Meat extract seasoning and method for producing meat extract seasoning

Abstract

To provide a meat extract seasoning suppressed in generation of foreign taste and odor, reduced in odor peculiar to livestock, and excellent in flavor, and to provide a method for producing the meat extract seasoning.SOLUTION: The meat extract seasoning contains a raw material meat extract (beef extract, pork extract, chicken extract, etc.) and 0.5 to 5% by weight of a Maillard reaction product derived from 1, 5-D-anhydrofructose obtained by heating a sugar solution containing 1, 5-D-anhydrofructose at a temperature in the range of 60 °C to 150 °C for 30 seconds to 100 hours.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to meat extracts such as beef extract, pork extract, and chicken extract, and a method for producing the same. Specifically, the present invention relates to a meat extract seasoning having an enhanced flavor and in which the unpleasant odor of the raw meat extract is masked by adding a Maillard reaction product derived from 1,5-D-anhydrofructose, and a method for producing the same. [Background technology]

[0002] In the field of processed food manufacturing, natural extracts such as meat extract, fish and shellfish extract, and vegetable extract are widely used. These natural extracts impart complex flavors and variety to foods. Generally, meat extract is an extract containing flavor components such as amino acids, proteins, nucleic acids, inorganic acids, and organic acids, which is obtained by soaking raw materials containing muscle tissue or bone tissue of livestock in water and then subjecting them to extraction treatments such as heating, pressurization, enzymatic hydrolysis, and acid hydrolysis, and is widely used in the food industry.

[0003] For example, Japanese Patent No. 6456597 discloses a method for producing an edible extract processed product in which the unpleasant odor specific to the edible extract is masked by heat-treating a mixture containing the edible extract and fish-derived collagen at a temperature of 100 to 130°C, and a method for masking the unpleasant odor specific to the edible extract (Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2000-125805 discloses a method for producing a meat extract seasoning with a rich flavor by adding fructose in an amount (by weight) of 0.01 to 1 times the solid content of the extract, adjusting the pH to 6.5 to 8.5, and performing a heating operation (Patent Document 2).

[0005] Japanese Patent Application Laid-Open Publication No. 2014-103888 discloses a method for producing meat extract, in which koji mold is inoculated into raw materials consisting of bone-in meat pieces, followed by koji production at a raw material temperature of 35 to 45°C for 50 hours or less, and the resulting raw koji is used as an extraction raw material and subjected to hot water extraction for 1 to 7 hours, including a hot water temperature extraction step at 45 to 65°C while stirring, to obtain a rich and flavorful meat extract (Patent Document 3). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 6456597 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-125805 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-103888 Summary of the Invention [Problem to be solved by the invention]

[0007] In industrial-scale production, meat extracts are often extracted under pressurized conditions using a pressure cooker, etc. However, if the heating extraction temperature is increased or the extraction time is prolonged in order to improve extraction efficiency, the umami components may be lost, or an unpleasant taste or odor may be produced due to burning, or the odor specific to livestock may remain, resulting in a decrease in the umami flavor.

[0008] To compensate for these drawbacks, attempts have been made to improve the taste by adding HAP (hydrolyzed animal protein), HVP (hydrolyzed vegetable protein), yeast extract, etc., but the results are not necessarily satisfactory.

[0009] Therefore, an object of the present invention is to provide a meat extract seasoning that suppresses the generation of unpleasant tastes and odors, reduces the odors characteristic of livestock, and has an excellent flavor, and a method for producing the same. [Means for solving the problem]

[0010] In light of the above background, the present inventors have investigated the above problems and found that by adding Maillard reaction products derived from 1,5-D-anhydrofructose obtained by heat treatment to a raw meat extract, the unpleasant odor specific to meat can be masked and a meat extract seasoning with excellent flavor can be obtained.

[0011] The present invention was made based on this finding and provides a meat extract seasoning in which the unpleasant odor specific to meat is masked, the meat extract seasoning containing raw meat extract and Maillard reaction products derived from 1,5-D-anhydrofructose.

[0012] The present invention also provides a method for producing a meat extract seasoning in which the unpleasant odor specific to meat is masked, which method comprises adding a Maillard reaction product derived from 1,5-D-anhydrofructose to a raw meat extract. [Effects of the Invention]

[0013] According to the present invention, the Maillard reaction products derived from 1,5-D-anhydrofructose can suppress the generation of off-flavors and odors that occur during the production process of raw meat extract, thereby reducing the odors characteristic of livestock, thereby providing a meat extract seasoning that retains the original flavor of the meat extract. DETAILED DESCRIPTION OF THE INVENTION

[0014] First, a meat extract seasoning according to an embodiment of the present invention will be described. The meat extract seasoning according to this embodiment contains a raw meat extract and a Maillard reaction product derived from 1,5-D-anhydrofructose.

[0015] In this embodiment, 1,5-D-anhydrofructose, which is used as a precursor of 1,5-D-anhydrofructose-derived Maillard reaction products, is a compound with a dehydrated glucose structure that can be produced using starch or starch hydrolysates as a substrate by the action of α-1,4-glucan lyase, an enzyme present in microorganisms such as basidiomycetes or plant tissues such as red algae.

[0016] In the present invention, "1,5-D-anhydrofructose-derived Maillard reaction products" (hereinafter referred to as "Maillard AF") refer to a type of sugar obtained by heat-treating a sugar solution containing 1,5-D-anhydrofructose (hereinafter referred to as "AF") at a temperature ranging from 60 to 150°C for 30 seconds to 100 hours. The heat-treatment is performed for a shorter period when the sugar content and temperature are high, and for a longer period when the sugar content and temperature are low. In this embodiment, Maillard AF obtained by heat-treating an AF solution with a sugar content of approximately 20 to 30 Brix at 100 to 105°C for 1 to 3 hours is preferably used. Furthermore, the heating of AF is performed at a temperature near the boiling point of the sugar solution, with the end of heating being when the pH of the AF solution falls below 4.0, and the pH is adjusted to 3.0 or higher. Maintaining a pH of 3.0 to 4.0 prevents acid decomposition of Maillard AF and browning due to the Maillard reaction over time. The obtained Maillard AF has a brown color due to the Maillard (amino-carbonyl) reaction.

[0017] The Maillard AF used in this embodiment can be a commercially available product, for example, Resbrown 100 (registered trademark) manufactured by Asama Chemicals Co., Ltd.

[0018] In this embodiment, from the viewpoint of suppressing the generation of off-flavors and off-flavors in the raw meat extract and reducing the odor specific to livestock, the content of Maillard AF is preferably 0.5 to 5% by weight. In the case of meat extracts with a relatively low odor, even 0.5% by weight is effective, so the lower limit is set to 0.5% by weight. Furthermore, the effect plateaus at 5% by weight or more, so the upper limit is set to 5% by weight.

[0019] The raw meat extract used in this embodiment is preferably at least one selected from the group consisting of beef extract, pork extract, and chicken extract obtained by hot water extraction from meat-based materials such as beef, pork, and chicken. The method for producing the raw meat extract is not particularly limited, but generally, water is added to a raw material containing muscle tissue or bone tissue of livestock, followed by pressurized, heated extraction, typically at 100 to 130°C. The extraction time is not particularly limited, but is typically 1 to 5 hours.

[0020] The extract obtained by the pressurized and heated extraction process is subjected to solid-liquid separation to prepare an extract liquid. This extract liquid is left to stand or centrifuged to obtain the aqueous phase. The aqueous phase is then converted into a paste by heating and vacuum concentration, which is then heat sterilized and filled into containers to obtain the raw meat extract.

[0021] In this embodiment, commercially available meat extracts can be used as the raw meat extract. There are no particular limitations on the form, and the extract may be in the form of a paste, liquid, or powder.

[0022] The meat extract seasoning of this embodiment can contain HVP, HAP, and yeast extract as long as the effects of the present invention are not impaired. By containing these, the Maillard AF can improve the effects of adding HVP, HAP, and yeast extract.

[0023] Furthermore, the meat extract seasoning according to this embodiment may further contain a bacteriostatic agent and / or an antioxidant, as long as the effects of the present invention are not impaired. By adding a bacteriostatic agent and / or an antioxidant, the shelf life can be improved.

[0024] The bacteriostatic agent can be any agent used for food preservation without any particular limitation, but preferred examples include brewed vinegar; organic acids and their salts used as food additives, such as acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, and succinic acid; amino acids such as glycine and alanine; milt protein, polylysine, nisin, hydrolyzed pectin, hop extract, chili pepper extract, licorice oil extract, egg white lysozyme, calcined calcium; sucrose fatty acid esters, glycerin fatty acid esters, and vitamin B1 lauryl sulfate, and one or more of these can be selected.

[0025] In this embodiment, "bacteriostatic" refers to any action to inhibit live bacteria, specifically, bacteriostasis, antibacterial, sterilization, disinfection, and the like.

[0026] Antioxidants include L-ascorbic acid, sodium L-ascorbate, erythorbic acid, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts, etc. One or more of these may be selected. Antioxidants such as 1,5-D-anhydrofructose and L-cysteine ​​hydrochloride may also be used. [Example]

[0027] 1. Examination of the masking effect of unpleasant odors specific to meat extract (1) Beef extract As shown in Table 2, beef extract as the raw meat extract was blended with 1 to 5 (w / w)% Maillard AF (hereinafter, all w / w (%)) to prepare meat extract seasonings. This was diluted with three times the amount of water to prepare Examples 1 to 3 and Comparative Example 1. The seasonings were then heated in a steamer for 60 minutes and immediately cooled. This 60-minute heating period took into consideration that the meat extract seasoning of the present invention would undergo a food heating process.

[0028] The beef extract used was a commercially available beef extract. To confirm the effect of adding Maillard AF, a beef extract with a characteristic livestock odor was selected (the same applies to pork extract and chicken extract below). Maillard AF (Lessbrown 100®) obtained by heating a sugar solution containing 1,5-D-anhydrofructose (AF) at 100°C for 3 hours was used.

[0029] Each sample was evaluated by sensory evaluation to assess the degree of masking of the unpleasant odor specific to the raw meat extract. The sensory evaluation was conducted by six panelists. The evaluation criteria are shown in Table 1. A high score was given for a high evaluation on a four-point scale, and a low score for a low evaluation. The evaluation scores were averaged and then coded.

[0030] [Table 1]

[0031] The results are shown in Table 2. In Example 1, Maillard AF was added to commercially available beef extract at a ratio of 5%. The following were added: Example 2 at 2.5%, Example 3 at 1%, and Comparative Example 1, a control group containing 100% commercially available beef extract with no Maillard AF added. In Examples 1 to 3, the addition of Maillard AF was found to have a masking effect on the unpleasant odor specific to meat extract, and it was evaluated that the unpleasant odor was barely noticeable or completely masked. Furthermore, the evaluation of the masking effect on the unpleasant odor specific to meat extract tended to increase depending on the Maillard AF concentration. On the other hand, Comparative Example 1, in which no Maillard AF was added, was evaluated as having a noticeable unpleasant odor specific to meat extract.

[0032] [Table 2]

[0033] (2) Pork extract The sensory evaluation was carried out in the same manner as in (1) above, except that commercially available pork extract was used instead of beef extract. The results are shown in Table 3.

[0034] In Example 4, Maillard AF was added to the pork extract at a ratio of 5%, followed by Example 5 at 2.5%, Example 6 at 1%, and Comparative Example 2, which is a control consisting of 100% pork extract with no Maillard AF added.

[0035] The results in Table 2 show that when 1 to 5% Maillard AF was added to pork extract, the odor characteristic of pork extract tended to be suppressed in a concentration-dependent manner. On the other hand, Comparative Example 2, which did not contain Maillard AF, was evaluated as having an unpleasant odor characteristic of meat extract.

[0036] [Table 3]

[0037] (3) Chicken extract The sensory evaluation was carried out in the same manner as in (1) above, except that commercially available chicken extract was used instead of beef extract. The results are shown in Table 4.

[0038] In Example 7, Maillard AF was added to chicken extract at a ratio of 5%, followed by Example 8 at 2.5%, Example 9 at 0.5%, and Comparative Example 3, a control consisting of 100% chicken extract with no Maillard AF added.

[0039] The results in Table 4 show that when 0.5 to 5% Maillard AF was added to chicken extract, the odor unique to chicken extract tended to be suppressed in a concentration-dependent manner with Maillard AF. On the other hand, Comparative Example 3, which did not contain Maillard AF, was rated as having an unpleasant odor unique to meat extract. On the other hand, Comparative Example 3, which did not contain Maillard AF, was rated as having a slight unpleasant odor unique to meat extract.

[0040] [Table 4]

[0041] 2. Production example of meat extract seasoning (1) Beef extract production An attempt was made to produce beef extract containing Maillard AF. 5g of Maillard AF (Lessbrown 100 (registered trademark)) and 300g of water were added to 95g of commercially available beef extract and dissolved. The mixture was placed in a steamer and heated for 60 minutes after the temperature reached 100°C. The mixture was then concentrated with an aspirator to a Brix of 50. The resulting concentrated beef extract was free of the odor characteristic of beef extract.

[0042] (2) Production of pork extract We attempted to produce a pork extract containing Maillard AF. 2.5 g of Maillard AF (Lessbrown 100®) and 300 g of water were added to 97.5 g of commercially available pork extract and dissolved. The mixture was placed in a steamer and heated for 60 minutes after reaching a temperature of 100°C. It was then concentrated using an aspirator to a Brix of 50. The resulting concentrated pork extract was free of the odor characteristic of pork extract.

[0043] (3) Chicken extract production An attempt was made to produce a chicken extract containing Maillard AF. 0.5 g of Maillard AF (Lessbrown 100®) and 300 g of water were added to 99.5 g of commercially available chicken extract and dissolved. The mixture was placed in a steamer and heated for 60 minutes after reaching a temperature of 100°C. The mixture was then concentrated using an aspirator to a Brix of 50. The resulting concentrated chicken extract was free of the odor characteristic of chicken extract.

[0044] From the results of producing these three types of meat extract seasonings, it was confirmed that adding 0.5-5% Maillard AF to beef extract, pork extract, and chicken extract masks the unpleasant odors characteristic of livestock, resulting in superior beef extract, pork extract, and chicken extract.

Claims

1. A meat extract seasoning in which the unpleasant odor peculiar to meat is masked, Raw meat extract, 1,5-D-anhydrofructose-derived Maillard reaction products; A meat extract seasoning containing

2. The meat extract seasoning according to claim 1, wherein the content is 0.5 to 5% by weight.

3. The meat extract seasoning according to claim 1 or 2, wherein the pH of the 1,5-D-anhydrofructose-derived Maillard reaction products is within the range of 3.0 to 4.

0.

4. 3. The meat extract seasoning according to claim 1, wherein the meat extract is at least one selected from the group consisting of beef extract, pork extract, and chicken extract.

5. A method for producing a meat extract seasoning in which the unpleasant odor specific to meat is masked, A method for producing a meat extract seasoning, comprising adding a Maillard reaction product derived from 1,5-D-anhydrofructose to a raw meat extract.

6. The method for producing a meat extract seasoning according to claim 5, wherein the content of the 1,5-D-anhydrofructose-derived Maillard reaction products is 0.5 to 5% by weight.

7. The method for producing a meat extract seasoning according to claim 5 or 6, wherein the pH of the 1,5-D-anhydrofructose-derived Maillard reaction product is within the range of 3.0 to 4.

0.

8. 7. The method for producing a meat extract seasoning according to claim 5 or 6, wherein the meat extract is at least one selected from the group consisting of beef extract, pork extract, and chicken extract.

Images