JP3585062B2 - Pneumatic meat product and method for producing the same - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a low-calorie aerated meat product used as a health food.
[0002]
[Prior art]
In general, in meat products such as sausages, air bubbles are not included in the meat paste during production in order to increase elasticity and hardness. However, in recent years, products having a soft texture tend to be preferred, and as a means for that purpose, there is a technique of introducing air into food. In this way, a fluffy and light texture can be obtained.
[0003]
Also, in the field of meat products, there is Japanese Patent No. 1853277 in which a hydrolyzed soybean protein is added to sausage emulsion to increase the air holding power and to improve air holding power. Japanese Patent Application Laid-Open No. 4-190766 discloses a method in which an enzymatically decomposed product of a vegetable protein and a polysaccharide mucilage are added to the obtained meat to uniformly contain bubbles.
[0004]
On the other hand, meat products require not only a fluffy texture but also a certain degree of chewyness and elasticity. JP-A-2-219562 discloses a method in which a seed is added to a sausage emulsion containing bubbles in order to improve this.
[0005]
[Problems to be solved by the invention]
In the above-mentioned conventional general sausage, 20 to 35% of fat and 20 to 30% of water are added to produce a sausage emulsion, and thus the energy of the product is as high as 260 to 340 kcal. Therefore, such high-fat processed meat products are being shunned from recent health consciousness such as low fat and low calorie and women's diet consciousness.
[0006]
Therefore, it is necessary to remove the fat, but simply removing the fat from the conventional sausage emulsion is inconvenient because it results in a product having a hard and dry texture. On the other hand, low-fat, soft, light-textured foods are also required as animal protein sources in special nutritional foods such as foods for the elderly.
[0007]
The present invention has been made in order to solve the above-mentioned problems, and even if fat is significantly reduced, the texture does not become hard and dry, but is soft, soft, juicy and excellent in elasticity. It is an object of the present invention to provide a low-calorie aerated meat product and a method for producing the same.
[0008]
Means and Action for Solving the Problems
The aerated meat product according to the present invention has a lower fat content than a normal sausage emulsion, an increased amount of water added, a fatty acid ester and a thickening foam stabilizer added thereto, and forced air to be supplied thereto, followed by stirring and mixing. , Molding and heating. As a result, it is possible to produce a product that has a soft, soft, juicy, and resilient texture while having a low calorie content without having a hard and dry texture.
[0009]
That is, in minced and cut meat, fat (including animal and vegetable) is contained in an amount of 0 to 15% by weight, water is added in an amount of 15 to 35% by weight, fatty acid esters are contained in an amount of 0.05 to 2% by weight, and thickened air bubbles. The stabilizer was added in an amount of 0.01 to 2.5% by weight and air was forcibly fed in, and the mixture was stirred, mixed, molded and heated so that the specific gravity was 0.3 to 0.8.
[0010]
The raw material used may be of any type such as pork, beef, mutton, rabbit and the like, and may be any of the varieties. For low fat, chicken without skin or beef or pork leg is desirable.
[0011]
Fatty acid esters are used for foaming and for enhancing the emulsifying action. As the fatty acid ester, at least one selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polypropylene glycol fatty acid ester and the like is used.
[0012]
When the content of the fatty acid ester is 0.05% by weight or less, there is no sufficient foaming action and no emulsifying action, and the foam lacks the stability of the foam and easily defoams. On the other hand, if the content is more than 2% by weight, the flavor such as a peculiar smell may be impaired.
[0013]
As the thickening foam stabilizer, at least one selected from thickening polysaccharides such as mucilage of yamayama and xanthan gum, carrageenan, locust bean gum, guar gum, tara gum and carboxymethyl cellulose is used. In this case, when the content is 0.01% by weight or less, the emulsifying property and the stability of the bubbles are lacking, and the foam is easily defoamed. On the other hand, if the content is 2.5% by weight or more, a slimy feeling or a peculiar smell appears, and the flavor may be impaired.
[0014]
Air is mixed in to give a fluffy and light texture, but if the specific gravity is 0.3 or less, the foam lacks foam stability, easily defoams, and remarkably shrinks after heating. On the other hand, when the specific gravity is 0.8 or more, there is no difference from ordinary sausage, and the food does not have a soft and light texture.
[0015]
【Example】
Next, examples will be described below.
Example 1
The pork red meat and the skinless chicken fillet were ground with a 3 mm plate, and 170 g of salt and 3 g of sodium nitrite were added to 5000 g of each, and a sausage emulsion was prepared according to a conventional method using a silent cutter. Furthermore, 45 g of polymerized phosphate, 4000 g of ice, 18 g of xanthan gum, 18 g of glycerin fatty acid ester, 1000 g of lard, 100 g of vegetable protein, 200 g of yam powder, 50 g of dried egg white, 550 g of white soy sauce, 200 g of other seasonings, and 500 g of sugars may be added. After mixing, nitrogen gas was forcibly mixed in using a continuous foaming machine. The aerated sausage emulsion was quickly filled into a fibrous casing (folded diameter 70 mm) and steamed at 60 ° C. for 30 minutes and then at 75 ° C. for 40 minutes.
[0016]
The specific gravity of the product can be freely adjusted between 0.3 and 0.9 depending on the flow rate of the nitrogen gas to be mixed, but the product obtained in Example 1 was 0.51. According to the result of the chemical analysis, the water content was 74.3%, the crude protein content was 13.6%, the crude fat content was 6.4%, and the content of carbohydrates and the like was 5.7%. The energy is 135 kcal, which is 40-50% of the calories of conventional sausage. However, instead of having a firm and dry texture, it is possible to obtain a product with a light, soft, moist and elastic texture. did it.
[0017]
Comparative Example 1
As a comparative example in which the fatty acid content was increased without adding a fatty acid ester and a thickening foam stabilizer, the following production was performed. 7500 g of minced pork red meat, 2500 g of minced meat without skin and 2,000 g of lard were produced in the same manner as in Example 1.
[0018]
In this comparative example, since the air was forcibly mixed by the continuous foaming machine, the specific gravity of the product was a low value of 0.54, but the fineness of the internal bubbles was less than in Example 1. It became.
[0019]
Further, as a result of the chemical analysis, the water content was 69.0%, the crude protein was 13.0%, the crude fat was 11.9%, and the carbohydrates and others were 6.1%. The energy was 184 kcal and the calorie was about 55 to 70% of that of the conventional sausage, and the texture became light and fluffy, but the moist feeling was poor and the product had a slightly crisp texture.
[0020]
【The invention's effect】
As described above, according to the present invention, even if fat is largely removed from the conventional sausage emulsion, it does not have a hard and crisp texture, but is soft, soft, juicy and has an excellent elasticity. Products can be manufactured. In addition, foods having a low fat content and a soft and light texture can be used as a source of animal protein in special nutritional foods such as foods for the elderly.

Claims (2)

The added fat is 0 to 15% by weight and the water is 15 to 35% by weight based on the sausage emulsion, and the fatty acid esters include at least glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and polypropylene glycol fatty acid ester. One type is selected, and the amount is set to 0.05% by weight or more and 2% by weight or less. The thickening foam stabilizer is a syrupy substance such as xanthan gum, carrageenan, locust bean gum, guar gum, cod gum, and carboxymethyl cellulose. At least one of them is selected and the amount is set to 0.01% by weight or more and 2.5% by weight or less. Air, and agitated, mixed, molded and heated. Pneumatic of meat products. The added fat is 0 to 15% by weight and the water is 15 to 35% by weight based on the sausage emulsion, and the fatty acid esters include at least glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and polypropylene glycol fatty acid ester. One type is selected, and the amount is set to 0.05% by weight or more and 2% by weight or less. At least one of them is selected, and the amount thereof is set to 0.01% by weight or more and 2.5% by weight or less. Air-containing, characterized by being stirred, mixed, molded and heated The production method of meat products.