JP2011055818A - Salting agent for ham, sausage and/or meat-processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems wherein the color, taste and texture of a used product are damaged because a soybean protein, wheat protein, sodium caseinate, milk protein, albumen, starch, vegetable fiber or the like having peculiar taste and smell is used for a conventional salting agent used for a ham, a sausage and/or a meat-processed product. <P>SOLUTION: The ham, the sausage and/or the meat-processed product can be produced without damaging the color, the taste and the texture by displacing the soybean protein, the wheat protein, the sodium caseinate, the milk protein, the albumen, the starch, the vegetable fiber or the like contained in the salting agent with sorghum. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a salting agent for ham and sausage and / or processed meat products, and ham and sausage and / or processed meat products using this salting agent have improved texture, color and taste. It is a salting agent that has excellent effects, such as prevention of yield reduction by drip and drip, and the possibility of partial replacement of raw meat.

Hams and sausages targeted by the present invention are bonless ham, loin ham, shoulder ham, berry ham, prosciutto ham, press ham, chicken ham, Wiener sausage, frankfurter sausage, boronia sausage, liona sausage, dry sausage and the like and the like. . The processed meat products are bacon, hamburger, meat dumpling, tsukune, tonkatsu, steak, yakitori, karaage, and the like.

Livestock meat targeted by the present invention is meat, visceral meat and the like obtained from pigs, cows, chickens, sheep, horses, salmon and the like.

In recent years, hams and sausages and / or processed meat products using plant protein, starch, etc. have been distributed at a relatively low price as a substitute for livestock meat due to soaring raw meat ingredients.

Therefore, phosphates, calcium salts, carbonates, sodium caseinate, soy protein, wheat protein, egg white, whey protein, starch, dietary fiber, etc. are used as salting agents for hams and sausages and / or processed meat products. In particular, soy protein is often used.

However, sodium caseinate and soy protein have peculiar gumminess and odor, and there is a disadvantage that the flavor is impaired when added to ham and sausage and / or processed meat products.

Furthermore, sodium caseinate, egg white, and whey protein are poorly dispersible in water and require a lot of labor to use in liquid form.

Soybeans are positioned according to allergen specific raw materials. In recent years, the number of people who develop allergic symptoms to foods has increased, and development of food materials that do not cause allergic symptoms is now underway.

For these reasons, food materials based on sorghum that can be safely used for cereal (wheat and soybean) allergic diseases have been proposed in recent years and put into practical use as food materials such as curry roux and confectionery. ing.

Sorghum is roughly divided into four types: grain sorghum, sweet sorghum, bloom sorghum and glass sorghum. Recently, white sorghum, a kind of grain sorghum, has attracted attention. Nutritionally it contains essential amino acids and is rich in minerals, B vitamins, dietary fiber and unsaturated fatty acids.

JP2007-202524 JP2007-254338

Disadvantages are unavoidable with the conventionally known salting agents for hams and sausages and / or processed meat products. For example, when vegetable protein such as soybean protein, wheat protein or the like is used, the color, taste and texture are impaired, and the addition amount is limited. In addition, even when using animal protein sodium caseinate, egg white, whey protein, etc., the color, taste and texture are impaired, and sufficient results cannot be obtained.

And, for the purpose of reducing the amount of expensive livestock meat, when the amount is increased or partially replaced by the use of a large amount of salting agent, the original taste is impaired, and further, the product value is reduced due to drip, etc. The disadvantage of Therefore, the purpose of this study is to provide a salting agent that can be used for the production of stable hams and sausages and / or processed meat products that do not lose color, taste and texture and do not cause drip. .

The present inventors examined the effects of various food materials, food additives, etc. on hams and sausages and / or processed meat products. That is, the expected effects include a reduction in the drip of the salt solution added or injected into the raw meat, the emulsification of water and fats, the binding property of the meat, the more preferable texture and texture, the color tone and We studied comprehensively about the improvement of taste and smell.

Calcium salt is synergistic with sorghum to reduce dripping of salting solution, emulsification of water and fat, meat binding, favorable texture and throat, color and taste, and odor. It has been found that drastic improvement can be achieved by adding and / or carbonate and / or phosphate.

That is, a feature of the present invention is a ham sausage and / or a processed meat product that is characterized by the addition of sorghum and phosphate and / or calcium salt and / or carbonate.

The ham / sausage and / or processed meat product is preferably adjusted to pH 5-10, more preferably pH 6-8. When the pH is below 5, the color and taste are deteriorated. When the pH exceeds 10, the alkalinity becomes strong and the quality is deteriorated.

In the method for producing hams and sausages and / or processed meat products targeted by the present invention, in addition to livestock raw materials, coloring agents, starches, salt, sugars, spices, seasonings, fats and oils, colorants, other food ingredients, etc. These known ones can be used.

With the salting agent of the present invention, ham / sausage and / or processed meat products can be improved in quality, such as color, texture, taste and smell as follows.

The following examples further illustrate the present invention.

Example 1 A wiener sausage was made according to a commercial method with the raw material composition shown in Table 1 below. That is, grind minced meat (red meat) using a food cutter, then add and mix with salt, add color former, phosphate or calcium salt or carbonate or sorghum or casein sodium or dried egg white or soy protein. Ice water was added to the mixture and mixed well. After filling and molding the sheep intestine (size 18/22), it was finished by a conventional method.

About four types of Wiener sausages prepared in this way, pH was measured by the direct contact method with the glass electrode pH meter by Horiba. The sensory evaluation was performed by 10 panelists, and was judged by an average value evaluated by the 5-point method. The results are shown in Table 2.

From the test results in Table 2, the combined addition of sorghum, phosphate, calcium salt, carbonate, and phosphate in test groups 2, 3, and 4 all show excellent values in texture, color, and taste, It proved that the salting agent concerning this invention was effective.

Example 2 Loin ham was made according to a conventional method using a salting agent for loin ham shown in Table 3 below. That is, a 10% aqueous solution of the salting agent shown in Table 3 was prepared and used as a pickle solution. A pickle solution was injected into pork loin by injection at 50% of the meat weight. Next, it was molded, dried and smoked, heated in a hot water bath until the center temperature reached 85 ° C., and cooled immediately after reaching the temperature.

For the manufactured loin ham, pH measurement and sensory evaluation were performed in the same manner as in Example 1, and the loin ham of each test section with the same weight and size was placed on the filter paper, and the water separation amount was measured according to the moisture oozing range. The results shown in Table 4 below were obtained.

From the results of Table 4, it was proved that the texture, color tone, and taste of the roast ham in the test sections 2, 3, and 4 using sorghum were also demonstrated the same excellent effects as the Wiener sausage. Furthermore, since the amount of water separation is suppressed, the yield can be improved by adding a large amount of water to raw material meat and / or raw material dough.

According to the present invention, the following remarkable effects can be obtained. (1) The texture, color and taste of ham / sausage and / or processed meat products can be improved. (2) Partial replacement of livestock meat, which is the main ingredient of hams and sausages and / or processed meat products, is possible. (3) Water separation (drip) is suppressed and yield is improved.

Claims (8)

A salting agent for hams and sausages and / or processed meat products, wherein sorghum is mixed with calcium salt, carbonate and phosphate. 10 to 99 parts of sorghum, 0.1 to 30 parts of calcium salts and / or 0.1 to 50 parts of carbonates and / or 0.1 to 50 parts of phosphates are blended. The salting agent according to claim 1. The salting agent according to claim 1 or 2, wherein the sorghum is white sorghum. 4. The calcium salt according to claim 1, wherein the calcium salt is at least one of calcium oxide, calcium chloride, calcium carbonate, calcium hydroxide, calcium lactate, uncalcined calcium, calcined calcium, and bittern. 2. The salting agent according to item 1. The salting agent according to any one of claims 1 to 4, wherein the carbonate is at least one of sodium carbonate, sodium bicarbonate, and potassium carbonate. The phosphate is one or more of trisodium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, and potassium metaphosphate. The salting agent according to claim 5. Ham and sausage and / or processed meat product which knead | mix the salting agent and livestock meat of any one of Claims 1-6 at pH 5-10. After the salting agent according to any one of claims 1 to 6 is dispersed in water and / or a product containing a large amount of water, injection and / or salt is injected into the meat at pH 5-10. Ham and sausage and / or processed meat products that have been soaked in a pickle solution.