JP2011062126A - Sour taste substance-containing processed meat food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a sour taste substance-containing processed meat food, by which the new sour taste substance-containing processed meat food having an improved texture can profitably be produced without causing the obstruction of binding due to the compounding of the sour taste substance and without separating water, and to provide the new sour taste substance-containing processed meat food. <P>SOLUTION: There are provided the method for producing the sour taste substance-containing processed meat food, characterized by stirring a sour taste substance and starch until to give a uniform mixture, heating the mixture to form an acidic starch curd, finely cutting the starch curd to form granules, adding the granules to a processed meat food, and then stirring the mixture to produce the sour taste substance-containing processed meat food in which the granular acidic gel-like substance is dispersed in the processed meat food; and the new sour taste substance-containing processed meat food obtained by the production method. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  More specifically, the present invention relates to a processed processed meat product containing sour substances and a method for producing the same. More specifically, the granular product of starch curd containing sour substances is mixed and stirred in the processed processed meat product, and the granular products are mixed in a dispersed state. The present invention relates to processed meat processed food containing sour substances and a method for producing the same.

  Sausages made from raw meat, fish, etc. have been improved from conventional sausages in terms of flavor, texture, health-consciousness, etc. In recent years, with regard to taste, the addition of flavors such as sourness, flavor There is a growing demand for low-fat sausages, etc., regarding improvement of health and health orientation. When adding a flavor such as sourness to a non-single meat lump meat product such as sausage, if the raw material other than the meat has an acidic pH, the binding property of the meat will decrease, so The negative effects such as the feeling of falling and the occurrence of water separation were great. Therefore, when using a low pH raw material of pH 2-3 like sausage like vinegar or lemon, the addition amount had to be made very small. When, for example, 1% by weight of acetic acid is added to bring out a sour taste, the binding power of the meat is almost lost, and even the moisture of the meat itself cannot be retained, and the product is in a water-removed state. Also, the elasticity unique to meat products is lost, and the texture becomes brittle.

  As conventional technologies, 1) a method of increasing the amount of binders such as starch and vegetable protein, 2) a method of reducing the use of added water, and 3) an alkaline food additive typified by phosphate, pH. As a countermeasure, 4) a method of adjusting, and 4) a method of confining an acidic raw material in a capsule shape made of gelatin, pullulan or the like as a raw material are known. However, as an influence on the taste of the product, the texture of the product becomes powdery in the above 1), and the texture of the product becomes hard in 2). In the case of 3), there is a difficulty in adjusting the acidity and stable pH adjustment in the above 3). In 4), special equipment for producing capsules is required, and the capsule has a large diameter. Alternatively, when the capsule film is thin, there is a concern that the capsule may be destroyed in the sausage mixing process or the capsule may be destroyed by heat in the heat treatment. None of the measures was a satisfactory binding inhibition measure from the viewpoint of the deliciousness of the product, or from the viewpoints of manufacturing issues and costs.

  Regarding the prior art, it is known from the patent documents and the like to mix acidic microcapsules coated with an acidic substance with a skin made of a hydrophobic substance into a kneaded product (for example, see Patent Documents 1 and 2).

  In addition, as a method of blending sour foods into kneaded products, sour foods (plum meat as a representative example, mayonnaise, various dressings, lemon and orange are exemplified) and transglutaminase are added and used during the production process of fishery kneaded products. A method for producing a sour-tasting marine product (for example, see Patent Document 3) and a seasoning component (for example, mayonnaise flavor, curry flavor, chili flavor, cheese flavor, wasabi flavor, etc.) at an SFI value of 10 ° C., 80 or less, Disperse in a fat and oil of 60 or more at 20 ° C., 40 or less at 30 ° C. and 15 or less at 40 ° C. to form solid chips or slices, which are mixed with a dough of 60 to 90% moisture and heated A manufacturing method of a kneaded product that gels (for example, see Patent Document 4) is known.

  Furthermore, a raw material capable of forming a high-viscosity sol or hard gel and other foods are mixed, mixed or swollen without heating or heating and mixed with food (for example, see Patent Document 5), acid addition There is known a method for producing an elastic food product comprising a gelled composition containing galactoxyloglucan and xanthan gum, which has a resistance to acid, and having elasticity (for example, see Patent Document 6).

  On the other hand, as a technique for solidifying acidic foods, a method for producing solid mayonnaise by kneading an aqueous solution containing gelatin and waste powder and a main mayonnaise mainly composed of egg yolk, salad oil and brewed vinegar (for example, patents) Reference 7), solid mayonnaise (see, for example, Patent Document 8) obtained by heating and coagulating an acidic emulsified food containing fat and oil and a protein having emulsifying power and heat coagulation property, edible vegetable oil, egg, vinegar, In the production of a solid mayonnaise-like food containing an emulsion mainly composed of seasonings, thickeners, stabilizers and spices, heated raw starch was added to the emulsion, and the emulsion was hermetically filled in a container. Then, the manufacturing method (for example, refer patent document 9) of the solid-state mayonnaise-like foodstuff which makes this stand still and heat and solidifies is known.

  However, the starch curd granules obtained by stirring and heating the sour substance and starch until uniform are mixed and stirred in the processed meat food, and the processed meat-containing food containing the sour substance in which the granules are blended in a dispersed state, and A method for producing such processed meat food is not known.

JP-A-2-245148 JP 2000-4841 A JP-A-11-332520 JP 9-47259 A JP-A-8-168349 JP 2006-262897 A Japanese Examined Patent Publication No. 61-48903 Japanese Patent Laid-Open No. 61-135666 JP 2003-310206 A

  When a sour substance having a low pH is blended in a meat paste product using ground meat or the like, binding inhibition due to a decrease in pH of the kneaded dough of the paste product is usually caused. An object of the present invention is to economically produce a processed processed meat product containing a sour substance that does not inhibit binding, does not cause water separation, and has an improved texture even when such a sour substance is blended. And a novel processed meat food containing sour substances.

  In order to change the flavor, texture, etc. of the kneaded product such as sausage, the present inventors have a kneaded product having the same texture, etc. as a normal kneaded product even if it is given a sour taste, which is a traditional Japanese taste. I studied hard to get it. As a result, when the inhibition of binding occurs when ingredients with low pH are mixed with sausage dough, etc., the area where the ingredients with low pH come into contact with the meat is large, and therefore binding is achieved by reducing the area as much as possible. It has been found that inhibition can be prevented. Therefore, the other raw materials used in combination with the raw material having a low pH must be a raw material that does not inhibit binding and does not affect the taste, and is used in combination with a raw material having a low pH. It has been found that by localizing and dispersing in a certain size, the contact area with meat in the kneaded product can be reduced, and the binding of meat can be prevented. Various raw materials satisfying the above conditions, such as edible polymer substances, were repeatedly tested for suitability, and as a result of experimentation, the starch-containing solution was heated and the sour substances were collected into a starch gel (this gel was converted into starch Curd), as a result of being dispersed in the sausage, it is recognized that the raw material having a low pH does not diffuse between the meat particles, so that the binding of meat is not inhibited, and the texture is also elastic. It came to complete.

That is, the present invention is (1) a starch card obtained by stirring the sour substance and starch until uniform and then heating to form granules, adding the granules to the processed meat food, and stirring, (1) The above-mentioned (2) starch curd having a maximum stress of 4 g / cm ² or more. (1) The sour substance-containing meat processed food according to (1), (3) The granular product has a particle size of 2 mm or more, (1) or (2) the sour substance-containing meat processed food or (4 The starch curd contains 0.2% by weight or more of sodium L-ascorbate, and the processed meat-containing food with a sour substance according to any one of (1) to (3) above, or (5) that the pH is 2.8-5.0. Processed meat processed foods containing sour substances according to any one of (1) to (4) above, and (6) sour substances are acetic acid, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, glucono delta lactone In addition, at least one or more of phytic acid, phosphoric acid, and salts thereof, wherein the processed processed meat-containing food according to any one of (1) to (5) above and (7) starch is tapioca starch It is related with the processed meat food containing an acidity substance in any one of said (1)-(6) characterized by being.

  In addition, the present invention provides (8) the processed meat product according to any one of (1) to (7) above, wherein the processed meat product is a food product using minced meat, and (9) a food product using minced meat Is a sausage, The meat processed food of the said (8) description characterized by the above-mentioned.

The present invention further comprises (10) stirring the sour substance and starch until uniform and then heating to form an acidic starch card, chopping the starch card into granules, and converting the granules into processed meat products And (11) the starch card has a maximum stress of 4 g / cm ² or more. It is related with the manufacturing method of the meat processed food containing a sour substance as described in said (10) characterized by the above-mentioned.

  According to the present invention, even when sour substances are added, the pH of the dough does not decrease and binding inhibition does not occur as in the conventional case, and a processed meat-containing food with sour substances that does not cause water separation can be obtained. it can. Furthermore, the starch card can be used to disperse locally and unevenly to obtain a kneaded product that has a strong taste when eaten and has a fresh sausage texture. Therefore, it is possible to economically produce a processed meat-containing food containing a sour substance without requiring a complicated process such as coating.

About heat processing yield (%), the influence which the density | concentration of vinegar and the addition method have on sausage is shown. About the maximum stress (g / cm < ² >), the influence which the density | concentration of vinegar and the addition method have on a sausage is shown. About sensory evaluation score (hardness), the influence which the density | concentration of vinegar and the addition method have on a sausage is shown. The heat treatment yield (%) shows the effect of starch concentration in the curd on the sausage. About the maximum stress (g / cm < ² >), the influence which the starch density | concentration in a curd has on a sausage is shown. About the sensory evaluation score (hardness), the influence which the starch concentration in a card | curd has on a sausage is shown. The influence which the starch concentration (%) in a starch curd has on the maximum stress of a starch card | curd, the maximum stress of a sausage, and the heat treatment yield of a sausage is shown. The citrus and spice origin component analysis result at the time of adding ACS to a starch card | curd is shown.

  As processed meat foods containing sour substances, a liquid product obtained by stirring the sour substance and starch until uniform is heated to form an acidic starch card, the starch card is made into granules, and the granules are If it adds to a processed meat food and stirs and disperse | distributes a granular acidic gel-like thing to a processed meat food, it will not be limited at all. Moreover, as a method for producing processed meat products containing sour substances, an acidic starch card is formed by heating a solution obtained by stirring the sour substance and starch until uniform, and the starch card is chopped into granules. It is not particularly limited as long as it is a method in which the granular product is added to the processed meat food and stirred to disperse the granular acidic gel in the processed meat food.

The “starch card” of the present invention is obtained by mixing and stirring sour substances and starch until they are uniform and then heating, and collecting the acidic raw materials with starch gel, and forming the starch card as a granular material. In addition, the hardness (maximum stress) of the starch curd is important in localizing (non-uniformly dispersing) such granular materials in processed meat products such as sausages. The starch card has a maximum stress of 4 g / cm ² or more, preferably 5 g / cm ² or more. For example, 4 to 27 g / cm ² , particularly 5 to 27 g / cm ² can be suitably exemplified. If the maximum stress is less than 4 g / cm ^2, the adverse effects of vinegar sausage on heat treatment yield and hardness cannot be prevented, but if the maximum stress of starch curd is 4 g / cm ² or more, vinegar sausage heat treatment step It can prevent the bad influence of the retention and hardness. Here, the heat treatment yield means the ratio of the gelatin separated from the juice inside the casing after the heat treatment to the total weight. When tapioca starch is used as the starch, a maximum stress of 4 to 27 g / cm ² can be achieved at a starch concentration of 16 to 32% by weight.

  As the sour substance, at least one of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, glucono delta lactone, phytic acid, phosphoric acid and salts thereof, and contents of these acids (salts) Including the above, when the target acid flavor is mayonnaise flavor, ketchup flavor (tomato flavor), jean flavor, lemon flavor, solid mayonnaise, tomato paste, lemon juice, Chinese jean or the like, or Can be used together. The addition amount of these acidic substances depends on the type and expected taste (preference), but the pH of the starch card is preferably 2.8 to 5, more preferably 2.9 to 4, and pH 3 to 3.5. Is particularly preferred.

  As the starch used in the starch card, at least one selected from tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, urch corn starch, high amylose corn starch, waxy corn starch, sago starch and mung bean starch can be used. Preferably, tapioca starch can be mentioned.

The particle size of the acidic starch card is preferably 2 mm or more. When the particle size is smaller than 2 mm, the contact area of the sausage meat becomes large, which may cause binding inhibition. For example, examples of the particle diameter include 2 to 4 mm, 2 to 5 mm, and 2 to 6 mm. More specifically, even if the particle diameter is dispersed within these ranges, the particle diameter is concentrated to a certain value. May be. Moreover, when a particle size exceeds 6 mm, it will become a meat product of a different texture.
Moreover, the granular material of an acidic starch card | curd can be suitably contained, for example in 2-20 weight%, 3-15 weight%, 4-10 weight%, 5-7 weight%, etc. in meat processed food. In consideration of the allowable blending amount of starch in processed meat foods, 5-7% by weight is preferable in the case of a starch card having a starch blending amount of 30% by weight.

  It is preferable to add sodium L-ascorbate to the starch curd, whereby the deterioration of flavor due to heating of the starch curd can be reduced. In the starch curd, sodium L-ascorbate is 0.2% by weight or more, for example, 0.3 to 0.4% by weight or more, more preferably 0.5% by weight or more, and particularly preferably 1.0% by weight or more. It is more effective when added in this manner.

  Processed meat products are processed meat products using minced meat, and examples include sausages, nuggets, hamburgers, grilled meats, and grilled foods.

Test 1 [Effects of vinegar concentration and addition method on sausage hardness]
When an acidic raw material such as vinegar is added directly to sausage, the pH is lowered and the water retention and binding properties of the meat are lowered. Therefore, in order to confirm the effect on the texture of sausage by using non-uniform dispersion localized in the meat by curding the acidic raw material with starch, as a control plot, `` Vinegar directly The group was uniformly added to the sausage, and the comparative group was a group where vinegar was added to the sausage as a starch curd, and all pork sausage was used as the base formulation. In order to evaluate with a general sausage composition, the composition of the blank is made close to JAS high grade (standard: starch 3% or less), and even if starch is added in the test, JAS standard (standard: starch 5% or less) It went so that it might become a considerable composition.

  Evaluation items (measurement items) are: 1. pH measurement of vinegar solution and starch curd, 2. Heat treatment yield measurement of sausage (ratio to the total weight of gelatin separated from juice inside casing after heat treatment), 3. Physical property evaluation of sausage This is a sensory evaluation of sausages.

[Production method of starch card and its granule]
As raw materials, starch, vinegar and added water were weighed as blended, and then these raw materials were stirred and mixed. The mixture was filled in a non-breathable casing, steam-heated at 90 ° C. for 20 minutes, then rapidly cooled, and cooled to a product temperature of 10 ° C. or lower. After cooling, the non-breathable casing was removed, cut into dice, and the cut starch curd was weighed to a predetermined amount added to the sausage.

[Sausage production method]
Raw material meat (pork edible meat, pork fat) was cut to a size of about 3cm with a knife, the raw material meat of the following [Table 1] was weighed as blended, the weighed raw materials were mixed and grinded to 5 mm size . Raw material meat, salting agent and added water were added to the mixer in order. Ice water was used as the added water. After mixing well, it was left in the refrigerator overnight. Starch for starch blending and added water were added to the salted meat and deaerated and mixed (4 minutes). As shown in [Table 2] below, in the control group, the same amount of starch as in the starch card of the vinegar solution and the paired test group was added to the blank blended meat as powder. The mixture was degassed (2 minutes) with a mixer and filled into a non-breathable casing with an oil stuffer. After ligation, it was packed in a square retainer and then boiled at 78 ° C. It took about 2.5 hours to reach a core temperature of 72 ° C. Then, after immersing in ice water and allowing to stand overnight in a refrigerator, the retainer was removed, the surface moisture was wiped off, and the total weight of the log with casing was measured for heat treatment yield measurement. After removing the casing and wiping off moisture and jelly, the casing weight was measured. The surface of the bare wood that had been bare was wiped, the jelly and the like were removed, and the weight of the wood was measured. Then, it sliced to 15 mm thickness with the slicer. The physical properties were measured with a rheometer, the sensory evaluation was conducted by food inspection, and the pH of the starch card was measured. In Tables 1 and 2, “%” means% by weight.

Results of Test 1 [Effects of vinegar concentration and addition method on sausage hardness] Each of the vinegar concentrations was 0%, 1%, 2%, 3%, 4% as shown in Table 2 in the sausage. The results are shown in Table 3 for the effect on sausage due to the difference in the addition method, which is directly added and added with starch curd. The results of the heat treatment yield in Table 3 are shown in FIG. 1, the physical property evaluation in Table 3 is shown in FIG. 2, and the sensory evaluation is shown in FIG. In the sensory evaluation, the blank and hardness were compared by 6 people, very hard: +3, hard: +2, slightly hard: +1, equivalent to blank: 0, slightly soft: -1, soft: -2, very soft : The evaluation was −3.

  As shown in Table 3, when vinegar was added directly to the dough at a concentration of 3% or more, the heat treatment yield was significantly reduced compared to the blank. This indicates that the heat treatment yield was adversely affected. In addition, in the physical property evaluation, as clearly shown in FIG. 2, when 1% vinegar is added directly to the dough, the maximum stress of sausage is slightly lower than that of the blank, and when 2% or more of vinegar is added, the maximum stress is significantly reduced. The physical properties of sausages were affected. In contrast, when vinegar was added as starch curd, the maximum stress of the sausage became almost the same as that of the blank, and the physical properties of the sausage were hardly affected. Furthermore, as shown in FIG. 3, in sensory evaluation, when 1% vinegar is added directly to the dough, the sausage hardness is slightly softer than that of the blank, and when 2% vinegar is added, the hardness is clearly soft. % Addition or more became very soft and had an effect on sausage hardness. On the other hand, when vinegar was added as starch curd, the hardness of the sausage became almost the same as that of the blank, and the physical properties of the sausage were hardly affected.

Test 2 [Effect of starch concentration in starch curd on sausage hardness]
If the starch curd is soft, starch is crushed and kneaded in a paste-like manner during the sausage mixing process. The starch curd is uniformly dispersed in the sausage and cannot be dispersed locally in the blended meat. Therefore, the following experiment was carried out in order to obtain an appropriate hardness in which the starch card is not uniformly dispersed. The starch card was prepared in the same manner as in Test 1, and the sausage was prepared in the same manner as in Test 1 using the one having the composition in Table 1. The sausage was prepared in the proportion shown in Table 4 below. As shown in Table 4, the starch concentration in the starch card was increased by 2% between 12.0% and 32.0%.

Test 2 [Effect of starch concentration in curd on hardness of sausage] Starch concentration in starch curd with acetic acid content of 52.5% is between 12.0% and 32.0% by 2% concentration The sausage heat treatment yield, the physical properties of the starch curd and sausage, and the sensory evaluation of the sausage were performed. The starch card content in the sausage was 5.71%, and the sensory evaluation of the sausage was performed in the same manner as in the test 1 described above. That is, 11 samples containing 3.0% vinegar and 0.686 to 1.828% starch were included in the sausage.
These results are shown in Table 5. The results of the heat treatment yield in Table 5 are shown in FIG. 4, the physical property evaluation in Table 5 is shown in FIG. 5, and the sensory evaluation is shown in FIG. In the sensory evaluation, the blank and hardness were compared by 6 people, very hard: +3, hard: +2, slightly hard: +1, equivalent to blank: 0, slightly soft: -1, soft: -2, very soft : The evaluation was −3.

  From the data shown in Table 5 and FIG. 4, when the starch concentration in the starch card was 14% or less, the heat treatment yield decreased as compared to the blank, and when it was 16% or more, it was equivalent to the blank. On the other hand, when the starch concentration in the starch card was 16% or more, the heat treatment yield was not affected. Moreover, in the physical property evaluation, as is clear from FIG. 5, the starch concentration in the starch card was 16% or more, and the maximum stress of the sausage was almost equal to that of the blank. That is, when the starch concentration in the starch card was 16% or more, the physical properties of the sausage were hardly affected. On the other hand, when the starch concentration in the starch card was 14% or less, the maximum stress of the sausage was lowered, and the physical properties of the sausage were greatly affected. Furthermore, as shown in FIG. 6, in sensory evaluation, the starch concentration in a starch card | curd was 16% or more, and the hardness of the sausage was substantially equivalent compared with the blank. In particular, when the starch concentration in the starch card was 18% to 20%, the hardness was closest to that of the blank. That is, when the starch concentration in the starch card was 16% or more, the texture of the sausage was hardly affected. On the other hand, when the starch concentration in the starch card is 14% or less, the hardness of the sausage becomes soft, which greatly affects the texture of the sausage.

FIG. 7 shows the maximum card stress and sausage evaluation (heat treatment yield, maximum stress) data for each starch concentration in the starch card shown in Table 5. From Table 5 and FIG. 7, when the maximum stress of the starch curd is not more than 2.938 g / cm ² , the heat treatment yield and hardness of the vinegar sausage cannot be prevented, but the maximum stress of the starch curd is 4.045 g. / Cm ² or more could prevent adverse effects of heat treatment yield and hardness of vinegar sausage. From this, the preferable physical property of the starch card used in the present invention is that the starch card has a maximum stress of 4 g / cm ² or more.

Test 3 [pH of starch curd by addition of vinegar]
Measure the pH value of the starch curd with the amount of starch in the starch curd constant (30%) and change the amount of vinegar (0-70%). In the sausage, this starch curd is 5.71% Added and tested. The relationship between vinegar concentration and pH value was examined. Table 6 shows the blending ratio of starch, vinegar and water in the starch card, the blending ratio of starch, vinegar and water in the sausage, and the pH of each vinegar solution used for the starch card and the pH of the starch card. The pH of the starch card | curd at the time of mix | blending 17.5-70.0% of vinegar in a starch card | curd was 3.07-2.91.

Test 4 [Prevention of flavor deterioration of seasoning in starch card by heat treatment]
The flavor imparted to the starch curd changes or decreases in flavor due to the heating during the production of the starch curd and the heat treatment in the production of sausage. Therefore, as a result of examining various food additives, it was considered that the addition of sodium L-ascorbate (ACS) was useful for the effect of improving the flavor reduction, and the amount of ACS added to the starch curd was examined. As shown in Table 7, the amount of ACS added was six types of 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, and 1.0%. As the starch card, a salty-flavored starch card was prepared by the formulation shown in Table 7 and the method shown in Table 8. The aroma component analysis was performed in the course of the following analytical starch card trial production method, and the starch card after the first heating and the second heating before the heating was analyzed as a sample.

Result of Test 4 [Measures to prevent flavor deterioration of seasoning in starch card by heat treatment] For fragrance component analysis, the following analysis methods were used for analysis of citrus and spice-derived fragrance components (limonene, linalool, beta-caryophyllene) I went.
Dynamic headspace method:
-Set 20g of sample in the Erlenmeyer flask for aroma collection.
・ Constant temperature bath ・ After stabilizing the sample temperature to 30 ° C., introduce the aroma into the collection tube with high purity nitrogen gas.
・ High purity nitrogen gas flow rate: 20ml / min for 60min = total 1200ml at 30 ℃
・ A TENAX TN was used as the aroma collection tube.
GC / MC analysis conditions-1 μL of 0.1% benzyl alcohol was added as an internal standard substance to the collection tube where aroma was collected.
-Introduced into Agilent GC / MC with GERSTEL TDS (thermal desorption device)-GERSTEL TDS (thermal desorption device) conditions
Carrier gas: High purity helium gas 21psi
Thermal desorption temperature: 210 ° C
CIS4: -150 ° C → 210 ° C
CTS2: -150 ° C → 210 ° C
・ Agilent GC / MC measurement conditions
Column: J & W DB-WAX 60m × 0.32mm Id × 0.25μm
Carrier gas: High purity helium gas 21 psi at 40 ° C constant flow rate
Temperature rise condition: 40 ℃ (hold 2.5min) → 5 ℃ / min → 210 ℃ (hold)
Analysis time: 75min
EI measurement: Mass range 20 to 350

  The results of analysis by the above analysis method are shown in FIG. The AREA value in FIG. 8 is obtained by changing 1 μl of 0.1% benzyl alcohol (internal standard substance) to 1E + 09. From FIG. 8, even if ASC was added to the starch card so as to be 0.1%, the result was almost the same as the case where ASC was not added. When it was added, the reduction of the aroma component was improved depending on the amount added. For example, when 0.5% of ASC was added, the reduction of aroma components by the second heating was greatly improved. Similarly, when 1.0% of ASC was added, the reduction of the fragrance component by the first and second heating became almost the same as that of unheated, and the reduction of the fragrance component by heating could be prevented. From this, it was found that adding 0.5% or more of ASC to the starch card is effective.

  Hereinafter, although an Example is shown, this invention is not limited to an Example at all.

1) Manufacture of starch curd 3.00 kg of vinegar, 1.57 kg of water and 1.14 kg of tapioca starch are mixed and stirred, filled into a non-breathable casing, and the starch-containing liquid material in the casing is steam-heated at 90 ° C. for 20 minutes. did. After quenching, the product was cooled to a product temperature of 10 ° C. or lower. After cooling, the non-breathable casing was removed, and the starch card formed by heating was cut with a dicer so as to have a particle size of 2 mm or more.
2) Manufacture of sausage 62.0 kg of pork, 11.0 kg of pork fat, and 13.24 kg of water were mixed, put into a mixer, and ground to 5 mm size. Further, 1.61 kg of sodium chloride, 0.01 kg of sodium nitrite, 0.20 kg of phosphate, 0.03 kg of sodium ascorbate, and 0.2 kg of spice were added and mixed. Next, 5.71 kg of the granular starch card produced in 1) was added and mixed. Degassed during mixing. The particulate curd was dispersed in the sausage dough. The sausage dough in which sour-containing starch particles were dispersed was filled into a casing with a filling machine and heated at 60 ° C. for 30 minutes. After heating, it was cooled rapidly and cooled to a product temperature of 10 ° C. or lower to obtain a sausage containing a sour substance.

  As a method for producing the starch card of Example 1, tapioca starch 1.54 kg, lemon juice 0.80 kg, white pepper 0.01 kg, sodium L-ascorbate 0.03 kg, purified salt 0.07 kg, starch syrup 1. Granules of starch curd were produced in the same manner as in Example 1 except that 25 kg, yeast extract 0.11 kg, sodium glutamate 0.02 kg, and water 1.87 kg were used. The granular material was used in the same manner for the production of the sausage of Example 1 to produce a sausage containing a sour substance.

Claims (11)

The starch curd obtained by stirring the sour substance and starch until uniform and then heating is made into granules, and the granules are added to the meat processed food and stirred to process the granular acidic gel. Processed meat-containing food containing sour substances, characterized by being dispersed in food. The processed starch-containing meat processed food according to claim 1, wherein the starch card has a maximum stress of 4 g / cm ² or more. 3. The processed meat-containing food product according to claim 1 or 2, wherein the granular material has a particle size of 2 mm or more. The starch curd contains 0.2% by weight or more of sodium L-ascorbate, sour-processed meat processed food according to any one of claims 1 to 3. The pH of the starch card | curd is 2.8-5.0, The processed meat foodstuff containing the sour substance in any one of Claims 1-4 characterized by the above-mentioned. The sour substance includes at least one of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, glucono delta lactone, phytic acid, phosphoric acid and salts thereof. Processed meat containing sour substances according to any of the above. The processed starch-containing meat processed food according to any one of claims 1 to 6, wherein the starch is tapioca starch. The processed meat product according to any one of claims 1 to 7, wherein the processed meat product is a food product using minced meat. The processed meat product according to claim 8, wherein the food product using minced meat is sausage. After stirring until the sour substance and starch become uniform, an acidic starch curd is formed by heating, and the starch curd is chopped into granules, and the granules are added to the processed meat food and stirred to form granules. A method for producing a processed meat product containing a sour substance, characterized in that an acidic gel-like product is dispersed in a processed meat product. Starch card method according to claim 10 acidulant containing processed meat food according to, characterized in that the maximum stress 4g / cm ² or more.