JP2021023159A - Processed meat/fish meat food quality improver - Google Patents
Processed meat/fish meat food quality improver Download PDFInfo
- Publication number
- JP2021023159A JP2021023159A JP2019141640A JP2019141640A JP2021023159A JP 2021023159 A JP2021023159 A JP 2021023159A JP 2019141640 A JP2019141640 A JP 2019141640A JP 2019141640 A JP2019141640 A JP 2019141640A JP 2021023159 A JP2021023159 A JP 2021023159A
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- Prior art keywords
- fatty acid
- meat
- fish meat
- manufactured
- acid ester
- Prior art date
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- Granted
Links
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Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、畜肉又は魚肉加工食品用品質改良剤に関する。 The present invention relates to a quality improver for livestock meat or processed fish meat foods.
従来から、畜肉ソーセージ、魚肉ソーセージ等の畜肉又は魚肉加工食品は一般消費者に親しまれている。これらの食品は、量販店等で購入後に、加熱処理を行って温かい状態で食べる場合、油感（食品中の油由来のコクを指し、以下同じ）があり、また口溶け（咀嚼時の口溶けを指し、以下同じ）が良いが、冷めた状態で食べる場合、例えば、加熱処理を行わずに食べる場合や、加熱処理後に冷めてから食べる場合、油感がなく、また口溶けが悪いためにネチャついた食感になるという問題がある。 Traditionally, livestock meat or processed fish meat foods such as livestock meat sausage and fish meat sausage have been familiar to general consumers. When these foods are purchased at a mass retailer and then heat-treated and eaten in a warm state, they have an oily texture (referring to the richness derived from the oil in the food, the same applies hereinafter), and also melt in the mouth (melt in the mouth when chewing). (Pointing, the same applies below) is good, but when eating in a cold state, for example, when eating without heat treatment, or when eating after cooling after heat treatment, there is no oily feeling and it melts in the mouth, so it is sticky. There is a problem that it has a chewy texture.
ソーセージ、魚肉ソーセージ等の畜肉又は魚肉加工食品の品質を改良する技術としては、例えば、コハク酸モノグリセリドあるいはコハク酸ジグリセリドを含有するハム・ソーセージ類用改質剤（特許文献１）、ソーセージエマルジヨンに対して添加脂肪は０〜１５重量％、加水は１５〜３５重量％とし、脂肪酸エステル類と増粘性の気泡安定剤を添加して、強制的に空気を送り込み、攪拌混合、成形、加熱して得られることを特徴とする含気性食肉製品（特許文献２）等が提案されている。 As a technique for improving the quality of livestock meat or processed fish meat such as sausage and fish sausage, for example, a modifier for hams and sausages containing succinic acid monoglyceride or succinic acid diglyceride (Patent Document 1), sausage emaldiyon. On the other hand, the added fat was 0 to 15% by weight, the water content was 15 to 35% by weight, fatty acid esters and thickening bubble stabilizers were added, and air was forcibly blown in, stirred, mixed, molded, and heated. An aerobic meat product (Patent Document 2) and the like, which are characterized by being obtained, have been proposed.
しかし、これらの技術では、油感や口溶けが十分でなく、また畜肉又は魚肉加工食品の呈味に悪影響を及ぼす場合がある。そこで、冷めた状態でも、油感があり、口溶けの良い畜肉又は魚肉加工食品を製造可能で、かつ、畜肉又は魚肉加工食品の呈味に悪影響を及ぼさない品質改良剤が求められていた。 However, these techniques do not have sufficient oiliness and melt in the mouth, and may adversely affect the taste of livestock meat or processed fish meat foods. Therefore, there has been a demand for a quality improver that has an oily feel even in a cold state, can produce livestock meat or processed fish meat food that melts in the mouth well, and does not adversely affect the taste of livestock meat or processed fish meat food.
本発明は、畜肉又は魚肉加工食品の呈味に悪影響を与えず、冷めた状態でも油感があり、かつ口溶けの良い畜肉又は魚肉加工食品を製造可能な品質改良剤を提供することを目的とする。 An object of the present invention is to provide a quality improver capable of producing a livestock meat or a processed fish meat food that does not adversely affect the taste of the livestock meat or processed fish meat food, has an oily feeling even in a cold state, and has a good melting in the mouth. To do.
本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、特定の脂肪酸で構成されるソルビタン脂肪酸エステルと、賦形剤を含有する品質改良剤を用いることにより、上記課題を解決できることを見出し、この知見に基づきさらに研究を重ね、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the present inventors have solved the above problems by using a sorbitan fatty acid ester composed of a specific fatty acid and a quality improver containing an excipient. We found out that we could do it, and based on this finding, we repeated further research and completed the present invention.
即ち、本発明は、
（１）（ａ）主構成脂肪酸がステアリン酸及び／又はオレイン酸であるソルビタン脂肪酸エステル並びに（ｂ）賦形剤を含有することを特徴とする畜肉又は魚肉加工食品用品質改良剤、
（２）上記（１）に記載の畜肉又は魚肉加工食品用品質改良剤を畜肉又は魚肉加工食品生地に添加することを特徴とする畜肉又は魚肉加工食品の製造方法、からなっている。
That is, the present invention
(1) A quality improver for processed livestock or fish meat, which comprises (a) a sorbitan fatty acid ester in which the main constituent fatty acids are stearic acid and / or oleic acid, and (b) an excipient.
(2) It comprises a method for producing a livestock meat or a processed fish meat food, which comprises adding the quality improving agent for livestock meat or a processed fish meat food according to the above (1) to a livestock meat or a processed fish meat food dough.
本発明の品質改良剤を使用することにより、冷めた状態でも、油感があり、かつ、口溶けの良い畜肉又は魚肉加工食品を製造できる。また、本発明の品質改良剤を使用して製造した畜肉又は魚肉加工食品は、好ましい呈味を有する。 By using the quality improving agent of the present invention, it is possible to produce a livestock meat or a processed fish meat food that has an oily feeling and has a good melting in the mouth even in a cold state. In addition, the livestock meat or processed fish meat food produced by using the quality improving agent of the present invention has a preferable taste.
本発明の畜肉又は魚肉加工食品用品質改良剤（以下単に「品質改良剤」という）に用いられる（ａ）主構成脂肪酸がステアリン酸及び／又はオレイン酸であるソルビタン脂肪酸エステル（以下「（ａ）ソルビタン脂肪酸エステル」という）は、ソルビトール及び／又はその縮合物（ソルビタン、ソルバイド等）と脂肪酸との直接エステル化反応等により製造されるものであって、ステアリン酸及び／又はオレイン酸を主構成脂肪酸とするものである。該ソルビタン脂肪酸エステルは、モノエステル体、ジエステル体、トリエステル体等のいずれであっても良く、あるいはそれらの混合物であっても良い。 (A) A sorbitan fatty acid ester in which the main constituent fatty acids are stearic acid and / or oleic acid (hereinafter, "(a))" used in the quality improver for processed livestock meat or fish meat of the present invention (hereinafter, simply referred to as "quality improver"). "Sorbitan fatty acid ester") is produced by a direct esterification reaction between sorbitol and / or a condensate thereof (sorbitan, sorbide, etc.) and a fatty acid, and stearic acid and / or oleic acid is the main constituent fatty acid. Is to be. The sorbitan fatty acid ester may be any of a monoester, a diester, a triester, and the like, or may be a mixture thereof.
ここで、本発明の品質改良剤に用いられる（ａ）ソルビタン脂肪酸エステルにおいて「主構成脂肪酸がステアリン酸及び／又はオレイン酸である」とは、該ソルビタン脂肪酸エステルを構成する脂肪酸（構成脂肪酸）の大部分はステアリン酸及び／又はオレイン酸であるが、本発明の目的及び効果が達成される範囲で、それら以外の脂肪酸が一種類又は二種類以上含まれても良いとの意味である。より具体的には、該ソルビタン脂肪酸エステルの構成脂肪酸１００質量％中のステアリン酸及び／又はオレイン酸の含有量は、通常５０質量％以上、好ましくは８０質量％以上である。 Here, in (a) sorbitan fatty acid ester used in the quality improving agent of the present invention, "the main constituent fatty acid is stearic acid and / or oleic acid" means that the fatty acid (constituting fatty acid) constituting the sorbitan fatty acid ester is used. Most are stearic acid and / or oleic acid, but it means that one or more fatty acids other than these may be contained as long as the object and effect of the present invention are achieved. More specifically, the content of stearic acid and / or oleic acid in 100% by mass of the constituent fatty acids of the sorbitan fatty acid ester is usually 50% by mass or more, preferably 80% by mass or more.
ここで、本発明の品質改良剤に用いられる（ａ）ソルビタン脂肪酸エステルの構成脂肪酸１００質量％中のステアリン酸及び／又はオレイン酸、並びにそれら以外の脂肪酸の含有量は、該ソルビタン脂肪酸エステルの製造の原料である脂肪酸１００質量％中の含有量と同じであるが、この含有量は、製造されたソルビタン脂肪酸エステルについて下記工程（１）〜（３）を実施して測定しても良い。
（１）試料の調製
「基準油脂分析試験法（Ｉ）」（社団法人 日本油化学会編）の［２．４．１．２−１９９６ メチルエステル化法（三フッ化ホウ素メタノール法）］に準じて試料を調製する。
（２）測定方法
「基準油脂分析試験法（Ｉ）」（社団法人 日本油化学会編）の［２．４．２．２−１９９６ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）］に準じて測定する。
（３）定量
データ処理装置により記録されたピーク面積の総和に対する各ピーク面積の百分率をもって構成脂肪酸の含有量とする。
Here, the content of stearic acid and / or oleic acid in 100% by mass of the constituent fatty acids of (a) sorbitan fatty acid ester used in the quality improving agent of the present invention, and other fatty acids is the production of the sorbitan fatty acid ester. The content is the same as the content in 100% by mass of the fatty acid which is the raw material of the above, but this content may be measured by carrying out the following steps (1) to (3) for the produced sorbitan fatty acid ester.
(1) Preparation of sample In [2.4.1.2-1996 methyl esterification method (boron trifluoride methanol method)] of "Reference Oil and Fat Analysis Test Method (I)" (edited by Japan Oil Chemists' Society) Prepare the sample according to the procedure.
(2) Measurement method Measured in accordance with [2.4.2.2-1996 Fatty Acid Composition (FID Heated Gas Chromatograph Method)] of "Standard Oil and Fat Analysis Test Method (I)" (edited by Japan Oil Chemists' Society). To do.
(3) The content of constituent fatty acids is defined as the percentage of each peak area with respect to the total peak area recorded by the quantitative data processing device.
本発明の品質改良剤に用いられる（ａ）ソルビタン脂肪酸エステルのうち、ステアリン酸を主構成脂肪酸とするソルビタン脂肪酸エステルとしては、例えば、ポエムＳ‐６５Ｖ（商品名；構成脂肪酸１００質量％中のステアリン酸含有量５３質量％；理研ビタミン社製）、ポエムＳ‐６０Ｖ（商品名；構成脂肪酸１００質量％中のステアリン酸含有量５０質量％；理研ビタミン社製）等が商業的に製造・販売されており、本発明ではこれらを用いることができる。 Among the (a) sorbitan fatty acid esters used in the quality improving agent of the present invention, the sorbitan fatty acid ester containing stearic acid as the main constituent fatty acid is, for example, Poem S-65V (trade name; stear in 100% by mass of the constituent fatty acids). Acid content 53% by mass; manufactured by Riken Vitamin Co., Ltd.), Poem S-60V (trade name; stearic acid content 50% by mass in 100% by mass of constituent fatty acids; manufactured by Riken Vitamin Co., Ltd.), etc. are commercially manufactured and sold. In the present invention, these can be used.
本発明の品質改良剤に用いられる（ａ）ソルビタン脂肪酸エステルのうち、オレイン酸を主構成脂肪酸とするソルビタン脂肪酸エステルとしては、例えば、ポエムＯ‐８０Ｖ（商品名；構成脂肪酸１００質量％中のオレイン酸含有量８０質量％；理研ビタミン社製）等が商業的に製造・販売されており、本発明ではこれらを用いることができる。 Among the (a) sorbitan fatty acid esters used in the quality improving agent of the present invention, the sorbitan fatty acid ester containing oleic acid as the main constituent fatty acid is, for example, Poem O-80V (trade name; olein in 100% by mass of the constituent fatty acids). Acid content 80% by mass; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially manufactured and sold, and these can be used in the present invention.
本発明の品質改良剤１００質量％中の（ａ）ソルビタン脂肪酸エステルの配合量としては、通常０．１〜２０質量％、好ましくは１〜１０質量％である。 The blending amount of the (a) sorbitan fatty acid ester in 100% by mass of the quality improver of the present invention is usually 0.1 to 20% by mass, preferably 1 to 10% by mass.
本発明の品質改良剤に用いられる（ｂ）賦形剤としては、粉末状の食品素材であれば特に制限はなく、例えば、澱粉、加工澱粉等の澱粉類；デキストリン、水飴等の澱粉分解物；乳糖、トレハロース等の糖類；マルチトール、エリスリトール、キシリトール等の糖アルコール等が挙げられ、好ましくは、澱粉分解物、糖類である。これら（ｂ）賦形剤は、一種類のみを単独で用いても良く、二種類以上を組み合わせて用いても良い。 The excipient (b) used in the quality improving agent of the present invention is not particularly limited as long as it is a powdered food material, for example, starches such as starch and processed starch; starch decomposition products such as dextrin and maltitol. Sugars such as lactose and trehalose; sugar alcohols such as maltitol, erythritol and xylitol are mentioned, and starch decomposition products and sugars are preferable. As these (b) excipients, only one kind may be used alone, or two or more kinds may be used in combination.
本発明の品質改良剤１００質量％中の（ｂ）賦形剤の配合量としては、通常６０〜９９．９質量％、好ましくは８０〜９５質量％である。 The blending amount of the excipient (b) in 100% by mass of the quality improving agent of the present invention is usually 60 to 99.9% by mass, preferably 80 to 95% by mass.
本発明の品質改良剤の製造方法としては、（ａ）ソルビタン脂肪酸エステルと（ｂ）賦形剤とを均一に混合できる方法であれば特に制限はない。混合方法を例示すれば、（ａ）ソルビタン脂肪酸エステルが液状の場合、（ａ）ソルビタン脂肪酸エステルを（ｂ）賦形剤に添加してフードプロセッサー等で混練する方法等が挙げられる。（ａ）ソルビタン脂肪酸エステルが固体状（例えば、粉末状、ビーズ状等）の場合は、そのまま（ｂ）賦形剤に混合する方法等が挙げられる。 The method for producing the quality improving agent of the present invention is not particularly limited as long as it is a method capable of uniformly mixing (a) a sorbitan fatty acid ester and (b) an excipient. Examples of the mixing method include (a) when the sorbitan fatty acid ester is in a liquid state, (a) a method of adding the sorbitan fatty acid ester to an excipient and kneading with a food processor or the like. When (a) the sorbitan fatty acid ester is in the solid state (for example, in the form of powder, beads, etc.), (b) the method of mixing with the excipient as it is can be mentioned.
前記製造方法において、あらかじめ（ａ）ソルビタン脂肪酸エステル及び油脂を混合し、必要であれば加熱及び溶融して調整した液状の油脂組成物を、（ｂ）賦形剤に混練しても良い。このようにすることで、（ａ）ソルビタン脂肪酸エステルに適度な流動性が付与され、（ｂ）賦形剤に均一に混練することができる。 In the above-mentioned production method, (a) a sorbitan fatty acid ester and an oil / fat may be mixed in advance, and if necessary, a liquid oil / fat composition prepared by heating and melting may be kneaded with (b) an excipient. By doing so, (a) the sorbitan fatty acid ester is imparted with appropriate fluidity, and (b) the excipient can be uniformly kneaded.
本発明の品質改良剤には、本発明の効果を阻害しない範囲で、酸化防止剤、有機酸塩、無機酸塩、アミノ酸等を配合することができる。中でも、（ａ）ソルビタン脂肪酸エステルとして、主構成脂肪酸がオレイン酸であるソルビタン脂肪酸エステルを用いる場合、酸化防止剤を用いることが、本発明の品質改良剤の安定性の観点から好ましい。 The quality improver of the present invention may contain antioxidants, organic acid salts, inorganic acid salts, amino acids and the like as long as the effects of the present invention are not impaired. Above all, when (a) a sorbitan fatty acid ester in which the main constituent fatty acid is oleic acid is used as the sorbitan fatty acid ester, it is preferable to use an antioxidant from the viewpoint of stability of the quality improver of the present invention.
上記酸化防止剤としては、一般に食品に用いられる酸化防止剤であれば特に制限はないが、例えば、トコフェロール、カンゾウ油抽出物、ゴマ油不けん化物、γ−オリザノール、カテキン、没食子酸、クロロゲン酸、酵素処理ルチン、ブドウ種子抽出物、ローズマリー抽出物、ヒマワリ抽出物、クエルセチン、ヤマモモ抽出物等が挙げられ、好ましくはトコフェロールである。 The above-mentioned antioxidant is not particularly limited as long as it is an antioxidant generally used in foods, and for example, tocopherol, citrus oil extract, sesame oil unsaponifiable matter, γ-orizanol, catechin, gallic acid, chlorogenic acid, etc. Examples thereof include enzyme-treated rutin, grape seed extract, rosemary extract, sunflower extract, quercetin, yamamomo extract and the like, and tocopherol is preferable.
本発明が対象となる畜肉又は魚肉加工食品としては、例えば、畜肉ソーセージ、魚肉ソーセージ、畜肉ハム、魚肉ハム、テリーヌ、ミートペースト等が挙げられるが、特に、畜肉ソーセージ、魚肉ソーセージが、本発明が効果的である。なお、ここでいう畜肉ソーセージ、魚肉ソーセージは、それぞれ日本農林規格又は品質表示基準で規定される「ソーセージ」、「魚肉ソーセージ」を含むが、これらに限定されない。 Examples of the livestock meat or processed fish meat food to which the present invention applies include livestock meat sausage, fish meat sausage, livestock ham, fish meat ham, terrine, meat paste, etc. In particular, livestock meat sausage and fish meat sausage are the present invention. It is effective. The livestock meat sausage and the fish meat sausage referred to here include, but are not limited to, "sausage" and "fish sausage" specified by the Japanese Agricultural Standards or Quality Labeling Standards, respectively.
本発明の品質改良剤の使用方法に特に制限はないが、例えば、畜肉又は魚肉加工食品生地を調整する工程において、本発明の品質改良剤を畜肉又は魚肉加工食品生地に添加する方法等が挙げられる。本発明の品質改良剤を畜肉又は魚肉加工食品生地に添加することによる畜肉又は魚肉加工食品の製造方法も本発明に含まれる。 The method of using the quality improver of the present invention is not particularly limited, and examples thereof include a method of adding the quality improver of the present invention to the livestock meat or processed fish meat dough in the step of preparing the livestock meat or processed fish meat dough. Be done. The present invention also includes a method for producing livestock meat or processed fish meat by adding the quality improving agent of the present invention to livestock meat or processed fish meat dough.
本発明の品質改良剤の使用量としては特に制限はないが、畜肉又は魚肉加工食品の原料として用いられる畜肉又は魚肉１００質量部に対し、通常０．１〜３．０質量部、好ましくは０．５〜２．０質量部である。 The amount of the quality improving agent used in the present invention is not particularly limited, but is usually 0.1 to 3.0 parts by mass, preferably 0, based on 100 parts by mass of livestock meat or fish meat used as a raw material for livestock meat or processed fish meat. .5-2.0 parts by mass.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.
［品質改良剤の調製］
（１）原材料
１）ソルビタン脂肪酸エステル１（商品名：ポエムＳ‐６５Ｖ；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
２）ソルビタン脂肪酸エステル２（商品名：ポエムＳ‐６０Ｖ；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
３）ソルビタン脂肪酸エステル３（商品名：ポエムＯ‐８０Ｖ；主構成脂肪酸：オレイン酸；理研ビタミン社製）
４）ソルビタン脂肪酸エステル４（商品名：ポエムＢ‐１５０；主構成脂肪酸：ベへニン酸；理研ビタミン社製）
５）ソルビタン脂肪酸エステル５（商品名：Ｌ‐３００；主構成脂肪酸：ラウリン酸；理研ビタミン社製）
６）モノグリセリン脂肪酸エステル１（商品名：エマルジーＭＳ；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
７）モノグリセリン脂肪酸エステル２（商品名：エマルジーＯＬ‐１００Ｈ；主構成脂肪酸：オレイン酸；理研ビタミン社製）
８）ジグリセリン脂肪酸エステル１（商品名：ポエムＤＳ‐１００Ａ；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
９）ジグリセリン脂肪酸エステル２（商品名：ポエムＤＯ‐１００Ｖ；主構成脂肪酸：オレイン酸；理研ビタミン社製）
１０）プロピレングリコール脂肪酸エステル１（商品名：リケマールＰＳ‐１００；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
１１）プロピレングリコール脂肪酸エステル２（商品名：リケマールＰＯ‐１００Ｖ；主構成脂肪酸：オレイン酸；理研ビタミン社製）
１２）グリセリンジアセチル酒石酸脂肪酸エステル１（商品名：ポエムＷ‐６０；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
１３）グリセリンジアセチル酒石酸脂肪酸エステル２（商品名：ＰＡＮＯＤＡＮ ＡＢ‐１００ＶＥＧ；主構成脂肪酸：オレイン酸；ＤＡＮＩＳＣＯ社製）
１４）グリセリンコハク酸脂肪酸エステル１（商品名：ポエムＢ‐２０；主構成脂肪酸：ステアリン酸；理研ビタミン社製）
１５）グリセリンコハク酸脂肪酸エステル２（試作品；主構成脂肪酸：オレイン酸）
１６）レシチン（商品名：ＳＬＰペースト；辻製油社製）
１７）デキストリン（商品名：Ｈ‐ＰＤＸ；松谷化学工業社製）
１８）トコフェロール（商品名：Ｅオイル４００；理研ビタミン社製）
１９）菜種油（商品名：ナタネ白絞油；ボーソー油脂社製）
[Preparation of quality improver]
(1) Raw materials 1) Sorbitan fatty acid ester 1 (trade name: Poem S-65V; main constituent fatty acids: stearic acid; manufactured by Riken Vitamin Co., Ltd.)
2) Sorbitan fatty acid ester 2 (trade name: Poem S-60V; main constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.)
3) Sorbitan fatty acid ester 3 (trade name: Poem O-80V; main constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)
4) Sorbitan fatty acid ester 4 (trade name: Poem B-150; main constituent fatty acid: behenic acid; manufactured by Riken Vitamin Co., Ltd.)
5) Sorbitan fatty acid ester 5 (trade name: L-300; main constituent fatty acids: lauric acid; manufactured by Riken Vitamin Co., Ltd.)
6) Monoglycerin fatty acid ester 1 (trade name: Emalgie MS; main constituent fatty acids: stearic acid; manufactured by RIKEN Vitamin Co., Ltd.)
7) Monoglycerin fatty acid ester 2 (trade name: Emalgie OL-100H; main constituent fatty acid: oleic acid; manufactured by RIKEN Vitamin Co., Ltd.)
8) Diglycerin fatty acid ester 1 (trade name: Poem DS-100A; main constituent fatty acid: stearic acid; manufactured by RIKEN Vitamin Co., Ltd.)
9) Diglycerin fatty acid ester 2 (trade name: Poem DO-100V; main constituent fatty acid: oleic acid; manufactured by RIKEN Vitamin Co., Ltd.)
10) Propropylene glycol fatty acid ester 1 (trade name: Rikemar PS-100; main constituent fatty acid: stearic acid; manufactured by RIKEN Vitamin Co., Ltd.)
11) Propropylene glycol fatty acid ester 2 (trade name: Rikemar PO-100V; main constituent fatty acid: oleic acid; manufactured by RIKEN Vitamin Co., Ltd.)
12) Glycerin diacetyl tartaric acid fatty acid ester 1 (trade name: Poem W-60; main constituent fatty acid: stearic acid; manufactured by RIKEN Vitamin Co., Ltd.)
13) Glycerin diacetyl tartaric acid fatty acid ester 2 (trade name: PANODAN AB-100VEG; main constituent fatty acid: oleic acid; manufactured by Danisco)
14) Glycerin succinic acid fatty acid ester 1 (trade name: Poem B-20; main constituent fatty acid: stearic acid; manufactured by RIKEN Vitamin Co., Ltd.)
15) Glycerin succinic acid fatty acid ester 2 (prototype; main constituent fatty acid: oleic acid)
16) Lecithin (trade name: SLP paste; manufactured by Tsuji Oil Co., Ltd.)
17) Dextrin (trade name: H-PDX; manufactured by Matsutani Chemical Industry Co., Ltd.)
18) Tocopherol (trade name: E oil 400; manufactured by Riken Vitamin Co., Ltd.)
19) Rapeseed oil (trade name: rapeseed white squeezed oil; manufactured by Bosoh Oil & Fat Co., Ltd.)
（２）品質改良剤の配合
上記原材料を用いて調製した品質改良剤１〜１９の配合組成を表１に示す。このうち、品質改良剤１〜４は本発明に係る実施例であり、品質改良剤５〜１９はそれらに対する比較例である。
(2) Formulation of quality improver Table 1 shows the composition of the quality improvers 1 to 19 prepared using the above raw materials. Of these, quality improvers 1 to 4 are examples according to the present invention, and quality improvers 5 to 19 are comparative examples thereof.
（３）品質改良剤の調製方法
（３−１）品質改良剤１について
表１に示した配合割合に従って原材料の合計が１００ｇとなるように量りとり、ビニール袋に入れて手で持ち１分間均一に混合し、品質改良剤１を得た。
(3) Preparation method of quality improver (3-1) About quality improver 1 Weigh the quality improver 1 so that the total amount of raw materials is 100 g according to the blending ratio shown in Table 1, put it in a plastic bag and hold it by hand for 1 minute. To obtain a quality improver 1.
（３−２）品質改良剤２、３、５〜７、９、１１、１３、１５について
表１に示した配合割合に従って原材料の合計が１００ｇとなるように量りとり、ビーカーに乳化剤及び油脂を入れ、６０℃に加熱及び溶融しながらスパチュラで１分間混合した。該混合物を５０℃まで冷ました後、賦形剤に添加し、フードプロセッサー（型式：ＭＫ‐Ｋ４８；パナソニック社製）にて３分間混練し、品質改良剤２、３、５〜７、９、１１、１３、１５を得た。
(3-2) Quality improvers 2, 3, 5-7, 9, 11, 13, 15 Weigh the raw materials so that the total amount of the raw materials is 100 g according to the blending ratio shown in Table 1, and add emulsifiers and fats and oils to the beaker. The mixture was added and mixed with a spatula for 1 minute while heating and melting at 60 ° C. After cooling the mixture to 50 ° C., it is added to an excipient and kneaded with a food processor (model: MK-K48; manufactured by Panasonic Corporation) for 3 minutes to improve the quality of the quality improvers 2, 3, 5 to 7, 9. Obtained 11, 13 and 15.
（３−３）品質改良剤４、１０、１２、１４について
表１に示した配合割合に従って原材料の合計が１００ｇとなるように量りとり、ビーカーに乳化剤及び酸化防止剤を入れ、スパチュラで１分間混合した。該混合物を賦形剤に添加し、フードプロセッサー（型式：ＭＫ‐Ｋ４８；パナソニック社製）にて３分間混練し、品質改良剤４、１０、１２、１４を得た。
(3-3) Quality improvers 4, 10, 12, 14 Weigh the ingredients so that the total amount of the raw materials is 100 g according to the blending ratio shown in Table 1, put the emulsifier and antioxidant in the beaker, and use a spatula for 1 minute. Mixed. The mixture was added to an excipient and kneaded with a food processor (model: MK-K48; manufactured by Panasonic Corporation) for 3 minutes to obtain quality improvers 4, 10, 12, and 14.
（３−４）品質改良剤８及び１６について
表１に示した配合割合に従って原材料の合計が１００ｇとなるように量りとり、ビーカーに乳化剤、酸化防止剤及び油脂を入れ、６０℃に加熱及び溶融しながらスパチュラで１分間混合した。該混合物を５０℃まで冷ました後、賦形剤に添加し、フードプロセッサー（型式：ＭＫ‐Ｋ４８；パナソニック社製）にて３分間混練し、品質改良剤８及び１６を得た。
(3-4) Quality improvers 8 and 16 Weigh the raw materials so that the total amount of the raw materials is 100 g according to the blending ratio shown in Table 1, put the emulsifier, antioxidant and fat in a beaker, and heat and melt at 60 ° C. The mixture was mixed with a spatula for 1 minute. The mixture was cooled to 50 ° C., added to an excipient, and kneaded with a food processor (model: MK-K48; manufactured by Panasonic Corporation) for 3 minutes to obtain quality improvers 8 and 16.
（３−５）品質改良剤１７について
表１に示した配合割合に従って原材料の合計が１００ｇとなるように量りとり、乳化剤を賦形剤に添加し、フードプロセッサー（型式：ＭＫ‐Ｋ４８；パナソニック社製）にて３分間混練し、品質改良剤１７を得た。
(3-5) Quality improver 17 Weigh the total amount of raw materials to 100 g according to the blending ratio shown in Table 1, add an emulsifier to the excipient, and add a food processor (model: MK-K48; Panasonic). The product was kneaded for 3 minutes to obtain a quality improver 17.
（３−６）品質改良剤１８及び１９について
品質改良剤１８及び１９は、原材料が一種類のみであるため、当該原材料そのものを品質改良剤１８及び１９とした。
(3-6) Quality improvers 18 and 19 Since the quality improvers 18 and 19 have only one kind of raw materials, the raw materials themselves are referred to as quality improvers 18 and 19.
［品質改良剤の評価］
（１）畜肉ソーセージの調製
豚ウデ挽肉（デンマーク産冷凍品を解凍して６ｍｍにミンチしたもの 脂肪分３０％含有）１０００ｇ、食塩（商品名：精製塩；関東塩業社製）１５ｇ、亜硝酸ナトリウム（商品名；オルガノフードテック社製）１ｇ、アスコルビン酸ナトリウム（商品名；ＢＡＳＦ社製）０．５ｇ、トリポリリン酸ナトリウム（商品名；太平化学産業社製）３ｇ、グルタミン酸ナトリウム（商品名：ＭＳＧ Ｆペーパー；味の素社製）１ｇ、白コショウ（商品名：白コショウ末；カネカサンスパイス社製）１ｇ、グラニュー糖（商品名；三井製糖社製）５ｇ、品質改良剤1〜１９のうちいずれか１０ｇを、縦型ミキサー（型式：Ｋｉｔｃｈｅｎ Ａｉｄ；ＦＭＩ社製）を用いて、１分間ミキシングを行った。その後、氷水１５０ｇを加え、畜肉ソーセージ生地が１０℃になるまでさらにミキシングを行い、畜肉ソーセージ生地を得た。
得られた畜肉ソーセージ生地を真空包装機（型式：Ｖ‐３８０Ｇ；東静電気社製）を用いて脱気し、脱気後、直径２０ｍｍの塩化ビニリデン製ケーシングに充填した。充填後、７５℃で６０分ボイルし、ボイル後、氷水中で３０分間冷却し、畜肉ソーセージ１〜１９を得た。
また、対象例として、品質改良剤を使用しないこと以外は同様に調整し、畜肉ソーセージ２０を得た。
[Evaluation of quality improver]
(1) Preparation of livestock sausage 1000 g of ground pork ude meat (thawed frozen product from Denmark and minced to 6 mm containing 30% fat), salt (trade name: refined salt; manufactured by Kanto Salt Industry Co., Ltd.) 15 g, nitrite Sodium (trade name; manufactured by Organofood Tech) 1 g, sodium ascorbate (trade name: manufactured by BASF) 0.5 g, sodium tripolyphosphate (trade name; manufactured by Taihei Chemical Industry Co., Ltd.) 3 g, monosodium glutamate (trade name: MSG) F paper; 1 g of white pepper (trade name: white pepper powder; manufactured by Kaneka Sun Spice), 5 g of granulated sugar (trade name: manufactured by Mitsui Sugar Co., Ltd.), any of quality improvers 1-19 10 g was mixed for 1 minute using a vertical mixer (model: Kitchen Aid; manufactured by FMI). Then, 150 g of ice water was added, and the meat sausage dough was further mixed until the temperature reached 10 ° C. to obtain a meat sausage dough.
The obtained livestock sausage dough was degassed using a vacuum packaging machine (model: V-380G; manufactured by Toko Denshi Co., Ltd.), and after degassing, it was filled in a vinylidene chloride casing having a diameter of 20 mm. After filling, it was boiled at 75 ° C. for 60 minutes, and after boiling, it was cooled in ice water for 30 minutes to obtain livestock sausages 1-19.
Further, as a target example, the meat sausage 20 was obtained by adjusting in the same manner except that the quality improving agent was not used.
（２）油感、口溶け及び呈味の評価試験
畜肉ソーセージ１〜２０を、真空包装機（型式：Ｖ‐３８０Ｇ；東静電気社製）を用いて真空パックした後、恒温槽にて６０℃まで加温し、加温した畜肉ソーセージを、２０℃になるまで室温にて冷却した。冷却後の畜肉ソーセージ１〜２０を喫食し、油感、口溶け及び呈味について官能評価試験を行った。試験では、表２に示す評価基準に従って１０名のパネラーで評価し、評点の平均値を求め、以下の基準に従って記号化した。
◎：極めて良好 平均点３．５以上
○：良好 平均点２．５以上、３．５未満
△：やや悪い 平均点１．５以上、２．５未満
×：悪い 平均点１．５未満
(2) Evaluation test of oiliness, melting in the mouth and taste After vacuum-packing livestock sausages 1 to 20 using a vacuum packaging machine (model: V-380G; manufactured by Toko Denki Co., Ltd.), the temperature reaches 60 ° C. in a constant temperature bath. The warmed meat sausage was cooled at room temperature until it reached 20 ° C. The cooled livestock meat sausages 1 to 20 were eaten, and a sensory evaluation test was conducted for oiliness, melting in the mouth and taste. In the test, 10 panelists evaluated according to the evaluation criteria shown in Table 2, the average value of the scores was calculated, and the test was symbolized according to the following criteria.
⊚: Very good average score 3.5 or more ○: Good average score 2.5 or more and less than 3.5 △: Slightly bad average score 1.5 or more and less than 2.5 ×: Bad average score less than 1.5
（３）結果
上述した（２）の評価試験の結果を表３に示した。
(3) Results The results of the evaluation test in (2) described above are shown in Table 3.
本発明の品質改良剤１〜４を添加した場合、油感及び口溶けの双方の評価項目において「◎」の優れた結果であった。また、呈味は畜肉ソーセージとして好ましいものであった。
これに対し、比較例の品質改良剤５及び６を添加した場合、油感及び口溶けの双方の評価項目において「◎」の結果であったものの、畜肉ソーセージとして好ましい呈味ではなかった。また、比較例の品質改良剤７〜１９を添加した場合、油感及び口溶けの双方の評価項目において「△」であり、本発明に比べて劣っていた。
When the quality improvers 1 to 4 of the present invention were added, the excellent results of "⊚" were obtained in the evaluation items of both oiliness and melting in the mouth. Moreover, the taste was preferable as a livestock meat sausage.
On the other hand, when the quality improvers 5 and 6 of the comparative example were added, the result was "⊚" in both the evaluation items of oiliness and melting in the mouth, but the taste was not preferable as a livestock sausage. Further, when the quality improvers 7 to 19 of the comparative example were added, the evaluation items of both oiliness and melting in the mouth were “Δ”, which was inferior to that of the present invention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| DE102022103517A1 (en) | 2021-02-17 | 2022-08-18 | Canon Kabushiki Kaisha | IMAGE DEVICE, CONTROL METHOD FOR IMAGE DEVICE, AND RECORDING MEDIA |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215370A (en) * | 1985-11-20 | 1987-09-22 | Ueno Seiyaku Kk | Production of ground and frozen meat |
| JPS63116673A (en) * | 1986-11-06 | 1988-05-20 | Towa Kasei Kogyo Kk | Quality improver for addition to ground meat of frozen fish and production thereof |
| JPH01112969A (en) * | 1987-10-27 | 1989-05-01 | Toyo Jozo Co Ltd | Sausage having low fat content and preparation thereof |
| JPH01179667A (en) * | 1988-01-06 | 1989-07-17 | Toyo Jozo Co Ltd | Paste product of low-fat meat and preparation thereof |
| JP2015221046A (en) * | 2010-02-03 | 2015-12-10 | 不二製油グループ本社株式会社 | Powder type soybean protein raw material |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215370A (en) * | 1985-11-20 | 1987-09-22 | Ueno Seiyaku Kk | Production of ground and frozen meat |
| JPS63116673A (en) * | 1986-11-06 | 1988-05-20 | Towa Kasei Kogyo Kk | Quality improver for addition to ground meat of frozen fish and production thereof |
| JPH01112969A (en) * | 1987-10-27 | 1989-05-01 | Toyo Jozo Co Ltd | Sausage having low fat content and preparation thereof |
| JPH01179667A (en) * | 1988-01-06 | 1989-07-17 | Toyo Jozo Co Ltd | Paste product of low-fat meat and preparation thereof |
| JP2015221046A (en) * | 2010-02-03 | 2015-12-10 | 不二製油グループ本社株式会社 | Powder type soybean protein raw material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102022103517A1 (en) | 2021-02-17 | 2022-08-18 | Canon Kabushiki Kaisha | IMAGE DEVICE, CONTROL METHOD FOR IMAGE DEVICE, AND RECORDING MEDIA |
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