JP2009089686A - Ground meat processed product, sauce mixed with the processed product, method for producing the processed product and the sauce, and ground meat quality modifying agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a ground meat processed product having soft meat quality, to provide sauce mixed with the ground meat processed product, to provide a method for producing the ground meat processed product and the sauce, and to provide a ground meat quality modifying agent. <P>SOLUTION: The ground meat processed product includes pulverized egg shell having an average granular diameter of ≤1 μm. The sauce is obtained by addition of the ground meat processed product. Additionally, the ground meat processed product preferably includes dried egg albumen. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a ground meat processed product having a soft meat quality, a sauce blended with the processed meat, a production method thereof, and a ground meat modifier.

In general, when minced meat is heated, the muscle protein of the minced meat undergoes heat denaturation, resulting in drip, and various problems such as a dry texture and hardness. Changes in minced meat due to heating bring out the umami of minced meat and give it deliciousness, but also cause problems such as a hardened meat, a texture that loses the succulent juiciness, and a decrease in yield.

In order to prevent these problems, a method of performing a pretreatment for immersing meat in a pickle solution containing phosphate is known for processed meat products such as ground meat processed products using ground meat. However, there is an increasing market demand for reducing health labels and labeling of additives as much as possible, and a method for producing ground meat products that do not require the use of phosphate is desired. It has also been pointed out that when phosphate is used, the surface roughness of the tongue and teeth causes a graininess peculiar to phosphate and impairs the texture.

As a ground meat processing method that does not use phosphate, for example, JP-A-7-313108 (Patent Document 1) discloses the use of a meat powder modifier containing sucrose fatty acid ester and protease. However, sufficient effect is not obtained.

In addition, frozen ground meat is used for most of the raw ground meat used for ground meat processed products. Since this frozen ground meat has a reduced water retention capacity when it is frozen for a long period of time, the problems that occur during the processing of the ground meat as described above become more prominent.

JP 7-313108 A

An object of the present invention is to provide a processed meat product having a soft meat quality, a sauce containing the processed product, a production method thereof, and a minced meat modifier.

In order to achieve the above object, the present inventor, as a result of intensive research on the method for producing a minced meat product, surprisingly, if the minced meat product contains a finely pulverized eggshell having a specific particle size, unexpectedly, It has been found that the meat quality of the ground meat processed product becomes soft, and the present invention has been completed.

That is, the present invention
(1) A ground meat processed product containing a finely ground eggshell having an average particle size of 1 μm or less,
(2) The ground meat processed product according to (1), which further contains dried egg white in the ground meat processed product,
(3) Sauce blended with the ground meat processed product of (1) or (2),
(4) A method for producing a minced meat product, characterized in that the minced meat contains a pickle solution containing a finely pulverized eggshell having an average particle size of 1 μm or less and then boiled.
(5) The method for producing a ground meat processed product according to (4), wherein the pickle liquid further contains dried egg white,
(6) The method for producing a ground meat processed product according to (4) or (5), wherein the content of the finely pulverized eggshell is 0.01 to 10% with respect to the pickle liquid,
(7) The method for producing a ground meat processed product according to (5) or (6), wherein the content of the dried egg white is 0.5 to 10% with respect to the pickle liquid,
(8) Sauce blended with the ground meat product obtained by the production method of any one of (4) to (7),
(9) A ground meat modifier containing a finely ground eggshell having an average particle size of 1 μm or less,
It is.

According to the present invention, by containing finely pulverized eggshells having a specific particle size, it is possible to provide a soft ground meat processed product, and also in a sauce made by blending the processed ground meat product similarly Can be softened. This is expected to increase demand for minced meat and sauce and to make effective use of eggshells.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, “ground meat” of “processed minced meat” refers to a product obtained by grinding livestock such as beef, pork, chicken, and sheep with a chopper, etc., and “processed minced meat” refers to uniform additives in the minced meat. Or a pickle solution containing the additive and then heat-treated. Although the said additive will not be specifically limited if it is normally used for a processed meat product, For example, salt, a phosphate, dextrin, starch, casein sodium, a spice etc. can be mentioned.

The ground meat processed product of the present invention is characterized by containing a finely ground eggshell having an average particle size of 1 μm or less. Here, the “egg shell” of the “finely pulverized eggshell” refers to an egg shell of a bird, preferably a chicken egg shell. The main component of eggshell is calcium carbonate, which contains about 2% protein.

The finely pulverized eggshell in the present invention is obtained by finely pulverizing raw eggshell itself or eggshell powder obtained by roughly pulverizing raw eggshell. The average particle size of the pulverized eggshell is 1 μm or less, preferably 0.01 to 0.6 μm. When the average particle size of the pulverized eggshell is 1 μm or less, components such as proteins contained in the pulverized eggshell are exposed and can function efficiently. It can be considered that the calcium carbonate and protein contained in the finely ground eggshell contribute greatly to softening the meat quality of the processed processed meat. In particular, when the average particle diameter of the pulverized eggshell is 0.6 μm or less, the effect can be further enhanced. Further, if the average particle size of the finely pulverized eggshell is less than 0.01 μm, the particles may easily aggregate and have poor dispersibility.

The above-mentioned finely pulverized eggshell is obtained by mechanical pulverization using a pulverizer such as a vibration mill, ball mill, shaker or hammer mill, turbo mill, fine mill, jet mill, bantam mill, grinder mill, cutter mill, or bead mill. These pulverizers can be used alone or in combination of two or more.

The finely pulverized eggshell is particularly preferably pulverized by wet pulverization using a bead mill in that a finely pulverized eggshell having an average particle diameter of 1 μm or less and a narrow particle size distribution can be obtained. Examples of the bead mill include Star Mill LMZ (manufactured by Ashizawa Finetech Co., Ltd.), OB mill (manufactured by Turbo Industry Co., Ltd.), Super Apex Mill (manufactured by Kotobuki Industries Co., Ltd.), and the like.

By using a bead mill, the eggshell is wet pulverized to an average particle size of 1 μm or less (preferably 0.01 to 0.6 μm), whereby a creamy finely crushed eggshell-containing slurry is obtained. By adding the slurry to a food or the like as it is, the slurry can be used while preventing aggregation of the pulverized eggshell.

Moreover, you may use the finely pulverized eggshell obtained by drying the said slurry. It does not specifically limit as a drying method, It can implement by the method generally performed, such as spray drying and freeze-drying. Further, an excipient such as dextrin and an emulsifier such as sucrose fatty acid ester may be appropriately added to the slurry before drying.

The particle size distribution of the pulverized eggshell is such that the ratio of the particle size of 1 μm or less is 50% or more, and the ratio of the particle size of 10 μm or more is preferably 5% or less, and the meat quality of the processed meat product can be further softened Therefore, it is more preferable that the ratio of the particle diameter of 0.5 μm or less is 50% or more and the ratio of the particle diameter of 2 μm or more is 5% or less.

The coefficient of variation indicating the particle size distribution of the finely ground eggshell is preferably 0.1 to 0.8, and more preferably 0.1 to 0.7. When the coefficient of variation of the pulverized eggshell is 0.1 to 0.8, it is difficult to agglomerate, so that the dispersibility is excellent, and the meat quality of the processed processed meat product can be softened.

In the present invention, it is preferable to add dried egg white in addition to the finely pulverized eggshell because the meat quality of the ground meat processed product can be further softened.

The dried egg white used in the present invention is a liquid egg white dried by various methods such as spray drying (spray drying), stationary drying (pan drying), freeze drying (freeze drying), vacuum drying, etc. It was obtained by brewing. As liquid egg white, for example, a raw liquid egg white obtained by splitting an egg and separating it from egg yolk, and then filtering it. In addition to those that have been subjected to treatments such as sterilization, freezing, concentration, etc., it is possible to use treatments that remove components in egg white, such as those that have been subjected to desugaring treatment to remove sugar or lysozyme, etc. Among these liquid egg whites, it is preferable to use liquid egg whites subjected to desugaring treatment. If the desugaring treatment is not performed, the amino group in the egg white protein and the free sugar undergo a Maillard reaction during the heat storage treatment, and the quality may be deteriorated, such as browning or generation of an unpleasant odor. The desugaring treatment may be performed by a conventional method using yeast, enzyme, bacteria, etc., and is preferably performed so that the free sugar content in the liquid egg white is preferably 0.1% or less.

Next, the typical manufacturing method of the ground meat processed goods in this invention is demonstrated in order of a process.

The method for producing a ground meat processed product according to the present invention includes, for example, pickling liquid containing finely pulverized eggshells in ground meat by, for example, driving or dipping treatment. Thereby, a finely ground eggshell can be contained in the ground meat processed product. It is because it becomes easy to disperse | distribute a finely pulverized eggshell to ground meat uniformly by using the pickle liquid containing a finely pulverized eggshell.

The content of the finely pulverized eggshell is preferably 0.01 to 10%, more preferably 0.05 to 5%, with respect to the pickle liquid. When the content of the finely pulverized eggshell is less than the above range, it is difficult to obtain a sufficient effect. On the other hand, when the content exceeds the above range, the smell of the eggshell affects the flavor of the ground meat processed product and the sauce containing this. Because there is.

The pickle solution may contain, for example, salt, sugar, phosphate, color former, seasoning, protein, fats and oils, thickener, preservative, antioxidant, spice, etc., as long as the effects of the present invention are not impaired. You may make it contain.

10-500 parts are preferable with respect to 100 parts of ground meat, and, as for the quantity of the pickle liquid with respect to ground meat, 30-300 parts are more preferable. When the amount of the pickle liquid is less than the above range, it is difficult to obtain a sufficient effect. On the other hand, when the amount is more than the above range, it is not preferable because it is not economical.

And after pickling liquid is included in ground meat, it heat-processes. Examples of the heat treatment method include saute and boil treatment, but boil treatment is particularly preferable. The temperature of the boil treatment is preferably 60 to 105 ° C, more preferably 70 to 100 ° C. If the temperature of the boil treatment is lower than the above range, it is not preferable because the ground meat is not easily heated. On the other hand, if the temperature of the boil treatment is higher than the above range, it is necessary to be in a pressurized state. This is because equipment is required. Moreover, although the time of a boil process changes with the temperature of a boil process, 10 seconds-60 minutes are preferable and 30 seconds-30 minutes are more preferable. If the boil treatment time is shorter than the above range, the ground meat is not sufficiently heated. On the other hand, if the boil treatment time is longer than the above range, the meat quality of the ground meat processed product tends to become hard.

Next, after the boil treatment, the boil liquid is drained to obtain a ground meat processed product.

In addition, as a method of adding dried egg white to the ground meat processed product, it is preferable to use the one contained in the pickle liquid as in the case of the finely ground eggshell because it is easy to uniformly disperse the ground meat processed product. The dry egg white content is preferably 0.5 to 10% with respect to the pickle solution. If the content of the dried egg white is less than the entire range, it is difficult to obtain a sufficient effect of the dried egg white. On the other hand, if the content of the dried egg white is more than the above range, the smell of the egg white affects the flavor of the ground meat processed product and the sauce containing this Because there are cases.

The ground meat processed product obtained by the method described above can be used as ingredients for various sauces.

The sauce in the present invention is not particularly limited as long as it is a sauce containing the above-mentioned ground meat processed product, and examples thereof include meat sauce, marvo sauce, meat miso sauce and the like.

The above-mentioned sauce may be filled and sealed in a container package such as a pouch, cup, can, or bottle, and subjected to heat sterilization treatment or freezing treatment as necessary.

As described above, the ground meat processed product of the present invention becomes soft in the ground meat processed product by containing a finely ground eggshell having an average particle size of 1 μm or less, preferably 0.01 to 0.6 μm. Therefore, the finely pulverized eggshell has a function of modifying minced meat, and those containing finely pulverized eggshell can be used as a minced meat modifier. The content of the finely ground eggshell in the ground meat modifier of the present invention is 0.01 to 100%. As the form of the minced meat modifier, the cream-like finely pulverized eggshell-containing slurry itself obtained by the above-mentioned wet pulverization, or a preservative or the like may be added. Further, a finely pulverized eggshell obtained by drying the slurry may be used, or an excipient, an emulsifier, or the like may be appropriately added.

Next, the present invention will be described in more detail based on the following examples. The present invention is not limited to these.

1. Preparation of pulverized eggshell In this example, pulverized eggshells pulverized to have a predetermined average particle size and particle size distribution under the following conditions were prepared. More specifically, a raw eggshell dispersion liquid (slurry) in which eggshell (hereinafter referred to as “raw eggshell” to be distinguished from finely crushed eggshell) is dispersed in purified water is wet under the following conditions. The raw eggshell was wet-ground using a bead mill, and then freeze-dried and then pulverized.

1-1. Raw material (1) Raw material eggshell (average particle size: 11.0 μm (manufactured by Zenno Co., Ltd., Kuppie, Egg Station))
(2) Purified water

1-2. Crushing (wet grinding) conditions Wet bead mill: Star mill LMZ2 (manufactured by Ashizawa Finetech Co., Ltd.)
Beads: zirconia, Φ0.3mm
Bead filling rate: 85% (based on grinding chamber capacity); space rate 49%
Rotor peripheral speed: 12m / s

1-3. Preparation method of pulverized eggshell By charging 8 kg of purified water into a mixing tank connected to a bead mill, charging 2 kg of raw eggshell, and circulating operation of the wet bead mill (returning the slurry crushed by the mill to the tank) A finely ground eggshell-containing slurry was prepared.

By pulverizing with a wet bead mill for 5 minutes, 15 minutes, and 60 minutes, three types of finely pulverized eggshell-containing slurries with different particle sizes were obtained.

  Next, 250 g of each of the three types of finely pulverized eggshell-containing slurries with different particle sizes obtained were weighed into 500 ml eggplant flasks and ethanol baths (PSL-50, Tokyo Rika Kikai Co., Ltd.) set at about -35 ° C. ) For about 1 hour. The frozen slurry containing the finely pulverized eggshell was placed in a freeze dryer (EYELA FD-80, Tokyo Rika Kikai Co., Ltd.) together with the eggplant flask, and then freeze-dried, followed by 30 seconds in a pulverizer (Milcer 600DG, Iwatani Corporation). Finely pulverized eggshells (micronized eggshells 1-3) were obtained.

1-4. After 0.06 g of a sample for measuring average particle size and particle size distribution (micronized eggshell) was dispersed in 0.24 g of purified water, 0.3 g of this dispersion was dispersed in 10 g of purified water and irradiated with ultrasonic waves for 1 minute. It used for the particle size distribution analyzer. When adding the dispersant, two drops were added before ultrasonic irradiation.

In the case of the raw eggshell, first, 0.1 g of the raw eggshell was dispersed in 10 g of purified water, 4 g of this dispersion was dispersed in 20 g of purified water, and then irradiated with ultrasonic waves to prepare test specimens.

The particle size distribution measurement was performed using an ultrasonic irradiator (3 minutes, 40 W) with a built-in apparatus. The average particle diameter was the median diameter. The measurement apparatus and measurement conditions in the particle size distribution measurement are as follows.
Particle size distribution meter: Microtrac MT3300EXII (Nikkiso Co., Ltd.); Laser diffraction type refractive index: 1.68 (literature value of calcium bicarbonate); Water (dispersion medium) 1.33
Dispersant: Aron A-6330 (polycarboxylic acid polymer, manufactured by Toagosei Co., Ltd.)
The average particle diameters of the finely ground eggshells 1 to 3 are 0.12 μm (measurement range of particle diameter: 0.03 to 0.58 μm) and 0.59 μm (measurement range of particle diameter: 0.19 to 7.78 μm, respectively). ), 0.94 μm (measurement range of particle diameter: 0.45 to 7.78 μm), and their coefficient of variation (CV) was 0.70, 0.67, and 0.57, respectively.

Moreover, as for the particle size distribution of these finely pulverized eggshells, the ratio of the particle diameter of 1 μm or less was 50% or more, and the ratio of the particle diameter of 10 μm or more was 5% or less. Among them, the particle size distribution of the finely pulverized eggshell in which the average particle diameter of the finely pulverized eggshell is 0.12 μm is 50% or more when the particle size is 0.5 μm or less, and the ratio of the particle diameter of 2 μm or more is It was 5% or less.

Hereinafter, a finely ground egg shell having an average particle diameter of 0.12 μm is referred to as a finely ground egg shell 1, a finely ground egg shell having an average particle diameter of 0.59 μm is referred to as a finely ground egg shell 2, and an average particle diameter is 0.94 μm. The finely ground eggshell is designated as finely ground eggshell 3.

2. Preparation method of dried egg white The eggs with shells were divided into eggs, and 350 g of 10% citric acid solution and 20 g of bread yeast were added to 10 kg of the obtained liquid egg white, followed by desugaring treatment at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. Next, after 1 kg of this dried product was filled and sealed in a polyethylene bag having a thickness of 60 μm, it was stored in a 75 ° C. heat storage chamber and subjected to a heat storage treatment at 75 ° C. for 7 days to obtain a dried egg white.

3. Manufacturing method of ground meat processed product 3-1. [Examples 1 to 3]
After thawing frozen beef meat, 1000 g of minced beef treated with a 5 mm chopper was mixed and stirred with 1000 g of the pickle solution having the following composition, and immersed in the solution at 5 ° C. for 30 minutes to drain it. And the solid part which drained was boiled at 95 degreeC for 5 minute (s), and was drained, and the processed meat product was manufactured. The pulverized eggshells 1 to 3 used in Examples 1 to 3 are as shown in Table 1.

<Pickling liquid mixing ratio>
15g of finely ground eggshell
75g dried egg white
30g of salt
Shimizu Residue ――――――――――――――――
Total 1000g

3-2. [Comparative Examples 1-3]
In place of the finely pulverized eggshell of the pickle liquid used in the ground meat processed products of Examples 1 to 3, the raw eggshell was used in Comparative Example 1, calcium carbonate was used in Comparative Example 2, and the finely pulverized eggshell was used in Comparative Example 3. Except having excluded, the processed meat product was manufactured similarly to Examples 1-3.

3-3. [Test Example 1]
The meat quality of the processed ground meat products obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was evaluated. The evaluation results are shown in Table 1.

From Table 1, Examples 1-3, which were dipped in a pickle solution containing a finely pulverized eggshell having an average particle size of 1 μm or less and then boiled, were immersed in a pickle solution containing a raw eggshell having an average particle size of 11.0 μm. Comparative Example 1 which was boiled after treatment, Comparative Example 2 which was boiled after immersion treatment with a pickle solution containing calcium carbonate having an average particle size of 13.4 μm and after immersion treatment with a pickle solution which did not contain finely pulverized eggshell Compared with the boiled comparative example 3, the meat quality of the ground meat processed product can be softened. In particular, it is understood that Examples 1 and 2 which were dipped in a pickle solution containing finely pulverized eggshells having an average particle size of 0.6 μm or less and then boiled can make the ground meat product very soft. The

3-4. [Examples 4 to 6]
Instead of the finely pulverized eggshell of the pickle liquid used in the ground meat processed product of Example 1, in Examples 4 to 6, the mixing ratio of the finely pulverized eggshell 1 in the pickle liquid was 0.1 g, 0.5 g, A ground meat processed product was produced in the same manner as in Example 1 except that the amount was 50 g.

3-5. [Test Example 2]
The meat quality of the ground meat processed products obtained in Example 1 and Examples 4 to 6 and Comparative Example 3 was evaluated. The evaluation results are shown in Table 2. The evaluation symbols in the table are the same as those in Test Example 1.

From Table 2, the meat quality of the ground meat processed product can be softened by setting the content of the finely ground eggshell to 0.01% or more with respect to the pickle liquid. In particular, it is understood that the meat quality of the ground meat processed product can be made very soft by setting the content of the finely ground eggshell to 0.05% or more with respect to the pickle liquid.

3-6. [Examples 7 to 9]
Instead of the dried egg white of the pickle liquid used in the processed processed meat of Example 1, in Examples 7 to 9, Example 1 except that the blending ratio of the dried egg white in the pickle liquid was 0 g, 5 g, and 100 g, respectively. In the same manner, processed ground meat products were produced.

3-7. [Test Example 3]
The meat quality of the processed ground meat products obtained in Example 1 and Examples 7 to 9 was evaluated. The evaluation results are shown in Table 3. The evaluation symbols in the table are the same as those in Test Example 1.

From Table 3, it is understood that Examples 1, 8 and 9 containing dried egg white in the pickle liquid can make the meat quality of the ground meat processed product much softer than Example 7 not containing dried egg white. Is done.

4). Sauce blended with minced meat products 4-1. [Example 10] Meat sauce A meat sauce having the following blending ratio was produced. That is, the raw materials shown in the following blending ratio were put into a heating and stirring kettle and heated and stirred. After the temperature of the whole sauce reached 80 ° C., the heating and stirring was stopped, the retort pouch was filled and sealed, and the retort sterilizer was subjected to retort treatment at 116 ° C. for 30 minutes to produce a meat sauce as the sauce of the present invention . In addition, in the following compounding ratio, the ground meat processed product obtained by the manufacturing method of Example 1 was used for the ground meat processed product. For comparison, the ground meat processed product of Comparative Example 3 produced without using a finely ground eggshell was used. When the meat quality of the processed meat products of each meat sauce obtained was evaluated, the meat sauce using the processed meat products of Example 1 had a very high meat quality of the processed meat products compared to the processed meat products of Comparative Example 3. It was confirmed that it can be softened.

<Meat sauce ratio>
Processed minced meat 30%
30% saute onion
Tomato paste 9%
Domigrassa sauce 5%
Salt 1%
Sodium glutamate 0.5%
Shimizu Remaining ――――――――――――――――――
Total 100%

Claims (9)

A ground meat processed product comprising finely pulverized eggshells having an average particle size of 1 μm or less. The ground meat processed product according to claim 1, further comprising dried egg white. The sauce which mix | blended the processed meat product of Claim 1 or 2. A method for producing a processed ground meat product, characterized in that pickled liquid containing finely pulverized eggshells having an average particle size of 1 μm or less is added to the ground meat and then boiled. The method for producing a ground meat processed product according to claim 4, wherein the pickle liquid further contains dried egg white. The method for producing a processed ground meat product according to claim 4 or 5, wherein the content of the finely ground eggshell is 0.01 to 10% with respect to the pickle liquid. The method for producing a processed ground meat product according to claim 5 or 6, wherein a content of the dried egg white is 0.5 to 10% with respect to the pickle liquid. The sauce which mix | blended the processed meat product obtained by the manufacturing method in any one of Claim 4 thru | or 7. A ground meat modifying agent comprising a finely ground eggshell having an average particle size of 1 μm or less.