JP4454517B2 - seasoning - Google Patents

Description

  The present invention relates to processed foods and dishes made from seafood such as beef, horse meat, pork, lamb, cotton mutton, salmon meat, salmon meat, bear meat, chicken, domestic duck meat or duck meat, or seafood. It is related to the seasoning used in cooking.

  Beef, horse meat, pork, lamb, cotton lamb, salmon meat, salmon meat, bear meat, poultry, domestic duck meat such as duck meat or duck meat as raw materials, such as salted, dried, fumigated, heated, refrigerated or frozen A wide variety of products and dishes are known around the world for meat products (processed foods) produced by appropriately combining preservation techniques and dishes using the aforementioned meats.

  Most meat products manufactured in Japan are manufactured in accordance with the Japanese Agricultural Standards (JAS), and according to this JAS, meat products are classified into hams, bacons, sausages and press hams. Of these, hams and bacon are exclusively made from pork, and sausages and press hams are made from beef, horse meat, pork, lamb, goat meat, rabbit meat, poultry meat or fish meat in addition to pork. Is supposed to be good too.

  Recently, the occurrence of BSE (Bovine Spongiform Encephalopathy) has become a major social problem, and the smooth supply of beef has not been maintained, and there has been a shortage of pork that has been affected by it, resulting in pork such as ham and sausage Processors of meat products that use as a main ingredient have reduced the proportion of pork or increased the price of such meat products.

  Therefore, recently, in addition to pork, it has been forced to import lamb and goat meat, which are cheaper than pork, from overseas as an alternative to pork. However, these foreign pork, lamb, goat, and foreign beef have a unique and strong unpleasant odor that cannot be felt with domestic meat. ing.

  In order to reduce the unpleasant odor of these meats in meat products, conventional methods include, for example, mixing pork meat with a relatively low characteristic odor into pork, and Androstrone, dehydroepiandrolo for male meat. Focusing on the place where there is a characteristic odor in male hormones (Androgenes) such as Stron (Dehydroepiandrostrone) or Testosterone (Testosterone), a method of castration has been adopted, and in lamb, lamb odor is hated Instead, lamb (12 months old lamb meat) tends to be consumed, and the calf meat has a milky smell. There are methods that depend on the choice of the meat itself, such as

In addition, as additives for suppressing unpleasant odors, recently, for example, flavonoids extracted from tea leaves (trade name “flavonoids”, products of Daiichi Kasei Sangyo Co., Ltd.) and plant bodies are hundreds of thousands of years. While being buried in water for a long time, the plant cells are repeatedly subjected to actions such as decomposition, fermentation, and resynthesis, so that many kinds of amino acids, vitamins, carboxylic acids, minerals and enzymes such as iron and calcium can be obtained. Heat-treated and hydrolyzed products that have been mixed and mixed (trade name "Desmel", a product of Nippon Desmel Sales Co., Ltd.), roasted extract of plant fiber (product) The name “Desmy” (product of Okuno Pharmaceutical Co., Ltd.) and Shiso's alcohol extract (Japanese Patent Laid-Open No. 60-214726) are commercially available or proposed. Since the performing various processes such as output, yield is poor, not much improved effect.
JP-A-60-214726

  Natural products that do not suffer from the above disadvantages, from beef, horse meat, pork, mutton, cotton mutton, salmon meat, salmon meat, bear meat, chicken meat, seafood such as duck meat or seafood such as duck meat In processed foods to be manufactured and dishes using these meats or marine products as a raw material, means for reducing unpleasant odor derived from these meats or marine products has been desired.

It has been conventionally known that the dietary fiber contained in rice bran mitigates or suppresses unpleasant odors such as meat and fish from birds and beasts, but the effect of the raw material is low, and rice bran is roasted or extracted. However, even if trying to improve the effect, the satisfactory effect was not improved, but as a result of earnest research, the inventor obtained by degreasing the rice bran and then pulverizing it, Addition of fine powder with a particle size range of 1 to 20 μm to processed foods or dishes made from seafood such as avian meat or seafood not only significantly reduces the unpleasant odor, but also improves the taste of this processed food. I found out.

The present invention was invented based on the above findings,
(1) A seasoning for processed foods or dishes produced from avian or meat products or marine products, wherein the seasoning is obtained by pulverizing defatted rice bran and has a particle size range of 1 to 20 μm And (2) a method for producing a seasoning for processed foods or dishes produced from avian meat or marine products, wherein the rice bran is defatted, A method according to the above production method, wherein fine powder having a particle size range of 1 to 20 μm is collected by pulverizing the defatted rice bran and then sieving the pulverized degreased rice bran. It is.

  According to the present invention, an unpleasant odor derived from meat or marine products, which is a problem in processed foods or dishes produced from meat or marine products of birds and beasts such as ham or sausage, is effectively reduced, and the processed foods thereof The said seasoning which improves the umami | taste is provided, and thereby the said processed food and cooking which improved the umami | taste while the unpleasant smell is fully suppressed are provided.

  The seasonings of the present invention are processed foods produced from avian and beef meats such as beef, horse meat, pork, lamb, cotton mutton, salmon, salmon, bear, chicken, domestic duck or duck, such as ham, It can be used for processed foods produced from marine products such as sausages or meat dumplings and seafood, such as salmon, bamboo rings or fried Satsuma, and dishes made from these meats or marine products.

Particle size range of seasoning in the present invention is in a state of fine powder rather preferable is 1-150 [mu] m, especially 1~20μm is not preferable.
When the average particle size of the defatted rice bran particles of the seasoning of the present invention in a fine powder state exceeds 150 μm, the defatted rice bran particles in the seasoning touch the tongue and cause a feeling of roughness and the odor of rice bran can be felt On the other hand, if it is less than 1 μm, the production becomes extremely difficult and the cost becomes very high.
In a product in which the seasoning of the present invention is mixed with, for example, Chinese food “Tare” or “Kataguri”, there is no sense of incongruity with the texture of rice bran particles up to 150 μm.
Also, although more average particle size of defatted rice bran fine powder is preferably 1 to 20 [mu] m, which is the case of applying the seasoning meats present invention as it is, exceeds 20 [mu] m, rice bran is mixed Is felt in the tongue, and the odor of rice bran is felt.

The rice bran used as a raw material in the present invention is easily rotted, so it is degreased by removing impurities while it is fresh, but this degreasing process removes oil from the rice bran and makes it difficult to rot and easily pulverizes the rice bran. It is a process necessary to do.
In general, there are a pressing method and a solvent extraction method for degreasing rice bran, and the pressing method does not require the use of a solvent, but a solvent extraction method using normal hexane is preferable for efficient degreasing.

  Usually, rice bran that can be taken at a rate of 30 kg from 360 kg brown rice at the time of milling includes, for example, 12.0 wt% moisture, 19.6% fat and oil, 14.8% protein, 7.2% fiber, 8.5% ash, It contains 37.9% saccharides, other small amounts of vitamin B1, vitamin E, pantothenic acid, etc. After such rice bran has been defatted by solvent extraction, for example, about 2.5% by weight of water, fats and oils 1.5% protein, 20.0% protein, 9.0% fiber, 13.5% ash, 53.0% carbohydrate, other small amounts of vitamin B1, vitamin E, pantothenic acid Etc. are included.

In the present invention, a dry fine pulverizer is used to finely pulverize the defatted rice bran, and preferably a dry fine pulverization type tornado mill is used.
An outline of the structure of the tornado mill is shown in a simple explanatory view as shown in FIG. 1. A raw material degreased rice bran R supplied from a raw material inlet 2 of the tornado mill 1 is connected to a high speed rotating motor M1. The rotor 3 that is connected to the high-speed rotating motor M2 and the rotor 4 that rotates in the opposite direction to the rotor 3 is stored in a fine grinding chamber 5 that is housed facing each other at a predetermined interval. When introduced, this raw material R is subjected to strong impact, compression, suction and shearing forces due to the intense flow of air produced by the rotors 3 and 4 rotating in opposite directions, and then pulverized. The fine powder P is discharged from the finely pulverized product outlet 6.

  The fine pulverization by the tornado mill 1 is caused not only by the above-described impact, compression, suction and shear by air, but also by impact, compression and shear based on the collision of raw material particles, and the particle size of the finely pulverized particles is as described above. It can be changed as appropriate by changing the rotational speed of the rotor or the interval between the rotors.

  FIG. 2 is a flow sheet illustrating an example of a grinding system according to the present invention, and the grinding system S incorporates the tornado mill.

In FIG. 2, the raw material R ′, which is defatted rice bran, is introduced into the raw material feeder 10 such as a vibration feeder, and then dropped into the raw material inlet 12 of the tornado mill 11 from its outlet 10a. It is introduced into the fine grinding chamber 15 of the tornado mill 11.
The raw material R ′ introduced into the pulverization chamber 15 is connected to high-speed rotation motors M1 ′ and M2 ′, respectively, and a rotor (not shown) rotating in the opposite direction in the pulverization chamber 15 is connected. ) And the resulting finely pulverized product P ′ of the defatted rice bran is discharged from the pulverized product outlet 16.

  The fine powder P ′ discharged from the pulverized product outlet 16 is classified through the cyclone 7 and then collected in the bag filter 8 in a predetermined particle size range. A blower 9 is connected to the bag filter 8, and the blower 9 sucks the air in the bag filter 8 and discharges it outside the system. In addition, this pulverization system is provided with a pulverization control panel C to control the operation of each device unit.

When the seasoning of the present invention is used in a processed food, it may be added in any process of the processed food, for example, sausage, in a process such as minced meat. The amount added may generally be about 30 g / kg to 60 g / kg with respect to the meat.
Further, when the seasoning of the present invention is used in meat material or fish material, it is generally added to the meat or fish in an amount of about 30 g / kg to 60 g / kg. Allow to stand for several hours to 1 day to infiltrate the seasoning.

Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
Example 1
First, the seasoning 1 by this invention was manufactured as follows.
After adding 2500 ml of hexane to 1000 g of rice bran and extracting rice bran oil, it is heated to 100 to 110 ° C. to remove the solvent. Then, it is air-cooled to obtain defatted rice bran.
The obtained defatted rice bran is put in a tornado mill having the structure shown in FIG. 1 and finely pulverized to obtain fine defatted rice bran powder from the finely pulverized product outlet.
The obtained finely powdered defatted rice bran has a particle size distribution as shown in FIG. 4, and 95% or more thereof falls within 1 to 20 μm.
And the composition of the seasoning 1 which consists of the obtained fine powder rice bran is about 2.5 weight% of water | moisture content, about 1.5% of fats and oils, about 20.0 weight% of protein, about 9.0 weight% of fibers, ash content About 13.5% by weight, about 53.0% saccharides, other vitamin B1, vitamin E, and pantothenic acid were composed of small amounts.

Example 2
100g of "Dashi" is added to 100g of mutton meat (mutton) or chicken meat, 100g each of test meat boiled for 5-10 minutes, and duck meat soaked in sauce, soaked baked meat Manufactured.
For each 100 g of each of the soaked grilled meat produced, a predetermined number of grams in the range of 1.5 to 6.0 g of seasoning 1 produced in Example 1 was added to the sauce and mixed. After immersion for 3 hours (3 to 12 hours), post-treatment (for example, heat treatment) was performed.
When the deodorizing effect of the seasoning 1 was investigated for these test products, the following results were obtained.

20 panelists participated in the determination of the deodorizing effect, and the determination was made based on the following criteria, and the taste peculiar to koji, that is, the presence or absence of a different taste was also examined.
+2 Not deodorized at all +1 Unpleasant odor is somewhat weaker than the additive-free one ± 0 Unpleasant odor is considerably weaker than the one without additive -1 Unpleasant odor is not felt just by sniffing, but slightly when chewed -2 I feel no unpleasant odor even when chewed. Also, in these tests, for comparison, a comparative seasoning that differs from seasoning 1 only in that the particle size range exceeds 150 μm. Sample 1 was also manufactured, and the comparative test product to which this comparative seasoning 1 was added was also inspected in the same manner.
The numerical value shown as the determination result of the deodorizing effect in each table below is an average value of the determination results of 20 panelists.

2-1) Deodorizing effect of seasoning 1 on mutton meat

2-2) Deodorizing effect of seasoning 1 on chicken meat

2-3) Deodorizing effect of seasoning 1 on tsukeyaki meat

Example 3
In addition to salmon, salmon with a particularly strong odor such as red fish was used as a raw material to produce salmon with the following composition and tested in the same manner as in Example 2. The seasoning 1 was added directly to the raw meat of the salmon or the thawed surimi when salt or other seasonings were added when the ramen was used to produce the salmon.
The test results were as follows.

Deodorizing effect of seasoning 1 in casket casing

Example 4
In the same manner as in Example 2, the deodorizing effect when seasoning 1 was added in the production of salmon roasted tempura was tested. The test results were as follows.

Deodorant effect of seasoning 1 in tempura tempura

Example 5
The deodorizing effect when seasoning 1 was added to bamboo shoots was tested in the same manner as in Example 2. The test results were as follows.

Deodorant effect of Seasoning 1 on bamboo bamboo rings

Example 6
The deodorizing effect when frying was produced by adding seasoning 1 to a deep sea fish with a strong specific odor was tested in the same manner as in Example 2. The test results were as follows. Examples of deep-sea fish include mud, goldfish, sea bream, anglerfish, hake, cod, etc., but in this example, this was applied to fly of cod and mud.

Deodorizing effect of seasoning 1 in deep-sea fish fries

Example 7
Seasoning 1 was sprinkled with 30 g / kg of Chinese food products such as Peking duck, mouka shark, meat bun and scallops and left for 3 hours or more.
The deodorizing effect of seasoning 1 was tested in the same manner as in Example 2. The test results were as follows.

Deodorizing effect of seasoning 1 in Chinese cuisine

It is explanatory drawing which shows the outline | summary of the dry-type fine pulverizer tornado mill preferably used in this invention. It is a flow sheet which illustrates and shows an example of a crushing system by the present invention. It is a particle size distribution map of the seasoning defatted rice bran obtained in Example 1 of the present invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1,11 ... Tornado mill 2 ... Raw material inlet 3, 4, ... Rotor
5, 15 ... Fine grinding chamber
6, 16 ... Finely ground product outlet 7 ... Cyclone 8 ... Bag filter 9 ... Blower 10 ... Vibration feeder 10a ... Discharge port 12 ... Raw material inlet M1, M1 '-High speed Rotating motor R, R '・ ・ Defatted rice bran P, P' ・ ・ Finely pulverized material S ・ ・ ・ Crushing system C ・ ・ ・ Crushing control panel

Claims (3)

A fine powder having a particle size range of 1 to 20 μm, which is obtained by pulverizing defatted rice bran, which is a seasoning for processed foods or dishes produced from avian meat or marine products. The said seasoning characterized by the above-mentioned. A method for producing a seasoning for processed foods or dishes produced from meat or fishery products of birds and beasts, defatted rice bran, pulverized the defatted rice bran, and then sieved the pulverized defatted rice bran The production method according to claim 1, wherein a fine powder having a particle size range of 1 to 20 μm is collected by dividing. The production method according to claim 2, wherein a dry fine pulverization type tornado mill is used for the fine pulverization.