JP2018050568A - Meat product, method for reducing smell of meat product and agent for reducing smell of meat product - Google Patents
Meat product, method for reducing smell of meat product and agent for reducing smell of meat product Download PDFInfo
- Publication number
- JP2018050568A JP2018050568A JP2016192655A JP2016192655A JP2018050568A JP 2018050568 A JP2018050568 A JP 2018050568A JP 2016192655 A JP2016192655 A JP 2016192655A JP 2016192655 A JP2016192655 A JP 2016192655A JP 2018050568 A JP2018050568 A JP 2018050568A
- Authority
- JP
- Japan
- Prior art keywords
- wheat bran
- meat
- product
- heat
- treated product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 79
- 230000001603 reducing effect Effects 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 137
- 235000013372 meat Nutrition 0.000 claims abstract description 46
- 239000002245 particle Substances 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000004480 active ingredient Substances 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 244000144972 livestock Species 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 239000003638 chemical reducing agent Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 68
- 238000002360 preparation method Methods 0.000 description 29
- 235000015220 hamburgers Nutrition 0.000 description 24
- 238000010438 heat treatment Methods 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 16
- 235000013325 dietary fiber Nutrition 0.000 description 13
- 235000019688 fish Nutrition 0.000 description 13
- 238000002156 mixing Methods 0.000 description 10
- 241001125048 Sardina Species 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 238000009826 distribution Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000003801 milling Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 7
- 235000019512 sardine Nutrition 0.000 description 7
- 235000019465 surimi Nutrition 0.000 description 6
- 244000098338 Triticum aestivum Species 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 5
- 235000015228 chicken nuggets Nutrition 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000723554 Pontia occidentalis Species 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000098345 Triticum durum Species 0.000 description 2
- 235000007264 Triticum durum Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000013207 serial dilution Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、小麦フスマを用いた、肉製品、肉製品の臭みの低減方法、及び肉製品の臭みの低減剤に関する。 The present invention relates to a meat product, a method for reducing odor of meat products, and a odor reducing agent for meat products using wheat bran.
小麦の製粉工程で得られるフスマは、食物繊維、ビタミン、ミネラル等の栄養成分に富むものである。フスマ特有の穀物臭（フスマ臭）やざらつき感があり、保存性に劣るため、これまでは、飼料等として利用されることが多かった。最近では、小麦フスマが含有する豊富な栄養成分に着眼して、菓子、パンなどの原料として利用できるようにした小麦フスマが製造、販売されている。このような小麦フスマとして、例えば、下記特許文献１には、加熱処理した小麦フスマの微粉砕画分は、パン類、菓子類、麺類などの原料として二次加工性に優れ、生産性よく、食感、食味等が良好なパン類、菓子類、麺類などの二次加工品が得られることが記載されている。 The bran obtained in the wheat milling process is rich in nutritional components such as dietary fiber, vitamins and minerals. Since it has a grain odor (husma odor) and a rough feeling, and is inferior in preservability, it has been often used as feed. Recently, wheat bran has been manufactured and sold, focusing on abundant nutritional components contained in wheat bran, which can be used as a raw material for confectionery, bread and the like. As such wheat bran, for example, in Patent Document 1 below, a finely-pulverized fraction of heat-treated wheat bran is excellent in secondary processability as a raw material for breads, confectionery, noodles, etc., and has high productivity. It is described that secondary processed products such as breads, confectionery, and noodles having good texture and taste can be obtained.
一方、小麦フスマを、ソーセージ、ハンバーグ、チキンナゲット等の畜肉製品や、魚肉すり身製品に応用することも行われている。例えば、下記特許文献２には、小麦フスマを水洗し、アルコール処理して、食物繊維含量を６０％以上とし、これを粉砕して粒径１５０μ以下にしたものからなる加工小麦フスマを結晶セルロースとともにチキンナゲットに用いることで、食感や色が好ましく、食物繊維を含んだヘルシーなチキンナゲットが得られることが記載されている。 On the other hand, wheat bran is also applied to livestock products such as sausages, hamburgers, chicken nuggets, and fish surimi products. For example, in Patent Document 2 below, processed wheat bran made of a wheat bran washed with water, treated with alcohol to have a dietary fiber content of 60% or more and pulverized to a particle size of 150 μm or less together with crystalline cellulose It is described that when used for a chicken nugget, a texture and color are preferable, and a healthy chicken nugget containing dietary fiber can be obtained.
また、下記特許文献３には、食品添加物用シリカゲル、小麦フスマ、あるいは卵殻などの不溶性物質を微粒子化せしめたものを魚肉すり身に添加せしめることにより、ゲルの固さ、タフさ、弾力性、あるいは変形性など、魚肉すり身の加熱ゲル物性を有効に改質しうることが記載されている。 In addition, in Patent Document 3 listed below, by adding finely divided insoluble substances such as silica gel for food additives, wheat bran, or eggshell to fish surimi, the gel hardness, toughness, elasticity, Alternatively, it is described that the heat gel properties of surimi fish meat such as deformability can be effectively modified.
また、下記特許文献４には、ソーセージ等の畜肉製品に食物繊維及びオリゴ糖を添加することにより、発色剤、結着剤等の食品添加物を含有しなくても、色調や食感等が良好な畜肉練製品を提供できることが記載されている。そして、食物繊維として小麦フスマが他の素材とともに例示されている。 Further, in Patent Document 4 below, by adding dietary fibers and oligosaccharides to meat products such as sausages, the color tone, texture and the like can be obtained without containing food additives such as color formers and binders. It is described that a good livestock paste product can be provided. And wheat bran is illustrated with other raw materials as dietary fiber.
従来、ソーセージ、ハンバーグ、チキンナゲット等の畜肉製品や、魚肉すり身製品などにおいては、原料肉に直接的に起因して、あるいはときにはその原料肉といっしょに配合された増量剤や乳化剤等の呈味も相まみえて、消費者に好まれない不快な臭みを呈する場合があった。この点、上記特許文献１〜４は、このような肉製品に特有の臭みを低減する技術を提供するものではなかった。 Conventionally, in meat products such as sausages, hamburgers, chicken nuggets, and fish surimi products, there are also tastes such as extenders and emulsifiers that are directly attributed to the raw meat, or sometimes mixed with the raw meat. In some cases, there was an unpleasant odor that consumers did not like. In this regard, Patent Documents 1 to 4 above do not provide a technique for reducing the odor peculiar to such meat products.
本発明の目的は、上記従来技術にかんがみ、小麦フスマを利用して肉製品の臭みを低減する技術を提供することにある。 In view of the above prior art, an object of the present invention is to provide a technique for reducing the smell of meat products using wheat bran.
上記目的を達成するため、本発明者らが鋭意研究したところ、小麦フスマの加熱処理物に肉製品の臭みを低減する作用効果があることを見出し、本発明を完成するに至った。 In order to achieve the above object, the present inventors have intensively researched and found that the heat-treated product of wheat bran has the effect of reducing the odor of meat products, and has completed the present invention.
すなわち、本発明の第１は、小麦フスマの加熱処理物を含有することを特徴とする肉製品を提供するものである。 That is, the first of the present invention is to provide a meat product characterized by containing a heat-treated product of wheat bran.
本発明による肉製品においては、前記肉製品は、畜肉、鶏肉、魚肉、又はそれらの加工品からなることが好ましい。 In the meat product according to the present invention, the meat product is preferably made of livestock meat, chicken, fish, or a processed product thereof.
また、本発明による肉製品においては、原料とされる肉の１００質量部に対して、前記小麦フスマの加熱処理物を１〜１０質量部含有することが好ましい。 Moreover, in the meat product by this invention, it is preferable to contain 1-10 mass parts of said wheat bran heat-processed materials with respect to 100 mass parts of meat used as a raw material.
また、本発明による肉製品においては、前記小麦フスマの加熱処理物は、小麦フスマの乾式加熱処理物であることが好ましい。 In the meat product according to the present invention, the heat-treated product of wheat bran is preferably a dry heat-treated product of wheat bran.
また、本発明による肉製品においては、前記小麦フスマの加熱処理物は、小麦フスマの湿式加熱処理物であることが好ましい。 In the meat product according to the present invention, the heat-treated product of wheat bran is preferably a wet-heated product of wheat bran.
また、本発明による肉製品においては、前記小麦フスマの加熱処理物は平均粒径１００μｍ未満とされていることが好ましい。 In the meat product according to the present invention, it is preferable that the heat-treated product of the wheat bran has an average particle size of less than 100 μm.
本発明の第２は、肉製品又はその原料肉に対して、小麦フスマの加熱処理物を添加することを特徴とする肉製品の臭みの低減方法を提供するものである。 The second of the present invention provides a method for reducing the smell of meat products, characterized by adding a heat-treated product of wheat bran to the meat products or raw material meat thereof.
本発明による肉製品の臭みの低減方法においては、前記肉製品は、畜肉、鶏肉、魚肉、又はそれらの加工品からなることが好ましい。 In the method for reducing the smell of meat products according to the present invention, the meat products are preferably made of livestock meat, chicken meat, fish meat, or processed products thereof.
また、本発明による肉製品の臭みの低減方法においては、原料とされる肉の１００質量部に対して、前記小麦フスマの加熱処理物を１〜１０質量部添加することが好ましい。 Moreover, in the method for reducing the smell of meat products according to the present invention, it is preferable to add 1 to 10 parts by mass of the heat-treated product of wheat bran with respect to 100 parts by mass of the raw meat.
また、本発明による肉製品の臭みの低減方法においては、前記小麦フスマの加熱処理物は、小麦フスマの乾式加熱処理物であることが好ましい。 In the method for reducing the smell of meat products according to the present invention, the heat-treated product of wheat bran is preferably a dry-heat-treated product of wheat bran.
また、本発明による肉製品の臭みの低減方法においては、前記小麦フスマの加熱処理物は、小麦フスマの湿式加熱処理物であることが好ましい。 In the method for reducing odor of meat products according to the present invention, the heat-treated product of wheat bran is preferably a wet-heated product of wheat bran.
また、本発明による肉製品の臭みの低減方法においては、前記小麦フスマの加熱処理物は平均粒径１００μｍ未満とされていることが好ましい。 In the method for reducing odor of meat products according to the present invention, the wheat bran heat-treated product preferably has an average particle size of less than 100 μm.
また、本発明による肉製品の臭みの低減方法においては、肉製品又はその原料肉に対して、小麦フスマの加熱処理物を添加し、加熱調理することが好ましい。 Moreover, in the method for reducing the smell of meat products according to the present invention, it is preferable to add a heat-treated product of wheat bran to the meat product or its raw material meat and cook it.
本発明の第３は、小麦フスマの加熱処理物を有効成分とすることを特徴とする肉製品の臭みの低減剤を提供するものである。 3rd of this invention provides the reducing agent of the smell of the meat product characterized by using the heat-processed material of wheat bran as an active ingredient.
本発明によれば、畜肉製品や魚肉すり身製品など肉製品において、小麦フスマの加熱処理物を用いることで、その肉製品の臭みを低減することができる。 ADVANTAGE OF THE INVENTION According to this invention, in meat products, such as livestock meat products and a fish meat surimi product, the smell of the meat products can be reduced by using the heat-processed product of wheat bran.
本発明においては、小麦フスマを使用する。小麦フスマは小麦粉の製粉工程で副産物として生じるので、そのような小麦フスマを比較的安価に入手することが可能である。また、小麦フスマの有効利用にもつながる。特には、軟質系小麦に由来するフスマであることが好ましい。軟質系小麦としては、ウエスタン・ホワイト、オーストラリアン・スタンダード・ホワイト、きたほなみ、さとのそら等の麦種が挙げられる。麦種は１種類に限られるものではなく、２種以上の麦種に由来するフスマを組み合わせて用いてもよい。また、軟質系小麦と硬質系小麦に由来するフスマを組み合わせて用いてもよい。この場合、軟質系小麦に由来するフスマと硬質系小麦に由来するフスマとの合計量に対し、軟質系小麦に由来するフスマを５０質量％以上含むことが好ましく、７０質量％以上含むことがより好ましい。特には、ウエスタン・ホワイトに由来するフスマを用いることが好ましく、フスマとの合計量に対し、ウエスタン・ホワイトに由来するフスマを５０質量％以上含むことが好ましく、７０質量％以上含むことがより好ましい。 In the present invention, wheat bran is used. Since wheat bran is produced as a by-product in the flour milling process, such wheat bran can be obtained relatively inexpensively. It also leads to effective use of wheat bran. In particular, bran derived from soft wheat is preferable. Examples of soft wheat include wheat seeds such as Western White, Australian Standard White, Kitahonami and Sato Sora. The wheat seeds are not limited to one kind, and brans derived from two or more kinds of wheat seeds may be used in combination. Moreover, you may use combining the bran derived from soft wheat and hard wheat. In this case, it is preferable that 50% by mass or more of the bran derived from the soft wheat is contained in the total amount of the bran derived from the soft wheat and the bran derived from the hard wheat, and more preferably 70% by mass or more. preferable. In particular, it is preferable to use a bracelet derived from Western White, preferably 50% by mass or more, more preferably 70% by mass or more of the bran derived from Western White, based on the total amount of the bran. .
ここで、小麦フスマが副産物として生じる小麦粉の製粉工程について説明すると、例えば、ロール式粉砕機を用いて粉砕し、粉砕物をシフター及びピュリファイヤーで仕分けて、小麦の外皮や胚芽が除かれる。すなわち、このような製粉工程においては、主として胚乳部分からなる小麦粉と、外皮や胚芽の粉砕物とが、粒度等が異なる多数の画分に分かれて分離されてくる。 Here, the flour milling process in which wheat bran is produced as a by-product will be described. For example, the crushed product is pulverized using a roll-type pulverizer, and the pulverized product is sorted by a shifter and a purifier to remove wheat hulls and germs. That is, in such a milling process, the wheat flour mainly composed of the endosperm portion and the crushed material of the outer skin and the germ are separated into a large number of fractions having different particle sizes and the like.
本発明では、上記のような製粉工程で分離される小麦フスマの画分のうち、いずれの画分のものを用いてもよく、また、任意の２種以上の画分を組み合わせて用いてもよい。なお、一般に、製粉工程で分離される小麦フスマの画分のうち、粒度の細かい部分は、胚乳部分である小麦粉が多く混入しており、粒度の細かい部分を除くことによって、食物繊維含量を高めることができる。また、製粉工程で分離される小麦フスマの画分のうち、粒度の粗い部分は、食物繊維含量が高くなる傾向があるが、フスマ臭も強くなるという問題がある。よって、製粉工程で分離される小麦フスマの画分のうち、粒度が所定値より小さい画分と、粒度が所定値より大きい画分を除いた中間粒度画分の小麦フスマを採取することにより、食物繊維含量を高く維持しつつ、フスマ臭の少ない画分を得ることができる。また、中間粒度画分の小麦フスマは、微粉砕しやすいという利点もある。 In the present invention, any of the wheat bran fractions separated in the milling process as described above may be used, or any two or more fractions may be used in combination. Good. In general, among the wheat bran fractions separated in the milling process, the fine-grained portion contains a large amount of wheat flour, which is the endosperm portion. By removing the fine-grained portion, the dietary fiber content is increased. be able to. Moreover, among the fractions of wheat bran separated in the milling process, the coarser portion tends to have a high dietary fiber content, but there is a problem that the bran odor also becomes strong. Therefore, among the wheat bran fractions separated in the milling process, by collecting the wheat bran of the intermediate particle size fraction excluding the fraction whose particle size is smaller than the predetermined value and the fraction whose particle size is larger than the predetermined value, A fraction with less bran odor can be obtained while maintaining a high dietary fiber content. In addition, the wheat bran of the intermediate particle size fraction has an advantage that it can be easily pulverized.
上記中間粒度画分の小麦フスマとしては、目開き７００〜９００μｍの間で選択された篩をパスし、目開き３００〜５００μｍの間で選択された篩をオンする画分から採取されたものが好ましく、目開き７５０〜８５０μｍの間で選択された篩をパスし、目開き３５０〜４５０μｍの間で選択された篩をオンする画分から採取されたものがより好ましい。 As the wheat bran of the above intermediate particle size fraction, those collected from a fraction that passes through a sieve selected with an opening of 700 to 900 μm and turns on the selected sieve with an opening of 300 to 500 μm are preferable. More preferably, the sample is collected from a fraction that passes through a sieve selected between 750 and 850 μm and turns on the selected sieve between 350 and 450 μm.
こうして得られる中間粒度画分の小麦フスマの灰分は、３〜６質量％であることが好ましく、４〜５質量％であることがより好ましい。小麦フスマの灰分は、食物繊維含量が高くなるほど高くなる傾向があり、灰分が３質量％未満では食物繊維含量が不足し、６質量％を超えるとフスマ臭が強くなる傾向がある。 The ash content of the wheat bran fraction thus obtained is preferably 3 to 6% by mass, and more preferably 4 to 5% by mass. The ash content of wheat bran tends to increase as the dietary fiber content increases. If the ash content is less than 3% by mass, the dietary fiber content is insufficient, and if it exceeds 6% by mass, the bran odor tends to increase.
上記中間粒度画分の小麦フスマは、フスマ臭が比較的少なく、胚乳や異物等の混入も少ないという利点がある。このため、食物繊維含量が高く、栄養成分に富み、フスマ臭が少ない原料を得ることができる。具体的には、その灰分は、３〜６質量％であることが好ましく、４〜５質量％であることがより好ましい。また、その食物繊維含量は、３０〜６０質量％であることが好ましく、３５〜５０質量％であることがより好ましい。ここで、食物繊維含量は、酵素−重量法で測定した値を意味する。 The wheat bran of the above-mentioned intermediate particle size fraction has the advantage that the bran odor is relatively small and the mixing of endosperm and foreign matters is also small. For this reason, a raw material with a high dietary fiber content, rich in nutritional components, and a low bran odor can be obtained. Specifically, the ash content is preferably 3 to 6% by mass, and more preferably 4 to 5% by mass. Moreover, it is preferable that the dietary fiber content is 30-60 mass%, and it is more preferable that it is 35-50 mass%. Here, the dietary fiber content means a value measured by an enzyme-weight method.
本発明に使用する小麦フスマは、加熱処理されているものである必要がある。その加熱処理の方法に特に制限はなく、乾式加熱処理や湿式加熱処理などの公知の方法を採用し得る。例えば、乾式加熱処理では、原料に加水を行わずに加熱を行う。乾式加熱処理に用いられる装置としては、回転釜、焙煎釜、パドルドライヤー、熱風乾燥機、棚式乾燥機などが挙げられる。また、回転釜等の加熱容器を用いる態様に限らず、例えば、回転ドラムにフスマを入れて、熱風を吹込みながら加熱する方法など、各種の態様を採用することができる。また、湿式加熱処理では、原料の水分含量が１３〜１６％程度となるように適宜加水し水分を調整した後、熱した密閉容器内で加熱したり、加熱蒸気が含まれる容器中で加熱したり、小麦フスマに加水したうえ、レトルト処理するなど、各種の態様を採用することができる。湿式加熱処理に用いられる装置としては、密閉式加熱装置、ボックス式蒸し器などが挙げられる。その加熱条件に特に制限はないが、乾式加熱処理として典型的な例を挙げると、回転釜等の加熱容器に入れて、撹拌しながら、最終品温が９５〜１４０℃になるように、加熱時間がトータルで好ましくは３０〜１８０分間になるように焙煎すること等によってなされ得る。また、湿式加熱処理として典型的な例を挙げると、小麦フスマ１００質量部に対し３００〜４００質量部の水を加水したうえ、アルミパウチ包装した後、１１５〜１２５℃で１０〜６０分間レトルト処理を行うこと等によってなされ得る。加熱処理は複数の態様を組み合わせて行ってもよい。例えば、焙煎したものを更にレトルト処理に供してもよい。 The wheat bran used in the present invention needs to be heat-treated. There is no restriction | limiting in particular in the method of the heat processing, Well-known methods, such as a dry-type heat processing and a wet heat processing, can be employ | adopted. For example, in the dry heat treatment, heating is performed without adding water to the raw material. Examples of the apparatus used for the dry heat treatment include a rotary pot, a roasting pot, a paddle dryer, a hot air dryer, and a shelf dryer. Moreover, not only the aspect using heating containers, such as a rotary hook, For example, various aspects, such as the method of putting a bran in a rotating drum and heating it with blowing hot air, are employable. In addition, in the wet heat treatment, water is appropriately adjusted so that the moisture content of the raw material is about 13 to 16%, and then heated in a heated sealed container or heated in a container containing heated steam. Or various forms, such as retort treatment after adding water to wheat bran, can be adopted. Examples of the apparatus used for the wet heat treatment include a hermetic heating apparatus and a box-type steamer. There are no particular restrictions on the heating conditions, but a typical example of dry heat treatment is to put it in a heating vessel such as a rotary kettle and heat it so that the final product temperature is 95-140 ° C. while stirring. It can be done by roasting or the like so that the total time is preferably 30 to 180 minutes. Moreover, if a typical example is given as wet heat processing, after adding 300-400 mass parts water with respect to 100 mass parts of wheat bran, and carrying out aluminum pouch packaging, it will retort process at 115-125 degreeC for 10 to 60 minutes. It can be done by performing. The heat treatment may be performed by combining a plurality of modes. For example, the roasted product may be further subjected to retort processing.
後述の実施例で示されるように、小麦フスマに加熱処理を施さずに肉製品に配合してもその肉製品の臭みを低減する作用効果に乏しいが、上記のように小麦フスマに加熱処理が施されていることによって、肉製品に配合したときに、その肉製品の臭みを低減する作用効果が奏されるようになる。なお、このような加熱処理によって、通常、小麦フスマ中に含まれる一般生菌数は１０，０００個／ｇ以下となっており、食品添加用素材としての安全性も向上する。一般生菌数は、標準寒天培地を用いた段階希釈法によって測定することができる。 As shown in the examples below, the wheat bran is not effective in reducing the odor of the meat product even if blended into the meat product without subjecting the wheat bran to heat treatment. By being applied, when blended into a meat product, the effect of reducing the odor of the meat product is exhibited. In addition, by such heat processing, the number of general viable bacteria contained in wheat bran usually becomes 10,000 / g or less, and the safety as a food additive material is also improved. The number of general viable bacteria can be measured by a serial dilution method using a standard agar medium.
本発明に使用する小麦フスマは、上記のような加熱処理が施されていると共に、所定粒度に調製されていることが好ましい。具体的には、平均粒径１００μｍ未満であることが好ましく、平均粒径６０μｍ未満であることがより好ましい。なお、本明細書において「平均粒径」とは、粒度分布における５０％中位径を意味するものとする。粒度分布における中位径とは、体積分率で計算した累積体積頻度が粒径の小さい方から計算して５０％になる粒径（体積中位径）を意味する。この中位径は、例えば、レーザー回折／散乱式粒度分布計（例えば商品名「マイクロトラック」、日機装社製）で測定したメジアン径として測定し得る。 The wheat bran used in the present invention is preferably heat-treated as described above and prepared to a predetermined particle size. Specifically, the average particle size is preferably less than 100 μm, and more preferably less than 60 μm. In the present specification, the “average particle diameter” means a 50% median diameter in the particle size distribution. The median diameter in the particle size distribution means a particle diameter (volume median diameter) at which the cumulative volume frequency calculated by the volume fraction is 50% when calculated from the smaller particle diameter. This median diameter can be measured, for example, as a median diameter measured with a laser diffraction / scattering particle size distribution meter (for example, trade name “Microtrack”, manufactured by Nikkiso Co., Ltd.).
後述の実施例で示されるように、平均粒径が上記範囲となるように粉砕することにより、肉製品に配合したときに、その肉製品の臭みを低減する作用効果がより顕著に奏されるようになる。また、小麦フスマ素材を配合したことによる食感のざらつきも防がれる。 As shown in the examples described later, the effect of reducing the odor of the meat product is more prominent when it is blended into the meat product by grinding so that the average particle size is in the above range. It becomes like this. Moreover, the rough texture of the wheat bran material is prevented.
粒度は、粉砕、分級・篩い分けの手段により調整することができる。すなわち、粉砕手段により粉砕することで小麦フスマを微細化し、それを分級・篩い分けの手段により分取することにより、上記の粒度範囲を満たす小麦フスマを得ることができる。分級・篩い分けの手段の処理の後には、分取されなかった画分を集めて再び粉砕、分級・篩い分けの処理を施して、上記の粒度範囲を満たす小麦フスマを得てもよく、あるいは上記の粒度範囲を満たさない小麦フスマの画分を、上記の粒度範囲を満たす小麦フスマの画分と混合したり、上記の粒度範囲を満たさない小麦フスマの画分どうしを混合したりしてもよく、その態様は任意であるが、最終的にフスマの粒度が上記範囲を満たすようにすればよい。また、粉砕後に上記の粒度範囲を満たしていれば、分級・篩い分けは、必須ではないことは勿論である。粉砕手段は、特に限定されないが、例えば、気流式粉砕機や、衝撃式粉砕機などを使用することができる。 The particle size can be adjusted by means of pulverization, classification and sieving. That is, the wheat bran satisfying the above-mentioned particle size range can be obtained by pulverizing the wheat bran by pulverizing means and separating it by means of classification and sieving. After the processing of the classification / sieving means, the fraction not collected can be collected and pulverized again, and subjected to the classification / sieving processing to obtain wheat bran that satisfies the above particle size range, or Even if the fraction of wheat bran that does not meet the above particle size range is mixed with the fraction of wheat bran that satisfies the above particle size range, or the fraction of wheat bran that does not satisfy the above particle size range The mode is arbitrary, but it is sufficient that the particle size of the brace finally satisfies the above range. Of course, classification and sieving are not essential if the above particle size range is satisfied after pulverization. The pulverizing means is not particularly limited. For example, an airflow pulverizer or an impact pulverizer can be used.
上記に説明した小麦フスマに対する加熱及び粒度調整は、それらを小麦フスマに処する順番に特に制限はなく、例えば、加熱処理後に粒度調整の処理に供して調製されていてもよく、粒度調整処理後に加熱の処理に供して調製されていてもよく、加熱及び粒度調整を同タイミングで並行して処理して調製されていてもよい。 The heating and particle size adjustment for the wheat bran described above are not particularly limited in the order in which they are processed into the wheat bran. For example, the wheat bran may be prepared for particle size adjustment after the heat treatment, and heated after the particle size adjustment treatment. It may be prepared by subjecting to the above-mentioned treatment, or may be prepared by carrying out heating and particle size adjustment in parallel at the same timing.
本発明においては、上記に説明した小麦フスマの加熱処理物、より好ましくは所定粒度に調整された小麦フスマの加熱処理物を肉製品に含有せしめる。その態様に特に制限はなく、例えば、該小麦フスマの加熱処理物を原料の一部として用いて肉製品を製造したり、完成した肉製品に該小麦フスマの加熱処理物を添加したり、更にその組織中に均一に混和するようにしたり、該小麦フスマの加熱処理物を用いて肉製品の半完成品を製造したたうえ、他の肉製品原料と組み合わせて肉製品の完成品を得るようにしたりしてもよい。好ましい態様においては、肉製品又はその原料肉に対して、該小麦フスマの加熱処理物を添加し、その後加熱調理することが好ましい。 In the present invention, the heat-treated product of wheat bran described above, more preferably the heat-treated product of wheat bran adjusted to a predetermined particle size, is contained in the meat product. There is no particular limitation on the embodiment, for example, a meat product is produced using the heat-treated product of wheat bran as part of the raw material, the heat-treated product of wheat bran is added to the finished meat product, To make it mix evenly in the tissue or to produce a semi-finished product of meat products using the heat-treated product of the wheat bran, and to obtain a finished product of meat products by combining with other meat product ingredients Or you may. In a preferred embodiment, it is preferable to add the heat-treated product of the wheat bran to the meat product or its raw material meat, and then cook by heating.
ここで、本発明が適用される肉製品とは、畜肉、鶏肉、魚肉、又はそれらの加工品を含むもの全般を意味し、その種類等に特に制限はなく、また、加工品とは、蒸す、煮る、焼く、あるいはミンチにする、すり潰すなど、その加工の態様等に特に制限はなく、畜肉、鶏肉、又は魚肉を含む加工品全般を含む意味であるが、本発明による肉製品の臭み低減の作用効果の観点からは、本発明は、その原料とされる肉を製品全体中に１質量％以上含有する肉製品に適用されることが好ましく、５質量％以上含有する肉製品に適用されることがより好ましく、１０質量％以上含有する肉製品に適用されることが更により好ましく、３０質量％以上含有する肉製品に適用されることが最も好ましい。 Here, the meat product to which the present invention is applied means any animal meat, chicken, fish, or any processed product thereof, and there is no particular limitation on the type and the like, and the processed product is steamed. There are no particular restrictions on the processing mode, such as cooking, boiling, baking, mincing, mashing, etc., meaning that it includes all processed products including livestock meat, chicken, or fish, but the smell of meat products according to the present invention From the viewpoint of the effect of reduction, the present invention is preferably applied to meat products containing 1% by mass or more of meat as a raw material in the whole product, and is applied to meat products containing 5% by mass or more. More preferably, it is applied to meat products containing 10% by mass or more, and most preferably applied to meat products containing 30% by mass or more.
本発明が適用される肉製品としては、上記範囲のものであれば好ましく、特に制限はないが、例えば、ハンバーグ、ソーセージ、チキンナゲット、ミートボール、バーガーパテ、つくね、ミートローフ、レバーカツ、メンチカツ、肉そぼろ、シュウマイ、ギョウザ、等の畜肉や鶏肉の肉製品、いわし、タラ、タイ、サメ、エビ、等の魚肉すり身のつみれ、等の魚肉の肉製品などが挙げられる。 The meat product to which the present invention is applied is preferably within the above range, and is not particularly limited. For example, hamburger, sausage, chicken nuggets, meatballs, burger patties, meatballs, meatloaf, liver cutlet, meat cutlet, meat rag And meat products of livestock and chicken such as shumai and gyoza, fish meat products such as sardines, cod fish, fish, surimi, Thai, shark, and shrimp.
上記小麦フスマの加熱処理物の肉製品中での好ましい含有量は、適用する肉製品の種類によっても異なるので一概ではないが、典型的には、原料とされる肉の１００質量部に対して、上記小麦フスマの加熱処理物を１〜１０質量部であることが好ましく、１〜５質量部であることがより好ましい。 The preferred content in the meat product of the heat-treated product of the wheat bran varies depending on the type of meat product to be applied, but is not unambiguous. Typically, it is based on 100 parts by mass of the raw meat. The heat-treated product of the wheat bran is preferably 1 to 10 parts by mass, and more preferably 1 to 5 parts by mass.
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to a following example.
＜調製例１＞
小麦フスマ（日東富士製粉株式会社製；目開き８００μｍの篩をパスし、目開き４２５μｍの篩をオンする画分から採取されたもの）を、回転釜に入れて、撹拌しながら、最終品温１２０℃となるように加熱し、合計６０分間焙煎した後、気流式粉砕機によって粉砕した。この粉砕物を目開き２００μｍの篩にかけ、パスした部分を採取し、オンした部分を除去した。
<Preparation Example 1>
Wheat bran (manufactured by Nitto Fuji Flour Milling Co., Ltd .; collected from the fraction that passes through a sieve with an opening of 800 μm and turns on a sieve with an opening of 425 μm) is placed in a rotating kettle and stirred to a final product temperature of 120 The mixture was heated to 0 ° C., roasted for a total of 60 minutes, and then pulverized by an airflow pulverizer. This pulverized product was passed through a sieve having an opening of 200 μm, the passed part was collected, and the turned-on part was removed.
こうして得られた小麦フスマの焙煎処理物を、レーザー回折／散乱式粒度分布計（例えば商品名「マイクロトラック」、日機装社製）を用いて測定したところ、平均粒径（粒度分布における５０％中位径）が３２μｍであった。 The roasted product of wheat bran thus obtained was measured using a laser diffraction / scattering type particle size distribution meter (for example, trade name “Microtrack”, manufactured by Nikkiso Co., Ltd.), and the average particle size (50% in the particle size distribution) was measured. The median diameter) was 32 μm.
＜調製例２＞
調製例１で使用した小麦フスマを、回転釜に入れて、撹拌しながら、最終品温１２０℃となるように加熱し、合計６０分間焙煎した後、衝撃式粉砕機によって粉砕した。
<Preparation Example 2>
The wheat bran used in Preparation Example 1 was placed in a rotary kettle, heated to a final product temperature of 120 ° C. with stirring, roasted for a total of 60 minutes, and then pulverized by an impact pulverizer.
こうして得られた小麦フスマの焙煎処理物を、レーザー回折／散乱式粒度分布計（例えば商品名「マイクロトラック」、日機装社製）を用いて測定したところ、平均粒径（粒度分布における５０％中位径）が２８７μｍであった。 The roasted product of wheat bran thus obtained was measured using a laser diffraction / scattering type particle size distribution meter (for example, trade name “Microtrack”, manufactured by Nikkiso Co., Ltd.), and the average particle size (50% in the particle size distribution) was measured. The median diameter) was 287 μm.
＜調製例３＞
調製例１で使用した小麦フスマを、回転釜に入れて、撹拌しながら、最終品温１２０℃となるように加熱し、合計６０分間焙煎した。
<Preparation Example 3>
The wheat bran used in Preparation Example 1 was placed in a rotary kettle, heated with stirring to a final product temperature of 120 ° C., and roasted for a total of 60 minutes.
こうして得られた小麦フスマの焙煎処理物を、粉砕処理を施さずに、以下の試験に用いた。 The roasted product of wheat bran thus obtained was used for the following tests without being pulverized.
＜調製例４＞
調製例１で使用した小麦フスマを、加熱処理を施さずに、気流式粉砕機で粉砕した。この粉砕物を目開き２００μｍの篩にかけ、パスした部分を採取し、オンした部分を除去した。
<Preparation Example 4>
The wheat bran used in Preparation Example 1 was pulverized with an airflow pulverizer without being subjected to heat treatment. This pulverized product was passed through a sieve having an opening of 200 μm, the passed part was collected, and the turned-on part was removed.
こうして得られた小麦フスマの粉砕物を、レーザー回折／散乱式粒度分布計（例えば商品名「マイクロトラック」、日機装社製）を用いて測定したところ、平均粒径（粒度分布における５０％中位径）が２７μｍであった。 The pulverized wheat bran thus obtained was measured using a laser diffraction / scattering particle size distribution meter (for example, trade name “Microtrack”, manufactured by Nikkiso Co., Ltd.). Diameter) was 27 μm.
＜調製例５＞
調製例１で使用した小麦フスマを、加熱処理を施さずに、気流式粉砕機で粉砕して、調製例４と同様の小麦フスマの粉砕物を調製した。この小麦フスマの粉砕物１質量部に対して、水３質量部を加えて混合した後、レトルトパウチ包装し、１２１℃で１７分間加圧加熱処理して、小麦フスマのレトルト処理物を得た。
<Preparation Example 5>
The wheat bran used in Preparation Example 1 was pulverized with an airflow type pulverizer without being subjected to heat treatment to prepare the same wheat bran pulverized product as in Preparation Example 4. After adding 3 parts by mass of water to 1 part by mass of the wheat bran pulverized product and mixing, the product was retort pouched and subjected to pressure heat treatment at 121 ° C. for 17 minutes to obtain a processed product of wheat bran retort. .
＜調製例６＞
調製例１で使用した小麦フスマを、回転釜に入れて、撹拌しながら、最終品温１２０℃となるように加熱し、合計６０分間焙煎した後、気流式粉砕機によって粉砕して、調製例１と同様の小麦フスマの焙煎処理物を調製した。この小麦フスマの加熱処理物１質量部に対して、水３質量部を加えて混合した後、レトルトパウチ包装し、１２１℃で１７分間加圧加熱処理して、小麦フスマのレトルト処理物を得た。
<Preparation Example 6>
The wheat bran used in Preparation Example 1 is placed in a rotary kettle, heated with stirring to a final product temperature of 120 ° C., roasted for a total of 60 minutes, and then pulverized by an airflow pulverizer. A roasted product of wheat bran as in Example 1 was prepared. After adding 3 parts by weight of water and mixing to 1 part by weight of the heat-treated product of wheat bran, it is packaged in a retort pouch and subjected to pressure heat treatment at 121 ° C. for 17 minutes to obtain a retort-treated product of wheat bran. It was.
［試験例１（ハンバーグの製造 その１）］
調製例１で得られた小麦フスマの焙煎処理物を使用して、その小麦フスマの焙煎処理物の配合量を肉１００質量部に対して０．５質量部、１質量部、３質量部、５質量部、又は８質量部と変えてハンバーグを製造した。表１にはその配合を示す。具体的には、以下のようにしてハンバーグを製造した。
[Test Example 1 (Manufacture of hamburger 1)]
Using the roasted product of wheat bran obtained in Preparation Example 1, the blended amount of the roasted product of wheat bran is 0.5 parts by mass, 1 part by mass, 3 parts by mass with respect to 100 parts by mass of meat. A hamburger was manufactured by changing to 5 parts by mass, 8 parts by mass, or 8 parts by mass. Table 1 shows the formulation. Specifically, a hamburger was manufactured as follows.
（ハンバーグの製造方法）
（１）たまねぎを計量してみじん切りにする。サラダ油(分量外)でいためる。
（２）色が透き通ったら冷蔵庫で冷やしておく。
（３）パン粉、牛乳、卵は合わせておく。小麦フスマ素材はここにあわせて入れる。
（４）合いびき肉にナツメグ、塩を加えて手でこねる。
（５）肉にたまねぎを加えてこねる。更に（３）を加えて均一になるまでこねる。
（６）たねを１個１６０ｇに分けて成型する。
（７）フライパンに並べ、中火で焦げ目がつくまで約４分間焼く。
（８）ひっくり返したら水(分量外)を注ぎふたをして１０分間程度蒸し焼きにする。
(Manufacturing method of hamburger)
(1) Weigh the onion and chop it. Soup with salad oil (outside the amount).
(2) When the color is clear, cool it in the refrigerator.
(3) Combine bread crumbs, milk and eggs. Wheat bran ingredients are added here.
(4) Add nutmeg and salt to the shrimp meat and knead it by hand.
(5) Add onion to meat and knead. Add (3) and knead until uniform.
(6) The seed is divided into 160 g pieces and molded.
(7) Line up in a frying pan and bake for about 4 minutes until scorching on medium heat.
(8) When turned upside down, pour water (outside the amount), cover and steam for about 10 minutes.
得られたハンバーグにつき、肉の臭みについて、６名のパネラーによる官能評価を行った。また、コントロールとして小麦フスマを使用しないハンバーグを製造し、同様に官能評価を行なった。評価では、下記基準にて５段階の相対評価でパネラーに点数を付けてもらい、その平均点を求めた。
・肉の臭み：濃い／１点〜５点／薄い
About the obtained hamburger, the sensory evaluation by six panelists was performed about the smell of meat. Moreover, the hamburger which does not use wheat bran was manufactured as control, and sensory evaluation was performed similarly. In the evaluation, the panelists were given a score by a five-step relative evaluation based on the following criteria, and the average score was obtained.
・ Meat odor: dark / 1 to 5 / light
結果を表２に示す。 The results are shown in Table 2.
その結果、表２に示されるように、ハンバーグに小麦フスマの焙煎処理物を配合すると、その配合量の増加に伴い、ハンバーグの肉の臭みが顕著に低減することが明らかとなった。一方、別途試験したところ、小麦フスマの焙煎処理物の配合量が増え過ぎると、ハンバーグ本来の味と香りが失われてしまう傾向がみられた。特に、この例においては、肉１００質量部に対して小麦フスマの焙煎処理物の配合量が１〜５質量部のときに、ハンバーグ本来の味と香りに影響を与えることなく、肉の臭みだけを低減させることができた。 As a result, as shown in Table 2, it was revealed that when the roasted wheat bran was blended with hamburger, the hamburger meat odor was significantly reduced as the blending amount increased. On the other hand, when tested separately, when the compounding amount of the roasted product of wheat bran increased too much, the original taste and aroma of hamburg tended to be lost. In particular, in this example, when the blending amount of the wheat bran roasted product is 1 to 5 parts by mass with respect to 100 parts by mass of meat, the odor of meat without affecting the original taste and aroma of hamburger Only could be reduced.
［試験例２（ハンバーグの製造 その２）］
調製例１、２、乃至３で得られた小麦フスマの焙煎処理物を使用して、その小麦フスマの焙煎処理物を肉１００質量部に対して３質量部配合してハンバーグを製造した。表３にはその配合を示す。配合以外のハンバーグの製造方法は、試験例１と同様にして行った。
[Test Example 2 (Manufacture of hamburger 2)]
Using the roasted processed wheat bran obtained in Preparation Examples 1, 2 to 3, 3 parts by mass of the roasted processed wheat bran was added to 100 parts by mass of meat to produce a hamburger. . Table 3 shows the formulation. The hamburger manufacturing method other than the blending was performed in the same manner as in Test Example 1.
得られたハンバーグにつき、肉の臭み及び食感について、６名のパネラーによる官能評価を行った。また、コントロールとして小麦フスマを使用しないハンバーグを製造し、同様に官能評価を行なった。評価では、下記基準にて５段階の相対評価でパネラーに点数を付けてもらい、その平均点を求めた。
・肉の臭み：濃い／１点〜５点／薄い
・食感：ざらつきが強い／１点〜５点／ざらつきが弱い
About the obtained hamburger, sensory evaluation by 6 panelists was performed about the smell and texture of meat. Moreover, the hamburger which does not use wheat bran was manufactured as control, and sensory evaluation was performed similarly. In the evaluation, the panelists were given a score by a five-step relative evaluation based on the following criteria, and the average score was obtained.
・ Meat odor: dark / 1 to 5 points / thin ・ Food texture: strong roughness / 1 to 5 points / weak roughness
結果を表４に示す。 The results are shown in Table 4.
その結果、表４に示されるように、小麦フスマを焙煎し、粉砕した調製例１の小麦フスマの焙煎処理物をハンバーグに配合すると、試験例１で見られたように、添加しないコントロールと比べ、肉の臭みが顕著に低減した。また、小麦フスマ素材を配合したことによる食感のざらつきも感じられなかった。粒度がやや粗い調製例２の小麦フスマの焙煎処理物を用いた場合では、肉の臭みの低減効果は限定的となり、更にざらつきが感じられるようになった。原料の小麦フスマを粉砕処理することなく焙煎処理しただけの調製例３の小麦フスマの焙煎処理物を用いた場合では、肉の臭みの低減効果が乏しく、ざらつきも更に強く感じられるようになった。 As a result, as shown in Table 4, when the wheat bran roasted product of Preparation Example 1 that had been roasted and pulverized was blended with hamburger, as shown in Test Example 1, the control was not added. Compared with, meat odor was significantly reduced. Moreover, the rough texture was not felt by mixing wheat bran material. In the case where the roasted product of wheat bran of Preparation Example 2 having a slightly coarse particle size was used, the effect of reducing the odor of meat became limited, and a rougher feeling was felt. In the case of using the roasted product of the wheat bran of Preparation Example 3 that was roasted without pulverizing the raw wheat bran, the effect of reducing the odor of the meat was poor, and the roughness was felt more strongly. became.
［試験例３（ハンバーグの製造 その３）］
調製例１で得られた小麦フスマの焙煎処理物、調製例４で得られた小麦フスマの粉砕物、又は調製例５乃至６で得られた小麦フスマのレトルト処理物を使用して、その小麦フスマ素材を肉１００質量部に対して、焙煎処理物又は粉砕物の場合は３質量部、レトルト処理物の場合は８質量部配合してハンバーグを製造した。表５にはその配合を示す。配合以外のハンバーグの製造方法は、試験例１と同様にして行った。
[Test Example 3 (Manufacture of hamburger 3)]
Using the wheat bran roasted product obtained in Preparation Example 1, the wheat bran pulverized product obtained in Preparation Example 4, or the wheat bran retort processed product obtained in Preparation Examples 5 to 6, Hamburg wheat was manufactured by blending wheat bran material with 3 parts by mass in the case of a roasted product or pulverized product and 8 parts by mass in the case of a retort processed product with respect to 100 parts by mass of meat. Table 5 shows the formulation. The hamburger manufacturing method other than the blending was performed in the same manner as in Test Example 1.
得られたハンバーグにつき、肉の臭み及び食感について、６名のパネラーによる官能評価を行った。また、コントロールとして小麦フスマを使用しないハンバーグを製造し、同様に官能評価を行なった。評価では、下記基準にて５段階の相対評価でパネラーに点数を付けてもらい、その平均点を求めた。
・肉の臭み：濃い／１点〜５点／薄い
About the obtained hamburger, sensory evaluation by 6 panelists was performed about the smell and texture of meat. Moreover, the hamburger which does not use wheat bran was manufactured as control, and sensory evaluation was performed similarly. In the evaluation, the panelists were given a score by a five-step relative evaluation based on the following criteria, and the average score was obtained.
・ Meat odor: dark / 1 to 5 / light
結果を表６に示す。 The results are shown in Table 6.
その結果、表６に示されるように、小麦フスマを焙煎にかけ粉砕処理した調製例１の小麦フスマの焙煎処理物をハンバーグに配合すると、試験例１、２で見られたように、添加しないコントロールと比べ、肉の臭みが低減した。これに対し、加熱処理を施していない調製例４の小麦フスマの粉砕物を用いた場合では、その粒度は調製例１のものと同程度に粉砕されているにもかかわらず、肉の臭みの低減効果に乏しい結果となった。一方、加熱処理を焙煎のかわりにレトルト処理で行った調製例５の小麦フスマのレトルト処理物を用いた場合も、調製例１と同程度に、肉の臭みの低減効果が得られた。更に、加熱処理を焙煎及びレトルト処理の両方で行った調製例６の小麦フスマのレトルト処理物を用いた場合には、調製例１、５を用いた場合に比べ、より顕著に肉の臭みの低減効果が得られた。 As a result, as shown in Table 6, when the wheat bran roasted product of Preparation Example 1 prepared by roasting and crushing wheat bran was added to the hamburger, as shown in Test Examples 1 and 2, The smell of meat was reduced compared to the control that did not. On the other hand, in the case of using the wheat bran pulverized product of Preparation Example 4 that was not subjected to heat treatment, although the particle size was pulverized to the same degree as that of Preparation Example 1, the smell of meat The result was poor in reducing effect. On the other hand, also when the retort processed product of the wheat bran of Preparation Example 5 in which the heat treatment was performed by retort processing instead of roasting, the effect of reducing meat odor was obtained to the same extent as in Preparation Example 1. Furthermore, when the retort processed product of the wheat bran of Preparation Example 6 in which the heat treatment is performed by both roasting and retort processing is used, the odor of meat is more noticeably compared to the case of using Preparation Examples 1 and 5. The reduction effect was obtained.
［試験例４（イワシつみれの製造）］
調製例１で得られた小麦フスマの焙煎処理物を使用して、その小麦フスマの焙煎処理物をイワシ魚肉すり身２００質量部に対して６質量部又は１０質量部配合してイワシつみれを製造した。表７にはその配合を示す。具体的には、以下のようにしてイワシつみれを製造した。
[Test Example 4 (Manufacture of sardine tsunami)]
Using the roasted processed wheat bran obtained in Preparation Example 1, the roasted processed wheat bran was mixed with 6 parts by mass or 10 parts by mass with respect to 200 parts by mass of sardine fish meat. Manufactured. Table 7 shows the formulation. Specifically, a sardine tsunami was manufactured as follows.
（イワシつみれの製造方法）
（１）小麦フスマ素材と卵白を混ぜる。
（２）イワシ魚肉すり身と塩と（１）を混ぜる。
（３）３０ｇずつに分けて丸め、湯の中に落として５分間茹でる。
(Manufacturing method of sardine violet)
(1) Mix wheat bran and egg white.
(2) Mix sardine fish meat and salt with (1).
(3) Roll in 30g portions, drop into hot water and boil for 5 minutes.
得られたイワシつみれにつき、魚肉の臭みについて、６名のパネラーによる官能評価を行った。また、コントロールとして小麦フスマを使用しないイワシつみれを製造し、同様に官能評価を行なった。評価では、下記基準にて５段階の相対評価でパネラーに点数を付けてもらい、その平均点を求めた。
・魚肉の臭み：濃い／１点〜５点／薄い
About the obtained sardine tsumari, the sensory evaluation by the six panelists was performed about the smell of the fish meat. As a control, sardine tsunami without wheat bran was produced, and sensory evaluation was performed in the same manner. In the evaluation, the panelists were given a score by a five-step relative evaluation based on the following criteria, and the average score was obtained.
・ Odor of fish meat: dark / 1 to 5 / light
結果を表７に示す。 The results are shown in Table 7.
その結果、表８に示されるように、小麦フスマを焙煎にかけ粉砕処理した調製例１の小麦フスマの焙煎処理物をイワシつみれに配合すると、その配合量の増加に伴い、イワシつみれの魚肉の臭みが顕著に低減することが明らかとなった。 As a result, as shown in Table 8, when the roasted wheat bran of Preparation Example 1 prepared by roasting wheat bran and pulverizing was blended with sardine tsunami, the sardine fish meat increased with the increase in the blending amount. It was revealed that the odor of the odor was significantly reduced.
Claims (14)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016192655A JP6915975B2 (en) | 2016-09-30 | 2016-09-30 | Meat products, methods for reducing the odor of meat products, and agents for reducing the odor of meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016192655A JP6915975B2 (en) | 2016-09-30 | 2016-09-30 | Meat products, methods for reducing the odor of meat products, and agents for reducing the odor of meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2018050568A true JP2018050568A (en) | 2018-04-05 |
| JP6915975B2 JP6915975B2 (en) | 2021-08-11 |
Family
ID=61833413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016192655A Active JP6915975B2 (en) | 2016-09-30 | 2016-09-30 | Meat products, methods for reducing the odor of meat products, and agents for reducing the odor of meat products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6915975B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022202970A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Batter mix for fried food, production method thereof, batter for fried food and production method of battered fried food |
| WO2022202972A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Batter mix for breaded and fried food, method for manufacturing same, batter for breaded and fried food and method for manufacturing breaded and fried food |
| WO2022202971A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Breader mix for fried food, method for manufacturing same, and method for manufacturing battered and fried food |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5561781A (en) * | 1978-10-27 | 1980-05-09 | Kazuhiro Okamura | Deodorization of meat with roasted vegetable fiber |
| JPS6137059A (en) * | 1984-07-31 | 1986-02-21 | Kyodo Shiryo Kk | Food fiber reinforcing agent composed mainly of processed wheat bran |
| JPS6279756A (en) * | 1985-09-30 | 1987-04-13 | Nippon Seifun Kk | Low fat and oil-containing edible wheat bran and fibrous product |
| JPH10258230A (en) * | 1996-07-04 | 1998-09-29 | Kiyoueishiya:Kk | Desulfurization-type oil absorbent, oil absorbent and oil treating material as well as method for treating sulfur content in oil to be treated and method for treating oil to be treated |
| JPH11103800A (en) * | 1997-09-30 | 1999-04-20 | Nisshin Flour Milling Co Ltd | Production of pulverized wheat bran |
| JPH11157827A (en) * | 1997-11-21 | 1999-06-15 | Shionogi & Co Ltd | New silicon dioxide |
| JP2010092649A (en) * | 2008-10-06 | 2010-04-22 | Nippon Carbon Co Ltd | Anode active material for lithium-ion secondary battery and anode |
| JP2013243984A (en) * | 2012-05-28 | 2013-12-09 | Nisshin Flour Milling Inc | Method for producing wheat bran |
-
2016
- 2016-09-30 JP JP2016192655A patent/JP6915975B2/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5561781A (en) * | 1978-10-27 | 1980-05-09 | Kazuhiro Okamura | Deodorization of meat with roasted vegetable fiber |
| JPS6137059A (en) * | 1984-07-31 | 1986-02-21 | Kyodo Shiryo Kk | Food fiber reinforcing agent composed mainly of processed wheat bran |
| JPS6279756A (en) * | 1985-09-30 | 1987-04-13 | Nippon Seifun Kk | Low fat and oil-containing edible wheat bran and fibrous product |
| JPH10258230A (en) * | 1996-07-04 | 1998-09-29 | Kiyoueishiya:Kk | Desulfurization-type oil absorbent, oil absorbent and oil treating material as well as method for treating sulfur content in oil to be treated and method for treating oil to be treated |
| JPH11103800A (en) * | 1997-09-30 | 1999-04-20 | Nisshin Flour Milling Co Ltd | Production of pulverized wheat bran |
| JPH11157827A (en) * | 1997-11-21 | 1999-06-15 | Shionogi & Co Ltd | New silicon dioxide |
| JP2010092649A (en) * | 2008-10-06 | 2010-04-22 | Nippon Carbon Co Ltd | Anode active material for lithium-ion secondary battery and anode |
| JP2013243984A (en) * | 2012-05-28 | 2013-12-09 | Nisshin Flour Milling Inc | Method for producing wheat bran |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022202970A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Batter mix for fried food, production method thereof, batter for fried food and production method of battered fried food |
| WO2022202972A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Batter mix for breaded and fried food, method for manufacturing same, batter for breaded and fried food and method for manufacturing breaded and fried food |
| WO2022202971A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Breader mix for fried food, method for manufacturing same, and method for manufacturing battered and fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6915975B2 (en) | 2021-08-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20110280991A1 (en) | Food material from rice as raw material, processed food using same and method for production thereof | |
| TW201725994A (en) | Method for producing flavoring oil | |
| JP6915975B2 (en) | Meat products, methods for reducing the odor of meat products, and agents for reducing the odor of meat products | |
| Der | Evaluation of micronized lentil and its utilization in low-fat beef burgers | |
| JP7112849B2 (en) | Pasta and its manufacturing method | |
| JP3804965B1 (en) | Method for producing garlic paste with reduced odor | |
| JPH10327823A (en) | Production of roux | |
| KR101485435B1 (en) | A korean style meatball comprising rice and a manufacturing method thereof | |
| JP6755748B2 (en) | Confectionery composition and method for improving confectionery composition | |
| KR20170005293A (en) | Method for making dumplings using dried rice and dumplings thereof | |
| JPH119199A (en) | Unhulled rice powder-containing processed product | |
| JP3498087B2 (en) | Okara ingredients | |
| RU2582819C1 (en) | Method for preparation of meat culinary products | |
| Pratama et al. | The Effect of Adding Catfish Bone Flour on the Preference Level of Catfish Meatballs | |
| JP2006109801A (en) | Processed bean and method for producing the same | |
| KR102045065B1 (en) | Method for manufacturing hyperlipidemia-treating tteokgalbi using pigskin gelatin | |
| JPH0239865A (en) | Coating composition for fry | |
| JP6816391B2 (en) | Molded minced meat processed food with enhanced surface irregularities | |
| JP2001120231A (en) | Method for producing new fish-paste product | |
| KR20150031620A (en) | Manufacturing Method of Premix Flour of Bindaetteok | |
| JP5147816B2 (en) | Retort processed food | |
| JP7076302B2 (en) | Manufacturing method of mixed powder for fried food | |
| JPS58134964A (en) | Preparation of soup containing seaweed | |
| JP6930898B2 (en) | Durum flour for tempura, mix for tempura and tempura | |
| WO2024162333A1 (en) | Processed food manufacturing method and processed food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190919 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20190919 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200714 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200710 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20200907 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20201104 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20210105 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210402 |
|
| C60 | Trial request (containing other claim documents, opposition documents) |
Free format text: JAPANESE INTERMEDIATE CODE: C60 Effective date: 20210402 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20210422 |
|
| C21 | Notice of transfer of a case for reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C21 Effective date: 20210427 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210622 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210715 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6915975 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |