JP3188965B2 - Method for producing meat product to which docosahexaenoic acid is added - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to docosahexaenoic acid (hereinafter abbreviated as DHA) which is an n-3 type highly unsaturated fatty acid.
For the production method of meat products with added, more in detail,
The present invention relates to a method for producing a meat product containing docosahexaenoic acid in an amount of 0.01 to 3.0% by weight with respect to a raw meat material having a fat content of 5 to 40% by weight.

[0002]

2. Description of the Related Art Normally, the majority of highly unsaturated fatty acids of meat used as raw materials for meat products such as ham and sausage are n-6 type (for example, linoleic acid, γ-linolenic acid, arachidonic acid, etc.). The n-3 series (eg, α-linolenic acid, icosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, etc.) unique to marine products is hardly contained. This n-6
It is known that both polyunsaturated fatty acids and n-3 polyunsaturated fatty acids are essential fatty acids and have an antagonistic action as eicosanoid precursors.

[0003] These polyunsaturated fatty acids can be sufficiently ingested in the diet, but foods derived from marine products often have a peculiar smell, and thus are often biased toward eating mainly meat. In many cases, n-3 type polyunsaturated fatty acids tend to be insufficient. It has been pointed out that the imbalance of the intake of the polyunsaturated fatty acid series becomes a cause of diseases such as hypertension, cardiovascular circulatory system diseases, breast cancer and colon cancer.

[0004] Therefore, n-type polyunsaturated fatty acids such as icosapentaenoic acid (hereinafter abbreviated as EPA) and DHA.
The development of meat products including For example, pork is mixed with fish oil and fish ground meat to produce pork sage (Japanese Patent Laid-Open No. 60-98633), or pork is supplemented with fish oil and bred with EPA or D.
Technology for increasing the amount of HA (Japanese Unexamined Patent Publication No. 2-227)
052).

[0005] However, fish oil concentrated with EPA or DHA is accompanied by fishy odor derived from the raw materials for production, and the unsaturated bonds of the constituent fatty acids are easily oxidized, causing rancidity during the processing step and the storage period. It is known that the soybeans have a sourness and astringency and proceed to a so-called oily burn that is colored. For this reason, if the method of (1) does not mix fish meat, the meat and flavor do not match and the unpleasant odor is felt, and (3) it is necessary to add fish oil which is easily oxidized to pig feed, and there is a problem in quality control. There are many issues left.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above problems and to provide a method for producing a meat product to which DHA is added without impairing the original taste of the meat product.

[0007]

Means for Solving the Problems The inventors of the present invention have made intensive studies to achieve the above object, and as a result, have completed the present invention. That is, the present invention relates to a method for producing a meat product using livestock meat as a raw material, wherein a specific amount of DHA is added before or after the salting and aging process of the livestock meat to reduce the generation of fishy odor and rancidity. The present invention relates to a method for producing a meat product characterized in that the meat product is prevented.

[0008] DHA used in the present invention means free acids, salts thereof, esters, glycerides, phospholipids, choline compounds, ascorbic acid compounds, amino acid compounds and the like, and is preferably used as a fish oil containing DHA. It is better that the ratio of DHA in total fatty acids is 10% or more. For example, fish oil extracted from blue fish such as sardines, mackerel, horse mackerel, salmon, saury, tuna and skipjack Preferred examples include fish oil derived from orbital fat of a large marine fish, oil derived from microorganisms, krill oil, marine derived oil extracted from cod and squid liver, and the like.

[0009] The meat product used in the present invention is pig,
It refers to ham, sausage, etc. made from livestock meat such as cows and sheep. Conventional additives such as nitrite, ascorbate, salt, spices and polyphosphates can be added to these meat products.

[0010] Among the methods for producing meat products of the present invention, when producing ham, the following production method is preferable. That is, for a meat raw material having a fat content of 5 to 40% by weight, D
It is added by injection so that the HA content becomes 0.01 to 3.0%, and salted and ripened in a low temperature range of 0 to 10 ° C. The salting and aging period is preferably 16 to 168 hours, more preferably 20 to 72 hours. If the salting and aging period is shorter than this, brewing becomes insufficient due to the salting and aging, resulting in a fishy odor remaining in the final product. If the salting and aging period is longer than this, the added fats and oils are oxidized, which has an adverse effect such as rancidity on the final product. As the method of salting and aging, a known method such as contact with livestock meat and oxygen is small, such as pickling at night and vacuum tumbling. The nitrite and ascorbate concentrations in the salting agent used for the purpose of aging the meat aging flavor and preventing the oxidation of fats and oils are 10 to 30 respectively.
0 ppm and 0.02% to 0.5%, preferably 15 ppm
0-200 ppm and 0.05-0.3%. These additives are approved for use in meat products and can be replaced with other additives for the purposes described above. After the completion of the salting and aging, it is preferable to perform a heat treatment by a known method immediately after filling or not filling the casing. By adding DHA to ham in this way, ham with higher added value can be produced without lowering its quality.

When producing sausages, the DHA content is adjusted to 0.01 to 3.0% with respect to the raw meat (fat content: 5 to 40% by weight) which has been sufficiently salted and aged in advance. After mixing, the mixture is filled into a casing, or DHA is added to a fresh raw meat material and mixed, and then the case is mixed.
It is preferable to fill in a shingle and salt and ripen it at 45 to 60 ° C for 30 to 90 minutes. After these operations,
Immediately, it is preferable to carry out heat treatment by a known method, and the preferable concentrations of nitrite and ascorbate used for salting and aging are the same as those of ham. Is preferably minimized.

Further, as a raw material of the meat product, meat obtained from livestock inoculated with fish oil can be used. When breeding by inoculation, fish oil can be stored until just before use, and it can be inoculated subcutaneously within a short time, compared to the conventional administration by feed addition, and there is no oxidation problem. There is no need to work every day like adding feed,
Inoculation should be performed 1 to 10 times, more preferably 3 to 6 times a month. There is an advantage that the amount of DHA is small compared to the amount of DHA administered by adding feed. The fish oil to be subcutaneously inoculated is desirably inoculated in an amount of 1 ml to 100 ml, preferably 2 ml to 50 ml in view of the health of the pig and the content of polyunsaturated fatty acids. An emulsifier, a vitamin and the like may be added to the fish oil to be inoculated.

Fatty acid in animal meat, which is a raw material, is subjected to methyl esterification by a conventional method, for example, a hydrochloric acid-methanol method or the like, and the fatty acid composition of any fatty acid derivative having an ester bond can be analyzed by gas chromatography.
In addition, after extraction from animal meat using an organic solvent or the like and fractionation of lipids by silica gel thin layer chromatography, the constituent fatty acids of each lipid can be analyzed in the same manner.

According to the above-mentioned method, the constituent fatty acids in the meat product produced by the production method of the present invention are docosahexaenoic acid (C _{22: 6} ), docosapentaenoic acid (C _{22: 5} ), and icosapentaenoic acid (C _{20: 5} ), arachidonic acid (C _{20: 4} ), linolenic acid (C _{18: 3} ), linoleic acid (C _{18: 2} ), oleic acid (C _{18: 1} ), stearic acid (C
_{18: 0} ), hexadecenoic acid (C16 _{: 1} ), palmitic acid (C
_{16: 0} ). Hereinafter, the present invention will be described in more detail with reference to examples.

[0015]

【Example】

Example 1 Production of Loin Ham 1 Pork loin having a fat content of 10% was injected with 30% of an injection having the composition shown in Table 1 and then salted and aged at 7 ° C. for 48 hours.
After completion of the salting and aging, the mixture was filled in a casing and immediately heat-treated as usual.

[0016]

[Table 1]

Table 2 shows the sensory test results of the final product.
When the amount of DHA added was 3% or less, no deterioration in flavor or appearance was observed.

[0018]

[Table 2] Table 2 Sensory test results Ｄ DHA content 0.8% 1.5% 3.0% 3.8% ──────有無 Fishy odor No No No No Yes Abnormal appearance No No No No Yes ──────────────── ─────────

Example 2 Production of Loin Ham 2 Pork loin meat having a fat content of 10% was mixed with No.
After injecting 30% of the injection solution of No. 3, 12, 16, 24,
Salted and aged for 72, 168 and 192 hours. Salted
After the ripening was completed, it was filled in a casing and immediately heat-treated as usual.

Table 3 shows the sensory test results of the final product.
Roast ham with no abnormality in flavor and appearance is 1
It could be produced by salting and aging for 6 to 168 hours.

[0021]

[Table 3] Table 3 Sensory test results ───────────────────────── Salting and aging time 12 16 24 72 168 192 ─────有無 Fish odor Yes Yes No No No No Yes Abnormal appearance No No No No No No Yes ─────────── ──────────────

Example 3 Preparation of poxo-sage 15 To 1000 g of pork meat minced with a 15 mm plate were added 18 g of salt, 0.2 g of sodium nitrite, 1 g of sodium ascorbate and 3 g of polyphosphate. Was added, mixed and salted and aged at 5 ° C. for 48 hours. After salting and aging, 200 g of pork fat minced with 3 mm plate,
8 g of spice and DHA were added in an amount to give a content of 3.0%, and mixed under vacuum for 5 minutes. After mixing, it was filled into sheep intestine and immediately heat-treated as usual.

As a result of the sensory test, no unpleasant taste or odor such as fish odor was observed in the final product, and the appearance was good.

Example 4 Preparation of pork sage 2 Fresh pork meat 1000 g, pork fat 200 g, salt 18
g, 0.2 g of sodium nitrite, 1 g of sodium ascorbate, 3 g of polyphosphate and 8 g of spices were minced and mixed in a silent cutter, and the content of DHA was 0% (control) and 2.3% (control). (Test zone). Fill this mixture into sheep intestine,
For 30 minutes and at 60 ° C. for 10 minutes, and then immediately heat-treated as usual.

As a result of the sensory test, no difference was observed in the flavor and appearance of the final product between the control group and the test group. Table 4 shows the composition of these fatty acids. The fatty acid composition was measured by gas chromatography after methyl esterification by a conventional method.

[0026]

[Table 4] Fatty acid composition of poxo-sage (%) 脂肪酸 Fatty acid control plot Test plot ──────── ────────── C _{16: 0} 21.52 21.16 C _{16: 1} 3.19 3.28 C _{18: 0} 12.28 11.97 C _{18: 1} 43.56 42.82 C _{18: 2} 10.94 10.02 C _20: 4-0.63 C _{20: 5} -0.63 C _22: 6-2.37 ──────────────────

[0027]

EFFECT OF THE INVENTION Meat products such as ham and sausage produced by the present invention in which 0.01 to 3.0% by weight of docosahexaenoic acid are added to a raw material of meat having a fat content of 5 to 40% by weight are fish. No odor or odor is observed, and the appearance is good. Thus, according to the present invention, a meat product with higher added value can be manufactured.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-98963 (JP, A) JP-A-62-163669 (JP, A) JP-A-2-227052 (JP, A) JP-A-6-163 46801 (JP, A) JP 39-25637 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/31 A23L 1/30 A23L 1/314 A23L 1/317

Claims (4)

(57) [Claims] 1. A method for producing a meat product using meat having a fat content of 5 to 40% by weight as a raw material, wherein the meat is prepared at 0.01 to 3.0% by weight before or after the salting / aging process. %
A method for producing a meat product, comprising adding docosahexaenoic acid in an amount of docosahexaenoic acid to said meat. 2. Docosahexaenoic acid is added before the salting / ripening step, and immediately after salting / ripening at 0 to 10 ° C for 16 to 168 hours or at 45 to 60 ° C for 30 to 90 minutes. The method for producing a meat product according to claim 1, wherein a heat treatment is performed. 3. The method for producing a meat product according to claim 1, wherein docosahexaenoic acid is added to a sufficiently salted and aged raw meat material and immediately subjected to a heat treatment. 4. The meat as claimed in claim 1, wherein the salting and aging are carried out in the presence of 10 to 300 ppm of nitrite and 0.02 to 0.5% of ascorbate. Product manufacturing method.