JP2017023077A - Meat product and method for producing meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a meat product which is excellent in water retentivity, oil-holding property and adhesiveness and a method for producing the meat product without relying on phosphate.SOLUTION: A meat product includes: 0.05-1.50 pts.mass of a potato-derived dietary fiber content relative to 100 pts.mass of the meat; 1.50-15.00 pts.mass of a fat and oil processed starch content relative to 100 pts.mass of the meat; not more than 0.40 pt.mass of a phosphate content relative to 100 pts.mass of the meat; and further a casing. A method for producing a meat product includes: a curing step S1 of curing a raw material of a meat product; and a mixing step S2 of mixing a vegetable-derived dietary fiber and a fat and oil processed starch with the raw material after the curing step is performed.SELECTED DRAWING: Figure 1

Description

  The present invention relates to livestock meat products and methods for producing livestock meat products.

  Since adenosine triphosphate exists in livestock meat immediately after slaughter, actin and myosin are present in a so-called free state without strongly binding. However, as time elapses from slaughtering, adenosine triphosphate in the meat decreases, and actin and myosin are combined to form actomyosin. As a result, the whole meat contracts hard. .

Because livestock meat has the above-mentioned properties, normally, when livestock products are produced using livestock meat, water- and oil-retaining properties are shown as “water retention, oil retention”, meat chunks (meat pieces) Are unfavorable livestock products having various performances such as “binding properties” indicating the ability to adhere to each other.
Therefore, various studies have been made so far to improve the water retention, oil retention and binding properties of livestock meat products.

  For example, in Patent Document 1, as a method for producing seafood and meat used as a raw material for food subjected to heat sterilization, unheated seafood and meat are immersed in an aqueous solution containing phosphate and salt, and then A production method in which heat treatment is performed in an aqueous solution containing sodium chloride is disclosed.

Japanese Patent No. 2539653

Patent Document 1 describes that by containing phosphate in meat and the like, the water retention of meat and the like is improved, and a wet texture can be obtained.
However, with the recent increase in health consciousness toward food, movements to suppress the use of this “phosphate” as much as possible are spreading in the market.
In other words, there is a demand for the creation of livestock meat products with as little “phosphate” content as possible, as well as livestock products that do not contain “phosphate”.

  Then, this invention makes it a subject to provide the manufacturing method of livestock meat products excellent in water retention, oil retention property, and binding property, and livestock meat products, without depending on phosphate.

The above problem can be solved by the following means.
(1) A livestock meat product characterized by containing vegetable dietary fiber and fat and oil processed starch.
(2) The livestock meat product as described in 1 above, wherein the vegetable dietary fiber is a dietary fiber derived from potato.
(3) The livestock meat product according to 1 or 2 above, wherein the phosphate content is 0.40 parts by mass or less with respect to 100 parts by mass of livestock meat.
(4) The meat product according to any one of 1 to 3 above, wherein the content of the oil- and fat-processed starch is 1.50 to 15.00 parts by mass with respect to 100 parts by mass of the animal meat. .
(5) Content of said vegetable dietary fiber is 0.05-1.50 mass parts with respect to 100 mass parts of livestock meat, The livestock meat as described in any one of said 1 to 4 characterized by the above-mentioned Product.
(6) The livestock meat product according to any one of (1) to (5), further including a casing.
(7) It includes a salting step of salting a raw material for livestock meat products, and a mixing step of mixing vegetable dietary fiber and fat processed starch into the raw material after the salting step. Manufacturing method of livestock meat products.

  In the livestock meat product according to the present invention, the vegetable dietary fiber and the oil- and fat-processed starch act synergistically in the livestock meat product to improve the water retention, oil retention and binding properties of the livestock meat product. Therefore, according to the livestock meat product according to the present invention, the phosphate content can be reduced, or the phosphate content can be 0 parts by mass with respect to 100 parts by mass of the livestock meat.

  The method for producing livestock meat products according to the present invention can produce livestock meat products having excellent water retention, oil retention and binding properties by synergistic action of plant dietary fiber and oil-fat processed starch in the livestock meat products. . Therefore, according to the method for producing livestock meat products according to the present invention, a livestock meat product having a low phosphate content, or a livestock meat product having a phosphate content of 0 parts by mass with respect to 100 parts by mass of livestock meat is produced. can do.

It is a flowchart explaining the content of the manufacturing method of the livestock meat product which concerns on embodiment of this invention.

  Hereinafter, the form for implementing the livestock meat product which concerns on this invention, and the manufacturing method of livestock meat product (henceforth "embodiment" suitably) are demonstrated.

[Livestock products]
The livestock meat product according to the present embodiment is characterized by containing vegetable dietary fiber and fat and oil processed starch.
Here, “livestock products” are processed products of edible wildlife, such as sausages (Wiener, Frankfurt, Boronia sausage, etc.), hamburger, meatballs, ham, bacon, deep-fried chicken nuggets, meatballs, Examples include grilled food, dumpling ingredients, seasoned meat soaked in sauce (seasoning liquid), and the like. Among these, the present invention can be suitably applied to sausages that require excellent water retention, oil retention, and binding properties.

(Vegetable dietary fiber)
Plant dietary fiber is dietary fiber derived from various plants.
Plant dietary fiber improves the water retention, oil retention, and binding properties of livestock meat products as a synergistic effect with the fat processed starches by coexisting with the fat processed starches in livestock meat products.

The plant dietary fiber is not particularly limited as long as it is a dietary fiber derived from food, but it is preferable to use insoluble (water-insoluble) dietary fiber such as cellulose, hemicellulose, lignin, pectin, etc. constituting the cell wall of the plant. This is preferable in that the above-described effects can be exhibited better.
As a plant used as a raw material of vegetable dietary fiber, potato, pea, oat, wheat bran, beet, soybean, etc. can be illustrated. Of these, it is preferable to use potato-derived dietary fiber that is very excellent in water absorption, in that the above-described effects can be better exhibited.
In addition, the above-mentioned effect cannot be exhibited with animal dietary fibers such as chitin and chitosan.

The content of vegetable dietary fiber is preferably 0.05 to 1.50 parts by mass with respect to 100 parts by mass of livestock meat, and 0.50 to 1.00 parts by mass with respect to 100 parts by mass of livestock meat. Is more preferable.
When the content of the vegetable dietary fiber is 0.05 parts by mass or more, the above-described effects can be exhibited better. On the other hand, when the content of the vegetable dietary fiber exceeds 1.50 parts by mass, the above-described effects are saturated and the livestock meat product may be softened more than necessary.
The content of vegetable dietary fiber contained in livestock meat products is determined using the Prosky modification method (Wako Pure Chemical Industries, Ltd., dietary fiber). It can be measured by a measurement kit). However, the thing with a casing puts the contents in a mixer except for the casing. For meat products without added dietary fiber as a control, measure the dietary fiber content by subtracting the dietary fiber content of the control product from the dietary fiber content of the target product. The content of dietary fiber contained can be calculated.

(Fat processed starch)
Oil and fat processed starch is starch whose surface is coated with oil and fat.
The oil and fat processed starch improves the water retention, oil retention and binding properties of the livestock meat product as a synergistic effect with the livestock dietary fiber by coexisting with the livestock dietary fiber in the livestock meat product. In addition, since the oil- and fat-processed starch exhibits a texture similar to meat, the amount of meat used can be reduced by mixing it with livestock meat products, and the effect of cost reduction is also demonstrated.

Examples of the starch used in the oil and fat processed starch include tapioca starch, potato starch, sweet potato starch, corn starch, and wheat starch. The starch is preferably a cross-linked starch, such as a cross-linked tapioca starch.
Examples of the fats and oils used in the processed oil and fat starch include hyrinol safflower oil, rapeseed oil, soybean oil, sunflower oil, corn oil, sesame oil, linseed oil, peanut oil, cottonseed oil, olive oil, and palm oil. Here, fats and oils having a high iodine value are susceptible to oxidation by heating, have a high starch improving effect, and can be expected to improve the texture of livestock meat products. Therefore, it is preferable to use high-linole safflower oil as the fat / oil having an iodine value of 140 or more as the fat / oil used in the processed fat / oil processed starch. In addition, the addition amount of fats and oils in fats and oils processed starch should just be 0.02-5 mass parts with respect to 100 mass parts of starch, 0.05-1.0 mass part is preferable, 0.05-0.3 Part by mass is more preferable.

The content of the fat and oil processed starch is preferably 1.50 to 15.00 parts by mass with respect to 100 parts by mass of livestock meat, more preferably 1.50 to 10.00 parts by mass with respect to 100 parts by mass of livestock meat. The amount is more preferably 2.00 to 7.00 parts by mass with respect to 100 parts by mass of livestock meat.
When the content of the oil and fat processed starch is 1.50 parts by mass or more, the above-described effects can be exhibited better. On the other hand, when the content of the oil and fat processed starch exceeds 15.00 parts by mass, the above-described effects are saturated and the color of the meat product may become whitish more than necessary.

The presence or absence of addition of fat and oil-processed starch can be confirmed by iodine staining of livestock meat products and observation with a microscope.
Moreover, content of the fat processed starch contained in livestock meat products can be measured with the following method. Water is added to the target product, applied to a mixer, centrifuged, and the supernatant is discarded. The washing is repeated twice, followed by heating in a constant temperature bath at about 70 ° C. for 30 minutes, followed by centrifugation and discarding the supernatant. Then, neospidase (α-amylase enzyme) is added to the precipitate, reacted at 60 ° C. for 18 hours, centrifuged, and the total amount of sugar contained in the supernatant is measured by the phenol-sulfuric acid method. However, the thing with a casing puts the contents in a mixer except for the casing. And the same operation is also performed for the meat product without starch added as a control, the total sugar amount is measured, and the total sugar amount of the control product is subtracted from the total sugar amount of the target product. The content of can be calculated.

(Phosphate)
Phosphate is a polymerized phosphate such as polyphosphate, metaphosphate, and pyrophosphate, and is a substance that has been conventionally used to improve the water retention of livestock meat products.
The livestock meat product according to the present embodiment, as described above, can improve the water retention, oil retention and binding properties of livestock meat products by containing vegetable dietary fiber and oil-modified starch. There is no need to use. That is, the livestock meat product according to the present embodiment does not exclude the use of phosphate, but the phosphate content can be kept low.
And it is preferable that the content of phosphate is 0.40 parts by mass or less with respect to 100 parts by mass of livestock meat so that it can cope with the recent increase in health-consciousness with respect to food. More preferably, it is less than 0.40 parts by mass. In particular, by setting the phosphate content to 0 part by mass, livestock meat products can be provided to consumers as “phosphate-free products” (products that do not contain phosphate).
In addition, content of the phosphate contained in livestock meat products can be measured by the vanadomolybdic acid absorptiometric method described in the 5th Japanese food standard component table | surface. However, samples with a casing are sampled except for the casing. For meat products without added phosphate as a control, measure the phosphate content by subtracting the control phosphate content from the phosphate content of the target product. The content of the phosphate contained in the target product can be calculated.

(Other)
The livestock meat product according to the present embodiment contains additives that can be generally added to livestock meat products in addition to livestock meat, vegetable dietary fiber, fat and oil processed starch, and phosphate (which may not be contained) as main raw materials. May be.
Here, the main raw materials are beef, pork, chicken, mutton, rabbit meat, poultry meat, etc., and combinations thereof, regardless of their breed or part, but beef and pork thighs It is preferable to use fat. Examples of the additive include pH adjusters, antioxidants, color formers, color aids, spices, seasonings, preservatives, preservatives and the like.
When the meat product according to the present embodiment is sausage, a natural casing (eg sheep intestine, pig intestine, cow intestine, horse intestine, etc.) or an artificial casing (collagen casing, plastic casing, cellulose, etc.) is used to fill the above-mentioned livestock meat. Casing).

[Method of manufacturing livestock meat products]
Next, a method for producing livestock meat products according to this embodiment will be described.
Basically, a general manufacturing method of each livestock meat product may be applied to the livestock meat product manufacturing method according to the present embodiment.
However, it is preferable to manufacture the meat product (for example, sausage) manufactured by performing the salt volume treatment by the following manufacturing process.

The method for producing livestock meat products according to the present embodiment includes a salt product step S1 and a mixing step S2.
(Salt product process)
In the salt accumulation step S1, the raw material of the meat product is salted.
The raw material to be salted in the salt loading step S1 is the above-described livestock meat, additives, etc., and does not include vegetable dietary fiber and oil-modified starch.
In addition, what is necessary is just to apply the conditions generally used in the salt product process of each livestock meat product as the process conditions (salt product time, salt product temperature, amount of salt, etc.) in salt product process S1.

(Mixing process)
In mixing process S2, vegetable dietary fiber and oil-fat processed starch are mixed with the raw material after salt product process S1.
Water content, oil retention, binding of livestock meat products by mixing vegetable dietary fiber and fat processed starch not with raw materials to be salted in salt accumulation step S1, but with raw materials after salt accumulation step S1 The effect of improving the property can be exhibited better.
In addition, in mixing process S2, you may mix not only vegetable dietary fiber and fat and oil processed starch but a spice, a seasoning, etc.

  After the mixing step S2, a general process, for example, a filling process for filling the casing, a smoke process for smoking with smoke, a heating process for boiling or steaming, and a packaging process for packaging in a predetermined package after cooling is performed. Just do it.

(Manufacturing method of vegetable dietary fiber and fat processed starch)
About the vegetable dietary fiber and fat-and-oil processed starch used with the manufacturing method of the livestock meat product which concerns on this embodiment, it can manufacture with the following methods.
For plant dietary fiber, after subjecting to grinding to obtain skin from the target plant (for example, potato), after performing purification treatment to exclude water-soluble substances and impurities from the obtained skin, It can be produced by drying and grinding.
Oil-processed starch can be manufactured by spraying oil and fat on the starch dispersed uniformly using airflow in the atmosphere, adsorbing oil and fat on the surface of the starch, and then aging by heating. it can.
In addition, as for vegetable dietary fiber and fat and oil processed starch, what was manufactured by the well-known manufacturing method other than what was manufactured by said method may be used, and what is marketed may be used.

  As mentioned above, although the livestock meat product which concerns on this embodiment, and the manufacturing method of livestock meat product were demonstrated, about the characteristic and conditions which are not specified, what is necessary is just a conventionally well-known thing, and there exists an effect acquired by the said characteristic and conditions. Needless to say, it is not limited.

  Next, an example that satisfies the requirements of the present invention and a comparative example that is not so exemplified will be described, and the livestock meat product according to the present invention and the production method of livestock meat product will be described.

[Example 1]
In Example 1, the effects of the addition of “vegetable dietary fiber” and “fat processed starch” on the evaluation of “water retention, oil retention”, “binding property” and the like are confirmed.

(Sample preparation)
The raw material A (12 degrees C or less) was prepared so that it might become the compounding quantity shown in Table 1. In addition, the medium-ground pork thigh and the medium-ground fat in Table 1 were minced with a size of about 3 to 10 mm.
And after salting for 24 to 48 hours in a 2-5 degreeC refrigerated state, the raw material B was mixed so that it might become the compounding quantity shown in Table 1. FIG. Then, it is filled in an artificial casing (# 270, manufactured by Nippi Collagen Industry Co., Ltd.), dried (50 to 60 ° C., 1 to 1.5 hours), smoke (50 to 60 ° C., 1 to 2 hours), steamed ( Sausage as a sample was manufactured by cooling with water at a central temperature of 63 ° C. for 30 minutes.
The potex crown in Table 1 was manufactured by LyckbyStar AB, and Milfix F was manufactured by Oji Cornstarch.

(Water and oil retention evaluation)
The mass of the sample manufactured by the above method was measured, and then water and oil separated in the casing were extracted from the sample, and the mass was measured again. Then, “(mass of sample after extracting water and oil) / (mass of sample before extracting water and oil) × 100” was calculated.
It can be determined that the higher the calculated value, the better the water retention and oil retention of the sample. Further, it can be determined that the higher the calculated value, the better the yield.

(Sensory evaluation: binding, elasticity, flavor, juicy feeling, hardness)
About the sample manufactured by the said method, six expert panels ate the sample and performed sensory evaluation. In addition, the sample 3 days after manufacture was heated for 30 seconds in a microwave oven (500 W) and used.
The detailed contents of sensory evaluation are as follows.

(Binding property)
For the evaluation of the binding property, the control (sample 1) is set to 0, and the panel gives points according to the following criteria to the extent that the ground meat is felt to be bonded, and the average value of the points is calculated. Was carried out.
Then, the calculated value is “◯” when 1.0 or more, “△” when less than 1.0 and more than −1.0, “×” when −1.0 or less, and “◯” and “△” Was judged to be acceptable.

(Bindability: Evaluation criteria)
+3 points: Very good binding.
+2 points: The binding property is quite good.
+1 point: Slightly good binding.
0 point: Same as control.
-1 point: Slightly poor binding property.
-2 points: The binding property is considerably poor.
-3 points: Very poor binding properties.

  Note that “slightly” in the evaluation criteria means that a difference is finally observed after several tastings. “Slightly” means that a clear difference is recognized, and “very” is clear. This is a case where a large difference is recognized and the degree of the difference is large. This also applies to the following evaluation criteria.

(Elasticity)
The elasticity is evaluated by taking the control (sample 1) as 0 points, and the panel gives points to the extent that strain is restored when it is bitten by a tooth according to the following criteria, and calculates the average of the points. It was carried out by doing.
Then, the calculated value is “◯” when 1.0 or more, “△” when less than 1.0 and more than −1.0, “×” when −1.0 or less, and “◯” and “△” Was judged to be acceptable.

(Elasticity: Evaluation criteria)
+3 points: Very elastic.
+2 points: Very elastic.
+1 point: Slightly elastic.
0 point: Same as control.
-1 point: Slightly inelastic.
-2 points: Not very elastic.
-3 points: Not very elastic.

(Flavor)
The evaluation of the flavor is based on the control (sample 1) as 0 points, and the panel gives the score of the flavor that is suitable for sausage without starchy odor and taste. The calculation was performed.
Then, the calculated value is “◯” when 1.0 or more, “△” when less than 1.0 and more than −1.0, “×” when −1.0 or less, and “◯” and “△” Was judged to be acceptable.

(Flavor: Evaluation criteria)
+3 points: very tasty.
+2 points: Very tasty.
+1 point: Slightly good flavor.
0 point: Same as control.
-1 point: Slightly bad flavor.
-2 points: Very bad flavor.
-3 points: Very bad flavor.

(Succulent feeling)
The juicy feeling was evaluated by setting the score of the control (sample 1) to 0, and the panel scored the degree of gravy (umami) according to the following criteria, and calculating the average value of the scores. .
Then, the calculated value is “◯” when 1.0 or more, “△” when less than 1.0 and more than −1.0, “×” when −1.0 or less, and “◯” and “△” Was judged to be acceptable.

(Juicy feeling: evaluation criteria)
+3 points: Very juicy.
+2 points: There is a fairly juicy feeling.
+1 point: Slightly juicy.
0 point: Same as control.
-1 point: Slightly juicy.
-2 points: There is not much succulent feeling.
-3 points: Not very juicy.

(Hardness)
Hardness is evaluated by taking the control (sample 1) as 0 points, and the panel gives points according to the following criteria for the magnitude of the force required to bite and deform a certain amount by teeth. The calculation was performed by calculating an average value.
Then, the calculated value is “◯” when 1.0 or more, “△” when less than 1.0 and more than −1.0, “×” when −1.0 or less, and “◯” and “△” Was judged to be acceptable.

(Hardness: Evaluation criteria)
+3 points: very hard.
+2 points: It is quite hard.
+1 point: Slightly hard.
0 point: Same as control.
-1 point: Slightly soft.
-2 points: Very soft.
-3 points: very soft.

  Table 1 shows the raw materials of each sample and the results of each evaluation.

(Examination of results)
Samples 5 and 6, which are examples, contained “vegetable dietary fiber” and “fat processed starch”, so that the water retention and oil retention evaluations were preferably 95%, and the binding evaluation The result was “△” (passed). Further, Samples 5 and 6 had a result of “△” (pass) or “◯” (pass) in elasticity evaluation, flavor evaluation, juicy feeling evaluation, and hardness evaluation.
In addition, since Samples 5 and 6 contained “oil-and-fat processed starch”, the content of the ground-ground pork could be reduced, and thus the cost could be reduced.
Samples 5 and 6 had a better juicy evaluation than sample 1 (control), which is considered to be because “oil-fat processed starch” appropriately retained water.

  On the other hand, sample 2 as a comparative example did not contain any of “vegetable dietary fiber” and “fat processed starch”, and thus resulted in an undesirable result of 75% in water retention and oil retention evaluation, Regarding the binding property evaluation, the result was “×” (failed). In addition, all the other evaluations of Sample 2 were “x” (failed).

Sample 3, which is a comparative example, contained “oil-and-fat processed starch” but did not contain “vegetable dietary fiber”, resulting in an undesirable result of 76% in water retention and oil retention evaluation. As a result, the evaluation of the binding property was “x” (failed). In addition, all the other evaluations of the sample 3 were “x” (failed).
Sample 4 which is a comparative example contained “vegetable dietary fiber” but did not contain “oil-fat processed starch”, which resulted in an unfavorable result of 81% in water retention and oil retention evaluation. At the same time, the evaluation of the binding property was “x” (failed). In Sample 4, the evaluation of flavor and juiciness was “Δ” (pass), but the other evaluations were “x” (fail).
Considering the results of Samples 3 and 4, good results cannot be obtained by using only “vegetable dietary fiber” or “fat processed starch”. It was found that (effects of improving water retention, oil retention and binding properties) can be obtained.

  Sample 1 (control) as a reference example is a conventional product containing phosphate (polyphosphate Na). Although it was a result of passing in all evaluations, since it contains a phosphate, it cannot respond to the recent increase in health-oriented food.

[Example 2]
Next, in Example 2, the influence of the manufacturing process on the evaluation of “water retention, oil retention”, “binding property” and the like is confirmed.

(Sample preparation)
The raw material A (12 degrees C or less) was prepared so that it might become the compounding quantity shown in Table 2. In Table 2, the medium-ground pork thigh and the medium-ground fat were minced with a size of about 3 to 10 mm.
And after salting for 24 to 48 hours in a 2-5 degreeC refrigerated state, the raw material B was mixed so that it might become the compounding quantity shown in Table 2. FIG. Then, it is filled in an artificial casing (# 270, manufactured by Nippi Collagen Industry Co., Ltd.), dried (50 to 60 ° C., 1 to 1.5 hours), smoke (50 to 60 ° C., 1 to 2 hours), steamed ( Sausage as a sample was manufactured by cooling with water at a central temperature of 63 ° C. for 30 minutes.
The Potex crown in Table 2 was manufactured by LyckbyStar AB, and Milfix F was manufactured by Oji Cornstarch.

(Each evaluation)
The evaluation method and evaluation criteria for each evaluation were the same as in Example 1.

  Table 2 shows the raw materials of each sample and the results of each evaluation.

(Examination of results)
Since both sample 5A and sample 5B contained “vegetable dietary fiber” and “fat processed starch”, all of the water retention, oil retention evaluation, and binding evaluation were passed. It was.
However, the sample 5A is more preferable than the sample 5B in the evaluation of water retention, oil retention, and binding properties because the vegetable dietary fiber and the oil-fat processed starch were mixed in the raw material after the salt deposition step. (Although the evaluation of the binding property is the same “△”, the binding score of the sample 5B is “−0.8 point”, whereas the binding score of the sample 5A is "0.5 points").

S1 Salt loading process S2 Mixing process

Claims (7)

  A livestock meat product characterized by containing vegetable dietary fiber and fat and oil processed starch.   The livestock meat product according to claim 1, wherein the vegetable dietary fiber is a potato-derived dietary fiber.   The livestock meat product according to claim 1 or 2, wherein the phosphate content is 0.40 parts by mass or less with respect to 100 parts by mass of livestock meat.   The meat product according to any one of claims 1 to 3, wherein the content of the oil- and fat-processed starch is 1.50 to 15.00 parts by mass with respect to 100 parts by mass of the animal meat.   The meat product according to any one of claims 1 to 4, wherein the content of the vegetable dietary fiber is 0.05 to 1.50 parts by mass with respect to 100 parts by mass of the livestock meat. .   The livestock meat product according to any one of claims 1 to 5, further comprising a casing. Salting process for salting raw materials for livestock meat products;
A mixing step of mixing vegetable dietary fiber and oil-fat processed starch into the raw material after the salt accumulation step,
The manufacturing method of the livestock meat product characterized by including.

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