Method for improving texture and flavor of bird and beast meat and enzyme composition

Abstract

To provide a protease processing technique for bird and beast meat capable of improving texture so as to soften it and enhancing flavor.SOLUTION: Provided is a method for improving texture and flavor of bird and beast meat by processing the bird and beast meat with an enzyme composition containing protease, wherein alkaline protease derived from bacterium of genus Bacillus and the protease derived from Aspergillus fungus are used in combination.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method and an enzyme composition for improving the quality and flavor of poultry and animal meat. More specifically, the present invention relates to a method for improving the quality and flavor of poultry and animal meat by treating the poultry and animal meat with an enzyme composition containing a protease. [Background technology]

[0002] Conventionally, attempts have been made to improve the quality and flavor of poultry and animal meat by treating the meat with an enzyme composition containing protease (protease treatment) (see Patent Document 1). For example, meat from chickens (parent birds) that have finished laying eggs and are used as minced meat because the meat is tough can be made softer by treating it with protease, which is expected to expand its uses.

[0003] Furthermore, protease treatment is expected to increase the amount of amino acids contained in meat, thereby improving flavor (especially umami).However, it is known that depending on the type of protease used, an unpleasant odor or bitterness derived from degradation products may occur (see Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 05-007476 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-033161 Summary of the Invention [Problem to be solved by the invention]

[0005] The main object of the present invention is to provide a protease treatment technique for poultry and animal meat that can improve the meat quality and flavor. [Means for solving the problem]

[0006] In order to solve the above problems, the present invention provides the following [1]-[9]. [1] A method for improving the quality and flavor of poultry and animal meat by treating the poultry and animal meat with an enzyme composition containing a protease, The enzyme composition contains an alkaline protease derived from a bacterium of the genus Bacillus and a protease derived from a fungus of the genus Aspergillus, The method, wherein the protease derived from a fungus of the genus Aspergillus has both endoprotease and exoprotease activity under conditions of pH 8 and 10°C, has a total protease activity of 5,000 U / g or more, and has exoprotease activity accounting for 1.0% or more of the total protease activity. [2] The method according to [1], wherein the protease derived from the fungus of the genus Aspergillus is a protease derived from Aspergillus oryzae. [3] The method according to [1] or [2], wherein the alkaline protease derived from a bacillus bacterium is an alkaline protease derived from Bacillus subtilis. [4] A method for producing poultry and animal meat with improved meat quality and flavor, comprising: treating the meat with an enzyme composition containing a protease; The enzyme composition contains an alkaline protease derived from a bacterium of the genus Bacillus and a protease derived from a fungus of the genus Aspergillus, The protease derived from the fungus of the genus Aspergillus has both endoprotease and exoprotease activity under conditions of pH 8 and 10°C, has a total protease activity of 5,000 U / g or more, and the exoprotease activity accounts for 1.0% or more of the total protease activity. [5] The method for producing [4], wherein the protease derived from the Aspergillus fungus is a protease derived from Aspergillus oryzae. [6] The method according to [4] or [5], wherein the alkaline protease derived from a bacillus bacterium is an alkaline protease derived from Bacillus subtilis.

[0007] [7] An enzyme composition for improving the quality and flavor of poultry and animal meat, comprising a protease, The alkaline protease is derived from a bacterium of the genus Bacillus and a protease is derived from a fungus of the genus Aspergillus, The enzyme composition comprises a protease derived from the fungus Aspergillus that has both endoprotease and exoprotease activity under conditions of pH 8 and 10°C, a total protease activity of 5,000 U / g or more, and exoprotease activity accounting for 1.0% or more of the total protease activity. [8] The enzyme composition according to [7], wherein the protease derived from the fungus Aspergillus is a protease derived from Aspergillus oryzae. [9] The enzyme composition according to [7] or [8], wherein the alkaline protease derived from a bacillus bacterium is an alkaline protease derived from Bacillus subtilis.

[0008] In the present invention, "meat quality" refers to the quality of meat that affects its palatability. "Meat quality" particularly includes "tenderness of the meat," "ease of chewing the skin," "juiciness," "water retention," "appearance (appearance)," etc.

[0009] "Flavor" refers to the aroma and taste of food and drink. "Flavor" particularly includes "umami" (richness), "saltiness," "meaty aroma," "bitterness / unpleasant flavors," "sweetness," "sourness," etc. [Effects of the Invention]

[0010] The present invention provides a protease treatment technique for poultry and animal meat that can improve the meat quality and flavor. [Brief explanation of the drawings]

[0011] [Figure 1]1 shows the results of taste sensor measurement of chicken thigh meat treated with an enzyme composition (Test Example 3). The horizontal axis shows the response value for AT0 (bitterness / off-flavor, initial taste), and the vertical axis shows the response value for AAE (umami, aftertaste). DETAILED DESCRIPTION OF THE INVENTION

[0012] Preferred embodiments for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention should not be construed as being narrow.

[0013] [Protease derived from Aspergillus fungi] The protease derived from a fungus of the genus Aspergillus contained in the enzyme composition of the present invention may be any protease derived from a fungus of the genus Aspergillus, and examples thereof include proteases derived from Aspergillus fumigatus, Aspergillus melleus, Aspergillus niger, Aspergillus oryzae, and Aspergillus sojae. The protease derived from the fungus of the genus Aspergillus may be used alone or in combination of two or more types.

[0014] Proteases derived from Aspergillus fungi are produced by Aspergillus oryzae. A protease derived from S. oryzae is preferred.

[0015] Particularly preferred proteases derived from fungi of the genus Aspergillus have both endoprotease and exoprotease activity under conditions of pH 8 and 10°C, have a total protease activity of 5,000 U / g or more, and have exoprotease activity (exoprotease activity ratio) of 1.0% or more of the total protease activity. More preferably, the protease derived from a fungus of the genus Aspergillus has a total protease activity of 7,000 U / g or more, 8,000 U / g or more, or 9,000 U / g or more, and an exoprotease activity ratio of 1.2% or more, 1.5% or more, or 1.6% or more.

[0016] The total protease activity can be measured by a conventionally known method, for example, according to the "Protease Activity Measurement Method" Report 1 of the "Voluntary Standards for Existing Food Additives (4th Edition)." Exoprotease activity (aminopeptidase activity) can also be measured by conventionally known methods, for example, in accordance with the "Aminopeptidase Activity Measurement Method" in the "Voluntary Standards for Existing Food Additives (4th Edition)."

[0017] The protease derived from the fungus of the genus Aspergillus may be a commercially available product or may be obtained by appropriate production. An example of a commercially available enzyme is Coclase P from Mitsubishi Chemical Foods Corporation.

[0018] [Alkaline protease derived from Bacillus bacteria] The alkaline protease derived from a bacterium of the genus Bacillus contained in the enzyme composition of the present invention may be any protease derived from a bacterium of the genus Bacillus, such as Bacillus amyloliquefaciens, Bacillus cereus, Bacillus Bacillus clausii, Bacillus intermedius, Bacillus lentus, Bacillus licheniformis, Bacillus stearothermophilus, Bacillus subtilis, and Bacillus thermoproteoli Examples of suitable proteases include alkaline proteases derived from Bacillus thermoproteolyticus. The alkaline protease derived from a bacterium of the genus Bacillus may be used alone or in combination of two or more types.

[0019] The alkaline protease derived from a bacillus bacterium is preferably an alkaline protease derived from Bacillus subtilis.

[0020] The alkaline protease derived from the Bacillus bacterium may be a commercially available product or may be obtained by appropriate production. Examples of commercially available enzymes include the following: Protin SD-AY10 (derived from Bacillus licheniformis; Amano Enzyme Co., Ltd.) Delborase (derived from Bacillus licheniformis; DSM Japan Co., Ltd.) Esperase (derived from Bacillus sp.; Novozymes Japan Co., Ltd.) Savinase (derived from Bacillus sp.; Novozymes Japan Co., Ltd.) Evalase (derived from Bacillus sp.; Novozymes Japan Co., Ltd.) Alcalase (derived from Bacillus licheniformis; Novozymes Japan Co., Ltd.) Bioprase OP (derived from Bacillus sp.; Nagase ChemteX Corporation) Bioprase SP-20FG (derived from Bacillus sp.; Nagase ChemteX Corporation) Orientase 22BF (derived from Bacillus subtilis; HBVI, Inc.)

[0021] When producing a protease derived from a fungus of the genus Aspergillus and an alkaline protease derived from a bacterium of the genus Bacillus, known methods can be used. Proteases can be produced by culturing microorganisms and recovering the protease from the culture. Microorganisms that produce proteases may be those that naturally produce proteases or may be modified to produce proteases. Protease-producing microorganisms can be obtained, for example, by introducing a gene encoding the protease into a microorganism in an expressible manner. The gene can be introduced, for example, by introducing a vector carrying the gene into the microorganism or by introducing the gene into the chromosome of the microorganism. The amino acid sequences of various proteases derived from Bacillus bacteria or Aspergillus fungi, as well as the nucleotide sequences of the genes encoding them, can be obtained from public databases such as NCBI (http: / / www.ncbi.nlm.nih.gov / ). The culture conditions for the microorganisms are not particularly limited, as long as the microorganisms can grow and the protease can be produced. Microorganisms can be cultured under standard conditions for culturing microorganisms such as bacteria and fungi. The protease may be used as a purified product, or may be used as a culture of a microorganism that produces the protease, a culture supernatant separated from the culture, bacterial cells separated from the culture, or a processed product of the bacterial cells. As the protease derived from Aspergillus fungi and the alkaline protease derived from Bacillus bacteria, a homologue of the known protease exemplified above may be used. The homologue is not particularly limited as long as it is found in Aspergillus fungi and Bacillus bacteria and has the desired protease activity. Furthermore, the protease derived from a fungus of the genus Aspergillus and the alkaline protease derived from a bacterium of the genus Bacillus may be an artificially modified version of the known proteases listed above or their homologs. The artificially modified version is not particularly limited as long as it has the desired protease activity.

[0022] [Other enzymes] The enzyme composition according to the present invention may contain various types of proteases in addition to the alkaline protease derived from a bacterium of the genus Bacillus and the protease derived from a fungus of the genus Aspergillus.

[0023] Additional proteases include, for example, entopeptidases such as papain, bromelain, ficin, actinidin, subtilisin, thermolysin, trypsin, cathepsin, chymotrypsin, and rennet, and exopeptidases such as leucine aminopeptidase, aminopeptidase M, and carboxypeptidase A and Y.

[0024] The enzyme composition according to the present invention may contain various enzymes such as amylase, lipase, phospholipase, esterase, glutaminase, transglutaminase, oxidase, and nuclease in addition to protease. The enzyme composition according to the present invention may also contain additives that are usually added to foods.

[0025] The enzyme composition according to the present invention can be used by dissolving it in a solvent (such as a pH-adjusting solution) or in the form of a powder.

[0026] [Poultry and game meat] The poultry meat is not particularly limited, and may be, for example, meat from livestock such as beef, pork, horse, lamb, boar, and venison, or poultry meat such as chicken, turkey, duck, and goose. The present invention is suitably applied to poultry meat from parent birds (adult chickens) that have been raised for a long period and have tough meat, such as breeding chickens, breeding pigs, and dairy cows. The part of the meat is also not particularly limited, but because of the possibility of obtaining a significant effect in improving meat quality, parts that contain a lot of tough protein, such as the shank, shoulder, neck, tongue, cheek, thigh, tail, foot, breast, and wing, and parts that lose a lot of moisture when cooked are preferred.

[0027] [Protease treatment] Alkaline protease from Bacillus bacteria and protease from Aspergillus fungi By treating poultry and animal meat with an enzyme composition containing the enzymes, the meat quality (particularly "tenderness") can be improved, and the "umami" taste can be significantly improved while "bitterness / off-flavors" are suppressed compared to treatment with each protease alone, resulting in a synergistic flavor improvement effect.

[0028] The method for treating meat with an enzyme composition is not particularly limited, as long as the enzyme acts effectively on the meat between immediately after slaughter and when it is eaten. Generally, methods such as immersing the meat in a solution of the enzyme composition, injecting the solution into the meat, tumbling the meat in the solution, or sprinkling the powder or solution of the enzyme composition on the meat are used. Although it is preferable to allow the alkaline protease derived from Bacillus bacteria and the protease derived from Aspergillus fungi to act on meat at the same time, the desired effect may be obtained even if they are allowed to act at different times.

[0029] The treatment with the enzyme composition is preferably carried out by maintaining the meat in contact with the enzyme for a certain period of time under optimal conditions for the enzyme so that the enzymatic reaction proceeds sufficiently and the quality of the meat is maintained. The temperature is set to 0 to 40°C, preferably 0 to 25°C. The pH is set to 5-10, preferably 7-10. The time is 0.5 to 48 hours, preferably 0.5 to 24 hours. However, conditions such as temperature, pH and time can be appropriately set depending on the type, shape and size of the meat to be treated, and the desired meat quality and flavor. After the enzyme treatment, it is preferable to immediately heat-treat or freeze the product to stop the progress of the enzyme reaction.

[0030] The amount of the enzyme composition used can also be appropriately determined depending on the type, shape, and size of the meat to be treated, and the desired meat quality and flavor. The amount of protease derived from Aspergillus fungi used, for example, when meat is immersed in an enzyme composition solution, can be 0.001-1% (w / v), preferably 0.01-0.5% (w / v), and more preferably 0.05-0.1% (w / v). The amount of alkaline protease derived from Bacillus bacteria used, for example, when meat is immersed in an enzyme composition solution, can be 0.001-1% (w / v), preferably 0.005-0.5% (w / v), and more preferably 0.01-0.05% (w / v). [Example]

[0031] [Test Example 1: Sensory Evaluation 1] The thigh meat of parent chickens was treated with the enzyme composition, and the meat quality and flavor were subjected to a sensory evaluation.

[0032] (1) Enzymes The alkaline protease derived from Bacillus bacteria was the commercially available enzyme AP (Orientase 22BF, HIBI Corporation) derived from Bacillus subtilis. Commercially available enzymes A, B, C, D, F, G, and H were used for the proteases derived from Aspergillus fungi. Enzyme A contains an alkaline protease derived from Aspergillus oryzae. The protease used was Coclase P from Mitsubishi Chemical Foods Corporation. In addition, as enzyme E, commercially available papain (purified papain, Mitsubishi Chemical Foods Corporation) was used.

[0033] (2) Activity measurement The total protease activity and aminopeptidase activity (exo-protease activity) of enzymes A to D and F to H were measured. The measurement of total protease activity is based on the "Protease Activity" standard of the "Voluntary Standards for Existing Food Additives (4th Edition)." The test was conducted in accordance with the first report of "Sexuality Measurement Method." Aminopeptidase activity was measured in accordance with the "Aminopeptidase Activity Measurement Method" in the "Voluntary Standards for Existing Food Additives (4th Edition)." The measurement conditions were a reaction temperature of 10°C and pH 8.0 (Atkins-Pantin buffer).

[0034] The measurement results are shown in Table 1. As shown in the table, enzymes A, F, and G had a total protease activity of 5,000 U / g or more, and the exoprotease activity accounted for 1.0% or more of the total protease activity. It was above.

[0035] [Table 1]

[0036] (3) Enzyme treatment The thawed chicken thigh meat was immersed in a pH adjuster solution with or without enzyme addition and sealed in a vacuum pack. The volume of the pH adjuster solution was 30% (w / w) of the chicken thigh meat. The pH adjuster, the composition of which is shown in Table 2, was dissolved in water at 3.5% (w / v). The concentrations of the enzymes added to the solution were 0.05% (w / v) for Enzyme AP and 0.1% (w / v) for Enzymes A to H. Treatment was carried out at 4°C using a vacuum tumbling device (four sets of 25 minutes of rotation (vacuum condition) followed by a 5 minute rest (vacuum release)). Baking was carried out for 8 minutes at 250°C (steam output 40%) using a steam convection oven.

[0037] [Table 2]

[0038] (4) Sensory evaluation The "softness" and "umami" of the samples treated with the enzyme-added pH adjuster solution were evaluated using the standard sample treated with the enzyme-free pH adjuster solution. A score of ◯ was given if the sample was better than the standard, a score of △ if the sample was equivalent, and an × if the sample was inferior. The results are shown in Table 3.

[0039] [Table 3] NT: Not Tested.

[0040] In the sample treated with enzyme AP alone, the "softness" was better than the standard, but the "umami" was the same as the standard. However, when enzyme AP was combined with enzyme A, the volume and umami taste were the same as the standard. The processed samples were better than the standard in both "softness" and "umami." By using enzyme AP in combination with enzyme A, the results are better than when each enzyme is used alone. It was revealed that this has the effect of improving umami. Similarly, it was confirmed that when enzymes F and G were used in combination with enzyme AP, both "softness" and "umami" were better than the standard.

[0041] For enzymes B, C, D, and H, the combined use with enzyme AP did not result in any improvement in "umami" compared to treatment with enzyme AP alone. For enzymes H and E, the umami taste of the sample treated with enzyme AP alone was equivalent to the standard, but when treated in combination with enzyme AP, it was inferior to the standard, and there was a tendency for the flavor to be worse than when treated in combination with enzyme AP.

[0042] [Test Example 2: Sensory Evaluation 2] A sensory evaluation of the meat quality and flavor of the chicken thigh meat treated with the enzyme composition was outsourced to an external testing organization.

[0043] Enzyme treatment (enzyme AP alone or a combination of enzyme AP and enzyme A) was carried out in the same manner as in Test Example 1. The thigh meat of the parent chicken was cut into pieces of approximately 3 cm cubes and used for evaluation. The samples treated with the enzyme-added pH adjuster solution were evaluated for "tenderness of meat parts," "umami," "ease of biting the skin," "saltiness," "overall meat aroma," and "likability (overall evaluation)" using the samples treated with the enzyme-free pH adjuster solution as the standard. The evaluation was carried out by a panel of 10 people. For each evaluation item, a score of 3 was assigned to the standard, 4 to slightly better than the standard, 5 to better than the standard, 2 to slightly worse than the standard, and 1 to worse than the standard.

[0044] The average scores of the 10 panelists are shown in Table 4.

[0045] [Table 4]

[0046] In the sample treated with Enzyme AP alone, there was a tendency for the "tenderness of the meat part" and "umami" to improve compared to the standard. In the sample treated with Enzyme AP in combination with Enzyme A, Further improvements were observed in the "tenderness of the meat parts" and "umami flavor," and the "liking (overall evaluation)" also improved compared to the standard.

[0047] [Test Example 3: Taste sensor measurement] Taste sensor measurements of the thigh meat of parent chickens treated with the enzyme composition were outsourced to an external testing organization.

[0048] Enzyme treatment (enzyme AP alone or a combination of enzyme AP and enzyme A) was carried out in the same manner as in Test Example 1. Five times the amount of water was added to chicken thigh meat (grilled meat), which was then crushed, and the solid content was removed before measurement.

[0049] The measurement results are shown in Figure 1 and Table 5. In Figure 1, the horizontal axis represents the response value of AT0 (bitterness / off-flavor / first taste), The vertical axis shows the response value of AAE (umami and aftertaste). The response values ​​were corrected so that the response value of the sample was 0. A numerical difference in response values ​​of 1 corresponds to a 20% difference in the concentration of the components of "bitterness / off-flavor / first taste" or "umami / aftertaste," which is considered sufficient to give humans a different taste sensation.

[0050] [Table 5]

[0051] Enzyme AP, which has been confirmed to have an effect of improving "umami and aftertaste" through sensory evaluation in Test Examples 1 and 2, The same effect was also demonstrated by the sensor response value for the combined treatment with enzyme A. The AAE response values ​​for treatment with enzyme AP alone and enzyme A alone were 0.65 and 0.08, respectively. The AAE response value for the combined treatment with Enzyme AP and Enzyme A was 1.9. The AAE response value for the combined treatment with Enzyme AP and Enzyme A (1.9) was significantly higher than the sum of the AAE response values ​​for the treatments with Enzyme AP alone and Enzyme A alone (0.73), and was an improvement of more than 1 over the sum.

[0052] Furthermore, the combined treatment with Enzyme AP and Enzyme A reduced the bitterness that was observed in the treatment with Enzyme AP alone. The AT0 response value for the enzyme AP treatment alone was 0.98, while the AT0 response value for the enzyme AP treatment alone was 0.98. The AT0 response value was suppressed to 0.23 when treated with enzyme A in combination. By combining Enzyme AP with Enzyme A, the effect of improving "umami and aftertaste" is achieved, while also reducing "bitterness / unpleasant taste." It was also shown that the effect of suppressing "taste and initial taste" could be obtained.

[0053] On the other hand, enzymes B, C, and D did not show any improvement in "umami" when used in combination with enzyme AP. It was. Regarding Enzyme E, the "umami" taste was the same between the treatment with Enzyme AP alone and the treatment with Enzyme AP in combination. However, the bitterness / off-flavors actually increased when treated in combination with enzyme AP.

Claims

1. A method for improving the quality and flavor of poultry and animal meat by treating the poultry and animal meat with an enzyme composition containing a protease, comprising: The enzyme composition contains an alkaline protease derived from a bacterium of the genus Bacillus and a protease derived from a fungus of the genus Aspergillus, The method, wherein the protease derived from a fungus of the genus Aspergillus has both endoprotease and exoprotease activity under conditions of pH 8 and 10°C, has a total protease activity of 5,000 U / g or more, and has exoprotease activity accounting for 1.0% or more of the total protease activity.

2. An enzyme composition for improving the quality and flavor of poultry and animal meat, comprising a protease, The alkaline protease is derived from a bacterium of the genus Bacillus and a protease is derived from a fungus of the genus Aspergillus, The enzyme composition comprises a protease derived from the fungus Aspergillus having both endoprotease and exoprotease activity under conditions of pH 8 and 10°C, a total protease activity of 5,000 U / g or more, and exoprotease activity accounting for 1.0% or more of the total protease activity.

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