JP2004242674A

JP2004242674A - Meat processed product additive composition

Info

Publication number: JP2004242674A
Application number: JP2004016340A
Authority: JP
Inventors: Hiroyuki Tanji; 宏之丹治; Fusae Nara; 房枝奈良
Original assignee: Prima Meat Packers Ltd
Current assignee: Prima Meat Packers Ltd
Priority date: 2003-01-24
Filing date: 2004-01-23
Publication date: 2004-09-02
Anticipated expiration: 2024-01-23
Also published as: JP4427341B2

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a meat processed product additive composition capable of improving a flavor and a texture of a meat processed product and capable of producing the product improved in a brute smell peculiar to the meat, even when no phosphate salt nor nitrite salt is added to the product or when added amounts of the salts are reduced, and to provide a method for producing the meat processed product by adding the meat processed product additive composition thereto. <P>SOLUTION: This meat processed product additive composition contains sodium chloride, calcium chloride, and magnesium chloride, wherein the composition has a weight ratio of the magnesium chloride (converted into its anhydride) to the calcium chloride (converted into its anhydride) of 0.15-0.80 to 1 and another weight ratio of the sodium chloride to [the magnesium chloride (converted into the anhydride) and the calcium chloride (converted into the anhydride)] of 4-16 to 1. The meat processed product is produced by adding the meat processed product additive composition thereto. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

本発明は、塩化ナトリウム、塩化カルシウム、塩化マグネシウムを含有する食肉加工品添加用組成物や、かかる食肉加工品添加用組成物を用いる食肉加工品の製造方法に関する。 The present invention relates to a composition for adding a processed meat product containing sodium chloride, calcium chloride, and magnesium chloride, and a method for producing a processed meat product using the composition for adding a processed meat product.

従来より、食肉加工品の製造においては、保水性・結着性の付与、保存・防腐、発色の他、独特な風味熟成の発現を目的として、塩漬剤による塩漬（Curing）が行われている。かかる塩漬により、食肉加工品特有の食感（歯ごたえ、弾力性）を向上させると同時に、独特な風味熟成を発現させることによって、畜肉特有の獣臭をマスキング（矯臭）して、食肉加工品のおいしさをさらに高めている。この畜肉に特有な獣臭のマスキング等の独特な風味熟成の発現は、塩漬剤中の亜硝酸塩やリン酸塩による塩漬フレーバーの付与や脂質酸化防止機能によって行われており、食塩に加えてリン酸塩、亜硝酸塩などの各種添加物が塩漬剤として必須成分とされている。 2. Description of the Related Art Conventionally, in the production of processed meat products, in addition to imparting water retention and binding properties, preserving and preserving, coloring, and developing a unique flavor ripening, curing with a salting agent has been performed. ing. Such salting enhances the texture (graininess, elasticity) peculiar to the processed meat, and at the same time, develops a unique flavor ripening, thereby masking (correcting) the animal odor peculiar to the meat, thereby producing a processed meat. The taste has been further enhanced. The development of unique flavor ripening, such as masking of the animal odor peculiar to the meat, is achieved by the addition of salted flavor by nitrite or phosphate in the salting agent and the function of preventing lipid oxidation. Various additives such as phosphates and nitrites are regarded as essential components as salting agents.

一方、近年における健康志向・天然志向など、消費者ニーズの多様化に応えるため、塩分や食品添加物の使用を極力抑えようとする動きが急速に広がっている。このような消費者のニーズ、社会的環境に対応するため、食肉加工品でも製品に含まれる塩分の低減、亜硝酸塩やリン酸塩の使用削減が急務となり、無添加や低添加をうたった製品が数多く投入されている。しかし、精製塩や食塩、亜硝酸塩、リン酸塩等の低減あるいは削減は、食肉加工品の品質を損なうことになる。例えば、精製塩や食塩は、塩漬剤の中で最も添加量が多く、食肉加工品の保存性、風味、テクスチャー等の向上に関与し、リン酸塩や亜硝酸塩は、保水性・結着性の向上や脂質酸化の抑制による風味および色調の安定化等に関与することから、精製塩や食塩、リン酸塩、亜硝酸塩の低減あるいは削減して作製したソーセージ、ハンバーグ等の食肉加工品は、本来の好ましい弾力や粒子感を持つ食感とは異なり、水や脂肪が分離したような、張りのないグズッとした食感となるばかりか、製造直後から畜肉特有の獣臭を強く感じ、それを冷蔵保管すると製品中に含まれる脂肪の酸化によると思われる脂肪酸化臭も発現することになる。 On the other hand, in order to respond to diversifying consumer needs such as health consciousness and natural consciousness in recent years, movements to minimize the use of salt and food additives have been rapidly spreading. In order to respond to the needs of consumers and the social environment, it is urgent to reduce the salt content and the use of nitrites and phosphates in processed meat products. Has been introduced a lot. However, the reduction or reduction of purified salt, salt, nitrite, phosphate and the like impairs the quality of processed meat products. For example, purified salt and salt are the most added in salting agents, and are involved in improving the storage stability, flavor, texture, etc. of processed meat products.Phosphate and nitrite are water-retaining and binding agents. Processed meat such as sausages and hamburgers made with reduced or reduced purified salts, salt, phosphate, and nitrite, because they are involved in stabilization of flavor and color tone by improving the quality and suppressing lipid oxidation. Unlike the texture with the original elasticity and graininess, not only is the water and fat separated, it has a firm, smooth texture, but also immediately has a strong animal-specific animal odor immediately after production, When it is stored refrigerated, a fatty acid odor, which is considered to be due to oxidation of fat contained in the product, also appears.

他方、食肉加工品等に用いられる食塩を含む食品添加用組成物としては、例えば、含有する成分の重量％で表示した濃度比が、カルシウムイオン濃度／マグネシウムイオン濃度＝１．０〜３．０で、かつ硫酸イオン濃度／カルシウムイオン濃度＝１．０〜３．０で、かつカルシウムイオン濃度が０．１重量％以上である、こく、深みのある塩味を持つ食用塩（特許文献１参照）や、ミネラル成分としての古代塩水（特許文献２参照）や、食肉のドリップ流出防止を目的とした塩類、アルカリ類、増粘安定剤からなるもの（特許文献３参照）や、乳酸ナトリウム、酢酸ナトリウム、クエン酸ナトリウムを有効成分とするもの（特許文献４参照）や、アルカリ金属塩化物、アルカリ金属炭酸塩、乳酸等からなる食肉改質剤（特許文献５、６参照）や、アルカリ性塩類、乳清タンパク質、増粘多糖類を含む調味液（特許文献７参照）や、少なくともナトリウム・カルシウム・マグネシウム・カリウムを含むミネラル組成物において、ナトリウムとそれ以外のミネラル組成物すなわちカリウム・カルシウム・マグネシウムの総和との比率が、重量比でナトリウムを「１」にして１対５０から１対３の範囲にあり、かつ、ナトリウム以外のミネラル組成物すなわちカリウム・カルシウム・マグネシウムのうち最小組成量（重量）の成分が他の２成分のいずれに対しても重量比で１／６（最小成分を１とする）から１／１の範囲であることを特徴とするミネラル組成物（特許文献８参照）や、塩化ナトリウムと塩化カリウムと硫酸マグネシウム等からなる食品添加剤用組成物（特許文献９参照）や、海水を食塩濃度が１０〜２０％となるまで濃縮した後、該濃縮海水から食塩を４０〜９０％取り除いたミネラル組成物（特許文献１０参照）が提案されている。 On the other hand, as a composition for food addition containing salt used in processed meat products and the like, for example, the concentration ratio expressed by weight% of the contained components is such that the calcium ion concentration / magnesium ion concentration = 1.0 to 3.0. Edible salt having a rich and deep salty taste, and having a sulfate ion concentration / calcium ion concentration of 1.0 to 3.0 and a calcium ion concentration of 0.1% by weight or more (see Patent Document 1) Or an ancient saltwater as a mineral component (see Patent Document 2), a salt, an alkali, or a thickener for preventing drip outflow of meat (see Patent Document 3), sodium lactate, and sodium acetate , Sodium citrate as an active ingredient (see Patent Document 4), and a meat modifier comprising alkali metal chloride, alkali metal carbonate, lactic acid, etc. (see Patent Documents 5 and 6) In a seasoning liquid containing alkaline salts, whey protein, and thickening polysaccharide (see Patent Document 7), and in a mineral composition containing at least sodium, calcium, magnesium, and potassium, sodium and other mineral compositions, that is, potassium. The ratio with respect to the sum of calcium and magnesium is in the range of 1:50 to 1: 3 with sodium being “1” in weight ratio, and the minimum composition among mineral compositions other than sodium, ie, potassium, calcium, and magnesium A mineral composition wherein the amount (weight) of the component is in the range of 1/6 (the minimum component is 1) to 1/1 by weight with respect to any of the other two components (Patent Document 1) 8) or a composition for a food additive comprising sodium chloride, potassium chloride, magnesium sulfate and the like (see Patent Document 9). After concentrating the seawater until salt concentration of 10 to 20% mineral composition removed 40% to 90% of common salt from the concentrated seawater (see Patent Document 10) it has been proposed.

また、食塩３０〜７５重量％および塩化カリウム２５〜７０重量％からなる混合物１００重量部に対してクエン酸塩５〜６０重量部を混合してなる機能性食塩組成物（特許文献１１参照）や、亜鉛含有量の多い乾燥酵母と、塩化ナトリウム、塩化カリウム、塩化カリウム、硫酸マグネシウム、炭酸マグネシウム、卵殻カルシウムとを含む塩とを含有する食品添加用組成物（特許文献１２参照）や、海藻を焼却することで得られる海藻灰及び酸化マグネシウムが主成分として含有されている機能性塩味組成物（特許文献１３参照）や、重量配合比率が、塩化ナトリウム７０〜９５、塩化マグネシウム２０〜２．５、塩化カルシウム４〜０、塩化カリウム２〜０、硫酸マグネシウム４〜０である麺加工用添加食塩（特許文献１４参照）や、フレーク塩及び／又はフレーク塩の破片９８〜８０重量％と乳酸カルシウム２〜２０重量％を含むフレーク状食塩（特許文献１５参照）や、酢酸ナトリウムとＰＨ調整剤を主剤とし、この主剤に食塩または塩化カリウムを助剤として配合した食品添加剤（特許文献１６参照）や、フレーク塩と塩化カリウムを含み、ナトリウム含量が食塩の５０％以下である低ナトリウム鹹味料（特許文献１７参照）や、塩化カリウムを２５〜３０重量％、硫酸マグネシウムを３〜９重量％、クエン酸ナトリウムを１１〜１４重量％含有し残分食塩からなることを特徴とする塩味調味料（特許文献１８参照）や、原料としての専売塩４０〜９０重量％に水１〜２０重量％と水溶性ミネラル含有液１〜３０重量％を加えて溶解し、次にこの混合塩を所定期間熟成して醗酵させ、さらにこの醗酵熟成混合塩を脱水して微粉化することにより得られる塩化ナトリウム４０〜９０重量％と水分１〜５重量％と水に溶解するカルシウムなどのミネラル成分１〜１０重量％を含む食塩（特許文献１９参照）や、塩化カルシウム、塩化マグネシウム、塩化カリウム、塩化ナトリウムを純度１００％化合物に換算して塩化マグネシウム：塩化カルシウム：塩化ナトリウム：塩化カリウム＝１：４〜１０：０．３〜１．１：０．３〜０．６、ＭｇＣｌ2＝３０〜５７ｇ、水１０００ｍｌの割合で含む高濃度ミネラル原液（特許文献２０参照）が提案されている。
特開２０００−２０１６４６号公報特開２００２−１３６２７１号公報特開２０００−１２５７６０号公報特開平１１−１３３号公報特開平１１−１９２０７１号公報特開２０００−１８９１１１号公報特開２００１−２２４３３６号公報特開平１０−３１３８２３号公報特開２０００−３０８４６８号公報特開平１０−３１３８２４号公報特開平６−１８９７０９号公報特開２００２−３３０７２７号公報特開平７−２５５４１５号公報特開平１１−３２７１２号公報特開平７−３１４０９号公報特開平５−２８４９５３号公報特開２０００−２６２２４１号公報特開平１０−４９１７号公報特開平８−２８０３５５号公報特開２０００−６０５０６号公報 Further, a functional salt composition obtained by mixing 5 to 60 parts by weight of citrate with 100 parts by weight of a mixture of 30 to 75% by weight of sodium chloride and 25 to 70% by weight of potassium chloride (see Patent Document 11) A food additive composition (see Patent Document 12) containing a dry yeast having a high zinc content, and a salt containing sodium chloride, potassium chloride, potassium chloride, magnesium sulfate, magnesium carbonate, and eggshell calcium (see Patent Document 12). Functional salty composition containing seaweed ash and magnesium oxide as main components obtained by incineration (see Patent Document 13), and weight blending ratio of sodium chloride 70 to 95, magnesium chloride 20 to 2.5 , Calcium chloride 4-0, potassium chloride 2-0, magnesium sulfate 4-0, an added salt for noodle processing (see Patent Document 14), Salt and / or flake salt 98-80% by weight and flaky salt containing 2-20% by weight of calcium lactate (see Patent Document 15), sodium acetate and a pH adjuster as main ingredients, and the main ingredient is sodium chloride or chloride. Food additives containing potassium as an auxiliary agent (see Patent Document 16), low-sodium salty seasonings containing flake salt and potassium chloride and having a sodium content of 50% or less of salt (see Patent Document 17), potassium chloride 25 to 30% by weight, 3 to 9% by weight of magnesium sulfate, 11 to 14% by weight of sodium citrate, and a salt seasoning comprising residual salt (see Patent Document 18) or as a raw material 1 to 20% by weight of water and 1 to 30% by weight of a water-soluble mineral-containing solution are dissolved in 40 to 90% by weight of a proprietary salt of the same, and then the mixed salt is aged for a predetermined period and The fermented and aged mixed salt is further dehydrated and pulverized to contain 40 to 90% by weight of sodium chloride, 1 to 5% by weight of water, and 1 to 10% by weight of a mineral component such as calcium dissolved in water. Salt (see Patent Document 19), calcium chloride, magnesium chloride, potassium chloride, and sodium chloride are converted into 100% pure compounds, and magnesium chloride: calcium chloride: sodium chloride: potassium chloride = 1: 4 to 10: 0.3 1.1: 0.3 to 0.6, MgCl2 = 30 to 57 g, and a high-concentration mineral stock solution containing 1000 ml of water (see Patent Document 20).
JP 2000-201646 A JP-A-2002-136271 JP 2000-125760 A JP-A-11-133 JP-A-11-192071 JP 2000-189111 A JP 2001-224336 A JP-A-10-313823 JP 2000-308468 A JP-A-10-313824 JP-A-6-189709 JP-A-2002-330727 JP-A-7-255415 JP-A-11-32712 JP-A-7-31409 JP-A-5-284953 JP 2000-262241 A JP-A-10-4917 JP-A-8-280355 JP-A-2000-60506

近年の食品添加物の低減あるいは削減などの社会的情勢に対応し、食肉加工業界においても、従来、使用されてきたリン酸塩や亜硝酸塩などの各種添加物を削減する動きが広まっている。しかし、このような添加物を使用せずに食肉加工品を製造すると、上記のように、製造直後から畜肉特有の獣臭を強く感じて風味を損なうという問題がある。本発明の課題は、リン酸塩や亜硝酸塩を添加することなく、あるいは添加量を低減させた場合であっても、風味やテクスチャーを向上させると共に、畜肉特有の獣臭を改善した食肉加工品を製造することができる食肉加工品添加用組成物や、かかる食肉加工品添加用組成物を添加する食肉加工品の製造方法を提供することにある。 In response to recent social situations such as reduction or reduction of food additives, the meat processing industry has been increasingly moving to reduce various additives such as phosphates and nitrites that have been used in the past. However, when a processed meat product is produced without using such additives, there is a problem that, as described above, immediately after the production, the animal smell peculiar to animal meat is strongly felt and the flavor is impaired. The object of the present invention is to improve the flavor and texture and to improve meat-specific meat odor without adding phosphate or nitrite or reducing the amount of addition. And a method for producing a processed meat product to which the composition for adding processed meat products is added.

本発明者らは、前記課題を解決するために鋭意研究を重ねた結果、塩化ナトリウムに、特定の割合で塩化カルシウム及び塩化マグネシウムを含有させるとともに、塩化カルシウムと塩化マグネシウムの重量組成比を特定の範囲に調整した組成物が、風味やテクスチャーを向上させると共に、畜肉特有の獣臭を改善した食肉加工品を製造することができることを見い出し、本発明を完成するに至った。 The present inventors have conducted intensive studies in order to solve the above problems, and as a result, sodium chloride contains calcium chloride and magnesium chloride at a specific ratio, and the weight composition ratio of calcium chloride and magnesium chloride is specified. The present inventors have found that a composition adjusted to the above range can produce a processed meat product in which the flavor and texture are improved and the animal odor peculiar to meat is improved, and the present invention has been completed.

すなわち本発明は、塩化ナトリウム、塩化カルシウム及び塩化マグネシウムを含有する食肉加工品添加用組成物であって、前記組成物中の塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．１５〜０．８０：１であり、かつ、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が４〜１６：１であることを特徴とする食肉加工品添加用組成物（請求項１）や、塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．２６〜０．３６：１であり、かつ、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が７．６〜８．６：１であることを特徴とする請求項１に記載の食肉加工品添加用組成物（請求項２）や、塩化ナトリウムを７８〜９２重量％、塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）を４〜１０重量％、塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）を４〜１６重量％を含有することを特徴とする請求項１に記載の食肉加工品添加用組成物（請求項３）や、塩化ナトリウムを８２〜８６重量％、塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）を４．５〜６．１重量％、塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）を９．５〜１１．５重量％を含有することを特徴とする請求項３に記載の食肉加工品添加用組成物（請求項４）や、塩化ナトリウム、塩化マグネシウム、塩化カルシウムからなることを特徴とする請求項１〜４のいずれかに記載の食肉加工品添加用組成物（請求項５）に関する。 That is, the present invention relates to a composition for adding processed meat products containing sodium chloride, calcium chloride and magnesium chloride, wherein a weight ratio of magnesium chloride (in terms of anhydrous): calcium chloride (in terms of anhydrous) in the composition. Is 0.15 to 0.80: 1, and the weight ratio of sodium chloride: {magnesium chloride (in terms of anhydrous) + calcium chloride (in terms of anhydrous)} is 4 to 16: 1. And a weight ratio of magnesium chloride (anhydrous equivalent): calcium chloride (anhydrous equivalent) of 0.26 to 0.36: 1, and sodium chloride The composition for adding processed meat products according to claim 1, wherein the weight ratio of: {{magnesium chloride (anhydrous equivalent) + calcium chloride (anhydrous equivalent)}} is 7.6 to 8.6: 1. object Claim 2) or sodium chloride 78-92 wt%, magnesium chloride hexahydrate of _{_{(MgCl 2 · 6H 2 O)}} 4~10 wt%, calcium chloride dihydrate of _{_{(CaCl 2 · 2H 2 O)}} 4 The composition for adding a processed meat product according to claim 1, characterized in that the composition contains 82 to 86% by weight of sodium chloride, magnesium chloride hexahydrate (MgCl _2. 6H ₂ O) of 4.5 to 6.1 wt%, to claim 3, characterized in that it contains 9.5 to 11.5 wt% of calcium chloride dihydrate (CaCl _₂ · 2H ₂ O) The composition for adding a processed meat product according to any one of claims 1 to 4, wherein the composition for adding a processed meat product according to any one of claims 1 to 4 or sodium chloride, magnesium chloride, or calcium chloride. Claim 5).

また本発明は、請求項１〜５のいずれかに記載の食肉加工品添加用組成物を添加することを特徴とする食肉加工品の製造方法（請求項６）や、食肉加工品添加用組成物を溶解した溶液を食肉加工品に注入することを特徴とする請求項６に記載の食肉加工品の製造方法（請求項７）に関する。 Further, the present invention provides a method for producing a processed meat product, wherein the composition for adding a processed meat product according to any one of claims 1 to 5 is added, and a composition for adding a processed meat product. A method for producing a processed meat product according to claim 6, wherein a solution in which the substance is dissolved is injected into the processed meat product.

本発明の食肉加工品添加用組成物食肉加工品の製造方法によれば、リン酸塩や亜硝酸塩を添加することなく、あるいは添加量を低減させた場合であっても、風味やテクスチャーを向上させると共に、畜肉特有の獣臭を改善した食肉加工品を製造することができる。 According to the method for producing a processed meat product of the processed meat product addition composition of the present invention, the flavor and texture are improved without adding phosphate or nitrite, or even when the amount of addition is reduced. In addition, a processed meat product having an improved animal-specific animal odor can be produced.

本発明の食肉加工品添加用組成物としては、塩化ナトリウム、塩化カルシウム及び塩化マグネシウムを含有し、組成物中の塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．１５〜０．８０：１であり、かつ、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が４〜１６：１であれば特に制限されるものではなく、塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．２６〜０．３６：１であり、かつ、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が７．６〜８．６：１であることが特に好ましい。上記塩化ナトリウムとしては精製塩や天然塩に由来するものを例示することができ、塩化カルシウムとしては無水塩、１水塩、２水塩、４水塩及び６水塩を例示することができ、塩化マグネシウムとしては無水塩、２水塩、４水塩、６水塩、８水塩及び１２水塩を例示することができる。このような本発明の食肉加工品添加用組成物として、塩化ナトリウムを７８〜９２重量％、塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）を４〜１０重量％、塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）を４〜１６重量％を含有するものを具体的に例示することができ、特に塩化ナトリウムを８２〜８６重量％、塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）を４．５〜６．１重量％、塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）を９．５〜１１．５重量％を含有するものを好適に例示することができる。 The composition for adding a processed meat product of the present invention contains sodium chloride, calcium chloride and magnesium chloride, and the composition has a magnesium chloride (anhydrous equivalent): calcium chloride (anhydrous equivalent) weight ratio of 0.1. The ratio is not particularly limited as long as the ratio is 15 to 0.80: 1 and the weight ratio of sodium chloride: {magnesium chloride (anhydrous equivalent) + calcium chloride (anhydrous equivalent)} is 4 to 16: 1. And the weight ratio of magnesium chloride (in terms of anhydride): calcium chloride (in terms of anhydride) was 0.26 to 0.36: 1, and sodium chloride: 塩化 magnesium chloride (in terms of anhydride) + calcium chloride (in terms of anhydride) It is particularly preferable that the weight ratio of (in terms of anhydride) is 7.6 to 8.6: 1. Examples of the sodium chloride include those derived from purified salts and natural salts, and examples of the calcium chloride include anhydrous salts, monohydrated salts, dihydrated salts, hydrated salts, and hexahydrated salts. Examples of magnesium chloride include anhydrous salt, dihydrate, tetrahydrate, hexahydrate, octahydrate and dodecahydrate. As such a composition for adding processed meat products of the present invention, 78 to 92% by weight of sodium chloride, 4 to 10% by weight of magnesium chloride hexahydrate (MgCl ₂ .6H ₂ O), and calcium chloride dihydrate ( the CaCl _₂ · 2H ₂ O) can be specifically exemplified those containing 4 to 16 wt%, in particular sodium chloride 82-86 wt%, magnesium chloride hexahydrate (MgCl _₂ · 6H ₂ O) the 4.5 to 6.1 wt%, calcium chloride dihydrate of (CaCl _₂ · 2H ₂ O) can be preferably exemplified those containing 9.5 to 11.5 wt%.

本発明の食肉加工品添加用組成物中の塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．１５〜０．８０：１の範囲外の場合や、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が４〜１６：１の範囲外の場合には、本発明の食肉加工品添加用組成物を含有した食肉加工品は、獣臭が有効に抑制されていなかったり、あるいは苦味やえぐ味を感じるようになり、食肉加工品の風味等が害され好ましいものでなくなる。しかし、塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．２６〜０．３６：１であり、かつ、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が７．６〜８．６：１の場合や、塩化ナトリウムを８２〜８６重量％、塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）を４．５〜６．１重量％、塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）を９．５〜１１．５重量％を含有する場合は、特に獣臭が有効に抑制され、風味の優れた食肉加工品を得ることができる。そして、本発明の食肉加工品添加用組成物は、塩化ナトリウム、塩化マグネシウム、塩化カルシウムの３成分から構成してもよいが、獣臭の改善効果等の本発明の効果を奏しうる範囲で、他の成分を配合してもよい。 When the weight ratio of magnesium chloride (in terms of anhydrous): calcium chloride (in terms of anhydrous) in the composition for adding processed meat products of the present invention is out of the range of 0.15 to 0.80: 1, or when sodium chloride: When the weight ratio of {magnesium chloride (anhydrous equivalent) + calcium chloride (anhydrous equivalent)} is out of the range of 4 to 16: 1, the processed meat product containing the composition for adding a processed meat product of the present invention. , The animal odor is not effectively suppressed, or bitterness or savory taste is felt, and the flavor of the processed meat product is impaired, which is not preferable. However, the weight ratio of magnesium chloride (in terms of anhydride): calcium chloride (in terms of anhydride) is 0.26 to 0.36: 1, and sodium chloride: ｛magnesium chloride (in terms of anhydride) + calcium chloride (in terms of anhydride) Weight ratio of 7.6-8.6: 1, or 82-86% by weight of sodium chloride and 4.5-6% of magnesium chloride hexahydrate (MgCl ₂ .6H ₂ O). 0.1% by weight, and 9.5 to 11.5% by weight of calcium chloride dihydrate (CaCl ₂ .2H ₂ O), in particular, a processed meat having an excellent suppression of animal odor and excellent flavor. Can be obtained. And the composition for adding processed meat of the present invention may be composed of three components of sodium chloride, magnesium chloride, and calcium chloride, as long as the effects of the present invention such as the effect of improving animal odor can be exhibited. Other components may be blended.

本発明の食肉加工品添加用組成物が適用可能な食肉加工品としては、ウインナー、ハム、ハンバーグ、ミートローフ、ベーコン、焼き鳥、つくね、唐揚げ等の食肉の加工品の他に食肉そのものを例示することができ、食肉の種類としては、豚肉、牛肉、羊肉、馬肉、猪肉、鶏肉、合鴨肉、魚肉等の他に肝臓、心臓、舌、胃などのバラエティーミートを挙げることができる。本発明の食肉加工品添加用組成物を食肉加工品に添加する方法としては特に制限されるものではなく、例えば、本発明の食肉加工品添加用組成物を水に溶解して水溶液とし該水溶液中に食肉加工品や食肉を浸漬させる方法や、本発明の食肉加工品添加用組成物を食肉加工品や食肉に注入する方法や、食肉加工品や食肉の表面に本発明の食肉加工品添加用組成物をまぶして内部に浸透させる方法を好適に例示することができ、調理時や喫食時に食肉加工品にふりかけて使用することもできる。また、本発明の食肉加工品添加用組成物の添加量としては、特に制限されるものではなく、その食肉加工品の種類や添加方法等に応じて適宜決定することができるが、ハム、ソーセージ、ベーコン等の場合は、原料肉１００重量部に対して１．５〜２．５重量部が、ハンバーグ、つくね、唐揚げ等の場合は、原料肉１００重量部に対して０．５〜１．５重量部が通常用いられる。 Examples of the processed meat product to which the composition for adding a processed meat product of the present invention is applicable include meat itself in addition to processed meat products such as wiener, ham, hamburger, meatloaf, bacon, yakitori, tsukuni, and fried chicken. Examples of meat types include pork, beef, mutton, horse meat, boar, chicken, duck, fish, and other variety meats such as liver, heart, tongue, and stomach. The method for adding the processed meat product composition of the present invention to a processed meat product is not particularly limited. For example, the processed meat product adding composition of the present invention is dissolved in water to form an aqueous solution. A method of immersing a processed meat or meat therein, a method of injecting the composition for adding a processed meat of the present invention into a processed meat or meat, a method of adding a processed meat of the present invention to the surface of a processed meat or meat. A method of sprinkling the composition for spraying into the inside can be suitably exemplified, and the meat composition can be sprinkled and used at the time of cooking or eating. The amount of the composition for adding a processed meat product of the present invention is not particularly limited and can be appropriately determined depending on the type of the processed meat product, the method of addition, and the like. In the case of bacon or the like, 1.5 to 2.5 parts by weight per 100 parts by weight of the raw meat is used, and in the case of hamburger steak, fried chicken or the like, 0.5 to 1 part by weight per 100 parts by weight of the raw meat. 0.5 parts by weight are usually used.

本発明の食肉加工品の製造方法としては、上記本発明の食肉加工品添加用組成物を添加する食肉加工品の製造方法であれば特に制限されるものではなく、その添加方法も上記のような添加方法が挙げられるが、食肉加工品添加用組成物を溶解した溶液を食肉加工品に注入する方法が、塩漬の期間が短縮され、均一に分散させることができる点で好ましい。また、本発明の食肉加工品の製造方法においては、本発明の食肉加工品添加用組成物の他に、他の添加物を併用することもでき、例えば、リン酸塩や亜硝酸塩を添加・併用しなくともよいが、添加量を低減して、添加・併用することもできる。他の添加物を併用する場合、風味やテクスチャーを向上させると共に、畜肉特有の獣臭を改善することが好ましい。 The method for producing a processed meat product of the present invention is not particularly limited as long as it is a method for producing a processed meat product to which the composition for adding a processed meat product of the present invention is added, and the addition method is also as described above. A method of injecting a solution in which the composition for adding a processed meat product is dissolved into the processed meat product is preferable in that the period of salting can be shortened and the meat can be uniformly dispersed. In addition, in the method for producing a processed meat product of the present invention, in addition to the composition for adding a processed meat product of the present invention, other additives can also be used in combination, for example, adding a phosphate or nitrite. It is not necessary to use them together, but they can be added and used together with a reduced amount. When other additives are used in combination, it is preferable to improve the flavor and texture and to improve the animal-specific animal odor.

以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples, but the technical scope of the present invention is not limited to these examples.

［本発明の食肉加工品の製造及び評価］
（食肉加工品の製造）
以下に示すように、本発明の食肉加工品添加用組成物を添加した食肉加工品を製造して、その食肉加工品の品質評価を行った。各実施例に対する比較例として、食肉加工品添加用組成物の代わりに、食肉加工品添加用組成物の製造で用いた精製塩のみをコントロールとして使用し、その他の条件は同様にして製造及び品質評価を行った。また、本発明の食肉加工品添加用組成物やコントロールとしての精製塩を添加しない場合をブランクとした。
（評価方法）
製造された食肉加工品の品質評価は、食感、風味、色調の官能評価、及び、レオメータによる最大応力の測定による物性評価や、ＴＢＡ（２−チオバルビツール酸）法による脂肪酸化の程度の測定を行った。また、本発明の食肉加工品添加用組成物の脂質酸化防止効果、及び獣臭発生の抑制効果を明らかにするため、食肉の脂質酸化の主要な触媒因子である非ヘム鉄の定量、及び脂質酸化の過程で発生し、風味劣化との関係が深いアルデヒド類の定量を行った。
（官能評価）
官能評価は、専門のパネラー１０名により、製造した製品の食感、風味、色調の好ましさについて評価し、最終的には総合的な品質として、
◎：非常に良い
○：良い
△：やや悪い
×：悪い
とした。
（最大応力の測定）
最大応力の測定は、サン科学社製レオメータＣＲ−２００Ｄを使用し、製品断面の破断に必要な応力の測定を行った。測定時のサンプルの形状は直径１８ｍｍ、高さ１０ｍｍとした。プランジャーの圧縮速度は６ｃｍ／ｍｉｎで等速とし、プランジャーは直径１０ｍｍであった。最大応力の値が高いほど、結着力があることを示し、食感が好ましいことを示す。
（ＴＢＡ値の測定）
ＴＢＡ値の測定は、衛生試験法・注解２０００（日本薬学会編）のチオバルビツール酸試験に準拠して行った。ＴＢＡ値の値が低いほど、脂肪酸化が抑制されていることを示し、風味的に好ましいと判断される。
（非ヘム鉄含量の測定）
非ヘム鉄含量の測定は、RHEEらの方法〔J.Food.Sci、52(5)、1174(1987)〕に従って行った。食肉中の非ヘム鉄は、ＮａＣｌの添加や加熱処理等により色素タンパク質であるミオグロビン等から遊離し、脂質酸化を促進すると考えられている。すなわち、遊離する非ヘム鉄の含量が少なければ、脂質酸化の進行が抑制されると考えられることから、本発明の食肉加工品添加用組成物が、食肉中の非ヘム鉄含量に与える影響について評価を行った。
（アルデヒド含量の測定）
アルデヒド含量の測定は、MIYASHITAらの方法〔J.Am.Oil.Chem.Soc、68(10)、748(1991)〕に従って行った。アルデヒド類は、脂質の酸化、分解過程で生成し、風味劣化の主要な因子である。すなわち、アルデヒド類の発生が少なければ、脂質の酸化が抑制され、獣臭等などの不快な臭いの発生が低減したことを示すと考えられることから、本発明の食肉加工品添加用組成物が、加熱後冷蔵保管した食肉中で発生するアルデヒド類に与える影響について評価を行った。 [Manufacture and evaluation of processed meat product of the present invention]
(Manufacture of processed meat products)
As shown below, a processed meat product to which the composition for adding a processed meat product of the present invention was added, and the quality of the processed meat product was evaluated. As a comparative example for each example, instead of the composition for adding processed meat products, only the purified salt used in the production of the composition for adding processed meat products was used as a control, and the production and quality were the same in the other conditions. An evaluation was performed. In addition, blanks were prepared when the composition for adding processed meat products of the present invention or the purified salt as a control was not added.
(Evaluation method)
The quality evaluation of the manufactured meat processed product includes the evaluation of the texture, the taste, the sensory evaluation of the color tone, the evaluation of the physical properties by measuring the maximum stress with a rheometer, and the degree of fatty acid conversion by the TBA (2-thiobarbituric acid) method. A measurement was made. Further, in order to clarify the effect of preventing lipid oxidation of the composition for adding processed meat products of the present invention, and the effect of suppressing the generation of animal odor, determination of non-heme iron, which is a major catalytic factor of lipid oxidation of meat, Aldehydes generated during the oxidation process and closely related to flavor deterioration were quantified.
(sensory evaluation)
The sensory evaluation was conducted by 10 expert panelists to evaluate the texture, flavor, and color tone of the manufactured product, and finally, as a comprehensive quality,
◎: very good ：: good や: slightly bad ×: bad
(Measurement of maximum stress)
For the measurement of the maximum stress, a rheometer CR-200D manufactured by Sun Science Co., Ltd. was used to measure the stress required for breaking the product cross section. The shape of the sample at the time of measurement was 18 mm in diameter and 10 mm in height. The compression speed of the plunger was constant at 6 cm / min, and the plunger had a diameter of 10 mm. The higher the value of the maximum stress, the higher the binding power, and the more favorable the texture.
(Measurement of TBA value)
The measurement of the TBA value was carried out based on the thiobarbituric acid test of the Hygiene Test Method / Comment 2000 (edited by the Pharmaceutical Society of Japan). The lower the value of the TBA value, the more the fatty acidification is suppressed, and it is determined that the taste is preferable.
(Measurement of non-heme iron content)
The non-heme iron content was measured according to the method of RHEE et al. [J. Food. Sci, 52 (5), 1174 (1987)]. It is considered that non-heme iron in meat is released from myoglobin or the like which is a chromoprotein by the addition of NaCl or heat treatment to promote lipid oxidation. That is, if the content of free non-heme iron is small, it is considered that the progress of lipid oxidation is suppressed, so that the composition for adding processed meat products of the present invention affects the non-heme iron content in meat. An evaluation was performed.
(Measurement of aldehyde content)
The aldehyde content was measured according to the method of MIYASHITA et al. [J. Am. Oil. Chem. Soc, 68 (10), 748 (1991)]. Aldehydes are generated during the oxidation and decomposition processes of lipids and are a major factor in flavor deterioration. That is, if the generation of aldehydes is small, it is considered that the oxidation of lipids is suppressed and the generation of unpleasant odors such as animal odors is reduced, so the composition for adding processed meat products of the present invention is Then, the influence on aldehydes generated in meat stored refrigerated after heating was evaluated.

［食肉加工品添加用組成物の調製］
イオン交換膜法精製塩（ＮａＣｌ）２１．０５ｋｇに塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）１．３２５ｋｇと塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）２．６２５ｋｇを添加して、円筒型の混合機で８分間混合し、本発明の食肉加工品添加用組成物を製造した。この食肉加工品添加用組成物は、組成物中の塩化マグネシウム（無水物換算）：塩化カルシウム（無水物換算）の重量比が０．３：１であり、かつ、塩化ナトリウム：｛塩化マグネシウム（無水物換算）＋塩化カルシウム（無水物換算）｝の重量比が８．１：１であり、塩化ナトリウムを８４．２重量％、塩化マグネシウム６水塩を５．３重量％、塩化カルシウム２水塩を１０．５重量％含むものである。 [Preparation of composition for adding processed meat products]
1.325 kg of magnesium chloride hexahydrate (MgCl ₂ .6H ₂ O) and 2.625 kg of calcium chloride dihydrate (CaCl ₂ .2H ₂ O) were added to 21.05 kg of the purified salt (NaCl) by the ion exchange membrane method. The mixture was mixed for 8 minutes using a cylindrical mixer to produce a composition for adding processed meat products of the present invention. In the composition for adding processed meat products, the weight ratio of magnesium chloride (calculated as anhydride) to calcium chloride (calculated as anhydride) in the composition is 0.3: 1, and sodium chloride: ｛magnesium chloride ( The weight ratio of (anhydrous equivalent) + calcium chloride (anhydrous equivalent)} is 8.1: 1, 84.2% by weight of sodium chloride, 5.3% by weight of magnesium chloride hexahydrate, and 2% by weight of calcium chloride It contains 10.5% by weight of salt.

［あらびきウインナーの製造］
脂肪分約２０重量％を含む豚赤肉２２８０ｇと豚背脂肪２７０ｇを混合し、５ｍｍ目のチョッパーにて挽肉とした。そこに氷水３９０ｇ、実施例２で調製した食肉加工品添加用組成物４８ｇ、水あめ６０ｇを加え、ミキサー内で３分間混練し、一次配合肉を得た。この一次配合肉を、４℃の冷蔵庫内で一晩静置した後、香辛料３．９ｇを加え、再度真空条件下のミキサー内で混練し、あらびきウインナーの生地を得た。この生地をスタッファーを使用して径１８ｍｍの羊腸ケーシングに充填し、結紮、懸垂後にスモークハウス内で５５℃で１５分間乾燥、５５℃で１５分間燻煙、５７℃で２０分間の蒸気加熱、そして７５℃で１５分間の蒸気加熱を行い、あらびきタイプのウインナーを得た。上記製造したあらびきウインナーの製造直後及び５℃で２１日間冷蔵保管後における官能評価と物性評価（最大応力値及びＴＢＡ値の測定）を行った。また、本発明の食肉加工品添加用組成物に代えて精製塩を使用して製造した比較例３に係るあらびきウインナーの製造直後及び５℃で２１日間冷蔵保管した後における官能評価並びに最大応力値及びＴＢＡ値の測定を行った。製造直後の結果を表１に示し、冷蔵保管後の結果を表２に示す。 [Manufacture of Arabikki Wiener]
2280 g of pork red meat containing about 20% by weight of fat and 270 g of pork back fat were mixed and ground with a 5 mm chopper. To this, 390 g of ice water, 48 g of the processed meat product composition prepared in Example 2 and 60 g of starch syrup were added and kneaded in a mixer for 3 minutes to obtain a primary blended meat. After this primary blended meat was allowed to stand in a refrigerator at 4 ° C. overnight, 3.9 g of spice was added, and the mixture was again kneaded in a mixer under vacuum conditions to obtain a dough for an arabi wiener. The dough is filled into a sheep intestine casing having a diameter of 18 mm using a stuffer, ligated, suspended and then dried in a smoke house at 55 ° C. for 15 minutes, smoked at 55 ° C. for 15 minutes, steam heated at 57 ° C. for 20 minutes, and Steam heating was performed at 75 ° C. for 15 minutes to obtain an illuminated type wiener. Sensory evaluation and physical property evaluation (measurement of maximum stress value and TBA value) were performed immediately after the production of the above-mentioned araki wiener and after refrigerated storage at 5 ° C. for 21 days. In addition, sensory evaluation and maximum stress immediately after the production of the arabi wiener according to Comparative Example 3 produced using the purified salt in place of the composition for adding a processed meat product of the present invention and after refrigerated storage at 5 ° C. for 21 days. Values and TBA values were measured. The results immediately after production are shown in Table 1, and the results after refrigerated storage are shown in Table 2.

表１に示すように、本発明の食肉加工品添加用組成物を添加した実施例３に係るウインナーは、食感、風味、色調のすべての官能評価において良好であり、特に獣臭の抑制されたものであった。また、実施例３に係るウインナーは、最大応力値やＴＢＡ値においても優れていた。また、表２から明らかなように、これらの効果は冷蔵保管後においても有効に持続されていた。

As shown in Table 1, the wiener according to Example 3 to which the composition for adding a processed meat product of the present invention was added had excellent texture, flavor, and color in all sensory evaluations, and particularly suppressed animal odor. It was. The wiener according to Example 3 was also excellent in the maximum stress value and the TBA value. Moreover, as is clear from Table 2, these effects were effectively maintained even after refrigerated storage.

［ほそびきウインナーの製造］
脂肪分約２０重量％を含む豚赤肉２１００ｇと豚背脂肪３９０ｇを混合し、５ｍｍ目のチョッパーにて挽肉とした。この挽肉に水４５０ｇ、実施例２で調製した食肉加工品添加用組成物４８ｇ、水あめ６０ｇ、香辛料３．９ｇを加えサイレントカッターで生地の温度が１２℃になるまでカッティングを行い、ファインメッシュの生地を得た。この生地を真空条件下のミキサー内で３分間混練した後、スタッファーを使用して径１８ｍｍの羊腸ケーシングに充填し、結紮、懸垂後にスモークハウス内で５５℃で１５分間乾燥、５５℃で１５分間燻煙、５７℃で２０分間の蒸気加熱、そして７５℃で１５分間の蒸気加熱を行い、ほそびきタイプのウインナーを得た。上記製造したほそびきウインナー、及び本発明の食肉加工品添加用組成物に代えて精製塩を使用して製造した比較例４に係るほそびきウインナーの官能評価及び物性評価（最大応力値の測定）を製造直後に行った。その結果を表３に示す。 [Manufacture of Hosobi Wiener]
2100 g of pork red meat containing about 20% by weight of fat and 390 g of pork back fat were mixed, and ground with a 5 mm chopper. 450 g of water, 48 g of the composition for adding processed meat prepared in Example 2, 60 g of starch syrup, and 3.9 g of spices were added to the minced meat, and the mixture was cut with a silent cutter until the temperature of the dough reached 12 ° C. to obtain a fine mesh dough. Got. After kneading the dough in a mixer under vacuum conditions for 3 minutes, it is filled into a sheep intestine casing having a diameter of 18 mm using a stuffer, ligated and suspended, and then dried in a smoke house at 55 ° C. for 15 minutes, then at 55 ° C. for 15 minutes. Smoke, steam heating at 57 ° C. for 20 minutes, and steam heating at 75 ° C. for 15 minutes were performed to obtain a snoring type wiener. Sensory evaluation and physical property evaluation (measurement of maximum stress value) of the above-prepared wisdom wiener and the wisdom wiener according to Comparative Example 4 manufactured using a purified salt in place of the composition for adding a processed meat product of the present invention. Was performed immediately after production. Table 3 shows the results.

表３に示すように、本発明の食肉加工品添加用組成物を添加した実施例４に係るウインナーは、食感、風味、色調のすべての官能評価において良好であり、特に獣臭の抑制されたものであり、食感では、ほそびきウインナーに求められる結着力となめらかさが良好であった。また、実施例４に係るウインナーは、最大応力値においても優れていた。

As shown in Table 3, the wiener according to Example 4 to which the composition for adding a processed meat product of the present invention was added had excellent texture, flavor, and color in all sensory evaluations, and particularly suppressed animal odor. In terms of texture, the binding power and smoothness required of the slender wiener were good. The wiener according to Example 4 was also excellent in the maximum stress value.

［ロースハムの製造］
豚ロース肉２，０００ｇに、実施例２で調製した食肉加工品添加用組成物、水あめ及び水を所定量含むピックル液をインジェクター（ヒガシモトキカイ社製）を用いて３００ｇ注入し全量を２，３００ｇとした。注入後の食肉加工品添加用組成物の濃度は１．８重量％、水あめの濃度は３．３重量％であった。この食肉加工品添加用組成物含有肉を、４℃の冷蔵庫内で１時間タンブリングした後、一晩静置塩漬した。翌日、食肉加工品添加用組成物含有肉を折り径１３０ｍｍのファイブラスケーシングに充填し、結紮後にスモークハウス内で６０℃で１時間乾燥、６０℃で３０分間燻煙、そして７５℃で中心温度が７２℃に到達するまで蒸気加熱を行い、ロースハムを得た。上記製造したロースハム、及び本発明の食肉加工品添加用組成物に代えて精製塩を使用して製造した比較例５に係るロースハムの官能評価及び物性評価（最大応力値の測定）を製造直後に行った。その結果を表４に示す。 [Production of roast ham]
To 2,000 g of pork loin, 300 g of a pickled solution containing a predetermined amount of the composition for adding a processed meat product, syrup, and water prepared in Example 2 was injected using an injector (manufactured by Higashimotokikai Co., Ltd.), and the total amount was 2,000 g. The weight was 300 g. The concentration of the composition for adding processed meat products after the injection was 1.8% by weight, and the concentration of the starch syrup was 3.3% by weight. The meat containing the composition for adding a processed meat product was tumbled in a refrigerator at 4 ° C. for 1 hour, and then allowed to stand and salt overnight. The next day, the meat containing the composition for adding processed meat was filled into a 130 mm folded fiber brass casing, dried after ligation in a smoke house at 60 ° C. for 1 hour, smoked at 60 ° C. for 30 minutes, and then heated to a center temperature of 75 ° C. Was heated to 72 ° C. to obtain roast ham. Immediately after the production, the sensory evaluation and the physical property evaluation (measurement of the maximum stress value) of the loin ham produced above and the loin ham according to Comparative Example 5 produced using a purified salt in place of the composition for adding a processed meat product of the present invention were performed. went. Table 4 shows the results.

表４に示すように、本発明の食肉加工品添加用組成物を添加した実施例５に係るロースハムは、食感、風味、色調のすべての官能評価において良好であり、特に獣臭の抑制されたものであり、食感では、ロースハムに求められる弾力としっとり感が良好であった。また、実施例５に係るロースハムは、最大応力値においても優れていた。

As shown in Table 4, the loin ham according to Example 5 to which the composition for adding a processed meat product of the present invention was added had excellent texture, flavor, and color sensory evaluation, and particularly suppressed animal odor. As for the texture, the elasticity and the moist feeling required for the loin ham were good. Further, the loin ham according to Example 5 was also excellent in the maximum stress value.

［ハンバーグの製造］
脂肪分約２０重量％を含む牛バラ肉２２１２ｇを５ｍｍのチョッパーにて挽肉とした。そこに全卵１５０ｇ、２mm角にダイスカットしたタマネギ４６５ｇ、パン粉１５７ｇに、実施例２で調製した食肉加工品添加用組成物２１ｇ、香辛料０．９ｇを加え、手でよく混練した後成形し、１８０℃のオーブンで中心温度が７２℃になるまで焼成し、ハンバーグを得た。上記製造したハンバーグ、及び本発明の食肉加工品添加用組成物に代えて精製塩を使用して同様に製造した比較例６に係るハンバーグの官能評価及びＴＢＡ値の測定を製造直後に行った。その結果を表５に示す。 [Manufacture of hamburgers]
2212 g of beef belly containing about 20% by weight of fat was ground with a 5 mm chopper. To 150 g of whole egg, 465 g of onion diced into 2 mm square, and 157 g of breadcrumbs, 21 g of the processed meat product composition prepared in Example 2 and 0.9 g of spice were added, and the mixture was kneaded well by hand and molded. It was baked in a 180 ° C. oven until the center temperature reached 72 ° C., to obtain a hamburger steak. Immediately after the production, the sensory evaluation and the measurement of the TBA value of the hamburger prepared according to Comparative Example 6 and the hamburger prepared above and the hamburger according to Comparative Example 6 similarly prepared using purified salt instead of the composition for adding processed meat products of the present invention were performed. Table 5 shows the results.

表５に示すように、本発明の食肉加工品添加用組成物を添加した実施例６に係るハンバーグは、食感、風味、色調のすべての官能評価において良好であり、特に、食感ではハンバーグに求められる肉の粒子感と適度な弾力があった。また、実施例６に係るハンバーグは、ＴＢＡ値においても優れていた。

As shown in Table 5, the hamburger according to Example 6 to which the composition for adding a processed meat product of the present invention was added had a good texture, flavor, and color in all sensory evaluations. There was a feeling of meat grain and moderate elasticity required. Further, the hamburger according to Example 6 was also excellent in the TBA value.

［焼き鳥ももの製造］
皮付きの鶏もも肉１，０００ｇを２ｃｍ角の大きさにカットし、実施例２で調製した食肉加工品添加用組成物１０．８重量％、砂糖２５．７重量％、調味料２５．６重量％、にんにく１．２重量％、水３６．７重量％であるピックル液１５０ｇに浸漬し、全量を１，１５０ｇとした。この食肉加工品添加用組成物含有肉を、４℃の冷蔵庫内で１時間タンブリングした後、一晩静置塩漬した。翌日、この食肉加工品添加用組成物含有肉を串刺しし、炭火にて焼き上げ、焼き鳥ももを得た。上記製造した焼き鳥もも、及び本発明の食肉加工品添加用組成物に代えて精製塩を使用して同様に製造した比較例７に係る焼き鳥ももの官能評価及びＴＢＡ値の測定を製造直後に行った。その結果を表６に示す。 [Making yakitori]
1,000 g of skinned chicken thigh is cut into 2 cm square pieces, and the composition for adding processed meat products prepared in Example 2 is 10.8% by weight, sugar is 25.7% by weight, and seasoning is 25.6% by weight. %, 1.2% by weight of garlic, and 36.7% by weight of water were immersed in 150 g of a pickle liquid to make the total amount 1,150 g. The meat containing the composition for adding a processed meat product was tumbled in a refrigerator at 4 ° C. for 1 hour, and then allowed to stand and salt overnight. The next day, the meat containing the composition for adding processed meat was skewered and baked over a charcoal fire to obtain a grilled chicken peach. The sensory evaluation and the measurement of the TBA value of the grilled chicken thigh according to Comparative Example 7 similarly prepared by using the purified salt instead of the composition for adding a processed meat product of the present invention and the meat-processed product of the present invention were performed immediately after the production. went. Table 6 shows the results.

表６に示すように、本発明の食肉加工品添加用組成物を添加した実施例７に係る焼き鳥ももは、食感、風味、色調のすべての官能評価において良好であり、特に獣臭の抑制されたものであり、食感では、適度な繊維感とほぐれやすさが良好であった。また、実施例７に係る焼き鳥ももは、ＴＢＡ値においても優れていた。

As shown in Table 6, the grilled chicken thigh according to Example 7 to which the composition for adding a processed meat product of the present invention was added had good texture, flavor, and color in all sensory evaluations. As for the texture, a moderate fiber feeling and ease of loosening were good. Further, the yakitori peach according to Example 7 was also excellent in TBA value.

［焼き鳥かわの製造］
鶏かわ１，０００ｇを２ｃｍ角の大きさにカットし、実施例２で調製した食肉加工品添加用組成物１０．８重量％、砂糖２５．７重量％、調味料２５．６重量％、にんにく１．２重量％、水３６．７重量％であるピックル液１５０ｇに浸漬し、全量を１，１５０ｇとした。この食肉加工品添加用組成物含有鶏かわを、４℃の冷蔵庫内で１時間タンブリングした後、一晩静置塩漬した。翌日、この食肉加工品添加用組成物含有鶏かわを串刺しし、炭火にて焼き上げ、焼き鳥かわを得た。上記製造した焼き鳥かわ、及び本発明の食肉加工品添加用組成物に代えて精製塩を使用して製造した比較例８に係る焼き鳥かわの官能評価及びＴＢＡ値の測定を製造直後に行った。その結果を表７に示す。 [Manufacture of Yakitori Kawa]
1,000 g of chicken glue is cut into a 2 cm square size, and 10.8% by weight of the composition for adding processed meat prepared in Example 2, 25.7% by weight of sugar, 25.6% by weight of seasoning, and garlic It was immersed in 150 g of a pickle solution containing 1.2% by weight and 36.7% by weight of water to make the total amount 1,150 g. The chicken glue containing the composition for adding a processed meat product was tumbled for 1 hour in a refrigerator at 4 ° C., and then allowed to stand and salt overnight. The next day, the chicken rice containing the composition for adding processed meat was skewered and baked over a charcoal fire to obtain a grilled chicken rice. Immediately after the production, the sensory evaluation and the measurement of the TBA value of the grilled chicken glue produced in the above and the grilled chicken glue according to Comparative Example 8 produced by using a purified salt in place of the composition for adding a processed meat product of the present invention were performed. Table 7 shows the results.

表７に示すように、本発明の食肉加工品添加用組成物を添加した実施例８に係る焼き鳥かわは、風味、色調の官能評価において良好であり、特に、鶏の脂肪に特有な臭みがなくなり、甘味やうま味を感じるようになった。また、実施例８に係る焼き鳥かわは、ＴＢＡ値においても優れていた。

As shown in Table 7, the grilled chicken Kawai according to Example 8 to which the composition for adding a processed meat product of the present invention was added had good flavor and sensory evaluation of color tone, and in particular, had an odor peculiar to chicken fat. It disappeared and I began to feel sweet and umami. Further, the grilled chicken kawa according to Example 8 was also excellent in TBA value.

［つくねの製造］
皮付きの鶏もも肉２，２０５ｇを５ｍｍ目のチョッパーで挽肉とした。そこに、実施例２で調製した食肉加工品添加用組成物２１ｇ、調味料７３．５ｇ、全卵３０ｇ、タマネギ４５０ｇ、長ネギ１０５ｇ、山芋３０ｇ水１５０ｇを加え手でよく混練し、生地を得た。この生地を球状に成形した後、９０℃で５分間のボイル処理を行いつくねを得た。上記製造した実施例８に係るつくね、及び本発明の食肉加工品添加用組成物に代えて精製塩を使用して製造した比較例９に係るつくねの官能評価及びＴＢＡ値の測定を製造直後に行った。その結果を表８に示す。 [Manufacture of Tsukune]
2,205 g of skinned chicken leg was minced with a 5 mm chopper. Thereto, 21 g of the processed meat product addition composition prepared in Example 2, 73.5 g of seasoning, 30 g of whole egg, 450 g of onion, 105 g of green onion, 30 g of yam, and 150 g of water were added and kneaded well by hand to obtain a dough. . After the dough was formed into a sphere, it was boiled at 90 ° C. for 5 minutes to obtain a foxtail. Immediately after the production, the sensory evaluation and the measurement of the TBA value of the meat meat according to Example 8 produced above and the meat meat according to Comparative Example 9 produced by using a purified salt in place of the composition for adding a processed meat product of the present invention were performed. went. Table 8 shows the results.

表８に示すように、本発明の食肉加工品添加用組成物を添加した実施例９に係るつくねは、食感、風味、色調のすべての官能評価において良好であった。また、実施例９に係るつくねは、ＴＢＡ値においても優れていた。

As shown in Table 8, the tsukuni according to Example 9 to which the composition for adding a processed meat product of the present invention was added was favorable in all sensory evaluations of texture, flavor, and color tone. Further, the meatballs according to Example 9 were also excellent in TBA value.

［調味生肉の製造］
皮付き鶏むね肉１，０００ｇ、豚ロース肉１，０００ｇ、牛ロース肉１，０００ｇ、馬ロース肉１，０００ｇ、豚ハツ１，０００ｇ、牛レバー１，０００ｇ、羊肉１，０００ｇのそれぞれに実施例２で調製した食肉加工品添加用組成物を１０ｇ加え、手でよく混練し調味生肉を得た。また、混練した調味生肉の一部を１０℃で２時間保管した。混練直後、及び２時間保管後の各調味生肉を１８０℃のホットプレートで焼くか、あるいは９０℃で３分間のボイル処理を行い官能評価を行った。その結果、食肉加工品添加用組成物で調味したものは、比較例に比べ、供試した畜肉特有の獣臭さがなくなり、良好な風味となった。 [Production of seasoned meat]
Performed on skinned chicken breast 1,000g, pork loin 1,000g, beef loin 1,000g, horse loin 1,000g, pork heart 1,000g, beef liver 1,000g, sheep meat 1,000g 10 g of the composition for adding processed meat prepared in Example 2 was added and kneaded well by hand to obtain seasoned raw meat. In addition, a part of the kneaded seasoned meat was stored at 10 ° C. for 2 hours. Immediately after kneading and after storage for 2 hours, each seasoned raw meat was baked on a hot plate at 180 ° C. or boiled at 90 ° C. for 3 minutes to perform a sensory evaluation. As a result, those seasoned with the processed meat product-added composition had no animal odor peculiar to the tested meat compared to the comparative example, and had a good flavor.

［サバの塩焼きの製造］
サバ５００ｇに実施例２で調製した食肉加工品添加用組成物２０ｇをよくまぶした後、１０℃で２時間保管した。保管後にサバの表面を軽く水洗し、余分な食肉加工品添加用組成物を除去した後、２５０℃のオーブンで中心が８０℃になるまで加熱処理を行った。こうして得られたサバを官能評価したところ、食肉加工品添加用組成物で焼いたサバは、比較例に比べ青魚特有の臭みがなく、さっぱりとした風味で良好であった。 [Production of grilled mackerel]
500 g of mackerel was well dusted with 20 g of the processed meat product composition prepared in Example 2, and then stored at 10 ° C. for 2 hours. After storage, the surface of mackerel was lightly washed with water to remove excess composition for adding processed meat products, and then heat-treated in a 250 ° C. oven until the center reached 80 ° C. When the mackerel thus obtained was subjected to a sensory evaluation, the mackerel baked with the composition for adding a processed meat product had no odor peculiar to blue fish as compared with the comparative example, and was excellent in a refreshing flavor.

［各種食肉加工品添加用組成物の調製］
精製塩、塩化マグネシウム、塩化カルシウムの組成比を変化させて各種食肉加工品添加用組成物を調製した。具体的には、イオン交換膜法精製塩（ＮａＣｌ）、塩化マグネシウム６水塩（ＭｇＣｌ₂・６Ｈ₂Ｏ）、塩化カルシウム２水塩（ＣａＣｌ₂・２Ｈ₂Ｏ）を円筒型の混合機で混合して下記表９及び表１０の食肉加工品添加用組成物を製造した。表９においては、塩化マグネシウム／精製塩の値をほぼ一定（予備実験により選定）として塩化カルシウムの量を変化させ、表１０においては、塩化カルシウム／精製塩の値をほぼ一定（予備実験により選定）として塩化マグネシウムの量を変化させて、それぞれ食肉加工品添加用組成物を調製した。 [Preparation of compositions for adding various processed meat products]
Compositions for adding various processed meat products were prepared by changing the composition ratio of purified salt, magnesium chloride, and calcium chloride. More specifically, purified salt (NaCl), magnesium chloride hexahydrate (MgCl ₂ .6H ₂ O), and calcium chloride dihydrate (CaCl ₂ .2H ₂ O) are mixed by a cylindrical mixer. Then, the compositions for adding processed meat products shown in Tables 9 and 10 below were produced. In Table 9, the amount of calcium chloride was changed while the value of magnesium chloride / purified salt was almost constant (selected by preliminary experiment), and in Table 10, the value of calcium chloride / purified salt was almost constant (selected by preliminary experiment). ), The compositions for adding processed meat products were prepared by changing the amount of magnesium chloride.

［各種食肉加工品添加用組成物での官能評価］
実施例１２で調製した各種組成の食肉加工品添加用組成物が１．４１重量％含有される以外は実施例８と同様にして焼き鳥かわを製造し、製造直後の獣臭等に関する官能評価を行った。また、同様に、上記各組成の食肉加工品添加用組成物が１．６重量％含有される以外は実施例３と同様にしてあらびきウインナーを製造し、製造直後の獣臭等に関する官能評価を行った。なお、コントロール（ＣＴ）として、上記イオン交換膜法精製塩（ＮａＣｌ）を用い、官能評価は実施例１記載の方法で行った。その結果を表１１に示す。 [Sensory evaluation of various processed meat product composition]
A grilled chicken glue was produced in the same manner as in Example 8 except that the meat processing product addition composition of various compositions prepared in Example 12 was contained in an amount of 1.41% by weight. went. Similarly, except that 1.6% by weight of the composition for adding a processed meat product of each of the above-described compositions was included, an araki wiener was produced in the same manner as in Example 3, and a sensory evaluation on animal odor etc. immediately after the production was carried out. Was done. In addition, the sensory evaluation was performed by the method described in Example 1 using the purified salt (NaCl) of the ion exchange membrane method as a control (CT). Table 11 shows the results.

表１１から明らかなように、コントロール（ＣＴ）に比して、精製塩と塩化マグネシウムからなるもの（Ｔ１−１）や精製塩と塩化カルシウムからなるもの（Ｔ２−１）は獣臭において改善が見られるものの十分ではなく、また、精製塩と塩化マグネシウムと塩化カルシウムからなるものであっても、本発明に該当する食肉加工品添加用組成物（Ｔ１−２，Ｔ１−３，Ｔ１−４，Ｔ２−２，Ｔ２−３）以外のもの（Ｔ１−５，Ｔ２−４，Ｔ２−５）は後味の異味（苦味、エグ味）の点で好ましくなくなる。本発明に該当する食肉加工品添加用組成物の中でも、Ｔ１−３とＴ２−２は、獣臭抑制に加えて、食感に優れ、風味バランスもよく、特に優れていることがわかった。

As is clear from Table 11, compared with the control (CT), those composed of purified salt and magnesium chloride (T1-1) and those composed of purified salt and calcium chloride (T2-1) have improved animal odor. Although it is seen, it is not sufficient, and even if it is composed of purified salt, magnesium chloride and calcium chloride, the composition for adding processed meat products (T1-2, T1-3, T1-4, Those other than T2-2, T2-3) (T1-5, T2-4, T2-5) are not preferred in terms of aftertaste (bitterness, astringency). Among the compositions for adding processed meat products according to the present invention, T1-3 and T2-2 were found to be particularly excellent in not only animal odor control but also excellent in texture and good in flavor balance.

［各種食肉加工品添加用組成物での非ヘム鉄含量の測定］
実施例１２で調製した各種組成の食肉加工品添加用組成物が、食肉中の非ヘム鉄含量に与える影響について評価を行った。豚挽肉（ヒレ）１００重量部に対して各種食肉加工品添加用組成物２．０重量部を添加・混合して含有させた豚挽肉を、所定期間（０、３、７日）５℃で静置塩漬し、７５℃で１時間加熱処理を行った後、豚肉中の非ヘム鉄含量を定量した。なお、コントロールとして、イオン交換膜法精製塩（ＮａＣｌ）を用いた。具体的には、加熱処理後の塩漬肉（５．０g）に３Ｎ塩酸／２０％トリクロロ酢酸溶液（１５ml）と０．４％亜硝酸溶液（０．２ml）を加え、６５℃で２０時間静置した。冷却後に遠心分離を行い、上清を５０mlに定溶し、定溶した抽出液（１ml）にリファレンス試薬（蒸留水：飽和酢酸ナトリウム溶液＝２１：２０）あるいは発色試薬（蒸留水：飽和酢酸ナトリウム溶液：バソフェナントロリン溶液＝２０：２０：１）を５ｍｌ加え、５分間静置後に５４０ｎｍにおける吸光度を分光光度計により測定し、あらかじめ鉄標準液を用いて作成した標準曲線から、試料の鉄濃度（μｇ／ｇ肉）を算出した。結果を図１に示す。 [Measurement of non-heme iron content in compositions for adding various processed meat products]
The effect of the composition for adding processed meat products of various compositions prepared in Example 12 on the non-heme iron content in meat was evaluated. Addition and mixing of 2.0 parts by weight of the composition for adding various processed meat products to 100 parts by weight of minced pork (fin) is used to mix and contain minced pork at 5 ° C for a predetermined period (0, 3, 7 days). After being salted and allowed to stand, and subjected to heat treatment at 75 ° C. for 1 hour, the non-heme iron content in pork was determined. As a control, a purified salt (NaCl) by an ion exchange membrane method was used. Specifically, 3N hydrochloric acid / 20% trichloroacetic acid solution (15 ml) and 0.4% nitrous acid solution (0.2 ml) were added to the cured meat (5.0 g) after the heat treatment, and the mixture was heated at 65 ° C. for 20 hours. It was left still. After cooling, centrifugation was performed, and the supernatant was dissolved in 50 ml of a constant solution, and a reference reagent (distilled water: saturated sodium acetate solution = 21: 20) or a coloring reagent (distilled water: saturated sodium acetate) was added to the dissolved solution (1 ml). Solution: bathophenanthroline solution = 20: 20: 1), and after standing for 5 minutes, the absorbance at 540 nm was measured with a spectrophotometer, and the iron concentration of the sample was determined from the standard curve previously prepared using an iron standard solution. μg / g meat). The results are shown in FIG.

図１より、精製塩と塩化マグネシウムと塩化カルシウムからなる本発明に該当する食肉加工品添加用組成物（Ｔ１−２，Ｔ１−３，Ｔ１−４，Ｔ２−２，Ｔ２−３）及びそれ以外のもの（Ｔ１−５，Ｔ２−４，Ｔ２−５）、並びに精製塩と塩化マグネシウムからなるもの（Ｔ１−１）、精製塩と塩化カルシウムからなるもの（Ｔ２−１）は、コントロール（ＣＴ）に比して、塩漬直後（０日）及び静置塩漬中の遊離鉄量が低く推移することや、Ｔ１−１ではやや高い値であることがわかった。これらの結果と実施例１３の官能評価の結果との比較から、非ヘム鉄含量の測定結果からのみ評価することは十分でないことがわかった。 From FIG. 1, it can be seen that the composition for adding processed meat products (T1-2, T1-3, T1-4, T2-2, T2-3), which comprises a purified salt, magnesium chloride, and calcium chloride and corresponds to the present invention, and others (T1-5, T2-4, T2-5), those composed of purified salt and magnesium chloride (T1-1), those composed of purified salt and calcium chloride (T2-1) were control (CT) It was found that the amount of free iron immediately after the salting (day 0) and during the standing and salting was low, and that T1-1 was a slightly high value. Comparison of these results with the results of the sensory evaluation of Example 13 revealed that it was not sufficient to evaluate only from the measurement results of the non-heme iron content.

［各種食肉加工品添加用組成物でのアルデヒド含量の測定］
実施例１２で調製した各種組成の食肉加工品添加用組成物が、加熱後冷蔵保管した食肉中で発生するアルデヒド類に与える影響について評価を行った。皮付きの鶏もも肉あるいは鶏かわそれぞれ１００重量部に対して、各種食肉加工品添加用組成物１．０重量部を添加・混合して含有させた皮付きの鶏もも肉あるいは鶏かわそれぞれを一晩５℃で静置塩漬し、翌日、この塩漬肉を２００℃のオーブンで焼き上げ、焼き鳥ももあるいは焼き鳥かわを製造し、所定期間（０、３、７日）０℃で冷蔵保管した場合のアルデヒド含量を測定した。なお、コントロールとして、イオン交換膜法精製塩（ＮａＣｌ）を用いた。具体的には、焼き鳥ももあるいは焼き鳥かわ（５．０g）にトリフェニルホスフィンベンゼン溶液（１５ｍｌ）を加えホモジナイズし、遠心分離後の上清（１０ｍｌ）を暗所で３０分間放置し、０．３％ＤＰＰＤ（Ｎ，Ｎ−ジメチル−ρ−フェニレンジアミン硫酸塩）を５ｍｌ加え、３０℃の湯煎中で保持し、１０分後に４００ｎｍ、４６０ｎｍ、５００ｎｍの吸光度を分光光度計により測定した。結果を図２（もも）及び図３（かわ）に示す。４００ｎｍ、４６０ｎｍ、５００ｎｍはそれぞれアルデヒド類であるアルカナール、アルケナール、アルカジエナールとＤＰＰＤとの反応生成物の吸収極大波長である。各アルデヒド含量（μmol）は、以下の式に従って算出した。
アルカナール＝１１．９０×Ａ₄₀₀−８．０４１×Ａ₄₆₀＋３．９３７×Ａ₅₀₀
アルケナール＝１．５３９×Ａ₄₆₀−１．２３６×Ａ₅₀₀
アルカジエナール＝−０．５２４０×Ａ₄₆₀＋１．１０９×Ａ₅₀₀
Ａ₄₀₀、Ａ₄₆₀、Ａ₅₀₀はそれぞれ４００ｎｍ、４６０ｎｍ、５００ｎｍの吸光度を示す。総アルデヒド量は、アルカナール、アルケナール、アルカジエナールの総和となる。 [Measurement of aldehyde content in compositions for adding various processed meat products]
The effect of the composition for adding processed meat products of various compositions prepared in Example 12 on aldehydes generated in meat stored refrigerated after heating was evaluated. One hundred parts by weight of skinned chicken thigh or chicken glue, and 1.0 part by weight of a composition for adding various processed meat products was added and mixed, and the skinned chicken thigh or chicken glue was added overnight. When the salted meat is allowed to stand still at 5 ° C., and on the next day, the cured meat is baked in an oven at 200 ° C. to produce yakitori thighs or yakitori glue, and refrigerated at 0 ° C. for a predetermined period (0, 3, 7 days). The aldehyde content was measured. As a control, a purified salt (NaCl) by an ion exchange membrane method was used. Specifically, a triphenylphosphine benzene solution (15 ml) was added to yakitori peach or yakitori kawa (5.0 g), homogenized, and the centrifuged supernatant (10 ml) was left in a dark place for 30 minutes. 5 ml of 3% DPPD (N, N-dimethyl-ρ-phenylenediamine sulfate) was added, the mixture was kept in a water bath at 30 ° C., and after 10 minutes, the absorbance at 400 nm, 460 nm, and 500 nm was measured by a spectrophotometer. The results are shown in FIG. 2 (peach) and FIG. 3 (kawa). 400 nm, 460 nm, and 500 nm are the absorption maximum wavelengths of the reaction products of alkanals, alkenals, and alkadienals, which are aldehydes, with DPPD, respectively. Each aldehyde content (μmol) was calculated according to the following equation.
Alkanals _{= 11.90 × A 400 -8.041 × A} 460 + 3.937 × A 500
Alkenals _{= 1.539 × A 460 -1.236 × A} 500
Arca Jie monoclonal _{= -0.5240 × A 460 + 1.109 ×} A 500
A ₄₀₀ , A ₄₆₀ and A ₅₀₀ indicate absorbances at 400 nm, 460 nm and 500 nm, respectively. The total aldehyde amount is the sum of alkanal, alkenal and alkadienal.

図２及び図３より、精製塩と塩化マグネシウムと塩化カルシウムからなる本発明に該当する食肉加工品添加用組成物（Ｔ１−２，Ｔ１−３，Ｔ１−４，Ｔ２−２，Ｔ２−３）及びそれ以外のもの（Ｔ１−５，Ｔ２−４，Ｔ２−５）、並びに精製塩と塩化マグネシウムからなるもの（Ｔ１−１）、精製塩と塩化カルシウムからなるもの（Ｔ２−１）は、コントロール（ＣＴ）に比して、製造直後（０日）及び冷蔵保管中の総アルデヒド量が低く推移することや、Ｔ１−１ではやや高い値であることがわかった。これらの結果と実施例１３の官能評価の結果との比較から、総アルデヒド量の測定結果からのみ評価することは十分でないことがわかった。 2 and 3, the composition for adding processed meat products (T1-2, T1-3, T1-4, T2-2, T2-3) corresponding to the present invention, comprising a purified salt, magnesium chloride and calcium chloride. And the others (T1-5, T2-4, T2-5), the purified salt and magnesium chloride (T1-1), and the purified salt and calcium chloride (T2-1) Compared to (CT), it was found that the total aldehyde amount immediately after the production (day 0) and during refrigerated storage was low, and that T1-1 was a slightly high value. From a comparison of these results with the results of the sensory evaluation of Example 13, it was found that it was not sufficient to evaluate only from the measurement results of the total aldehyde amount.

［各種食肉加工品添加用組成物でのＴＢＡ値の測定］
実施例１５と同様に焼き鳥ももあるいは焼き鳥皮を製造し、所定期間（０、３、７日）０℃で冷蔵保管した場合のＴＢＡ値を測定した。結果を図４（もも）及び図５（皮）に示す。製造直後（０日）及び冷蔵保管中のＴＢＡ値の推移は、実施例１５における総アルデヒド量の測定結果の推移と同様の挙動を示すことがわかった。 [Measurement of TBA value in compositions for adding various processed meat products]
Yakitori thighs or yakitori skin were produced in the same manner as in Example 15, and the TBA value was measured when stored refrigerated at 0 ° C. for a predetermined period (0, 3, 7 days). The results are shown in FIG. 4 (peach) and FIG. 5 (skin). It was found that the transition of the TBA value immediately after the production (day 0) and during the refrigerated storage showed the same behavior as the transition of the measurement result of the total aldehyde amount in Example 15.

本発明の食肉加工品添加用組成物を豚挽肉に用いた場合の遊離鉄量の推移を示す図である。It is a figure which shows transition of the amount of free iron when the composition for meat processing products addition of this invention is used for ground pork. 本発明の食肉加工品添加用組成物を皮付きの鶏もも肉に用いた場合の総アルデヒド量の推移を示す図である。It is a figure which shows transition of the amount of total aldehydes when the composition for meat processing products addition of this invention is used for skinned chicken thigh. 本発明の食肉加工品添加用組成物を鶏かわに用いた場合の総アルデヒド量の推移を示す図である。It is a figure which shows transition of the total aldehyde amount when the composition for meat processing products addition of this invention is used for chicken glue. 本発明の食肉加工品添加用組成物を皮付きの鶏もも肉に用いた場合のＴＢＡ値の推移を示す図である。It is a figure which shows the transition of the TBA value when the composition for meat processing products addition of this invention is used for the skinned chicken thigh. 本発明の食肉加工品添加用組成物を鶏かわに用いた場合のＴＢＡ値の推移を示す図である。It is a figure which shows transition of the TBA value when the composition for meat processing products addition of this invention is used for chicken glue.

Claims

A composition for adding processed meat products, comprising sodium chloride, calcium chloride and magnesium chloride, wherein the weight ratio of magnesium chloride (in terms of anhydrous): calcium chloride (in terms of anhydrous) in the composition is 0.15 to 0.15. 0.80: 1, and a weight ratio of sodium chloride: {magnesium chloride (anhydrous equivalent) + calcium chloride (anhydrous equivalent)} of 4 to 16: 1 is added to a processed meat product. Composition.

The weight ratio of magnesium chloride (in terms of anhydride): calcium chloride (in terms of anhydride) is 0.26 to 0.36: 1, and sodium chloride: ｛magnesium chloride (in terms of anhydride) + calcium chloride (in terms of anhydride) 2. The composition for adding processed meat products according to claim 1, wherein the weight ratio of (converted)｝ is 7.6 to 8.6: 1. 3.

Sodium chloride 78 to 92 weight%, magnesium chloride hexahydrate (MgCl _₂ · 6H ₂ O) 4-10 wt%, calcium chloride dihydrate of _{_{(CaCl 2 · 2H 2 O)}} 4~16 wt% The composition for adding a processed meat product according to claim 1, wherein the composition is added.

Sodium chloride 82-86 wt%, magnesium chloride hexahydrate of _{_{(MgCl 2 · 6H 2 O)}} 4.5~6.1 wt%, calcium chloride dihydrate of _{_{(CaCl 2 · 2H 2 O)}} 9.5 The composition for adding a processed meat product according to claim 3, wherein the composition comprises from 1 to 11.5% by weight.

The composition for adding a processed meat product according to any one of claims 1 to 4, wherein the composition comprises sodium chloride, magnesium chloride, and calcium chloride.

A method for producing a processed meat product, comprising adding the composition for adding a processed meat product according to any one of claims 1 to 5.

The method for producing a processed meat product according to claim 6, wherein a solution in which the composition for adding a processed meat product is dissolved is injected into the processed meat product.