JP2008125420A - Method of preparing meat spread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meat spread which is free from smell of a beast, has increased nutrition ingredients such as amino acid and peptide and reinforced tastes with an original meat flavor kept, is excellent in plasticity and is also excellent in shape retention in a high temperature range of 50-180°C, and to provide a method of preparing it. <P>SOLUTION: The method includes a step of preparing gelatinous enzymatically treated meat whose rupture stress is 33-67% of a non-protease-treated reference material by liberating endo-form protease and/or exo-form protease in ground meat such as pork, beef and chicken, and thereafter heat-treating the meat for 120-45 minutes at 85-95°C to deactivate the protease, a step of preparing a spread dough by adding, into a mixture of the obtained gelatinous enzymatically treated meat, a spread mixing agent containing edible solid oil, polygryceryl fatty acid ester and bride-etherified waxy cone starch, a step of vacuum-wrapping the spread dough, a step of thereafter heat-treating, and a step of cooling. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a meat spread in which gelled enzyme-treated meat is mixed with edible solid fat, polyglycerin fatty acid ester, cross-linked etherified waxy corn starch, and heat-treated.

  Meat is a food that is nutritionally superior, but is difficult to take for infants and the elderly, and for people who are difficult to chew and swallow, such as the sick due to its firm texture. In order to solve this problem, conventionally obtained by grinding an animal meat and avian meat, and then performing an enzyme reaction until the protein has a (FN / TN) ratio of 0.2-0.4. , After the myosin heavy chain is cleaved by acting a proteolytic enzyme on pasty meat (for example, refer to Patent Document 1) having an 80-mesh vibrating sieve passage of 90% by weight or more, or a ground meat product, the enzyme is heated. The deactivated material is used as a primary treatment raw material, and the gelling ability of livestock meat obtained by adding one or more of additives, water, fats and oils to the primary treatment raw material and performing secondary treatment is reduced, resulting in smoothness. After applying an endo-type protease and / or an exo-type protease to livestock spread (for example, refer to Patent Document 2) having a pleasant texture and a ground meat, and heating at 85-95 ° C. for 120-45 minutes Can be obtained by processing Gel-like enzyme that exhibits excellent dispersibility with a floating rate of 80% or more when left in a 10% by weight aqueous suspension for 4 hours, and whose break stress is 33-67% of a control untreated with protease Processed meat (for example, refer to Patent Document 3), a solid processed meat soft food suitable for those who have difficulty chewing and those who have mild difficulty swallowing, and minced or minced meat material with at least starch Meat soft processed food characterized in that it comprises a meat mixed material in which fats and oils, thickening polysaccharides and water are added and mixed, and this meat mixed material includes a meat mixed molded product formed into a predetermined shape ( For example, see Patent Document 4).

  In addition, as a technique for applying fats and oils to meat, fats and oils injection for meat which contains oils and fats having a melting point of 25 ° C. or higher as solid fat dispersions having an average particle diameter of 2 μm or less in an aqueous solution is 5 to 60% by weight (For example, refer patent document 5), the quality improvement agent for processed meat foods (for example, refer patent document 6) characterized by including the fats and oils processed starch containing fats and oils and glycerol organic acid fatty acid ester, 100 weight of meats The fat and oil composition containing 0.05 to 10 parts by weight of an ester of monoglyceride and polycarboxylic acid and / or an ester of diglyceride and polycarboxylic acid, and 0.001 to 5 parts by weight of protease is injected. A method for improving meat treatment (for example, see Patent Document 7), 1 to 90% by weight of fats and oils, and dissolved or dispersed in fats and oils 99 to 10% by weight of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin and stearoyl lactate, A method for modifying meat, which comprises injecting a composition that is 10 times or less of the active agent in an amount such that 0.05 to 10% by weight of the active agent is injected into the meat ( For example, see Patent Document 8).

  In addition, as a technique for applying polyglycerin fatty acid ester to meat, a meat modifier characterized by containing polyglycerin fatty acid ester and pH adjuster in an oil-in-water emulsion (see, for example, Patent Document 9) And a meat quality improver (see, for example, Patent Document 10) characterized by being composed of diglycerin fatty acid ester, lecithin, and polyglycerin fatty acid ester of HLB 10 or more, 1 to 90% by weight of fat and oil, and the fat and oil 9 to 98.9% by weight of sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin and stearoyl lactate dissolved in or dispersed in at least Contains one active agent and 0.1-90% by weight protease And the fats and oils composition whose fats and oils are 10 times or less with respect to an active agent are the quantity which becomes 0.05-10 weight part of an active agent, and 0.001-5 weight part of protease with respect to 100 weight part of meat. There is known a method for reforming meat (see, for example, Patent Document 11), which is characterized by being injected at the same time.

  In addition, as a technique for applying processed starch to meat, a quality improver for processed meat foods characterized by containing fat and oil processed starch containing fat and glycerin organic acid fatty acid ester (for example, see Patent Document 12), 1. 1 part by weight of baked salt containing 0.025 to 0.7% by weight of magnesium with respect to sodium chloride, 2.5 to 5.5 parts by weight of sugar alcohol, and esterified or / and etherified starch derivatives. 0 to 2.5 parts by weight and 0.3 to 1.3 parts by weight of organic acid salt, meat improver (for example, see Patent Document 13), fat and oil content 10 to 50% by weight An oil-in-water emulsion for meat processing (see, for example, Patent Document 14) characterized by containing 5 to 20% by weight of a mixture of pregelatinized starch and β starch and an emulsifier is known.

Japanese Patent Laid-Open No. 10-117723 JP-A-9-275937 Japanese Patent No. 3817125 JP 2005-110777 A JP 2002-142671 A JP 2005-318871 A JP-A-8-214838 JP 7-313106 A JP 2004-57042 A JP 2001-269117 A JP-A-8-214839 JP 2005-318871 A JP 2003-304836 A JP 2000-157218 A

  The problem of the present invention is that there is no animal odor and the original flavor of meat is maintained, but the nutritional components such as amino acids and peptides are increased, the taste is enhanced, the plasticity is excellent, and the high-temperature region of 50 to 180 ° C. is maintained. An object of the present invention is to provide a meat spread excellent in formability and a manufacturing method thereof.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have made a mixture of gel enzyme-treated meat and water inactivated by reacting endo-type protease and / or exo-type protease with meat. , Edible solid fat, polyglycerin fatty acid ester, spread formulation containing cross-linked etherified waxy corn starch was added to prepare a spread dough, and after the spread dough was vacuum-packed, it was heated at 60 to 65 ° C. for 20 to 40 minutes. Primary heat treatment, followed by secondary heat treatment at 80 to 90 ° C. for 20 to 40 minutes, and the meat spread obtained by cooling has no animal odor and retains the original flavor of meat, amino acids, peptides, etc. It is found that the nutritional components increase, the taste is enhanced, the plasticity is excellent, and the shape retention in a high temperature range of 50 to 180 ° C. is excellent, Which resulted in the completion of the invention.

  That is, the present invention is as follows: (1) A compounding composition for a spread containing 10 to 70% by weight of gel-like enzyme-treated meat and 10 to 50% by weight of water, including edible solid fat and oil, polyglycerin fatty acid ester, and cross-linked etherified waxy corn starch. It is related with the manufacturing method of meat spread characterized by preparing spread cloth by adding, vacuum-packing the prepared spread cloth, performing heat processing, and cooling.

  In addition, the present invention provides (2) gel-enzyme-treated meat, which is obtained by allowing endo-type protease and / or exo-type protease to act on ground meat, followed by heat treatment at 85-95 ° C. for 120-45 minutes. And the method for producing a meat spread according to (1) above, wherein the gel-treated enzyme meat having a breaking stress of 33 to 67% of the untreated protease control is used, and (3) Spread dough contains 10-30 mass% edible solid fats and oils, The manufacturing method of the meat spread as described in said (1) or (2) characterized by (4) 100 mass parts of edible solid fats and oils 12 to 18 parts by mass of a polyglycerin fatty acid ester is used. The method for producing a meat spread according to any one of (1) to (3) above, or (5) polyglycerin As the fatty acid ester, decaglyceryl monostearate is used, and the method for producing a meat spread according to any one of the above (1) to (4), or (6) the spread dough comprises 1 to 1 crosslinked etherified starch. The method for producing a meat spread according to any one of (1) to (5) above, wherein (10) the crosslinked etherified starch is a crosslinked etherified waxy corn starch. The above-mentioned (1) to (7), wherein granulated sugar is used as the method for producing a meat spread according to any one of (1) to (6) above or (8) a compounding agent for spread. The manufacturing method of any meat spread or (9) the heat treatment is performed at 60 to 65 ° C. for 20 to 40 minutes, followed by 80 to 90 ° C. for 20 to 40 minutes. The method of manufacturing meat spreads articles according to any one of the above, characterized in that it consists of the following heat treatment (1) to (8).

  Furthermore, the present invention is (10) a meat spread excellent in plasticity obtained by the production method according to any one of (1) to (9), and (11) in a high temperature region of 50 to 180 ° C. The meat spread having excellent plasticity as described in (10) above, which is excellent in shape retention.

  According to the method for producing a meat spread of the present invention, a meat spread rich in taste components such as amino acids and peptides can be obtained without animal odor and leaving the original flavor and nutritional components of meat. The meat spread having excellent plasticity can be advantageously used as a spread product as a tartar sauce, an aurora sauce, a yogurt sauce, a strawberry sauce, a cream sauce or the like. Moreover, even if these spread products are processed at a high temperature of 50 to 180 ° C., a spread product excellent in shape retention that does not lose its shape can be obtained. Further, in storage and distribution of products, storage and distribution at chilled or normal temperature is possible.

  As a manufacturing method of the meat spread of this invention, 10-70 mass%, Preferably it is 20-60 mass%, More preferably, it is 30-50 mass% gel-like enzyme-treated meat, 10-50 mass%, Preferably it is 10 A spread dough is prepared by adding a compound for spread containing edible solid fat, polyglycerin fatty acid ester, cross-linked etherified waxy corn starch to a mixture with water of -40% by mass, more preferably 15-30% by mass, After the prepared spread dough is vacuum-packed, it is not particularly limited as long as it is heat-treated and cooled, and the raw meat used is livestock such as pork, beef, mutton, horse meat, salmon meat, chicken meat, and duck meat And poultry meat can be specifically exemplified, and fish meat is not included, and although not limited by livestock or site, adipose tissue and connective tissue Preferably removed by the meat, ease of availability, and the like are taken into consideration ease of processing, Sasa only pigs and cattle of the thigh meat and chicken is more preferable.

  The above-mentioned gel-like enzyme-treated meat is not particularly limited as long as it is a gel-treated meat by reacting enzymes such as protease, amylase, lipase, etc. on meat, preferably crushed meat, After allowing endo-type protease and / or exo-type protease to act, heat treatment was performed at 85-95 ° C. for 120-45 minutes to inactivate the protease, and the breaking stress was 33-67% of the untreated protease control. A certain gel-like enzyme-treated meat can be particularly preferably used.

  The above-mentioned meat, preferably the meat from which adipose tissue and connective tissue have been removed can be pulverized by a conventional method, and is not particularly limited as long as it can be crushed, crushed or ground to the extent that no meat lump remains. For example, the grinding process by a grinder and / or the crushing process by a silent cutter can be illustrated. In the pulverization treatment, seasonings such as salt may be added, and protease may be added in the pulverization treatment.

  The pulverized meat from which the adipose tissue and connective tissue have been removed is enzymatically treated with endo-type protease and exo-type protease. The endo-type protease and exo-type protease are not particularly limited, and commercially available products can be used. These can be used alone or in combination. When these enzymes are used in combination, They may be used in combination or sequentially. The conditions of use of the enzyme, ie, protease type, action temperature, action pH, reaction time, amount used, etc., are the controls in which the breaking stress in the gel-like material after the heat treatment carried out after the protease treatment is untreated with protease. If it is the conditions which become 33 to 67% of this, although it will not restrict | limit in particular, Since protease which has the optimal effect | action temperature in the vicinity of 50 degreeC, or meat itself has pH of the weak acid side, it will be in the weak acid side. Protease having an optimum pH is preferred, and the reaction time is preferably 1 to 5 hours, particularly about 2 to 4 hours, since a mild reaction is preferred. The reaction temperature is preferably 45 to 55 ° C. A rheometer is used for the measurement of the breaking stress, and values measured under measurement conditions of a sample thickness of 15 mm, a plunger diameter of 10 mm, and a table speed of 60 mm / min are used.

  Protease is deactivated by heat treatment performed after protease is allowed to act on the pulverized meat, and as such heat treatment, water dispersibility of the gel-like material after heat treatment, gel-like material after heat treatment From the viewpoints of sterilization, heat treatment efficiency, etc., heat treatment at 85 to 95 ° C. for 120 to 45 minutes is preferable, and heat treatment at 90 ° C. for 1 hour is particularly preferable. By this heat treatment, the pulverized meat after the enzyme treatment exhibits a gel shape, and the breaking stress is measured for the gel-like material after the heat treatment. By comparing this breaking stress with a protease-untreated control, a gel-like enzyme-treated meat having a value of 33-67% is selected. Such a gel-enzyme-treated meat after heat treatment in which the breaking stress is 33 to 67% of that of the untreated protease control shows excellent suspension dispersibility when suspended in water. Compared to the protease-untreated control, the water suspension of the gel-like product after the heat treatment having a breaking stress value of less than 33% tends to lose the original flavor of the meat, although it has excellent suspension dispersibility. On the other hand, an aqueous suspension of a gel-like product after heat treatment having a value of breaking stress exceeding 67% tends to be inferior in suspension dispersibility although it has an original flavor of meat. This gel-enzyme-treated meat is unlikely to freeze when frozen, and its quality is not deteriorated by freezing and thawing treatment, so that it can be distributed and stored in a frozen state. In addition, the gel-like enzyme-treated meat can be lined for the purpose of removing foreign matters such as hair, cartilage, and bone.

  The edible solid fats and oils are solid at room temperature (18 ° C.), and may include margarine, shortening, fat spread, fresh butter, etc. It is possible to adjust the hardness such as the melting point in combination. The content of edible solid fat in the spread dough varies depending on the type of the final spread product, but can be 10 to 30% by mass, preferably 10 to 20% by mass. By using an edible solid fat for the spread dough, a creamy texture can be imparted to the meat spread, and excellent plasticity can be imparted to the meat spread.

  The polyglycerin fatty acid ester is used as an emulsifier, and the amount used is 12 to 18 parts by mass, particularly 14 to 16 parts by mass, based on 100 parts by mass of edible solid fat. By using polyglycerin fatty acid ester in the spread dough, a smooth texture can be imparted to the meat spread, and excellent plasticity can be imparted to the meat spread.

  Examples of the polyglycerol fatty acid ester include diglyceryl monostearate, tetraglyceryl monostearate, hexaglyceryl monostearate, decaglyceryl monostearate, diglyceryl monooleate, diglyceryl dioleate, diglyceryl monoisostearate, tris Diglyceryl isostearate, tetraglyceryl monooleate, tetraglyceryl tristearate, tetraglyceryl pentastearate, tetraglyceryl pentaoleate, hexaglyceryl monolaurate, hexaglyceryl monomyristate, hexaglyceryl monooleate, hexaglyceryl tristearate Glyceryl, hexaglyceryl tetrabehenate, hexaglyceryl pentastearate, hexaglyceryl pentaoleate, poly Hexaglyceryl ricinoleate, decaglyceryl monolaurate, decaglyceryl monomyristate, polyglycerin fatty acid ester, decaglyceryl monoisostearate, decaglyceryl monooleate, decaglyceryl monolinoleate, decaglyceryl distearate, decaglyceryl diisostearate, tri Decaglyceryl stearate, decaglyceryl trioleate, decaglyceryl pentastearate, decaglyceryl pentahydroxystearate, decaglyceryl pentaisostearate, decaglyceryl pentaoleate, decaglyceryl heptoleate, decaglyceryl heptaoleate, decastearate Decaglyceryl acid, decaisostearate decaglyceryl, dekaleic acid decaglyceryl, decamas Demianattsu fatty decaglyceryl can be exemplified polyricinoleate decaglyceryl can be preferably exemplified among them monostearate decaglyceryl.

  Examples of the crosslinked etherified starch include hydroxyalkyl etherified phosphoric acid crosslinked starch, hydroxyalkyl etherified hydroxypropyl crosslinked starch, carboxyalkyl etherified hydroxypropyl crosslinked starch, carboxyalkyl etherified phosphate crosslinked starch and the like. In addition, examples of the starch include potato starch, corn starch, waxy corn starch, sweet potato starch, wheat starch, rice starch, tapioca starch, sago starch, and the like. Preferred examples include cross-linked etherified waxy corn starch. can do. The content of the crosslinked etherified starch in the spread dough varies depending on the type of the final spread product, but can be 1 to 10% by mass, preferably 1.5 to 5% by mass. By using cross-linked etherified starch in the spread dough, a creamy texture can be imparted to the meat spread, and the plasticity excellent in the meat spread and the excellent shape retention in the high temperature range of 50 to 180 ° C. Can be granted.

  Depending on the type of final spread product, as a compounding agent for the above spread, sweeteners such as granulated sugar, aspartame, steviaside, various flavors, various seasonings, various colorants, minerals, vitamins, water-soluble dietary fiber, water-soluble low Molecular collagen or the like can be added.

  In addition, as a method for vacuum-packing the spread dough, for example, after the spread dough is stored in a container such as oxygen-impermeable or oxygen-impermeable synthetic resin bags or aluminum packs, the air in the container is substantially A vacuum packaging method in which the air is removed by suction to such an extent that it does not remain is preferable, and in this case, it is preferable to exclude air remaining in the spread dough as much as possible. Specifically, it is preferable to suck at a mercury pressure of 20 to 30 mmHg for 5 minutes.

  The heat treatment is not particularly limited as long as it is a heat treatment capable of sterilizing the vacuum-packed spread dough, but is performed at 60 to 65 ° C. for 20 to 40 minutes, then at 80 to 90 ° C. for 20 to 20 minutes. A heat treatment consisting of 40 minutes of secondary heat treatment is preferred from the standpoint of maintaining an excellent flavor, and the meat spread product produced by this heat treatment will be chilled. In addition, as a heat treatment for the spread dough filled in the retort pouch, the product can be retort (pressurized and heated) at a center temperature of 120 ° C. for 4 minutes or by a method having an effect equal to or higher than this. Treated meat spread products will be distributed at room temperature. It is preferable to rapidly cool the vacuum-wrapped spread dough after the heat treatment.

  The meat spread of the present invention is not particularly limited as long as it is obtained by the method for producing a meat spread of the present invention and has plasticity at room temperature, and is excellent in shape retention in a high temperature region of 50 to 180 ° C. A meat spread is preferred. The meat spread of the present invention can be used as a bread or cracker spread, or as a cake or pizza decoration.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Preparation of gel-like enzyme-treated meat (Emmeat)]
<Combination>
Chicken fillet (excluding fat tissue and connective tissue) 100%
Thickening polysaccharide (Eyestar M, Dainippon Pharmaceutical) 0.3%
Proteolytic enzyme (Amano P3G, Amano Enzyme Inc.) 0.005%
Proteolytic enzyme (Amano S, Amano Enzyme Co., Ltd.) 0.005%
Antioxidants Vi. E (Dry E mix F20, RIKEN vitamin) 0.1%
<Production method>
1) Shred the above raw materials with a silent cutter.
2) Vacuum-pack the minced meat after chopping.
3) Store at 50 ° C. for 3 hours to perform the enzyme reaction.
4) Heat-treat at 90 ° C. for 1 hour to inactivate the enzyme.
5) Quickly cool in ice water.

[Preparation of meat spread-1]
<Combination>
Emeet 44.84%
Edible solid fat (BST-G, Fuji Oil) 17.94%
Added water 26.91%
Processed starch (Farinex VA-70WM, Matsutani Chemical) 2.69%
Emulsifier (Grister MSW-7S, Sakamoto Yakuhin) 2.69%
Tea extract (tea fresh 80S, Japanese chlorophyll) 0.005%
Seasoning 4.93%
<Production method>
1) Mix the meat and added water with a silent cutter.
2) Add emulsifier (decaglyceryl monostearate).
3) Add fats and oils, starch (cross-linked etherified waxy corn starch), tea extract, seasoning and so on.
4) Vacuum-pack the finished dough.
5) Heat treatment is performed at 63 ° C. for 30 minutes.
6) Heat treatment is performed at 80 ° C. for 30 minutes.
7) Quickly cool in ice water.

[Preparation of meat spread-2]
<Combination>
E-meat 33.04%
Edible solid fat (BST-G, Fuji Oil) 13.23%
Added water 19.81%
Processed starch (Farinex VA-70WM, Matsutani Chemical) 1.96%
Emulsifier (Grister MSW-7S, Sakamoto Yakuhin) 1.96%
Tea extract (tea fresh 80S, Japanese chlorophyll) 0.005%
Granulated sugar 27.5%
Seasoning 2.5%
<Production method>
1) Mix the meat and added water with a silent cutter.
2) Add emulsifier.
3) Add oil, starch, tea extract, granulated sugar, seasoning, etc.
4) Vacuum-pack the finished dough.
5) Heat treatment is performed at 63 ° C. for 30 minutes.
6) Heat treatment is performed at 80 ° C. for 30 minutes.
7) Quickly cool in ice water.

Claims (11)

A spread dough is prepared by adding a compound for spread containing edible solid fat, polyglycerin fatty acid ester and cross-linked etherified starch to a mixture of gel-like enzyme-treated meat 10 to 70% by weight and water 10 to 50% by weight. A process for producing a meat spread, characterized in that the spread dough is vacuum-packed and then heat-treated and cooled. As a gel-like enzyme-treated meat, endo-type protease and / or exo-type protease are allowed to act on the pulverized meat, then the protease is deactivated by heating at 85-95 ° C. for 120-45 minutes, and the breakage occurs. The method for producing a meat spread according to claim 1, wherein gel-treated enzyme-treated meat having a stress of 33 to 67% of a control untreated with protease is used. The method for producing meat spread according to claim 1 or 2, wherein the spread dough contains 10 to 30% by mass of edible solid fat. The method for producing a meat spread according to any one of claims 1 to 3, wherein 12 to 18 parts by mass of a polyglycerol fatty acid ester is used with respect to 100 parts by mass of the edible solid fat. The method for producing a meat spread according to any one of claims 1 to 4, wherein decaglyceryl monostearate is used as the polyglycerol fatty acid ester. The method for producing a meat spread according to any one of claims 1 to 5, wherein the spread dough contains 1 to 10 mass% of a crosslinked etherified starch. Crosslinked etherified starch is crosslinked etherified waxy corn starch, The manufacturing method of the meat spread in any one of Claims 1-6 characterized by the above-mentioned. Granulated sugar is used as a compounding agent for spread, The manufacturing method of the meat spread in any one of Claims 1-7 characterized by the above-mentioned. The heat treatment comprises a primary heat treatment at 60 to 65 ° C for 20 to 40 minutes, and then a secondary heat treatment at 80 to 90 ° C for 20 to 40 minutes. A manufacturing method for meat spreads. A meat spread excellent in plasticity, which is obtained by the production method according to claim 1. The meat spread excellent in plasticity according to claim 10, which is excellent in shape retention in a high temperature region of 50 to 180 ° C.