JP2009022176A - Quality improver for food, pasty marine product, and pasty livestock product - Google Patents
Quality improver for food, pasty marine product, and pasty livestock product Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 47
- 244000144972 livestock Species 0.000 title claims abstract description 35
- 235000011837 pasties Nutrition 0.000 title abstract 5
- 239000003925 fat Substances 0.000 claims abstract description 63
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 38
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 38
- 108010010803 Gelatin Proteins 0.000 claims abstract description 30
- 239000008273 gelatin Substances 0.000 claims abstract description 30
- 229920000159 gelatin Polymers 0.000 claims abstract description 30
- 235000019322 gelatine Nutrition 0.000 claims abstract description 30
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 30
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract 2
- 235000019197 fats Nutrition 0.000 claims description 61
- 239000003921 oil Substances 0.000 claims description 42
- 235000015277 pork Nutrition 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 108090000623 proteins and genes Proteins 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 241001465754 Metazoa Species 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 229940023462 paste product Drugs 0.000 claims description 11
- 235000019737 Animal fat Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 238000000926 separation method Methods 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 7
- 239000010775 animal oil Substances 0.000 abstract 2
- 235000014593 oils and fats Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 19
- 235000015220 hamburgers Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 13
- 230000009257 reactivity Effects 0.000 description 12
- 239000000203 mixture Substances 0.000 description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 8
- 239000001540 sodium lactate Substances 0.000 description 8
- 229940005581 sodium lactate Drugs 0.000 description 8
- 235000011088 sodium lactate Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000004898 kneading Methods 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 239000003760 tallow Substances 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 239000011755 sodium-L-ascorbate Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
Abstract
Description
本発明は、食品用品質改良剤、水産練り製品および畜産練り製品に関する。 The present invention relates to a food quality improver, a marine product, and a livestock product.
従来、保存性を高めるために、畜産練り製品や水産練り製品などのレトルト食品が広く利用されている。しかし、畜産練り製品に対して、レトルト処理や加熱処理を行うと、硬くなったり、ぱさついたりするという問題があった。また、水産練り製品に対して、レトルト処理や加熱処理を行うと、しなやかな弾力性が失われるという問題があった。これらの大きな要因として、油脂の分離が考えられる。 Conventionally, retort foods such as livestock paste products and aquatic paste products have been widely used in order to improve the storage stability. However, when a retort treatment or a heat treatment is performed on livestock paste products, there is a problem that the product becomes hard or crumpled. Moreover, when a retort process and heat processing were performed with respect to the fishery paste product, there existed a problem that a flexible elasticity was lost. Separation of fats and oils can be considered as these major factors.
このような問題を解決するために、トランスグルタミナーゼおよびゼラチンを動物性食品素材の表面にコーティングした後、食品素材を加熱処理することにより、食感の低下や油脂の分離を抑制しようとする加工食品の製造方法が提案されている（例えば、特許文献１参照）。 In order to solve such problems, processed foods that are intended to suppress degradation of texture and separation of fats and oils by coating the surface of animal food materials with transglutaminase and gelatin and then heat-treating the food materials Has been proposed (see, for example, Patent Document 1).
しかしながら、特許文献１に記載の加工食品の製造方法では、トランスグルタミナーゼおよびゼラチンを食品素材の表面にコーティングする方法のため、食品素材の内部まで食感の改善を図ることはできないという課題があった。また、コーティング処理を必要とするため、処理工程が増えるという課題があった。 However, the method for producing a processed food described in Patent Document 1 has a problem that the texture cannot be improved to the inside of the food material because of the method of coating the surface of the food material with transglutaminase and gelatin. . Moreover, since the coating process was required, there existed a subject that a process process increased.
本発明は、このような課題に着目してなされたもので、耐熱性に優れ、処理工程を増やすことなく、油脂の分離を抑制して食品内部まで食感を改善することができる食品用品質改良剤、水産練り製品および畜産練り製品を提供することを目的としている。 The present invention has been made paying attention to such problems, and is excellent in heat resistance, and can improve the texture to the inside of the food by suppressing the separation of fats and oils without increasing the number of processing steps. It aims to provide improvers, fishery products and livestock products.
上記目的を達成するために、本発明に係る食品用品質改良剤は、ゼラチンとトランスグルタミナーゼと動物性油脂とを含むことを、特徴とする。特に、本発明に係る食品用品質改良剤は、ゼラチン水溶液とトランスグルタミナーゼと動物性油脂とを混合し乳化および架橋させて成ることが好ましい。 In order to achieve the above object, the food quality improving agent according to the present invention is characterized by containing gelatin, transglutaminase, and animal fats and oils. In particular, the food quality improving agent according to the present invention is preferably prepared by mixing an aqueous gelatin solution, transglutaminase, and animal fat and oil, and emulsifying and crosslinking.
本発明に係る食品用品質改良剤は、加工食品に混合させて使用される。用いられる加工食品としては、畜産練り製品や水産練り製品が挙げられ、特にレトルト食品に効果的である。 The quality improver for food according to the present invention is used by mixing with processed food. Processed foods used include livestock paste products and fish paste products, and are particularly effective for retort foods.
本発明に係る食品用品質改良剤は、ゼラチンによる動物性油脂の乳化とトランスグルタミナーゼによるゼラチンの架橋によって、油脂の分離を抑制することができる。それにより、畜産練り製品では柔らかく、かつジューシーな食感を得ることができ、水産練り製品ではしなやかな弾力的な食感を得ることができる。本発明に係る食品用品質改良剤は、耐熱性に優れており、このため、レトルト処理や加熱処理による食感の低下を抑制することができる。食品全体に混ぜて使用することにより、食品の表面だけでなく、食品全体の食感の低下を抑制することができる。 The food quality improving agent according to the present invention can suppress separation of fats and oils by emulsification of animal fats and oils with gelatin and crosslinking of gelatin with transglutaminase. Thereby, a soft and juicy texture can be obtained with livestock paste products, and a supple and flexible texture can be obtained with fish paste products. The food quality improving agent according to the present invention is excellent in heat resistance, and thus can suppress a decrease in texture due to retort treatment or heat treatment. By mixing and using the whole food, not only the surface of the food but also the decrease in the texture of the whole food can be suppressed.
本発明に係る畜産練り製品用品質改良剤で、全体量に対しゼラチンは乾燥重量で５乃至７．５質量％、動物性油脂は２５乃至４０質量％、トランスグルタミナーゼは０．００５乃至０．０１５質量％、水は１８．５乃至９４質量％の範囲で含まれることが好ましい。植物性タンパク質を含む場合、全体量に対し５乃至１０質量％の範囲で含むことが好ましい。 The quality improving agent for livestock paste products according to the present invention, wherein gelatin is 5 to 7.5% by dry weight, animal fats and oils are 25 to 40% by weight, and transglutaminase is 0.005 to 0.015% by weight based on the total amount. % And water are preferably contained in the range of 18.5 to 94% by mass. When vegetable protein is included, it is preferable to include in 5-10 mass% with respect to the whole quantity.
本発明に係る食品用品質改良剤は、乳由来タンパク質または植物性タンパク質を含んでもよい。この場合、耐熱性をさらに向上させることができる。乳由来タンパク質としては、カゼイン、カゼインナトリウム、その他の乳タンパク質が挙げられる。植物性タンパク質としては特に大豆タンパク質が適している。本発明に係る食品用品質改良剤は、その他のタンパク質、例えば、卵白を含んでいてもよい。 The food quality improving agent according to the present invention may contain milk-derived protein or vegetable protein. In this case, the heat resistance can be further improved. Examples of milk-derived proteins include casein, sodium caseinate, and other milk proteins. Soy protein is particularly suitable as the vegetable protein. The food quality improving agent according to the present invention may contain other proteins such as egg white.
前記動物性油脂は牛脂または豚脂、特に豚脂から成ることが好ましい。この場合、特に油脂分離の抑制効果が高く、耐熱性に優れている。また、食感にも優れている。本発明に係る食品用品質改良剤は、食品中に含まれる菌を抑制するため、乳酸ナトリウムを含んでいてもよい。油脂分離の抑制効果をさらに高めるため、食物繊維やキサンタンガムを含んでいてもよい。 The animal fat is preferably beef tallow or pork tallow, particularly pork tallow. In this case, the effect of suppressing oil separation is particularly high and the heat resistance is excellent. Also, the texture is excellent. The food quality improving agent according to the present invention may contain sodium lactate in order to suppress bacteria contained in the food. In order to further enhance the effect of suppressing oil separation, dietary fiber and xanthan gum may be included.
本発明に係る水産練り製品は、本発明に係る食品用品質改良剤を含むことを、特徴とする。
本発明に係る水産練り製品は、本発明に係る食品用品質改良剤を含むため、油脂の分離を抑制することができる。それにより、しなやかな弾力的な食感を得ることができる。また、耐熱性に優れ、レトルト処理や加熱処理による食感の低下を抑制することができる。本発明に係る水産練り製品は、植物性タンパク質を含むことが好ましく、特に、５質量％乃至１０％含むことが好ましい。本発明に係る水産練り製品は、かまぼこ、魚肉ソーセージ、レトルトおでん用の練り物などに適用可能であり、特にレトルト食品に適している。
The fishery paste product according to the present invention is characterized by including the food quality improving agent according to the present invention.
Since the fishery product according to the present invention contains the food quality improving agent according to the present invention, separation of fats and oils can be suppressed. Thereby, a supple and flexible texture can be obtained. Moreover, it is excellent in heat resistance and can suppress the fall of the food texture by a retort process or heat processing. The aquatic product according to the present invention preferably contains vegetable protein, particularly preferably 5% by mass to 10%. The fish paste product according to the present invention can be applied to kamaboko, fish sausage, retort oden paste, and the like, and is particularly suitable for retort food.
本発明に係る畜産練り製品は、本発明に係る食品用品質改良剤を含むことを、特徴とする。
本発明に係る畜産練り製品は、本発明に係る食品用品質改良剤を含むため、油脂の分離を抑制することができる。それにより、柔らかく、かつジューシーな食感を得ることができる。また、耐熱性に優れ、レトルト処理や加熱処理による食感の低下を抑制することができる。本発明に係る畜産練り製品は、豚脂を２５質量％以上含むことが好ましい。本発明に係る畜産練り製品は、ハンバーグ、おでん用粗挽きソーセージ、肉まん等のウォーマー商品の具、ぎょうざの具、ミートボール、レトルトおでん用の練り物などに適用可能であり、特にレトルト食品に適している。
The livestock paste product according to the present invention includes the food quality improving agent according to the present invention.
Since the livestock paste product according to the present invention includes the food quality improving agent according to the present invention, separation of fats and oils can be suppressed. Thereby, a soft and juicy texture can be obtained. Moreover, it is excellent in heat resistance and can suppress the fall of the food texture by a retort process or heat processing. The livestock paste product according to the present invention preferably contains 25% by mass or more of pork fat. The livestock kneaded product according to the present invention can be applied to hamburger, coarsely ground sausage for oden, warmer products such as meat buns, gyoza utensils, meatballs, kneaded products for retort oden, and particularly suitable for retort foods. .
本発明によれば、耐熱性に優れ、処理工程を増やすことなく、油脂の分離を抑制して食品内部まで食感を改善することができる食品用品質改良剤、水産練り製品および畜産練り製品を提供することができる。 According to the present invention, there is provided a food quality improver, a fish paste product and a livestock paste product which are excellent in heat resistance and can suppress the separation of fats and oils and improve the texture to the inside of the food product without increasing the number of treatment steps. be able to.
本発明の実施の形態の食品用品質改良剤は、畜産練り製品用品質改良剤または水産練り製品用品質改良剤から成り、それぞれ好適な配合から成っている。 The quality improver for foods according to the embodiment of the present invention is composed of a quality improver for livestock paste products or a quality improver for fish paste products, each having a suitable composition.
本発明の実施の形態の畜産練り製品用品質改良剤は、ゼラチンとトランスグルタミナーゼと動物性油脂とゼラチン以外のタンパク質とを含んでいる。ゼラチンおよびトランスグルタミナーゼの配合量、油脂の種類および配合量、ゼラチン以外のタンパク質の種類を検討するために、以下の試験を行った。なお、トランスグルタミナーゼを配合するために、トランスグルタミナーゼを１質量％含む市販の商品「アクティバＴＧ−Ｓ」（味の素株式会社製；以下、「ＴＧ−Ｓ」と表す）を使用している。 The quality improving agent for livestock paste products of the embodiment of the present invention contains gelatin, transglutaminase, animal fats and oils and proteins other than gelatin. In order to examine the blending amounts of gelatin and transglutaminase, the types and blending amounts of fats and oils, and the types of proteins other than gelatin, the following tests were conducted. In addition, in order to mix | blend transglutaminase, the commercial item "Activa TG-S" (Ajinomoto Co., Inc .; hereinafter, "TG-S") containing 1 mass% of transglutaminase is used.
［ゼラチンの配合量の検討］
ゼラチンの配合量を変えた畜産練り製品用品質改良剤の試料を作成し、食感や乳化性などに基づいてゼラチンの配合量の検討を行った。作成した試料の各成分の配合量を、表１に示す。なお、動物性油脂は豚脂を使用し、タンパク質は豚すじ肉を使用した。また、５０％乳酸ナトリウムおよび水も配合している。
[Examination of gelatin content]
Samples of quality improvers for livestock paste products with varying amounts of gelatin were prepared, and the amount of gelatin was examined based on texture and emulsification. Table 1 shows the blending amount of each component of the prepared sample. In addition, animal fats and oils used pork fat, and protein used pork strips. It also contains 50% sodium lactate and water.
試験の結果、ゼラチンの配合量が多いほど、強いゲルになり、乳化性が高く、脂浮きを防止できることが確認された。粗挽き感や食感を考慮すると、試料３乃至試料４が優れていることも確認された。なお、ゲル強度が高いほど、油脂分離の抑制効果および乳化性が高く、耐熱性に優れているといえる。これにより、ゼラチンを５乃至７．５質量％配合することより、特に耐熱性および食感に優れた畜産練り製品用品質改良剤を得ることができる。 As a result of the test, it was confirmed that the larger the gelatin content, the stronger the gel, the higher the emulsifiability, and the prevention of fat floating. It was also confirmed that Sample 3 to Sample 4 were excellent in consideration of the feeling of rough grinding and texture. In addition, it can be said that the higher the gel strength, the higher the effect of suppressing separation of fats and oils and the better the heat resistance. Thereby, the quality improver for livestock paste products excellent in heat resistance and food texture can be obtained especially by mix | blending gelatin with 5 to 7.5 mass%.
［トランスグルタミナーゼの配合量の検討］
トランスグルタミナーゼの配合量を変えた畜産練り製品用品質改良剤の試料を作成し、反応性や作業性などに基づいてトランスグルタミナーゼの配合量の検討を行った。なお、トランスグルタミナーゼの反応性は、タンパク質を架橋する反応の効果を示しているため、その反応性の高さは、乳化性や油脂分離の抑制効果、耐熱性が高いことを示している。作成した試料の各成分の配合量を、表２に示す。なお、動物性油脂は豚脂を使用し、タンパク質は豚すじ肉を使用した。また、５０％乳酸ナトリウムおよび水も配合している。
[Examination of transglutaminase content]
Samples of quality improvers for livestock paste products with varying amounts of transglutaminase were prepared, and the amount of transglutaminase was examined based on reactivity and workability. In addition, since the reactivity of transglutaminase has shown the effect of the reaction which bridge | crosslinks protein, the high reactivity has shown that the inhibitory effect of emulsifying property and fat separation, and heat resistance are high. Table 2 shows the blending amount of each component of the prepared sample. In addition, animal fats and oils used pork fat, and protein used pork strips. It also contains 50% sodium lactate and water.
試験の結果、試料２乃至試料５でトランスグルタミナーゼの反応性が確認された。また、反応性が高すぎると作業性が悪くなるため、試料２乃至試料４が優れていることも確認された。これにより、ＴＧ−Ｓを０．５乃至１．５質量％、すなわちトランスグルタミナーゼを０．００５乃至０．０１５質量％配合することより、特に耐熱性および作業性に優れた畜産練り製品用品質改良剤を得ることができる。 As a result of the test, the reactivity of transglutaminase was confirmed in samples 2 to 5. Moreover, since workability | operativity will worsen if reactivity is too high, it was also confirmed that the sample 2 thru | or the sample 4 are excellent. Thereby, 0.5 to 1.5 mass% of TG-S, that is, 0.005 to 0.015 mass% of transglutaminase is blended, so that the quality improver for livestock kneaded products particularly excellent in heat resistance and workability. Can be obtained.
［油脂の種類の検討］
油脂の種類を変えて畜産練り製品用品質改良剤の試料を作成し、油脂の分離や食感・オイル感、歩留などに基づいて、油脂の種類の検討を行った。油脂の種類および試験の結果を表３（ａ）に、作成した試料の各成分の配合量を表３（ｂ）に示す。なお、タンパク質は豚ミンチを使用した。また、５０％乳酸ナトリウムおよび水も配合している。
[Examination of types of fats and oils]
Samples of quality improvers for livestock kneaded products were prepared by changing the types of fats and oils, and the types of fats and oils were examined based on the separation of fats and oils, texture / oil feeling, yield, etc. Table 3 (a) shows the types of fats and oils and the test results, and Table 3 (b) shows the blending amounts of the components of the prepared sample. The protein used was pork mince. It also contains 50% sodium lactate and water.
表３（ａ）に示すように、試験の結果、牛脂および豚脂が、油脂分離の抑制効果、食感・オイル感および歩留に優れていることが確認された。 As shown in Table 3 (a), as a result of the test, it was confirmed that beef tallow and pork fat were excellent in the effect of suppressing separation of fats and oils, texture / oil feeling, and yield.
［油脂の配合量の検討］
表３に基づいて、油脂として豚脂を使用し、油脂の配合量を変えた畜産練り製品用品質改良剤の試料を作成し、食感や乳化性、反応性などに基づいて油脂の配合量の検討を行った。作成した試料の各成分の配合量を、表４に示す。なお、タンパク質は豚すじ肉を使用した。また、５０％乳酸ナトリウムおよび水も配合している。
[Examination of amount of oil and fat]
Based on Table 3, we use pork fat as fat and oil, make a sample of quality improver for livestock kneaded products with varying fat and oil content, and adjust the fat and oil content based on texture, emulsification, reactivity, etc. Study was carried out. Table 4 shows the blending amount of each component of the prepared sample. The protein used was pork strips. It also contains 50% sodium lactate and water.
試験の結果、動物性油脂の配合量が多いほど、風味が強くなることが確認された。また、試料３乃至試料５で、適度な固さが得られることも確認された。乳化性やトランスグルタミナーゼとの反応性を考慮すると、試料３乃至試料４が優れていることも確認された。これにより、動物性油脂を２５乃至３０質量％配合することより、特に食感や耐熱性等に優れた畜産練り製品用品質改良剤を得ることができる。 As a result of the test, it was confirmed that the flavor became stronger as the amount of animal fats and oils was increased. It was also confirmed that Samples 3 to 5 were able to obtain an appropriate hardness. In consideration of emulsifiability and reactivity with transglutaminase, it was also confirmed that Samples 3 to 4 were excellent. Thereby, the quality improver for livestock kneaded products excellent in food texture, heat resistance, etc. can be obtained by mix | blending animal fats and oils 25-30 mass%.
［タンパク質の種類の検討］
タンパク質の種類を変えて畜産練り製品用品質改良剤の試料を作成し、食感や歩留などに基づいて、タンパク質の種類の検討を行った。タンパク質の種類および試験の結果を表５（ａ）に、作成した試料の各成分の配合量を表５（ｂ）に示す。なお、動物性油脂は豚脂を使用した。また、５０％乳酸ナトリウムおよび水も配合している。
[Examination of protein types]
Samples of quality improvers for livestock paste products were prepared by changing the type of protein, and the type of protein was examined based on texture and yield. Table 5 (a) shows the types of proteins and the test results, and Table 5 (b) shows the blending amounts of each component of the prepared sample. Animal fats were pork fat. It also contains 50% sodium lactate and water.
表５（ａ）に示すように、試験の結果、大豆タンパク質、牛肉、豚肉および鶏肉が、食感および歩留に優れていることが確認された。 As shown in Table 5 (a), as a result of the test, it was confirmed that soy protein, beef, pork and chicken were excellent in texture and yield.
以上の検討結果を考慮して、本発明の実施の形態の畜産練り製品用品質改良剤として、表６に示す配合のものを作成した。すなわち、本発明の実施の形態の畜産練り製品用品質改良剤は、ゼラチンとトランスグルタミナーゼと豚脂と豚すじ肉と食物繊維とキサンタンガムと５０％乳酸ナトリウムと水と日持ち向上剤とを含んでいる。なお、食物繊維は、市販品（商品名「セオラス」、旭化成ケミカルズ株式会社製）から成り、日持ち向上剤は、市販の酢酸ナトリウム・アミノ酸製剤（商品名「ＡＫフレッシュ＃２」、青葉化成株式会社製）から成っている。 In consideration of the above examination results, the composition shown in Table 6 was prepared as the quality improver for livestock kneaded products according to the embodiment of the present invention. That is, the quality improver for livestock paste products of the embodiment of the present invention contains gelatin, transglutaminase, pork fat, pork meat, dietary fiber, xanthan gum, 50% sodium lactate, water, and shelf life improver. Dietary fiber consists of commercial products (trade name “Theolas” manufactured by Asahi Kasei Chemicals Co., Ltd.), and the shelf life improver is a commercially available sodium acetate / amino acid preparation (trade name “AK Fresh # 2”, Aoba Kasei Co., Ltd.). Made of).
本発明の実施の形態の畜産練り製品用品質改良剤は、以下のようにして製造される。まず、豚すじ肉と５０％乳酸ナトリウムと豚脂と食物繊維とキサンタンガムと水と６５℃で溶解させたゼラチンとを、６５℃で９０分間加熱して混合する。加熱後、さらにトランスグルタミナーゼと日持ち向上剤とを混合して容器に充填し、５〜８℃で一晩反応させた後、冷凍する。 The quality improver for livestock paste products according to the embodiment of the present invention is manufactured as follows. First, pork strip, 50% sodium lactate, pork fat, dietary fiber, xanthan gum, water and gelatin dissolved at 65 ° C. are heated and mixed at 65 ° C. for 90 minutes. After heating, transglutaminase and shelf life improver are further mixed and filled into a container, reacted at 5-8 ° C. overnight, and then frozen.
本発明の実施の形態の水産練り製品用品質改良剤は、ゼラチンとトランスグルタミナーゼと動物性油脂と植物性タンパク質とを含んでいる。ゼラチン、トランスグルタミナーゼおよび油脂の配合量、植物性タンパク質の配合量およびタンパク質の種類を検討するために、以下の試験を行った。なお、トランスグルタミナーゼを配合するために、トランスグルタミナーゼを１容量％含む市販品（商品名「アクティバＴＧ−Ｓ」、味の素株式会社製；以下、「ＴＧ−Ｓ」と表す）を使用している。「アクティバＴＧ−Ｓ」は、トランスグルタミナーゼ１容量％以外に、トランスグルタミナーゼの安定化剤であるポリリン酸ナトリウム５容量％、無水ピロリン酸ナトリウム５容量％及びL-アスコルビン酸ナトリウム０．５容量％、賦形剤である乳糖等８８．５容量％を含んでいる。「アクティバＴＧ−Ｓ」に含まれるトランスグルタミナーゼの酵素活性は、7800 〜 12600ＩＵ／ｇである。 The quality improver for aquatic product of the embodiment of the present invention contains gelatin, transglutaminase, animal fat and oil, and vegetable protein. In order to examine the blending amount of gelatin, transglutaminase and oil, the blending amount of vegetable protein, and the type of protein, the following tests were conducted. In addition, in order to mix | blend transglutaminase, the commercial item (A brand name "Activa TG-S", Ajinomoto Co., Inc .; hereinafter, "TG-S") containing 1 volume% of transglutaminase is used. “Activa TG-S” contains, in addition to 1% by volume of transglutaminase, 5% by volume of sodium polyphosphate which is a stabilizer of transglutaminase, 5% by volume of anhydrous sodium pyrophosphate and 0.5% by volume of sodium L-ascorbate, It contains 88.5% by volume of lactose as an excipient. The enzyme activity of transglutaminase contained in “Activa TG-S” is 7800 to 12600 IU / g.
［ゼラチンの配合量の検討］
ゼラチンの配合量を変えた水産練り製品用品質改良剤の試料を作成し、練り込み易さや乳化性などに基づいてゼラチンの配合量の検討を行った。作成した試料の各成分の配合量を、表７に示す。なお、動物性油脂は豚脂を使用した。また、水も配合している。
[Examination of gelatin content]
A sample of a quality improver for aquatic products with varying amounts of gelatin was prepared, and the amount of gelatin was examined based on ease of kneading and emulsification. Table 7 shows the blending amount of each component of the prepared sample. Animal fats were pork fat. It also contains water.
試験の結果、練り込み易さおよび乳化性を考慮すると、試料３乃至試料４が優れていることが確認された。なお、試料２では軟らかすぎ、試料５では硬すぎて練り込めない。これにより、ゼラチンを５乃至７．５質量％配合することより、特に練り込み易さおよび耐熱性に優れた水産練り製品用品質改良剤を得ることができる。 As a result of the test, it was confirmed that Sample 3 to Sample 4 were excellent in consideration of ease of kneading and emulsification. Sample 2 is too soft and sample 5 is too hard to knead. Thus, a quality improver for aquatic kneaded products that is particularly excellent in kneading and heat resistance can be obtained by adding 5 to 7.5% by mass of gelatin.
［トランスグルタミナーゼの配合量の検討］
トランスグルタミナーゼの配合量を変えた水産練り製品用品質改良剤の試料を作成し、反応性や作業性などに基づいてトランスグルタミナーゼの配合量の検討を行った。作成した試料の各成分の配合量を、表８に示す。なお、動物性油脂は豚脂を使用した。また、水も配合している。
[Examination of transglutaminase content]
Samples of quality improvers for aquatic products with different transglutaminase content were prepared, and the transglutaminase content was examined based on reactivity and workability. Table 8 shows the blending amount of each component of the prepared sample. Animal fats were pork fat. It also contains water.
試験の結果、試料２乃至試料５でトランスグルタミナーゼの反応性が確認された。また、反応性が高すぎると作業性が悪くなるため、試料２乃至試料４が優れていることも確認された。これにより、ＴＧ−Ｓを０．５乃至１．５質量％、すなわちトランスグルタミナーゼを０．００５乃至０．０１５質量％配合することより、特に耐熱性および作業性に優れた水産練り製品用品質改良剤を得ることができる。 As a result of the test, the reactivity of transglutaminase was confirmed in samples 2 to 5. Moreover, since workability | operativity will worsen if reactivity is too high, it was also confirmed that the sample 2 thru | or the sample 4 are excellent. Thereby, 0.5 to 1.5% by mass of TG-S, that is, 0.005 to 0.015% by mass of transglutaminase is added, so that the quality improver for aquatic products that is particularly excellent in heat resistance and workability. Can be obtained.
［油脂の配合量の検討］
動物性油脂として豚脂を使用し、油脂の配合量を変えた水産練り製品用品質改良剤の試料を作成し、食感などに基づいて油脂の配合量の検討を行った。作成した試料の各成分の配合量を、表９に示す。なお、水も配合している。
[Examination of amount of oil and fat]
We used pork fat as animal fat and oil, made a sample of quality improver for fishery kneaded products with different amounts of fat and oil, and examined the amount of fat and oil based on the texture. Table 9 shows the blending amount of each component of the prepared sample. Water is also blended.
試験の結果、動物性油脂の配合量が多いほど、風味が強くなることが確認された。また、試料３乃至試料５で、適度な固さが得られることも確認された。これにより、動物性油脂を５％以上配合することより、特に食感に優れた水産練り製品用品質改良剤を得ることができる。 As a result of the test, it was confirmed that the flavor became stronger as the amount of animal fats and oils was increased. It was also confirmed that Samples 3 to 5 were able to obtain an appropriate hardness. Thereby, the quality improvement agent for fishery kneaded products excellent in food texture can be obtained by mix | blending animal fats and oils 5% or more.
［植物性タンパク質の配合量の検討］
植物性タンパク質の配合量を変えた水産練り製品用品質改良剤の試料を作成し、練り込み易さや反応性などに基づいて植物性タンパク質の配合量の検討を行った。作成した試料の各成分の配合量を、表１０に示す。なお、動物性油脂は豚脂を使用した。また、水も配合している。植物性タンパク質と豚脂との配合比を、１：０．５に固定して試験を行った。
[Examination of plant protein content]
A sample of a quality improver for fishery kneaded products with varying amounts of vegetable protein was prepared, and the amount of vegetable protein was examined based on ease of kneading and reactivity. Table 10 shows the blending amount of each component of the prepared sample. Animal fats were pork fat. It also contains water. The test was carried out with the blending ratio of vegetable protein and pork fat fixed at 1: 0.5.
試験の結果、練り込み易さおよびトランスグルタミナーゼとの反応性を考慮すると、試料３乃至試料４が優れていることが確認された。これにより、植物性タンパク質を３乃至１３質量％配合することより、特に練り込み易さおよび耐熱性に優れた水産練り製品用品質改良剤を得ることができる。 As a result of the test, it was confirmed that Sample 3 to Sample 4 were excellent in consideration of ease of kneading and reactivity with transglutaminase. Thereby, the quality improver for fishery kneaded products excellent in especially kneading | mixing ease and heat resistance can be obtained by mix | blending 3-13 mass% of vegetable protein.
［タンパク質の種類の検討］
タンパク質の種類を変えて水産練り製品用品質改良剤の試料を作成し、食感などに基づいて、タンパク質の種類の検討を行った。タンパク質の種類および試験の結果を表１１（ａ）に、作成した試料の各成分の配合量を表１１（ｂ）に示す。なお、動物性油脂は豚脂を使用した。また、水も配合している。
[Examination of protein types]
Samples of quality improvers for aquatic products were prepared by changing the type of protein, and the type of protein was examined based on the texture. Table 11 (a) shows the types of proteins and the test results, and Table 11 (b) shows the blending amounts of each component of the prepared sample. Animal fats were pork fat. It also contains water.
表１１（ａ）に示すように、試験の結果、大豆タンパク質が、食感に優れていることが確認された。 As shown in Table 11 (a), as a result of the test, it was confirmed that the soy protein was excellent in texture.
以上の検討結果を考慮して、本発明の実施の形態の水産練り製品用品質改良剤として、表１２に示す配合のものを作成した。すなわち、本発明の実施の形態の水産練り製品用品質改良剤は、ゼラチンとトランスグルタミナーゼと豚脂と大豆タンパク質と水とを含んでいる。 In consideration of the above examination results, the composition shown in Table 12 was prepared as the quality improver for aquatic product of the embodiment of the present invention. That is, the quality improver for aquatic product of the embodiment of the present invention contains gelatin, transglutaminase, pork fat, soy protein and water.
本発明の実施の形態の水産練り製品用品質改良剤は、以下のようにして製造される。まず、水に完全溶解させたゼラチンと豚脂とを、６０℃で３０分間加熱して混合する。加熱後、さらに大豆タンパク質とトランスグルタミナーゼとを混合して容器に充填し、５〜８℃で一晩反応させた後、冷凍する。 The quality improver for fishery kneaded products according to the embodiment of the present invention is produced as follows. First, gelatin completely dissolved in water and lard are heated and mixed at 60 ° C. for 30 minutes. After heating, soybean protein and transglutaminase are further mixed and filled into a container, reacted at 5-8 ° C. overnight, and then frozen.
以下に、本発明の実施の形態の畜産練り製品用品質改良剤、および本発明の実施の形態の水産練り製品用品質改良剤を、ハンバーグやかまぼこに使用した実施例を示す。 Below, the Example which used the quality improver for livestock paste products of embodiment of this invention and the quality improver for fish paste product of embodiment of this invention is used for a hamburger or kamaboko.
本発明の実施の形態の畜産練り製品用品質改良剤を使用して、レトルト食品のハンバーグ（以下、「本ハンバーグ」という）を製造した。比較例として、一般的なレトルト食品のハンバーグ（以下、「比較ハンバーグ」という）を製造した。本ハンバーグおよび比較ハンバーグの各原料の配合割合を、表１３に示す。表１３に示すように、本ハンバーグは、比較ハンバーグの豚脂の代わりに、本発明の実施の形態の畜産練り製品用品質改良剤（表１３中の「本品質改良剤」）を配合したものである。 A hamburger for retort food (hereinafter referred to as “the present hamburger”) was produced using the quality improver for livestock paste products of the embodiment of the present invention. As a comparative example, a general retort food hamburger (hereinafter referred to as “comparative hamburger”) was produced. Table 13 shows the blending ratio of each raw material of this hamburger and comparative hamburger. As shown in Table 13, this hamburger is blended with the quality improver for livestock kneaded products of the embodiment of the present invention (“the present quality improver” in Table 13) instead of the pork fat of the comparative hamburger. is there.
その結果、比較ハンバーグは、ボソボソした食感であるのに対し、本ハンバーグは、粗挽き感があり食感が良いことが確認された。また、本ハンバーグは、比較ハンバーグに比べて、脂分の浮き出しが少ないことも確認された。比較ハンバーグは、製品の歩留まりが約７５．５％であるのに対して、本ハンバーグは、約８０．５％であることが確認された。このように、本発明の実施の形態の畜産練り製品用品質改良剤を使用することにより、レトルト処理や加熱処理による食感の低下や、脂分の溶出を抑制することができ、耐熱性に優れることが確認された。また、使用しない場合に比べて、製品の歩留まりが高いことも確認された。 As a result, it was confirmed that the comparative hamburger has a rough texture, whereas the hamburger has a rough feeling and a good texture. Moreover, it was also confirmed that this hamburger has less fat raised than the comparative hamburger. It was confirmed that the comparative hamburger has a product yield of about 75.5%, while the hamburger has about 80.5%. Thus, by using the quality improver for livestock kneaded products of the embodiment of the present invention, it is possible to suppress a decrease in texture due to retort treatment or heat treatment, and elution of fat, and it is excellent in heat resistance. It was confirmed. It was also confirmed that the product yield was higher than when it was not used.
本発明の実施の形態の水産練り製品用品質改良剤を使用して、レトルトタイプのかまぼこ（以下、「本かまぼこ」という）を製造した。比較例として、一般的なレトルトタイプのかまぼこ（以下、「比較かまぼこ」という）を製造した。本かまぼこおよび比較かまぼこの各原料の配合割合を、表１４に示す。表１４に示すように、本かまぼこは、比較かまぼこの魚のすり身（表１４中の「スケソウＦＡ」）の一部を、本発明の実施の形態の畜産練り製品用品質改良剤（表１４中の「本品質改良剤」）に置き換えたものである。 A retort-type kamaboko (hereinafter referred to as “this kamaboko”) was manufactured using the quality improver for aquatic product of the embodiment of the present invention. As a comparative example, a general retort type kamaboko (hereinafter referred to as “comparative kamaboko”) was manufactured. Table 14 shows the blending ratios of the raw kamaboko and comparative kamaboko raw materials. As shown in Table 14, this kamaboko is a part of the fish paste of the comparative kamaboko ("Spritula FA" in Table 14), and the quality improving agent for livestock paste products (" This quality improver ”).
その結果、比較かまぼこは、歯切れが悪いのに対し、本かまぼこは、歯切れが良く、しなやかな食感であることが確認された。また、本かまぼこは、比較かまぼこに比べて、脂分の浮き出しが少なく、製品の歩留まりが高いことも確認された。このように、本発明の実施の形態の水産練り製品用品質改良剤を使用することにより、レトルト処理や加熱処理による食感の低下や、脂分の溶出を抑制することができ、耐熱性に優れることが確認された。また、使用しない場合に比べて、製品の歩留まりが高いことも確認された。 As a result, it was confirmed that the comparative kamaboko has a poor crispness, whereas the kamaboko has a good crispness and a supple texture. In addition, it was confirmed that this kamaboko has less fat raised and a higher product yield than the comparative kamaboko. In this way, by using the quality improver for aquatic product of the embodiment of the present invention, it is possible to suppress a decrease in texture due to retort treatment or heat treatment, and elution of fat, and it is excellent in heat resistance. It was confirmed. It was also confirmed that the product yield was higher than when it was not used.
なお、本発明の実施の形態の畜産練り製品用品質改良剤および水産練り製品用品質改良剤は、ハンバーグおよびかまぼこだけでなく、おでん用粗挽きソーセージ、肉まん等のウォーマー商品、魚肉ソーセージ、ぎょうざ、ミートボール、レトルトおでん用の練り物などの、畜産練り製品や水産練り製品などのレトルト食品に使用することができる。
The quality improver for livestock paste products and the quality improver for fish paste products according to the embodiment of the present invention are not only hamburger and kamaboko, but also warm products such as coarsely ground sausages for oden, meat buns, fish sausages, gyoza, meatballs It can be used for retort foods such as kneaded products for livestock and fishery products such as kneaded products for retort oden.
Claims (6)
A livestock paste product comprising the food quality improving agent according to claim 1.
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| JP2007186159A JP2009022176A (en) | 2007-07-17 | 2007-07-17 | Quality improver for food, pasty marine product, and pasty livestock product |
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| WO2010131719A1 (en) * | 2009-05-13 | 2010-11-18 | 不二製油株式会社 | Method for producing ground meat product |
| WO2012026618A1 (en) * | 2010-08-27 | 2012-03-01 | 味の素株式会社 | Process for production of fish paste product, and enzyme preparation for modifying fish paste product |
| JP2012105571A (en) * | 2010-11-16 | 2012-06-07 | Fuji Oil Co Ltd | Fish paste and method of manufacturing the same |
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| JPH02255060A (en) * | 1989-03-29 | 1990-10-15 | Ajinomoto Co Inc | Production of ground meat, ground fish meat and ground meat product and fish paste product |
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| JPH02128648A (en) * | 1988-11-08 | 1990-05-17 | Ajinomoto Co Inc | Solid fat and production thereof |
| JPH02255060A (en) * | 1989-03-29 | 1990-10-15 | Ajinomoto Co Inc | Production of ground meat, ground fish meat and ground meat product and fish paste product |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010131719A1 (en) * | 2009-05-13 | 2010-11-18 | 不二製油株式会社 | Method for producing ground meat product |
| JP5696661B2 (en) * | 2009-05-13 | 2015-04-08 | 不二製油株式会社 | Manufacturing method of paste products |
| WO2012026618A1 (en) * | 2010-08-27 | 2012-03-01 | 味の素株式会社 | Process for production of fish paste product, and enzyme preparation for modifying fish paste product |
| JPWO2012026618A1 (en) * | 2010-08-27 | 2013-10-28 | 味の素株式会社 | Method for producing fishery product and enzyme preparation for modifying fishery product |
| JP2012105571A (en) * | 2010-11-16 | 2012-06-07 | Fuji Oil Co Ltd | Fish paste and method of manufacturing the same |
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