JPS5953809B2 - Seasoning containing beef bone calcium - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a seasoning containing beef bone calcium, more specifically,
This invention relates to a calcium-rich seasoning whose main ingredient is cow bone itself, which contains various bone marrow components including bone marrow protein.

Bone marrow components such as bone marrow proteins and minerals are eluted in soups extracted from chicken bones and other types of poultry and animal bones. It is used as an umami ingredient in many dishes.

Generally, these bones are discarded after soup extraction.

However, such waste still contains various minerals including calcium, and discarding this waste is a significant loss from a nutritional standpoint.

On the other hand, in recent years, it has been pointed out that there is an overemphasis on nutrition in the daily diet, especially insufficient intake of calcium, which is associated with calcium deficiency, such as an increase in bone fractures and tooth decay, a decrease in muscle strength and endurance, and adult diseases caused by overconsumption of acidic foods. There is a noticeable increase in diseases.

Although much research has been conducted on the digestion and absorption of calcium, there is no established theory regarding the factors that affect the bioabsorption of calcium.

However, it has been often reported that basic amino acids and vitamin D promote the bioabsorption of calcium.

On the other hand, bone marrow is rich in various nutrients such as collagen, mucopolysaccharides, fats, and trace components such as phospholipids, phosphoproteins, minerals, amino acids, and vitamins.

In view of these circumstances, the present inventors decided to utilize the entire canal, including bone marrow components, to the fullest extent, rather than using the conventional method of soup extraction, to obtain bone-derived calcium that has excellent umami flavor. We conducted extensive research to create a seasoning that contains abundant amounts of calcium and can contribute to resolving insufficient calcium intake.

First, as a result of various studies on the bone used, its components,
From the viewpoint of properties, it has been found that beef bones, particularly beef bones crushed into a paste containing 25% (weight %, same hereinafter) or more of bone marrow protein in the solid content, are suitable.

However, such beef bone paste has an unpleasant fishy smell peculiar to beef bones, and this must be removed before it can be used as a seasoning.

Therefore, attempts were made to mask the fish with various flavorings and to remove the fishy odor by heating, but no results were found.

However, surprisingly, beef bone paste and so-called HAP
When a hydrolyzed animal and plant protein called HVP or various natural extracts are mixed and heated, the unpleasant fishy odor disappears as the heating temperature increases and the heating time elapses, and furthermore,
It was found that another desirable flavor was produced and that the flavor was improved to be suitable as a seasoning by heating at 80° C. or higher for 30 minutes or longer.

Next, we will show the results of testing the heating time and degree of fishy odor removal when HAP was added to beef bone paste at a rate of 10% and heated at 95°C.

Test Method: Beef Bone Pace)-HAP mixture was heated at 95°C for a predetermined period of time, and its flavor was evaluated by a panel of 5 men (20-40 years old) and 5 women (20-30 years old) according to the following criteria. .

1: No fishy odor observed.

2: Slightly fishy odor is observed.

3: Fishy and unpleasant.

Table 1 shows the results.

As shown in Table 1, the fishy odor of the beef bone paste is removed when the heating time is 30 minutes or more, preferably 60 minutes or more.

The present invention was completed based on these findings, and consists of a paste-like crushed material of bovine bone containing 25% or more of bone marrow protein in solid content, and one selected from animal and plant protein hydrolysates and extracts. The present invention provides a seasoning containing beef bone calcium, which is made of a mixture with a flavor improver of seeds or higher and heat-treated at a temperature of 80° C. or higher for 30 minutes or longer.

According to the present invention, a seasoning that is highly nutritious and exhibits excellent umami without the unpleasant fishy odor characteristic of beef bones can be obtained by making full use of the entire canal, including bone marrow components.

Furthermore, the seasoning of the present invention contains abundant calcium derived from beef bones, and is very preferable from the viewpoint of resolving insufficient calcium intake.

Thus, the seasoning of the present invention is basically a paste containing the beef bone paste and a flavor improver.

The beef bone paste used is made by crushing fresh beef bones into smooth fine particles using a crusher, shredder, roller, chopper, etc. under conditions that do not cause heat denaturation of proteins, and is commercially available as a frozen product. available.

In the present invention, the beef bone paste preferably has a bone marrow protein content of 25% or more, preferably 3% in solid content.
Use 0% or more.

If the bone marrow protein content is low, the mineral content will be high, which will impair the flavor and texture of the final product.

The amount of beef bone paste l- to be used can be selected as appropriate based on the desired quality of the final product, but it is usually 10 to 10% of the total amount of seasoning.
It is desirable that the content be 95%, preferably 25 to 80%, more preferably 40 to 60%.

Flavor improvers include hydrolyzed animal and plant proteins such as HAP, HVP, and processed products thereof, bird and animal extracts such as Beefex, Bork extract, chicken extract, and salmon extract, bonito extract, bonito flakes extract, tuna extract,
Examples include so-called natural seasonings selected from extracts such as mackerel extract, scallop extract, oyster extract, clam extract, shrimp extract, crab extract, seafood extract such as kelp extract, vegetable extract, and yeast extract. may be used together.

The amount of the flavor improver to be used can be selected as appropriate based on the desired quality of the final product. Usually, a good flavor improvement effect can be obtained by adding 5 parts or more to 100 parts (parts by weight, same hereinafter) of beef bone paste. It will be done.

Furthermore, other ingredients may be added to the seasoning of the present invention as desired, such as sugars such as glucose, sugar, fructose, oligosaccharide, dextrin, and sugar alcohols such as sorbitol. , salt, various spices, chicken oil, lard, other animal and vegetable oils,
Nutrients such as vitamins and minerals, stabilizers such as lecithin,
Examples include thickeners such as guar gum and coloring agents such as caramel.

The seasoning of the present invention is made by mixing the desired ingredients and making the mixture 80%
℃ or higher, preferably 90 to 100℃ for 30 minutes or more,
Preferably, it can be produced by heating for 60 to 90 minutes.

As mentioned above, this heat treatment is necessary to remove the unpleasant fishy odor characteristic of beef bones; if the heating temperature is too low, it will not be effective in eliminating the fishy odor, and if it is too high, it will actually impair the flavor. .

Moreover, if the heating time is too short, it will not be effective in eliminating the fishy odor, and if the heating time is too long, there will be no particular difference in effectiveness, and the quality will be impaired.

The seasoning of the present invention can be used in the same way as ordinary seasonings, and is highly nutritious, especially rich in calcium, so it can be used not only as a seasoning but also as a nutritional food for the purpose of ingesting these ingredients. It can also be used as

Next, the present invention will be explained in more detail with reference to Examples.

All of the beef bone pastes used in the Examples are commercially available and have analytical values of 65% moisture, 12% protein, 8% fat, and 5% ash.

Example 1 A beef bone calcium-containing seasoning of the present invention was obtained according to the following recipe.

Ingredients Weight part Beef bone paste 80HVP
10 salt
10 Each component was mixed and heat treated at 95°C for 60 minutes.

The resulting seasoning did not have the unpleasant fishy odor characteristic of beef bones and had excellent umami.

Example 2 Similar to the formulation of Example 1, except that HVP was combined with the same amount of HA.
The seasoning of the present invention was obtained by heat treatment at 95° C. for 60 minutes in place of P.

Example 3 A beef bone calcium-containing seasoning of the present invention was obtained according to the following recipe.

Ingredients Parts by weight Beef bone paste 60 Liquid glucose (
Solid content 70%) 30 Beef extract 5 Salt 5 Each component was mixed and heated at 95°C for 60 minutes, and then further concentrated under reduced pressure until the water content was 30%.

The obtained seasoning did not have the unpleasant fishy odor characteristic of beef bones, had excellent umami, and had a significantly improved preservability.

Example 4 Next, a beef bone calcium-containing seasoning of the present invention was obtained according to the recipe.

Ingredients Parts by weight Beef bone paste 55 Liquid glucose (
Solid content 70%) 30 Beef extract 5HV
P5 salt
5 After mixing each component and heating at 95°C for 60 minutes,
It was concentrated under reduced pressure until the water content was 30%.

The obtained seasoning did not have the unpleasant fishy odor characteristic of beef bones, had excellent umami, and had a significantly improved preservability.

Claims (1)

[Scope of Claims] 1. A paste-like crushed material of beef bone containing 25% by weight or more of bone marrow protein in solid content, and one or more flavor improvers selected from animal and plant protein hydrolysates and extracts. 80℃
A beef bone calcium-containing seasoning comprising a mixture heat-treated at the above temperature for 30 minutes or more. 2. The seasoning described in item 1 above, which contains 10 to 95% by weight of crushed beef bone paste. 3. The seasoning according to item 1 or 2 above, which contains 5 parts by weight or more of a flavor improver based on 100 parts by weight of the crushed beef bone paste. 4. The seasoning according to any one of Items 1 to 3 above, which has been subjected to the heat treatment at 90 to 100°C for 60 to 90 minutes.