FR2865108A1 - Anti-agglomeration agent for protein degeneration inhibiting powder in ground meat includes fatty acid ester of saccharose - Google Patents

Abstract

The anti-agglomeration agent for a degeneration inhibiting powder for proteins containing trehalose, able to regulate the pH of ground meat on the alkaline side, contains, in addition to an active principle, a fatty acid ester of saccharose with 8 - 22 carbon atoms and a hydrophile lipophile balance (HLB) no lower than 7. The main fatty acid of the fatty acid ester of saccharose is stearic acid, and the trehalose is in the form of a fine powder with a particle size no greater than 80 microns. The anti-agglomeration agent is added at a rate of 0.5 - 2 per cent of the total quantity of trehalose, and the pH is adjusted with an alkaline metal carbonate.

Description

The present invention relates to an anti-caking agent for powder

  inhibitor of protein degeneration, and a method of using the same. More particularly, the present invention relates to an anti-caking agent (anti-coagulant) for powder inhibiting the degeneration of proteins containing

  trehalose and a pH adjuster capable of adjusting the pH of ground meat on the alkaline side, which is suitable for use with minced meat, particularly with frozen ground fish meat; a method for preventing agglomeration of the protein degenerative inhibiting powder during storage thereof; an anti-agglomeration powder inhibiting the degeneration of proteins containing the anti-caking agent; and minced meat containing powder inhibiting protein degeneration.

  Recently, because of the tendency of consumers to dislike the use of food additives, food manufacturers are forced to adopt a policy of avoiding, as much as possible, the use of food additives.

  In particular, with respect to fish meat and livestock products, it is feared that excessive absorption of phosphates such as sodium pyrophosphate commonly used to increase durability in the frozen state, to improve the retention of water, etc., gives rise to diseases or disorders such as osteoporosis, stunting, taste blindness, etc. , and the tendency not to use phosphates in camcorder products is intensifying more and more.

  Frozen ground meat without the use of phosphates (frozen minced meat without phosphorus) is currently only treated with sugar, but this treatment can not provide a sufficient inhibitory effect against the concomitant protein degeneration of freezing and can not not maintain a consistent quality of meat unchanged for a long time. Stabilizing the quality of minced meat without phosphorus, that is to say the inhibition of the degeneration or denaturation of proteins during cold or frozen storage, is delicate by using only sugar. With only sugar, the protein degenerates easily and the meat gels or becomes spongy to lose water retention during cold or frozen storage. It is therefore necessary to use raw minced meat, at least partially.

  With regard to techniques for inhibiting degeneration upon freezing, there is known a process in which the pH of ground meat is adjusted from 7.5 to 9 before it is frozen (Japanese Patent Publication (KOKOKU N 47-23385). More recently, there has also been proposed a method for inhibiting freeze degeneration of minced fish flesh by adding trehalose to minced fish meat (Japanese Patent Application Laid-Open (KOKAI) No. 7 -135927 and 8-9931), and a process for the preparation of frozen ground meat having a better gelability by chopping the tokage-eso meat, i.e., elongated Saurida and saber, by subjecting the minced meat obtained by alkaline bleaching with an electrolyte, after dehydration, by adding sucrose and trehalose to the resulting minced meat, and then freezing the resulting flesh (Report on the Development of New Materials for Processed Products of the Sea, 1997 ( published by the Processed Marine Products Section, Fisheries Policy Planning Dep., Fisheries Agency, July 1998).

  However, the processes mentioned above are not always satisfactory because there are problems such as a drop in yield, an insufficient inhibitory effect of degeneration to freezing and difficulties in terms of water disposal. in a more efficient technique, a protein degeneration inhibitor containing sorbitol, trehalose or a combination of these with other carbohydrates and a pH adjuster capable of adjusting the pH of minced meat on the alkaline side (Japanese Patent Application Laid-open (KOKAI) No. 2001-190248).

  It is possible that the inhibitor of protein powder degeneration (protein degeneracy powder) containing trehalose and a pH adjuster able to regulate the pH of minced meat on the alkaline side will agglomerate for a long period of time. storage or distribution such as transport during boat preparation. This agglomeration (agglutination or coagulation) becomes a serious factor of the deterioration of the transformability such as the handling of the preparation, and the loss of its commercial value.

  An object of the present invention is to provide an anti-caking agent for protein degenerative protein-inhibiting powder, which is capable of effectively preventing the agglomeration of the powder inhibiting the degeneration of proteins and, moreover, which is not susceptible to reduce the effectiveness of the preparation.

  Another object of the present invention is to provide a method for producing a broadly applicable protein degenerating powder having an anti-coagulation property by employing the anti-caking agent.

  In a first aspect of the present invention, there is provided an anti-caking agent for powder degenerate protein inhibitor containing trehalose and a pH adjuster capable of adjusting the pH of ground meat on the alkaline side, comprising as active ingredient a sucrose fatty acid ester in which a fatty acid component of the sucrose fatty acid ester has 8 to 22 carbon atoms and the HLB (hydrophilic-lipophilic balance) of the latter is not less than at 7.

  In a second aspect of the present invention, there is provided a method for preventing agglomeration of the protein degeneration inhibiting powder, which comprises adding the anti-caking agent to a trehalose-containing protein degeneration inhibitor. and a pH adjuster capable of adjusting the pH of the minced meat on the alkaline side.

  In a third aspect of the present invention, there is provided anti-agglomeration powder inhibiting protein degeneration containing the anti-caking agent, trehalose and a pH adjuster capable of adjusting the pH of the alkaline side.

  In a fourth aspect of the present invention, there is provided minced meat free from or inhibited in terms of degeneration upon freezing, which contains the powder inhibiting protein degeneracy.

  In accordance with the present invention, there is provided an anti-caking agent for powder degenerate protein inhibiting powder containing trehalose and a pH adjuster capable of adjusting the pH of ground meat on the alkaline side, which is suitable for application to minced meat, especially frozen ground fish meat. It is possible, by using the anti-caking agent, to prevent agglomeration of the powdered preparations during a long period of storage or dispensing without reducing the effectiveness of the preparations. In the same way, the anti-agglomeration powder inhibiting the degeneration of the proteins containing the anti-caking agent has, in particular, an excellent inhibitory effect on degeneration during freezing, so that the use of the powder inhibiting the degeneration of Protein helps provide a good quality ground meat.

  The present invention is described in detail below, but it should be understood that the following description of the essential elements of the invention is presented only by way of example of the embodiments of the invention, and that the present invention should in no way be limited by what is described hereinafter.

  The anti-caking agent of the present invention is used to prevent or to suppress the agglomeration of the powder degenerate inhibiting powder containing trehalose and a pH adjuster capable of adjusting the pH of the ground meat on the alkaline side. The anti-caking agent of the present invention comprises, as an active ingredient, a sucrose fatty acid ester wherein a fatty acid component of the sucrose fatty acid ester has from 8 to 22 carbon atoms and the HLB of the latter is not less than 7. The main fatty acid component of the sucrose fatty acid ester is preferably a saturated fatty acid, especially stearic acid (the stearic acid content not less than 50% by weight, preferably not less than 60% by weight based on the weight of the fatty acid). The HLB (hydrophilic-lipophilic balance) of the saturated fatty acid ester is preferably in a range of 7 to 16, preferably 7 to 11. Such a sucrose fatty acid ester is available in the form of commercial products, for example, Ryoto Sugar Ester (registered trademark) S-770, S-970, S-1170, S-1570 and S-1670 produced by Mitsubishi Chemical Foods Co., Ltd. The properties of these sucrose fatty acid esters are shown in Table 1 below.

Table 1

  Brand HLB Associated Fatty Acid Ester Composition Stearic Acid Monoester Di, Sorting or Polyester S-770 7 About 70% About 40% About 60% by Weight Weight S-970 9 About 70% About 50% About 50% by weight weight weight S-1170 11 About 70% in About 55% in About 45% in weight weight weight S-1570 About 70% in About 70% in About 30% in weight weight weight S-1670 16 About 70 % About 75% by weight About 25% by weight weight The protein degenerate inhibiting powder to which the anti-caking agent of the present invention is applied contains trehalose and a pH adjuster capable of adjusting the pH of the minced meat on the alkaline side. The anti-caking agent content is not particularly limited, but it is usually in the range of 0.5 to 2% by weight based on the weight of the protein degenerate inhibiting powder (total weight of trehalose pH adjuster and anti-caking agent).

  A pH adjuster is employed to control the pH of minced meat on the alkaline side usually within a range of more than 7 to less than 10, preferably 7.5 to 9.5. With respect to the pH adjuster, it is preferable that it contain one or more alkali metal carbonate (s), particularly sodium carbonate and / or potassium carbonate, to inhibit the degeneration of the proteins, to inhibit the flow, to prevent the product from becoming spongy during freezing and to improve the stability formation of the fish surimi. Preferably, the pH adjuster is an alkali metal carbonate. The content of this alkali metal carbonate is not particularly limited, but it is usually in a range of 0.05 to 10% by weight, preferably 1 to 5% by weight based on the weight of the powder. inhibitory of protein degeneration.

  In the case of trehalose, there are three kinds of isomers called the a, a, the a, (3 and the (3, (3, and in the present invention, the properties and The purity of trehalose does not pose a problem, provided that one or more of these isomers are contained in an effective amount.The TREHA powder (registered trademark, marketed by Hayashibara Shoji Inc., purity: not less than 98% by weight). weight) is commercially available as food grade trehalose.

  The a, a form of trehalose can be obtained, for example, by having a maltose-trehalose converting enzyme described in any of the Japanese Patent Applications Laid-Open (KOKAI) No. 7-170977. 263 and 8-149980, or by making act maltose phosphorylase and trehalose phosphorylase, well known, in combination. In order to prepare the a, 13 form of trehalose, for example, cyclomaltodextrin glucanotranspherase and β-galactosidase are allowed to act in order on a mixture of partial starch hydrolyzate and lactose according to the process described in US Pat. Japanese Patent Application Laid-open (KOKAI) Nos. 4-144694 and 4-179490. The form [3, (3 can be obtained by a well-known chemical synthesis.

  The trehalose employed in the present invention is preferably a fine powder. The average particle size of the fine trehalose powder is usually not more than 80 m, preferably 70 to 80 m. The fine trehalose powder can be easily prepared by spraying commercially available trehalose powder by means of a conventional sprayer known per se, for example by means of a pin mill.

  Inhibitory powder of protein degeneration may contain other saccharides at the same time as trehalose. Examples of such saccharides include reducing sugars such as glucose, maltose, lactose and fructose; non-reducing sugars such as sucrose and raffinose; carbohydrate alcohols such as sorbitol, mannitol, lactitol and maltitol, or the like. A combination of trehalose and sorbitol and / or sucrose is economically preferred.

  Inhibitory powder of protein degeneration may also contain a glucoside sweetener. Such a glucoside sweetener is originally employed for the purpose of softening the salinity imparted by the pH adjuster. It is also used for other purposes such as sweetening or stabilizing the emulsion. Examples of glucoside sweeteners that may be employed in the present invention include disodium glycyrrhizinate, glycyrrhiza extract, and stevioside.

  The anti-agglomeration method according to the present invention is characterized by the addition of a sucrose fatty acid ester as anti-caking agent to a trehalose-containing protein degeneration inhibitor and a pH adjuster capable of controlling the pH of the minced meat on the alkaline side to obtain an anti-caking inhibiting powder (barely agglomerated) of the degeneration of the proteins. The amount of the sucrose fatty acid ester to be added is not particularly limited, but is usually between 10% by weight and 10 times by weight based on the weight of the pH adjuster, preferably between an amount equal to and twice by weight based on the weight of the pH adjuster. Also, the amount of the sucrose fatty acid ester relative to the protein degeneracy inhibiting powder is usually in a range of 0.5 to 2% by weight based on the total amount of trehalose. , the pH adjuster and the anti-caking agent.

  The process of adding a sucrose fatty acid ester to the protein degenerate inhibitor is not particularly limited. The component materials can be mixed by conventional methods. Preferably, the sucrose fatty acid ester is first mixed with trehalose, and then a pH adjuster is added to the mixture. For mixing purposes, various types of mixers commonly used to mix powders, such as V mixers, horizontal roll mixers, vertical screw mixers and double cone mixers may be employed.

  Since the anti-agglomeration inhibitory powder of the protein degeneration thus obtained is well inhibited and as it is prevented from agglomeration, it is not feared that it will cause agglomeration even during a long period of storage or distribution. such that the inhibiting powder of protein degeneration can maintain good processability such that easy handling and therefore has a significant commercial value.

  The protein degenerative inhibiting powder described above may be employed in the usual manner. More specifically, the protein degeneration inhibiting powder is added to the ground meat such that the resulting mixture contains trehalose in an amount of 1 to 20% by weight based on the weight of the minced meat. and has a pH in the range of 7.5 to 9.5. Foods to which the protein degenerate inhibiting powder of the present invention can be added include various kinds of minced meat such as minced fish meat, pasta employing it, ground meat of poultry or other animals (including including livestock meat), cheese, egg-based foods, or like products. Inhibitor powder of protein degeneration can also be used as a phosphate substitute in phosphorus-free foods.

  Protein degeneration inhibiting powder has an excellent effect in preventing degeneration upon freezing and can be used advantageously in cold-stored minced meat, for example, in frozen ground fish meat as concretely described in US Pat. the examples presented below. The use of the inhibiting powder of protein degeneration makes it possible to offer minced meat which is protected against degeneration during freezing and maintains a good quality such as palatability.

  The minced fish meat can be of some sort commonly used as a base material for fish paste products such as Alaska Pollock, lean, Threespine Stickleback (Nemipterus virgatus), murenesoces, synodonts, sole, common sculpin, gurnard, saber, horse mackerel, nibea mitsukurii, Japanese bluefish, cod, ground squirrel, saury, shark, Indo-Pacific blue marlin, the skate, the great Japanese argentine, the pleuronectes, the long mordocet and the mackerel Atka. Pastry fish products include all known types, for example, boiled fish pasta, chikuwa, hanpen (chopped fish bread), fish meat sausages, etc. These minced meat products and pasta can be prepared according to traditional methods known per se.

  The detailed reason why the powder for inhibiting protein degeneration produces an excellent anti-degeneration effect upon freezing must be further clarified, but it is considered that trehalose and sucrose fatty acid esters having an HLB of not less than 7 are significant retention of water due to their high affinity for water, so that the amount of unfrozen water is high and the growth of ice crystals is suppressed, thus preventing the degeneration upon freezing of proteins. It is considered that because of this effect it is possible to provide paste products having excellent palatability.

EXAMPLES

  The present invention is described in more detail by way of examples, but the examples are for illustrative purposes only and do not limit the scope of the present invention. In the following examples, a trehalose fine powder having an average particle size of 75 m was used as trehalose. This fine powder was prepared by spraying a commercially available trehalose powder using a pin mill.

  Comparative Example 1 A mixture of 99 g of trehalose and 1 g of sodium carbonate was introduced into a cylindrical polyethylene container (6 cm in diameter and 8.3 cm in height). The mixture was left in a thermostatic tank of 60 ° C. and 80% RH, with a weight of 1 kg (a diameter of 5 cm and a height of 6.8 cm) placed on it, and the state of the powder was examined with the passage of time. There was evident agglomeration of the powder in two weeks.

Example 1

  98 g of trehalose, 1 g of sodium carbonate and 1 g of a sucrose fatty acid ester (Ryoto Sugar Ester S-1170, HLB 11) were mixed to prepare an anti-agglomeration powder for protein degeneration. and the state of the protein degenerate inhibiting powder obtained was examined in the same manner as in Comparative Example 1. Even after 1 month of rest, the resulting powder did not agglomerate and still maintained satisfactory fluidity.

Example 2

  The same process as that defined in Example 1 was carried out with the exception that Ryoto Sugar Ester products S770, S-970, S-1170, S-1570 and S-1670 were used as ester of sucrose fatty acid, thereby obtaining inhibitory powders of protein degeneracy, and the anti-caking effect was examined comparatively under the same conditions as those defined in Example 1. The results are presented in FIG. Table 2 below.

Table 2

  Ester (Sucrose Fatty Acid State S-770 (HLB 7) Maintained Fluidity S970 (HLB 9) Maintained Fluidity S-1170 (HLB 11) Maintained Fluidity S-1570 (HLB 15) Maintained Fluidity S-1670 (HLB 16) Fluidity maintained

Example 3

  The lean was cut into three pieces and chopped to obtain the basic fish meat. After being soaked in water and then dissected, the fish flesh was kneaded after or without the addition of an anti-agglomeration powder inhibiting protein degeneration (prepared by mixing 98 g of trehalose, 1 g of sodium carbonate and 1 g of a sucrose fatty acid ester (Ryota Sugar Ester S-1170) in an amount of 5% by weight based on the total weight of the fish staple meat and the protein degenerate inhibiting powder 10 kg of the resulting mixture were packaged, cooled rapidly to -20 ° C to be frozen and stored in this state for 360 days.

  The frozen mixture was salted and chopped at a temperature of -1 to 2 C. Then, to 100 parts by weight of the minced meat were added 3 parts by weight of ordinary salt, 5 parts by weight of white sugar of superior quality, 0 , 3 parts by weight of xylose, 1.5 parts by weight of a flavor mixture, 3 parts by weight of sweet sake, 1 part by weight of miso paste with bream meat, 6 parts by weight of frozen albumin and 40 parts by weight of water (total amount of 160 parts by weight of additives). After standing for one hour, the resulting mixture was formed and fried at 160 ° C for one minute to obtain a fried fish paste.

  The breaking strength of this fried fish paste was measured using a REONA RE-3305 tensile dynamometer (manufactured by Yamaden Co., Ltd.) under the following conditions: jack diameter = 5 mm; speed = 1 mm / sec; pressure gauge = 2 kg. The results showed that the firmness (breaking strength) of the fried fish paste was 87.7 g when no protein degenerate inhibiting powder was added and 234 g when added 5% by weight powder inhibiting the degeneration of proteins.

  For palatability such as firmness and elasticity, a comparative evaluation was conducted by a panel of 5 men and 5 women. The evaluation of the panellists was that the fish paste to which the protein degeneration inhibiting powder had been added is excellent in terms of firmness in particular. As described above, it has been possible to obtain a fried fish paste having better firmness and elasticity by employing anti-agglomeration powder inhibiting protein degeneration according to the present invention.

Claims (1)

12 CLAIMS   An anti-caking agent for a protein powder inhibiting powder containing trehalose and a pH adjuster capable of adjusting the pH of ground meat on the alkaline side, comprising, as active ingredient, a fatty acid ester of sucrose in which a fatty acid component of the sucrose fatty acid ester has 8 to 22 carbon atoms and the HLB (hydrophilic-lipophilic balance) of the latter is not less than 7.   Anti-caking agent according to claim 1, wherein the main fatty acid component of the sucrose fatty acid ester is stearic acid.   Anti-caking agent according to claim 1 or 2, wherein the trehalose is a fine trehalose powder having an average particle size of not more than 80 m.   A method for preventing agglomeration of the protein degeneration inhibiting powder, comprising adding the anti-caking agent of claim 1 or 2 to a powder degenerate protein powder containing trehalose and a pH capable of adjusting the pH of minced meat on the alkaline side.   The process according to claim 4, wherein the amount of the anti-caking agent added is 0.5 to 2% by weight based on the total amount of trehalose, pH adjuster and anti-caking agent. - agglomerating.   The method of claim 4 or 5, wherein the pH adjuster is an alkali metal carbonate.   7. A process according to any one of claims 4 to 6 wherein the trehalose is a fine trehalose powder having an average particle size of not more than 80 m.   An anti-agglomeration powder inhibiting protein degeneration comprising the anti-caking agent of claim 1 or 2, trehalose and a pH adjuster capable of adjusting the pH of the alkaline side.   The protein degeneration inhibiting anti-agglomeration powder according to claim 8, wherein the pH adjuster is an alkali metal carbonate.   The protein degeneracy inhibiting anti-agglomerating powder according to claim 8 or 9, wherein the trehalose is a fine trehalose powder having an average particle size of not more than 80 m.   11. Minced meat inhibited in terms of degeneration upon freezing, containing the protein degenerate inhibiting powder according to any one of claims 8 to 10.