JP2002000231A - Processed meat product of domestic animal - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed meat product of a domestic animal such as a hamburg steak, jiaozi, fried chicken without coat, etc., mainly as a frozen food or chilled food, capable of overcoming problems such as a reduction of a shape maintaining property, flavor, juicy feeling caused by preserving it for a long period or being heated more than twice in a stage of eating and having an excellent quality close to that of the products being heated by only once, i.e., hand made products. SOLUTION: This processed meat product is characterized by incorporating an oil in water type emulsified oil and fat composition obtained by using a glycerol saturated fatty acid monoester, polyglycerol condensed ricinoleic acid ester, glycerol unsaturated fatty acid monoester and sucrose unsaturated fatty acid polyester as an emulsifying agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method of adding a specific water-in-oil type emulsified fat or oil composition to a processed meat product comprising minced meat or meat and demulsifying the emulsified fat or oil composition by heating after the second time. And a processed meat product having a juicy feeling and an umami taste, and a flavor that is easily scattered remains until the final heating stage.

[0002]

[Prior art] Hamburger steak, gyoza, sashimi, sausage,
Processed meat products such as meatballs, fried chicken, pork cutlet,
It is generally manufactured and distributed very widely, mainly as frozen foods and chilled foods for home and business use, and then cooked again and eaten by consumers. Therefore, at the stage before the consumer eats, in order to improve the shelf life of the product, it is heated and sterilized in advance by baking, steam, retort, boiling, etc., and distributed as a product. It will be heated twice or more. Therefore, when the consumer eats, there is a problem that the quality of the product itself is deteriorated, such as deterioration of the flavor and juicy feeling of the product itself and change to a hard texture. For this reason, in order to reproduce the freshly made juicy feeling, it is often carried out to knead a large amount of fat and oil components into processed meat products, but the result is that the product becomes oily or sticky and impairs productability. Become. In addition, since the amount of fats and oils increases, it becomes a very high-calorie product, which is not preferable for health. In addition, it has long been possible to enhance the commerciality of flavored processed meat products by adding flavors such as red wine.However, when using materials such as red wine and mustard that tend to spatter the flavor when heated, knead the ground meat. Even if a large amount was added at the time of incorporation, the flavor hardly remained until the final heating, and it was very difficult to flavor the product.

[0003]

In order to solve such a problem, a water-in-oil type emulsion emulsified with polyglycerin condensed ricinoleate is kneaded into ground meat to reduce the taste and juiciness due to fats and oils. It is stated that a novel low calorie processed meat product having reduced calories while keeping the same can be obtained (Japanese Patent Application Laid-Open No. 6-105667). According to this method, the obtained water-in-oil type emulsion has a strong emulsification, so that the emulsified fat and oil composition as a whole behaves as fat even at high moisture, so that it is certainly low in calories and imparts a taste and juicy feeling due to fat and oil. Although it is possible to do so, on the other hand, the state of emulsification is not controlled, and it is very difficult to impart umami, a juicy feeling from the aqueous phase due to demulsification, and flavor with a material that is easily scattered.

In view of the above situation, the present invention adds a specific water-in-oil type emulsified fat or oil composition to a processed meat product consisting of minced meat or meat, and the first time or subsequent cooking, the emulsified state of the emulsified fat or oil composition The object of the present invention is to provide a processed meat product which has a juicy feeling and umami by breaking and demulsifying, and yet has a flavor that is easily scattered.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and as a result, kneading a specific water-in-oil emulsified oil / fat composition into a processed animal meat product. The inventors have found that the above problems can be solved, and have completed the present invention.

That is, a first aspect of the present invention is a water-in-oil type emulsified fat / oil composition using glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleate, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester as emulsifiers. The present invention relates to a processed meat product characterized by containing a product. As a preferred embodiment, the present invention relates to the processed meat product described above, wherein the amount of the water-in-oil emulsified fat composition is 1 to 20 parts by weight based on 100 parts by weight of the processed meat product. In a further preferred embodiment, the water-in-oil type emulsified fat / oil composition comprises 30 to 70% by weight of an oil phase and 70 to 30% by weight.
Water-in-oil type emulsified fat / oil composition comprising the water phase of the above, 0.02-0.5% by weight of glycerin saturated fatty acid monoester and polyglycerin condensed ricinoleate 0 based on the water-in-oil type emulsified fat / oil composition 0.2-1% by weight, glycerin unsaturated fatty acid monoester 0.1-0.5% by weight,
Sucrose unsaturated fatty acid polyester 0.05-0.3% by weight
And a processed meat product as described above, each containing

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail.

The processed livestock meat product of the present invention is a processed food containing ground meat or meat as a main raw material, and is reheated at the time of eating with frozen food or chilled food having cooking and sterilization steps as primary heating. Products. For processed meat products mainly using ground meat, for example, hamburgers, meatballs, meatballs, sausages, roll cabbage, dumplings,
And so on. On the other hand, processed meat products using meat as a main raw material include, for example, fried chicken, pork cutlet, pork stew, beef steak, roast beef, and the like. In addition, in processed foods using these meats as main raw materials, when it is difficult to inject or knead the water-in-oil type emulsified fat or oil composition directly into meat, protein such as egg white, casein, whey protein, etc. Emulsifying the water-in-oil type emulsified fat and oil composition with water-based ones such as seasoning liquid, pickle liquid and oil-in-water type by using raw materials and another strong hydrophilic emulsifier to increase the affinity for meat Can also be added.

As described above, in the processed meat product of the present invention, the added water-in-oil type emulsified fat and oil composition behaves as a fat and oil at the time of the first heating, so that the production process is not impaired and the first and subsequent heating is carried out. Since the emulsification occurs and the aqueous phase flows out, a juicy feeling can be efficiently imparted. Furthermore, since the water-in-oil type emulsification is maintained until secondary heating, highly volatile flavor materials and easily scatterable flavor materials can be confined in the aqueous phase, so that when processing meat products, In addition, it is possible to efficiently impart a desired flavor with a much smaller amount than directly adding a flavor material.

The fat used in the water-in-oil type emulsified fat composition added to the processed meat product of the present invention is not particularly limited as long as it is edible. For example, corn oil, linseed oil, tung oil, Safflower oil, oyster oil, walnut oil, poppy oil,
Sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea Fats, vegetable oils such as borneo butter,
Animal oils such as fish oil, whale oil, beef tallow, lard, milk and sheep butter, and the like, as well as their hardened oils, transesterified oils, fractionated oils, etc., are appropriately selected according to the purpose, and this alone or They can be used in combination.

The emulsifier used in the water-in-oil type emulsified fat composition added to the processed meat product of the present invention includes glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleate, glycerin unsaturated fatty acid monoester, and sucrose unsaturated. Fatty acid polyester is essential. The fatty acid constituting the glycerin saturated fatty acid monoester has 16 carbon atoms.
~ 22 saturated fatty acids. The amount of the glycerin saturated fatty acid monoester to be used is preferably 0.02 to 0.5% by weight, more preferably 0.05 to 0.2% by weight, based on 100% by weight of the emulsified fat or oil composition. If the amount is less than 0.02% by weight, the demulsification of the emulsion cannot be obtained satisfactorily, and the processed meat product may have a reduced juicy feel. On the other hand, if it is more than 0.5% by weight, the emulsification stability of the emulsified oil / fat composition itself deteriorates, and not only the problem of water separation may occur, but also the bad flavor peculiar to the emulsifier may affect processed meat products. There is. The polyglycerin-condensed ricinoleate is a polyglycerin-based emulsifier and can be obtained mainly by esterification of polyglycerin with condensed ricinoleic acid using castor oil as a raw material. The amount of the polyglycerin-condensed ricinoleate used is preferably 0.1 to 1% by weight, and more preferably 0.2 to 0.8% by weight, based on 100% by weight of the emulsified fat or oil composition. 0.1% by weight used
If the amount is less than the above value, the emulsification of the emulsified oil / fat composition itself may not be sufficiently obtained. On the other hand, if the amount is more than 1% by weight, the emulsification of the emulsified oil / fat composition itself becomes too strong, so that not only demulsification may not occur, but also a bad flavor peculiar to the emulsifier may affect processed meat products. Glycerin unsaturated fatty acid monoester, fatty acid constituting sucrose unsaturated fatty acid polyester is not particularly limited, for example, oleic acid,
Examples thereof include linoleic acid, linolenic acid, arachidic acid, arachidonic acid, and erucic acid, and these can be used alone or in combination of two or more. The glycerin unsaturated fatty acid monoester may be used even when mixed with the glycerin saturated fatty acid ester. The amount of the glycerin unsaturated fatty acid monoester used is determined by the emulsified oil / fat composition 10
In 0% by weight, 0.1 to 0.5% by weight is preferable, and a more preferable range is 0.1 to 0.3% by weight. If the amount is less than 0.1% by weight, the demulsification of the emulsified product cannot be obtained satisfactorily, and the processed meat product may have a reduced juicy feel. On the other hand, if it is more than 0.5% by weight, the emulsification stability of the emulsified oil / fat composition itself is deteriorated, and not only may the problem of water separation occur, but also the bad flavor peculiar to the emulsifier may be applied to products such as processed meat products. May be affected. The amount of the sucrose unsaturated fatty acid polyester used is 100% by weight of the emulsified oil / fat composition,
It is preferably from 0.05 to 0.3% by weight, and more preferably from 0.05 to 0.2% by weight. 0.05 used
If the amount is less than the weight percentage, the emulsification of the emulsified fat composition itself may become unstable. On the other hand, if the amount is more than 0.3% by weight, the emulsification of the emulsified oil / fat composition itself becomes too strong, so that not only demulsification may not occur, but also a bad flavor peculiar to the emulsifier may affect processed meat and meat products. is there.

Further, the water-in-oil type emulsified oil / fat composition added to the processed meat product of the present invention may further contain, in addition to the emulsifier, a demulsifying control or emulsification stability of the emulsified oil / fat composition itself. For improvement, an emulsifier such as glycerin organic acid fatty acid monoester, lecithin, sorbitan fatty acid ester and calcium stearoyl lactate (CSL) can be used in combination.

The oil phase of the water-in-oil emulsified fat composition added to the processed meat product of the present invention is preferably 30 to 70% by weight. A more preferred range is 40 to 60% by weight.
If the oil phase is less than 30% by weight, the water-in-oil emulsification of the emulsified oil / fat composition itself may become unstable because the water phase is too large. On the other hand, if it is more than 70% by weight, the aqueous phase decreases,
There is a possibility that the addition of a juicy feeling to the product may not be satisfactory. The aqueous phase is preferably 70 to 30% by weight. A more preferred range is 60 to 40% by weight. If the water phase is more than 70% by weight, the water-in-oil type emulsification of the emulsified oil / fat composition itself may become unstable because the water phase is too large. On the other hand, if the amount is less than 30% by weight, the oil phase increases, and it may not be possible to satisfactorily impart a juicy feeling and umami to processed meat products.

The emulsified fat / oil composition for kneading according to the present invention contains thickening polysaccharides such as dextrins, starches, xanthan gum, guar gum and the like for stabilizing the emulsified fat / oil composition. There is no problem with using saccharides, flavors, seasonings, extracts, spices, etc. for improvement. In addition, dietary fibers such as cellulose and its derivatives, polydextrose, wheat bran, and soy fiber can also be used to increase the water retention of the product and improve the texture. Further, a fragrance, a coloring agent, an antioxidant and the like can be used as appropriate.

[0015] The water-in-oil emulsified oil / fat composition to be added to the processed meat product of the present invention can be produced, for example, as follows. First, an emulsifier was added to the fat and oil,
The substance heated and dissolved at 0 ° C. is defined as an oil phase. On the other hand, seasonings, extracts and dextrins are added to water, mixed well, heated to 70 ° C. and sterilized to obtain an aqueous phase. The aqueous phase is gradually added to the oil phase, emulsified into a water-in-oil type, cooled, and kneaded to obtain a water-in-oil type emulsified fat / oil composition. The water-in-oil emulsified fat composition obtained in this manner varies depending on the type of the processed meat product or the degree of the expected effect, but 1 to 20 parts by weight, preferably 1 to 20 parts by weight, based on 100 parts by weight of the product before heating. 2
It can be kneaded and used at a ratio of 10 to 10 parts by weight.

[0016]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which by no means limit the present invention. In the examples, parts are parts by weight. (Examples 1 to 3) According to the composition shown in Table 1, edible oils and fats were mixed with glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleate, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester, and mixed. What was heated and melt | dissolved to ℃ was made into the oil phase.
On the other hand, seasonings such as salt, yeast extract, beef extract and chicken extract, spices, flavor materials and the like were added to water, mixed well, heated to 70 ° C. and sterilized to obtain an aqueous phase. The aqueous phase was gradually added to the oil phase, emulsified to a water-in-oil type, cooled, and kneaded to obtain a water-in-oil type emulsified fat / oil composition for addition to the processed meat product of the present invention.

[0017]

[Table 1] Next, use examples using the water-in-oil type emulsified fat / oil composition of Examples 1 to 3 will be described.

Use Example 1 Hamburger Beef minced meat 48 parts, pork minced meat 10 parts, salt 0.6 parts were added and kneaded with a mixer, onion 20 parts, liquid egg white 2 parts,
5 parts of granular vegetable protein, 4.5 parts of milk, 4 parts of bread crumbs, 0.4 parts of spices (manufactured by Kaneka Sun Spice Co., Ltd., trade name "Spice Mix for Hamburger"), yeast extract (Kanebuchi Chemical Industry Co., Ltd.) ), Trade name "Kaneka Marugoto Yeast Extract R") 0.3 parts and beef extract 0.2 parts were added and kneaded, and then the water-in-oil type emulsified oil / fat composition of Example 1 according to the present invention (comparative example) (A refined lard was used in place of the emulsified oil / fat composition), and kneading was further performed to obtain hamburger dough. 200 ° C of molded hamburger dough
Was heated and fired on both sides with a hot iron plate, and packaged in a vacuum pack to obtain a hamburger steak. This was frozen at −30 ° C. for 24 hours, and then stored in a freezer for 30 days. For sensory evaluation by tasting, the vacuum-pack in a frozen state was directly put in boiling water, boiled for several minutes, and re-heated. Thereafter, the hamburger was taken out of the vacuum pack, transferred to a dish, and subjected to sensory evaluation by 10 panelists. The evaluation was made on a scale of 1 to 10 (no juiciness at all and not delicious), and 10 points (very juicy and delicious), and the average score of 10 persons was obtained. As a result, the hamburger using the water-in-oil type emulsified fat / oil composition of Example 1 according to the present invention scored 9.2 points, while the hamburger using purified lard as a comparative example scored 3.8 points.

Use Example 2 Meat dumplings 40 parts of minced pork, 26 parts of cabbage, 6 parts of onion, Chinese chive 2
Parts, 4 parts garlic (grated), 2 parts ginger (grated), 2 parts potato starch, 1 dried shiitake
Parts, granular vegetable protein 2 parts, water 5 parts, soy sauce 4 parts, sesame oil 2
Part, spice 0.5 part, yeast extract (Kanebuchi Chemical Industry Co., Ltd.)
Manufactured by Kaneka Whole Yeast Extract) (0.5 parts), and then kneaded with a mixer. Then, the water-in-oil emulsified oil / fat composition of Example 1 according to the present invention (as a comparative example, instead of the emulsified oil / fat composition) (Using purified lard) was added and kneading was further performed to obtain the dumpling portion (ingredients). The bean paste was wrapped in gyoza skins manufactured by a conventional method, placed in a tray, steamed and cooked and sterilized by heating to obtain meat gyoza. This was put in a bag and stored at chilled (5 ° C.) for 6 days. In the evaluation by tasting, meat dumplings were taken out of the tray, transferred to a frying pan, added with a small amount of water, re-cooked by steaming, and subjected to sensory evaluation by 10 panelists. The evaluation was performed on the ingredients, and evaluated on a scale of 1 to 10 (no juiciness at all, not so delicious) to 10 points (very juicy and delicious),
The average score of 10 people was determined. As a result, the meat gyoza using the water-in-oil type emulsified oil / fat composition of Example 1 according to the present invention was 9.
On the other hand, meat dumplings using refined lard as a comparative example scored 4.6 points.

Usage Example 3 After pork sausage (71 parts) pork is roughly ground, 1.5 parts of salt and 0.1 part of starch syrup.
8 parts, phosphate 0.3 parts, potato starch 3 parts, nitrite 0.05 parts, ascorbate 0.05 parts, spices 0.
3 parts, 15 parts of water, and 8 parts of the water-in-oil type emulsified oil / fat composition of Example 2 according to the present invention (as a comparative example, instead of the emulsified oil / fat composition, 7.2 parts of lard, 0.8% mustard powder) And then emulsify with a silent cutter. The kneaded material is filled into a casing by a stuffer and molded. This was sterilized in a boil at 70 to 75 ° C. for 30 minutes, cooled, taken out of the casing, vacuum-packed, and sterilized at 80 ° C. for 10 minutes to obtain pork sausage. This was stored at chilled (5 ° C.) for 7 days.
In the sensory evaluation by the tasting, the pork sausage in the vacuum pack was boiled in boiling water for 5 minutes and cooked again. In the tasting evaluation, sensory evaluation was performed by 10 panelists. Evaluation: 1 point (no juiciness, no mustard flavor remains, and it's not delicious)
1 point (very juicy, good texture, mustard flavor is enough and very delicious)
The evaluation was performed on a scale of 0, and the average score of 10 persons was obtained. as a result,
The pork sausage using the water-in-oil emulsified oil / fat composition of Example 2 according to the present invention was 9.3 points, while the pork sausage using lard as a comparative example and directly adding mustard powder was 2.7 points. It became.

Usage Example 4 Chicken Fried Broiler breast meat was cut into about 30 g, an appropriate amount of a pickle solution was added, and the mixture was immersed in a tumbler. As a method for preparing the pickle liquid, 1 part of casein sodium was added to 52 parts of cold water, stirred and dissolved, and then 45 parts of a water-in-oil emulsified oil / fat composition of Example 3 according to the present invention (as a comparative example) Rapeseed salad oil was used in place of the emulsified oil / fat composition) and stirred vigorously. Next, 1 part of phosphate, 0.6 part of sodium chloride and 0.4 part of sodium glutamate were added and stirred to obtain a pickle solution.

After the immersion, the obtained processed meat is dusted with a commercially available fried powder, and is heated for 3 minutes in frying oil (manufactured by Kanegafuchi Chemical Industry Co., Ltd., trade name “Plymol FM”) heated to 170 ° C. I fried. After rapidly freezing them at -30 ° C,
It was put in a bag and stored in a freezer at −20 ° C. for 2 months. At the time of sensory evaluation by tasting, the deep-fried chicken was taken out of the bag in a frozen state, transferred to an appropriate range dish, and re-heated in a microwave oven. In the evaluation, sensory evaluation was performed by 10 panelists. About the evaluation, 1 point (no juicy, not so delicious) ~ 1
The evaluation was given on a scale of 0 to 0 (juicy, fleshy, and very delicious), and the average score of 10 persons was obtained. As a result, 8.9 points of fried chicken using the water-in-oil type emulsified oil / fat composition of Example 3 according to the present invention, while 3.8 points of fried chicken using rapeseed salad oil as a comparative example. Point.

[0023]

As is clear from the above results, frozen foods, mainly hamburgers, dumplings, sausages, fried chicken, etc., to which the water-in-oil type emulsified fat composition according to the present invention is added, are mainly used. In chilled foods, the product is heated only once, overcoming the problems of reduced shape retention, flavor, and juicy feeling of the product itself due to heating twice or more during the long-term storage or eating stage of the product. Goods, that is, products of excellent quality close to handmade products can be obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B026 DC01 DC02 DG01 DG11 DK01 DK03 DX05 4B036 LC01 LE03 LE04 LF11 LF13 LH38 LK03 LP06 4B042 AC03 AC05 AD03 AD18 AD20 AD21 AD39 AE03 AG02 AG03 AG07 AH01 AK05 AP14

Claims (3)

[Claims] 1. A water-in-oil type emulsified fat / oil composition using glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleate, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester as emulsifiers. And processed meat products. 2. The processed meat product according to claim 1, wherein the amount of the water-in-oil emulsified oil / fat composition is 1 to 20 parts by weight based on 100 parts by weight of the processed meat product. 3. A water-in-oil emulsified fat / oil composition comprising a water-in-oil emulsified fat / oil composition comprising 30 to 70% by weight of an oil phase and 70 to 30% by weight of a water phase. Glycerin saturated fatty acid monoester 0.02 to the composition
0.5% by weight, polyglycerin condensed ricinoleate 0.2-1% by weight, glycerin unsaturated fatty acid monoester 0.1-0.5% by weight, sucrose unsaturated fatty acid polyester 0.05-0.3% by weight The processed meat product according to claim 1 or 2, which comprises: