JP3124394B2 - Quality improver for cooked food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an agent for improving the quality of cooked and processed foods, and more particularly to foods using livestock meat and fish meat as main raw materials, such as hamburgers, karaage, cutlets, and the like. Improve the yield and shape retention when heat-treating top plastics, and when eating this,
It improves the quality both in cooking and eating, such as improving the texture and flavor to make it soft and juicy.

[0002]

2. Description of the Related Art As a quality improving agent for foods mainly made of fish meat or animal meat, those using phosphate or sodium bicarbonate (Japanese Patent Publication No. 44-71029, Japanese Patent Application Laid-Open No.
126287), those using food proteins (JP-A-52-141350, combined use of sodium caseinate and soybean protein), and those using starch and protein in combination (JP-A-52-141350).
No. -14694) is known.

[0003]

Among the above-mentioned quality improving agents for cooked and processed foods, the use of phosphate is not preferred because it is a chemically synthesized product. Although it has a water absorbing power at the time of processing, it tends to discharge the absorbed water at the time of heating, and its use is naturally limited in terms of flavor.

[0004] Further, various protein materials do not have a water-absorbing power such as phosphates, and egg whites and vegetable proteins tend to be hard in the texture after heating. When it cools, it becomes even harder. Besides,
When protein materials are used alone or heavily, the texture of each protein itself appears.For example, egg white has a firm texture, and vegetable protein has a lumpy texture. In addition, a soy smell appears, and in the case of milk protein, a crisp texture appears, and in the end, the texture of animal meat or fish meat cannot be obtained.

[0005] Recently, regarding a quality improvement system that does not use a phosphate, knowledge of a combination of a protein material, salts, and gums has been found (Japanese Patent Laid-Open No. 2-245162).
This system utilizes the phenomenon of dissolving the protein of fish meat or animal meat, which is the main raw material, with an alkali during processing before heating, and the obtained texture changes strongly, and the raw material originally has It is completely different from the texture.

[0006] As described above, with the current technology, it is not possible to bring out the texture originally possessed by processed foods using fish meat or animal meat, and particularly to bring out the deliciousness expressed as a juicy feeling and a soft feeling. Cannot be done.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the state of the art described above,
In particular, it has been made for the purpose of developing a quality improving agent particularly suitable for improving the quality of foods containing fish meat, bird meat and animal meat.

[0008] As a result of the study, the present inventors focused on protein-based improvers which have been widely used in the past, continued screening in detail and extensively, and came to select whey protein.
However, the desired purpose cannot be obtained by using whey protein alone,
As a result of further study, blood proteins were selected in terms of gelling power and flavor. Although there is no particular limitation on the amount of blood protein used, blood protein 1 to 10 per 100 parts of whey protein is used.
0 parts, preferably 5 to 30 parts are used.

As described above, the combined use of whey protein and blood protein makes it possible to considerably improve quality.
Although the emulsifying power and the effect of retaining water can be obtained, a new finding that the effect is further enhanced when a polysaccharide is added thereto is obtained. As a result of the examination, as a polysaccharide, although various polysaccharides can be used singly, these combinations are more effective. In particular, one or two of microfibrous cellulose, modified starch, and thickening polysaccharide are used. More than one combination was found to be effective.

Although excellent effects can be obtained by the combined use of a protein material and a polysaccharide, further investigations have been carried out without being satisfied with the results. After confirming that the effects were obtained, the present invention was completed. As a rough guide, the mixing ratio of these four components is preferably 1 to 100 parts of blood protein, 1 to 100 parts of polysaccharide, and 1 to 50 parts of calcium agent per 100 parts of whey protein.

In the present invention, whey protein is used. Whey, a raw material of the whey protein, is a by-product in the production of cheese and casein, and is mostly water-soluble except fat and casein in milk. Contains ingredients. Lactose, a major component in whey, has been crystallized and separated from whey and used for food and medicine, but whey protein has no particular industrial use. However, the present invention has newly opened the way for such a whey protein to be effectively used, and the effect in this respect is highly evaluated.

In the present invention, in addition to purified pure whey protein, the above-mentioned whey protein is concentrated, separated,
The processed whey protein obtained by denaturation, fractionation, precipitation and other various treatments is widely used, and is not limited to the whey protein concentrate or whey protein isolate described below.

Whey protein concentrate (Whey Prot)
Ein Concentrate (hereinafter sometimes referred to as “WPC”) refers to a dried product of a liquid obtained by concentrating whey produced as a by-product when producing cheese or casein and separating lactose that crystallizes. And this WPC
Means that 35-80% of its content is protein, of which about 6
0% is β-lactoglobulin, about 20% is α-lactalbumin, and about 13% is immunoglobulin, usually neutral.

Whey protein isolate (Whey Prot)
ein Isolate (hereinafter sometimes referred to as “WPI”) is distinguished from WPC, and
Is a native whey protein that has been isolated with higher purity than
Ash, fat and carbohydrates are much lower. In particular, the fat content is as low as 1% or less, and it is a perfect material for quality improving agents for twisted products. Also, WPI has its own flavor,
The color tone is also extremely dilute and very easy to use as a food additive. Further, WPI has high solubility in water since the protein is undenatured, and maintains high solubility even in an acidic region.

As blood proteins, proteins derived from the blood of cattle, pigs and other birds and animals are appropriately used, and plasma proteins and other commercially available products can be sufficiently used.

In the present invention, as the polysaccharide, one or two or more of microfibrous cellulose, modified starch, thickened polysaccharide and other various polysaccharides, and modified products thereof can be used as appropriate. Intermediate products produced by adding acid, alkali, heat, enzymes, etc. to starch, such as soluble starch, dextrin, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, etc., are appropriately used. Is done.

As the thickening polysaccharide used in the present invention, natural gums are widely used, and examples thereof include the following: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, furceleran, One or more kinds of substances derived from seaweeds, seeds, resins, and microorganisms, such as gum arabic, gellan gum, syllume, and curdlan.

In the present invention, calcium salts are further used in combination. Regarding calcium salts, natural products, synthetic products, organic, inorganic, refined products, crude products,
All calcium salts or substances containing them are widely used. Non-limiting examples of calcium salts include: natural calcium obtained from eggshells, shells, and bones (containing calcium carbonate, calcium phosphate, etc.), and calcined obtained by calcining natural calcium. One or more of calcium, calcium chloride, calcium carbonate, calcium phosphate, calcium hydroxide, and others.

In order to improve the quality of food using the quality improving agent according to the present invention, the quality improving agent according to the present invention is divided into one or several times during the preparation process of the cooked food or the product. May be used. If necessary, these components may be used individually or in appropriate combination. The quality-improving agent may be used in an appropriate amount with respect to the cooked processed food containing fish meat, meat, meat, or the like.
It is preferred to use one part, more preferably one to three parts.

As a mode of adding and using the quality improving agent, the cooked food is immersed in the liquid containing the quality improving agent, sprayed or injected before or after the heat treatment and / or after the completion of the cooking process. In addition to applying directly to food by brushing or rubbing with a brush, etc., powdering a quality improving agent and / or fry flour, fry flour, bread crumb, Tatsuta fry flour, tempura flour, etc. It can also be mixed with the cooking flour products of No. 1 and used to improve the quality of the food in a way that is so-called indirectly. In addition, in the case of ham, sausage and other various types of prepared and processed foods, the quality improving agent according to the present invention may be applied and applied to a casing or a packaging material, and then added and used from the surface of the food. It is. Conversely, even if raw materials of cooked food such as animal meat, poultry, and fish meat are treated in advance with the quality improving agent, the intended purpose can be sufficiently achieved.

[0021] In the present invention, the cooked food refers to all foods that have been cooked and processed literally, and particularly refers to cooked foods containing bird meat, fish meat and / or livestock meat. There are: hamburger, cutlets, various fried chicken, various fried tachida, menchikatsu, various fries, tempura, scotch egg, and other prepared foods; kamaboko, chikuwa, hanpon, fish cake, fish dumpling, tsumire, fried kamaboko, fish meat In addition to fish paste products such as sausages, meat paste products such as sausages and hams.

[0022]

In the present invention, a protein material is used in order to make the texture of cooked and processed foods mainly composed of animal meat, poultry and fish meat, making use of the texture of various meats as raw materials, and to make it more juicy and soft. The physical properties of the heated gel were selected according to the combination to impart water retention during cooking. In addition, meat, poultry,
Many processed fish foods are processed with oil. For example, hamburgers or the like enter a large amount of fats and oils, and fried cutlets or birds are fried.

Therefore, stability to oil is required. Therefore, emulsifying properties of the protein material, emulsifying power of polysaccharides, especially thickening polysaccharide and modified starch, oil absorbing power of microfibrous cellulose, By adding water retention, the outflow of water and oil during cooking was reduced as much as possible.

The effect was further enhanced by the reaction of milk salts and polysaccharides with calcium salts. as a result,
When the quality improver according to the present invention is directly or indirectly added and used as a seasoning liquid or seasoning powder, not only the yield at the time of heating is significantly improved, but also when eating the obtained food, the texture of hard meat is improved. It has a remarkable effect: it is greatly improved to give a juicy and soft texture.

Hereinafter, the present invention will be described in more detail with reference to Test Examples and Examples.

[0026]

Test Example 1 The following samples (a) to (f) were prepared by combining various protein materials with whey-protein isolate (WPI), and a gelation test was performed on these samples.

(A): WPI + egg white + Ca + thickener (b): WPI + soy protein + Ca + thickener (c): WPI + plasma + Ca + thickener (d): WPI + plasma + Ca + thickener + cellulose (e): WPI + plasma + Ca + thickener + modified starch (f): WPI + plasma + Ca + thickener + cellulose + modified starch

In the above sample, the blending ratio was WPI 1
With respect to 00 parts, 50 parts of various proteins, 5 parts of Ca, 10 parts of thickener, 10 parts of cellulose, and 10 parts of modified starch were used. In addition, bovine blood protein as plasma, eggshell calcium as Ca, carrageenan as a thickener, Avicel RC591 (trade name, manufactured by Asahi Kasei Kogyo Co., Ltd.) as cellulose, and Thrimistar as chemical starch.
(Trade name, manufactured by Matsutani Chemical Industry Co., Ltd.).

In the gelation test, first, various protein materials were dissolved in a solution having a salt concentration of 2% to a concentration of 15% (w / w), heated at 75 ° C. for 60 minutes, and the gel physical properties were measured. Fudo Kogyo Co., Ltd .: rheometer). The water separation rate was measured by a filter paper adsorption method, and the results shown in Table 1 below were obtained. As is evident from the results, the combination of WPI with egg white, soy protein, and plasma has a low hardness value in the case of plasma, but has a high distortion and produces a soft elasticity. Also, it can be seen that the water separation rate is the lowest in the case of plasma and the water retention is high. Further, as a combination of polysaccharides, when cellulose and modified starch are used in combination with a thickening polysaccharide, protein whey is reduced.
It showed gel properties close to the combination of protein and plasma, and also showed good water retention.

[0030]

[Table 1]

[0031]

[Test Example 2] Whey protein isolate (WPI) and whey
The following samples (a) to (f) were prepared by combining and combining various protein materials with the protein concentrate (WPC), and these were subjected to an emulsion stability test.

(A): WPI + WPC + egg + Ca + thickener (b): WPI + WPC + soy protein + Ca + thickener (c): WPI + WPC + plasma + Ca + thickener (d): WPI + WPC + plasma + Ca + thickener + cellulose (e): WPI + WPC + plasma + Ca + thickener + modified starch (F): WPI + WPC + plasma + Ca + thickener + cellulose + modified starch

In the above sample, the mixing ratio was WPI 5
For 0 parts and 50 parts of WPC, various proteins 20
Parts, 2 parts of Ca, 5 parts of thickener, 10 parts of cellulose,
Modified starch was 15 parts. In addition, swine blood protein was used as plasma, shell calcium was used as Ca, an equal mixture of carrageenan and xanthan gum was used as a thickener, Avicel RC591 was used as cellulose, and thlimister was used as modified starch.

In the emulsion stability test, first, 5 g of a sample composed of each blended material, 45 g of 2% saline, and 50 g of soybean oil
Was placed in a blender cup, and subjected to an Excel Auto Homogenizer (manufactured by Nippon Seiki Co., Ltd.) at 10,000 rpm for 5 minutes, and then taken in a 100-ml colorimetric tube. The results in Table 2 below were obtained. As is evident from the results, the combination of whey protein and plasma is best, and if cellulose and modified starch are added, oil and water are not separated even after 3 days.
It was found that the emulsifying power was strong.

[0035]

[Table 2]

[0036]

Example 1 A hamburger was prepared with a vertical mixer using minced meat of pork and chicken as a main raw material. Immediately after molding, heating (firing) was performed, and physical properties (yield, texture) were measured.
Was obtained. The composition of the hamburger was 30 parts each for pork and chicken minced meat, 10 parts for lard, and raw onion.
18 parts, 8 parts of bread crumbs, 3 parts of seasonings, and 1 part of spices. The various quality improvers used and the physical properties of the hamburger are shown in Table 3, and one part of the quality improver was used for this blending.

[0037]

[Table 3]

In the above, the quality improving agents (1) to
(3) has the following compositions, respectively, and the product of the present invention is a quality improving agent (3).

(1): WPC (100 parts) + carrageenan (10 parts) + calcium chloride (5 parts) (2): WPC (100 parts) + bovine blood protein (50 parts)
+ Carrageenan (10 parts) + calcium chloride (5 parts) (3): (2) + cellulose: Avicel RC591 (5
Parts) + modified starch: Thrimistar-(5 parts)

[0040]

Example 2 Seasonings to which various quality improving agents were added were dissolved respectively. Cut chicken thigh (30g × 10
40% of the above-mentioned seasoning liquid was added to (c) and the mixture was mixed with a vertical mixer at low speed for 7 minutes. This treated meat was fried using potato starch as a clothing material until the central temperature reached 80 ° C. to prepare fried chicken. The various quality improvers used and the physical properties (absorbed seasoning liquid, fry yield) and results of sensory tests (soft feeling, juicy feeling) of the resulting chicken fried chicken are shown in Table 4 below.

[0041]

[Table 4]

It should be noted that the seasoning liquid is mixed with a quality improving agent 10
Parts, salt 2 parts, sugar 2 parts, corn syrup powder 6
Parts, water 80 parts, and the quality improving agents (1) and (2) had the following compositions, respectively, and the product of the present invention was the quality improving agent (2).

(1): WPI (100 parts) + carrageenan (10 parts) + locust bean gum (5 parts) + eggshell calcium (3 parts) (2): WPI (50 parts) + bovine blood protein (50 parts) +
Carrageenan (10 parts) + Locust bean gum (5
Parts) + eggshell calcium (3 parts) + cellulose: Avicel RC591 (10 parts) + modified starch: thlimister-(10 parts)
Part)

[0044]

The quality improving agent according to the present invention improves (1) the yield and shape retention during heat treatment of cooked and processed foods, especially foods using livestock meat or fish meat as main raw materials, (2) It is possible to improve the texture and flavor when eating by heating, and to give a particularly soft and juicy feeling.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-245162 (JP, A) JP-A-4-45773 (JP, A) JP-A-64-60354 (JP, A) JP-A-4-245 117263 (JP, A) JP-A-63-192362 (JP, A) JP-A-64-34267 (JP, A) JP-A-63-233763 (JP, A) (58) Fields investigated (Int. ⁷ , DB name) A23L 1/31 A23L 1/325 A23L 1/03

Claims (6)

(57) [Claims] 1. An agent for improving the quality of cooked and processed foods, comprising a whey protein and a blood protein, a polysaccharide, and a calcium agent. 2. The whey protein concentrate (W)
The quality improver according to claim 1, wherein the quality improver is PC and / or whey protein isolate (WPI). 3. The quality improver according to claim 1, wherein the polysaccharide is one or more of microfibrous cellulose, modified starch and thickened polysaccharide. 4. The quality improving agent according to claim 3, wherein the thickening polysaccharide is derived from one or more of seaweeds, seeds, resins, and microorganisms. 5. The calcium agent according to claim 1, wherein the calcium agent is one or more of natural calcium, calcined calcium obtained by calcining the natural calcium, calcium chloride, calcium carbonate, calcium hydroxide, and calcium phosphate. Quality improver. 6. The composition according to claim 1, wherein 1 to 100 parts of blood protein, 1 to 100 parts of polysaccharide and 1 to 50 parts of calcium agent are added to 100 parts of whey protein.
The quality improver according to any one of claims 5 to 5.