JP2013183697A - Palatability modifier for processed meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed meat product reduced in oily taste and imparted with freshness by imparting crispness of batter through addition to the batter of the processed meat product, imparting juicy palatability of meat without using a pickling liquid and improving post residual feeling in the mouth, as a change of edible meat by heating draws out taste of the meat to impart deliciousness, while, from the stand point of view of the meat processing, there have been problems in which not only the appearance is remarkably spoiled, but also meat quality becomes rigid and moistless to have palatability with losing juiciness, a yield is reduced and so forth.SOLUTION: A palatability modifier for processed meat products containing a polyglycerol fatty acid ester having an HLB value of 8 is to be included in a mix flour.

Description

  The present invention, by adding to the garment of processed meat products, gives the crispness of the garment, gives the juiciness of the meat without using the pickle liquid, and improves the feeling of the remaining in the mouth, The present invention relates to a texture-improving agent for providing a processed meat product having a reduced taste and a refreshing feeling.

In general, when meat is heated, muscle proteins undergo heat denaturation, which causes problems such as the formation of drip and shrinkage, and the crisp texture and hardness. These changes in meat due to heating bring out the deliciousness of the meat and give it deliciousness, while not only significantly deteriorating its appearance from the viewpoint of meat processing, but the texture of the meat is tight and the texture that has lost the succulent juiciness And problems such as a decrease in yield. These problems are more prominent in fried foods under severe heating conditions and foods under pressure and heat sterilization, causing phenomena such as a decrease in yield and collapse of meat tissues. In addition, processed foods using minced meat are known to produce so-called oil drip and water separation that melt and flow out of animal lipids, that is, lard, contained in raw meat or added during heating. It has been.
In order to solve these problems, a pickle solution containing phosphate, protein, gelling agent, starch, fats and oils is injected into meat for the purpose of improving the texture and preventing water separation. Attempts have been made in the past to provide a certain softening effect and a juicy feeling by immersion.

For example, edible fat and oil containing 1,3-stearoyl 2-oleyl glyceride, unsaturated diglycerin fatty acid ester, organic acid monoglyceride, and pickle liquid containing thermocoagulable protein are added to the meat, and then the fat and oil crystals are coarsened And demulsification (for example, refer to Patent Document 1), a method of injecting a pickle solution containing water-insoluble starch and powdered oil and fat (for example, refer to Patent Document 2), edible oil and fat and polyglycerin fatty acid ester of HLB11 or higher A method of blending an O / W emulsion containing a mixture into a pickle liquid (see, for example, Patent Document 3), a mixture of emulsified oil and fat and calcium ions emulsified with a casein alkali salt decomposed with a curdling enzyme into raw meat An injection method (for example, refer to Patent Document 4) has been proposed.
However, the above-described methods are insufficient because there are problems such as complicated processing before heat processing and the time required for immersion.

JP 2000-50794 (pages 3 to 4) Japanese Patent No. 4272792 (pages 3 to 5) Japanese Patent No. 4539491 (pages 2-5) 1994 Patent Publication No. 59166 (Pages 2-3)

  The present invention, when added to the garment of processed meat products, gives the crispness of the garment, gives the succulent feel of the meat, and improves the feeling of remaining in the mouth, reducing oiliness, refreshing The present invention relates to a texture improving agent for providing a processed meat product imparted with a feeling and a mixed powder containing the same.

  As a result of diligent research to solve the above problems, the present inventors have found that the flavor and texture of processed meat products can be improved by blending a hydrophilic polyglycerin fatty acid ester of HLB8 or higher. Completed.

  According to the present invention, it is possible to provide a flavor improving agent that improves a processed meat product to a fresh and juicy texture, further reduces the feeling of remaining in the mouth, and provides a refreshing feeling.

Hereinafter, the present invention will be described in detail.
The texture improving agent for meat processing referred to in the present invention improves the processed processed meat to a soft and juicy texture, and improves the feeling of remaining in the mouth, reducing oiliness and providing a refreshing feeling. Refers to an improver.

  The processed meat food according to the present invention is not particularly limited. For example, fried chicken, fritters, nuggets, tempura, docks, gyoza, spring rolls, shumai, wonton, croquette, fried fish, fried shrimp, fried squid, oysters Examples include fried food, fried white fish, and cutlet. Further, it may be a product sold at room temperature, a product sold frozen, or a chilled product.

The polyglycerol fatty acid ester used in the present invention needs to be hydrophilic. As a standard for judging the hydrophilicity / lipophilicity of an emulsifier, HLB is widely used. Based on this, the polyglycerol fatty acid ester of the present invention is preferably HLB8 or more, and more preferably HLB10 or more. If it is less than HLB8, the texture improvement effect of processed meat foods is not fully exhibited. Moreover, there is no restriction | limiting in particular about the part with high HLB.
The method for obtaining the HLB is not particularly limited. For example, it can be calculated by the following formula from the saponification value of the ester and the acid value of the constituent fatty acid.

HLB = 20 × (1-S / A)
S: Saponification value of ester A: Acid value of fatty acid

  Also, experimentally, an emulsification experiment was performed by combining an emulsifier whose HLB value is to be obtained, other surfactants known in HLB, and fats and oils, and the mixing ratio of HLB giving an optimum emulsion was determined. From the rate, the value of the HLB unknown emulsifier can be determined.

The polyglycerin constituting the polyglycerol fatty acid ester used in the present invention is not particularly limited, but preferably has a polymerization degree of 3 to 10, more preferably a polymerization degree of 3 to 5.
The degree of polymerization of this polyglycerin can be determined by determining the hydroxyl value, and can also be determined by performing gas chromatographic analysis as a TMS or acetylated derivative.

  Although the constituent fatty acid of the polyglycerol fatty acid ester used in the present invention is not particularly limited, the number of carbon atoms is 10 to 22, preferably 12 to 18, and more preferably myristic acid or oleic acid.

  The polyglycerin fatty acid ester obtained by esterification reaction of such polyglycerin and fatty acid takes various forms such as solid, liquid, and paste at room temperature depending on the constituent components. In order to facilitate blending into processed meat foods as a powder during the manufacturing process, other components are blended into the polyglycerin fatty acid ester to form a powder formulation. Examples of such a compounding agent include, but are not limited to, starches and processed products thereof and decomposed products thereof, water, alcohols, lactose, sodium caseinate, poorly water-soluble dietary fiber, and the like.

  Starches and processed products thereof and decomposed products thereof are tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, coconut starch and the like, processed products thereof and decomposed products thereof. Yes, preferably tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch and processed products thereof and decomposition products thereof.

  On the other hand, emulsifiers are used in foods for processing meat for the purpose of various modifications such as tempura flower dispersibility. Therefore, the texture improving agent of the present invention and such an emulsifier can be preliminarily mixed as another modification purpose, and can be used in the form of a multipurpose preparation. Examples of emulsifiers that can be used in combination include glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, condensed ricinoleic acid polyglycerin ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, Examples include lecithin, enzymatically decomposed lecithin, and saponin.

  In addition, polysaccharides are used in meat processing foods for the purpose of various modifications and effects such as oil absorption suppression. Therefore, the texture improving agent of the present invention and such a polysaccharide can be mixed in advance for other modification purposes, and can be used in the form of a multipurpose preparation. Such polysaccharides that can be used in combination include thickening stabilizers and decomposed products thereof, starches and processed products thereof, and decomposed products thereof.

  The thickening stabilizer and its degradation product in the present invention are not particularly limited, but xanthan gum, guar gum, tamarind gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, gum arabic, caraya gum , Gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, and degradation products thereof, sodium alginate, propylene glycol alginate, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharide, etc., preferably guar gum, There are pectin, locust bean gum, xanthan gum, tamarind gum, alginic acid, curdlan, and their degradation products, sodium alginate, propylene glycol alginate, CMC More preferably, guar gum, pectin, xanthan gum, alginic acid, sodium alginate, propylene glycol alginate, CMC is good.

In the present invention, these emulsifiers, thickening stabilizers and degradation products thereof or starches and processed products thereof and degradation products thereof can be used alone or in combination of two or more.
The method of blending the texture improving agent into the processed meat food of the present invention is not particularly limited, and can be added in any step. For example, it may be mixed in advance with a powder such as wheat flour or fried flour, and when batter liquid is used such as tempura powder, it may be mixed with this liquid.

The addition amount of the texture improving agent for processed meat foods of the present invention is not particularly limited, and may be appropriately adjusted depending on the effect. In general, if the addition amount is small, the effect is not sufficiently exhibited, and if the addition amount is large, it may be difficult to mix, so it is preferably 0.05 to 15%, more preferably 0.1 to 10%. A range of additions is recommended.
EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.

Example 1
To a four-necked flask equipped with a stirrer, thermometer, nitrogen inlet, and exhaust pipe, 124 g of polyglycerin (pentaglycerin, manufactured by Taiyo Kagaku), 76 g of myristic acid, and 0.2 g of sodium hydroxide were added, and the nitrogen flow was 250 The mixture was heated and stirred at 0 ° C. for 3 hours to obtain 190 g of a texture improving agent (pentaglycerin monomyristic acid) for meat processing of the present invention. The acid value of myristic acid used for the synthesis of pentaglycerin monomyristic acid was 246, and the saponification value of the obtained ester was 86. The HLB was calculated by applying these numerical values to the following formula and was 13.
HLB = 20 × (1-S / A)
S: Saponification value of ester A: Acid value of fatty acid

Thereafter, 1000 g of a solution obtained by dissolving 120 g of pentaglycerin monomyristic acid and 180 g of dextrin in water was spray-dried using a spray drier to improve the processed meat product of the present invention (pentaglycerin monomyristic acid content of 25%, 210 g of dextrin content 75%) was obtained.
To 100 g of commercially available fried flour (made by Nissin Foods), add 8.0 g of the texture improving agent for processed meat products and mix well to prepare a mixed powder containing the texture improving agent for processed meat products of the present invention. did.

Example 2
The meat processing of the present invention is performed in the same procedure except that the emulsifier of the texture improving agent for processed meat products of Example 1 is changed to decaglycerin monomyristic acid (HLB14.5 Sunsoft Q-14S Taiyo Kagaku Co., Ltd.). A mixed powder containing a food texture improver was prepared.

Example 3
For the processed meat product of the present invention in the same procedure except that the emulsifier of the texture improving agent for processed meat products of Example 1 was changed to decaglycerin monooleate (HLB12 Sunsoft Q-17S Taiyo Kagaku Co., Ltd.). A mixed powder containing a texture improving agent was prepared.

Example 4
For the processed meat product of the present invention in the same procedure except that the emulsifier of the texture improving agent for processed meat products of Example 1 was changed to pentaglycerin monooleate (HLB13 Sunsoft A-171E Taiyo Kagaku Co., Ltd.). A mixed powder containing a texture improving agent was prepared.

Example 5
A mixed powder was prepared in the same procedure except that the emulsifier of the texture improving agent for processed meat products used in Example 1 was changed to pentaglycerin monostearate (HLB13 Sunsoft A-181E Taiyo Kagaku Co., Ltd.). .

Example 6
A mixed powder was prepared in the same procedure except that the emulsifier of the texture improver for processed meat products used in Example 1 was changed to pentaglycerin monolaurate (HLB14 Sunsoft A-121E Taiyo Kagaku Co., Ltd.).

Comparative Example 1
A mixed powder was prepared in the same procedure except that the emulsifier of the texture improving agent for processed meat products used in Example 1 was changed to diglyceryl monostearate (HLB7 Sunsoft Q-18D Taiyo Kagaku Co., Ltd.). .

Comparative Example 2
The mixed powder was prepared in the same manner except that the emulsifier of the texture improving agent for processed meat products used in Example 1 was changed to decaglycerin pentastearate (HLB4.5 Sunsoft Q-185S Taiyo Kagaku Co., Ltd.). Prepared.

Comparative Example 3
A mixed powder was prepared in the same procedure except that the emulsifier of the texture improving agent for processed meat products used in Example 1 was changed to pentaglycerin trimyristate (HLB7 Sunsoft A-143E Taiyo Kagaku Co., Ltd.). .

Test example 1
Mixed powders 1 to 4 of the present invention prepared in Examples 1 to 4, mixed powders 1 to 5 of comparative products prepared in Comparative Examples 1 to 5, and mixed powder with no addition of a texture improving agent for processed meat products ( Control Example 1) 20 g and 100 g of chicken thigh cut into 20 to 30 g per piece were put in a bag and thoroughly stirred and left for 10 minutes. Then, 1 kg of commercially available rapeseed oil was put into a commercially available electric fryer (ZOUJIRUSHI, EFK-A10) and adjusted to 170 ° C. Then, all the chicken thighs were added and fried for 3 minutes. After taking the heat, we sampled with 10 panelists and compared the flavors of fried chicken. The evaluation was based on the following evaluation criteria for the softness and the strength of the oiliness of the rear mouth.
The results of averaging the scores of 10 panelists are shown in Table 1.

(Evaluation criteria)
+2 points: Stronger (harder) than the control example
+1 point: stronger than the control example 0 point: equivalent to the control example -1 point: weaker than the control example -2 point: much weaker (soft) than the control example

  As is apparent from the results in Table 1, the fried chicken of the example has a soft texture and an oily flavor at the back mouth significantly improved compared to the fried chicken of the comparative example.

Example 7
To 100 g of commercially available thin flour in a plastic bag, 8.0 g of a texture improving agent for processed meat products, in which the emulsifier part is decaglycerin monomyristic acid (HLB14.5 Sunsoft Q-14S Taiyo Kagaku Co., Ltd.), It mixed well and prepared the mixed powder containing the texture improving agent for processed meat products of the present invention of the present invention.

Example 8
A mixed powder containing a texture improving agent for processed meat products of the present invention is prepared in the same procedure except that the emulsifier of Example 5 is changed to decaglycerin monooleate (HLB12 Sunsoft Q-17S, Taiyo Kagaku Co., Ltd.). did.

Example 9
A mixed powder containing a texture improving agent for processed meat products of the present invention is prepared in the same procedure except that the emulsifier of Example 5 is changed to pentaglycerin monooleate (HLB13 Sunsoft A-171E Taiyo Kagaku Co., Ltd.). did.

Example 10
A mixed powder containing a texture improving agent for processed meat products of the present invention was prepared in the same procedure except that the emulsifier of Example 5 was changed to pentaglyceryl monomyristate obtained in Example 1.

Example 11
A mixed powder was prepared in the same procedure except that the emulsifier used in Example 5 was changed to pentaglycerin monostearate (HLB13 Sunsoft A-181E Taiyo Kagaku Co., Ltd.).

Example 12
A mixed powder was prepared in the same procedure except that the emulsifier used in Example 5 was changed to pentaglycerin monolaurate (HLB14 Sunsoft A-121E Taiyo Kagaku Co., Ltd.).

Comparative Example 4
A mixed powder was prepared in the same procedure except that the emulsifier used in Example 5 was changed to diglyceryl monostearate (HLB7 Sunsoft Q-18D Taiyo Kagaku Co., Ltd.).

Comparative Example 5
A mixed powder was prepared in the same procedure except that the emulsifier used in Example 5 was changed to decaglycerin pentastearate (HLB4.5 Sunsoft Q-185S Taiyo Kagaku Co., Ltd.).

Comparative Example 6
A mixed powder was prepared in the same procedure except that the emulsifier used in Example 5 was changed to pentaglycerin trimyristate (HLB7 Sunsoft A-143E manufactured by Taiyo Kagaku Co., Ltd.).

Test example 2
Mixed powders 5-8 of the present invention products prepared in Examples 5-8, mixed powders 3-4 of comparative products prepared in Comparative Examples 3-4, and non-additive texture improver for processed meat products (control) Example 2) 50 parts by weight of powder was uniformly coated with 5 headless black tiger shrimps (shell, no back cover) on each surface. Thereafter, beaten eggs and bread crumbs were added in this order, and 1 kg of rapeseed white squeezed oil was placed in an electric fryer and fried for 2 minutes 30 seconds in oil maintained at 160 ° C. After taking a rough heat, 10 panelists sampled and compared the texture and flavor of fried shrimp. Evaluation was made according to the following evaluation criteria for softness of shrimp, crispness of clothes, and oiliness of aftertaste.
The results of averaging the scores of 10 panelists are shown in Table 2.

(Evaluation criteria)
+2 points: Stronger (harder) than the control example
+1 point: stronger than the control example 0 point: equivalent to the control example -1 point: weaker than the control example -2 point: much weaker (soft) than the control example

  As is clear from the results in Table 2, the fried shrimp of the example has a crunchy texture compared to the fried shrimp of the comparative example, and the shrimp is significantly improved to have a soft texture and a non-greasy flavor. .

Test example 3
Mixed powder 5-8 of the present invention product prepared in Examples 5-8, mixed powder 6-8 of comparative product prepared in Comparative Examples 6-8, and soft flour without added texture improver for processed meat products (control) Example 2) 50 g of powder was spread evenly on the surface of 5 tails each of headless black tiger shrimp (shell, no back cover). Thereafter, 150 g of cold water was added to 100 g of commercially available tempura powder (manufactured by Nissin Foods) and stirred gently to obtain a tempura batter solution. After shrimping lightly in this batter liquid, 1 kg of rapeseed white squeezed oil was put into an electric fryer and fried for 2 minutes 30 seconds with oil maintained at 170 ° C. After taking rough heat, 10 panelists sampled and compared the texture and flavor of shrimp tempura. The evaluation was based on the following evaluation criteria for the softness of shrimp, the crispness of the clothes, and the oiliness of the aftertaste.
The results of averaging the scores of 10 panelists are shown in Table 3.

(Evaluation criteria)
+2 points: Stronger (harder) than the control example
+1 point: stronger than the control example 0 point: equivalent to the control example -1 point: weaker than the control example -2 point: much weaker (soft) than the control example

  As is apparent from the results in Table 3, the shrimp tempura of the example is crisp compared to the shrimp tempura of the comparative example, and the shrimp is significantly improved to have a soft texture and a non-greasy flavor. .

  The texture-improving agent for processed meat products according to the present invention softens the texture of processed processed meat foods, improves the feeling of the rest in the mouth, reduces oiliness, and gives a refreshing feeling. It is possible to provide processed meat products, which contributes greatly to the industry.

Claims (3)

  A meat processed food texture improving agent comprising a polyglycerin fatty acid ester powder having an HLB of 8 or more.   The texture improving agent for processed meat products according to claim 1, wherein the constituent fatty acid of the polyglycerol fatty acid ester is myristic acid or oleic acid.   Mix powder containing the texture improving agent according to claim 1 or 2.