JP6907142B2 - How to make pork extract - Google Patents

Description

The present invention relates to a method for producing a pork extract. More specifically, the present invention relates to a method for producing a pork extract containing a large amount of isovaleric acid aldehyde.

In recent years, due to the diversification of consumer tastes, the texture, appearance, flavor, etc. have become more seriously oriented. In particular, these demands are high in the field of instant foods, and various technologies have been proposed.

Seasoning soups used for instant foods are roughly divided into powdered soups and liquid soups. Since the powdered soup has a low water content, there is an advantage that water transfer is unlikely to occur even in a state of direct contact with other dried foods (for example, dried noodle masses and drying ingredients), and the powdered soup can be stored at room temperature. On the other hand, the liquid soup has an advantage that the original natural flavor of the material can be maintained and a cooking-like flavor can be further added as needed.

Usually, an extract is often used for liquid soup. Here, the extract refers to a concentrated extract of livestock meat, seafood, vegetables, etc. with water or hot water. By concentrating the extract to make an extract, it is possible to reduce the volume and prevent the growth of bacteria and microorganisms. Here, the most important tastes of the extract are umami and sweetness. Of these, umami is expressed by a complex intertwining of various components compared to other tastes (salt, acidity, bitterness, etc.), so a single component such as monosodium glutamate or inosinic acid cannot express all of them. Therefore, an extract extracted from natural materials is required.

On the other hand, the taste of food that we feel is a combination of taste and aroma, and it is said that the aroma has a great influence. It is said that there are 400,000 to 500,000 scent components in the natural world, of which about 7,000 compounds have been confirmed in foods. Therefore, it can be said that the scent component contained in the extract has a great influence on the taste (see, for example, Non-Patent Document 1).

Ainoshima "Information Processing of Taste and Smell", Journal of the Institute of Electronics, Information and Communication Engineers, Vol. 95, No. 5, 2012, p. 427-431

By the way, when adding a characteristic aroma peculiar to pig to a livestock meat extract for the purpose of improving the flavor, it is common to use a flavor. One reason for this is that the mechanism that gives the extract itself a characteristic scent peculiar to pigs has not been clarified. Then, when the flavor is used, there is a problem that a sense of unity with the pork extract cannot be obtained. In addition, there is a problem that it takes time, cost, and labor to add a scent to the extract itself. Furthermore, in order to stably produce the same flavor, there are many parts that depend on the skill and know-how of the worker, and there is a problem that reproducibility is difficult to obtain. The characteristic scent peculiar to pork here refers to a peculiar scent like pork bone ramen soup that is mainly eaten in the Kurume region of Fukuoka prefecture in Kyushu. This unique aroma is obtained by using a special technique called the "recall manufacturing method", which is characterized by a fermented odor, a beast-like aroma, and a strong aroma when drunk.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a pork extract in which a scent is contained in the extract itself without using a flavor. In particular, it is an object of the present invention to provide a pork extract that can reproduce the peculiar aroma of pork bone ramen soup using the recall method. Another object of the present invention is to provide a pork extract that can withstand industrial production and has less deterioration of flavor due to aging.

In order to solve the above problems, the present invention presents a primary extraction step in which leucine is added to a pork raw material and cooked, and a secondary extraction in which a pork raw material is further added and cooked to the first extraction soup obtained in the primary extraction step. It is a method for producing pork extract, which is characterized by a process and a process.

According to this composition, by cooking pork raw material and leucine together, a soup soup containing isovaleric aldehyde and a pork extract having a complex umami that expresses a peculiar richness, flavor and taste are produced. be able to. The "pork raw material" described in the claims is not limited to bone and meat, but is a concept that includes all of skin, fat, organs, blood and the like.

In the above configuration, the first extraction soup and the residue are separated after the primary extraction step, water is added to the separated residue, and the second extraction soup is further cooked to obtain the first extraction obtained in the primary extraction step. It is preferable to carry out the secondary extraction step together with the soup.

According to such a configuration, by obtaining the second extraction soup using the residue, it is possible to obtain the components that could not be completely extracted in the primary extraction step. Then, by performing the secondary extraction step by combining the second extraction soup containing this component with the first extraction soup, it is possible to impart stronger richness and taste to the extract.

According to the present invention, it is possible to produce an extract having a characteristic scent peculiar to pigs. As a result, it is possible to obtain an extract with a sense of unity as compared with the conventional flavoring. In addition, it is possible to provide a pork extract that can be industrially produced without depending on the skill and know-how of the worker and has less deterioration of flavor due to aging.

Hereinafter, preferred embodiments of the present invention will be described. The pork extract according to the present invention is characterized in that an extracted soup is obtained by adding leucine to a pork raw material and cooking it, and further concentrating the obtained extracted soup. Here, the extract referred to in the present invention refers to a concentrated extract soup. There are two types of extracts, plain hot water and plain hot water, but in the present invention, plain hot water is preferable.

A method for producing pork extract will be described. To get pork extract, start by getting the extract soup from pork ingredients. As a method of obtaining the extracted soup from the pork raw material, for example, the pork raw material is extracted with hot water (hereinafter referred to as "cooking"), or the protein is decomposed by an enzyme to extract only the umami such as amino acids and components. Can be mentioned. Of these, in the present embodiment, it is preferable to prepare meals. By cooking under normal pressure, a pork extract with excellent flavor and texture can be obtained.

As a soup kitchen method, leucine and water are added to the pork raw material and heated. Here, in the present embodiment, not only bone and meat, but all organs and blood such as skin, fat, organ, and blood may be cooked together.

The leucine used in this embodiment may be a natural type L-leucine or an artificial D-leucine. Moreover, these combinations may be used. The amount of leucine added is preferably 0.1 to 3.0% with respect to the raw material of pigs. If it is less than 0.1%, the characteristic aroma peculiar to pigs is weak. If it is more than 3.0%, not only the bitterness derived from leucine will appear, but also the characteristic scent peculiar to pigs will be excessively strong. As a method of adding leucine, it may be added directly as a crystal, or it may be dissolved in an ethanol solution and added as a leucine solution.

The role of leucine in this embodiment is to be a raw material for isovaleric acid aldehyde. It is known that pork bone soup, which is generally called "recall soup" and has a strong odor of livestock meat, specifically contains a large amount of isovaleric acid and isoamyl alcohol. Isoamylbutanoic aldehyde is presumed to be a precursor of isovaleric acid and isoamyl alcohol, and when it is oxidized, it becomes isovaleric acid, and when it is reduced, it becomes isoamyl alcohol. And, it is known that isovaleric acid aldehyde itself also exhibits a livestock meat odor. In the present embodiment, it is considered that an extracted soup containing a large amount of isovaleric acid aldehyde can be obtained by adding leucine from the stage of preparing the first extracted soup, and pork with a characteristic scent peculiar to pigs. It can be used as a raw material for extracts.

As a primary extraction step for obtaining the most extracted soup, it is preferable to boil for about 4 to 10 hours. If it is less than 4 hours, the extraction of ingredients from the raw material of pork and the reaction of leucine will be insufficient, and only a thin extracted soup with a weak aroma will be obtained. On the other hand, if you continue to cook for more than 10 hours, the color and flavor of the soup will deteriorate. When the water content is low in the primary extraction step, it is preferable to maintain a constant amount of water while adding water as needed.

Subsequently, after the primary extraction step, the first extracted soup and the residue are separated. Add more water to the separated residue and start cooking. Thereby, the second extraction soup can be obtained. By making the second extract soup, the flavor of bone can be obtained.
The soup kitchen for obtaining the second extracted soup is preferably cooked for about 1 to 5 hours while boiling. After cooking, separate the second extract soup stock and the residue. The second extract soup is preferably mixed with the first extract soup and allowed to stand until it reaches room temperature. Here, the normal temperature refers to 15 to 25 ° C.

Add the pork ingredients again to the mixture of the first and second extracts that have been left to stand. At this time, the amount of pork raw material to be added is preferably 1 to 5 kg with respect to 2 to 10 L of the soup mixture. Cook the mixture with the pork ingredients for 4 to 10 hours while boiling. When it reaches about Brix8, stop cooking and strain to remove the residue. The obtained extracted soup was concentrated to Brix 10 to 30 to obtain the pork extract according to the present embodiment. It should be noted that the soup kitchen and the concentration may be performed at the same time. At this time, pork extract can be obtained by cooking while concentrating until Brix 10 to 30 and then removing the residue.

Here, the "Brix value" means the ratio of soluble solids contained in the soup or extract. For example, if 100 g of water does not contain soluble solids, the Brix value will be zero. On the other hand, when 25 g of soluble solid content is contained, the Brix value is 25. The optimum Brix value for this embodiment is preferably 5 to 60, more preferably 10 to 40. The Brix value can be measured by a conventional method.

Hereinafter, the present invention will be described in more detail based on Examples.

(Example)
Pork skull (1.5 kg), 1.5 g of leucine, and 4 L of water were added to the barrel, and the meal was cooked for 7 hours while boiling. Leucine was added crystalline. In addition, soup kitchens were prepared with appropriate water so that the amount of water in the cylinder was always constant. After the extraction was completed, it was filtered with a colander to separate the most extracted soup and the residue. An additional 3 L of water was added to the residue, and the mixture was cooked for 3 hours to obtain a second extracted soup stock. After mixing the first extracted soup and the second extracted soup, the mixture was allowed to stand at 20 ° C. for 12 hours or more. Pig skull (1.5 kg) was added to the soup mixture after standing, and the mixture was cooked for 7 hours. Pork extract was obtained by concentrating to Brix 30 using a Brix photometer.

(Comparative Example 1)
Two pieces of pork skull (3.0 kg) and 6 L of water in a barrel were prepared and cooked for 14 hours while boiling. At this time, soup kitchen was prepared while appropriately adding water so that the amount of water in the cylinder was always constant. After the extraction was completed, the residue was removed by filtering with a colander, and the extracted soups in the two pots were combined and then concentrated to Brix 30 to obtain a pork extract. The method of taking the extracted soup described in Comparative Example 1 is a method called "cutting off", and although the characteristic aroma peculiar to pigs is relatively weak, a light soup with an elegant flavor can be obtained. Pork bone soup using the extraction method of the cut-off method is mainly provided in the Hakata and Nagahama regions of Fukuoka prefecture in Kyushu.

(Comparative Example 2)
A pork extract was obtained by the same method as in Example 1 except that leucine was not added.

<Content of isovaleric aldehyde>
The content of isovaleric aldehyde was measured as follows.
5 g of each sample of Examples 1 and 2 was placed in a 20 ml screw vial (Gesuteru; 20 ml screw neck vial), and the aroma was adsorbed on a twister (Gesuteru; Twister) at 80 ° C. for 60 minutes. I let you. Next, the aroma of the headspace portion was collected by the headspace adsorption extraction method. Then, the area area of each aroma component was determined by a gas chromatograph mass spectrometer (GC-MS). Table 1 shows the analytical instruments and devices.

The results of GC-MS are shown in Table 2.

As is clear from the results in Table 2, it can be seen that the pork extract of the example contains a large amount of isovaleric acid aldehyde as compared with the pork extract of the comparative example. On the other hand, the pork extract (Comparative Example 1) obtained by the cutting method contained the least amount of isovaleric aldehyde, and contained only about 1/10 of the amount of the example. In addition, Comparative Example 2 in which leucine was not added at the time of soup kitchen contained about 1.5 times as much isovaleric acid aldehyde as in Comparative Example 1, but about one-seventh of that in Example. It was just an amount.
From the above, it was found that a pork extract containing a large amount of isovaleric acid aldehyde can be obtained by adding leucine and cooking. Here, the reason why the pork extract containing a large amount of isovaleric acid aldehyde was obtained by adding leucine is presumed as follows. When leucine is added from the primary extraction step and cooked, it is considered that leucine is converted to isovaleric acid aldehyde by Strecker degradation during the long-term cooking step. Since isovaleric acid aldehyde is a stable substance, it is considered that the change was completed when it was changed to isovaleric acid aldehyde, and a large amount remained in the pork extract.

<Sensory evaluation>
Subsequently, a sensory evaluation was performed on the pork extract according to this embodiment. The sensory evaluation was performed as follows. Each 5 g of each sample of Examples 1 and 2 was diluted with 95 ml of boiling water to obtain an edible soup. The obtained soup was eaten by five veteran panelists and sensory evaluation was performed. The sensory evaluation was performed according to the following evaluation. The average of the obtained evaluations was used as the evaluation of the sample. In addition, Comparative Example 1 was used as a control in order to see how much the characteristic aroma peculiar to pigs was enhanced.

<Aroma (fermented odor, beast odor, intensity of fragrance)>
Evaluation 5: Very odorous or fairly strong 4: Smell or strong 3: Similar to Comparative Example 1: No odor or weak 1: No odor or fairly weak

<Flavor, texture>
Evaluation 5: Very favorable 4: Preferred 3: Similar to Comparative Example 1: Inferior 1: Quite inferior

The results of the sensory evaluation are shown in Table 3.

As is clear from Table 3, the examples gave very favorable results in all of aroma, flavor and texture. In particular, the characteristic scent peculiar to pigs, which is the subject of the present invention, was evaluated to be significantly enhanced as compared with the control. On the other hand, in Comparative Example 2 in which leucine was not added, the characteristic aroma peculiar to pigs was not enhanced. As described above, Comparative Example 2 contains about 1.5 times as much isovaleric acid aldehyde as Comparative Example 1, but in the sensory evaluation, the characteristic aroma is only slightly enhanced. Stopped.

Regarding the flavor and texture, very favorable results were obtained in both Examples and Comparative Example 2 as compared with the control. Moreover, the results of Example and Comparative Example 2 did not change significantly. From this result, it can be said that the presence or absence of leucine addition does not have much influence on the taste and texture. It is thought that the influence on the taste and texture depends largely on the extraction method of the soup.

As explained above, the present invention is an extremely simple method of adding leucine to prepare meals, and conventionally, there are many parts that depend on the skills and know-how of workers, and it is difficult to reproduce scented pork. An extract can be obtained. In addition, simply by adding leucine and cooking it, the characteristic aroma peculiar to pigs can be significantly enhanced, which is an extremely excellent effect.

Claims (2)

It ’s a method of making pork extract.
The primary extraction process, in which leucine is added to the raw material of pork and cooked,
A secondary extraction step in which pork raw materials are further added to the first extraction soup obtained in the primary extraction step and cooked.
A method for producing pork extract consisting of. After the primary extraction step, the first extraction soup and the residue are separated, and the second extraction soup obtained by adding water to the separated residue and further cooking is combined with the first extraction soup obtained in the primary extraction step. The method for producing a pork extract according to claim 1, wherein a secondary extraction step is performed.