JP5877743B2 - How to mask retort odor - Google Patents

Description

  The present invention relates to a masking method for a retort odor of a retort meal containing livestock meat.

  Conventionally, odor peculiar to livestock meat has been a problem in foods containing livestock such as beef, pork and chicken.

  Patent Document 1 discloses that a meat odor can be significantly masked by a pickle composition containing whey protein with low gel strength and trehalose and / or reduced starch saccharified product.

  Patent Document 2 discloses that meat-specific meat odor can be well suppressed by the synergistic action of trehalose and ginger.

  Patent document 3 discloses deodorizing livestock meat odor with a deodorant seasoning solution for livestock meat containing lemon juice, ethanol and alkaline salts.

JP2003-265143 JP2006-333778 Patent No. 4792473

  Odor generated during cooking from livestock meat can be deodorized with ginger, etc., but when retort processing is performed on cocoons containing livestock meat, a new retort odor that differs from the odor during cooking is generated. The material cannot be deodorized.

  An object of this invention is to provide the technique which can mask effectively the retort odor of the raw retort paste containing livestock meat.

  As a result of repeated examinations in view of the above-mentioned object, the present inventor is caused by retort processing by adding a specific fruit juice to the raw material containing at least one kind of livestock meat selected from the group consisting of beef, pork and chicken. The present inventors have found that a retort odor can be effectively deodorized and completed the present invention.

The present invention provides the following retort odor masking method.
Item 1. A method for masking the retort odor of a retort koji element containing livestock meat selected from the group consisting of beef, pork and chicken, wherein the retort koji element comprises apple juice, peach juice, tangerine juice, and muscat juice A method for masking a retort odor of retort koji, comprising at least one fruit juice selected from
Item 2. Item 2. The masking method according to Item 1, comprising apple juice.
Item 3. Item 3. The masking method according to Item 1 or 2, wherein the cocoon is selected from the group consisting of beef candy, pork candy, and chicken candy.
Item 4. Item 4. The masking method according to any one of Items 1 to 3, wherein the fruit juice is 7 to 30% by weight based on the weight of the livestock meat.

  According to the present invention, it is possible to sufficiently mask the retort odor generated by the retort treatment of rice bran containing livestock meat.

  In the present invention, examples of the salmon include salmon using beef, pork, or chicken, such as beef salmon, pork salmon, chicken salmon, and the like. The meat to be used is not particularly limited. For beef and pork, sliced meat having a certain amount of fat such as rose meat is preferably used. Block meat, soft meat or minced meat can also be used. For chicken, thigh meat, breast meat and the like can be preferably used.

  Examples of ingredients other than livestock meat include root vegetables such as onions, carrots and burdock, mushrooms such as shiitake mushrooms and shimeji mushrooms, konjac, tofu and the like, and onions are particularly preferred.

  As for soy sauce, those commonly used for salmon can be widely used.

  It is preferable that livestock meat such as beef, pork and chicken be boiled to remove aqua. The boil treatment is performed at a temperature of about 70 to 90 ° C. for about 5 seconds to 3 minutes.

  Ingredients other than meat can be heat-treated as necessary. For example, in the case of onions, it is preferable to heat-treat at a temperature of about 60 to 90 ° C. for about 1 to 120 minutes. A person skilled in the art can appropriately select the heating conditions for ingredients other than the onion. The ingredients are pretreated as necessary to the extent that sufficient cooking can be performed together with the subsequent retort treatment. The onion may be heated in the presence of calcium lactate.

  The retort cake of the present invention contains at least one kind of fruit juice selected from the group consisting of apple juice, peach juice, mandarin fruit juice, and muscat juice, and the retort odor of the meat mash can be masked by blending this juice. The masking effect of retort odor by fruit juice was highest in apple juice, and was effective in the order of peach juice, tangerine juice, and muscat juice. A preferred fruit juice is apple fruit juice. Banana juice, melon juice, strawberry juice, lemon juice, and pine juice have no effect on reducing the retort odor, and only the four kinds of juice of the present invention are effective. The fruit juice of the present invention may be a fruit juice from which insoluble matters such as pulp are removed, or may be a turbid fruit juice containing insoluble matters such as pulp. Further, it may be a diluted fruit juice or a concentrated fruit juice.

  The fruit juice is added to the meat in an amount of about 7 to 30% by weight, preferably about 8 to 20% by weight, more preferably about 10 to 18% by weight, and particularly about 10 to 15% by weight. The compounding amount of fruit juice is described as 100% fruit juice, and when concentrated fruit juice such as concentrated reduced fruit juice is used, it is blended with retort koji in an amount converted to 100% fruit juice.

  Ingredients including livestock meat are filled in a retort pouch along with soup containing fruit juice. The retort pouch is retorted in a retort pot. The conditions for the retort treatment include a temperature of 115 ° C. to 130 ° C. and a condition of about 5 to 40 minutes.

  The retort koji of the present invention may further contain whey protein, heat-resistant soy sauce and ginger together with fruit juice.

  By blending apple juice, peach juice, tangerine juice and muscat juice, retort odor and livestock meat odor can be masked simultaneously.

  Hereinafter, the present invention will be described in more detail based on examples and comparative examples.

Example 1
Boiled beef, apple juice, banana juice, melon juice, peach juice, mandarin juice, muscat juice, strawberry juice, lemon juice, pine juice, whey protein, ginger, heat-resistant soy sauce, each 10 weight of beef % (Concentrated in the case of concentrated fruit juice), put into a retort pouch with beef and treated with retort at 121 ° C. for 30 minutes. The results are shown in Table 1.

Example 2
In order to examine the optimal amount of apple juice with the highest masking effect of retort odor, 0%, 2.5%, 5%, 7.5%, 10%, 15% of apple juice to beef (50g of raw meat equivalent) %, 20%, and 30% were mixed, and the total volume was 150 g with water. After retorting in the same manner as in Example 1, a sensory test was conducted by 10 panelists. The results are shown in Table 2.

Evaluation standard (livestock odor, retort odor)
5: There is a clear masking effect. I do not feel the smell of livestock meat or retort.
4: Has masking effect. Some animal odor (livestock odor) and stuffy odor (leto odor) are felt.
3: There is some masking effect. Feels animal odor, wet odor (livestock odor), and stuffy odor (leto odor).
2: Almost no masking effect. Feels animal odor, glass odor ^{* 3} (livestock odor), stuffy odor, fresh odor (leto odor).
1: No masking effect. Feels animal odor, blood odor, glass odor, oxidization odor (livestock odor), stuffy odor, burnt odor ^{* 4} , fresh odor (leto odor).

Overall evaluation ◎: Very good, no unpleasant odor at all ○: Some panelists feel slightly unpleasant odor △: Some panelists feel unpleasant odor ×: Many panelists feel clear unpleasant odor

Note The apple juice used in Examples 1 and 2 is 5 times concentrated transparent apple juice (the apple is squeezed to remove the pulp to make it transparent and concentrated: concentration ratio 500%). And used.
* 1 Steamed odor: Steamed odor. A sweaty scent.
* 2 Fresh odor: The smell of rotten food. In the case of livestock odor, it also includes the scent of fat oxidized.
* 3 Glass odor: A characteristic odor of beef using grass as feed. Animal odor with a blue odor.
* 4: Burnt odor: Burnt odor.

  In addition, apple fruit juice results in an apple taste at 20% by weight, but the actual retort paste contains ingredients such as onions and sauce, so apple taste does not matter and apple juice is 30%. Even if it is%, the actual retort cake has an apple taste, but it does not impair the taste of the retort cake and is acceptable.

  From the results of Examples 1 and 2, it became clear that the retort odor of the retort cake containing livestock meat can be sufficiently suppressed by apple juice, peach juice, mandarin orange juice, and muscat juice.

Claims (2)

Beef, a Masukingusu Ru how the retort odor of the original retort bowl containing meat selected from the group consisting of pork and poultry, containing the retort bowl is made of apple juice, peach juice, tangerine juice, muscat juice Including at least one kind of fruit juice selected from the group, wherein the koji is selected from the group consisting of beef koji, pork koji, and fowl koji, and the fruit juice is blended in an amount of 7 to 30% by weight based on the weight of the meat. To mask the retort odor of the retort bowl. The masking method according to claim 1, comprising apple juice.