JP4186390B2

JP4186390B2 - How to add flavor to processed meat products

Info

Publication number: JP4186390B2
Application number: JP2000190947A
Authority: JP
Inventors: 昌樹藤村; 勝中道; 敏彦西山
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2000-06-26
Filing date: 2000-06-26
Publication date: 2008-11-26
Anticipated expiration: 2020-06-26
Also published as: JP2002000231A

Description

【０００１】
【発明の属する技術分野】
本発明は、挽肉あるいは食肉からなる畜肉加工品に特定の油中水型乳化油脂組成物を加えて、２回目以降の加熱により該乳化油脂組成物が解乳化することでジューシー感と旨味を有し、しかも飛散しやすい風味が最終加熱の段階まで残存している畜肉加工品に関する。
【０００２】
【従来の技術】
ハンバーグや餃子、焼売、ソーセージ、ミートボール、鶏の唐揚げ、豚カツ等の畜肉加工品は、主として冷凍食品、チルド食品として家庭用、業務用に非常に広範囲に製造、流通され、その後消費者のもとで再度加熱調理され、喫食されるのが一般的である。したがって消費者が喫食する前の段階で、商品の保存性を向上するため、あらかじめ焼成、蒸気、レトルト、ボイル等により加熱、殺菌されてから商品として流通されており、消費者が加熱調理する時には２回以上加熱されることとなる。したがって、消費者が喫食する際には商品自体の風味、ジューシー感が損なわれたり、硬い食感に変化するなど、品質が低下してしまうことが問題となっている。このため、作りたてのジューシー感を再現すべく、油脂成分を多量に畜肉加工品に練り込むことがしばしば行われているが、商品が油っぽくなったり、べたついたりして商品性を損ねる結果となる。また、油脂分が多くなることから、非常に高カロリーの商品となり、健康上も好ましくない。さらには、畜肉加工品に赤ワインなどの風味付けを行うことにより商品性を高めることが古くからなされてきたが、赤ワイン、マスタード等、加熱により風味が飛散しやすい素材を使用した場合、挽肉に練り込む際に多量に添加しても最終加熱時まで風味が残存することはほとんどなく、商品への風味付けは非常に困難であった。
【０００３】
【発明が解決しようとする課題】
このような問題を解決するため、ポリグリセリン縮合リシノレイン酸エステルを用いて乳化した油中水滴型乳化物を挽肉に練り込むことにより、油脂による旨味、ジューシー感を保ちながら、カロリーを低減した新規な低カロリー畜肉加工品が得られるとしている（特開平６−１０５６６７号公報）。この方法によれば、得られる油中水滴型乳化物は乳化が強固であるため高水分でも乳化油脂組成物全体が油脂として振る舞うため、確かに低カロリーで、油脂による旨味、ジューシー感を付与することは可能ではあるが、その反面、乳化状態の制御はなされておらず、解乳化による水相部からの旨味、ジューシー感の付与や飛散しやすい素材による風味付けは非常に困難である。
【０００４】
本発明はこのような現状に鑑み、挽肉あるいは食肉からなる畜肉加工品に特定の油中水型乳化油脂組成物を加え、２回目以降の加熱調理によってはじめて乳化油脂組成物の乳化状態が壊れ、解乳化することにより、ジューシー感と旨味を有し、しかも飛散しやすい風味が残存している畜肉加工品を提供することである。
【０００５】
【課題を解決するための手段】
本発明者らは上記の目的を達成するために鋭意研究を重ねた結果、特定の油中水型乳化油脂組成物を畜肉加工品に対して練り込むことにより上記課題を解決できることを見出し、本発明を完成するに至った。
【０００６】
即ち、本発明は、３０〜７０重量％の油相と７０〜３０重量％の水相からなり、乳化剤としてグリセリン飽和脂肪酸モノエステル０．０２〜０．５重量％、ポリグリセリン縮合リシノレイン酸エステル０．２〜１重量％、グリセリン不飽和脂肪酸モノエステル０．１〜０．５重量％、蔗糖不飽和脂肪酸ポリエステル０．０５〜０．３重量％をそれぞれ含有する油中水型乳化油脂組成物を、挽肉あるいは食肉を主原料とした加熱前の畜肉加工品１００重量部に対して１〜２０重量部練り込み、１次加熱として調理、殺菌工程を伴う製造工程を経て製造し、２次加熱まで前記油中水型乳化油脂組成物の油中水型乳化を保つとともに喫食時に再加熱することで解乳化させることを特徴とする畜肉加工品に風味を付与する方法に関する。
【０００７】
【発明の実施の形態】
以下、本発明につき、さらに詳細に説明する。
【０００８】
本発明の畜肉加工品とは、挽肉、あるいは食肉を主原料とした加工食品であって、１次加熱として調理、殺菌工程を伴うような冷凍食品、チルド食品で喫食時に再加熱される商品が挙げられる。挽肉を主原料とした畜肉加工品については、例えばハンバーグ、ミートボール、つくね、ソーセージ、ロールキャベツ、餃子、焼売などが挙げられる。一方、食肉を主原料とした畜肉加工品については、例えば鶏の唐揚げ、豚カツ、豚の角煮、牛ステーキ、ローストビーフなどが挙げられる。また、これら食肉を主原料とした加工食品においては、油中水型乳化油脂組成物を直接肉に注入したり、練り込んだりすることが困難な場合、卵白、カゼイン、乳清蛋白質等の蛋白素材や、別の親水性の強い乳化剤を使用して油中水型乳化油脂組成物を調味液、ピックル液等の水系のものと水中油型に乳化させて肉に対して親和性を高めてから添加することも可能である。
【０００９】
上記のごとく、本発明の畜肉加工品においては、添加された油中水型乳化油脂組成物が１次加熱時には油脂として振る舞うため製造工程を損なわず、２次加熱以降にはじめて、解乳化を起こして水相部が流出するためため効率良くジューシー感を付与することができる。さらに、２次加熱されるまで油中水型乳化を保っているので水相部分に揮発性の高い風味素材や飛散しやすい風味素材を閉じこめておくことができるため、畜肉加工品を製造する際、直接風味素材を添加するよりもはるかに少量で目的とする風味を効率良く付与することも可能となる。
【００１０】
本発明の畜肉加工品に添加される油中水型乳化油脂組成物に用いられる油脂は、食用に適するものであれば特に限定されないが、例えば、コーン油、あまに油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、菜種油、大豆油、辛子油、カポック油、米糠油、胡麻油、玉蜀黍油、落花生油、オリーブ油、椿油、茶油、ひまし油、椰子油、パーム油、パーム核油、カカオ脂、シア脂、ボルネオ脂等の植物油脂や、魚油、鯨油、牛脂、豚脂、乳脂、羊脂等の動物油脂が挙げられ、また、それらの硬化油、エステル交換油、分別油等から目的に応じて適宜選択し、これを単独で、あるいは組み合わせて使用することができる。
【００１１】
本発明の畜肉加工品に添加される油中水型乳化油脂組成物に用いられる乳化剤は、グリセリン飽和脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステルが必須である。グリセリン飽和脂肪酸モノエステルを構成する脂肪酸は炭素数１６〜２２の飽和脂肪酸であることが好ましい。かかるグリセリン飽和脂肪酸モノエステルの使用量は、乳化油脂組成物１００重量％中、０．０２〜０．５重量％が好ましく、更に好ましい範囲は０．０５〜０．２重量％である。使用量が０．０２重量％より少ないと乳化物の解乳化が満足に得られず、畜肉加工品のジューシー感が低下する恐れがある。一方、０．５重量％より多いと、乳化油脂組成物自体の乳化安定性が悪化し、水分離の問題が生じる恐れがあるだけでなく、乳化剤特有の悪い風味が畜肉加工品に影響する恐れがある。ポリグリセリン縮合リシノレイン酸エステルについては、ポリグリセリン系の乳化剤であって、主としてヒマシ油を原料とする縮合リシノレイン酸とポリグリセリンとのエステル化により得ることができる。かかるポリグリセリン縮合リシノレイン酸エステルの使用量は、乳化油脂組成物１００重量％中、０．１〜１重量％が好ましく、更に好ましい範囲は０．２〜０．８重量％である。使用量が０．１重量％より少ないと乳化油脂組成物自体の乳化が満足に得られない恐れがある。一方、１重量％より多いと、乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こらなくなる恐れがあるだけでなく、乳化剤特有の悪い風味が畜肉加工品に影響する恐れがある。グリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステルを構成する脂肪酸は特に限定されず、例えば、オレイン酸、リノール酸、リノレン酸、アラキジン酸、アラキドン酸、エルカ酸等が挙げられ、これらは１種または２種以上を組み合わせて用いることができる。また、グリセリン不飽和脂肪酸モノエステルはグリセリン飽和脂肪酸エステルと混合しても用いられる。かかるグリセリン不飽和脂肪酸モノエステルの使用量は、乳化油脂組成物１００重量％中、０．１〜０．５重量％が好ましく、更に好ましい範囲は０．１〜０．３重量％である。使用量が０．１重量％より少ないと乳化物の解乳化が満足に得られず、畜肉加工品のジューシー感が低下する恐れがある。一方、０．５重量％より多いと、乳化油脂組成物自体の乳化安定性が悪化し、水分離の問題が生じる恐れがあるだけでなく、乳化剤特有の悪い風味が畜肉加工品等の商品に影響する恐れがある。蔗糖不飽和脂肪酸ポリエステルの使用量は、乳化油脂組成物１００重量％中、０．０５〜０．３重量％が好ましく、さらに好ましい範囲は０．０５〜０．２重量％である。使用量が０．０５重量％より少ないと乳化油脂組成物自体の乳化が不安定になる恐れがある。一方、０．３重量％より多いと、乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こらなくなる恐れがあるだけでなく、乳化剤特有の悪い風味が畜肉加工品に影響する恐れがある。
【００１２】
さらに本発明の畜肉加工品に添加される油中水型乳化油脂組成物には、上記乳化剤の他、さらに解乳化の制御を行うため、あるいは乳化油脂組成物自体の乳化安定性を向上するため、グリセリン有機酸脂肪酸モノエステル、レシチン、ソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム（ＣＳＬ）等の乳化剤を併用することができる。
【００１３】
本発明の畜肉加工品に添加される油中水型乳化油脂組成物の油相としては３０〜７０重量％が好ましい。さらに好ましい範囲は４０〜６０重量％である。油相が３０重量％より少ないと、水相が多すぎるため乳化油脂組成物自体の油中水型乳化が不安定となる恐れがある。一方、７０重量％より多いと水相が少なくなり、商品へのジューシー感の付与が満足にできなくなる恐れがある。また、水相としては７０〜３０重量％が好ましい。さらに好ましい範囲は６０〜４０重量％である。水相が７０重量％より多いと、水相が多すぎるため乳化油脂組成物自体の油中水型乳化が不安定となる恐れがある。一方、３０重量％より少ないと油相が多くなり、畜肉加工品へのジューシー感、旨味の付与が満足にできなくなる恐れがある。
【００１４】
なお、本発明にかかる練り込み用乳化油脂組成物中には、該乳化油脂組成物を安定化させるためのデキストリン類、澱粉類、キサンタンガム、グアーガム等の増粘多糖類、商品性を向上するための糖類、呈味材、調味料、エキス類、香辛料等を使用しても何ら問題ない。また、商品の保水性を高めたり、食感を改良するため、セルロース及びその誘導体、ポリデキストロース、小麦ふすま、大豆繊維等の食物繊維も使用することもできる。さらに、香料、着色料、酸化防止剤等も適宜使用することができる。
【００１５】
そして、本発明の畜肉加工品に添加される油中水型乳化油脂組成物は、例えば以下のようにして製造することができる。まず、油脂中に乳化剤を加え、７０℃に加熱、溶解したものを油相とする。一方、水に調味料、エキス類、デキストリン類を加え、十分混合した後に７０℃に加熱して殺菌し、水相とする。油相中に水相を徐々に加えて油中水型に乳化した後冷却し、捏和して油中水型乳化油脂組成物を得る。このようにして得られた油中水型乳化油脂組成物は、畜肉加工品の種類あるいは期待効果の度合いによっても異なるが、加熱前の商品１００重量部に対して１〜２０重量部、好ましくは２〜１０重量部の割合で練り込んで使用することができる。
【００１６】
【実施例】
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において部は重量部である。
（実施例１〜３）
表１に示す配合により、食用油脂にグリセリン飽和脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン不飽和脂肪酸モノエステル、及び蔗糖不飽和脂肪酸ポリエステルを加えて混合し、７０℃まで加温、溶解したものを油相とした。一方、水に食塩、酵母エキス、ビーフエキス、チキンエキス等の調味料、香辛料、風味素材等を加え、十分混合した後に７０℃に加熱して殺菌し、水相とした。油相中に水相を徐々に加えて油中水型に乳化した後冷却し、捏和して本発明の畜肉加工品に添加するための油中水型乳化油脂組成物を得た。
【００１７】
【表１】

次に、実施例１〜３の油中水型乳化油脂組成物を用いた使用例を示す。
【００１８】
使用例１ハンバーグ
牛ミンチ肉４８部、豚ミンチ肉１０部に食塩０．６部を加えてミキサーにて混練し、玉葱２０部、液卵白２部、粒状植物性蛋白５部、牛乳４．５部、パン粉４部、香辛料（（株）カネカサンスパイス製、商品名「ハンバーグ用スパイスミックス」）０．４部、酵母エキス（鐘淵化学工業（株）製、商品名「カネカまるごと酵母エキスＲ」）０．３部、ビーフエキス０．２部を添加して混練した後、本発明にかかる実施例１の油中水型乳化油脂組成物（比較例として、乳化油脂組成物の代わりに精製ラードを使用した）５部を加えさらに混練を行ってハンバーグの生地を得た。成型したハンバーグ生地を２００℃の熱鉄板で両面を加熱焼成した後、真空パックにより包装し、ハンバーグを得た。これを−３０℃で２４時間凍結した後、冷凍庫にて３０日間保管した。試食による官能評価に当たっては、冷凍状態の真空パックをそのまま沸騰水中に入れて数分間ボイルし、再加熱調理を行った。その後真空パックからハンバーグを取り出し、皿に移して１０名のパネラーによる官能評価を行った。評価については、１点（ジューシーさが全く無く、ぱさついて美味しくない）〜１０点（非常にジューシーで美味しい）の１０段階で評価し、１０名の平均点を求めた。その結果、本発明にかかる実施例１の油中水型乳化油脂組成物を用いたハンバーグは９．２点、一方、比較例として精製ラードを用いたハンバーグは３．８点となった。
【００１９】
使用例２肉餃子
豚ミンチ肉４０部、キャベツ２６部、玉葱６部、ニラ２部、ニンニク（すりおろしたもの）４部、しょうが（すりおろしたもの）２部、馬鈴薯澱粉２部、乾燥椎茸１部、粒状植物性蛋白２部、水５部、醤油４部、ごま油２部、香辛料０．５部、酵母エキス（鐘淵化学工業（株）製、商品名「カネカまるごと酵母エキス」）０．５部をミキサーにて混練した後、本発明にかかる実施例１の油中水型乳化油脂組成物（比較例として、乳化油脂組成物の代わりに精製ラードを使用した）３部を加えさらに混練を行って餃子のあん部分（具材）を得た。あんを常法によって製造した餃子の皮にて包み、トレイに入れて蒸し加熱により調理、殺菌を行い、肉餃子を得た。これを袋に入れてチルド（５℃）にて６日間保管した。試食による評価にあたっては、トレイから肉餃子を取り出してフライパンに移し、少量の水を添加して蒸し焼きにより再加熱調理を行い、１０名のパネラーによる官能評価を行った。評価は具材部分について行い、１点（ジューシーさが全く無く、ぱさついて美味しくない）〜１０点（非常にジューシーで美味しい）の１０段階で評価し、１０名の平均点を求めた。その結果、本発明にかかる実施例１の油中水型乳化油脂組成物を用いた肉餃子は９．５点、一方、比較例として精製ラードを用いた肉餃子は４．６点となった。
【００２０】
使用例３ポークソーセージ
豚肉７１部を荒挽きにした後、食塩１．５部、水飴０．８部、リン酸塩０．３部、馬鈴薯澱粉３部、亜硝酸塩０．０５部、アスコルビン酸塩０．０５部、香辛料０．３部、水１５部、及び本発明にかかる実施例２の油中水型乳化油脂組成物８部（比較例として、乳化油脂組成物の代わりに豚脂７．２部、マスタード粉末０．８部を使用した）を加え、サイレントカッターにてエマルジョン化する。練り上がったものをスタッファーにてケーシングに充填して成形する。これを７０〜７５℃、３０分間ボイル殺菌し、冷却後ケーシングを取り、真空パックをして８０℃、１０分間表面殺菌を行い、ポークソーセージを得た。これをチルド（５℃）にて７日間保管した。試食による官能評価に当たっては、真空パックのポークソーセージをそのまま沸騰水中にて５分間ボイルし、再加熱調理を行った。試食評価においては、１０名のパネラーによる官能評価を行った。評価については、１点（ジューシーさが無く、かつ、マスタードの風味が全く残っておらず、しかもぱさついて美味しくない）〜１０点（ジューシーで食感が良く、かつ、マスタード風味が十分感じられるほど残っており、非常に美味しい）の１０段階で評価し、１０名の平均点を求めた。その結果、本発明にかかる実施例２の油中水型乳化油脂組成物を用いたポークソーセージは９．３点、一方、比較例として豚脂を用い、マスタード粉末を直接添加したポークソーセージは２．７点となった。
【００２１】
使用例４鶏の唐揚げ
ブロイラーのむね肉を３０ｇ程度にカットし、適量のピックル液を加えてタンブラーで浸漬を行った。ピックル液の調製方法としては、冷水５２部に対してカゼインナトリウム１部を加えて撹拌、溶解させた後、本発明にかかる実施例３の油中水型乳化油脂組成物４５部（比較例として、乳化油脂組成物の代わりに菜種サラダ油を使用した）を加え強く撹拌した。次にリン酸塩１部、食塩０．６部、グルタミン酸ナトリウム０．４部を添加して撹拌しピックル液とした。
【００２２】
浸漬後、得られた食肉加工品に市販の唐揚げ粉をまぶし、１７０℃に加熱したフライ油（鐘淵化学工業（株）製、商品名「プライモールＦＭ」）にて３分間フライした。これらを−３０℃にて急速凍結した後、袋に入れ−２０℃の冷凍庫にて２ヶ月保存した。試食による官能評価に際し、冷凍状態のまま袋から鶏の唐揚げを取り出して適当なレンジ用の皿に移し、電子レンジにより再加熱調理を行った。評価においては、１０名のパネラーによる官能評価を行った。評価については、１点（ジューシーさが無く、ぱさついて美味しくない）〜１０点（ジューシーでしかも肉感があり、非常に美味しい）の１０段階で評価し、１０名の平均点を求めた。その結果、本発明にかかる実施例３の油中水型乳化油脂組成物を用いた鶏の唐揚げは８．９点、一方、比較例として菜種サラダ油を用いた鶏の唐揚げは３．８点となった。
【００２３】
【発明の効果】
以上の結果からも明らかなように、本発明による油中水型乳化油脂組成物を添加したハンバーグや餃子、ソーセージ、鶏の唐揚げ等の畜肉加工品の中でも主として冷凍食品、チルド食品において、商品の長期保存あるいは喫食時の段階で２回以上加熱されることに起因する、商品自体の保型性、風味、ジューシー感の低下という課題を克服し、１回だけ加熱される商品、即ち手作りの商品に近い優れた品質のものを得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention has a juicy feeling and deliciousness by adding a specific water-in-oil emulsified oil / fat composition to livestock processed meat made of minced meat or meat and demulsifying the emulsified oil / fat composition by the second and subsequent heating. In addition, the present invention relates to a processed meat product in which a flavor that is easily scattered remains until the final heating stage.
[0002]
[Prior art]
Processed livestock products such as hamburgers, dumplings, grilled foods, sausages, meatballs, fried chicken, pork cutlet, etc., are mainly produced and distributed as frozen foods and chilled foods for a wide range of household and business use. In general, it is generally cooked and eaten again. Therefore, in order to improve the shelf life of the product at the stage before the consumer eats, it is distributed as a product after being heated and sterilized by baking, steam, retort, boil, etc. in advance, and when the consumer cooks It will be heated twice or more. Therefore, when a consumer eats, the quality and quality of the product itself are deteriorated, such as the flavor and juiciness of the product itself being impaired or changing to a hard texture. For this reason, in order to reproduce the freshly made juicy feeling, a large amount of fat and oil components are often kneaded into processed meat products, but the product becomes oily and sticky, resulting in a loss of merchantability. Become. Moreover, since fats and oils increase, it becomes a product of very high calories, which is not preferable for health. In addition, it has long been made to improve the merchantability of processed processed meat products by adding flavors such as red wine, but when using materials that are easily swayed by heating, such as red wine and mustard, kneaded into minced meat. Even when added in a large amount during mixing, the flavor hardly remained until the final heating, and it was very difficult to flavor the product.
[0003]
[Problems to be solved by the invention]
In order to solve such problems, a new water-in-oil emulsion emulsified with polyglycerin-condensed ricinoleic acid ester is kneaded into minced meat, thereby reducing the calories while maintaining the umami and juicy feeling of the fats and oils. It is said that a low-calorie processed meat product is obtained (Japanese Patent Laid-Open No. 6-105667). According to this method, since the resulting water-in-oil emulsion is strongly emulsified, the entire emulsified oil / fat composition behaves as an oil / fat even at high moisture, so it certainly has a low calorie and imparts umami and juicy feeling due to the oil / fat. Although it is possible, on the other hand, the emulsified state is not controlled, and it is very difficult to impart umami and juicy feeling from the aqueous phase part by demulsification or to season with a material that easily scatters.
[0004]
In view of the present situation, the present invention adds a specific water-in-oil emulsified oil / fat composition to livestock meat processed products consisting of minced meat or meat, and the emulsified state of the emulsified oil / fat composition is broken only by the second and subsequent heat cooking, By demulsifying, it is to provide a processed meat product having a succulent feeling and umami, and a flavor that is easily scattered.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the present inventors have found that the above-mentioned problems can be solved by kneading a specific water-in-oil emulsified fat composition into a processed meat product. The invention has been completed.
[0006]
That is, the present invention comprises 30 to 70% by weight of an oil phase and 70 to 30% by weight of an aqueous phase. As an emulsifier, 0.02 to 0.5% by weight of glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleate 0 A water-in-oil emulsified oil / fat composition containing 2-1 wt%, glycerin unsaturated fatty acid monoester 0.1-0.5 wt%, and sucrose unsaturated fatty acid polyester 0.05-0.3 wt%, respectively. 1 to 20 parts by weight is kneaded with 100 parts by weight of raw meat processed before cooking using ground meat or meat as the main raw material, and it is manufactured through a manufacturing process involving cooking and sterilization processes as primary heating, up to secondary heating The present invention relates to a method for imparting flavor to a processed meat product characterized by maintaining water-in-oil emulsification of the water-in-oil emulsified fat composition and demulsifying it by reheating at the time of eating .
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail.
[0008]
The processed livestock meat product of the present invention is processed food that uses ground meat or meat as the main ingredient, and is a frozen food that is accompanied by a cooking and sterilization process as primary heating, or a product that is reheated at the time of eating with chilled food. Can be mentioned. Examples of processed meat products using ground meat as the main raw material include hamburger, meatballs, tsukemen, sausages, roll cabbage, dumplings, and grilled foods. On the other hand, processed meat products using meat as the main ingredient include, for example, fried chicken, pork cutlet, boiled pork, beef steak, roast beef and the like. In addition, in processed foods using these meats as the main ingredients, if it is difficult to inject or knead the water-in-oil emulsified oil composition directly into the meat, protein such as egg white, casein, and whey protein Improve the affinity for meat by emulsifying water-in-oil emulsified oils and fats in water and oil-in-water types such as seasonings and pickle liquids using raw materials and other strongly hydrophilic emulsifiers. It is also possible to add from.
[0009]
As described above, in the processed meat product of the present invention, the added water-in-oil emulsified oil / fat composition behaves as oil / fat at the time of primary heating, so that the production process is not impaired and demulsification occurs only after the secondary heating. Since the water phase portion flows out, a juicy feeling can be efficiently imparted. Furthermore, since water-in-oil emulsification is maintained until secondary heating, it is possible to keep highly volatile flavor materials and easily scattered flavor materials in the aqueous phase, so when manufacturing processed meat products It is also possible to efficiently impart the desired flavor in a much smaller amount than when directly adding the flavor material.
[0010]
Oils and fats used in the water-in-oil emulsified oil and fat composition added to the processed meat product of the present invention are not particularly limited as long as they are edible. For example, corn oil, linseed oil, tung oil, safflower oil , Kaya oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, Examples include vegetable oils such as palm oil, palm kernel oil, cacao butter, shea fat, and borneo fat, and animal oils such as fish oil, whale oil, beef tallow, pork fat, milk fat, and sheep fat, and their hardened oils and esters. It can be appropriately selected from exchange oil, fractionated oil, etc. according to the purpose, and can be used alone or in combination.
[0011]
The emulsifier used in the water-in-oil emulsified oil composition added to the processed meat product of the present invention is glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleic acid ester, glycerin unsaturated fatty acid monoester, sucrose unsaturated fatty acid polyester. It is essential. The fatty acid constituting the glycerin saturated fatty acid monoester is preferably a saturated fatty acid having 16 to 22 carbon atoms. As for the usage-amount of this glycerol saturated fatty-acid monoester, 0.02-0.5 weight% is preferable in 100 weight% of emulsified oil-fat compositions, and a more preferable range is 0.05-0.2 weight%. When the amount used is less than 0.02% by weight, demulsification of the emulsion cannot be satisfactorily obtained, and the juicy feeling of the processed meat product may be lowered. On the other hand, when it is more than 0.5% by weight, the emulsification stability of the emulsified oil / fat composition itself deteriorates, and there is a risk of causing problems of water separation, and the bad flavor peculiar to the emulsifier may affect the processed meat product. There is. The polyglycerin condensed ricinoleic acid ester is a polyglycerin-based emulsifier and can be obtained by esterification of condensed ricinoleic acid and polyglycerin mainly using castor oil. The amount of the polyglycerin-condensed ricinoleic acid ester used is preferably 0.1 to 1% by weight and more preferably 0.2 to 0.8% by weight in 100% by weight of the emulsified oil / fat composition. If the amount used is less than 0.1% by weight, emulsification of the emulsified oil / fat composition itself may not be obtained satisfactorily. On the other hand, if it exceeds 1% by weight, emulsification of the emulsified oil / fat composition itself becomes too strong and there is a risk that demulsification will not occur, and there is also a possibility that a bad flavor peculiar to the emulsifier may affect the processed meat product. Fatty acids constituting the glycerin unsaturated fatty acid monoester and sucrose unsaturated fatty acid polyester are not particularly limited, and examples include oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, and the like. Alternatively, two or more kinds can be used in combination. The glycerin unsaturated fatty acid monoester can be used even if mixed with the glycerin saturated fatty acid ester. As for the usage-amount of this glycerol unsaturated fatty-acid monoester, 0.1-0.5 weight% is preferable in 100 weight% of emulsified oil-fat compositions, and a more preferable range is 0.1-0.3 weight%. When the amount used is less than 0.1% by weight, demulsification of the emulsion cannot be satisfactorily obtained, and the juicy feeling of the processed meat product may be lowered. On the other hand, if it is more than 0.5% by weight, the emulsification stability of the emulsified oil / fat composition itself deteriorates, and there is a risk that water separation problems may occur. There is a risk of impact. The amount of the sucrose unsaturated fatty acid polyester used is preferably 0.05 to 0.3% by weight, more preferably 0.05 to 0.2% by weight, in 100% by weight of the emulsified oil / fat composition. If the amount used is less than 0.05% by weight, emulsification of the emulsified oil / fat composition itself may be unstable. On the other hand, if it exceeds 0.3% by weight, emulsification of the emulsified oil / fat composition itself becomes too strong and there is a risk that demulsification will not occur, and there is a possibility that the bad flavor unique to the emulsifier may affect the processed meat product. is there.
[0012]
Further, the water-in-oil emulsified oil / fat composition added to the processed meat product of the present invention, in addition to the above-mentioned emulsifiers, further controls demulsification or improves the emulsion stability of the emulsified oil / fat composition itself. An emulsifier such as glycerin organic acid fatty acid monoester, lecithin, sorbitan fatty acid ester, stearoyl calcium lactate (CSL) can be used in combination.
[0013]
The oil phase of the water-in-oil emulsified fat composition added to the processed meat product of the present invention is preferably 30 to 70% by weight. A more preferred range is 40 to 60% by weight. If the oil phase is less than 30% by weight, the water-in-oil emulsification of the emulsified oil / fat composition itself may become unstable because the water phase is too much. On the other hand, when the amount is more than 70% by weight, the aqueous phase is decreased, and there is a possibility that the juiciness of the product cannot be satisfactorily provided. The aqueous phase is preferably 70 to 30% by weight. A more preferred range is 60 to 40% by weight. If the water phase is more than 70% by weight, the water-in-oil emulsification of the emulsified oil / fat composition itself may become unstable because the water phase is too much. On the other hand, if it is less than 30% by weight, the oil phase increases, and there is a risk that the juiciness and umami imparting to the processed meat product cannot be satisfied satisfactorily.
[0014]
In the emulsified fat composition for kneading according to the present invention, thickening polysaccharides such as dextrins, starches, xanthan gum, guar gum and the like for stabilizing the emulsified fat composition, and the commercial property are improved. There is no problem even if sugars, flavoring agents, seasonings, extracts, spices, etc. are used. In addition, dietary fibers such as cellulose and its derivatives, polydextrose, wheat bran, soybean fiber, etc. can be used in order to increase the water retention of the product or improve the texture. Furthermore, a fragrance | flavor, a coloring agent, antioxidant, etc. can be used suitably.
[0015]
And the water-in-oil type emulsified oil-fat composition added to the processed meat product of this invention can be manufactured as follows, for example. First, an emulsifier is added to fats and oils, and what was heated and melt | dissolved at 70 degreeC is made into an oil phase. On the other hand, seasonings, extracts and dextrins are added to water and mixed well, then heated to 70 ° C. to sterilize to obtain an aqueous phase. A water phase is gradually added to the oil phase to emulsify into a water-in-oil type, and then cooled and kneaded to obtain a water-in-oil emulsified fat composition. The water-in-oil emulsified oil / fat composition thus obtained varies depending on the type of livestock meat processed product or the degree of expected effect, but is 1 to 20 parts by weight, preferably 100 parts by weight of the product before heating. It can be used by kneading at a ratio of 2 to 10 parts by weight.
[0016]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, parts are parts by weight.
(Examples 1-3)
According to the formulation shown in Table 1, glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleic acid ester, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester were added to and mixed with edible fat and oil, and heated to 70 ° C. and dissolved. The oil phase was used. On the other hand, seasonings such as salt, yeast extract, beef extract and chicken extract, spices, flavor materials and the like were added to water, mixed well, and then sterilized by heating to 70 ° C. to obtain an aqueous phase. The water phase was gradually added to the oil phase, emulsified into a water-in-oil type, cooled, kneaded, and a water-in-oil type emulsified oil / fat composition to be added to the processed meat product of the present invention was obtained.
[0017]
[Table 1]

Next, the usage example using the water-in-oil type emulsified oil-fat composition of Examples 1-3 is shown.
[0018]
Use Example 1 48 parts of hamburg beef minced meat and 10 parts of pork minced meat are mixed with 0.6 parts of salt and kneaded with a mixer, 20 parts onion, 2 parts liquid egg white, 5 parts granular vegetable protein, 4.5 milk Part, bread crumb 4 parts, spices (made by Kaneka San Spice Co., Ltd., trade name “Spice Mix for Hamburg”), yeast extract (manufactured by Kaneka Chemical Co., Ltd., trade name “Kaneka Whole Yeast Extract R” )) After adding 0.3 part and 0.2 part of beef extract and kneading, the water-in-oil type emulsified oil / fat composition of Example 1 according to the present invention (as a comparative example, purified lard instead of the emulsified oil / fat composition) 5 parts) was added and further kneaded to obtain a hamburger dough. The molded hamburger dough was heated and fired on both sides with a 200 ° C. hot iron plate, and then packaged with a vacuum pack to obtain a hamburger. This was frozen at −30 ° C. for 24 hours and then stored in a freezer for 30 days. In the sensory evaluation by tasting, the frozen vacuum pack was placed in boiling water as it was, boiled for several minutes, and reheated. Thereafter, the hamburger was taken out from the vacuum pack, transferred to a dish, and sensory evaluation was performed by 10 panelists. About evaluation, it evaluated in 10 steps of 1 point (there is no succulent at all, and it is not puffy and delicious)-10 points (very juicy and delicious), and the average score of 10 persons was calculated | required. As a result, the hamburger using the water-in-oil emulsified oil / fat composition of Example 1 according to the present invention was 9.2 points, while the hamburger using purified lard was 3.8 points as a comparative example.
[0019]
Use example 2 Meat dumplings pork minced meat 40 parts, cabbage 26 parts, onion 6 parts, leek 2 parts, garlic (grated) 4 parts, ginger (grated) 2 parts, potato starch 2 parts, dried shiitake mushroom 1 part, 2 parts granular vegetable protein, 5 parts water, 4 parts soy sauce, 2 parts sesame oil, 0.5 parts spice, yeast extract (manufactured by Kaneka Chemical Co., Ltd., trade name “Kaneka Whole Yeast Extract”) 0 After kneading 5 parts with a mixer, 3 parts of a water-in-oil emulsified oil composition of Example 1 according to the present invention (purified lard was used instead of the emulsified oil composition as a comparative example) was further added. Kneading was performed to obtain a dumpling sauce (material). The dumplings were wrapped in dumpling skins prepared in a conventional manner, placed in a tray, steamed and cooked and sterilized to obtain meat dumplings. This was put in a bag and stored in a chilled (5 ° C.) for 6 days. In the evaluation by tasting, meat dumplings were taken out from the tray, transferred to a frying pan, a small amount of water was added, cooking was performed again by steaming, and sensory evaluation was performed by 10 panelists. The evaluation was performed on the ingredients portion, and the score was 10 points from 1 point (no succulent at all, clumsy and not delicious) to 10 points (very juicy and delicious), and the average score of 10 people was obtained. As a result, meat dumplings using the water-in-oil emulsified oil / fat composition of Example 1 according to the present invention scored 9.5 points, while meat dumplings using purified lard as a comparative example scored 4.6 points. .
[0020]
Use Example 3 After 71 parts of pork sausage pork was coarsely ground, 1.5 parts of salt, 0.8 part of starch syrup, 0.3 part of phosphate, 3 parts of potato starch, 0.05 part of nitrite, ascorbate 0.05 parts, 0.3 parts of spices, 15 parts of water, and 8 parts of a water-in-oil emulsified oil / fat composition of Example 2 according to the present invention (for comparison, pork fat 7. 2 parts, 0.8 parts of mustard powder was used) and emulsified with a silent cutter. The kneaded product is filled into a casing with a stuffer and molded. This was boil sterilized at 70 to 75 ° C. for 30 minutes, and after cooling, the casing was taken out, vacuum-packed and subjected to surface sterilization at 80 ° C. for 10 minutes to obtain pork sausage. This was stored in chilled (5 ° C.) for 7 days. For sensory evaluation by tasting, pork sausage in a vacuum pack was boiled for 5 minutes in boiling water as it was, and re-cooked. In the taste evaluation, sensory evaluation was performed by 10 panelists. As for evaluation, 1 point (no succulent, no mustard flavor left, yet crispy and unsavory) to 10 points (juicy, good texture and enough to feel mustard flavor) It was evaluated on a 10-point scale (remaining and very delicious), and the average score of 10 people was obtained. As a result, 9.3 points of pork sausage using the water-in-oil emulsified oil / fat composition of Example 2 according to the present invention, while 2 pork sausages using pork fat as a comparative example and directly added with mustard powder 7 points.
[0021]
Use Example 4 Chicken fried broiler fillet was cut to about 30 g, an appropriate amount of pickle solution was added, and dipped in a tumbler. As a method for preparing the pickle liquid, 1 part of sodium caseinate was added to 52 parts of cold water, stirred and dissolved, and then 45 parts of a water-in-oil emulsified fat composition of Example 3 according to the present invention (as a comparative example) The rapeseed salad oil was used in place of the emulsified oil / fat composition) and stirred vigorously. Next, 1 part of phosphate, 0.6 part of sodium chloride and 0.4 part of sodium glutamate were added and stirred to obtain a pickle solution.
[0022]
After soaking, the obtained processed meat was dusted with commercially available deep-fried flour, and fried for 3 minutes with frying oil heated to 170 ° C. (trade name “Primol FM” manufactured by Kanegafuchi Chemical Industry Co., Ltd.). These were snap frozen at −30 ° C., placed in a bag and stored in a −20 ° C. freezer for 2 months. During sensory evaluation by tasting, chicken fried chicken was taken out of the bag in a frozen state, transferred to a dish for an appropriate range, and reheated with a microwave oven. In the evaluation, sensory evaluation by 10 panelists was performed. About evaluation, it evaluated in ten steps of 1 point (there is no succulent, and it is not puffy and delicious)-10 points (succulent and sensual and very delicious), and the average score of 10 persons was calculated | required. As a result, chicken fried using the water-in-oil emulsified fat composition of Example 3 according to the present invention was 8.9 points, while chicken fried using rapeseed salad oil was 3.8 as a comparative example. It became a point.
[0023]
【The invention's effect】
As is clear from the above results, among the processed meat products such as hamburger, dumplings, sausage, fried chicken, etc. to which the water-in-oil emulsified fat composition according to the present invention has been added, mainly frozen foods, chilled foods, Overcoming the problems of reduced shape retention, flavor, and juicy feeling caused by being heated twice or more at the stage of long-term storage or eating, products that are heated only once, ie handmade Good quality close to the product can be obtained.

Claims

Comprising 30 to 70% by weight of an oil phase and 70 to 30% by weight of an aqueous phase. As an emulsifier, 0.02 to 0.5% by weight of a glycerol saturated fatty acid monoester and 0.2 to 1% by weight of a polyglycerol condensed ricinoleic acid ester A water-in-oil emulsified oil / fat composition containing 0.1 to 0.5% by weight of glycerin unsaturated fatty acid monoester and 0.05 to 0.3% by weight of sucrose unsaturated fatty acid polyester, mainly ground meat or meat 1 to 20 parts by weight is kneaded with 100 parts by weight of processed raw meat before heating as a raw material, and is manufactured through a manufacturing process involving cooking and sterilization as primary heating, and the water-in-oil emulsification until secondary heating. A method for imparting a flavor to a processed meat product, characterized by maintaining water-in-oil emulsification of an oil and fat composition and demulsifying it by reheating during eating .