JP6713724B2 - Extraction method - Google Patents

Description

The present invention is an invention relating to a processing method for extracting an extract from raw meat.

It has been always required in the field of extract extraction of foodstuffs to extract an extract having a high amino acid content and an excellent flavor compared to raw meat, particularly livestock meat-based raw materials.
Here, in general, in order to increase the amino acid content after extraction, it is general to adopt a method of heat-treating the meat to be extracted. However, when the heating temperature is high, a peculiar component such as pyrazine is generated, and thus the flavor may be deteriorated.
Other methods for increasing the amino acid content include a method of adding an enzyme that decomposes protein. However, there is a drawback that it requires an extra material called enzyme.
In addition, as prior art, for example, the following patent documents relating to a method for producing an extract are disclosed.

JP-A-2-42955, the above-mentioned Patent Document 1 discloses a method of heating chicken cod under atmospheric pressure hot water to obtain a chicken extract, and then adding hot water to the extraction residue under pressure hot water. The procedure is complicated because two components are extracted and both components are mixed.

Although various methods have been disclosed as described above, there is no completed method, and other methods besides these methods have been demanded.
Usually, in the extraction of livestock meat-based extracts, meat-based raw materials such as bones are immersed in water and heated at normal pressure or heated under pressure to extract the extract from meat and bone. Extraction methods are often used.
In the case of such hot water extraction, it is often the case that water is added to the raw material such as meat and bones and then heat extraction is performed.

Therefore, the present inventors intend to develop an extraction method of an extract that is more excellent in flavor and/or extraction amount by subjecting raw material meat to some treatment before heat extraction and then performing heat treatment. And

As a result of the earnest studies by the present inventors, surprisingly, the raw meat before heat extraction was subjected to pressure treatment, and then water was added to perform heat extraction, whereby heat extraction was immediately performed without pressure treatment. The present inventors have completed the present invention by finding that it is possible to extract an extract excellent in the amount of extract such as flavor and/or amino acid content, as compared with the case of performing the above.
That is, the first invention of the present application is
"After the raw material meat is subjected to a pressure treatment, water is added to the raw material meat and the treatment liquid after the pressure treatment to perform heat extraction.".

Next, the above pressure treatment can be performed at room temperature.
That is, the second invention of the present application is
"The method of extracting an extract according to claim 1, wherein the pressure treatment is performed at room temperature (1°C to 30°C)."

Next, the pressure treatment is preferably performed at 30 MPa or more.
That is, the third invention of the present application is
“The method for extracting an extract according to claim 1 or 2, wherein the pressurizing treatment is carried out under a condition of 30 MPa or more.”

Next, in the heating step after the pressure treatment, it is preferable to heat in a temperature range of less than 120°C.
That is, the fourth invention of the present application is
"The extract extraction method according to any one of claims 1 to 3, wherein the heat extraction after the pressure treatment is performed in a temperature range of less than 120°C."

Furthermore, the present application contemplates the extract itself obtained by the extraction method according to any one of claims 1 to 4.
That is, the fifth invention of the present application is
"Extract obtained by the extraction method according to any one of claims 1 to 4."

By adopting the extract extraction method of the present invention, it is possible to extract an extract of raw meat having a rich flavor and having an excellent amino acid content.

Embodiments for carrying out the present invention will be described below. However, the present invention is not limited to these embodiments.
The first invention of the present application is
"Extracting method of extract, in which raw material meat is subjected to a pressure treatment and then water is added to the raw material meat and the treatment liquid after the pressure treatment to perform heat extraction".

─ Raw meat ─
As the raw meat referred to in the present invention, various meats and bones such as meat and fish can be used. However, it is preferable to use meat-based raw meat. In particular, it is suitable to use for meat with bones. Specific examples include chicken, cow, pig, horse, sheep and the like. In addition, examples of bones include chicken glass, pig glass, and cow glass.
In particular, there are types of chicken shells, such as trunk shells, thigh bones, and maple. Here, trunk shells means meat (bone meat, thigh meat, chicken breasts, etc.) and internal organs removed from the body of the chicken. , Refers to the bone-based part. It is difficult to completely remove meat, and usually meat remains. In addition, the thigh bone refers to a portion mainly composed of bone from which the thigh meat is removed rather than the thigh portion of chicken. Furthermore, a maple refers to the part of a chicken leg.
Each of these parts is a part used when extracting soup from chicken. In the present invention, any part can be used, but it is particularly preferable to use a body backlash.
As the raw material meat, it is possible to use meat after treating livestock, meat with bones obtained by dividing bones with a saw, refined meat, and the like. In the present invention, these raw meats are used as raw.
The term "raw" as used in the raw material meat in the present invention means "without intentionally heating", and the temperature of the raw material meat may fluctuate due to changes in outside temperature. Of course.

-Pressure treatment-
The pressure treatment in the present invention usually includes about 30 MPa to 200 MPa. Further, it is preferably about 50 MPa to 150 MPa. More preferably, it is about 70 MPa to 130 MPa. In particular, since the raw material meat is subjected to the pressure treatment in a raw state, it is preferable that the pressure is high in order to control the increase in the number of bacteria.
The pressing method is not particularly limited, and various methods can be selected as long as the raw meat can be actually pressed.
The treatment time in the pressure treatment step of the present invention is not particularly limited because it is also related to the degree of pressure, but it can be performed for about 4 hours to 72 hours. Further, it is preferably about 12 hours to 24 hours.
In the present invention, it goes without saying that not only the raw meat itself but also water may be added to the raw meat for the pressure treatment during the pressure treatment.

-Processing temperature during pressure treatment-
In the present invention, the raw meat (and water) is exposed to pressure treatment at about room temperature (1°C to 30°C), but the pressure treatment suppresses an increase in the number of bacteria derived from the raw meat, Only digestive enzymes (various enzymes such as protease and amylase) can be allowed to act under suitable conditions of about 15°C to 30°C. It is also believed that this can enhance free amino acids. In the present invention, since the raw material meat is left to stand in an environment of room temperature (1°C to 30°C), various enzymes originally possessed by the material meat are preferably used. be able to.
A liquid drip is extracted from the raw meat, and the liquid portion is referred to as the "treatment liquid" in the present invention. In addition, not only the raw meat itself at the time of pressurization, but when water is added to the raw meat for pressure treatment, the treated water is referred to as the “treatment liquid” in the present invention.

-Heating extraction of raw meat and processed liquid after the pressurization-
In the present invention, water is added to the "raw meat and treatment liquid" obtained by the pressure treatment described above to perform heat extraction, as in the case of the usual extract extraction treatment. The heating temperature in the heat extraction can be carried out in a wide range of 80°C to 100°C under normal pressure and about 100°C to 130°C under pressure. The heating time is not particularly limited, but may be about 30 minutes to 5 hours, and preferably 1 hour to 3 hours.
Regarding the amount of water added to the raw meat, water may be added at a weight ratio of about 2 to 3 with respect to 1 weight of the raw meat. In addition, it is sufficient to inject the water in such an amount that the raw meat is soaked in the device that stores the raw meat (various devices such as a charging pot).
Furthermore, it is of course possible to add vegetables along with the raw meat during the main heat extraction. For example, various vegetables such as garlic, onion, carrot, celery, ginger, and onion can be mentioned. By adding these vegetables, the smell of the raw meat can be reduced and the flavor of the soup can be improved.

-Method of Utilizing Extract Extracted by Heating Through Extraction Process of the Present Invention-
The extract obtained by the extraction method of the present invention can be used for various foods. That is, the extract can be used after being filtered through an operation such as oil removal and then concentrated. For example, the concentrated extract can be mixed with salt, salts such as sodium glutamate, or mixed with miso or soy sauce to prepare instant noodle soup or the like.
Further, the extract can be pulverized by further concentrating the extract. Further, it is of course possible to appropriately mix it with a binder such as sugar to obtain a powder form.

Examples of the present invention will be described below. However, the present invention is not limited to the following examples.

<Test Example 1> Confirmation of the effect of pressure treatment (body shake)
[Example 1]
Out of the raw chicken cod, which was a raw material, pressure treatment was performed using a body cod, water was added, and heating was performed to conduct an extract extraction test. The body shell part: 200 g of aluminum pouch degassed and filled was housed in a 2 L capacity high-pressure processing device (Marugoto Extract, Toyo High Pressure Co., 2 L type), and the water temperature was changed to 100 MPa. Was kept at 25°C for 24 hours.
After opening the upper part of the high-pressure treatment device after the high-pressure holding, take out the raw material after pressure treatment and add 600 g of water, and pressurize at 150° C. with a pressure heating device (high-pressure steam sterilizer, manufactured by Alp Co., Ltd.) at 115° C. Pressurization/heat treatment for 1 minute was performed. After that, the whole solution after heating was filtered to remove oil, and the solution portion after the treatment was obtained. The free amino acid content of the solution portion was measured, and a sensory test was performed. The sensory test was performed by four skilled soup engineers. The results are shown in Table 1.

[Comparative Example 1]
In Example 1, without performing high-pressure treatment, after adding water to the raw material and accommodating it in a pressure heating device (high-pressure steam sterilizer, manufactured by Alp), immediately subjected to pressure/heat treatment at 115° C. for 150 minutes. The same treatment as in Example 1 was performed except for. Incidentally, in connection with this Comparative Example 1, when the sample was left at normal pressure for 24 hours without being subjected to high-pressure treatment, there was a clear deterioration in flavor.

-Results of sensory evaluation-
The solution after heating (with pressure treatment) obtained in Example 1 was superior to Comparative Example 1 (without pressure treatment) in the comprehensive evaluation of umami, richness and odor.

加圧処理によって、生の畜肉系の原料を常温で保存することによる風味の劣化を抑制しつつ、官能評価（うま味、コク、臭い）の点で優れたエキスを抽出することができた。また、実施例1は比較例1に対して、アミノ酸含量が増加していることが判明した。

By the pressure treatment, it was possible to extract an extract excellent in terms of sensory evaluation (umami, richness, odor) while suppressing the deterioration of flavor caused by storing the raw material of raw meat at room temperature. It was also found that the amino acid content of Example 1 was higher than that of Comparative Example 1.

<Test Example 2> Confirmation of difference in effect of each part of chicken glass (trunk glass, thigh bone, maple)
Among chicken husks, the difference in the effect of the pressure treatment was confirmed depending on each part of the trunk, the thigh bones and the maple. This test was conducted separately from Test Example 1.
[Example 3-1]
Out of the raw chicken cod, which was a raw material, pressure treatment was performed using a body cod, water was added, and heating was performed to conduct an extract extraction test. The body shell part: 200 g of aluminum pouch degassed and filled was housed in a 2 L capacity high-pressure processing device (Marugoto Extract, Toyo High Pressure Co., 2 L type), and the water temperature was changed to 100 MPa. Was kept at 25°C for 24 hours.
After opening the upper part of the high-pressure treatment device after the high-pressure holding, take out the raw material after pressure treatment and add 600 g of water, and pressurize at 150° C. with a pressure heating device (high-pressure steam sterilizer, manufactured by Alp Co., Ltd.) at 115° C. Pressurization/heat treatment for 1 minute was performed. After that, the whole solution after heating was filtered to remove oil, and the solution portion after the treatment was obtained.

Brix value was measured about the solution after the said heating. The Brix value indicates the concentration of the solid component in the solution, and can be used as an index value for determining whether the raw material components can be efficiently extracted. Therefore, it can be determined that the larger the value is, the larger the amount of the extracted extract is. The results of the Brix values are shown in Table 2.
A Brix value was measured for the solution portion and a sensory test was performed. The sensory test was performed by four skilled soup engineers. In the sensory test, a test was conducted in which the points of umami, richness and smell were evaluated. Then, the evaluation is judged as a comprehensive evaluation of each of the above items, and in order from the best, +4 (best), +3, +2, +1, ±0, -1, -2, -3 (normal ) Was evaluated in 8 stages. The results are shown in Table 4.

[Example 3-2]
The procedure of Example 3-1 was repeated except that the pressure and heating after the pressure treatment were carried out at 120°C.

[Example 3-3]
It carried out like Example 3-1 except having performed the pressurization and heating after pressurization processing at 125 °C.

[Example 3-4]
The procedure of Example 3-1 was repeated, except that the pressure/heating after the pressure treatment was performed at 117° C. and that the Brix value was not measured.

[Comparative Example 3-1]
The procedure of Example 3-1 was repeated except that the pressure treatment was not performed.

[Comparative Example 3-2]
The same procedure as in Example 3-1 was performed, except that the pressure treatment was not performed and the pressure/heating after the pressure treatment was performed at 120°C.

[Comparative Example 3-3]
The same procedure as in Example 3-1 was performed, except that the pressure treatment was not performed and the pressure/heating after the pressure treatment was performed at 125°C.

[Comparative Example 3-4]
Example 3-1 except that the pressure treatment was not performed, the pressure/heating after the pressure treatment was performed at 117° C., and the Brix value was not measured. I went the same way.

[Example 4-1]
An extraction test was performed using thigh bones as a raw material of chicken cod. Thigh bone: 200 g of aluminum pouch degassed and filled was housed in a 2 L capacity high-pressure processing unit (Marugoto Extract, Toyo High-Press Co., 2 L type), and the water temperature was set to 100 MPa. Was kept at 25°C for 24 hours.
After opening the upper part of the high-pressure treatment device after the high-pressure holding, take out the raw material after pressure treatment and add 600 g of water, and pressurize at 150° C. with a pressure heating device (high-pressure steam sterilizer, manufactured by Alp Co., Ltd.) at 115° C. Pressurization/heat treatment for 1 minute was performed.
After that, the whole solution after heating was filtered to remove oil, and the solution portion after the treatment was obtained.

Brix value was measured about the solution after the said heating. The Brix value indicates the concentration of the solid component in the solution, and can be used as an index value for determining whether the raw material components can be efficiently extracted. Therefore, it can be determined that the larger the value is, the larger the amount of the extracted extract is. The results of the Brix values are shown in Table 2.
A Brix value was measured for the solution portion and a sensory test was performed. The sensory test was performed by four skilled soup engineers. In the sensory test, a test was conducted in which the points of umami, richness and smell were evaluated. Then, the evaluation is judged as a comprehensive evaluation of each of the above items, and in order from the best, +4 (best), +3, +2, +1, ±0, -1, -2, -3 (normal ) Was evaluated in 8 stages. The results are shown in Table 4.

[Example 4-2]
The procedure of Example 4-1 was repeated, except that the pressure/heating after the pressure treatment was carried out at 120°C.

[Example 4-3]
It carried out like Example 4-1 except having performed pressurization and heating after pressurization processing at 125 °C.

[Comparative Example 4-1]
The procedure of Example 4-1 was repeated, except that the pressure treatment was not performed.

[Comparative Example 4-2]
The procedure of Example 4-1 was repeated, except that the pressure treatment was not performed and the pressure/heating after the pressure treatment was performed at 120°C.

[Comparative Example 4-3]
The procedure of Example 4-1 was repeated, except that the pressure treatment was not performed and the pressure/heating after the pressure treatment was performed at 125°C.

[Example 5-1]
An extraction test was carried out using maple out of the raw chicken cod. This maple: 200 g of which was deaerated and filled in an aluminum pouch was housed in a 2 L capacity high-pressure treatment device (Marugoto Extract, Toyo High-Press Co., 2 L type), and a high pressure of 100 MPa and a water temperature of 25 It was kept at ℃ for 24 hours.
After opening the upper part of the high-pressure treatment device after the high-pressure holding, take out the raw material after the pressure treatment and add 600 g of water, and the pressure heating device (high-pressure steam sterilizer, manufactured by Alp) at 115°C for 150 minutes. Was performed. After that, the whole solution after heating was filtered to remove oil, and the solution portion after the treatment was obtained.

Brix value was measured about the solution after the said heating. The Brix value indicates the concentration of the solid component in the solution and can be used as an index value for determining whether the raw material components can be efficiently extracted. Therefore, it can be determined that the larger the value, the larger the amount of extract extracted. The results of the Brix values are shown in Table 2.
A Brix value was measured for the solution portion and a sensory test was performed. The sensory test was performed by four skilled soup engineers. In the sensory test, a test was conducted in which the points of umami, richness and smell were evaluated. Then, the evaluation is judged as a comprehensive evaluation of the above items, and in order from the best, +4 (best), +3, +2, +1, ±0, -1, -2, -3 (bad ) Was evaluated in 8 stages. The results are shown in Table 2.

[Example 5-2]
The procedure of Example 5-1 was repeated, except that the pressure/heating after the pressure treatment was carried out at 120°C.

[Example 5-3]
The procedure of Example 5-1 was repeated, except that the pressure/heating after the pressure treatment was carried out at 125°C.

[Comparative Example 5-1]
The same procedure as in Example 5-1 was repeated except that pressure treatment was not performed.

[Comparative Example 5-2]
The procedure of Example 5-1 was repeated, except that the pressure treatment was not performed and the pressure/heating after the pressure treatment was performed at 120°C.

[Comparative Example 5-3]
The procedure of Example 5-1 was repeated, except that the pressure treatment was not performed and the pressure/heating after the pressure treatment was performed at 125°C.

いずれの温度においても加圧処理を行った方が、Brix（ブリックス）値の増加が見られた。表2において加圧処理を実施した場合と、加圧処理を実施しなかった場合でのBrix（ブリックス）値の比率を計算した。結果を表3に示す。

An increase in Brix value was observed when pressure treatment was performed at any temperature. In Table 2, the ratio of the Brix value when the pressure treatment was performed and when the pressure treatment was not performed was calculated. The results are shown in Table 3.

いずれの場合においても高圧処理を実施した方が、Brix（ブリックス）値の増加がみられたが、胴ガラについては115℃の加圧・加熱処理が、もも骨及びもみじについては125℃の加圧・加熱処理において無処理に対して効率的にエキスが抽出できていることが判明した。次に官能評価の結果を表4に示す。

In each case, the high-pressure treatment showed an increase in the Brix value, but the trunk glass had a pressure and heat treatment of 115°C, and the thigh bone and maple had a temperature of 125°C. It was found that the extract could be efficiently extracted in the pressure/heat treatment as compared to the non-treatment. Next, Table 4 shows the results of the sensory evaluation.

胴ガラの場合、115℃及び117℃の加熱温度では高圧処理した方が官能評価の点で、優れたエキスを抽出できることが判明した。その一方、120℃の加熱温度においては加圧処理した場合の方が微妙に評価が低くなった。また、125℃の加熱温度においても120℃の場合と同様に加圧処理した場合の方が微妙に評価が低くなった。

In the case of shellfish, it was found that high-pressure treatment at a heating temperature of 115° C. and 117° C. could extract an excellent extract in terms of sensory evaluation. On the other hand, at a heating temperature of 120°C, the evaluation was slightly lower when the pressure treatment was performed. Also, even at a heating temperature of 125°C, the evaluation was slightly lower when the pressure treatment was performed as in the case of 120°C.

<Test Example 3> When the treatment time of high pressure treatment for trunk glass was changed. Among the chicken shellfish, the change of Brix (Brix) value when the time of high pressure treatment was changed especially for the chicken shell was examined, and a sensory test was conducted. did. The results are shown in Table 5.

[Example 3-5]
The procedure of Example 3-1 was repeated except that the pressure treatment time was 4 hours.

[Example 3-6]
The procedure of Example 3-1 was repeated, except that the pressure treatment time was 8 hours.

[Example 3-7]
The procedure of Example 3-1 was repeated except that the pressure treatment time was 12 hours.

[Example 3-8]
The procedure of Example 3-1 was repeated except that the pressure treatment time was 16 hours.

[Example 3-9]
The procedure of Example 3-1 was repeated, except that the pressure treatment time was 20 hours.

[Example 3-10]
The procedure of Example 3-1 was repeated, except that the pressure treatment time was 48 hours.

胴ガラについて、高圧処理の処理時間について、4時間より長時間行うことでBrix（ブリックス）値の増加の効果を得ることができた。但し、官能評価については、高圧処理の処理時間を48時間とすると低下することが判明した。
これらより高圧処理の時間としては、4時間より多く、48時間未満が良好であることが判明した。

The effect of increasing Brix value was able to be obtained by performing the high pressure treatment for the trunk glass for more than 4 hours. However, regarding sensory evaluation, it was found that when the treatment time of the high-pressure treatment was set to 48 hours, it decreased.
It was found that the time for high pressure treatment was higher than 4 hours and shorter than 48 hours.

Claims (2)

Raw raw meat is subjected to a pressure treatment of 70 MPa or more at a temperature of 15° C. or higher and 30° C. or lower for 8 hours to 24 hours, and then water is added to the raw material meat and the treatment liquid after the pressure treatment to 100° C. Extraction method of extracting by heating above ℃ to 117 ℃ .
Raw raw meat is subjected to a pressure treatment of 70 MPa or more at a temperature of 15° C. or higher and 30° C. or lower for 8 hours to 24 hours, and then water is added to the raw material meat and the treatment liquid after the pressure treatment to 100° C. A method for producing an extract, which comprises heat-extracting at a temperature between ℃ and 117 ℃ .