JPS5953019B2 - Meat deodorization method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention treats mammalian or bird meat with a rice enzyme protein-containing fraction, thereby deodorizing the meat, which is unique to these meats, or during processing such as during transportation, storage such as freezing or refrigeration, or drying. This article relates to a method for removing deterioration odors that sometimes occur.

In recent years, the demand for meat has increased significantly, but for example, the use and dosage of mammalian meat such as mutton, horse meat, and whale meat, and the unique smell of bird meat such as chicken have limited their use and dosage. There is.

Furthermore, meats that are highly palatable, such as beef and pork, may develop a deterioration odor during storage, as is the case with imported meats, which may reduce their palatable taste.

Conventionally, methods have been used to remove such "stiffness" and deterioration odor, such as soaking in water or adding spices to remove or mask the "stiffness" and deterioration odor.

However, with these methods, it is not possible to sufficiently remove or mask the "stickiness" and deterioration odor, which often reduces the utility value of these meats.

In view of these points, the present inventors conducted intensive research on the deodorization of these meats and found that the enzyme protein-containing fraction of rice is
The present invention has been completed by discovering that the taste and deterioration odor of these meats can be removed extremely effectively without any loss in quality.

That is, the present invention is a method for deodorizing meat, which is characterized by treating mammalian or bird meat with an enzyme protein-containing fraction of rice.

The meat of mammals or birds to which the deodorizing method of the present invention can be applied includes, for example, livestock such as cows, pigs, sheep, horses, and domestic rabbits;
Examples include meat, offal, and other edible materials (e.g., skin) of animals such as wild boars, raccoon dogs, bears, and hares, aquatic animals such as whales, and birds such as chickens, ducks, and ducks.

As the raw material for producing the enzyme protein-containing fraction, any type of rice can be used, such as non-glutinous rice or glutinous rice, but it is advantageous to use the germ obtained during milling of these rices.

The enzyme protein-containing fraction of rice used in the present invention can be produced, for example, as follows, but the production temperature is desirably 70°C or lower, preferably 60°C or lower.

That is, it can be produced by adjusting the pH of an aqueous extract of rice germ powder to 4 to 5 and removing the resulting precipitate.

This manufacturing method will be explained in more detail.

After appropriately defatting the rice germ powder to room temperature, it is extracted with water to obtain a water extract.

Degreasing methods include hydrophobic organic solvents such as chloroform, carbon tetrachloride, and n-hexane, methanol, ethanol,
Extraction methods using hydrophilic solvents such as acetone can be used, but
Any delipidation method can be used as long as it does not cause denaturation of the enzyme protein.

Next, the obtained aqueous extract was adjusted to pH 4-4 by adding acid to it.
5 and remove the resulting precipitate.

Examples of acids added for pH adjustment include hydrochloric acid,
Examples include mineral acids such as sulfuric acid, and organic acids such as acetic acid and citric acid.

Further, centrifugation, filtration, etc. can be used to remove the precipitate.

Furthermore, the aqueous extract obtained in this way, that is, the enzyme protein-containing fraction, is purified as necessary, but the purification process will eliminate unpleasant odors, tastes, etc. when meat is processed with this fraction.
It is sufficient to refine it to the extent that it does not impart color.

Purification methods include methods known per se, such as dialysis, ultrafiltration, activated carbon treatment, gel filtration, ion exchange resin treatment, fractionation with ethanol, acetone, etc., and salting out with salts such as ammonium sulfate. An example of this method is to separate the precipitated active ingredient, dissolve the resulting precipitate in water, and remove salts by dialysis, ultrafiltration, gel filtration, or the like.

The enzyme protein-containing fraction obtained as described above can also be dried and powdered by a method such as freeze drying or spray drying.

The temperature when processing meat with this fraction or its powder is 4
If the temperature is below 0°C, the deodorizing effect can be obtained even in a refrigerator at about 5°C, so it is possible to deodorize raw meat, which is very convenient for meat processing.

Moreover, this deodorizing effect is effective over a wide range of pH from about 4 to 8, and can be used for a variety of foods.

The amount used when processing 1 kg of meat varies depending on the degree of purification and concentration of the enzyme-containing fraction, but in general, for this fraction, 5 to 5
It is about 50ml, and the amount of powder for both is about 1 to 10g.

This fraction powder can also be used by dispersing or suspending it in about 3 to 50 times the amount of water, and the amount used is about the same as that of this fraction.

In the case of minced meat, the present fraction or its powder may be spread and kneaded well, or the powder may be dispersed or suspended in water and then added and kneaded.

In the case of sliced meat, this fraction or its powder is soaked in a dipping solution appropriately diluted with water, and in the case of block meat, the diluted solution is injected and dispersed inside the meat, and at the same time soaked or rubbed in the dipping solution. It is preferable to use the following method and leave it for about 2 to 24 hours.

After completing such deodorizing treatment, the solution may be removed by washing with water or the like, or the meat may be cooked as is, or other enzymes, for example, meat tenderizers such as protease, may be added. Even when mixed with seasonings and salting agents, no change is observed in the deodorizing effect.

Next, the present invention will be explained in more detail with reference to experimental examples and examples.

Experimental Example 1 Acetone 21 was added to 1 kg of rice germ powder, extracted for 1 hour at room temperature, and then filtered to remove the acetone to obtain 800 g of defatted rice germ powder.

Water 21 was added to this and the mixture was stirred and extracted for 1 hour, followed by centrifugation to obtain a supernatant liquid 1.21.

The pH of the supernatant was adjusted to 4.5 with hydrochloric acid, and the resulting precipitate was removed by centrifugation to obtain a supernatant II.

800 ml of cold acetone was added to this supernatant, and the resulting precipitate was separated by centrifugation and immediately dried in a vacuum desiccator over phosphorus pentoxide under reduced pressure overnight to obtain 20 g of powder.

Experimental Example 2 31 g of n-hexane was added to 1 kg of rice germ powder, extracted at room temperature for 1 hour, and then filtered to remove n-hexane to obtain 750 g of defatted rice germ powder.

After n-hexane was distilled off from this powder under reduced pressure at room temperature, 2 ml of water was added and the mixture was stirred and extracted at room temperature for 1 hour, followed by centrifugation to obtain 1.21 g of supernatant.

The supernatant liquid was adjusted to pH 4.5 with hydrochloric acid, and the resulting precipitate was removed by centrifugation to obtain 11 supernatant liquids.

This supernatant liquid was ultrafiltered to obtain 200 ml of internal liquid, which was then freeze-dried to obtain 17 g of powder.

Example 1 To 600 g of minced mutton passed through a plate with a diameter of 2 mm, 6 g of the rice enzyme protein-containing fraction powder obtained in Experimental Example 1 was added to 2 ml of water.
After adding the mixture to 0 ml and mixing well, it was left in the refrigerator for 6 hours.

As a control, 20ml of water was added to 600g of minced mutton,
The mixture was kneaded in the same manner and left in the refrigerator.

Using this minced meat, sausages having the compositions shown in Table 1 were prepared and subjected to a sensory test.

Table 1 Minced mutton 600g pork fat
150g potato starch 45g ice
200g salt
20g sugar
5g monosodium glutamate
2.25g Sodium 5'-ribonucleotide 0.25g Sodium polyphosphate
2g smoke powder
1g white pepper 1g
Onion powder 0.2g Ginger powder 0.2g Allspice powder 0.1g Coriander powder 0.1g Mace powder
0.1g nutmeg powder
0.1g As a result of a comparison using the three-point discrimination method by a panel of 20 people, 18 out of 20 people answered correctly, and all of them identified the odor of mutton. It was pointed out that they did not feel it at all or felt it weakly, and they clearly preferred the additive.

Example 2 Imported beef for steak (thickness 1.5 cm, weight 400 g
) were prepared, and one was prepared by dissolving 2 g of the rice enzyme protein-containing fraction powder obtained in Experiment 1 and Experiment Example 2 in 10 ml of water, thoroughly rubbing the mixture onto both sides of the meat, and leaving it in a refrigerator at 4°C for 5 hours.

The remaining one and the domestic beef were left untreated as comparative samples, and after being heated in the refrigerator, each was heated on an iron plate, and a panel of 20 people conducted a sensory test on taste and beef flavor.

The results are shown in Table 2. Table 2 Order of preference Beef topper samples Total rank Preferred rank Total imported beef (unprocessed) 60 60 Imported beef (processed)
30 32 Domestic Beef Flavor Processing Whirlpool 3
028 Bone The smaller the score, the better.

Claims (1)

[Claims] 1. A method for deodorizing meat, which comprises treating mammalian or bird meat with an enzyme protein-containing fraction of rice.