JP2012239392A - Salting agent formulation and salting liquid for meat processing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a meat salting agent prepared to achieve a technical subject in the prior art in regard to salting treatment in producing a processed meat product, having no alkali smell, having an effect of improving a feel in the mouth when heating salted meat, and furthermore giving a red-based color tone with fine streaks of fat to the processed meat product.SOLUTION: The meat salting agent is prepared as an effective component containing organic acid salt and milk serum mineral. The meat salting agent contains 70-95 mass% organic acid salt and 5-30 mass% milk serum mineral.

Description

  The present invention relates to a salting agent preparation for processing meat that does not use phosphate and a salting solution for meat using the same.

  In the manufacture of processed meat foods such as ham and sausage, it is widely known that phosphates are used for the purpose of improving quality such as texture after heating and improving heating yield. By heat-treating the meat material that has undergone the salting treatment using phosphate, the hardness and suppleness required for ham and sausage can be obtained.

  However, recently, the use of phosphates has been shunned, and physical properties improving effects other than phosphates have been demanded.

  Known physical property improvers other than phosphates include calcium hydroxide, calcium oxide, enzymes, alkaline egg whites and whey mineral concentrates.

  Patent Document 1 includes calcium hydroxide and / or calcium oxide and trisodium citrate and / or tripotassium citrate in a molar ratio of 1: 1.5 to 1:10. A preparation for a simple meat product, and further a method for producing a simple meat product using the preparation for simple meat product in combination with transglutaminase as necessary, are disclosed.

  Patent Document 2 discloses a method for producing livestock meat foods characterized in that a whey mineral concentrate having a pH of 11 or more and less than 13 when added to a 1% by weight aqueous solution is added to livestock meat foods. .

  On the other hand, in the production of meat products such as ham, bacon and sausage, color formers for imparting redness to processed meat products are used. As color formers, nitrites such as sodium nitrite are generally known. Patent Document 3 prepares a meat composition using a metal salt containing a divalent or trivalent metal and ascorbic acid or a salt thereof as a color former and adjusting the pH to 6.2-8. The manufacturing method of the meat product excellent in the color developability by doing is disclosed.

JP 2004-248661 A JP-A-8-23924 JP 2009-159825 A

  When using calcium hydroxide or calcium oxide instead of phosphate to improve the texture and yield after heat treatment of salted meat, physical properties due to high pH of the salting solution Although the improvement effect is enhanced, there remains a problem in that an alkaline odor may remain in the meat after the salting treatment. When alkaline egg white is used, the pH of the salting solution can be made lower than that of calcium hydroxide or calcined calcium, but an alkaline odor (sulfur odor) peculiar to alkaline egg white may remain. These alkaline odors greatly impair the flavor when the processed meat product is lightly seasoned. These problems related to the alkaline odor are also described in the column of the prior art in Patent Document 2.

  In addition, in patent document 2, although the subject of performing the meat processing without an alkali odor mentioned above is solved by using a whey mineral concentrate, when preparing a whey mineral concentrate, 1% aqueous solution A step of obtaining a concentrated fraction having a pH of 11 or more and less than 13 from cheese whey or casein whey using an ion exchange resin is required.

  On the other hand, as a color former for imparting redness to meat, a combination of nitrite or a metal salt containing a divalent or trivalent metal disclosed in Patent Document 3 and ascorbic acid or a salt thereof is known. Yes.

  However, nitrite itself has no salting effect. Further, Patent Document 3 discloses a method for imparting good color developability to processed meat products, but disclosure of a meat treatment agent capable of obtaining a salting effect along with good color developability. Is not found in Citation 3.

  The present invention was made in order to achieve the technical problems in the above-mentioned prior art relating to the salting treatment in the production of processed meat products, and the object of the present invention is that the meat material subjected to the salting treatment has no alkaline odor, Another object of the present invention is to provide a salting agent preparation and a salting solution for meat processing, which have an effect of improving the texture after heat treatment of the meat material subjected to salting treatment.

  A further object of the present invention is to provide a salting agent preparation and a salting solution for processing meat that can reduce the relative strength of the yellow component to the reddish component in the color of processed meat products and increase redness. It is to provide.

  A further object of the present invention is to provide a salting agent formulation for meat processing and a salting solution that can improve the yield after heat treatment of the meat material subjected to the salting treatment.

  The salting agent formulation for meat processing concerning this invention is characterized by including the active ingredient which consists of organic acid salt and whey mineral. The salting solution according to the present invention is characterized by containing the above-mentioned salting agent preparation and an aqueous medium.

  By treating meat or processed meat raw material with a salting solution prepared using the salting agent formulation and aqueous medium according to the present invention, there is no alkaline odor and good elasticity after heat treatment It becomes possible to manufacture the processed meat product which has a property and water retention. By processing meat or a processed meat product raw material using the salting solution according to the present invention, a processed meat product with increased redness in color tone can be produced. Moreover, it becomes possible to perform a salting process with a sufficient yield by processing meat or a processed meat raw material using the salting liquid according to the present invention.

  These effects according to the present invention are considered to be due to the following actions. First, when a salting solution is prepared using the salting agent preparation according to the present invention and an aqueous medium, the organic acid salt promotes the dissolution of the mineral components in the whey mineral and Shift pH to higher pH. Thereby, the salting effect by the alkaline salting solution can be obtained. This pH shift is due to the fact that the organic acid salt acts as a chelating agent for whey minerals and promotes the dissolution of ingredients such as calcium that form salts with low water solubility into the salting solution. It is considered a thing. Therefore, it is considered that when the organic acid salt is used in combination with the whey mineral alone, the proportion of dissolution of mineral components such as calcium increases. Furthermore, in the salting solution according to the present invention, a good salting effect can be obtained even if the pH is within the weakly alkaline range where no alkali odor is generated. This is because the mineral component dissolved by the combined use of organic acid salt enters the protein tissue of the meat material, maintains the cross-linked structure between the peptides in the protein tissue, and makes the peptide constituting the protein tissue negatively charged. It is considered that the water retention ability is improved. Even when the meat material soaked with this salting solution is heat-treated, a flexible structure with good water retention and elasticity can be formed, and a good texture can be obtained. Furthermore, it is possible to improve the production yield in the salting process. It is also possible to increase the redness by reducing the relative strength of the yellow component to the reddish component in the color tone of the processed meat product after the heat treatment. In addition, when used in combination with color formers such as sulfites, it is possible to emphasize the redness by reducing the strength of the yellow component in the color tone of processed meat products, and the appearance that looks delicious with sashimi Can be granted.

It is a figure which shows the weight change of the meat material in a roast ham manufacturing process. It is a figure which shows the measurement result of the water separation rate of roast ham. It is a figure which shows the weight change of the meat material in a roast ham manufacturing process.

  The organic acid salt used in the salting agent preparation according to the present invention may be any organic acid salt that can achieve the intended effect in the present invention by combination with whey minerals. Examples of the organic acid for forming the organic acid salt include citric acid, tartaric acid, succinic acid, malic acid and the like. Examples of the base for forming the organic acid salt include sodium and potassium, and it is preferable to use sodium. The organic acid salt can be used as one kind or a combination of two or more kinds. From the viewpoint of the effect of shifting the pH of the solution obtained by mixing with an aqueous medium to the high pH side, it is preferable to use at least citrate, and further to use a combination of citrate and tartrate. More preferred.

  As whey minerals, those containing mineral components such as calcium, sodium, potassium and magnesium obtained by removing water-soluble protein from whey can be used. As the whey mineral, whey calcium is preferable. In the present invention, various types of whey minerals can be used. As the whey mineral, various commercially available products such as those prepared according to conventional methods and those commercially available from Ara Foods Ingredients Japan Co., Ltd. can be used.

  According to the salting agent preparation according to the present invention, the combined use of the organic acid salt and whey mineral shifts the pH of the aqueous solution to a higher pH side than when these are used alone. . Due to the synergistic effect of the organic acid salt and the whey mineral in the shift to the high pH side, an alkaline salting solution having the target salting effect in the present invention can be obtained. In addition, the organic acid salt and whey mineral act in a complex manner on the protein structure of the meat material, maintaining the cross-linked structure of the peptide chain and improving water retention, combining the organic acid salt and whey mineral As a result, it is possible to obtain better elasticity and water retention and yield during heating than when these are used alone.

  The blending ratio (mass basis) of the organic acid salt and the whey mineral in the salting agent preparation can be selected from the range of 70 to 95% by mass of the organic acid salt and 5 to 30% by mass of the whey mineral. In the case of using citrate and other organic acid salts as organic acid salts, these compounding ratios (mass basis) are as follows. It can select and use from the range of 5-30 mass%. As other organic acid salt, tartrate is preferable.

  A salting solution can be prepared by using the salting agent preparation according to the present invention and an aqueous medium. As the aqueous medium, water can be used, and various seasonings, additives, quality improvers and the like necessary for producing the target processed meat product can be added to the aqueous medium.

  The amount of the salting agent preparation added to the salting solution is an amount having a pH at which the salting solution can obtain the desired salting effect and does not generate an alkali odor. The pH of the salting solution is preferably adjusted to be in the range of 7.0 to 9.0. Therefore, the organic acid salt in the salting agent formulation is adjusted so that the pH in this range is obtained. It is preferable to select the blending ratio of whey minerals and the amount of salting agent formulation added to the salting solution. In addition, the pH of the salting solution when using phosphate alone is 6.0 to 8.0, and the salting treatment at a higher pH is performed by using the salting agent preparation according to the present invention. be able to.

  About the compounding ratio of the organic acid salt and whey mineral in a salting agent formulation, when it is set as 1 mass% aqueous solution, the compounding ratio in which pH of 8.0-10.0 range is obtained is preferable. Furthermore, the addition amount of the salting agent preparation having the mixing ratio of the organic acid salt and the whey mineral in the salting agent preparation is set so that the pH of the salting solution is in the range of 7.0 to 10.0. It is preferable to set. Considering these points, the addition amount of the salting agent preparation to the salting solution in the final food is preferably 0.5 to 6.0% by mass, more preferably 0.5 to 3.0. It is preferable to select from the range of mass%. Moreover, the addition amount of the salting agent formulation to the solution for salting can be selected from 3 mass%-6 mass%, for example.

  Using the salting solution, the meat material can be salted in the production of processed meat foods such as ham, sausage, fried chicken, pork cutlet, and hamburger. The meat material can be selected according to the intended processed meat product, and block meat, sliced meat, ground meat, etc. can be used, and is not particularly limited.

  The salting treatment can be performed under conditions that can obtain the salting effect in the processed processed meat product, and the salting agent preparation according to the present invention has the same processing conditions as when phosphate is used. By adopting, the salting effect intended in the present invention can be obtained.

Example 1 (pH shift effect)
Each of the organic acid salts shown in Table 1 was mixed alone as a blend of whey mineral, 80% by mass of organic acid salt, and 20% by mass of whey mineral to prepare a preparation. Furthermore, 1 mass% aqueous solution was prepared using each formulation and each organic acid salt shown in Table 1, and each pH was measured using the glass electrode method. The pH of a 1% by weight aqueous solution of whey mineral was also measured in the same manner. The obtained results are shown in Table 1. In addition, the pH measurement in each Example described later was also performed using the glass electrode method.

Example 2 (no alkali odor effect)
The following components were mixed to prepare a phosphate-free salting preparation (powder).
・ Trisodium citrate: 75% by mass
D-sodium tartrate: 5% by mass
・ Whey mineral: 20% by mass
Usually, 30 g of egg white powder, 30 g of a phosphate-free salting preparation, and 170 g of pure water were mixed to prepare a mixed solution (pH: 8.64). Further, a 15% by mass solution of alkaline egg white powder (powder) (pH: 8.90) was prepared. About these solutions, the sensory test was done about the following various odors.

Example 3 (Manufacture of loin ham 1)
(1) Preparation of salting solution (pickling solution) Pickling solution A, pickling solution B and reference pickling solution A were prepared using the composition shown in Table 3.

  The pH of each pickle solution obtained is shown in Table 4.

Pickle liquid A, pickle liquid B and reference pickle liquid A were each injected into 100 parts by weight of meat by a 60 parts by weight injection method to produce loin ham. About each obtained loin ham, it analyzed about the following each item.
(1) Change in weight during production process The weight at the time of salting and the weight after the heat treatment when the raw meat weight was set to 1 were measured. The obtained results are shown in FIG.
(2) Loin ham extract pH
Each loin ham was cut into small pieces, weighed in 20 g, added with 40 ml of pure water and homogenized, and then the pH of the extract was measured. The results obtained are shown in Table 5.

(3) Water separation rate 5mm width x 3cm square cut ham is sandwiched between three upper and lower filter papers, 20kg pressure is applied, weight change before and after pressurization is measured, and water is removed by pressurization. The rate was determined. The obtained results are shown in FIG.
(4) Color tone and appearance Each loin ham was sliced to a width of 5 mm, and the color tone of the cut surface was measured with a color difference meter (CR-200 manufactured by Konica Minolta). Moreover, the external appearance of the cross section was observed visually. The results obtained are shown in Table 6.

  Loin ham using a phosphate-free salting formulation was strongly reddish overall and looked like an entire sashimi.

Example 4 (Manufacture of loin ham 2)
(1) Preparation of salting liquid (pickling liquid) Pickling liquid C, pickling liquid D and reference pickling liquid B were prepared using the composition shown in Table 7.

  The pH of each pickle solution obtained is shown in Table 8.

Loin ham was produced by a conventional method using the pickle liquid C, the pickle liquid D, and the reference pickle liquid B, respectively. About each obtained loin ham, it analyzed about the following each item.
(1) Change in weight during production process The weight at the time of salting and the weight after the heat treatment when the raw meat weight was set to 1 were measured. The obtained results are shown in FIG.
(2) Loin ham extract pH
Each loin ham was cut into small pieces, weighed in 20 g, added with 40 ml of pure water and homogenized, and then the pH of the extract was measured. Table 9 shows the obtained results.

(3) Color tone and appearance Each loin ham was sliced to a width of 5 mm, and the color tone of the cut surface was measured with a color difference meter (CR-200 manufactured by Konica Minolta). Moreover, the external appearance of the cross section was observed visually. Table 10 shows the obtained results.

  Since all roast hams do not use a color former, the b value (yellowness) is higher than the a value (redness), but in the roast ham using a phosphate-free salting preparation, the b value is lowered, The apparent redness can be strengthened, and the appearance of roast ham can be improved.

  The salting agent preparation according to the present invention can be suitably used as a phosphate-free salting preparation for salting treatment in the manufacture of processed meat foods such as ham, sausage, fried chicken, pork cutlet, and hamburger.

Claims (7)

  A salting agent preparation for meat processing comprising an active ingredient comprising an organic acid salt and whey mineral.   The salting agent formulation according to claim 1, comprising 70 to 95% by mass of organic acid salt and 5 to 30% by mass of whey mineral.   The salting agent formulation according to claim 1 or 2, comprising a combination of citrate and tartrate as the organic acid salt.   The salting agent preparation according to any one of claims 1 to 3, wherein a mixing ratio (mass basis) of the citrate and the tartrate is 70:30 to 95: 5.   The salted preparation according to any one of claims 1 to 4, wherein the whey mineral is whey calcium.   A salting solution for meat processing, comprising the salting agent formulation according to any one of claims 1 to 5 and an aqueous medium.   The solution for salting according to claim 6, having a pH of 7.0 to 9.0.

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