JP3588072B2 - Food color preservative and method for producing meat using the same - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は海洋深層水の組成成分、または該海洋深層水の組成成分およびローズマリー抽出物を主成分とする食品用（特に食肉用）の色調保持剤、およびその色調保持剤を使用し、主として鶏肉等の食肉の変色（特に冷凍保存時、解凍時あるいは解凍後の冷蔵保存時）を防止する食肉の製造方法もしくは処理方法に関するものである。
【０００２】
【従来の技術】
鶏肉等の食肉は、加工された分割肉（生肉）として海外から輸入する時、あるいは日本国内で長期間保存する場合、バラ凍結などにより冷凍を行なうことが通常実行されている。この冷凍食肉は凍結保存時に、肉表面が空気にさらされて乾燥と酸化（いわゆる冷凍焼け）が発生し、不快味を発生させ、また、解凍して加工調理する時、あるいは解凍後冷蔵条件で販売される際、通常離水ドリップを生じ、直接的に原料価格の上昇となる他、酸敗あるいは食味の著しい低下の原因ともなっている。
現在、酸化防止にはビタミンＣ、トコフェロール等の使用、離水防止には重合リン酸塩等の使用が研究されているが、合成添加剤の使用は嫌遠される傾向があり、また満足すべき結果も得られていない。
【０００３】
従来、食肉の処理方法としては、次のような方法等が提案されている。
特許第３０４３０７０号公報には、畜類肉にＮａＣｌ、ＭｇＣｌ２ 等の塩類と、種々のアルカリ性塩から選択されるアルカリその他糖類、香辛料等とを含有させることにより、加工自在で変性損失を防ぎ解凍に伴う畜肉臭の消臭、ドリップ流出の防止等を図った加工畜肉類の製造方法が開示されている。特開平１０−５３号公報には、肉類等の動物性蛋白原料にＮａＣｌ、ＭｇＣｌ２ 等の塩類またはアルカリ剤その他糖類等をドリップに含有させることにより、ソフトで弾力性に優れ、加工自在で栄養価の高い加工動物性蛋白食材の製造方法が開示されている。特許第３１０１８６５号公報には、トレハロースを主成分とする糖質と、塩化ナトリウムあるいは塩化カリウム主体の塩類からなる処理剤で肉類を前処理し、浸透剤として海水塩等を添加した後、冷凍することにより品質の改善された低温保存食品の製造方法が開示されている。特開２００１−９５５３１号公報には、富山湾の海洋深層水を含有させることにより多種類のミネラル類に富んだ加工食品の製造方法が開示されている。また、特開昭５６−８６６８号公報には、畜肉加工品に対してローズマリー葉の有機溶媒抽出物を添加することにより、長期保存でも酸化され難い畜肉加工品の製造法が開示されている。しかし、退色抑制に関してはその効果は満足のいくほど十分なものではなかった。
【０００４】
【発明が解決しようとする課題】
上述のように、従来酸化防止剤として使用されていたビタミンＣ、トコフェロール等の合成物質の使用は嫌遠される傾向があり、かつ満足のいく結果も得られておらず、また、ローズマリー葉の抽出物の退色抑制効果も十分満足のいくものではなかった。
【０００５】
上記のような問題点に鑑み、本発明は、新たな天然の食用材料を使用し、特に食肉の冷凍保存時の乾燥、酸化等による冷凍焼け、また解凍時あるいは解凍後の冷蔵保存時の酸化等による変色を確実に防止し、食肉本来の赤色系の色調を保持すると共に食肉マイルドな塩味感（深いコク味）を付与する技術もしくは方法を提供することを目的とするものである。
【０００６】
上記のような従来技術において、海洋深層水を含有させた加工食品は知られていたが、これは主として多種類のミネラルを含有する栄養価の面からの利点を利用するものであった。従来、海洋深層水が食肉の色調保持剤あるいは酸化防止剤として使用されているものはなかった。
【０００７】
【課題を解決するための手段】
本発明者等は、上記目的を達成すべく鋭意研究を重ねた結果、海洋深層水の成分が上記のような食肉の冷凍保存時等における酸化変色を防止し、食肉本来の赤色系の色調を保持または増強する作用を有すると共に食肉にマイルドな塩味感（深いコク味）を付与し、さらに、この作用がローズマリーの抽出物との併用によって更に向上することを見出し、この知見を基に本発明を完成させるに至った。
【０００８】
すなわち本発明は、海洋深層水の組成成分、または該海洋深層水の組成成分およびローズマリー抽出物を主成分とする食品用（特に食肉用）の色調保持剤に関するものである。
本発明はまた、食肉に対して海洋深層水の組成成分、または該海洋深層水の組成成分およびローズマリー抽出物を色調保持剤として添加することを特徴とする食肉の製造方法にも関するものである。
【０００９】
【発明の実施の形態】
本発明による食品用色調保持剤は海洋深層水の組成成分、または該海洋深層水の組成成分およびローズマリー抽出物を主成分とし、特に赤色系の食肉の色調を保持もしくは増強するものであり、別の側面からは食肉用の変色防止剤もしくは酸化防止剤でもある。
【００１０】
本発明において、海洋深層水の組成成分とは、海洋深層水に由来する多種の無機塩類等を豊富に含有する多成分の組成物を意味し、海洋深層水そのままの液状形態、加熱等によるその濃縮形態あるいは高温または低温での煮詰め等による脱水もしくは乾燥形態等任意の形態を包含するものである。
本発明において海洋深層水とは、海面下２００ｍ以上の深海から採集された海水であり、様々な場所の海域に由来する海洋深層水が使用できる。
海洋深層水、あるいはその脱水もしくは乾燥形態のものは、深層海水塩として市販されており、容易に入手可能である。本発明において、海洋深層水の組成物としては操作性、食肉への浸透性等の点で脱水もしくは乾燥形態のものを用いるのが好ましい。
【００１１】
本発明において、海洋深層水の組成成分の由来は特に限定されないが、その好ましい例としては、伊豆大島の内陸またはその近海（周囲１０ｋｍ程の海域内）の海洋深層水由来のものがあげられる。具体的には、例えば伊豆大島海岸から１００ｍほど陸地に入った約２００ｍの深さの場所に設置された井戸から採取され玄武岩により天然に濾過された海洋深層水由来のものが深層海水塩として市販の形態で入手することができる。
この深層海水塩は、井戸から採取された海洋深層水を低温でゆっくり煮詰めて脱水・乾燥（結晶化）したもので、カルシウムが水に溶け易くニガリ分がほどよく含まれており、味覚はマイルドな口当たりである。この伊豆大島由来の深層海水塩の成分は、通常次に示すような組成を有している。
塩化ナトリウム：８６．８６％、硫酸カルシウム：１．２２％、塩化マグネシウム：１．００％、硫酸マグネシウム：０．９７％、塩化カリウム：０．３６％、水分：８．８８％、その他０．７１％（日本たばこ産業株式会社「塩試験方法」による）。
【００１２】
本発明において、色調保持剤としての作用能力は、上記海洋深層水の組成成分とローズマリーの抽出物を組合せて使用することにより更に増加する。
ローズマリー抽出物は、植物体の任意の部分の抽出物が使用できるが、好ましくは葉の抽出物である。ローズマリーの葉は生葉でも構わないが、乾燥葉がより好ましく、成分の安定した抽出液を得ることができる。ローズマリー乾燥葉は一般に香辛料製造メーカー等から市販の形態で入手することができる。ローズマリー（葉など）の抽出は、通常使用される有機溶媒（例えばエタノール、酢酸エチル等）での抽出でも可能であるが、本発明においては熱水で抽出してローズマリーの水溶性成分を豊富に浸出させることにより、残留有機溶媒等の影響のないより自然な風味を提供し、かつ食肉製造工場等での簡易な抽出作業を可能とする。具体的な抽出操作は、通常、ローズマリー（葉など）５００ｇに対して熱水（９５〜１００℃程度）１００〜１１０Ｌを加え、１〜２時間抽出する。このようにして得られた抽出液は、通常１０℃以下に冷却したのち使用する。必要があれば、乾燥抽出物等の他の形態にしたものを使用してもよい。
【００１３】
本発明の好ましい態様において、上記海洋深層水の組成成分とローズマリー抽出物の他に、さらにトレハロースおよび／またはハチミツ、より好ましくはトレハロースおよびハチミツの両者を加えることができる。
トレハロースは市販の合成品または天然品を使用することができるが、天然品が好ましい。ハチミツは、ミツバチが草木の花の蜜腺から花蜜を採集し巣の中に貯蔵された、果糖およびブドウ糖を主成分とするものであり、一般に市販されているものから適宜選択して使用すればよい。
【００１４】
本発明色調保持剤において、上記配合・追加各添加成分相互の含有割合（重量比）は、通常海洋深層水の組成成分（乾燥物として）１〜６：ローズマリー抽出物（抽出液として）１〜３：トレハロース１〜１０：ハチミツ１〜１０であり、好ましくは、通常海洋深層水の組成成分２〜４：ローズマリー抽出物４〜６：トレハロース２〜６：ハチミツ１〜６である。従って、上記の一部の成分のみを用いる場合、使用各成分相互の配合割合は上記の数値の比となる。
【００１５】
本発明はまた、上記したような色調保持剤を用いた食肉の製造方法もしくは処理方法にも関する。すなわち、本発明による食肉の製造方法もしくは処理方法は、食肉に対して海洋深層水の組成成分または該海洋深層水の組成成分およびローズマリー抽出物を色調保持剤として添加して食肉の色調を保持または増強することを特徴とするものである。
【００１６】
本発明において食肉とは、特に冷凍保存または解凍後の冷蔵保存用として使用され、酸化等により変色が問題となる食肉を対象とする。そのような食肉としては赤色系の動物肉、例えば畜肉（牛肉、豚肉、馬肉など）、家禽肉（鶏肉など）、家兎肉等があげられるが、本発明においては特に鶏肉を代表的な対象とする。
【００１７】
本発明方法において、食肉に添加する配合物は、基本的に上記の色調保持剤（海洋深層水の組成成分、または該海洋深層水の組成成分とローズマリー抽出物）であるが、上述のように、好ましい態様においてハチミツおよび／またはトレハロース、より好ましくはハチミツおよびトレハロースの両者をさらに添加することができる。
【００１８】
食肉に対する上記配合・追加各成分の添加量（重量％）は、通常海洋深層水の組成成分（乾燥物として）０．１〜０．６％、ローズマリー葉の抽出物（抽出液として）０．１〜３．０％、トレハロース０．１〜１．０％、ハチミツ０．１〜１．０％であり、好ましくは海洋深層水の組成成分０．２〜０．４％、ローズマリー葉の抽出物０．４〜０．６％、トレハロース０．２〜０．６％、ハチミツ０．１〜０．６％である。従って、食肉に添加する各成分の添加割合は、色調保持剤に関して上記した配合割合に相当する。
また、必要に応じてその他の添加物を適量添加してもよい。
【００１９】
本発明において、海洋深層水の組成成分、ローズマリー抽出物の添加により、主として食肉の色調保持もしくは増強または変色防止が可能となると共に食肉に対してマイルドな塩味感（深いコク味）が付与され、また肉の臭み等が抑制されて風味が向上する。本発明の好ましい態様において海洋深層水の組成成分とローズマリー抽出物の他に、さらにトレハロース、ハチミツを加えることにより、主として加熱調理加工後の風味、おいしさ（特に、深みのあるまろやかな肉の味）が一層向上する。
【００２０】
上述したような本発明による食肉の製造方法は、例えば好ましい態様において、鶏肉などの食肉に海洋深層水の組成成分、ローズマリー抽出物、トレハロース、ハチミツを冷水に溶解させたものを調味液として加え、これを真空タンブラー等を用いて真空状態でミキシング（通常５〜２０分程度）を行って調味液を食肉中に十分含浸・浸透させる方法である。このようにして製造処理した食肉は、その後通常急速冷凍保存（通常−１５℃以下の条件）あるいは解凍後冷蔵保存（通常１０℃以下の条件）される。このような本発明方法により、冷凍保存時などの食肉の色調が保存もしくは増強され、使用時（スーパーマーケット、出店など）加熱調理後の風味が向上する、手軽で扱い易い味付け食肉素材として提供することができる。
【００２１】
【実施例】
以下は、実施例によって本発明をさらに具体的に説明するものであり、これによって本発明が限定されるものではない。
【００２２】
以下の実施例において、海洋深層水の組成成分として、伊豆大島（海岸から１００ｍ程の内陸で約２００ｍの深さに設置された井戸から採取された海水）の深層水を原料とし濃縮して脱水・乾燥された深層海水塩（「深層海塩」として深層海塩（社）より製造販売）を入手、使用した。この深層海水塩の成分組成は下表１の通りであった。
【００２３】
［実施例］ 鶏肉の処理
タイ国鶏肉製造工場にて、以下のような処理条件で鶏肉を製造した。
ローズマリーの乾燥葉（朝岡香辛料社発売）２５０ｇを蒸気ケトルに入れ、５０ｋｇの水と共に１時間煮沸した。この煮液を濾過し、葉を除去した後、冷水にて再び５０ｋｇにメスアップを行なった。この抽出液は暗赤色を呈し、強い香気を有していた。
別に、当日屠鳥し正肉とした鶏もも肉５００ｋｇと深層海水塩２ｋｇ、およびトレハロース１ｋｇ、ハチミツ０．５ｋｇを準備し、真空タンブラーに前記のローズマリー抽出液５ｋｇと共に投入し、６回転／分×２０分間タンブリングを行なった。この試料を本発明品１とした。また、ローズマリー抽出液のみを除いた上記成分を用いて同様に鶏肉を処理した試料を本発明品２とした。
さらに比較として、添加成分なしの生の鶏肉を対照区１とし、また本発明品１の添加成分において深層海水塩を精製塩に代えた成分を用いて鶏肉を同様に処理した試料を対照区２とした。各試料の添加成分の割合をまとめると下表２の通りである。
これらの試料を連続スパイラルフリーザーにて−３５℃×４０分の条件でバラ冷凍処理（いわゆるＩＱＦ （Ｉｎｄｉｖｉｄｕａｌｌｙ Ｑｕｉｃｋ Ｆｒｏｚｅｎ） ）を行なった。
【００２４】
［試験例１］
実施例で製造した本発明品（本発明品１および２）および対照区（対照区１および２）の冷凍鶏もも肉を、タイ国から日本に輸入して国内流通にのせ、製造日より９０日後に国内スーパーマーケットに搬入した。スーパーマーケット協力のもと、本発明品（本発明品１および２）の鶏肉３００ｇ×５パックと対照区の鶏肉３００ｇ×５パックをトレーパックさせ、５℃以下のショーケース内にて、照明をあてながら、かつ解凍しながら１５名のパネラーにて退色の経時変化を追った。退色テスト後、本発明品および対照区の試料について臭い、見栄え（ドリップ）の評価およびトースターにて加熱後の官能評価を行なった（１５名のパネラー）。
その結果、加熱前評価では表３に示されるように２４時間後、対照区１は退色して淡色を呈し、トレー内に赤色のドリップが生じた。対照区２は淡い赤色を呈し、トレー内にドリップが少し生じた。一方、本発明品は逆に赤色〜鮮紅色に変化し、ドリップもほとんど観察されなかった。
加熱後の官能評価の結果は下表３の通りであり、特に風味、おいしさに関し、本発明品は対照区に比べて高い評価が得られた。
【００２６】
［試験例２］
実施例で製造した試験例１に相当する本発明品（本発明品１）と対照区（対照区１）の鶏もも肉について２℃設定の冷蔵庫にて保存試験を行なった。
下表４の結果から、本発明品は細菌の増殖を抑制するものであることが明らかとなった。
【００２８】
【発明の効果】
上述してきたように本発明の色調保持剤および食肉の製造方法によれば、天然の食用材料としての海洋深層水の成分を利用することにより、あるいは更にローズマリー抽出物を併用することにより、特に食肉の冷凍保存時、解凍時あるいは解凍後の冷蔵保存時における変色を確実に防止し、食肉本来の赤色系の色調を保持もしくは増強すると共に、食肉にマイルドな塩味感と肉の臭みのない良好な風味を付与することができる。
海洋深層水の成分およびローズマリー抽出物に加えて、トレハロース、ハチミツをさらに添加することにより、特に使用時加熱調理後の風味、おいしさ（ジューシーで好ましい食感・食味等）が一層向上し、手軽で扱い易い味付け食肉素材として提供することができる。
さらに、本発明により、食肉の細菌増殖が抑制され、解凍後のドリップも発生しない。また、上記のような効果により、食肉の鮮度・保存日数が著しく向上する。
本発明において、特に、海洋深層水が上記のような食肉の冷凍保存時等における変色を防止し、食肉本来の赤色系の色調を保持または増強する作用を有し、さらに、この作用がローズマリーの抽出物との併用によって更に向上することは思いがけなかったことと解される。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention uses a color preserving agent for food (especially for meat) containing the deep sea water composition component or the deep sea water composition component and rosemary extract as main components, and mainly uses the color preservation agent. The present invention relates to a method for producing or treating meat that prevents discoloration of meat such as chicken (particularly during frozen storage, thawing or refrigerated storage after thawing).
[0002]
[Prior art]
When meat such as chicken is imported from abroad as processed divided meat (raw meat) or stored for a long time in Japan, it is common practice to freeze it by freezing roses or the like. This frozen meat is exposed to the air during frozen storage, drying and oxidizing (so-called frozen burning) occur, causing unpleasant taste. Also, when thawing and cooking, or under refrigerated conditions after thawing When it is sold, it usually causes a water separation drip, which directly raises the raw material price, and also causes rancidity and a marked decrease in taste.
At present, the use of vitamin C, tocopherol, etc. for antioxidation and the use of polymerized phosphate for preventing water separation have been studied, but the use of synthetic additives tends to be avoided and should be satisfied. No results have been obtained.
[0003]
Conventionally, as a method of treating meat, the following methods and the like have been proposed.
Japanese Patent No. 3043070 discloses, NaCl to livestock meat, and salts of MgCl 2 and the like, alkali and other sugars selected from various alkaline salts, by containing the spices and the like, to decompress prevent universal degenerative loss processing A method for producing processed livestock meat with the aim of deodorizing the accompanying meat odor and preventing drip outflow is disclosed. Japanese Patent Application Laid-Open No. 10-53 discloses that an animal protein material such as meat contains a salt such as NaCl or MgCl 2 or an alkali agent or other saccharides in a drip, so that the drip is soft, has excellent elasticity, is free to be processed, and is nutritious. A method for producing a highly valuable processed animal protein food is disclosed. Japanese Patent No. 3101865 discloses that meat is pretreated with a treating agent comprising a saccharide mainly composed of trehalose and salts mainly composed of sodium chloride or potassium chloride, and after adding seawater salt or the like as a penetrant, freezing is performed. Thus, a method for producing a cryopreserved food with improved quality has been disclosed. Japanese Patent Application Laid-Open No. 2001-95531 discloses a method for producing a processed food rich in various types of minerals by including deep sea water of Toyama Bay. JP-A-56-8668 discloses a method for producing a processed meat product which is hardly oxidized even during long-term storage by adding an organic solvent extract of rosemary leaves to the processed meat product. . However, the effect of suppressing fading was not satisfactory enough.
[0004]
[Problems to be solved by the invention]
As described above, the use of synthetic substances such as vitamin C and tocopherol which have been conventionally used as antioxidants tends to be avoided, and satisfactory results have not been obtained. The discoloration inhibitory effect of the extract was not sufficiently satisfactory.
[0005]
In view of the above problems, the present invention uses a new natural edible material, in particular, the drying of meat at the time of freezing, the freeze-burning due to oxidation, and the oxidation at the time of thawing or refrigeration after thawing. It is an object of the present invention to provide a technique or a method for reliably preventing discoloration due to, for example, the meat, maintaining the original reddish color tone of the meat, and imparting a mild salty taste (deep kokumi) to the meat.
[0006]
In the prior art as described above, processed foods containing deep ocean water have been known, but this mainly utilizes advantages in terms of nutritional value containing various types of minerals. Heretofore, no deep seawater has been used as a meat color tone preservative or an antioxidant.
[0007]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to achieve the above-mentioned object, and as a result, the deep sea water component prevents oxidative discoloration at the time of frozen storage of the above-described meat and the like, and the meat has its original reddish color tone. It has the effect of retaining or enhancing and imparts a mild salty taste (deep kokumi) to meat, and furthermore, it has been found that this effect is further improved by the combined use with rosemary extract. The invention has been completed.
[0008]
That is, the present invention relates to a color tone preserving agent for food (especially for meat), which has a composition of deep sea water or a composition of deep sea water and a rosemary extract as main components.
The present invention also relates to a method for producing meat, comprising adding a component of deep sea water to the meat, or a component of the deep sea water and a rosemary extract as a color tone preservative. is there.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The color tone preservative for food according to the present invention is mainly composed of the deep sea water component, or the deep sea water component and the rosemary extract, and particularly retains or enhances the color tone of red meat. From another aspect, it is also a discoloration inhibitor or antioxidant for meat.
[0010]
In the present invention, the compositional component of deep ocean water means a multicomponent composition rich in various kinds of inorganic salts and the like derived from deep ocean water. Any form such as a concentrated form or a dehydrated or dried form by boiling at a high or low temperature is included.
In the present invention, the deep ocean water is seawater collected from the deep sea 200 m or more below the sea level, and deep ocean water derived from the sea area at various places can be used.
Deep sea water or its dehydrated or dried form is commercially available as deep sea salt and is readily available. In the present invention, it is preferable to use a dehydrated or dried form of the deep sea water composition in terms of operability, permeability to meat, and the like.
[0011]
In the present invention, the origin of the constituent components of the deep sea water is not particularly limited, but preferred examples thereof include those derived from the deep sea water in the inland of Izu-Oshima or in the vicinity of the sea (within a sea area of about 10 km around). Specifically, for example, those derived from deep ocean water that is collected from a well installed at a depth of about 200 m on the land about 100 m from the Izu Oshima coast and naturally filtered by basalt are commercially available as deep sea salt It can be obtained in the form of
This deep sea salt is obtained by slowly boiling down deep sea water collected from a well at a low temperature, dehydrating and drying (crystallizing). Calcium is easily dissolved in water, contains a good bitterness, and tastes mild. It has a nice mouthfeel. The component of the deep sea salt derived from Izu Oshima usually has the following composition.
Sodium chloride: 86.86%, calcium sulfate: 1.22%, magnesium chloride: 1.00%, magnesium sulfate: 0.97%, potassium chloride: 0.36%, moisture: 8.88%, and others. 71% (by Japan Tobacco Inc. "Salt Test Method").
[0012]
In the present invention, the ability to act as a color tone preserving agent is further increased by using a combination of the above-mentioned deep sea water component and rosemary extract.
As the rosemary extract, an extract of any part of a plant body can be used, but an extract of a leaf is preferable. Rosemary leaves may be fresh leaves, but dried leaves are more preferred, and an extract with stable components can be obtained. The dried rosemary leaves are generally available in a commercial form from a spice manufacturer or the like. Extraction of rosemary (leaves, etc.) can be carried out by extraction with a commonly used organic solvent (eg, ethanol, ethyl acetate, etc.), but in the present invention, extraction with hot water to remove water-soluble components of rosemary is performed. By leaching abundantly, a more natural flavor is provided without the influence of residual organic solvents and the like, and a simple extraction operation at a meat manufacturing plant or the like is enabled. As a specific extraction operation, normally, 100 to 110 L of hot water (about 95 to 100 ° C.) is added to 500 g of rosemary (such as leaves), and extraction is performed for 1 to 2 hours. The extract thus obtained is usually used after cooling to 10 ° C. or lower. If necessary, other forms such as a dried extract may be used.
[0013]
In a preferred embodiment of the present invention, trehalose and / or honey, more preferably both trehalose and honey, can be added in addition to the above-mentioned deep sea water component and rosemary extract.
Trehalose may be a commercially available synthetic or natural product, but a natural product is preferred. Honey is a honey bee that collects nectar from the nectary glands of plants and flowers, and is stored in the nest, and is mainly composed of fructose and glucose. Good.
[0014]
In the color tone preservation agent of the present invention, the content ratio (weight ratio) of the above-mentioned blended / added additional components is usually 1 to 6 of the components of the deep sea water (as a dry product): 1 rosemary extract (as an extract). ~ 3: Trehalose 1 ~ 10: Honey 1 ~ 10, preferably, usually the compositional component of deep sea water 2 ~ 4: Rosemary extract 4 ~ 6: Trehalose 2 ~ 6: Honey 1 ~ 6. Therefore, when only some of the above components are used, the mixing ratio of the components used is the ratio of the above numerical values.
[0015]
The present invention also relates to a method for producing or treating meat using the color preservative as described above. In other words, the method for producing or treating meat according to the present invention maintains the color of meat by adding the composition of deep sea water or the composition of deep sea water and rosemary extract to the meat as a color tone preservative. Or, it is characterized by enhancing.
[0016]
In the present invention, meat is used particularly for frozen storage or refrigerated storage after thawing, and refers to meat in which discoloration is a problem due to oxidation or the like. Examples of such meat include red animal meat, for example, beef (beef, pork, horse meat, etc.), poultry (chicken, etc.), rabbit meat and the like. In the present invention, chicken meat is a typical target. And
[0017]
In the method of the present invention, the composition to be added to meat is basically the above-mentioned color tone preservative (composition component of deep sea water, or the composition component of the deep sea water and rosemary extract). In a preferred embodiment, honey and / or trehalose, more preferably both honey and trehalose, can be further added.
[0018]
The addition amount (% by weight) of the above-mentioned blended / added components to the meat is usually 0.1 to 0.6% of the components of the deep sea water (as dry matter) and 0% of rosemary leaf extract (as extract) 0.1-1.0%, trehalose 0.1-1.0%, honey 0.1-1.0%, preferably 0.2-0.4% of deep sea water component, rosemary leaf Extract 0.4-0.6%, trehalose 0.2-0.6%, honey 0.1-0.6%. Therefore, the addition ratio of each component added to the meat corresponds to the above-described mixing ratio for the color tone preservative.
Further, an appropriate amount of other additives may be added as needed.
[0019]
In the present invention, the addition of the deep seawater composition component and the rosemary extract mainly enables the meat to maintain or enhance the color tone or prevent discoloration, and impart a mild salty feeling (deep kokumi) to the meat. In addition, the odor of meat is suppressed and the flavor is improved. In a preferred embodiment of the present invention, by adding trehalose and honey in addition to the deep seawater composition component and the rosemary extract, the flavor and taste after cooking and cooking (especially for deep and mellow meat) Taste) is further improved.
[0020]
In the method for producing meat according to the present invention as described above, for example, in a preferred embodiment, meat, such as chicken, in which the components of deep sea water, rosemary extract, trehalose, and honey are dissolved in cold water is added as a seasoning liquid. This is a method of mixing (usually for about 5 to 20 minutes) in a vacuum state using a vacuum tumbler or the like to sufficiently impregnate and penetrate the meat into the meat. The meat thus manufactured and processed is then usually stored in a rapid freezing condition (usually at -15 ° C or lower) or after thawing and refrigerated (usually at 10 ° C or lower). Such a method of the present invention preserves or enhances the color tone of meat during frozen storage and the like, and provides a flavored meat material that is easy to handle and easy to handle, in which the flavor after heating (in a supermarket, opening a store, etc.) is improved. Can be.
[0021]
【Example】
Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited thereto.
[0022]
In the following examples, the deep seawater of Izu Oshima (seawater collected from a well installed at a depth of about 200 m inland about 100 m from the coast) is concentrated and dehydrated as a component of the deep sea water. -Dried deep sea salt (manufactured and sold by Deep Sea Salt, Inc. as "Deep Sea Salt") was used. The composition of the deep seawater salt is as shown in Table 1 below.
[0023]
[Example] Treatment of chicken At a chicken production plant in Thailand, chicken was produced under the following treatment conditions.
250 g of dried rosemary leaves (available from Asaoka Spice Co., Ltd.) was placed in a steam kettle and boiled with 50 kg of water for 1 hour. After filtering the boiled solution and removing the leaves, the volume was again increased to 50 kg with cold water. This extract had a dark red color and had a strong aroma.
Separately, 500 kg of chicken thigh, 2 kg of deep sea salt, 1 kg of trehalose, and 0.5 kg of honey were slaughtered on the day, and placed in a vacuum tumbler together with 5 kg of the above-mentioned rosemary extract. Tumbling was performed for 20 minutes. This sample was designated as product 1 of the present invention. In addition, a sample obtained by treating chicken meat in the same manner using the above-mentioned components except for the rosemary extract alone was designated as product 2 of the present invention.
For comparison, a raw chicken without any additive was used as a control group 1 and a sample obtained by treating chicken meat in the same manner with the additive of the present invention 1 except that the deep seawater salt was replaced with purified salt was used as a control group 2. And Table 2 below summarizes the proportions of the added components of each sample.
These samples were subjected to a rose freezing treatment (so-called IQF (Individually Quick Frozen)) in a continuous spiral freezer at -35 ° C for 40 minutes.
[0024]
[Test Example 1]
The frozen chicken thighs of the present invention (Products 1 and 2 of the present invention) and the control plots (Control plots 1 and 2) produced in the examples were imported from Thailand to Japan and distributed in Japan for 90 days from the date of production. Later they were brought into a domestic supermarket. With the cooperation of a supermarket, a tray pack of 300 g × 5 packs of chicken of the present invention (products 1 and 2 of the present invention) and 300 g × 5 packs of chicken in a control area was illuminated in a showcase at 5 ° C. or lower. While thawing, the change with time of fading was followed by 15 panelists. After the fading test, the samples of the present invention and the control group were evaluated for smell and appearance (drip), and subjected to sensory evaluation after heating with a toaster (15 panelists).
As a result, in the pre-heating evaluation, as shown in Table 3, after 24 hours, the control section 1 faded and became pale, and a red drip occurred in the tray. The control 2 showed a pale red color and a little drip occurred in the tray. On the other hand, the product of the present invention changed from red to bright red, and almost no drip was observed.
The results of the sensory evaluation after heating are as shown in Table 3 below, and the product of the present invention obtained a higher evaluation than the control group, particularly with respect to flavor and taste.
[0026]
[Test Example 2]
The storage test was performed on chicken thigh meat of the present invention (Product 1 of the present invention) corresponding to Test Example 1 produced in Example and the control section (Control section 1) in a refrigerator set at 2 ° C.
From the results shown in Table 4 below, it was revealed that the product of the present invention suppresses the growth of bacteria.
[0028]
【The invention's effect】
As described above, according to the method for producing a color tone preservative and meat of the present invention, by utilizing a component of deep sea water as a natural edible material, or by further using a rosemary extract in particular, Prevents discoloration of meat during frozen storage, thawing or refrigerated storage after thawing, preserves or enhances the original red color tone of the meat, and has a mild salty taste and no odor of the meat Flavor can be imparted.
By further adding trehalose and honey in addition to the deep-sea water component and the rosemary extract, the flavor and taste (especially juicy and preferable texture and taste, etc.) are further improved, especially after cooking during use, It can be provided as a seasoned meat material that is easy and easy to handle.
Further, according to the present invention, bacterial growth of meat is suppressed, and no dripping occurs after thawing. In addition, due to the above effects, freshness and storage days of meat are remarkably improved.
In the present invention, in particular, the deep sea water has the effect of preventing discoloration during the frozen storage of the meat as described above and maintaining or enhancing the original reddish color tone of the meat. It is understood that it was unexpectedly further improved by the combined use with the extract.
Claims (12)
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| JP2001293345A JP3588072B2 (en) | 2001-09-26 | 2001-09-26 | Food color preservative and method for producing meat using the same |
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| JP4646550B2 (en) * | 2004-06-07 | 2011-03-09 | 高知県 | Mineral-containing agents and their uses |
| JP2008162927A (en) * | 2006-12-27 | 2008-07-17 | Nof Corp | Nerve cell-protecting agent, medicinal composition containing the same, cosmetic composition and food |
| JP2008228702A (en) * | 2007-03-23 | 2008-10-02 | Toshiaki Oshima | Flammulina velutipes extract-containing discoloration-preventing agent for meat product |
| CN101223984B (en) * | 2008-02-01 | 2011-01-12 | 河南兴泰科技实业有限公司 | Compound modifying preparation for protecting color of cooked meat products |
| JP5343751B2 (en) * | 2009-07-31 | 2013-11-13 | 三菱化学株式会社 | Food modifier |
| JP6012219B2 (en) * | 2012-03-28 | 2016-10-25 | アサヒ飲料株式会社 | Sports drink production method, salty masking method |
| JP6233684B2 (en) * | 2012-07-27 | 2017-11-22 | 佳子 宗圓 | Pretreatment method for fresh food |
| JP6420830B2 (en) | 2014-05-30 | 2018-11-07 | 積水化成品工業株式会社 | Myoglobin-containing food freshness degradation inhibitor and its use |
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