JPH08252074A - Seasoning for meat - Google Patents

Abstract

PURPOSE: To improve the softening and keeping quality of meat without deteriorating the flavor by adding a specific amount of chitosan to a seasoning for the meat such as a sauce for roast meat. CONSTITUTION: This seasoning for meat is obtained by including chitosan (having preferably 30-100% deacetylation degree) in an amount of 0.02-5wt.% in the case of a liquid seasoning and 1-30wt.% in the case of a powdery seasoning therein. An organic acid monoglyceride or a phopsholipid can further be added to suppress the astringency of the chitosan.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a seasoning for meat. More particularly, it relates to a meat seasoning containing chitosan, which is excellent in meat tenderability and storability and has a good flavor.

[0002]

2. Description of the Related Art In recent years, due to the development of the food service industry, the diversification of meals at home, the taste of gourmet foods, etc., the demand for meat seasoning has shown a sharp increase, and it has excellent meat softening properties, preservability and flavor. Is required. Meat seasonings for roasted meat, meat balls, etc. are generally liquid seasoning compounds made from vegetables, fruits, spices, vinegar, soy sauce, salt, pepper, sugars, starches, etc. For the purpose of softening the soybean paste and obtaining a good texture, there are some containing enzymes (Japanese Patent Laid-Open Nos. 4-278063 and 5-7476, etc.). Here, such a meat seasoning is generally subjected to heat sterilization treatment for preservative before shipping the product, but in the case of a meat seasoning containing an enzyme, the enzyme is heated when heat sterilized. However, there is a problem that the activity of the enzyme is significantly reduced. Further, in the meat seasoning, the flavor of the spice contained in the meat seasoning is weakened or impaired by heat sterilization. For meat seasonings, the flavor of spices is one of the important factors in product selection, and changes or reductions in flavor significantly reduce the product value. In addition, in order to enhance antiseptic properties, a large amount of seasoning such as vinegar and citric acid is added to adjust the pH to lower, or a large amount of salt etc. is added to make a rich flavor, and further, a synthetic preservative is added. It has to be added, for example, which causes a sour and acidic odor, and has a taste defect that the flavor is too strong to make it difficult to eat. With regard to synthetic preservatives, consumers have become increasingly distrustful of their safety, and they tend to be avoided in use.

[0003]

SUMMARY OF THE INVENTION The present invention has been devised in view of the above problems of the prior art. The problems to be solved by the present invention are excellent in meat softening property and storability, and good. To obtain a seasoning for meat having a flavor.

[0004]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventors have found that chitosan is 0.02%.
It was found that, by adding up to 30% by weight, it is possible to obtain a meat seasoning excellent in preservability and flavor, which is excellent in meat softening property and does not require special operations such as pH adjustment and seasoning enrichment. The present invention has been completed. That is, the present invention is 0.
The present invention relates to a seasoning for meat, which comprises 02 to 30% by weight of chitosan.

The chitosan used in the present invention is made from chitin, which is contained as a component of crustaceans such as shrimp and crab, lower skins of lower animals such as insects and shellfish, components of skeletal tissues and cell wall components of fungi. By a conventional method such as alkali treatment,
It is obtained by deacetylating 10% or more. Preferred for use in the present invention is a deacetylation degree of 30-100.
%belongs to. When the degree of deacetylation is less than 30%,
This is because the solubility becomes poor. These can be obtained, for example, by controlling the degree of deacetylation of chitin by the method disclosed in JP-A-53-47479. Also,
Chitosan having a high degree of deacetylation described in JP-A-1-51361 can also be used. The preferred chitosan used in the present invention has a molecular weight of 30,000 to 300.
The viscosity is about 10 to 10,000 cp, preferably 3000 cp or less (1% solution, 20 ° C., measured by a B-type viscometer).
In addition, as the chitosan, a commercially available product may be used (for example, “Kimitsukitosan (trade name)” Kimitsu Chemical Industry Co., Ltd.). The amount of chitosan added is preferably 0.02 to 5% by weight in the case of liquid meat seasoning and 1 to 30% by weight in the case of powdered meat seasoning. If the amount added is too small, the antiseptic effect and the meat tenderizing effect are not sufficient, and if the amount added is too large, the astringency peculiar to chitosan is developed and the flavor is adversely affected. Furthermore, in the present invention, an organic acid monoester and a phospholipid can be added. When the amount of chitosan added is relatively large, the astringency peculiar to chitosan may be expressed and the flavor may be adversely affected, but these additions can effectively suppress the astringency peculiar to chitosan. Organic acid monoesters include organic acid monoglycerides (eg succinic acid monoglyceride)
And / or organic acid monoglyceride derivative is preferable, and the content thereof is about 1 to 10% by weight in the case of liquid seasoning and about 1 to 60% by weight in the case of powdery seasoning.

Further, in the present invention, a protease can be added. The protease is not particularly limited, and examples thereof include plant-derived substances such as papain and bromelain, animal-derived substances such as pancreatic extracts, and microorganism-derived substances such as mold.

[0007] Typical examples of the liquid seasoning for meat of the present invention include sauce for roasting meat used for pickling meat, roasting sauce and the like. Such a liquid seasoning is used in a mode in which the meat before cooking is dipped in the meat to soften the meat and season it. Such liquid seasonings are generally used for vegetables and
It contains several kinds of fruits, spices, soy sauce, brewed sake, sugar and the like. As a raw material for liquid seasoning,
Onions, tomatoes, carrots, celery and the like are generally used, and Chinese cabbage, honeywort, mushrooms, leeks and the like can also be used. Also, apples are common as fruits,
Mandarin oranges, plums, prunes, pineapples, bananas, etc. can also be used. These vegetables and fruits can be used as they are, but generally, extracts, juices, purees, pastes, dry powders and the like are used.
As spices, many kinds are used, including those called spicy vegetables or flavored vegetables, and typical examples are garlic, onion, ginger, pepper, capsicum, paprika, oleander, sage, thyme, laurel, chimpi. , Nikki, nutmeg and the like. This spice is generally used in the form of an extract, a dry product, a dry powder, an alcohol extract or the like. Other raw materials for liquid seasonings include vinegar, sugar, salt, starch, caramel, seaweed extract, sodium glutamate, acidulants (citric acid, succinic acid, malic acid, lactic acid, etc.), alcohols, sweeteners, etc. Used as appropriate.

Further, the powdered seasoning for meat of the present invention is used in a mode in which it is sprinkled on the meat before cooking to soften the meat and season it. Such seasonings include, for example, dishes such as grilled meat, steak, ginger grilled, fried chicken, yakitori, sautéed, spare ribs, roast chicken, teriyaki, barbecue, stir-fried vegetables, hamburger, dumplings, chouxmai, spring rolls, pork cutlet, minced pork cutlet. Can be used for The powdery seasoning usually contains salt and spices as its basic components, but various flavors can be added depending on the meat dish, and the seasoning component to be used is not particularly limited.
Examples of spices include mustard, nutmeg, caraway, pepper, allspice, coriander,
Cloves, sage, thyme, laurel, rosemary,
Examples thereof include basil, celery, shiso, cinnamon, ginger, garlic, onion, and wasabi. In addition to the above-mentioned salt and spices, for example, sour components (acetic acid, lactic acid, citric acid, etc.), sweetening components (sugar, starch sugar, glucose, sugar alcohol, synthetic sweeteners, etc.), and umami components (sodium glutamate, soup stock, Seasoning ingredients such as meat, seafood, and vegetable stocks, protein hydrolysates, etc., as well as vegetables, seaweed, etc., can be appropriately used. These seasoning ingredients can be used in the form of powder according to a conventional method.

[0009]

The present invention will be described in more detail with reference to the following examples. [Method for preparing chitosan] Chitin was deacetylated by alkaline hydrolysis of chitin in a homogeneous system to prepare chitosan. The deacetylation of chitin can be prepared by controlling the temperature and the reaction time during alkaline hydrolysis (JP-A-53-47479). That is, in the present invention, commercially available Kimitsuchitin was dispersed in an aqueous solution of sodium hydroxide having a concentration of 5 to 50%, ice was added thereto, and the mixture was stirred to obtain an aqueous solution of alkaline chitin. Then, in order to obtain chitosan having a target degree of deacetylation, an aqueous solution of alkaline chitin was reacted at a temperature of 50 ° C. or lower for 0 to 400 hours to obtain chitosan having the degree of deacetylation shown in Table 1. The obtained chitosan is dealkalized with an ion exchange resin or the like, dropped into an organic solvent such as acetone or methanol to precipitate chitosan, which is filtered off and thoroughly washed with a water-methanol mixed solvent. , Got a purified product. [Deacetylation Degree Measurement Method] The amount of nitrogen was determined by the colloid titration method in which methylene blue was used as an indicator and an aqueous solution of chitosan in acetic acid was titrated with an aqueous solution of potassium polyvinylsulfate, and converted to the degree of deacetylation.

[0010]

[Table 1]

Examples 1 to 5 and Comparative Examples 1 to 3 The following ingredients were stirred and mixed in a mixer to form a base ingredient I, and a sauce for grilled meat was prepared by adding chitosan in the types and amounts shown in Table 2. did. After aging the sauce for one week,
The obtained sauce for grilled meat was sprinkled on beef and grilled for 3 minutes. For this, the tenderness of meat and the flavor were sensory evaluated by human panelists as described below. The storability was examined as described below. Table 2 shows the results. Indication of "meat softening": ◎: meat is very soft ○: Meat is soft △: Meat is slightly soft ×: Meat is not soft Indication of "preservation": Open in air at room temperature, 3
The viable cell count after standing for a period of time was measured by the agar plate culture method. Viable Bacteria / ml ◎: Less than 10 ○: Less than 10 ² △: 10 ² or more ×: 10 ³ or more Display in "flavor": ◎: Astringency is suppressed, and fragrances such as spices are good. The taste is considerably suppressed, and the aroma of spices is good. Fair: Astringency is felt and a little poor. X: Astringency is strongly felt and poor.

[0012]

[Table 2]

As is clear from the results shown in Table 2, the liquid seasoning for meat of the present invention is excellent in meat softening property and storability, and does not require heat sterilization. Was excellent.

Examples 6 to 9 When succinic acid monoglyceride was used as the organic acid monoglyceride when the addition amount of chitosan B and C was increased in the base formulation I used in the above examples and in the base formulation I used in the above examples. (Taiyo Kagaku Co., Ltd., Sunsoft 683cu) was examined for the effect of adding chitosan B and C in the following base formulation II to which phosphatidic acid (purity 75%) was added as a phospholipid. The evaluation method is the same as in the above example. The results are shown in Table 3.

[0015]

[Table 3]

As is clear from the results shown in Table 3, increasing the amount of chitosan added further improves meat tenderness and storability. However, it is found that the astringency peculiar to chitosan is slightly generated as the amount of chitosan added increases, but this can be suppressed by the addition of organic acid monoglyceride and phospholipid.

Examples 10 to 12 and Comparative Examples 4 to 5 Powdery seasonings were prepared by mixing the following components to form a base formulation III and adding the types and amounts of chitosan shown in Table 4. To 100 g of beef for steak, 1 g of powdered seasoning was sprinkled and baked on a hot plate at 200 ° C. to make a steak, and evaluated. The evaluation method is the same as in the above example. The results are shown in Table 4. Base formulation III Formulation amount (g) Sunsoft 683CU 40 Phospholipid (phosphatidic acid purity 75%) 10 Salt 30 Pepper 8 Onion 7 Garlic 3.5 Laurel 0.5 Ginger 0.5 Time 0.5

[0018]

[Table 4]

As is clear from the results shown in Table 4, the powdery seasoning for meat of the present invention is excellent in meat softening property and storability,
Moreover, the astringency peculiar to chitosan was suppressed and the flavor was good.

Example 13 In addition to the base formulation III used in the above examples, protease (Sumizyme LP-2, manufactured by Shin Nippon Chemical Industry Co., Ltd.) was further added.
0) was added to the following base formulation IV to obtain chitosan B
Was added for evaluation. The evaluation method is the same as in the above example. The results are shown in Table 5. Base compound IV Compound amount (g) Sunsoft 683CU 35 Sumizyme LP-20 10 Phospholipid (phosphatidic acid purity 75%) 10 Salt 25 Pepper 8 Onion 7 Garlic 3.5 Laurel 0.5 Ginger 0.5 Time 0.5

[0021]

[Table 5]

As shown in Table 5, comparison with Example 10 shows that the addition of protease further improves meat tenderness.

Claims (7)

[Claims] 1. A meat seasoning comprising 0.02 to 30% by weight of chitosan. 2. Chitosan has a deacetylation degree of 30 to 100%.
The seasoning for meat according to claim 1, wherein the seasoning is for meat. 3. The meat seasoning according to claim 1, which contains at least one kind of organic acid monoester and phospholipid. 4. The meat seasoning according to claim 3, wherein the organic acid monoester is an organic acid monoglyceride and / or an organic acid monoglyceride derivative, and the content thereof is 0.1 to 60% by weight. 5. The meat seasoning according to any one of claims 1 to 4, which contains a protease. 6. The powdery seasoning for meat according to claim 1, which comprises chitosan powder and salt and / or spices. 7. The liquid seasoning for meat according to claim 1, which is a sauce for roasted meat containing soy sauce, brewed sake and sugar.