JP2555692B2 - Protein preparation for pickle - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a protein preparation for pickle.

More specifically, the present invention relates to a protein preparation for pickle which is a raw material of a pickle solution used in the production of processed meat products such as ham and bacon.

<Prior Art> A method for improving the quality of processed meat products by injecting a protein other than meat together with a salting agent into a mass of livestock meat has been known for the purpose of improving water retention and binding property.

This method can be used for protein, salting agents, seasonings, spices, etc.
This is a method of injecting a so-called pickle consisting of excess components into a meat lump using a pickle injector (injector).

It is known that the pickle injected by this method is well compatible with meat and sufficiently improves the binding property and water retention of processed meat and meat products. Further, as an improved technique of this technique, the raw material protein is not used as a single type, but a combination of a plurality of types of proteins is used, and as a pretreatment of pickle, it is combined with a disperser or a high-pressure processor. Thus, by making the particle size of the protein in the pickle finer, the technique of increasing the permeability to meat and, as a result, enhancing the water retention and binding property of the processed meat product has been developed.

Now, in the meat processing industry, there is a tendency to increase the amount of pickle injected into the meat mass. This is to reduce cost by reducing expensive meat.

However, when the injection rate of pickle into the meat mass is high in this way, it is impossible to improve the water retention and binding property of the processed meat product only by the combination of the proteins as described above and the pickle disperser treatment. is there.

Furthermore, recently, in the meat and ham industry, a processed meat product having a strong fibrous handmade texture, which is not available in conventional products, has been desired. However, in the pickle using the above-mentioned technology, the processed meat product is a target product. Cannot be manufactured.

Therefore, recently, the following two techniques have been developed to achieve the above object.

That is, one is a method of preparing a pickle by heat-treating a solution obtained by blending casein with unheated soybean protein (JP-A-62-6656).

The other technique is to use a heat-treated pickle obtained by directly contacting a pickle solution consisting of soybean protein, phosphate, etc. with steam in a pipeline (JP-A-62-62).
-29953).

These methods are extremely excellent techniques, and the processed meat products produced thereby have a so-called handmade ham-like texture with strong fibrous properties.

However, there are drawbacks that cannot be solved even by using these techniques. The heat-treated pickle can give a texture of hand-made meat to a processed meat product, but the pickle liquid has a high viscosity, and therefore the operability at the time of injection into the processed meat product is poor.

Therefore, at present, in the present industry, there is a long-awaited demand for a pickle which has good operability and can impart a hand-made texture.

<Problems to be Solved by the Present Invention> An object of the present invention is to provide a protein preparation for pickle which has good operability and can impart a fibrous hand-made texture.

<Means for Solving the Problems> The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, specify the type and amount of the protein to be added, and further incorporate a drying treatment step to solve the above problems. The present invention has been completed and the present invention has been completed.

That is, the present invention uses 7 to 1 egg white per 100 parts by weight of soy protein.
Pickle obtained by heating and drying a protein suspension prepared by blending 00 parts by weight, milk protein 30 to 200 parts by weight, and water 700 to 5000 parts by weight at 60 to 100 ° C for 0.5 to 600 seconds. For protein.

 The present invention will be described in detail below.

The soybean protein used in the present invention may be either unmodified soybean protein which has not been heat-treated or soybean protein which has been heat-treated. However, it is preferable to use undenatured soybean protein.

As the undenatured soybean protein, undenatured concentrated soybean protein extracted with water from the undenatured defatted soybeans to remove the okara component, and water extracted from the undenatured defatted soybean to further remove the okara component and the whey component by adjusting the pH. Undenatured isolated soybean protein and the like can be used.

The viscosity of the pickle solution when using the undenatured soybean protein to prepare the pickle solution is lower than when using the separated protein product denatured by heat treatment, and the workability during injection is improved. Because.

Specifically describing the general method of the present invention, the pH is adjusted to 4.0-5.0 by adding an acid to an extract obtained by extracting water from undenatured defatted soybeans to remove insoluble components (okara) to precipitate proteins. , Except the supernatant (whey), alkali was added to adjust the pH to 6.0-7.0 and the undenatured soybean protein neutralization solution was mixed with other ingredients such as egg white and milk protein, and the suspension obtained was heat treated. After that, it is spray dried.

When mixed with undenatured concentrated soybean protein, it is advisable to mix other components with the extract, heat-treat and dry.

As the milk protein, casein, casein sodium, lactalbumin, lactoglobulin and the like may be used alone or in combination.

The amount of egg white is 7-10 per 100 parts by weight of soy protein (in the case of an aqueous solution, the solid content is calculated).
0 parts by weight, milk protein (in this case, the pure weight of one or a combination thereof) 30 to 200 parts by weight, and water 700 to 5000 parts by weight (including water of soybean protein solution).

More preferably, 1 egg white per 100 parts by weight of soy protein.
0-50 parts by weight, milk protein 50-120 parts by weight and water 1000-3000 parts by weight.

If it is not blended in the above proportion, it is not possible to impart desired desired characteristics to the processed meat product.

The above-mentioned raw materials are indispensable, but in addition to these, salting agents, seasonings, spices, binders, coloring aids, preservatives, as auxiliary agents,
You may mix | blend a coloring agent etc.

Salting agents, nitrates, nitrites, etc. as salting agents, sodium L-glutamate, sodium succinate, 5'-sodium inosinate, 5'-ribonucleotide sodium, sugar, glucose, sorbite, etc. as seasonings,
Pepper, nutmeg, capsicum, allspice, fennel, ginger, sage, thyme, laurel, clove, ginger, onion, garlic, cinnamon, etc. as spices, and polyphosphate, pyrophosphate, metallin as a binder. Acid salts, etc., ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, etc. as coloring aids, food red No. 102, food red No. 104, food red No. 106, food yellow No. 4, food yellow as colorants No. 5 or the like can be used.

Which of these auxiliaries is used and the amount of the auxiliaries used may be appropriately determined. Incidentally, these auxiliary agents may be mixed before heating or after heating. Furthermore, the protein preparation for pickling obtained by heating and drying may be blended at the stage of being dissolved in water.

Now, the machine used to dissolve the drug substance in water can be changed from a propeller-type stirrer that simply mixes it to a homomixer or a high-pressure emulsifier that disperses finely, depending on the ease of dispersing the raw materials in water. Yes, and the combination is free.

Then, this protein suspension is heated at 60 to 100 ° C for 0.5 seconds to 600 seconds, preferably at 70 to 90 ° C for 2 seconds to 120 seconds.

The heating method is not particularly limited, but the protein suspension is provided with a direct vapor suction type high-temperature instantaneous gas-liquid mixer (usually a device known as "jet cooker").
Then, the raw steam may be blown in to heat rapidly. Of course, a heating method other than this may be used.

The heat treated pickle is then dried. Drying may be carried out by usual spray drying.

This drying step is important. By performing this operation, the viscosity of the pickle when dissolved in water can be kept low. The protein preparation for pickle may be dissolved in water at the time of use, and then injected into a meat mass by a conventional method using a pickle injection machine.

<Effect> By using the protein preparation for pickling of the present invention, it is possible not only to produce a processed meat product having excellent water retention and binding properties but also to impart a so-called handmade ham-like texture having fibrous properties. it can.

Further, the pickle-like protein preparation of the present invention has an advantage that the viscosity is not increased when it is dissolved in water, and therefore the operability during injection into meat is extremely good.

Furthermore, conventionally, when a processed meat product manufacturer had to prepare 10 or more kinds of items when preparing pickles, there was a drawback that it took a lot of time and labor. The protein preparation has the advantage that it does not require complicated operations as before because it only needs to be dissolved in water.

 Hereinafter, the present invention will be specifically described based on Examples.

<Example-1> Extracted by a conventional method from 2000 g of defatted soybean unmodified flakes,
6000 g of undenatured isolated soybean protein neutralization solution obtained by acid precipitation and neutralization
To (650 g of soybean protein, 5350 g of water), 300 g of egg white, 600 g of lactalbumin, 100 g of casein sodium, and 500 g of salt were added, and after stirring and mixing with a disperser mill, steam was blown directly into the pipeline at 90 ° C for 50 seconds. After adding heat treatment, spray-dry, protein preparation for pickling 2000g
I got

<Example-2> Pickle liquid composition (A) (unit: g) Protein preparation for pickle 100 Dry corn syrup 100 Food salt 20 Polyphosphate Na 8 Glutamic acid Na 5 Flavor seasoning I (trade name “Pronez” Ajinomoto kk ) 0.5 Flavor seasoning II (Brand name “BS-NC” Ajinomoto kk) 0.8 Na nitrite 0.09 Ascorbic acid Na 0.01 Water 705.6 Total 940 Pickle liquid composition (B) (unit: g) Soy protein isolate (Ajinomoto Co., Inc.) , Brand name AP-HS2) 30 egg white 14 lactalbumin 28 casein Na 5 dietary salt 43 dry corn syrup 100 polyphosphate Na 8 glutamate Na 5 flavor seasoning I (brand name “Pronez” Ajinomoto kk) 0.5 flavor seasoning Material II (Brand name "BS-NC" Ajinomoto kk) 0.8 Na nitrite 0.09 Na ascorbate 0.01 Water 705.6 Total 940 Pickle solution prepared by mixing the protein preparation for pickle produced in Example-1 with the above composition ( A).

Instead of the protein preparation, a pickle solution prepared by mixing each protein component with powder by a conventional method was used as (B).

The pickled liquid (B) was directly blown with steam in a pipeline and subjected to heat treatment at 90 ° C. for 50 seconds to obtain pickled liquid (C).

The viscosity of each pickle solution is shown in Table-1. Table-1 Viscosity (cp) Gel strength (g) Pickle liquid (A) 190 20 (B) 20 2 (C) 560 18・ Viscosity: Stirred with a homogenizer and then measured with a B-type viscometer (10 ° C) ・ Gel strength: The strength after heating at 70 ℃ for 50 minutes is measured with a rheometer. Plunger 5mm ball As you can see from this measurement value, the pickle solution (B) is
It was not so preferable as compared with (A) and (C).

On the other hand, the pickle liquid (A) was characterized in that it had a lower viscosity than that of (C) and had a strong gel strength.

<Example-3> For each 1 kg of pork loin (loin portion), the pickle liquids (A), (B), and (C) prepared by the composition of Example-2 were used with a pickle injector to give a weight of 75 % Soak up, tumbling overnight, casing, drying, smoking, steaming, cooling and roast ham (A), (B),
(C) was prototyped.

The physical properties of roast ham and the results of the sensory test are shown in Table 2.

・ Yield: Loin ham weight / meat weight ・ Hardness: Measured with a texturometer Plunger 18mm aluminum cylinder ・ Sensory evaluation: 10 panelists

Claims (1)

(57) [Claims] 1. A protein suspension prepared by mixing 7 to 100 parts by weight of egg white, 30 to 200 parts by weight of milk protein and 700 to 5000 parts by weight of water with 100 to 100 parts by weight of soybean protein at 60 to 100 ° C. A protein preparation for pickling obtained by heating for 0.5 to 600 seconds and then drying.