体的方法としては、例
えば注入、塗布、浸漬、散布等が挙げられる。また、食
肉に添加する飲食品添加剤の量としては食肉の０．２〜
５．０重量％とするのが特に好ましい。因に、添加量が
これより少ないと、例えば肉質の改善効果が得られにく
く、他方これより多いと肉本来の風味が弱まる傾向があ
る。The method of modifying meat according to the present invention is carried out by adding the above-mentioned embodiment, that is, the liquid or powder food and drink additive to meat, and specific methods thereof include pouring, coating, dipping, and so on. Examples include spraying. The amount of the food and drink additive to be added to meat is 0.2 to
It is particularly preferably set to 5.0% by weight. Incidentally, if the addition amount is less than this, for example, the effect of improving the meat quality is difficult to obtain, while if it is more than this, the original flavor of the meat tends to be weakened.

【００２０】本発明の食肉の改質法を適用できる食肉は
牛、豚、羊などの畜肉、鶏、七面鳥等の鳥肉、魚肉、貝
肉を挙げることができるが、特に畜肉、鶏肉において効
果が大きい。肉の形態としては、特に限定されないが、
あるい程度の大きさのある肉片を用いた肉料理（ステー
キ、焼き肉用の肉、唐揚げ、フライあるいは照り焼き用
の肉など）を行なうときやハム、ハンバーグ等の肉製品
の加工製造を行なうときにも効果が大きい。The meat to which the method for modifying meat of the present invention can be applied includes livestock meat such as beef, pig and sheep, poultry meat such as chicken and turkey, fish meat and shellfish meat, and is particularly effective for livestock meat and poultry meat. Is big. The form of meat is not particularly limited,
Performing meat dishes (meat for steak, roast meat, fried chicken, fried or teriyaki, etc.) using pieces of meat of a certain size, and processing and manufacturing meat products such as ham and hamburger steak. Sometimes the effect is great.

【００２１】本発明の食肉の改質法は、肉を加熱調理す
る際に、その加熱前に前述の如く肉を処理（食品添加剤
を肉に注入、塗布、浸漬又は散布する）することでその
効果が得られるが、その後の焼く、炒める、揚げる、蒸
す、煮るなどの加熱調理方法によっては制限されず、い
ずれの調理方法においても効果が得られる。適用できる
肉料理及び肉製品の例としては、焼き肉、ステーキ、カ
ツフライ、竜田揚げ、シチュー、すき焼き、しゃぶしゃ
ぶ、ハム、ソーセージ、ハンバーグなどを挙げることが
できる。The method for modifying meat according to the present invention comprises treating the meat with heat (treating, applying, dipping or spraying the food additive to the meat) as described above before the meat is cooked. Although the effect can be obtained, it is not limited by the subsequent cooking method such as baking, frying, frying, steaming, or boiling, and the effect can be obtained by any cooking method. Examples of applicable meat dishes and meat products include roasted meat, steak, fried pork, fried Tatsuda, stew, sukiyaki, shabu-shabu, ham, sausage, hamburger, and the like.

【００２２】更に本発明の食肉の改質法は、冷凍、冷
蔵、あるいはレトルトなどの常温保存可能な肉を含む肉
製品においても適用できる。本発明の飲食品添加剤で処
理された肉を用いた肉製品は、既に調理されているもの
でもよく（加熱調理済食品）、あるいは食するときに加
熱調理するように調理されたものでもよい。すなわち、
加熱調理済食品においては、上記の如くこれを製造する
際の加熱調理を実施する前に、予め肉に本発明の飲食品
添加剤を注入、塗布、浸漬又は散布することによって処
理しておけばよく、一方、未加熱調理食品においては、
加熱調理前でかつ保存前に予め本発明の飲食品添加剤で
上記と同様な処理をしておけばよい。本発明の食肉の改
質法により処理した肉を用いた肉製品は、保存後又は加
熱処理した後においても肉の柔らかさやジューシーさが
維持され、良好な風味を有する。本発明の食肉の改質法
により処理した肉を用いた常温保存可能な肉製品の例と
しては、カツフライ、唐揚げ、カレー、シチュー、酢豚
などを挙げることができる。Further, the method for modifying meat of the present invention can be applied to meat products containing meat that can be stored at room temperature, such as frozen, refrigerated, and retort. The meat product using the meat treated with the food and drink additive of the present invention may be one that has already been cooked (cooked food), or one that has been cooked to be cooked when eating. . That is,
In the cooked food, before carrying out the heating cooking when producing it as described above, it may be treated by injecting, coating, dipping or sprinkling the food and drink additive of the present invention on meat in advance. Well, on the other hand, for uncooked food,
The same treatment as described above may be performed with the food and drink additive of the present invention before cooking and before storage. The meat product using the meat treated by the method for modifying meat of the present invention retains the tenderness and juiciness of meat even after storage or after heat treatment, and has a good flavor. Examples of meat products that can be stored at room temperature using meat treated by the method for modifying meat of the present invention include fried pork, fried chicken, curry, stew, vinegared pork and the like.

【００２３】本発明の食味の改良法は、前述した態様す
なわち液体又は粉末の飲食品添加剤を食品に添加するこ
とによって行なわれるが、その具体的方法としては、溶
液としての添加混合、注入、塗布又は浸漬等が挙げられ
る。また、食品に添加する飲食品添加剤の量としては食
品の０．２〜５．０重量％とするのが特に好ましい。因
に、添加量がこれより少ないと食味の矯正効果が得られ
にくく、他方これより多いと食品本来の風味が弱まる傾
向がある。The method for improving the taste of the present invention is carried out by adding the above-mentioned embodiment, that is, the liquid or powdered food and drink additive to foods, and the specific method thereof is addition and mixing as a solution, injection, Application or dipping may be mentioned. The amount of the food and drink additive added to the food is particularly preferably 0.2 to 5.0% by weight of the food. Incidentally, if the amount added is less than this, it is difficult to obtain the effect of correcting the taste, whereas if the amount added is more than this, the original flavor of the food tends to be weakened.

【００２４】本発明の食味の改良法を適用できる食品
は、その種類の如何を問わないが、例えばマヨネーズ、
もずく酢、マカロニサラダ等の酸味の強い食品や塩辛、
干物、ハム、ソーセージ等の塩味の強い食品に適用すれ
ば、酸味や塩味がマイルドなものになり、食味の改良が
効果的に行なわれる。The food to which the method for improving the taste of the present invention can be applied is not limited to any kind, but may be, for example, mayonnaise,
Mozuku vinegar, macaroni salad and other sour foods and salted vegetables,
When applied to foods with strong salty taste such as dried fish, ham and sausage, the sourness and saltiness become mild and the taste is effectively improved.

【００２５】本発明の卵加熱調理品の色のくすみ防止法
は、前述した態様すなわち液体又は粉末の飲食品添加剤
を加熱前の卵に添加することによって行なわれるが、そ
の具体的方法としては溶液としての添加混合が挙げられ
る。また、卵に添加する飲食品添加剤の量としては卵の
０．２〜５．０重量％とするのが特に好ましい。因に、
添加量がこれより少ないと加熱調理後、緑変等の色のく
すみ防止効果が得られにくく、他方これより多いと卵加
熱調理品本来の風味が弱まる傾向がある。The method for preventing the dullness of the color of the cooked egg product of the present invention is carried out by adding the food or beverage additive in liquid or powder form to the egg before heating, as a specific method. Additive mixing as a solution may be mentioned. The amount of the food and drink additive added to the egg is particularly preferably 0.2 to 5.0% by weight of the egg. By the way,
If the amount added is less than this, it is difficult to obtain the effect of preventing dullness of color such as green discoloration after cooking, whereas if the amount added is more than this, the original flavor of the egg cooked product tends to be weakened.

【００２６】本発明の卵加熱調理品の色のくすみ防止法
を適用できる卵加熱調理品としては、その種類の如何を
問わないが、例えば卵焼き、茶わん蒸し、オムレツ等が
挙げられる。The egg-cooked food to which the method for preventing dullness of the color of the egg-cooked food of the present invention can be applied includes, for example, fried eggs, steamed pork, omelets and the like, regardless of the type.

【００２７】本発明の食品の不快臭の除去法は、前述し
た態様、すなわち液体又は粉末の飲食品添加剤を食品へ
添加することによって行なわれるが、その具体的方法と
しては、溶液としての添加混合あるいは注入、塗布又は
浸漬等が挙げられる。すなわち、対象食品が固体である
場合には、前述した態様の飲食品添加剤を溶液として注
入、塗布、また、粉末として散布することで実施される
が、対象食品が液体である場合には前述した態様の飲食
品添加剤を溶液として注入または粉末として添加混合す
ることで実施される。The method of removing the unpleasant odor of food according to the present invention is carried out by adding the liquid or powdery food or drink additive to the food as described above. The specific method is as a solution. Examples include mixing or pouring, coating and dipping. That is, when the target food is a solid, it is carried out by injecting the food and drink additive of the above-mentioned embodiment as a solution, applying it, and spraying it as a powder, but when the target food is a liquid, it is mentioned above. It is implemented by injecting the food and drink additive of the above embodiment as a solution or by adding and mixing as a powder.

【００２８】本発明の不快臭の除去法を適用できる食品
は、その種類の如何を問わないが、例えば牛、豚、鳥肉
等の獣臭を有した肉類；納豆、ニンニク、ギョーザ等の
不快臭を有する食品やポン酢；もずく酢等の刺激臭を有
する食品全般；保存剤として酢酸やクエン酸の添加され
た生麺、サラダ等；豆乳等の飲料やカルキ臭を有した水
等が挙げられる。Foods to which the method for removing unpleasant odors of the present invention can be applied regardless of the kind, but meats having animal odor such as beef, pork, and poultry; unpleasant foods such as natto, garlic, and gyoza. Foods having odors and ponzu vinegar; general foods having pungent odors such as mozuku vinegar; raw noodles and salads to which acetic acid and citric acid are added as preservatives; drinks such as soy milk and water having chlorinated odor .

【００２９】本発明に於て、これら食品に添加する飲食
品添加剤の量としては、対象食品の種類や不快臭の程度
によっても多少異なるが、例えばカルキ臭を有する水や
豆乳のような飲料の場合には、該飲料の０．０２〜１．
０重量％、肉類の場合には該肉類の０．２〜３．０重量
％、納豆やニンニクのような不快臭の強い食品及び酢臭
のある麺等の場合には、該納豆等の食品の０．５〜５．
０重量％とするのが、食品本来の風味を損なうことなく
不快臭の除去効果を得る上で特に好ましい。In the present invention, the amount of the food and drink additive to be added to these foods is slightly different depending on the kind of the target food and the degree of unpleasant odor. In the case of 0.02-1.
0% by weight, 0.2 to 3.0% by weight of meat in the case of meat, food with a strong unpleasant odor such as natto and garlic, and noodles with vinegar smell, such as natto. 0.5-5.
The amount of 0% by weight is particularly preferable in order to obtain the effect of removing unpleasant odor without impairing the original flavor of food.

【００３０】本発明の不快臭の除去法は、肉やギョーザ
等のように加熱調理を必要とする食品を対象とする場合
には、その調理前に前述の如き添加処理するのが望まし
いが、焼く、炒める、揚げる、蒸す、煮るなどの調理方
法自体によっては何ら悪影響を受けず、何れの調理方法
に於ても効果が得られる。In the method for removing unpleasant odor of the present invention, when foods such as meat and gyoza which require cooking are targeted, it is desirable that the above-mentioned addition treatment is performed before cooking. The cooking method itself such as baking, frying, frying, steaming, or boiling does not have any adverse effect, and the effect can be obtained by any cooking method.

【００３１】また、加熱調理を必要としない食品、例え
ば納豆を対象とする場合には、本発明の飲食品添加剤を
納豆そのものに添加混合しても、納豆菌接種前または接
種後の納豆製造工程中に添加混合しても良い。Further, in the case of targeting foods which do not require cooking, for example, natto, even if the food and drink additive of the present invention is added to and mixed with natto itself, natto production before or after inoculation of natto bacteria You may add and mix during a process.

【００３２】更に本発明の不快臭の除去法は、冷凍、冷
蔵、あるいはレトルトなどの常温保存可能な製品におい
ても適用できる。本発明の不快臭の除去法で処理された
製品は、既に調理されているものでもよく（加熱調理済
食品）、あるいは食するときに加熱調理するように調理
されたものでもよい。すなわち、加熱調理済食品におい
ては、これを製造する際の加熱調理を実施する前に、予
め対象食品に本発明の飲食品添加剤を注入や塗布あるい
は散布混合することによって処理しておけばよく、一
方、未加熱調理食品においては、加熱調理前でかつ保存
前に予め本発明の飲食品添加剤で上記と同様な処理をし
ておけばよい。本発明の不快臭の除去法で処理した製品
は、保存後または加熱処理した後においても不快臭が除
去されており、しかも良好な風味を有する。Furthermore, the method for removing unpleasant odors of the present invention can be applied to products that can be stored at room temperature, such as frozen, refrigerated, or retort. The product treated with the unpleasant odor removal method of the present invention may be already cooked (cooked food) or may be cooked to be cooked at the time of eating. That is, in the cooked food, before carrying out the heating cooking when manufacturing this, it may be treated by injecting or coating or spray-mixing the food and drink additive of the present invention to the target food in advance. On the other hand, the unheated cooked food may be subjected to the same treatment as above with the food and drink additive of the present invention before cooking and before storage. The product treated by the method for removing unpleasant odor of the present invention has an unpleasant odor removed even after storage or after heat treatment, and has a good flavor.

【００３３】[0033]

【実施例】以下、実施例及び試験例を挙げて本発明を更
に説明する。EXAMPLES The present invention will be further described below with reference to examples and test examples.

【００３４】実施例１ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１０重量％除去（糖類の除去率２０％、蛋白の除去率５
％）して糖類及び蛋白の総量を当初の９０重量％とした
蒸煮大豆に炒麦を３００kg混合した後、種麹と共に混合
し、製麹を行なった。このようにして得られた麹を冷塩
水と共に仕込み、仕込み直後１０℃、１ケ月後に２５℃
とし、３ケ月間発酵させ、次いで、圧搾を行ない有機酸
１．２重量％、アルコール５．０重量％、食塩１３．０
重量％の発酵液を得た。この液３００Ｌ（固形物濃度３
３．３％）をベースとし、ＤＥ値６〜１５のデキストリ
ンを１２０kg、ＤＥ値１〜５のデキストリンを３０kg及
びゼラチンを５kgを添加溶解した後噴霧乾燥を行なって
粉末状の本発明の飲食品添加剤を得た。この飲食品添加
剤を２０％水溶液とし、国産豚ロースブロック肉５００
ｇに対して添加率２重量％となるようにシリンジにて注
入し、よくもみほぐした後、厚さ１cmに調整し、小麦
粉、卵及びパン粉の順で衣をつけ、これを１８０℃に加
熱したサラダ油で揚げ、カツフライを作った。このよう
にして調理されたカツフライは肉質が柔らかく、肉汁に
富み、かつ風味も良好であった。Example 1 120 kg of water was added to 100 kg of defatted soybeans and steamed, and then 50
Soluble sugars and proteins were removed by 10% by weight while washing with warm water of ℃ (sugar removal rate 20%, protein removal rate 5
%), 300 kg of roasted barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 90% by weight, and then mixed with seed koji to make koji. The koji obtained in this way was charged with cold salt water, 10 ° C immediately after the addition, and 25 ° C after 1 month.
Fermented for 3 months, then squeezed to 1.2 wt% organic acid, 5.0 wt% alcohol, 13.0 salt.
A weight% fermentation liquid was obtained. 300 liters of this liquid (solids concentration 3
3.3%) as a base, 120 kg of dextrin having a DE value of 6 to 15, 30 kg of dextrin having a DE value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to give a powdery food or drink of the present invention. An additive was obtained. This food and drink additive was made into a 20% aqueous solution, and domestic pork loin block meat 500
Inject it with a syringe so that the addition rate is 2% by weight with respect to g, grind it well, adjust to a thickness of 1 cm, put flour, eggs and breadcrumbs in that order, and heat this to 180 ° C Deep-fried it with salad oil and made a fried cutlet. The fried cutlet thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

【００３５】実施例２ 脱脂大豆２００kgに水２５０Ｌを加え蒸煮した後、６０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０重量％除去（糖類の除去率３５％、蛋白の除去率１
５％）して糖類及び蛋白の総量を当初の８０重量％とし
た蒸煮大豆に炒麦を５００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸２．５重量％、アル
コール７．０重量％、食塩１１．５重量％の発酵液から
成る本発明の飲食品添加剤を得た。この飲食品添加剤を
オーストラリア産牛モモブロック肉５００ｇに対して５
重量％シリンジで添加注入し、よくもみほぐした後、厚
さ２cmに調整し、２００℃のホットプレート上で焼成し
た。このようにして調理されたステーキ肉は肉質が柔ら
かく、肉汁に富み、かつ風味も良好であった。Example 2 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water of ℃ (saccharide removal rate 35%, protein removal rate 1
5%) and 500 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 80% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 2.5% by weight of organic acid. A food / beverage additive of the present invention consisting of a fermentation solution containing 7.0% by weight of alcohol and 11.5% by weight of sodium chloride was obtained. 5 parts of this food and drink additive for 500g of Australian beef peach block meat
After adding and injecting with a weight% syringe and thoroughly loosening, the thickness was adjusted to 2 cm, and baking was performed on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

【００３６】実施例３ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
３０重量％除去（糖類の除去率４０％、蛋白の除去率２
０％）して糖類及び蛋白の総量を当初の７０重量％とし
た蒸煮大豆に炒麦を３００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸２．８重量％、アル
コール３．２重量％、食塩１５．５重量％の発酵液を得
た。この液（固形物濃度３３．３％）３００Ｌをベース
とし、ＤＥ値６〜１５のデキストリンを２００kg、ＤＥ
値１〜５のデキストリンを５０kg及びゼラチンを１０kg
添加溶解させて本発明の飲食品添加剤を得た。この飲食
品添加剤をオーストラリア産牛モモブロック肉５００ｇ
に対して５重量％をシリンジで注入し、よくもみほぐし
た後、厚さ２cmに調整し、２００℃のホットプレート上
で焼成した。このようにして調理されたステーキ肉は肉
質が柔らかく、肉汁に富み、かつ風味も良好であった。Example 3 After adding 120 L of water to 100 kg of defatted soybeans and steaming, 50
Soluble sugars and proteins were removed by 30% by weight while washing with warm water of ℃ (sugar removal rate 40%, protein removal rate 2
0%) and 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 70% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 2.8% by weight of organic acid. A fermentation liquor containing 3.2% by weight of alcohol and 15.5% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 200 kg of dextrin having a DE value of 6 to 15 and DE
50 kg of dextrin with a value of 1 to 5 and 10 kg of gelatin
The mixture was added and dissolved to obtain the food and drink additive of the present invention. 500g of beef peach block meat from Australia with this food and drink additive
5% by weight was injected with a syringe, and was thoroughly loosened, adjusted to a thickness of 2 cm, and baked on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

【００３７】実施例４ 脱脂大豆２００kgに水２５０Ｌを加え蒸煮した後、６０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０重量％除去（糖類の除去率３０％、蛋白の除去率１
５％）して糖類及び蛋白の総量を当初の８０重量％とし
た蒸煮大豆に炒麦を５００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸３．５重量％、アル
コール５．０重量％、食塩１３．５重量％の発酵液から
成る本発明の飲食品添加剤を得た。この飲食品添加剤を
オーストラリア産牛モモブロック肉５００ｇに対して５
重量％をシリンジで添加注入し、よくもみほぐした後、
マイナス４０℃にて一週間冷凍した後、室温にて解凍
し、２００℃のホットプレート上で焼成した。このよう
にして調理されたステーキ肉は肉質が柔らかく、肉汁に
富み、かつ風味も良好であった。Example 4 To 200 kg of defatted soybean, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 30%, protein removal rate 1
5%) and 500 kg of roasted soybeans with the total amount of sugars and proteins set to 80% by weight of the initial amount, koji making, fermentation, and pressing were carried out in accordance with Example 1, and 3.5% by weight of organic acid was added. A food / beverage additive of the present invention consisting of a fermentation solution containing 5.0% by weight of alcohol and 13.5% by weight of sodium chloride was obtained. 5 parts of this food and drink additive for 500g of Australian beef peach block meat
After adding and injecting wt% with a syringe and thoroughly loosening,
After freezing at -40 ° C for one week, it was thawed at room temperature and baked on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

【００３８】実施例５ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１０重量％除去（糖類の除去率１８％、蛋白の除去率６
％）して糖類及び蛋白の総量を当初の９０重量％とした
蒸煮大豆に炒麦を３００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸１．０重量％、アルコ
ール３．６重量％、食塩１５．０重量％の発酵液を得
た。この液３００Ｌ（固形物濃度３３．３％）をベース
とし、ＤＥ値６〜１５のデキストリンを１００kg、ＤＥ
値１〜５のデキストリンを２０kg及びゼラチンを５kgを
添加溶解した後噴霧乾燥を行なって粉末状の本発明の飲
食品添加剤を得た。この飲食品添加剤を２０％水溶液と
し、国産鶏モモ肉５００ｇに対して添加率２重量％とな
るようにシリンジにて注入し、よくもみほぐした後、小
麦粉、卵及びパン粉の順で衣をつけ、これを１８０℃に
加熱したサラダ油で揚げ、チキンカツフライを作った。
このようにして調理されたチキンカツフライは肉質が柔
らかく、肉汁に富み、かつ風味も良好であった。Example 5 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
Soluble sugars and proteins were removed by 10% by weight while washing with warm water at ℃ (18% sugar removal rate, 6% protein removal rate).
%) And 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 90% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 1.0% by weight of organic acid, A fermentation liquor containing 3.6% by weight of alcohol and 15.0% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15 and DE
20 kg of dextrin having a value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to obtain a powdery food and drink additive of the present invention. A 20% aqueous solution of this food / beverage additive was added to a domestic chicken thigh meat (500 g) with a syringe so that the addition rate would be 2% by weight. Then, it was fried in salad oil heated to 180 ° C. to make chicken cutlet.
The fried chicken cutlet thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

【００３９】実施例６ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０重量％除去（糖類の除去率４０％、蛋白の除去率１
０％）して糖類及び蛋白の総量を当初の８０重量％とし
た蒸煮大豆に炒麦を３００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸０．８重量％、アル
コール６．５重量％、食塩１２．０重量％の発酵液を得
た。この液（固形物濃度３３．３％）３００Ｌをベース
とし、ＤＥ値６〜１５のデキストリンを２００kg、ＤＥ
値１〜５のデキストリンを５０kg及びゼラチンを５kgを
添加、溶解した後噴霧乾燥を行なって粉末状の本発明の
飲食品添加剤を得た。この飲食品添加剤をオーストラリ
ア産牛モモブロック肉５００ｇに対して３重量％塗布
し、よく浸透させた後、厚さ２cmに調整し、２００℃の
ホットプレート上で焼成した。このようにして調理され
たステーキ肉は肉質が柔らかく、肉汁に富み、かつ風味
も良好であった。Example 6 120 L of water was added to 100 kg of defatted soybeans and steamed.
20% by weight of soluble saccharides and proteins were removed while washing with warm water at ℃ (Removal rate of saccharides: 40%, removal rate of protein: 1
0%) and 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 80% by weight, and koji making, fermentation, and pressing were carried out in accordance with Example 1, and 0.8% by weight of organic acid was added. A fermentation liquor containing 6.5% by weight of alcohol and 12.0% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 200 kg of dextrin having a DE value of 6 to 15 and DE
50 kg of dextrin having a value of 1 to 5 and 5 kg of gelatin were added, dissolved and spray-dried to obtain a powdery food and drink additive of the present invention. This food and drink additive was applied to 500 g of Australian beef peach block meat in an amount of 3% by weight, thoroughly penetrated, adjusted to a thickness of 2 cm, and baked on a hot plate at 200 ° C. The steak meat thus cooked had a soft meat quality, was rich in gravy, and had a good flavor.

【００４０】実施例７ 食塩５７部、グルコース２６部、亜硝酸ソーダ１部、ビ
タミンＣ３．５部、重合リン酸塩１０部、香料２．５部
の組成のもの４００ｇと実施例１と同様にして得られた
粉末状の飲食品添加剤１００ｇを冷水３０００mlに溶か
した。この溶液をアメリカ産ポークロイン肉１０kgにイ
ンジェクターで注入し、０℃にてよくもみほぐした後、
７０℃にて加熱、スモーク、蒸気処理を行ない、室温ま
で冷却し、ロースハムを製造した。このようにして得ら
れたロースハムは肉質が柔らかく、かつ風味も良好であ
った。Example 7 400 g of a composition of 57 parts of salt, 26 parts of glucose, 1 part of sodium nitrite, 3.5 parts of vitamin C, 10 parts of polymerized phosphate and 2.5 parts of fragrance and the same as in Example 1 100 g of the powdery food and drink additive obtained as described above was dissolved in 3000 ml of cold water. This solution was injected into 10 kg of American pork loin meat with an injector, and after mashing well at 0 ° C,
Roast ham was produced by heating at 70 ° C., smoke and steam treatment, and cooling to room temperature. The roast ham thus obtained had a soft meat quality and a good flavor.

【００４１】試験例１ 脱脂大豆１００kgに水１２０Ｌを加えて蒸煮した後、５
０℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白
を１５重量％除去（糖類の除去率２５％、蛋白の除去率
１０％）して糖類と蛋白の総量を当初の８５重量％とし
た洗浄大豆に炒麦を３００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸０．８重量％、アル
コール５．０重量％、食塩１３．５重量％の発酵液（本
発明品１）を得た。この飲食品添加剤をオーストラリア
産牛モモブロック肉５００ｇに対して添加率１重量％と
なるようにシリンジにて注入し、よくもみほぐした後、
厚さ２cmに調整し、２００℃のホットプレート上で焼成
した。また、本発明品１に代えて水（比較品１）、有機
酸１．３％、アルコール２．３％の市販の濃口醤油（比
較品２）、有機酸０．８％、アルコール０．２％の市販
の白醤油（比較品３）をそれぞれ用い、上記と同様に操
作し牛肉を焼成した。各焼成後の肉の官能時の物性と硬
さは表１の通りであった。尚、硬さの指標としての破断
強度はレオナー〔山電（株）製〕によって測定した。Test Example 1 To 100 kg of defatted soybeans, 120 L of water was added and steamed, and then 5
Soluble sugars and proteins were removed by 15% by weight (removal rate of sugars: 25%, removal rate of proteins: 10%) while washing with warm water at 0 ° C., so that the total amount of sugars and proteins was initially 85% by weight. 300 kg of roasted barley was mixed with washed soybeans, and koji-making, fermentation and pressing were carried out in accordance with Example 1, and a fermentation solution containing 0.8% by weight of organic acid, 5.0% by weight of alcohol and 13.5% by weight of salt ( The product 1) of the present invention was obtained. After injecting this food and drink additive with a syringe so that the addition rate becomes 1% by weight with respect to 500 g of Australian beef peach block meat, and thoroughly mashing it,
The thickness was adjusted to 2 cm, and baking was performed on a hot plate at 200 ° C. Further, instead of the product 1 of the present invention, commercially available concentrated soy sauce (comparative product 2) containing water (comparative product 1), organic acid 1.3% and alcohol 2.3%, organic acid 0.8%, alcohol 0.2. % Of commercially available white soy sauce (Comparative Product 3) was used, and the beef was baked in the same manner as above. The physical properties and hardness of the meat after each baking were as shown in Table 1. The breaking strength as an index of hardness was measured by Leoner (manufactured by Yamaden Co., Ltd.).

【００４２】[0042]

【表１】 [Table 1]

【００４３】表１の結果から、牛肉に液状本発明品を添
加すれば、水、濃口醤油あるいは白醤油を添加した場合
に比し、肉質をより柔らかくできることが明らかであ
る。From the results shown in Table 1, it is clear that the addition of the liquid product of the present invention to beef makes the meat quality softer than the case of adding water, concentrated soy sauce or white soy sauce.

【００４４】試験例２ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１５重量％除去（糖類の除去率３０％、蛋白の除去率８
％）して処理前の大豆あたりの糖類と蛋白の総量を当初
の８５重量％とした洗浄大豆に炒麦を３００kg混合し、
実施例１に準じて製麹、発酵、圧搾を行ない、有機酸
３．５重量％、アルコール７．０重量％、食塩１３．０
重量％の発酵液を得た。この液３０００Ｌ（固形物１０
０kg）にＤＥ６〜１５のデキストリン１２０kgとＤＥ１
〜５のデキストリン３０kg及びゼラチン５kgを混合溶解
した後、噴霧乾燥処理することによって粉末状の飲食品
添加剤（本発明品２）を得た。この飲食品添加剤を２０
％水溶液とし、オーストラリア産牛モモブロック肉５０
０ｇに対して添加率１重量％となるようにシリンジにて
注入し、よくもみほぐした後、厚さ２cmに調整し、２０
０℃のホットプレート上で焼成した。また、本発明品２
に代えて水（比較品４）、粉末酵素分解物（分離大豆蛋
白を酵素分解した平均分子量２０００のペプチドの粉末
品：比較品５）、有機酸０．４％、アルコール０％の市
販の粉末白醤油（比較品６）をそれぞれ用い、上記と同
様に操作し牛肉を焼成した。尚、各添加物の食塩濃度は
最も食塩濃度の高い粉末白醤油に合わせた。各焼成後の
肉の官能時の物性と硬さは表２の通りであった。Test Example 2 120 L of water was added to 100 kg of defatted soybeans and steamed.
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%) And mixed 300 kg of fried barley with washed soybeans in which the total amount of sugars and proteins per soybean before treatment was 85% by weight,
Koji making, fermentation and pressing were carried out according to Example 1, 3.5% by weight of organic acid, 7.0% by weight of alcohol, and 13.0% of salt.
A weight% fermentation liquid was obtained. 3000 L of this liquid (solid 10
0kg) 120kg of DE6 ~ 15 dextrin and DE1
Dextrin (30 kg) to gelatin (5 kg) and gelatin (5 kg) were mixed and dissolved, and then spray-dried to obtain a powdery food and drink additive (product 2 of the present invention). 20 food and drink additives
% Beef solution 50% Australian beef peach block meat
It was injected with a syringe so that the addition rate was 1% by weight with respect to 0 g, and after thoroughly mashing it, the thickness was adjusted to 2 cm and 20
It was baked on a hot plate at 0 ° C. The product of the present invention 2
Instead of water (comparative product 4), powder enzymatic degradation product (powder product of peptide having an average molecular weight of 2000 obtained by enzymatically decomposing isolated soybean protein: comparative product 5), commercially available powder containing 0.4% organic acid and 0% alcohol Using white soy sauce (Comparative Product 6), beef was baked in the same manner as above. The salt concentration of each additive was adjusted to powder white soy sauce having the highest salt concentration. The physical properties and hardness of the meat after each baking were as shown in Table 2.

【００４５】[0045]

【表２】 [Table 2]

【００４６】表２の結果から、牛肉に粉末状本発明品を
添加すれば、水、粉末酵素分解物あるは粉末白醤油を添
加した場合に比し、肉質をより柔らかくできることが明
らかである。From the results in Table 2, it is clear that the addition of the powdered product of the present invention to beef can make the meat quality softer than the case of adding water, a powdery enzymatic decomposition product or powdered white soy sauce.

【００４７】試験例３ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
除去し、処理前の大豆あたりの糖類と蛋白の総量を当初
の総量に対し表３のようにした洗浄大豆に炒麦を３００
kg混合し、実施例１に準じて製麹、発酵、圧搾を行な
い、有機酸４．５重量％、アルコール３．０重量％、食
塩１５．０重量％の発酵液を得た。これらの各飲食品添
加剤をオーストラリア産牛モモブロック肉５００ｇに対
して添加率が１重量％となるようにシリンジで注入し、
よくもみほぐした後、厚さ２cmに調整し、２００℃のホ
ットプレート上で焼成した。各焼成後の肉の官能時の物
性と硬さは表３の通りであった。Test Example 3 After adding 120 L of water to 100 kg of defatted soybeans and steaming, 50
Soluble sugars and proteins were removed while washing with warm water at ℃, and the total amount of sugars and proteins per soybean before treatment was as shown in Table 3 with respect to the initial amount.
The mixture was mixed with kg, and koji-making, fermentation and pressing were carried out in the same manner as in Example 1 to obtain a fermentation solution containing 4.5% by weight of organic acid, 3.0% by weight of alcohol and 15.0% by weight of salt. Inject each of these food and drink additives with a syringe so that the addition rate is 1% by weight with respect to 500 g of Australian beef peach block meat,
After thoroughly mashing, the thickness was adjusted to 2 cm and the mixture was baked on a hot plate at 200 ° C. The physical properties and hardness of the meat after each baking were as shown in Table 3.

【００４８】[0048]

【表３】 [Table 3]

【００４９】表３の結果から、処理前の大豆あたりの糖
及び蛋白の総量を当初の９０重量％以下とすれば、肉質
をより柔らかくできることが明らかである。From the results shown in Table 3, it is clear that the meat quality can be made softer if the total amount of sugar and protein per soybean before treatment is 90% by weight or less of the initial amount.

【００５０】試験例４ 脱脂大豆１００kgに水１２０Ｌを加えて蒸煮した後、５
０℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白
を１５重量％除去（糖類の除去率３０％、蛋白の除去率
７％）して糖類と蛋白の総量を当初の８５重量％とした
洗浄大豆に炒麦を３００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸１．０重量％、アルコ
ール５．０重量％、食塩１５．０重量％の発酵液を得
た。この飲食品添加剤をオーストラリア産牛モモブロッ
ク肉５００ｇに対して表４の如く、添加率を変えてシリ
ンジで注入し、よくもみほぐした後、厚さ２cmに調整
し、２００℃のホットプレート上で焼成した。各焼成後
の肉の官能時の物性、風味及び硬さは表４の通りであっ
た。Test Example 4 120 kg of water was added to 100 kg of defatted soybeans and steamed, and then 5
Soluble sugars and proteins were removed by 15% by weight (removal rate of sugars 30%, removal rate of protein 7%) to make the total amount of sugars and proteins 85% by weight while washing by adding warm water at 0 ° C. 300 kg of roasted barley was mixed with washed soybeans, and koji-making, fermentation and pressing were carried out in accordance with Example 1 to obtain a fermented liquid containing 1.0% by weight of organic acid, 5.0% by weight of alcohol and 15.0% by weight of salt. Obtained. As shown in Table 4, this food and drink additive was injected into a 500g Australian beef block meat with a syringe by changing the addition rate, and the rice was mashed well and adjusted to a thickness of 2cm, and then placed on a 200 ° C hot plate. It was baked in. Table 4 shows the physical properties, flavor, and hardness of the meat after each baking.

【００５１】[0051]

【表４】 [Table 4]

【００５２】表４の結果から、液状本発明品の牛肉への
添加量を、０．２〜５重量％の範囲内とすれば、肉質を
より柔らかくできると共に、風味も良好になることが明
らかである。From the results shown in Table 4, it is clear that when the amount of the liquid product of the present invention added to beef is in the range of 0.2 to 5% by weight, the meat quality can be made softer and the flavor can be improved. Is.

【００５３】試験例５ 脱脂大豆１００kgに水１２０Ｌを加えて蒸煮した後、５
０℃の温水を加え洗浄しながら、可溶性の糖類と蛋白を
１５重量％除去（糖類の除去率３２％、蛋白の除去率６
％）して糖類と蛋白の総量を当初の８５重量％とした洗
浄大豆に炒麦を３００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸０．８重量％、アルコ
ール３．２重量％、食塩１５．０重量％の発酵液を得
た。この液３０００Ｌ（固形物１００kg）にＤＥ６〜１
５のデキストリン１２０kgとＤＥ１〜５のデキストリン
３０kg及びゼラチン５kgを混合溶解した後、噴霧乾燥処
理することによって本発明の飲食品添加剤を得た。この
飲食品添加剤を２０％水溶液とし、国産豚ロースブロッ
ク肉５００ｇに対して表５の如く、添加率を変えてシリ
ンジにて注入し、よくもみほぐした後、厚さ１cmに調整
し、小麦粉、卵及びパン粉の順で衣をつけ、これを１８
０℃に加熱したサラダ油で揚げ、カツフライを作った。
各焼成後の肉の官能時の物性、風味及び硬さは表５の通
りであった。Test Example 5 To 100 kg of defatted soybeans, 120 L of water was added and steamed, and then 5
15% by weight of soluble sugars and proteins were removed while washing with warm water at 0 ° C (sugar removal rate 32%, protein removal rate 6
%) And 300 kg of fried barley was mixed with washed soybeans in which the total amount of sugars and proteins was initially 85% by weight, and koji making, fermentation, and pressing were carried out in accordance with Example 1, and 0.8% by weight of organic acid was added. A fermentation liquor containing 3.2% by weight of alcohol and 15.0% by weight of sodium chloride was obtained. This liquid 3000L (solids 100kg) DE6 ~ 1
120 kg of dextrin of No. 5, 30 kg of dextrin of DE1 to 5 and 5 kg of gelatin were mixed and dissolved, and then spray-dried to obtain the food and drink additive of the present invention. A 20% aqueous solution of this food / beverage additive was added to 500 g of domestic pork loin block meat with a syringe by changing the addition rate as shown in Table 5, and after thoroughly mashing and adjusting the thickness to 1 cm, flour was added. Put eggs, breadcrumbs in that order,
It was fried in salad oil heated to 0 ° C to make cutlets.
Table 5 shows the physical properties, flavor and hardness of the meat after each baking.

【００５４】[0054]

【表５】 [Table 5]

【００５５】表５の結果から、粉末状発明品の豚肉への
添加量を、０．２〜５重量％の範囲内とすれば、肉質を
より柔らかくできると共に、風味も良好になることが明
らかである。From the results of Table 5, it is clear that when the amount of the powdered invention product added to the pork is within the range of 0.2 to 5% by weight, the meat quality can be made softer and the flavor becomes better. Is.

【００５６】実施例８ 脱脂大豆２００kgに水２５０Ｌを加え蒸煮した後、６０
℃の温水を加え洗浄しながら、可溶性の糖類と蛋白を１
５重量％除去（糖類の除去率３０％、蛋白の除去率６
％）して糖類と蛋白の総量を当初の８５重量％とした蒸
煮大豆に加工小麦「日清製粉（株）製こうじむぎＳＴ」
を５００kg混合し、実施例１に準じて製麹、発酵、圧搾
を行ない、有機酸１．０重量％、アルコール７．０重量
％、食塩１２．０重量％の発酵液から成る本発明の飲食
品添加剤を得た。この飲食品添加剤をもずく酢に対して
０．５重量％添加混合したところ、酸味はほとんど感じ
られず、風味は良好であった。Example 8 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
Soluble sugars and proteins can be added to 1 while washing with warm water at ℃.
5% by weight removal (sugar removal rate 30%, protein removal rate 6
%) And processed wheat into soybeans containing 85% by weight of the total amount of sugars and proteins Processed wheat "Kojimugi ST manufactured by Nisshin Seifun Co., Ltd."
Was mixed with 500 kg and koji-making, fermentation, and compression were carried out in accordance with Example 1, and the food and drink of the present invention consisting of a fermented solution of organic acid 1.0% by weight, alcohol 7.0% by weight, and salt 12.0% by weight. A product additive was obtained. When 0.5% by weight of this food and beverage additive was added to and mixed with mozuku vinegar, almost no sourness was felt and the flavor was good.

【００５７】実施例９ 大豆２００kgを水浸漬し充分吸水させた後、水を抜き蒸
煮した後、５０℃の温水を加え洗浄しながら、糖類と蛋
白を１０重量％除去（糖類の除去率２０％、蛋白の除去
率５％）して糖類と蛋白の総量を当初の９０重量％とし
た蒸煮大豆に加工小麦「日清製粉（株）製こうじむぎＳ
Ｔ」を２００kg混合し、実施例１に準じて製麹、発酵、
圧搾を行ない、有機酸３．０重量％、アルコール５．０
重量％、食塩１３．０重量％の発酵液を得た。この液３
００Ｌ（固形物濃度３３．３％）をベースとし、ＤＥ値
６〜１５のデキストリンを１００kg、ＤＥ値１〜５のデ
キストリンを２０kg及びゼラチンを５kgを添加溶解せし
めた後、噴霧乾燥を行なって、粉末状の本発明の飲食品
添加剤を得た。この飲食品添加剤を塩辛製品に対して
１．０重量％添加混合したところ、塩味はほとんど感じ
られず、風味は良好であった。Example 9 200 kg of soybeans were immersed in water to absorb water sufficiently, drained of water, steamed, and then washed with warm water at 50 ° C. to remove 10% by weight of sugars and proteins (removal rate of sugars was 20%). , The protein removal rate is 5%) and the total amount of sugars and proteins is 90% by weight of the original steamed soybean processed wheat "Kojimugi S manufactured by Nisshin Seifun Co., Ltd."
200 kg of "T" were mixed, and koji making, fermentation,
Compressed, organic acid 3.0% by weight, alcohol 5.0
A fermentation broth containing 1% by weight of sodium chloride and 13.0% by weight of sodium chloride was obtained. This liquid 3
Based on 00L (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15, 20 kg of dextrin having a DE value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried. A powdery food and drink additive of the present invention was obtained. When 1.0% by weight of this food and beverage additive was added to and mixed with the salted product, almost no saltiness was felt and the flavor was good.

【００５８】実施例１０ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、８０
℃の温水を加え洗浄しながら、糖類と蛋白を２０重量％
除去（糖類の除去率３５％、蛋白の除去率１５％）して
糖類と蛋白の総量を当初の８０重量％とした蒸煮大豆に
加工小麦「日清製粉（株）製こうじむぎＳＴ」を５００
kg混合し、実施例１に準じて製麹、発酵、圧搾を行な
い、有機酸０．５重量％、アルコール３．０重量％、食
塩１５．８重量％の発酵液から成る本発明の飲食品添加
剤を得た。この飲食品添加剤１００ｇ、液卵１００００
ｇ、食塩９０ｇ、カツオエキス１００ｇを混合し焼成し
たところ、この飲食品添加剤を添加しないで焼成した区
と比べ、色のくすみは見られず、かつ風味は良好であっ
た。Example 10 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 80
20% by weight of sugars and proteins while washing by adding warm water at ℃
Removed (sugar removal rate 35%, protein removal rate 15%) to make the total amount of sugars and protein 80% by weight of the original steamed soybeans processed wheat "Nisshin Flour Milling Co., Ltd. Kojimugi ST" 500
The food and drink of the present invention which are mixed with kg and subjected to koji making, fermentation and pressing in accordance with Example 1 and comprising a fermentation liquid of 0.5% by weight of organic acid, 3.0% by weight of alcohol and 15.8% by weight of salt. An additive was obtained. 100g of this food and drink additive, 10000 liquid egg
When 90 g of salt, 90 g of salt and 100 g of skipjack extract were mixed and baked, no dullness of color was observed and the flavor was good as compared with the group baked without adding the food and drink additive.

【００５９】実施例１１ 大豆２００kgを水浸漬し充分吸水させた後、水を抜き蒸
煮した後、６０℃の温水を加え洗浄しながら、糖類と蛋
白を１０重量％除去（糖類の除去率１５％、蛋白の除去
率７％）して糖類と蛋白の総量を当初の９０重量％とし
た蒸煮大豆に加工小麦「日清製粉（株）製こうじむぎＳ
Ｔ」を４００kg混合し、実施例１に準じて製麹、発酵、
圧搾を行ない、有機酸１．５重量％、アルコール７．５
重量％、食塩１１．０重量％の発酵液を得た。この液３
００Ｌ（固形物濃度３３．３％）をベースとし、ＤＥ値
６〜１５のデキストリンを１００kg、ＤＥ値１〜５のデ
キストリンを２０kg及びゼラチンを５kgを添加溶解せし
めた後、噴霧乾燥を行なって、粉末状の本発明の飲食品
添加剤を得た。この飲食品添加剤７０ｇ、液卵１０００
０ｇ、食塩９０ｇ、カツオエキス５０ｇを混合し焼成し
たところ、この飲食品添加剤を添加しないで焼成した区
と比べ、色のくすみは見られず、かつ風味は良好であっ
た。Example 11 200 kg of soybeans were soaked in water to absorb water sufficiently, drained of water, steamed, and washed with warm water at 60 ° C. to remove 10% by weight of sugars and proteins (removal rate of sugars: 15% , The protein removal rate is 7%) and the total amount of sugar and protein is 90% by weight of the original steamed soybean processed wheat "Kojimugi S manufactured by Nisshin Seifun Co., Ltd."
400 kg of “T” were mixed and koji-making, fermentation,
Compressed, organic acid 1.5% by weight, alcohol 7.5
A fermentation broth containing 1% by weight of sodium chloride and 11.0% by weight of sodium chloride was obtained. This liquid 3
Based on 00L (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15, 20 kg of dextrin having a DE value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried. A powdery food and drink additive of the present invention was obtained. 70g of this food and drink additive, 1000 of liquid egg
When 0 g, 90 g of salt and 50 g of skipjack extract were mixed and baked, no dullness of color was observed and the flavor was good as compared with the group baked without adding the food and drink additive.

【００６０】実施例１２ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１０％除去（糖類の除去率２０％、蛋白の除去率５％）
して糖類及び蛋白の総量を当初の９０重量％とした蒸煮
大豆に炒麦を３００kg混合し、実施例１に準じて製麹、
発酵、圧搾を行ない、有機酸３．０重量％、アルコール
７．０重量％、食塩１１．０重量％の発酵液を得た。こ
の液３００Ｌ（固形物濃度３３．３％）をベースとし、
ＤＥ値６〜１５のデキストリンを１２０kg、ＤＥ値１〜
５のデキストリンを３０kg及びゼラチンを５kgを添加溶
解した後、噴霧乾燥を行なって粉末状の本発明の飲食品
添加剤を得た。この飲食品添加剤を２０重量％水溶液と
し、１００００ppm のトリメチルアミン（以下「ＴＭ
Ａ」と略記）３０mlに０．３ml添加混合後、６０℃にて
１時間保った時のヘッドスペース中のＴＭＡ量をガスク
ロマトグラフィー（以下「ＧＬＣ」と略記）にて測定し
た。この時の官能試験では生臭さはなく、ＴＭＡの消臭
率（無添加時のヘッドスペース中のＴＭＡ量を１００と
して、添加時に減少したＴＭＡ量比）は９０．５％であ
った。Example 12 120 L of water was added to 100 kg of defatted soybeans and steamed.
Soluble sugars and proteins are removed by 10% while washing by adding warm water at ℃ (Sugar removal rate is 20%, protein removal rate is 5%)
Then, 300 kg of roasted barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 90% by weight, and koji was prepared according to Example 1.
Fermentation and squeezing were performed to obtain a fermentation liquid containing 3.0% by weight of organic acid, 7.0% by weight of alcohol and 11.0% by weight of salt. Based on 300 L of this liquid (solid content concentration 33.3%),
120 kg of dextrin with a DE value of 6 to 15 and a DE value of 1 to
30 kg of dextrin of 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to obtain a powdery food and drink additive of the present invention. This food and drink additive was made into a 20% by weight aqueous solution, and 10,000 ppm of trimethylamine (hereinafter referred to as "TM
A) (abbreviated as “A”) 0.3 ml was added to 30 ml and mixed, and the amount of TMA in the head space when kept at 60 ° C. for 1 hour was measured by gas chromatography (hereinafter abbreviated as “GLC”). In the sensory test at this time, there was no odor, and the deodorizing rate of TMA (the ratio of the amount of TMA decreased when the amount was added when the amount of TMA in the headspace when not added was 100) was 90.5%.

【００６１】実施例１３ 脱脂大豆２００kgに水２５０Ｌを加え蒸煮した後、６０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０％（糖類の除去率１５％、蛋白の除去率２５％）除
去して糖類及び蛋白の総量を当初の８０重量％とした蒸
煮大豆に炒麦を５００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸０．２重量％、アルコ
ール３．０重量％、食塩１５．５重量％の発酵液から成
る本発明の飲食品添加剤を得た。この飲食品添加剤を市
販納豆に１重量％添加混合後、６０℃にて１時間保った
時のヘッドスペース中のＴＭＡ量をＧＬＣにて測定し
た。この時の官能試験では納豆臭は非常に低減されてお
り、ＴＭＡの消臭率は８８％であった。Example 13 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
Soluble saccharides and proteins were removed by 20% (removal rate of saccharides 15%, removal rate of protein 25%) while washing with warm water at ℃, and the total amount of saccharides and proteins was adjusted to the initial 80% by weight. A mixture of 500 kg of fried barley and koji-making, fermentation, and pressing in accordance with Example 1, and a fermentation solution containing 0.2% by weight of organic acid, 3.0% by weight of alcohol, and 15.5% by weight of salt. The food and drink additive of the invention was obtained. After adding and mixing 1% by weight of this food and drink additive to commercial natto, the amount of TMA in the headspace when the mixture was kept at 60 ° C. for 1 hour was measured by GLC. In the sensory test at this time, the natto odor was greatly reduced, and the TMA deodorizing rate was 88%.

【００６２】実施例１４ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０重量％除去（糖類の除去率３０％、蛋白の除去率１
４％）して糖類及び蛋白の総量を当初の８０重量％とし
た蒸煮大豆に炒麦を３００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸４．０重量％、アル
コール４．０重量％、食塩１４．０重量％の発酵液を得
た。この液（固形物濃度３３．３％）３００Ｌをベース
とし、ＤＥ値６〜１５のデキストリンを２００kg、ＤＥ
値１〜５のデキストリンを５０kg及びゼラチンを１０kg
添加溶解した液を調製して本発明の飲食品添加剤を得
た。一方、小麦粉２００ｇ、水１００ｇ、保存剤として
酢酸１ｇと上記飲食品添加剤２．０mlをよく混合し一晩
寝かせた後、厚さ２mmのローラーに通し、Ｎｏ．１０の
切り刃で麺線にした。対照として上記飲食品添加剤を添
加しないで上記と同様に操作し、麺線を得た。本発明液
添加区の麺線は対照区と比べて、鼻につく酸臭が全く感
じられず、麺の良好な風味が残っていた。Example 14 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 30%, protein removal rate 1
4%) and 300 kg of fried barley was mixed with steamed soybeans in which the total amount of sugars and proteins was initially 80% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 4.0% by weight of organic acid. , 4.0% by weight of alcohol and 14.0% by weight of sodium chloride were obtained. Based on 300 L of this liquid (solids concentration 33.3%), 200 kg of dextrin having a DE value of 6 to 15 and DE
50 kg of dextrin with a value of 1 to 5 and 10 kg of gelatin
A solution obtained by addition and dissolution was prepared to obtain the food and drink additive of the present invention. On the other hand, 200 g of wheat flour, 100 g of water, 1 g of acetic acid as a preservative, and 2.0 ml of the above-mentioned food and drink additive were thoroughly mixed and allowed to stand overnight, and then passed through a roller having a thickness of 2 mm to obtain No. Noodles were made with 10 cutting blades. As a control, noodle strings were obtained by the same operation as above without adding the food and drink additive. As compared with the control group, the noodle strips of the inventive liquid addition group did not feel any acid odor on the nose at all, and the good flavor of the noodles remained.

【００６３】実施例１５ 脱脂大豆２００kgに水２５０Ｌを加え蒸煮した後、６０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０重量％（糖類の除去率４０％、蛋白の除去率８％）
除去して糖類及び蛋白の総量を当初の８０重量％とした
蒸煮大豆に炒麦を５００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸１．０重量％、アルコ
ール８．０重量％、食塩１０．２重量％の発酵液から成
る本発明の飲食品添加剤を得た。この飲食品添加剤１０
mlを牛と豚のミンチ１０００ｇ、たまねぎ１４００ｇ、
パン粉５０ｇ、食塩１０ｇと共に、混合し、一個当たり
１６０ｇに成形した後、７０℃にて蒸煮し、冷却後真空
パックし、冷凍した。このようにして調理された冷凍ハ
ンバーグをパックごと５分間湯戻しし、開封後の臭いを
試験したことろ、油っぽい肉臭及びムレ臭が少なく、か
つ風味も良好であった。Example 15 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins while washing by adding warm water of ℃ (sugar removal rate 40%, protein removal rate 8%)
500 kg of roasted wheat was mixed with steamed soybeans in which the total amount of sugars and proteins was initially set to 80% by weight, and koji-making, fermentation and pressing were carried out in accordance with Example 1 to obtain 1.0% by weight of organic acid and alcohol. A food / beverage additive of the present invention consisting of a fermentation solution containing 8.0% by weight and 10.2% by weight of sodium chloride was obtained. This food and drink additive 10
1000 ml minced beef and pork, 1400 g onion,
The mixture was mixed with 50 g of bread crumbs and 10 g of salt, molded into 160 g per piece, steamed at 70 ° C., cooled, vacuum packed, and frozen. The frozen hamburger so cooked as above was put back in hot water for 5 minutes and the odor after opening was tested. As a result, it was found that there was little oily meat odor and stuffy odor and the flavor was good.

【００６４】実施例１６ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１０重量％除去（糖類の除去率１５％、蛋白の除去率７
％）して糖類及び蛋白の総量を当初の９０重量％とした
蒸煮大豆に炒麦を３００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸４．５重量％、アルコ
ール５．０重量％、食塩１３．５重量％の発酵液を得
た。この液３００Ｌ（固形物濃度３３．３％）をベース
とし、ＤＥ値６〜１５のデキストリンを１００kg、ＤＥ
値１〜５のデキストリンを２０kg及びゼラチンを５kgを
添加溶解した後、噴霧乾燥を行なって粉末状の本発明の
飲食品添加剤を得た。この飲食品添加剤をカルキ臭を有
する水に０．０２重量％添加し軽く混合し、無添加区の
カルキ臭を有する水と臭いを比較したところ、無添加区
は強いカルキ臭を感じたが、本発明区の水はカルキ臭を
全く感じなかった。Example 16 120 L of water was added to 100 kg of defatted soybeans and steamed.
Soluble saccharides and proteins were removed by 10% by weight (washing rate of saccharides 15%, protein removal rate 7
%) And steamed soybeans with the initial total amount of sugars and proteins being 90% by weight were mixed with 300 kg of fried barley, and koji-making, fermentation and pressing were carried out in accordance with Example 1, and 4.5% by weight of organic acid, A fermentation liquor containing 5.0% by weight of alcohol and 13.5% by weight of sodium chloride was obtained. Based on 300 L of this liquid (solids concentration 33.3%), 100 kg of dextrin having a DE value of 6 to 15 and DE
20 kg of dextrin having a value of 1 to 5 and 5 kg of gelatin were added and dissolved, and then spray-dried to obtain a powdery food and drink additive of the present invention. When 0.02% by weight of this food and drink additive was added to water having a odor of chlorine and lightly mixed, and the odor was compared with that of water having an odor of no additive, a strong odor of smell was felt in the additive-free region. The water of the present invention group did not feel any odor.

【００６５】実施例１７ 脱脂大豆２００kgに水２５０Ｌを加え蒸煮した後、６０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
２０重量％除去（糖類の除去率３０％、蛋白の除去率１
４％）して糖類及び蛋白の総量を当初の８０重量％とし
た蒸煮大豆に炒麦を５００kg混合し、実施例１に準じて
製麹、発酵、圧搾を行ない、有機酸１．２重量％、アル
コール３重量％、食塩１６．０重量％の発酵液から成る
本発明の飲食品添加剤を得た。この飲食品添加剤をマト
ン肉５００ｇに対して５重量％シリンジで添加注入し、
よくもみほぐした後、２００℃のホットプレート上で焼
成した。このようにして調理されたマトン肉は獣臭が感
じられず、かつ旨味もあった。Example 17 To 200 kg of defatted soybeans, 250 L of water was added and steamed, and then 60
20% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 30%, protein removal rate 1
4%) and 500 kg of roasted soybeans with the total amount of sugars and proteins set to 80% by weight of the initial amount, koji making, fermentation, and pressing were carried out in accordance with Example 1 to obtain 1.2% by weight of organic acid. A food / beverage additive of the present invention consisting of a fermentation solution containing 3% by weight of alcohol and 16.0% by weight of sodium chloride was obtained. This food and drink additive was added and injected with a 5 wt% syringe to 500 g of mutton meat,
After thoroughly mashing, it was baked on a hot plate at 200 ° C. The mutton meat cooked in this way had no animal odor and was delicious.

【００６６】試験例６ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１５重量％除去（糖類の除去率３２％、蛋白の除去率６
％）して糖類と蛋白の総量を当初の８５重量％とした洗
浄大豆に炒麦を３００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸０．９重量％、アルコ
ール５．０重量％、食塩１３．５重量％の発酵液（本発
明品３）を得た。この飲食品添加剤を１００００ppm の
ＴＭＡ３０mlに０．３ml添加混合後、６０℃にて１時間
保った時のヘッドスペース中のＴＭＡ量をＧＬＣにて測
定した。尚、対照として水（比較品７）、市販の濃口醤
油（比較品８）をそれぞれ上記と同様に操作し、この時
の官能試験による臭いとＴＭＡの消臭率を表６に示し
た。Test Example 6 After adding 120 L of water to 100 kg of defatted soybeans and steaming, 50
15% by weight of soluble saccharides and proteins were removed while washing by adding warm water at ℃ (sugar removal rate 32%, protein removal rate 6
%) And 300 kg of fried barley was mixed with washed soybeans in which the total amount of sugars and proteins was initially 85% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 0.9% by weight of organic acid, A fermentation liquor (invention product 3) containing 5.0% by weight of alcohol and 13.5% by weight of sodium chloride was obtained. After 0.3 ml of this food and drink additive was added to 30 ml of 10,000 ppm TMA and mixed, the amount of TMA in the head space when measured at 60 ° C. for 1 hour was measured by GLC. As controls, water (comparative product 7) and commercially available thick soy sauce (comparative product 8) were each operated in the same manner as above, and the odor and the deodorizing rate of TMA by the sensory test at this time are shown in Table 6.

【００６７】[0067]

【表６】 [Table 6]

【００６８】表６の結果から、ＴＭＡに液状本発明品を
添加すれば、濃口醤油を添加した場合に比し、より不快
臭を除去できることが明らかである。From the results in Table 6, it is clear that the addition of the liquid product of the present invention to TMA can remove more unpleasant odors as compared with the case of adding thick soy sauce.

【００６９】試験例７ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１５重量％除去（糖類の除去率３０％、蛋白の除去率８
％）して糖類と蛋白の総量を当初の８５重量％とした洗
浄大豆に炒麦を３００kg混合し、実施例１に準じて製
麹、発酵、圧搾を行ない、有機酸２．０重量％、アルコ
ール４．５重量％、食塩１４．８重量％の発酵液を得
た。この液３００Ｌ（固形物１００kg）にＤＥ６〜１５
のデキストリン１２０kgとＤＥ１〜５のデキストリン３
０kg及びゼラチン５kgを混合溶解した後、噴霧乾燥処理
することによって粉末（本発明品４）を得た。この飲食
品添加剤を２０重量％水溶液とし、１００００ppm のＴ
ＭＡ３０mlに０．３ml添加混合後、６０℃にて１時間保
った時のヘッドスペース中のＴＭＡ量をＧＬＣにて測定
した。対照として水（比較品９）、粉末酵素分解物（魚
肉蛋白を酵素分解した平均分子量３０００のペプチドの
粉末品：比較品１０）、粉末白醤油（比較品１１）をそ
れぞれ上記と同様に操作し測定した。この時の官能試験
による臭いとＴＭＡの消臭率を表７に示した。Test Example 7 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%) And 300 kg of fried barley was mixed with washed soybeans in which the total amount of sugars and proteins was initially 85% by weight, and koji making, fermentation and pressing were carried out in accordance with Example 1 to obtain 2.0% by weight of organic acid, A fermentation broth containing 4.5% by weight of alcohol and 14.8% by weight of sodium chloride was obtained. This liquid 300L (solids 100kg) DE6 ~ 15
120 kg of dextrin and dextrin 3 of DE1-5
A powder (invention product 4) was obtained by mixing and dissolving 0 kg and 5 kg of gelatin and then spray-drying. This food and drink additive was made into a 20% by weight aqueous solution, and 10000 ppm T
After adding 0.3 ml of MA to 30 ml and mixing, the amount of TMA in the headspace when kept at 60 ° C. for 1 hour was measured by GLC. As controls, water (comparative product 9), powdery enzymatic degradation product (powder product of peptide having an average molecular weight of 3000 obtained by enzymatically decomposing fish meat protein: comparative product 10), and powdered white soy sauce (comparative product 11) were respectively operated in the same manner as above. It was measured. Table 7 shows the odor and the deodorizing rate of TMA by the sensory test at this time.

【００７０】[0070]

【表７】 [Table 7]

【００７１】表７の結果から、ＴＭＡに粉末状本発明品
を添加すれば、粉末酵素分解物や粉末白醤油を添加した
場合に比し、より不快臭を除去できることが明らかであ
る。From the results shown in Table 7, it is clear that the addition of the powdered product of the present invention to TMA can further remove the unpleasant odor, as compared with the case where the powdered enzyme decomposition product or powdered white soy sauce is added.

【００７２】試験例８ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
除去して糖類と蛋白の総量を当初の総量に対し表８のよ
うにした洗浄大豆に炒麦を３００kg混合し、実施例１に
準じて製麹、発酵、圧搾を行ない、各々有機酸１．０重
量％、アルコール６．０重量％、食塩１２．５重量％の
発酵液を得た。これらの各飲食品添加剤を１００００pp
m のＴＭＡ３０mlに０．３ml添加混合後、６０℃にて１
時間保った時のヘッドスペース中のＴＭＡ量をＧＬＣに
て測定した。この時の官能試験による臭いとＴＭＡの消
臭率を表８に示した。Test Example 8 120 kg of water was added to 100 kg of defatted soybeans and steamed, and then 50
300 kg of fried barley was mixed with washed soybeans having the total amount of saccharides and protein as shown in Table 8 with respect to the initial total amount while washing by adding warm water of ℃ and washing, and according to Example 1. Then, koji making, fermentation and pressing were carried out to obtain a fermentation liquor containing 1.0% by weight of organic acid, 6.0% by weight of alcohol and 12.5% by weight of salt, respectively. 10,000 pp of each of these food and drink additives
0.3 ml of TMA (30 ml) was added and mixed, and the mixture was mixed at 60 ° C for 1 hour.
The amount of TMA in the head space when kept for a period of time was measured by GLC. Table 8 shows the odor and the deodorizing rate of TMA by the sensory test at this time.

【００７３】[0073]

【表８】 [Table 8]

【００７４】表８の結果から、糖類及び蛋白の総量を当
初の９０重量％以下とすれば、よりＴＭＡの不快臭を除
去できることが明らかである。From the results shown in Table 8, it is clear that the unpleasant odor of TMA can be further removed by setting the total amount of sugars and proteins to 90% by weight or less of the initial amount.

【００７５】試験例９ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１５重量％除去（糖類の除去率３０％、蛋白の除去率８
％）して、糖類と蛋白の総量を当初の８５重量％とした
洗浄大豆に炒麦を８００kg混合、製麹し、発酵時の乳酸
菌の接種量、諸味温度及び通気量を調整しながら発酵を
行なった後、圧搾し、アルコール含量がほぼ一定（５．
０〜５．５％）の表９に示した濃度の有機酸を生成させ
た。この発酵液（食塩濃度１５％）を試験例８と全く同
様にして牛モモブロック肉を焼成した後、肉の硬さと官
能時の物性及び風味について評価した結果を表９に示し
た。Test Example 9 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%), And 800 kg of roasted barley was mixed with washed soybeans with the total amount of sugars and proteins being 85% by weight, koji-making was performed, and fermentation was performed while adjusting the inoculation amount of lactic acid bacteria during fermentation, moromi temperature and aeration rate. After that, it was squeezed and the alcohol content was almost constant (5.
0 to 5.5%) of the organic acid having the concentration shown in Table 9 was produced. Table 9 shows the results of evaluation of the hardness of the meat and the physical properties and flavor of the beef after the beef peach block meat was baked in the same manner as in Test Example 8 using this fermented liquid (salt concentration 15%).

【００７６】[0076]

【表９】 [Table 9]

【００７７】表９の結果から、有機酸濃度が０．２〜
５．０％の範囲において肉質が柔らかくなり、かつ風味
も改善されることが明らかである。From the results shown in Table 9, the organic acid concentration was 0.2 to
It is clear that in the range of 5.0%, the meat quality becomes soft and the flavor is improved.

【００７８】試験例１０ 脱脂大豆１００kgに水１２０Ｌを加え蒸煮した後、５０
℃の温水を加え洗浄しながら、可溶性の糖類及び蛋白を
１５重量％除去（糖類の除去率３０％、蛋白の除去率８
％）して、糖類と蛋白の総量を当初の８５重量％とした
洗浄大豆に炒麦を８００kg混合、製麹し、発酵時の酵母
の接種量、諸味温度及び通気量を調整しながら発酵を行
なった後、圧搾し、有機酸含量がほぼ一定（１．２〜
１．４％）の表９に示した濃度のアルコールを生成させ
た。この発酵液（食塩濃度１５％）を試験例８と全く同
様にしてＴＭＡ消臭率と官能時の臭いについて評価した
結果を表１０に示した。Test Example 10 120 L of water was added to 100 kg of defatted soybeans and steamed, and then 50
15% by weight of soluble saccharides and proteins were removed while washing with warm water of ℃ (removal rate of sugars was 30%, removal rate of proteins was 8%).
%), 800 kg of roasted barley was mixed with washed soybeans with the total amount of sugars and proteins being 85% by weight, koji-making was performed, and fermentation was performed while adjusting the inoculation amount of yeast, moromi temperature and aeration amount during fermentation. After that, it was squeezed and the organic acid content was almost constant (1.2-
Alcohol was produced at the concentration shown in Table 9 (1.4%). Table 10 shows the results of evaluation of this TMA deodorizing rate and sensory odor of this fermented solution (salt concentration 15%) in exactly the same manner as in Test Example 8.

【００７９】[0079]

【表１０】 [Table 10]

【００８０】表１０の結果から、アルコール濃度が３．
０〜１０．０％の範囲においてＴＭＡの不快臭を除去で
きることが明らかである。From the results shown in Table 10, the alcohol concentration was 3.
It is clear that the unpleasant odor of TMA can be removed in the range of 0 to 10.0%.

【００８１】[0081]

【発明の効果】本発明の食肉改質法で処理された食肉
は、加熱調理後においても肉本来の風味を有し、肉質は
柔らかく、しかも肉汁に富んだ状態で食することができ
る。更に本発明の食肉改質法で処理された食肉を用いて
冷凍食品、冷蔵食品又はレトルト食品のような保存可能
な肉製品を製造すれば、保存後に於ても肉質が柔らか
く、かつ良好な風味で食することができる。EFFECTS OF THE INVENTION The meat treated by the meat modification method of the present invention has the original flavor of the meat even after being cooked, has a soft meat quality and can be eaten in a state rich in gravy. Furthermore, if a storable meat product such as frozen food, chilled food or retort food is produced using the meat treated by the meat modification method of the present invention, the meat quality is soft even after storage and has a good flavor. You can eat at.

【００８２】また、本発明の食味の改良法で処理された
酸味や塩味の強い食品は、その酸味や塩味がマイルドな
ものとなるので、抵抗感なく食することができる。Further, since the sour or salty food processed by the method of improving the taste of the present invention has a mild sour or salty taste, it can be eaten without a feeling of resistance.

【００８３】また、本発明の色のくすみ防止法で処理さ
れた卵加熱調理品は、緑変等の色のくすみが生じること
がないので、卵本来の外観を呈し、異和感なく食するこ
とができる。Since the cooked egg product treated by the method for preventing dullness of color of the present invention does not cause dullness of color such as green discoloration, it has the original appearance of an egg and is eaten without any discomfort. be able to.

【００８４】また、本発明の食品の不快臭の除去法で処
理された食品は、食品本来の風味を損なうことなく、当
該不快臭が除去されるので、獣臭を有した肉類や納豆、
ニンニク、ギョーザ等の不快臭を有する食品、あるいは
刺激臭を有する食品、更には豆乳等のいやな臭いを有す
る飲料であってもより多くの人が抵抗感なく食すること
ができる。The food treated by the method for removing unpleasant odors of foods of the present invention removes the unpleasant odors without impairing the original flavor of the foods. Therefore, meat and natto having animal odor,
Even a food having an unpleasant odor such as garlic and gyoza, a food having an irritating odor, and a drink having an unpleasant odor such as soymilk can be eaten by more people without a feeling of resistance.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.⁷ 識別記号 ＦＩ Ａ２３Ｌ 1/31 Ａ２３Ｌ 1/317 Ｚ 1/317 1/32 Ｚ 1/32 Ａ２３Ｂ 4/14 Ａ (72)発明者 神前 健 茨城県つくば市大久保13番地 日清製粉 株式会社つくば研究所内 (72)発明者 岡田 憲三 茨城県つくば市大久保13番地 日清製粉 株式会社つくば研究所内 (58)調査した分野(Int.Cl.⁷，ＤＢ名) A23L 1/01 - 1/03 A23L 1/31 - 1/32 A23L 1/20 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI A23L 1/31 A23L 1/317 Z 1/317 1/32 Z 1/32 A23B 4/14 A (72) Inventor Ken Kamae Ibaraki 13 Okubo, Tsukuba, Japan Nisshin Seifun Co., Ltd., Tsukuba Research Institute (72) Inventor Kenzo Okada 13 Okubo, Tsukuba, Ibaraki Nisshin Seifun Co., Ltd. (58) Fields investigated (Int.Cl. ⁷ , DB) Name) A23L 1/01-1/03 A23L 1/31-1/32 A23L 1/20

Claims (11)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 大豆を蒸煮後、該大豆中の糖類と蛋白の
総量が当初の糖類と蛋白の総量の９０重量％以下になる
まで洗浄除去し、次いで熱変性した炭水化物原料を混合
した後、食塩水を加えて、製麹・醸造を行なって得られ
た有機酸０．２〜５．０重量％、アルコール３〜１０重
量％、食塩１０〜１６重量％の発酵液からなる飲食品添
加剤。1. After steaming soybeans, the soybeans and proteins in the soybeans are washed and removed until the total amount of sugars and proteins is 90% by weight or less of the initial total amount of sugars and proteins, and then a heat-denatured carbohydrate raw material is mixed, Beverage additive consisting of a fermentation solution of 0.2 to 5.0% by weight of organic acid, 3 to 10% by weight of alcohol, and 10 to 16% by weight of salt, which are obtained by adding malted water and brewing koji. . 【請求項２】 請求項１で得られた発酵液に、デキスト
リン及びゼラチンを添加溶解させることを特徴とする飲
食品添加剤。2. A food and drink additive, characterized in that dextrin and gelatin are added and dissolved in the fermentation liquor obtained in claim 1. 【請求項３】 請求項２の飲食品添加剤を粉末化したこ
とを特徴とする飲食品添加剤。3. A food and drink additive, which is obtained by pulverizing the food and drink additive according to claim 2. 【請求項４】 請求項１〜３の何れか１項記載の飲食品
添加剤を、食肉に添加することを特徴とする食肉の改質
法。4. A method for modifying meat, comprising adding the food and drink additive according to any one of claims 1 to 3 to meat. 【請求項５】 飲食品添加剤の添加量が、食肉に対し
０．２〜５．０重量％である請求項４記載の食肉の改質
法。5. The method for modifying meat according to claim 4, wherein the added amount of the food and drink additive is 0.2 to 5.0% by weight with respect to the meat. 【請求項６】 請求項１〜３の何れか１項記載の飲食品
添加剤を、酸味又は塩味の強い食品に添加することを特
徴とする食味の改良法。6. A method for improving the taste, which comprises adding the food and drink additive according to any one of claims 1 to 3 to a food having a strong sourness or saltiness. 【請求項７】 飲食品添加剤の添加量が、食品に対し
０．２〜５．０重量％である請求項６記載の食味の改良
法。7. The method for improving the taste according to claim 6, wherein the added amount of the food and drink additive is 0.2 to 5.0% by weight based on the food. 【請求項８】 請求項１〜３の何れか１項記載の飲食品
添加剤を、加熱前の卵に添加することを特徴とする卵加
熱調理品の色のくすみ防止法。8. A method for preventing the dullness of the color of an egg cooked product, which comprises adding the food and drink additive according to any one of claims 1 to 3 to an egg before heating. 【請求項９】 飲食品添加剤の添加量が、卵に対し０．
２〜５．０重量％である請求項８記載の卵加熱調理品の
色のくすみ防止法。9. The amount of the food and drink additive added is 0.
The method for preventing dullness of color of an egg cooked product according to claim 8, which is 2 to 5.0% by weight. 【請求項１０】 請求項１〜３の何れか１項記載の飲食
品添加剤を、不快臭を有する飲食品に添加することを特
徴とする飲食品の不快臭除去法。10. A method for removing unpleasant odors from foods and drinks, comprising adding the food or drink additive according to any one of claims 1 to 3 to foods and drinks having unpleasant odors. 【請求項１１】 飲食品添加剤の添加量が、不快臭を有
する飲食品に対し０．０２〜５．０重量％である請求項
１０記載の不快臭除去法。11. The method for removing unpleasant odors according to claim 10, wherein the amount of the food and drink additive added is 0.02 to 5.0% by weight based on the food or drink having unpleasant odors.