Meat quality improver

Abstract

To provide a meat texture improver which can obtain meat processed food which is tender and has juicy feeling even when processing such as heating cooking is applied to meat such as livestock meat and fish meat.SOLUTION: A meat texture improver containing a pentacyclic triterpene is used to treat meat such as livestock meat and fish meat.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a meat quality improving agent. [Background technology]

[0002] Meats, including livestock meats such as beef, pork, and chicken, as well as seafood such as fish and shellfish, are required to have a juicy texture with a soft and moist texture when eaten after cooking. However, when meats are cooked by deep frying, oven heating, frying pan heating, microwave heating, or the like, moisture and fat are lost from the inside of the meat due to scattering or leakage, and the texture of the cooked meat tends to become hard and dry. Furthermore, the proteins that make up the meat are denatured, shrink, and coagulate upon heating, which tends to make the hard and dry texture even more pronounced. Various attempts have been made to solve these problems, and proposals have included, for example, a food modifier containing oil-processed starch and egg white hydrolysate (Patent Document 1), a meat additive containing a water-soluble cellulose ether that gels when heated (Patent Document 2), a meat improver containing a protein-degrading enzyme such as protease (Patent Document 3), a powder composition for cooking meat products alone containing a polysaccharide such as xanthan gum (Patent Document 4), and a meat processing mix containing modified starch and sodium bicarbonate (Patent Document 5).

[0003] Known pre-processing methods for deep-fried meat include injecting a protease solution to tenderize the meat and allowing the protease to act on the meat for a relatively long period of time. One such technique, known as marinating, has long been used. This involves immersing meat in a seasoning liquid. Marinating is a method of soaking meat in a seasoning liquid to produce juicy, hearty fried foods, retaining flavor and juices. Another method, known as tumbling, involves soaking meat in a seasoning liquid without immersion. Other methods for achieving tenderness and juiciness include using a pickling solution for meat processing containing a polyglycerol fatty acid ester (Patent Document 6) and incorporating a protease into a marinade (Patent Document 7). Furthermore, it is known that the inclusion of specific diglycerides can produce fried foods with a smooth melt-in-the-mouth texture (Patent Document 8).

[0004] On the other hand, it is widely known that pentacyclic triterpenes have various physiological functions. For example, maslinic acid is known to have physiological functions such as anti-obesity effects (Non-Patent Document 1) and lipid metabolism-improving effects (Non-Patent Document 2). Attempts have been made to use pentacyclic triterpenes with such physiological functions in foods. Patent Document 9 discloses a food containing a carbohydrate diet and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormentic acid, as well as a food containing such a food ingredient, and describes that the glycemic index can be reduced. Patent Document 10 discloses a food or drink for skin whitening or an oral whitening agent containing as an active ingredient a compound selected from the group consisting of pentacyclic triterpenes, their physiologically acceptable salts, or their derivatives, and describes that melanin production was suppressed. Both inventions are based on the expectation that pentacyclic triterpenes will exert their physiological functions in the body, but there is no description or suggestion that pentacyclic triterpenes can improve the texture of meat. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-300918 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-087490 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-211654 [Patent Document 4] Japanese Patent Application Publication No. 2017-112852 [Patent Document 5] WO2018 / 174229 [Patent Document 6] Japanese Patent Application Laid-Open No. 2007-043949 [Patent Document 7] Japanese Patent Application Publication No. 05-252911 [Patent Document 8] Japanese Patent Application Laid-Open No. 2005-237391 [Patent Document 9] Japanese Patent Application Laid-Open No. 2006-121949 [Patent Document 10] Re-table No. 2002-043736 [Non-patent literature]

[0006] [Non-Patent Document 1] Liou CJ et al., FASEB J. 2019.Nov;33(11):11791-11803 [Non-patent document 2] Perez-Jimenez A et al., Phytomedicine. 2016. Nov 15;23(12):1301-1311 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide a meat quality improving agent which can provide a soft and juicy processed meat food even when meat such as livestock meat or fish meat is subjected to processing such as cooking with heat. [Means for solving the problem]

[0008] As a result of extensive research to solve the above problems, the inventors discovered that by treating meats such as livestock and fish meat with a meat quality improver containing a pentacyclic triterpene, it is possible to obtain soft and juicy processed meat foods even when the meat is subjected to processing such as cooking, and thus completed the present invention.

[0009] That is, the present invention includes the following aspects. [1] A meat quality improver containing a pentacyclic triterpene. [2] The meat quality improving agent according to [1], wherein the pentacyclic triterpene is any one or more selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes. [3] A method for improving the quality of meat, comprising a step of treating meat with the meat quality improving agent according to [1] or [2]. [4] A method for producing processed meat foods, comprising the steps of treating meat with the meat quality improving agent according to [1] or [2] and heating the treated meat. [Effects of the Invention]

[0010] According to the present invention, by treating meats such as livestock meat, animal meat, and seafood meat with the meat quality improving agent of the present invention, it is possible to obtain processed meat foods that are tender and juicy without the meat becoming dry and hard even after processing such as cooking with heat.Furthermore, the physiological health functions inherent to pentacyclic triterpenes, such as anti-obesity and improvement of lipid metabolism, can also be expected. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is an HPLC analysis chart of pentacyclic triterpene powder 1 (olive fruit-derived oleanane-type triterpene powder). DETAILED DESCRIPTION OF THE INVENTION

[0012] <Pentacyclic triterpene> Triterpenes are compounds with a basic skeleton of 30 carbon atoms, and pentacyclic triterpenes are pentacyclic compounds consisting of six isoprene units. Pentacyclic triterpenes are a type of triterpene, so they are based on 30 carbon atoms, but some have a different carbon number due to rearrangement, oxidation, elimination, or alkylation during biosynthesis. Pentacyclic triterpenes are generally classified by their skeleton. Examples include oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, hopane-type triterpenes, selatan-type triterpenes, friedelane-type triterpenes, taraxerane-type triterpenes, taraxastane-type triterpenes, multiflorane-type triterpenes, and germanican-type triterpenes.

[0013] Oleanane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 1 as their basic skeleton, and maslinic acid (formula 2), oleanolic acid (formula 3), glycyrrhetinic acid (formula 4), etc. are classified into this group. [ka] (Formula 1) Oleanane triterpenes [ka] (Formula 2) Maslinic acid [ka] (Formula 3) Oleanolic acid [ka] (Formula 4) Glycyrrhetinic acid

[0014] Ursane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 5 as a basic skeleton, and corosolic acid (formula 6), ursolic acid (formula 7), etc. are classified into this group. [ka] (Formula 5) Ursane triterpenes [ka] (Formula 6) Corosolic acid [ka] (Formula 7) Ursolic acid

[0015] Lupane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 8 as a basic skeleton, and betulinic acid (formula 9), alphitolic acid (formula 10), etc. are classified into this group. [ka] (Formula 8) Lupane triterpenes [ka] (Formula 9) Betulinic acid [ka] (Formula 10) Alphitolic acid

[0016] Hopane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 11 as a basic skeleton, and leucotic acid (formula 12) and the like are classified into this group. [ka] (Formula 11) Hopane triterpenes [ka] (Formula 12) Leucotylic acid

[0017] In the meat quality improving agent of the present invention, the pentacyclic triterpene is preferably any one or more selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes, more preferably any one or more selected from the group consisting of oleanane-type triterpenes and ursane-type triterpenes, and even more preferably any one or more selected from the group consisting of maslinic acid, oleanolic acid, and ursolic acid. When a carboxyl group is present in the molecule, it is generally referred to as a pentacyclic triterpene acid, and in this specification, pentacyclic triterpene acids are included in pentacyclic triterpenes.

[0018] Pentacyclic triterpenes are biosynthesized by various plants and are ubiquitously or locally present in the fruits, petals, cotyledons, stems, roots, etc. of the plants. For example, maslinic acid, which is classified as a group of oleanane-type triterpenes, is found in olive fruits and leaves, jujube, almonds, banaba leaves, sage, apples, cranberries, quince, etc. Oleanolic acid, which is classified as a group of oleanane-type triterpenes, is found in olive fruits and leaves, grapes, beets, jujube, almonds, banaba leaves, sage, hawthorn, raspberries, quince, rosemary leaves, guava, perilla leaves, blueberries, prunes, loquats, pomegranates, lemon balm, basil, rosehips, persimmons, Swertia japonica, etc. Ursolic acid, which is classified as a group of ursane-type triterpenes, is found in apples, basil, bilberries, cranberries, elderflowers, peppermint, rosemary, lavender, oregano, thyme, hawthorn, prunes, etc.

[0019] Pentacyclic triterpenes can be obtained by extraction, fractionation, and purification from plants containing them using known methods, or by chemical synthesis. Commercially available products can also be suitably used. They can also be used in the form of pharmacologically acceptable salts and / or derivatives. Pentacyclic triterpenes can be a single component or a mixture (combination) of two or more components.

[0020] Pentacyclic triterpenes may be used in the form of plant extracts containing them.Oleanane triterpenes have a relatively high content, have been eaten for a long time, and can be reused after oil extraction, so they are preferably used in the form of olive fruit extracts or almond kernel extracts.Ursane triterpenes can be reused after juice extraction or food processing, so they are preferably used in the form of apple peel extracts.

[0021] Olive fruit extracts can be obtained using as starting materials dried or semi-dried or undried olives containing moisture, olive oil pomace generated during the oil extraction process, or defatted material from which oil has been removed with a fat-soluble organic solvent such as n-hexane. Specifically, when olive oil pomace is used as the starting material, pentacyclic triterpenes can be extracted with a lower alcohol capable of extracting oleanane triterpenes (e.g., ethanol, methanol, n-propanol, isopropanol, n-butanol, etc.) or a hydrous lower alcohol thereof, optionally followed by saponification or neutralization, and fractionation and purification using octadecyl silica (ODS), silica gel, synthetic adsorbents, or the like as adsorbents to obtain a mixture of pentacyclic triterpenes containing oleanane triterpenes as the main component. The pentacyclic triterpene fraction extracted from olive oil pomace in this manner generally contains maslinic acid and oleanolic acid in a ratio of 4:1, but depending on the olive fruit growing conditions, growing region, and oil extraction conditions, this ratio may be 1:1 to 7:1. Further advanced fractionation and purification can yield individual oleanane-type triterpenes such as maslinic acid and oleanolic acid, either individually or as fractions containing trace amounts of other pentacyclic triterpenes. There are no particular limitations on the variety of olives used, and they can be used regardless of their origin (domestic or foreign), whether for food, oil extraction, or ornamental purposes.

[0022] In the case of almond kernel extract, pentacyclic triterpenes are extracted with lower alcohols or hydrous lower alcohols from starting materials such as dried or moist semi-dried or undried almond kernels, almond oil press cake, by-products discharged in the manufacture of processed foods such as snacks, or by-products such as shells and husks discharged during almond threshing, and optionally saponified or neutralized, followed by fractionation and purification using adsorbents such as octadecyl silica (ODS), silica gel, or synthetic adsorbents, to obtain a mixture of pentacyclic triterpenes containing maslinic acid and / or oleanolic acid as the main components. Generally, almond shells are used as fuel, and almond husks are used as compost, etc.

[0023] In the case of apple peel extract, a mixture of pentacyclic triterpenes containing ursolic acid as the main component can be obtained by extracting pentacyclic triterpenes using lower alcohols or hydrous lower alcohols as starting materials, such as apple juice pomace or by-products such as apple peels peeled at food factories, optionally subjecting the extract to saponification or neutralization, and fractionating and purifying the extract using octadecyl silica (ODS), silica gel, synthetic adsorbents, or the like as an adsorbent.

[0024] When plants other than olive fruit, almond, and apple peel are used as starting materials, pentacyclic triterpenes can be obtained by a method suitable for the plant used as the starting material. Furthermore, the types and composition ratios of the components of the obtained pentacyclic triterpenes depend on the plant used as the starting material.

[0025] Pentacyclic triterpenes contain functional groups such as hydroxyl, carboxyl, aldehyde, and ketone groups, and these functional groups exist in plants as modified or intramolecularly crosslinked compounds. For example, glycyrrhizin, found in licorice and used as a sweetener, is a glycoside formed by ether-linking two glucuronic acids via the 3β-hydroxyl group of glycyrrhetinic acid, a type of oleanane triterpene. Compounds modifying these functional groups are generally eliminated during extraction, fractionation, and purification, and the pentacyclic triterpenes obtained through these processes are generally in the free form.

[0026] Physiologically acceptable salts of pentacyclic triterpenes include, for example, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, hydrobromic acid, hydroiodic acid, nitric acid, pyrosulfuric acid, and metaphosphoric acid; salts with organic acids such as citric acid, benzoic acid, acetic acid, propionic acid, fumaric acid, maleic acid, and sulfonic acid; and alkali metal salts such as sodium salts and potassium salts.

[0027] <Meat quality improver> The meat quality improving agent of the present invention contains a pentacyclic triterpene as an active ingredient. Preferably, the pentacyclic triterpene is any one or more selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes, more preferably any one or more selected from the group consisting of oleanane-type triterpenes and ursane-type triterpenes, and even more preferably any one or more selected from the group consisting of maslinic acid, oleanolic acid, and ursolic acid.

[0028] The meat quality improving agent of the present invention may consist of a pentacyclic triterpene, and can be mixed with other ingredients to form powder, granules, tablets, liquid, etc., depending on the purpose or mode of use. When used in the form of powder, granules, tablets, or the like, other ingredients include thickening polysaccharides such as agar, gelatin, carrageenan, gellan gum, xanthan gum, locust bean gum, tamarind seed gum, sodium alginate, pectin, curdlan, and cellulose derivatives; excipients such as dextrin, lactose, mannitol, and starch (raw starch and modified starch); anti-caking agents such as ammonium iron citrate, anhydrous sodium phosphate, calcium phosphate, anhydrous magnesium sulfate, magnesium chloride, calcium chloride, magnesium carbonate, calcium carbonate, fine silicon dioxide, and magnesium oxide; and inclusion compounds such as cyclodextrin and highly branched cyclic dextrin, and one or more of these may be appropriately selected and used.

[0029] When used in a liquid form, the composition can be obtained by dissolving or dispersing the composition in a liquid selected as the other component, such as water, ethanol, propylene glycol, starch syrup, honey, etc., or a mixture of two or more of these.

[0030] Alternatively, the pentacyclic triterpene may be dissolved or dispersed in an edible oil or fat composition, or may be a W / O or O / W emulsion composition of an edible oil, water, and an emulsifier. Examples of such edible oils and fats include soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, rapeseed oil, perilla oil, perilla oil, linseed oil, olive oil, sesame oil, wheat germ oil, rice bran oil, sunflower oil, peanut oil, avocado oil, egg yolk oil, fish oil, whale oil, chicken oil, lard, beef tallow, milk fat, cacao butter, shea butter, coconut oil, palm oil, palm kernel oil, and the like, as well as processed oils and fats obtained by subjecting these to one or more of hydrogenation, fractionation, interesterification, and the like. Examples of emulsifiers include natural emulsifiers such as lecithin (derived from soybeans, egg yolk, etc.), saponin (derived from quillaja, soybeans, etc.), and sodium caseinate (derived from milk); and synthetic emulsifiers that can be used in foods, whose lipophilic group is composed of saturated fatty acids and / or unsaturated fatty acids having 8 to 22 carbon atoms and whose hydrophilic group is composed of glycerin, polyglycerin, sucrose, propylene glycol, sorbitan, etc. When preparing an emulsified composition, the pentacyclic triterpene, oils and fats, water, and an emulsifier can be produced by a known method using a high-pressure homogenizer, a high-speed mixer, etc.

[0031] The meat quality improving agent of the present invention can be used in combination with various quality improving agents and additives as ingredients other than those mentioned above, within the scope of not impairing the effects of the present invention. Such ingredients include sweeteners such as glucose, fructose, sucrose, maltose, sorbitol, trehalose, and stevia; umami seasonings such as sodium glutamate and sodium inosinate; vitamins such as ascorbic acid, thiamine, pantothenic acid, niacin, and folic acid; organic acids such as acetic acid, lactic acid, and citric acid; antioxidants such as tocopherol, propyl gallate, chlorogenic acid, sodium sulfite, butylhydroxyanisole, and catechin; colorings such as beta-carotene, caramel, and red koji pigment; extracts such as consomme, bouillon, bonito stock, and yeast extract; fermented seasonings such as yogurt, cheese, and soy sauce; enzymes such as amylase, protease, cellulase, lipase, and transglutaminase; flavorings; alcoholic beverages; oligosaccharides; stabilizers; eggs; dairy products; preservatives; fruit juice; and spices.

[0032] The content of the pentacyclic triterpene in the meat quality improving agent of the present invention is not particularly limited and can be appropriately adjusted so as to obtain the effects of the present invention when a processed meat food is produced. For example, it may be 1% by mass or more, preferably 5% by mass or more, and more preferably 10% by mass or more, based on the total amount of the meat quality improving agent. The meat quality improving agent of the present invention can be produced by mixing and / or dissolving the pentacyclic triterpene with the optional ingredients described above, and there are no particular limitations on the production method.

[0033] There are no particular limitations on the type of meat to which the meat quality improving agent of the present invention can be applied, and any commonly eaten meat can be suitably applied. Examples of such meat include mammals such as beef, pork, horse, sheep, goat, rabbit, boar, and deer; birds such as chicken, quail, duck, goose, wild goat, turkey, and ostrich; fish such as tuna, salmon, cod, sea bream, swordfish, sardines, mackerel, horse mackerel, saury, eel, carp, and crucian carp; marine mammals such as whales, dolphins, seals, and walruses; reptiles such as crocodiles, turtles, and snakes; amphibians such as frogs and salamanders; mollusks such as octopus and squid; shellfish such as scallops, clams, and hard clams; and crustaceans such as spiny lobster and prawn. These meats may be used alone or in combination of two or more types. There are no particular limitations on the part of the meat, and examples thereof include beef sirloin, fillet, loin, belly, rib roast, rump, etc., pork loin, fillet, belly, thigh, etc., and chicken breast, thigh, wing, chicken fillet, etc. There are also no particular limitations on the shape of the meat, and examples thereof include meat chunks in the form of blocks, fillets, dices, sticks, slices, minced meat, surimi, etc.

[0034] <Meat quality improvement method> The meat quality improving method of the present invention comprises a step of treating meat with a meat quality improving agent containing the pentacyclic triterpene of the present invention. Here, "treating meat with a meat quality improving agent" is not particularly limited as long as it is a treatment method that can bring the pentacyclic triterpene into contact with the meat, and examples include injection (mechanical injection of a seasoning or the like into meat), tumbling (mechanical penetration of a seasoning or the like into meat), marinating (adding a seasoning or the like to meat and leaving it to marinate), spraying (mechanical spraying of a seasoning or the like onto meat), coating (applying a seasoning or the like onto meat with a brush or the like), sprinkling (coating meat with a powdered seasoning or the like), and stewing (stewing meat with stock or the like), and one or more methods selected from these methods can be used.

[0035] The amount of meat quality improving agent used can be appropriately determined taking into consideration the type, quality, size, and shape of the meat used, the meat quality improvement method employed, and the like. From the viewpoint of effectively improving meat quality, the amount of pentacyclic triterpene used is 0.001 parts by mass or more, preferably 0.003 parts by mass or more, more preferably 0.01 parts by mass or more, even more preferably 0.05 parts by mass or more, and even more preferably 0.1 parts by mass or more, per 100 parts by mass of meat. There is no particular upper limit to the amount of pentacyclic triterpene used, but from the viewpoint of production efficiency, it is 20 parts by mass or less, preferably 10 parts by mass or less, and more preferably 5 parts by mass or less, per 100 parts by mass of meat. By using a pentacyclic triterpene within this range, the meat quality can be favorably improved. The treatment time for meat with the meat quality improving agent (pentacyclic triterpene) is not particularly limited, but is preferably 10 seconds to 24 hours, more preferably 1 minute to 2 hours, and even more preferably 2 minutes to 1 hour. The longer the treatment time, the greater the meat quality improvement effect, but from the perspective of production efficiency, it is desirable to keep the treatment time to 1 hour or less.

[0036] <Method of manufacturing processed meat foods> In the present invention, processed meat foods refer to foods in which meat is processed by heating. The method for producing processed meat foods of the present invention comprises the steps of treating meat with the meat quality improving agent and heating the meat that has been improved with the meat quality improving agent. The processed meat foods obtainable by the method for producing processed meat foods of the present invention are not particularly limited, and examples include fried meats and non-fried meats such as fried chicken, Tatsuta-age, fried chicken, pork cutlet, beef cutlet, fried tuna, fried salmon, fried shrimp, fried scallops, and fritters; grilled meats such as steak, roast beef, roast pork, yakitori, and grilled fish; simmered meats such as curry, stew, and pot-au-feu; salted and / or smoked meats such as boneless ham, bacon, sausage, and smoked salmon; paste meats such as hamburger steak, meatballs, meatballs, fish cakes, kamaboko, and chikuwa; and dried meats such as beef jerky and filleted horse mackerel. Among these, from the viewpoint of obtaining the effects of the present invention well, fried foods, grilled meats, and stewed meats are preferred, and fried meats and grilled meats are more preferred. Also preferred are processed meat foods using chunks of meat that have not been ground or minced.

[0037] In the method for producing processed meat foods of the present invention, the method of treatment in the step of treating meat with a meat quality improver is not particularly limited, and examples include injection (a process of mechanically injecting a seasoning liquid or the like into meat), tumbling (a process of mechanically penetrating a seasoning liquid or the like into meat), marinating (a process of adding a seasoning liquid or the like to meat and leaving it to marinate), spraying (a process of mechanically spraying a seasoning liquid or the like onto meat), coating (a process of applying a seasoning liquid or the like onto meat using a brush or the like), sprinkling (a process of covering meat with a powdered seasoning or the like), stewing (a process of stewing meat with stock or the like), and one or more methods selected from these methods can be used. The amount of meat quality improving agent used can be appropriately determined taking into consideration the type, quality, size, and shape of the meat used, the meat quality improvement method employed, etc. From the viewpoint of effectively improving meat quality, the amount of pentacyclic triterpene used is 0.001 parts by mass or more, preferably 0.003 parts by mass or more, more preferably 0.01 parts by mass or more, even more preferably 0.05 parts by mass or more, and even more preferably 0.1 parts by mass or more, per 100 parts by mass of meat used in the production of processed meat foods. There is no particular upper limit to the amount of pentacyclic triterpene used, but from the viewpoint of production efficiency, it is 20 parts by mass or less, preferably 10 parts by mass or less, and more preferably 5 parts by mass or less, per 100 parts by mass of meat used in the production of processed meat foods. By using a pentacyclic triterpene within this range, the meat quality can be favorably improved. The treatment time for meat with the meat quality improving agent is not particularly limited, but is preferably 10 seconds to 24 hours, more preferably 1 minute to 2 hours, and even more preferably 2 minutes to 1 hour. The longer the treatment time, the greater the meat quality improvement effect, but from the perspective of production efficiency, it is desirable to keep the treatment time to 1 hour or less.

[0038] The method for producing processed meat foods of the present invention further includes a step of heating the meat treated with the meat quality improving agent. The heating method is not particularly limited, and examples include deep-frying, frying in a frying pan, oven heating, direct flame heating, smoking, steam heating, steam convection heating, superheated steam heating, stewing, and microwave heating. The heating temperature is also not particularly limited, and can be adjusted appropriately depending on the processed meat food to be produced. For example, the temperature is 160 to 220°C for deep-frying, 170 to 240°C for frying in a frying pan, 70 to 300°C for oven heating, 30 to 100°C for smoking, 50 to 100°C for steam heating, 120 to 300°C for steam convection heating, 100 to 350°C for superheated steam heating, and 50 to 100°C for stewing.

[0039] The resulting processed meat food may be flash-frozen and then stored frozen, and reheated with or without thawing. For example, in the case of fried chicken, chicken thigh meat to which the meat quality improving agent has been applied is coated with a coating material, fried in a heated oil bath, cooled, and then flash-frozen at −40° C. to obtain frozen fried chicken, which can be stored in the freezer of a household refrigerator-freezer for 10 days and then re-fried in a heated oil bath or heated in a microwave oven without thawing.

[0040] Furthermore, in the present invention, after treatment with a meat quality improving agent, the meat can be frozen or refrigerated without heating. For example, in the case of fried chicken, chicken thigh meat treated with a meat quality improving agent can be coated with a coating material, placed in a container, and then quickly frozen at -40°C to produce frozen, unfried fried chicken. After storage in the freezer of a household refrigerator-freezer, the chicken can be fried in a heated oil bath in a thawed or unthawed state to produce fried chicken. [Example]

[0041] EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0042] <Production Example 1: Production of Pentacyclic Triterpene Powder 1> (1) Olive oil was extracted from olives by cold pressing, and olive oil pomace was obtained. (2) 250 parts by mass of 90% aqueous ethanol (v / v) was added to 100 parts by mass of olive fruit oil press cake, and the mixture was heated at 70°C for 2 hours with stirring. The liquid portion obtained by solid-liquid separation was distilled under reduced pressure using an evaporator to obtain a concentrated liquid. (3) The concentrated solution was dispersed in water and subjected to column chromatography using the synthetic adsorption resin Amberlite XAD4 (Organo Corporation) as the carrier. Triterpene-rich fractions were isolated by stepwise elution in 10% increments from 50% aqueous ethanol to 100% ethanol. (4) The triterpene-rich fraction was distilled under reduced pressure to prepare an oily olive fruit-derived triterpene-containing liquid. (5) 100 parts by mass of this triterpene-containing liquid was added to 100 parts by mass of 20% aqueous ethanol, mixed thoroughly to dissolve, and left to stand overnight at 4°C to precipitate. The precipitate was collected by filtration, washed, dried under reduced pressure, and then powdered using a pin mill to obtain pentacyclic triterpene powder 1. (6) 1 g of Pentacyclic Triterpene Powder 1 was dissolved in methanol and subjected to HPLC analysis. Figure 1 shows the HPLC chart. Peak A was maslinic acid, and peak B was oleanolic acid. Peaks were identified by comparison of retention times with those of a standard sample and by LC / MS analysis, and quantitative values ​​were calculated based on the peak area of ​​the standard sample. The results indicated that Pentacyclic Triterpene Powder 1 contained 50% by mass of maslinic acid and 30% by mass of oleanolic acid (both oleanane-type triterpenes derived from olive fruit).

[0043] <Production Example 2: Production of Pentacyclic Triterpene Powder 2> (1) An oil-like liquid containing olive fruit-derived triterpenes was prepared in the same manner as in Production Example 1, except that gradient elution from 50% aqueous ethanol to 100% ethanol was performed instead of the stepwise elution described above, and the liquid was powdered to obtain pentacyclic triterpene powder 2. (2) The obtained pentacyclic triterpene powder 2 was subjected to HPLC analysis (HPLC chart omitted), and the content of oleanane-type triterpenes was found to be 90% by mass, the content of maslinic acid to be 90% by mass, and the content of oleanolic acid to be 0% by mass.

[0044] <Production Example 3: Production of marinade> 0.2 parts by mass of salt, 0.3 parts by mass of sodium glutamate, and 13.6 parts by mass of water were added to a mixer and dissolved, and then 0.2 parts by mass of pentacyclic triterpene powder 1 was added and mixed until homogeneous to produce a marinade (meat quality improver).

[0045] <Production Example 4: Production of fried chicken> (1) A 250g chunk of chicken thigh meat was cut into 10 pieces of chicken thigh meat, each approximately 25g in size. (2) The entire amount of the marinade liquid obtained in Production Example 3 (14.3 parts by mass) was combined with 100 parts by mass of chicken thigh pieces and tumbled for 30 minutes (0.2 parts by mass of Pentacyclic Triterpene Powder 1 per 100 parts by mass of chicken thigh pieces). After tumbling, almost no marinade liquid remained in the tumbler. (3) The seasoned chicken thigh pieces were placed in a batter (Nippun Co., Ltd., Paris soy sauce) and coated with the batter to obtain fried chicken. The weight of the batter was measured before and after coating, and it was found that each chicken thigh was coated with 10 g of batter. (4) The obtained uncooked fried chicken pieces were placed in an oil bath preheated to 170°C and fried for 4 minutes, then arranged in a metal oil drainer tray so as not to overlap, and the oil was drained to obtain fried chicken pieces.

[0046] <Evaluation Example 1: Sensory evaluation of fried chicken> The resulting fried chicken was evaluated by 10 experienced panelists according to the following criteria: The fried chicken (Reference Example 1) produced using a marinade liquid that did not contain the pentacyclic triterpene powder by replacing the pentacyclic triterpene powder with water was given a score of 3.

[0047] Texture (tenderness of meat) TIFF0007766403000013.tif31140

[0048] Texture (juicy meat) TIFF0007766403000014.tif31140

[0049] <Test Example 1: Effect of Pentacyclic Triterpenes on the Texture of Fried Chicken> A marinade was prepared according to Production Example 3, except that the pentacyclic triterpene powder was used in the parts by mass shown in Table 1, and fried chicken was produced according to Production Example 4 and evaluated according to Evaluation Example 1. SD stands for standard deviation. When preparing the marinade, the pentacyclic triterpene powder was added as an external blend to the total amount of ingredients other than the pentacyclic triterpene powder. As a result, in Example 1, which used 0.008 parts by mass of olive-derived oleanane triterpene (pentacyclic triterpene) per 100 parts by mass of chicken thigh meat, meat tenderness and juiciness were slightly improved, and both improved depending on the amount of olive-derived oleanane triterpene used. Similarly, in Examples 6 and 7, where the olive-derived oleanane triterpene was the only maslinic acid used, meat tenderness and juiciness also improved with increasing amount. Example 4, where the olive-derived oleanane triterpene consisted of maslinic acid and oleanolic acid, and Example 6, where the olive-derived oleanane triterpene consisted of maslinic acid, were evaluated similarly for meat tenderness and juiciness, demonstrating that the texture of fried chicken can be improved by including an oleanane triterpene in the marinade.

[0050] Table 1 TIFF0007766403000015.tif57143 5TT stands for pentacyclic triterpene. OTT stands for oleanane-type triterpene. *: Tumbling amount (parts by mass) per 100 parts by mass of chicken thigh meat pieces.

[0051] <Test Example 2: Examination of tumbling processing time> Fried chicken was produced according to Production Example 4, except for the tumbling time shown in Table 2, and evaluated according to Evaluation Example 1. The amount of marinade remaining in the tumbler was determined by removing the chicken from the tumbler after tumbling, measuring the weight of the tumbler together with the remaining marinade, and subtracting the weight of the empty tumbler. As a result, the meat became both tender and juicy depending on the amount of marinade remaining in the tumbler. This indicates that the texture of meat improves depending on the amount of olive fruit-derived oleanane triterpene attached to or absorbed by the meat (chicken). The slight improvement in meat tenderness in Example 11 compared to Example 2 is due to the loosening of meat fibers caused by the impact of tumbling.

[0052] Table 2 TIFF0007766403000016.tif52151

[0053] <Production Example 5: Production of beef steak> (1) Water was added to the marinade liquid of Production Example 3 to make the total amount 20 parts by mass, and this was used as a pickling liquid (meat quality improving agent). (2) Australian beef lean meat was trimmed into approximately rectangular parallelepiped shapes 2 cm thick. (3) The beef lean meat was laid out tightly on a tray, and 20 parts by mass of pickle liquid was injected per 100 parts by mass of beef lean meat. (4) The beef steaks were prepared by placing the beef lean meat injected with the pickle liquid on a hot plate preheated to 220°C and grilling it to medium rare.

[0054] <Test Example 3: Effect of Pentacyclic Triterpenes on the Texture of Beef Steak> Beef steaks were produced according to Production Example 5, except that the amounts of pentacyclic triterpene used were as shown in Table 3, and evaluated in accordance with Evaluation Example 1. When preparing the pickle solution, the pentacyclic triterpene powder was included as an ingredient. In the evaluation, beef steaks (Reference Example 2) injected with a pickle solution in which the pentacyclic triterpene was replaced with water were scored as 3 points for tenderness and juiciness. As a result, the tenderness and juiciness of the beef lean meat improved with increasing oleanane triterpene content. Example 14, which contained maslinic acid and oleanolic acid but had the same oleanane triterpene content, and Example 15, which contained only maslinic acid, were comparable in both tenderness and juiciness.

[0055] Table 3 TIFF0007766403000017.tif62140 5TT stands for pentacyclic triterpene. OTT stands for oleanane-type triterpene. *: Injection amount (parts by mass) per 100 parts by mass of lean beef.

[0056] <Production Example 6: Fried squid production> (1) The squid was opened after removing the internal organs and thin skin, and the water was thoroughly wiped off. A grid-like cut was made on both sides, and the squid was cut into 5 cm x 2 cm strips to obtain squid fillets. (2) 97.5 parts by mass of soft flour, 1.5 parts by mass of powdered chicken stock, and 1 part by mass of pentacyclic triterpene powder 1 were added to a mixer and mixed until homogeneous to obtain a coating powder (meat quality improver). (3) 100 parts by mass of squid fillets and 5 parts by mass of coating powder were placed in a plastic bag and tapped for 1 minute until the coating powder was evenly adhered to the squid fillets. (4) The coated squid fillets were placed in an oil bath preheated to 170°C and fried for 2 minutes, then lined up in a metal oil drainer tray so that they did not overlap, and the oil was drained to obtain fried squid.

[0057] <Test Example 4: Effect of Pentacyclic Triterpenes on the Texture of Fried Squid> Fried squid was produced according to Production Example 6, except that the pentacyclic triterpene powder in the parts by mass shown in Table 4 was used, and evaluated in accordance with Evaluation Example 1. In producing the coating powder, the pentacyclic triterpene powder was substituted for soft flour. In the evaluation, the tenderness and juiciness of the fried squid meat made using coating powder that did not contain pentacyclic triterpene (Reference Example 3) were scored as 3 points. As a result, the tenderness and juiciness of the squid meat improved with increasing amounts of olive fruit-derived oleanane triterpenes (pentacyclic triterpenes). The improvement was comparable to that of the fried chicken in Test Example 1 and the beef steak in Test Example 3.

[0058] Table 4 TIFF0007766403000018.tif73130 5TT stands for pentacyclic triterpene. OTT stands for oleanane-type triterpene. *: Content (parts by mass) per 100 parts by mass of dusting powder. **: Amount attached per 100 parts by mass of squid fillet (content per 5 parts by mass of dusting powder, unit: parts by mass).

[0059] <Test Example 5: Effect of Pentacyclic Triterpenes on the Texture of Various Fried Foods> Beef fillet, duck fillet, filleted horse mackerel, scallop, and vannamei shrimp were used as fried ingredients to produce fried foods in the same manner as in Test Example 4. As with the squid fillet, the tenderness and juiciness of the meat improved with an increase in the amount of olive fruit-derived oleanane-type triterpene (pentacyclic triterpene) attached to each of the fried foods.

[0060] <Production Example 7: Production of Pentacyclic Triterpene Powder 3> (1) The apple skin was peeled from the apple fruit and placed in a tabletop mixer to obtain pulverized apple skin. (2) Pentacyclic triterpene powder 3 was obtained in accordance with Production Example 2, except that pulverized apple peel was used as the starting material. (3) The obtained pentacyclic triterpene powder 3 was subjected to HPLC analysis (HPLC chart omitted), and the content of ursane-type triterpenes was found to be 90% by mass, and the content of ursolic acid was found to be 90% by mass.

[0061] Test Example 6: Effect of Ursane-Type Triterpenes on the Texture of Fried Chicken A marinade was prepared according to Production Example 3, except that the pentacyclic triterpene powder was used in the amounts shown in Table 5, and fried chicken was produced according to Production Example 4 and evaluated according to Evaluation Example 1. The results are shown in Table 5. Examples 2 and 3 are repeated. As a result, even when ursolic acid, an ursane-type triterpene, was used, the meat became softer and juicier depending on the amount used, and the texture improvement effect was almost the same as in Examples 2 and 3, which used an oleanane-type triterpene.

[0062] Table 5 TIFF0007766403000019.tif57130 5TT stands for pentacyclic triterpene. *: Tumbling amount (parts by mass) per 100 parts by mass of chicken thigh meat pieces.

[0063] From the above results, although it will take time to clarify the mechanism by which pentacyclic triterpenes exert their meat quality improving effect, it is thought that the meat quality improving effect is brought about by the amphiphilic properties of the lipophilic pentacyclic triterpene skeleton and the hydrophilic functional groups such as hydroxyl and carboxyl groups attached to the skeleton, combined with the properties of the pentacyclic triterpene skeleton itself. Since pentacyclic triterpenes generally have hydrophilic groups such as hydroxyl and carboxyl groups, it is inferred that the meat quality improving effect shown in this test example is possessed by all pentacyclic triterpenes.

Claims

1. A meat quality improver containing a plant extract containing a pentacyclic triterpene, wherein the plant extract is a lower alcohol or a hydrous lower alcohol extract, and contains 10% by mass or more of the pentacyclic triterpene relative to the total amount of the meat quality improver.

2. 2. The meat improving agent according to claim 1, wherein the plant extract containing a pentacyclic triterpene is selected from the group consisting of olive fruit extract, almond kernel extract, and apple skin extract.

3. 3. The meat improving agent according to claim 1, wherein the pentacyclic triterpene is at least one selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes and hopane-type triterpenes.

4. A method for improving the quality of meat, comprising a step of treating meat with the meat quality improving agent according to any one of claims 1 to 3.

5. 5. The method for improving meat quality according to claim 4, wherein the amount of the pentacyclic triterpene used is 0.001 to 20 parts by mass per 100 parts by mass of the meat.

6. A method for producing processed meat foods, comprising the steps of treating meat with the meat quality improving agent according to any one of claims 1 to 3 and heating the treated meat.

7. The method for producing a processed meat food according to claim 6, wherein the amount of the pentacyclic triterpene used is 0.001 parts by mass or more and 20 parts by mass or less per 100 parts by mass of meat.

Images