Processed meat foods and their manufacturing methods

Abstract

To provide a meat processed food that has soft hardness of processed meat, is moist, and has a novel texture having resilience.SOLUTION: In order to solve the above problems, in a processed meat food containing meat, the processed meat is characterized by forming by removing proteins dissolved in an aqueous solution of a divalent metal salt from the meat. According to this processed meat food, the proteins dissolved in the aqueous solution of the divalent metal salt are removed from the meat, the hardness of the meat is softened, and the texture is moist and elastic. In addition, the effect of reducing the generation of odors such as livestock meat odors and cooked meat odors is also recognized.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a processed meat food and a method for producing the same. [Background technology]

[0002] Meat is distributed as various processed meat foods, such as hamburger steaks, meatballs, ham, sausages, etc. The texture of these processed meat foods is related to the proteins that make up the muscle, and processed meat foods with a variety of textures are provided by denaturing or decomposing the proteins through the addition of salt, changing the pH, or treating with enzymes such as proteases.

[0003] Furthermore, water soaking is known as a method for modifying fish meat. Water soaking is a method in which fish paste is washed with water to remove water-soluble proteins, and is used in the production of kamaboko, fish sausage, and the like. When fish paste is treated with seawater with a high salt concentration, salt-soluble proteins are removed, resulting in a decrease in the jelly strength of the paste. Patent Document 1 discloses a method for reducing the salt concentration in seawater to address this problem. Furthermore, the invention described in Patent Document 1 adds a chelating agent to block the action of magnesium salts and calcium salts, thereby suppressing the outflow of salt-soluble proteins. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 61-247333 Summary of the Invention [Problem to be solved by the invention]

[0005] In processed meat foods, conventional methods of changing the texture of meat through protein denaturation and decomposition cannot soften the meat while improving its elasticity. Furthermore, a dry texture is not preferred in processed meat foods, and a moist texture is desired. Therefore, an object of the present invention is to provide a processed meat food having a novel texture in which the meat is soft, moist, and elastic. [Means for solving the problem]

[0006] As a result of extensive research into the above-mentioned problems, the inventors discovered that by soaking meat in an aqueous solution of a divalent metal salt, the meat becomes softer and has a moist, elastic texture, an effect that could not be predicted from conventional knowledge about fish meat, and thus completed the present invention. That is, the present invention relates to the following processed meat food and a method for producing the same.

[0007] In order to solve the above problems, the processed meat food of the present invention is a processed meat food containing meat, characterized in that the meat has been prepared by removing proteins that dissolve in an aqueous solution of a divalent metal salt. According to this processed meat food, proteins that dissolve in an aqueous solution of a divalent metal salt are removed from the meat, making the meat softer and giving it a moist and elastic texture. It is also recognized that the effect of reducing the generation of odors such as meat odor and cooked meat aroma is also observed.

[0008] In one embodiment of the processed meat food of the present invention, the divalent metal salt is a magnesium salt or calcium salt of an inorganic acid. According to this feature, an aqueous solution of a magnesium salt or calcium salt of an inorganic acid has excellent protein solubility, and therefore is effective in suppressing changes in texture and odor generation.

[0009] The method for producing processed meat foods of the present invention to solve the above problems is characterized by comprising the following steps. (Step 1) The process of preparing meat. (Step 2) A step of preparing an aqueous solution of a divalent metal salt. (Step 3) A step of mixing the meat with the aqueous solution of the divalent metal salt. (Step 4) A step of separating water from the mixture of meat and the aqueous solution of a divalent metal salt obtained in the mixing step. This method for producing processed meat foods can provide processed meat foods that are soft, moist, and have a chewy texture, and can also provide processed meat foods that produce less odor, such as livestock odor and cooked meat aroma.

[0010] Here, in the method for producing processed meat foods of the present invention, a large amount of protein is eluted from the meat by soaking it in an aqueous solution of a divalent metal salt, and the protein contained in the separation liquid can be used as a protein source for high-protein foods and feed, or as a nitrogen source for fertilizer. Therefore, the meat-derived protein of the present invention is characterized by being a protein eluted from meat with an aqueous solution of a divalent metal salt. [Effects of the Invention]

[0011] According to the present invention, a processed meat food having a novel texture that is soft, moist, and elastic can be provided. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a graph showing the effect of water soaking treatment with an aqueous solution of a divalent metal salt on the texture (hardness, elasticity) of meat. [Figure 2] 1 is a graph showing the effect on odor of a water soaking treatment using an aqueous solution of a divalent metal salt. [Figure 3] 1 is a graph showing the change in the amount of odorous components when exposed to water in an aqueous solution of a divalent metal salt. [Figure 4] 1 is a graph showing the difference in effect of various aqueous solutions of divalent metal salts in a water soaking treatment using an aqueous solution of a divalent metal salt. [Figure 5]1 is a photograph showing the state of meat after water soaking treatment in an aqueous solution of a divalent metal salt. DETAILED DESCRIPTION OF THE INVENTION

[0013] The processed meat food, its manufacturing method, and meat-derived protein of the present invention are described in detail below. Note that the matters described in the embodiments are merely examples for the purpose of explaining the present invention, and are not limited to these. Furthermore, technical matters commonly applied to the processed meat food, its manufacturing method, and meat-derived protein share the matters described in the description of each invention.

[0014] [Meat processed food] The processed meat food of the present invention is a processed meat food containing meat, characterized in that the meat is obtained by removing proteins that dissolve in an aqueous solution of a divalent metal salt. This processed meat food product has the effect of softening the meat and providing a moist and elastic texture by removing proteins that dissolve in an aqueous solution of a divalent metal salt from the meat. It also has the effect of reducing the occurrence of odors such as livestock odor and cooked meat aroma.

[0015] Meat is composed of approximately 20% by mass of muscle protein, approximately 70% by mass of water, and the remainder of lipids, carbohydrates, vitamins, etc. Muscle protein is broadly divided into approximately 50% by mass of myofibrillar protein, approximately 30% by mass of sarcoplasmic protein, and approximately 20% by mass of meat matrix protein. Myofibrillar proteins are composed of salt-soluble proteins actin, myosin, and actomyosin, which is a combination of actin and myosin, with actomyosin accounting for the majority of the protein. Actomyosin is a protein whose texture changes depending on the salt concentration and pH. Sarcoplasmic proteins are water-soluble proteins that exist dissolved in the sarcoplasm between the myofibrils, and include myoglobin, which is involved in oxygen transport, and myogen, which contains enzymes involved in glycolysis. Myoglobin is a pigment protein, and the red color of meat comes from the color of this protein. Meat matrix proteins are connective tissues primarily composed of insoluble proteins such as collagen and elastin. Collagen is a protein that hardens and increases in density when denatured and contracted by heat, while elastin is a rubber-like protein. Meat matrix proteins affect the texture of meat. Furthermore, due to their complex structures, collagen and elastin are difficult to modify by pH adjustment or other methods.

[0016] The processed meat food of the present invention can be obtained by subjecting meat to a water soaking treatment using an aqueous solution of a divalent metal salt. Treatment with an aqueous solution of a divalent metal salt elutes not only sarcoplasmic proteins but also some of the myofibrillar proteins, resulting in a strong texture of the collagen and elastin in the meat. This results in a processed meat food with a moist and elastic texture. On the other hand, when fish meat is subjected to a similar treatment, the elasticity is reduced and the texture becomes dry. It is presumed that this difference in texture is due to differences in structural proteins such as collagen and elastin.

[0017] Furthermore, sarcoplasmic proteins such as myoglobin have also been sufficiently removed from the processed meat food of the present invention. Sarcoplasmic proteins are responsible for the meat odor and cooked meat aroma that are characteristic of processed meat foods, and treatment with an aqueous solution of a divalent metal salt can reduce the generation of these odors. Sarcoplasmic proteins also cause lye, and treatment with an aqueous solution of a divalent metal salt can reduce the generation of lye. By suppressing the generation of lye, the adverse effects of lye on taste and appearance (luster) can be reduced.

[0018] The meat of the present invention is meat for consumption by mammals or birds. Examples of mammals include cows, pigs, sheep, goats, horses, deer, wild boars, wild pigs, bears, kangaroos, reindeer, buffalo, yaks, dogs, camels, donkeys, mules, rabbits, and mice. Marine mammals such as whales, dolphins, sea lions, and seals may also be used. Examples of birds include chickens, mallards, pheasants, ducks, turkeys, ptarmigans, guinea fowl, geese, quails, rock doves, ostriches, and bats. The part of the meat is not particularly limited as long as it contains muscle protein, but skeletal muscle is preferred.

[0019] The form of meat in the processed meat food of the present invention is not particularly limited, and examples include block meat, sliced ​​meat, small pieces of meat, minced meat, etc. Shredded or chopped meat is preferred from the viewpoint that proteins can be easily removed during the water soaking treatment with an aqueous solution of a divalent metal salt. Also, formed meat obtained by removing proteins from chopped minced meat and then forming the meat may be used.

[0020] The processed meat food of the present invention is not particularly limited as long as it is a product containing meat, but examples include ham, sausage, hamburger steak, meatballs, shumai, gyoza, minced meat cutlet, salad chicken, bacon, fried chicken, braised pork, steak, and roasted pork.

[0021] The content of meat in the processed meat food is not particularly limited, but is, for example, 10% by mass or more. From the viewpoint of enhancing the novel texture of the processed meat food of the present invention, it is preferably 30% by mass or more, more preferably 50% by mass or more, even more preferably 70% by mass or more, and particularly preferably 90% by mass or more.

[0022] Processed meat foods may contain seasonings to improve flavor, etc. Examples of seasonings include salt, sugar, vinegar, soy sauce, miso, mirin, amino acids, meat extract, vegetable extract, spices, coloring agents, antioxidants, etc. These seasonings may be added as a liquid seasoning.

[0023] The processed meat food of the present invention preferably contains salt, which improves the water retention of the protein and further exerts the effect of imparting a moist and elastic texture. The salt content in processed meat foods is not particularly limited, but is, for example, 0.01 to 5.0% by mass. The lower limit is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.3% by mass or more. The upper limit is preferably 3.0% by mass or less, and more preferably 1.0% by mass or less.

[0024] [Method of manufacturing processed meat foods] The method for producing processed meat foods of the present invention is characterized by comprising the following steps: (Step 1) The process of preparing meat. (Step 2) A step of preparing an aqueous solution of a divalent metal salt. (Step 3) A step of mixing the meat with the aqueous solution of the divalent metal salt. (Step 4) A step of separating water from the mixture of meat and the aqueous solution of a divalent metal salt obtained in the mixing step.

[0025] Step 1 is a step of preparing meat. The meat may be in a state that contains muscle protein, but it is preferable to trim the fat in advance. The meat may be in any form, such as a block of meat, sliced ​​meat, small pieces of meat, or minced meat. Minced meat chopped in a meat mincer is preferred, as this facilitates protein removal during the water soaking treatment in an aqueous solution of a divalent metal salt. The hole diameter of the meat mincer is, for example, 1 to 5 mm, and preferably 2 to 4 mm.

[0026] Step 2 is a step of preparing an aqueous solution of a divalent metal salt. A divalent metal salt is a compound in which the hydrogen atoms of an acid are replaced with divalent metal ions. The divalent metal ions are, for example, magnesium ions (Mg 2+ ), calcium ions (Ca 2+), iron ions (Fe 2+ Magnesium ions are preferred from the viewpoint of excellent protein elution properties. Calcium ions are preferred from the viewpoint of suppressing the generation of aldehydes and sulfur compounds that cause odors.

[0027] The counter ion of the divalent metal salt may be either an organic acid salt or an inorganic acid salt. The organic acid salt is, for example, an organic acid salt having 1 to 6 carbon atoms, and the organic acid salt may contain elements such as hydrogen, nitrogen, sulfur, and phosphorus. Examples of the organic acid salt include carboxylates and sulfates. Hydroxy acid salts having a hydroxy group may also be used. Specific examples of organic acid salts include calcium propionate, calcium acetate, calcium lactate, and calcium gluconate. Specific examples of inorganic acid salts include magnesium chloride, magnesium carbonate, calcium chloride, calcium carbonate, and iron chloride. From the viewpoint of high ability to remove proteins from meat, divalent metal salts of inorganic acids are preferred, and magnesium chloride is particularly preferred.

[0028] The concentration of the divalent metal salt in the aqueous solution is, for example, 0.05 to 10.0 percent by mass (w / v%). The lower limit is preferably 0.1 w / v% or more, and more preferably 0.3 w / v% or more. The upper limit is preferably 5.0 w / v% or less, more preferably 3.0 w / v% or less, and even more preferably 1.0 w / v% or less. By setting the concentration to 0.05 w / v% or more, the effect of eluting protein from meat can be fully exerted. Furthermore, by setting the concentration to 10.0 w / v% or less, the effect on the flavor of processed meat foods can be suppressed.

[0029] Step 3 is a step of mixing the meat with the aqueous solution of the divalent metal salt. Any method may be used for mixing, and examples include a method of immersing the meat in the aqueous solution of the divalent metal salt, and a method of mixing the aqueous solution of the divalent metal salt and the meat with a stirring means.

[0030] The mass ratio of meat to the aqueous solution of a divalent metal salt (meat:aqueous solution of a divalent metal salt) is not particularly limited, but is, for example, 1:0.1 to 100, preferably 1:1 to 50, more preferably 1:2 to 30, and even more preferably 1:3 to 20. By adjusting the ratio within this range, protein can be efficiently eluted from the meat.

[0031] The temperature at which the meat and the aqueous solution of the divalent metal salt are mixed is, for example, 1 to 40°C. The lower limit is preferably 5°C or higher. The upper limit is preferably 35°C or lower, more preferably 30°C or lower. By keeping the temperature at 1°C or higher, the aqueous solution can be mixed with the meat without freezing. Furthermore, by keeping the temperature at 40°C or lower, denaturation of muscle protein can be prevented and proteins can be eluted from the meat.

[0032] Step 4 is a step of separating water from the mixture of meat and the aqueous solution of a divalent metal salt obtained in step 3. Any method may be used to separate water from the mixture, and examples include a method of separating solid and liquid using filtration means such as a sieve or a net, a method of separating solid and liquid by centrifugal force, and a method of separating solid and liquid by sedimentation.

[0033] Steps 3 and 4 can also be carried out continuously using a water-washing device, such as the "fish meat washing device" described in Japanese Utility Model Publication No. 48-41349.

[0034] It is preferable to add salt to the water-soaked meat that has been soaked in an aqueous solution of a divalent metal salt. By adding salt, the water retention capacity of the protein is improved, and the effect of imparting a moist and elastic texture can be further exerted. The amount of salt added to the water-soaked meat is not particularly limited, but is, for example, 0.01 to 5.0% by mass. The lower limit is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.3% by mass or more. The upper limit is preferably 3.0% by mass or less, and more preferably 1.0% by mass or less.

[0035] The means for adding salt is not particularly limited, but examples include adding salt powder to the water-soaked meat, or adding salt solution to the water-soaked meat.

[0036] The method preferably includes a heating step for the water-soaked meat. Examples of heating methods include grilling on a hot plate or over an open flame, deep-frying in a fryer, heating in hot water, and retort heating (pressure heating). Heating the water-soaked meat can further enhance the effects of the present invention.

[0037] The heating temperature is not particularly limited, but is, for example, 45 to 250°C. When baking or frying, the temperature is about 150 to 250°C, when heating in hot water, the temperature is about 45 to 100°C, and when heating in a retort, the temperature is about 100 to 130°C. The heating time can be appropriately set depending on the heating temperature.

[0038] [Meat-derived protein] The meat-derived protein of the present invention is characterized by being a protein eluted from meat with an aqueous solution of a divalent metal salt. The separated solution generated by the water soaking treatment with the aqueous solution of a divalent metal salt contains a large amount of protein and can be used as a protein source for high-protein foods and feeds, a nitrogen source for fertilizers, etc.

[0039] The meat-derived protein may be used as the separated liquid as is, or may be subjected to a desalting treatment to remove divalent metal salts, or may be subjected to a drying treatment to produce a dried protein. [Example]

[0040] The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0041] [Test 1: Evaluation of meat texture and smell] Example 1 Chicken breast meat was trimmed of fat and chopped using a meat grinder with 3 mm holes to obtain ground chicken. One part by mass of the resulting ground chicken meat was mixed with 10 parts by mass of a 0.5 w / v% aqueous magnesium chloride solution and stirred using a small tabletop free-fall vacuum tumbler (manufactured by GLASS) (25°C, 500 g meat weight, 30 minutes). The mixture of ground chicken meat and aqueous magnesium chloride solution was wrapped in a net with approximately 1 mm holes, and the water was drained under its own weight to obtain water-soaked meat. The resulting water-soaked meat was mixed with 0.5% salt by mass and mixed in a food processor. The salt-mixed water-soaked meat was then placed in a three-sided bag, vacuum-sealed, shaped into a plate approximately 1 cm thick, and salted overnight. The salted water-soaked meat was heated on a hot plate at 200°C to obtain baked chicken breast meat. (Comparative Example 1) Grilled chicken breast meat was obtained in the same manner as in Example 1, except that the ground chicken meat was not treated with the aqueous magnesium chloride solution.

[0042] Example 2 A baked pork loin was obtained in the same manner as in Example 1, except that pork loin was used instead of chicken breast and an aqueous solution of calcium carbonate was used instead of the aqueous solution of magnesium chloride. (Comparative Example 2) A baked pork loin was obtained in the same manner as in Example 2, except that the pork loin was not treated with the aqueous magnesium chloride solution.

[0043] (Reference example 1) Grilled bigeye tuna meat was obtained in the same manner as in Comparative Example 1, except that bigeye tuna meat was used instead of chicken breast meat. (Reference example 2) A grilled bigeye tuna meat was obtained in the same manner as in Example 1, except that bigeye tuna meat was used instead of chicken breast meat. (Reference example 3) A grilled bigeye tuna meat was obtained in the same manner as in Example 2, except that bigeye tuna meat was used instead of pork loin meat.

[0044] <Sensory evaluation test> The texture (elasticity, hardness) and smell of each baked product were evaluated by the following sensory evaluation test. [Texture (elasticity, hardness)] In the sensory evaluation test, five trained panelists ate the baked products and evaluated the springiness and hardness of the products according to the following evaluation criteria, with a baked product that had not been treated with an aqueous solution of a divalent metal salt (hereinafter referred to as the "untreated product") as the standard. The evaluation results were the average scores of the five panelists. The results are shown in Figure 1. (Evaluation criteria) 5: Elasticity and hardness are significantly improved compared to untreated products. 4: Elasticity and hardness are slightly improved compared to untreated products. 3: Elasticity and hardness equivalent to untreated product. 2: Elasticity and hardness are slightly reduced compared to the untreated product. 1: Elasticity and hardness are significantly reduced compared to untreated products.

[0045] 〔odor〕 In the sensory evaluation test, five trained panelists tasted the baked products and evaluated the aroma using the following evaluation criteria, with the untreated product as the standard. The evaluation results were the average scores of the five panelists. The results are shown in Figure 2. (Evaluation criteria) 5: The smell is stronger than the untreated product. 4: The odor intensity is the same as that of the untreated product. 3: The smell is slightly weaker than the untreated product. 2: The smell is weaker than the untreated product. 1: The smell is much weaker than the untreated product.

[0046] The panelists' comments on the texture and smell of each baked product are shown in Table 1. The comments on texture and smell are not relative evaluations to a standard, but are the impressions of panelists aged 20 to 50. [Table 1]

[0047] Referring to Figure 1 and Table 1, when meat was treated with an aqueous solution of a divalent metal salt, the hardness became softer and the elasticity increased. Furthermore, the meat chunks had a cohesive texture and were moist. On the other hand, when fish meat was treated with an aqueous solution of a divalent metal salt, the hardness became softer but the elasticity decreased. Furthermore, the meat chunks were not cohesive and had a dry texture.

[0048] Furthermore, referring to the results in Figure 2 and Table 1, the odor was reduced in both meat and fish. In the case of meat, the odor reduction effect was particularly excellent, with the odor being reduced to a very faint state.

[0049] [Test 2: Evaluation of the effect of reducing meat odor] Example 3 The chicken breast meat was subjected to water soaking and salting treatments in the same manner as in Example 1 to obtain salted water-soaked meat. The salted water-soaked meat was vacuum-sealed in a three-sided bag and heat-treated by boiling (80°C, 30 minutes) to obtain a heat-processed chicken breast meat product. (Comparative Example 3) A heat-processed chicken breast product was obtained in the same manner as in Example 3, except that the ground chicken meat was not treated with the aqueous magnesium chloride solution.

[0050] Example 4 A heat-processed chicken breast product was obtained in the same manner as in Example 3, except that the salted, water-soaked meat was heat-treated by retorting (121°C, 15 minutes). Comparative Example 4 A heat-processed chicken breast product was obtained in the same manner as in Example 4, except that the ground chicken meat was not treated with the aqueous magnesium chloride solution.

[0051] Example 5 Pork loin was subjected to water soaking and salting treatments in the same manner as in Example 2 to obtain salted water-soaked meat. The salted water-soaked meat was vacuum-sealed in a three-sided bag and subjected to heat treatment by boiling (80°C, 30 minutes) to obtain a heat-processed pork loin product. (Comparative Example 5) A heat-processed product of pork loin was obtained in the same manner as in Example 5, except that the pork loin was not treated with an aqueous solution of calcium carbonate.

[0052] (Example 6) A heat-processed product of pork loin was obtained in the same manner as in Example 5, except that the heat treatment of the salted and air-dried meat was performed by retort (121°C, 15 minutes). (Comparative Example 6) A heat-processed product of pork loin was obtained in the same manner as in Example 6, except that the pork loin was not treated with an aqueous solution of calcium carbonate.

[0053] (Analysis of odor components by GC / MS) Aldehydes and sulfur compound components as odor components of the heat-processed products of each example were measured using a gas chromatograph mass spectrometer (GC / MS). 〔Sample preparation〕 The heat-processed products of each example were crushed and homogenized, and then collected in a flask for aroma collection. After stabilizing the sample temperature at 40°C, nitrogen gas purging was performed, and the aroma components were collected in a Tenax trap tube. 1 μL of a 0.1 v / v% aqueous solution of benzyl alcohol was added to the trap tube collecting the aroma components as an internal standard substance. The Tenax trap tube was introduced into a thermal desorption apparatus (TDS, manufactured by GERSTEL), and the vaporized aroma components were subjected to GC / MS (manufactured by Agilent). 〔Measurement conditions of thermal desorption apparatus〕 Carrier gas: High purity helium gas 21 psi Thermal desorption temperature: 210°C CIS4: -150°C → 210°C CTS2: -150°C → 210°C (Measurement conditions of GC / MS) Column: J&W DB-WAX 60 m × 0.32 mm I.d. × 0.25 μm Carrier gas: High purity helium gas 21 psi at 40°C constant flow rate Temperature rising condition: 40°C (hold 2.5 min) → 5°C / min → 210°C <hold> Analysis time: 75min EI measurement: Mass range 20 to 350

[0054] The results of GC / MS are shown in Figure 3. The AREA values ​​of GC / MS were corrected so that the internal standard substance, benzyl alcohol, was 1E+09. The peak areas of aldehydes shown in Figure 3 are the combined peak areas of propanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, decanal, tridecanal, tetradecanal, pentadecanal, heptadecanal, 2-butyl-2-octenal, TRANS-2-hexenal, TRANS-2-heptenal, TRANS-2-octenal, TRANS-2-nonenal, E2,E4-heptadienal, E2,E4-octadienal, E2,E4-nonadienal, E2,E4-decadienal, E2,Z4-heptadienal, and E2,Z4-decadienal. The peak area of ​​the sulfur compound components shown in FIG. 3 is the combined peak area of ​​methyl mercaptan, carbon disulfide, thiophene, dimethyl sulfide, mercury, 3-methylthiophene, dimethyl trisulfide, 3-(methylthio)propanol, dimethyl sulfoxide, and 2-thiophonecarboxaldehyde.

[0055] As shown in Figure 3, the processed meat products treated with the aqueous solution of divalent metal salts showed a significant reduction in aldehydes and sulfur compounds, which are thought to be the cause of odors such as livestock odor and cooked meat aroma, compared to untreated products. This result supports the results of the sensory evaluation mentioned above. Furthermore, when the test results of chicken breast meat treated with magnesium chloride solution and pork loin meat treated with calcium carbonate solution were compared, the pork loin meat treated with calcium carbonate solution showed a greater reduction in the amount of aldehydes and sulfur compounds produced. In other words, it was confirmed that treatment with calcium salt solution is highly effective in reducing the odor produced by heating meat.

[0056] [Test 3: Effects of aqueous solutions of various divalent metal salts] Ground chicken was soaked in water using aqueous solutions of various divalent metal salts in the same manner as in Example 1, and the amount of protein contained in the separation liquid separated by the soaking in water was measured by the following method. [Method for measuring protein amount] The separated solution after the water soaking treatment was collected and centrifuged at 3000 rpm for 10 minutes. After centrifugation, the supernatant was collected and its absorbance at 280 nm was measured. A blank solution was prepared by centrifuging an aqueous solution of a divalent metal salt that had not been soaked in water, and the absorbance was measured in the same manner. The difference in absorbance between the separated solution that had been soaked in water and the blank solution was calculated, and this value was used as the protein content.

[0057] The divalent metal salts used were magnesium chloride, calcium carbonate, calcium propionate, calcium acetate, calcium lactate, and calcium gluconate. As a control, the protein content of the separated solution that had been soaked in pure water was also measured. The results are shown in Figure 4.

[0058] As shown in Figure 4, it was found that the amount of protein contained in the separated liquid was higher when the meat was soaked in an aqueous solution of divalent metal salts than when it was soaked in pure water. In other words, it can be said that the aqueous solution of divalent metal salts has a higher ability to remove protein from meat than pure water. It was also found that aqueous solutions of divalent metal salts of inorganic acids (magnesium chloride, calcium carbonate) have a higher ability to remove protein from meat than aqueous solutions of divalent metal salts of organic acids (calcium propionate, calcium acetate, calcium lactate, calcium gluconate).

[0059] [Test 4: Protein removal by aqueous solutions of divalent metal salts] As in Example 1, chicken breast meat was treated with an aqueous magnesium chloride solution to prepare water-soaked meat, which was then sealed in a transparent plastic bag and photographed (sample labeled "Mg chloride"). Similarly to Example 1, ground chicken meat obtained by chopping chicken breast meat was sealed in a transparent plastic bag and photographed (sample labeled "No water soaking"). These photographs are shown in Figure 5.

[0060] As shown in Figure 5, the water-soaked meat treated with an aqueous solution of divalent metal salt was white and not reddish. On the other hand, the meat without water-soaking treatment was reddish. These results show that myoglobin, the component that gives meat its reddish color, is eluted from the water-soaked meat treated with an aqueous solution of divalent metal salt. The reduction in myoglobin changes the texture, such as hardness and elasticity, making it possible to provide a processed meat food with a new texture. [Industrial Applicability]

[0061] The processed meat food and the method for producing the same of the present invention soften the hardness of meat while imparting a moist and elastic texture, thereby providing a processed meat food with a new texture. Furthermore, the meat-derived proteins (by-products) removed from meat by the method for producing processed meat foods of the present invention can be used as a protein source for high-protein foods and feed, a nitrogen source for fertilizers, and the like.< / hold>

Claims

1. In processed meat foods containing meat, A processed meat food, characterized in that the meat is obtained by removing proteins that dissolve in an aqueous solution of a bivalent metal carbonate.

2. 2. The processed meat food according to claim 1, wherein the divalent metal carbonate is calcium carbonate.

3. A method for producing processed meat foods, comprising the following steps: (Step 1) A step of preparing meat. (Step 2) A step of preparing an aqueous solution of a carbonate of a divalent metal. (Step 3) A step of mixing the meat with the aqueous solution of the divalent metal carbonate. (Step 4) A step of separating water from the mixture of meat and an aqueous solution of a divalent metal carbonate obtained in the mixing step.

4. A meat-derived protein characterized by being a protein eluted from meat with an aqueous solution of a bivalent metal carbonate.

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