JP2000116358A - Devil's tongue paste-mixed meat paste food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject meat paste food improved in palate feeling without impairing the gustatoriness inherent in meat paste foods in general and afforded with freeze resistance as well. SOLUTION: This meat paste food is obtained by the following procedure: first devil's tongue powder is dissolved in water to prepare approximately neutral devil's tongue paste, subsequently the resulting paste is directly incorporated in meat paste stock such as of livestock meat or fish meat in the absence of a metal salt such as calcium salt followed by cooking under heating. Owing to the above procedure, this meat paste food is such one as to be effectively improved in palate feeling without impairing both the taste and flavor inherent in meat paste foods in general; in particular not getting powdery even in case of increasing starch content thereof; besides, because of no use of calcium salt or the like, this food has high freeze resistance.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to ham, sausage, kamaboko and other ground meat foods mixed with konjac paste, which can effectively improve the texture of food without impairing the taste and flavor, and also have a freeze resistance. Offer something excellent.

[0002]

2. Description of the Related Art (1) Prior art 1 Japanese Patent Application Laid-Open No. 55-165776 discloses that a paste-like konjac raw material and a white fish surimi are mixed and stirred, and the mixture is formed by adding lime water. A method for producing heated coagulated konjac is disclosed.

(2) Prior art 2 Japanese Patent Publication No. 7-74882 discloses that konjac powder and water are mixed with basic amino acids such as arginine and histidine, and / or sodium carbonate, calcium carbonate, phosphoric acid 2
Swell and dissolve in the presence of basic salts such as sodium,
Manufacture alkaline konjac paste with a pH of 9.0 to 10.3, mix this konjac paste with food ingredients such as kneaded meat raw materials, heat for gelatinization of konjac paste and process food ingredients A method for producing konjac-added food, characterized in that heating for the same time is carried out simultaneously.

[0004]

However, the prior art 1 uses lime water (calcium salt), and the prior art 2 also uses basic salts and / or basic amino acids. In particular, the prior art 2 is characterized in that the konjac paste exhibits alkalinity due to the use of basic salts and / or basic amino acids, and this alkaline konjac paste is mixed with a raw material of kneaded meat and the like. For example, in Example 3 of manufacturing Wiener sausage according to the prior art 2, in the case of a pasta meat raw material containing pork as a main component, about 30
Since 600 g of the konjac paste is used with respect to 00 g, and its content reaches as much as 20% by weight, it is apparent that the alkalinity of the konjac paste actually impairs the taste of sausage. It is well known that when meat is eaten on the alkaline side, bitterness and astringency come out and the taste drops significantly.

[0005] Further, when calcium salt is used as in the prior art 1, once frozen meat paste or the like containing konjac paste is dripped when thawed, and both taste and texture deteriorate. There are many problems in terms of freezing resistance.

An object of the present invention is to improve the texture of a minced meat food without impairing the taste and to improve the freezing resistance.

[0007]

Means for Solving the Problems The present inventors have prepared a method of mixing konjac powder which has been subjected to a contact treatment with alcohol or untreated konjac powder to a raw material of meat paste and heating the mixture as it is without using a calcium salt or the like. The present invention has been found to be able to effectively improve the texture of the pasty meat food and to improve the freezing resistance without deteriorating the taste.

That is, according to the present invention 1, konjac powder is dissolved in water to obtain a konjac paste near neutrality, and the konjac paste is used as it is in the absence of metal salts such as calcium salt and sodium salt. A konjac paste-mixed mixed meat food characterized by being added to a raw meat material such as fish meat and cooked.

A second aspect of the present invention is characterized in that the konjac powder is a pre-treated konjac powder obtained by contacting with alcohol to remove an alcohol-soluble component.

[0010] The present invention 3 is a paste prepared by heating the konjac paste to 100 ° C or higher under a pressurized state while conveying a mixture of konjac powder and water into a supply pipe according to the above-mentioned invention 1 or 2. It is characterized by having.

The present invention 4 is characterized in that in any one of the above-mentioned present inventions 1 to 3, the content of konjac powder in the konjac paste is 0.5 to 5.0% by weight.

The present invention 5 is characterized in that in any one of the above-mentioned inventions 1 to 4, the konjac paste is added in an amount of 2 to 30% by weight based on the whole raw material of the kneaded meat.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The konjac powder may be generally konjac powder obtained by a conventional method, but the alcohol-soluble component is removed with an alcohol, specifically, ethyl alcohol, and the konjac powder is removed. Pre-processed konjac powder excluding the odor component is preferred. Konjac powder by a conventional method or pre-treated konjac powder from which alcohol-soluble components have been removed is dissolved in water in the next step to prepare a konjac paste. As shown in the present invention 3, konjac powder Is dissolved in hot water, and then transported in a turbulent state through a narrow supply pipe,
It is preferable to produce a konjac paste at a temperature of at least 120C, specifically, at a temperature of about 120C to 130C and a holding time of 80 to 170 seconds. However, a method of directly stirring and dissolving konjac powder directly in water or hot water (or stirring and dissolving while heating) to obtain a konjac paste by simple processing may be used.

[0014] The above-mentioned raw meat material means meat raw material obtained by kneading beef, pork, chicken, other poultry, rabbit and other animal meat, or various kinds of fish meat. Therefore, the condensed meat food of the present invention basically means ham, sausage, hamburger steak, meatball, or Kamaboko food of animal meat or fish meat.

Usually, polysaccharides such as agar, carrageenan, pectin and the like, including glucomannan, which is a main component of konjac, are gelled by monovalent or divalent cations (metal ions such as sodium, calcium and magnesium). In this case, the influence on gelation is considered that divalent ions are larger than monovalent ions. However,
The konjac paste of the present invention is mixed (without adding these metal salts) in the absence of a metal salt such as a calcium salt and a sodium salt, before or after the mixing treatment with the raw meat material. There is a feature in the point. In this case, konjac paste, compared to konjac powder, the main component glucomannan has been deduced to some extent low molecular weight, it is presumed that the chemical active point is increased. It is thought that this contributes to the integral gelation between the raw material and the dough. From the viewpoint of the contribution of the active points, the konjac paste of the third aspect of the present invention can be expected to further promote the reduction of the molecular weight of glucomannan, and thus is suitable for mixing with the raw meat material.

That is, the present invention is different from the konjac paste exhibiting alkalinity of the prior art 2 in that a konjac paste near neutrality is mixed with the kneaded meat raw material, and the kneaded meat food is finished only by heating and cooking. It is. The heating includes steaming, boiling, roasting, frying, or other treatments, and the whole raw material containing konjac paste gels.

The content of konjac powder in the konjac paste is 0.5 to 5.0% by weight, preferably 1.0 to 5.0% by weight.
It is about 3.0% by weight. The content of the konjac paste with respect to the whole raw meat material is 2 to 30% by weight, preferably about 6 to 10% by weight. In addition to phosphate, nitrite, starch, soy protein, seasonings, spices, antioxidants, etc.
Needless to say, it can contain an admixture used in the production of sausage, Kamaboko and the like.

[0018]

Advantages of the Invention (1) The konjac paste near neutrality, which has been subjected to alcohol treatment to remove odor components, is mixed with the raw meat material without adding a calcium salt or the like and cooked as it is, so that the above-mentioned prior art is used. Compared with the pasted meat foods of Nos. 1 and 2, the texture of the pasted meat food can be effectively improved without impairing the taste and flavor. In particular, as shown in the test examples below, in meat products such as ham, sausage, or hamburgers, replace with a common admixture (a bulking agent or an elasticity enhancing agent) such as soy protein or caseinate. Therefore, when the konjac paste of the present invention is used, a slightly soft but smooth texture can be imparted, and further, even if the amount of starch is increased to reinforce the softness and enhance the texture,
By the action of konjac paste, it is possible to improve a good texture without feeling the powderiness peculiar to starch.

(2) Since no calcium salt is used,
The cured meat food of the present invention, as shown in the test examples described below, can be suppressed from dripping even when thawed after freezing, and the texture, the reproducibility of taste and the like are good, and the freezing resistance is effectively improved. Can be held.

(3) Chicken and beef are generally known as easy-to-paste raw materials in the field of ground meat foods. However, as shown in the test examples described below, in sausages containing the konjac paste of the present invention, By eliminating the feeling of pasuki, a texture like kamaboko or tofu can be imparted. In addition, as the amount of the konjac paste increases, the tofu-like texture increases, and different kinds of foods having properties different from those of ordinary sausages can be separately produced to broaden the variations of the meat paste food.

(4) The konjac paste contains a large amount of non-caloric water in low-calorie glucomannan, and if the konjac paste is added to the raw meat material, a significant reduction in calories can be achieved. Meat foods are also suitable as health foods or diet foods.

[0022]

EXAMPLES Hereinafter, the production examples of the konjac paste of the present invention and the mixed konjac paste mixed meat food are described, and a sensory test example such as taste and texture of the mixed konjac paste or a freezing resistance test example is described. Will be described. Incidentally, the present invention is not limited by the following examples,
Obviously, many modifications can be made within the scope of the technical concept of the present invention.

<< Production Example of Konjac Paste >> First, konjac powder was brought into contact with ethyl alcohol by a conventional method to remove alcohol-soluble components, and the konjac powder was deodorized. The alcohol-treated konjac powder is stirred and dissolved in hot water to prepare a konjac stock solution, and the konjac stock solution is indirectly generated by turbulence in a thin supply pipe having a diameter of about 1 to 2 inches via a pressure pump. It is fed to the heater at a feed rate of about 100 to 150 liters / hour, and the heating temperature is 120 to
After heating under conditions of about 130 ° C. and a holding time of about 80 to 130 seconds, the mixture was cooled through an indirect cooler to produce a konjac paste. The konjac powder content of the konjac paste was about 2% by weight.

<< Example of Sausage Production >> Then, when the soybean protein or sodium caseinate used as a general sausage admixture is replaced with the konjac paste produced in the above example, the texture of the sausage is reduced. We examined how the changes would occur. (A) Comparative Example 1 First, the composition of a sausage raw material blended with a basic soy protein is shown, and the sausage raw material is heated and cooked based on the following blending procedure and cooking conditions to produce a bologna sausage. And

(1) Composition of sausage raw material Blended meat raw material mixing ratio Pork 45.0% by weight Lallow 25.0% by weight Soy protein 3.0% by weight Starch 3.0% by weight Water or ice 24.0% by weight Total 100.0% by weight In addition, additives and seasonings were added to the above-mentioned ground meat raw materials at the following ratios. Salt 1.60 wt% Phosphate 0.30 wt% Sodium nitrite 0.01 wt% L-ascorbic acid 0.05 wt% Sodium glutamate 0.30 wt% Seasoning 0.30 wt% Sugar 0.30 wt % Spice 0.50% by weight

(2) Mixing procedure First, the above-mentioned pork, salt, phosphate, sodium nitrite,
Ice 1/2 was blended. Next, lard, soy protein, and ice ２ were blended. Next, L-ascorbic acid, spices and seasonings were blended. Then, mix the starch,
All the ingredients were crushed using a vacuum silent cutter to produce a sausage raw material.

[0027]

(B) Comparative Example 2 Of the composition of Comparative Example 1, 3.0% by weight of soy protein was used.
Comparative Example 2 was prepared using 2.0% by weight of sodium caseinate in place of the above. Other blending ratios, blending procedures and cooking conditions were set the same as in Comparative Example 1.

(C) Example 1 Of the composition of Comparative Example 1, 3.0% by weight of soy protein was used.
Example 1 was replaced by 6.0% by weight of the konjac paste. Other blending ratios, blending procedures and cooking conditions were set the same as in Comparative Example 1. However, in the above mixing procedure, the konjac paste was mixed at the time of mixing lard and ice water (the same applies to Example 2).

(D) Example 2 In the composition of Example 1, the content of the konjac paste was the same, and the starch was increased from 3.0% by weight to 6.0% by weight. . Other blending ratios, blending procedures and cooking conditions were set the same as in Comparative Example 1.

<< Test Example of Sausage Properties >> (1) Test Example under Refrigerated Storage After the boronia sausage obtained in the above example was refrigerated and stored at 10 ° C. or less for about 24 hours, the water separation rate, gel strength, The pH was checked and the following results were obtained. However, the gel strength was measured by pressing a 5 mm plunger ball against the meat surface of the sausage and breaking the meat dough by a conventional method. Example 1 Example 2 Comparative Example 1 Comparative Example 2 Water separation rate (%) 2.11 1.70 1.78 2.15 Gel strength (g) 193 ± 10 257 ± 10 315 ± 20 254 ± 20 pH 6.36 6.53 6.48 6.50

According to the above test results, the pH values of Examples and Comparative Examples are all near neutral, and there is no fear that the taste will be impaired due to the alkalinity as in the prior art 2; When the sensory test was conducted by the taster, the taste and flavor of Examples 1 and 2 were both Comparative Examples 1 and 2.
No problem as well as good. Further, comparing the gel strengths, Examples 1 and 2 had a smooth but slightly soft texture as compared to Comparative Example 1 (containing soy protein). Further, in Example 2, the gel strength was increased because starch was increased from 3.0% by weight to 6.0% by weight for promoting water retention and binding property as compared with Example 1. In addition, the effect of the konjac paste did not make it powdery even when the amount of starch was increased.

(2) Test example after freezing and thawing The boronia sausage obtained in the above example was stored frozen at about −30 ° C. for about 24 hours, and after thawing, the water separation rate, gel strength and pH were examined. Was obtained. Example 1 Example 2 Comparative Example 1 Comparative Example 2 Water separation rate (%) 2.53 1.95 2.14 2.39 Gel strength (g) 240 ± 10 219 ± 15 255 ± 17 246 ± 15 pH 6.48 6.49 6.52 6.54

(3) Freezing resistance test example by comparing the konjac paste of the present invention with a konjac paste containing a calcium salt So, instead of using 6.0% by weight of the konjac paste of Example 1, the calcium salt was replaced with ( Konjac paste 6.0 containing 0.12% by weight ⁽ⁱⁿ terms of Ca ²⁺ )
The above-mentioned Bolonia sausage was produced using wt%. Other blending ratios, blending procedures, and cooking conditions were set in the same manner as in the production of the boronia sausage of Example 1. Then, when the Boronia sausages of Example 1 and Comparative Example A were stored refrigerated at 6 ° C. or less overnight (about 15 hours), and when thawed after frozen storage at −30 ° C. overnight (about 15 hours), , Water separation rate (%) and gel strength (g) were measured.

According to the above test results, the water release rate after the thawing of Comparative Example A containing the calcium salt is different from the water release rate after the thawing of Example 1 containing no calcium salt and the water release rate of the comparative row A during refrigeration. In comparison, it was confirmed that Comparative Example A had a large amount of drip during thawing. The gel strength after thawing of Comparative Example A was smaller than the gel strength after thawing of Example 1 and the gel strength of Comparative Example A when refrigerated. There was no tension in the texture. This means that the meat quality of Comparative Example A was reduced due to the drips from flowing out. Conversely, in Example 1, the gel strength after thawing was higher than the value at the time of refrigeration. In other words, sausages using konjac paste in the absence of calcium salts are excellent in freezing resistance due to suppression of drip during thawing, but sausages using konjac paste containing calcium salts have many problems in freezing resistance. Was confirmed.

According to the results of the various tests described above, in Examples 1 and 2, Comparative Example 1 (containing soy protein) and Comparative Example 2
Compared to (combined with sodium caseinate), the water separation rate and the gel strength are not significantly changed, indicating that there is no denaturation due to freezing and the texture of sausage can be reproduced well. Actually, when a sensory test was conducted by about 10 tasters, in Examples 1 and 2, the texture, taste, and the like were reproduced well as in Comparative Examples 1 and 2. That is,
When the konjac paste of the present invention was used in place of the soybean protein or sodium caseinate used as a general sausage admixture, the sausage texture was slightly weakened, but the smoothness was noticeable. Thus, when the amount of starch was increased (see Example 2), the texture was improved and the powderiness was suppressed. Further, it was confirmed that even if the sausage of Example 1 was thawed after being frozen, denaturation of meat quality was effectively prevented, and the sausage was excellent in freezing resistance.

Therefore, this time, instead of the bologna sausage, a hamburger patty mixed with the konjac paste of the above example was manufactured, and how the palatability of the patty changed was examined. << Production Example of Hamburger Patty >> (A) Comparative Example 3 First, the composition of a hamburger patty raw material containing only beef and lard as the main components is shown below, and this patty raw material is prepared based on the following blending procedure and cooking conditions. The hamburger patty was manufactured by heating and cooking, and the result was Comparative Example 3.

(1) Composition of raw material for hamburger patty Mixing ratio of raw material for patty 70.0% by weight of beef 20.0% by weight of butterfat 10.0% by weight of ice water 100.0% by weight in total 100.0% by weight And seasonings were added at the following ratios. Salt 0.60 wt% Sodium glutamate 0.20 wt% Beef extract 0.30 wt% Spice 0.30 wt% Sugar 0.30 wt%

(2) Blending Procedure and Cooking Conditions First, 6 mm chopper-treated beef and ice water were blended. Then, 3 mm chopper-treated lard was blended. Next, compound the remaining ingredients such as salt and seasonings,
Mix using Stefan. Then, after shaping and freezing, the mixture was steamed at 75 ° C. for 30 minutes, and the front and back sides were heated and cooked on a hot plate at 200 ° C. for 1 minute each to produce hamburger patties.

(B) Examples 3 to 5 The compositions of Examples 3 to 5 were set as follows (units are% by weight) and heated based on the same blending procedure and cooking conditions as in Comparative Example 3. Cooked to produce each hamburger patty. However, in the above blending procedure, the konjac paste was blended together with the beef and ice water. Example 3 Example 4 Example 5 Beef 70.0 65.0 65.0 Lard 15.0 15.0 10.0 Ice water 10.0 10.0 10.0 10.0 Konjac paste 5.0 10.0 15.1 0

<< Characteristic test example of hamburger patties >> The hamburger patties obtained in the above examples were cooled after heating and cooking, and were subjected to gel strength in a normal temperature state, and to a heating state of 65 ° C. for 15 minutes in a water bath. The gel strength of each was measured, and the following results were obtained (unit: g). Example 3 Example 4 Example 5 Comparative Example 3 Gel strength (normal temperature) 953 ± 95 887 ± 10 468 ± 63 1527 ± 60 Gel strength (65 ° C.) 1625 ± 25 1365 ± 65 498 ± 65 2000 or more

According to the above test results, when konjac paste was mixed, the texture became soft and juicy. In particular, although the hamburger patty of Example 4 had the smoothest texture and the weight of both beef and lard was reduced compared to Comparative Example 3, (beef 70.0 →
65.0% by weight; litter 20.0 → 15.0% by weight), and the effect of konjac paste was so juicy. Looking at the volume after heating, Comparative Example 3 was thicker as the width shrank, but in Examples 3 to 5, shrinkage was smaller and thinner patties were obtained as the amount of konjac paste increased. However, when the blending amount was increased, the dough was sticky and the moldability tended to slightly decrease (see the gel strength in the heated state of Example 5).

On the other hand, since konjac is a typical dietary fiber, the total calories (unit is k calories / 100 g) of each patty mixed with konjac paste
And the calorie reduction rate (Comparative Example 3 is set to 100%; the unit is%) is as follows. The more the amount of the konjac paste was increased, the more the calorie reduction was realized. Example 3 Example 4 Example 5 Comparative Example 3 Total Calories 190.8 184.3 151.4 223.3 Down Rate 85.4 82.5 67.8 100.0

In general, chicken (particularly its breast) and beef are known as raw materials which are easy to be pasty in the field of ground meat food. Therefore, when the konjac paste of the present invention is mixed with these raw materials, the sausage obtained is obtained. We examined how the texture of the fish changed. << Manufacturing Examples and Properties Test Examples of Chicken Sausage >> In other words, in this test example, a hard type with a large amount of chicken breast and a soft type with a small amount of chicken breast were separately manufactured, and their textures were sensory. Tested.

(1) Production Example of Chicken Sausage First, the composition of hard type and soft type sausage raw materials is as follows (unit is% by weight). Hard type Soft type Chicken breast 70.0 45.0 Soybean oil 17.0 17.0 Butter 3.0 3.0 Konjac paste 6.0 10.0 Collagen powder --- 1.0 Water or ice 4.0 24 .0.0 Total 100.0 100.0

Next, additives and seasonings were added to the above-mentioned sausage raw materials at the following ratios. Hard type Soft type Salt 1.60 1.60 Phosphate 0.30 0.30 Sodium nitrite 0.01 0.01 L-ascorbic acid 0.05 0.05 Seasoning --- 0.05 Spice 0.50 0.05

Therefore, the blending procedure will be described below. First,
Chicken, salt, phosphate, sodium nitrite, ice 1 /
2 were blended. Next, konjac paste was blended. Next, soybean oil, butter, and ice １ ／ were blended (in the case of the soft type, collagen powder was blended at this time). Next, L-ascorbic acid, spices, and seasonings were blended, and all the blended materials were crushed using a vacuum silent cutter to produce a sausage raw material.

This sausage material was cooked under the following conditions to produce chicken sausage. Temperature (° C) Humidity (%) Time (min) Drying 65 35 10 Drying 70 15 15 Steaming 75 99 45

(2) Property test example of chicken sausage A sensory test was conducted by about 10 tasters.
It was confirmed that the hard type in which the konjac paste was blended at 6.0% by weight (the type having a large amount of chicken) was relatively hard and elastic, and had a texture similar to kamaboko. On the other hand, the soft type in which the konjac paste was increased to 10.0% by weight was relatively smooth and soft, and had a tofu-like (especially kinokoshi-like) texture.
Therefore, chicken sausage with a texture that is usually dry,
It has been found that by mixing the konjac paste of the present invention, the texture can be improved and the pasatsu feeling can be improved. In particular, as the amount of konjac paste increases, a tofu-like smooth and mild texture appears on the front.By further increasing this amount, it is possible to produce sausages with different properties from ordinary sausages. , Can expand the variation of meat paste.

On the other hand, as described above, beef is a representative raw material having a feeling of puffiness alongside chicken, so beef sausage containing konjac paste is produced from this chicken instead of beef, and the beef sausage is improved. A sensory test was performed. As a result, similar to the case of chicken sausage, it was confirmed that the hard type beef sausage with a large amount of beef has a texture like kamaboko, and the soft type with a small amount of beef has a texture like tofu. did it. However,
In the hard and soft beef sausages, the amount of the konjac paste was set to be the same as that in the chicken sausage.

Claims (5)

[Claims] 1. A konjac powder is dissolved in water to obtain a konjac paste having a neutral pH, and the konjac paste is directly used as a paste for meat, fish, etc. in the absence of metal salts such as calcium salts and sodium salts. A konjac paste-mixed meat product that is added to the ingredients and cooked. 2. The konjac paste-mixed meat food according to claim 1, wherein the konjac powder is pre-treated konjac powder from which alcohol-soluble components have been removed by contact with alcohol. 3. The konjac paste is a paste produced by heating a mixture of konjac powder and water to 100 ° C. or more under a pressurized state while transporting the mixture into a supply pipe. Konjac mixed kneaded meat food according to the above. 4. The konjac paste-mixed meat food according to claim 1, wherein the konjac powder content in the konjac paste is 0.5 to 5.0% by weight. . 5. The konjac paste-mixed meat product according to claim 1, wherein the konjac paste is added in an amount of 2 to 30% by weight based on the whole of the meat material.