JP3180148B2 - Pickle liquid composition for meat processing and meat processing products using the composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickle liquid composition for meat processing and a processed meat product using the composition.

[0002]

2. Description of the Related Art Conventionally, in the production of processed fish and meat products such as meat and ham sausage, baked pork, and fish sausage, animal and vegetable proteins have been used for the purpose of stabilizing the quality, improving the quality, and improving the yield. The addition of raw starch has been widely practiced.

[0003] On the other hand, processed meat products such as ham obtained by processing block-shaped livestock meat are prepared by a wet salting method in which block-shaped livestock meat is immersed in a pickle solution composed of phosphate or the like, or the pickle solution is processed into a block-like form. It is manufactured by the pickle injector method of injecting into meat.

[0004]

However, animal proteins, vegetable proteins, and unprocessed starch, which are generally used as a pickle liquid when processing block-shaped livestock meat, have drawbacks and need to be improved. Was.

When preparing a pickle solution, animal proteins and vegetable proteins are difficult to disperse uniformly in the solution, and since they contain air bubbles, they are depleted to obtain a pickle solution from which bubbles have been removed. Not only does it require a foaming process, which reduces production efficiency, but the air bubbles resulting from this protein become small pores in the final product, reducing the value of the product.In addition, the protein forms a hard gel but has a different food from meat. There were drawbacks, such as a feeling.

[0006] Raw starch is an excellent raw material for processed fish and meat in that it does not show any color or odor, but does not dissolve in water at room temperature, and therefore immediately precipitates even when dispersed in water. Therefore, even if raw starch is added to a pickle solution to produce a simple product such as beef ham, it is difficult to prepare a uniform pickle solution, so that it is difficult to apply it to a simple product such as meat ham. In addition, the raw starch increases the gelatinization temperature in the presence of high-concentration salt, and does not sufficiently swell at a heating temperature of about 75 ° C. for products such as ham, resulting in a powdery texture,
There was a drawback that the gel hardness was reduced.

[0007] An object of the present invention is to replace meat and animal proteins, plant proteins and raw starch which are generally used as pickle liquids in processing block-shaped livestock meat, and to solve these disadvantages. And a meat processing product using the composition.

[0008]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies, and as a result, obtained by esterification, etherification, crosslinking, oxidation or a combination of these methods, a specific swelling is obtained. A meat processing pickle liquid composition comprising a processed starch having a degree of gelatinization and a gelatinization start temperature and one or more types of pastes, and a meat processing product using the composition, include animal protein, vegetable protein, The present inventors have found that the drawbacks of the pickle solution using the processed starch can be solved, and have completed the present invention.

That is, the present invention is a pickle liquid composition for meat processing characterized by containing a processed starch and one or more types of pastes, and a processed meat product using the pickle liquid composition. . As the modified starch, those obtained by esterification, etherification, cross-linking, oxidation or a combination of these methods can be used. The modified starch has a swelling degree of 2.0 or more and 5.0 or less, and 6% of absolutely dry matter. When the gelatinization start temperature is measured using a Brabender amygraph at a salt concentration of 3.5%, the gelatinization start temperature is 60 ° C or more and 77 ° C or less. The absolutely dried starch here refers to anhydrous starch obtained by removing water from starch.

In the present invention, the modified starch and one or more
The mechanism of action on meat of the pickle liquid obtained by using a combination of pastes of more than one kind is not clear, but is presumed as follows. That is, in the three-dimensional structure of meat protein formed during meat processing, the starch particles of the present invention moderately swell without being dissolved by heat treatment, reinforce the three-dimensional structure of meat protein, and further free water in meat. By holding, it is thought that this three-dimensional structure is solidified, and a juicy feeling is given to the texture, and as a result, the powderiness is eliminated.

In the present invention, as the raw material starch used for the processed starch, any of those generally commercially available can be used. For example, potato starch, wheat starch, tapioca starch,
Sweet potato starch, corn starch, waxy corn starch, rice starch and the like.

As the processed starch in the present invention, those obtained by esterification, etherification, crosslinking, oxidation or a combination of these methods can be used. Esterified starch is an esterifying agent such as acetic anhydride, vinyl acetate, maleic anhydride, succinic anhydride, 1-octenyl succinic anhydride, orthophosphate, polyphosphate, metaphosphate, and etherified starch is ethylene oxide, propylene. An etherifying agent such as oxide and monochloroacetic acid, a cross-linked starch is a cross-linking agent such as epichlorohydrin, phosphorus oxychloride, adipic acid and acrolein, and an oxidized starch is an oxidizing agent such as hypochlorite and persulfate. Can be used.

[0013] The modified starch used in the present invention has a degree of swelling of 2.0 or more and 5.0 or less, and the gelatinization initiation temperature was measured using a Brabender amygraph at a concentration of 6% of absolutely dry matter and 3.5% of common salt. When the gelatinization start temperature is 60 ° C or higher and 7
The degree of substitution was adjusted so as to be 7 ° C. or lower.
The degree of substitution of the processed starch is determined from the relationship among the type of starch used, the degree of swelling and the gelatinization start temperature. It is known that, when the degree of substitution is increased, the degree of swelling is increased, and the gelatinization start temperature is sequentially decreased. For example, when swelling degree is originally low and corn starch or wheat starch having a high gelatinization start temperature is used as a raw material, a predetermined swelling degree, in order to obtain a gelatinization start temperature, the swelling degree is higher than that of corn starch or wheat starch. In addition, a higher degree of substitution is required than when tapioca starch having a low gelatinization start temperature is used as a raw material.

The degree of swelling of the processed starch used in the present invention was measured according to the following method. That is, a processed starch sample with a known water content is precisely weighed as 0.1 g in terms of absolute dry matter,
Place in a 0.1 ml graduated polypropylene 15 ml centrifuge tube, add zinc chloride 10%, ammonium chloride 25
Then, 10 cc of an electrolyte containing 65% of distilled water and 65% of distilled water is added, and the mixture is heated in a water bath at 80 ° C. for 5 minutes. Immediately immersed in running water for 2 minutes, cooled, and centrifuged at 2,800 rpm with a 32.4 cm diameter centrifuge.
For 15 minutes, and the volume (sedimentation volume) of the precipitated starch granules was measured and defined as the degree of swelling.

The gelatinization start temperature of the processed starch used in the present invention was measured according to the following method. That is, 6 parts of a processed starch sample with a known water content was precisely weighed as an absolute dry matter amount,
Gelatinization start temperature is analyzed by an amyrograph (manufactured by Brabender) using about 450 g (6%) of a total of 100 parts of a suspension to which 3.5 parts of salt and 90.5 parts of distilled water have been added. The analysis conditions were as follows: temperature rise: 25 ° C. → 92.5 ° C., temperature rise rate: 1.5 ° C. /
min, stirring speed: 75 rpm, paper feed speed: 10 mm /
min.

The paste used in the present invention may be any one which is dispersed or dissolved in water and exhibits viscosity, and is usually used as a thickener in the field of foods, and may be any of natural and synthetic types.

Examples of the natural paste include general thickening polysaccharides such as guar gum, locust bean gum,
Examples include seed polysaccharides such as tara gum, seaweed polysaccharides such as carrageenan and furcelan, microorganism-produced polysaccharides such as xanthan gum and gellan gum, sap polysaccharides such as gum arabic and tragacanth gum, and fruit polysaccharides such as pectin.

Examples of the synthetic paste include compounds such as sodium alginate and carboxymethyl cellulose.

The paste used in the pickle liquid composition of the present invention may be used alone, or two or more pastes may be used in combination.

The amount of the sizing agent used in the pickle liquid composition of the present invention depends on the type of sizing agent to be selected, but is usually about 0.02 to 5.0% by weight per pickle liquid. The type and amount of the paste may be determined in consideration of the viscosity of the pickle liquid to be prepared. For example, in the case of the pickle liquid used in the pickle injector method, the viscosity of the pickle liquid is 20.
The type and amount of the paste are determined so as to be ~ 200 cps, preferably 30-100 cps. The viscosity of the pickle liquid is 2
If it is less than 0 cps, it is difficult to maintain a stable dispersion of starch, and if it exceeds 200 cps, it becomes difficult to inject the raw material meat, and it is also difficult to uniformly add the pickle liquid to the meat. In the case of pickle liquid used for the wet salting method,
There is no particular limitation as long as the viscosity is 20 cps or more.

In order to produce a processed meat product using the pickle liquid composition of the present invention, the pickle liquid composition of the present invention is subjected to block-shaped pork, beef, or poultry by an injector according to a conventional method in the pickle injector method. After injecting into meat, etc., the mixture is filled into a casing, dried and smoked to obtain processed meat products such as roast ham, press ham, bacon, baked pork and the like. In the wet salting method, processed meat products are manufactured according to a conventional method of infiltrating meat with the pickle liquid composition of the present invention.

The modified starch used in the present invention can be prepared by the following method.

The preparation of the phosphoric acid-crosslinked starch is carried out by using a starch dried product 33
While stirring the 3% slurry, a 3% sodium hydroxide solution is added to pH11. This pH is maintained during the reaction with a pH controller. After adding phosphorus oxychloride and reacting at 33 ° C. for 1.5 hours, the mixture is neutralized with dilute hydrochloric acid, washed with water and dried. (Cross-linked tapioca starch, cross-linked potato starch)

The preparation of acetylated starch is carried out by using starch
% Slurry with 3% sodium hydroxide solution to pH 9
While stirring at 5 ° C., the pH is maintained during the reaction with a pH controller. Add vinyl acetate monomer and add 1
After the reaction, neutralize with diluted hydrochloric acid, wash with water and dry. (Acetylated wheat starch, acetylated tapioca starch)

For the preparation of cross-linked acetylated starch, a 3% sodium hydroxide solution is added to a slurry of 33% dried starch slurry while stirring to adjust the pH to 11. This pH is maintained during the reaction with a pH controller. Add phosphorus oxychloride and add 3
After reacting at 3 ° C. for 1.5 hours, the pH is adjusted to 9 with dilute hydrochloric acid, and after adding vinyl acetate monomer for 1 hour, neutralized with dilute hydrochloric acid, washed with water and dried. (Cross-linked acetylated tapioca starch)

The preparation of succinic esterified starch is carried out by using a 40% slurry of absolutely dried starch in a 3% sodium hydroxide solution.
H8.5, succinic anhydride was gradually added with stirring at 40 ° C., and after reacting for 30 minutes, neutralized with dilute hydrochloric acid.
Wash and dry. (Succinate wheat starch)

The preparation of the etherified starch is performed by adding 30% of sodium sulfate and 2% of sodium hydroxide to the starch to prepare a 40% slurry of absolutely dried starch, adding propylene oxide and reacting at 40 ° C. for 24 hours. Neutralize with dilute hydrochloric acid, wash with water and dry. (Etherified corn starch,
Etherified potato starch)

The oxidized starch is prepared by adjusting a 40% slurry of absolutely dried starch to a temperature of 40 ° C. and a pH of 8 to 11, adding sodium hypochlorite, performing an oxidation reaction for about 4 hours, and adjusting the pH to 4 with hydrochloric acid. After lowering the reaction, the reaction is adjusted to pH 6.5 with a sodium hydroxide solution, washed with water and dried. After adjusting this to 33% slurry of absolutely dried starch, the pH is adjusted to 8.8 with a 3% sodium hydroxide solution, and this pH is maintained during the reaction with a pH controller while stirring at 35 ° C. After adding vinyl acetate monomer and reacting for 1 hour, neutralize with dilute hydrochloric acid,
Wash and dry. (Oxidized tapioca starch)

[0029]

[Examples] Experimental examples and examples of the present invention will be shown below. However, the present invention is not limited to the scope of the present invention.

[0030]

EXPERIMENTAL EXAMPLE 1 The dispersibility of the processed starch was measured in the following experiment using crosslinked tapioca starch. 200 ml of a 3.5% salt solution was placed in a 200 ml tall beaker, and 20 g of crosslinked tapioca starch and xanthan gum were added and uniformly dispersed with stirring. After standing at room temperature, the volume of the supernatant was measured over time. Then, the dispersibility (%) of the starch in the suspension was calculated by [(total volume ml−supernatant volume ml) / total volume ml] × 100. Here, the total volume means the volume ml of the supernatant liquid when the starch is completely settled.

Table 1 shows the experimental results on the dispersibility of starch.

[0032]

[Table 1]

From the results of the starch dispersibility test shown in Table 1, when the amount of xanthan gum added is 0.13% or less based on the whole suspension, the starch sediments after 60 minutes and is unsuitable as a pickle solution. If it is .15% or more, it can be seen that the starch does not settle even after 120 minutes and is excellent as a pickle liquid.

[0034]

EXPERIMENTAL EXAMPLE 2 Table 2 shows the measurement results of the degree of swelling of unmodified starch and modified starch, gelatinization start temperature, hardness of starch gel, flavor, and overall evaluation. The starch gel evaluation method is a method evaluated by the present inventors as a model of processed meat products. The hardness, flavor and overall evaluation of the starch gel were measured by the following methods. 2. 15 parts of raw or processed starch sample, salt
100 g of a suspension of 5 parts and 81.5 parts of a 0.15% xanthan gum solution was placed in a vinyl chloride tube having a diameter of 3 cm.
Boil for 15 minutes at ° C. The sample was cooled under running water for 30 minutes and stored after refrigeration for 24 hours. The evaluation was performed by 5 skilled panelists. The hardness and flavor of the starch gel were evaluated as 5 (very good), 4 (good), 3 (normal), 2 (slightly poor), 1
(Inferior), and the respective average points were summed up to give a comprehensive evaluation.

[0035]

[Table 2]

From the experimental results of the starch in Table 2, the raw starch gel has a poor evaluation such as softness or powdery texture and is uniformly low in evaluation. The processed starch has a higher rating than the raw starch. In particular, when the degree of swelling is 2.0 or more and 5.0 or less, the gelatinization start temperature is 60.
It can be seen that the gel of the modified starch having a temperature in the range of not less than 70 ° C. and not more than 77 ° C. is a gel having a good flavor.

[0037]

Example 1 Table 3 shows the composition of a pickle solution using cross-linked potato starch as processed starch, dried egg white and whey protein as animal protein, and soy protein as vegetable protein.
The pickle liquid was prepared by stirring the blended composition in Table 3 at room temperature using a lab stirrer at 500 rpm. The obtained pickle liquid was foamed and evaluated for dispersibility. For the measurement of foaming, 50 ml of the pickle liquid obtained after stirring at 500 rpm for 5 minutes was placed in a measuring cylinder, and the volume of the foam was measured to make foaming. Evaluation of dispersibility was carried out by 5 skilled panelists, 3 (good), 2 (normal), 1 (poor)
Displayed with. Table 4 shows the evaluation results of foaming and dispersibility.

[0038]

[Table 3]

[0039]

[Table 4]

From Table 4, it can be seen that the pickle solution using the dried egg white and whey proteins of the animal protein of the comparative product and the soybean protein of the vegetable protein had poor dispersibility, tended to lump, and foamed when the pickle solution was prepared. And did not disappear unless allowed to stand for one day. The pickle liquid using the crosslinked potato starch of the product of the present invention has very good dispersibility in water and shows no foaming, indicating that it is suitable as a pickle liquid.

[0041]

Example 2 A ham was produced as a processed meat product using the pickle liquid composition. For 100 parts by weight of pork thigh,
30 parts of a pickle solution prepared by using raw wheat starch as a starch in the composition shown in Table 3 was injected (injector: manufactured by Tonichi Giken Co., Ltd.). Next, the meat into which the pickle liquid was injected was casing into a 7.5 cm diameter vinyl chloride tube, and then 1.5 hours at 60 ° C.
Heating at 1 ° C. for 1 hour and water cooling for 30 minutes were performed to produce a ham as a trial. Similarly, crosslinked tapioca starch, crosslinked acetylated tapioca starch, etherified corn starch, oxidized tapioca starch as processed starch and dried egg white, whey protein as animal protein,
A ham was produced using a pickle solution prepared using soybean protein as a vegetable protein. Ham produced as a trial using a pickle solution using unprocessed starch, processed starch, animal protein, and vegetable protein was sliced to a thickness of 5 mm, and the texture was evaluated. The texture was determined using hardness and flavor as indices. The evaluation was carried out by five skilled panelists, and each evaluation was indicated as 5 (very good), 4 (good), 3 (normal), 2 (slightly inferior), 1 (inferior), and the overall evaluation was averaged. Points were summed and expressed.
Table 5 shows the results of the ham evaluation.

[0042]

[Table 5]

From Table 5, it can be seen that the ham using the pickle liquid containing the crosslinked tapioca starch, crosslinked acetylated tapioca starch, etherified corn starch, and oxidized tapioca starch of the product of the present invention was obtained from comparative raw wheat starch, dried egg white and milk. Qing protein,
Compared to ham using pickle liquid containing soy protein, it has a moderately hard texture (hardness, flavor) closer to meat,
It can be seen that the ham is juicy and excellent in quality without powderiness.

As is evident from the above results, the meat pickle liquid composition of the present invention has the characteristics of less foaming and good dispersibility. When a meat product such as that described above is manufactured, a meat product having a natural texture close to meat can be obtained while increasing the volume of the product.

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Claims (6)

(57) [Claims] 1. A modified starch containing a modified starch and one or more types of paste , wherein the modified starch has a swelling degree of 2.0 or more and 5.0 or less.
And absolute dry matter 6%, salt 3.5% concentration in Brabender
-When the gelatinization start temperature was measured using an
A pickling liquid composition for meat processing, which has a formation start temperature of 60 ° C or more and 77 ° C or less . 2. The pickle liquid composition for meat processing according to claim 1, wherein the processed starch is obtained by esterification, etherification, crosslinking, oxidation or a combination of these methods. 3. The paste is a natural paste such as seed polysaccharide, seaweed polysaccharide, microorganism-produced polysaccharide, sap polysaccharide, fruit polysaccharide and / or a synthetic paste such as sodium alginate, carboxymethylcellulose and the like. 1 or Claim 2
A pickle composition for meat processing according to claim 1. 4. A modified starch containing a modified starch and one or more kinds of pastes , wherein the modified starch has a swelling degree of 2.0 or more and 5.0 or less.
And absolute dry matter 6%, salt 3.5% concentration in Brabender
-When the gelatinization start temperature was measured using an
A processed meat product using the pickle liquid composition for processing meat, wherein the formation start temperature is 60 ° C. or more and 77 ° C. or less . 5. The pickle liquid composition for meat processing according to claim 4 , wherein the processed starch is obtained by esterification, etherification, crosslinking, oxidation or a combination of these methods. Meat processing products. 6. A paste is seed polysaccharide, seaweed polysaccharides, microbial production polysaccharides, sap polysaccharides, fruit polysaccharides natural pastes or / and sodium alginate, such as, claims a synthetic glue fees such as carboxymethyl cellulose 4 or Claim 5
A processed meat product using the pickle liquid composition for processing meat according to 1.