JP2002281944A - Method for solidifying pasty meat and meat processed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop and provide a technique which can unlimitedly enhance the value (the range of uses and the merit of cost) of MDM which has an improved quality but has a defect not having a shape, by giving a shape as minced meat. SOLUTION: The method for solidifying the pasty meat is characterized by adding a transglutaminase and animal protein and/or vegetable protein to the pasty meat, heating the mixture to accelerate a gelling reaction, simultaneously stirring the mixture, and thus simultaneously advancing the formation and breakage of the gel to solidify the mixture into the minced meat-like product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to transglutaminase of pasty meat having no form as meat in the meat industry, that is, so-called bone meat separated meat (commonly called MDM) mainly composed of chicken. And a technology for processing various animal proteins and / or vegetable proteins in combination and shaping the form into minced meat, thereby dramatically improving the added value and measuring the effective use thereof. It is. In addition, the present invention relates to a food product using the minced meat prepared in this manner, for example, processed meat food such as hamburger, shomai, and coarsely ground sausage.

[0002]

2. Description of the Related Art Pasty meat, which has been a problem in terms of quality, ie, MDM, has recently been improved in quality, and its use as a raw material for processed meat foods has been expanding. However, this material is basically a paste like frozen surimi, etc., and since it does not have its shape, its use range is naturally limited, and it can not be used as a main raw material such as hamburgers and shomai, and is positioned as a bulking agent to the last It is only.

Conventionally, the following techniques have been disclosed regarding the use of MDM.

[0004] That is, Japanese Patent Application Laid-Open No. 2-100651 discloses that a transglutaminase (hereinafter referred to as "transglutaminase") is added to chicken paste.
It may be abbreviated as TG. ) Is made to act and gel, and then minced to obtain minced meat. However, in this method, as shown therein, even if salt is added to the chicken paste to assist gelation, its gelling power is weak, and it does not reach the actual quality of minced meat, so that it is not practical. It is of unusable quality. Also,
The process is also complicated with a gelling step, a freezing step, a thawing step and a mincing step.

As disclosed in Japanese Patent No. 3081670 (JP-A-4-365461), meat production by-products (ears, nose, muscles, fascia and skin) are used as raw materials.
This is cut into small pieces, water-soluble high molecular weight polysaccharide powder (Na alginate, etc.) is added thereto, and the mixture is kneaded with a cutter. Then, metal salt powder (Ca chloride, etc.) is added and kneaded to solidify like meat. . Although it is possible to solidify by this method, it is solidified while kneading at a high speed, so it is actually very difficult to control the particle size in the process, and a product of stable quality is required. It is technically very difficult to obtain. In addition, the texture and texture of the coagulated polysaccharide are insufficient for the hardness and texture of the minced meat, and the metallic flavor derived from Ca salt, albeit slightly, impairs the original meat flavor. And since this reaction is reversible, N
When mixed with a seasoning or the like containing salt a, there is a disadvantage that the texture is softened, the hardness as ground meat is not maintained, and the use is limited.

Further, JP-A-64-10949, JP-A-2-1350071, and JP-A-2-255060
Related arts are also disclosed in Japanese Patent Application Publication Nos. H06-27139, and in these techniques, TG and protein are simply made to coexist or an emulsion thereof is used. It is intended to improve the physical properties of processed foods, that is, sausages, hams, hamburgers, etc., utilizing the same, and as in the present invention described below, MDM having no shape is solidified into ground meat. It is not intended to increase its added value and expand its use.

By the way, processed meat foods mainly made of minced meat include hamburgers, meatballs, gyozas, shumais, and the like. Meat sauce and the like can be mentioned, and since it is also the main raw material of coarsely ground sausage, the absolute amount of ground meat used is tremendous and its use is very widespread. Therefore, if MDM having no shape can be processed into minced meat, its value can be dramatically increased several times as much as the current state. In other words, from the viewpoint of the cost of such processed meat foods and cooked foods, and from the viewpoint of quality improvement, and because the raw materials of this MDM are originally discarded parts, limited resources can be effectively used. It can be said that it is utilization.

[0008]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the object of the present invention is to improve the quality of the MDM, but to overcome the disadvantage of the MDM which does not have the shape, as a ground meat. An object of the present invention is to develop and provide a technology capable of increasing the value (width of use and cost merit) as much as possible.

[0009]

As described above, attempts have been made in the past to modify an amorphous or pasty form, such as a pasty meat, for example, MDM (bone-separated meat) into a minced meat. However, at present, there is no quality that can be actually used, and there has been no practical application.

On the other hand, the present inventors have made intensive studies to achieve the above-mentioned object, and as a result, utilize the function of transglutaminase which has been recently developed and has been widely used in the meat processing field. In other words, the TG and various proteins are used in combination with the pasty meat to form a gel while using both the functions of the gelation reaction of cross-linking with TG and the heat coagulation by heating, and at the same time, moderately It was found that it was possible to produce a practically excellent heated minced meat by forcibly crushing the formed gel by adding a high stirring intensity and finally arranging the particle size in the shape of a minced meat. Thus, the present invention has been completed.

That is, according to the present invention, a transglutaminase and an animal protein and / or a vegetable protein are mixed with a paste-like meat, and the mixture is heated and the gelation reaction is simultaneously performed while the gelation reaction is proceeding. The present invention relates to a method for solidifying a paste-like meat, characterized in that the formation and destruction of the meat are simultaneously advanced to solidify the meat into a ground meat.

[0012] In other words, the present invention provides an amorphous or paste-like form such as MDM (bone-separated meat) centered on chicken, using TG and various proteins in combination, and converting the heat-coagulable protein in MDM. A gel is formed while using both the functions of the gelation reaction for cross-linking with TG and the thermal coagulation by heating, and at the same time, the gel formed is forcibly disintegrated by applying an appropriate stirring intensity, It is intended to produce heated minced meat with uniform grain size.

Further, the present invention relates to the processed meat food and cooked food such as the hamburger, meatball, gyoza, and shomai prepared using the solidified pasty meat (heated meat) thus obtained. Also concerns.

[0014]

DETAILED DESCRIPTION OF THE INVENTION The present invention will be described in detail below.

In the present invention, the pasty meat is
A typical example is an MDM. MDM stands for Mechanical Debond Meat,
Normally, after separating meat from bird meat, the remaining meat adhering to bones and the like is mechanically separated by a bone-meat separator. M
Chicken is currently the mainstream of chicken and meat used for DM, but turkey is also often used,
Naturally, pigs and cows can be included in the category of MDM. In addition, various types and qualities of MDM obtained from various kinds of birds and meats are distributed depending on the use site. For example, even in the case of chicken, the waste chicken and the like are made into MDM and have a relatively white color, and the neck and bevel (Yakuken) part (also called cartilage and kappa, refer to the soft part of the tip of the sternum, which is a characteristic of birds) .)
Although there are many varieties depending on the raw material and production method, such as those with strong lean quality, the paste solidification method of the present invention can be applied to all these MDMs. The paste-like meat to which the method for solidifying the paste-like meat of the present invention is to be applied is a so-called M-type so long as the object of the present invention is achieved and the effect is achieved.
Needless to say, it is not limited to DM. MD
Since M is a paste in its form, it is usually mainly distributed by freezing, but can be supplied in a chilled state.

In the method of producing MDM, after meat with bone is crashed, pressure is extruded from pores having a diameter of about 0.5 to 1.0 mm of the bone meat separator, and then the meat is passed through the pores. Those are MDM, and those that do not pass are separated as bones and muscles. Therefore, the quality of MDM depends on the size of the pores, such as mixing of bones and muscles, the content of blood, the denaturation of meat by frictional heat to extrude by applying pressure from the pores, the shape of the paste is like In this respect, MDM is naturally different from meat in terms of the type of raw materials and the production method. And the biggest disadvantage of MDM is that although its shape has a flesh structure microscopically,
The appearance is that the meat is not pickled.

In general, meat has a high utility value and a high added value because of its shape. On the other hand, as described above, at present, MDM having no shape cannot be used as a central ingredient of the meat food and the like, and can only be positioned as a bulking agent. If this MDM
Even if it is not converted from a formless paste to a meat, if it can be granulated into minced meat (minced meat), its added value will be dramatically increased.

By the way, meat originally has the property of being solidified by heat coagulation of proteins by heating. However, simply heating the MDM as a specific means for grinding the MDM cannot achieve the purpose. MD
M is the thermal denaturation in the manufacturing process, blood and fat contamination,
This is because there is no sufficient caking force due to the amount of water and the like, and even simply heating can produce discrete heated meat powder.
Therefore, in order to give a shape as ground meat, this MD
It becomes necessary to add some auxiliary means to M.

As a result of earnest research on this point, the present inventors have established a method which can provide a great advantage in terms of cost with a very simple flow and which can be easily incorporated into a process for producing processed meat food using the same. Things. That is,
As the process, as the first stage, paste-like meat,
That is, here, the thawed MDM is put into a mixer capable of heating and stirring, and while stirring slowly, predetermined TG and animal and plant proteins (animal protein and / or plant protein) and necessary seasonings are added. Add and mix. As the second stage, gradually raise the temperature and once
Heating is stopped at 60 ° C., and the temperature is maintained for about 5 to 60 minutes with gentle stirring to promote the expression of TG enzyme action. In the heating in the second step, it is preferable to stop the heating as described above to promote the reaction of TG, but it is not essential to stop the heating, and the heating is performed slowly if there is no problem. May be continued. In the third step, the gelling proceeds while gradually increasing the temperature again, and at the same time, the temperature of the product is raised to 70 to 105 ° C. while controlling the stirring speed to complete the heated minced meat. At such a temperature, the TG is deactivated.

At this time, the animal and plant proteins to be mixed are:
Basically, any type can be used as long as it is polymerized by TG and gelled as a result. Various powdery soy proteins, various milk proteins, such as casein Na and whey protein, and various animal proteins, such as various gelatins, collagens, plasma proteins, and egg whites. However, among these, casein Na, which is the most excellent as a substrate for TG, has high reactivity, has gelling power, and has high affinity with meat, is most preferable. The added amount of these proteins can be widely used up to about 0.1 to 50% with respect to the pasty meat, but if the amount is too small, the solidification of the pasty meat is helpful in enhancing the gelling power. Not too much, or too sticky, too soft,
The meat flavor is reduced and the cost is high. Therefore, about 1 to 10% is preferable.

At this time, the TG (enzyme preparation) used is
The powder may be added as it is, but it is usually preferable to use it by premixing it with another additive such as casein Na or another seasoning in advance. This is because even a small amount can easily be uniformly mixed throughout. The TG used here is not particularly limited as long as it has TG activity, and its origin is not particularly limited. For example, Streptoverticillium (Streptoverti)
(Japanese Patent Application Laid-Open No. 64-27471), those derived from mammals such as guinea pigs (see Japanese Patent Publication No. 1-50382), and those derived from fish such as cod (Nobuo Seki et al.). Journal of the Fisheries Society of Japan "56
Vol. 1, p. 125 (1990)), those obtained by a genetic recombination method utilizing biotechnology (JP-A-1-300889, JP-A-5-1998)
No. 83 and JP-A-6-225775) can be used. Among them, it is preferable to use TG derived from microorganisms because it works without calcium and can be obtained in large quantities.

The amount of TG to be added is 0.1% based on the total protein (dry matter) of the pasty meat and the added protein.
It can be used in the range of 01 to 50 u / g-protein, but if the amount is too small, the effect is not obtained. If the amount is too large, the size of the minced meat varies due to too fast solidification,
They are too hard and costly. Therefore, it can be said that 0.1 to 2 u / g-protein is a preferable range.

If necessary, inorganic salts such as salt and potassium chloride, alkalis such as sodium bicarbonate and inorganic phosphate, and polymerized phosphates can be added and used as a reinforcing agent for gelation. . In addition, a seasoning or the like for improving the taste or flavor can be added.

The paste-like meat obtained by mixing TG with animal and plant proteins is gradually heated to 40 to 6
The temperature is raised to 0 ° C. to allow the enzymatic reaction by TG to proceed. After this temperature, the pasty meat gradually increases in viscosity and gels. While the gel is being formed, stirring is simultaneously applied slowly, continuously or intermittently to break the formed gel. The formation and destruction of the gel are repeated in this manner, and finally the product temperature is raised to 70 to 105 ° C. to produce heated ground meat.

At this time, the history of the product temperature is about 1 to 30 minutes, preferably 5 to 30 ° C., from the temperature of the thawed meat to 50 ° C.
The holding temperature at about 20 minutes and 50 ° C. is also 1-6.
It is about 0 minutes, preferably about 10 to 30 minutes. Then, the temperature is gradually increased again and finally raised to about 70 to 105 ° C. to complete the heated minced meat.

The temperature at this time is heating for the purpose of completing sufficient thermal coagulation of the meat, deactivating the added TG, and simultaneously performing necessary sterilization. Originally M
Since general paste-like meat such as DM is considered to be very contaminated bacterially from its raw material,
A corresponding heating is required. Therefore, it is considered that these objects cannot be sufficiently achieved at 70 ° C. or lower,
It is considered that the basic purpose has been achieved by heating to about 105 ° C. However, depending on the case, further heating is required, and retort treatment may be required. Therefore, the upper limit temperature cannot be uniformly defined here. Furthermore, this finishing temperature also affects the quality of the product. That is, as the heating temperature becomes higher and longer, the evaporation of moisture accompanies and browning occurs, so that the solidified paste-like meat becomes harder in quality and darker in color. Therefore, heating should be completed within the target product quality range, usually 85%.
It is considered that about -95 ° C is sufficient.

In these steps of the method for solidifying the pasty meat of the present invention, the most important is the stirring intensity. In the first stage, it is necessary to stir at a relatively high speed to sufficiently homogenize the additives and disperse the casein Na. Since casein Na has a property of easily becoming lump at the time of dissolution and dispersion, it is necessary to gradually add it with sufficient stirring. In the second stage, the viscosity rises considerably. Then, when the reaction further proceeds, gelation starts. This step is very important, and if the stirring intensity is increased, the resulting gel becomes too fine to obtain the desired particle size as ground meat. Therefore, the mixture is stirred relatively slowly during this time so that the resulting gel is slowly and roughly broken. Then, when the gelation proceeds rapidly in the third stage, it is necessary to perform stirring corresponding to the gelation. Since the stirring intensity varies depending on the stirring method, type, capacity, and the like of the stirrer to be used, the intensity cannot be unconditionally specified. Throughout, the particle size of the product is affected by the stirring intensity, so that it is necessary to give a strong stirring intensity if you want a finely ground meat, and if you want a large particle size, you need to stir slowly. Therefore, as for the method of stirring, if the stirrer has a high capacity, the stirring is intermittent, that is, the stirring is performed for a certain time and stopped for a certain time. By repeating such an intermittent operation as needed, the product particle size can be controlled.

As described above, this step can be carried out, for example, using a blade such as a Hobart mixer or a stefan cutter of a type which can be heated by bellows or a knife-type relatively high-speed mixing / stirring machine, or a horizontal type. The present invention can be sufficiently implemented by a relatively low-speed blade type such as a bellows type ribbon mixer type or a paddle mixer. At this time, from the viewpoint of stirring efficiency, a two-shaft stirrer is more preferable than a single-shaft stirrer. Therefore, it is necessary to set the stirring intensity according to these stirring methods. As described above, the particle size of the ground meat of the product basically depends on the intensity of stirring, but it is necessarily a combination with the heating temperature.

At this time, since the paste-like meat is heated and solidified at first, it is very easy to adhere to the equipment. Therefore, it is preferable that the stirring blade has as small a clearance as possible from the bottom of the can. Since rapid heating with high-temperature steam, etc., tends to cause sticking and burning of can bodies,
It is preferable to use hot water heating as required.

The minced meat thus obtained can be directly used as another food material, for example, by adding a hamburger material thereto, mixing and molding, and then directly applying it as a hamburger manufacturing process. Can be. It is also possible to process directly into a seasoning liquid such as mapo tofu after pouring the oil into the oil and then heating and fry it. The processing into a meat sauce or the like can also be considered as one unit of the process. In addition, after cooling, it can be stored in a refrigerator or frozen and used as a food material when necessary.

As described above, the method of the present invention makes it possible to process raw, unshaped paste-like meat such as MDM into ground meat by heating in one step. Simple. That is, it is possible to use a heating and mixing machine that is usually used for processing processed foods without any special equipment. Normally, minced meat cannot be eaten raw, and since a heating step is always included, it can be considered that one step of heating minced meat is omitted.

The ground meat produced by the solidification method of the present invention is crosslinked and polymerized by TG in terms of quality, and has added heat resistance, so that it has high-temperature sterilization, that is, physical properties suitable for retort foods. Have. From this, besides ordinary hamburgers, Shumai, etc., their retort foods, and the recently popular Mapo tofu, Mapo vermicelli,
The quality is very suitable as a ground meat material for retort cooked foods such as meat sauce. Naturally, it does not soften with seasonings containing sodium salts.

[0033]

Example 1 (solidification of paste-like meat) MDM (“Chicken Meat A” manufactured by Nippon White Farm Co., Ltd.) was crushed into flakes with a frozen cutter, and 1 kg was weighed. And, while stirring at a low speed (leaf-type blades), add casein Na and "Activa TG-S" (an enzyme preparation of transglutaminase manufactured by Ajinomoto Co., Inc., specific activity 100 u / g) to the following Table 1 a. To j in various ratios (parts by weight). Thereafter, heating with warm water was performed to slowly raise the product temperature, and the product temperature was raised to 50 ° C. over about 10 minutes. After the temperature reaches 50 ° C., the temperature is maintained for 20 minutes.
The reaction of cross-linking and polymerization by G proceeded. afterwards,
It was heated again to 90 ° C. over about 30 minutes by heating with hot water. The intensity of the stirring during this time was such that stirring was performed intermittently (run for about 10 seconds and then repeated for 50 seconds), while appropriately breaking the resulting gel. The results are also shown in Table 1.

[0034]

[Table 1]

The particle size and texture in the table will be described.
Usually, minced meat is extruded by applying pressure from a plate having a large number of holes of about 1 to 10 mmφ using a mincer to be minced. This time, 5mm commonly used
The grain size was visually compared with the ground meat obtained by using the φ-sized plate and using the heated ground meat as a control when heated and fried.は was the same size as the control, △ was finer than the control, and × was very fine or larger in size than the control. Similarly, with respect to the texture, the above-mentioned product was used as a control, ○ was the same hardness and preference as the control product, Δ was too soft and sticky or slightly too hard than the control product, and × was It means that it is too soft or very hard than the control product.

As shown in Table 1, even if the paste meat is treated alone, only a finely divided heated powder can be obtained (a). Similarly, gelation does not occur when only “TG-S” is added (b) and only casein Na is added (f). It can be seen that the gel was formed in a system in which casein Na and "TG-S" were combined, and that the particle size was moderate. At that time, it can be seen that the amount of casein Na is too small or too large, centering on 5 parts, and does not have a favorable effect on the particle size, especially the texture. Similarly, the amount of "TG-S" is preferably about 0.2 to 0.5 part, and it can be seen that even if the amount is less than that, even if it is too large, it does not affect the particle size and the texture.

Example 2 In order to see the influence of the stirring intensity, the stirring intensity was set to the following three conditions under the conditions of the raw material ratio shown in d of Example 1.
That is, continuous stirring until the end (rotation speed = 120 rpm
m). Operate for 30 seconds with intermittent stirring, and then
Repeat stop for second. Then, with the same intermittent stirring, 10
Run for 50 seconds, then repeat stop for 50 seconds. The results are shown in Table 2 below.

[0038]

[Table 2]

As described above, in this case, if continuous stirring is performed, the stirring intensity is too high, so that the formed gel is finely pulverized into fine powder. Therefore,
It turns out that moderate intermittent stirring is necessary. The evaluation method is the same as in Example 1.

Example 3 Heated minced meat (MDM minced meat) obtained at the raw material ratio of Example 1 was packed in a pouch together with a seasoning solution mainly composed of soy sauce, and retorted at 121 ° C. The F value at that time was F = 9.5. As a control, ground raw chicken (mune and peach mixture) was treated under the same conditions. The results are shown in Table 3 below. The evaluation method is the same as in Example 1.

[0041]

[Table 3]

As described above, even after the retort treatment, the actual raw minced meat is broken and many fine meats are broken down, and the texture is crisp in the Yamato boiled style. On the other hand, it turns out that the minced MDM of the present invention does not collapse at all and does not have a firm texture.

Example 4 (chicken hamburger) The MDM obtained in Example 1 at the ratio of the raw materials of d (parts by weight)
Using the ground meat, a hamburger was prepared and evaluated according to the recipe shown in Table 4 below. In addition, a sample using MDM before minced meat () was used as a control, and a sample using minced raw chicken () was compared for reference.

[0044]

[Table 4]

The results of the sensory evaluation are shown in Table 5 below.

[0046]

[Table 5]

Here, the sensory evaluation was performed as follows. That is, seven (n = 7) sensory inspectors taste the three types of hamburger made as prototypes, preferably: +2,
Somewhat preferred: +1; ordinary: 0; slightly less preferred:-
1, and unfavorable: A score was given on a five-point scale of -2, and an average score was calculated for each evaluation item (No. 5).
Number in parentheses in the table).

As described above, it can be seen that the hamburger () of the present invention has a quality comparable to that of a hamburger () using actual minced meat, as compared with an unground MDM hamburger ().

[0049]

According to the present invention, paste-like (bone-separated) meat which does not originally have a shape can be converted into ground meat by very simple equipment and process at a low cost. Paste meat that could only be used as a bulking agent is a processed food mainly composed of minced meat, that is, hamburgers, meatballs,
It can be used as a main ingredient in cooked foods such as gyoza, shumai and coarsely ground sausage, as well as mapo tofu, mapo vermicelli, and meat sauce.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Shoji Sakaguchi 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-ku, Kanagawa Prefecture Ajinomoto Co., Inc. Kawasaki Plant F-term (reference) 4B036 LC05 LE03 LF13 LH15 LH38 LH49 4B042 AC05 AC09 AD20 AD21 AE03 AG07 AH01 AK10 AK20 AP14 AP27

Claims (4)

[Claims] 1. A method of mixing transglutaminase with animal protein and / or vegetable protein in pasty meat and heating the mixture to cause a gelation reaction.
A method for solidifying a paste-like meat, comprising simultaneously stirring and causing the formation and destruction of a gel to proceed at the same time to solidify it into ground meat. 2. The method for solidifying pasty meat according to claim 1, wherein the amount of transglutaminase added is 0.01 to 50 u per 1 g of total protein. 3. The pasty meat according to claim 1, wherein the amount of the animal protein and / or the vegetable protein is 0.1 to 50% based on the pasty meat. Solidification method. 4. A processed meat food or cooked food prepared by using the solidified paste meat prepared by the method according to any one of claims 1 to 3.