JP2006254774A - Palate feeling improver, meat processed food containing the improver, and method for producing the food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing meat processed food improved in eating quality such as deliciousness and/or palate feeling, in particular, crispy feeling above all, with least possible formulation amount of ingredients: and to provide a method for producing the meat processed food. <P>SOLUTION: The meat processed food contains at least one kind of essence oil selected from lime essence oil, lemon essence oil, grapefruit essence oil, orange essence oil, nutmeg seed essence oil, black pepper essence oil, mace essence oil, marjoram essence oil, clove essence oil, ginger essence oil, peppermint essence oil and cinnamon essence oil, and is charged into a casing. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a texture improving agent for processed meat foods, a processed meat food having improved texture containing the texture improving agent, and a method for producing the processed meat food. More specifically, the present invention relates to a texture improving agent for a non-single meat mass processed meat food, a non-single meat mass processed food containing an improved texture and taste, and its The present invention relates to a method for producing processed meat foods. Furthermore, the present invention is a non-single meat mass processed food improving agent for processed foods characterized by comprising a specific essential oil, and a non-single meat with improved texture and taste containing the texture improving agent The present invention relates to a mass processed meat food and a method for producing the processed meat food.

Processed meat products are classified into heated meat products, specific heated meat products, non-heated meat products, and dried meat products mainly from the viewpoint of microbial control, according to the Food Sanitation Law. Each product is classified into a single meat lump product and a non-single meat lump product according to the shape of the meat used.
Products classified as non-single meat mass products of heated meat products include sausages such as Wiener sausage and Frankfurt sausage, hamburger and meatballs. These products are mainly made from minced and mixed meat.
These products have many restrictions on the manufacturing process, such as the need to sterilize at 63 ° C for 30 minutes or more, and the use of raw materials other than meat is limited by the JAS standard.
Such products are generally required to have a good physical texture (texture) such as elasticity and crispness, and a good taste that combines a juicy feeling, salty taste, sweetness, deliciousness and the like. In particular, sausages are further required to have a good texture that is expressed as crispy.

Conventionally, in order to obtain a product with good taste that combines succulent feeling and deliciousness, there is a method of selecting high-quality meat with good taste as a raw material, and physical properties such as elasticity, crispness, and crispy feeling. In order to obtain a product with a good texture, there is a method of using a natural casing made of the above-mentioned high-grade meat as a raw material and made of a natural material such as a sheep intestine or a pig small intestine.
However, the method of using high-quality meat as raw material inevitably increases the price of raw meat, which increases the price of processed food itself, which imposes a burden on consumers, and is a natural material made from natural materials. The method using the casing also has problems such as not only difficulty in obtaining raw materials after the occurrence of so-called BSE, but also the cost of the natural casing is increased, and the price of the processed food itself is increased.
As a method for solving the problem, a method of reducing the use ratio of high-quality meat, a method of using an artificial casing instead of a natural casing, and the like have been tried. Certainly, by adopting these methods, the price of the product itself can be avoided, but even if you eat these products, the succulent feeling and deliciousness will be reduced, and furthermore, the crispy texture will be felt. This is also inconvenient.

On the other hand, as a method for improving the crispness, a technique for slightly increasing the drying time of raw meat or a mixture thereof in a sausage production process is known. However, when this method is adopted, the product itself becomes crisp and the succulent feeling is lowered. If the fat and oil content is increased in the raw meat mixture in order to improve this point, a new problem arises that this time it becomes oily and the palatability is reduced.
As a method for improving the properties of processed meat foods, Patent Document 1 reports a technique of adding whey protein, thickening polysaccharides and alkaline salts to processed meat foods, and Patent Document 2 discloses transglutaminase. In addition, a technique for adding a partial protein hydrolyzate to processed meat foods has been reported. However, in the former technique, the problem to be solved by adding polymerizable phosphate and improving the yield during heating are the issues to be solved, and it requires the use of whey protein and thickening polysaccharide. In the latter case, improving the so-called “reed” is a problem to be solved, and the problem is solved by using an enzyme or a partial hydrolyzate of protein. These techniques also depart from the idea that it is desirable to refrain from using ingredients other than meat as much as possible, and are completely different from the present invention.

JP 2001-224336 A JP-A-11-196823

Accordingly, an object of the present invention is to provide a processed meat product and a method for producing the same that have improved texture, particularly crispy texture, by blending as few components as possible. Another object of the present invention is to provide a processed meat product that is improved not only in texture but also in taste and other tastes, and once processed, the user wants to eat it again. Furthermore, another object is to provide a processed meat product and a method for producing the same, in which the price of the product itself is low, and not only the texture but also the taste is improved.

In the course of earnest research to solve the above problems, the present inventors pay attention to the essential oil of grapefruit that is not usually added to sausages, and try to produce sausages by blending a small amount of the essential oil into a meat mixture. Surprisingly, it was possible to produce sausages with excellent texture, especially crispy, and gained the knowledge that the sausages were delicious and improved. . The present inventors have further studied based on the knowledge, and finally reached the present invention.

That is, the invention of claim 1 is selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil. It is an invention that at least one or two or more essential oils are used as texture improving agents for processed meat foods. The texture improving agent may contain other components as long as the texture improving effect of the processed meat food is exhibited.
It can be said that the present invention provides a texture / taste improving agent for processed meat foods that improves not only the texture but also the taste such as taste.
Here, among the processed meat foods, the processed meat foods filled in the edible casing are more preferable. Further, for example, nutmeg essential oil may be expressed as nutmeg essential oil or nutmeg essential oil, nutmeg essential oil or nutmeg essential oil belongs to the scope of the essential oil of the present invention, cinnamon essential oil may be expressed as cinnamon essential oil, cinnamon Essential oils belong to the scope of the essential oils of the present invention. Thus, even if the notation of the essential oil is different, the essential oil belongs to the scope of the essential oil of the present invention as long as the essential oil is the same essential oil as any of the respective essential oils.

The invention of claim 2 is a processed meat food containing the texture improving agent of claim 1 and having improved texture. Other ingredients may be contained as long as the texture improving effect of the processed meat food is maintained. It can be said that the present invention provides a processed meat food that improves not only the texture but also the taste such as taste.
Here, among the processed meat foods, the processed meat foods filled in the edible casing are more preferable.

The invention according to claim 3 includes at least raw material containing meat, lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, And a process for producing processed meat products, comprising a step of adding at least one or two or more essential oils selected from cinnamon essential oil. As long as it is the manufacturing method of the processed meat food by which the texture improvement effect is maintained, you may further combine the other well-known process which manufactures a processed meat food. Here, among the processed meat foods, the processed meat foods filled in the edible casing are more preferable.

Hereinafter, the present invention will be described in detail.
One major feature of the present invention is the essential oil that is incorporated into the meat mixture. Essential oils are also known as essential oils and are known. Essential oil is a multi-component mixture based on monoterpenes, sesquiterpenes, diterpenes and their redox derivatives. Small amounts of premium terpenes and their analogs may also be included.
Essential oils are obtained from various plants mainly by steam distillation, distillation or pressing.
In the present invention, an essential oil obtained from a specific plant is selected from known essential oils. Specifically, at least one or two selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil Mix more essential oils in the meat. Among them, at least one or more essential oils selected from grapefruit essential oil, orange essential oil, mace essential oil, and cinnamon essential oil are more effective, and have a good taste that combines juiciness, saltiness, sweetness, deliciousness, etc. It can be used as a texture-improving agent that can produce processed meat products that combine good physical texture such as crispness, elasticity, and crispness. It is more effective to add the other essential oils to these essential oils. More effective essential oils are one or both of grapefruit essential oil and mace essential oil, and other essential oils may be added thereto.

Each of the lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil are known essential oils. The manufacturing method of each essential oil is also well-known, and each essential oil can be manufactured easily, but since there exists a commercial item, it can obtain easily.

The blending amount of these essential oils into processed meat foods in the present invention is appropriately selected depending on the type of essential oil to be selected, the type of meat, the relationship with other blended components in the processed meat food, the performance of the processed processed meat food, etc. There is no particular limitation. If it illustrates, the said essential oil can be contained 0.00001-2 weight% with respect to processed meat food.
When explaining the texture improving agent for processed meat foods referred to in the present invention, usually, the above essential oil is preferably blended in the texture improving agent in an amount of 0.001 to 100% by weight, more preferably 10 to 100% by weight. Here, components other than essential oils are not particularly limited as long as they are components that can be used for processed meat foods. For example, solvents such as ethanol, medium chain fatty acid triglycerides (MCT), known diluents soluble in essential oils And known diluents that can be dispersed in essential oils.

Hereinafter, meat will be described. In the present invention, any meat may be used as long as the intended purpose can be achieved. For example, livestock meat, rabbit meat, poultry meat, these organs and edible parts can be mentioned.
Usually, pork is often used. Usually, pork meat of about 6 to 1 year is often used, but it is not limited thereto. In addition, beef, noodles, horse meat, mutton meat and chicken are also used. These meats are rarely used alone and are often used in combination with pork.
In the present invention, the use of non-high quality meat is economical and advantageous because it provides the same effect as when high-quality meat is used. Meat that is not high-quality is meat that cannot be felt very juicy or soft when eaten, such as small pieces and scraps derived from the process of cutting meat from the living body and shaping it as meat. For example, meat.

In the present invention, auxiliary materials commonly used for the above meat and other compounding agents are appropriately used. Examples of these meats include salting agents or pickle liquids, spices, seasonings, and binding materials.
Here, the salting agent has a role of making the meat soak and further improving the taste of the meat. The spice has a role of preventing the growth of microorganisms in the meat and improving the preservation of the meat, and a role of masking the animal odor of the meat.
The seasoning has a role of adjusting the taste of the meat so that the meat can be eaten deliciously, and may partially overlap with the salting agent or pickle liquid.
The binding material mainly plays a role of enhancing the bonding between the materials inside the meat product, and also has a role of adjusting the shape of the meat product.
The above-mentioned salting agent or pickle solution, spices, seasonings, binding materials, etc. are all known ones, and already known components may be used in appropriate combinations.

In the present invention, the taste of processed meat foods can be further improved by adding other components. For example, essential fatty acids such as linoleic acid and linolenic acid can be exemplified.

Hereinafter, the manufacturing method of the meat-added food of the present invention may be a known method. Hereinafter, one method for producing sausage will be described as a representative example of processed meat foods. In addition, this invention is not limited to this manufacturing method.
Appropriate meat is selected from the above meats, divided into small pieces, added with salting agent, and held at 0-5 ° C for 2-3 days.
Salting agents are publicly known, and are appropriately changed depending on the type and amount of meat to be used and what kind of properties the finished product has.
Instead of the salting agent treatment, the pickle liquid may be poured into the meat, or the pickle liquid may be blended into the following fine meat mixture.

Mince the salted meat into finely ground meat, add salt, spices, sugar, vegetable protein, protein partial degradation products, seasonings, etc. as necessary, and mix according to conventional methods. The said essential oil is added there, and it mixes further enough.

The mixture is filled into the casing by a conventional method using a known filling machine. As the casing, a sheep intestine casing is preferably used, but in the present invention, a product having a texture similar to that when the sheep intestine casing is used can be produced even if an artificial casing is used.
Here, the artificial casing is preferably an edible casing such as a collagen casing.

The above filling is smoked and heat-treated by a conventional method. The order of the smoking process and the heat treatment may be reversed or performed simultaneously. There are also times when smoke treatment is not performed.

After this, it is cooled and packaged. Further, after cooling, it may be stored and taken out and packaged as necessary.

The processed meat product produced according to the present invention contains plant essential oils and has a good texture and juiciness, salty taste, sweetness, deliciousness, etc. and a physical texture (texture) such as crispness, elasticity, and crispness. Since the product has both good and good characteristics, the feature of the present invention can be clarified by attaching a label indicating that the product has the above characteristics. In addition, the texture improving agent of the present invention is a meat that combines a good taste with a juicy feeling, salty taste, sweetness, deliciousness, etc. and a good physical texture (texture) such as crispy feel, elasticity, and crispness. Since the processed food can be provided, the features of the present invention can be clarified by attaching a label indicating that the above-mentioned features are provided on the surface of a container or the like containing the texture-improving agent of the present invention.

According to the present invention, a processed meat food excellent in texture and taste is provided. Processed meat products that have a good physical texture (texture) such as elasticity, crispness, softness, etc., and a good taste that combines juicy feeling, salty taste, sweetness, deliciousness, etc., especially with inexpensive materials and simple processes. Is provided. In particular, as sausages, processed meat foods with a crisp feeling can be produced.
The processed meat food according to the present invention is extremely practical because it is a product of the same level or higher than a product using premium meat. In general, processed meat foods containing a large amount of fat tend to be avoided from consumers. Like high-quality meat that consumers demand, it has a relatively low fat content and can maintain the same palatability as high-quality meat. It is especially effective for consumers who prefer high-quality meat and think about health. Furthermore, since it is also a processed food that can maintain its deliciousness even when the salt concentration is lowered, it can function as a health food.

Hereinafter, the present invention will be described in detail based on examples. However, the present invention is not limited to the following examples.
(Examples 1-4)

(Preparation of texture-improving agent)
Mace essential oil (M-10460: manufactured by Takasago International Corporation) was used as a texture improving agent.
Similarly, cinnamon essential oil (M-10465: manufactured by Takasago International Corporation), grapefruit essential oil (M-10456: manufactured by Takasago International Corporation), orange essential oil (M-10457: manufactured by Takasago International Corporation) Was used as a texture-improving agent.
(Preparation of raw meat)
Pork red meat and pork fat were mixed and minced using a chopper. Ice water, salt, food additives, syrup, glucose, sugar, and the above-mentioned texture improving agent were added thereto and mixed well in a mixer to obtain a blended meat. Each compounding amount is as shown in Table 1.

表中、食感改善剤は実施例１〜４で調製されたそれぞれの食感改善剤である。 (Table 1) Ingredients of mixed meat and their proportions

In the table, the texture improving agent is each texture improving agent prepared in Examples 1-4.

(Manufacture of sausages)
This blended meat was filled into a sheep intestine casing and ligated. This was brought into a smoke house, and after hanging, a heat treatment was performed at a product center temperature of 63 ° C. or higher for 30 minutes or more as defined in Table 2 to obtain sausage.
The product was cooled until the product center temperature was 10 ° C or lower.
Using this sausage, physical properties (salt concentration measurement, pH value measurement) were measured and sensory evaluation was performed.

加熱温度と加熱時間は食品衛生法に準拠した。 (Table 2)
Heating temperature (product center temperature) and heating time equivalent to or higher than heating at 63 ° C for 30 minutes

The heating temperature and heating time were in accordance with the Food Sanitation Law.

(Comparative Example 1)
The texture improving agent was not added, and the ice water to be added was set to 1000 (g). Otherwise, the same operation as in the above Example was performed to obtain a processed meat food.

(Evaluation of the physical properties)
(Measurement method of salinity)
The salinity concentration was measured based on the for heart method wet method. For details, see Food Analysis Method: pp. 165-171, April 1, 1987, 29th edition, Taro Nagahara, Hiroyuki Iwao, Akiharu Kubo, Shibata Shoten.
(operation)
Weigh an appropriate amount of sample into a 300 ml Erlenmeyer flask.
This _^1/10 N silver nitrate standard solution 20ml correctly measured in addition, further pouring concentrated nitric acid to about 20ml. Place a small funnel over the mouth of the flask and gently heat on a hot plate or hot water bath for 10-15 minutes. The sample is decomposed by nitric acid, and at first, it is foamed violently while taking out the above-mentioned brown color, so continue to heat gently so as not to overflow the container. As the liquid gradually disappears, the sample dissolves completely and the chlorine precipitates as silver chloride.
Was diluted by adding water 100 ml, iron alum indicator 5ml was added while mixing down vigorously, titrated with _^1/10 N potassium thiocyanate.

(Calculation of salinity)
The amount of chlorine (mg) in the sample is calculated by the following formula. The results are shown in Table 3.

Cl (mg) = 3.545 × (F _Ag × V ₁ × -F _SCN × V ₂ )
However, wherein V _1: ml number was added _^1/10 N silver nitrate standard solution, F _Ag: titer, V _2: ml number required for titration, F _SCN: its potency.

Physical property evaluation (pH value measurement)
(operation)
Weigh an appropriate amount of sample into a 300 ml Erlenmeyer flask.
Add 5 times the weight (weight) of water, stir well, and filter. The filtrate was accommodated in a measuring cell, a glass electrode was inserted into the filtrate, and after confirming that the numerical value was stable, the indicated numerical value was recorded as a pH value.
As a measuring instrument, pH METER HM-201 of Toa Denpa Kogyo Co., Ltd. was used.
The results are shown in Table 3.

(Measurement method of chewing strength)
The upper and lower jaws of plastic dentition models were attached to the following textometers. Next, the sausages prepared in the examples and comparative examples were set between the upper and lower front teeth of the model. The model was gradually pressurized, the sausage was sandwiched between the top and bottom of the front teeth of the model, cut off (bite), and the strength until the equipment stopped automatically was measured. After that, the sausage piece after bite was sandwiched between the upper and lower teeth of the above model, crushed and mortared, and the strength until the equipment stopped automatically was measured. The above model was cut once between the upper and lower front teeth and pulverized and mortared four times to measure the chewing strength.
The chewing distance and the mastication strength at that time are set to be displayed in real time.
Manufacturer: Fudo Kogyo Co., Ltd. Tester Name: FUDOH RHEO METER
Model number: NRM-2010J-CW
The results are shown in FIG.
The distance on the horizontal axis in FIG. 1 represents the position where the front teeth of the model in contact with the sausage when stress (load) was applied as 0 mm and the distance required for mastication expressed in mm.
The vertical axis in FIG. 1 represents the mastication strength at that distance.
From this figure, it was found that the same chewing strength was exhibited regardless of the type of essential oil.

この表から、精油の種類に関係なく、塩分濃度およびｐＨ値は同じであることが、判明した。 (Table 3)

From this table, it was found that the salinity and pH values were the same regardless of the type of essential oil.

(sensory evaluation)
After eating the sausage of the comparative example, the scented sausage was eaten, and the following evaluation items were subjected to sensory evaluation based on the following evaluation scale. A positive score was given to the sample with perfume added to the evaluation item, and a negative score was given to the sample. The average value of those scores was calculated. The panel randomly presented a combination of sample and other samples. In addition, all the panels can now evaluate 11 combinations.
The panel consisted of 30 male students and 15 female students, a total of 30 university students.
The results are shown in Table 4.

(Evaluation item)
7 items: crispy (A), juicy (B), softness of meat (C), saltiness (D), sweetness (E), deliciousness (F), and eating (G).
(Evaluation scale)
A seven-point scale that feels very much (± 3), feels quite (± 2), feels a little (± 1), and cannot be said (0).

表中、の数字は官能評価の平均値に＋３した。なお、アルファベット大文字は上記評価項目のそれぞれを示し、アルファベット小文字は下記植物精油を示す。
ａ．メース、ｂ．シナモン、ｃ．グレープフルーツ、ｄ．オレンジ。 (Table 4) Sensory evaluation results

The number in the table is +3 to the average value of sensory evaluation. In addition, the alphabet capital letter shows each of the said evaluation item, and a alphabet small letter shows the following plant essential oil.
a. Mace, b. Cinnamon, c. Grapefruit, d. Orange.

The present invention can also be described as follows.
(1) At least one or more selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil A texture improving agent for processed meat foods filled in a casing, characterized by comprising an essential oil.
(2) A texture / taste improving agent for processed meat foods filled in a casing, comprising the above essential oil.
(3) At least one or more selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil A processed meat product characterized by containing 0.01 to 2% (by weight) of the essential oil of processed meat.
(4) The raw material containing at least meat is selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil A method for producing a processed meat product with improved texture, comprising the step of adding at least one or two or more essential oils, and the step of filling the casing with a mixture thereof.
(4) The raw material containing at least meat is selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil A method for producing a processed meat product, wherein the texture improving effect and the taste improving effect are improved, comprising a step of adding at least one or two or more essential oils and a step of filling the casing with a mixture thereof.

FIG. 1 shows the chewing strength of the processed meat food containing the texture improving agent of the present invention and the chewing strength of the processed meat food not containing the texture improving agent of the present invention.

Claims (3)

From lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil A texture improving agent for processed meat foods, characterized in that A processed meat product with improved texture, comprising the texture-improving agent according to claim 1. At least the raw material containing meat, at least selected from lime essential oil, lemon essential oil, grapefruit essential oil, orange essential oil, nutmeg essential oil, black pepper essential oil, mace essential oil, marjoram essential oil, clove essential oil, ginger essential oil, peppermint essential oil, and cinnamon essential oil A method for producing a processed meat food comprising a step of adding one or more essential oils.

Images