JP2852364B2 - Method for producing marine or livestock kneaded products and quality improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fishery or livestock paste product and a quality improving agent.

[0002]

2. Description of the Related Art The quality of kneaded products is mainly evaluated based on texture, especially elasticity, and particularly in fishery kneaded products, it is regarded as the most important factor in evaluating the quality of products.

[0003] The evaluation method of the elasticity includes the evaluation of the so-called elasticity, such as a foot and a waist, based on a sensory test of a product.
There is an evaluation method based on objective and physical measurement of elasticity. The latter has a constant diameter by using, for example, Okada-type jelly strength tester and various measuring devices based on the same principle. By inserting the plunger into a piece of the kneaded product at a constant speed, the breaking load required for the piece of the kneaded product to break (usually indicated by W) and the size of the dent generated up to breaking, ie, breaking The elongation (usually denoted by L) is measured, and the product of the breaking load and the breaking extension (ie, W ×
L), which is used to evaluate jelly strength, which is widely used for evaluating the quality of kneaded products. And
Even if the value of W × L is constant, for example, when W is large and L is small, the quality of the kneaded product is as follows.
Although it has strong elasticity, it is evaluated as a hard foot. Conversely, even if W is not so large, if L is large, it is evaluated as a soft and stretchable foot.

Although the elasticity of a fishery or livestock kneaded product is measured and evaluated as described above, the elasticity with less hardness and elongation leads to the favorableness of the kneaded product as food. Recognized as a high quality product.

[0005] A part of the kneaded product is formed by forming a ground meat, which is called "sitting", which is ground by adding salt, and is then mashed.
There is a method in which the mixture is left at about 40 ° C. for an appropriate time to cause a kind of denaturation, and then heated at a temperature of 75 ° C. or more to produce a kneaded product, whereby the elasticity of the kneaded product is sometimes enhanced by a factor of 2 or more. In general, kneaded products are manufactured using this method. However, when the elasticity is increased by this method, the increase in W is remarkable in general, and the value of L is not large.

[0006] As a quality improving agent for kneaded products,
Addition of thermocoagulable proteins such as egg white, milk albumin, serum albumin, plasma protein, wheat gluten or soy protein has been performed. Although the addition of these thermocoagulable proteins also has an effect of increasing the amount, the main purpose is to enhance the elasticity of each product. However, the effect of improving the quality of the kneaded product by these heat-coagulable proteins has a small effect on the increase in the breaking elongation L, although the increase in the breaking load W due to the indentation is improved. Among the heat-coagulable proteins, the albumin-based protein also has a comparatively enhancing effect on the elongation at break L, but this characteristic is also lost as the heating temperature increases, and high-temperature heating to improve the storage stability In a sterilized product, it becomes a hard and brittle gel like other heat-coagulable proteins.

Further, when gluten used as a heat-coagulable protein having relatively heat resistance is used, flash-dried gluten has hitherto been mainly used. , Forming a hard gel. Thereafter, by drying by a spray-drying method, it was possible to make an improvement accompanied by a slight increase in breaking elongation L. However, when used in fishery or livestock pastry products, they have yet to be said to be of sufficient quality to improve their quality.

Therefore, at present, denatured (processed) gluten obtained by reducing gluten (heat denaturation temperature is lowered) and emulsifying activity-active gluten having improved emulsifying power of gluten (such as low molecular weight gluten, etc.) And the like, which have been emulsified by deamidation, etc.) have been developed and used for fishery and livestock kneading products. In the characteristics, of the elasticity, the elongation at break L can be improved, but the degree of improvement of the heated gel by the heat treatment at a high temperature is still insufficient,
When the amount of addition is increased even at low temperature heating, the breaking load increases, but the breaking elongation is insufficiently increased, resulting in a problem that a hard gel, that is, a hard elasticity is formed.

[0009]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to produce an improved quality fishery or livestock kneaded product mainly for enhancing the elongation at break in forming elasticity by sitting and also in high-temperature heat treatment. It is to provide a method and a quality improving agent.

[0010]

DISCLOSURE OF THE INVENTION The present invention relates to a marine or livestock kneaded product characterized in that a gliadin main component fraction (excluding alkali salts) fractionated from wheat gluten is contained in a marine or livestock kneaded product. It is intended to provide a production method and a quality improving agent containing the fraction.

In the present invention, the gliadin main component fraction refers to a fraction extracted from wheat gluten with a lower alcohol aqueous solution. By incorporating this fraction into the kneaded product, the elongation at break, which could not be achieved with other proteins, can be enhanced, the load at break can be increased, and loss of these properties due to high-temperature heat treatment can be prevented. The main component means that it accounts for 50% by weight or more in the fraction.

[0012] As a method for fractionating gliadin from wheat gluten, in order to collect a fraction containing gliadin of high purity (more than 80% by weight), extraction is performed with a 50 to 70% by volume aqueous solution of high concentration ethanol. Methods can be mentioned. Extraction can be carried out with an aqueous solution of isopropanol or n-propanol. In this case, an aqueous solution of 10 to 20% by volume is used.
Can be extracted with a volume% aqueous solution.

Further, a medium-concentration gliadin fraction of 50 to 80% by weight can be collected by extracting wheat gluten with an acidic low-concentration aqueous ethanol solution. In this collection method, the pH of the extract is adjusted to 3.5 to 5.5 by adding an organic acid such as lactic acid, citric acid, malic acid, or acetic acid to a 5 to 20% by volume aqueous ethanol solution. It is possible to obtain a fraction containing 50% by weight or more of gliadin in the gliadin fraction in the extract. The gliadin fraction containing gliadin by this collection method is more excellent in hydration properties than the gliadin fraction obtained by the extraction using the above-mentioned high-concentration aqueous ethanol solution, and has a sufficient processability.

The gliadin main component fraction used in the present invention is not limited in its shape, but is preferably a dry powder having good preservability, transportability and workability. The method of obtaining the dry powder is not limited,
Spray drying is preferred.

As a method for incorporating the gliadin main component fraction into a fishery or livestock kneaded product, a pre-mixing method with a powdered auxiliary material such as a seasoning powder or an added starch is added to a ground meat or ground meat. Mixing method, seasoning liquid, pickle liquid, dissolving and dispersing method of dissolving or dispersing in advance in liquid auxiliary materials such as water, and method of directly adding at the time of grinding surimi or animal meat, and can be limited to the method However, the premix method or the dissolution dispersion method is preferred.

At this time, if the amount of the gliadin main component fraction added is 0.2% by weight or more with respect to the raw material meat, the effect can be exhibited, and preferably 1 to 5% by weight.

Further, in the method for producing a fishery or livestock kneaded product of the present invention, in addition to the gliadin main component fraction, egg white, milk albumin, serum albumin, casein, gelatin, which have been conventionally used as an elasticity enhancer, At least one of collagen, wheat gluten, and animal and plant proteins such as soy protein can be added in combination.

Also, agar, curdlan, carrageenan,
By using natural thickening polysaccharides such as pectin, konjac, tamarind gum, gellan gum, xanthan gum, guar gum, locust bean gum, etc., the elongation at break can be increased, and functions such as shape retention and water separation prevention can be added. it can.

When used in combination with an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc., it is possible to increase elongation at break and to add other functions such as improvement of whiteness. it can.

In addition, the elongation at break can be increased without lowering the breaking load when used together with oils and fats during the production of Kamaboko. The elasticity can be improved and elasticity can be provided.

Further, for example, organic acids such as citric acid, lactic acid, malic acid, fumaric acid, adipic acid, tartaric acid, ascorbic acid, ersorbic acid, sorbic acid, kojic acid and phytic acid, and inorganic acids such as phosphoric acid and carbonic acid; and/
Alternatively, preservability can also be added by adding together a combination of these sodium, potassium, calcium or magnesium salts.

That is, fish and livestock dough products are easily spoiled, and the use of sorbic acid as a preservative is permitted. However, sorbic acid hardly exhibits an antiseptic effect at a neutral pH, and the lower the pH, the lower the pH. Great effect. For this reason, in the production of fishery or livestock kneaded products, sorbic acid is often added by lowering the pH with an organic acid or the like. On the other hand, from the viewpoint of the quality of the obtained product, p
H is preferably adjusted to a neutral region and heated.
The H range is generally pH 6.8-7.
5. The pH of livestock kneaded products is 6.0-7.0, and if the pH is adjusted to lower than these pH ranges, the quality after heating is significantly higher than that in the neutral range. It will be lowered and damaged.

When the gliadin main component fraction used in the present invention is added to these kneaded products, the elasticity does not decrease even when the pH during production is lowered with an organic acid or the like, and even when heated at a high temperature during production, A product with good quality and good shelf life can be made. The property that the elasticity does not decrease even when the pH is reduced is a major feature of the gliadin main component fraction, and is a property not found in egg white, milk albumin, serum albumin, wheat gluten, and soy protein.

Further, by using in combination with enzymes such as transglutaminase, the elongation at break is increased,
In addition, the sitting time can be reduced.

Further, by combining these concomitant products in a complex manner, many functions can be imparted, and such a preparation can be produced. In this case, the compounding ratio of each substance is not limited, but preferably the ratio of the gliadin main component fraction is 10% by weight or more when these are added in combination or in the preparation.

Examples of the fishery paste products which are the object of the present invention include kamaboko, fried kamaboko, bamboo rings, fish sausage and the like. Examples include meat balls, but are not limited thereto.

[0027]

The production method of the present invention utilizes a property that a fraction containing gliadin as a main component of wheat gluten enhances breaking load and breaking elongation and does not lose breaking elongation by heat treatment. It is. Furthermore, it utilizes the property of maintaining the breaking load and breaking extension even in a low pH range.

[0028]

The present invention will be described in more detail with reference to the following examples. In the examples,% is based on weight unless otherwise specified.

Reference Example 1 (Preparation of Fraction 1) 1 kg of wheat gluten (active gluten powder) was 60% by volume.
Was dissolved and dispersed in 8 liters of an aqueous ethanol solution, and the mixture was stirred and extracted with a propeller at room temperature for 2 hours, and the extract was separated using a centrifuge. The separated supernatant was dried using a vacuum concentrator and a vacuum dryer, and then pulverized with a pulverizer to obtain about 300 g of a gliadin main component fraction. Hereinafter, this is referred to as Fraction 1.

The physical properties of the obtained fraction 1 were as follows. Water 5% Protein 90% or more Gliadin amount 90% 1/40 pH of aqueous solution 6.8 Acetic acidity 0.6%

Reference Example 2 (Preparation of Fraction 2) The procedure of Reference Example 1 was repeated using an acidic ethanol aqueous solution obtained by dissolving 3 g of citric acid in 10 liters of a 15% by volume ethanol aqueous solution from 1 kg of wheat gluten (powder active gluten). Then, the obtained extract was vacuum-concentrated until the solid content concentration became 10 to 20%, and then a powder of 370 g of a gliadin main component fraction was obtained using a spray dryer. This is referred to as fraction 2.

The physical properties of Fraction 2 were as follows. Moisture 4% Protein 75% or more Gliadin content 60% Glutenin content 15% 1/40 pH of aqueous solution 4.1 Citric acidity 0.8%

Examples 1 and 2, Comparative Examples 1 to 3 30 g of salt was added to 1 kg of frozen surimi, and the product temperature was 10 ° C.
Crushing was performed for 25 minutes while maintaining the following conditions. Five minutes before the end of the crushing, 50 g of potato starch and 20 g of fraction 1 (Example 1) or 2 (Example 2) were added to water when added. Also,
The water used was 300 g as ice and ice water during the whole process. Surimi with only potato starch added without any fractions (Comparative Example 1) and with surplus powdered gluten used in Reference Example 1 instead of Fractions 1 or 2 (Comparative Example 2) Was ground in the same manner. Further, commercially available emulsified active gluten [A-Glu SS, Ezaki Glico Nutrition Food Co., Ltd.] (Comparative Example 3) was ground in the same manner. After grinding, each surimi is immediately folded to a folding diameter of 60
It was placed in a 250 mm long, 250 mm long vinyl chloride film and ligated with a ligation machine.

After the ligation, the subject was seated in a 40 ° C. incubator for 90 minutes, and then heated in a hot water bath at 85 ° C. for 40 minutes. Immediately after heating, cool the product with cold water,
After the temperature was reduced to 0 ° C. or lower and left in a refrigerator for 12 hours, the quality evaluation was performed using a rheometer [manufactured by Fudo Kogyo Co., Ltd., REOMETER NRM2.
Using 0), the breaking load (W value, g) and the breaking elongation (L value, cm) were measured, and the elasticity (W × L value) was calculated. Further, the degree of improvement based on Comparative Example 1 was calculated by the following equation.

L value improvement (%) = [(L value of each sample−L value of Comparative Example 1) / L value of Comparative Example 1] × 100 WL value improvement degree (%) = [(WL of each sample) Value−WL value of Comparative Example 1) / WL value of Comparative Example 1 × 100

The sample for quality evaluation was prepared by using five pieces cut to a width of 2.5 cm except for 1 cm from the end.
The W value and the L value were measured with a spherical plunger having a diameter of mm, and the average value of three values excluding the maximum value and the minimum value was used. Table 1 shows the results.

[0037]

[Table 1] As can be seen from Table 1, the fraction used in the present invention has improved elongation at break even at the usual production temperature of Kamaboko.

Examples 3-4, Comparative Examples 4-7 800 g of frozen surimi and 200 g of tuna lean were added with 30 g of salt, salted with a silent cutter, and litter 8
0 g, sugar 20 g, starch 100 g, spicy liquid 2 g, other seasonings 37 g, and 50 g of fraction 1 (Example 3) or 2 (Example 4) were added and kneaded. Powdered egg white (Comparative Example 4), spray-dried powdered active gluten (Comparative Example 5), or modified gluten [A-Glu U, Ezaki Glico Nutrition Food Co., Ltd.] (Comparative Example 6) was used instead of Fraction 1. And those without any of them (Comparative Example 7) were kneaded in the same manner as in Example 3. The kneaded product was filled in a fish sausage casing, ligated, and
A heating treatment was performed at 4 ° C. for 4 minutes, and cooling was performed immediately after heating, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

[0039]

[Table 2] As can be seen from Table 2, the ones of the examples improve the elongation at break even in the high-temperature heat treatment and have the elasticity (WL).
Value) has also improved.

Examples 5-6, Comparative Examples 8-10 Cured pork red meat 600g, beef red meat 400g
1. Pork fat 200g, salt 25g, ice 200g, seasoning
5 g, spice 6.5 g, potassium sorbate 2.2 g,
30 g of the fraction 1 and a pH adjuster of pH 6.8 (Example 5) or pH 6.3 (Example 6) were added, and the mixture was ground by a silent cutter and kneaded. Fraction 1
And without the pH adjuster (Comparative Example 8), with the addition of the pH adjuster without the addition of Fraction 1 (pH 6.3, Comparative Example 9), or with the replacement of Fraction 1 The same operation as in Example 5 was carried out for the one containing the modified gluten used in Example 6 (Comparative Example 10). Each of the kneaded products was packed in pig intestine, heated at 95 ° C. for 20 minutes, and then dried and smoked to obtain frankfurter sausage. Each sample was evaluated in the same manner as in Example 1 and stored in a thermostat at 15 ° C. to evaluate the change in the number of general viable bacteria. The results are shown in Tables 3 and 4 (general viable cell count). Lactic acid and sodium lactate were used as pH adjusters.

[0041]

[Table 3]

[0042]

[Table 4] As can be seen from Tables 3 and 4, the product of Example 6 had a pH
And did not lose elongation at break even when subjected to high temperature treatment. Further, since the pH was as low as 6.3, sorbic acid could also exert a preservative effect.

Example 7 Fraction 2 was 60%, carrageenan 10%, egg white 20%,
A formulation is prepared by mixing 10% of powdered fat (oil content: 50%), 1 kg of minced meat, 300 g of cut onion, 1 crumb
30 g of this preparation was put into 50 g, 1.5 g of salt, 1 g of seasoning and spices, and after well kneading, one piece was 10 g
It was shaped into an oval hamburger weighing 0 g and heated with a steamer for 30 minutes. Place the heated hamburger in a retort bag together with 30 g of hamburger sauce,
Sterilization was performed at 15 ° C. for 15 minutes. The change in weight of the hamburger after steaming (steaming yield) and the texture of the retort product were sensory evaluated. Table 5 shows the results.

Comparative Examples 11 to 12 In Example 7, powdered active gluten 1 was added without adding fraction 2 (Comparative Example 11), or in place of fraction 2
A hamburger was prepared and evaluated in the same manner as in Example 7 except that 8 g and 6 g of egg white were added (Comparative Example 12).
Table 5 shows the results.

[0045]

[Table 5] As can be seen from Table 5, those of Examples were excellent in both yield, shape retention by retort, and texture.

Example 8, Comparative Examples 13 and 14 25 g of salt was added to 1 kg of frozen surimi (SA grade), and the mixture was ground for 25 minutes while keeping the temperature at 10 ° C. or lower. Five minutes before the end of crushing, 100 g of potato starch, 20 g of fraction 2, and an emulsifier preparation (sorbitan monooleate 10
%, Sucrose mono-diolate 10%, ethanol 4%)
5 g were added. The pH was adjusted with sodium phosphate.
In addition, 300 g of water was used as ice and ice water in all steps (Example 8). In Example 8, one in which the fraction 2 and the emulsifier preparation were removed (Comparative Example 13), one in which the emulsifier preparation alone was removed (Comparative Example 14), and one in which only the fraction 2 was removed (Comparative Example 15) ) Were also ground in the same manner as in Example 8. Each of the surimi after the crushing was immediately put into a vinyl chloride film having a folding diameter of 60 mm and a length of 250 mm, and was ligated by a ligating machine. Then 10
After sitting at 20 ° C. for 20 hours, it was heated in a hot water bath at 85 ° C. for 40 minutes. After heating, it was immediately cooled with cold water and evaluated in the same manner as in Example 1. Table 6 shows the results.

[0047]

[Table 6] As shown in Table 6, the combined effect of the gliadin main component fraction and the emulsifier was confirmed.

Example 9, Comparative Examples 15 to 16 In Example 8, a transglutaminase preparation: Activa TG-K (manufactured by Ajinomoto Co., Inc.) 10 g was added in place of the emulsifier preparation 5 g to uniformly disperse. Kamaboko was manufactured in the same manner as in Example 8 (Example 9). At the same time, the transglutaminase preparation and Fraction 2 were removed from the formulation of Example 9 (Comparative Example 16), only the transglutaminase preparation was removed (Comparative Example 17), and Fraction 2 was removed.
Except for (Comparative Example 18), kamaboko was obtained in the same manner as in Example 9. Example 1 about each obtained kamaboko
Was evaluated in the same way as Table 7 shows the results.

[0049]

[Table 7] From Table 7, the combined effect of the gliadin main component fraction and transglutaminase is observed.

[0050]

According to the present invention, since a fraction containing gliadin as a main component is contained in a fishery or livestock kneaded product, even after subjected to high-temperature heat treatment,
Among the elasticity, a kneaded product having an excellent texture can be obtained without losing elongation at break.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int.Cl. ⁶ , DB name) A23L 1/325 101 A23L 1/317 JICST file (JOIS) JAFIC file (JOIS) WPI (DIALOG)

Claims (5)

(57) [Claims] 1. A method for producing a fishery or livestock kneaded product, wherein a gliadin main component fraction (excluding alkali salts) fractionated from wheat gluten is contained in a fishery or livestock kneaded product. 2. The method according to claim 1, wherein the gliadin main component fraction contains at least 50% by weight of gliadin. 3. The marine or animal husbandry according to claim 1, which comprises at least one selected from the group consisting of animal and plant proteins, natural thickening polysaccharides, fats and oils, emulsifiers, organic acids and salts thereof, and enzymes. Manufacturing method of kneaded products. 4. An agent for improving the quality of a marine or livestock kneaded product, comprising, as an active ingredient, a gliadin main component fraction (excluding alcal salts) fractionated from wheat gluten. 5. The marine or livestock kneading product according to claim 4, comprising at least one selected from the group consisting of animal and plant proteins, natural thickening polysaccharides, fats and oils, emulsifiers, organic acids and salts thereof, and enzymes. Quality improver.