JP2009028003A - New meat-processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new meat-processed product given with soft and juicy feeling without spoiling the physical property of meat-processed product dough, and to provide a production method thereof. <P>SOLUTION: This meat-processed product is obtained by using gel-like material-containing meat processed product dough in which 3-50 pts.wt. of a gel-like material with a melting point of 50°C-85°C unevenly disperses in 100 pts.wt. of the meat processed product dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a dough for a processed meat product containing a gel-like material, a processed livestock meat product obtained by cooking it, and a method for producing the same.

  Processed meat products such as hamburger, dumplings and sausages are widely eaten. Examples of methods for improving the texture of the processed meat storage products include beef, pork, chicken and other meats, bread crumbs, starches and other vegetables, onions, cabbage and other vegetables, phosphates, enzymes and other improvers There are methods for examining types and blends, and adding vegetable proteins and the like. However, these methods had a drawback that a significant improvement effect was not seen in the final product because it was necessary to carry out in a range that did not deteriorate the processing characteristics of the dough.

  In addition, when slicing after low-temperature storage, sliced scraps are hard to come out, and after low-temperature storage, the fragrance is good when cooking and the flavor release when eating is good as a meat product for low-temperature storage and its manufacturing method In addition, there is known a low-temperature preservation livestock food (Patent Document 1) characterized by containing native gellan gum in the form of powder, but there is no description about the texture such as soft feeling and juicy feeling. In these experiments, the improvement of these characteristics was insufficient.

In addition, the manufacturing method of konjac-added food (Patent Document 2) describes that konjac paste is added to processed meat products to improve its taste, texture, water retention, etc. After uniformly mixing and molding food ingredients such as konjac paste and meat for hamburger, heating for gelling konjac glue and heating for processing food ingredients are performed simultaneously. However, at the time of dough preparation, the konjac paste is not a gel-like material yet, it is a sol-like material, and since it is uniformly mixed, the whole becomes a gel-like shape during heating, making it impossible to produce a juicy texture. was there.
JP 2002-159261 A JP-A 63-68054

  An object of the present invention is to provide a novel processed meat storage product that is soft and imparts a juicy feeling without impairing the physical properties of the processed meat storage product, and a method for producing the same.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have produced a gel-like product having a melting point lower than the heating dough temperature and higher than the heating dough temperature in the production of meat storage processed products, It has been found that processed meat storage products that have been non-uniformly dispersed and cooked in a specific amount with respect to dough for processed meat storage products can impart a soft and juicy feeling without damaging the original dough physical properties, leading to the completion of the present invention. .

  That is, the first of the present invention is characterized in that the gel-like material having a melting point of 50 ° C to 85 ° C is unevenly dispersed in an amount of 3 to 50 parts by weight with respect to 100 parts by weight of a processed meat product. The present invention relates to a dough for processed meat containing gel. A preferred embodiment relates to the dough for processed livestock meat containing gel material described above, wherein the average particle size of the dispersed gel material is 50 μm to 3 mm. More preferably, the dispersion amount of the gel-like product having a particle size of 50 μm to 3 mm is 40 to 100% by weight in the whole dough for processed meat product containing the gel-like product, The dough for use, more preferably, the gelling agent (B), wherein the gelling agent comprises a gelling agent (A) comprising native gellan gum, at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and kappa carrageenan At least one selected from the group consisting of a gelling agent (C) consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum, and a gelling agent (D) consisting of iota carrageenan The above-mentioned dough for processed meat products containing gel-like material, characterized by containing an agent. The second of the present invention relates to a processed meat product characterized by heating the dough for processed meat product containing gel-like material described above. A preferred embodiment relates to the processed meat product as described above, wherein the heating temperature is higher than the melting point of the gel-like material. A third aspect of the present invention relates to a method for producing a processed meat product, characterized in that the dough for processed meat product containing gel-like material is heated at a temperature higher than the melting point of the gel-like product.

  If the dough for meat storage processed goods of this invention is used, the meat storage processed goods which provided soft and succulent feeling without impairing material | dough physical properties can be provided.

  Hereinafter, the present invention will be described in more detail. The dough for processed meat products containing gel-like material of the present invention is a dough for processed meat products in which a specific amount of gel-like material having a specific melting point is dispersed, and by heating the dough for processed meat products, hamburger, Tsukune, meatballs, minced meat, dumplings, shumai, meat buns, spring rolls, wontons, omelets, etc. can get.

  The gel-like material of the present invention is not a material having fluidity such as glue, but is a state in which the colloidal solution loses fluidity and is solidified in a jelly shape with some elasticity and hardness. The product is usually a powder mixture of sugar, gelling agent, and chelating agent added to water, heated and stirred for about 10 minutes at a predetermined temperature, filled in a container and brought to a predetermined product temperature at a predetermined temperature. It is produced by cooling until

  The melting point of the gel-like material in the present invention is preferably 50 to 85 ° C, more preferably 55 to 85 ° C, still more preferably 60 to 85 ° C, and particularly preferably 75 to 85 ° C. The melting point of the gel-like material referred to here is a temperature at which shape retention cannot be maintained in water as described below. When the temperature is lower than 50 ° C., the gel-like product is dissolved during the heating of the processed meat-containing product containing the gel-like product, and there may be a case where a soft feeling or a juicy feeling is not sufficiently produced or a yield is lowered. If the temperature is higher than 85 ° C., the gel-like product is not completely dissolved during heating due to heat resistance, and the gel-like product remains in the finished processed meat product. Although depending on the temperature at the center of the dough measured immediately after the heating, 75-85 ° C. is preferable among the above temperatures. This is because the gel-like product in the dough for processed meat products containing a gel-like product is most preferably dissolved under the highest temperature in the heating process, that is, the temperature at the center of the dough measured immediately after the end of heating. In other words, the effect of the present invention can be greatly expressed by dissolving the gel-like material in the dough for livestock meat processed products containing the gel-like material as much as possible in the final stage of the heating step.

  The melting point of the gel-like material is a gel-like material cut into a cube having a side of 2 cm, placed in water so that no water flow directly hits the gel-like material, and 0.3 to 0.5 ° C./min. The temperature of the water bath is increased by speed, the temperature of the water temperature when the height reaches 10 mm is measured, and the temperature is taken as the melting point of the gel.

  The content of the gel-like material is preferably 3 to 50 parts by weight, and more preferably 5 to 30 parts by weight with respect to 100 parts by weight of the dough for livestock meat processed products containing the gel-like material. When the amount is less than 3 parts by weight, a soft feeling or a juicy feeling may not be obtained. When the amount is more than 100 parts by weight, the physical properties of the dough may be affected and molding may not be possible.

  In order to set the melting point of the gel-like material to 50 to 85 ° C. as described above, the gelling agent is selected from gelling agent (A) consisting of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan. A gelling agent (B) comprising at least one selected from κ carrageenan, a gelling agent (C) comprising at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum, and a gelling agent comprising ι carrageenan It is preferable to mainly contain at least one selected from the group consisting of the four gelling agents (D). Among these, it is preferable to always contain the gelling agent (A). In the gelling agent (B), the weight ratio of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan is preferably 4: 1 to 1: 9, and 7: 3 to 1: 4. Is more preferable. In the gelling agent (C), the weight ratio of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum is preferably 1: 4-4: 1, and 2: 3-3: 2. Is more preferable. In addition, the melting point of the gel is basically determined by the type of gelling agent, but since the melting point increases when a cation is added, it can be adjusted by the amount added.

  The addition amount of the gelling agent has a correlation with the gel strength. When the addition amount is small, the gel strength is low, that is, soft and weak, and when the addition amount is large, the gel strength is high, that is, the gel is hard and strong. .

  The gel-like material is scattered in the form of sea islands in the dough for processed livestock meat products, that is, dispersed unevenly. This means that the gel-like material can be visually recognized when the cross section of the dough for processed meat products containing the gel-like material is observed visually or with a microscope. In particular, in order to obtain the effect of the present invention, after forming a gel once by a conventional method, the gel is crushed at a temperature at which the gel does not dissolve and added to the dough (1) or the gel is crushed while producing the dough ( 2) etc. may be used. Even if the material forming the gel is added to the dough as it is without forming the gel, the effect is not obtained.

  The method (1) is performed as follows, for example. It is crushed by using a machine such as a meat chopper or crushed by sieving with a sieve. The method (2) is performed as follows, for example. When the raw material is charged into the mixer, the gel is crushed by adding and mixing the gel, or when the raw material is rubbed up by hand, the gel is crushed by adding and mixing the gel.

  In this invention, it is preferable that the average particle diameter of the gel-like thing currently disperse | distributed in the dough for livestock meat processed goods containing a gel-like thing is 50 micrometers-3 mm. This is because if the average particle size exceeds 3 mm or more, the moldability of the dough may deteriorate, or problems such as a decrease in the yield during heating may occur. On the other hand, if the average particle size is less than 50 μm, it is sufficient. This is because a soft feeling or a juicy feeling may not be obtained. In addition, the larger the proportion of the gel-like material having an actual particle diameter of 50 μm to 3 mm, the better, but it is preferably 40% or more, more preferably 60% or more, and 80 to 100%. Most preferred.

  The particle size of the gel can be measured by the following method. First, the gel material is colored by adding a color of a commercially available food additive to a color that is not similar to the dough, for example, blue or green, and the gel material is prepared by a predetermined method. Using this gel-like material, a dough is prepared by a predetermined method. If the gel-like material is large and can be visually confirmed, weigh a portion of the dough about 10 g and stretch it on a thin film, take a picture, measure the particle size and calculate the average particle size. The content rate can be determined. If visual confirmation is not possible, dilute the dough 10 to 100 times with purified water, take a picture with a microscope, measure the particle size and calculate the average particle size, and count and dilution rate The content can be determined from

  In the present invention, if the gel-like material has a melting point of 50 to 85 ° C. and non-uniform dispersion is maintained in the dough, for example, sodium alginate for the purpose of improving texture and workability. , Propylene glycol alginate, carboxymethylcellulose calcium, sodium carboxymethylcellulose, sodium starch phosphate, sodium starch glycolate, methylcellulose, sodium poacrylate, aeromonas gum, azotobacter vinelandie gum, almond gum, aroma seed gum, gum arabic, arabi Nogalactan, alginic acid, aloe vera extract, Erwinia honey enci gum, Elemi resin, Enterobacter shimanas gum, Enterobacter gum, okra extract, gati gum, curdlan ι carrageenan, λ carrageenan, fur celerin, karaya gum, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, sclerogum, tamarind seed gum, danmar resin, tragacanth gum, triacantos gum, troro aoi, natto fungus gum, dry algae extract, pectin, Pullulan, Welan gum, Sesbania gum, Ramzan gum, Kidate aloe extract, Glucosamine, Macrohomopsis gum, Seaweed cellulose, Yeast bacterial membrane, Dextran, Microfibrous cellulose, Levan, Agar, Gelatin, etc. may be included in the gel .

  In the gel-like product of the present invention, if it is edible, starches, fats and oils, sugars, proteins, peptides, various flavoring materials, flavors, natural colorants, synthetic colorants, vitamins, minerals, chelating agents There is no problem in adding an emulsifier, and preservatives and antibacterial agents may be used in combination for improving the shelf life.

  Examples of the starches include, but are not limited to, types such as wheat flour, corn starch, potato starch, tapioca starch, rice starch, cassava starch, sweet potato starch and other processed starches, and at least among them. One type can be used.

  The fats and oils are not particularly limited. For example, corn oil, sesame oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, chilled oil, and kapok oil , Rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cacao butter, shea butter, borneo and other vegetable oils, fish oil, whale oil, beef tallow Animal fats such as pork fat, milk fat and sheep fat, and at least one selected from the group consisting of hardened oil, transesterified oil, fractionated oil and the like can be used.

  The saccharide is not particularly limited, and examples thereof include sugar, isomerized sugar, glucose, fructose, maltose, reduced maltose, starch syrup, reduced starch syrup, and sorbitol, and at least one of them can be used.

  As the protein, any of animal and plant proteins may be used. Specifically, protein derived from livestock such as beef, pork, chicken, and fish, animal protein such as milk protein and egg protein, or vegetable protein such as soy protein and wheat protein, and their components And at least one of them can be used.

  The chelating agent is not particularly limited, and examples include sodium citrate, sodium hexametaphosphate, sodium tripolyphosphate, sodium tetrapolyphosphate, sodium pyrophosphate, potassium metaphosphate, potassium pyrophosphate, phosphate, and the like. At least one of them can be used.

  The emulsifier is not particularly limited, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. Examples of the glycerin fatty acid ester include glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester, polyglycerin fatty acid ester, and organic acid glycerin fatty acid ester, and at least one of them can be used.

  In addition, various flavoring materials, flavors, natural coloring agents, synthetic coloring agents, vitamins, minerals, preservatives, antibacterial agents and the like can be used without particular limitation as long as they are edible.

  As a method for heating the dough of the present invention, various methods such as baking, steaming, oil tone, boiling, roasting and the like can be used. As a heating device corresponding to the heating method, an oven, a microwave oven, a steamer, a fryer, a retort sterilizer, a smoke house, or the like can be used.

  The dough temperature before heating is preferably lower than the melting point of the gel material, and more preferably in the range of −30 to 10 ° C. If it is lower than −30 ° C., storage may be costly, and if it is higher than 10 ° C., a hygienic problem may occur. For the dough temperature before heating, a thermocouple is inserted into the center of the dough surface before heating to the center in the thickness direction. For example, a waterproof food digital thermometer (trade name: SK-250WPII-N, Sato Meter Co., Ltd.) It can be measured with a device manufacturer.

  In the dough heating step of the present invention, when the dough temperature becomes the highest, that is, the temperature at the center of the dough measured immediately after the end of heating, the melting point of the gel-like material mixed with the dough for processed meat-containing meat-containing products The temperature of the center of the dough immediately after the end of heating is preferably in the range of 80 to 95 ° C., more preferably 85 to 90 ° C. preferable.

  Although it does not necessarily limit the manufacture example of the livestock meat processed product containing a gel-like thing of this invention, it illustrates below. First, the gel-like material is prepared by adding a powder mixture of sugar, gelling agent and chelating agent to water, heating and mixing at 80 to 90 ° C. for 10 minutes, and then filling the container at 5 to 10 ° C. It can be obtained by cooling to the desired product temperature.

  Next, a hamburger dough is prepared as follows. The gel-like material, beef, pork, lard of the present invention is ground with a meat chopper, and raw onion, egg white, pepper, sugar, salt, granular vegetable protein, and water are added to the mixer (manufactured by Hobart model number: N-50) ) And a beater at low speed for 30 seconds, and then the bread crumb moistened with milk is added, mixed at low speed for 30 seconds, and finally mixed with flour for 3 minutes to obtain a hamburger dough. . The obtained dough can be divided into 100 g, molded into an oval shape, and baked in an oven at 200 ° C. for 11 minutes to obtain a hamburger.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Dough physical property evaluation method>
In the physical property evaluation in Examples / Comparative Examples, five skilled cooks cooked, evaluated according to the following four criteria, and summarized the results. The evaluation criteria are as follows. A: Workability is not changed at all as compared with the comparative example that becomes a blank, ○: There is no problem although the difference is found compared with the comparative example that becomes a blank, and Δ: The workability becomes worse compared with the comparative example that becomes a blank. X: Workability is remarkably worse than a comparative example that becomes a blank, and it does not become a fabric.

<Softness evaluation method>
The processed meat products obtained in the examples and comparative examples were sampled by five skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. A: There is a lot of soft feeling compared with the comparative example that becomes a blank, B: There is a sufficient soft feeling compared with the comparative example that becomes a blank, B: An extent that the difference in soft feeling can be seen compared with the comparative example that becomes a blank, X: The difference of a soft feeling is not understood compared with the comparative example used as a blank.

<Juicy feeling evaluation method>
The processed meat products obtained in the examples and comparative examples were sampled by five skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. ◎: There is a lot of juicy feeling compared with the comparative example that becomes a blank, ○: There is enough juicy feeling compared with the comparative example that becomes a blank, Δ: To the extent that a difference in juicy feeling is found compared with the comparative example that becomes a blank, X: The difference of a juicy feeling is not understood compared with the comparative example used as a blank.

<Average particle size measurement method>
According to the production of the gel-like / sol-like product in Production Example, 0.05% edible blue No. 1 was added during powder mixing to obtain a gel-like product. Using the obtained gel-like material, a dough for processed meat products containing gel-like material was obtained according to the production methods of Examples and Comparative Examples. Dilute the dough for processed livestock meat containing gel-like product with purified water 10 times, mix homogeneously so as not to crush the gel, place it on a slide, and measure the size and number of each gel-like product particle with a microscope The average particle diameter was determined.

<Proportion of gel-like product with actual particle size of 50 μm to 3 mm>
According to the production of the gel-like / sol-like product in Production Example, 0.05% edible blue No. 1 was added during powder mixing to obtain a gel-like product. Using the obtained gel-like material, a dough for processed meat products containing gel-like material was obtained according to the production methods of Examples and Comparative Examples. The resulting dough for processed meat products containing gel-like material is diluted 10 times with purified water, mixed homogeneously so as not to crush the gel-like material, placed on a slide, and the particle size observed with a microscope is 50 μm to 3 mm From the volume and specific gravity of the gel-like material, the weight ratio of the gel-like material having a particle diameter of 50 μm to 3 mm in the dough was calculated. All specific gravity was calculated as 1.

(Production Examples 1 to 7) Preparation of gel-like materials G1 to G7 In accordance with the formulation shown in Table 1, raw materials other than water were mixed with powder after addition to water tank, and water was added to the product that was lightly mixed and dispersed. The mixture was stirred and mixed at 85 ° C. for 10 minutes with a stirring mixer (product name: Chemistreller B-100, manufactured by Tokyo Rika Kikai Co., Ltd.), and stirred uniformly while supplementing the beef extract and evaporated water. A heat-resistant plastic bag was filled and cooled in a refrigerator at 5 ° C. for 3 hours to obtain gels G1 to G7.

(Production Example 8) Production of sol-like material G8 According to the formulation shown in Table 1, the powder-mixed raw material was added to water and swollen for 30 minutes with stirring, and then stirred mixer (product name: Chemistrar B-100 type) , Manufactured by Tokyo Rika Kikai Co., Ltd.), heated and stirred at 70 ° C. for 300 minutes, filled into a heat-resistant plastic bag, and cooled in a refrigerator at 5 ° C. for 3 hours to obtain a sol G8.

(Comparative Example 1) Processed livestock meat without gelled material According to the general hamburger composition shown in Table 2, beef, pork, lard is ground with a meat chopper, raw onion, egg white, pepper, sugar, salt, After adding and mixing granular vegetable protein and water, the bread crumbs moistened with milk were added and mixed, and finally wheat starch was added and mixed to obtain a hamburger dough. The obtained dough was divided into 100 g, formed into an oval shape, and baked in an oven at 200 ° C. for 11 minutes to obtain a hamburger.

Example 1
According to the general hamburger composition shown in Table 2, when adding wheat starch, the same procedure as in Comparative Example 1 was conducted except that gel-like product G1 extruded through an 8 mesh (mesh opening 2.36 mm) sieve was added. I got a hamburger. The obtained hamburger was measured for the physical properties and softness of the dough compared to Comparative Example 1, the evaluation of juicy feeling and the average particle size, and the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the dough The results are shown in Table 2.

(Example 2)
According to the general hamburger composition shown in Table 2, when adding wheat starch, the same as in Comparative Example 1 except that gel-like product G2 extruded through an 8 mesh (mesh opening 2.36 mm) sieve was added. I got a hamburger. The obtained hamburger is a blank physical property and soft feeling compared to Comparative Example 1 and evaluation of juicy feeling and average particle diameter, and the weight ratio of the gel-like substance having a particle diameter of 50 μm to 3 mm present in the cloth. The results are shown in Table 2.

(Example 3)
According to the general hamburger composition shown in Table 2, a hamburger was obtained in the same manner as in Comparative Example 1 except that a gel-like product G3 ground with a meat chopper was added when raw onions were added. The obtained hamburger is a blank physical property and soft feeling compared to Comparative Example 1 and evaluation of juicy feeling and average particle diameter, and the weight ratio of the gel-like substance having a particle diameter of 50 μm to 3 mm present in the cloth. The results are shown in Table 2.

Example 4
According to the general hamburger composition shown in Table 2, a hamburger was obtained in the same manner as in Comparative Example 1 except that a gel-like product G4 ground with a meat chopper was added when raw onions were added. The obtained hamburger is a blank physical property and soft feeling compared to Comparative Example 1 and evaluation of juicy feeling and average particle diameter, and the weight ratio of the gel-like substance having a particle diameter of 50 μm to 3 mm present in the cloth. The results are shown in Table 2.

(Comparative Example 2) Processed livestock meat without gelled material According to the general dumpling composition shown in Table 3, minced pork with meat chopper, cabbage, onion, leek, grated garlic, grated grated ginger Vegetable protein, soy sauce, sesame oil, pepper, and water were added and mixed, and then potato starch was added and mixed to obtain a dumpling ingredient. The obtained ingredients were divided into 10 g, wrapped in a commercially available gyoza peel, and steamed for 7 minutes with a 90 ° C. steamer to obtain dumplings. The obtained dumplings were stored at −20 ° C. for 1 week and steamed and baked on an iron plate at 200 ° C. as blanks of Examples 5 to 7.

(Example 5)
According to the general dumpling composition shown in Table 3, when adding potato starch, the same as in Comparative Example 2, except that the gel-like product G1 extruded through an 8 mesh (mesh opening 2.36 mm) sieve was added. I got gyoza. The obtained dumplings are a dough physical property and soft feeling compared with the comparative example 2 used as a blank, evaluation of a juicy feeling and an average particle diameter, and the weight ratio of the gel-like thing with the particle diameter existing in the dough from 50 μm to 3 mm. The results are shown in Table 3.

(Example 6)
According to the general dumpling composition shown in Table 3, when adding potato starch, the same as in Comparative Example 2 except that gel-like material G2 extruded through a sieve of 8 mesh (mesh opening 2.36 mm) was added. I got gyoza. The obtained dumplings were compared with the blank comparative example 2, the evaluation of the dough physical properties and soft feeling, the juicy feeling and the average particle size, the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the dough The results are shown in Table 3.

(Example 7)
According to the general dumpling composition shown in Table 3, when adding cabbage, a dumpling was obtained in the same manner as in Comparative Example 1 except that the gel-like product G3 ground with a meat chopper was added. The obtained dumplings were compared with the blank comparative example 2, the evaluation of the dough physical properties and soft feeling, the juicy feeling and the average particle size, the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the dough The results are shown in Table 3.

(Comparative Example 3) Processed livestock meat without gelled material According to the general sausage composition shown in Table 4, pork, salt, polymerized phosphate, sodium L-ascorbate, sodium nitrite and half amount with silent cutter The ice water was added for cutting, and then sodium caseinate was added for further cutting. When the product temperature reached 5 ° C., pork fat was added and cutting was continued. When the product temperature reached 8 ° C, pepper and the remaining ice water were added and kneaded to a product temperature of 14 ° C. The obtained sausage dough was filled in a non-breathable casing and then boiled at 80 ° C. for 30 minutes to obtain a wiener sausage. The obtained sausage was made into the blank of Examples 8-10.

(Example 8)
According to the general sausage composition shown in Table 4, sausage was performed in the same manner as in Comparative Example 3 except that the gel-like product G1 extruded through a sieve of 8 mesh (mesh opening 2.36 mm) was charged into the finished sausage dough. Got. The obtained sausage is a dough physical property and a soft feeling compared with the comparative example 3 used as a blank, evaluation of a juicy feeling, an average particle diameter, and the weight ratio of the gel-like thing with the particle diameter existing in the dough from 50 μm to 3 mm. The results are shown in Table 4.

Example 9
According to the general sausage composition shown in Table 4, the gel-like product G2 extruded through an 8 mesh (mesh opening 2.36 mm) sieve was charged into the finished sausage dough, and the sausage was prepared in the same manner as in Comparative Example 3. Obtained. The obtained sausage is a dough physical property and a soft feeling compared with the comparative example 3 used as a blank, evaluation of a juicy feeling, an average particle diameter, and the weight ratio of the gel-like thing with the particle diameter existing in the dough from 50 μm to 3 mm. The results are shown in Table 4.

(Example 10)
According to the general sausage composition shown in Table 4, after the final product temperature of 14 ° C. was reached, the gel-like product G2 and the gel-like product G3 were added, and cutting was performed for 20 seconds. Got. The obtained sausage is a dough physical property and a soft feeling compared with the comparative example 3 used as a blank, evaluation of a juicy feeling, an average particle diameter, and the weight ratio of the gel-like thing with the particle diameter existing in the dough from 50 μm to 3 mm. The results are shown in Table 4.

(Comparative example 4) Lower limit examination of gel-like substance addition amount According to the general hamburger compounding shown in Table 5, gel-like thing G5, beef, pork, lard are ground with meat chopper, raw onion, egg white, pepper, sugar Then, salt, granular vegetable protein and water were added and mixed, then bread crumbs moistened with milk were added and mixed, and finally wheat starch was added and mixed to obtain a hamburger dough. The obtained dough was divided into 100 g, formed into an oval shape, and baked in an oven at 200 ° C. for 11 minutes to obtain a hamburger. The obtained hamburger is a blank physical property and soft feeling compared to Comparative Example 1 and evaluation of juicy feeling and average particle diameter, and the weight ratio of the gel-like substance having a particle diameter of 50 μm to 3 mm present in the cloth. The results are shown in Table 5.

(Example 11) Lower limit examination of addition amount of gelled material According to the general hamburger compounding shown in Table 5, a hamburger was obtained in the same manner as in Comparative Example 4 except that the addition amount of the gelled material G5 was changed. The resulting hamburger blank was compared with Comparative Example 1 in terms of fabric properties and soft feeling, juicy feeling evaluation and average particle size, and the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the fabric. The results are shown in Table 5.

(Comparative example 5) Upper limit examination of gel-like substance addition amount
According to the general hamburger composition shown in Table 5, a hamburger dough was produced in the same manner as in Comparative Example 4 except that the addition amount of the gel G5 was changed, but the dough physical properties were soft and could not be divided or molded. , Hamburger could not be obtained.

(Example 12) Upper limit examination of addition amount of gelled substance According to the general hamburger compounding shown in Table 5, a hamburger was obtained in the same manner as in Comparative Example 4 except that the addition amount of the gelled substance G5 was changed. The resulting hamburger blank was compared with Comparative Example 1 in terms of fabric properties and soft feeling, juicy feeling evaluation and average particle size, and the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the fabric. The results are shown in Table 5.

(Comparative example 6) Examination of gelled-material melting | fusing point According to the general hamburger compounding shown in Table 5, except having changed the kind and addition amount of a gel-like thing, the hamburger was obtained like the comparative example 4. The resulting hamburger blank was compared with Comparative Example 1 in terms of fabric properties and soft feeling, juicy feeling evaluation and average particle size, and the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the fabric. The results are shown in Table 5.

(Comparative Example 7) Examination of gelling agent
According to the general hamburger composition shown in Table 5, a hamburger was obtained in the same manner as in Comparative Example 4 except that the type and amount of the gel-like material were changed. The resulting hamburger blank was compared with Comparative Example 1 in terms of fabric properties and soft feeling, juicy feeling evaluation and average particle size, and the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the fabric. The results are shown in Table 5.

(Example 13) Examination of added amount of gelled material According to the general hamburger composition shown in Table 5, a hamburger was obtained in the same manner as in Comparative Example 4 except that the added amount of the gelled material G5 was changed. Evaluation of the physical properties and soft feeling, juicy feeling and average particle diameter of the obtained hamburger as compared with Comparative Example 1 and Comparative Example 6, which are blanks, and a gel-like material having a particle diameter of 50 μm to 3 mm existing in the cloth The results are shown in Table 5.

(Example 14) Examination of particle diameter According to the general hamburger composition shown in Table 5, the gel type and addition amount were changed, and the hamburger was treated in the same manner as in Comparative Example 4 except that the meat chopper was passed 10 times. Obtained. Evaluation of the physical properties and soft feeling, juicy feeling and average particle diameter of the obtained hamburger as compared with Comparative Example 1 and Comparative Example 6, which are blanks, and a gel-like material having a particle diameter of 50 μm to 3 mm existing in the cloth The results are shown in Table 5.

(Example 15) Examination of particle size According to the general hamburger formulation shown in Table 5, the amount of gel G5 was changed, and the sample was compared to about 5 mm square with a knife without using a meat chopper. Hamburgers were obtained in the same manner as in Example 4. Evaluation of the physical properties and soft feeling, juicy feeling and average particle diameter of the obtained hamburger as compared with Comparative Example 1 and Comparative Example 6, which are blanks, and a gel-like material having a particle diameter of 50 μm to 3 mm existing in the cloth The results are shown in Table 5.

(Comparative example 8) Comparison examination with Unexamined-Japanese-Patent No. 2002-159261 According to the general hamburger compounding shown in Table 5, the powder of the native gellan gum used by Unexamined-Japanese-Patent No. 2002-159261 was added instead of the gel-like thing Obtained a hamburger as in Comparative Example 4. The resulting hamburger was evaluated for fabric physical properties, soft feeling and juicy feeling as compared with Comparative Example 1 as a blank, and the results are shown in Table 5.

(Example 16) Comparative examination with Unexamined-Japanese-Patent No. 2002-159261 According to the general hamburger compounding shown in Table 5, the hamburger was obtained like the comparative example 4 except having changed the addition amount of the gel-like thing G5. Evaluation of the physical properties and soft feeling, juicy feeling and average particle diameter of the obtained hamburger as compared with Comparative Example 1 and Comparative Example 8, which are blanks, and a gel-like material having a particle diameter of 50 μm to 3 mm. The results are shown in Table 5.

(Comparative Example 9) Comparative study with JP-A-63-68054 Based on the formulation of Example 1 described in JP-A-63-68054, which is a prior art, excluding konjac powder, and in Table 5 According to the composition shown, the beef was ground with a meat chopper and mixed to obtain a hamburger dough. The obtained dough was divided into 100 g, formed into an oval shape, and baked in an oven at 200 ° C. for 11 minutes to obtain a hamburger. The obtained hamburger was used as a blank of Example 13.

(Comparative Example 10) Comparison with JP-A-63-68054 In accordance with Example 1 described in JP-A-63-68054, which is a prior art, and according to the formulation shown in Table 5, beef was mixed with sol A hamburger was obtained in the same manner as in Comparative Example 9 except that the product G8 was added. The resulting hamburger blank was compared with Comparative Example 9 in terms of dough physical properties and soft feeling, evaluation of juicy feeling and average particle diameter, and the weight ratio of the gel-like substance having a particle diameter of 50 μm to 3 mm present in the dough. The results are shown in Table 5.

(Example 17) Comparative study with JP-A-63-68054 According to the formulation shown in Table 5, hamburger was prepared in the same manner as in Comparative Example 10 except that gel material G5 ground with a meat chopper was added during beef mixing. Obtained. The resulting hamburger blank was compared with Comparative Example 10 in terms of fabric physical properties and soft feeling, evaluation of juicy feeling and average particle size, and the weight ratio of the gel-like material having a particle size of 50 μm to 3 mm present in the fabric. The results are shown in Table 5.

Claims (7)

  Gel material having a melting point of 50 ° C to 85 ° C is dispersed nonuniformly in an amount of 3 to 50 parts by weight with respect to 100 parts by weight of the material for processed meat products.   The average particle diameter of the dispersed gel-like material is 50 µm to 3 mm, and the dough for processed meat products containing gel-like material according to claim 1.   3. The gel-containing livestock meat processing according to claim 1 or 2, wherein the dispersion amount of the gel-like product having a particle size of 50 μm to 3 mm is 40 to 100% by weight in the entire dough for livestock meat processed products containing the gel-like product. Fabric for goods.   Gelling agent (G) consisting of at least one selected from gelling agent (A) consisting of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan (B), cassia gum, locust bean gum, It contains at least one gelling agent selected from the group consisting of at least one selected from tara gum and glucomannan and a gelling agent (C) consisting of xanthan gum and a gelling agent (D) consisting of iota carrageenan. The dough for livestock meat processed products containing a gel-like product according to any one of claims 1 to 3.   A processed livestock meat product obtained by heating the dough for a livestock meat processed product containing the gel-like product according to any one of claims 1 to 4.   6. The processed meat product according to claim 5, wherein the temperature during the heating is higher than the melting point of the gel.   A method for producing a processed meat product, comprising heating the dough for processed meat product containing a gel-like product according to any one of claims 1 to 4 at a temperature higher than the melting point of the gel product.