JP4704300B2 - Process for producing glass-fed beef with modified flavor - Google Patents
Process for producing glass-fed beef with modified flavor Download PDFInfo
- Publication number
- JP4704300B2 JP4704300B2 JP2006242029A JP2006242029A JP4704300B2 JP 4704300 B2 JP4704300 B2 JP 4704300B2 JP 2006242029 A JP2006242029 A JP 2006242029A JP 2006242029 A JP2006242029 A JP 2006242029A JP 4704300 B2 JP4704300 B2 JP 4704300B2
- Authority
- JP
- Japan
- Prior art keywords
- steak
- lactones
- beef
- oil
- glass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明は、グラス臭が改善された牛肉又は加工牛肉製品の製造方法、詳しくはラクトン類及び／又はラクトン類含有物質を利用したグラス臭が改善された牛肉又は加工牛肉製品の製造方法に関する。 The present invention relates to a method for producing beef or processed beef products having an improved glass odor, and more particularly to a method for producing beef or processed beef products having an improved glass odor utilizing lactones and / or lactone-containing substances.
従来、加工用に用いられる牛肉の中でも、和牛、国産牛（ホルオス）やグレインフェッド牛（穀物飼育牛）に比較し、グラス臭（青草臭）がありうま味も少ないとされているグラスフェッド牛（牧草飼育牛）の挽肉の香味改善方法が、特にハンバーグなど加工牛肉製品において求められていた。グラス臭の改善方法としては、グラスフェッド牛の赤身肉に脂肪が混在する細片化牛肉を、酸素存在下に所定時間攪拌して積極的に酸素と接触させる酸素接触処理により、香味の改質された細片化牛肉を製造する方法（例えば、特許文献１参照）が提案されている。しかし、この方法は挽肉の処理に限定されていた。 Traditionally, among the beef used for processing, compared to Japanese beef, domestic cattle (Horus), and grain fed cattle (cereal breeding cattle), glass fed cattle that have a glass odor (green grass odor) and less umami taste ( A method for improving the flavor of ground beef (grass-fed beef) was demanded particularly for processed beef products such as hamburg. As a method for improving the glass odor, the flavor is improved by oxygen contact treatment in which the sliced beef mixed with fat in the red meat of the glass fed beef is stirred for a predetermined time in the presence of oxygen and actively contacted with oxygen. A method for producing the chopped beef (for example, see Patent Document 1) has been proposed. However, this method was limited to the processing of minced meat.
その他、グラス臭、レバー等の内臓肉特有の臭いを弱める方法としては、新鮮なスパイスを用いる方法（例えば、特許文献２参照）、スクラロースをマスキング剤として用いる方法（例えば、特許文献３参照）、甘蔗由来の製糖蜜から選ばれた原料を消臭剤として用いる方法（例えば、特許文献４参照）、粉末もしくは液状のイワシ筋肉由来ペプチドを消臭剤として用いる方法（例えば、特許文献５参照）、肉を焼いたときの香ばしい香りの成分であるピラジン類による矯臭方法などが知られている。また、（Ａ）ピロール類、（Ｂ）ピリジン類、（Ｃ）ピラジン類、（Ｄ）オキサゾール類、（Ｅ）オキサゾリン類、（Ｆ）アミン類、（Ｇ）チアゾール類、（Ｈ）チアゾリン類、（Ｉ）チアゾリジン類、（Ｊ）チオール類、（Ｋ）スルフィド類、（Ｌ）チオエーテル類、（Ｍ）含硫カルボン酸類、（Ｎ）キノキサリン類、及び（Ｏ）フラノン類、からなる群から選ばれる少なくとも１種以上の香料を含有することを特徴とするミート系フレーバー組成物（例えば、特許文献６参照）も知られている。 In addition, as a method of weakening the smell peculiar to internal organs such as glass odor and liver, a method using fresh spices (for example, see Patent Document 2), a method using sucralose as a masking agent (for example, see Patent Document 3), A method using a raw material selected from sweet potato-derived molasses as a deodorant (for example, see Patent Document 4), a method using a powdered or liquid sardine muscle-derived peptide as a deodorant (for example, see Patent Document 5), A flavoring method using pyrazines, which are fragrant components when meat is baked, is known. (A) pyrroles, (B) pyridines, (C) pyrazines, (D) oxazoles, (E) oxazolines, (F) amines, (G) thiazoles, (H) thiazolines, Selected from the group consisting of (I) thiazolidines, (J) thiols, (K) sulfides, (L) thioethers, (M) sulfur-containing carboxylic acids, (N) quinoxalines, and (O) furanones. There is also known a meat-based flavor composition (see, for example, Patent Document 6), which is characterized by containing at least one perfume.
一方、ラクトン類が和牛独特の甘い香りに関与することは、沖谷らによって報告されており（例えば、非特許文献１参照）、和牛肉のおいしさの向上に寄与しているものと考えられる。また、ラクトン類（Ａ）と、脂肪酸類、油脂加水分解物からなる群から選ばれる少なくとも１種以上からなる成分（Ｂ）を含有する乳系香料組成物も知られている。 On the other hand, it is reported by Okutani et al. That lactones are involved in the sweet scent unique to Wagyu beef (see, for example, Non-Patent Document 1), which is thought to contribute to improving the taste of Wagyu beef. . Also known is a dairy perfume composition containing a lactone (A) and at least one component (B) selected from the group consisting of fatty acids and fat hydrolysates.
前記のとおり、加工用に用いられる牛肉の中でも、和牛、国産牛（ホルオス）やグレインフェッド牛（穀物飼育牛）に比較し、青草臭がありうま味も少ないとされているグラスフェッド牛（牧草飼育牛）の香味改善方法が、特にＢＳＥ問題でグレインフェッド牛の輸入が制限されている今日、強く求められている。本発明の課題は、グラスフェッド牛肉に特有なグラス臭が矯臭され、旨味が向上したグラスフェッド牛肉とする、グラス臭が改善された牛肉又は加工牛肉製品の製造方法を提供することにある。 As mentioned above, among the beef used for processing, compared to Japanese beef, domestic cattle (Horus) and grain fed cattle (cereal breeding cattle), grass fed cattle (grass rearing) There is a strong demand for a method for improving the flavor of beef), especially when grain fed cattle imports are restricted due to BSE problems. The subject of this invention is providing the manufacturing method of the beef or processed beef product with which the glass odor was improved by making the glass odor beef which the glass odor peculiar to glass fed beef was flavored, and the umami improved.
本発明者らは、上記課題を解決するため鋭意研究し、天然香辛料類、天然色素類、ハーブ類、酵素類、天然植物抽出物類、各種食品素材類から選ばれる数多くの天然素材をグラスフェッド牛肉に添加・配合し、サイコロステーキを作製してグラスフェッド牛肉に特有なグラス臭が矯臭されるかどうかを調べたところ、ココナッツミルクやモモピューレにグラス臭の矯臭効果があることを見い出した。また、サイコロステーキにおけるＧＣ−ＭＳによる香気成分解析の結果及びラクトン類の官能評価結果から、矯臭効果には、γ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、γ−デカラクトン、γ−ウンデカラクトン、γ−ドデカラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトン、δ−ウンデカラクトン等のラクトン類が寄与し、矯臭効果を発現するために必要なラクトン類の量は、加工品中で０．１〜１００ｐｐｍの範囲であることを見い出した。本発明はこれら知見に基づいて完成するに至ったものである。 In order to solve the above-mentioned problems, the present inventors have conducted intensive research, and have developed many natural materials selected from natural spices, natural pigments, herbs, enzymes, natural plant extracts, and various food materials. When added to and mixed with beef, dice steaks were prepared to examine whether or not the glass odor characteristic of glass fed beef was flavored, it was found that coconut milk and peach puree have a glass odor flavoring effect. In addition, from the results of aroma component analysis by GC-MS in dice steak and the sensory evaluation results of lactones, the odor-enhancing effects include γ-butyrolactone, γ-octalactone, γ-nonalactone, γ-decalactone, and γ-undecalactone. Lactones such as γ-dodecalactone, δ-octalactone, δ-nonalactone, δ-decalactone, and δ-undecalactone contribute to the amount of lactone required In the range of 0.1 to 100 ppm. The present invention has been completed based on these findings.
すなわち本発明は、（１）グラスフェッド牛肉に、ラクトン類及び／又はココナッツミルク、モモピューレ及び練乳から選ばれるラクトン類含有物質を、ラクトン類換算で０．１〜１００ｐｐｍとなるように添加し、肉中にラクトン類を均一に分散させることを特徴とするグラス臭が改善されたハンバーグ、サイコロステーキ又はステーキ用加工肉の製造方法や、（２）ラクトン類及び／又はラクトン類含有物質を、ラクトン類換算で４０〜６０ｐｐｍとなるように添加することを特徴とする上記（１）記載のグラス臭が改善されたハンバーグ、サイコロステーキ又はステーキ用加工肉の製造方法や、（３）ラクトン類及び／又はラクトン類含有物質を、水中油滴型乳化油脂組成物として添加することを特徴とする上記（１）又は（２）記載のグラス臭が改善されたハンバーグ、サイコロステーキ又はステーキ用加工肉の製造方法や、（４）水中油滴型乳化油脂組成物が、牛脂を用いた水中油滴型乳化油脂組成物であることを特徴とする上記（３）記載のグラス臭が改善されたハンバーグ、サイコロステーキ又はステーキ用加工肉の製造方法や、（５）ラクトン類が、γ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトンから選ばれる１種又は２種以上であることを特徴とする上記（１）〜（４）のいずれか記載のグラス臭が改善されたハンバーグ、サイコロステーキ又はステーキ用加工肉の製造方法に関する。 That is, the present invention adds (1) a lactone and / or a lactone-containing substance selected from coconut milk, peach puree and condensed milk to glass fed beef so as to be 0.1 to 100 ppm in terms of lactone, A method for producing hamburger, dice steak or processed meat for steak with improved glass odor characterized by uniformly dispersing lactones therein, or (2) lactones and / or lactone-containing substances, The method for producing a hamburger, dice steak or processed steak meat with improved glass odor as described in (1) above, which is added so as to be 40 to 60 ppm in terms of conversion, (3) lactones and / or (1) or (2) above, wherein the lactone-containing substance is added as an oil-in-water emulsified oil / fat composition. Characterized hamburger grass odor was improved, and the manufacturing method of the die steak or steak processed meat, that (4) oil-in-water emulsified oil composition is a oil-in-water emulsified oil composition using beef tallow The method for producing a hamburger, dice steak or processed steak meat with improved glass odor as described in (3) above, or (5) lactones are γ-butyrolactone, γ-octalactone, γ-nonalactone, δ- Hamburger, dice steak with improved glass odor according to any one of (1) to (4) above, characterized in that it is one or more selected from octalactone, δ-nonalactone, and δ-decalactone about the production how of steak for processed meat.
本発明のグラス臭が改善された牛肉又は加工牛肉製品の製造方法によると、グラスフェッド牛肉に特有なグラス臭が矯臭され、旨味が向上したグラスフェッド牛肉を製造することができる。また、ラクトン類のもつ特性に基づき、牛肉又は加工牛肉製品を冷蔵あるいは冷凍保管した場合の褪色を遅延することができる。 According to the method for producing beef or processed beef product with improved glass odor according to the present invention, glass fed beef with a glass odor peculiar to glass fed beef and improved umami can be produced. Moreover, the discoloration when beef or processed beef products are refrigerated or frozen can be delayed based on the characteristics of lactones.
本発明のグラス臭が改善された牛肉又は加工牛肉製品の製造方法としては、グラスフェッド牛肉に、ラクトン類及び／又はラクトン類含有物質を、ラクトン類換算で０．１〜１００ｐｐｍとなるように添加し、肉中にラクトン類を均一に分散させる方法であれば特に制限されるものではなく、ここでグラス臭とは、Caryophyllene, elemene, cadinene, muurolene, cubebene などのセスキテルペン、またこれらのアルコールとしてlinalool, citronelol, nerol, geraniol, carveol, elemol, cadinol, muurolol, カルボニルとしてのperillaldehyde, carvone, nootkatone などの成分の複合体で構成される臭気をいい、かかるグラス臭がする肉中に残存するそれぞれの成分の量と成分組成は、肥育時の牧草の種類により、大きく変動する。 As a method for producing beef or processed beef products with improved glass odor according to the present invention, lactones and / or lactone-containing substances are added to glass fed beef so as to be 0.1 to 100 ppm in terms of lactones. However, the method is not particularly limited as long as the lactones are uniformly dispersed in the meat. Here, the glass odor means sesquiterpenes such as Caryophyllene, elemene, cadinene, muurolene, cubebene, and these alcohols. An odor composed of a complex of linalool, citronelol, nerol, geraniol, carveol, elemol, cadinol, muurolol, perillaldehyde as carbonyl, carvone, nootkatone, etc. The amount and composition of ingredients vary greatly depending on the type of pasture during fattening.
上記牛肉における種類は特に制限されず、ロース肉、バラ肉、モモ肉等の生肉や冷凍肉を例示することができる。また、加工牛肉製品としては、ハンバーグ、ミートボール、サイコロステーキ、ステーキ用加工肉等を挙げることができる。また、ハンバーグ、ミートボール、サイコロステーキ等の場合は、所望により、豚肉や鶏肉を混合することもできる。そしてまた、加工牛肉製品を製造する際には、牛脂等の油脂、各種澱粉、各種調味料、香辛料、甘味料、保存料、有機酸等を必要に応じて配合することができる。 The kind in particular in the said beef is not restrict | limited, Raw meat and frozen meat, such as loin meat, rose meat, and peach meat, can be illustrated. Examples of processed beef products include hamburger, meatballs, dice steak, processed steak meat, and the like. Moreover, in the case of hamburger, meatball, dice steak, etc., pork and chicken can be mixed as desired. And when manufacturing processed beef products, fats and oils, such as beef tallow, various starches, various seasonings, a spice, a sweetener, a preservative, an organic acid, etc. can be blended as needed.
上記ラクトン類としては、γ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、γ−デカラクトン、γ−ウンデカラクトン、γ−ドデカラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトン、δ−ウンデカラクトンの他、γ−ヘキサラクトン、γ−ヘプタラクトン、δ−ヘキサラクトン、（ｄ，ｌ）−δ−２−デセノラクトン、δ−ドデカラクトン、δ−トリデカラクトン、δ−テトラデカラクトン、メチル−γ−デカラクトン等を例示することができるが、特にラクトン類が、γ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトンを好適に例示することができる。また、これらラクトン類は、１種単独又は２種以上混合して使用することができるが、２種以上混合して用いることが好ましい。 Examples of the lactones include γ-butyrolactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-nonalactone, δ-decalactone, and δ-un. In addition to decalactone, γ-hexalactone, γ-heptalactone, δ-hexalactone, (d, l) -δ-2-decenolactone, δ-dodecalactone, δ-tridecalactone, δ-tetradecalactone, methyl -Γ-decalactone and the like can be exemplified, but lactones particularly preferably include γ-butyrolactone, γ-octalactone, γ-nonalactone, δ-octalactone, δ-nonalactone, and δ-decalactone. it can. These lactones can be used singly or in combination of two or more, but preferably used in combination of two or more.
また、上記ラクトン類含有物質としては、ラクトン類を含有するものであれば特に制限されないが、天然物やその加工物である天然食材が好ましく、ココナッツミルク（ココナッツクリーム）、モモピューレの他、チーズ、バター、練乳等の乳加工品を好適に例示することができる。また、これらラクトン類含有物質は、１種単独又は２種以上混合して使用することができるが、例えば、ココナッツミルクと練乳、ココナッツミルクとモモピューレ、モモピューレと練乳等２種以上を混合して用いることが好ましい。 In addition, the lactone-containing substance is not particularly limited as long as it contains lactones, but natural products and natural foods that are processed products thereof are preferable, in addition to coconut milk (coconut cream), peach puree, cheese, Preferable examples include processed milk products such as butter and condensed milk. These lactone-containing substances can be used singly or in combination of two or more. For example, coconut milk and condensed milk, coconut milk and peach puree, peach puree and condensed milk, etc. are used in combination. It is preferable.
ラクトン類やラクトン類含有物質の添加量は、ラクトン類換算で０．１〜１００ｐｐｍ、好ましくは１０〜８０ｐｐｍ、より好ましくは４０〜６０ｐｐｍ、中でも５０ｐｐｍ前後が特に好ましい。 The addition amount of lactones and lactone-containing substances is 0.1 to 100 ppm, preferably 10 to 80 ppm, more preferably 40 to 60 ppm, and particularly preferably around 50 ppm in terms of lactones.
グラスフェッド牛肉に添加したラクトン類やラクトン類含有物質を、肉中で均一に分散させる方法は特に制限されないが、ハンバーグ、ミートボール、サイコロステーキ等のミンチ肉を用いる場合は、ミンチ肉等の混練工程にラクトン類やラクトン類含有物質を添加配合し、混練によりラクトン類を均一に分散することができる。また、ステーキ用加工肉等の肉塊にラクトン類やラクトン類含有物質を均一に分散させる方法としては、特許第３６３６２７９号公報や特許第３０２５４５８号公報に記載された直進水流噴射ノズルを用いるインジェクション方法を好適に例示することができる。そして、ココナッツミルク（ココナッツクリーム）やモモピューレ等の水溶液形態のラクトン類含有物質を肉中で均一に分散させる場合、ラクトン類含有物質を、水中油滴型乳化油脂組成物として添加することが分散性を高める上で好ましく、水中油滴型乳化油脂組成物を形成するために配合する油脂としては特に制限されないが、牛脂が好ましい。 The method of uniformly dispersing the lactones and lactone-containing substances added to the glass fed beef in the meat is not particularly limited, but when using minced meat such as hamburger, meatballs, dice steak, kneading such as minced meat Lactones and lactone-containing substances can be added and mixed in the process, and lactones can be uniformly dispersed by kneading. In addition, as a method for uniformly dispersing lactones and lactone-containing substances in meat chunks such as processed meat for steak, an injection method using a straight water jet nozzle described in Japanese Patent No. 3636279 and Japanese Patent No. 3025458 Can be preferably exemplified. When a lactone-containing substance in the form of an aqueous solution such as coconut milk (coconut cream) or peach puree is uniformly dispersed in meat, it is possible to add the lactone-containing substance as an oil-in-water emulsified fat composition. It is preferable to increase the oil content, and the oil and fat to be blended for forming the oil-in-water type emulsion oil and fat composition is not particularly limited, but beef tallow is preferable.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
（試験概要と評価方法）
ラクトン類を多く含む天然食材、あるいはラクトン類を多く含む天然食材と食用油脂を乳化して得られる水中油滴型乳化油脂組成物を添加した食肉加工品を製造して、その食肉加工品の品質評価を行った。各実施例に対する比較例として、ラクトン類を多く含む天然食材あるいは水中油滴型乳化油脂組成物を含まずに調理あるいは加工を行った製品をコントロールとして使用し、その他の条件は同様にして製造及び品質評価を行った。
(Examination outline and evaluation method)
Manufacture processed meat products that contain natural foods rich in lactones, or oil-in-water emulsified oils and fat compositions obtained by emulsifying natural foods rich in lactones and edible fats and oils, and the quality of the processed meat products Evaluation was performed. As a comparative example for each example, a natural food containing a lot of lactones or a product prepared by cooking or processing without containing an oil-in-water emulsified oil / fat composition was used as a control, and other conditions were similarly Quality evaluation was conducted.
製造された食肉加工品の品質評価は、風味、食感の官能評価、及び、ＧＣ／ＭＳによる香気成分の測定を行った。官能評価は、専門のパネラー１０名により、製造した製品の風味、食感の好ましさについて評価し、最終的には総合的な品質として、非常に良い：良い：やや悪い：悪いの４段階評価とした。 Quality evaluation of the manufactured processed meat product was performed by sensory evaluation of flavor and texture, and measurement of aroma components by GC / MS. The sensory evaluation was conducted by 10 expert panelists to evaluate the taste and texture of the manufactured product. Finally, the overall quality is very good: good: somewhat bad: bad. It was evaluated.
（水中油滴型乳化油脂組成物［１］の製造）
４０℃〜５０℃に加温した、モモピューレ（寿高原食品株式会社製、商品名：白桃ピューレ）５．２５重量部、水２３．５６重量部を攪拌混合した後、ぶどう糖（第一化成株式会社製）５．２５重量部、糖アルコール（東和化成株式会社製、商品名：アマミール）３．９４重量部、リンゴ酸（第一化成株式会社製）０．０３重量部を加え水相とした。ついで、この水相に４０℃〜５０℃に加温した精製牛脂（日油商事株式会社製、商品名：プレミアム牛脂）３９．５重量部、ココナッツクリーム（正栄食品工業株式会社製）２２．５重量部を攪拌しながら徐々に加え、１０分間攪拌させて乳化液を調製した。
(Production of oil-in-water emulsified oil / fat composition [1])
After stirring and mixing 5.25 parts by weight of peach puree (manufactured by Kotobuki Foods Co., Ltd., trade name: white peach puree) and 23.56 parts by weight of water heated to 40 ° C. to 50 ° C., glucose (Daiichi Kasei Co., Ltd.) 5.25 parts by weight, sugar alcohol (manufactured by Towa Kasei Co., Ltd., trade name: Amamiru), 3.94 parts by weight, and malic acid (manufactured by Daiichi Kasei Co., Ltd.) 0.03 parts by weight were added to obtain an aqueous phase. Subsequently, 39.5 parts by weight of refined beef tallow (Nippon Shoji Co., Ltd., trade name: premium beef tallow) heated to 40 ° C. to 50 ° C. in this aqueous phase, 22.5 coconut cream (manufactured by Shoei Food Industry Co., Ltd.) The emulsion was prepared by gradually adding parts by weight with stirring and stirring for 10 minutes.
（水中油滴型乳化油脂組成物［２］の製造）
７０℃に加温したお湯６２．７重量部に食品用加工でんぷん（松谷化学工業株式会社製、商品名：エマルスター＃１）２．０重量部、モモピューレ（寿高原食品株式会社製、商品名：白桃ピューレ）３．３７５重量部、ぶどう糖（第一化成株式会社製）３．３７５重量部、糖アルコール（東和化成株式会社、商品名：アマミール）２．５３重量部、精製塩１．５重量部を加え水相とした。ついで、この水相に乳化剤（坂本薬品株式会社製、商品名：ＭＳＷ−７Ｓ）０．５重量部を攪拌混合した後、６０℃に加温したココナッツクリーム（正栄食品工業株式会社製）１１．２５重量部、精製牛脂１２．０重量部を攪拌しながら徐々に加え、１０分間攪拌した。攪拌後、乳化油脂組成物の品温が８℃以下になるまで冷蔵庫内で冷却し、冷却後の乳化油脂組成物にカードラン（武田キリン食品株式会社製、商品名カードランＮＳ）０．６重量部、ビタミンＥ製剤（理研ビタミン株式会社製、商品名：理研Ｅ乳剤−１４ＳＰ）０．２重量部を加え、５分間攪拌させて乳化液を調製した。
(Production of oil-in-water emulsified oil / fat composition [2])
62.7 parts by weight of hot water heated to 70 ° C. and 2.0 parts by weight of processed starch for food (Matsuya Chemical Co., Ltd., trade name: Emalstar # 1), Momo Puree (manufactured by Kotobuki Foods Co., Ltd., trade name: White peach puree) 3.375 parts by weight, glucose (made by Daiichi Kasei Co., Ltd.) 3.375 parts by weight, sugar alcohol (Towa Kasei Co., Ltd., trade name: Amamiru) 2.53 parts by weight, purified salt 1.5 parts by weight To obtain an aqueous phase. Next, 0.5 parts by weight of an emulsifier (manufactured by Sakamoto Yakuhin Co., Ltd., trade name: MSW-7S) was stirred and mixed in this aqueous phase, and then heated to 60 ° C. Coconut cream (manufactured by Shoei Food Industry Co., Ltd.) 25 parts by weight and 12.0 parts by weight of purified beef tallow were gradually added with stirring and stirred for 10 minutes. After stirring, it is cooled in the refrigerator until the product temperature of the emulsified oil / fat composition is 8 ° C. or less, and the emulsified oil / fat composition after cooling is curdlan (trade name curdlan NS, manufactured by Takeda Kirin Foods Co., Ltd.) 0.6. An emulsion was prepared by adding 0.2 parts by weight of a vitamin E preparation (trade name: Riken E Emulsion-14SP, manufactured by Riken Vitamin Co., Ltd.) and stirring for 5 minutes.
（サイコロステーキの製造）
実施例２で調製した水中油滴型乳化油脂組成物［１］５重量部を、豪州産グラスフェッド牛のバラ挽肉１００重量部、タピオカデンプン０．５重量部、食塩０．５重量部に混合してサイコロステーキ生地とした。作製した生地は、成型、凍結後に所定の形にカットし、サイコロステーキとした。水中油滴型乳化油脂組成物［１］を添加しないこと以外は実施例と同様にサイコロステーキを作製したものを比較例とした。この方法で作製したサイコロステーキを解凍後に、１８０℃で５分３０秒加熱調理し（中心温度５０℃）、官能評価を行った。水中油滴型乳化油脂組成物［１］を添加した実施例のサイコロステーキは、風味の官能評価において、非常に良い（６名）、良い（４名）と良好であり、特にグラス臭の抑制されたものであった。これに対して、水中油滴型乳化油脂組成物［１］を添加していない比較例のサイコロステーキはグラス臭が抑制されておらず、風味の官能評価において、やや悪い（２名）、悪い（８名）であった。
(Manufacture of dice steak)
5 parts by weight of the oil-in-water emulsified oil / fat composition prepared in Example 2 [1] is mixed with 100 parts by weight of ground Australian grass fed beef, 0.5 parts by weight of tapioca starch, and 0.5 parts by weight of salt. Dice steak dough. The prepared dough was cut into a predetermined shape after molding and freezing to make a dice steak. A dice steak prepared in the same manner as in the example except that the oil-in-water emulsified oil / fat composition [1] was not added was used as a comparative example. After thawing the dice steak produced by this method, it was cooked at 180 ° C. for 5 minutes and 30 seconds (center temperature 50 ° C.) and subjected to sensory evaluation. The dice steak of the Example which added the oil-in-water type emulsified oil-fat composition [1] is very good (6 persons) and good (4 persons) in the sensory evaluation of flavor, and especially suppresses glassy odor. It was what was done. On the other hand, the dice steak of the comparative example to which the oil-in-water emulsified oil / fat composition [1] is not added does not suppress the glass odor, and is slightly bad (2 persons) or bad in the sensory evaluation of the flavor. (8 people).
（ステーキ用加工肉の製造）
豪州産グラスフェッド牛のロース肉に、特許第３０２５４５８号公報に記載された多数の直進水流噴射ノズルを用いるインジェクション方法により、肉塊１００重量部当たり、実施例３で調製した水中油滴型乳化油脂組成物［２］２０重量部を注入した。注入後のロース肉は直ちに−３０℃に冷凍し保存した。次に、この肉塊を−３℃まで昇温させてからスライスし、ステーキ用の加工肉を得た。水中油滴型乳化油脂組成物［２］をインジェクションしないこと以外は実施例と同様にステーキ用の加工肉を作製したものを比較例とした。この方法で作製したステーキ用の加工肉を１８０℃で５分３０秒加熱調理し（中心温度５０℃）、官能評価を行った。水中油滴型乳化油脂組成物［２］を添加した実施例のステーキは、風味の官能評価において、非常に良い（４名）、良い（６名）と良好であり、特にグラス臭の抑制されたものであった。これに対して、水中油滴型乳化油脂組成物［２］を添加していない比較例のステーキはグラス臭が抑制されておらず、風味の官能評価において、やや悪い（３名）、悪い（７名）であった。
(Manufacture of processed meat for steak)
An oil-in-water emulsified oil / fat prepared in Example 3 per 100 parts by weight of meat mass by injection method using a number of straight water jet nozzles described in Japanese Patent No. 3025458 to loin of Australian grass fed beef 20 parts by weight of composition [2] was injected. Immediately after the injection, the loin meat was frozen and stored at -30 ° C. Next, this meat chunk was heated to -3 ° C. and then sliced to obtain processed meat for steak. A steak processed meat was prepared as a comparative example in the same manner as in the example except that the oil-in-water emulsified oil / fat composition [2] was not injected. The steak processed meat produced by this method was cooked at 180 ° C. for 5 minutes and 30 seconds (center temperature 50 ° C.), and sensory evaluation was performed. The steak of the Example which added the oil-in-water type emulsified oil-fat composition [2] is very good (4 persons) and good (6 persons) in the sensory evaluation of the flavor, and especially the glass odor is suppressed. It was. On the other hand, the steak of the comparative example to which the oil-in-water emulsified oil / fat composition [2] is not added does not suppress the glass odor, and is slightly bad (3 persons) or bad in the sensory evaluation of flavor (3 persons). 7).
（ハンバーグの製造）
豪州産グラスフェッド牛のバラ挽肉１００重量部、凍結タマネギ２０重量部、生パン粉６重量部、ココナッツクリーム（正栄食品工業株式会社製）１．２５重量部、チーズ２重量部、塩０．６重量部、黒コショウ０．０３重量部、ナツメグ０．０１重量部を混合し、ミキサーで練り合わせた。混練後、小判型のハンバーグ状（重量約２００ｇ）に成形しハンバーグを得た。ココナッツクリームとチーズを混合しない点を除いて、実施例と同様にハンバーグを作製したものを比較例とした。この方法で作製したハンバーグを１８０℃で５分３０秒加熱調理し（中心温度５０℃）、官能評価を行った。ココナッツクリームとチーズを添加した実施例のハンバーグは、風味の官能評価において、非常に良い（１名）、良い（９名）と良好であり、特にグラス臭の抑制されたものであった。これに対して、ココナッツクリームとチーズを添加していない比較例のハンバーグはグラス臭が抑制されておらず、風味の官能評価において、やや悪い（８名）、悪い（２名）であった。
(Manufacture of hamburger)
Australian ground grass fed ground beef 100 parts by weight, frozen onion 20 parts by weight, raw bread crumb 6 parts by weight, coconut cream (manufactured by Shoei Food Industry Co., Ltd.) 1.25 parts by weight, cheese 2 parts by weight, salt 0.6 parts by weight Part, 0.03 part by weight of black pepper and 0.01 part by weight of nutmeg were mixed and kneaded with a mixer. After kneading, it was molded into a small hamburger shape (weight: about 200 g) to obtain a hamburger. Except for the point that coconut cream and cheese are not mixed, a hamburger prepared in the same manner as in the example was used as a comparative example. The hamburger prepared by this method was cooked at 180 ° C. for 5 minutes 30 seconds (center temperature 50 ° C.) and subjected to sensory evaluation. The hamburger of the example to which coconut cream and cheese were added was very good (1 person) and good (9 persons) in the sensory evaluation of the flavor, and the glass odor was particularly suppressed. On the other hand, the hamburger of the comparative example to which no coconut cream and cheese were added did not suppress the glass odor, and was slightly bad (8 people) and bad (2 people) in the sensory evaluation of the flavor.
（ＧＣ／ＭＳによる香気成分の測定）
実施例４の１８０℃で５分３０秒加熱調理（中心温度５０℃）したサイコロステーキと、実施例５の１８０℃で５分３０秒加熱調理（中心温度５０℃）したステーキ用加工肉に含まれるラクトン類をＧＣ／ＭＳにより測定した。また参考までに、厚さ５ｍｍにスライスした黒毛和牛肉と豪州産グラスフェッド牛肉をそれぞれ真空包装し、１０分間８０℃で湯浴加熱し、これらスライス肉に含まれるラクトン類をＧＣ／ＭＳにより測定した。なお、ＧＣ／ＭＳによる測定は、５０℃での減圧水蒸気蒸留にて香気成分を抽出し、測定を行った。結果を、検出したラクトン類の総和、すなわち総ラクトン量として図１に示す。図１より、ラクトン類が、グラスフェッド牛肉に特有なグラス臭をマスキングして矯臭効果を発揮すると考えられる。
(Measurement of aroma components by GC / MS)
Dice steak cooked at 180 ° C. for 5 minutes 30 seconds (center temperature 50 ° C.) in Example 4 and steak processed meat cooked at 180 ° C. for 5 minutes 30 seconds (center temperature 50 ° C.) in Example 5 The lactones were measured by GC / MS. For reference, Japanese black beef sliced to a thickness of 5 mm and Australian glass fed beef are vacuum packaged, heated in a hot water bath at 80 ° C. for 10 minutes, and lactones contained in these sliced meats measured by GC / MS. did. In addition, the measurement by GC / MS extracted and measured the aromatic component by the vacuum steam distillation at 50 degreeC. The results are shown in FIG. 1 as the total detected lactones, that is, the total amount of lactones. From FIG. 1, it is considered that the lactones mask the glass odor peculiar to the glass-fed beef and exert the odor-masking effect.
（ラクトン類の評価方法）
ラクトン類を添加した食肉加工品を製造して、その食肉加工品の品質評価を行った。各実施例に対する比較例として、ラクトン類を含まずに調理あるいは加工を行った製品をコントロールとして使用し、その他の条件は同様にして製造及び品質評価を行った。評価したラクトン類は、天然食材に含まれ、グラスフェッド牛の香味改質に効果があると考えられるγ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、γ−デカラクトン、γ−ウンデカラクトン、γ−ドデカラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトン、δ−ウンデカラクトンの１０種類とした。
(Method for evaluating lactones)
Processed meat products containing lactones were manufactured and the quality of the processed meat products was evaluated. As a comparative example for each example, a product that was cooked or processed without containing lactones was used as a control, and the other conditions were similarly evaluated for production and quality evaluation. The evaluated lactones are included in natural foods, and are considered to be effective in improving the flavor of grass fed beef, γ-butyrolactone, γ-octalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ -Ten types of dodecalactone, delta-octalactone, delta-nonalactone, delta-decalactone, and delta-undecalactone.
製造された食肉加工品の品質評価は、風味の官能評価を行った。官能評価は、専門のパネラー１０名により、製造した製品のラクトン臭の付加効果、グラス臭のマスキング効果、苦味のマスキング効果について、◎：非常に効果あり、○：効果あり、△：やや効果あり、×：効果なしとして評価し、最終的には総合的な品質として、グラス臭マスキング効果および苦味のマスキング効果が認められたラクトン類の濃度を算定した。 Quality evaluation of the manufactured processed meat product was performed by sensory evaluation of flavor. Sensory evaluation was conducted by 10 expert panelists on the lactone odor addition effect, glass odor masking effect, and bitterness masking effect of manufactured products. ◎: Very effective, ○: Effective, △: Slightly effective X: Evaluated as having no effect, and finally, as the overall quality, the concentration of lactones in which a glass odor masking effect and a bitter taste masking effect were recognized was calculated.
（パティの製造）
豪州産グラスフェッド牛のバラ挽肉１００重量部、タピオカデンプン２．０重量部、食塩０．７重量部を混合して調製した生地に、ラクトン類１０種類（γ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、γ−デカラクトン、γ−ウンデカラクトン、γ−ドデカラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトン、δ−ウンデカラクトン：いずれも内外香料株式会社製）をそれぞれ１ｐｐｍ、１０ｐｐｍ、１００ｐｐｍとなるように添加した。作製した生地は、直径１０ｃｍ、厚さ２．５ｃｍのパティ状に成型、凍結した。ラクトン類を添加しないこと以外は実施例と同様にパティを作製したものを比較例とした。この方法で作製したパティを解凍後に、２００℃で中心まで完全に火が通るまで加熱調理し（５分間）、官能評価を行った。官能評価の結果を表１に、官能評価の結果から算定したグラス臭および苦味のマスキングに効果のある添加濃度（ｐｐｍ）を表２に示す。表１及び２に示すように、ラクトン類の添加により、加熱調理後のパティはラクトン香が付加されるとともに、グラスフェッド牛に特有なグラス臭や苦味がマスキングされていた。また、香味改善作用をラクトン類で比較すると、炭素数の少ないγ−ブチロラクトン、γ−オクタラクトン、γ−ノナラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトンで効果が大きかった。
(Manufacture of patties)
10 kinds of lactones (γ-butyrolactone, γ-octalactone, γ) were prepared by mixing 100 parts by weight of Australian ground grass fed beef, 2.0 parts by weight of tapioca starch and 0.7 parts by weight of salt. -Nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-nonalactone, δ-decalactone, and δ-undecalactone, all manufactured by Naigai Fragrance Co., Ltd. , 100 ppm was added. The prepared dough was molded into a patty having a diameter of 10 cm and a thickness of 2.5 cm and frozen. What produced the patty like the Example except not adding lactones was made into the comparative example. The patties prepared by this method were thawed and then cooked at 200 ° C. until the fire completely passed to the center (5 minutes), and sensory evaluation was performed. The sensory evaluation results are shown in Table 1, and the additive concentration (ppm) effective for masking the glassy odor and bitterness calculated from the sensory evaluation results is shown in Table 2. As shown in Tables 1 and 2, by the addition of lactones, the patties after cooking were added with a lactone fragrance and masked glass odor and bitterness peculiar to grass fed cows. Further, when the flavor improving action was compared with lactones, the effects were great with γ-butyrolactone, γ-octalactone, γ-nonalactone, δ-octalactone, δ-nonalactone, and δ-decalactone having a small number of carbon atoms.
Claims (5)
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| JPWO2013140901A1 (en) * | 2012-03-21 | 2015-08-03 | アサヒグループホールディングス株式会社 | Yeast extract heat reaction seasoning |
| JP6212653B2 (en) * | 2015-02-27 | 2017-10-11 | 日清オイリオグループ株式会社 | Oils and fats and oil-containing foods |
| JP6158399B1 (en) * | 2016-06-09 | 2017-07-05 | 日本食研ホールディングス株式会社 | Use of oil-in-water emulsified oil and fat composition for processed meat products, container with oil-in-water emulsified oil and fat composition for processed meat products, processed meat product with oil-in-water emulsified oil and fat composition for processed meat products, and use of oil-in-water emulsified oil and fat composition for processed meat products , Manufacturing method of processed meat products |
| JP7242275B2 (en) * | 2018-12-03 | 2023-03-20 | ハウス食品株式会社 | roux and sauce |
| CN111449205A (en) * | 2020-04-05 | 2020-07-28 | 吴高峰 | Making process of instant barbecue lamp shadow beef tendon |
| JPWO2022270560A1 (en) * | 2021-06-22 | 2022-12-29 |
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