JPS6022899B2 - Meat deodorization method - Google Patents

Description

Detailed Description of the Invention The present invention treats the meat of mammals or birds with the enzyme protein-containing fraction of soybean whey, thereby eliminating the abdominal odor characteristic of these meats, or during storage during transportation, freezing, refrigeration, etc. This relates to a method for removing deterioration odors and the like that occur during processing such as drying.

In recent years, the demand for meat has increased significantly, but its use and dosage have been limited due to the unique odor of mammalian meat such as mutton, horse meat, and whale meat, as well as bird meat such as chicken. ing. Furthermore, even meats with high texture quality, such as beef and pork, often develop a deterioration odor during storage, reducing their texture quality, as is the case with imported meat. In order to remove such contamination and deterioration odor, methods such as soaking in water or adding spices are used to remove or mask the "coldness" and deterioration odor.

However, these methods often fail to sufficiently remove or mask rancidity and deterioration odors, reducing the utility value of these meats.

In view of these points, the present inventors have conducted extensive research on deodorizing methods for these meats, and have found that the enzyme protein-containing fraction of soybean whey is extremely effective in deodorizing these meats without impairing their quality at all. The present invention was completed by discovering that deterioration odor can be removed.

That is, the present invention is a method for deodorizing meat, which is characterized by treating the meat of clear milk or birds with an enzyme protein-containing fraction of soybean whey.

The meat of mammals or birds referred to in the present invention includes, for example, livestock such as cows, pigs, sheep, horses, and domestic rabbits, animals such as wild boars, raccoon dogs, government officials, hares, aquatic animals such as whales, and chickens. Examples include the meat, offal, and other edible meat of birds such as ducks and ducks.

Raw materials for producing the enzyme protein-containing fraction include soybeans and soybean whey obtained from defatted soybeans, but it is desirable to use soybean whey that is processed at a temperature of 70 oo or less, preferably 6,000 oo or less.

The enzyme protein-containing fraction of soybean whey can be produced, for example, as follows, and the production temperature is also 70°C.
Below, preferably 60 qo or less is desirable. That is,
It can be produced by extracting defatted soybeans obtained by defatting soybeans with water or a dilute alkaline aqueous solution according to a conventional method, and adding acid to the resulting soymilk to remove precipitated soybean isolated protein.

That is, this fraction may be prepared according to the method for producing isolated soybean protein. Next, the obtained main fraction may be purified.

When this fraction is added to meat, its purification can be used as food.
It is sufficient to refine the soybean to the extent that it does not impart undesirable soybean odor, taste, or color. Purification methods include methods known per se, such as dialysis, ultrafiltration, activated carbon treatment, gel furnace filtration, ion exchange resin treatment, etc., to remove components with undesirable odor, color, and taste, ethanol, acetone, etc. A method in which only the active ingredient is precipitated by adding a hydrophilic solvent such as, and the solvent is removed from the precipitate, or a method in which the precipitated active ingredient is separated by salting out using salts such as ammonium sulfate, and the precipitate is dissolved in water. Examples include a method of removing salts by methods such as dialysis or ultrafiltration.The fraction purified by the above-mentioned methods such as dialysis, ultrafiltration, and salt folding is freeze-dried or mist-dried. It can also be dried and powdered by a method such as the following.

When processing meat with this fraction, the temperature may be 70 qo or less, preferably 60 qo or less. For example, a remarkable 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 food processing. Moreover, this deodorizing effect is effective over a wide range of pH from about 5 to 8, and can be used for a variety of foods.

The amount of this fraction to be used varies depending on the degree of purification and concentration of this fraction, but when processing meat lk9, it is generally about 5 to 50% for this fraction, and 1 to 10% for this fraction powder. It is about ta. This fraction powder is dispersed in water with a sound of about 3 to 5 needles.
It can also be used in suspension, and the amount used is about the same as that of this fraction. The method for processing meat is ``In the case of minced meat, the powder may be sprinkled as is 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 soaking solution appropriately diluted with water, and in the case of block meat, a method such as injecting and dispersing it and simultaneously concentrating it in the soaking solution is used. It is preferable to leave it for about 2 to 2 hours. After completing such deodorizing treatment, this fraction or its powder may be removed by washing with water or the like, or it may be cooked as is.

Furthermore, other enzymes, such as meat tenderizers such as protease, may be added, and the deodorizing effect will not be reduced even if it is used in combination with seasonings or salting agents. Next, the present invention will be explained in more detail with reference to experimental examples and examples.

Experimental example 1 Add 60 g of water to 6 kg of low-denatured defatted soybean powder and mix at room temperature.
After stirring for an hour, the extract (soy milk) is extracted by centrifugation.
I got k9.

Hydrochloric acid was added to the extract to adjust the pH to 4.5, followed by centrifugation to separate protein and whey. whe-42
K9 was subjected to ultra-furnace filtration treatment, and 10 minutes of the internal liquid was freeze-dried to obtain 400 minutes of white enzyme protein-containing powder as a powder. Experimental Example 2 Add 10 kg of low-denatured defatted soybean powder to 100 ml of water, adjust the temperature to 8.5 ml with an aqueous sodium hydroxide solution, extract the okara at room temperature for 1 hour, and remove the okara by centrifugation.
80 extract was obtained.

The extract was adjusted to pH 4.5 with hydrochloric acid and centrifuged to separate protein and whey. The pH of the whey was adjusted to pH 7.5 with sodium hydroxide, the resulting precipitate was removed by filtration, 190 ml of activated carbon was added, the mixture was stirred at room temperature for 30 minutes, and the whey was filtered to obtain a colorless furnace liquid of approx. I got 64〆. This was then spray-dried to obtain a white powder of approximately 1.5k9. Example 1
5 pieces of the powder obtained in Experimental Example 1 were dissolved in 10 pieces of water and added to the minced horse meat LK9 that had passed through the plate on the second diameter side, mixed well, and then left in a refrigerator at 4°C for 4 hours.

As a control, 10 parts of water was added to 9 parts of minced horse meat, kneaded in the same manner, and left in the refrigerator. Using this minced meat, hamburger steaks having the composition shown in Table 1 were prepared and subjected to a sensory test.

Table 1: Minced horse meat, lk9 onion (chopped), 500 tabata
50 tap bread flour (dry) 70 tap water
7o [egg]
170 dinner salt
1 white pepper
2.6 Tanatsutsumetsugu
2.6 Sodium Tagglutamate 5.
04 evening 5'-ribonucleotide sodium 0
．． As a result of a comparison using the three-point discrimination method by a panel of 20 people over the course of 56 days, only 1 out of 20 people answered correctly, and all of them identified the horsemeat odor.Compared to the control, this fraction powder additive had no horsemeat odor at all. It was pointed out that he did not feel it or that it was weak.

As a result of comparing taste preferences, 1 out of 20 people preferred this fraction powder additive product, which clearly showed its effectiveness in removing horsemeat odor. Example 2 Minced mutton 600 minced meat passed through the second diameter plate,
Six volumes of the powder of this fraction obtained in Experimental Example 2 were dissolved in 20 parts of water, mixed well, and then left in the refrigerator for 6 hours.

As a control, 600 g of minced mutton and 20 g of water were added, kneaded in the same manner, and left in the refrigerator. Using this minced meat, sausages having the compositions shown in Table 2 were prepared and subjected to a sensory test.

Table 2 Minced mutton 600 yen Pork fat
150 potato starch 452 ice
200 dinner salt
20 evening sugar
5. Monosodium glutamate
2.25 Sodium 5'-ribonucleotide 0.25 Sodium tapolyphosphate
2 ta smoke powder 1 tawhite betupar 1 ta onion powder 0.2 tajinja powder 0.2 taor spice powder 0.1 tacorian powder 0.1 tameh powder
0.1 Tanatsu Tsumetsugu Powder - As a result of a comparison using the three-point discrimination method by a panel of 20 people on the evening of 0.1, 17 out of 20 people answered correctly, and all of them identified the odor of mutton, indicating that this fraction powder was added. It was pointed out that the product had no or weak mutton odor compared to the control, and it was also pointed out that the texture was well emulsified and smooth.

Claims (1)

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