JP3282468B2 - Production method of processed meat products - 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 processed meat product using a substance containing soybean protein as a main component and meat as raw materials.

[0002]

2. Description of the Related Art In a method for producing a processed meat product using a substance containing soybean protein as a main component, a method of adding soybean protein in a powder form or a method of preparing a card in which soybean protein and water are sufficiently hydrated are prepared in advance. It is manufactured by a method of kneading or mixing the curd and meat.
(JP-A-63-167765, HenkW. Hoogenkam
p, Vegetable Protein; Technology Value In Meat and P
oultry Products, Protein Technologies Internationala
1, Inc. 1991, pp. 52-57). However, there has been no method of using water to which salts have been added in advance.

[0003] In the above-mentioned method of adding powder, there is a problem that soybean protein tends to be mamako and soybean odor is strongly felt.

[0004] However, in the curd method, as the amount of the soybean protein increases, the function of soybean protein appears strongly,
It tends to be different from the texture of meat such as netsuke, and soybean odor and the like can be felt on the flavor side.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems and to provide a method for producing a processed meat product having a good texture and flavor.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned problems, and as a result, it has been found that processed meat products having good texture and free of crispness and stickiness can be obtained. The present inventors have found a manufacturing method and completed the present invention.
That is, the present invention is to add a substance containing soybean protein as a main component to water to which salts have been added in advance and mix them into a card form,
This is a method for producing a processed meat product, which comprises kneading or mixing the meat with the meat.

Another object of the present invention is a process for producing a processed meat product, which comprises adding a separated soybean protein to water to which salts have been added in advance, mixing the mixture into a curd, and kneading or mixing the curd with the meat.

Hereinafter, the present invention will be described in detail. First, the substance containing soybean protein as a main component of the present invention is suitably a substance having a protein content of 60% or more in terms of dry matter, such as isolated soybean protein and concentrated soybean protein, and a low protein content such as defatted soybean. Is not suitable. In the production of processed meat products, isolated soybean proteins are particularly preferred in view of their gel-forming properties and emulsifying properties.

Next, in the present invention, in preparing a curd in which a substance containing soybean protein as a main component is added to water to which salts have been added in advance and mixed, the above-mentioned salts are added in an amount of 0.3% by weight or more in salt water. And an addition amount of 0.5 to 3.0% by weight is particularly preferable.

As the salts, alkali metal salts such as sodium chloride and potassium chloride are preferred, but alkaline earth metal salts such as calcium salts and magnesium salts, and ammonium salts can also be used.

It is appropriate that the above-mentioned curd is mixed with a salt water whose content is about 3.5 to 5 times that of the substance mainly containing soybean protein. In addition, fats and oils are added to the curd, and the curd can be used as an emulsion curd. The amount of the fat or oil is preferably equal to or less than the equivalent amount of the salt water.

Next, as the card making machine, for example, a kneader such as a silent cutter or a kneader such as a mixer is used. However, when an emulsion card is prepared by adding fats and oils, a kneader such as a silent cutter is suitable for emulsification.

[0013] Although the card of the conventional method becomes harder and more deformed with the lapse of time after production (so-called "sit" occurs), the card of the present invention has a weaker seat and is more brittle than the conventional method. It is. Thereby, when kneaded or mixed with meat, the curd can be easily and quickly dispersed and penetrated into the meat, and the kneading or mixing time with the meat can be shortened, or the time for adding the card can be delayed. Therefore, the salting effect of the meat can be enhanced and the quality can be improved. The ratio of the curd in the raw material of the meat product is converted from the ratio of the substance containing soybean protein as the main component to the raw material of the meat product, which is about 3% or more and can be used up to about 10%. The gelation of the card by heating can be performed under the same conditions as in the past (for example, heating at 80 ° C. for 30 minutes).
Although the gel obtained from the card of the present invention has no difference in the breaking load as compared with the gel obtained from the conventional card, the gel changes to a crisp gel with less deformation. Due to this change in the gel quality, even when used in processed meat products, the crispness is good and the texture is free from stickiness.

In the present invention, the meat is cattle, pig,
It is used for the concept including horse, sheep and goat meat as well as rabbit and poultry meat. The processed meat products include meat and meat products such as sausages, and ground meat products such as hamburgers, meatballs, gyoza, shomai, menchikatsu, croquettes, etc., and sausages are particularly preferable.

The processed meat product produced by the above method is
It has the following advantages as compared with processed meat products manufactured by the conventional method. That is, (1) the texture is crisp and free of netsuke, (2) the flavor is improved such that the soybean odor is no longer felt, and (3) the soybean protein of the conventional method is used as a main component. (4) Kneading or shortening the mixing time of curd and meat, or delaying the time of adding curd to meat, delays the time of meat use. The effect of salting is enhanced and quality can be improved.

[0016]

The present invention will be described more specifically below with reference to examples and comparative examples, but the scope of the present invention is not limited to these examples. The parts and percentages shown in the examples are on a weight basis.

Examples 1 and 2 and Comparative Examples 1 and 2 Powdery separated soybean protein ("New Fuji Pro-SE"; manufactured by Fuji Oil Co., Ltd.) in 4.5 parts of water or saline.
1.0 part was added, and a card made of water (hereinafter referred to as a card) and a card made of a saline solution (hereinafter referred to as a salted card) were produced with a silent cutter. The salt concentration in the saline solution was 0.5% in Example 1 and 3.0% in Example 2. Further, Comparative Example 1 was set to 0% salt (conventional card method), and Comparative Example 2 was set to 0.1%.

Using the curd and the salted curd thus prepared, pork sausage was prepared according to the composition shown in Table 1. The pork meat used was 70% lean and 30% fat. The amount of salt and the amount of water in the sausage were kept constant.

[0019]

[Table 1]

The sausage dough prepared according to the composition shown in Table 1 was filled in a vinyl chloride casing having a folding diameter of 48 mm and heated in a water bath at 78 ° C. until the central temperature reached 72 ° C.

The physical properties of the sausage were measured using a Leoner (manufactured by Yamaden Corporation). That is, a shear test was performed in which a wedge-type plunger having a width of 30 mm penetrated at a speed of 5 mm / sec. Table 2 shows the results. The crispness index was compared based on the ratio up to rupture (breaking load / breaking deformation). That is, the larger the value, the better the crispness and the less the net stickiness. The sensory evaluation was performed according to the following criteria. (Texture: crisp, no spicy flavor: no soy odor) ++: fairly good--: poor +: good-: slightly poor

[0022]

Table 2 Comparative Example 1 Comparative Example 2 Example 1 Example 2 ) Breaking load g 576 578 570 568 (B) Breaking deformation mm 3.82 3.83 3.55 3.41 (A) ÷ (B) 150.8 150.9 160.6 166.6 Texture--+ + to +++ Flavor--+ +

As is evident from the results shown in Table 2 above, the value of (A） B) becomes larger at a salt concentration of 0.5% or more than the conventional card method and the salt concentration of 0.1%. This indicates that the sensation is crisp and sensationally free and has no netotsuki texture. The flavor is also better than the conventional method and the salt concentration of 0.1%.

Examples 3 and 4 and Comparative Examples 1 and 3 Salted curd was prepared in the same manner as described above using a salt solution having a salt concentration of 1.5%. In Examples 3 and 4, sausages were produced by changing the amount of salted curd added. As a comparative example,
A conventional curd was manufactured by changing the amount of addition in the same manner as the salted curd (Comparative Examples 1, 3). That is, Example 3 and Comparative Example 1 and Example 4 and Comparative Example 3 had the same amount of powdered separated soybean protein. The same pork meat as in Table 1 above was used. The formulations are shown in Table 3.

[0025]

[Table 3]

The physical properties and sensory evaluation criteria of the sausages obtained with the formulations shown in Table 3 above were the same as in Examples 1 and 2 and Comparative Examples 1 and 2. Table 4 shows the results.

[0027]

[Table 4] Example 3 Example 4 Comparative Example 1 Comparative Example 3 (A) Breaking load g 570 459 576 464 (B) Breaking deformation mm 3.44 2.96 3.82 3.64 (A) ÷ (B) 165.7 155.1 150.8 127.5 Texture + ~ + + +---Flavor + +---

As is evident from the results shown in Table 4 above, in the conventional card addition (A ÷ B), the amount of the card addition increased (Comparative Example 1 to Comparative Example 3), as compared with the Examples.
In contrast, the addition of salted curd has a larger (A ÷ B) compared to the comparative example, and the addition of salted curd is more sausage-free and crisp and without netsuke, whereas the addition of salted curd increases the amount. there were. Similarly, the addition of salted curd was a good sausage even when the amount of addition was increased.

[0029]

According to the present invention, there is provided a method for producing a processed meat product by adding a substance containing soybean protein as a main component to water to which salts have been added in advance, mixing the mixture into a card form, and kneading or kneading the mixture with the meat. As a result, a processed meat product with good crispness, no netsuke and good flavor can be obtained.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masatoshi Kizaki 1 Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Examiner at Hannan Plant Co., Ltd. Ako Fukakusa (56) References JP-A-63-167765 (JP, A) JP-A-7-135928 (JP, A) JP-B-35-1782 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/317 A23J 3/00 506 A23J 3 / 16

Claims (2)

(57) [Claims] 1. An alkali metal salt of 0.3% by weight or more is previously added.
A process for producing a processed meat product, comprising adding powdered soybean protein to the added salt water , mixing the mixture into a card form, and kneading or mixing the mixture with the meat. 2. The method for producing a processed meat product according to claim 1, wherein the powdery soybean protein is a powdery separated soybean protein.