JP3570470B2

JP3570470B2 - Manufacturing method of sausages

Info

Publication number: JP3570470B2
Application number: JP14644697A
Authority: JP
Inventors: 圭介柘植; 二朗金森; 将彦佐本; 武志赤坂
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 1997-06-04
Filing date: 1997-06-04
Publication date: 2004-09-29
Anticipated expiration: 2017-06-04
Also published as: JPH10327809A

Description

【０００１】
【発明の属する技術分野】
本発明は、高配合の脂肪分や水分で安定に乳化出来て、且つ、製品の品質を改良することの出来る大豆蛋白質と多糖類を配合したソーセージ類の製造法に関する。
【０００２】
【従来の技術】
比較的安価で栄養価の高い分離大豆蛋白（以下、ＳＰＩという）は、大豆粉末や濃縮大豆蛋白に比べ高い乳化能およびゲル形成能を有し、コストダウンのため水及び脂肪を乳化する目的で、従来よりソーセージ、蒲鉾等の練り製品に使用されてきた。一方、ＳＰＩとほぼ同様の用途で、乳由来の蛋白であるナトリウムカゼイネート（以下、カゼイネートと言う）が用いられているが、ソーセージ用には高粘度型のものが採用されている。当該高粘度型カゼイネートは明バン（ＫＡｌ（ＳＯ４）２．１２Ｈ２Ｏ）を用いた特定のものであるが、通常のカゼイネート（低粘度型）やＳＰＩに比べて等重量当たりの乳化容量の点で高粘度型カゼイネートが優れており、このためソーセージ類の場合は、より脂肪を高配合にし得る高粘度型カゼイネートが広く用いられているのが現状である。しかしながらカゼイネートを用いて高脂配合にした場合には、ソーセージの食感が柔らかく弾力性のないものに成り易い難点があり、その改善が求められていた。
【０００３】
【発明が解決しようとする課題】
本発明者は上記の問題点に鑑み、ＳＰＩの乳化容量を高粘度型カゼイネートと同等ないしそれ以上にまで向上させ且つ良好な食感を得ることが出来ないか種々検討を行ったがカゼイネートの様に明バンを用いることによっては達成出来ず、特定の増粘多糖類を用いることによって、及び脂肪分を高配合にて乳化状態良く配合出来、且つ製品の食感が硬く歯切れの良いものに改良されたソーセージ類の製造が得られることを見出し、この発明に到達した。
【０００４】
すなわち、ＳＰＩ及びカゼネートをソーセージ類に用いる場合は、予め蛋白質／水／動物脂の水中油型乳化物を作っておき、これを生地に練り込む製法が推奨されているが、本発明者の知見によれば従来のＳＰＩと高粘度型カゼイネートの乳化容量の差は、この乳化物の調製時において端的に示される。すなわち、等配合にて調製した場合、高粘度型カゼイネート由来の乳化物はＳＰＩ由来品に比べて乳化状態が良く、詳細には、例えば、ＳＰＩを１に対して豚脂６及び水６の重量比でステァン社製高速サイレントカッターを用いて生地を練り直ちに水懸濁して、乳化物の粒度分布をレーザ回折式粒度分布測定装置により測定すると高粘度型カゼイネートはＳＰＩに比べ、粒子径が均一に分布し、粒子径の中央値も顕著に低いことが明らかとなった。
【０００５】
なお、この試験法によればカゼイネートでも、ハム用漬け込み液等の用途に用いられる通常のカゼイネート（低粘度型）は、高粘度型に比べ、乳化適性が低いことが判っている。
【０００６】
そして更に研究を重ねた結果、本発明者らは、高速撹拌装置（サイレントカッター等）で剪断しながら乳化させた乳化物の乳化状態は、乳化剤である蛋白質が本来有している乳化容量に加えて、乳化物生地の粘性が大きく関わってくるという知見を得た。すなわち、ＳＰＩは高粘度型カゼイネートと同程度の潜在的な乳化容量を有しているにもかかわらず、生地に対してカゼイネートのような高粘性を付与し得ないために、硬く、乳化状態の良好な乳化物を作ることが出来ない。
【０００７】
そこで、乳化物製造時に種々の増粘剤と大豆蛋白質の併用を試みた結果、グアーガムもしくはローカストビーンガム、タマリンドガム、キサンタンガムなどの特定の増粘多糖類を用いることによって乳化物の乳化状態が飛躍的に向上するという事実を見出したのである。
【０００８】
【課題を解決するための手段】
すなわちこの発明は、分離大豆蛋白、その各々５〜９重量倍の脂肪及び水、並びに増粘多糖類を加えるソーセージ類の製造法であり、増粘多糖類は、より詳しくは分離大豆蛋白０．９７、増粘多糖類０．０３、豚脂６、及び水６の重量比で調製した乳化物の粒子径中央値（レーザ回折式粒度分布測定装置により測定した粒子径中央値）を４μｍ未満にするものを用いるソーセージ類の製造法である。より具体的には、当該課題を解決するために従来技術には無かった高い配合の脂肪と加水をＳＰＩに対して５〜９重量倍で用い、それをソーセージ類には乳化物として３９％（実施例１の場合）、５１％（実施例５の場合）、３９％（実施例６の場合）など高い配合で使用し、かつ、加熱したソーセージ類で離脂離水が無く、硬く、歯切れの良い食感を保つことを達成した。この場合、ソーセージ配合で通常使われる澱粉類や肉原料が吸収する加水分は別途であり、上記の乳化物配合での加水分には含ませてはいない。用いる増粘多糖類のグアーガム、ローカストビーンガムは容易に入手出来て、価格も比較的に安価である。この様にして、食品原料とりわけ、ソーセージ類原料としては最も安価な水や脂肪（豚脂）を離脂離水さすこと無しにソーセージ類原料に用い、上記の品質を確保して、大きなコストダウンを果たし経済効果を成し遂げるものである。
【０００９】
ソーセージ類については色々な分類法があり、俗に字引が出来る程あると言われているが本発明で言うソーセージとしては、ＪＡＳ（日本農林規格）にいう、１．ソーセージ、２．混合ソーセージ、３．魚肉ソーセージを含むものとする。更に詳しく記すと上記１の中にはボロニアソーセージ、フランクフルトソーセージ、ウインナーソーセージ、リオナソーセージ、レバーソーセージ及びレバーペーストなどを含むクックドソーセージや、加圧加熱ソーセージ、セミドライソーセージ、無塩漬ソーセージなどがある。上記２の中には混合ソーセージ、加圧加熱混合ソーセージを含み、上記３の中には普通魚肉ソーセージ、特種魚肉ソーセージなどがある。
【００１０】
増粘多糖類は通常、食品に適度な粘度を与え食感を改良する、あるいは保水性付与、凍結変性防止、液状食品の分散懸濁安定性あるいは生地の安定性付与等の目的で、アイスクリーム、シャーベット、ゼリー、ソース類、飲料、ドウ生地等に用いられているが、ソーセージ類の生地に単独で有効量混合すると、独特の、好ましからざる、べた付いた食感を生じる傾向がある。
【００１１】
【発明の実施の形態】
鋭意研究の結果、ほとんどの多糖類が、ソーセージに対して従来の様な好ましくないべた付いた食感を生じた中で、グアーガム、ローカストビーンガム及びタマリンドシードガムなどの食感は良く、その中でもグアーガムは、ＳＰＩに対して適当量用いることによって、べた付いた食感を感じさせないばかりか、むしろ、カゼイネート由来品では達成されることの不可能な、硬く、且つ歯切れの良い食感に改良し得るという事実に至った。
かくして、本発明によれば、ソーセージの調製時にＳＰＩと共にグアーガムを併用した水中油型乳化物を原材料に用いることで、従来に比べ経済性に優れた配合で、なお且つ食感の良好なソーセージの製造が可能となる。また、乳化物調製経由ではなくて、直接練り生地にグアーガムやローカストビーンガムなどを調合したＳＰＩを粉体添加する方法でソーセージを調製しても、高脂配合にて上記の食感が得られた。
【００１２】
この発明に用いるＳＰＩは、製品の歩留と品質を妨げない程度に出来るだけ加水分解を受けていないものが望ましく、数値的には、蛋白質の加水分解度の指標である、０．２２Ｍトリクロロ酢酸水溶液に可溶な蛋白質％／全蛋白質（以下Ｔ．Ｃ．Ａ．Ｎ．％と略す）が１５％以下であることが好ましい。この値が１５％を越える（すなわち，加水分解度が増す）と蛋白質自体の粘性が顕著に低下するため、増粘多糖類を添加してもその効果は見られず、むしろ乳化能は顕著に低下する。従来のソーセージ類の製造においては不適であった、水溶性の低い、またゲル形成能の低いＳＰＩでも上記の課題は達成されるが、蛋白質含量が５０重量％以下では不適である。ソーセージ総重量に対するＳＰＩの配合率は、０．５〜４．０重量％が望ましい。
【００１３】
増粘多糖類としては、その０．０３重量部とＳＰＩを０．９７重量部、豚脂６、水６から成る乳化物をステファン社製高速カッターＵＭＣ−５Ｅ型を用いて２〜１０℃で調製した場合、乳化物粒子径の中央値が４μｍ未満になる増粘多糖類を使用するのがよく、高粘度型カゼイネートを使用するのとほぼ同等かそれ以上の品質の乳化物を得ることができる。好ましくはグアーガム又はローカストビーンガムなどであり、グアーガムが食感を改良するという点で最も好ましい。それらの使用量は増粘多糖類の種類に応じて多少異なるがＳＰＩの１重量部、豚脂５〜９重量部及び水５〜９重量部との乳化物にして測定する乳化物粒子径の中央値が５μｍ以下、好ましくは３μｍ以下にする量がよく、特にグアーガム又はローカストビーンガムの場合の量はＳＰＩ添加重量に対し２．５〜２０％、好ましくは３−１５重量％の範囲で置換されるのが適当である。それ以上置換した場合、多糖類的な、べと付いた食感が感じられる様になり、好ましくない。
【００１４】
次に、ソーセージの製造法を記す。チョッピング（肉挽き）した赤身肉（豚肉等）、脂肪（豚脂等）、水、澱粉類、ＳＰＩ、増粘多糖類、食塩、調味料をミキシング（或いはカッティング）し、ケーシング（詰め袋）に充填後、加熱してソーセージを得ることができる。このときＳＰＩおよび増粘多糖類はソーセージ生地に直接粉体混合することもできるが、好ましくはＳＰＩ、増粘多糖類、水および豚脂から成る水中油型乳化物を調製し、それを肉と練り込む方法が良く、この方法に依れば、より乳化状態の良い製品の調製が可能である。ただし、ＳＰＩと増粘多糖類を含む水中油型乳化物を調製する場合は２〜１０℃の低温で行うべきであり、１５〜２５℃の常温付近で調製する場合は増粘多糖類の効果に乏しい。なおＳＰＩおよび増粘多糖類は生地へ添加する前に予め調合しておく方が粉のダマ形成を防止するという点で好ましい。このとき、乾燥品同士を粉体混合しても、ＳＰＩ製造途中の溶液の段階で増粘多糖類を混合してもよい。
【００１５】
【実施例】
以下に、実施例および比較例を例示して本発明効果をより明瞭にするが、本発明はこれらの例示に制約されるものではない。
【００１６】
実験例１及び対照例１
加水分解度の低いＳＰＩ（Ｔ．Ｃ．Ａ．Ｎ．％＝４）に対し、表１に示すような種々の多糖類を、粉体総重量に対し３重量％になるように予め混合しておき、その各混合物の４０ｇに対し、６重量倍の氷水２４０ｇ、豚脂２４０ｇを用意し、これらを合わせてステファン社製高速カッターで５分間剪断しながらカッティングを行い、品温が７℃の水中油型乳化物を得た。対照例１として別に多糖類無添加品及び蛋白質素材粉末として全量カゼイネート品（ＤＭＶ社製カゼイネートＥＭ−ＨＶ、ソーセージ用高粘度型）を用意し、上記の方法で品温が７℃の乳化物を得た。それぞれの乳化物の乳化状態を、島津製作所製のレーザ回折式粒度分布測定装置により測定した乳化粒子径中央値（メジアン径μｍと以下、略称する。）で表し、メジアン径値が小さいほど食感が良く乳化も良好で安定であった。メジアン径値の再現性が得られるように乳化物の仕上がりの品温を２〜１０℃になる様に氷水の氷と水の割合を適切に修正することが必要である。又、２〜１０℃はソーセージ類のカッティング仕上げの生地の品温とも概して一致するものである。
測定結果を表１に示す。
【００１７】
【表１】

この結果、増粘多糖類は乳化物の乳化状態を明らかに向上させ、グアーガム及びローカストビーンガム各添加区は高粘度型カゼイネート区に匹敵することを示した。
本発明で、増粘多糖類を含むＳＰＩと脂肪及び水から成る乳化物のメジアン径値の採用基準は高粘度型カゼイネートと脂肪及び水から成る乳化物のメジアン径値と同等の値で判断し採用するものとした。
【００１８】
実施例１及び比較例１
実験例１の乳化粒子径３．０ μｍ以下の乳化物（タマリンドシードガム品、グアーガム品、ローカストビーンガム品及びグルコマンナン品）に対し、表２に示す配合で豚肉モモ赤身、氷水、馬鈴薯澱粉、塩類および調味料を加え、ステファン社製高速カッターで剪断しながらカッティングした後、塩化ビニル製ケーシングに充填して７８℃の湯浴中で３０分間ボイルした。比較例１としてＳＰＩの多糖類無添加品及び高粘度型カゼイネートの多糖類無添加品の乳化物を用いて、上記方法にてソーセージを調製した。調製品の離脂離水の状態、食感を評価した。また調製品を１ｃｍ厚に輪切りし、その小片を用い、山電社製レオナー（ＲＥ−３３００５）にて破断応力および破断変形を測定した。また測定値より、破断応力と破断歪形の積を（ゼリー強度）、破断応力と破断歪形の商を（歯切れ良さ）として表した。評価及び測定結果を表３に示す。
【００１９】
【表２】

【００２０】
【表３】

この結果、ＳＰＩに増粘多糖類を調合することにより、増粘多糖類無添加時の離脂離水は解消された。増粘多糖類の中でもグアーガム及びローカストビーンガムは、ソーセージの食感をかたく、歯切れ良いものに改良した。他の増粘多糖類は概ねソーセージを硬くはしたが、多糖類的な独特なべとつき若しくは例えばグルコマンナン品の場合の様にざらつきを付与しており、グアーガム及びローカストビーンガム以外では、食感改良は不充分であった。
【００２１】
実施例２及び比較例２
加水分解度の異なる４種類のＳＰＩに、実施例１と同様に、グアーガムを蛋白粉末総重量に対し３重量％になるように予め混合しておき、それぞれの４０ｇに対して水２４０ｇ、豚脂２４０ｇ（三者の比は１：６：６）を用意し、これらを合わせてステファン社製高速カッターで５分間、剪断しながらカッティングを行い、乳化物を得た。比較例２として、各々のＳＰＩのグアーガム無添加品を用意し、上記方法で乳化物を得た。それぞれの乳化物の乳化状態を、島津製作所製のレーザ回折式粒度分布測定装置により測定した平均乳化粒子径値で表した。測定結果を表４に示す。
ここでＴ．Ｃ．Ａ．Ｎ．％とは、前記のように０．２２Ｍトリクロロ酢酸溶液に可溶な蛋白質％／全蛋白質を表し、各蛋白質はケルダール窒素を測定する等の方法により定量する。Ｔ．Ｃ．Ａ．Ｎ．％値は蛋白質の加水分解度に比例する指数である。
【００２２】
【表４】

この結果より、ＳＰＩのＴ．Ｃ．Ａ．Ｎ．％値が１５以下の区においては高粘度型カゼネート（表１より）に匹敵する乳化状態を有しているが、加水分解度が小さいもの程、乳化が良い。２０を越えると乳化状態は顕著に低下する。
【００２３】
実施例３及び比較例３
Ｔ．Ｃ．Ａ．Ｎ．％値が４である加水分解度の低いＳＰＩに、実施例２と同様にグアーガムを蛋白質素材粉末に対して３重量％になるように予め混合しておき、比較例３として高粘度型カゼイネートおよびハムピックル用低粘度型カゼイネート（ＤＭＶ社製ＥＭ−ＬＶ）も準備し、上記３点の各４０ｇに対し、水２４０ｇ、豚脂２４０ｇの配合、水２８０ｇ、豚脂２８０ｇの配合、水３２０ｇ、豚脂３２０ｇの配合を用意し、これらの各配合でステファン社製高速カッターにて５分間剪断しながらカッテングを行い、乳化物を得た。それぞれの乳化物の乳化状態をレーザ回折式粒度分布測定装置により測定した平均乳化粒子径で表した。測定結果を表５に示す。
【００２４】
【表５】

この結果、グアーガム３重量％置換ＳＰＩが高加水、高加脂の配合においても高粘度型カゼネートと同等の乳化能を有していることが検証できた。
【００２５】
実施例４及び比較例４
Ｔ．Ｃ．Ａ．Ｎ．％値が４であるＳＰＩにグアーガムを粉体総重量に対し、３、５、１０、１５、２０、２５、３０重量％になる様に予め置換混合しておき、その各々の３０ｇに対して水２４０ｇ、豚脂２４０ｇ（三者の比は１：８：８）を用意し、これらを各配合でステファン社製高速カッターにて５分間、剪断しながらカッティングを行い、乳化物を得た。比較例４として、先例と同様に、高粘度型カゼイネートを用意し、上記方法で乳化物を得た。それぞれの乳化物の乳化状態を、レーザ回折式粒度分布測定装置により測定した平均乳化粒子径で表した。測定結果を表６に示す。
【００２６】
【表６】

この結果、ＳＰＩに対しグアーガム３％置換品が高粘度型カゼイネートに相当するメジアン径値を有し、同等の乳化能を有していることが確認された。また、グアーガム５％以上置換ＳＰＩでは高粘度型カゼイネートの乳化物乳化粒子径より小さく、乳化能が上回ることを示した。又、グアーガム置換度２０％以上のＳＰＩではメジアン径値減少の効果は見られなかった。
【００２７】
実施例５及び比較例５
実施例４の乳化物に対し、表７に示す配合で豚肉モモ赤身、氷水、馬鈴薯澱粉、塩類および調味料を加え、ステファン社製高速カッターで剪断しながらカッティングした後、塩化ビニル製ケーシングに充填して７８℃、３０分間ボイルした。比較例５としてＳＰＩの多糖類無添加品及び高粘度型カゼイネートの多糖類無添加品の乳化物を用いて、上記方法にてソーセージを調製した。
調製品の離脂離水の状態、食感を評価した。また調製品を１ｃｍ厚に輪切りし、その小片を用い、山電社製レオナー（ＲＥ−３３００５）にて破断応力および破断変形を測定した。また測定値より、破断応力と破断変形の積を（ゼリー強度）、破断応力と破断変形の商を（歯切れ良さ）として表した。評価及び測定結果を表８に示す。
【００２８】
【表７】

【００２９】
【表８】

グアーガム置換率３〜１０％の範囲で、グアーガム添加品は高配合の豚脂を安定に乳化し、硬く、歯切れのいい食感に改良した。２０％以上の範囲では乳化は安定であったが、食感が軟らかくべと付いたものとなり、食感改良は達成されない。
【００３０】
実施例６及び比較例６
Ｔ．Ｃ．Ａ．Ｎ．％値が４であるＳＰＩに対し、実施例１と同様に、グアーガムを蛋白粉末総重量に対し３重量％になるように予め混合しておき、これを用いて表９に示す配合でソーセージを調製した。ソーセージ生地に対するＳＰＩの添加方法は、乳化物調製経由ではなくて、直接練り生地に粉体添加する方法で行った。比較例６として、別にグアーガム無添加品を用意し、実施例５と同様の方法でソーセージを調製した。出来たソーセージの評価及び測定を、前記所定の方法で行った。評価及び測定結果を表１０に示す。
【００３１】
【表９】

【００３２】
【表１０】

この結果、グアーガム３％置換区は、ソーセージ生地へ粉体添加する方法であっても、高配合の豚脂を安定に乳化し、かたく、歯切れの良い食感にソーセージを改良した。
【００３３】
実施例７および比較例７
Ｔ．Ｃ．Ａ．Ｎ．％値が４であるＳＰＩに対し、ＳＰＩ製造工程の大豆蛋白質溶液の段階（乾燥前）で、溶液乾燥重量当たり３重量％になる様に予め溶解混合し、噴霧乾燥してＳＰＩを得た。別に比較例７として、ＳＰＩに対しグアーガムを粉体重量当たり３重量％になる様に粉体混合したものを用意した。この２品を用いて、実施例１と同法で乳化物を作り、これを用いたソーセージを、前記の表２に示す配合にて調製した。以上の乳化物２品及びソーセージ２品を前記の所定の方法で評価、測定した。測定結果を表１１および表１２に示す。
【００３４】
【表１１】

【００３５】
【表１２】

この結果より、グアーガム添加ＳＰＩはその調合方法の違いにも関わらず同等の機能と効果を示した。
【００３６】
【発明の効果】
蛋白質の加水分解度指数Ｔ．Ｃ．Ａ．Ｎ．％値が１５以下の分離大豆蛋白に、その３〜１５重量％のグアーガムなどの増粘多糖類を含ませた分離大豆蛋白１重量部を脂肪５〜９重量部、水５〜９重量部の高脂高加水の高配合でも、ステファン社製高速カッターなどの剪断力で水中油型乳化物を調製し、また調製せずに、脂肪を安定に乳化し、硬く、歯切れの良い食感のソーセージ類を調製することが可能となった。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing sausages containing a soybean protein and a polysaccharide, which can be emulsified stably with a high content of fat and water and can improve the quality of products.
[0002]
[Prior art]
Relatively inexpensive and highly nutritious isolated soy protein (hereinafter referred to as SPI) has higher emulsifying ability and gel forming ability than soy flour and concentrated soy protein, and is used for emulsifying water and fat for cost reduction. It has been conventionally used for kneaded products such as sausages and kamaboko. On the other hand, sodium caseinate (hereinafter, referred to as caseinate), which is a milk-derived protein, is used for almost the same purpose as SPI, but a high-viscosity type is used for sausage. The high-viscosity caseinate is a specific one using Ming Bang (KAl (SO4) 2.12H2O), but has a higher emulsifying capacity per equivalent weight than ordinary caseinate (low-viscosity type) or SPI. Viscosity type caseinates are excellent. Therefore, in the case of sausages, at present, high viscosity type caseinates capable of increasing the fat content are widely used. However, when a high fat is blended using caseinate, there is a problem that the sausage tends to have a soft texture and lack elasticity, and there has been a demand for improvement.
[0003]
[Problems to be solved by the invention]
In view of the above problems, the present inventor has conducted various studies to improve the emulsifying capacity of SPI to a level equal to or higher than that of the high-viscosity caseinate and to obtain a good texture. Can not be achieved by using a bright bun, but by using a specific thickening polysaccharide, and by blending fats in a high blended and well emulsified state, and improving the product to a hard and crisp product The present inventors have found that the production of prepared sausages can be obtained, and reached the present invention.
[0004]
That is, when using SPI and casenate for sausages, it is recommended to prepare an oil-in-water emulsion of protein / water / animal fat in advance and knead it into dough. According to this, the difference in emulsification capacity between the conventional SPI and the high-viscosity caseinate is clearly shown when preparing this emulsion. That is, when prepared by equal blending, the emulsion derived from the high-viscosity caseinate has a better emulsified state than the SPI-derived product. Specifically, for example, the weight of lard 6 and water 6 per SPI is 1 Using a high-speed silent cutter manufactured by Stann, the dough was kneaded and immediately suspended in water, and the particle size distribution of the emulsion was measured by a laser diffraction type particle size distribution analyzer. Distribution and the median particle size was also significantly lower.
[0005]
In addition, according to this test method, even for caseinate, it is known that ordinary caseinate (low-viscosity type) used for applications such as immersion liquid for ham has lower emulsification suitability than the high-viscosity type.
[0006]
As a result of further studies, the present inventors have found that the emulsified state of the emulsified product that has been emulsified while being sheared with a high-speed stirring device (such as a silent cutter) is added to the emulsifying capacity inherent in the protein as an emulsifier. It has been found that the viscosity of the emulsion dough is greatly related. That is, although SPI has the same potential emulsifying capacity as high-viscosity caseinate, it cannot provide the dough with high viscosity like caseinate, so it is hard and emulsified. A good emulsion cannot be made.
[0007]
Therefore, as a result of attempting to use various thickeners and soybean protein at the time of emulsion production, the emulsified state of the emulsion was dramatically increased by using specific thickening polysaccharides such as guar gum or locust bean gum, tamarind gum, xanthan gum. The fact that it improves in the future is found.
[0008]
[Means for Solving the Problems]
That is, the present invention is a method for producing sausages to which isolated soybean protein, fat and water each of which is 5 to 9 times by weight thereof, and a thickening polysaccharide are added. 97, the median particle size (median particle size measured by a laser diffraction type particle size distribution measuring device) of the emulsion prepared by the weight ratio of the thickening polysaccharide 0.03, the lard 6 and the water 6 to less than 4 μm. This is a method for producing sausages using the following method. More specifically, in order to solve the problem, a high blended fat and water which was not used in the prior art is used in an amount of 5 to 9 times by weight of SPI, and it is used as an emulsified product in sausages at 39% ( It is used in a high composition such as 51% (in the case of Example 1), 51% (in the case of Example 5), 39% (in the case of Example 6), and is a heated sausage with no degreasing water, hard and crisp. Achieved a good texture. In this case, the water content which is usually absorbed by the starches and meat raw materials used in the sausage formulation is separate, and is not included in the water content in the above-described emulsion formulation formulation. The thickening polysaccharides used, guar gum and locust bean gum, are readily available and relatively inexpensive. In this manner, water and fat (pork fat), which is the cheapest food material, especially sausage material, is used as a sausage material without delipidation and dewatering. It achieves a real economic effect.
[0009]
There are various classification methods for sausages, and it is generally said that there are so many citations. However, the sausage referred to in the present invention is described in JAS (Japanese Agricultural Standards). 1. sausage; 2. mixed sausage; Includes fish sausage. More specifically, the above 1 includes cooked sausages including Bolonia sausage, Frankfurt sausage, Wiener sausage, Liona sausage, liver sausage and liver paste, and pressurized and heated sausage, semi-dried sausage, salt-free sausage, and the like. . The above 2 includes a mixed sausage and a pressurized and heated mixed sausage, and the above 3 includes a normal fish meat sausage and a special fish sausage.
[0010]
Thickening polysaccharides are usually used in ice creams for the purpose of imparting appropriate viscosity to foods to improve the texture, or for imparting water retention, preventing freezing and denaturation, imparting dispersion suspension stability of liquid foods or dough stability, etc. , Sherbet, jellies, sauces, beverages, doughs, etc., but when mixed in an effective amount alone with sausage dough, there is a tendency to produce a unique, undesirable, sticky texture.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
As a result of intensive studies, most of the polysaccharides produced an unfavorable sticky texture to sausage as before, and the texture of guar gum, locust bean gum, tamarind seed gum, etc. was good. Among them, guar gum not only does not give a sticky texture but also has a hard and crisp texture that cannot be achieved with caseinate-derived products by using an appropriate amount to SPI. It came to the fact that it could be improved.
Thus, according to the present invention, the use of an oil-in-water emulsion using guar gum together with SPI as a raw material during the preparation of sausage makes it possible to obtain a sausage with a more economical composition and a better texture than before. Manufacturing becomes possible. In addition, even if sausage is prepared by adding powder of SPI prepared by mixing guar gum or locust bean gum to the dough directly, rather than via emulsion preparation, the above texture can be obtained by blending high fat. Was.
[0012]
It is desirable that the SPI used in the present invention is not hydrolyzed as much as possible without hindering the yield and quality of the product. Numerically, 0.22M trichloroacetic acid which is an index of the degree of hydrolysis of the protein is used. It is preferable that the ratio of protein soluble in aqueous solution / total protein (hereinafter abbreviated as TCAN%) is 15% or less. When this value exceeds 15% (that is, the degree of hydrolysis increases), the viscosity of the protein itself is remarkably reduced. Therefore, even if the thickening polysaccharide is added, the effect is not seen, and the emulsifying ability is remarkably improved. descend. The above-mentioned problems can be achieved even with SPI having low water solubility and low gel-forming ability, which is unsuitable in conventional sausage production, but is unsuitable when the protein content is 50% by weight or less. The blending ratio of SPI with respect to the total weight of sausage is desirably 0.5 to 4.0% by weight.
[0013]
As the thickening polysaccharide, an emulsion composed of 0.03 parts by weight of the thickener, 0.97 parts by weight of SPI, lard 6 and water 6 was prepared at 2 to 10 ° C. using a high speed cutter UMC-5E manufactured by Stefan. When prepared, it is preferable to use a thickening polysaccharide in which the median particle size of the emulsion is less than 4 μm, and it is possible to obtain an emulsion having a quality almost equal to or higher than that of using a high-viscosity caseinate. it can. Guar gum or locust bean gum is preferred, and guar gum is most preferred in that it improves the texture. The amount of these used varies somewhat depending on the type of thickening polysaccharide, but the emulsion particle size measured as an emulsion with 1 part by weight of SPI, 5 to 9 parts by weight of lard, and 5 to 9 parts by weight of water is used. The median value is preferably 5 μm or less, more preferably 3 μm or less. In particular, in the case of guar gum or locust bean gum, the amount is substituted in the range of 2.5 to 20%, preferably 3 to 15% by weight of the SPI added weight. Is appropriate. If it is further substituted, a sticky texture like a polysaccharide is felt, which is not preferable.
[0014]
Next, a method for producing sausage will be described. Mix (or cut) chopped (meat-ground) red meat (pork, etc.), fat (tallow, etc.), water, starches, SPI, thickening polysaccharides, salt, and seasonings, and put them in a casing (packing bag). After filling, the sausage can be obtained by heating. At this time, the SPI and the thickening polysaccharide can be powder-mixed directly into the sausage dough, but preferably, an oil-in-water emulsion comprising the SPI, the thickening polysaccharide, water and lard is prepared, and it is mixed with meat. The kneading method is good, and according to this method, a product having a better emulsified state can be prepared. However, when an oil-in-water emulsion containing SPI and a thickening polysaccharide is prepared, it should be performed at a low temperature of 2 to 10 ° C, and when prepared near room temperature of 15 to 25 ° C, the effect of the thickening polysaccharide is Poor. It is preferable to prepare the SPI and the thickening polysaccharide in advance before adding them to the dough from the viewpoint of preventing lump formation of the powder. At this time, the dried product may be mixed with powder, or the thickening polysaccharide may be mixed at the stage of the solution during the production of the SPI.
[0015]
【Example】
Hereinafter, the effects of the present invention will be clarified by exemplifying examples and comparative examples, but the present invention is not limited to these exemplifications.
[0016]
Experimental example 1 and control example 1
Various SPIs as shown in Table 1 were previously mixed with SPI having a low degree of hydrolysis (TCAN% = 4) so as to be 3% by weight based on the total weight of the powder. In advance, for 40 g of each mixture, 240 g of ice water and 6 g of butterfat, 6 times by weight, were prepared. These were combined and cut by shearing with a high-speed cutter manufactured by Stefan for 5 minutes. An oil-in-water emulsion was obtained. As a control example 1, a polysaccharide-free product and a caseinate product (caseinate EM-HV manufactured by DMV, high viscosity type for sausage) as a protein material powder were separately prepared, and an emulsion having a product temperature of 7 ° C. was prepared by the above method. Obtained. The emulsified state of each emulsion is represented by the median emulsified particle diameter (median diameter μm, hereinafter abbreviated) measured by a laser diffraction particle size distribution analyzer manufactured by Shimadzu Corporation. And the emulsification was good and stable. In order to obtain reproducibility of the median diameter value, it is necessary to appropriately correct the ratio of ice to water so that the finished product temperature of the emulsion becomes 2 to 10 ° C. The temperature of 2 to 10 ° C. generally coincides with the temperature of the dough after the sausage cutting.
Table 1 shows the measurement results.
[0017]
[Table 1]

As a result, it was shown that the thickening polysaccharide significantly improved the emulsified state of the emulsified product, and that the guar gum and the locust bean gum addition groups were comparable to the high-viscosity caseinate group.
In the present invention, the standard for adopting the median diameter value of an emulsion comprising a thickening polysaccharide, an SPI comprising fat and water is determined by a value equivalent to the median diameter value of an emulsion comprising a high-viscosity caseinate, a fat and water. It was adopted.
[0018]
Example 1 and Comparative Example 1
Compared with the emulsion (Tamarind seed gum product, guar gum product, locust bean gum product and glucomannan product) having an emulsified particle size of 3.0 μm or less of Experimental Example 1, pork peach lean, ice water, potato starch in the composition shown in Table 2 , Salts and seasonings were added, cut with shearing using a high-speed cutter manufactured by Stefan, filled in a vinyl chloride casing, and boiled in a 78 ° C water bath for 30 minutes. As Comparative Example 1, sausages were prepared by the above-mentioned method using an emulsified product of an SPI-free product and a high-viscosity caseinate-free product of a polysaccharide. The preparation was evaluated for degreasing and dewatering conditions and texture. Further, the prepared product was cut into 1 cm thick pieces, and using the small pieces, the breaking stress and the breaking deformation were measured with a Leonard (RE-33005) manufactured by Yamaden Corporation. From the measured values, the product of the breaking stress and the breaking strain was expressed as (jelly strength), and the quotient of the breaking stress and the breaking strain was expressed as crispness. Table 3 shows the evaluation and measurement results.
[0019]
[Table 2]

[0020]
[Table 3]

As a result, by mixing the thickening polysaccharide with the SPI, the degreasing and water separation when the thickening polysaccharide was not added was eliminated. Among the thickening polysaccharides, guar gum and locust bean gum improved the sausage texture and made it crisp. Other thickening polysaccharides generally made sausages harder, but imparted a unique stickiness like polysaccharides or a roughness like, for example, glucomannan products, and improved texture except for guar gum and locust bean gum. Was inadequate.
[0021]
Example 2 and Comparative Example 2
As in Example 1, guar gum was previously mixed with 4 kinds of SPIs having different degrees of hydrolysis so as to be 3% by weight with respect to the total weight of the protein powder. 240 g (the ratio of the three was 1: 6: 6) was prepared, and these were combined and subjected to cutting with a high-speed cutter manufactured by Stefan for 5 minutes while shearing to obtain an emulsion. As Comparative Example 2, an guar gum-free product of each SPI was prepared, and an emulsion was obtained by the above method. The emulsified state of each emulsion was represented by an average emulsified particle diameter measured by a laser diffraction particle size distribution analyzer manufactured by Shimadzu Corporation. Table 4 shows the measurement results.
Here, T. C. A. N. The% means protein soluble in 0.22 M trichloroacetic acid solution / total protein as described above, and each protein is quantified by a method such as measuring Kjeldahl nitrogen. T. C. A. N. The% value is an index proportional to the degree of hydrolysis of the protein.
[0022]
[Table 4]

From this result, the T.T. C. A. N. In the case where the% value is 15 or less, the emulsified state is comparable to that of the high-viscosity caseinate (from Table 1), but the emulsification is better as the degree of hydrolysis is smaller. If it exceeds 20, the emulsified state is significantly reduced.
[0023]
Example 3 and Comparative Example 3
T. C. A. N. % Value of 4, guar gum was previously mixed with the SPI having a low degree of hydrolysis at 3% by weight based on the protein material powder in the same manner as in Example 2. As Comparative Example 3, high-viscosity caseinate and A low-viscosity caseinate for ham pickle (EM-LV manufactured by DMV) was also prepared. For each of the above 40 g, the mixture of 240 g of water, 240 g of lard, 280 g of water, 280 g of lard, 320 g of lard, 320 g of the formulations were prepared, and cutting was performed with each of these formulations by shearing with a high-speed cutter manufactured by Stefan for 5 minutes to obtain an emulsion. The emulsified state of each emulsion was represented by an average emulsified particle diameter measured by a laser diffraction type particle size distribution analyzer. Table 5 shows the measurement results.
[0024]
[Table 5]

As a result, it could be verified that the guar gum 3% by weight substituted SPI had the same emulsifying ability as the high-viscosity casenate even in the case of the high-hydration and high-fat fat blending.
[0025]
Example 4 and Comparative Example 4
T. C. A. N. % Of guar gum is preliminarily replaced and mixed with SPI in an amount of 4, 3, 5, 10, 15, 20, 25, 30% by weight with respect to the total weight of the powder. 240 g of water and 240 g of lard (1: 8: 8 ratio) were prepared, and these were cut with a high-speed cutter manufactured by Stefan for 5 minutes while shearing them to obtain an emulsion. As Comparative Example 4, similarly to the previous example, a high-viscosity caseinate was prepared, and an emulsion was obtained by the above method. The emulsified state of each emulsified product was represented by an average emulsified particle size measured by a laser diffraction type particle size distribution analyzer. Table 6 shows the measurement results.
[0026]
[Table 6]

As a result, it was confirmed that the guar gum 3% substitution product with respect to SPI had a median diameter value corresponding to the high-viscosity caseinate, and had the same emulsifying ability. In addition, the guar gum 5% or more substituted SPI was smaller than the emulsified emulsified particle size of the high-viscosity caseinate, indicating that the emulsifying ability was higher. In the case of SPI having a guar gum substitution degree of 20% or more, no effect of reducing the median diameter value was observed.
[0027]
Example 5 and Comparative Example 5
To the emulsion of Example 4, pork peach lean, ice water, potato starch, salts and seasonings were added in the composition shown in Table 7, and the mixture was cut with a high-speed cutter manufactured by Stefan while cutting, and then filled in a vinyl chloride casing. And boiled at 78 ° C for 30 minutes. As Comparative Example 5, sausages were prepared by the above-mentioned method using an emulsion of an SPI-free product and a high-viscosity caseinate-free product of a polysaccharide.
The preparation was evaluated for degreasing and dewatering conditions and texture. Further, the prepared product was cut into 1 cm thick pieces, and using the small pieces, the breaking stress and the breaking deformation were measured with a Leonard (RE-33005) manufactured by Yamaden Corporation. From the measured values, the product of the breaking stress and the breaking deformation was expressed as (jelly strength), and the quotient of the breaking stress and the breaking deformation was expressed as (crispness). Table 8 shows the evaluation and measurement results.
[0028]
[Table 7]

[0029]
[Table 8]

With the guar gum replacement ratio in the range of 3 to 10%, the guar gum-added product stably emulsified the high-mixed lard and improved the texture to be hard and crisp. In the range of 20% or more, the emulsification was stable, but the texture was soft and sticky, and the texture was not improved.
[0030]
Example 6 and Comparative Example 6
T. C. A. N. %, And guar gum was previously mixed to 3% by weight with respect to the total weight of the protein powder in the same manner as in Example 1 with respect to the SPI having a value of 4, and the sausage was blended with the mixture shown in Table 9 using the guar gum. Prepared. The SPI was added to the sausage dough by a method of adding powder directly to the kneaded dough instead of via emulsion preparation. As Comparative Example 6, a guar gum-free product was separately prepared, and sausages were prepared in the same manner as in Example 5. Evaluation and measurement of the produced sausage were performed by the above-mentioned predetermined method. Table 10 shows the evaluation and measurement results.
[0031]
[Table 9]

[0032]
[Table 10]

As a result, the guar gum 3% substitution group stably emulsified high-mixed lard and improved the sausage to a hard and crisp texture even with the method of adding powder to sausage dough.
[0033]
Example 7 and Comparative Example 7
T. C. A. N. The SPI having a% value of 4 was previously dissolved and mixed so as to be 3% by weight based on the dry weight of the solution at the stage of the soybean protein solution (before drying) in the SPI manufacturing process, and spray-dried to obtain SPI. Separately, as Comparative Example 7, a powder was prepared in which guar gum was powder-mixed to SPI at 3% by weight per powder weight. Using these two products, an emulsion was prepared in the same manner as in Example 1, and sausages using the emulsion were prepared according to the formulation shown in Table 2 above. The above two emulsions and two sausages were evaluated and measured by the above-mentioned predetermined method. Tables 11 and 12 show the measurement results.
[0034]
[Table 11]

[0035]
[Table 12]

From these results, the guar gum-added SPI showed the same function and effect irrespective of the difference in the preparation method.
[0036]
【The invention's effect】
Protein hydrolysis index T.I. C. A. N. % Of 15 or less isolated soybean protein containing 3 to 15% by weight of a thickening polysaccharide such as guar gum, 1 part by weight of isolated soybean protein and 5 to 9 parts by weight of water Even with high fat and high water content, oil-in-water emulsions are prepared with a shearing force such as a high-speed cutter manufactured by Stefan, and without preparation, the fat is emulsified stably, and the sausage has a hard, crisp texture. Can be prepared.

Claims

In a method for producing sausages to which isolated soybean protein is added to meat, 5 to 9 weight times each of fat and water, and thickening polysaccharide , the isolated soybean protein is 0.22M trichloroacetic acid-soluble protein% / total An isolated soy protein having a protein of 15 or less, wherein the thickening polysaccharide is an emulsion prepared by the weight ratio of isolated soy protein 0.97, thickening polysaccharide 0.03, lard 6, and water 6. A thickening polysaccharide having a median particle size (median particle size measured by a laser diffraction type particle size distribution measuring device) of less than 4 μm, and the amount of the thickening polysaccharide used is the separated soybean protein added together; A method for producing sausages, which has an amount of not more than 5 μm as a median particle diameter measured as an emulsion of fat and water, and is emulsified while shearing with a high-speed stirring device .

2. The method according to claim 1, wherein the thickening polysaccharide is used in an amount of not more than 3 μm as a median particle diameter measured in the form of an emulsion with separated soybean protein, fat and water to be added together.

The method according to claim 1 or 2, wherein the thickening polysaccharide is one or more selected from the group consisting of guar gum, locust bean gum, tamarind gum, and xanthan gum .

3. The method according to claim 1 , wherein the thickening polysaccharide is guar gum or locust bean gum.

The method according to any one of claims 1 to 4, wherein the thickening polysaccharide is used in an amount of 2.5 to 20% by weight based on the isolated soybean protein.