Method for producing fermented meat food using koji

Abstract

To prevent oxidation of oil and fat during a brewing process, in fermented meat food (salted chopped meat), and give the fermented meat food a favorable flavor of oil and fat.SOLUTION: A method for producing fermented meat food from the raw material meat and by using koji, includes the steps of: (A) heating chopped meat, (B) cooling the heated meat, (C) adding koji for brewing, and (D) removing the oil and fat released from the meat during the brewing.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to fermented meat foods such as meat sauce and a method for producing the same. [Background technology]

[0002] Fermented fish meat foods (fish sauce) and fermented livestock meat foods (meat sauce) are widely known (see Patent Documents 1 and 2).

[0003] It has been reported that reducing the oxidized odor of fats and oils is an issue in fish sauce, and that removing the innards during the production of fish sauce can suppress the generation of rancid odor caused by lipid oxidation (see Patent Document 3).

[0004] On the other hand, it has been reported that liquid koji can be used as one type of koji (see Patent Document 4). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 11-28068 [Patent Document 2] Patent No. 2631200 [Patent Document 3] Patent No. 4876259 [Patent Document 4] Japanese Patent Application Laid-Open No. 2007-97496 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to prevent the oxidation of fats and oils during the brewing process of a fermented meat food (meat sauce) and to impart a desirable fat and oil aroma to the fermented meat food. [Means for solving the problem]

[0007] The present inventors have conducted extensive research into methods for solving the above problems.

[0008] As a result, they found that in the production process of fermented meat foods, oxidation of fats and oils in the fermented meat foods can be prevented by using koji during brewing and removing fats and oils during the brewing process. Unoxidized fats and oils impart a desirable aroma to fermented meat foods, but they also found that adding fats and oils at the final stage to fermented meat foods produced by removing fats and oils during the production process can impart a desirable aroma to the fermented meat foods, leading to the completion of the present invention.

[0009] That is, the present invention is as follows. [1] A method for producing fermented meat food using meat as a raw material and koji, comprising the following steps: (A) a process for cooking shredded meat; (B) Cooling the cooked meat; (C) adding koji and brewing; (D) A degreasing process to remove fats and oils released from meat during brewing. [2] The method according to [1], further comprising adding salt to the cooling step (B) so that the salt concentration is 4 to 16% by mass. [3] The method according to [1] or [2], wherein the heating step in step (A) comprises heating the mixture to a temperature of 50 to 99°C and then maintaining the temperature for 0 to 60 minutes. [4] Any of the methods [1] to [3], wherein in step (C), koji having a protease titer of 500 U / ml or more is added in an amount of 5 to 30 g per 100 g of the fermented meat food. [5] Any of the methods [1] to [4], in which brewing is carried out at 30 to 60°C for 7 to 42 days. [6] Any of the methods [1] to [5], wherein in step (A), (A-1) the oils and fats released from the meat by heating are collected. [7] The method of [6], wherein in the fat recovery step (A-1), at least 2% by mass of fat is recovered from the shredded meat, and in the fat removal step (D), at least 1% by mass of fat is removed from the brewed product obtained in step (C). [8] Any of the methods [1] to [7], further comprising the step (E) of adding an oil or fat after the step (D). [9] The method according to [8], wherein the added oil or fat is the oil or fat recovered in the oil or fat recovery step of step (A-1).

[10] The method according to [8] or [9], wherein at least 0 to 10% by mass of fat or oil is added to the brewed product obtained in step (C).

[11] Any of the methods [8] to

[10] , in which oils and fats mixed with antioxidants are added to the fermented meat food so that the amount is 0.01 to 0.5% by mass.

[12] The method of

[11] , wherein the antioxidant is selected from the group consisting of vitamin C, erythorbic acid, vitamin E, dibutylhydroxytoluene, butylhydroxyanisole, tea leaf extract, and rosemary extract.

[13] Any of the methods [1] to

[10] , in which the raw meat is only meat, only offal, or a mixture of meat and offal.

[14] The method according to

[13] , wherein the raw meat material is only offal meat, and the method further comprises a step of blanching the offal meat prior to step (A).

[15] A fermented meat food product produced by any of the methods described in [1] to

[14] , containing 1.5% by mass or more of fats and oils and having an AV (acid value) value of 5.0 or less.

[16] A fermented meat food product containing 1.5% or more by mass of fats and oils and having an AV (acid value) value of 5.0 or less. [Effects of the Invention]

[0010] In the production process of fermented meat foods, oxidation of the fats and oils in the fermented meat foods can be prevented by using koji during brewing and removing fats and oils during the brewing process, and by adding non-oxidized fats and oils to the final product, the fermented meat foods, it is possible to produce fermented meat foods with a pleasant aroma. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a graph showing the changes in brewing temperature and AV value of fermented meat product. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in detail below.

[0013] In this specification, "%" means "% by mass." Unless otherwise specified, "%" refers to the content in the fermented meat food product. The present invention is a method for producing a fermented meat food using koji.

[0014] In the present invention, "pre-processed meat" refers to meat that has been pulverized using a meat chopper or the like. "Heat-treated meat" refers to pre-processed meat that has been heat-treated, and may also include meat to which secondary ingredients have been added as needed. "Pre-brewing processed meat" refers to meat that has had fats and oils removed from it. "Fermented brewing product" refers to the product after brewing has been completed, but before fats and oils are added. "Fermented meat food" refers to the final product to which fats and oils have been added. If no fats and oils are added, "fermented brewing product" and "fermented meat food" refer to the same thing. An example of a "fermented meat food" is meat sauce.

[0015] The fermented meat food of the present invention is produced by using meat as a raw material, mixing the meat with koji, and fermenting and brewing the mixture.

[0016] 1. Koji Preparation The koji used in the present invention may be koji obtained by conventional koji production using grains such as rice, soybeans, defatted soybeans, and wheat as raw materials, or liquid koji obtained by cultivating koji mold in a liquid medium. Liquid koji is koji used in various fermented foods, etc., and is obtained by adding raw materials that serve as nutrient sources to water to prepare a liquid medium, and then inoculating and cultivating koji mold in the prepared liquid. In the case of liquid koji, the medium for cultivating koji mold can be completely sterilized using a medium sterilizer such as an autoclave, which reduces the risk of proliferation of unwanted bacteria during the brewing process, and as a result, is preferable in terms of preventing deterioration of the aroma of meat fats and oils due to the generation of putrid odors.

[0017] The protease activity contained in the koji used is preferably 500 U / ml or more. A protease activity of 500 U / ml or more can produce a fermented meat food with sufficient umami flavor even if the brewing period is short. In addition, because the brewing period can be short, the generation of oxidized odor due to oxidation of fats and oils remaining during the brewing process can be suppressed.

[0018] Specifically, liquid koji is prepared by the following method.

[0019] (1) About koji mold The koji mold used includes those belonging to the genus Aspergillus. Aspergillus-related strains are used in the production of fermented foods and seasonings such as sake, miso, vinegar, pickles, soy sauce, shochu, awamori, and dried bonito flakes. Examples of the yellow koji mold include Aspergillus oryzae and Aspergillus sojae. Examples of the white koji mold include Aspergillus kawachii. Examples of the black koji mold include Aspergillus luchuensis (formerly Aspergillus awamori) and Aspergillus saitoi. Examples of the koji mold include Aspergillus glaucus. These wild-type strains or mutant strains may be used.

[0020] One strain of these koji molds may be inoculated, or two, three, four, five or more strains may be inoculated and mixed and cultured.

[0021] (2) Liquid medium When liquid koji is used in the present invention, it is liquid koji cultured using the following liquid media for producing koji mold protease [1] to [6]. [1] A liquid medium for producing koji mold protease containing at least defatted soybeans and livestock by-products or processed products thereof. [2] A liquid medium for producing koji mold protease according to [1], wherein the livestock by-product or its processed product is dried and crushed organs or gelatin. [3] A liquid medium for producing koji mold protease according to [1] or [2], which contains a livestock by-product or a processed product thereof as well as a meat extract, and the mass ratio of the livestock by-product or a processed product thereof to the meat extract (dry weight equivalent content) is 1:19 to 19:1. [4] A liquid medium for producing koji mold protease according to [3], wherein the total content of livestock by-products or processed products thereof and livestock meat extract (dry weight equivalent content) is 1.6 to 2.5 mass% of the total liquid medium. [5] A liquid medium for producing koji mold protease according to any one of [1] to [4], wherein the content of livestock by-products or processed products thereof is 0.1 to 2.0% by mass based on the total mass of the medium. [6] A liquid medium for producing a koji mold protease according to any one of [1] to [5], wherein the amount of fat or oil relative to the liquid medium is 0.1% by mass or less.

[0022] Defatted soybeans are the residue left over after soybean oil has been extracted from soybeans, and are also called soybean meal. Commercially available products include "ZFS Soya" from Nissin Shokai Co., Ltd.

[0023] Livestock by-products refer to the remains of livestock after carcasses have been harvested and the bones removed from the carcasses, including internal organs, skin, and hide. Here, livestock refers to cattle, pigs, horses, sheep, goats, deer, wild boars, rabbits, donkeys, mules, buffalo, yaks, llamas, alpacas, reindeer, dogs, and the like. Livestock generally refers to animals bred and raised for human consumption, but in the present invention, it also includes wild game (game) obtained by hunting. Processed livestock by-products refer to livestock by-products that have been further processed by extraction, heating, enzyme treatment, pulverization, etc. Processed livestock by-products may be in powder or liquid form.

[0024] Livestock by-products and processed products thereof include gelatin and livestock by-products containing gelatin. Gelatin is extracted by applying heat to collagen contained in animal skin, bones, tendons, internal organs, etc., and has a linear polymer structure of amino acids.

[0025] Gelatin can be derived from bovine or porcine skin or bone. Examples of such gelatin include acid-treated gelatin with an isoelectric point of 6 to 9 and alkali-treated gelatin with an isoelectric point of approximately 5. Powdered or granular gelatin can be used. Commercially available gelatin products vary in jelly strength, and any gelatin strength can be used. Examples include "Gelatin R," "APH-250," "APH-200," "APH-150," "APH-100," "PSV (acid-treated pigskin)," "GBL-250," "GBL-200," "GBL-150," "GBL-100," "PGD (acid-treated pig bone)," "#300," "#250," "#200," "#150," "#100," "Gelatin 21," "RR," and "New Silver (alkali-treated bovine bone)" from Nitta Gelatin Co., Ltd.

[0026] Livestock by-products that contain gelatin include organ meats such as burlap, Achilles tendon, stag beetle, oyster beetle, chuck beetle, tail, humped tongue, humped tongue, liver, heart, beef tripe (first stomach), honeycomb tripe (second stomach), omasum (third stomach), scrotum (fourth stomach), pig guts, and harabura. When using these organ meats, it is desirable to defat and dry them before use. Dried powder products of these organ meats are called dried organ pulverized products.

[0027] Gelatin may be derived from fish, in which case fish-derived gelatin may be used instead of livestock by-products or processed products thereof. Examples of fish-derived gelatin that can be used include "Fish Collagen" from Nichie Co., Ltd., "Marine Gelatin" from Entech Co., Ltd., and "FGL-250TS" and "FGL-200SP" from Nitta Gelatin Co., Ltd.

[0028] From the viewpoint of improving the amount of protease produced and stabilizing the production, it is preferable to use gelatin derived from animals, more preferably from bovine or porcine origin, and particularly preferably from bovine origin.

[0029] Meat extract is also called meat extract. Meat extract is a water-soluble component extracted from meat or seafood, and is a concentrated extract obtained by extracting meat with hot water, or a concentrated liquid obtained by decomposing meat with enzymes and / or acids. Meat extract contains a large amount of peptided medium to low molecular weight proteins.

[0030] Any meat extract containing peptides derived from animal or seafood can be used. For example, meat extracts with a weight-average molecular weight of 500 to 5,000 (Mw), preferably 600 to 4,000 (Mw), and more preferably 840 to 3,600 (Mw) can be used. Commercially available products include "LAB LEMCO POWDER" from Kanto Chemical Co., Ltd., "Beef Extract 4543M" from DSP Gokyo Food & Chemical Co., Ltd., "Beef Extract SE" from Nikken Food Co., Ltd., "Chicken Extract BS" from Tsukasa Food Industry Co., Ltd., and "Pork Extract TH-K" from Nippon Pure Food Co., Ltd.

[0031] Preferably, the product contains a mixture of a livestock by-product or a processed product thereof containing gelatin, a high molecular weight protein, and meat extract. The livestock by-product or processed product thereof may contain two, three, four, or five different types.

[0032] (3)Culture method (conditions) After sterilizing the liquid medium (2), koji mold is inoculated as a starter and cultured. The sterilization method is not particularly limited as long as it is autoclave sterilization (121°C, 15 minutes or more) or treatment conditions equivalent to this provide a sterilization effect.

[0033] The culture temperature is 25 to 45°C, preferably 25 to 40°C, and more preferably 25 to 37°C. The culture time is 24 to 72 hours, preferably 36 to 60 hours, and more preferably 42 to 54 hours. The pH of the liquid medium is 4.0 to 7.0, and preferably 5.0 to 6.0. Cultivation under the above conditions results in high production of proteases, a high protease content, and the production of liquid koji with improved protease activity.

[0034] The protease includes a plurality of proteases, including those with an optimum pH in the neutral pH range, those with an optimum pH in the weakly alkaline pH range, and those with an optimum pH in the weakly acidic pH range.

[0035] In the culture method using the liquid medium of the present invention, protease production can be evaluated by titration at pH 7. That is, titration at pH 7 reflects the production amounts of multiple types of proteases.

[0036] The titer of the protease can be measured, for example, by the following method.

[0037] To 0.5 ml of the incubation solution, add 10 ml of 66.7 mM phosphate buffer and stir for 10 minutes. Filter through filter paper (Advantec No. 131 filter paper) to obtain the filtrate. 5 ml of substrate solution was placed in a test tube and pre-incubated at 37°C for 5 minutes in a thermostatic water bath (Yamato Scientific Co., Ltd.). Then, add 1 ml of the filtrate (if multiple samples are used, add them at equal intervals to ensure a consistent incubation time for each sample) and incubate at 37°C for 10 minutes. After 10 minutes, add 5 ml of precipitating reagent (similarly at equal intervals for multiple samples) to terminate the enzyme reaction. After a further 30 minutes of incubation at 37°C, filter through filter paper to obtain the reaction solution. Since a background solution is required for each sample, add the precipitating reagent to 1 ml of the filtrate first and stir. Then, add the substrate solution and incubate at 37°C for 30 minutes to allow for coagulation. This was then filtered in the same way to obtain the background reaction solution for each sample.

[0038] After the reaction, accurately dispense 2 ml of the filtrate into a new test tube, add 5 ml of sodium carbonate test solution, and mix. Add 1 ml of 3-fold diluted Folin's test solution, mix, and incubate in a thermostatic water bath at 37°C for 30 minutes. The colored solution is measured at an absorbance of 660 nm using a spectrophotometer (Shimadzu Corporation).

[0039] The pH7 protease titer is calculated as follows: (Abs·S - Abs·BG) × Σ × N / n × M / m (U / ml) (Abs·S: sample absorbance, Abs·BG: background absorbance, N: total volume of reaction mixture (11), n: amount dispensed from reaction mixture (2), M: volume of phosphate buffer used for dilution (10), m: volume of solution after incubation used for dilution (0.5).

[0040] The coefficient Σ was calculated using tyrosine standard solutions as follows: 1 ml of each tyrosine standard solution was added with 5 ml of sodium carbonate solution and 1 ml of phenol test solution, and color development was allowed to occur for 30 minutes at 37°C. A calibration curve was then created by measuring the absorbance at 660 nm using a 10 mm absorbance cell with a path length of 10 mm against a solution containing no tyrosine. One unit of pH 7 protease activity is defined as the activity that produces color development equivalent to 1 μg of tyrosine in 1 minute at 37°C.

[0041] 2. Production of fermented meat products To produce fermented meat food, the ingredients are pre-processed by shredding and heating. After heating, the fats and oils released from the meat may be collected. After cooling, the mixture is mixed with koji and placed in a brewing tank for fermentation. After the start of brewing, the fats and oils released from the meat are removed. After brewing is complete, fats and oils may be added. It is also preferable to perform a heat treatment after brewing is complete. The resulting fermented meat food is then filled.

[0042] The method for producing fermented meat foods will be described in detail below.

[0043] (1) Material There are no limitations on the meat used as a raw material as long as it is generally used for meat. Any meat such as beef, pork, chicken, sheep, goat, or horse may be used. The more fat or oil contained in the meat, the greater the effect of the present invention.

[0044] The amount of meat used as a raw material is 20 to 85%, preferably 40 to 80%, and more preferably 60 to 80% of the total amount of the fermented meat food obtained by fermentation. By using 20% ​​or more of meat, sufficient umami can be obtained. On the other hand, by using 85% or less, the koji can be distributed throughout the meat, allowing for efficient fermentation. The amount of meat used on a weight basis is, for example, 10 g to 1000 kg, preferably 100 g to 200 kg.

[0045] The breakdown of meat parts used as raw materials is 0 to 80%, preferably 0 to 60%, and more preferably 10 to 50% of the total amount of meat used as raw materials. The use of organ meat can impart not only the umami of meat but also a characteristic gamey smell, and adding 10% or more can produce a fermented meat food with an excellent aroma while retaining the characteristic gamey smell. On the other hand, adding 80% or less can suppress the odor of the organ meat and make the aroma of the oil and fat more pleasant. As the raw material, only the meat may be used, only the internal organs may be used, or a mixture of both may be used.

[0046] It is preferable to use powdered milk and / or grain flour as secondary ingredients. Examples of powdered milk include skim milk powder, whole milk powder, cream powder, and whey powder, with skim milk powder being preferred. A mixture of dairy products and lactose can also be used. An example of a mixture of dairy products and lactose is Crepe (trade name, manufactured by Morinaga Milk Industry). Examples of grain flour include wheat flour, rice flour, barley flour, rye flour, corn flour, soybean flour, soybean flour, pea flour, buckwheat flour, potato starch, kudzu starch, and tapioca flour, with wheat flour being preferred. These powdered milk and / or grain flours may contain other powder compositions to the extent that they do not have an adverse effect. When a secondary ingredient is used, the amount used is 1 to 60%, preferably 5 to 40%, and more preferably 10 to 20%, of the total amount of the fermented meat food obtained by fermenting the combined milk powder and grain flour. Using 1% or more can suppress excessive animal odors derived from meat and organ meats and the oxidized odor of oils and fats. On the other hand, by using 60% or less, burning when heated together with meat is suppressed, the burnt smell of the fermented meat food can be suppressed, and the fermented meat food can be made to have an excellent gamey smell and umami flavor.

[0047] (2) Meat pretreatment It is preferable to use raw meat as a raw material by shredding it using equipment such as a meat chopper or bone chopper to a size of 20 mm or less, preferably 15 mm or less, and more preferably 10 mm or less. Here, size refers to the length of the longest part of the shredded meat. Alternatively, meat that has already been shredded to the above sizes may be used. By cutting the meat to a size of 20 mm or less, the decomposition efficiency of the koji protease is increased, the fermentation period can be shortened, and the oxidation of fats and oils remaining during the brewing process can be suppressed, thereby suppressing the oxidized odor of the fermented meat food.

[0048] (3) Heat treatment of meat The meat pre-processed as described above is heated before brewing, which can suppress the growth of bacteria during the brewing process.

[0049] The heating temperature is 50 to 99°C, preferably 70 to 90°C, more preferably 75 to 85°C, and even more preferably 80 to 85°C. At this time, it is preferable to heat while stirring. Heating at 50°C or higher can improve the efficiency of meat decomposition during the fermentation process and inhibit the growth of unwanted bacteria. Furthermore, heating at 99°C or lower can impart a fragrant flavor. Furthermore, heating at 90°C or lower can prevent the meat from burning, thereby suppressing the burnt odor of fermented meat foods. The meat heating process also serves as a sterilization process.

[0050] Heating is preferably carried out by raising the temperature to the above temperature in a short period of time.

[0051] After reaching the temperature by heating, the temperature is maintained for 0 to 60 minutes, preferably 10 to 40 minutes, and more preferably 10 to 20 minutes. "Maintaining the temperature for 0 minutes after reaching the temperature by heating" means that the temperature should reach the target heating temperature, and the next step should be started immediately after reaching the temperature.

[0052] Any equipment can be used for heating as long as it can heat the meat to a predetermined temperature range. Heating equipment that can stir while heating is preferred from the viewpoint of preventing burning. For example, a horizontal or vertical shaft kneader with a stirring function can be used. The kneader is preferably equipped with a temperature control function using a double jacket. Furthermore, when the heating and mixing equipment are different, the meat may be transferred to a mixing equipment after the heating step and mixed, or vice versa. Alternatively, heating may be performed using an autoclave at 100° C. or higher. For example, heating may be performed using an autoclave at 110 to 130° C., preferably 115 to 125° C., for a heating time of 5 to 30 minutes, preferably 10 to 20 minutes, and more preferably 15 minutes. Before the heat treatment, the meat may be blanched. Blanching refers to boiling the meat to remove fats and oils. Blanching can be performed by adding water in an amount about twice the mass of the meat as raw material and heating while mixing. Once the water boils, heating is stopped and the meat is allowed to stand, and the floating fats and oils can be removed after 10 to 30 minutes, preferably 15 to 25 minutes, and more preferably 20 minutes. Blanching is effective when used on offal meat because it can suppress oxidized odors. Therefore, when only offal meat is used as raw material, or when a mixture of meat and offal meat is used, it is preferable to blanch the offal meat.

[0053] (4) Order of adding ingredients When using not only meat but also offal meat, the order of adding ingredients for heating is preferably meat first, then offal. Because meat contains a lot of fat, heating the meat first can prevent it from burning. Also, when using powdered milk and / or grain flour as secondary ingredients, these secondary ingredients tend to burn easily, so it is preferable to add them after the meat.

[0054] (5) Recovery and processing of oils and fats The heat treatment in (3) releases fats and oils from the meat and causes them to float to the surface. These fats and oils are recovered between heating and the start of fermentation. The fats and oils may be recovered before cooling (after heating the meat) or after cooling (before fermentation). In this case, the generation of oxidized odors from fats and oils can be suppressed by removing at least 2%, preferably at least 6%, more preferably at least 10%, even more preferably 1 to 3%, and even more preferably 1.5 to 2.5% of the heat-treated pre-processed meat (heat-processed meat) before fermentation. Here, the percentage removed is 5% if 5 kg of oil is recovered from 100 kg of meat used in the production of fermented meat food.

[0055] The fats and oils that float to the surface after the heat treatment may be collected directly using a ladle or the like, or may be separated by centrifugation and then collected.

[0056] The oils and fats may be recovered at any time after heating and before the start of brewing. Preferably, after cooling, liquid koji is added, and the mixture is left to stand for 30 minutes to 1 hour before recovery. Adding liquid koji after cooling increases fluidity, and leaving the mixture to stand promotes separation of the released oils and fats, making them easier to recover. In addition, temperature changes during standing can be suppressed, allowing for a prompt transition to the subsequent brewing process.

[0057] The recovered oil may be finally added to the fermented product, so it is preferably stored in a refrigerator or freezer. It is more preferably stored in a freezer so that the quality of the oil does not change.

[0058] (6) Cooling After heating, it is preferable to cool the meat. By cooling, the heat-treated meat (including auxiliary ingredients) is not maintained at an excessively high temperature, preventing burning. Furthermore, there is no concern about the inactivation of proteases when mixing koji, and the brewing process can be started immediately. When using a kneader equipped with the above-mentioned double jacket, steam can be introduced into the jacket to heat the meat, and then water can be introduced into the jacket to cool it.

[0059] Salt is added during the cooling process. Adding salt during the cooling process allows the heat-treated product to be cooled efficiently. Salt is added to the fermented meat food so that the salt concentration is 4 to 16%, preferably 6 to 14%, and more preferably 8 to 12%. If the salt concentration is below 4%, bacteria will grow during the brewing process, causing a putrid odor and reducing the aroma of the oils and fats. On the other hand, if the salt concentration exceeds 16%, the activity of the proteases contained in the koji will decrease, and the fermentation period will be longer, causing excessive oxidation of the oils and fats remaining during the brewing process and resulting in an excessive oxidized odor in the fermented meat food.

[0060] (7) Brewing Next, the heated and cooled processed meat (pre-brewing processed product) is transferred to the brewing tank together with the koji produced in method 1. The brewing tank is then covered with a heating medium such as a drum heater or placed in a temperature-controlled room, and brewing begins.

[0061] Koji is added once the product temperature has dropped below 60°C.

[0062] Koji with a protease titer of 500 U / ml or more is added in an amount of 5 to 30 g, preferably 7.5 to 25 g, and more preferably 10 to 20 g per 100 g of the fermented meat food.

[0063] Using liquid koji in brewing allows for brewing at high temperatures in a short time. The advantages of using liquid koji are (i) a low risk of microbial contamination and (ii) the fact that it is liquid. (i) This makes it easy to control microorganisms even at high temperatures. (ii) Furthermore, it is suitable for quick brewing because it is easy to stir and increases the efficiency of enzyme utilization.

[0064] Furthermore, the present invention includes a step of removing fats and oils, and the use of liquid koji makes it easier for fats and oils in the meat to float to the surface, making it possible to easily remove the fats and oils.

[0065] ·Moisture adjustment The pre-brewing treatment product is preferably prepared by adding water to the amount of water evaporated in the heating process. The amount of evaporated water is measured when transferring to the brewing tank. Alternatively, if heating equipment equipped with a load cell (weighing scale) is used, the amount of evaporated water can be calculated from the weight at the end of heating and the weight at the start of heating. By adjusting the salt concentration, the optimal salt concentration for protease activity can be maintained.

[0066] Brewing temperature The brewing pre-treated material is cooled to 60°C or below, mixed with koji, and then transferred to a brewing tank to begin brewing. The brewing temperature is 30 to 60°C, preferably 35 to 55°C, and more preferably 40 to 50°C. Brewing at 30°C or above suppresses the generation of putrid odors due to the growth of various bacteria during the brewing process, and can improve the aroma of fats and oils. On the other hand, brewing at 60°C or below maintains protease activity, allowing for a stable fermentation process. In addition, oxidation of fats and oils remaining in the brewing pre-treated material is suppressed, and the generation of oxidized odors from fats and oils in fermented meat foods can be suppressed.

[0067] How to control the brewing temperature Any method can be used to stabilize the brewing temperature inside the brewing tank. When brewing at such high brewing temperatures, it is preferable to cover the brewing tank with a heating medium such as a drum heater to ensure a more stable brewing temperature. Alternatively, the brewing tank may be placed in a thermostatic room.

[0068] Brewing period The pre-brewing material and koji are mixed and transferred to a brewing tank, which is then covered with a heating medium such as a drum heater or placed in a temperature-controlled room. The brewing is then continued for 7 to 42 days, preferably 14 to 35 days, and more preferably 21 to 28 days from the start of brewing. Brewing for 7 days or longer allows the koji to decompose the meat, resulting in a fermented meat food with a rich umami flavor. On the other hand, brewing for 42 days or less can suppress the growth of unwanted bacteria, the development of excessive browning odors, and the oxidation of fats and oils remaining in the pre-brewing material. After about 14 to 21 days, the decomposition reaction by proteases will decrease. Continuing brewing for another 7 to 14 days will impart a brewed aroma to the fermented meat product.

[0069] Stirring during the brewing period It is preferable to stir the contents of the brewing tank during the brewing period. A paddle or ladle may be used for stirring, and if the brewing tank itself is equipped with stirring equipment, this may also be used. Stirring is performed after the fat and oil removal process in (8), and it is preferable to stir every day from the fat and oil removal process until the seventh day after the start of brewing. From the seventh day after the start of brewing, it is preferable to stir every seven days. Stirring homogenizes the salts and proteases in the brewing tank, allowing the protease reaction to proceed efficiently.

[0070] (8) Removal of fats and oils during the brewing process After the start of brewing, any fats that were not completely separated in the (5) fat recovery process float to the surface. This is thought to be because fats that were not released by heating alone are contained inside the pre-brewing processed material, and as the meat decomposition by koji progresses, the fats inside the meat are released and float to the surface. It is important to remove the fats that float during these brewing processes. Removing at least 1%, preferably at least 2%, more preferably at least 3%, even more preferably at least 4%, and even more preferably 3 to 4.5% of the pre-brewing processed material can suppress the generation of oxidized fat odors. Furthermore, fats are removed 1 to 7 days after the start of brewing. It is preferable to remove fats and oils within 1 to 3 days. (5) Removing a total of 3% or more of the fats and oils in combination with the fat recovery process is preferred because it suppresses the oxidized odor of the fats and oils. Also, recovering 2% or more of the fats and oils in the fat recovery process (5) and recovering 2.75% or more in this process is preferred because it allows for a meaty odor to be detected.

[0071] (9) Oil and fat addition process It is preferable to add fats and oils to the brewed product at the end of brewing. The amount of fat and oil added is 0 to 10%, preferably 1.5 to 7.5%, and more preferably 3 to 5% of the brewed product. Adding fats and oils can produce a fermented meat food with an excellent fat and oil aroma. Adding 10% or less can prevent the fat and oil from masking the umami flavor, resulting in a fermented meat food with an excellent mouthfeel.

[0072] The fats and oils to be added may be the fats and oils removed in the (5) fat recovery process and stored frozen during the brewing period. When the fats and oils removed in the recovery process are stored frozen and added, it is preferable to use the fats and oils removed in the (5) fat recovery process from the viewpoint of suppressing the oxidized odor of the fats and oils. Alternatively, other fats and oils having a desired aroma may be added.

[0073] The type of oil or fat to be added may be any type. Examples of vegetable oils or fats include soybean oil, rapeseed oil, rice oil, canola oil, corn oil, sunflower oil, safflower oil, palm oil, coconut oil, corn oil, walnut oil, and salad oils thereof, as well as flavored edible oils obtained by adding flavoring ingredients to these vegetable oils or fats. Specific examples include roasted green onion oil, beef oil, and chicken oil. Examples of animal oils or fats include beef tallow, lard, chicken oil, and butter. Preferably, flavored edible oils or animal oils or fats can be used to impart the desirable flavor of the added oil or fat to the fermented meat food.

[0074] It is preferable to add an antioxidant in the fat / oil addition step. The use of an antioxidant can prevent oxidation of fats and oils after the fat / oil addition step, resulting in a fermented meat food with reduced oxidative odor. Both fat-soluble and water-soluble antioxidants can be used as antioxidants. Examples of fat-soluble antioxidants include tocopherol (vitamin E), dibutylhydroxytoluene, and butylhydroxyanisole, while examples of water-soluble antioxidants include L-ascorbic acid (vitamin C) and erythorbic acid. These antioxidants can be used in combination. Natural product extracts containing these antioxidants may also be used. Examples of natural product extracts include tea leaf and rosemary extracts. The antioxidant is used in an amount of 0.01 to 0.5%, preferably 0.02 to 0.3%, and more preferably 0.1 to 0.3%, based on the fermented meat food.

[0075] When the heating step described in the next section is performed, the fat or oil may be added during the heating step. The product containing the above-mentioned fats and oils is called a fermented meat food. On the other hand, if no fats and oils are added, the finished product is also called a fermented meat food.

[0076] (10)Heating process It is preferable to heat-treat the fermented meat product. Heat treatment inactivates the remaining koji proteases, preventing any subsequent changes in quality and ensuring stable quality. Furthermore, by transferring the product to the next filling process in a heated state and filling it, it becomes easier to achieve commercial sterility. Furthermore, this is preferable because the low-molecular-weight peptides generated during the fermentation process undergo the Maillard reaction, resulting in an excellent aroma.

[0077] Heating is preferably carried out so that the temperature of the brewed product reaches 70 to 90°C, preferably 75 to 85°C, and more preferably 80 to 85°C. Furthermore, when the heating step is not carried out, microorganisms can be removed using a filter or the like, if necessary.

[0078] (11) Filling process The filling step refers to a step of filling the produced fermented meat food into a container. Any equipment can be used for filling. When transferring the liquid from the brewing tank or heating equipment to the filling equipment, it is preferable to use a pump with a grinding function, which can break down the remaining meat particles and ensure uniform quality.

[0079] Commercially sterile conditions can be achieved by filling the container while it is heated and then sealing it before the temperature drops.

[0080] After filling, the container may be sterilized by pressurizing and heating using a retort sterilizer.

[0081] Any container may be used, and examples thereof include a pouch, a PET bottle, a bag-in-box, and a 18L can.

[0082] 3. Fermented meat products The fat content in the fermented meat food obtained by method 2 is 10% or less, preferably 1 to 8%, and more preferably 3 to 5%. If no fat or oil is contained, the fermented meat food will not have an excellent aroma. On the other hand, if the fat or oil content exceeds 10%, the umami flavor will be masked by the fat and the fermented meat food will become sticky.

[0083] It is preferable that the fats and oils in the fermented meat food are not highly oxidized. The acid value of the fats and oils in the fermented meat food is 5.0 or less, preferably 4.0 or less, and more preferably 3.5 or less. If the AV (acid value) is not 5.0 or less, an oxidized odor will be produced, and the aroma of the fats and oils will be undesirable. The AV (acid value) can be measured by the phenol method described in the Examples. [Example]

[0084] The present invention will be specifically explained by the following examples, but the present invention is not limited to these examples.

[0085] [Example 1] Preparation of liquid koji (1) Strain: Aspergillus oryzae (2) Main ingredients of the medium: defatted soybeans ("ZFS Soya", manufactured by Nisshin Shokai), beef extract ("Beef Extract 4543M", manufactured by DSP Gokyo Food & Chemical Co., Ltd.), gelatin ("Gelatin R", manufactured by Nitta Gelatin Co., Ltd.) (3) species As a seed, solid bran koji was prepared by adding an equal weight of wheat bran to deionized water, autoclaving, and culturing for 3 days. (4) Preparation of starter The solid bran koji was diluted in a buffer solution to prepare a starter.

[0086] Liquid koji was prepared according to the following steps (a) to (e). (a) Buffer solution: A buffer solution of 370 mM KH2PO4, 30 mM K2HPO4, 0.5% NaCl, and 0.012% MgSO4·7H2O was prepared and placed in the jar of the jar fermenter. (b) The main components of the medium were 1.5% defatted soybeans, 1.7% beef extract, and 1.0% gelatin, and the medium was sterilized with steam at 121°C or higher for 20 minutes. (c) After cooling, the starter was inoculated. (d) The cells were cultured in a constant temperature shaker at 33°C and 200 rpm for 48 hours. (e) After the culture was completed, the koji was collected and used as liquid koji.

[0087] The pH 7 protease titer of the obtained liquid koji was measured and found to be 943 U / ml. The liquid koji prepared in Example 1 was used in the subsequent production of fermented meat foods.

[0088] [Comparative Example 1] Production of fermented meat food (beef sauce) (without fat removal process) 1. Production of fermented meat products Fermented meat food was produced on a 600g scale using the following ingredients and procedures. A Raw material 360g of ground beef (minced meat of 9.8mm or less) 60g Crepe (Morinaga Milk Industry) 60g flour (Nissin Flour Milling) Liquid Koji (protease titer 943 U / ml) 60g 60g salt B How to operate (1) All of the above ingredients except salt and liquid koji were mixed. (2) The product was sterilized by heating in an autoclave at 121°C for 15 minutes. (3) While cooling, dissolve the salt, and after dissolving, add the liquid koji and mix until uniform. (4) The mixture was placed in an incubator and brewed at 42°C for 28 days, with stirring once every seven days. (5) After brewing, the mixture was boiled in water at 80°C for 30 minutes. The resulting fermented meat food was designated as Test Group 1.

[0089] 2. Measurement of AV (acid value) The AV (acid value) of the obtained fermented meat product was measured according to the following procedure. (1) The sample was centrifuged at 3000 rpm for 10 minutes. (2) 3 to 5 g of sample was accurately weighed into a 300 ml Erlenmeyer flask. In this case, if the sample contained acetic acid, the extracted oil was washed with water three times to remove the acetic acid, and the resulting sample was used. (3) A 0.1N ethanolic potassium hydroxide solution was placed in a burette and prepared for titration. (4) 100 ml of the ethanol:ether solution was placed in a 100 ml measuring cylinder and 2-3 drops of 1% phenolphthalein indicator were added. (5) Add all 100 ml of the reagent from (4) to the Erlenmeyer flask from (2) and shake to dissolve thoroughly. (6) The Erlenmeyer flask was placed under a buret and 0.1N ethanolic potassium hydroxide solution was added dropwise while stirring well. (7) The endpoint was the point at which the pale pink color did not fade within 1 minute. (8) The acid value was calculated using the following formula: Acid value (mg / g)=5.611×T·V×F / S T·V: Titration volume (ml) of 0.1 N ethanolic potassium hydroxide solution F: Factor of 0.1 N ethanolic potassium hydroxide solution S: Sample weight (g) 5.611 indicates the molecular weight of 0.1 N KOH. (9) The measurement was carried out twice, and the average was taken as the AV (acid value).

[0090] The AV (acid value) measurement result for test area 1 was 7.21, indicating that oxidation had progressed and that the fat had deteriorated.

[0091] The smell was also strongly oxidized and undesirable.

[0092] [Example 2] Production of fermented meat food (beef sauce) by a method including a step of recovering fat before brewing and returning it after brewing 1. Production of fermented meat products Fermented meat food was produced on a 600g scale using the following ingredients and procedures. A Raw material 360g of ground beef (minced meat of 9.8mm or less) 60g Crepe (Morinaga Milk Industry) 60g flour (Nissin Flour Milling) Liquid Koji (protease titer 943 U / ml) 60g 60g salt B How to operate (1) All of the above ingredients except salt and liquid koji were mixed. (2) The product was sterilized by heating in an autoclave at 121°C for 15 minutes. (3) The fat was then collected and stored frozen. (4) The remaining mixture was cooled while dissolving the salt. After dissolving, the liquid koji was added and mixed until uniform. (5) The mixture was placed in an incubator and brewed at 42°C for 28 days, with stirring once every seven days. (6) The fat that had been collected and stored frozen was returned to its original state. (7) Then, place in a water bath at 80°C for 30 minutes. The resulting fermented meat food was designated as Test Group 2.

[0093] In addition, when the fat was reconstituted in (6), 0.02% vitamin E was added to the fermented meat food, and this was designated as test group 3.

[0094] 2. Measurement of AV (acid value) Test plots 2 and 3 were measured in the same manner as in Comparative Example 1. The AV (acid value) measurement result for test area 2 was 3.01, confirming that oxidation had not progressed and deterioration of the fat had been suppressed. The aroma was also pleasant, with no oxidized smell.

[0095] Similarly, in test area 3, the AV (acid value) measurement result was 3.01, confirming that oxidation had not progressed and deterioration of the fat had been suppressed. The aroma was also pleasant, with no oxidized smell.

[0096] As described above, it was found that oxidation of fat can be suppressed by adding a process in which the fat separated by heating is collected before brewing and returned after brewing.

[0097] [Example 3] Production of fermented meat food (beef sauce) by a method including a step of recovering fat before brewing and after the start of brewing, and returning the fat recovered before brewing to the end of brewing 1. Production of fermented meat products Fermented meat food was produced on a 200 kg scale using the following ingredients and procedures. A Raw material 120kg of beef (minced meat of 9.8mm or less) Skim milk powder (Yotsuba Dairy) 20kg 20kg of flour (Nissin Flour Milling) Liquid Koji (protease titer 972 U / ml) 20kg 20kg of salt B How to operate (1) As a pre-processed meat material, beef meat was placed in a kneader and heated while stirring by passing steam through the jacket. (2) Then, skim milk powder and wheat flour were added. (3) After the temperature reached 80°C, the temperature was maintained for 30 minutes while stirring to prepare the cooked meat. (4) While running cold water through the jacket, salt was added and dissolved, and then the mixture was cooled to 50°C. After adding the liquid koji, the mixture was weighed. Water was added to the amount of water that had evaporated in the process of (2), and the resulting mixture weighed 200 kg, which was then transferred to a brewing tank. (5) The mixture was transferred to a brewing tank and left to stand for one hour. The separated fat was collected using a ladle and stored frozen. (6) The drum heater was set to 42°C, the brewing tank was covered, and brewing began. (7) One day after the start of brewing, the fat floating on the surface of the brewing tank was removed using a ladle. (8) After removing the oil and fat, the mixture was stirred using a ladle, and then stirred every day from the start of brewing until the seventh day. After the seventh day, the mixture was stirred every seven days. (9) After 28 days of brewing, 3% of the weight of the brewed product was added back in (frozen) and mixed to make a fermented meat food. (10) The mixture was transferred from the brewing tank to a kneader and heated to 80°C. The resulting fermented meat food was designated as Test Group 4.

[0098] 2. Measurement of AV (acid value) Test area 4 was measured in the same manner as in Comparative Example 1. The AV (acid value) measurement result for test area 4 was 3.02, which confirmed that oxidation had not progressed and that deterioration of the fat had been suppressed. Furthermore, the aroma was particularly pleasant, with no oxidized smell and the added fat imparting a Wagyu beef-like aroma.

[0099] [Example 4] Production of fermented meat food (chicken sauce) using a method including steps of recovering fat before and after brewing 1. Production of fermented meat products Fermented meat food was produced on a 50 kg scale using the following ingredients and procedures. A Raw material · 40kg of culled chickens, eviscerated and halved Liquid Koji (protease titer 972 U / ml) 5kg 5kg of salt B How to operate (1) The culled parent chickens were halved and crushed with the bones, and minced to 9.8 mm or less to prepare pre-processed meat. (2) The pre-processed meat was placed in a kneader and heated while stirring by passing steam through the jacket. At this time, the kneader was covered with a lid to steam the meat. (3) After the temperature reached 80°C, the temperature was maintained for 30 minutes while stirring to prepare the cooked meat product. (4) While running cold water through the jacket, salt was added and dissolved, and then cooled to 50°C. (5) After adding the liquid koji, the weight was measured. The amount of water that evaporated in (2) was added to make 50 kg, and the weight was transferred to the brewing tank. (6) The mixture was transferred to a brewing tank and left to stand for 30 minutes, after which the separated fat was collected using a ladle. (7) The drum heater was set to 42°C, the brewing tank was covered, and brewing began. (8) One day after the start of brewing, the fat floating on the surface of the brewing tank was removed using a ladle. (9) After removing the oil and fat, the mixture was stirred using a ladle, and then stirred every day from the start of brewing until the seventh day. After the seventh day, the mixture was stirred every seven days. (10) After brewing for 28 days from the start of brewing, the finished product was used as a fermented meat food. (11) The mixture was transferred from the brewing tank to a kneader and heated to 80°C. The resulting fermented meat food was designated as Test Group 5.

[0100] 2. Measurement of AV (acid value) Test plot 5 was measured in the same manner as in Comparative Example 1. The AV (acid value) measurement result for test plot 5 was 4.30, which confirmed that oxidation had not progressed and that deterioration of the fat had been suppressed. The aroma was also pleasant, with no oxidized smell.

[0101] [Example 5] Production of fermented meat food (chicken sauce) by a method including a step of recovering fat before and after the start of brewing and returning the fat recovered before brewing to the end of brewing 1. Production of fermented meat products Fermented meat food was produced on a 50 kg scale using the following ingredients and procedures. A Raw material · 40kg of culled chickens, eviscerated and halved Liquid Koji (protease titer 972 U / ml) 5kg 5kg of salt B How to operate (1) The culled parent chickens were halved and crushed with the bones, and minced to 9.8 mm or less to prepare pre-processed meat. (2) The pre-processed meat was placed in a kneader and heated while stirring by passing steam through the jacket. At this time, the kneader was covered with a lid to steam the meat. (3) After the temperature reached 80°C, the temperature was maintained for 30 minutes while stirring to prepare the cooked meat product. (4) While running cold water through the jacket, salt was added and dissolved, and then cooled to 50°C. (5) After adding the liquid koji, the weight was measured. The amount of water that evaporated in step (2) was added to make 50 kg, which was then transferred to the brewing tank. The drum heater was set to 42°C, the brewing tank was covered, and brewing began. (6) The mixture was transferred to a brewing tank and left to stand for 30 minutes. The separated fat was collected using a ladle and stored frozen. (7) One day after the start of brewing, the fat floating on the surface of the brewing tank was removed using a ladle. (8) After removing the oil and fat, the mixture was stirred using a ladle, and then stirred every day from the start of brewing until the seventh day. After the seventh day, the mixture was stirred every seven days. (9) After 28 days of brewing, 5% of the weight of the brewed product was added back in (frozen) and mixed to make a fermented meat food. (10) The mixture was transferred from the brewing tank to a kneader and heated to 80°C. The resulting fermented meat food was designated as Test Group 6.

[0102] 2. Measurement of AV (acid value) Test plot 6 was measured in the same manner as in Comparative Example 1. The AV (acid value) measurement result for test area 6 was 3.34, which confirmed that oxidation had not progressed and that deterioration of the fat had been suppressed. Furthermore, the aroma was particularly pleasant, as it did not have an oxidized smell and had the aroma of the added chicken oil.

[0103] [Example 6] Production of fermented meat food (beef sauce) by a method including fat removal 1. Production of fermented meat products Fermented meat food was produced on a 100g scale using the following ingredients and procedures. A Raw material Beef (minced meat of 9.8mm or less): 55g Crepe (Morinaga Milk Industry): 10g Flour (Nissin Flour Milling): 10g Liquid koji (protease titer 853 U / ml): 10g Salt: 15g B How to operate (1) Beef, cream cheese, and wheat flour were mixed. (2) The meat was sterilized by heating in an autoclave at 121°C for 15 minutes to prepare a heat-treated meat product. (3) According to step A-1 in Table 1, fat was collected based on the mass of the heat-treated meat. (4) After adding salt and letting it cool, the liquid koji was added. (5) The mixture was transferred to a 40°C incubator and brewing began. (6) Three days after the start of brewing, the fat that had floated to the surface was removed according to the amount of fat removed in step D of Table 1. (7) The mixture was taken out four weeks after the start of brewing and used as a fermented meat food.

[0104] The prepared fermented meat foods of each test group No. were evaluated based on the following sensory evaluation criteria, and the evaluation results are shown in Table 1.

[0105] [Table 1]

[0106] Test plot No. 1 had the strongest oxidized fat smell, and it was found that the oxidized fat smell weakened as more fat was removed during brewing in process D. Furthermore, when a total of 3% or more of fat was removed in step A-1 and step D, the oxidized odor of fat was particularly suppressed. In terms of the meaty smell, by recovering more than 2% of the fat in step A-1 and then removing more than 2.75% of the fat in step D, the characteristic "meaty smell" of meat sauce was felt. It was suggested that by recovering fat in the A-1 process, as in test plots No. 5 to 7, the oxidized odor does not transfer to the meat during fermentation, and the meaty odor is not masked.

[0107] [Example 7] Production of fermented meat food (beef sauce) using a method including a meat blanching step 1. Production of fermented meat products Fermented meat food was produced on a 100g scale using the following ingredients and procedures. A Raw material Beef (minced meat of 9.8mm or less): 27.5g Beef innards (a mixture of minced meat of heart, tripe, omasum, and hanging tenderloin, cut into pieces of 9.8 mm or less): 27.5 g Crepe (Morinaga Milk Industry): 10g Flour (Nissin Flour Milling): 10g Liquid koji (protease titer 853 U / ml): 10g Salt: 15g B How to operate (1) A mixture of beef meat, beef offal, cream cheese, and wheat flour. For test plots Nos. 9 to 11 in Table 2, the meat parts listed were blanched, and the meat from which excess fat was removed was prepared and mixed. The blanching process involved adding water in an amount twice the mass of each meat, heating while gently mixing, boiling, allowing to stand, and then removing the floating fat after 20 minutes. (2) The meat was sterilized by heating in an autoclave at 121°C for 15 minutes to prepare a heat-treated meat product. (3) 2% by mass of fat was recovered from the heat-treated meat (step A-1). (4) After adding salt and letting it cool, the liquid koji was added. (5) The mixture was placed in an incubator and brewing was started at 40°C. (6) Three days after the start of brewing, 4.5% by mass of fat was removed from the pre-brewing treatment product (step D). (7) The mixture was taken out four weeks after the start of brewing and used as a fermented meat food.

[0108] The prepared fermented meat foods of each test group No. were evaluated based on the same evaluation criteria as in Example 1, and the evaluation results are shown in Table 2. In addition, the results of measuring the acid value (AV) based on the following AV measurement method are also shown in Table 2.

[0109] [Table 2]

[0110] The results of the sensory evaluation showed that the oxidized odor was particularly suppressed in test plots No. 10 and 11, suggesting that blanching beef innards is preferable. The results of AV measurements for test plots No. 8, 9, and 11 showed that blanching only the beef innards in test plot No. 10 was the most effective. Note that in test plot No. 10, because both the beef meat and beef innards were blanched, the amount of fat was insufficient and AV measurements were not possible, but good results were obtained for both oxidized odor and meaty odor.

[0111] C AV (acid value) measurement method The AV (acid value) of the obtained fermented meat food was measured according to the following procedure. (1) The sample was centrifuged at 3000 rpm for 10 minutes. (2) 3 to 5 g of sample was accurately weighed into a 300 ml Erlenmeyer flask. In this case, if the sample contained acetic acid, the extracted oil was washed with water three times to remove the acetic acid, and the resulting sample was used. (3) A 0.1N ethanolic potassium hydroxide solution was placed in a burette and prepared for titration. (4) 100 ml of the ethanol:ether solution was placed in a 100 ml measuring cylinder and 2-3 drops of 1% phenolphthalein indicator were added. (5) Add all 100 ml of the reagent from (4) to the Erlenmeyer flask from (2) and shake to dissolve thoroughly. (6) The Erlenmeyer flask was placed under a buret and 0.1N ethanolic potassium hydroxide solution was added dropwise while stirring well. (7) The endpoint was the point at which the pale pink color did not fade within 1 minute. (8) The acid value was calculated using the following formula: Acid value (mg / g)=5.611×T·V×F / S T·V: Titration volume (ml) of 0.1 N ethanolic potassium hydroxide solution F: Factor of 0.1 N ethanolic potassium hydroxide solution S: Sample weight (g) 5.611 indicates the molecular weight of 0.1 N KOH. (9) The measurement was carried out twice, and the average was taken as the AV (acid value).

[0112] [Example 8] Production of fermented meat food (beef sauce) using a method including a step of adding an antioxidant 1. Production of fermented meat products Fermented meat food was produced on a 100g scale using the following ingredients and procedures. A Raw material Beef (minced meat of 9.8mm or less) Beef innards (a mixture of minced meat of heart, tripe, omasum, and hanging tenderloin, cut into pieces of 9.8 mm or less) Crepe (Morinaga Milk Industry) Wheat flour (Nissin Flour Milling) Liquid Koji (Protease titer 853 U / ml) Salt Vitamin E (Wako Pure Chemical Industries, Ltd., DL-α-Tocopherol) Vitamin C (Wako Pure Chemical Industries, Ltd., L(+)-Ascorbic Acid Sodium Salt) B How to operate (1) Beef meat, beef offal (blanched), crepe, and wheat flour were mixed according to the ingredients in Table 3 below. The beef innards used were blanched. The blanching process involved adding water in an amount twice the mass of each meat, heating while gently mixing, leaving it to stand after boiling, and then removing the floating fat after 20 minutes. (2) The meat was sterilized by heating in an autoclave at 121°C for 15 minutes to prepare a heat-treated meat product. (3) 2% by mass of fat was recovered from the heat-treated meat (step A-1). (4) After adding salt and letting it cool, the liquid koji was added. (5) Test plots No. 13 to 20 were supplemented with vitamin C and / or vitamin E as antioxidants. (6) The mixture was placed in an incubator and brewing was started at 40°C. (7) Three days after the start of brewing, 4.5% by mass of fat was removed from the pre-brewing treated material (step D). (8) The mixture was taken out four weeks after the start of brewing and used as a fermented meat food.

[0113] The prepared fermented meat foods of each test group No. were evaluated based on the same evaluation criteria as in Example 1, and the evaluation results are shown in Table 3. In addition, AV was measured based on the same method as in Example 2, and the results are also shown in Table 3.

[0114] [Table 3]

[0115] The sensory evaluation revealed that the oxidized odor of fat can be suppressed when vitamin C is present at 0.1% by mass or more. This is thought to be because the oxidation of water-soluble substances affects the oxidized odor of fat. The results of AV measurement suggested that vitamin E and vitamin C should preferably be added in a mass ratio of 2:3 to 1:0, more preferably 2:3 to 3:2.

[0116] [Example 9] Production of fermented meat food (beef sauce) using a method including a fat and oil addition step 1. Production of fermented meat products Fermented meat food was produced on a 100g scale using the following ingredients and procedures. A Raw material Beef (minced meat of 9.8mm or less): 27.38g Blanched beef innards (a mixture of minced meat of heart, tripe, omasum, and hanging tenderloin, cut into pieces of 9.8 mm or less): 27.38 g Crepe (Morinaga Milk Industry): 10g Flour (Nissin Flour Milling): 10g Liquid koji (protease titer 853 U / ml): 10g Salt: 15g Vitamin E (Wako Pure Chemical Industries, Ltd., DL-α-Tocopherol): 0.1g Vitamin C (Wako Pure Chemical Industries, Ltd., L(+)-Ascorbic Acid Sodium Salt): 0.15g Fats and oils (fats recovered in step A-1: ​​1.5g, 2.5g, 5g, 10g, roasted green onion oil: 5g, beef oil: 5g, chicken oil: 5g, butter: 5g) B How to operate (1) Beef meat, beef innards (blanched), crepe, and wheat flour were mixed. The beef innards used were blanched. The blanching process involved adding water in an amount twice the mass of each meat, heating while gently mixing, leaving it to stand after boiling, and then removing the floating fat after 20 minutes. (2) The meat was sterilized by heating in an autoclave at 121°C for 15 minutes to prepare a heat-treated meat product. (3) 2% by mass of fat was recovered from the heat-treated meat (step A-1). (4) After adding salt and letting it cool, the liquid koji was added. (5) Vitamin E and vitamin C were added as antioxidants. (6) The mixture was placed in an incubator and brewing was started at 40°C. (7) Three days after the start of brewing, 4.5% by mass of fat was removed from the pre-brewing treated material (step D). (8) After 4 weeks of brewing, the mixture was removed and various oils and fats were added to make fermented meat foods.

[0117] Each test group had no oxidized fat smell and was a fermented meat food that retained the characteristics of the added oils and fats.

[0118] [Example 10] Production of fermented meat food (beef sauce) using a method including fat removal, meat blanching, and antioxidant addition during the process 1. Production of fermented meat products Fermented meat food was produced on a 100 kg scale using the following ingredients and procedures. A Raw material Beef (minced meat of 9.8mm or less): 27.38kg Blanched beef innards (a mixture of minced meat of heart, tripe, omasum, and hanging tenderloin, cut into pieces of 9.8 mm or less): 27.38 kg Crepe (Morinaga Milk Industry): 10kg Flour (Nissin Flour Milling): 10kg Liquid koji (protease titer 853 U / ml): 10kg Salt: 15kg Vitamin E (Wako Pure Chemical Industries, Ltd., DL-α-Tocopherol): 0.1 kg Vitamin C (Wako Pure Chemical Industries, Ltd., L(+)-Ascorbic Acid Sodium Salt): 0.15 kg B How to operate (1) Beef innards were placed in a kneader, and water was added in an amount twice the mass of the beef innards. Steam was then passed through the jacket and the mixture was heated while being slowly stirred. (2) After boiling for 20 minutes, the supernatant fat was removed and the mixture was subjected to solid-liquid separation using a mesh sifter. (3) The mass of the beef innards remaining on the mesh was measured, and 27.38 kg of blanched beef innards and 27.38 kg of beef meat were combined and returned to the kneader. (4) Steam was passed through the jacket and the mixture was heated while stirring, and flour and skim milk powder were added. (5) After the temperature reached 85°C, the mixture was heated and sterilized for 20 minutes while stirring to prepare a heat-treated meat product. (6) 2% by mass of fat was recovered from the heat-treated meat (step A-1). (7) While running cold water through the jacket, salt was added and dissolved, and then cooled to 50°C. (8) Then, liquid koji, vitamin E, and vitamin C were added, the mass was measured, and the mixture was transferred to a brewing tank. (9) The drum heater was set to 42°C, the brewing tank was covered, and brewing began. (10) One day after the start of brewing, 4.5% by mass of fat was removed from the pre-brewing treated material using a ladle (step D). (11) After removing the fat, the mixture was stirred using a ladle, and then stirred every day from the start of brewing until the seventh day. After the seventh day, the mixture was stirred every seven days. (12) After 28 days of brewing, the mixture was transferred from the brewing tank to a kneader and heated to 80°C to produce a fermented meat food.

[0119] The obtained fermented meat food was free from oxidized odor and had a meat-derived flavor. [Industrial Applicability]

[0120] The fermented meat food produced by the method of the present invention can be used as a seasoning or the like.

Claims

1. A method for producing a fermented meat food using meat as a raw material and koji, comprising the following steps: (A) a step of heating shredded meat, which comprises heating the shredded meat to a temperature of 50 to 99°C, maintaining the temperature for 0 to 60 minutes to release fats and oils, and recovering at least 2% by mass of the fats and oils released from the meat by heating relative to the shredded meat; (B) cooling the cooked meat; (C) adding koji and brewing; (D) a degreasing step to remove fats and oils released from the meat during fermentation; and (E) After step (D), a step of adding 1.5 to 10% by mass of the oils and fats recovered in the oil and fat recovery step of step (A) to the brewed product obtained in step (C).

2. The method according to claim 1, further comprising a step of adding salt to the cooling step (B) so that the salt concentration is 4 to 16% by mass.

3. 3. The method according to claim 1, wherein in step (C), koji having a protease titer of 500 U / ml or more is added in an amount of 5 to 30 g per 100 g of the fermented meat food.

4. 4. The method according to claim 1, wherein the brewing is carried out at 30 to 60°C for 7 to 42 days.

5. The method according to any one of claims 1 to 4, wherein in the fat and oil removal step (D), at least 1% by mass of fat and oil is removed based on the brewed product obtained in step (C).

6. The method according to any one of claims 1 to 5, wherein the oil or fat mixed with an antioxidant is added to the fermented meat food so as to be 0.01 to 0.5% by mass.

7. 7. The method of claim 6, wherein the antioxidant is selected from the group consisting of vitamin C, erythorbic acid, vitamin E, dibutylhydroxytoluene, butylhydroxyanisole, tea leaf extract, and rosemary extract.

8. The method according to any one of claims 1 to 7, wherein the meat used as a raw material is meat only, offal only, or a mixture of meat and offal.

9. 9. The method according to claim 8, wherein the raw meat material is only offal meat, and the method further comprises a step of blanching the offal meat prior to step (A).

10. The method according to any one of claims 1 to 9, wherein a fermented meat food containing 1.5% by mass or more of fats and oils and having an AV (acid value) value of 5.0 or less is produced.

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