JP3400591B2 - Phosphate substitute composition for fish meat storage and method for treating processed meat products - Google Patents
Phosphate substitute composition for fish meat storage and method for treating processed meat productsInfo
- Publication number
- JP3400591B2 JP3400591B2 JP04425195A JP4425195A JP3400591B2 JP 3400591 B2 JP3400591 B2 JP 3400591B2 JP 04425195 A JP04425195 A JP 04425195A JP 4425195 A JP4425195 A JP 4425195A JP 3400591 B2 JP3400591 B2 JP 3400591B2
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- weight
- sodium
- potassium
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、ハム、ソーセージなど
の畜肉加工品の品質向上並びにかまぼこ、ちくわ、魚肉
ソーセージなどの魚肉練り製品の品質向上のために添加
物として用いられる魚蓄肉用リン酸塩代替用組成物、並
びに食肉加工品の品質向上のための処理方法に関する。FIELD OF THE INVENTION The present invention relates to a phosphate salt for fish meat, which is used as an additive for improving the quality of processed meat products such as ham and sausage, and the quality of fish paste products such as kamaboko, chikuwa and fish sausage. The present invention relates to an alternative composition and a processing method for improving the quality of processed meat products.
【０００２】[0002]
【従来の技術】ハム類は通常、原料肉を整形・裁断、塩
漬、水浸、ケーシング詰め、くん煙処理、必要に応じて
ボイル、冷却工程を経て製造される。また、ソーセージ
類は、原料肉を塩漬、肉ひき或いはあるいはミキシン
グ、ケーシング詰め、くん煙処理、必要に応じてボイル
（クッキング）、冷却工程を経て製造される。ハム、ソ
ーセージにおいては、必要な調味料や香辛料、添加物な
どは、ケーシング詰め前の原料肉に添加される。2. Description of the Related Art Hams are usually produced by shaping and cutting raw meat, salting, soaking, casing, smoke treatment, boiling if necessary, and cooling steps. In addition, sausages are produced by subjecting raw material meat to salting, meat grinding or mixing, casing filling, smoke treatment, if necessary boil (cooking), and cooling steps. In ham and sausage, necessary seasonings, spices, additives, etc. are added to the raw meat before casing filling.
【０００３】また、魚肉練り製品は、原料となる魚から
採肉し、これを水にさらし、すり潰し工程から成形工
程、加熱、冷却を経て製品とされる。冷凍変性しやすい
スケトウダラを練り製品原料として活用するために考案
された冷凍すり身の場合には、これを解凍してすり潰し
工程に送られる。すり潰し工程においては、すり潰し機
によって肉組織を破壊するとともに、調味料、添加物が
添加される。The fish paste product is obtained by taking meat from raw material fish, exposing it to water, and subjecting it to a mashing process, a molding process, heating and cooling. In the case of frozen surimi, which is devised to utilize walleye pollack easily denaturated as a raw material for kneading, it is thawed and sent to the mashing step. In the mashing step, the mashing machine destroys the meat structure, and seasonings and additives are added.
【０００４】上記いずれの場合においても、結着力、保
水力の増強のための添加物として、リン酸塩が用いられ
ることがある。In any of the above cases, phosphate may be used as an additive for enhancing the binding strength and water retention capacity.
【０００５】[0005]
【発明が解決しようとする課題】最近の健康指向と添加
物のラベル表示を極力少なくしたいという市場の要求が
高まってきており、リン酸塩を使用する必要のない食肉
加工品の処理方法が望まれている。また、リン酸塩を使
用すると、舌と歯の表面にリン酸塩特有のざらつきが生
じ、食感を損なうことも指摘されている。Recently, there has been an increasing demand in the market for health-oriented products and labeling of additives to be reduced as much as possible, and a method for treating processed meat products that does not require the use of phosphate is desired. It is rare. It has also been pointed out that the use of phosphate causes the texture of the tongue and teeth on the surface of the tongue and teeth, which impairs the texture.
【０００６】本発明は、リン酸塩を全く使用しなくても
保水性と結着性に優れ、弾力性があって食感の良い食肉
加工品が得られる魚蓄肉用リン酸塩代替用組成物および
食肉加工品の処理方法を提供すべくなされたものであ
る。[0006] The present invention is a composition for substituting phosphate for fish meat storage, which can obtain a processed meat product having excellent water retention and binding property, elasticity and good texture without using any phosphate. The present invention has been made to provide a method for treating food products and processed meat products.
【０００７】[0007]
【課題を解決するための手段】本発明は、次の成分およ
び配合からなることを特徴とする魚蓄肉用リン酸塩代替
用組成物を提供する。
（ａ）デンプン、植物性タンパク質、ゼラチン、卵白、
ラクトースおよびカゼインから選ばれる少なくとも１種
のてん料を１００重量部
（ｂ）炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリ
ウムおよび炭酸水素カリウムから選ばれる少なくとも１
種を炭酸ナトリウムに換算して１０〜６０重量部
（ｃ）アスコルビン酸、アスコルビン酸ナトリウムおよ
びアスコルビン酸カリウムから選ばれる少なくとも１種
をアスコルビン酸に換算して１０〜３０重量部
（ｄ）酢酸、酢酸ナトリウムおよび酢酸カリウムから選
ばれる少なくとも１種を酢酸に換算して１〜２０重量部DISCLOSURE OF THE INVENTION The present invention is a substitute for phosphate for fish meat , characterized by comprising the following components and formulations:
A composition for use is provided. (A) starch, vegetable protein, gelatin, egg white,
100 parts by weight of at least one filler selected from lactose and casein (b) at least one selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate and potassium hydrogen carbonate
10 to 60 parts by weight in terms of sodium carbonate (c) at least one selected from ascorbic acid, sodium ascorbate and potassium ascorbate in terms of ascorbic acid 10 to 30 parts by weight (d) acetic acid, acetic acid 1 to 20 parts by weight of at least one selected from sodium and potassium acetate in terms of acetic acid
【０００８】さらに、クエン酸、クエン酸ナトリウムお
よびクエン酸カリウムから選ばれる少なくとも１種をク
エン酸に換算して０．１〜５．０重量部含有させること
ができる。Further, at least one selected from citric acid, sodium citrate and potassium citrate can be contained in an amount of 0.1 to 5.0 parts by weight in terms of citric acid.
【０００９】上記の成分（ａ）は、一般的に食肉加工品
に対し増量、弾力増強のためのてん料となるものであ
り、本発明の組成物においては、賦形剤として且つ他の
成分の配合量の指標をも兼ねるものである。また、上記
の成分のうち、アスコルビン酸系成分は、酸化防止剤と
しても機能する。The above-mentioned component (a) generally serves as a filler for increasing the amount and elasticity of the processed meat product. In the composition of the present invention, it serves as an excipient and other components. It also serves as an index of the compounding amount of. Further, among the above components, the ascorbic acid-based component also functions as an antioxidant.
【００１０】上記成分のより望ましい配合量は、上記て
ん料１００重量部に対し、成分（ｂ）が１５〜５０重量
部、成分（ｃ）が１５〜２５重量部、成分（ｄ）が５〜
１０重量部、成分（ｅ）が０．５〜２．０重量部であ
る。The more desirable blending amount of the above components is 15 to 50 parts by weight of the component (b), 15 to 25 parts by weight of the component (c), and 5 to 5 parts of the component (d) with respect to 100 parts by weight of the filler.
10 parts by weight, component (e) is 0.5 to 2.0 parts by weight.
【００１１】あらかじめ、上記のように配合された組成
物は、添加物を一括した魚蓄肉用リン酸塩代替用組成物
として用いられる。The composition preliminarily blended as described above is used as a phosphate substitute composition for fish meat containing all the additives.
【００１２】本発明はまた、次の成分および配合からな
る魚蓄肉用リン酸塩代替用組成物の合計量が食肉加工品
原料全体の０．１〜５％となるように添加することを特
徴とする食肉加工品の処理方法に関する。
（ａ）デンプン、植物性タンパク質、ゼラチン、卵白、
クラトースおよびカゼインから選ばれる少なくとも１種
のてん料を１００重量部
（ｂ）炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリ
ウムおよび炭酸水素カリウムから選ばれる少なくとも１
種を炭酸ナトリウムに換算して１０〜６０重量部
（ｃ）アスコルビン酸、アスコルビン酸ナトリウムおよ
びアスコルビン酸カリウムから選ばれる少なくとも１種
をアスコルビン酸に換算して１０〜３０重量部
（ｄ）酢酸、酢酸ナトリウムおよび酢酸カリウムから選
ばれる少なくとも１種を酢酸に換算して５〜２０重量部The present invention is also characterized in that the total amount of the phosphate substitute composition for fish meat storage , which comprises the following ingredients and blends, is added so as to be 0.1 to 5% of the total raw material for processed meat products. The present invention relates to a method for treating processed meat products. (A) starch, vegetable protein, gelatin, egg white,
100 parts by weight of at least one filler selected from kratose and casein (b) at least 1 selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate and potassium hydrogen carbonate
10 to 60 parts by weight in terms of sodium carbonate (c) at least one selected from ascorbic acid, sodium ascorbate and potassium ascorbate in terms of ascorbic acid 10 to 30 parts by weight (d) acetic acid, acetic acid 5 to 20 parts by weight of at least one selected from sodium and potassium acetate in terms of acetic acid
【００１３】必要により、さらにクエン酸、クエン酸ナ
トリウムおよびクエン酸カリウムから選ばれる少なくと
も１種をクエン酸に換算して０．１〜５．０重量部が添
加される。If necessary, at least one selected from citric acid, sodium citrate and potassium citrate is added in an amount of 0.1 to 5.0 parts by weight in terms of citric acid.
【００１４】上記添加物の合計量が食肉加工品原料全体
の０．１％より少ないと添加の効果がなく、５％より多
いと味に与える影響が大きくなる。望ましくは食肉加工
品原料全体の０．０３〜２％であり、より望ましくは、
０．２〜１．０％である。上記添加物は、あらかじめ配
合したものを混合添加物として添加してもよいし、上記
配合割合において個別に添加してもよいが、（ｃ）〜
（ｅ）の成分は、食肉原料に対する添加成分量が微量で
あるので、個々に添加するより、組成物を作製しておい
て添加した方が機能的である。添加は通常、ハム、ソー
セージ類の場合は、原料肉の肉ひき或いはミキシングの
工程においてなされる。魚肉練り製品製造においてはす
り潰し工程においてなされる。冷凍すり身の場合には、
すり身を作製する際に添加してもよい。If the total amount of the above additives is less than 0.1% of the whole raw material for processed meat, the effect of the addition is not provided, and if it is more than 5%, the influence on the taste becomes large. It is preferably 0.03 to 2% of the whole raw material of the processed meat product, and more preferably,
It is 0.2 to 1.0%. The above-mentioned additives may be added in advance as a mixed additive, or may be added individually in the above-mentioned mixing ratio.
The component (e) is added in a small amount to the meat raw material, so that it is more functional to add it after preparing the composition than to add it individually. In the case of ham and sausages, the addition is usually performed in the step of grinding or mixing the raw meat. In the production of fish paste products, this is done in the mashing process. In the case of frozen surimi,
It may be added when preparing the surimi.
【００１５】添加物のより望ましい配合比は、上記てん
料１００重量部に対し、成分（ｂ）が４０〜５０重量
部、成分（ｃ）が１５〜２５重量部、成分（ｄ）が５〜
１０重量部、成分（ｅ）が０．５〜２．０重量部であ
る。A more desirable compounding ratio of the additive is 40 to 50 parts by weight of the component (b), 15 to 25 parts by weight of the component (c), and 5 to 5 parts of the component (d) with respect to 100 parts by weight of the filler.
10 parts by weight, component (e) is 0.5 to 2.0 parts by weight.
【００１６】上記添加物の添加に際しては、同時にスパ
イス系調味料の添加がなされてもよいし、更に、必要に
応じて、ソルビン酸のような保存料を併用することもで
きる。また、同時に添加するスパイス系調味料と共に、
食塩を添加することができる。この食塩量としては、て
ん料１００重量部に対して１０〜３５重量部であるのが
望ましい。When adding the above additives, a spice-based seasoning may be added at the same time, and if necessary, a preservative such as sorbic acid may be used in combination. Also, with the spice-based seasoning added at the same time,
Salt can be added. The amount of this salt is preferably 10 to 35 parts by weight with respect to 100 parts by weight of the filler.
【００１７】[0017]
【作用】本発明にかかる組成の添加物を、食肉加工品に
添加することにより、リン酸塩系添加物を用いなくても
練り製品の弾力が増強される。その原因は不明である
が、弱アルカリ性の炭酸塩によりｐＨの上昇と、他の成
分によるｐＨの調整機能、並びにイオン強度の上昇によ
りイオンが食肉蛋白質組織に入り込み、保水力、結着力
を高め、弾力を増強することが予想される。By adding the additive having the composition according to the present invention to the processed meat product, the elasticity of the kneaded product is enhanced without using the phosphate-based additive. The cause is unknown, but the increase in pH due to weakly alkaline carbonates, the pH adjusting function due to other components, and the increase in ionic strength allow ions to enter the meat protein tissue, increasing water retention and binding, It is expected to increase elasticity.
【００１８】弾力増強効果は、食味により判断し、必要
に応じて破断強度、破断凹みを測定することも行った。The effect of enhancing the elasticity was judged by the taste, and the breaking strength and the breaking recess were also measured if necessary.
【００１９】[0019]
【実施例】（実施例１）
次のようにしてポークソーセージを作製した。５２Ｋｇ
の豚肉（３ｍｍ孔ミキサー挽き）、２８Ｋｇの脂肪（３
ｍｍ孔ミキサー挽き）及び２０Ｋｇの氷の合計量１００
Ｋｇに対して、混合塩１．８Ｋｇ、魚蓄肉用リン酸塩代
替用組成物０．５Ｋｇ、乳化剤としてのグリセリン脂肪
酸エステル１．０Ｋｇ、スパイス０．６Ｋｇの割合で原
料を用意した。ここで、魚蓄肉用リン酸塩代替用組成物
は以下の組成のものを用いた。
組成物（１００ｇ中）
ラクトース ４１．３０ｇ
炭酸ナトリウム ４７．０５ｇ
アスコルビン酸 ８．１０ｇ
酢酸 ３．３０ｇ
クエン酸 ０．２５ｇ
まず、原料肉、脂肪を０〜２℃に予冷却して、カッター
のボールも氷で十分予冷却した。上記すべての原料を一
度にカッターのボールに投入し、カッターを作動させ
た。肉の温度が１３℃になったところでカッターを停止
させた。この原料を、豚腸ケーシングに詰め、５０℃で
表面を乾燥した後、５０℃で４０分間くん煙した。次に
７０℃で４０分間ボイルした後冷却した。上記のように
して製造したポークソーセージを食味したところ、歯応
えが極めて良好であり、舌と歯の表面にリン酸塩特有の
ざらつき感も全く無かった。Example (Example 1) A pork sausage was prepared as follows. 52 kg
Pork (3mm hole grinder), 28kg fat (3
mm hole mixer) and total amount of ice 20Kg 100
1.8 kg of mixed salt, K salt, phosphate charge for fish meat storage
Raw materials were prepared at a ratio of 0.5 kg of the replacement composition, 1.0 kg of glycerin fatty acid ester as an emulsifier, and 0.6 kg of spice. Here, as the phosphate substitute composition for fish meat, the following composition was used. Composition (in 100 g) Lactose 41.30 g Sodium carbonate 47.05 g Ascorbic acid 8.10 g Acetic acid 3.30 g Citric acid 0.25 g First, raw meat and fat are pre-cooled to 0 to 2 ° C. Precooled well with ice. All the above raw materials were put into a cutter ball at one time, and the cutter was operated. The cutter was stopped when the meat temperature reached 13 ° C. This raw material was packed in a pig intestine casing, the surface was dried at 50 ° C., and then smoked at 50 ° C. for 40 minutes. Then, it was boiled at 70 ° C. for 40 minutes and then cooled. When the pork sausage produced as described above was tasted, the chewy texture was extremely good, and there was no rough feeling peculiar to phosphate on the tongue and tooth surfaces.
【００２０】（比較例１）
実施例１の魚蓄肉用リン酸塩代替用組成物を添加しない
他は、実施例１と同様にしてポークソーセージを製造
し、食味したところ、結着性が悪く、ケーシング内で離
水がみられ、歯応えが弱いものであった。また、実施例
１の魚蓄肉用リン酸塩代替用組成物の代わりにポリリン
酸ナトリウム０．５Ｋｇを添加した他は、実施例１と同
様にしてポークソーセージを製造し、食味したところ、
歯応えは良かったが、舌と歯の表面にリン酸塩特有のざ
らつき感があった。Comparative Example 1 A pork sausage was produced in the same manner as in Example 1 except that the composition for substituting a phosphate for fish meat of Example 1 was not added, and when tasted, the binding property was poor. However, water separation was observed in the casing, and the texture was weak. Further, a pork sausage was produced and tasted in the same manner as in Example 1 except that 0.5 Kg of sodium polyphosphate was added instead of the composition for phosphate substitution for fish meat of Example 1.
The texture was good, but the tongue and tooth surfaces had a rough texture specific to phosphate.
【００２１】（実施例２）
以下のようにしてプレスハムを製造した。２日塩漬けし
た牛もも肉５０Ｋｇ、２日塩漬けした豚肩肉５０Ｋｇを
ミキサーに入れ、豚ひき肉２０Ｋｇ、脂肪１０Ｋｇ、ス
パイス０．９Ｋｇ、及び実施例１で用いたのと同様の魚
蓄肉用リン酸塩代替用組成物０．８Ｋｇを添加して混合
した。混和原料を合成樹脂フィルムケーシングに詰め、
５０℃で２時間乾燥後、６０℃で３時間くん煙した。次
に７５℃で２時間ボイルした後、冷却した。上記のよう
にして製造されたプレスハムを食味したところ、歯応え
が極めて良好であり、舌と歯の表面にリン酸塩特有のざ
らつき感も全く無かった。Example 2 A pressed ham was produced as follows. 50 kg of beef thigh meat salted for 2 days, 50 kg of pork shoulder meat salted for 2 days were placed in a mixer, 20 kg of ground pork meat, 10 kg of fat, 0.9 kg of spice, and the same fish as used in Example 1.
0.8 Kg of phosphate replacement composition for meat storage was added and mixed. Pack the mixed raw materials in a synthetic resin film casing,
After drying at 50 ° C. for 2 hours, it was smoked at 60 ° C. for 3 hours. Then, it was boiled at 75 ° C. for 2 hours and then cooled. As a result of tasting the press ham produced as described above, the chewy texture was extremely good, and the texture of the tongue and the tooth surface, which was peculiar to phosphate, was completely absent.
【００２２】（実施例３）
スケトウダラを水洗、採肉、水さらし後、脱水したすり
身１００部に対して、砂糖５部、ソルビトール５部及び
次の組成からなる処理組成物０．５部を添加し、ケーシ
ングに詰めて２ケ月冷凍した。
組成物（１００ｇ中）
ラクトース ４１．３ｇ
炭酸ナトリウム ４７．０ｇ
アスコルビン酸 ８．１ｇ
酢酸 ３．３ｇ
クエン酸 ０．３ｇ
上記の冷凍すり身を解凍後、小型サイレントカッターで
すり潰し後、３％の食塩水を添加して１２分潰した。す
り上がり後の肉温度は約９℃であった。この肉糊を折径
４８ｍｍポリ塩化ビニリデン製チューブに充填し、２５
℃で３時間の予備加熱をした後、９０℃に保たれた水槽
中で３０分間加熱した。次に冷水中で冷却し、製品温度
を２５℃とし、厚さ２５ｍｍ、直径３０ｍｍの円柱状試
験片として、レオメーター（直径５ｍｍの球形プランジ
ャー使用、進入速度６ｃｍ／ｍｉｎ）により破断強度と
破断凹みを測定したところ、破断強度は７５０ｇ、破断
凹みは１．３９ｃｍであった。食感は、舌と歯の表面に
リン酸塩特有のざらつき感も全く無く、歯応えが良好で
あった。Example 3 Walleye pollock was washed with water, meat extracted, and exposed to water, and then, to 100 parts of dehydrated surimi, 5 parts of sugar, 5 parts of sorbitol and 0.5 part of a treatment composition having the following composition were added. Then, it was packed in a casing and frozen for 2 months. Composition (in 100 g) Lactose 41.3 g Sodium carbonate 47.0 g Ascorbic acid 8.1 g Acetic acid 3.3 g Citric acid 0.3 g After thawing the above frozen surimi and mashing it with a small silent cutter, add 3% saline. Add and crush for 12 minutes. The meat temperature after being rubbed was about 9 ° C. This meat paste is filled in a polyvinylidene chloride tube with a diameter of 48 mm and
After preheating at 0 ° C for 3 hours, it was heated at 90 ° C in a water bath for 30 minutes. Next, the product was cooled in cold water to a product temperature of 25 ° C., and as a cylindrical test piece with a thickness of 25 mm and a diameter of 30 mm, a breaking strength and a breaking were obtained by a rheometer (using a spherical plunger with a diameter of 5 mm, an entry speed of 6 cm / min) When the depression was measured, the breaking strength was 750 g and the breaking depression was 1.39 cm. Regarding the texture, the texture of the tongue and the tooth surface did not have the texture of phosphate, and the texture was good.
【００２３】（比較例２）
スケトウダラを水洗、採肉、水さらし後、脱水したすり
身１００部に対して、砂糖５部とソルビトール５部を添
加し、ケーシングに詰めて２ケ月冷凍した。この冷凍す
り身を実施例３と同様にして、解凍、すり潰し、予備加
熱、加熱を行い、破断強度と破断凹みを測定したとこ
ろ、破断強度は４８８ｇ、破断凹みは１．２５ｃｍであ
った。Comparative Example 2 Walleye pollack was washed with water, minced and exposed to water, and then 5 parts of sugar and 5 parts of sorbitol were added to 100 parts of dehydrated surimi, which was packed in a casing and frozen for 2 months. When this frozen surimi was thawed, ground, preheated and heated in the same manner as in Example 3 to measure the breaking strength and breaking recess, the breaking strength was 488 g and the breaking recess was 1.25 cm.
【００２４】（実施例４）
スケトウダラを水洗、採肉、水さらし後、脱水したすり
身１００部に対して、砂糖５部とソルビトール５部を添
加したものをケーシングに詰め、冷凍して２ケ月保管し
た。この冷凍すり身を解凍し、小型サイレントカッター
ですり潰し後、３％の食塩水を添加して１２分潰した。
すり潰しの際に、実施例１で用いたのと同じ処理組成物
をすり身１００部に対して０．５部添加した。このすり
身について実施例３と同様にして破断強度と破断凹みを
測定したところ、破断強度は７９８ｇ、破断凹みは１．
４７であった。Example 4 Walleye pollack was washed with water, minced and exposed to water, and then 100 parts of dehydrated surimi to which 5 parts of sugar and 5 parts of sorbitol were added were packed in a casing and frozen and stored for 2 months. did. The frozen surimi was thawed, mashed with a small silent cutter, and 3% saline was added to mash it for 12 minutes.
At the time of mashing, 0.5 part of the same treatment composition as used in Example 1 was added to 100 parts of surimi. The breaking strength and breaking dent of this surimi were measured in the same manner as in Example 3. The breaking strength was 798 g, and the breaking dent was 1.
It was 47.
【００２５】[0025]
【発明の効果】本発明によれば、リン酸塩を全く使用し
なくても保水性と結着性に優れ、弾力性があって食感の
良い食肉加工品が得られる。EFFECTS OF THE INVENTION According to the present invention, a processed meat product having excellent water retention and binding properties, elasticity and good texture can be obtained without using any phosphate.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 1/325 Ａ２３Ｌ 1/325 １０１Ｄ (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/314 A23L 1/31 A23L 1/317 A23L 1/325 101 ─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI A23L 1/325 A23L 1/325 101D (58) Fields surveyed (Int.Cl. 7 , DB name) A23L 1/314 A23L 1 / 31 A23L 1/317 A23L 1/325 101
Claims (4)
する魚蓄肉用リン酸塩代替用組成物。 （ａ）デンプン、植物性タンパク質、ゼラチン、卵白、
ラクトースおよびカゼインから選ばれる少なくとも１種
のてん料を１００重量部 （ｂ）炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリ
ウムおよび炭酸水素カリウムから選ばれる少なくとも１
種を炭酸ナトリウムに換算して１０〜６０重量部 （ｃ）アスコルビン酸、アスコルビン酸ナトリウムおよ
びアスコルビン酸カリウムから選ばれる少なくとも１種
をアスコルビン酸に換算して１０〜３０重量部（ｄ）酢
酸、酢酸ナトリウムおよび酢酸カリウムから選ばれる少
なくとも１種を酢酸に換算して１〜２０重量部1. A composition for substituting phosphate for fish meat, which comprises the following components and formulations. (A) starch, vegetable protein, gelatin, egg white,
100 parts by weight of at least one filler selected from lactose and casein (b) at least one selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate and potassium hydrogen carbonate
10 to 60 parts by weight in terms of sodium carbonate (c) at least one selected from ascorbic acid, sodium ascorbate and potassium ascorbate in terms of ascorbic acid 10 to 30 parts by weight (d) acetic acid, acetic acid 1 to 20 parts by weight of at least one selected from sodium and potassium acetate in terms of acetic acid
よびクエン酸カリウムから選ばれる少なくとも１種をク
エン酸に換算して０．１〜５．０重量部含有する魚蓄肉
用リン酸塩代替用組成物。2. Fish meat containing 0.1 to 5.0 parts by weight of at least one selected from citric acid, sodium citrate and potassium citrate in terms of citric acid.
Phosphate replacement composition .
酸塩代替用組成物の合計量が食肉加工品原料全体の０．
１〜５％となるように添加することを特徴とする食肉加
工品の処理方法。 （ａ）デンプン、植物性タンパク質、ゼラチン、卵白、
ラクトースおよびカゼインから選ばれる少なくとも１種
のてん料を１００重量部 （ｂ）炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリ
ウムおよび炭酸水素カリウムから選ばれる少なくとも１
種を炭酸ナトリウムに換算して１０〜６０重量部 （ｃ）アスコルビン酸、アスコルビン酸ナトリウムおよ
びアスコルビン酸カリウムから選ばれる少なくとも１種
をアスコルビン酸に換算して１０〜３０重量部 （ｄ）酢酸、酢酸ナトリウムおよび酢酸カリウムから選
ばれる少なくとも１種を酢酸に換算して１〜２０重量部3. Phosphorus for fish meat, which comprises the following ingredients and blends:
The total amount of the salt substitute composition is 0.
A method for treating a processed meat product, which comprises adding 1 to 5%. (A) starch, vegetable protein, gelatin, egg white,
100 parts by weight of at least one filler selected from lactose and casein (b) at least one selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate and potassium hydrogen carbonate
10 to 60 parts by weight in terms of sodium carbonate (c) at least one selected from ascorbic acid, sodium ascorbate and potassium ascorbate in terms of ascorbic acid 10 to 30 parts by weight (d) acetic acid, acetic acid 1 to 20 parts by weight of at least one selected from sodium and potassium acetate in terms of acetic acid
よびクエン酸カリウムから選ばれる少なくとも１種をク
エン酸に換算して０．１〜５．０重量部が添加される請
求項３記載の食肉加工品の処理方法。4. A contract in which 0.1 to 5.0 parts by weight of citric acid, at least one selected from citric acid, sodium citrate and potassium citrate, is added.
The method for treating a processed meat product according to claim 3 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04425195A JP3400591B2 (en) | 1995-03-03 | 1995-03-03 | Phosphate substitute composition for fish meat storage and method for treating processed meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04425195A JP3400591B2 (en) | 1995-03-03 | 1995-03-03 | Phosphate substitute composition for fish meat storage and method for treating processed meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08238073A JPH08238073A (en) | 1996-09-17 |
| JP3400591B2 true JP3400591B2 (en) | 2003-04-28 |
Family
ID=12686316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04425195A Expired - Fee Related JP3400591B2 (en) | 1995-03-03 | 1995-03-03 | Phosphate substitute composition for fish meat storage and method for treating processed meat products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3400591B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006238715A (en) * | 2005-02-28 | 2006-09-14 | Nichirei Foods:Kk | Quality improver for meat processed product |
| WO2013042872A3 (en) * | 2011-09-22 | 2013-05-30 | 삼성정밀화학 주식회사 | Processed meat product without added phosphate, and method of producing same |
| EP3794955A1 (en) * | 2013-08-20 | 2021-03-24 | Isoage Technologies LLC | Formulations for stabilizing moisture in muscle foods |
| KR101519048B1 (en) * | 2013-09-17 | 2015-05-11 | 남양유업 주식회사 | Food composition for substituting for phosphate using natural fruit juice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08238073A (en) | 1996-09-17 |
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