JP4183875B2 - Processed meat with improved texture - Google Patents

Description

【００３３】
【表１】

【００３４】
表１より、パネル評価の結果、実施例１は比較例１と比べ、ソフトな食感を有し、適度な肉感もありジューシーでおいしいという評価であった。また、フライ時の歩留まりにおいても、比較例と比べて実施例の方が優れていた。
【００３５】
実施例２ ローストチキンの調製
下記処方に従い、水に１以外の原料を加え充分攪拌溶解した後、１を加え溶解し、調味液を調製した。 鶏胸肉１００部に対し、調味液３０部を加えタンブラーで２時間タンブリングを行ない加水させ、１７０℃のオーブンで中心７５〜８０℃程度まで焼成しローストチキンを調製した。
【００３６】
処方 １３０％加水用調味液 ｐＨ９．６２ 部
１．食塩 １．８
２．砂糖 １．２
３．調味料 ０．６
４．乳清蛋白質（ゲル強度０．３Ｎ／ｃｍ２） ２
５．カラギーナン １．５
６．クエン酸三ナトリウム １．１
７．炭酸水素ナトリウム ０．７
８．炭酸カリウム ０．７
水にて調整 全量 １００ 部とする
【００３７】
このローストチキンは、非常にソフトでジューシーであり、適度な肉感もあって、おいしいものであった。
【００３８】
実施例３ ハンバーグの調製
下記処方に従い、全原料をフードミキサーに投入し、混合する。成形後、１７０℃のオーブンで中心７５〜８０℃程度まで焼成し、ハンバーグを調製した。
【００３９】
処方
１．合挽ミンチ肉（牛：豚 ＝１：１） ６７
２．玉ねぎ １０
３．パン粉 ５
４．食塩 ０．４
５．砂糖 ０．７
６．調味料 １．４
７．香辛料 ０．１
８．乳清蛋白質（ゲル強度０．３０ Ｎ／ｃｍ２） ２．５
９．カラギーナン ０．１
１０．クエン酸三ナトリウム ０．０８
１１．炭酸水素ナトリウム ０．０５
１２．炭酸カリウム ０．０５
水にて調整 全量 １００ 部とする
このハンバーグは、肉粒感が口中でバラける様なソフトさとジューシーさがあり、非常においしいものであった。
【００４０】
実施例４ ソーセージの調製
下記処方に従い、サイレントカッターで全原料を細断し、均質なペーストをつくる。羊腸にペーストを充填し、ソーセージ様に成形した後、乾燥工程、スモーク工程及びスチーム加熱工程で中心７０℃まで加熱しソーセージを調製した。
【００４１】
処方
１．豚うで肉ミンチ ７２
２．豚脂肪ミンチ ５
３．食塩 １．７
４．砂糖 ０．５
５．調味料 ０．３
６．香辛料 ０．５
７．乳清蛋白質（ゲル強度９．３１ Ｎ／ｃｍ２） １．５
８．カラギーナン ０．１
９．キサンタンガム ０．０２
１０．クエン酸三ナトリウム ０．０８
１１．炭酸水素ナトリウム ０．０５
１２．炭酸カリウム ０．０５
１３.澱粉 ３
【００４２】
このソーセージは、肉汁感がありソフトな肉感を有しており、非常においしいものであった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processed meat food. More specifically, the present invention relates to a processed meat food having a feeling of gravy and a soft feeling of meat, and improved yield (water retention) even when heated.
[0002]
[Prior art]
Traditionally, meat processed foods such as ham, sausage and other meat products, hamburger, chicken pickles, beef and other prepared foods using meat such as sweet potato and gyoza, meat binding properties, significantly reduced yield during heating, and The texture is a problem.
[0003]
In order to improve the binding properties of these meats and the yield during heating, it is common to add so-called polymerized phosphates such as pyrophosphates and polyphosphates. However, the problem of wastewater associated with the use of polymerized phosphate is discussed, and a processed meat food containing no polymerized phosphate is desired.
[0004]
On the other hand, with regard to the texture of processed meat foods, for example, sausages have a dull texture, and chicken's garlic has a problem that it is hard and has no texture of meat juice. It has become. The processed meat food using the above-mentioned polymerized phosphate has a strong elasticity, and thus does not meet the recent trend toward softening the texture, and there is a demand for a processed meat food with a soft texture that has a gravy.
[0005]
As a method for solving this, in meat products such as sausages, a method of increasing the amount of salt to be used or increasing the amount of salt added for the purpose of increasing salt-soluble protein has been performed. The former is not economically effective due to high cost, the latter is salty, and excessive intake of sodium becomes a problem in the direction of low salt, none of which is an effective method. In both methods, a texture with a gravy or a soft texture could not be sufficiently achieved.
[0006]
In addition, there is a method of adding a heterogeneous protein other than so-called meat having a strong gelling ability such as soy protein and egg protein. However, this has a hard texture, a meaty feeling, and a soft texture cannot be achieved.
[0007]
Furthermore, the meat texture is improved by bringing the meat into contact with a sodium citrate aqueous solution for a certain period of time and allowing sodium citrate to penetrate into the meat, followed by boiling (Japanese Patent Laid-Open No. 6-121654), There is a meat processing method (Japanese Patent Laid-Open No. 58-23767) in which raw meat is impregnated with trisodium phosphate and then heated. However, even in these methods, fried foods such as chicken curry fried to a center temperature of about 80 ° C. with water absorbed by the seasoning liquid have poor fried yield, have a gravy, and have a soft texture. None of these were effective methods.
[0008]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and in recent years, the texture of softening has been directed toward the softening of the texture, not the texture of the strong elasticity inherent to the addition of polymerized phosphate, An object of the present invention is to provide a processed meat food that has a texture and a high yield during heating.
[0009]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a processed meat product that contains whey protein, thickening polysaccharides, and alkaline salts. It was found that there was a feeling of gravy that was not possible, a texture with a soft texture, and a good heating yield.
[0010]
The present invention has been completed based on such findings.
That is, the present invention relates to a processed meat food with improved texture, comprising whey protein, thickening polysaccharides and alkaline salts.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
The present invention includes a whey protein, a thickening polysaccharide and an alkaline salt, so that the finished processed meat food has a texture of meat juice, a soft texture, and a yield during heating. It is also improved.
[0012]
In the present invention, the processed meat food means meat products such as ham and sausage, karakage, tonkatsu, hamburger, and side dishes using meat such as meat gyoza and meat shumai.
[0013]
In the present invention, meat refers to animal meat suitable for meat such as livestock such as beef and pork and poultry such as chicken, and is not particularly limited as long as it is meat suitable for food.
[0014]
The whey protein used in the present invention is preferably made from whey derived from milk, and more preferably has a protein content of 80% or more in terms of dry matter. Examples include whey protein concentrate (WPC), whey protein isolate (WPI), etc., which can be conveniently obtained commercially, such as San-Ei Gen F.F. Examples include MILPRO WG-900 and MILPRO L-1 (product name) manufactured by KK.
[0015]
Among these whey proteins, those having low gel strength are particularly preferred. The whey protein having a low gel strength as used in the present invention means a gel strength having a card value of 4 N / cm 2 or less after heating a 15% whey protein aqueous solution to 80 ° C. and then cooling to 4 ° C. Specific methods for measuring the gel strength include the following. Add 30 g of whey protein to 170 ml of ion-exchanged water, stir at 1400-1500 rpm for 3 minutes, remove bubbles from the solution, fill in a non-breathable casing tube, boil at 80 ° C for 40 minutes, and then boil at 4 ° C. There is a method of measuring a card value by cutting a thing left still overnight to a thickness of about 3 cm and measuring with a card meter (weight 200 g, plunger φ3 mm).
[0016]
In the present invention, the thickening polysaccharide is not particularly limited as long as it can be used as a food additive. Among these, one or more selected from carrageenan, locust bean gum or xanthan gum is particularly preferable.
[0017]
In the present invention, the alkaline salt is not particularly limited as long as it can be used as a food additive, but an organic acid or inorganic acid salt exhibiting alkalinity is preferably used. Among these, at least one selected from sodium hydrogen carbonate, sodium carbonate, potassium carbonate, or sodium citrate is particularly preferable.
[0018]
In the present invention, the whey protein, thickening polysaccharide and alkaline salt may be a mixture of all ingredients including meat and other ingredients together, or a seasoning liquid containing whey protein, thickening polysaccharide and alkaline salt. You may manufacture processed meat foods using the meat which permeated into. The latter case is particularly effective when using block meat for meat such as deep-fried chicken or roast chicken. Examples of raw materials used in processed meat foods include whey protein, thickening polysaccharides, and alkaline salts, as well as sugar, salt, seasonings, spices, pigments, and perfume shelf life improvers.
[0019]
In the present invention, the seasoning liquid refers to a liquid that is soaked in a stage prior to heat processing of meat, and is generally called a pickle liquid. In addition to whey protein, thickening polysaccharides and alkaline salts, other raw materials such as sugar, salt, seasonings, spices, pigments, and perfume shelf life improvers may also be included.
[0020]
Further, the seasoning liquid is preferably pH 6 to 10.5, and more preferably pH 6.5 to 10. When the pH is lower than 6, the permeability of the seasoning liquid to the meat is lowered, and when the pH exceeds 10.5, the alkalinity becomes stronger, which affects the flavor of the processed meat food and is difficult to use.
[0021]
The addition amount of whey protein, thickening polysaccharide and alkaline salt used in the present invention is not particularly limited because the addition amount varies depending on the type of processed meat food, but in the case of whey protein, the meat 0.5-10 weight% with respect to processed food, Preferably, 1-5% is desirable. If the amount is less than 0.5%, the sufficient effect is not exhibited, and if it exceeds 10%, it becomes milky odor, which affects the taste of processed meat products and is difficult to use.
[0022]
The addition amount of the thickening polysaccharide is 0.05 to 2% by weight, preferably 0.1 to 1% with respect to the processed meat food. If it is less than 0.05%, the sufficient effect is not exhibited, and if it exceeds 2%, it tends to be sticky and difficult to use.
[0023]
About alkaline salt, 0.1 to 3 weight% with respect to processed meat food, Preferably 0.2 to 1.5% is desirable. If the amount is less than 0.1%, sufficient effects are not exhibited, and if it exceeds 3%, the alkalinity becomes strong and is difficult to use.
[0024]
About the manufacturing method of processed meat food, what is necessary is just to carry out by a conventional method, and it does not restrict | limit in particular. For example, when manufacturing processed meat products such as sausages and hamburgers that are processed into minced meat or chopped with a cutter and pasted into a paste, mixed with whey protein, thickening polysaccharides, alkaline salts, minced Alternatively, pasty meat and all other ingredients may be mixed together and heat processed. In addition, when manufacturing processed meat foods such as ham and karaage, which are processed into blocks of meat, whey protein, thickening polysaccharides, alkaline salts, and all other ingredients are mixed with the meat in advance. What is necessary is just to inject | pour the prepared seasoning liquid with an injector. Alternatively, the seasoning liquid may be absorbed and dispersed in the meat with a tumbler, a food mixer or the like.
[0025]
In addition, when dissolving a raw material in a seasoning liquid, it is preferable to add salt after adding whey protein and a thickening polysaccharide to a seasoning liquid before salt from the reason of solubility, stirring and dissolving.
[0026]
After mixing whey protein, thickening polysaccharides, alkaline salts, meat and other ingredients, cooking and heating may be performed in a conventional manner. For example, in the case of ham and sausages, they are dried, smoked, and centered. Steam heating to a temperature of about 70 ° C. In the case of tonkatsu and chicken, it is fried to a center temperature of about 75 to 80 ° C. after battering into water absorbed and dispersed in the seasoning liquid. In the case of a hamburger, it is baked in an oven to a center temperature of about 75-80 ° C.
[0027]
The processed meat product obtained by the present invention has a texture that does not show a strong resilience like when using polymerized phosphate, has a flesh texture and a soft texture, and also in the heating yield (water retention). It became an excellent processed meat product.
[0028]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” is “parts by weight”.
[0029]
Example 1 Preparation of Chicken Rape According to the following seasoning liquid formulation, ingredients other than 1 were added to water and sufficiently stirred and dissolved, then 1 was added and dissolved to prepare the seasoning liquids of Example 1 and Comparative Example 1, respectively. 30 parts of each of the seasoning liquids of Example 1 and Comparative Example 1 were added to 100 parts of chicken breast cut into about 15 g, and tumbled with a tumbler for 2 hours to add water, and the evaluation after frying after battering is shown in Table 1. To do.
[0030]
In addition, panel evaluation is an average value by the tasting of 6 panelists (3 men, 3 women)
◎: Very delicious ○: Delicious △: Not very delicious ×: Not delicious
[0031]
Formulation Example 1 Seasoned liquid formulation for 130% hydration Part 1. Salt 1.8
2. Whey protein (gel strength 9.31 N / cm2) 3
3. Carrageenan 1
4). Sodium bicarbonate 1
5. Dextrin 0.2
Adjust with water to 100. [0032]

[0033]
[Table 1]

[0034]
From Table 1, as a result of panel evaluation, it was evaluated that Example 1 had a soft texture, had a moderate texture, and was juicy and delicious, as compared with Comparative Example 1. Moreover, the example was superior to the comparative example in the yield during the fly.
[0035]
Example 2 Preparation of Roast Chicken According to the following formulation, ingredients other than 1 were added to water and dissolved with sufficient stirring, and then 1 was added and dissolved to prepare a seasoning liquid. To 100 parts of chicken breast, 30 parts of seasoning liquid was added and tumbled with a tumbler for 2 hours to make water, and baked to about 75-80 ° C. in a 170 ° C. oven to prepare roast chicken.
[0036]
Formulation 130% water seasoning solution pH 9.62 parts 1. Salt 1.8
2. Sugar 1.2
3. Seasoning 0.6
4). Whey protein (gel strength 0.3 N / cm2) 2
5. Carrageenan 1.5
6). Trisodium citrate 1.1
7). Sodium bicarbonate 0.7
8). Potassium carbonate 0.7
Adjust with water to 100 parts. [0037]
This roast chicken was very soft and juicy, had a moderate flesh and was delicious.
[0038]
Example 3 Preparation of Hamburg According to the following formulation, all raw materials are put into a food mixer and mixed. After molding, it was baked to about 75 to 80 ° C. in a 170 ° C. oven to prepare a hamburger.
[0039]
Formula 1. Minced minced meat (cow: pig = 1: 1) 67
2. Onion 10
3. Bread crumb 5
4). Salt 0.4
5. Sugar 0.7
6). Seasoning 1.4
7). Spice 0.1
8). Whey protein (gel strength 0.30 N / cm2) 2.5
9. Carrageenan 0.1
10. Trisodium citrate 0.08
11. Sodium bicarbonate 0.05
12 Potassium carbonate 0.05
Adjusted with water This hamburger with a total amount of 100 parts was soft and juicy with a fleshiness in the mouth and very delicious.
[0040]
Example 4 Preparation of Sausage According to the following formulation, all raw materials are shredded with a silent cutter to make a homogeneous paste. The paste was filled into the sheep intestine and formed into a sausage-like shape, and then heated to the center of 70 ° C. in the drying process, smoke process and steam heating process to prepare sausage.
[0041]
Formula 1. Minced pork meat 72
2. Pork fat minced 5
3. Salt 1.7
4). Sugar 0.5
5. Seasoning 0.3
6). Spice 0.5
7). Whey protein (gel strength 9.31 N / cm2) 1.5
8). Carrageenan 0.1
9. Xanthan gum 0.02
10. Trisodium citrate 0.08
11. Sodium bicarbonate 0.05
12 Potassium carbonate 0.05
13. Starch 3
[0042]
The sausage had a gravy and a soft flesh and was very delicious.

Claims (10)

A processed meat product with improved texture, comprising the following (1) to (3):
(1) whey protein,
(2) thickening polysaccharides,
(3) One or more salts selected from sodium bicarbonate, potassium carbonate, or sodium citrate. A processed meat product with improved texture, characterized by using meat permeated with a seasoning liquid containing the following (1) to (3).
(1) whey protein,
(2) thickening polysaccharides,
(3) One or more salts selected from sodium bicarbonate, potassium carbonate, or sodium citrate. The processed meat product according to claim 2, wherein the pH of the seasoning liquid is 6 to 10.5. The processed meat product according to any one of claims 1 to 3, wherein the whey protein is derived from milk. The processed meat product according to any one of claims 1 to 4, wherein the whey protein has a protein content of 80% or more (in terms of dry matter). The processed meat product according to any one of claims 1 to 5, wherein the whey protein has a low gel strength. The meat processed food according to any one of claims 1 to 6, wherein the thickening polysaccharide is at least one selected from carrageenan, locust bean gum or xanthan gum. The processed meat food according to any one of claims 1 to 7, comprising whey protein in an amount of 0.5 to 10% by weight based on the processed meat food. The meat processed food according to any one of claims 1 to 8, wherein the polysaccharide thickener is contained in an amount of 0.05 to 2% by weight based on the processed meat food. The meat according to any one of claims 1 to 9, comprising 0.1 to 3% by weight of one or more salts selected from sodium hydrogen carbonate, potassium carbonate or sodium citrate with respect to processed meat foods. processed food.