JP4226194B2 - Method for producing mixed meat products containing onion and alkaline ingredients - Google Patents

Description

【００１５】
〔比較例２〕
比較例１において、エビペーストに乳酸水溶液を添加する代わりに、すり身に乳酸水溶液を添加し（対照例１−７）、他は実施例１と同様にして焼売を作製した（乳酸水溶液の最終製品濃度は実施例１と同じ）。結果を表２に示す。
【００１６】
【表２】

【００１７】
〔比較例３〕
乳酸水溶液の最終製品濃度が、pH 5.5（対照例１−１１）、pH 6.0（対照例１−１０）、pH 6.5（実施例１）、pH 7.0（対照例１−９）、pH 7.2（対照例１−８、無添加）になるように乳水溶液を添加したエビペーストを作製した。これらのエビペーストを使用して実施例１と同様に焼売を作製した。結果を表３に示す。
【００１８】
【表３】

【００１９】
〔実施例２〕
実施例１において、エビペーストに乳酸水溶液を添加する代わりに、玉葱を乳酸水溶液に浸漬し、他は実施例１と同様にして焼売を作製した。即ち、剥皮水洗後約4mm程度に微塵切りした玉葱（100部）を0.5％乳酸水溶液（500部）に、4℃、30分間浸漬を行った後、ざるにあげて余分な水分を切り、この玉葱を用いて焼売を作製した。
【００２０】
〔比較例４〕
実施例２おいて、乳酸水溶液の代わりに、水（対照例２−１）、0.5％アスコルビン酸水溶液（対照例２−２）、0.5％酢酸水溶液（対照例２−３）、0.5％グルコン酸水溶液（対照例２−４）、0.5％クエン酸水溶液（対照例２−５）、0.5％リンゴ酸水溶液（対照例２−６）に、玉葱を浸漬し、他は実施例２と同様にして焼売を作製した。結果を表４に示す。
【００２１】
【表４】

【００２２】
【発明の効果】
本発明は、玉葱及びアルカリ具材を含有する混合肉製品の新規な製造方法を提供する。この方法により、最終的な練り製品の品質に悪影響を及ぼすことなく、玉葱の黄化が起こらない製品を製造することができるようになる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a mixed meat product containing onion and an alkaline raw material. By producing a mixed meat product by this method, yellowing of the onion in the product can be prevented.
[0002]
[Prior art]
Various measures have been devised in the past because discoloration of fruits and vegetables significantly reduces their commercial value. Typical countermeasures include the following.
(1) Preparation of pH One of the pigments that cause discoloration of fruits and vegetables is a flavonoid pigment. Flavonoid pigments exhibit a yellow color under alkaline conditions, but often approach white as the pH is lower than neutral. Therefore, discoloration caused by flavonoids can be prevented by shifting the pH of fruits and vegetables to the acidic side. In some cases, the optimum pH of polyphenol oxidase that causes browning of apples and the like can be removed by shifting the pH to the acidic side.
[0003]
(2) Water exposure Fruits and vegetables can be exposed to water to remove browning substances (for example, polyphenols) and enzymes involved in the browning (for example, polyphenol oxidase). Therefore, water exposure is an effective means for preventing discoloration.
(3) Heating in water By heating fruits and vegetables in water, it is possible not only to remove browning substances and enzymes involved in browning, but also to inactivate enzymes involved in browning. Therefore, heating in water and fruits and vegetables are both effective means for preventing discoloration.
[0004]
Onion contains a flavonoid pigment called quercetin (“Food Science and Technology” 36 Food Research Institute, Ministry of Agriculture, Forestry and Fisheries). Quercetin is white under acidic conditions but yellow under alkaline conditions. Ingredients in shochu and dumplings, pork and other ingredients show neutral or weak acidity, but processing for yield improvement and quality improvement as disclosed in JP-A-03-49643 was performed. Some things may be alkaline. Some crustacean ingredients such as shrimp and crab show alkalinity. For this reason, there is a case where shrimp and crab scallops are yellowed.
[0005]
[Problems to be solved by the invention]
Such yellowing occurs by a mechanism different from the above-described browning of the enzyme or the like, but can be prevented by the above-described treatments such as pH adjustment, water exposure, and heating in water. However, these treatments simultaneously have an unfavorable effect on mixed meat products such as baked goods. For example, when an acidic substance is added, depending on the reached pH, the gel forming ability of the mixed meat product may be weakened and the texture may be deteriorated. The sequestering action of acidic substances can cause similar problems. Moreover, the addition of an acidic substance has a great influence on the taste. When exposed to water and heated in water, useful components such as umami components are allowed to flow out together with quercetin. In the case of heating in water, in addition to this, the texture is also deteriorated.
[0006]
Thus, when trying to prevent yellowing of onions in shrimp grilling etc. by existing means, the final product will be adversely affected. An object of the present invention is to solve the problems of such existing discoloration prevention means and to provide means for preventing yellowing of onions without adversely affecting the mixed meat product.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have added a step of supplying a monovalent organic acid during the production process of the product, so that the onion of the onion is not adversely affected. It discovered that yellowing could be prevented and came to complete this invention.
That is, the present invention is a method for producing a mixed meat product containing onion and an alkaline raw material, and includes a step of supplying a monovalent organic acid during the production process. It is a manufacturing method of mixed meat products.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The manufacturing method of the onion and alkaline raw material containing mixed meat product of this invention is characterized by including the process of adding a monovalent organic acid in the manufacturing process.
Here, the “alkaline raw material” means a raw material having a pH of 7.0 or more, which may yellow the onion in the mixed meat product. Specifically, crustacean ingredients such as shrimp, crab, king crab, and giant clam, and livestock meat and seafood that have become alkaline as a result of treatment for yield improvement and quality improvement as disclosed in Japanese Patent Laid-Open No. 03-49643. And other raw materials. "Mixed meat products" refers to foods in which animal muscle material is cut into fine pieces, bound to other ingredients, and formed into a lump by heating such as cooking. Mainly hamburger, meat dumplings, grilled rice , Dumplings, sausages, tsumire, fried fish cakes, kamaboko, etc.
[0009]
In the step of supplying the organic acid, the organic acid may be directly added to the ingredients or the like, but the ingredients or the like may be immersed in an aqueous solution containing the organic acid to indirectly supply the organic acid. When adding an organic acid to raw materials other than onion, it is desirable to add and mix it with an alkaline raw material, and to mix other raw materials such as onion. On the other hand, when the onion is first immersed in an aqueous solution containing an organic acid, it is preferable to immerse the onion before mixing with other ingredients.
[0010]
The onion to be used may be any of white, yellow and red varieties, but yellowing is not a problem in white and red varieties, so it is preferable to use yellow varieties. .
Examples of the monovalent organic acid include lactic acid, ascorbic acid, acetic acid, and gluconic acid. Among these, lactic acid, gluconic acid, ascorbic acid, and the like are preferably used from the viewpoint of taste and the like. The most preferred monovalent organic acid is lactic acid.
The amount of the monovalent organic acid is not particularly limited, but is preferably supplied so that the final mixed meat product has a pH of about 5.5 to 7.0.
[0011]
【Example】
[Example 1]
(Raw material processing)
The onion was finely cut to about 4 mm after peeling and washing with water. The shrimp was roughly chopped to about 10 mm after thawing frozen size 100 shrimp (LB / LB). As for surimi, frozen undissolved surimi uncured surimi was naturally thawed, sliced in a half-thawed state, and then salted. Pork back fat was ground with a 4mm chopper.
(mixture)
In a mixer, 250 parts of salted surimi, 100 parts of pork back fat, 300 parts of shrimp, 250 parts of onion, and 100 parts of potato starch were mixed. Add 10 parts of 50% aqueous lactic acid to 100 parts of shrimp paste, and add 20 parts of the mixture to the previous mixture and salt, 10 parts of chemical seasoning, 8 parts of sugar, 3 parts of pepper and 2 parts of ginger. The mixture was stirred for about 5 minutes and mixed uniformly. In addition, the temperature of the kneaded meat was suppressed to 10 ° C. or less.
(Molding)
15 g of paste meat was wrapped in grilled leather (commercial product) and molded.
(heating)
Steamed at 90 ° C for 13 minutes so that the core product temperature was 85 ° C or higher.
[0012]
After being steamed and allowed to stand at room temperature for 10 minutes, sensory evaluation of shochu was performed. The sensory evaluation evaluated the color of the onion, the texture of the bake, and the taste of the bake.
The color of the onion was 4 points—no yellowing, 3 points—slightly yellowing, 2 points—slightly yellowing, and 1 point—severely yellowing. The texture and taste of the pottery were made in five stages: 5 points-very good, 4 points-good, 3 points-normal, 2 points-poor, 1 point-very poor.
[0013]
[Comparative Example 1]
In Example 1, instead of adding 10 parts of 50% lactic acid aqueous solution to 100 parts of shrimp paste, no addition (Control Example 1-1), 10 parts of 50% aqueous ascorbic acid solution to 100 parts of shrimp paste (Control Example 1) -2), 10 parts of 50% aqueous acetic acid (Control 1-3), 10 parts of 50% aqueous gluconic acid (Control 1-4), 10 parts of 50% aqueous citric acid (Control 1-5), 50% 10 parts of malic acid aqueous solution (control example 1-6) was added, and the others were made in the same manner as in Example 1 to prepare shochu. The results are shown in Table 1.
[0014]
[Table 1]

[0015]
[Comparative Example 2]
In Comparative Example 1, instead of adding the lactic acid aqueous solution to the shrimp paste, the lactic acid aqueous solution was added to the surimi (Control Example 1-7), and others were made in the same manner as in Example 1 (final product of the lactic acid aqueous solution) The concentration is the same as in Example 1). The results are shown in Table 2.
[0016]
[Table 2]

[0017]
[Comparative Example 3]
The final product concentration of the aqueous lactic acid solution was pH 5.5 (Control Example 1-11), pH 6.0 (Control Example 1-10), pH 6.5 (Example 1), pH 7.0 (Control Example 1-9), pH 7.2 (Control). A shrimp paste to which an aqueous dairy solution was added was prepared as in Example 1-8, no addition). These shrimp pastes were used to make a shochu as in Example 1. The results are shown in Table 3.
[0018]
[Table 3]

[0019]
[Example 2]
In Example 1, instead of adding the lactic acid aqueous solution to the shrimp paste, the onion was dipped in the lactic acid aqueous solution, and the others were made in the same manner as in Example 1 to produce a hot pot. That is, onion (100 parts) finely cut to about 4 mm after rinsing and rinsing is immersed in 0.5% lactic acid aqueous solution (500 parts) at 4 ° C for 30 minutes, and then the excess water is removed by sifting. Sake was made using onions.
[0020]
[Comparative Example 4]
In Example 2, instead of lactic acid aqueous solution, water (Control Example 2-1), 0.5% ascorbic acid aqueous solution (Control Example 2-2), 0.5% acetic acid aqueous solution (Control Example 2-3), 0.5% gluconic acid The onion was immersed in an aqueous solution (Control Example 2-4), 0.5% citric acid aqueous solution (Control Example 2-5), and 0.5% malic acid aqueous solution (Control Example 2-6). A shochu was made. The results are shown in Table 4.
[0021]
[Table 4]

[0022]
【The invention's effect】
The present invention provides a novel method for producing a mixed meat product containing onions and alkaline ingredients. This method makes it possible to produce a product that does not cause onion yellowing without adversely affecting the quality of the final kneaded product.

Claims (5)

A method of manufacturing shrimp grill, crab grill, shrimp dumpling, or crab dumpling containing onion and an alkaline raw material, and monovalent organic so that the final product has a pH of 5.5 to 7.0 during the manufacturing process shrimp Shaomai containing onion and alkaline material, characterized in that it comprises a step of supplying acid, crab Shaomai, shrimp dumpling or method of manufacturing crab dumplings. 2. The shrimp scallop, crab sake, shrimp, shrimp containing onion and alkaline material according to claim 1, wherein the step of supplying the monovalent organic acid is a step of adding and mixing the monovalent organic acid to the alkaline material. A method for producing dumplings or crab dumplings . Supplying an organic acid monovalent, shrimp contain onion and alkaline material according to claim 1, wherein the onion is a step of immersing in an aqueous solution containing organic acid monovalent Shaomai, crab Shaomai, A method for producing shrimp dumplings or crab dumplings . The monovalent organic acid is lactic acid, and the production of shrimp shochu, crab shochu, shrimp dumpling or crab dumpling containing onion and alkaline raw material according to any one of claims 1 to 3 Method. The shrimp shochu, crab shrimp, shrimp dumpling, or crab dumpling containing the onion and the alkaline raw material according to any one of claims 1 to 4, wherein the alkaline raw material is a crustacean ingredient. Production method.