JP2925433B2 - Processed meat products with reduced quality - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat product in which quality deterioration is prevented. In more detail, in the processing steps such as salting and heating, the decomposition of carbohydrates by acids and enzymes in the meat is suppressed, and furthermore, the processed meat and processed meat products are prevented from deteriorating in quality during storage, and the quality is stable. It is about.

[0002]

2. Description of the Related Art Conventionally, carbohydrates used in processed meat products include starch decomposed products such as dextrins and hydrogenated dextrins (hereinafter collectively referred to as "dextrins") or oligosaccharides, and low sugars such as monosaccharides and disaccharides. Molecular sugars are mainly fisted. Monosaccharides and disaccharides are generally used mainly as seasonings for imparting sweetness, and dextrins are generally used as water regulators and bulking agents for processed meat products.

[0003]

However, dextrins undergo hydrolysis during the salting and heating steps to reduce the molecular weight, and monosaccharides, disaccharides, and trisaccharides increase remarkably.
The sweetness of processed meat products will increase. Similarly, hydrogenated dextrins are hydrolyzed, increasing their sweetness. As a result, processed meat products to which dextrins are added have a remarkable change in sweetness, and the degree of the change is particularly large depending on the length of the salting period.

[0004] In addition, since these low-molecular-weight saccharide components are assimilated by bacteria during storage, they cannot withstand long-term storage of processed meat products, and further cause spoilage and expansion of pack packaging due to gas generation. .

It is an object of the present invention to improve the above-mentioned drawbacks and to provide a processed meat product having a stable quality.

[0006]

Means for Solving the Problems The present inventors have made intensive studies for many years, and as a result, have found that in the production of processed meat products, use of indigestible dextrin or a starch-decomposed product mainly comprising indigestible dextrin is considered. As a result, the inventors have found that there are various improvement effects in terms of quality, and have completed the present invention.

That is, the present invention relates to a processed meat product prepared using a pickle solution containing a carbohydrate as a supplementary material, wherein the digestion of a starch containing indigestible dextrin and / or a non-digestible dextrin as a main component is performed. The present invention relates to a processed meat product which is prepared using a pickle liquid containing a product and whose quality is prevented from deteriorating.

The indigestible dextrin used in the present invention is a dextrin that is hardly assimilated by fungi such as lactic acid bacteria, and the conventional dextrin is a linear type mainly composed of α-1,4 bonds. On the other hand, α-1,6-, α-1,2, α-
1,3 bonds and β-1,6, β-1,2, β-1,
The main component is a branched dextrin having a large number of 3- bond branches. The indigestible dextrin having such a structure is less susceptible to decomposition by fungi or enzymes, and as a result, has the characteristic of indigestibility.

As an example of a method for producing indigestible dextrin, for example, starch as a raw material is hydrolyzed with an acid, roasted, hydrolyzed with an enzyme such as amylase, fractionated by gel filtration or the like, and extracted. It is manufactured by Further, as an example of a method for producing a starch hydrolyzate containing an indigestible dextrin as a main component, for example, there is a method in which starch is hydrolyzed, roasted, and obtained without fractionation. For use in processed meat products, it is preferable that the indigestible dextrin produced by the above-described method or a starch decomposed product containing the indigestible dextrin as a main component is further purified, concentrated, and spray-dried to be powdered. The production method is not particularly limited as long as it is a low-digestible dextrin generally called dietary fiber or low-calorie dextrin.

Next, the compounding amount of the indigestible dextrin and the starch-decomposed product containing the indigestible dextrin as a main component in the present invention is appropriately selected according to the type of the target processed meat product and the purpose of addition. You. Usually, it is 0.2 to 20% by weight, preferably 1 to 6% by weight, based on the processed meat product. If it is less than 0.2% by weight, the original purpose
The effect of adjusting the amount and increasing the amount is low. If the amount exceeds 20% by weight, the original texture may be impaired, which is not preferable.

As described above, in conventional starch hydrolyzates (dextrins, oligosaccharides and the like), enzymes (amylase and the like) and acid components (typically lactic acid) present in meat during the processing step, particularly during the salting period. Organic acids, etc.) to reduce the molecular weight and increase the number of monosaccharides to trisaccharides. However, according to the present invention, such hydrolysis is less likely to occur, and as a result, the quality of the product is reduced. Can be stabilized, assimilation by bacteria during storage can be suppressed, and the storage period can be extended. Furthermore, since the generation of gas due to assimilation is reduced, the present invention is also effective in preventing puncture of packaging and rot. Further, the addition of resistant dextrin and / or a starch hydrolyzate containing the resistant dextrin as a main component,
It also suppresses the similar hydrolysis effect that occurs in the heating step, and contributes to stabilization of the quality of processed meat products.

The indigestible dextrin used in the present invention and the starch decomposed product containing the indigestible dextrin as a main component have been developed as low-calorie dietary fiber, and are used as dietary fiber. Although there are some documents and the like relating to the present invention, it is not known about the use of the present invention relating to low degradability during processing steps such as salting and heating, and prevention of deterioration in product quality.

The processed meat product which is the object of the present invention is a product which is processed mainly by using meat such as pork, beef, chicken and the like as a main raw material, and controls water content, decreases water activity or increases solid content. For the purpose, products mainly manufactured using dextrins are mainly used. In particular, the effects of the present invention are more exerted on products requiring salting and heating steps. Salting refers to adding salt, seasonings, spices, and other sub-materials as raw materials or dispersing and dissolving in water to meat raw materials. This is a step for stabilizing the protein, etc., which is usually performed in meat processing. Typical meat processing products, for example, ham, boneless ham, cold meats such as press ham, bacon and the like can be mentioned.

In order to produce the processed meat product of the present invention, it may be produced according to a conventional method according to the product to be processed, and the digestible dextrin and / or the starch-decomposed product mainly composed of the resistant digestible dextrin are used. There is no particular limitation as long as it can be added uniformly. In addition, salt commonly used in processed meat products, sugars as sweeteners (sugar, glucose, etc.), seasonings, spices, polymerized phosphates, coloring agents, coloring aids, proteins, emulsifiers, preservatives, etc. There is no problem if used together.

[0015]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Reference Examples, Experimental Examples, and Examples, but the present invention is not limited thereto.

In the following description, all percentages are by weight.
Is shown.

Reference Example 1 In a direct-fired rotary drum type reactor , diluted hydrochloric acid equivalent to 3 ml of concentrated hydrochloric acid was added to 1 kg of corn starch, and the mixture was uniformly mixed while rotating the reactor. Then
The product was heated by an open flame until the temperature reached 120 ° C., and then roasted for 20 minutes while maintaining the temperature. The reaction was slowly poured into 2 liters of water, and the resulting concentrated aqueous solution was added with sodium hydroxide and adjusted to pH 5.0. After adjusting to 0, the gluco amylase <br/> over peptidase was added 0.1% per pair solids, was allowed to react for 16 hours at 55 ° C.. The obtained saccharified solution was passed through a gel filtration layer using a gel-type ion exchange resin to fractionate, thereby obtaining a fractionated solution of indigestible dextrin. Further, decolorization, desalting and purification were carried out using activated carbon and an ion exchange resin, followed by concentration, followed by spray drying to obtain powdered indigestible dextrin.

Reference Example 2 A reaction product roasted in the same manner as in Reference Example 1 was mixed with 2 liters of water.
Gradually, and add caustic soda to the resulting concentrated aqueous solution.
After adjusting the pH to 6.0, α-amylase was added to the solid.
Add 0.03% per minute and react at 85 ° C for 3 hours
Was. The obtained saccharified solution is subjected to decolorization, desalting and purification using activated carbon and an ion-exchange resin without fractionation, purified, and further concentrated, and then spray-dried and powdered to form a starch containing indigestible dextrin as a main component. A decomposition product was obtained.

EXPERIMENTAL EXAMPLE 1 The assimilation properties of the respective saccharide materials shown in Table 1 with lactic acid bacteria were compared. No. 7 and No. 7 As the carbohydrate No. 8, the indigestible dextrin obtained in Reference Examples 1 and 2 and the starch-decomposed product mainly containing the indigestible dextrin were used. The method of comparing assimilation relied on pH and absorbance measurements. When saccharides are assimilated by lactic acid bacteria, lactic acid is generated and the pH is lowered. In addition, lactic acid bacteria proliferate due to the progress of assimilation, turbidity of the medium starts to form, and the absorbance is proportionally increased until the lactic acid bacteria become saturated. Thus, pH and absorbance can be used as indices of assimilation. In addition,
The experimental method is as follows.

In a 100 ml Erlenmeyer flask, 80 ml of the ATP liquid medium excluding the saccharide component is taken, and then 10 ml of a 10% aqueous solution of the saccharide shown in Table 1 is added through a membrane filter (0.45 μm, sterilized). Further, 1 ml of a lactic acid bacterium shown in Table 2 is added, and cultured at room temperature of 25 ° C. while shaking with a rotary shaker. 24 hours and 72 hours after the start of the culture, 5 g of the culture solution was collected, 45 g of pure water was added for dilution, and the pH was measured with a glass electrode type pH meter (pH meter F-13, Horiba, Ltd.).
Was measured. 660n wavelength for the sample after 72 hours
The absorbance at -m (-logT) was measured. Table 3 shows the results.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

[Table 3]

As is evident from the results in Table 3, monosaccharides
Compared with those to which trisaccharides or conventional dextrins are added, those to which indigestible dextrins or starch-decomposed products mainly composed of indigestible dextrins have a small decrease in pH and an increase in absorbance. It can be seen that the utilization of saccharides by lactic acid bacteria is sufficiently low. The same results were obtained with hydrogenated dextrin.

The results shown in Table 3 indicate that the lactic acid bacteria were Nos. a
(Lactobacillus confusus I
FO 3955). b and No. b. Almost the same results were obtained when c was used.

Experimental Example 2 A pickle solution having the composition shown in Tables 4 and 5 was prepared to produce a model ham (simulated ham using minced meat).
That is, 2 kg of minced pork lean meat was added to a pickle solution of 0.1 kg.
8 kg was added, mixed well with a food mixer, packed in a fibrous casing, salted for 2 days, dried in a smoke house (65 ° C., 30 minutes), and smoked (70 minutes).
(30 ° C., 30 minutes) and steamed (80 ° C., 2 hours) and refrigerated. A blank (no added sugar) model ham was filled with water instead of sugar.

The assimilation properties of the obtained model ham were compared in the same manner as in Experimental Example 1. 12.5 g of minced model ham was added to the liquid medium instead of the carbohydrate in Experimental Example 1,
The pH was measured 48, 72, 96 and 120 hours after the start of the culture. Table 6 shows the results.

[0028]

[Table 4]

[0029]

[Table 5]

[0030]

[Table 6]

As is clear from the results in Table 6, monosaccharides
Compared with trisaccharides, conventional dextrins or hydrogenated dextrins, the addition of resistant dextrins or starch-decomposed products mainly composed of resistant dextrins causes a slight decrease in pH. It can be seen that the utilization of saccharides by lactic acid bacteria is sufficiently low. Hydrogenated dextrin, which had low assimilation properties of the carbohydrate itself in Experimental Example 1, was hydrolyzed by the action of acids and enzymes in meat in the salting and heating steps, and low-molecular-weight saccharides were produced and assimilation proceeded.

The results shown in Table 6 indicate that the lactic acid bacteria were Nos. a
(Lactobacillus confusus I
FO 3955). b and No. b. Almost the same results were obtained when c was used.

Experimental Example 3 The model ham produced in Experimental Example 2 was evaluated by performing a sensory test on sweetness. No. 6 by experienced panelists Based on the model ham of No. 4 (using conventional dextrin), the sweetness was evaluated by the following evaluation score. Table 7 shows the results. The numbers in the table are panelists 6
It is the average value of the names.

+2: No. +1: No. 4 0: No. 4 Equivalent to No. 4 -1: No. No. 4 -2: No. Very less sweet than 4

[0035]

[Table 7]

As is clear from the above results, monosaccharides
Compared with the model hams to which trisaccharides, conventional dextrins or hydrogenated dextrins were added, the sweetness of the model hams to which the indigestible dextrin or the starch digest containing the indigestible dextrin as the main component was added was significantly lower. . The above results show almost the same tendency as the assimilation in Experimental Example 2.

Experimental Example 4 The model ham sensory-evaluated in Experimental Example 3 was stored refrigerated for 30 days, and a sensory test for sweetness was conducted again according to Experimental Example 3. The results are shown in "Sweetness evaluation" in Table 8.
Further, the change in sweetness was evaluated by the following evaluation score based on the degree of sweetness before the start of storage. The results are shown in Table 8 “Change in sweetness”.

+2: Feels much sweeter than the model ham before the start of storage. +1: Feels sweeter than the model ham before the start of storage. 0: Equivalent to the model ham before the start of storage. -L: Sweeter than the model ham before the start of storage. -2: Very less sweet than model ham before storage

[0039]

[Table 8]

As is clear from the above results, monosaccharides
Compared to model hams to which trisaccharides, conventional dextrins or hydrogenated dextrins are added, the sweetness of the model hams to which the indigestible dextrin or the starch-degraded product containing the indigestible dextrin as a main component is added is longer. It was significantly lower even after storage, and no increase in sweetness was felt compared to the state before the start of storage.

EXPERIMENTAL EXAMPLE 5 Model hams subjected to the salting step for two days and for 14 days were produced according to Experimental Example 2. Subsequently, a sensory test on the sweetness of the obtained model ham was performed and evaluated. Six skilled panelists evaluated the difference in sweetness of the salted model ham for 14 days based on the sweetness of the salted model ham for two days based on the following evaluation score. Table 9 shows the results. The numerical values in the table are the average values of six panelists.

+2: Feel sweeter than salted model ham for 2 days +1: Feel sweeter than salted model ham for 2 days 0: Equivalent to salted model ham for 2 days −1: From salted model ham for 2 days Low sweetness -2: Very low sweetness than salted model ham for 2 days

[0043]

[Table 9]

As is clear from the above results, monosaccharides
Compared to model hams to which trisaccharides, conventional dextrins or hydrogenated dextrins have been added, the sweetness of long-term salting of model hams to which indigestible dextrins or starch lysates containing indigestible dextrins have been added as main components Change was significantly small and no increase in sweetness was felt. On the other hand, the sweetness of the model ham to which conventional dextrin or hydrogenated dextrin was added was remarkably increased.

Experimental Example 6 The sugar composition in the indigestible dextrin used in the present invention, the conventional dextrin, and the model ham produced by adding the same were determined by high performance liquid chromatography (HPL).
C). The model ham was stored refrigerated and measured again 30 days later. As the model ham, one manufactured in Experimental Example 2 was used. Table 10 shows the results.

[0046]

[Table 10]

As is evident from the above results, conventional dextrins are hydrolyzed in meat to increase low molecular weight saccharides, whereas indigestible dextrins are less susceptible to decomposition and produce low molecular weight saccharides. Was significantly less. The same applies during storage. The above results support the experimental results on assimilation, sweetness degree and change in sweetness in Experimental Examples 1 to 5.

Examples 1 and 2, Comparative Example 1 A pickle solution having the composition shown in Tables 11 and 12 was prepared.
Roast ham was produced according to a conventional method. That is, 40 kg of the pickle solution was injected into 100 kg of pork loin meat, and then the mixture was shaken at 5 ° C. for 2 days. After that, it is filled into a fibrous casing and dried (65 ° C, 30 minutes), smoked (70 ° C, 30 minutes), steamed (80 ° C, 3 hours), and water-cooled (30 minutes) in a smoke house. Refrigerated overnight.

[0049]

[Table 11]

[0050]

[Table 12]

The obtained loin ham was compared with the lactic acid bacterium in accordance with Experimental Example 2. Lactic acid bacteria are No. a was used. Table 13 shows the results.

[0052]

[Table 13]

As is clear from the results in Table 13, Example 1
And the loin ham of Example 2 had significantly lower assimilation by bacteria compared to Comparative Example 1. In addition, there was no change in sweetness due to long-term storage, and the product was sensoryly superior and had stable quality.

[0054]

[0055]

[0056]

[0057]

[0058]

As is clear from the experimental examples and examples described above, by using an indigestible dextrin or a starch-decomposed product having an indigestible dextrin as a main component in a processed meat product, oligosaccharides and conventional dextrins can be obtained. As compared with the case where a starch hydrolyzate such as dextrins is used, assimilation and decay by bacteria can be suppressed, and a processed meat product with little change in sweetness and excellent sensory and quality can be obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Masami Aochi 3-401, 4-5-1 Takashu, Mihama-ku, Chiba-shi, Chiba Prefecture (56) References JP-A-4-1666034 (JP, A) (58) Survey Field (Int.Cl. ⁶ , DB name) A23L 1/31-1/322

Claims (2)

(57) [Claims] 1. A pickle liquid containing a carbohydrate as an auxiliary material
In a processed meat product prepared using the method described above, a pickle solution containing indigestible dextrin and / or a starch decomposed product mainly containing indigestible dextrin as a carbohydrate is used.
A processed meat product, the quality of which has been prevented from deteriorating. 2. The compounding amount of the indigestible dextrin and / or the starch hydrolyzate whose main component is the indigestible dextrin as a saccharide is 0.2 to 20% by weight per processed meat product.
The processed meat product according to claim 1, wherein