JP2011147373A - Adhesive for meat processed food product, meat processed food product containing the same, and method for producing the meat processed food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an adhesive added to food with which adhesion between fleshy masses is improved in meat processed food product such as ham or daily meat dish produced by making the fleshy masses adhere to one another. <P>SOLUTION: The adhesive is added to a meat processed food product produced by making meat piece aggregates adhere to one another, and is made of arginine. The method for producing the meat processed food includes bringing the arginine into contact with the meat pieces to make the meat pieces adhere to one another to integrate the meat piece aggregates. The meat processed food is produced by addition of the arginine as the adhesive at a concentration of not less than 0.3 wt.%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to an adhesive used as an additive for processed meat foods such as ham and beef dishes, processed meat foods containing the same, and a method for producing the same.

  Many kinds of processed meat foods are known, but in so-called press ham, mixed press ham, and chopped ham, a manufacturing method in which a joint is interposed between meat chunks is usually employed. Here, the term “joining” generally refers to a mixture of livestock meat, rabbit meat or poultry meat, or a mixture of starch, vegetable protein, or the like.

  On the other hand, in the case of ham products manufactured by joining meat chunks together without intervening, or meat beet, etc., the adhesive property of the meat chunks is required. Adhesiveness means that relatively large meat masses are bonded together to form an apparently continuous structure, which is preferable in appearance, and can be satisfactorily cut such as sliced after heating and cooking. It is a physical property that means that the processed meat food has a good texture.

  Conventionally, various food additives have been proposed or used for improving adhesiveness in processed meat foods. Patent Document 1 discloses a method for adhering raw meat using a specific protein and an alkaline earth metal hydroxide or oxide, and Patent Document 2 discloses a method for producing a meat fillet using transglutaminase produced by a specific bacterium. A method is disclosed. Patent Document 3 discloses an adhesive for livestock meat containing transglutaminase, milk protein powder, and a specific salt.

  However, as in Patent Document 1, the use of a heterologous protein such as soybean protein or milk protein affects the flavor, and at the same time, a mass of the heterologous protein is deposited on the adhesion surface, resulting in an unnatural adhesion surface. Also, the use of alkaline earth metal hydroxides or oxides results in good flesh-color discoloration. Furthermore, as in Patent Documents 2 and 3, the use of transglutaminase requires additional time for the enzyme reaction. As described above, these food additives have the drawback that the effect of improving the adhesive strength is not sufficient, and depending on the additive, the process for developing the adhesiveness becomes complicated.

  On the other hand, food additives (so-called binders) for improving the binding property rather than the adhesive property are also known, and polyphosphate is most widely used at present. Consistency is a property required for processed meat products (for example, sausages) that are manufactured by adding ingredients that do not mix with meat, such as fat and water, unlike adhesiveness. It is a physical property that means that an apparently uniform continuous structure is formed from the components that do not match, and that the processed meat product exhibits moderate elasticity.

  In Patent Document 4, a number of binders composed of amino acids containing one carboxyl group have been proposed as alternative additives for polyphosphates, among which binders composed of basic amino acids are shown. However, there is no description or suggestion regarding the adhesive improvement effect.

Japanese Patent Publication No. 52-12789 Japanese Examined Patent Publication No. 6-55116 International Publication No. 2004/012524 Japanese Examined Patent Publication No.57-21969

  As described above, when manufacturing meat processed foods such as ham and meat side dishes by bonding meat chunks, the adhesion between the meat chunks in the processed foods is greatly improved without interposing between the meat chunks. In addition, food additives applicable to all meat types have not been known.

  In view of the above situation, the present invention is meat capable of improving the adhesion between meat chunks in processed meat foods such as ham produced by bonding meat chunks together without interposing a joint between the meat chunks. It aims at providing the adhesive agent for processed food addition.

  The present inventors have found that an effect of improving adhesiveness can be obtained by adding arginine without adding conventional bridging in processed meat foods such as ham and meat beet, and have led to the present invention.

  That is, this invention relates to the adhesive agent added with respect to the processed meat food manufactured by adhere | attaching a meat piece aggregate | assembly, Comprising: It is related with the adhesive agent characterized by consisting of arginine.

  Further, the present invention is a method for producing processed meat foods produced by bonding meat pieces aggregates, and contacting the meat pieces aggregate with arginine and then bonding the meat pieces to each other. The present invention also relates to a method for producing a processed meat food characterized by including a step of integrating.

  Furthermore, the present invention also relates to a processed meat food produced by bonding a meat piece assembly, characterized in that arginine is added as an adhesive, and the concentration of the arginine is 0.3 wt. % Or more is preferable.

  By this invention, the adhesive force between meat chunks can be improved significantly in meat processed foods such as ham and meat beet that are made by bonding meat chunks. The adhesive of the present invention can be applied to all meat types. The processed meat foods to which the adhesive of the present invention is added are preferable in appearance because there are no gaps between the meat chunks, and the meat chunks are not separated from each other even after cutting such as slicing after heating and cooking, and good You can have a good texture.

  Since the additive is an amino acid, the present invention is excellent in terms of safety to the human body. Arginine also has the secondary benefit of taking it as a food additive because it has the ability to increase disease resistance and accelerate wound healing. Furthermore, arginine adhesives are also beneficial in nutrition because adults have the ability to synthesize arginine in the body, but children do not have the ability to synthesize in the body and must be taken from food.

  Furthermore, although transglutaminase, which has been conventionally used as an adhesive, is expensive and there is a problem that the production cost of processed meat foods is high, the arginine adhesive according to the present invention is inexpensive and produces processed meat products. Cost can be reduced.

The graph which shows the load value required for the separation of meat chunks with the chicken ham manufactured in Example 1 The graph which shows the load value required for the separation of meat chunks with the chicken ham manufactured in Example 3 The graph which shows the load value required for the separation of the meat chunk with the pork ham manufactured in Example 3 The graph which shows the load value required for the separation of meat chunks with the beef ham manufactured in Example 3

  The present invention relates to an adhesive that is added to a processed meat food produced by bonding a meat piece assembly. The adhesive is a food additive and is characterized by comprising arginine.

  In the present invention, the processed meat food refers to processed meat food in which a relatively large meat mass is formed by cutting the meat mass into relatively small meat masses and bonding the meat masses together. Typically, it is ham, but it is not particularly limited as long as it is a processed meat food obtained by bonding meat chunks. For example, beef smoked tongue, grilled pork, shoulder bacon, dice steak and the like. The present invention is also applicable to fried meat processed foods such as chicken nuggets and pork cutlet.

  The meat type and part of the meat are not particularly limited, and beef, chicken, pork and the like can be used. The adhesive of the present invention exhibits an excellent adhesive improvement effect even when used for any meat type and part.

  In the present invention, the adhesive is an additive used for bonding and integrating small meat chunks with each other. When the processed meat food is excellent in adhesiveness, it is difficult to observe a gap on the bonding surface between the meat chunks in the processed meat food, which is preferable in appearance. Further, cutting processing such as slicing after heating and cooking can be performed smoothly, the meat chunks are not separated even when sliced, and there are no gaps in the slice cross section, so that the appearance is excellent. In addition, there is no feeling that the meat chunks are separated when the processed meat food is eaten, and the texture is also good.

  Arginine used as the adhesive of the present invention may be any optical isomer, but L-form arginine is preferred. Further, an arginine concentrate appropriately extracted from a food containing a large amount of arginine, such as fish protamine, or a fraction obtained by fractionating the arginine fraction after decomposing the food protein can be used.

  The amount of arginine added to processed meat foods may be set as appropriate by evaluating the adhesiveness of the processed processed meat products, but in general, it is converted to free arginine in the weight of the final processed processed meat products. It is preferably 0.3% by weight or more. From the viewpoint of improving the texture, it is more preferably 0.5% by weight or more. When arginine is added in this range, an excellent adhesiveness improving effect is achieved, and a processed meat food excellent in adhesiveness can be produced. The upper limit of the amount added is not particularly limited, but bitterness occurs when blended in a large amount, so about 1.5% by weight or less is preferable.

  The adhesive of the present invention may be a combination of arginine and other adhesives such as transglutaminase, as long as an adhesive improvement effect is obtained.

  Next, a method for producing a processed meat food by adding the adhesive of the present invention will be described.

  First, arginine is added to and mixed with a meat piece assembly made of meat, and then the resulting mixture is filled into a casing and heated or dried to produce a processed meat food. In the case where the processed meat food is a fried food, after the molding, the fried powder is applied and the fried food is processed. The size of the meat piece aggregate is not particularly limited, and it may be a piece of meat cut into an appropriate size, or cut if it is a relatively small piece of meat such as chicken fillet or fillet It is also possible to manufacture as it is.

  When the adhesive of the present invention is added to the meat piece assembly, arginine dissolved in water may be added, or arginine is added in a solid state to add moisture to the meat piece assembly. You may employ | adopt the method of making it melt | dissolve. The method for contacting arginine with the meat piece aggregate is not particularly limited, but in addition to a method in which both are simply added and sufficiently mixed together, a method in which an arginine solution is applied to the meat surface, a dipping method in which the meat is immersed in an arginine aqueous solution, Examples thereof include a tumbler method of shaking with a vacuum tumbler after the addition, an injection method of injecting an arginine aqueous solution into meat, and the like. The contact conditions vary depending on the physical form by cutting the processed meat, the contact method, etc. For example, when meat is smoked, it may be nearly 50 ° C., so it cannot be determined uniformly, but typically Is −10 to 20 ° C., more typically −5 to 10 ° C. for 10 minutes to 72 hours. If it is 20 ° C. or higher, the meat protein may be thermally altered. Even when the contact time is 72 hours, if the temperature is controlled to 10 ° C. or lower, there is no particular problem in quality.

  In addition to arginine, additives that can generally be added to processed meat foods, such as pH adjusters, freeze-modification inhibitors, color formers, spices, seasonings and the like, can be added as appropriate to processed meat products.

  In the present invention, an additive containing arginine is added to and mixed with the meat piece aggregate, and then the obtained mixture is filled in the casing and subjected to heat treatment or drying treatment, and then the processed food is taken out from the casing. As a result, processed foods such as hams and sausages can be produced. As conditions for the heat treatment and the drying treatment, conditions such as drying, smoke, steaming, boiling, pressurizing and heating, which can be usually applied in the production of ham or the like, can be applied.

  The present invention further relates to a processed meat food to which arginine is added as an adhesive, and the concentration of the arginine is preferably 0.3% by weight or more. This processed meat food can be produced by the production method described above. In conventional processed meat products without arginine, the content of free arginine is usually about 0.00 to 0.01%, so it is free at a high concentration of 0.3% by weight or more unless arginine is added. Arginine is not detected. However, the arginine concentration in the processed meat food of the present invention is not limited to 0.3% by weight or more. For example, when meat lumps are bonded to each other by applying an arginine solution to the bonding surface of the meat lumps, a sufficient adhesion effect can be achieved even if the arginine concentration in the whole processed meat food is lower than 0.3% by weight. The free arginine concentration in processed meat foods can be measured by an amino acid separation analysis method using high performance liquid chromatography.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

(Example 1) Production of chicken ham: Confirmation of improvement in adhesive strength by addition of arginine Chicken ham to which arginine was added (arginine section: denoted as A) was produced according to the following procedure, and the adhesion was evaluated. For comparison, chicken ham without addition of arginine (no added group: labeled as N) and chicken ham without addition of arginine added with a phosphate preparation (phosphate group: labeled as P) were produced in the same manner. Adhesion was evaluated. Note that phosphate is an additive that is known to impart binding properties rather than adhesiveness.

  200 g of a pickle solution having the composition shown in Table 1 was added to 1,000 g of chicken fillet consisting of small chunks of meat cut to about 5 cm. The salt concentration after the addition was 1.5%, and the arginine concentration in the arginine section was 0.7%. This was tumbled for 3 hours and aged for 2 days. This is filled in a cellulose casing having a diameter of 10 cm, dried and then dried in a smoke house at 60 ° C. for 1 hour, smoked at 75 ° C. for 15 minutes, and then the temperature at the center of the crushed meat mass is Steam heating was performed at 80 ° C. until maintained at 63 ° C. or higher for 30 minutes. This gave chicken ham. The obtained chicken ham was evaluated for adhesiveness. In Table 1, the unit is g.

  A phosphate preparation manufactured by Organo Foodtech Co., Ltd. was used as the phosphate, and L-arginine was used as the arginine.

（接着性の評価方法）
接着性の測定には山電社製クリープメーターＲＥ２−３３００５Ｂを使用し、小肉塊の間を引き離す時に必要な荷重値の測定を行った。測定時のサンプルの形状は幅２ｃｍ、高さ３ｃｍ、厚さ５ｍｍとし、小肉塊同士の接着面が中央になるようにセットした。接着面の両端に５ｍｍの切り込みを入れ、はがれる面が接着面になるように調整した。プランジャーでサンプルの上下を５ｍｍ程度挟み、引っ張り速度を１ｃｍ／ｍｉｎとし、等速で上下から引っ張った。最大荷重値が高いほど、小肉塊間の接着力が強く、小肉塊同士がまとまっていて好ましい状態であることを意味する。結果を図１に示す。図１中、Ｎは無添加区、Ｐはリン酸塩区、Ａはアルギニン区を示す。

(Adhesion evaluation method)
For the measurement of adhesion, a creep meter RE2-30005B manufactured by Yamaden Co., Ltd. was used, and a load value necessary for separating the small meat chunks was measured. The shape of the sample at the time of measurement was set to 2 cm in width, 3 cm in height, and 5 mm in thickness, so that the bonding surface between small chunks was in the center. A 5 mm cut was made at both ends of the bonding surface, and the surface to be peeled was adjusted to be the bonding surface. The sample was sandwiched between the top and bottom by about 5 mm with a plunger, the pulling speed was 1 cm / min, and the sample was pulled from the top and bottom at a constant speed. The higher the maximum load value, the stronger the adhesive force between the small meat chunks, which means that the small meat chunks are gathered and are in a preferable state. The results are shown in FIG. In FIG. 1, N represents an additive-free group, P represents a phosphate group, and A represents an arginine group.

(Evaluation of adhesion results)
In the additive-free group and the phosphate group, the maximum load value was small, the bonding surfaces of the small chunks were easily separated, and the adhesive force was very small. On the other hand, in the arginine section, the maximum load value was extremely large, and a strong force was required to separate the adhesion surface, and the adhesion force was very large.

(Appearance evaluation)
Chicken ham was sliced and the cross-sectional appearance was compared.

  In the non-additive group and the phosphate group, the small meat chunks were separated from each other when the chicken ham was sliced, or the small meat masses had a tendency to be easily separated from each other due to weak adhesion. In the slice cross section, there was a gap between the small chunks, which was not preferable in appearance. Further, the overall shape of the cross section was such that the circular shape was broken.

  On the other hand, in the arginine section, the small meat masses were well adhered to each other, and there was no gap as seen in the additive-free section and the phosphate section, which was very preferable in appearance. Moreover, the outer edge of the cross section was smooth, and the overall shape was a beautiful circle, which was very good.

(sensory evaluation)
A panel of nine people sampled these hams, and the arginine ward had a clump of small meat sticks together, and responded that there was a succulent feeling as a prep. On the other hand, in the additive-free group and the phosphate group, the small meat masses were immediately separated from each other.

(Summary)
From the above, it was found that by adding arginine to produce chicken ham, the adhesion between the small meat chunks was improved, there was no inconvenience during slicing, and the appearance and texture after slicing were improved. Further, it has been found that a phosphate generally used as a binder has a very low effect as an adhesive.

(Example 2) Production of chicken ham: examination of arginine concentration (production of chicken ham)
A plurality of types of chicken ham were produced in the same manner as in Example 1, except that the concentration of arginine added was changed by using the pickle solution having the composition shown in Table 2. In Table 2, the unit is g.

（接着性の結果評価）
上述した評価方法により、各チキンハムの接着性を評価した。

(Evaluation of adhesion results)
The adhesiveness of each chicken ham was evaluated by the evaluation method described above.

  In chicken ham having an arginine concentration of 0.0% to 0.5%, as the concentration increased, the load value required to separate the small chunks of meat increased.

  In chicken ham having an arginine concentration of 0.5% to 1.5%, the load value was almost the same, but in the adhesive evaluation test, it was often torn from places other than the adhesion surface of the small meat chunks. . For this reason, when the arginine concentration is 0.5% or more, it is considered that the adhesive force between the small meat chunks becomes stronger than the force to tear the meat chunk itself.

(Appearance evaluation)
Each chicken ham was sliced and the cross-sectional appearance was compared. In chicken ham having an arginine concentration of 0% or 0.1%, there was a gap between small meat chunks in the slice cross section, which was not preferable in appearance, but in chicken ham having an arginine concentration of 0.3% or more, There was no gap, which was preferable in appearance, and an improvement in adhesion was recognized.

(sensory evaluation)
When nine chicken hams sampled each chicken ham, each chicken ham having an arginine concentration of 0.3% or less is not preferable in terms of texture because the adhesive strength between the small meat chunks is weak, but the arginine concentration is 0.5. About more than 50% of each chicken ham, it was said that it was elastic, juicy and had a favorable texture.

(Summary)
From the above, adding arginine to chicken ham at a concentration of 0.3% or more improves the adhesion between small meat chunks, and in order to further improve the texture, arginine concentration in chicken ham is 0.5% or more It turned out to be desirable.

(Example 3) Production of chicken ham, pork ham and beef ham: comparison with conventional adhesives (production of each ham)
Chicken ham, pork ham and beef ham produced by adding arginine of the present invention, and conventional adhesives were added as described in JP-B-52-12789, JP-B-6-55116 and International Publication No. 2004/012524. Each ham was manufactured and evaluated for adhesion.

  In the following, the ham produced by adding arginine of the present invention is designated as test section A, and the ham produced according to the description of Japanese Patent Publication No. 52-12789, Japanese Patent Publication No. 6-55116, or International Publication No. 2004/012524 is tested. It is set as the ward B, the test ward C or the test ward D.

  As raw meat, chicken fillet, pork leg, and beef leg were cut into 5 cm pieces.

  Tables 3 and 4 show prescriptions at the time of manufacturing each ham. Table 4 shows the formulation of the adhesive in Table 3. In each table, the unit is g. In addition, the prescription of the test group B, the test group C, and the test group D followed the description of each literature.

各試験区のハムの製造手順は以下の通りである。なお、試験区Ｂ、試験区Ｃ及び試験区Ｄの製造手順は各文献の記載に従った。

The procedure for producing ham in each test section is as follows. In addition, the manufacturing procedure of the test section B, the test section C, and the test section D followed the description of each literature.

  Test section A: 200 g of the adhesive liquid was added to 1 kg of raw material meat, tumbled for 6 hours, filled in the casing, and then subjected to a predetermined heat treatment.

  Test section B: 200 g of adhesive paste was added to 1 kg of raw material meat, mixed for 5 minutes, filled into a casing, reacted at room temperature for 1 hour, and subjected to predetermined heat treatment.

  Test section C: 200 g of adhesive was added to 1 kg of raw material meat, tumbled at 5 ° C. for 3 to 6 hours, further rubbed with transglutaminase dissolved in 20 ml of water, filled in a casing, and 15% at 5 ° C. The mixture was reacted for ˜24 hours and subjected to predetermined heat treatment.

  Test section D: After 1 g of raw material meat was rubbed with 10 g of adhesive, the casing was filled, then reacted at 20 ° C. for 1 hour, the enzyme was deactivated at −25 ° C., and after thawing, a predetermined heat treatment was performed.

(Evaluation of adhesion results)
The adhesiveness of each ham was evaluated by the evaluation method described above. The results for chicken ham, pork ham and beef ham are shown in FIGS. 2, 3 and 4, respectively.

  From FIG. 2, it was found that, in chicken ham, test section A using arginine showed the largest adhesive force, and the strongest load value was required to separate the small meat chunks. The test area B and the test area C showed smaller adhesive strength.

  In the test section D, the load values could not be measured because the small chunks had already been separated before the adhesion evaluation test. Therefore, the test area D is not shown in FIG.

  From FIG. 3, it was found that in the pork ham, the test group A and the test group C showed good adhesiveness, and the test group B and the test group D showed small adhesive strength.

  From FIG. 4, it was found that in the beef ham, the test section A showed the largest adhesive strength, and the test section B and the test section C showed a small adhesive strength. In the test section D, the load values could not be measured because the small chunks had already been separated before the adhesion evaluation test. Therefore, the test area D is not shown in FIG.

(Appearance evaluation)
After observing the appearance of the ham, each ham was sliced and its cross section was also observed.

  In the test section A, the surface of each ham was smooth, and the adhesive surfaces of the small chunks were in good contact even in the slice cross section. Test area C was also equivalent. However, in the test section B and the test section D, the adhesive strength was weak, and there was a gap between the small meat chunks in the slice cross section. The surface of each ham was also bumpy. In particular, the chicken ham of the test section B appeared green in the color of soy protein, which was not preferable in appearance. The test group D had particularly weak adhesive strength, and the shape of the ham collapsed when sliced.

(Summary)
In Test Zone A using arginine, good adhesive strength was observed in all meat types of chicken, pork and beef. In the test plots B, C, and D according to the conventional method, there were problems such as weak adhesive strength and limited meat types that could be bonded. From the above, it is considered that the adhesive using arginine is the most excellent.

Example 4 Production of Beef Smoked Tan According to the formulation shown in Table 5, about 150 g of pickle solution was added to 1000 g of beef tongue, tumbled and aged for 6 days. This was filled in a cellulose casing having a diameter of 10 cm, and after ligation, drying was performed at 65 ° C. for 40 minutes in a smoke house, smoked at 75 ° C. for 1 hour, and then steam heating at 80 ° C. for 45 minutes. This produced cow smoked tan. As the raw beef tongue, two meat chunks were pasted together to be the size of the final product, and one was cut into a size of about 5 cm square. In Table 5, the unit is g.

（外観評価）
得られた牛スモークタンをスライスしたところ、二枚の肉塊の貼り合わせからなる製品と、細切した肉塊からなる製品のいずれにおいても、肉塊同士が良好に接着していた。このことから、牛タンにおいてもアルギニン添加により接着力改善効果が達成されることが分かった。

(Appearance evaluation)
When the obtained beef smoked tan was sliced, the meat chunks were well bonded to each other in both a product made by bonding two meat chunks and a product made of shredded meat chunks. From this, it was found that even in beef tongue, the effect of improving the adhesive strength was achieved by adding arginine.

(Example 5) Manufacture of chicken nuggets 100 g of pickle solution having the composition shown in Table 6 was added to 1000 g of chicken fillet cut into about 3 cm. The arginine concentration after the addition was 0.5%. This was mixed well, aged overnight, and molded into an oval shape with a thickness of 8 mm and a diameter of about 5 cm in a semi-frozen state. A chicken nugget was produced by attaching a batter to this and performing a frying heating.

（外観評価）
得られたチキンナゲットをスライスしたところ、小肉塊間の接着面を識別出来ない程、小肉塊同士が良好に接着していた。このことから、揚げ処理を行った後においても、アルギニン添加による接着力改善効果は維持され、揚げ物でも本発明の効果を達成できることが分かった。

(Appearance evaluation)
When the obtained chicken nugget was sliced, the small meat chunks were well bonded to each other such that the adhesion surface between the small meat chunks could not be identified. From this, it was found that even after the frying treatment, the effect of improving the adhesive strength by the addition of arginine is maintained, and the effect of the present invention can be achieved even by fried food.

  According to the present invention, the processed meat product obtained by adhering meat chunks improves the adhesive force between the meat chunks, and thus provides a processed meat product that is excellent in texture and can be satisfactorily subjected to cutting processing such as slicing. be able to.

Claims (3)

An adhesive added to processed meat foods produced by bonding meat pieces aggregates,
An adhesive comprising arginine.   A method for producing processed meat foods produced by bonding meat pieces aggregates, comprising the step of bringing the meat pieces together by bonding arginine to the meat pieces and then bonding the meat pieces together A method for producing a processed processed meat product.   A processed meat food produced by adhering meat pieces aggregates, wherein arginine is added as an adhesive.

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