JP2011193830A - Processed poultry meat food and method for producing the same - Google Patents
Processed poultry meat food and method for producing the same Download PDFInfo
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- JP2011193830A JP2011193830A JP2010065785A JP2010065785A JP2011193830A JP 2011193830 A JP2011193830 A JP 2011193830A JP 2010065785 A JP2010065785 A JP 2010065785A JP 2010065785 A JP2010065785 A JP 2010065785A JP 2011193830 A JP2011193830 A JP 2011193830A
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- 239000004475 Arginine Substances 0.000 claims abstract description 42
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、単一肉塊からなる食鳥肉の加工食品及びその製造方法に関する。 The present invention relates to a processed food of poultry made of a single meat lump and a method for producing the same.
食鳥肉加工食品の製造の際には、品質の安定、食感の向上のため、重合リン酸塩や大豆タンパク質、卵白、ラクトアルブミン等の複数の食品添加物が通常添加される。特に、鶏ムネ肉、鶏ササミは、加熱するとパサパサした食感となるため、鶏ムネ肉や鶏ササミを原料肉として、食鳥肉加工食品を製造する場合は、前記食品添加物の添加が非常に有効である。 In the production of processed poultry meat foods, a plurality of food additives such as polymerized phosphate, soy protein, egg white, and lactalbumin are usually added to stabilize the quality and improve the texture. In particular, chicken fillet and chicken fillet become crispy texture when heated, so when processing chicken meat and chicken fillet as raw material, it is very important to add the food additives. It is effective for.
しかし、重合リン酸塩の過剰摂取は、骨粗しょう症を引き起こし、異種タンパク質の添加は食鳥肉加工食品の風味に影響を及ぼすという問題が従来より指摘されている。こうした問題を踏まえ、食品業界においては、食品添加物を低減する動きがあるが、食鳥肉加工食品の製造において、前記食品添加物を低減するとなると、良好な食感が保たれなくなることから、食品添加物の低減が難しいのが実情である。 However, it has been pointed out that excessive intake of polymerized phosphate causes osteoporosis, and the addition of heterologous proteins affects the flavor of processed poultry meat. Based on these problems, there is a movement in the food industry to reduce food additives, but in the production of processed poultry meat, if the food additives are reduced, a good texture will not be maintained, In reality, it is difficult to reduce food additives.
食鳥肉加工食品の食感は、ジューシー感、しなやかさ、硬さ、あるいは、ほぐれ感によって決まるが、中でもジューシー感、しなやかさ、硬さといった特性は保水性によって影響を受け、また、ほぐれ感は筋周膜により束ねられた筋繊維同士の結合状態によって影響を受けることが知られている。ここで、保水性とは、肉が物理的処理を受けている間に、肉自身がもともと保持している水、あるいは添加された水がどれだけ保持されているかを示す食品特性をいう。一方、ほぐれ感とは、筋繊維を束ねている筋周膜が脆くなり、筋繊維がほぐれることにより発現する食感をいう。 The texture of processed processed poultry is determined by the juiciness, suppleness, hardness, or looseness, but the characteristics such as juiciness, suppleness, and hardness are affected by water retention, and the looseness is also felt. Is known to be affected by the bonding state of muscle fibers bundled together by the pericardium. Here, water retention refers to food characteristics indicating how much water the meat itself originally retains or how much added water is retained while the meat undergoes a physical treatment. On the other hand, the loose feeling refers to a texture that appears when the muscle peripheries that bundle the muscle fibers become brittle and the muscle fibers become loose.
従来技術として、特許文献１では、油脂含有量の少ない畜肉に、比較的融点の高い油脂（マーガリン、バター、パーム油等）を加温して液状化したものを肉塊に注入することで、肉質の軟らかくかつジューシー感を付与する技術が開示されている。また、特許文献２では、コラーゲンとカードランを鶏肉に添加することで、食感、風味の改善された鶏肉加工食品が開示されている。 As a prior art, in Patent Document 1, by injecting into a meat lump what has been liquefied by heating a relatively high melting point fat (margarine, butter, palm oil, etc.) A technique for imparting a soft and juicy flesh is disclosed. Patent Document 2 discloses a processed chicken food having improved texture and flavor by adding collagen and curdlan to chicken.
しかし、特許文献１のように肉塊に油脂を添加すると、食感は向上するものの、製品中の油脂の含有量が多くなる結果、脂肪摂取を控える人にとっては好ましくない。さらに、加温して液状化したものを肉塊に注入すると肉温が上昇し、品質上からも好ましくない。一方、特許文献２のようにコラーゲンやカードランを鶏肉に添加する方法では、確かに鶏肉加工食品に強度は付与されるものの、良好なジューシー感、食感は得られない。 However, when fats and oils are added to the meat chunk as in Patent Document 1, although the texture is improved, the content of fats and oils in the product increases, which is undesirable for those who refrain from fat intake. Furthermore, when the heated and liquefied product is poured into the meat chunk, the meat temperature rises, which is not preferable from the standpoint of quality. On the other hand, in the method of adding collagen or curdlan to chicken as in Patent Document 2, although strength is certainly given to the processed chicken food, a good juicy feeling and texture cannot be obtained.
さらに、特許文献３では、重合リン酸塩の代替添加物としてカルボキシル基を一基含むアミノ酸からなる品質改良剤が数々提案されており、その中に塩基性アミノ酸からなる品質向上剤が示されている。しかし、食鳥肉におけるほぐれ感の改善効果については記載も示唆もない。 Furthermore, Patent Document 3 proposes a number of quality improvers composed of amino acids containing a carboxyl group as an alternative additive for polymerized phosphates, including a quality improver composed of basic amino acids. Yes. However, there is no description or suggestion about the effect of improving the feeling of loosening in poultry.
以上の通り、単一肉塊からなる食鳥肉加工食品を製造するにあたって、風味を損なうことなく適度な硬さ、弾力、ジューシー感を付与する添加物や、適度なほぐれ感を食鳥肉に付与するような添加物はこれまで知られていなかった。 As described above, when manufacturing processed processed poultry meat consisting of a single meat lump, additives that give moderate hardness, elasticity, and juiciness without sacrificing flavor, and moderate looseness to poultry No such additive has been known so far.
本発明は、上記現状に鑑み、単一肉塊からなる食鳥肉加工食品において、食感として好ましい弾力、ジューシー感を付与することができる食鳥肉加工食品の製造方法、さらには、筋繊維の適度なほぐれ感をも付与することができる食鳥肉加工食品の製造方法を提供することを目的とする。 In view of the above-mentioned present situation, the present invention provides a method for producing a processed processed poultry meat that can give a preferable elasticity and juiciness to the processed poultry processed food consisting of a single meat lump, and muscle fibers. An object of the present invention is to provide a method for producing processed poultry meat foods that can impart a moderate level of looseness.
そこで、本発明者らは、単一又肉塊からなる食鳥肉に、塩基性アミノ酸の中でも特にアルギニンを添加した場合にジューシー感の向上がもたらされること、さらには、適度なほぐれ感の付与がもたらされることを見出し、本発明に至った。 Therefore, the present inventors can improve the succulent feeling when arginine is added among the basic amino acids to the poultry meat consisting of a single or a lump of meat. Has been found to lead to the present invention.
本発明は、食鳥肉加工食品の製造方法であって、単一肉塊からなる食鳥肉にアルギニンを添加し、加熱処理又は乾燥処理することを
特徴とする食鳥肉加工食品の製造方法、に関する。
The present invention relates to a method for producing processed poultry meat, which comprises adding arginine to poultry made of a single meat lump and subjecting it to heat treatment or drying treatment. , Regarding.
また、本発明は、単一肉塊からなる食鳥肉に対して用いられる食感改良剤であって、アルギニンからなることを特徴とする食感
改良剤にも関する。
The present invention also relates to a texture improving agent used for a poultry meat consisting of a single meat lump, characterized by comprising arginine.
さらに、本発明は、遊離アルギニンを合計０．５重量％以上の濃度で含有することを特徴とする、単一肉塊からなる食鳥肉加工食品にも関する。 Furthermore, the present invention also relates to a processed processed poultry meat consisting of a single meat mass, characterized in that it contains free arginine at a concentration of 0.5% by weight or more in total.
本発明によって、単一肉塊からなる食鳥肉の保水性を向上させることができる。また、単一肉塊においては筋周膜が脆くなり筋繊維がほぐれることで、肉塊の適度なほぐれ感をも付与する優れた食鳥肉加工食品を提供することが可能となる。しかも、添加物がアミノ酸であるために、安全性の面からも優れている。 By this invention, the water retention property of the poultry meat which consists of a single meat lump can be improved. Moreover, it becomes possible to provide an excellent processed poultry meat food that imparts a moderate loosening feeling of the meat mass by making the pericardium fragile and loosening the muscle fibers in the single meat mass. Moreover, since the additive is an amino acid, it is excellent from the viewpoint of safety.
本発明は、食鳥肉加工食品の製造方法であって、単一肉塊からなる食鳥肉にアルギニンが添加される工程を含むことを特徴とする食
鳥肉加工食品の製造方法に関する。
The present invention relates to a method for producing a processed processed poultry meat, the method comprising the step of adding arginine to a single poultry meat consisting of a single meat lump.
本発明において食鳥肉は、食鳥であれば特に限定されるものではなく、例えば鶏肉、七面鳥、鴨肉等が挙げられる。 In the present invention, the poultry meat is not particularly limited as long as it is a poultry bird, and examples thereof include chicken, turkey, and duck.
本発明において単一肉塊とは、プレスハムのように複数の肉塊が接着剤によりつなぎ合わさったものではなく、贈答用のハムや焼豚のような１つの肉の塊をいう。 In the present invention, a single meat chunk is not a piece of meat joined together by an adhesive as in pressed ham, but a single meat chunk such as a gift ham or grilled pig.
本発明における食鳥肉加工食品とは、単一肉塊からなるものであれば特に限定されず、チキンハム、ローストチキン、鶏のあぶ
り焼、チキンカツ、ササミの燻製、フライドチキン、蒸し鶏等といった食品が挙げられる。
The processed poultry meat food in the present invention is not particularly limited as long as it consists of a single meat lump, such as chicken ham, roast chicken, grilled chicken, chicken cutlet, smoked chicken fillet, fried chicken, steamed chicken, etc. Is mentioned.
本発明においてアルギニンは、どのような光学異性体も使用できるが、Ｌ−体のアルギニンが好ましい。また、魚類プロタミン等、アルギニンを多く含む食品から適宜抽出したアルギニン濃縮物、あるいは食品タンパク質を分解後、アルギニン画分を分取した分画物等にも使用できる。 In the present invention, any optical isomer can be used as arginine, but L-arginine is preferred. Moreover, it can also be used for arginine concentrate appropriately extracted from foods containing a large amount of arginine, such as fish protamine, or a fraction obtained by fractionating the arginine fraction after decomposition of food protein.
アルギニンの添加量は、製造される食鳥肉加工食品の食感を評価することで適宜設定することができるが、一般には、製造される最終的な食鳥肉加工食品の重量のうち、遊離アルギニン換算で０．５重量％以上であることが好ましい。より好ましくは０．７重量％以上である。この範囲でアルギニンが添加されると、優れた保水性向上効果、あるいは筋周膜が脆くなり筋繊維がほぐれることで良好な食感が発現される。上限は特に設定されないが、味に影響が出てくる１．５重量％以下が好ましく、より好ましくは１．０重量％以下である。 The amount of arginine added can be set as appropriate by evaluating the texture of the processed processed poultry meat, but in general, it is free of the weight of the final processed poultry processed food. It is preferably 0.5% by weight or more in terms of arginine. More preferably, it is 0.7 weight% or more. When arginine is added within this range, an excellent water retention improvement effect, or a good texture is manifested by the muscle pericardium becoming brittle and the muscle fibers loosening. The upper limit is not particularly set, but it is preferably 1.5% by weight or less, more preferably 1.0% by weight or less, which affects the taste.
アルギニンを添加する方法は特に限定されない。例えば、アルギニンを溶解したピックル液に肉塊を浸漬する方法、ピックルインジェクターを使って当該ピックル液を肉塊に注入する方法、粉末状のアルギニンを肉塊にすり込む方法等が挙げられる。尚、使用するピックル液には必要に応じて動植物油の乳化物を添加することができる。 The method for adding arginine is not particularly limited. For example, a method of immersing a meat mass in a pickle solution in which arginine is dissolved, a method of injecting the pickle liquid into the meat mass using a pickle injector, a method of rubbing powdered arginine into the meat mass, and the like. In addition, the emulsion of animal and vegetable oil can be added to the pickle liquid to be used as needed.
ピックル液に浸漬する場合の加液量またはピックルインジェクターでの注入量は、肉塊の重量に対して２０重量％〜８０重量％が好ましい。２０％重量以下ではジュ−シ−感に欠け、８０重量％以上では水っぽく肉感に欠ける。 The amount of liquid added when dipped in the pickle liquid or the amount injected by the pickle injector is preferably 20% by weight to 80% by weight with respect to the weight of the meat chunk. If it is 20% by weight or less, the succulent feeling is lacking, and if it is 80% by weight or more, it is watery and lacks the flesh.
アルギニン以外に、食鳥肉加工食品に通常添加される添加剤、例えば、発色剤、ｐＨ調整剤、酸化防止剤、香辛料、調味料を適宜添加することができる。 In addition to arginine, additives usually added to processed poultry meat, for example, color formers, pH adjusters, antioxidants, spices and seasonings can be added as appropriate.
肉塊とアルギニンの接触条件としては、温度が０〜１０℃、より好ましくは０〜５℃で１０分〜７２時間接触させる。１０℃以上では、食肉タンパク質の変性をもたらす可能性があり、食鳥肉加工食品の品質に影響を及ぼす。接触時間が７２時間以上の場合でも、温度が１０℃以下であれば品質上特に大きな障害とはならない。 As a contact condition between the meat chunk and arginine, the temperature is 0 to 10 ° C., more preferably 0 to 5 ° C., for 10 minutes to 72 hours. At 10 ° C. or higher, there is a possibility of denaturation of meat protein, which affects the quality of processed meat products. Even when the contact time is 72 hours or longer, if the temperature is 10 ° C. or lower, it does not cause a significant problem in quality.
本発明では、単一肉塊からなる食鳥肉に対して、アルギニン及びその他の添加物（調味料、香辛料、酸化防止剤）を添加し、必要に応じて、ロータリーマッサージ機によりマッサージした後、得られた食鳥肉を加熱処理又は乾燥処理することで、本発明の目的とする食鳥肉加工食品を得ることができる。加熱処理や乾燥処理の方法として、蒸煮、くん煙、湯煮、加圧、加熱等の方法を適用することができる。 In the present invention, for edible meat consisting of a single meat chunk, arginine and other additives (condiments, spices, antioxidants) are added and, if necessary, massaged with a rotary massage machine, The processed poultry processed food of the present invention can be obtained by heat-treating or drying the obtained poultry meat. As a method of heat treatment or drying treatment, methods such as steaming, smoking, boiling water, pressurization, and heating can be applied.
本発明は、単一肉塊からなる食鳥肉に対して用いられる食感改良剤にも関するものであり、当該食感改良剤は、アルギニンからなることを特徴とする。食鳥肉加工食品の食感は、ジューシー感、しなやかさ、硬さ、あるいは、ほぐれ感によって決まるが、ジューシー感、しなやかさ、硬さは保水性によって影響を受け、また、ほぐれ感は筋周膜によって束ねられた繊維同士の結合状態によって影響を受ける。ここで、保水性とは、肉が物理的処理を受けている間に、肉自身がもともと保持している水、あるいは添加された水がどれだけ保持されているかを示す食品特性をいう。一方、ほぐれ感とは、筋繊維を束ねている筋周膜が脆くなる結果、筋繊維がほぐれることにより発現する食感をいう。本発明の食感改良剤によって、保水性が向上し、ジューシー感、しなやかさ、硬さが改善されるとともに、ほぐれ感も向上する。 The present invention also relates to a texture improving agent used for poultry meat consisting of a single meat chunk, wherein the texture improving agent is composed of arginine. The texture of processed processed poultry is determined by the juiciness, suppleness, hardness, or looseness, but the juiciness, suppleness, and hardness are affected by water retention. It is affected by the bonding state of the fibers bundled by the membrane. Here, water retention refers to food characteristics indicating how much water the meat itself originally retains or how much added water is retained while the meat undergoes a physical treatment. On the other hand, the loose feeling refers to a texture that develops as a result of the muscle fibers becoming loose as a result of the pericardium that bundles the muscle fibers becoming brittle. The texture-improving agent of the present invention improves the water retention, improves the juiciness, suppleness and hardness, and also improves the looseness.
食感改良剤としてのアルギニンの添加量は上述の通りである。 The amount of arginine added as a texture improving agent is as described above.
さらに、本発明は遊離アルギニンを合計０．５重量％以上の濃度で含有することを特徴とする、単一肉塊又は非単一肉塊からな
る食鳥肉加工食品にも関する。アルギニンを添加していない従来の食鳥肉加工食品では、通常０．００〜０．０１重量％であるた
め、アルギニンを添加していない限り、０．５重量％という高濃度でアルギニンが検出されることはない。従って、遊離アルギニ
ンを０．５重量％以上含有する食鳥肉加工食品は本発明により初めて提供されるものである。遊離アルギニン濃度は、高速液体ク
ロマトグラフィにより分析可能である。
Furthermore, the present invention also relates to a processed poultry meat food comprising a single meat mass or a non-single meat mass, characterized in that it contains free arginine at a concentration of 0.5% by weight or more in total. In the conventional processed processed poultry meat without arginine, it is usually 0.00 to 0.01% by weight, so arginine is detected at a high concentration of 0.5% by weight unless arginine is added. Never happen. Therefore, the processed poultry meat food containing 0.5% by weight or more of free arginine is provided for the first time by the present invention. Free arginine concentration can be analyzed by high performance liquid chromatography.
以下に実施例を揚げて本発明をさらに詳細に説明するが、本発明はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
（実施例１）チキンハムの製造
以下の手順に従いアルギニン濃度を段階的に調製し、最適なアルギニン添加量を決定するためにチキンハムのほぐれ感としっとり感の違いを調べた。
(Example 1) Manufacture of chicken ham Arginine concentration was prepared stepwise according to the following procedure, and the difference between the looseness and moistness of chicken ham was examined in order to determine the optimum amount of arginine added.
鶏ムネ肉１０００ｇに表１の配合のピックル液を２００ｇ添加した。添加後の食塩濃度は１．５重量％とした。これを３時間タンブリングし、２日間熟成した。これを真空パックした後、７０℃の湯浴で８０分間加熱した。このチキンハムを使用してほぐれ感としっとり感の評価を行った。表１中、単位はｇである。 200 g of pickle liquid having the composition shown in Table 1 was added to 1000 g of chicken fillet. The salt concentration after the addition was 1.5% by weight. This was tumbled for 3 hours and aged for 2 days. This was vacuum-packed and then heated in a 70 ° C. hot water bath for 80 minutes. This chicken ham was used to evaluate looseness and moistness. In Table 1, the unit is g.
（ほぐれ感の評価方法）
ほぐれ感の物性測定による評価は山電社製クリープメーターＲＥ２−３３００５Ｂを使用し、肉の線維が裂けるの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縦１ｃｍ×横１ｃｍ×高さ１．５ｃｍの角柱状とし、肉の線維方向に長く整形した。肉の線維と平行に直径５ｍｍの球状プランジャーを押し込み、線維同士が裂けやすい状態を作った。押し込みの速度は１ｃｍ／ｍｉｎで等速とした。
(Evaluation method for looseness)
Evaluation by the physical property measurement of a loose feeling was performed by using a creep meter RE2-30005B manufactured by Yamaden Co., Ltd., and measuring a load value necessary for tearing meat fibers. The shape of the sample at the time of measurement was a prismatic shape having a length of 1 cm, a width of 1 cm, and a height of 1.5 cm, and was shaped long in the direction of meat fibers. A spherical plunger with a diameter of 5 mm was pushed in parallel with the meat fibers to create a state where the fibers were easily torn. The indentation speed was 1 cm / min and made constant.
（ほぐれ感の結果評価）
図１において、荷重値が高ければ高いほど割れにくく、荷重値ピーク後の下り曲線が急なほど、きれいに割れたことを示す。荷重値ピーク後に歪率が上昇しても荷重が下がらないのは、きれいに割れずに、肉塊がそのままつぶれていることを示す。ここで、アルギニン濃度０〜０．１重量％では線維間からはほぐれにくく、サンプルがつぶされていたことが示された。アルギニン濃度０．２重量％では弱い力で壊れるが線維間で割れず、つぶされていた。アルギニン濃度０．３重量％以上になると、歪率の上昇ともに荷重値が低下していたことから、肉がつぶされることなく、ほぐれていたことが示された。即ち、アルギニン濃度０．３〜０．５重量％ではゆるやかにほぐれ、０．７〜１．５重量％ではほぐれやすくなっていた。
(Evaluation of loosening results)
In FIG. 1, the higher the load value, the harder it is to crack, and the steeper the downward curve after the peak of the load value, the clearer the crack. Even if the strain rate increases after the peak load value, the load does not decrease indicates that the meat block is crushed without breaking cleanly. Here, when the arginine concentration was 0 to 0.1% by weight, it was difficult to loosen between the fibers, indicating that the sample was crushed. At an arginine concentration of 0.2% by weight, it was broken by a weak force, but was not broken between fibers and was crushed. When the arginine concentration was 0.3% by weight or more, the load value decreased as the strain rate increased, indicating that the meat was loosened without being crushed. That is, it loosened loosely at an arginine concentration of 0.3 to 0.5% by weight, and was easily unraveled at 0.7 to 1.5% by weight.
（熱処理歩留りの測定方法）
サンプルの加熱前と加熱後の重量を測定し、熱処理歩留まりを算出した。
(Measurement method of heat treatment yield)
The weight of the sample before and after heating was measured, and the heat treatment yield was calculated.
（熱処理歩留りの測定結果）
図２に示す通り、熱処理歩留りはアルギニン濃度が高くなるほど良く、保水性が高いことが示された。
(Measurement result of heat treatment yield)
As shown in FIG. 2, the heat treatment yield was better as the arginine concentration was higher and the water retention was higher.
（官能評価）
８名のパネルに評価してもらったところ、６名は０．３重量％以上で、残り２名も０．５重量％からしっとり感が出たと評価した。また、ほぐれ感については２名が０．５重量％から、６名が０．７重量％からほぐれやすくなったと評価した。また、１．５重量％ではカニ肉のようなほぐれやすさがあり、鶏肉らしくないとの意見があった。
(sensory evaluation)
When 8 people evaluated the panel, 6 people rated it 0.3% by weight or more, and the remaining 2 people rated it as moist from 0.5% by weight. Moreover, about the feeling of loosening, it was evaluated that it became easy for 2 persons to loosen from 0.5% by weight and 6 persons from 0.7% by weight. In addition, at 1.5% by weight, there was an opinion that it was easy to loosen like crab meat and was not like chicken.
（まとめ）
アルギニンの濃度は濃くなるにつれて物性が改良される傾向があるが、特に０．７重量％以上でほぐれ感としっとり感が向上した。また、しっとり感の向上には熱処理歩留りが上がったことによる保水性向上効果が関与しているものと思われる。
(Summary)
As the concentration of arginine increases, the physical properties tend to be improved, but the looseness and moist feeling improved especially at 0.7% by weight or more. Moreover, it seems that the improvement in water retention is due to the increase in heat treatment yield in improving the moist feeling.
（実施例２）チキンハムの製造：従来の食感改良剤との比較
鶏ムネ肉１０００ｇに表２の配合のピックル液を注入し、３時間タンブリングした。鶏ムネ肉に対するピックル液の割合は表３の通りである。それぞれ２日間熟成した後、１枚ずつハンガーに吊るし、スモークハウス内で６０℃、３０分間乾燥、７０℃で２０分間燻煙、７３℃で６０分間蒸煮を行った。なお、加熱時の中心温度は６３℃で３０分以上を保持するようにした。このチキンハムを使用してほぐれ感としっとり感の評価を行った。
(Example 2) Manufacture of chicken ham: Comparison with conventional texture-improving agent The pickle liquid having the composition shown in Table 2 was injected into 1000 g of chicken fillet and tumbled for 3 hours. The ratio of pickle liquid to chicken fillet is as shown in Table 3. After aging for 2 days each, they were hung on hangers one by one, dried in a smoke house at 60 ° C. for 30 minutes, smoked at 70 ° C. for 20 minutes, and steamed at 73 ° C. for 60 minutes. The center temperature during heating was kept at 63 ° C. for 30 minutes or more. This chicken ham was used to evaluate looseness and moistness.
表２及び３において、試験区１は食感改良剤を添加しないコントロール、試験区２はリン酸塩を添加した区、試験区３はアルギニン濃度が添加後０．７重量％となるように調製した区、試験区４は特開２００３−１５４で使用されている食感改良剤により調製した区、試験区５は特開平８−２５６７３２で使用されている食感改良剤により調製した区である。表２及び表３の単位はｇである。 In Tables 2 and 3, test group 1 is a control to which no texture improver is added, test group 2 is a group to which phosphate is added, and test group 3 is prepared so that the arginine concentration is 0.7% by weight after addition. The test group 4 is a group prepared with the texture improver used in JP-A-2003-154, and the test group 5 is a group prepared with the texture improver used in JP-A-8-256732. . The unit of Table 2 and Table 3 is g.
（ほぐれ感の測定結果）
前記と同様の方法でほぐれ感の測定を行った。その結果、図３に示すように試験区３（アルギニン添加区）が低い荷重値でピークができ、最もほぐれやすいことが示された。試験区４は３に近く、試験区５も破断に要する荷重値が低いが、明確にピークができず、ほぐれる感触に乏しいことが示された。
(Measurement results of looseness)
The looseness was measured by the same method as described above. As a result, as shown in FIG. 3, the test group 3 (arginine-added group) had a peak at a low load value, indicating that it was most easily loosened. The test group 4 was close to 3, and the test group 5 also had a low load value required for breakage, but the peak was not clearly formed, indicating that the feeling of loosening was poor.
（熱処理歩留りの測定結果）
図４に示すように熱処理歩留りは試験区３（アルギニン添加区）が最も良く、保水性が高いのが伺える。
(Measurement result of heat treatment yield)
As shown in FIG. 4, the heat treatment yield is best in the test group 3 (arginine-added group), and it can be seen that the water retention is high.
（圧縮水分率の測定）
製品の保水性を測る方法として、圧縮水分率の測定を行った。チキンハムを１．５ｃｍ×１．５ｃｍ×１ｃｍに整形し、両面をろ紙で挟み、５Ｎ（約５００ｇｆ）の力で圧縮した。圧縮前後のサンプル重量から、圧縮して流失した水分の割合を算出した。
(Measurement of compressed moisture content)
As a method of measuring the water retention of the product, the moisture content was measured. Chicken ham was shaped into 1.5 cm × 1.5 cm × 1 cm, both sides were sandwiched with filter paper, and compressed with a force of 5 N (about 500 gf). From the sample weight before and after compression, the ratio of moisture lost by compression was calculated.
（圧縮水分率の測定結果）
図５に示すように、試験区１、２、５は圧縮したときに出る水分が多く、水分が流失したサンプルはパサついたように感じられるものと思われる。試験区３、４は圧縮してもサンプル内に水を保持しており、しっとりと感じられたものと思われる。
(Measurement result of compressed moisture content)
As shown in FIG. 5, the test sections 1, 2, and 5 have a large amount of moisture produced when they are compressed, and it is considered that the sample from which the moisture has been washed away feels dry. The test sections 3 and 4 retain water in the sample even after being compressed, and it seems that they were felt moist.
（外観評価）
外観上大きな違いはないが、試験区３（アルギニン注入区）は色が濃く、試験区４はつやがよかった。
(Appearance evaluation)
Although there was no significant difference in appearance, the test group 3 (arginine injection group) was dark and the test group 4 was glossy.
（官能評価結果）
８名のパネルにこのチキンハムを評価してもらったところ、表４のような結果になった。○は良好、△は普通、×は不良である。
When 8 chickens evaluated this chicken ham, the results shown in Table 4 were obtained. ○ is good, Δ is normal, and X is bad.
（まとめ）
以上の結果から、アルギニン添加区はほぐれやすく、しっとり感も良好であった。他の食感改良剤では、しっとり感はあっても軟らかすぎたり、異味が感じられたりした。よって、アルギニンの利用は先行の特許よりも優位であると思われる。
(Summary)
From the above results, the arginine-added section was easily loosened and the moist feeling was good. Other texture-improving agents were moist but too soft or tasted. Thus, the use of arginine appears to be superior to previous patents.
本発明によって、単一肉塊からなる食鳥肉の保水性を向上させることができる。また、単一肉塊においては筋周膜が脆くなり筋繊維がほぐれることで、肉塊の適度なほぐれ感をも付与する優れた食鳥肉加工食品を提供することが可能となる。 By this invention, the water retention property of the poultry meat which consists of a single meat lump can be improved. Moreover, it becomes possible to provide an excellent processed poultry meat food that imparts a moderate loosening feeling of the meat mass by making the pericardium fragile and loosening the muscle fibers in the single meat mass.
Claims (3)
Processed food for poultry meat consisting of a single meat mass, comprising free arginine at a concentration of 0.5% by weight or more in total.
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