Quality preservative for frozen meat products, and frozen meat products using the same and methods for producing the same.

Abstract

To provide a quality preservative for frozen processed meat products that retains its distinctive hardness and resilience even after frozen and then thawed, and preserves the overall taste of the meat, and a frozen processed meat product including the same and a method for producing the same.SOLUTION: A quality preservative for frozen processed meat products contains transglutaminase and dietary fiber. The frozen processed meat product that contains the quality preservative and food material and is in a frozen state can inhibit or suppress the degradation of its physical properties even after thawing, which can improve the production efficiency as the processed meat product, enabling the frozen processed meat product to be distributed in a wider variety of forms.SELECTED DRAWING: None

Description

[[Technical Field]]

[0001] The present invention relates to a quality retention agent for frozen processed meat products, a frozen processed meat product using the same, and a method for producing the same. [[Background Art]]

[0002] Processed livestock meat products such as ham and sausage are currently readily available not only through various stores including department stores, supermarkets, convenience stores and butcher shops, but also through mail-order sales such as online sales. In addition, various industrial production methods for these products are being improved day by day, and creative ideas are being made to increase consumers' purchasing desire. Meanwhile, frozen storage technologies for various fresh food products have been developing rapidly, enabling long-term storage of various foods and long-distance transportation associated therewith.

[0003] However, such frozen storage tends to be avoided for processed livestock meat products such as ham and sausage. This is because when conventional processed livestock meat products are stored frozen and then thawed, the elasticity and firmness specific to these processed products are lost, and overall palatability is impaired.

[0004] In response to this, for example, Patent Document 1 describes a texture improver for processed livestock meat products containing an alginate ester. According to the processed livestock meat product containing this improver, a product excellent in softness and juiciness without becoming hard even after reheating including microwave treatment after freezing-thawing can be obtained. However, it is difficult to apply such a texture improver to ham and sausage because firmness and elasticity, which are contradictory to softness, are required for these products.

[0005] Patent Document 2 describes obtaining frozen sausage by combining an organic acid monoglyceride and another emulsifier in meat. Patent Document 2 merely describes that frozen sausage with reduced meat odor and good flavor can be obtained, and does not disclose or suggest anything about the deterioration of physical properties caused by freezing or countermeasures therefor.

[0006] Patent Document 3 describes a technology for suppressing the deterioration of the quality of processed meat products over time during distribution by using transglutaminase and α-glucosidase in combination. However, in order to obtain sufficient effect from α-glucosidase, the food material must be formulated with starch or modified starch, making it difficult to apply to processed meat products such as ham and sausages, which do not require the formulation of these ingredients. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2002-281942 [Patent Document 2] Japanese Patent Publication No. 2021-003047 [Patent Document 3] Japanese Patent Publication No. 2010-075051 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to solve the above-mentioned problems, and its objective is to provide a quality preservative for frozen meat products that retains its characteristic firmness and elasticity, as well as its overall deliciousness, even after being frozen and thawed, as well as frozen meat products using the same and a method for producing the same. [Means for solving the problem]

[0009] The present invention is a quality preservative for frozen meat products, containing transglutaminase and dietary fiber.

[0010] In one embodiment, the dietary fiber is at least one selected from the group consisting of inulin, cellulose, agar having a gelling strength of 500 to 1800, citrus fiber, and konjac powder.

[0011] In one embodiment, the frozen processed meat product is used after slow thawing.

[0012] In one embodiment, the frozen meat product is ham or sausage.

[0013] The present invention also comprises meat material and the above-mentioned quality preservative, and is frozen.

[0014] In further embodiments, the frozen meat product of the present invention may take the form of ham or sausage.

[0015] The present invention also relates to a method for producing frozen meat products, A process of mixing meat ingredients with the above-mentioned quality preservative to produce a pre-frozen processed product, and The process of freezing the pre-frozen processed product, This method includes [something]. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide processed meat products that can be frozen and stored, and whose physical properties can be prevented or reduced even after thawing. Furthermore, by preventing or reducing such deterioration of physical properties, it becomes possible to mass-produce processed meat products, including distribution to a wider area. [Modes for carrying out the invention]

[0017] (definition) Before describing the present invention, let's first explain the terms used herein.

[0018] As used herein, the term "meat" includes bird and animal meat that can be ingested by humans in daily life, and may be, for example, any of raw meat, dried meat, smoked meat, and heat-treated meat (including, for example, baking, steaming, boiling, etc.). Examples of meat include beef, pork, lamb, horse meat, venison, goat meat, wild boar meat, chicken, duck meat, turkey meat, quail meat and pheasant meat, as well as combinations thereof. There is no limitation on the parts of birds or animals that constitute the meat. To illustrate with the case of pork, examples include loin, fillet, belly, thigh, shin, shoulder meat, arm meat, neck, head meat, neck, tongue, ear, tail, pig trotter, heart, temple meat, liver, stomach, small intestine, large intestine, rectum, uterus, etc. To illustrate with the case of beef, examples include loin, rib roast, sirloin, fillet, cheek meat, neck, rump, belly, round, outside thigh, shin, tongue, heart, skirt, tripe, omasum, honeycomb tripe, liver, kidney, large intestine, tail, etc. The form of the meat is also not particularly limited, and examples include carcass, partial meat, trimmed meat (e.g., sliced, diced, shredded, ground meat, etc.).

[0019] As used herein, the term "processed meat product" refers to all processed products produced using the above-mentioned meat, and examples include ham, sausage and bacon. Specific examples of ham include boneless ham, bone-in ham, shoulder ham, loin ham, belly ham, lux ham, and pressed ham. Specific examples of sausage include wiener sausage, frankfurter sausage, lyonnais sausage, bologna sausage and dry sausage. Specific examples of bacon include bacon, shoulder bacon, and loin bacon.

[0020] As used herein, the term "frozen processed meat product" refers to a product obtained by once freezing the above-mentioned processed meat product at a predetermined temperature for preservation or distribution, for example.

[0021] The "quality-preserving agent" of the present invention refers to an agent that enables the maintenance of quality (e.g., elasticity and hardness) of such frozen processed meat products as processed meat products after thawing (e.g., prevention of reduction or deterioration of the quality when compared to the processed meat product before freezing).

[0022] (Quality-preserving agent for frozen processed meat products) The quality-preserving agent for frozen processed meat products of the present invention contains transglutaminase and dietary fiber.

[0023] Transglutaminase is a type of enzyme capable of cross-linking proteins and peptides. For example, it is a transferase that catalyzes the reaction of condensing an amino group of a glutamine residue in a protein and / or peptide with a primary amine (e.g., an amino group of a lysine residue on the protein), transferring a substituent on the amine to the glutamine residue, and producing ammonia. Transglutaminases derived from various origins (e.g., mammals, fish, microorganisms) are known in the art.

[0024] In the present invention, the origin of transglutaminase is not particularly limited as long as it has the activity. It may be a recombinant enzyme.

[0025] The quality preservative of the present invention contains transglutaminase having an enzymatic activity value of preferably 0.5 units (U) to 150 units (U), more preferably 0.7 units (U) to 70 units (U), per 1 g of total mass of the formulation. If the enzymatic activity value of transglutaminase is less than 0.5 units (U), the effect of maintaining the hardness and elasticity of the resulting frozen meat product after thawing may be insufficient. If the enzymatic activity value of transglutaminase exceeds 150 units (U), excessive enzymatic reactions may occur in the resulting frozen meat product, leading to syneresis. Here, the enzyme activity value of transglutaminase can be calculated using a known method, for example, in a reaction system using benzyloxycarbonyl-L-glutaminulglycine and hydrooxyamine as substrates in Tris buffer at a temperature of 37°C and pH 6.0, by reacting transglutaminase to produce hydroxamic acid, forming an iron complex in the presence of trichlorosaxane, measuring the absorbance at 525 nm, determining the amount of hydroxamic acid using a calibration curve, and defining the amount of enzyme that produces 1 μmol of hydroxamic acid per minute as 1 unit (U).

[0026] Transglutaminase can be a commercially available transglutaminase preparation, for example. This transglutaminase preparation preferably contains 0.1% to 10% by mass, more preferably 0.5% to 5% by mass, of the total mass of the preparation. If the transglutaminase content in the transglutaminase preparation is less than 0.1% by mass, the effect of crosslinking proteins and peptides in the meat material used to obtain frozen processed meat products may be insufficient. This transglutaminase preparation may also contain pH adjusters and excipients. Furthermore, the transglutaminase preparation may be in any of the following forms, for example, powder, paste, or liquid.

[0027] Such transglutaminase preparations are marketed, for example, by Ajinomoto Co., Inc. under the trade name KS-CT.

[0028] Transglutaminase is generally used as a binder, for example, when making molded meat from small pieces of meat, by utilizing its property of being able to crosslink the above-mentioned proteins and peptides. In the present invention, rather than being used as such a binder, the property of being able to crosslink proteins and peptides contained in meat material is utilized to reinforce the protein structure of the meat material, thereby making it possible to maintain the characteristic elasticity and firmness that are generally lost when processed meat products, especially frozen processed meat products, are thawed.

[0029] Dietary fiber plays a role in providing appropriate elasticity to processed meat products obtained by thawing frozen meat products. The dietary fiber may be water-soluble, water-insoluble, or a combination of both.

[0030] Examples of dietary fiber include inulin, cellulose, agar, citrus fiber, konjac powder, oat fiber, and indigestible dextrin, as well as combinations thereof. Inulin, cellulose, agar with a gelling strength of 500 to 1800, citrus fiber, and konjac powder, as well as combinations thereof, are preferred because they enable the frozen processed meat product to have both appropriate firmness and elasticity after thawing.

[0031] Here, inulin is a compound in which fructose molecules are linearly linked to the fructose residue of sucrose via β(2-1) bonds, and preferably has a degree of polymerization of 2 to 60. Inulin may be derived from plants such as chicory, Jerusalem artichoke, garlic, burdock, onion, sugarcane, or sugar beet, or it may be obtained by synthesis.

[0032] Agar is obtained by boiling the mucilage from red algae, freezing and drying it, and preferably has a gel strength of 500 to 1800, more preferably 600 to 1000. Here, the term "gel strength" as used herein refers to a value measured by the Japanese agar water measurement method, specifically, the surface of an agar gel obtained by solidifying a 1.5% by mass aqueous solution of agar at 20°C for 15 hours, with a weight placed on the surface, and the surface that can withstand the weight without sinking for 20 seconds is measured. 2 This refers to the maximum mass (g) per unit area. For example, the surface area per 1 cm 2 The jelly strength is expressed as 500 when the maximum mass per unit is 500g.

[0033] Citrus fiber refers to fibrous materials obtained by removing juice and oil from the peels of citrus fruits such as lemons and limes, followed by washing, drying, and grinding.

[0034] In this invention, among such dietary fibers, inulin is preferred for the reason that it can provide excellent elasticity to processed products obtained by thawing frozen meat products (for example, ham and sausages).

[0035] In the quality preservative of the present invention, the dietary fiber content is not particularly limited, but is preferably 0.007g to 1.5g, more preferably 0.01g to 1.4g per 1U of transglutaminase. If the dietary fiber content per 1U of transglutaminase is less than 0.01g, it may be difficult to sufficiently maintain the elasticity of the resulting frozen meat product after thawing. If the dietary fiber content per 1U of transglutaminase exceeds 1.5g, the resulting frozen meat product may have a so-called chewy texture, which tends to deviate from the texture desired by consumers for meat products.

[0036] The dietary fiber content in the quality preservative of the present invention is not particularly limited, but an optimal amount can be selected by those skilled in the art depending on the type and amount of processed meat product used.

[0037] (Frozen processed meat products) The frozen meat product of the present invention contains meat material and the above-mentioned quality preservative.

[0038] The meat ingredients are those that fall under the category of "meat" as described above, and may include, for example, raw meat, dried meat, smoked meat, and meat that has been cooked (including, for example, grilled, steamed, or boiled).

[0039] In the manufacture of frozen processed meat products, the meat material and the above-mentioned quality preservative are first mixed to produce a pre-frozen processed product. The mixing ratio of the meat material and the quality preservative is not particularly limited, and an appropriate amount is selected by those skilled in the art depending on the type of meat material used, the type of processed meat product desired, and / or its physical properties.

[0040] The mixture obtained by mixing the meat material with the above-mentioned quality preservative may be formed into a predetermined shape, for example, by filling it into a casing tube. Furthermore, the mixture may be heated at a predetermined temperature and time. The means of heating are not particularly limited, but boiling and steaming are examples. In this way, a pre-frozen processed product is produced.

[0041] Next, the pre-frozen processed products are frozen.

[0042] Freezing of pre-processed products is carried out using known methods. The temperature set for freezing is not particularly limited, but is preferably -5°C to -50°C, more preferably -20°C to -40°C. The time set for freezing is not particularly limited, and can be arbitrarily set by those skilled in the art to ensure that the product is thoroughly frozen, not just on the surface but also inside.

[0043] In this way, the frozen meat product of the present invention is manufactured.

[0044] The frozen processed meat product of the present invention can maintain its frozen state during the storage period before shipment from the factory; during transportation to stores (e.g., department stores, supermarkets, convenience stores, or retail stores), general consumers (individuals who purchased the product, as well as food and beverage establishments), or to a secondary processing plant; and during storage in a freezer or the like until it is used by general consumers.

[0045] When used, the frozen meat products of the present invention are thawed using means or methods known to those skilled in the art. The types of thawing are not particularly limited, but include slow thawing (e.g., natural thawing, room temperature thawing, low-temperature thawing, and running water thawing), rapid thawing (e.g., high-frequency thawing, electrostatic thawing), ice thawing, and low-temperature, high-humidity mist circulation thawing, as well as combinations thereof. It is preferable that the frozen meat products of the present invention be used after slow thawing, as this allows the meat products obtained after thawing to retain excellent elasticity and firmness.

[0046] It was known that freezing and then thawing conventional processed meat products such as ham and sausage resulted in the loss of their characteristic elasticity and firmness before freezing, thus compromising their overall taste. For this reason, there was a tendency to avoid freezing such processed meat products altogether. Consequently, long-term storage in refrigerated warehouses after production of processed meat products became difficult, and long-distance transportation also became challenging, requiring the establishment of numerous logistics hubs and other complexities.

[0047] In contrast, the quality preservative of the present invention can be used for the production of frozen processed meat products. For example, if the processed meat product (pre-freezing processed product) obtained by mixing food ingredients and the quality preservative as described above is frozen as is, a frozen processed meat product can be obtained. This frozen processed meat product has the advantage that the elasticity and hardness of the processed product obtained after thawing are comparable to or hardly deteriorated compared to the product before freezing.

[0048] As a result, the resulting frozen meat products can be stored for longer periods in low-temperature facilities such as cold storage warehouses, and can be transported over longer distances while maintaining their frozen state. Consequently, the number of logistics hubs required for transportation can be simplified compared to conventional methods, and a reduction in logistics costs can be expected.

[0049] Furthermore, the frozen processed meat product can be delivered to the consumer while retaining the unique elasticity and firmness that the processed meat product had before freezing. As a result, it can meet the needs of consumers who expect superior quality and is expected to increase consumer willingness to buy. [Examples]

[0050] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0051] (Examples 1-10 and Comparative Examples 1-11; Preparation of Formulations A1-A11 and B1-B10) Transglutaminase preparation (hereinafter sometimes referred to as "TG preparation") (enzyme activity value 86-130 U / g, containing 1% by mass of transglutaminase), inulin (derived from sugarcane, degree of polymerization 3-30), cellulose (KC Floc W-100 manufactured by Nippon Paper Industries Co., Ltd.), citrus fiber (Helbafoods Inc.'s HelbaCell AQ Plus CF-D / 100), oat fiber (VITACEL manufactured by Rettenmeyer Japan Inc.) Formulations A1-A11 and B1-B10 were prepared by combining HF200), indigestible dextrin (Fibersol 2H manufactured by Matsutani Chemical Co., Ltd.), agar a (Ultra Agar AX-100 manufactured by Ina Foods Industry Co., Ltd., gel strength 80-120), agar b (Ina Agar ZR manufactured by Ina Foods Industry Co., Ltd., gel strength 410-450), agar c (Ina Agar S-6 manufactured by Ina Foods Industry Co., Ltd., gel strength 510-550), agar d (Ina Agar S-9 manufactured by Ina Foods Industry Co., Ltd., gel strength 910-950), and dextrin as shown in Tables 1-3. (Note that, as shown in Tables 1-3, the TG formulation concentration in Comparative Example 1 and Examples 1-10 was 10% by mass, so the enzyme activity value of transglutaminase contained in the obtained formulations was 8.6-13.0 U / g.)

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] (Examples 11-20 and Comparative Examples 12-24; Preparation and Evaluation of Frozen Sausages, etc.) Using pork as the meat ingredient, frozen sausages were prepared as follows by adding 1 g (set as the 1% by mass addition group) of preparations A1-A11 or B1-B10 obtained in any of the above Examples 1-10 or Comparative Examples 1-11 to the formulation composition shown in Table 4.

[0056] [Table 4]

[0057] To the pork, ice water, and auxiliary ingredients shown in Table 4, 1 g of formulations A1-A11 or B1-B10 obtained in any of the above Examples 1-10 or Comparative Examples 1-11 was added and mixed in a food cutter for 1 minute. Then, lard was added to this mixture and mixed in a food cutter for a further 30 seconds. This was then vacuum-packed, and the entire contents were then filled into one casing tube and tied. The filled casing tube was then boiled at 75°C for 40 minutes and cooled to room temperature. These were then stored under rapid freezing conditions for 48 hours to produce frozen sausages. For the sausages of Comparative Example 12 (no formulation added), the rapid freezing was not performed and the sausages were stored chilled for the same amount of time.

[0058] Furthermore, the frozen sausage was thawed under running water (the entire frozen sausage was immersed in a 1L pitcher of water, and water was then poured over it from above for 30 minutes), and the thawed sausage was cut into 1cm wide pieces to obtain a sample. On the other hand, for the sausage without additives (no additive group) in Comparative Example 12, a sample of the sausage was obtained by cutting it into 1cm wide pieces without performing such thawing under running water.

[0059] Ten panelists tasted the 1cm-cut samples obtained in this way, and evaluated the hardness and elasticity of the sample without the formulation (Comparative Example 12) on a 5-point scale from 1 to 5, based on the following criteria. The average score was then calculated and used as the evaluation score.

[0060] <Hardness Evaluation Criteria> 5 points. It had the same hardness as the sample in Comparative Example 12. 4 points. Although it did not measure up to the sample in Comparative Example 12, it still possessed good hardness. 3 points. Although it did not measure up to the sample in Comparative Example 12, it had a firmness that was acceptable for a sausage. Although it was nowhere near as hard as the sample in Comparative Example 12, it did possess a slight degree of hardness. 1. It was nowhere near as good as the sample in Comparative Example 12, and completely lacked hardness.

[0061] <Evaluation Criteria for Elasticity> 5 points. It had the same elasticity as the sample in Comparative Example 12. 4 points. Although not as good as the sample in Comparative Example 12, it still possessed good elasticity. 3 points. Although it did not meet the standards of the sample in Comparative Example 12, it possessed an acceptable level of elasticity for use as a sausage. Although it was nowhere near as good as the sample in Comparative Example 12, it did possess a slight degree of elasticity. 1. It was nowhere near as good as the sample in Comparative Example 12, and completely lacked elasticity.

[0062] The results are shown in Table 5.

[0063] [Table 5]

[0064] As shown in Table 5, frozen sausages to which formulation A1, a single TG preparation, was added retained their hardness after thawing, but lacked elasticity and were unsuitable as sausage texture (Comparative Example 14). Furthermore, frozen sausages to which formulations A2 to A11, each containing various dietary fibers including inulin, were added showed a slight improvement in evaluation scores compared to the thawed product in the unadditive-free group (Comparative Example 13), but lacked the hardness and elasticity of the chilled product in the unadditive-free group (Comparative Example 12), and were unsuitable (Comparative Examples 12 to 24).

[0065] On the other hand, frozen sausages containing formulations B1 to B10, which combine TG preparations with various dietary fibers, retained both firmness and elasticity well after thawing (Examples 11 to 20). In particular, frozen sausages using formulations B1 to B6, which combine TG preparations with inulin, cellulose, agar with a gelling strength of 500 or more, citrus fiber, or konjac powder, showed firmness and elasticity close to that of Comparative Example 12, resulting in a desirable texture.

[0066] (Examples 21-40 and Comparative Examples 25-29; Preparation and Evaluation of Frozen Sausages, etc.) Using pork as the meat ingredient, frozen sausages were prepared in the same manner as in Examples 11 and 13-16 by adding 1 g each of formulations B1 and B3-B6 obtained in any of Examples 1 and 3-6 to the formulation shown in Table 4 (set as the 1% by mass addition group). The sausages in Comparative Example 25, which did not contain any formulations (no-addition group), were stored chilled without the rapid freezing described above.

[0067] Furthermore, the frozen sausage was thawed using one of the methods described in Table 6, and cut into 1 cm wide pieces to obtain a sample of the thawed sausage. On the other hand, for the sausage without additives (no additive group) of Comparative Example 25, a sample of the sausage was obtained by cutting it into 1 cm wide pieces without performing such thawing under running water.

[0068] [Table 6]

[0069] Ten panelists tasted the 1cm-cut samples obtained in this way, and evaluated the hardness and elasticity of the sample without the formulation (Comparative Example 25) on a 5-point scale from 1 to 5, based on the following criteria. The average score was then calculated and used as the evaluation score.

[0070] <Hardness Evaluation Criteria> 5 points. It had the same hardness as the sample in Comparative Example 25. 4 points. Although it did not reach the level of the sample in Comparative Example 25, it possessed good hardness. 3 points. Although it did not measure up to the sample in Comparative Example 25, it had a firmness that was acceptable for a sausage. Although it was nowhere near as hard as the sample in Comparative Example 25, it did possess a slight degree of hardness. 1. It was nowhere near as good as the sample in Comparative Example 25, and completely lacked hardness.

[0071] <Evaluation Criteria for Elasticity> 5 points. It had the same elasticity as the sample in Comparative Example 25. 4 points. Although not as good as the sample in Comparative Example 25, it still possessed good elasticity. 3 points. Although it did not meet the standards of the sample in Comparative Example 25, it possessed an acceptable level of elasticity for a sausage. Although it was nowhere near as good as the sample in Comparative Example 25, it did possess a slight degree of elasticity. 1. It was nowhere near as good as the sample in Comparative Example 25, and completely lacked elasticity.

[0072] The results are shown in Table 7.

[0073] [Table 7]

[0074] As shown in Table 7, frozen sausages to which TG preparations and dietary fiber preparations were added exhibited good firmness and elasticity after thawing, and their quality was well maintained (Examples 21-40). Furthermore, regarding the thawing method of the frozen sausages, Examples 21-23, 25-27, 29-31, 33-35, and 37-39, which used thawing under running water, thawing at room temperature, or thawing at low temperature, showed better firmness and elasticity compared to the case where rapid freezing was used (Examples 24, 28, 32, 36, and 40). [Industrial applicability]

[0075] This invention is useful, for example, in the field of meat processing.

Claims

1. A quality preservative for frozen meat products, containing transglutaminase and dietary fiber, A quality preservative comprising at least one selected from the group consisting of inulin, agar having a gelling strength of 500 to 1800, and citrus fiber.

2. The quality preservative according to claim 1, wherein the frozen processed meat product is used after slow thawing.

3. The quality preservative according to claim 1, wherein the frozen processed meat product is ham or sausage.

4. A frozen meat product comprising meat ingredients and a quality-preserving agent according to any one of claims 1 to 3, and being frozen.

5. A frozen meat product according to claim 4, having the form of ham or sausage.

6. A method for manufacturing frozen processed meat products, A step of preparing a pre-frozen processed product by mixing meat material with a quality preservative described in any one of claims 1 to 3, and The process of freezing the pre-frozen processed product, Methods that include...

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