JP2018007637A - Method for producing ground meat processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a ground meat processed food that is prevented from attaching to other things during the production, and maintains or improves resilience when eaten.SOLUTION: A method for producing a ground meat processed food includes adding, to ground meat, (A) transglutaminase, and (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a ground meat processed food, and in particular, relates to a method for producing a ground meat processed food having improved adhesion at the time of production and maintaining or improving elasticity at the time of eating.

  Various methods for improving the grain feel and elasticity of ground meat processed foods such as hamburg have been studied.

  For example, by adding kneaded gellan gum and water directly to minced livestock meat and kneading, it is possible to improve the grain feeling, flavor and juicy feeling (Patent Document 1), and specified as a raw material for processed meat products It has been reported that, by adding and mixing hydroxypropylcellulose having a viscosity of, a ground meat processed product satisfying all of the texture, taste, and grain feel can be obtained (Patent Document 2).

JP 2013-78279 A JP 2007-2222041 A

  On the other hand, ground meat processed foods are required to be difficult to adhere to hands, manufacturing equipment and equipment from the viewpoint of suppressing loss of raw materials and improving productivity in the manufacturing process. The improvement in sex was not always sufficient.

  The present invention has been made in view of the above-described circumstances, and the problem to be solved is to produce ground meat processed food with improved adhesion at the time of manufacture and with elasticity maintained at the time of eating. It is to provide a method.

As a result of intensive studies on the above problems, the inventor adds (A) transglutaminase and (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum to ground meat. As a result, it has been found that the adhesion during the production of ground meat processed food can be improved and the elasticity at the time of eating can be maintained or improved, and the present invention has been completed by further research based on such knowledge. It was.
That is, the present invention is as follows.

[1] A method for producing a ground meat processed food comprising adding (A) transglutaminase and (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum to ground meat.
[2] The production method according to [1], wherein the amount of (B) thickening polysaccharide added is 0.01 to 3 g per 100 g of minced meat.
[3] The production method according to [1] or [2], wherein the amount of (A) transglutaminase added is 0.0001 to 1000 U per 1 g of minced meat.
[4] The production method according to any one of [1] to [3], wherein the (B) thickening polysaccharide is gum arabic.
[5] The production method according to any one of [1] to [4], wherein the ground meat processed food is a hamburger.
[6] Ground meat on which transglutaminase has acted, and
A ground meat processed food containing at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum.
[7] The ground meat processed food according to [6], wherein the content of the thickening polysaccharide is 0.01 to 3 g per 100 g of ground meat.
[8] The ground meat processed food according to [6] or [7], wherein the ground meat is added with 0.0001 to 1000 U of transglutaminase per gram of ground meat.
[9] The ground meat processed food according to any one of [6] to [8], wherein the thickening polysaccharide is gum arabic.
[10] The ground meat processed food according to any one of [6] to [9], wherein the ground meat processed food is a hamburger.
[11] Adhesion during production of ground meat processed foods, comprising adding (A) transglutaminase and (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum to ground meat How to improve sex.
[12] The method according to [11], wherein the addition amount of (B) thickening polysaccharide is 0.01 to 3 g per 100 g of minced meat.
[13] The method according to [11] or [12], wherein the amount of (A) transglutaminase added is 0.0001 to 1000 U per 1 g of minced meat.
[14] The method according to any one of [11] to [13], wherein the (B) thickening polysaccharide is gum arabic.
[15] The method according to any one of [11] to [14], wherein the ground meat processed food is a hamburger.
[16] The method according to any one of [11] to [15], wherein adhesion at the time of producing the ground meat processed food is improved and elasticity at the time of eating is maintained or improved.

  ADVANTAGE OF THE INVENTION According to this invention, the adhesiveness at the time of manufacture can be improved, and the ground meat processed food by which the elasticity at the time of eating was hold | maintained or improved can be manufactured.

  The method for producing a ground meat processed food of the present invention (hereinafter sometimes simply referred to as “the production method of the present invention”) includes (A) transglutaminase (hereinafter sometimes simply referred to as “component A”), And (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum (hereinafter sometimes simply referred to as “component B”).

  In the present invention, the “processed ground meat food” means a processed food that uses ground meat as one of the raw materials, and specific examples include hamburger, meatballs, sausage, tsukune, minced cutlet, meat croquette, meat shumai, meat gyoza and the like. Can be mentioned. The “ground meat processed food” in the present invention may be unheated or cooked and is a concept including both frozen and refrigerated products. The ground meat processed food includes a retort processed product.

  The minced meat used in the present invention is not particularly limited as long as it is usually used for ground meat processed foods. For example, at least one of chicken, pork, beef, horse meat, lamb, goat meat, rabbit meat, duck meat, etc. Edible meat; those made from at least one organ such as chicken, pig, cow, horse, sheep, goat, rabbit, duck, etc., or an edible portion, are preferred. These ground meat raw materials may be used alone or in combination of two or more. The method for preparing the minced meat is not particularly limited, and may be appropriately performed by a method known per se or a method analogous thereto. For example, ground meat can be prepared by chopping edible meat or the like using a meat chopper, a meat grinder, or the like.

  Transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. For example, a mammal-derived one or a fish-derived one. Various sources such as those derived from microorganisms are known. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any transglutaminase of any origin can be used, and a recombinant enzyme may be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples include a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG.

In the present invention, the activity unit of transglutaminase is measured and defined as follows.
That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex is formed, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined by a calibration curve, and the amount of enzyme that produces 1 μmol of hydroxamic acid per minute is defined as 1 unit (1 U) (JP-A-64). -27471).

  The amount of component A (transglutaminase) added is such that the enzyme activity per 1 g of minced meat is preferably 0.0001 U or more, more preferably 0.001 U or more, particularly preferably 0.01 U or more, and most preferably Is 0.1 U or more. The upper limit of the amount of component A added is not particularly limited, but the enzyme activity per 1 g of minced meat is preferably 1000 U or less, more preferably 100 U or less, particularly preferably 10 U or less, and most preferably 1 U or less. It is.

  The timing of adding component A to the minced meat is not particularly limited, and component A may be added to the minced meat in advance before mixing the minced meat and other ingredients (eg, component B), or the minced meat and other ingredients. And component A may be added together, or after mixing minced meat and other raw materials, component A may be added to this mixture.

  In the production method of the present invention, transglutaminase added to the minced meat is preferably allowed to act on the minced meat. The mode in which transglutaminase acts on minced meat is not particularly limited. For example, transglutaminase can act on minced meat while mixing raw materials for processed meat. The time for allowing transglutaminase to act on minced meat is preferably as long as possible from the viewpoint of the reaction amount of transglutaminase, but is usually 1 minute to 24 hours. The method for stopping the action of transglutaminase is not particularly limited and may be carried out by a method known per se. ) The action of transglutaminase can be stopped by raising the temperature and holding at that temperature for a certain time (eg, 1 minute or longer).

  The temperature of minced meat when transglutaminase is allowed to act is not particularly limited as long as it is a temperature at which transglutaminase is not inactivated, but is usually 0 to 60 ° C.

The pH of the minced meat when transglutaminase is allowed to act is not particularly limited as long as the transglutaminase is not inactivated, but is usually 4 to 9, and preferably 5 to 8 because the activity of transglutaminase can be increased. .
The pH of the minced meat can be adjusted with, for example, a bacteriostatic agent or an alkaline agent.

  While the transglutaminase is allowed to act on the minced meat, the minced meat may be appropriately stirred. The stirring speed is not particularly limited, and can be appropriately set according to the amount of ground meat, the stirring method, and the like.

  In the production method of the present invention, the ratio of the ground meat on which the transglutaminase has acted in the raw material of the ground meat processed food can improve the texture, so that it is preferably 40% by weight with respect to the total weight of the raw material of the ground meat processed food. Or more, more preferably 45% by weight or more, still more preferably 50% by weight or more, and particularly preferably 55% by weight or more. Moreover, since the said ratio can improve a texture further, Preferably it is 80 weight% or less with respect to the total weight of the raw material of ground meat processed food, More preferably, it is 75 weight% or less, More preferably, it is 70. % By weight or less, particularly preferably 65% by weight or less.

  The thickening polysaccharide that can be used as component B in the present invention can be produced by a method known per se or a method analogous thereto. Moreover, a commercial item may be used and it is preferable because it is simple.

  Component B is preferably gum arabic because the adhesion at the time of manufacture is excellent and improved, and the elasticity at the time of eating can be remarkably improved.

Since the addition amount of component B (at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum) can further reduce adhesion and improve texture, 100 g of minced meat It is preferably 0.01 g or more, more preferably 0.05 g or more, and particularly preferably 0.1 g or more. The upper limit of the amount added is not particularly limited, but from the viewpoint of production cost, it is preferably 3 g or less, more preferably 1 g or less, particularly preferably 0.5 g or less per 100 g of minced meat.
Here, “addition amount of component B” is the amount of addition when either gum arabic or locust bean gum is used alone, and the total amount when gum arabic and locust bean gum are used in combination. The amount of addition.

  The timing of adding component B to the minced meat is not particularly limited, and component B may be added to the minced meat in advance before mixing minced meat and other ingredients (eg, component A etc.), or minced meat and other ingredients. Component B may be added together when mixing the ingredients, or after mixing minced meat and other raw materials, ingredient B may be added to the mixture.

In the production method of the present invention, the proportion of component B in the raw material of the ground meat processed food can reduce adhesion and improve the texture, so that the total weight of the raw material of the ground meat processed food, Preferably it is 0.01 weight% or more, More preferably, it is 0.05 weight% or more, More preferably, it is 0.07 weight% or more, Most preferably, it is 0.1 weight% or more. The ratio is preferably 5% by weight or less, more preferably 1% by weight or less, and still more preferably 0.5% by weight with respect to the total weight of the raw material of the processed processed meat product from the viewpoint of production cost. Or less, particularly preferably 0.3% by weight or less.
Here, the “ratio of component B” is the ratio when either gum arabic or locust bean gum is used alone, and when the gum arabic and locust bean gum are used in combination, the total ratio thereof. It is.

  In the production method of the present invention, in addition to the minced meat, component A and component B, other food materials may be appropriately used as the raw material for the processed processed meat product. Other food materials are not particularly limited as long as they are usually used for ground meat processed foods, for example, onions, green onions, leek, cabbage, Chinese cabbage, potato, fruits, mushrooms, seeds and other vegetables; salt, Miso, mayonnaise, salted koji, sugar (eg, granulated sugar), brewed vinegar, Worcester sauce, soy sauce, tomato puree, tomato paste, animal and plant extract concentrate, mirin, sodium glutamate, nucleic acid seasoning, protein hydrolysate, Seasonings such as yeast extract; peppers (eg, white pepper), garlic, mustard, paprika, nutmeg, etc .; starches such as starch, wheat flour, corn starch; Egg white, etc.), tofu; water and the like. These food materials may be used alone or in combination of two or more.

  The production method of the present invention is not particularly limited except that it includes adding component A and component B to the minced meat, and appropriately uses a method known per se or a method analogous thereto depending on the type of processed meat product. Can do. For example, the processed processed meat product can be produced by adding component A, component B, and other food materials as desired to the minced meat, mixing them, and molding the resulting mixture.

  In the production method of the present invention, the method for mixing the raw material of the ground meat processed food is not particularly limited, and for example, it can be mixed by stirring using a mixer, a kneader or the like usually used for food production. The stirring conditions (eg, stirring speed, stirring time, etc.) are not particularly limited, but the stirring speed is usually 10 to 50 rpm, and the stirring time is usually 10 seconds to 15 minutes.

  In the production method of the present invention, the method of forming the raw material mixture of the ground meat processed food is not particularly limited. For example, the shape of the raw material mixture of the ground meat processed food is manually adjusted, or the raw material mixture of the ground meat processed food is a predetermined mold. It can be molded by filling (eg, mold). The structure of the molded product to be obtained is not particularly limited. For example, the molded product to be obtained may be molded to have a single layer structure, or may be molded to have a multilayer structure of two or more layers. Although the raw material mixture of ground meat processed food can be formed manually, it is industrially preferable to use, for example, a commercially available fully automatic packaging machine.

  In the production method of the present invention, the raw material mixture of ground meat processed food or a molded product thereof may be further subjected to heat treatment, freezing processing, or the like according to a desired distribution form of the ground meat processed food. Therefore, the ground meat processed food obtained by the production method of the present invention may be unheated or heated, or may be a frozen product (frozen food) thereof.

  In the production method of the present invention, when heating a raw material mixture of ground meat processed food or a molded product thereof, the heating method is not particularly limited, and is a method known per se (for example, baking, oiling, boiling, steaming, superheated steam heating, etc. ). Each condition such as the heating temperature and the heating time can be appropriately adjusted according to the type of raw material, the heating method, etc., but the heating temperature is usually 50 to 300 ° C., and the heating time is usually 30 seconds to 3 hours.

  In the production method of the present invention, when freezing a raw material mixture of ground meat processed food or a molded product thereof, freezing conditions (for example, freezing temperature etc.) may be appropriately adjusted, but the freezing temperature is usually −10 ° C. or lower. The temperature is preferably −15 ° C. or lower. The raw material mixture or processed product of ground meat processed food to be subjected to freezing treatment may be heated or unheated. The thawing method of the frozen product (frozen food) obtained by the freezing treatment is not particularly limited, and a known thawing method in the frozen food field (for example, microwave heating, oven heating, superheated steam heating, natural thawing, etc.) can be used as appropriate. .

  The ground meat processed food obtained by the production method of the present invention is preferably made of hamburger (including unheated hamburger and heated hamburger, and frozen products thereof), sashimi (unheated and cooked sushi, and frozen products thereof). And a meatball (including an unheated meatball and a heated meatball, and frozen products thereof), more preferably a hamburger.

According to the production method of the present invention, it is possible to obtain a ground meat processed food having improved adhesion during production and having retained or improved elasticity during eating.
In the present invention, “adhesiveness” at the time of production of ground meat processed food means the degree of adhesion to hands and used tools / equipment (eg, cutting board) when kneading or forming the raw mixture of ground meat processed food. Good, can be evaluated by visual evaluation with a specialized panel.
Further, in the present invention, “elasticity” at the time of eating the ground meat processed food refers to a preferable biting response felt when eating the cooked ground meat processed food, and can be evaluated by sensory evaluation by a specialized panel.
Since the ground processed food obtained by the production method of the present invention has improved adhesion during production, for example, when a raw material mixture of ground processed food is filled into a predetermined mold and molded, from the mold It can also be excellent in ease of release (releasability) when taking out unheated ground meat processed foods.

  The ground meat processed food obtained by the production method of the present invention contains ground meat on which transglutaminase has acted, and at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum. Therefore, this invention also provides the ground meat processed food which contains at least 1 type of thickening polysaccharide selected from the group which consists of the ground meat which transglutaminase acted, and gum arabic and locust bean gum.

  The present invention relates to a process for producing a processed processed meat product comprising adding (A) transglutaminase and (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum to the minced meat. A method for improving adhesion (preferably, a method for improving adhesion during production of ground meat processed food and maintaining or improving elasticity during eating) is also provided. The said method can be implemented similarly to the manufacturing method of this invention, and its preferable aspect is also the same.

  The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

  In each of Examples 1 and 2, Comparative Examples 1 to 8, and Control, each raw material shown in Table 1 was mixed at 5 ° C. for 1 minute using a Hobart mixer, and 150 g of the resulting mixture was formed into an oval shape. After manufacturing two 150g unheated hamburgers, both sides of each hamburger were fired in a jet oven (one side 280 ° C, 2 minutes) and then fired in a steam convection oven (200 ° C, humidity 50%, 6 minutes) And heated hamburger was obtained. As a transglutaminase which is one of the raw materials, a product obtained by adding dextrin to transglutaminase (trade name: “Activa” TG) manufactured by Ajinomoto Co., Inc., was used 10 times. In Examples 1 and 2 and Comparative Examples 1 to 6, the enzyme activity of transglutaminase per 1 g of minced meat is 0.5 U.

(Evaluation of adhesion during production)
Evaluation of adhesion at the time of manufacture was conducted by visually observing the degree of adhesion to hands, chopping boards, etc. when five expert panels kneaded or molded the raw material mixtures of Examples 1 and 2 and Comparative Examples 1-8. In this case, each was scored based on the following evaluation criteria, and the average score was calculated.
In addition, it shows that it is a favorable ground meat processed food, so that the score of the said adhesiveness is low.

9 points: Extremely strong compared to control 8 points: Very strong compared to control 7 points: Strong compared to control 6 points: Slightly stronger than control 5 points: Equivalent to control 4 points: Slightly weaker than control 3 points: weaker than control 2 points: considerably weaker than control 1 point: extremely weaker than control

(Evaluation of elasticity during eating)
The evaluation of elasticity at the time of eating was evaluated by the five expert panels eating each of the heated hamburgers of Examples 1 and 2 and Comparative Examples 1 to 8, and rating each based on the following evaluation criteria. This was done by calculating
In addition, it shows that it is a favorable ground meat processed food, so that the score of the said elasticity is high.

9 points: Extremely strong compared to control 8 points: Very strong compared to control 7 points: Strong compared to control 6 points: Slightly stronger than control 5 points: Equivalent to control 4 points: Slightly weaker than control 3 points: weaker than control 2 points: considerably weaker than control 1 point: extremely weaker than control

  The results are shown in Table 2.

As is apparent from the results shown in Table 2, the ground meat processed foods (hamburgs) of Examples 1 and 2 of the present invention have improved adhesion at the time of production compared to the control, and have the same elasticity as the control. It was confirmed that it has an elasticity superior to that of the control.
On the other hand, in the ground meat processed food of Comparative Examples 1-8, the improvement of the adhesiveness at the time of manufacture was not confirmed.
Therefore, the effect of the present invention obtained by using a combination of transglutaminase and gum arabic (Example 1) or using a combination of transglutaminase and locust bean gum (Example 2) is the effect of transglutaminase, gum arabic or locust. Superiority that cannot be obtained by using bean gums alone (Comparative Examples 1, 7 and 8) or using a thickener other than gum arabic and locust bean gum in combination with transglutaminase (Comparative Examples 2 to 6) It was confirmed that this was an effect.

  ADVANTAGE OF THE INVENTION According to this invention, the adhesiveness at the time of manufacture can be improved, and the processed meat product by which the elasticity at the time of eating was maintained or improved can be manufactured.

Claims (6)

A method for producing a processed processed meat product, comprising adding (A) transglutaminase and (B) at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum to the minced meat.   (B) The manufacturing method of Claim 1 whose addition amount of thickening polysaccharide is 0.01-3g per 100g of minced meat.   (A) The manufacturing method of Claim 1 or 2 whose addition amount of transglutaminase is 0.0001-1000U per 1g of minced meat.   (B) The manufacturing method as described in any one of Claims 1-3 whose thickening polysaccharide is gum arabic.   The manufacturing method as described in any one of Claims 1-4 whose ground meat processed food is a hamburger. Minced meat on which transglutaminase acts, and
A ground meat processed food containing at least one thickening polysaccharide selected from the group consisting of gum arabic and locust bean gum.