JP2012055178A - Method for improving venison quality - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking and processing method for improving the nutritional property, the functional characteristic, and the taste of venison, and to provide aged venison with improved nutritional property, functional characteristic, and taste achieved by the same.SOLUTION: A method for improving the quality of venison includes: (1) a step of processing venison with multi-grain malt; and (2) a step of aging the venison obtained in the step (1). The step (1) preferably includes processing 100 mass% of venison with 1-5 mass% of multi-grain malt.

Description

  The present invention relates to a method for improving the quality of venison.

  In recent years, the population of wild sika deer has increased, and agriculture and forestry damage has become serious. In addition, the vegetation damage to forest vegetation has intensified, and not only the decline of flora but also the impact on other biota has become a serious situation. From the viewpoint of conservation of biodiversity, reducing the density of sika deer has become an issue. Yes. Against this background, sika deer has been continuously captured as an administrative measure. Tens of thousands of animals are captured annually in Hyogo alone.

  The captured sika deer is preferably used as a food resource (Non-Patent Documents 1 to 3). Venison meat is richer in red than beef and pork, has a low fat content, and contains a lot of nutrients such as iron and protein (Non-Patent Document 4). Non-Patent Document 4 shows that there are no differences in the lipid ratio and cholesterol content of venison between parts, which are significantly lower than Japanese beef and domestic meat, respectively, and slightly lower than imported beef, and n− It has been shown that the ratio of n-3 fatty acids to 6 fatty acids is considerably higher than beef. Considering the characteristics of venison's lipid and fatty acid composition, venison is expected to be used as a meat for preventing lifestyle-related diseases and allergic diseases, and as a nutritional food rich in iron and protein for the elderly. .

  On the other hand, sika deer is known to have a hepatitis E virus as a zoonotic disease (although non-patent document 5). For this reason, the risk of hepatitis E infection has been pointed out in the case of raw food, and cooking processes such as smoking and heating are required (Non-Patent Document 2). In consideration of improving meat quality, provision of processed foods such as smoked products has been studied (Non-patent Document 6 and Patent Documents 1 and 2). However, since meat processing such as smoked products requires relatively time and technology, Must be cooked easily, such as “baked” or “simmered”. However, since venison has a low fat content, it has a crispy texture when cooked, and has a low umami taste obtained from fat and tends to be inferior in palatability.

  Therefore, a cooking / processing method (Non-patent Document 7) of adding fats of other kinds of meat such as pork fat to increase palatability, a method of adding wine or sake to enhance the flavor, and the like have been reported. Patent Document 3 reports a method using an enokitake mushroom extract as an anti-discoloration agent for venison. However, since venison is naturally derived, there are seasonal changes and gender / age differences in meat quality (Non-Patent Document 3), and the quality of food is not constant, so these methods are not universally applied to venison. There is a problem.

  By the way, as a method for producing an aged food that can mainly degrade protein of animal food material and improve taste, the degradation enzyme brought into contact with the surface of the food material is uniformly applied to the inside of the food material by pressure treatment. The method of making it contain is reported (patent document 4).

JP-A-1-21470 JP-A-9-65854 JP2008-228702 JP2009-89668

Mayumi Yokoyama et al., “People and Nature”, 2003, Volume 14, p. 21-31 Edited by Masao Kawai et al., “The Rebellion of Animals”, 1st Edition, PHP Institute, November 4, 2009, p. 102-127 D. R. McCullough et al., “Sika deer”, Springer, 2008, p. 193-205 Mitsuharu Ishida et al., “The Journal of Japan Society for Food Science and Technology”, 2001, 48, p. 20-26 Y. Matsuura et al., "Arch. Virol.", 2007, vol. 152, p. 1375-1381 Kiyoshi Ohba, “Koshioi Town Agricultural Development Research Institute Report”, 1998 Akiko Kashima et al., "Report on Oita Prefectural Agriculture and Fisheries Processing Comprehensive Guidance Center", 2005

  It is an object of the present invention to provide a cooking / processing method for enhancing the nutrition, functionality, and palatability of venison, and an aged venison with enhanced nutrition, functionality, and palatability obtained by the method. To do.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors processed venison with multi-grain rice cake, and the umami taste of venison increased due to the decomposition of protein contained in venison, The present inventors have found that drip of gravy can be prevented and have led to the present invention.

  The present invention provides a method for improving the quality of venison, the method comprising the steps of (1) treating venison with multi-grain straws, and (2) aging the venison obtained in step (1). Including.

  In one embodiment, the step (1) is a step of treating 100 parts by mass of the venison meat with 1 to 5 parts by mass of the multi-grain koji.

  In one embodiment, the venison is minced venison.

  In one embodiment, the step (1) is a step of kneading minced venison and multi-grain rice cake.

  The present invention also provides venison obtained by the above method.

  ADVANTAGE OF THE INVENTION According to this invention, the cooking / processing method which improves the nutrition property, functionality, and palatability of venison can be provided. According to the method of the present invention, aged venison with improved nutrition, functionality, and palatability can be provided. Aged venison can be used as a food having a fatty acid composition for preventing lifestyle-related diseases and allergic diseases, and as a nutritional food containing a large amount of nutrients such as iron, protein and amino acids for the elderly.

It is a graph which shows the result of having measured the thickness of the center part of a hamburger fabrication object. It is a graph which shows the result of having measured the quantity of the gravy drip from a hamburger fabrication object. It is a graph which shows the result of having measured the breaking energy of a hamburger fabrication object. It is a graph which shows the result of having analyzed the amino acid composition of the venison before and after ageing | curing | ripening. It is a graph which shows the result of having analyzed the amino acid composition of the beef before and behind ripening. It is a graph which shows the result of having analyzed the amino acid composition of the pork before and behind ageing | curing | ripening. It is a graph which shows the result of having analyzed the amino acid composition of the chicken breast before and behind ageing | curing | ripening. It is a graph which shows the result of sensory evaluation of a hamburger.

  The method for improving the quality of venison of the present invention includes (1) a step of treating venison with multi-grain koji, and (2) a step of aging the venison obtained in step (1).

  The venison used in the present invention is a mammal meat belonging to the deer family. Preferred is sika deer, more preferably wild sika deer meat. Although it does not specifically limit as a site | part of meat, For example, shank meat, thigh meat, rose meat, kata meat, neck meat, loin meat is mentioned. Preferably, it is shin meat or thigh meat. Preferably, raw meat is used, but fresh raw meat is more preferable. The amount of meat is not particularly limited.

  The multi-grain koji used in the present invention is made from koji mold (Aspergillus oryzae) and a plurality of raw material grains. Examples of the raw material grains include barley, millet, millet, millet, oyster mill, purple black rice, rice flour, potato barley, soybeans, red beans, amaranth and buckwheat. Preferably, it is a mixed grain made of barley, millet, millet, millet, Takaki, purple black rice and rice flour. The multi-grain koji may be a mixture of koji made from each raw grain. A commercially available product may be used as the multi-grain rice cake.

  It does not specifically limit as a form which processes venison with multi-grain rice cake. For example, in the case of sliced meat, after the multi-grain candy is attached to the surface, it may be left as it is, or the excess multi-grain candy may be removed. In the case of minced meat, a multi-grain koji may be added and kneaded.

  The quantity of the multi-grain rice cake which processes venison is 1-10 mass parts with respect to 100 mass parts of venison, Preferably it is 2-5 mass parts, More preferably, it is 3-5 mass parts.

  In addition to multi-grain rice cake, venison may be treated with additives commonly used in meat. Examples of additives include seasonings such as liquor, miso, soy sauce, sugar, herbs such as sage, thyme, basil, and parsley, spices such as pepper and nutmeg, phosphates, colorants, binders, etc. Examples include food additives.

  The term “aging” as used in the present invention means that the meat is allowed to stand at a predetermined temperature for a certain period of time to induce changes in the ingredients in the meat. The ripening may be performed in a state where the cereals are attached or added, or may be aged in the state where the cereals are removed.

  The aging temperature is not particularly limited, but a low temperature is preferable from the viewpoint of food hygiene. Usually, it is 0-10 degreeC, Preferably it is 5-10 degreeC, More preferably, it is 8-10 degreeC.

  The aging period is not particularly limited, but is 1 to 4 days, preferably 1 to 2 days, and more preferably 2 days.

  The venison quality improving method of the present invention may further include a heating step. In the heating step, a method usually used for heating meat is used. Aged venison may be vacuum packed and then heated with steam.

  The venison obtained by the method of the present invention can be stored stably for a long period of time by vacuum packing or low temperature storage.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, it cannot be overemphasized that this invention is not what is limited by an Example.

(Example 1) Multi-grain straw-processed venison (Preparation of multi-grain straw-processed venison)
Minced minced minced pork shank and thigh, which are frozen raw meat prepared from venison that has been dismantled in a sanitary dismantling facility, were thawed under running water. 0 parts by mass of multi-grain rice cake (untreated), 1 part by mass, 2.5 parts by mass or 5 parts by mass was added to 100 parts by mass of this minced meat and kneaded. As the multi-grain koji, a multi-grain koji made by barley, millet, millet, millet, persimmon, purple black rice, and rice flour as a raw material grain (manufactured by Yakigaki Fermentation Technology Co., Ltd.) was used. As a control, 5 parts by mass of raw cereal grains were used. The kneaded product was molded into a hamburger shape (hamburger molded body).

(Preparation of non-aged samples)
The hamburger compact was vacuum packed using a food vacuum packaging machine (HV300 manufactured by Tosei Co., Ltd.) and frozen at -15 ° C.

(Preparation of aged sample)
The hamburger compact was sealed and stored at 10 ° C. for 2 days (aging). Subsequently, it vacuum-packed using the vacuum packaging machine for foodstuffs, and frozen at -15 degreeC.

  Although not shown in the data, E. coli was not detected from any treatment group. Some general bacteria were observed immediately after the addition of the multi-grain cocoons, but were within the normal range. Since it was within the normal range even 2 days after the addition (ripening), it was found that the use of multi-grain koji had no problem in terms of food hygiene.

(Measurement of the thickness of the center part of the hamburger compact)
The non-aged sample and the aged sample were thawed with running water, and when the center temperature of the sample reached room temperature, the whole bag was heated with steam at 100 ° C. for 10 minutes and then allowed to stand at room temperature. When the center temperature of the sample reached room temperature, the hamburger molded body was taken out of the bag, and the thickness of the central portion of the hamburger molded body was measured with a caliper. The results are shown in FIG.

  In both the non-aged sample and the matured sample, the thickness of the central part became thinner as more multi-grain koji was added. This indicates that the meat quality has become softer. The reason why the thickness of the central portion is smaller in the non-aged sample than in the aged sample is considered to be because the amount of drip of the gravy is large.

(Measure the amount of gravy to drip)
The non-aged sample and the aged sample were thawed with running water, and when the center temperature of the sample reached room temperature, the total mass of each bag was measured. Next, the bag was heated for 10 minutes with steam at 100 ° C. and then left at room temperature. When the center temperature of the sample reached room temperature, the hamburger molded body was taken out from the bag, and the mass of the hamburger molded body and the bag was measured. The amount of gravy drip by subtracting the mass of the hamburger molded body and bag after heating was calculated from the total mass before heating. The results are shown in FIG.

  In both the non-aged sample and the matured sample, the amount of gravy drip from the hamburger decreased as the amount of multi-grain potato was added. Because the amount of gravy in the control is small, it is considered that the raw grain retains moisture in the venison. The amount of drip juice was reduced in non-aged samples, but was further reduced by aging.

(Measurement of breaking energy)
The non-aged sample and the aged sample were thawed with running water, and when the center temperature of the sample reached room temperature, the whole bag was heated with steam at 100 ° C. for 10 minutes and then allowed to stand at room temperature. When the center temperature of the sample reached room temperature, the hamburger molded body was taken out of the bag, a 2 cm square cube portion was cut out, and the breaking energy of this portion was measured. For the measurement, a load cell (manufactured by Yamaden Co., Ltd., 2 kgf) and a plunger (manufactured by Yamaden Co., Ltd., diameter 8 mm) were used. The compression rate was 1 mm / sec, and the hamburger compact was compressed to 60% higher. Each sample was measured 5 times, and the average value was obtained. The results are shown in FIG.

  In both the non-aged sample and the aged sample, the breaking energy decreased as the amount of multi-grain koji was added. This indicates that the meat quality has become softer and it has become possible to bite the meat even with a small amount of energy. In the control, the breaking energy was larger than that of the untreated, and the meat quality became harder. This result corresponds to the sensory evaluation result shown below.

(Amino acid analysis)
Aged sample obtained by adding 5 parts by mass of multi-grain rice cake to 100 parts by mass of venison, untreated and control aged sample was thawed under running water, and when the center temperature of the sample reached room temperature, hamburger molding The body was removed from the bag, and the amino acid composition (composition of free amino acids) in the sample was analyzed using HPLC. The results are shown in FIG.

  The aged sample obtained by adding 5 parts by weight of multi-grain koji showed about 5 times more total amino acid than the untreated and control aged samples. This shows that the total amount of amino acids was increased by adding and ripening multi-grain rice cake to venison. Although not shown in the data, the total amount of amino acids increased as more multi-grain koji was added, and the total amount of amino acids did not increase in the untreated and control cases.

  It was confirmed that the matured sample obtained by adding 5 parts by mass of multi-grain koji contains γ-aminobutyric acid (GABA). This indicates that GABA was produced by aging.

(Comparative Example 1) Multi-grained processed meat Similar to Example 1 except that beef (commercial minced meat), pork (commercial minced meat) or chicken breast (commercial minced meat) was used instead of venison. Thus, an aged sample was obtained, and the amino acid composition in the sample was analyzed. However, the ratio of the multi-grain rice cake added to 100 parts by mass of each meat is 5 parts by mass. The results are shown in FIGS. 4B to 4D.

  The total amino acid content of beef and pork was about 2300 (mg / 100 g), and chicken and venison were about 5000 (mg / 100 g). Aged samples obtained by adding 5 parts by weight of multi-grain rice to 100 parts by weight of beef or pork showed a total amino acid amount approximately three times higher than that of the untreated and control aged samples, respectively. The aged sample obtained by adding 5 parts by mass of multi-grain rice cake to 100 parts by mass of chicken showed about twice as much total amino acid as the untreated and control aged samples. These indicate that multi-grain rice cakes are acting effectively on venison.

(Example 2) Sensory evaluation of multi-grain cocoon-treated venison hamburger was made as follows and sensory evaluation was performed.
(material)
Minced meat 300g × 3 900g
Onion 210g x 3 630g
Bread crumb 90g x 3 270g (Immerse in milk 150g x 3 450g)
Egg 36g × 3 108g
Soy sauce 12g x 3 36g
Salt 3g × 3 9g
Pepper, nutmeg 1g x 3 3g
(Method)
1 Minced minced meat of venison shank and thigh was thawed under running water, and 0 parts by mass (non-treated group) or 5 parts by mass (treated group) of multi-grain rice was added to 100 parts by mass of minced meat and kneaded. As a control, 5 parts by mass of raw cereal grains of multi-grain rice cake was used (control group). The kneaded product was molded into a hamburger shape, sealed, and stored at 10 ° C. for 2 days (aging).
2 The onion was chopped into a food processor for 10 seconds, then fried in a frying pan with 1 tablespoon of oil for 7 minutes and divided into 3 equal parts.
3. Add the above-mentioned fried onion, bread crumbs soaked in milk, salt, pepper, nutmeg and eggs to the aged minced meat and knead 50 times. Next, soy sauce was added and kneaded 20 times to form 20 g of hamburger dough.
4 A hamburger was placed in a frying pan, set on fire, heated for 70 seconds with high heat, turned over, heated for 50 seconds, and then removed.
5 After the temperature was lowered to 10 ° C., the hamburger was sealed in a separate bag, and 100% vacuum was applied over 20 seconds (vacuum pack).
6 The vacuum pack was steamed at 100 ° C. for 5 minutes and frozen.
7 The vacuum pack was immersed in 100 ° C. hot water for 2 minutes and thawed to prepare a sample.

(sensory evaluation)
Panels of 30 elderly people 65 years or older (average age 82.1 ± 6.13 years) and 30 young people (average age 21.4 ± 1.13 years), (1) Color (identification), ( 2) Color (preference), (3) Scent (preference), (4) Hardness (when the hamburger is pressed or cut with a fork), (5) Hardness (hamburger is pressed or cut with a preference or fork) ), (6) umami, (7) ease of swallowing, and (8) overall evaluation, the difference between samples was determined by a five-point scoring method. A two-way analysis of variance was performed using a five-point scale. The results are shown in FIG.

  As is clear from FIG. 5 (A), no significant difference was observed in the items of color and scent in the elderly. In the item of hardness (identification), a significant difference (P <0.05) was observed between the untreated group and the treated group. Many people felt that the treatment group was the softest. Although there was no significant difference in the umami category, the treatment group was rated as having more umami.

  In the item of ease of swallowing, significant differences (P <0.05) were observed between the untreated group and the treated group, and between the untreated group and the control group. Many people felt that the treatment group was the easiest to swallow. Although there was no significant difference in the overall taste item, the treated group was the most delicious, followed by the untreated group and the control group, which were evaluated as delicious.

  As is clear from FIG. 5 (B), no significant difference was observed in the items of color and fragrance among young people. In the item of hardness (identification), a significant difference (p <0.05) was observed between the untreated group and the treated group, and between the treated group and the control group. In the preference item, a significant difference (p <0.05) was observed between the treatment group and the control group. The treatment group was the softest and the control group was hard and unfavorable. In the umami item, significant differences were observed between the untreated group and the control group, and between the treated group and the control group. The treatment group was rated as more umami. As can be seen from the results of amino acid analysis, it is thought that the umami taste increased due to the increase in amino acids due to the degradation of venison protein caused by the protease contained in the cereal grains.

  In terms of ease of swallowing, significant differences (P <0.05) were observed between the untreated group and the treated group, and between the treated group and the control group. Many people felt that the treatment group was the easiest to swallow and the control group was difficult to swallow. Ease of swallowing had a correlation with hardness, and there were many descriptions in the free description column that meat was soft and easy to swallow. In terms of overall taste, significant differences (P <0.05) were observed between the untreated group and the control group, and between the treated group and the control. Overall, the treatment group was rated as the most delicious.

  From the above, by adding 1-5 parts by weight of multi-grain rice cake to 100 parts by weight of venison and aging the venison, softening the meat, improving texture, increasing amino acids, increasing umami, reducing dripping meat juice Was recognized. In the sensory evaluation, it was soft, easy to swallow and comprehensively evaluated as delicious meat.

  ADVANTAGE OF THE INVENTION According to this invention, the cooking / processing method which improves the nutrition property, functionality, and palatability of venison can be provided. According to the method of the present invention, aged venison with improved nutrition, functionality, and palatability can be provided. Aged venison can be used as a food having a fatty acid composition for preventing lifestyle-related diseases and allergic diseases, and as a nutritional food containing a large amount of nutrients such as iron, protein and amino acids for the elderly.

Claims (5)

A method for improving the quality of venison,
(1) A process comprising the steps of treating venison with multi-grain rice cake, and (2) aging the venison obtained in step (1).   The method according to claim 1, wherein the step (1) is a step of treating 100 parts by mass of the venison meat with 1 to 5 parts by mass of the multi-grain rice cake.   The method according to claim 1, wherein the venison is minced venison.   The method according to any one of claims 1 to 3, wherein the step (1) is a step of kneading minced venison and multi-grain rice cakes.   Venison meat obtained by the method according to any one of claims 1 to 4.

Images