JP2015198596A - Texture modifier for meat processed product, method for manufacturing meat processed product, and meat processed product - Google Patents
Texture modifier for meat processed product, method for manufacturing meat processed product, and meat processed product Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title abstract description 6
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- 238000010438 heat treatment Methods 0.000 claims abstract description 22
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- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 claims abstract description 12
- 229940080345 gamma-cyclodextrin Drugs 0.000 claims abstract description 12
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- 239000001116 FEMA 4028 Substances 0.000 description 3
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 3
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
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- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- -1 fatty acid ester Chemical class 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、食肉加工品用食感改良剤、食肉加工品の製造方法および食肉加工品に関する。 The present invention relates to a texture improving agent for processed meat products, a method for producing processed meat products, and processed meat products.
食肉にやわらかさやしっとり感などを付与し、食感を改良する食肉加工品用食感改良剤として、高度分岐環状デキストリンを含むものが本願出願人により開発されている（例えば、特許文献１参照）。
また、肉のジューシー感を付与する食肉加工品食感改良剤として、ＨＬＢが８以上のポリグリセリン脂肪酸エステルの粉末を含有するものがある（例えば、特許文献２参照）。
As a texture improving agent for processed meat products that imparts a soft and moist feeling to meat and improves the texture, a product containing a highly branched cyclic dextrin has been developed by the present applicant (see, for example, Patent Document 1). .
Moreover, there exists a thing containing the powder of polyglyceryl fatty acid ester whose HLB is 8 or more as a meat processed goods texture improving agent which gives the juicy feeling of meat (for example, refer patent document 2).
消費者の嗜好が食肉加工品に肉のジューシー感とソフト感を求める傾向にあるため、特許文献１および２記載の従来の食感改良剤より、肉のジューシー感とソフト感を付与する効果の高い食肉加工品用食感改良剤の開発が望まれていた。 Since consumer's preference tends to require a processed meat product to have a juicy and soft feeling of meat, the effect of imparting a juicy and soft feeling of meat is better than the conventional texture improving agents described in Patent Documents 1 and 2. Development of a high texture improving agent for processed meat products has been desired.
本発明は、このような課題に着目してなされたもので、肉のジューシー感とソフト感を付与する効果の高い食肉加工品用食感改良剤、食肉加工品の製造方法および食肉加工品を提供することを目的としている。 The present invention has been made paying attention to such a problem, and provides a texture-improving agent for processed meat products, a method for producing processed meat products, and processed meat products, which are highly effective in imparting juiciness and softness of meat. It is intended to provide.
上記目的を達成するために、本発明に係る食肉加工品用食感改良剤は、高度分岐環状デキストリンを除くシクロデキストリンと、食肉のｐＨを上昇させるためのｐＨ調整剤とを含むことを、特徴とする。 In order to achieve the above object, the texture improving agent for processed meat products according to the present invention comprises cyclodextrin excluding highly branched cyclic dextrin and a pH adjuster for increasing the pH of the meat, And
本発明に係る食肉加工品用食感改良剤は、畜肉、鳥肉または魚肉等の食肉を用いた食肉加工品に練り込んだり、溶液から成る場合には浸漬やタンブリング、インジェクション等により浸透させたりして使用することができる。本発明に係る食肉加工品用食感改良剤は、シクロデキストリンと、食肉のｐＨを上昇させるためのｐＨ調整剤とにより、加熱したとき、食肉にジューシー感とソフト感を付与することができ、畜肉、鳥肉または魚肉などの食肉の食感を改良して向上させることができる。シクロデキストリンは、食肉中のエマルションの解乳化を促進し、元の油相と水相とに分離させ、肉の繊維間に脂をためることにより、食肉にジューシー感とソフト感を付与するものと考えられる。食肉のｐＨを上昇させるためのｐＨ調整剤は、タンパク質の保水性を高め、シクロデキストリンとの相乗効果により、食肉にジューシー感とソフト感を付与するものと考えられる。 The texture improving agent for processed meat products according to the present invention is kneaded into processed meat products using meat such as livestock meat, poultry meat or fish meat, or in the case of a solution, it is permeated by dipping, tumbling, injection or the like. Can be used. The texture improving agent for processed meat products according to the present invention can impart a juicy feeling and a soft feeling to the meat when heated by cyclodextrin and a pH adjuster for increasing the pH of the meat, The texture of meat such as livestock meat, bird meat or fish meat can be improved and improved. Cyclodextrin promotes the demulsification of the emulsion in meat, separates it into the original oil phase and water phase, and gives fat to the meat by adding fat between the fibers of the meat. Conceivable. It is considered that a pH adjuster for increasing the pH of meat increases the water retention of protein and gives the meat a juicy feeling and a soft feeling due to a synergistic effect with cyclodextrin.
前記シクロデキストリンはγシクロデキストリンであることが好ましい。γシクロデキストリンは、食肉にジューシー感とソフト感を付与する効果が特に高い。食肉のｐＨを上昇させるためのｐＨ調整剤は、中性域の製剤であってもアルカリ製剤であってもよい。ｐＨ調整剤の例としては、クエン酸三ナトリウム、炭酸ナトリウムが挙げられる。本発明に係る食肉加工品用食感改良剤は、さらに食物繊維を含むことが好ましい。この場合、食肉にジューシー感とソフト感を付与する効果をさらに高めることができる。食物繊維は、食肉加工品に対し、０．０５乃至１．０質量％、特に、０．０５乃至０．５質量％加えられることが好ましい。食物繊維は、繊維間に肉汁をため、ジューシー感とソフト間を高めるものと考えられる。本発明に係る食肉加工品用食感改良剤は、さらにデンプンを含む場合にも食物繊維を含む場合と同様の効果を得ることができる。この場合にも、食肉にジューシー感とソフト感を付与する効果をさらに高めることができる。デンプンは、食肉加工品に対し、０．０５乃至１．０質量％、特に、０．０５乃至０．５質量％加えられることが好ましい。本発明に係る食肉加工品用食感改良剤は、さらにタンパク質用結着剤を含むことが好ましい。タンパク質用結着剤の例としては、リン酸三ナトリウムなどのリン酸塩、カゼインナトリウムなどのタンパク質、加工デンプン、増粘多糖類などが挙げられる。 The cyclodextrin is preferably γ cyclodextrin. γ cyclodextrin has a particularly high effect of imparting juiciness and softness to meat. The pH adjuster for increasing the pH of meat may be a neutral formulation or an alkaline formulation. Examples of pH adjusters include trisodium citrate and sodium carbonate. The texture improving agent for processed meat products according to the present invention preferably further contains dietary fiber. In this case, the effect of giving the meat a juicy feeling and a soft feeling can be further enhanced. The dietary fiber is preferably added in an amount of 0.05 to 1.0% by mass, particularly 0.05 to 0.5% by mass, based on the processed meat product. Dietary fiber is thought to increase the juiciness and softness of the meat juice. The texture improving agent for processed meat products according to the present invention can obtain the same effect as that of the case of containing dietary fiber even when starch is further contained. Also in this case, the effect of giving the meat a juicy feeling and a soft feeling can be further enhanced. The starch is preferably added in an amount of 0.05 to 1.0% by mass, particularly 0.05 to 0.5% by mass, based on the processed meat product. The texture improving agent for processed meat products according to the present invention preferably further contains a protein binder. Examples of protein binders include phosphates such as trisodium phosphate, proteins such as sodium caseinate, modified starches, thickened polysaccharides, and the like.
本発明に係る食感が改良された食肉加工品の製造方法は、食肉加工品に対し、高度分岐環状デキストリンを除くシクロデキストリンと、食肉のｐＨを上昇させるためのｐＨ調整剤とを加えた後、加熱することを、特徴とする。本発明に係る食感が改良された食肉加工品の製造方法によれば、ジューシー感とソフト感に優れた食肉加工品を製造することができる。シクロデキストリンを食肉加工品に加える方法としては、食肉加工品に練り込んだり、溶液から成る場合には浸漬やタンブリング、インジェクション等により浸透させたりする方法が好ましい。その製造方法において、加熱後に冷凍してもよい。冷凍後に再加熱した場合にも、食肉にジューシー感とソフト感を付与することができる。 The method for producing a processed meat product with improved texture according to the present invention comprises adding a cyclodextrin excluding highly branched cyclic dextrin and a pH adjuster for increasing the pH of the meat to the processed meat product. It is characterized by heating. According to the method for manufacturing a processed meat product with improved texture according to the present invention, it is possible to manufacture a processed meat product having excellent juiciness and softness. As a method for adding cyclodextrin to a processed meat product, a method of kneading into a processed meat product, or in the case of a solution, impregnation by dipping, tumbling, injection or the like is preferable. In the manufacturing method, it may be frozen after heating. Even when reheated after freezing, the meat can be given a juicy and soft feeling.
本発明に係る食感が改良された食肉加工品は、前記食肉加工品用食感改良剤を含むことを、特徴とする。本発明に係る食感が改良された食肉加工品は、加熱したとき、ジューシー感とソフト感を得ることができる。
本発明に係る食肉加工品用食感改良剤は、増粘多糖類、調味料、保存料、着色料、発色剤、酸化防止剤、甘味料、増量剤、結着剤、その他の添加剤を含んでいてもよい。
The processed meat product with improved texture according to the present invention is characterized by containing the texture improving agent for processed meat products. The processed meat product with improved texture according to the present invention can obtain a juicy feeling and a soft feeling when heated.
The texture improving agent for processed meat products according to the present invention comprises thickening polysaccharides, seasonings, preservatives, colorants, colorants, antioxidants, sweeteners, extenders, binders, and other additives. May be included.
シクロデキストリンは、食肉にジューシー感とソフト感を付与するため、食肉加工品に対し、０．０１乃至２．０質量％、より好ましくは、０．０５乃至１．５質量％、特に好ましくは０．１５乃至１．５質量％加えられることが好ましい。 The cyclodextrin imparts a juicy and soft feeling to the meat, so that it is 0.01 to 2.0% by mass, more preferably 0.05 to 1.5% by mass, particularly preferably 0, based on the processed meat product. .15 to 1.5% by mass is preferably added.
なお、本発明において、「食肉」の範疇には、畜肉、魚肉、鳥肉、その他の食肉が含まれ、また、生肉のほか、焙焼肉、湯煮肉、蒸煮肉、油ちょう肉などの加工肉も含まれる。
本発明において、「食肉加工品」の範疇には、例えば、畜肉ハンバーグ、魚肉ハンバーグ、シューマイ、ギョウザ、カマボコ、畜肉ソーセージ、魚肉ソーセージのほか、食肉を用いた加工食品が広く含まれる。
In the present invention, the category of “meat” includes livestock meat, fish meat, poultry meat and other meats. In addition to raw meat, processed meat such as roasted meat, boiled meat, steamed meat, and oil broiled meat Meat is also included.
In the present invention, the category of “processed meat products” includes, for example, livestock hamburger, fish hamburger, shumai, gyoza, kamaboko, livestock sausage, fish sausage, and processed foods using meat.
本発明によれば、肉のジューシー感とソフト感を付与する効果の高い食肉加工品用食感改良剤、食肉加工品の製造方法および食肉加工品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the texture improving agent for processed meat products, the manufacturing method of processed meat products, and processed meat products with the high effect of providing the juiciness and soft feeling of meat can be provided.
以下、本発明の実施の形態の食肉加工品用食感改良剤、食肉加工品の製造方法および食肉加工品について説明する。
本発明の実施の形態の食肉加工品用食感改良剤は、高度分岐環状デキストリンを除くシクロデキストリンを含んでいる。シクロデキストリンはγシクロデキストリンであることが好ましい。さらに食物繊維またはデンプンを含むことが好ましい。食肉加工品に対しシクロデキストリンを加えた後、加熱することにより、食感が改良された食肉加工品を製造することができる。その製造方法によれば、ジューシー感とソフト感に優れた食肉加工品を製造することができる。加熱後に冷凍してもよい。冷凍後に再加熱した場合にも、食肉にジューシー感とソフト感を付与することができる。製造された食肉加工品は、加熱したとき、ジューシー感とソフト感を得ることができる。なお、以下、単に「ジューシー感」と記載したときは、肉汁として感じる食感を意味し、「オイリー感」と記載したときは、脂っぽさを主とした食感を意味する。
Hereinafter, a texture improving agent for processed meat products, a method for producing processed meat products, and processed meat products according to embodiments of the present invention will be described.
The texture improving agent for processed meat products according to the embodiment of the present invention contains cyclodextrin excluding highly branched cyclic dextrin. The cyclodextrin is preferably γ cyclodextrin. Further, it preferably contains dietary fiber or starch. After adding cyclodextrin to a processed meat product, the processed meat product with improved texture can be produced by heating. According to the manufacturing method, a processed meat product having excellent succulent feeling and soft feeling can be manufactured. You may freeze after heating. Even when reheated after freezing, the meat can be given a juicy and soft feeling. The manufactured processed meat product can obtain a juicy feeling and a soft feeling when heated. In the following description, when simply described as “juicy”, it means a texture that feels as meat soup, and when it is described as “oily”, it means a texture that is mainly greasy.
［色差測定および粒度測定］
本発明の実施の形態の食肉加工品用食感改良剤について、色差測定を行った。色査測定は、対照（cont)、クラスターデキストリン（ＣＤ），αシクロデキストリン（α）、βシクロデキストリン（β）、γシクロデキストリン（γ）、デキストリン（ＤＥ値８−１０）、デキストリン（ＤＥ値１７−２１）を、それぞれ市販のマヨネーズに０．５質量％混合し、８５℃に加熱した後、冷却し、光学的検査機器である色差計を用いて加熱前と加熱後に行った。その結果を図１および図２に示す。図１は明度を表すＬ値の結果、図２は黄色系を表すｂ値の結果である。
[Color difference measurement and particle size measurement]
The color difference measurement was performed on the texture improving agent for processed meat products according to the embodiment of the present invention. The colorimetric measurements are: control (cont), cluster dextrin (CD), α cyclodextrin (α), β cyclodextrin (β), γ cyclodextrin (γ), dextrin (DE value 8-10), dextrin (DE value) 17-21) was mixed with commercially available mayonnaise in an amount of 0.5% by mass, heated to 85 ° C., cooled, and before and after heating using a color difference meter as an optical inspection device. The results are shown in FIG. 1 and FIG. FIG. 1 shows the result of the L value representing brightness, and FIG. 2 shows the result of the b value representing yellow.
その結果、γシクロデキストリン、βシクロデキストリンおよびαシクロデキストリンの順にＬ値の明暗差が大きく、加熱後のｂ値の数値が大きいことがわかる。すなわち、それらを添加したものでは、乳化状態が壊れ、脂浮きがある状態が顕著であると考えられる。 As a result, it can be seen that the difference in lightness and darkness of the L value increases in the order of γ cyclodextrin, β cyclodextrin and α cyclodextrin, and the b value after heating is large. That is, in what added them, the state of emulsification is broken and the state with a fat float is considered to be remarkable.
また、市販のマヨネーズに０．５質量％混合した同じ試料を用いて、粒度分布を粒度測定機で測定した。その結果を図３に示す。図３で、縦軸は粒子径を、横軸は粒度分布（サイズ）を示す。
図３から、γシクロデキストリン、βシクロデキストリン、αシクロデキストリンは、粒度のばらつきがあり、粒子径が大きいことがわかる。粒度のばらつきがあり、粒子径が大きいほど、不安定で脂浮きが大きくなる。
Moreover, the particle size distribution was measured with a particle size analyzer using the same sample mixed with 0.5% by mass of commercially available mayonnaise. The result is shown in FIG. In FIG. 3, the vertical axis represents the particle size, and the horizontal axis represents the particle size distribution (size).
FIG. 3 shows that γ cyclodextrin, β cyclodextrin, and α cyclodextrin have a variation in particle size and a large particle size. There is a variation in particle size, and the larger the particle size, the more unstable and the fat float.
本発明の実施の形態の食肉加工品の製造方法により、以下のとおり、食感が改良された食肉加工品を製造し、官能検査を行った。なお、各表に示す数値は、質量％を表す。 By the method for manufacturing processed meat products according to the embodiment of the present invention, processed meat products having improved texture were manufactured as follows, and a sensory test was performed. In addition, the numerical value shown in each table | surface represents the mass%.
［調味ゲルと比較した官能検査］
表１の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、２００℃のホットプレートで裏・表各４分間、焼成後に、それぞれオイリー感、ジューシー感について官能検査を行った。
[Sensory test compared to seasoning gel]
Hamburgers were cooked according to the formulation shown in Table 1. First, mix everything except onion, lard, and bread crumbs at low speed for 2 minutes, add the rest, mix at medium speed for 2 minutes, mold 32g each, and bake on the back and front for 4 minutes each on a 200 ° C hot plate Later, sensory tests were conducted for oily and juicy feelings.
その結果、γシクロデキストリンを加えた（３）は、加えない（１）、（２）に比較してオイリー感があった。さらに食物繊維を加えた（４）では、（１）、（２）に比較してジューシー感があり、冷えた後にもジューシー感があった。 As a result, (3) to which γ-cyclodextrin was added had an oily feeling as compared to (1) and (2) which were not added. Furthermore, in (4) to which dietary fiber was added, there was a juicy feeling compared to (1) and (2), and there was also a juicy feeling after cooling.
［食物繊維の添加による官能検査］
表２の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。凍結後、２００℃のホットプレートで裏・表各４分間、焼成後に、放冷し、凍結した。そのレンジアップ直後と、レンジアップしてから放冷後と、レンジアップしてから放冷し、さらにレンジアップした後とに、それぞれオイリー感、ジューシー感について官能検査を行った。
[Sensory inspection by adding dietary fiber]
Hamburgers were cooked according to the formulation in Table 2. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. After freezing, it was baked on a 200 ° C. hot plate for 4 minutes each on the back and front and then allowed to cool and freeze. Sensory tests were conducted for oily feeling and juicy feeling immediately after the range up, after the range was allowed to cool, after the range was raised, and then after the range was raised.
その結果、レンジアップ直後は、γシクロデキストリンを加えた（３）、（４）、（５）は、加えない（１）、（２）に比較してそれぞれ強いオイリー感があった。レンジアップしてから放冷後は、（５）が最もオイリー感があった。レンジアップしてから放冷し、さらにレンジアップした後は、（４）、（５）が良好なジューシー感があり、ソフト感と弾力もあった。 As a result, immediately after the range up, (3), (4), and (5) to which γ cyclodextrin was added had a strong oily feeling as compared to (1) and (2) in which γ cyclodextrin was not added. After the range was raised and allowed to cool, (5) had the most oily feeling. After the range was raised and allowed to cool, and after the range was further raised, (4) and (5) had a good juicy feeling, and also had a soft feeling and elasticity.
［デキストリンの種類による官能検査］
表３の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。凍結後、２００℃のホットプレートで裏・表各４分間、焼成後に、放冷し、凍結した。レンジアップで解凍後、それぞれオイリー感、ジューシー感について官能検査を行った。
[Sensory inspection by type of dextrin]
Hamburg steaks were cooked according to the formulation in Table 3. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. After freezing, it was baked on a 200 ° C. hot plate for 4 minutes each on the back and front and then allowed to cool and freeze. After thawing by range-up, a sensory test was conducted for oily and juicy feeling, respectively.
その結果、レンジアップ直後は、（１）には全くジューシー感がなく、（４）、（５）は、強いジューシー感があった。 As a result, immediately after range increase, (1) had no succulent feeling, and (4) and (5) had a strong succulent feeling.
［ｐＨ調整剤とシクロデキストリンと食物繊維の有無による官能検査］
表４の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。凍結後、２００℃裏・表各４分間のホットプレート加熱（１次加熱）直後と、ホットプレート加熱後に凍結し、レンジアップ加熱（２次加熱）で解凍した直後とに、それぞれオイリー感、ジューシー感について官能検査を行った。
[Sensory test with or without pH adjuster, cyclodextrin and dietary fiber]
Hamburgers were cooked according to the formulation shown in Table 4. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. After freezing, oily feeling and juicy immediately after hot plate heating (primary heating) for 4 minutes each at 200 ° C back and front and immediately after freezing after hot plate heating and thawing by range up heating (secondary heating) A sensory test was performed on the feeling.
その結果の歩留変化を図４に、１次加熱後の官能検査結果を図５に、２次加熱後の官能検査結果を図６に示す。官能検査は、対照を２点として、５点満点で評価した。
図４に示すとおり、歩留に（１）〜（３）で大きな差は見られないが、（４）はかなり良好であった。図５に示すとおり、１次加熱後は（３）、（４）の脂っぽさ（オイリー感）、ジューシー感が良好であった。（４）は歩留を高い状態で保持できるため、肉汁と脂が閉じ込められ、ジューシー感が強かった。しかし、肉汁がしっかり閉じ込められており、脂っぽさはあまり感じられなかった。オイリー感は、（３）が高かった。食物繊維は、２次加熱など何段階か加熱工程が入ると、ジューシー感を高める効果が高いと考えられる。図６に示すとおり、２次加熱後は、（４）が圧倒的に、オイリー感、ジューシー感が高く、良好な結果であった。
The resulting yield change is shown in FIG. 4, the sensory test result after primary heating is shown in FIG. 5, and the sensory test result after secondary heating is shown in FIG. The sensory test was evaluated on a 5-point scale with 2 points as the control.
As shown in FIG. 4, there is no significant difference between the yields (1) to (3), but (4) was quite good. As shown in FIG. 5, after the primary heating, the greasy (oily feeling) and juicy feeling of (3) and (4) were good. In (4), since the yield could be kept high, gravy and fat were confined and the succulent feeling was strong. However, the gravy was tightly confined and the fatness was not felt much. The oily feeling was high in (3). Dietary fiber is considered to be highly effective in increasing the succulent feeling when several heating steps such as secondary heating are applied. As shown in FIG. 6, after the secondary heating, (4) was overwhelmingly high in oily feeling and juicy feeling and was a good result.
［シクロデキストリンの添加量による官能検査１］
表５の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。凍結後、２００℃のホットプレートで裏・表各４分間、焼成後に、放冷し、凍結した。レンジアップで解凍後、それぞれオイリー感、ジューシー感について官能検査を行った。
[Sensory test 1 based on the amount of cyclodextrin added]
Hamburgers were cooked according to the formulation shown in Table 5. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. After freezing, it was baked on a 200 ° C. hot plate for 4 minutes each on the back and front and then allowed to cool and freeze. After thawing by range-up, a sensory test was conducted for oily and juicy feeling, respectively.
その結果、（２）と（３）では肉粒感を全体的に残しながら、カットした直後に脂がにじみ出てきて強いジューシー感があった。（４）は脂っぽく、べたつく感じがあった。
As a result, in (2) and (3), the fat oozes out immediately after cutting and leaves a strong succulent feeling while leaving the whole grain feeling. (4) was greasy and felt sticky.
［シクロデキストリンの添加量による官能検査２］
表６の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。凍結後、２００℃のホットプレートで裏・表各４分間、焼成後に、放冷し、凍結した。レンジアップで解凍後、それぞれオイリー感、ジューシー感について官能検査を行った。
[Sensory test 2 based on the amount of cyclodextrin added]
Hamburgers were cooked according to the formulation shown in Table 6. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. After freezing, it was baked on a 200 ° C. hot plate for 4 minutes each on the back and front and then allowed to cool and freeze. After thawing by range-up, a sensory test was conducted for oily and juicy feeling, respectively.
その結果、（２）は（１）と同等でジューシー感が感じられなかった。（３）はジューシー感が感じられた。（４）、（５）は良好なジューシー感があった。
As a result, (2) was equivalent to (1) and no succulent feeling was felt. (3) felt a succulent feeling. (4) and (5) had a good juicy feeling.
［食物繊維の種類による官能検査］
表７の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。その冷凍パテ（生）を２００℃のホットプレートで裏・表各４分間、焼成し、粗熱をとってから、それぞれオイリー感、ジューシー感について官能検査を行った。その結果を図７に示す。
[Sensory test by type of dietary fiber]
Hamburgers were cooked according to the formulation shown in Table 7. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. The frozen putty (raw) was baked on a 200 ° C. hot plate for 4 minutes each on the back and front and subjected to rough heat, and then subjected to a sensory test for oily feeling and juicy feeling, respectively. The result is shown in FIG.
その結果、（５）のデンプンは食物繊維と比較して若干、ジューシー感に劣るものの、ほど良いジューシー感があった。また、焼成後の歩留も他の食物繊維と比較して、大差がなかった。また、（５）のデンプンは、吸油率が低いことから、使用に適していた。
As a result, the starch of (5) was slightly inferior to the juicy feeling as compared with the dietary fiber, but had a moderately juicy feeling. Also, the yield after firing was not much different from other dietary fibers. In addition, the starch of (5) was suitable for use because of its low oil absorption.
[ｐＨ調整剤の併用]
表８の配合でハンバーグを調理した。まず、オニオン、豚脂、パン粉以外を低速で２分混合し、残りを加えて中速で２分混合し、１個３２ｇずつ成形し、凍結した。その冷凍パテ（生）を２００℃のホットプレートで裏・表各４分間、焼成し、粗熱をとってから、それぞれオイリー感、ジューシー感について官能検査を行った。
[Combination of pH adjusters]
Hamburgers were cooked according to the formulation shown in Table 8. First, except onion, lard, and bread crumbs were mixed at low speed for 2 minutes, the rest was added and mixed at medium speed for 2 minutes, and each piece was molded into 32 g pieces and frozen. The frozen putty (raw) was baked on a 200 ° C. hot plate for 4 minutes each on the back and front and subjected to rough heat, and then subjected to a sensory test for oily feeling and juicy feeling, respectively.
その結果、（ｐＨ調整剤なし）では、シクロデキストリン添加区（１−Ｂ）の方が無添加区（１−Ａ）に比べて、ぱさぱさした食感で、ジューシー感は（１−Ａ）の方が強かった。シクロデキストリン添加区（１−Ｂ）では、脂が流出して、詰まったような固く感じられる傾向にあった。ｐＨ調整剤を加えた（２）から（４）では、シクロデキストリン添加区（２−Ｂ、３−Ｂ、４−Ｂ）の方が無添加区（２−Ａ、３−Ａ、４−Ａ）に比べて、それぞれジューシー感が感じられた。 As a result, in (no pH adjuster), the cyclodextrin-added group (1-B) has a more crispy texture than the non-added group (1-A), and the juicy feeling of (1-A) It was stronger. In the cyclodextrin-added section (1-B), fat spilled out and tended to feel hard as if clogged. In (2) to (4) where a pH adjuster is added, the cyclodextrin-added section (2-B, 3-B, 4-B) is not added (2-A, 3-A, 4-A). ) Each felt a juicy feeling.
［豚カツの官能検査］
表８の配合で豚カツを調理した。まず、原料の豚ロースを１ｃｍの厚さにカットし、テンダリングした。ｐＨ調整剤、トレハロース、γシクロデキストリン、水を混合した液をカットした豚ロースに充填し、タンブリングした後、衣付けし、油ちょうした。油ちょう後の豚カツの赤身部分に対し、それぞれオイリー感、ジューシー感について官能検査を行った。その結果のジューシー感の官能検査結果を図８に、ソフト感の官能検査結果を図９に示す。
[Sensory inspection of pork cutlet]
Pork cutlet was cooked with the composition shown in Table 8. First, the raw material pork loin was cut to a thickness of 1 cm and was tendered. A solution prepared by mixing a pH adjuster, trehalose, γ-cyclodextrin, and water was filled into cut pork loin, tumbled, then dressed and oiled. Sensory tests were performed on the lean portion of the pork cutlet after oiling for oily and juicy feeling, respectively. The resulting sensory test results for a juicy feeling are shown in FIG. 8, and the sensory test results for a soft feeling are shown in FIG.
その結果、固形の肉でもある程度の効果があった。（３）では繊維間に脂を浮かせ、噛んだ際のジューシー感が強まると考えられる。また、繊維間に脂を浮かせ、脂の層ができて、柔らく感じるものと考えられる。
As a result, solid meat was effective to some extent. In (3), it is thought that the fat is floated between the fibers and the succulent feeling when chewing is strengthened. In addition, it is thought that fat floats between the fibers, a fat layer is formed, and it feels soft.
Claims (10)
A processed meat product with improved texture, comprising the texture improver for processed meat products according to any one of claims 1 to 5.
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| JP2020000095A (en) * | 2018-06-27 | 2020-01-09 | 味の素株式会社 | Method for suppressing coagulation of oil/fat in processed meat product, method for producing oil/fat coagulation suppressed processed meat product, and processed meat product oil/fat coagulation suppressing agent |
| JP2021078363A (en) * | 2019-11-14 | 2021-05-27 | テーブルマーク株式会社 | Agent for improving meat internal quality of ground meat, and method for producing ground meat processed food |
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| JP3519637B2 (en) * | 1999-06-22 | 2004-04-19 | 日本たばこ産業株式会社 | Emulsion composition for improving texture |
| JP2004248661A (en) * | 2002-05-30 | 2004-09-09 | Ajinomoto Co Inc | Preparation for plain meat product and method for producing the plain meat product by using the preparation |
| JP2006238715A (en) * | 2005-02-28 | 2006-09-14 | Nichirei Foods:Kk | Quality improver for meat processed product |
| JP2010029077A (en) * | 2008-07-25 | 2010-02-12 | Aoba Kasei Kk | Palate feeling improver for meat, method for improving palate feeling of meat, and palate feeling-improved meat |
| JP2011004666A (en) * | 2009-06-26 | 2011-01-13 | Ajinomoto Co Inc | Method for producing meat product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2020000095A (en) * | 2018-06-27 | 2020-01-09 | 味の素株式会社 | Method for suppressing coagulation of oil/fat in processed meat product, method for producing oil/fat coagulation suppressed processed meat product, and processed meat product oil/fat coagulation suppressing agent |
| JP7225575B2 (en) | 2018-06-27 | 2023-02-21 | 味の素株式会社 | Method for suppressing coagulation of fats and oils in processed meat products, method for producing processed meat products in which coagulation of fats and oils is suppressed, and coagulation inhibitor for fats and oils in processed meat products |
| JP2021078363A (en) * | 2019-11-14 | 2021-05-27 | テーブルマーク株式会社 | Agent for improving meat internal quality of ground meat, and method for producing ground meat processed food |
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