JPS5832580B2 - Meat deodorization method by adding maltol - Google Patents

Description

[Detailed Description of the Invention] The present invention is directed to the use of maltol, isomaltol, ethyl maltol, and other maltol products alone, or two of these, for meats with strong specific odors such as mutton, goat meat, whale meat, and dolphin meat. The present invention relates to a method for deodorizing meat, which aims to remove the peculiar odor of meat after cooking by infiltrating or adding a mixture of three types of meat to the meat to be deodorized, thereby obtaining delicious meat.

The inventor previously filed a patent application (Japanese Patent Application No. 13301/1986)
2) In the invention, water-insoluble materials (mainly fibers) such as grains, beans, and tea leaves are roasted and made into microparticles (Br
Own Plant Ce1lulose (hereinafter abbreviated as BPC) was discovered to be incredibly powerful in removing the peculiar odor of meat, and a method for deodorizing meat using BPC was developed.In this research and development, we did not know about the deodorizing mechanism and deodorizing substances. When I tried to estimate the color, I thought that maltol in the roasted product was the main deodorizing factor, and when I did an experiment, I found that maltol, ethyl maltol (Literature name: Fenarol i's Handbook of
Flavor Ingredients Vol.
, 2 Edited by Thomas E, Fur.
ia, CRC Press.

melting point 87-93℃) and isomaltol (literature name: Mer
It was discovered that maltol (hereinafter referred to as maltol) (hereinafter referred to as maltol) can completely remove the characteristic odor of mutton, goat meat, and salmon meat by adding it to meat at a concentration of several ppm. did.

Therefore, the deodorizing effect of BPC is mainly due to the maltol group (mainly adsorbed or bound to fibers, but also present in free form) in the roasted product produced by roasting. There was found.

Since maltol has almost no taste or odor at 10 ppm or less*2, a method for deodorizing meat by adding maltol is BPC.
Unlike meat deodorizing methods, it has the advantage of not imparting roasting odor or almost any odor or taste to the meat, and when injecting the deodorizer into raw meat with a syringe, It even has the advantage of not clogging the syringe needle.

(*2: For example, the threshold value for maltol is 35 ppm for fragrance.
, taste is 13 ppm.

Literature; Yasuyuki Ito: Fragrance 4102, p. 12, 1972)
.

Furthermore, when deodorizing meat using BPC, it is not necessary to marinate the raw meat in advance, not only when the pieces of meat are large and thick like steak, but also when the pieces are small like for sukiyaki or stew. However, in the case of deodorizing treatment with maltol, there is no need to pre-marinate except for steaks with large pieces of meat.
.

ppm) concentration added to soybean paste and grilled meat sauce
It has the advantage that the peculiar odor of mutton, goat meat, whale meat, etc. can be almost completely or completely removed just by using .

Furthermore, when deodorizing using BPC, BP
Since the raw materials for C are natural products, it is difficult to obtain raw materials of a certain quality.
Furthermore, the amount of roasting products produced varies considerably depending on the roasting conditions, so the deodorizing effect of BPC varies considerably.

Furthermore, although the operation of converting BPC into ultrafine particles is very complicated, maltol is a chemical product that can be obtained as a pure product and is water-soluble, so it has a constant deodorizing effect.
Moreover, it has the advantage of being able to prepare pickling liquids and seasonings with known effects, but BPC has the disadvantage that it precipitates in pickling liquids and seasoning liquids no matter how fine it is made into particles due to its insolubility. The present invention eliminates many of these drawbacks.

In Japan, maltol is permitted to be used as a food additive flavoring agent and is already widely used.

Foods often used are mainly bread making and confectionery (baked sweets).
, candy, soft drinks, chocolate, etc.
It is said to have the effect of softening the sourness of soft drinks, improving the flavor of bread and baked goods by increasing their shelf life, and of chocolates by improving their lasting aroma and texture.

Maltol is also said to pair well with flavors such as chocolate, strawberry, and orange.

Although it is widely used as described above, *3 there is no record of its use as a deodorizing agent for meat, even among foods with unique odors.

(*3: Hiroshi Okamura, 2. How to Use Food Additives, p. 141,
1971, Food and Science Publishing).

The present inventor has previously developed a method for deodorizing meat with a specific odor, which is characterized by bringing roasted vegetable fiber (BPC) fine particles into contact with raw meat (%Grant Application No. 133012/1989).
After further investigation of this method, we deduced that the main factor by which BPC deodorizes the characteristic odor of meat is maltol-related substances produced during roasting, and found that chemically pure maltol (
We conducted experiments using maltol (available products) and confirmed that maltol can deodorize the peculiar odor of meat by adding it to meat in ppm order. We have completed a method of deodorizing meat by adding

The present invention differs from the Sagi BPC method in that there is no need to roast the fibers to make them into fine particles, and even when pickling is carried out, it is simple, just adding a small amount of maltol to the pickling liquid, or the taste is improved. In the case of simmered or grilled meat, there is no need to marinate the meat in advance, and the characteristic odor of the meat can be removed simply by using a seasoning liquid or sauce containing maltonyl compounds.

To explain the method of the present invention in more detail, for example, maltol is water-soluble and exerts a deodorizing effect on meat at ppm. Maltol may be added to the solution or paste for pickling at a concentration of several ppm to several tens of ppm.

In addition, in order to promote pickling or hasten the penetration of maltol into the meat, a liquid containing several ppm to several tens of ppm of maltol may be injected into the meat using a multi-needle syringe.

In this case, in order to speed up the penetration and diffusion of maltol in the raw meat, it is necessary to add about 0.5% lecithin as an emulsifier and 5 to 10% potato starch in 2 to 3 parts salt solution (or soy sauce diluted to about 8 times). Another method is to add 8 to 15 parts of salad oil, heat it, and then cool the emulsified liquid using a high-speed blender before using it.

However, if the pieces of meat are small or thin, marinating is not necessary, and it is sufficient to use a seasoning liquid containing 1 to 30 ppm of maltol in the cooking and heating process.

In the case of deodorization using BPC, BPC is insoluble in water, and maltol produced by roasting is adsorbed or weakly bound to fibers, making it difficult for deodorizing factors to penetrate and diffuse into the body. However, the town was slow to develop, and as a result, even a small piece of meat needed to be pickled for several days to deodorize it.

Next, examples will be described for further explanation.

Example 1 16% saline solution (or light soy sauce) ■25CC11
% maltol aqueous solution 1 cc, soy lecithin 5 g, potato starch 50. ! 9. Add water to salad oil Ion and make 1k.
This product is boiled with stirring for 5 minutes, and treated with a homoblender at 12,000 to 15.00 Orpm for 5 minutes while still warm, and the sufficiently emulsified liquid is cooled to obtain a deodorized liquid.

A piece with a particularly strong mutton smell, approximately 250 x 12 x 1 x 1
．． Take about 500 g of two pieces of mutton meat (5 cnL) and inject 40 to 50 g of the above deodorizing liquid into the mutton meat as uniformly as possible using a multi-needle syringe for accelerating salting used in ham production. into a flat plate and pour 400ml of deodorizing liquid on top.
500.9 and store it in the refrigerator at 0 to 5℃ for 1 to 2 days, then take it out, wash it with water, drain it, and grill it as a steak. ), the mutton odor was almost completely removed in all cases, but when the treatment was carried out in the same manner as above without using the maltol aqueous solution, the mutton odor was hardly removed.

Example 2 2 to 3 pieces of lean mutton or goat meat with a particularly strong mutton odor
Put 200 g of the meat cut into small pieces into a beef pot, add 40 cc of 161% salt solution (or soybean oil) containing 0.002% mixture of equal amounts of maltol and ethyl maltol, and 12 ml of water.
When I tasted it after adding 0 cc and boiling it for 5 minutes, the smell of mutton or goat meat was completely removed, and the taste of this seasoned mutton or goat meat was very mellow.

Example 3 15% of the weight of commercially available white miso and red miso mixed in equal amounts
Add water and mix well, or add a mixture of equal amounts of maltol, ethyl maltol, and isomaltol to a flour paste containing 7% salt and 3 to 4% wheat flour, and add to this miso mixture or flour paste. On the other hand, the amount of maltol mixture added is 0.003% (30ppm)
Make it so that

Coat 4 pieces of whale meat or dolphin meat, each weighing about 200g, with this mixed miso or flour paste, soak in the mixture, store in a refrigerator at 5-10℃ for 10 days, then take out the miso,
Or, after removing the flour paste and washing with water, the inside of the whale or the inside of the dolphin is deodorized to the point that you can hardly feel it when you try it as grilled meat.

The ratio of meat to miso varies depending on the amount of meat, but the ratio of meat to miso varies depending on the amount of meat.
i: o, s to about 1.5 may be sufficient.

However, even in this case, if maltol is not added to the miso or wheat flour paste, the peculiar odor is hardly removed.

Claims (1)

[Claims] 1. Maltol When maltol such as ethyl maltol or isomaltol is used alone or as a mixture thereof, it permeates into meats with strong peculiar odors such as mutton, goat meat, whale meat, and dolphin meat before or during cooking. A method for deodorizing meat, which is characterized by removing the characteristic odor of these meats by adding or adding to the meat.