JP2019010050A - Meat milled product and manufacturing method therefor - Google Patents

Abstract

To provide a meat milled product of which texture such as loosed texture is improved, and a manufacturing method therefor.SOLUTION: A meat milled product excellent in loosed texture is obtained by containing sugar heated condensate and oil and fat processed starch as water soluble food fiber as a raw material of the meat milled product. One or more kinds selected from indigestible glucan, polydextrose and indigestible dextrin are preferable as the sugar heated condensate, especially indigestible glucan is most preferable. It is preferable to add the sugar heated condensate of 0.1 to 10 mass% and the oil and fat processed starch of 1 to 15 mass% based on the whole raw material.SELECTED DRAWING: None

Description

  The present invention relates to a meat paste product with improved texture and a method for producing the same.

  Live meat paste products such as sausages, hamburgers, meat dumplings, etc. are processed meat products that are widely popular from children to adults, and are required to have binding properties, moderate hardness, elasticity and juiciness. Also, it is not a homogeneous texture like a fish paste product, but a texture that is partly inhomogeneous and feels loose and flesh when chewed with teeth is preferred. The meat-kneaded products that are manufactured by hand using a kneading process have a relatively gentle kneading process, so the meat-like texture (feeling of loosening of the meat) is likely to remain. It is kneaded by a machine such as that, so it is excessively kneaded and homogenized, and the looseness of the meat is particularly easy to lose. Furthermore, there are many cases in which starch and various protein materials are used for industrially produced livestock kneaded products for the purpose of improving the yield. All of these food materials are likely to have a uniform texture, and the preferred texture such as fleshiness and fleshiness tend to be lost.

  In livestock meat products, techniques have been developed to improve the yield and texture using various materials. For example, Patent Literature 1 and Patent Literature 2 describe a technique for improving the yield and texture of livestock meat products by blending a specific fat and oil processed starch. Patent Document 3 and Patent Document 4 describe a technique for improving the yield and texture of livestock meat products by blending a specific thickening polysaccharide. Patent Document 5 describes a technique for obtaining livestock meat products excellent in water retention, oil retention and binding properties without depending on phosphate by blending vegetable dietary fiber and oil-fat processed starch. Yes.

JP 2005-318871 A JP 2013-110773 A Japanese Patent Laid-Open No. 02-79960 International Publication No. 1998/17126 JP 2017-23077 A

  However, the conventional techniques disclosed in Patent Documents 1 to 5 are merely techniques for improving the hardness and elasticity of livestock meat products, the presence or absence of water separation, and the like, and give a sense of looseness that is a problem unique to the above-described livestock meat products. It wasn't something to do.

  It is an object of the present invention to provide a meat-kneaded product having improved texture such as loosening and a method for producing the same.

  As a result of diligent research to achieve the above-mentioned object, the inventors of the present invention blended a heat-condensed sugar condensate that is a water-soluble dietary fiber and an oil- and fat-processed starch to loosen the meat-kneaded product without significantly impairing its hardness and elasticity. It has been found that a feeling can be imparted, and the present invention has been completed.

  That is, one of the present invention is to provide a meat-kneaded product characterized by containing a sugar heat condensate that is a water-soluble dietary fiber and an oil- and fat-processed starch.

  In the livestock meat paste product of the present invention, the sugar heat condensate is preferably one or more selected from indigestible glucan, polydextrose and indigestible dextrin, and is indigestible glucan. Is more preferable.

  Moreover, it is preferable to contain the said sugar heat condensate 0.1-10 mass% and 1-15 mass% of the said fats and oils processed starch.

  Another aspect of the present invention is to provide a method for producing a meat-kneaded product characterized by adding a heat-condensed sugar condensate that is water-soluble dietary fiber and an oil- and fat-processed starch as raw materials.

  In the method for producing a meat paste product of the present invention, it is preferable that the sugar heat condensate is one or two or more selected from indigestible glucan, polydextrose and indigestible dextrin. More preferably.

  Moreover, it is preferable to add the said sugar condensate 0.1-10 mass% and the said fats-and-oils processed starch in the ratio of 1-15 mass% with respect to the whole raw material.

  According to the present invention, it is possible to obtain a meat-kneaded product having a flesh-like looseness without greatly impairing its hardness and elasticity. Moreover, livestock meat paste products with excellent looseness can be produced on an industrial scale. Furthermore, when a relatively inexpensive ground meat is used as a raw material, or when a large amount of starch or the like is blended, a livestock kneaded product excellent in looseness can be produced.

  First, the present invention relates to a meat-kneaded product containing a sugar heat condensate which is a water-soluble dietary fiber and an oil- and fat-processed starch. By blending the sugar heat condensate and the oil- and fat-processed starch, it is possible to obtain a livestock kneaded product with an excellent feeling of loosening without greatly impairing the hardness and elasticity. “Feeling” in the present invention is a texture that is not a homogeneous tissue but partially collapses when chewed by teeth, and is a texture that seems to be meat, such that meat grains can be felt. For example, livestock kneaded products manufactured by hand kneading and livestock kneaded products using coarsely ground meat tend to have a moderate feeling of looseness of the muscle tissue of the meat, but according to the present invention, a mixer suitable for production on an industrial scale, Even in livestock meat products produced by kneading with a machine such as a silent cutter, it is possible to effectively impart a feeling of loosening.

  As shown in the examples described later, the above-mentioned effects of the present invention are exhibited for the first time by combining the sugar heat condensate and the oil processed starch in combination. When only the sugar heat condensate is blended, a certain level of looseness can be obtained, but the hardness and elasticity are insufficient, and the balance is poor and the food texture is not favorable. When only the oil- and fat-processed starch is blended, hardness and elasticity can be obtained sufficiently, but a feeling of loosening cannot be obtained sufficiently. By blending the sugar heat condensate and the oil- and fat-processed starch in combination, an animal meat-kneaded product having a noticeable looseness can be obtained without greatly impairing the hardness and elasticity. It is considered that the mechanism of the present invention is based on the fact that the sugar heat condensate blended in the meat-kneaded product locally suppresses the gelation of the protein due to heating and makes the gel heterogeneous. Instead of obtaining a favorable texture such as a loose feeling, a heterogenized protein gel tends to cause a decrease in gel strength such as hardness and elasticity, but here it is an oil that has an effect of improving the binding property with a protein gel. By blending the processed starch, it is considered that a decrease in gel strength of the meat-kneaded product is suppressed, and as a result, a texture that is excellent in looseness and juiciness can be imparted while having hardness and elasticity. Note that the above consideration is only to be estimated, and the mechanism of the present invention is not limited to the above consideration.

  In the present invention, the livestock meat product is obtained by mixing and stirring meat cut into an appropriate size such as minced meat and other raw materials such as vegetables, eggs, spices and salt, and then heat-treating. For example, sausages, hamburgers, meat dumplings, chopped ham, nuggets, minced cutlets, roll cabbage, meatloaf, terrine, tsukune, meat buns, dumplings, shumai, and shaped meat. The meat used as a raw material is not particularly limited as long as it can be used for ordinary foods, for example, domestic animals such as pigs, cows, sheep, goats, horses, chickens, quails, ducks, duck, duck, goose, Poultry such as turkey, and meat such as deer and sea bream can be used. The raw materials other than meat are not particularly limited, and for example, vegetables, eggs, vegetable proteins, seasonings, flours, starches, sugars, salts, spices, coloring agents, preservatives and the like can be used.

  The sugar heat condensate used in the present invention refers to a sugar polymer obtained by subjecting a sugar to heat treatment in the absence of a catalyst or in the presence of various catalysts to cause a condensation reaction. For example, the structure and constituent sugars are not particularly limited. Since the sugar heat condensate obtained by the condensation reaction has a random binding mode of sugar residues, it is not easily hydrolyzed by digestive enzymes and has a function as dietary fiber. Examples of the sugar condensate used in the present invention include “roasted dextrin” obtained by subjecting starch to hydrolysis / condensation reaction in the presence of hydrochloric acid, and “indigestible” obtained by enzymatic treatment of the roasted dextrin. “Dextrin”, “polydextrose” obtained by heat-condensing glucose and sorbitol in the presence of citric acid, “hard-digestible glucan” obtained by heat-condensing a starch degradation product of DE 70-100. Of these, indigestible glucan is preferably used from the viewpoint of its effect. As the indigestible glucan, for example, “Fit Fiber # 80” (trade name, syrup product having a solid concentration of 72%, manufactured by Nippon Shokuhin Kako Co., Ltd.) and “Fit Fiber # 80P” (trade name, powder product, Japan Food Chemical Industries, Ltd.) can be used.

  In addition, the sugar heat condensate used in the present invention is not only the one obtained by the heat condensation treatment of saccharides, but also subjected to various treatments such as enzymatic decomposition treatment, fractionation treatment, reduction (hydrogenation) treatment, etc. Including.

  By adding the sugar heat condensate, as described above, a sense of loosening can be imparted to the meat-kneaded product.

  The sugar heat condensate used in the present invention contains water-soluble dietary fiber. The water-soluble dietary fiber content of the sugar heat condensate is not particularly limited, but it is preferable to use a water-soluble dietary fiber content of 30 to 100%, more preferably a water-soluble dietary fiber content of 50 to 100%. preferable. The water-soluble dietary fiber content can be measured, for example, by the high performance liquid chromatographic method (enzyme-HPLC method) described in the table of annihilation No. 706 (about food labeling standards) on November 17, 2016. it can.

  In addition, the fat and oil processed starch used in the present invention is a starch obtained by adding fat and oil to starch and aging as necessary, and the properties are modified by attaching and bonding the fat and oil to the starch granules. It is a thing. The starch used as a raw material is not particularly limited as long as it is a starch that can be used for foods. For example, corn starch (corn starch), tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, starch starch, Starch, starch starch, sago starch, mung bean starch, green lily starch and the like can be mentioned. Of these, tapioca, corn starch, rice starch, and potato starch are particularly preferable because they are inexpensive and easily available in large quantities. Further, in any starch, in addition to normal starch, those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used.

Furthermore, in the present invention, various processed starches can be used as a raw material for fat and oil processed starch. That is, raw material starch is subjected to chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, pregelatinization treatment, granulation treatment, wet heat treatment, ball mill treatment, fine pulverization treatment, heating treatment, hot water treatment, bleaching. You may use the starch which gave processing, sterilization processing, acid processing, alkali processing, enzyme processing, or those 2 or more types of processing. As a raw material for the oil- and fat-processed starch, it is more preferable to use a starch subjected to a crosslinking treatment.
Oils and fats are not particularly limited as long as they are edible oils and fats. For example, linseed oil, egoma oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut Examples thereof include oil, olive oil, palm oil, palm oil, beef tallow, lard, chicken tallow, sheep fat, whale oil, fish oil, processed oils such as fractionated oils and transesterified oils. Preferred examples include linseed oil, egoma oil, perilla oil, safflower oil, and soybean oil. In addition, soy flour containing fats and oils can be used instead of the fats and oils themselves. Furthermore, an emulsifier can also be used in addition to fats and oils.

  As the fat and oil processed starch, a mixture of starch and fat may be used as it is, but it is preferable to use a ripened one. In the present invention, the aging treatment refers to storing a mixture of starch and fats and oils at 30 ° C. to 150 ° C. for a certain period of time. The aging treatment can be performed, for example, by treating the starch mixture at 30 ° C. to 150 ° C. while being put in a reactor, an extruder, a dryer, a tank, a container, a packaging material, or the like.

  By using the oil- and fat-processed starch, it is clearly different from ordinary starch, and a hard texture can be imparted to the meat-kneaded product without imparting a slimy or pasty feeling. And the fall of gel strength, such as hardness and elasticity accompanying the improvement of the looseness feeling by adding sugar condensate can be suppressed.

  The blending amount of the sugar heat condensate and the fat processed starch in the meat-kneaded product is not particularly limited, but from the viewpoint of its effect, the blending amount of the sugar heat condensate is 0.1 to 10% by mass, preferably 0.5 to 5 mass%, More preferably, it can be 1-5 mass%, and the compounding quantity of fat processed starch is 1-15 mass%, Preferably it is 1.5-12 mass%, More preferably, it is 2.5-8. It can be 5 mass%. Moreover, it is preferable to mix | blend sugar heat condensate and fats and oils processed starch by the mass ratio of 1: 1.5-1: 2.5 from the point of the effect.

  The present invention also relates to a method for producing a kneaded meat product in which a heat-condensed sugar condensate that is a water-soluble dietary fiber and an oil- and fat-processed starch are added as raw materials.

  In the production method of the present invention, there is no particular limitation except that the sugar heat condensate and the oil- and fat-processed starch are added. As described above, raw materials usually used in the production of livestock meat kneaded products can be used. Each process such as heating can also be carried out by a commonly used technique. The addition time of the sugar heat condensate and the oil- and fat-processed starch is not particularly limited, but it is preferably added at the stage of mixing the raw materials.

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

Example 1: Dietary fiber screening (1)
Meat dumplings were prepared according to the following protocol with the formulation shown in Table 1. That is, chicken breast meat, chicken bone meat separated meat, salt, soy sauce, sake, and sodium glutamate were mixed well and then stored in a refrigerator for about 1 hour. To this was added granular soy protein, water, dietary fiber material / dextrin or starch syrup, fat and oil processed starch, chopped onion, and bread crumb and mixed uniformly. After shaping to 20 g / piece, meat dumplings were produced by steaming for 9 minutes at 92 ° C. setting. The following materials were used (the same applies to other examples).
Granular soy protein: New Fujinic 50 (trade name, manufactured by Fuji Oil Co., Ltd.)
Maltose Minamata: High Maltose Syrup MC-55 (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.)
Indigestible glucan: Fit Fiber # 80 (trade name, manufactured by Nippon Food Chemical Co., Ltd.)
Indigestible dextrin: Fiber Sol 2 (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.)
Polydextrose: Lites (trade name, manufactured by DuPont)
Dextrin: Paindex # 2 (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.)
Carrageenan: RPI730 (trade name, manufactured by Unitech Foods)
Fat and oil processed starch: Meat with (trade name, manufactured by Nippon Shokuhin Kako)
Moreover, the dietary fiber content (enzyme-HPLC method) of said indigestible glucan, indigestible dextrin and polydextrose is 75%, 85% and 75%, respectively.
In addition, the indigestible glucan, the indigestible dextrin and polydextrose, which are sugar heat condensates, were blended so that the dietary fiber content was 3%. Maltose starch syrup, dextrin and carrageenan were blended so as to have a solid content of 3%.

Measure the yield of the meat dumplings before and after heating (calculated from the weight difference before and after heating, the same in the following examples), and then rapidly freeze, then range up, and the texture of the 8 people based on the following criteria Sensory evaluation by the panelists, and the final score was determined by integrating the opinions of all the members after discussion. The results are shown in Table 2.
Hardness: 3 points in the reference section (test section 1-1) containing maltose starch syrup, and the higher the degree of force necessary to deform the gel by biting with teeth, the higher the score is 1 to 5 points. 5 grade evaluation elasticity: 3 points in the reference zone (test zone 1-1) containing maltose starch syrup, and the higher the degree of recovery of strain when chewing with a tooth, the higher the score is 1 to 5 points. Stage evaluation looseness: 3 points in the reference zone (test zone 1-1) containing maltose starch syrup, and the higher the degree that the gel is deformed inhomogeneously when chewed with teeth, the higher the rating, 1 to 5 points.

  As shown in Table 2, meat dumplings (test sections 1-2 to 1-4) containing sugar heat condensates (digestible glucan, indigestible dextrin and polydextrose) greatly impair hardness and elasticity. It was a texture with a high level of looseness. In particular, meat dumplings containing indigestible glucan had a favorable texture. On the other hand, the meat dumplings (test group 1-6) containing carrageenan, which is a water-soluble dietary fiber, had sufficient hardness and elasticity but almost no looseness and did not have a texture like meat. The meat dumplings (test area 1-1) blended with syrup were easily crumbled but had a texture similar to sea cucumbers, and a preferred loose feeling was not obtained. In addition, the meat dumplings (test group 1-5) blended with dextrin were brittle and had poor elasticity.

Example 2: Screening for dietary fiber (2)
Sausages were prepared according to the following protocol with the formulation shown in Table 3. That is, pork thigh meat and pork fat were chilled and thawed, then chopped at φ8 mm, each ingredient described as “Ingredient A” in Table 3 was mixed and allowed to stand for one day. Thereafter, each raw material entered as “Raw Material B” in Table 3 was added, mixed uniformly using a food cutter, degassed, and then filled into a collagen casing. After drying at 60 ° C. for 2 hours (including 1 hour corresponding to the smoke process), it was cooked at 63 ° C. for 30 minutes. The following vegetable dietary fiber was used.
Vegetable dietary fiber: Potex Crown (manufactured by Oji Cornstarch)

After the cooled sausage was heated in a microwave oven (570 W) for 30 seconds, the hardness, elasticity, looseness and juiciness of each sausage were evaluated according to the following criteria by eight panelists. The results (average score) are shown in Table 4.
Hardness: Plant dietary fiber added group (test group 2-1) is 0 point, the higher the degree of force required to deform the gel by chewing with teeth, the higher the score is ± 3 points 7 Grade evaluation elasticity: Plant dietary fiber added section (test section 2-1) is set to 0 point, and the higher the degree of recovery of distortion when chewing with a tooth, the higher the score is ± 3 point, 7-level evaluation : Plant dietary fiber added group (test group 2-1) is set to 0 point, and the higher the grade, the higher the grade of the gel that breaks inhomogeneously when chewed with teeth, the higher the score is ± 3 points. Juicy feeling: no added group (Test area 2-1) is 0 point, and the higher the amount of gravy, the higher the rating as 7 points with ± 3 points

The sausage (test section 2-1) blended with vegetable dietary fiber (insoluble potato fiber) and oil- and fat-processed starch had a texture that collapsed fragile as a whole, and no looseness like a meat grain was felt. On the other hand, sausage (test section 2-2) containing indigestible glucan and oil- and fat-processed starch is inferior in juiciness, but has excellent hardness and elasticity, and has a loose feeling like a granule that collapses locally. It was.

Example 3: Combination of dietary fiber and processed fat starch A hamburger was prepared according to the following protocol with the formulation shown in Table 5. In other words, beef thigh meat, pork thigh meat, pork fat, salt, sugar, yeast extract, sodium glutamate, white pepper are mixed uniformly, then water, resistant starch, greasy starch, powdered egg white, chopped onion, bread crumbs In order, the mixture was mixed so as to be uniform. After shaping to 50 g / piece and baking on both sides with a 230 ° C. hot plate, steamed for 12 minutes at a setting of 92 ° C. to produce a hamburger.

The manufactured hamburger was rapidly frozen and then ranged, and the texture was sensory-evaluated by eight panelists based on the following criteria. Moreover, the heating yield was measured. The results (average score) are shown in Table 6.
Hardness: The additive-free section (Test section 3-1) is 0 point, and the greater the magnitude of the force required to deform the gel by biting with teeth, the higher the score is ± 3 points, the 7-point evaluation elasticity : No additive group (test group 3-1) is set to 0, and the higher the degree of strain recovery when chewing with a tooth, the higher the degree of scoring, with a high score of ± 3 points. Score 3-1) is 0, and the higher the degree to which the gel collapses inhomogeneously when it is chewed by teeth, the higher the score is ± 3 points. Seven-point evaluation Juicy feeling: No additive group (test group 3-1) is 0 As the score increases, the higher the amount of gravy, the higher the score, plus or minus 3 points, 7 levels

  The hamburger (test section 3-2) containing only the indigestible glucan, which is a sugar heat condensate, had a somewhat high level of looseness, but the hardness and elasticity were not compared with the comparison group (test section 3-1) with no addition. It was inferior compared. The hamburger (test group 3-3) containing only the oil and fat processed starch had improved hardness and elasticity compared to the comparative group, but was inferior in looseness. Hamburger (test section 3-4) containing indigestible glucan and oil- and fat-processed starch has excellent hardness, elasticity, and looseness, and is a handmade texture hamburger that can feel the texture of meat. It was.

Example 4: Examination of the blending ratio of dietary fiber and fat and oil processed starch The addition amount of indigestible glucan (in terms of solid content) and fat and oil processed starch are as shown in Table 7, and the amount of water added so that the total is 100 parts The meat dumpling was manufactured by the same method as Example 1 except having adjusted.
After measuring the yield before and after heating of the meat dumpling produced, it was rapidly frozen and then ranged, and its texture was sensory-evaluated by 8 panelists based on the following criteria. The results (average score) are shown in Table 7.
Hardness: The additive-free section (Test section 4-1) is 0 point, and the higher the degree of force required to deform the gel by biting with teeth, the higher the rating is ± 3 points, 7-level evaluation elasticity : No additive group (test group 4-1) is 0 point, the higher the degree of strain recovery when chewing with teeth, the higher the score is ± 3 points, 7 grade evaluation The higher the degree of non-homogeneous gel breakage, the higher the score is ± 3 points, 7-level evaluation Juicy feeling: 0 points in the additive-free group (test group 4-1), the higher the amount of gravy, the higher score ± 3 points 7 grades

  Meat dumplings containing only indigestible glucan, which is a heat-condensed sugar condensate, are slightly improved in looseness and juiciness, but lacking in hardness and elasticity and not a good texture. The meat dumplings containing only the oil- and fat-processed starch improved in hardness and elasticity but did not sufficiently improve the feeling of loosening, so the texture was not good. When indigestible glucan and fat and oil-modified starch were used in combination, a texture with a good balance of hardness, elasticity and looseness was obtained. In particular, it has been found that the effects of the present invention are remarkably exhibited by blending indigestible glucan and oil- and fat-processed starch in a mass ratio of 1: 1.5 to 1: 2.5.

Claims (8)

  A livestock kneaded product comprising a sugar heat condensate which is a water-soluble dietary fiber and an oil processed starch.   The livestock meat paste product according to claim 1, wherein the heat-condensation product of sugar is one or more selected from among indigestible glucan, polydextrose and indigestible dextrin.   The livestock meat paste product according to claim 2, wherein the sugar heat condensate is an indigestible glucan.   The livestock meat paste product of any one of Claims 1-3 which contains the said sugar heat condensate 0.1-10 mass% and the said fats-and-oils processed starch 1-15 mass%.   A method for producing a meat-kneaded product comprising adding a heat-condensed sugar condensate that is a water-soluble dietary fiber and an oil- and fat-processed starch as raw materials.   The method for producing a meat-kneaded product according to claim 5, wherein the sugar heat condensate is one or more selected from indigestible glucan, polydextrose and indigestible dextrin.   The method for producing a meat paste product according to claim 5, wherein the sugar heat condensate is an indigestible glucan.   The livestock meat product according to any one of claims 5 to 7, wherein 0.1 to 10% by mass of the sugar heat condensate and 1 to 15% by mass of the oil- and fat processed starch are added to the whole raw material. Manufacturing method.