JP2007061059A - Curd inhibitor, eat feeling-improving agent for meat, yield-improving agent for meat, canned fish meat, processed food of animal and bird meat, and method for producing them - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a curd inhibitor for inhibiting the formation of the curd, an eat feeling-improving agent for meat to make the meat hardly being dry, an yield-improving agent for the meat to improve the yield of the meat, a canned fish meat and processed foods of animal and bird meats improved with the above, and a method for producing them. <P>SOLUTION: This curd inhibitory, eat feeling-improving and yield improving agent for the meat contains an alkaline agent, a buffering agent and a thickening agent. It is preferable that the alkaline agent is trisodium phosphate, the buffering agent is sodium lactate and the thickening agent is starch. In the canned fish meat, solution containing the curd inhibitor, eat feeling-improving agent for the meat or yield-improving agent for the meat is filled at the inside of the can main body. The processed food of animal and bird meat contains the eat feeling-improving agent for the meat or the yield-improving agent for the meat. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a curd suppressant, a meat texture improving agent, a meat yield improving agent, a canned fish, a processed processed animal food, and a method for producing them.

  In general, sesame mackerel caught in the waters near Japan compared to Norwegian mackerel has a crunchy texture when it is canned and has a poor juicy feeling. Also, the yield is not good. This is because Norwegian mackerel contains more fat than sesame mackerel near Japan. For this reason, sesame mackerel near Japan has limited uses.

  Further, conventionally, canned fish such as mackerel has a problem that a card is easily generated. The curd is a soluble protein that has eluted from fish meat into canned food and solidified into white tofu when the canned food is heated by sterilization treatment or the like. In general, fresh raw materials have a higher pH than those with poor freshness and are likely to elute soluble proteins. For this reason, although the card | curd which produces | generates the direction using a fresh raw material increases, there existed a dilemma that a fresh thing was liked for a raw material.

  Conventionally, a method for injecting an acidic aqueous solution into a can filled with the following meat by immersing the following meat in an alkaline solution containing phosphate as a preparation for canning fish meat in order to maintain quality (For example, refer to Patent Document 1).

Japanese Patent Laid-Open No. 58-212740

  However, the method described in Patent Document 1 prevents any blackening, and conventionally, there has been no preparation that suppresses the formation of curd or a preparation that makes meat difficult to dry.

  The present invention has been made paying attention to such a problem, a card inhibitor that suppresses the generation of cards, a meat texture improver that makes meat difficult to dry, a meat yield improver that improves yield, It is an object of the present invention to provide an improved fish canned food, processed animal food for poultry and meat, and a method for producing them.

  In order to achieve the above object, the card inhibitor according to the present invention includes an alkali agent and a buffer.

  Since the card | curd inhibitor which concerns on this invention contains an alkali agent, when added to fish meat, pH of fish meat can be changed to the alkali side and protein can be denatured. For this reason, when it is used for canning, elution of soluble protein from fish meat can be suppressed, and the formation of curd can be suppressed. Moreover, since the water retention is obtained by the buffer, the fish meat can be softened moderately and easily loosened, and the effect of improving the quality of the fish meat can be obtained.

  As the alkaline agent, for example, sodium carbonate, sodium bicarbonate, trisodium phosphate, disodium phosphate, tripotassium phosphate, sodium hydroxide, shell calcined calcium, or a combination of two or more thereof can be used. As the buffer, for example, trisodium citrate, sodium lactate, sodium gluconate, sodium acetate, or a combination of two or more thereof can be used.

It is preferable that the card | curd inhibitor which concerns on this invention contains an alkaline agent, a buffering agent, and a thickener. In this case, since the water retention is further increased and the viscosity is obtained by the thickener, it is possible to impart an oily feeling to the fish meat, and to make the fish meat difficult to dry. As the thickener, for example, starch or thickening polysaccharide can be used.
When the card | curd inhibitor which concerns on this invention contains an alkaline agent, a buffering agent, and a thickener, the compounding ratio of an alkaline agent, a buffering agent, and a thickener is 5: 1: 4 thru | or 5: 4: 1.

In the card inhibitor according to the present invention, the alkali agent is preferably trisodium phosphate. In the card inhibitor according to the present invention, the buffer is preferably sodium lactate. In the card suppressor according to the present invention, the thickener is preferably starch. In these cases, the effect of suppressing carding and improving the quality of fish meat are particularly high, and the effect of making fish difficult to dry is also high.
When the card | curd inhibitor which concerns on this invention contains trisodium phosphate, sodium lactate, and starch, 5: 1: 4 thru | or 5: 4: 1 are preferable as the compounding ratio of an alkaline agent, a buffering agent, and a thickener.

  The meat texture improving agent according to the present invention is characterized by containing trisodium phosphate, sodium lactate and starch.

The meat texture-improving agent according to the present invention provides water retention with sodium lactate as a buffering agent, so that the meat can be moderately softened and easily loosened, and the meat quality improving effect is obtained. The starch, which is a thickener, further enhances water retention and provides a viscosity, so that the meat can be given an oily feeling, and the meat can be made difficult to dry.
The blending ratio of the alkali agent, the buffering agent, and the thickener of the meat texture improving agent according to the present invention is preferably 5: 1: 4 to 5: 4: 1.

  The meat yield improving agent according to the present invention is characterized by containing trisodium phosphate, sodium lactate and starch.

The meat yield improving agent according to the present invention can provide water retention with sodium lactate as a buffering agent, so that the meat can be softened moderately and easily loosened, and the meat quality improving effect can be obtained. The starch, which is a thickener, further enhances water retention and provides a viscosity, so that the meat can be given an oily feeling, and the meat can be made difficult to dry. For this reason, when meat is cooked, a soft and juicy texture can be obtained. Moreover, the yield with respect to the raw material in an immersion process and a heat processing can be improved by the improvement in water retention.
The blending ratio of the alkali agent, the buffering agent, and the thickener of the meat yield improving agent according to the present invention is preferably 5: 1: 4 to 5: 4: 1.

  The canned fish according to the present invention is a canned fish formed by sealing the fish inside the can body, the card inhibitor according to the present invention, the meat texture improving agent according to the present invention, or the meat according to the present invention. The inside of the can body is filled with a solution containing a yield improving agent. In addition, the method for producing canned fish according to the present invention includes the can body of the canned fish and the card inhibitor according to the present invention, the meat texture improving agent according to the present invention, or the meat yield improving agent according to the present invention. It is characterized by filling with a solution and performing deaeration, sealing, and sterilization heat treatment.

  In the method for producing canned fish and canned fish according to the present invention, the solution filled in the can body contains a card inhibitor, a meat texture improving agent, or a meat yield improving agent, thereby suppressing the generation of cards. It is possible to improve the quality of the fish meat, and it is possible to make the fish meat difficult to dry. In addition, when trisodium phosphate is included, a fish odor masking effect can be obtained due to a chelating effect and a protein alteration effect.

  In the canned fish according to the present invention, the solution preferably contains 1.3 to 1.5% by mass of the curd inhibitor, meat texture improver or meat yield improver based on the mass of the fish meat. In this case, in particular, the effect of suppressing the card and improving the quality of the fish meat are high, and the effect of making the fish meat difficult to dry is also high.

  The processed processed animal food according to the present invention contains the meat texture improving agent according to the present invention or the meat yield improving agent according to the present invention. In addition, the method for producing a processed processed processed poultry meat according to the present invention comprises adding the meat texture improving agent according to the present invention or the meat yield improving agent according to the present invention to the animal poultry, Is heated.

  The method for producing processed animal foods and processed animal foods according to the present invention includes the meat texture improving agent or the meat yield improving agent in the animal meat, so that the effect of improving the quality of animal meat is improved. It can be obtained, and it can make animal birds and meats difficult to dry. For this reason, when animal meat is cooked, a soft and juicy texture can be obtained. Moreover, the yield with respect to the raw material in an immersion process and a heat processing can be improved by the improvement in water retention. In the case of containing trisodium phosphate, the masking effect of animal and meat odor is obtained by the chelating effect and the protein alteration effect. In addition, the beef and bird meat may be beef, pork, chicken, or any other mammal meat.

  It is preferable that the processed processed processed animal food according to the present invention contains 1.0 to 3.0% by mass of the meat texture improving agent according to the present invention or the meat yield improving agent according to the present invention. Moreover, the manufacturing method of the processed animal foods according to the present invention is characterized in that the meat texture improving agent according to the present invention or the meat yield improving agent according to the present invention is 1.0 to 3.0 with respect to the animal meat. It is preferable to heat the animal poultry after containing it by mass%. In this case, in particular, the effect of improving the quality of animal meat is high, and the effect of making animal meat difficult to dry is also high.

  In addition, the card | curd suppressant, meat texture improver, meat yield improver, canned fish and processed animal foods for meat of the present invention may contain silicon dioxide, salt, seasonings and the like.

  ADVANTAGE OF THE INVENTION According to this invention, the card | curd inhibitor which suppresses the production | generation of a card | curd, the food texture improver for meat which makes meat difficult to puff, the yield improver for meat which improves a yield, canned fish meat, and animal birds which improved them Processed foods and methods for their production can be provided.

About the card | curd inhibitor, in order to confirm the card | curd suppression effect and the quality improvement effect of fish meat, and examined the optimal material and its ratio, the following test was done.
First, a test sample was prepared according to the following procedure. Using frozen mackerel meat as a raw material, the raw material is thawed, cut into a suitable size, and immersed in 12% strength salt water for 3 minutes. Put the soaked raw material in a retort pack, fill the retort pack with the test solution, deaerate the inside of the retort pack and seal it, and then sterilize the retort pack at a temperature of 115 degrees for 80 minutes. Do. Then, according to the evaluation criteria of Table 1, the generation | occurrence | production state of the card | curd in a retort pack, the ease of loosening of the raw mackerel meat, a stickiness, a raw odor, an alkaline odor, etc. were evaluated.

[Test of card suppression effect by alkali agent]
As test solutions, the seven types of alkali agents shown in Table 2 are respectively included at 0.5% by mass, 0.75% by mass, 1.0% by mass, 1.25% by mass and 1.5% by mass with respect to the raw materials. Solutions were made and tested.
The test results are shown in Tables 3 to 7.

  As shown in Tables 3 to 7, as a result of the test, it was confirmed that the generation of the card can be suppressed by the test solution. This is because, since the test solution contains an alkaline agent, when added to the fish meat, the pH of the fish meat is shifted to the alkali side to denature the protein and suppress elution of the salt-soluble protein from the fish meat. Moreover, it was confirmed that the card | curd inhibitory effect of sodium carbonate (soda ash) and a trisodium phosphate is especially high as a general tendency of a test result.

  Moreover, the tendency shown below was recognized as a result of the test. (1) If the pH is on the alkali side (pH 11 or higher), the card suppressing effect tends to be obtained. Further, the card suppression effect increases as the density increases. (2) The pH is more related to the card suppression effect than the ionic strength. (3) Bubbles (carbon dioxide) are generated when sodium carbonate (soda ash) or sodium hydrogen carbonate (bicarbonate) is used as the alkaline agent. (4) Although the shell calcined calcium (shellfish Ca) has a pH suppressing effect on the alkali side, it has a curl. (5) As the amount of sodium hydroxide (Na hydroxide) added increases, the injection becomes black. This is considered to be because the skin of fish is melted due to strong alkali. (6) When trisodium phosphate (phosphate 3Na) and tripotassium phosphate (phosphate 3K) are compared, there is a slight difference in the degree of browning of the injected liquid. Tripotassium phosphate (phosphoric acid 3K) tends to be slightly less browned.

[Test of card suppression effect and fish quality improvement effect by buffer]
A preparation containing 75% by mass of an alkali agent and 25% by mass of a buffer was prepared as a test preparation. The mass ratio of alkaline agent to buffer is 3: 1. As the alkaline agent, two kinds of sodium carbonate (soda ash) and trisodium phosphate having a high curd suppression effect were used from the results of the tests in Tables 3 to 7. A total of 8 types of preparations were prepared by combining the two types of alkaline agents and the four types of buffering agents shown in Table 8. As a test solution, a solution containing 0.5% by mass, 0.75% by mass, 1.0% by mass, 1.25% by mass, and 1.5% by mass of the preparation with respect to the raw material was prepared and tested. .
The test results are shown in Tables 9 to 13.

  As shown in Table 9 to Table 13, as a result of the test, it was confirmed that all four types of buffering agents had a high effect of improving the quality of fish meat (see the column “Feeling”). This is because the water retention is obtained by the buffering agent, so that the fish meat can be moderately softened and easily loosened. In particular, it was confirmed that the effect of improving the quality of sodium lactate (Na lactate) and sodium gluconate (Na gluconate) was high. Further, when compared with the formulation addition amount of 0.75% in Table 10, it was confirmed that sodium lactate (Na lactate) had a higher meat quality improving effect than sodium gluconate (Na gluconate). .

  Moreover, the tendency shown below was recognized as a result of the test. (1) If the pH is on the alkali side (pH 11 or higher), the card suppressing effect tends to be obtained. Further, the card suppression effect increases as the concentration increases. (2) Its pH band is around 11, and if it is too high, it affects the physical properties of fish skin and the like. (3) Buffering agents such as sodium lactate (Na lactate) do not show a great effect on the curd suppressing effect, and are effective in improving the quality of fish meat.

[Test of fish meat quality improvement effect by thickener]
A preparation containing 50% by mass of an alkali agent, 17% by mass of a buffering agent, and 33% by mass of a thickener was prepared as a test preparation. For comparison, a thickener-free alkali agent containing 75% by mass and a buffering agent containing 25% by mass was also prepared. In any preparation, the mass ratio of the alkaline agent to the buffering agent is 3: 1. As the alkaline agent and the buffering agent, trisodium phosphate (3Na phosphate) and sodium lactate having high curd suppressing effect and fish meat quality improving effect from the results of the tests in Tables 3 to 7 and Tables 9 to 13. (Na lactate) was used. Moreover, starch was used as a thickener.
The test results are shown in Table 14.

  As shown in Table 14, there was a tendency to reduce the raw odor by using starch. In addition, the effects of reducing the alkaline odor and imparting an oily feeling to make the fish meat less sticky were also confirmed. This is because the water retention is increased and the viscosity is obtained by the thickener starch.

  From the above test results, the curd suppressant containing 50% by mass of the alkali agent, 17% by mass of the buffering agent, and 33% by mass of the thickener has a high curd suppression effect and fish meat quality improving effect, It was confirmed that the effect of making fish meat difficult to pap is also high. Moreover, it was confirmed that those containing trisodium phosphate as an alkaline agent, sodium lactate as a buffering agent, and starch as a thickening agent are particularly effective.

  The card | curd inhibitor, meat texture improving agent, and meat yield improving agent of embodiment of this invention are 50 mass% of trisodium phosphate, 16.32 mass% of sodium lactate, and 0.68 mass% of silicon dioxide. And 33% by mass of a thickener. Below, the Example which utilized the card | curd inhibitor of embodiment of this invention for canned fish meat, and the Example which utilized the texture-improving agent for meat of embodiment of this invention for animal poultry processed food are shown. The meat yield improving agent of the embodiment of the present invention is the same as the meat texture improving agent of the embodiment of the present invention, and is the same as the meat texture improving agent of the embodiment of the present invention. It has the action and effect.

[Use of mackerel in boiled cans]
Mackerel canned in mackerel was produced as follows. First, thaw frozen mackerel fish that has been frozen, and cut it into a suitable size. The mackerel fish is soaked in 12% salt water for 3 minutes. The soaked mackerel fish is placed in a can body, and the gap between the can body and the raw material is filled with a solution containing a card inhibitor. The solution is adjusted to contain the card inhibitor at a ratio of 1.5% by mass with respect to the raw material. The can body is degassed for 12 minutes under a temperature condition of 95 degrees, and the can body is sealed by winding. Thereafter, the can body is sterilized for 80 minutes under a temperature condition of 115 degrees and cooled. In addition, as shown in Table 15, mackerel canned in water without adding a curd inhibitor was also produced for comparison.

  As a result of taking out and comparing mackerel fish in the canned product, the boiled canned mackerel to which the curd inhibitor was added has suppressed curd production compared to the canned boiled mackerel without the curd inhibitor added. This is to suppress the elution of the salt-soluble protein from the fish meat into the canned food by denaturing the protein by shifting the pH of the mackerel fish meat to the alkali side with the alkaline agent of the curd inhibitor.

  In addition, mackerel in canned mackerel with added curd suppressant has an oily feel and is less likely to loose, making it easier to loosen. This is because the water retention is obtained by the buffer of the curd inhibitor, so that the mackerel fish is moderately softened and the fish meat quality improving effect is obtained. Moreover, it is because the water retention property is further increased and the viscosity is obtained by the thickener of the card inhibitor.

  Boiled mackerel in canned mackerel with a curd inhibitor has a higher masking effect on mackerel fish odor. This is due to the chelate effect and protein alteration effect of the card inhibitor trisodium phosphate.

[Use for steamed chicken]
In the cooking process of steamed chicken, the meat texture improver was used as follows. First, a meat texture improver is added to raw raw chicken at a ratio of 1.0 mass% with respect to the raw material, and tumbling is performed for 40 minutes in a vacuum state. The chicken is cured overnight in a refrigerator, then steamed for 15 minutes and allowed to cool. In addition, as shown in Table 16, the steamed chicken which does not add the meat texture improvement agent was also cooked for the comparison.

Yield measurement before and after cooking and sensory test were performed.
As shown in Table 17, the steamed chicken to which the meat texture improving agent is added has a higher yield for the raw material in the immersion treatment and the heat treatment than the steamed chicken to which the meat texture improving agent is not added. This is because the water retention is improved by the buffer and thickener of the meat texture improving agent.

  Moreover, as shown in FIG. 1, the steamed chicken to which the meat texture improving agent is added is softer and more succulent, and is easier to loosen. This is because the water retention is obtained by the buffer of the meat texture improving agent. Moreover, since the water retention is further increased and the viscosity is obtained by the thickener of the meat texture improving agent, the meat can be given an oily feeling, and the meat can be made difficult to dry. In addition, steamed chicken added with a texture-improving agent for meat is easy to loosen and easy to eat when used for banbangy dishes.

[Use for fried chicken]
The meat texture improver was used in the cooking process of fried chicken as follows. First, the raw raw chicken is tendered and cut. The meat texture improver is added at a ratio of 1.5% by mass to the raw material, and tumbling is performed. The tumbling conditions are 0.085 Mpa, normal rotation 20 minutes to stationary 10 minutes to inversion 20 minutes, and 12 rpm. After aging the chicken overnight, put on clothes and oil at 170 degrees for 3 minutes 3 seconds. Then freeze at -15 degrees and range up. In addition, as shown in Table 18, for comparison, chicken fried without adding a meat texture improver, and chicken fried with a polymer phosphate preparation added at a ratio of 0.5% by mass with respect to the raw material. Cooked.

Yield measurement before and after cooking and sensory test were performed. The panel of sensory tests is 20 people.
As shown in Table 19 and FIG. 2, the chicken fried with the meat texture improver added was fried chicken without the meat texture improver added, and the chicken fried chicken added with the polymerized phosphate preparation. Compared with, the yield with respect to the raw material by immersion treatment and heat treatment is high. This is because the water retention is improved by the buffer and thickener of the meat texture improving agent.

  Moreover, as shown in FIG. 3, the deep-fried chicken which added the meat texture improvement agent has the softest and succulent food texture, and there exists a tendency which is most preferable as a deep-fried chicken. This is because the water retention is obtained by the buffer of the meat texture improving agent. Moreover, since the water retention is further increased and the viscosity is obtained by the thickener of the meat texture improving agent, the meat can be given an oily feeling, and the meat can be made difficult to dry. Fried chicken without the meat texture improver has a slightly soft texture but lacks juiciness and tends to be less preferred. In addition, chicken fried chicken to which a polymerized phosphate preparation is added has a soft texture, but neither a juicy feeling nor a preference can be said.

[Use for frozen hamburger]
In the hamburger cooking process, the meat texture improver was used as follows. First, materials are mixed according to the formulation shown in Table 20, and divided into about 90 g portions and molded. Quick freeze it and cook in an oven at a temperature of 200 degrees for 15 minutes. In addition, as shown in Table 20, hamburger does not add meat texture improver, the ratio of 0.5% by mass of meat texture improver (1.0% by mass relative to livestock meat) What was added in (1), and what added the polymerization phosphate formulation in the ratio of 0.5 mass% (1.0 mass% with respect to livestock meat) of the whole were cooked.

Yield measurement before and after cooking and sensory test were performed. The panel of sensory tests is 20 people.
As shown in Table 21 and FIG. 4, the hamburger to which the meat texture improving agent was added had a higher yield for the raw material in the heat treatment than the hamburger to which the meat texture improving agent was not added. This is because the water retention is improved by the buffer and thickener of the meat texture improving agent.

  Moreover, as shown in FIG. 5, the hamburger to which the meat texture improving agent is added has a very soft texture, a rough grind feeling and a juicy feeling, and tends to be most preferred as a hamburger. This is because the water retention is obtained by the buffer of the meat texture improving agent. Moreover, since the water retention is further increased and the viscosity is obtained by the thickener of the meat texture improving agent, the meat can be given an oily feeling, and the meat can be made difficult to dry. In addition, hamburger to which no meat texture improver is added has a soft texture and a rough grind, but lacks juicy and tends to be less preferred. Moreover, the hamburger to which the polymerized phosphate preparation is added has a juicy feeling, but has a hard and tight texture, does not have a rough grind, and tends to be disliked.

It is a graph which shows the sensory test result when the meat texture improving agent of embodiment of this invention is used for steamed chicken. It is a graph which shows the measurement result of a yield when the texture-improving agent for meat | flesh of embodiment of this invention is used for fried chicken. It is a graph which shows the sensory test result when using the meat texture improving agent of embodiment of this invention for fried chicken. It is a graph which shows the measurement result of the yield when using the meat texture improving agent of embodiment of this invention for frozen hamburger. It is a graph which shows the sensory test result when using the meat texture improving agent of embodiment of this invention for frozen hamburger.

Claims (14)

  The card | curd inhibitor characterized by including an alkaline agent and a buffering agent.   The card | curd inhibitor characterized by including an alkali agent, a buffering agent, and a thickener.   The card inhibitor according to claim 1 or 2, wherein the alkaline agent is trisodium phosphate.   The card | curd inhibitor of Claim 1, 2, or 3 characterized by the above-mentioned.   The card suppressant according to claim 1, 2, 3 or 4, wherein the thickener is starch.   A meat texture improving agent characterized by comprising trisodium phosphate, sodium lactate and starch.   A meat yield improving agent characterized by containing trisodium phosphate, sodium lactate and starch. It is a canned fish made by sealing fish inside the can body,
A solution containing the card inhibitor according to any one of claims 1 to 5, the meat texture improving agent according to claim 6, or the meat yield improving agent according to claim 7 is filled in the can body. That
Canned fish features.   9. The canned fish according to claim 8, wherein the solution contains 1.3 to 1.5% by mass of the curd suppressant, meat texture improver or meat yield improver based on the mass of the fish. .   A can body of canned food is filled with fish and the card inhibitor according to any one of claims 1 to 5, the meat texture improving agent according to claim 6, or the solution containing the meat yield improving agent according to claim 7. And a method for producing canned fish, characterized by performing deaeration, sealing, and sterilization heating.   A processed processed animal meat product comprising the meat texture improving agent according to claim 6 or the meat yield improving agent according to claim 7.   Processed food for animal poultry, comprising 1.0 to 3.0% by mass of the meat texture improving agent according to claim 6 or the meat yield improving agent according to claim 7.   A processed animal product for animal poultry comprising heating the animal poultry after the meat texture improving agent according to claim 6 or the meat yield improving agent according to claim 7 is contained in the animal poultry. Production method.   The meat texture improving agent according to claim 6 or the meat yield improving agent according to claim 7 is contained in an amount of 1.0 to 3.0% by mass with respect to the animal and meat, and then the animal and meat are heated. A method for producing a processed processed processed meat product.

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