TWI673010B - Flavored edible meat and edible meat processed product and manufacturing method thereof - Google Patents
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Abstract
本發明係提供相對於食用肉而言添加0.0001ppm~10ppm的愛德萬甜(Advantame)而提升風味的食用肉或食用肉加工品及其製造方法、食用肉或食用肉加工品之風味提升劑、以及食用肉或食用肉加工品之風味提升方法。 The present invention provides edible meat or processed edible meat products with improved flavor by adding 0.0001 ppm to 10 ppm of Advantame relative to edible meat, and a method for manufacturing the same, and a flavor enhancer for edible meat or processed food products And methods for improving flavor of edible meat or processed meat products.
Description
本發明係關於調配愛德萬甜(Advantame)而成之食用肉及食用肉加工品。此外，本發明係關於經由對食用肉添加愛德萬甜而提升風味的食用肉或食用肉加工品之製造方法。再者，本發明係關於食用肉或食用肉加工品之風味提升劑。 The present invention relates to edible meat and processed edible meat products prepared by blending Advantame. In addition, the present invention relates to a method for producing edible meat or a processed edible meat product by adding Edwan sweet to edible meat. The present invention relates to flavor enhancers for edible meat or processed meat products.
對於食用肉或食用肉加工品的美味度，各式各樣的因子皆有所貢獻，存在有眾多需求。例如，有食用肉的軟度、多汁性、鮮味、厚度、脂的甘甜、濃厚感等。此外，減少獸臭或魚臭，進而草臭等不佳的味道亦屬重要。對於此等需求，已開發許多技術，並既已使用。 Various factors contribute to the taste of edible meat or processed meat products, and there are many needs. For example, there are softness, juicyness, umami, thickness, sweetness, and richness of edible meat. In addition, it is important to reduce bad smells such as animal odor or fish odor, and then grass odor. For these needs, many technologies have been developed and already used.
作為賦予軟度或多汁性之方法，一般而言係廣泛使用聚合磷酸鹽，其他尚已揭示使用精胺酸等鹼性胺基酸之方法(專利文獻1)、併用精胺酸及蛋白水解物等之方法(專利文獻2)、使用由精胺酸等鹼性胺基酸及油脂以及乳化劑所組成之乳化液之方法(專利文獻3)、併用精胺酸及烤鹽、麩胱甘肽、糖醇、加工澱粉等之方法 (專利文獻4)、併用精胺酸及轉麩醯胺酸酶之方法(專利文獻5)、併用精胺酸及蛋白質麩醯胺酸酶之方法(專利文獻6)、使用蛋白酶、澱粉及卡特蘭多醣(curdlan)之方法(專利文獻7、專利文獻8)、使用麩胱甘肽、烤鹽及糖醇等之方法(專利文獻9)。 Generally, as a method for imparting softness or juicyness, a polymeric phosphate is widely used. Other methods have been disclosed in which a basic amino acid such as arginine is used (Patent Document 1), and a combination of arginine and proteolysis Method (Patent Document 2), a method using an emulsified liquid consisting of a basic amino acid such as arginine, fats and oils, and an emulsifier (Patent Document 3), combined use of arginine, roasted salt, and glutathione Peptides, sugar alcohols, processed starch, etc. (Patent Document 4), a method in which arginine and transglutaminase are used in combination (Patent Document 5), a method in which arginine and protein glutamate are used in combination (Patent Document 6), using a protease, starch, and carter A method of curdlan (Patent Document 7, Patent Document 8), a method using glutathione, roasted salt, sugar alcohol, and the like (Patent Document 9).
作為對食用肉或食用肉加工品賦予鮮味、或厚度之方法，一般而言係廣泛使用麩胺酸或核酸，其他尚已揭示使用麩胱甘肽之方法(專利文獻10)。此外，因應食用肉加工品的種類，已廣泛使用應用於各者之酵母萃取物等天然調味料。 As a method for imparting umami taste or thickness to edible meat or processed meat products, generally, glutamic acid or nucleic acid is widely used, and other methods using glutathione have been disclosed (Patent Document 10). In addition, depending on the type of processed meat, natural seasonings such as yeast extracts are widely used.
另一方面，一般認為脂的自然甘甜、或濃厚感係大多源自食用肉中之動物脂或魚脂等之部分，但再現脂所持有之自然甘甜係非常困難。作為維持食用肉加工品中較佳的食味，同時亦賦予充分的甘甜之方法，已揭示使用甜菊及生醬油及醇之方法(專利文獻11)，但在燒肉等帶有甜味之食用肉加工品中，儘管發揮較佳的效果，但與動物脂等所持有之自然甘甜係本質不同。此外，作為有效率地使甘甜浸透至食用肉的內部中之方法，已揭示使用包含醋磺內酯鉀之食用肉加工用調味料組成物之方法(專利文獻12)，但儘管相較於砂糖而言，可有效率地浸透至肉內部並賦予清新的甘甜，但與動物脂等所持有之自然甘甜係本質不同。 On the other hand, it is generally considered that the natural sweetness or richness of fat is mostly derived from animal fat or fish fat in edible meat, but it is very difficult to reproduce the natural sweetness of fat. As a method to maintain a good taste in processed meat products and to impart sufficient sweetness, a method using stevia, raw soy sauce, and alcohol has been disclosed (Patent Document 11). Although the processed product exhibits a better effect, it is fundamentally different from the natural sweetness type held by animal fats and the like. In addition, as a method for efficiently soaking sweetness into the interior of edible meat, a method using a seasoning composition for edible meat processing containing potassium acetolactone (Patent Document 12) has been disclosed. In other words, it can penetrate into the meat efficiently and impart fresh sweetness, but it is fundamentally different from the natural sweetness held by animal fats and the like.
作為將甜味料使用於食用肉加工品中之技術，已知尚有其他數種，但其大多為在食用肉加工品中掩 蓋不佳的味道之技術、或增強特定的味道之方法。舉例而言，已揭示藉由使用蔗糖素而掩蓋食用肉臭之方法(專利文獻13)、藉由使用蔗糖素而使含有食鹽之食品的風味提升之方法(專利文獻14)、藉由使用蔗糖素而增強燻製品的煙燻味道之方法(專利文獻15)。此外，在甜味料以外，大多為掩蓋食用肉加工品中之不佳的味道之技術，有經由使用選自葵花籽萃取物、γ-胺基酪酸、茶胺酸及芸香苷中之1種以及橙皮苷而減低肉類的令人不快臭味之方法(專利文獻16)等。 As a technique for using sweeteners in processed meat products, several other types are known, but most of them are hidden in processed meat products. Techniques for covering bad tastes or ways to enhance specific tastes. For example, a method of masking edible meat odor by using sucralose (Patent Document 13), a method of improving flavor of food containing salt by using sucralose (Patent Document 14), and using sucrose have been disclosed. Method for enhancing smokey taste of smoked products (Patent Document 15). In addition, in addition to sweeteners, there are many techniques for masking the unpleasant taste in processed meat products, and one of them is selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, and rutin. And a method for reducing unpleasant odor of meat by hesperidin (Patent Document 16) and the like.
再者，亦已知在藉由甜味料掩蓋特定的味道之同時，一併持有食用肉的呈味提升機能之技術，已揭示藉由使用索馬甜(Thaumatin)，而在包含大豆蛋白質之食用肉加工品中，掩蓋大豆蛋白臭，使食用肉的呈味感提升之方法(專利文獻17)，但針對動物脂等所持有之甘甜，則並未言及。 Furthermore, it is also known that while masking a specific taste by a sweetener, it also has a technology that enhances the taste of edible meat. It has been disclosed that the use of Thaumatin includes soy protein In a processed meat product, a method of masking the soy protein odor and improving the taste of the edible meat (Patent Document 17) is mentioned, but the sweetness held by tallow and the like is not mentioned.
如以上般，現狀為可賦予動物脂等所持有之自然甘甜、或濃厚感之技術係尚未確立。 As described above, the technology that can impart natural sweetness or richness to animal fats, etc., has not yet been established.
[專利文獻1]日本專利特公昭57-021969號公報 [Patent Document 1] Japanese Patent Publication No. 57-021969
[專利文獻2]日本專利特開平7-155138號公報 [Patent Document 2] Japanese Patent Laid-Open No. 7-155138
[專利文獻3]日本專利特開2002-199859號公報 [Patent Document 3] Japanese Patent Laid-Open No. 2002-199859
[專利文獻4]國際公開第2005/032279號 [Patent Document 4] International Publication No. 2005/032279
[專利文獻5]國際公開第2012/060470號 [Patent Document 5] International Publication No. 2012/060470
[專利文獻6]國際公開第2012/060409號 [Patent Document 6] International Publication No. 2012/060409
[專利文獻7]日本專利第4850942號公報 [Patent Document 7] Japanese Patent No. 4509942
[專利文獻8]日本專利第4850943號公報 [Patent Document 8] Japanese Patent No. 4509943
[專利文獻9]日本專利第4544160號公報 [Patent Document 9] Japanese Patent No. 4544160
[專利文獻10]日本專利特開昭61-239867號公報 [Patent Document 10] Japanese Patent Laid-Open No. 61-239867
[專利文獻11]日本專利第5257820號公報 [Patent Document 11] Japanese Patent No. 5257820
[專利文獻12]日本專利特開2002-101852號公報 [Patent Document 12] Japanese Patent Laid-Open No. 2002-101852
[專利文獻13]日本專利特開2000-157184號公報 [Patent Document 13] Japanese Patent Laid-Open No. 2000-157184
[專利文獻14]日本專利第3439559號公報 [Patent Document 14] Japanese Patent No. 3439559
[專利文獻15]日本專利特開2000-166462號公報 [Patent Document 15] Japanese Patent Laid-Open No. 2000-166462
[專利文獻16]日本專利第4643526號公報 [Patent Document 16] Japanese Patent No. 4643526
[專利文獻17]日本專利第5284892號公報 [Patent Document 17] Japanese Patent No. 5284892
本發明之目的係提供經提升風味，具體而言，經賦予動物脂、魚脂等的自然甘甜、濃厚感、多汁感的食用肉或食用肉加工品及其製造方法、食用肉或食用肉加工品之風味提升劑、以及食用肉或食用肉加工品之風味提升方法。 An object of the present invention is to provide edible meat or processed meat products with enhanced flavor, specifically, natural sweetness, thickness, and juicyness imparted to animal fat, fish fat, and the like, and a method for manufacturing the same, edible meat or edible meat A flavor enhancer for processed products and a flavor enhancement method for edible meat or processed meat products.
本發明者等人進行深入研究的結果，發現藉 由對食用肉或食用肉加工品添加愛德萬甜，便可達成上述目的，遂完成本發明。即，本發明係如下。 As a result of intensive research by the inventors, etc., it was found that borrowing The above-mentioned object can be achieved by adding Edwan sweet to edible meat or processed meat products, and the present invention has been completed. That is, the present invention is as follows.
〔1〕一種食用肉或食用肉加工品，其特徵為相對於食用肉而言含有0.0001ppm~10ppm的愛德萬甜。 [1] An edible meat or a processed edible meat product, which is characterized by containing 0.0001 ppm to 10 ppm of Edvard sweetened with respect to edible meat.
〔2〕如〔1〕所記載之食用肉或食用肉加工品，其中，愛德萬甜的含量為0.001ppm~5ppm。 [2] The edible meat or processed edible meat product according to [1], wherein the content of Edvard is 0.001 ppm to 5 ppm.
〔3〕如〔1〕或〔2〕所記載之食用肉或食用肉加工品，其中，食用肉或食用肉加工品為鳥獸畜肉之可食用的肉部或其加工品。 [3] The edible meat or processed edible meat product according to [1] or [2], wherein the edible meat or processed edible meat product is an edible meat portion of a bird or animal meat or a processed product thereof.
〔4〕如〔1〕或〔2〕所記載之食用肉或食用肉加工品，其中，食用肉或食用肉加工品為魚介類之可食用的肉部或其加工品。 [4] The edible meat or processed edible meat product according to [1] or [2], wherein the edible meat or processed edible meat product is an edible meat portion or processed product thereof.
〔5〕一種食用肉或食用肉加工品之製造方法，其特徵為相對於食用肉而言添加0.0001ppm~10ppm的愛德萬甜。 [5] A method for producing edible meat or processed edible meat products, which is characterized in that Edwan sweet is added in an amount of 0.0001 ppm to 10 ppm relative to edible meat.
〔6〕如〔5〕所記載之製造方法，其中，愛德萬甜的添加量為0.001ppm~5ppm。 [6] The production method according to [5], wherein the added amount of Edvard is 0.001 ppm to 5 ppm.
〔7〕如〔5〕或〔6〕所記載之製造方法，其中，食用肉或食用肉加工品為鳥獸畜肉之可食用的肉部或其加工品。 [7] The production method according to [5] or [6], wherein the edible meat or processed meat is an edible meat portion of a bird or animal meat or a processed product thereof.
〔8〕如〔5〕或〔6〕所記載之製造方法，其中，食用肉或食用肉加工品為魚介類之可食用的肉部或其加工品。 [8] The production method according to [5] or [6], wherein the edible meat or processed meat is an edible meat portion of a fish or a processed product thereof.
〔9〕一種食用肉或食用肉加工品之風味提升劑，其 係含有愛德萬甜。 [9] A flavor enhancer for edible meat or processed meat products, Department contains Edvard.
〔10〕如〔9〕所記載之風味提升劑，其中，食用肉或食用肉加工品為鳥獸畜肉之可食用的肉部或其加工品。 [10] The flavor enhancer according to [9], wherein the edible meat or processed meat is an edible meat portion of a bird or animal meat or a processed product thereof.
〔11〕如〔9〕所記載之風味提升劑，其中，食用肉或食用肉加工品為魚介類之可食用的肉部或其加工品。 [11] The flavor enhancer according to [9], wherein the edible meat or processed meat is an edible meat portion of fish or a processed product thereof.
〔12〕一種食用肉或食用肉加工品之風味提升方法，其特徵為相對於食用肉而言添加0.0001ppm~10ppm的愛德萬甜。 [12] A method for improving flavor of edible meat or processed edible meat products, which is characterized by adding 0.0001 ppm to 10 ppm of Edwan sweet to edible meat.
〔13〕如〔12〕所記載之風味提升方法，其中，食用肉或食用肉加工品為鳥獸畜肉之可食用的肉部或其加工品。 [13] The flavor improving method according to [12], wherein the edible meat or processed meat is an edible meat portion of a bird or animal meat or a processed product thereof.
〔14〕如〔12〕所記載之風味提升方法，其中，食用肉或食用肉加工品為魚介類之可食用的肉部或其加工品。 [14] The method for improving flavor according to [12], wherein the edible meat or processed meat is an edible meat portion of fish or a processed product thereof.
藉由本發明，可提供經提升風味的食用肉或食用肉加工品。具體而言，可提供經賦予動物脂、魚脂等的自然甘甜、濃厚感、多汁感的食用肉或食用肉加工品。再者，可提供經賦予鮮味或厚度，並減低不佳的獸臭、魚臭等的食用肉或食用肉加工品。 According to the present invention, it is possible to provide edible meat or processed meat products with improved flavor. Specifically, it is possible to provide edible meat or processed edible meat products that impart natural sweetness, richness, and juicyness to animal fat, fish fat, and the like. In addition, it is possible to provide edible meat or processed meat products which are imparted with a umami taste or thickness and have reduced bad animal odor, fish odor, and the like.
在本發明中所使用之愛德萬甜係一般式以N-〔N-〔3-(3-羥基-4-甲氧基苯基)丙基〕-L-α-天冬胺醯 基〕-L-苯基丙胺酸-1-甲酯表示之化合物。 The general formula of Edvard used in the present invention is N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-asparagine Group] -L-phenylalanine-1-methyl compound.
愛德萬甜可藉由將阿斯巴甜(Aspartame)或其衍生物使用在苯基上持有各種取代基且在主鏈上持有1至2個烷基取代基之3-苯基丙醛衍生物、肉桂醛衍生物或(2-苯基乙基)烷基酮衍生物及還原劑(例如氫/鈀碳觸媒)進行還原性烷基化而予以合成。或者，可藉由在將依照通常的胜肽合成法(例如，泉屋等人，「胜肽合成的基礎及實驗」，丸善1985.1.20發行)所獲得之在β位的羧酸持有保護基之阿斯巴甜衍生物(例如，β-O-苄基-α-L-天冬胺醯基-L-胺基酸甲酯)使用上述3-苯基丙醛衍生物、肉桂醛衍生物或(2-苯基乙基)烷基酮衍生物及還原劑(例如，三乙醯氧基硼氫化鈉)進行還原性烷基化(A.F.Abdel-Maid等人，Tetrahedron Letters，31，5595(1990))後將保護基予以去除之方法、或視需要將不飽和鍵以還原劑進行飽和之方法獲得。此外，代替上述3-苯基丙醛衍生物、肉桂醛衍生物或(2-苯基乙基)烷基酮衍生物，亦可使用此等之縮醛或縮酮衍生物等作為還原性烷基化時之醛或酮成分。另外，雖然本發明中之愛德萬甜的合成法係如上述所例示，但並不一定限於此。 Edmantine can be used by using Aspartame or its derivatives, 3-phenylpropanyl, which has various substituents on the phenyl group and 1 to 2 alkyl substituents on the main chain. An aldehyde derivative, a cinnamaldehyde derivative, or a (2-phenylethyl) alkyl ketone derivative and a reducing agent (for example, a hydrogen / palladium carbon catalyst) are synthesized by reductive alkylation. Alternatively, it can be obtained by holding a protecting group in the β-position of a carboxylic acid obtained in accordance with a conventional peptide synthesis method (for example, Izumiya et al., "Basics and Experiments of Peptide Synthesis", issued by Maruzen 1985.1.20). Aspartame derivatives (for example, β-O-benzyl-α-L-aspartyl-L-amino acid methyl ester) use the above 3-phenylpropionaldehyde derivatives and cinnamaldehyde derivatives Or (2-phenylethyl) alkyl ketone derivatives and reducing agents (for example, sodium triethoxylate borohydride) for reductive alkylation (AFAbdel-Maid et al., Tetrahedron Letters, 31, 5595 ( 1990)) is obtained by a method of removing the protecting group, or a method of saturating an unsaturated bond with a reducing agent, if necessary. In addition, instead of the above-mentioned 3-phenylpropionaldehyde derivative, cinnamaldehyde derivative, or (2-phenylethyl) alkyl ketone derivative, these acetals, ketal derivatives, or the like may be used as the reducing alkane Aldehyde or ketone components at the time of radicalization. In addition, although the method of synthesizing Edvardant in the present invention is as exemplified above, it is not necessarily limited to this.
在本發明中之「食用肉」中，係含括鳥獸畜肉之可食用的肉部及魚介類之可食用的肉部。 The "edible meat" in the present invention refers to an edible meat portion including meat of birds, animals, and animals, and an edible meat portion of fishes.
作為鳥獸畜肉，雖然並無特別限定，但可列舉豬、牛、羊、山羊、馬、駱駝、羊駝、野家豬等家畜、雜種鴨、家鴨、鶉、鵝、鴨、火雞、雞、鳩、珠雞等家禽、野 豬、兔、鹿、野雞等野生的鳥獸、鯨、蛙、鱉等的肉，在此等可食用的肉部中，亦含括含血液、脂肪之骨骼肌、或舌、心臟、肝臟、胃、腸、腱等內臟等。此外，亦可為帶骨的骨骼肌。此等鳥獸畜肉之可食用的肉部可單獨使用1種，亦可組合使用2種以上。 Although there is no particular limitation on the meat of birds, animals, and livestock, examples include domestic animals such as pigs, cattle, sheep, goats, horses, camels, alpaca, wild boars, hybrid ducks, domestic ducks, quails, geese, ducks, turkeys, and chickens. , Dove, guinea fowl and other wild birds, wild The meat of wild birds and beasts such as pigs, rabbits, deer, and pheasants, whales, frogs, tadpoles, and other edible meat also includes skeletal muscle containing blood and fat, or tongue, heart, liver, Stomach, intestines, tendons, etc. It may also be a skeletal muscle with bone. The edible meat parts of these bird, animal, and animal meats may be used alone or in combination of two or more.
鳥獸畜肉之可食用的肉部(以下，在本說明書中有時亦簡記為「畜肉」)，除了生的畜肉以外，亦可為經施以乾燥、加熱(煮、烤、蒸等)、燻煙等處理者，此外，形狀亦無特別限定，可使用切塊、薄片、切碎物、糊膏等物。 The edible meat portion of bird and animal meat (hereinafter, sometimes referred to simply as "animal meat" in this description), besides raw animal meat, it can be dried and heated (boiled, grilled, steamed, etc.) The shape of the processor, such as smoke, is not particularly limited, and cut pieces, flakes, shreds, paste, and the like can be used.
在本發明中，作為畜肉，較佳係使用豬、牛、羊、山羊、馬等家畜、及雜種鴨、家鴨、鶉、鵝、鴨、火雞、雞等家禽之可食用的肉部，更佳係使用此等家畜及家禽的含血液、脂肪之骨骼肌。 In the present invention, it is preferable to use edible meat parts of domestic animals such as pigs, cattle, sheep, goats, horses, and hybrid ducks, domestic ducks, quails, geese, ducks, turkeys, chickens, and the like. Jiaxian uses blood and fat skeletal muscle of these livestock and poultry.
作為魚介類，雖然並無特別限定，但可列舉皐月鱒、香魚、岩魚、石斑魚、鰻魚、鯉魚、鯰魚、鯽魚、鱒魚、八目鰻、櫻鱒等主要在河川、湖等淡水中生育之魚類、竹莢魚、星鰻、鮟鱇、玉筋魚、石鱸、沙丁魚、魟魚、笠子魚、旗魚、鰹魚、梭魚、鰈魚、剝皮魚、沙鮻、三文魚、鯖魚、鮫、土魠魚、秋刀魚、日本真鱸、鯛魚、鱈魚、鯡魚、海鰻、比目魚、河豚、鰤魚、鮪魚等主要在海水中生育之魚類、赤貝、蛤蜊、鮑魚、貽貝、牡蠣、蠑螺、九孔、鳥蛤、響螺、馬珂蛤、文蛤、帆立貝、海松貝等海水產之貝類、蜆、田螺等淡水產之貝類、法國 蝸牛等陸棲貝類、甜蝦、伊勢蝦、車蝦等蝦類、毛蟹、松葉蟹、鱈場蟹等蟹類、赤烏賊、劍先烏賊、甲烏賊、鯣烏賊、螢烏賊、槍烏賊等烏賊類、短爪章魚、真章魚等章魚類、其他海膽、磷蝦、水母、蝦蛄、海參、海鞘等。該種魚介類為天然產者及經養殖而得者皆可。 Although the fish is not particularly limited, it is possible to cite trout, sweetfish, rockfish, grouper, eel, carp, catfish, catfish, trout, eight-eye eel, cherry trout, etc. that are mainly grown in freshwater such as rivers and lakes. Fish, horse mackerel, star eel, anchovies, jade tendrils, scorpionfish, sardines, catfish, mullet, swordfish, catfish, barracuda, catfish, skinned fish, sandfish, salmon, mackerel, Mandarin fish, bonito, saury, Japanese sea bass, snapper, cod, herring, moray eel, flounder, puffer fish, catfish, catfish and other fish that are mainly grown in seawater, scallops, clams, abalones, mussels, oysters, Conch, nine holes, cockle, ring snail, mako, clam, clams, sea shells, sea shellfish, freshwater shellfish, snails, field snails, France Terrestrial shellfish such as snails, shrimps such as sweet shrimps, Ise shrimps, and shrimps, crabs such as hair crabs, pine leaf crabs, cod crabs, red squids, swordhead squids, turtles, squid, firefly squid, squid and other squids, short claws Octopus such as octopus, real octopus, other sea urchins, krill, jellyfish, manta rays, sea cucumbers, sea squirts, etc. This kind of fish is suitable for both natural producers and those obtained through breeding.
在上述魚介類之可食用的肉部中，係含括此等之頭部、下巴、軀幹、里肌、尾、觸手的肉、或隨附於軟骨的肉、肝臟、心臟、***、卵巢等內臟。此等魚介類之可食用的肉部可單獨使用1種，亦可組合使用2種以上。 The above-mentioned edible meat parts of fish include meat including the head, chin, trunk, inner muscle, tail, tentacles, cartilage, liver, heart, testes, ovary, etc. Internal organs. The edible meat parts of these fish can be used alone or in combination of two or more.
魚介類之可食用的肉部(以下，在本說明書中有時亦簡記為「魚肉」)，除了生的魚肉以外，亦可為經施以乾燥、加熱(煮、烤、蒸等)、燻煙等處理者，此外，形狀亦無特別限定，可使用切塊、經剖開者、經磨碎者、切片、肉糜等。 The edible meat portion of fish (hereinafter sometimes referred to as "fish meat" in this specification), in addition to raw fish meat, it can be dried, heated (boiled, grilled, steamed, etc.), smoked For the treatment of cigarettes, the shape is not particularly limited, and cut pieces, cut-away pieces, grinded pieces, sliced meat, and minced meat can be used.
在本發明中，作為魚肉，較佳係使用在淡水或海水中生育之魚類之可食用的肉部，更佳係使用前述魚類的頭、下巴、軀幹、尾等的肉，特佳係使用鰻魚、竹莢魚、三文魚、鯖魚、秋刀魚、鰤魚、鮪魚等豐富地包含魚脂之魚類的肉。 In the present invention, as the fish meat, it is preferable to use the edible meat portion of fish grown in freshwater or seawater, and more preferably to use the meat of the fish's head, chin, trunk, tail, etc., and particularly preferred to use eel. , Horse mackerel, salmon, mackerel, saury, catfish, catfish and other fish-rich meat.
本發明中之食用肉加工品只要是對食用肉進行調理或加工而成者，則無特別限定。 The processed edible meat in the present invention is not particularly limited as long as it is prepared or processed from edible meat.
舉例而言，作為畜肉之加工品，可列舉漢堡、香腸、肉丸等畜肉煉製品、或牛排、烤肉、嫩煎肉、炙燒肉、生薑燒、炒蔬菜、燉肉塊、日式炸物、燒肉、雞肉串燒、炸 豬排、燉物、咖哩、天麩羅、燻火腿、叉燒等畜肉單味品及使用畜肉單味品所得之調理品等。此外，亦含括諸如雞羹或豬骨濃湯般藉由將畜肉與可食用的肉部以外之部分(骨等)同時進行熬煮、或由畜肉或可食用的肉部以外之部分(骨等)進行萃取等之方法所獲得者、以及諸如豬骨拉麵般使用該等之調理品。再者，亦含括此等之冷凍品、冷藏品、乾燥品、調理包製品。 For example, as processed meat products, beef meat products such as hamburgers, sausages, and meatballs, or steaks, grilled meats, sauteed meats, braised meat, ginger roast, fried vegetables, stewed meat pieces, and Japanese-style fried meat are mentioned. Food, yakiniku, yakitori, fried Pork ribs, stews, curry, tempura, prosciutto, barbecued pork and other mono-flavored meat products, and prepared products using mono-flavored mono-flavored meat. In addition, it includes ingredients such as chicken gizzards or pork bone broth that are cooked simultaneously with parts other than edible meat (bone, etc.), or parts other than meat or edible meat (bone) Etc.) Those obtained by a method such as extraction, and the use of such conditioning products such as pork bone ramen. In addition, these include frozen products, cold collections, dry products, and packaged products.
此外，作為魚肉之加工品，可列舉魚板、魚糕、魚板蛋捲、魚糜、鳴門卷、魚肉山芋餅、薩摩炸魚餅、魚肉燻火腿、魚肉香腸等水產煉製品、魚肉切片的油漬物、稻燒生魚片、烤魚、日式炸物、天麩羅、油炸物、滷汁、咖哩、燉物等魚肉單味品及使用魚肉單味品所得之調理品、魚醬等發酵品、辣味鱈魚子、烏魚子等卵巢加工品、鰹魚羹、小魚乾羹、蠔油等魚介類之萃取物或其加工品等。再者，亦含括此等之冷凍品、冷藏品、乾燥品、調理包製品。 In addition, as processed fish products, fish plates, fish cakes, fish plate egg rolls, surimi, naruto rolls, fish meat yam cakes, Satsuma fried fish cakes, fish prosciutto, fish sausages, and fish sliced products Fermented fish, rice sashimi, grilled fish, fried Japanese style, tempura, deep-fried, marinade, curry, stew Products, processed ovaries such as spicy cod roe and mullet roe, fish extracts such as catfish bream, dried fish bream, oyster sauce or processed products thereof. In addition, these include frozen products, cold collections, dry products, and packaged products.
在本發明中，作為較佳的食用肉加工品，可例示豬、牛、羊、山羊、馬等家畜、及雜種鴨、家鴨、鶉、鵝、鴨、火雞、雞等家禽之可食用的肉部，特佳為此等家畜及家禽的含血液、脂肪之骨骼肌之煉製品、或調理品等。此外，亦較佳使用將前述家畜、家禽之可食用的肉部與骨等之可食用的肉部以外之部分同時進行熬煮、或由該等進行萃取等所獲得之羹、濃湯等。 In the present invention, as a preferred processed meat product, edible animals such as pigs, cattle, sheep, goats, horses, and hybrid ducks, domestic ducks, quails, geese, ducks, turkeys, chickens, etc. The meat department, especially good for these livestock and poultry blood, fat-containing skeletal muscle refined products, or conditioning products. In addition, it is also preferable to use boiled soup, thick soup, etc. obtained by simultaneously cooking the edible meat portion of the livestock and poultry and the edible meat portion other than the bone and the like, or extracting it from the above.
作為魚肉之加工品，可例示使用魚類，特定而言，豐 富地包含魚脂之魚類的肉所得之煉製品、調理品、該魚類之萃取物及其加工品等作為較佳者。 Examples of processed fish products include fish, and in particular, Refined products, prepared products, fish extracts and processed products thereof obtained from meat rich in fish fat are preferred.
本發明係提供含有愛德萬甜並提升風味的食用肉或食用肉加工品。 The present invention provides edible meat or processed meat products containing Edwan sweetness and enhanced flavor.
此外，本發明係提供藉由將愛德萬甜添加至食用肉或食用肉加工品中，而製造提升風味的食用肉或食用肉加工品之方法。 In addition, the present invention provides a method for producing edible meat or processed edible meat products with improved flavor by adding Edmant to edible meat or processed edible meat products.
在食用肉或食用肉加工品中添加愛德萬甜之階段，由鳥獸畜肉或魚介類調製食用肉時、食用肉加工品之製造時、食用肉之調理時、進食時之任何階段皆可。在調製食用肉時，可直接添加至作為原料之鳥獸畜肉或魚介類、或其一部分中，此外，亦可在食用肉加工品之製造過程之任何步驟中進行添加，亦可添加至所調製之食用肉或所製造之食用肉加工品中。此外，亦可添加至食用肉用的調味料中而使用。再者，在不會損及本發明之效果之範圍中，亦可將愛德萬甜與食鹽、糖類、甜味料、香辛料、酵素、澱粉、糊精、酵母萃取物、蔬菜萃取物等其他食品原料或食品添加物進行併用。 Any stage of adding Edwan Sweet to edible meat or processed meat products, when preparing edible meat from bird, animal, or fish meat, when manufacturing processed meat products, when preparing edible meat, or at any stage of eating . When preparing edible meat, it can be directly added to the raw materials of birds, animals, livestock, fish, or fish, or part of it. In addition, it can be added at any step in the manufacturing process of edible meat processed products, or it can be added to the preparation. Edible meat or processed edible meat products. It can also be added to a seasoning for edible meat and used. Furthermore, within a range that does not impair the effect of the present invention, Edvard can be combined with salt, sugar, sweeteners, spices, enzymes, starch, dextrin, yeast extract, vegetable extracts, and other ingredients. Food ingredients or food additives are used in combination.
本發明之食用肉或食用肉加工品的風味提升效果，一般認為係藉由使食用肉及愛德萬甜以後述之特定比率共存而奏效，故對食用肉或食用肉加工品添加愛德萬甜之方法並無特別限制，除了注入至食用肉塊中之方法、塗佈於食用肉的表面之方法、混練入食用肉之煉製品中之方法以外，亦含括就天麩羅、日式炸物、油炸物等炸物而 言添加至炸衣中之方法、就生薑燒、燒肉、雞肉串燒、烤魚等烤物而言添加至佐料中之方法、就燉物或咖哩等而言添加至醬汁中之方法等。對食用肉或食用肉加工品添加愛德萬甜時之形態並無特別限定，可呈粉末狀進行添加，此外，亦可溶解於水等中作成液體狀而進行添加，亦可使用賦形劑等作成糊膏狀、顆粒狀而進行添加。 The flavor-improving effect of the edible meat or processed meat of the present invention is generally considered to be effective by coexisting a specific ratio of edible meat and Edvard, which will be described later, so Edwin is added to the edible meat or processed meat The method of sweetening is not particularly limited. In addition to the method of injecting into edible meat pieces, the method of coating on the surface of edible meat, and the method of kneading into refined products of edible meat, it also includes tempura and Japanese-style fried meat. And fried foods The method of adding to the fried bread, the method of adding to the seasoning for ginger, yakiniku, yakitori, grilled fish, etc., the method of adding to the sauce for stew or curry, etc. Method, etc. There is no particular limitation on the form of Edmund added to edible meat or processed meat products, and it can be added in powder form. In addition, it can also be dissolved in water and added to form a liquid, and excipients can also be used. It is added in the form of a paste or a pellet.
本發明中之愛德萬甜的添加量係相對於食用肉而言為0.0001ppm~10ppm，較佳為0.001ppm~5ppm，更佳為0.001ppm~0.5ppm，再佳為0.005ppm~0.1ppm，再更佳為0.005ppm~0.02ppm。在食用肉加工品為雞羹、鰹魚羹等食用肉萃取物或其加工品之情況，係相對於源自食用肉之固形份，在上述範圍中進行添加。 The added amount of Edvard in the present invention is 0.0001 ppm to 10 ppm relative to edible meat, preferably 0.001 ppm to 5 ppm, more preferably 0.001 ppm to 0.5 ppm, and even more preferably 0.005 ppm to 0.1 ppm. It is more preferably 0.005 ppm to 0.02 ppm. When processed meat products are edible meat extracts such as chicken gizzards and catfish gizzards or processed products thereof, they are added in the above range with respect to the solid content derived from the edible meat.
在愛德萬甜相對於食用肉之添加量少於0.0001ppm之情況，會有無法獲得充分的風味提升效果之傾向，在多於10ppm之情況，會有較佳的食用肉的風味受到掩蓋之傾向。 In the case where the added amount of Edvard is less than 0.0001 ppm relative to edible meat, there is a tendency that a sufficient flavor improving effect cannot be obtained. In the case of more than 10 ppm, the flavor of better edible meat is masked. tendency.
此外，本發明係提供含有愛德萬甜之食用肉或食用肉加工品之風味提升劑。 In addition, the present invention provides a flavour enhancer for Edible Sweets or Edible Meat Processed Products containing Edvard.
本發明之風味提升劑可單獨含有愛德萬甜，亦可與食鹽、糖類、香辛料、酵素、澱粉、糊精、酵母萃取物、蔬菜萃取物、甜味料、其他賦形劑等用於食品中之一般的原料或食品添加物同時含有。本發明之風味提升劑的形態並無特別限定，可作成液體狀、糊膏狀、顆粒狀、粉末狀等。此外，本發明之風味提升劑中之愛德萬甜的含量雖然 並無特別限制，但例如為0.000001重量%~10重量%，較佳為0.00001重量%~1重量%，在食用肉之調製時或食用肉加工品之製造時、或者食用肉或食用肉加工品之調理時、進食時等，只要設計成以相對於食用肉而言在0.0001ppm~10ppm，較佳為0.001ppm~5ppm，更佳為0.001ppm~0.5ppm，再佳為0.005ppm~0.1ppm，再更佳為0.005ppm~0.02ppm之範圍中進行添加為前提即可。 The flavor enhancer of the present invention may contain Advan sweet alone, and may also be used in food with salt, sugar, spices, enzymes, starch, dextrin, yeast extract, vegetable extract, sweetener, other excipients, etc. Common raw materials or food additives are included. The form of the flavor enhancer of the present invention is not particularly limited, and can be made into a liquid form, a paste form, a granular form, or a powder form. In addition, the content of Edvard in the flavor enhancer of the present invention is There is no particular limitation, but it is, for example, 0.000001% to 10% by weight, preferably 0.00001% to 1% by weight, when preparing edible meat or when manufacturing processed meat products, or when processing edible meat or processed meat products For conditioning, eating, etc., as long as it is designed to be 0.0001 ppm to 10 ppm relative to edible meat, preferably 0.001 ppm to 5 ppm, more preferably 0.001 ppm to 0.5 ppm, and even more preferably 0.005 ppm to 0.1 ppm, It is more preferable to add it in the range of 0.005 ppm to 0.02 ppm.
此外，本發明係進一步提供藉由對食用肉或食用肉加工品添加愛德萬甜，而使食用肉或食用肉加工品的風味提升之方法。 In addition, the present invention further provides a method for improving the flavor of edible meat or processed meat products by adding Edwan sweet to the edible meat or processed meat products.
愛德萬甜之添加方法及相對於食用肉而言之添加量係如上述。 The method of adding Edvard and the amount of addition to edible meat are as described above.
在本發明中，食用肉或食用肉加工品的風味係指以食用肉或食用肉加工品的味道及香氣之形式所可感受到之感覺，主要係藉由食用肉或食用肉加工品的鮮味、厚度、脂的甘甜、濃厚感、多汁感、肉風味等進行評估。 In the present invention, the flavor of edible meat or processed edible meat refers to the feeling that can be felt in the form of taste and aroma of edible meat or processed edible meat, mainly by the freshness of edible meat or processed edible meat. Taste, thickness, fatty sweetness, richness, juicyness, meat flavor, etc. were evaluated.
從而，在本發明中，食用肉或食用肉加工品中之風味的提升係指針對食用肉或食用肉加工品，相較於未添加愛德萬甜之情況而言，可強烈地感受到鮮味、厚度、脂的甘甜、濃厚感、多汁感、肉風味，而並未感受到獸臭或魚臭、草臭、脂的劣化臭、黏膩、僵硬。 Therefore, in the present invention, the improvement of flavor in edible meat or edible meat processed products refers to that the edible meat or edible processed meat products can strongly feel freshness compared to the case where Edwan Sweet is not added. Taste, thickness, fatty sweetness, richness, juicyness, meat flavor, but did not feel animal odor or fish odor, grass odor, fat deterioration odor, sticky, rigid.
此處，食用肉或食用肉加工品的鮮味係指源自動物性蛋白質的鮮味，厚度係指在舌上載乘紮實的呈味之感覺，脂的甘甜係指脂所持有之自然甘甜，濃厚感係指主要由脂 所引起之濃厚的感覺，多汁感係指肉的脂質在口中擴散之感覺，肉風味係指在食用肉或食用肉加工品中顯現之較佳的味道。此外，獸臭係意味所謂的畜肉本身所持有之令人不快的臭味，魚臭係意味諸如魚腐敗般令人不快的臭味，草臭係意味諸如源自作為餌之草的雜草般的臭味，脂的劣化臭係意味脂氧化劣化時所發出撲鼻之令人不快的臭味，黏膩係意味脂頑固地糾纏於舌的感覺，僵硬係意味缺乏肉汁而無法感受到濕潤感之狀態。 Here, the umami taste of edible meat or processed meat products refers to the umami derived from animal protein, the thickness refers to the solid taste on the tongue, and the sweetness of fat refers to the natural sweetness held by fat. , Thickness refers to mainly composed of fat The thick sensation caused is the sensation of the meat's lipids spreading in the mouth, and the meat flavor refers to the better taste that appears in edible meat or processed meat products. In addition, the animal odor means an unpleasant odor held by the so-called animal meat itself, the fish odor means an unpleasant odor such as fish spoilage, and the grass odor means a weed derived from grass as a bait The general odor, the deterioration of fat means the unpleasant unpleasant odor emitted when the lipid is oxidized, the sticky means the fat is stubbornly entangled in the tongue, and the rigid means the lack of gravy and unable to feel the moist feeling. Of the state.
一般而言，在良質的動物脂或魚脂中，雖有自然的脂的甘甜及濃厚感，但不會有劣化臭或黏膩，此等亦對多汁感有所貢獻。 Generally speaking, in good-quality animal fats or fish fats, although they have the sweetness and richness of natural fats, they do not have deteriorated odor or stickiness, and these also contribute to the juicy feeling.
以下係列舉實施例，進一步詳細說明本發明。本發明完全不受此實施例所限定。 The following series of examples illustrate the present invention in further detail. The invention is not limited at all by this embodiment.
使用日本國產牛紅肉及日本國產牛脂、或黑毛和牛紅肉及黑毛和牛牛脂，以相對於分別切成2cm見方左右的小片之紅肉100重量份而言牛脂4重量份之比率進行混合，利用5mm小塊的絞肉機「Great mince WMG-22」(Watanabe Foodmach股份有限公司製)調製絞肉。使用所調製之絞肉，依照表1所示之配方將原料投入至混合器(HOBART公司製)中，以低速混合2.5分鐘。將所獲得 之生料每130g予以成型為漢堡的形狀。所成型之生料係使用加熱板將表面在250℃烘烤1分鐘後，將背面在250℃烘烤30秒。然後，將蓋子蓋上並在160℃乾蒸8分鐘，獲得漢堡。使用黑毛和牛紅肉及黑毛和牛牛脂所得之漢堡，係作為相較於使用日本國產牛紅肉及日本國產牛脂所得之漢堡而言品質較高並具有優異的風味之比較對照品而製造。 Use Japanese domestic beef red meat and Japanese domestic beef tallow, or black hair Japanese beef red meat and black hair Japanese beef tallow, and mix 4 parts by weight of beef tallow with respect to 100 parts by weight of red meat cut into small pieces of about 2 cm square. , A 5 mm small meat grinder "Great mince WMG-22" (manufactured by Watanabe Foodmach Co., Ltd.) was used to prepare ground meat. Using the prepared ground meat, the ingredients were put into a mixer (manufactured by HOBART) according to the recipe shown in Table 1, and mixed at a low speed for 2.5 minutes. Will get Each 130g of raw material is shaped into a hamburger. The formed raw material was baked at 250 ° C for 1 minute using a hot plate, and then baked at 250 ° C for 30 seconds. Then, the lid was closed and dry-steamed at 160 ° C for 8 minutes to obtain a burger. The burger obtained by using black hair and beef red meat and black hair and beef tallow is manufactured as a comparative control product with higher quality and excellent flavor than a burger obtained using Japanese domestic beef red meat and Japanese domestic beef fat.
所獲得之漢堡係供予由4名專業評判所進行之官能評估。官能評估係著眼於肉的風味、脂的風味、食感等，綜合性地以自由評論形式進行，同時針對與使用黑毛和牛紅肉及黑毛和牛牛脂所得之高品質的對照品相較時之品質差異進行，將同等程度評為「○」，將稍微接近的程度評為「△」，將明顯不同的程度評為「×」。 The hamburgers obtained were provided for functional evaluation by 4 professional judges. Sensitivity evaluation focuses on meat flavor, fat flavor, food texture, etc., and is comprehensively conducted in the form of free reviews. At the same time, it is compared with high-quality control products obtained using black hair and beef red meat and black hair and beef tallow. The quality difference is carried out, the same degree is rated as "○", the slightly close degree is rated as "△", and the significantly different degree is rated as "×".
將評估結果示於表1。表1中所記載之「ppm」係指表示100萬分之一的單位，此處，係意味1ppm=0.0001重量百分比。細砂糖及各種甜味料的添加量係以相對於食用肉(由紅肉及牛脂所調製之絞肉)之比例表示。細砂糖及各種甜味料的添加量係設定成甜味強度成為同等之添加量。 The evaluation results are shown in Table 1. The "ppm" described in Table 1 means a unit of one millionth, and here, it means 1 ppm = 0.0001 weight percent. The added amount of granulated sugar and various sweeteners are expressed in terms of the ratio to the edible meat (ground meat prepared from red meat and beef tallow). The added amounts of granulated sugar and various sweeteners are set such that the sweetness intensity becomes equal.
如表1所示，相較於使用黑毛和牛紅肉及黑毛和牛牛脂之試驗區1而言，使用日本國產牛紅肉及日本國產牛脂之試驗區2係完全無法見到上述高品質的漢堡之特徵，品質程度之差異顯著。另一方面，在添加有愛德萬甜之試驗區7中，則可賦予良質的動物脂特有之脂的自然甘甜，綜合而言具有高品質的漢堡之特徵。與試驗區1之品質差異亦幾乎沒有，為同等程度。在添加有細砂糖或其他甜味料之試驗區3~6及8中，儘管可賦予細砂糖或各甜味料特有之甘甜，但與脂的自然甘甜係屬異質，呈味平衡反而處於崩壞之傾向。在添加有索馬甜之試驗區9中，儘管並未見到不自然甘甜之賦予，但亦沒有脂的自然甘甜之賦予，可見到肉的鮮味提升效果、獸臭掩蓋效果等對風味之影響強烈之傾向。另外，在增加索馬甜的添加量之情況，亦無法賦予脂的自然甘甜，並另行確認可對後味賦予具黏膩的甘甜。由以上，顯示出可賦予脂的自然甘甜者僅 為愛德萬甜，再者，愛德萬甜亦一併具有濃厚感或多汁感之賦予、獸臭之掩蓋效果等作用。 As shown in Table 1, compared to the test area 1 using black hair and beef red meat and black hair and beef tallow, the test area 2 using Japanese domestic beef red meat and Japanese domestic beef fat can not see the above-mentioned high-quality The characteristics and quality of hamburgers vary significantly. On the other hand, in the test zone 7 to which Edvard is added, the natural sweetness that imparts a good quality of animal fat can be imparted, and in general, it has the characteristics of a high-quality burger. There is almost no difference in quality from the test area 1, and it is equal. In test areas 3 to 6 and 8 with fine sugar or other sweeteners, although fine sugar or sweeteners unique to each sweetener can be imparted, it is heterogeneous with the natural sweetness of fat, but it is in a disintegrating taste balance. Bad tendency. In the test area 9 with added somatiol, although no unnatural sweetness was seen, there was no natural sweetness provided by fat. It can be seen that the flavour enhancement effect of meat, the masking effect of animal odor, etc. on flavor Strong tendency to influence. In addition, when increasing the amount of somatyl, it was not possible to impart natural sweetness to the fat, and it was separately confirmed that it could impart a sticky sweetness to the aftertaste. From the above, it is shown that those who can impart fat to natural sweetness are only For Edvard sweet, in addition, Edvard sweet also has the effect of giving a thick or juicy feeling, covering effect of animal odor.
依與實施例1同樣的方法，依照表2所示之配方，調製漢堡。所獲得之漢堡係供予由4名專業評判所進行之官能評估。官能評估係著眼於實施例1中作為愛德萬甜之添加效果所確認之脂的自然甘甜、濃厚感、多汁感而進行，藉由可賦予此等，而評估是否成為接近使用黑毛和牛紅肉及黑毛和牛牛脂所得之試驗區1之品質。與試驗區1之品質相較，將同等程度評為「◎」，將大致同等程度評為「○」，將稍微接近的程度評為「△」，將明顯不同的程度評為「×」。 In the same manner as in Example 1, the burger was prepared according to the recipe shown in Table 2. The hamburgers obtained were provided for functional evaluation by 4 professional judges. The sensory evaluation was performed by focusing on the natural sweetness, richness, and juicyness of the fat confirmed as the additive effect of Edvard in Example 1, and by evaluating the natural sweetness, richness, and juicyness of the fat, it is possible to evaluate whether it is close to the use of black hair beef Quality of test zone 1 obtained from red meat and black hair and beef tallow. Compared with the quality of the test area 1, the same degree was rated as "◎", the roughly equivalent degree was rated as "○", the slightly similar degree was rated as "△", and the significantly different degree was rated as "X".
將評估結果示於表2。 The evaluation results are shown in Table 2.
如表2所示，在試驗區4~試驗區14中，係評估為接近試驗區1之品質，特定而言，在試驗區6~試驗區13中，係評估為可獲得與試驗區1同等程度或大致同等程度之品質的漢堡。即，可明白藉由在使用日本國產牛紅肉及日本國產牛脂所得之漢堡中添加特定量愛德萬甜，可顯示出接近使用黑毛和牛紅肉及黑毛和牛牛脂所得之漢堡之品質，有效於該種品質提升之愛德萬甜的添加量係相對於食用肉而言為0.0001ppm~10ppm，較佳為0.001ppm~5ppm，特佳為0.005ppm~0.02ppm。另外，若愛德萬甜的添加量少於0.0001ppm，則無法獲得充分的品質提升效果，若多於10ppm，則可見到較佳的肉的風味受到掩蓋之傾向。 As shown in Table 2, in test area 4 to test area 14, the quality was evaluated to be close to that of test area 1, and in particular, in test area 6 to test area 13, it was evaluated to be equivalent to test area 1. A burger of equal or almost equal quality. That is, it can be understood that by adding a specific amount of Edvard to a burger obtained using Japanese domestic beef red meat and Japanese domestic beef fat, the quality of a burger obtained by using black hair and beef red meat and black hair and beef tallow can be shown, The effective amount of Edwandane for this kind of quality improvement is 0.0001 ppm to 10 ppm, preferably 0.001 ppm to 5 ppm, and particularly preferably 0.005 ppm to 0.02 ppm, relative to edible meat. In addition, if the added amount of Edvard is less than 0.0001 ppm, a sufficient quality improvement effect cannot be obtained, and if it is more than 10 ppm, it is seen that the flavor of better meat tends to be masked.
藉由在豬骨、豬肉、豬脂中加入蔥及生薑並進行熬煮而調製豬骨濃湯。所調製之豬骨濃湯的源自豬之固形份含量為約2重量%。此外，藉由在所調製之豬骨濃湯中加入10重量%的水，而製作稀釋豬骨濃湯，對其添加如表3所示之各種甜味料。所獲得之樣品係供予由4名專業評判所進行之官能評估。官能評估係著眼於味道的厚度、脂的甘甜、濃厚感等，綜合性地以自由評論形式進行，同時針對與試驗區1之品質差異進行，將同等程度評為「○」，將稍微接近的程度評為「△」，將明顯不同的程度評為「×」。 Pork bone soup is prepared by adding green onions and ginger to pork bones, pork, and pork fat and cooking. The content of the pork-derived solid content of the prepared pork bone broth was about 2% by weight. In addition, 10% by weight of water was added to the prepared pork bone broth to prepare a diluted pork bone broth, and various sweeteners shown in Table 3 were added thereto. The obtained samples were used for functional evaluation by 4 professional judges. The sensory evaluation focuses on the thickness of the taste, the sweetness of the fat, and the richness. It is comprehensively conducted in the form of free comments. At the same time, the quality difference from the test area 1 is evaluated as "○", which will be slightly close. The degree was rated as "△", and the significantly different degree was rated as "×".
將評估結果示於表3。 The evaluation results are shown in Table 3.
如表3所示，相較於屬於通常的豬骨濃湯之試驗區1而言，試驗區2之稀釋豬骨濃湯係味道的厚度等呈味顯著較弱，而在對稀釋豬骨濃湯添加愛德萬甜之試驗區6中，則可賦予源自豬脂之濃厚感或脂的自然甘甜，綜合而言具有通常的豬骨濃湯之特徵。與試驗區1之品質差異亦幾乎沒有，係評估為同等程度。在添加有其他甜味料之試驗區3~5中，儘管可賦予各甜味料特有之甘甜、或若干的厚度，但與脂的自然甘甜係屬異質，呈味平衡反而處於崩壞之傾向。 As shown in Table 3, compared to the test zone 1 which is a common pork bone soup, the thickness of the diluted pork bone soup system in the test zone 2 is significantly weaker. Addition of Edvard's test zone 6 to the soup can impart a rich sensation derived from pork fat or natural sweetness of fat, which has the characteristics of a common pork bone soup in general. There is almost no difference in quality from the test area 1, and it is evaluated to the same degree. In test areas 3 to 5 with other sweeteners, although they can give each sweetener unique sweetness or a certain thickness, it is heterogeneous with the natural sweetness of fat, showing a taste balance but in a tendency to collapse. .
由以上，顯示出可賦予脂的自然甘甜者僅為愛德萬甜，再者，愛德萬甜亦一併具有味道的厚度或脂的濃厚感之賦予機能。此外，可明白藉由愛德萬甜，可自然地提高經稀釋之畜肉萃取物或畜肉濃湯之力價，在體積增加用途中亦能夠使用。 From the above, it can be seen that the natural sweetener that can impart fat is only Edvard sweet. Furthermore, Edvard sweet also has the function of imparting the thickness of the taste or the richness of the fat. In addition, it can be understood that the strength of dilute animal meat extract or animal broth can be naturally increased by Edwan Sweet, and it can also be used in volume increasing applications.
如上述，已知許多藉由對食用肉加工品添加甜味料而獲得特定的效果之方法。其中，雖然針對動物脂所持有之甘甜並未言及，但針對使用蔗糖素或索馬甜之技術，則顯示一定之較佳的效果。舉例而言，已揭示藉由使用索馬甜，而掩蓋包含大豆蛋白質之食用肉加工品的大豆蛋白臭，使食用肉的呈味感提升之效果(專利文獻16)、或藉由使用蔗糖素，而掩蓋食用肉臭之效果(專利文獻12)。 As described above, many methods are known for obtaining a specific effect by adding a sweetener to a processed meat product. Among them, although the sweetness held by animal fat is not mentioned, the technology using sucralose or somatin shows a certain better effect. For example, it has been disclosed that the effect of improving the taste of edible meat by masking the soy protein odor of edible meat processed products containing soy protein by using somatame (Patent Document 16), or by using sucralose And mask the effect of odor of edible meat (Patent Document 12).
於是，進行索馬甜及蔗糖素之添加效果、與本發明中之愛德萬甜之添加效果之比較。依與實施例1同樣的方法，依照表4所示之配方，調製漢堡。所獲得之漢堡係供予由4名專業評判所進行之官能評估。官能評估係除了實施例1中作為愛德萬甜之添加效果所確認之脂的自然甘甜之賦予、濃厚感之賦予、多汁感之賦予以外，尚著眼於肉的鮮味之賦予、肉風味之增強、獸臭之掩蓋效果而進行。在本評估中，肉風味係意味在漢堡中所顯現之濃厚的較佳味道。與試驗區1相較，有顯著的效果評為「◎」，有效果評為「○」，稍微有效果評為「△」，在並未認出效果之情況則評為空欄。另外，試驗區4之索馬甜濃度係在專利文獻16中被認為較佳的濃度，試驗區5之蔗糖素濃度係在專利文獻16中用作比較對照之濃度，試驗區6之蔗糖素濃度係在專利文獻12中被認為較佳的濃度。 Then, the effect of adding somatame and sucralose was compared with the effect of adding edvantin in the present invention. In the same manner as in Example 1, the burger was prepared according to the recipe shown in Table 4. The hamburgers obtained were provided for functional evaluation by 4 professional judges. The sensory evaluation is based on the addition of the natural sweetness, the richness, and the juicyness of the fat confirmed as the additive effect of Edvard in Example 1, and the focus is also on the imparting of the meat's umami and the flavor of the meat. Enhancement, masking effect of animal odor. In this evaluation, meat flavour means a strong, better taste that appears in a burger. Compared with the test area 1, it has a significant effect of "◎", an effect of "○", a slight effect of "△", and an empty column when no effect is recognized. In addition, the concentration of somatame in test zone 4 is considered to be a better concentration in Patent Document 16, the concentration of sucralose in test zone 5 is the concentration used as a comparison control in patent document 16, and the concentration of sucralose in test zone 6 The concentration is considered to be a preferable concentration in Patent Document 12.
將評估結果示於表4。 The evaluation results are shown in Table 4.
如表4所示，藉由愛德萬甜之添加，可顯著地賦予脂的自然甘甜、濃厚感、多汁感，相對於此，藉由索馬甜及蔗糖素之添加，則無法獲得此等效果。另一方面，如專利文獻12及專利文獻16所揭示，可確認藉由索馬甜之添加，可獲得肉的鮮味及肉風味之賦予效果以及獸臭之掩蓋效果，而藉由蔗糖素之添加，可獲得獸臭之掩蓋效果。 As shown in Table 4, the natural sweetness, richness, and juicyness of fat can be significantly imparted by the addition of Edvardant. In contrast, this cannot be obtained by the addition of somatin and sucralose. And other effects. On the other hand, as disclosed in Patent Literature 12 and Patent Literature 16, it was confirmed that the addition of somatose can obtain the effect of imparting meat umami and meat flavor and the masking effect of animal odor, and the effect of sucralose Add it to get the masking effect of animal odor.
由以上，顯示出可對食用肉加工品賦予脂的自然甘甜、濃厚感、多汁感者僅為愛德萬甜，再者，愛德萬甜亦一併具有肉的鮮味之賦予效果及獸臭之掩蓋效果。 From the above, it is shown that the natural sweetness, thickness, and juicyness that can impart fat to edible meat processed products are only Edvard's sweetness. Furthermore, Edvard's sweetness also has the imparting effect of meat umami and Cover effect of animal odor.
作為魚肉加工品，係使用鮪魚切片的油漬物(「Seven Premium鮪魚罐頭切片」，Hagoromo Foods股份有限公司製)及鮪魚的稻燒生魚片(市售品)，對於各者以成為0.01ppm或0.05ppm之方式添加愛德萬甜，供 予由5名專業評判所進行之風味的官能評估。 The processed fish meat is made of anchovies ("Seven Premium Canned Anchovy Slices", manufactured by Hagoromo Foods Co., Ltd.) and anchovy sashimi (commercially available) of anchovies. 0.01ppm or 0.05ppm to add Advan sweet for The sensory evaluation of flavor was performed by 5 professional judges.
評估項目係設為脂的自然甘甜、濃厚感、多汁感、鮪魚肉的鮮味及鮪魚切片及鮪魚的稻燒生魚片的肉風味之提升效果以及魚臭掩蓋效果。評估結果係相較於未添加愛德萬甜之對照而言，以「有顯著的效果；◎」、「有效果；○」、「稍微有效果；△」之形式表示。另外，在相較於對照而言並未認出效果之情況係評為空欄。 The evaluation items are the natural sweetness, richness, juicyness of the fat, the umami flavour of the anchovy meat, and the meat flavor enhancement effect of the anchovy slices and anchovy sashimi of the anchovy, and the effect of hiding the fish odor. The evaluation results are expressed in the form of "significant effects; ◎", "effective; ○", and "slightly effective; △" compared with the control without the addition of Edvard. In addition, the case where the effect is not recognized compared with the control is rated as an empty column.
將官能評估結果示於表5。 The results of the functional evaluation are shown in Table 5.
如表5所示，在對鮪魚切片的油漬物及鮪魚的稻燒生魚片添加0.01ppm或0.05ppm的愛德萬甜之情況，在脂的自然甘甜、濃厚感及鮪魚肉的鮮味中，相較於對照而言，可認出提升效果。另外，在鮪魚的稻燒生魚片中，任何添加濃度皆可認出脂的自然甘甜、濃厚感及鮪魚肉的鮮味之顯著的提升效果。 As shown in Table 5, when 0.01 ppm or 0.05 ppm of Edwan sweet was added to the greasy fish slices of bonito slices and the bonito sashimi of bonito, the natural sweetness, richness of bonito, and the freshness of bonito meat In the taste, compared with the control, the lifting effect can be recognized. In addition, in the bonito sashimi of bonito, the significant sweetening effect of fat, the natural sweetness and richness of bonito, can be recognized at any concentration.
作為畜肉加工品，係調製美國產肩里肌肉(肩胛眼肉 捲)一片肉的牛排如下，供予由6名專業評判進行之風味的官能評估。 As a processed meat product, it is used to modulate shoulder muscles (scapulae (Vol.) A piece of meat steak is provided for the sensory evaluation of flavor by 6 professional judges as follows.
(1)在袋中將表6所示之各原材料以表中之調配量進行混合，鬆緩地施行真空包裝。 (1) Each raw material shown in Table 6 is mixed in a bag with the blending amount in the table, and vacuum packaging is performed gently.
(2)密閉後，在-30℃進行急速冷凍。 (2) After airtight, it was rapidly frozen at -30 ° C.
(3)在5℃的冷藏庫中靜置一晚並進行解凍，將浸漬於肉中並在未切之情形下殘存於袋內部中之水分予以去除。 (3) Allow to stand overnight in a refrigerator at 5 ° C and thaw, and remove the moisture that has been immersed in the meat and left in the bag without cutting.
(4)在平底煎鍋中以250℃每次70秒將兩面烤2次，接著在熱衝擊履帶烤箱中，將單面以280℃烤4分鐘。 (4) Bake both sides twice in a frying pan at 250 ° C for 70 seconds each time, and then in a thermal shock crawler oven, bake one side at 280 ° C for 4 minutes.
官能評估係針對脂的自然甘甜、濃厚感、多汁感、肉的鮮味及牛排的肉風味之提升效果以及獸臭掩蓋效果進行，評估結果係相較於對照而言，以「有顯著的效 果；◎」、「有效果；○」、「稍微有效果；△」之形式表示。 The sensory evaluation is based on the natural sweetness, richness, juicyness of the fat, the improvement of the meat flavor and the meat flavor of the steak, and the masking effect of the animal odor. The evaluation results are compared with the control. effect Results; ◎ "," Effective; ○ "," Slightly effective; △ ".
將官能評估結果示於表7。 The results of the functional evaluation are shown in Table 7.
如表7所示，藉由添加相對於食用肉而言為0.0105ppm或0.0525ppm的愛德萬甜，可認出脂的自然甘甜、濃厚感、多汁感、肉的鮮味及牛排的肉風味之提升效果以及獸臭之掩蓋效果。特定而言，針對脂的自然甘甜及肉的鮮味，可認出顯著的提升效果。 As shown in Table 7, by adding Edwan sweetness of 0.0105 ppm or 0.0525 ppm relative to edible meat, it is possible to recognize the natural sweetness, richness, juicyness, umami of meat, and meat of steaks. Flavor enhancement effect and animal odor cover effect. In particular, the natural sweetness of fat and the umami taste of meat can be recognized as a significant improvement effect.
作為食用肉加工品，係調製雞腿肉日式炸物如下，供予由6名專業評判進行之風味的官能評估。 As a processed meat product, Japanese-style fried chicken leg meat was prepared as follows, and was subjected to functional evaluation of flavor by 6 professional judges.
(1)將雞腿肉進行解凍後，切成30g~35g，加入相對於肉重量而言為15重量%的藉由表8所示之原材料所調製之調味液並施行真空包裝。 (1) Thaw chicken thigh meat, cut into 30 to 35 g, add 15% by weight of the meat weight to the seasoning liquid prepared from the raw materials shown in Table 8, and vacuum package.
(2)在轉鼓式混合器中，以4rpm混合60分鐘，在5℃靜置一晚。 (2) In a drum mixer, mix at 4 rpm for 60 minutes, and let stand at 5 ° C overnight.
(3)倒入濾器中並瀝乾水，裹上相對於肉重量而言為10重量%的太白粉，並在175℃的油中炸4分30秒。 (3) Pour into a filter and drain the water, cover with 10% by weight of Taibai powder relative to the weight of meat, and fry in oil at 175 ° C for 4 minutes and 30 seconds.
官能評估係針對脂的自然甘甜、濃厚感、多汁感、肉的鮮味及日式炸物的肉風味之提升效果以及獸臭掩蓋效果進行，評估結果係相較於對照而言，以「有顯著的效果；◎」、「有效果；○」、「稍微有效果；△」之形式表示。另外，在相較於對照而言並未認出效果之情況係評為空欄。 The functional evaluation is based on the natural sweetness, richness, juicyness of the fat, the umami taste of the meat and the improvement of the meat flavor of the Japanese style fried meat, and the masking effect of the animal odor. The evaluation results are compared with the control. Significant effects; ◎ "," effective ";" ○ slightly effective; △ ". In addition, the case where the effect is not recognized compared with the control is rated as an empty column.
將官能評估結果示於表9。 The results of the functional evaluation are shown in Table 9.
如表9所示，添加有相對於食用肉而言為0.0115ppm或0.0575ppm的愛德萬甜之雞腿肉日式炸物，在脂的自然甘甜、濃厚感、多汁感及肉的鮮味中，可認出顯著的提升效果。 As shown in Table 9, the Edwan sweet chicken leg Japanese fried with 0.0115ppm or 0.0575ppm relative to edible meat is added to the natural sweetness, richness, juicyness and umami taste of fat. Medium, you can recognize the significant lifting effect.
作為食用肉加工品，係調製香腸(高級品)如下，供予由5名專業評判所進行之風味的官能評估。 As processed meat products, prepared sausages (premium products) are as follows, and they are subjected to functional evaluation of flavors performed by five professional judges.
(1)將表10所示之量的豬肩紅肉及豬背油進行混合，作成網目細度=6.2mm的肉末。 (1) The pork shoulder red meat and pork back oil in the amounts shown in Table 10 were mixed to prepare minced meat having a mesh fineness of 6.2 mm.
(2)加入表10所示之量的食鹽，並以捏合機進行混合，在5℃靜置一晚。 (2) Table salt was added in the amount shown in Table 10, mixed with a kneader, and left at 5 ° C overnight.
(3)加入表10所示之量的大豆蛋白、以及由聚合磷酸製劑起至麩胺酸鈉為止之調味料成分及冷水，並以捏合機進行混合。 (3) Soy protein in an amount shown in Table 10, and seasoning ingredients and cold water from the polyphosphoric acid preparation to sodium glutamate were added and mixed with a kneader.
(4)每300g分成小份，添加表10所示之量的白胡 椒並進行混合。 (4) Divide into small portions for every 300 g, and add the amount shown in Table 10 Pepper and mix.
(5)以手作香腸套組填充於經浸水復原之羊腸中並加以扭轉，以60℃、濕度=65%加熱30分鐘，接著以60℃、濕度=75%加熱10分鐘，再以75℃、濕度=100%加熱30分鐘。 (5) Fill the sheep's intestine which has been soaked in water with a hand-made sausage set and twist it, and heat it at 60 ° C, humidity = 65% for 30 minutes, then heat it at 60 ° C, humidity = 75% for 10 minutes, and then 75 ° C. Humidity = 100% heating for 30 minutes.
(6)以流水冷卻10分鐘。 (6) Cool with running water for 10 minutes.
官能評估係針對脂的自然甘甜、濃厚感、多汁感、肉的鮮味及肉風味之提升效果以及獸臭掩蓋效果進行，評估結果係相較於對照而言，以「有顯著的效果；◎」、「有效果；○」、「稍微有效果；△」之形式表 示。另外，在相較於對照而言並未認出效果之情況係評為空欄。 The sensory evaluation is based on the natural sweetness, thickness, juicyness of the fat, the improvement of the meat's umami and meat flavor, and the masking effect of animal odor. The evaluation results are compared with the control, with "significant effects; ◎ "," Effective; ○ "," Slightly effective; △ " Show. In addition, the case where the effect is not recognized compared with the control is rated as an empty column.
將官能評估結果示於表11。 The results of the functional evaluation are shown in Table 11.
如表11所示，添加有愛德萬甜之香腸，相較於對照而言，在脂的自然甘甜、濃厚感、多汁感及肉的鮮味中可認出提升效果，特定而言，可認出脂的自然甘甜、濃厚感及多汁感之顯著的提升。 As shown in Table 11, compared with the control, the sausage with Edvard's sweetness can recognize the improvement effect in the natural sweetness, richness, juicyness and umami of the fat. In particular, It can be recognized that the natural sweetness, richness and juicyness of fat are significantly improved.
作為食用肉加工品，係調製香腸(低價格品)如下，供予由5名專業評判所進行之風味的官能評估。 As processed meat products, prepared sausages (low-priced products) are as follows, and they are subjected to functional evaluation of flavors performed by five professional judges.
(1)將冷凍的豬肩紅肉進行解凍，去除筋或脂並切成2cm見方，將冷凍的豬脂進行解凍，並同樣地進行裁切。亦事先分解切碎雞的肉末(CCM(Comminuted Chicken Meat))。接著，將表12所示之量的前述豬肩紅肉、豬脂及CCM進行混合，作成網目細度=5.0mm的 肉末。 (1) Thaw frozen pork shoulder red meat, remove tendons or fat, cut into 2 cm squares, thaw frozen pork fat, and cut in the same manner. CCM (Comminuted Chicken Meat) is also broken down beforehand. Next, the aforementioned pork shoulder red meat, pork fat and CCM in the amounts shown in Table 12 were mixed to make a mesh fineness of 5.0 mm. Minced meat.
(2)加入表12所示之量的食鹽，以捏合機進行混合3分鐘。 (2) The amount of common salt shown in Table 12 was added, and it mixed with the kneader for 3 minutes.
(3)加入表12所示之量的由聚合磷酸製劑起至白胡椒為止之調味料成分，並以捏合機進行混合3分鐘。 (3) Add the seasoning ingredients from the polyphosphoric acid preparation to white pepper in the amounts shown in Table 12, and mix with a kneader for 3 minutes.
(4)每1,000g分成小份，添加表12所示之量的樹薯澱粉、大豆蛋白及水，並利用Hobart混合器以2速(中程度的速度)進行混合1分鐘。 (4) Divide into small portions for every 1,000 g, add cassava starch, soy protein, and water in the amounts shown in Table 12 and mix using a Hobart mixer at 2 speeds (medium speed) for 1 minute.
(5)以充填機充填至21mm直徑的膠原腸衣中，以60℃、濕度=65%加熱30分鐘，接著以60℃、濕度=75%加熱10分鐘，再以75℃、濕度=100%加熱30分鐘。 (5) Fill the collagen casing with a diameter of 21 mm with a filling machine, heat at 60 ° C, humidity = 65% for 30 minutes, then heat at 60 ° C, humidity = 75% for 10 minutes, and then heat at 75 ° C, humidity = 100% 30 minutes.
(6)以流水冷卻10分鐘。 (6) Cool with running water for 10 minutes.
官能評估係針對脂的自然甘甜、濃厚感、多汁感、肉的鮮味及肉風味之提升效果以及獸臭掩蓋效果進行，評估結果係相較於對照而言，以「有顯著的效果；◎」、「有效果；○」、「稍微有效果；△」之形式表示。另外，在相較於對照而言並未認出效果之情況係評為空欄。 The sensory evaluation is based on the natural sweetness, thickness, juicyness of the fat, the improvement of the meat's umami and meat flavor, and the masking effect of animal odor. The evaluation results are compared with the control, with "significant effects; ◎ "," Effective; ○ "," Slightly effective; △ ". In addition, the case where the effect is not recognized compared with the control is rated as an empty column.
將官能評估結果示於表13。 The results of the functional evaluation are shown in Table 13.
如表13所示，添加有愛德萬甜之香腸，相較於對照而言，可認出脂的自然甘甜、濃厚感、多汁感及肉的鮮味之顯著的提升。 As shown in Table 13, compared with the control, the sausage with Edvard's sweetness can recognize the natural sweetness, richness, juicyness, and umami taste of the meat.
從而，顯示出即便是低價格品的香腸，藉由添加愛德萬甜，脂的自然甘甜、濃厚感、多汁感、肉的鮮味之風味亦提升。 Thus, it was shown that even with low-priced sausages, the flavor of natural sweetness, richness, juicyness, and umami of meat was improved by adding Edwan sweetness.
根據本發明，可使食用肉的風味提升，因而可提供以漢堡等為首之風味良好的食用肉加工品，在食品領域中極為有用。 According to the present invention, since the flavor of edible meat can be improved, it is possible to provide processed foods with good flavor including burgers and the like, which is extremely useful in the food field.
此外，藉由本發明，可使食用肉或食用肉加工品的風味提升，而可提供在食品領域中有用的風味提升劑。 In addition, the present invention can enhance the flavor of edible meat or processed meat products, and can provide a flavor enhancer useful in the food field.
本申請案係以在日本申請之日本專利特願2014-145521為基礎，其內容係全部包含在本說明書中。 This application is based on Japanese Patent Application No. 2014-145521 filed in Japan, and its contents are all incorporated in this specification.
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| NZ508579A (en) * | 1998-06-26 | 2002-10-25 | Ajinomoto Kk | Aspartyl dipeptide ester derivatives and salts that can be used as sweeteners |
| JP2002101852A (en) * | 2000-09-29 | 2002-04-09 | Takeda Chem Ind Ltd | Seasoning composition for meat processing and method for producing meat processed food |
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