JP4672612B2 - Improving the texture of processed livestock products - Google Patents

Description

  The present invention relates to a texture improvement method for processed livestock products. More specifically, the present invention relates to a texture improving method for processed livestock products, which increases water retention and gives a soft texture to heated processed livestock products that have been heat-treated in advance and moisture has been tightly tightened.

  Processed meat products that can be eaten immediately by heating at home due to factors such as the increase in single-person households and double-income households, diversification of retail business formats such as large supermarkets and convenience stores, and the spread of household cooking utensils such as microwave ovens Variations in cooked foods such as rice and side dishes are growing year by year.

  In processed livestock products and side dishes, secondary sterilization is often carried out by further heat treatment such as steam or boil after packing cooked products for the purpose of preventing secondary contamination during subdivision. The majority of meat and fishery products used as raw materials for processed livestock and fishery products are imported from overseas to Japan. At that time, meat that has been completely heat-sterilized overseas has been frozen in a frozen state due to problems such as chicken flu. Increasing cases are imported and used domestically as raw meat and seafood.

  However, once heat-treated meat, muscle fibers contract due to denaturation during heating, moisture flows out (pashes), has a tight texture, and undergoes processes such as freezing and secondary heat treatment. As a result, there was a tendency for the deterioration of the texture to become more prominent.

  In general, for the purpose of improving the water retention and improving the texture of meat, a solution containing water-soluble protein, polymer polysaccharide, starch, salts, etc. (hereinafter referred to as a pickle composition) A method of adding water to raw marine products has been carried out. Many studies have been made on the pickle composition.

  For example, boiled meat texture improving method (patent document 1) characterized in that livestock meat is brought into contact with a sodium citrate aqueous solution for a certain period of time, sodium citrate is infiltrated into the meat, and then boiled. A method for improving the yield of seafood meat and / or livestock meat characterized by treating livestock meat with an aqueous solution containing vegetable protein in calcined calcium (Patent Document 2), containing ester of monoglyceride or diglyceride and polycarboxylic acid An aqueous seasoning liquid for meat (Patent Document 3) characterized in that it contains at least one paste selected from natural pastes and synthetic pastes and curdlan, and a pickle solution composition for meat processing A thing (patent document 4) etc. is tried.

  However, as described above, each of the above methods relates to a pickle composition to be added to raw meat before heat treatment, and presupposes that the muscle tissue of the meat is unmodified. In other words, with regard to heated meat that has been heat-treated, there is a current situation in which even the improvement of the texture has not been studied, and after the meat has been heated once, after a certain period of time, the muscle fibers contract and moisture Spilled out, resulting in a tight texture.

  Furthermore, as processing agents for marine products such as shrimp and squid, raw materials and processing agents for marine products obtained by freezing and thawing raw products are known that use alkali salts (Patent Document 5, Patent Document 6 and the like) are all premised on raw or raw fish processing after freezing and thawing, that is, using a fish before heating. As for the cooked seafood, the improvement of the texture is not studied as in the case of the meat, and the deterioration of the texture is a problem as in the case of the heated meat.

Japanese Patent No. 2675497 Japanese Patent No. 3352818 JP-A-8-196233 Japanese Patent No. 2885566 JP 2006-34236 A JP 2004-81213 A

  The present invention has been developed in view of such circumstances, and with regard to processed livestock and fishery products that have become crisp and hardened, it easily increases its water retention, gives a soft texture, and provides excellent livestock and fishery products. The purpose is to provide processed products.

In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and found that the processed livestock and fishery products are water-soluble protein , water-soluble protein and modified starch, water-soluble protein, alkaline By adding a pickle composition containing any combination of salt and modified starch and then reheating (secondary heating), the texture of the processed livestock products is surprisingly soft and water-retaining. It has been found that a good texture immediately after primary heating can be reproduced. Moreover, it has been found that the texture improving method of the present invention is particularly effective when the primary heating is boil heating.

That is, this invention is the texture improvement method of the livestock and fisheries processed goods shown below;
Item 1. A method for improving the texture of processed livestock products , comprising adding a pickle composition containing a water-soluble protein to a heated processed livestock product and performing secondary heating.
Item 2. Item 2. The method for improving the texture of livestock and fishery products according to Item 1, wherein the pickle composition contains a modified starch.
Item 3 . Item 3. The method for improving texture of processed livestock products according to Item 2, further comprising an alkali salt in the pickle composition.
Item 4 . Item 4. The method for improving the texture of livestock and fishery products according to items 1 to 3 , wherein the primary heating method of the heated livestock and fishery products is boil or steam heating.
Item 5 . Item 5. A processed livestock product whose texture is improved by any one of items 1 to 4 .

  According to the present invention, it is possible to improve the texture of meat and marine products that have been primarily heated, such as boil and steam, which have been low in utility value, increase water retention, give a soft texture, and excellent livestock and fisheries It can be recycled as a processed product.

The present invention provides a pickle composition comprising a processed livestock product processed in advance (primary heating) comprising a water-soluble protein , a water-soluble protein and a modified starch, and any combination of a water-soluble protein, an alkali salt and a modified starch. Secondary heating is performed together with the object. Examples of the primary heating method include one or more treatment methods selected from boil (boil), steam (steam), bake, oil-like (frying), pressure heat treatment, drying and smoke. Of these, the texture improving effect of the present invention is preferably exhibited during boiling or steam heating. The degree of primary heating can also be applied to processed livestock products that have been heat-denatured until the muscle fibers contract due to denaturation during heating and moisture flows out (pashes), resulting in a tight and firm texture. Furthermore, the present invention can also be applied to processed livestock products that have been subjected to freezing after the primary heating.

  Examples of processed livestock and fishery products include meat and marine products. As meat, meat such as beef and pork, poultry such as chicken, salmon, venison, horse meat, mutton, goat meat, salmon, whale meat, etc. There are no particular restrictions. Examples of marine products include shellfish such as shrimp, squid, crab and octopus, shellfish such as scallop and abalone, and fish such as salmon.

  The water-soluble protein in the present invention is a protein obtained by concentrating, separating and purifying a protein in animal or vegetable foods, and is not particularly limited as long as it can be easily dispersed and dissolved in water. It is preferable to include one or a combination of two or more of protein, isolated soybean protein, and egg protein.

  The whey protein referred to in the present invention is a protein concentrated and separated using whey prepared from mammalian milk as a raw material. Particularly preferred are those derived from whey derived from milk, and whey protein concentrate (WPC), whey protein isolate (WPI) having a protein content of 80% or more in terms of dry matter. preferable. Examples of products that can be easily obtained commercially include Mirpro [trademark] WG-900 (product name) and Mirpro [trademark] L-1 (product name) manufactured by San-Ei Gen FFI Co., Ltd. Can be mentioned.

  The isolated soybean protein as used in the present invention is a protein that is concentrated and separated from a defatted soybean as a raw material through steps such as alkali treatment, acid precipitation, and neutralization. Examples of products that can be easily obtained commercially include the Fujipro series manufactured by Fuji Oil Co., Ltd. and the Solpy series manufactured by Nisshin Cosmo Foods Co., Ltd.

  The egg protein referred to in the present invention is a protein obtained by concentrating and separating chicken eggs as raw materials. Examples thereof include whole egg or egg yolk frozen, sweetened, salted and concentrated, egg white powder obtained by desugaring egg white with an enzyme or the like and powdered. As a product that can be easily obtained commercially, QP Corporation product series and the like can be mentioned.

  Moreover, although it is the addition amount of the water-soluble protein in this invention, 1-15 weight% with respect to a pickle composition, More preferably, 3-10 weight% can be added.

  Specific examples of the alkali salt in the present invention include sodium carbonate, sodium hydrogen carbonate, trisodium citrate, trisodium phosphate, disodium hydrogen phosphate, sodium gluconate, sodium tartrate and the like, potassium carbonate And potassium salts such as potassium hydrogen carbonate, tripotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium gluconate, potassium tartrate, potassium chloride and the like. These alkali salts may be used alone or in combination with a plurality of alkali salts. Among them, trisodium citrate, sodium gluconate, sodium bicarbonate, sodium carbonate, trisodium phosphate It is preferable to use at least one alkali salt selected from potassium carbonate, tripotassium citrate, potassium gluconate and tripotassium phosphate.

Moreover, it is the compounding quantity of the alkali salt in this invention, Specifically, 0.1-10 weight% with respect to a pickle composition, More preferably, 1-5 weight% can be added.
In the present invention, the pickle composition contains the water-soluble protein and / or alkali salt. However, the water-soluble protein alone, the alkali salt alone, or the combined use of the water-soluble protein and alkali salt may be used.

In the present invention, it is preferable that the pickle composition contains a modified starch in addition to the water-soluble protein and the alkali salt . Chemically modified starch is made from raw starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, and is subjected to chemical treatments such as acetylation, oxidation, and phosphoric acid cross-linking. In addition, it is provided with functionality such as acid resistance. The modified starch said by this invention will not be restrict | limited especially if it is edible. Examples thereof include acetylated adipic acid crosslinked starch, acetate starch, partially pregelatinized starch, phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, and octenyl succinate starch sodium.

  Moreover, although it is the addition amount of the modified starch in this invention, 1-15 weight% with respect to a pickle composition, More preferably, 3-10 weight% can be added.

The pickle composition referred to in the present invention is a seasoning liquid or seasoning powder to be added to processed livestock products, but unless the effect is impaired, the aforementioned water-soluble protein , water-soluble protein and modified starch, and water-soluble In addition to using any combination of protein, alkali salt and modified starch , sugar, salt, thickening polysaccharide, gelling agent, coloring agent, coloring aid, antioxidant, seasoning, spice and its extraction Food additives such as foodstuffs, sweeteners, high-intensity sweeteners, pigments, fragrances, shelf life improvers, and pH adjusters, and food material ingredients can be appropriately selected and used.

  Moreover, about the liquidity (pH) of a pickle composition, when using an alkali agent, when not adding what affects pH, it is preferable to adjust addition amount so that it may become about pH 7-11. Acidic seasonings can also be added, in which case the pH can be adjusted to about 5-9.

  Moreover, when not using an alkaline agent, it is preferable to set it as pH 5-10, and it is more preferable to set it as pH 5.5-9. If the pH is lower than 5, the permeability of the pickle solution to the processed livestock and fishery products will be reduced and it will be difficult to obtain the effect. If the pH exceeds 10, the alkalinity will become strong and sulfur odor may be generated. This is a problem.

  The method of bringing the pickle composition into contact with the heated (primary heating) livestock and fishery processed product material may be carried out by a conventional method and is not particularly limited. For example, a heated livestock and fishery product and a pickle composition are enclosed in the same container and tumbling water added, or a pickled composition is injected and added to a heated livestock and fishery product, followed by secondary heating, and heated livestock and fishery processing Product and pickle composition enclosed in the same container and heated secondary, or heated and pickled processed fishery products into the heated pickle composition and heated secondary, Examples include a method of enclosing a processed fishery product and a pickle composition in the same container and salting. By secondary heating in contact with the pickle composition, the solution penetrates into the interior of the processed processed livestock product, and can be expected to have an effect of improving water retention and improving texture as well as seasoning. The form of the heated livestock and fishery product is preferably in a form that allows easy penetration of the pickle composition, such as thin slices, mince shapes, or chopped pieces cut with a cutter or the like. Examples of the secondary heating method include one or more treatment methods selected from boil (boil), steam (steam), bake, oil-like (frying), pressure heat treatment, drying and smoke.

  In addition, as the livestock and fishery products that have been improved in texture according to the present invention, beef meals, sausages, meat dumplings (meatballs, meatballs), hamburger, Putty, livestock meat-containing cake, shish kebab, roll cabbage, meat gyoza, meat shumai, boiled pork, smoked meat, bacon, ham steak, fried chicken, yakitori, meat bun, nuggets, happo vegetables, fried rice, pilaf, curry It can be used for ingredients such as stew, delicacy, boiled salmon, tempura, and fried foods.

  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 noted, “%” means “% by weight”. “*” Is a registered trademark of San-Eigen FFI Co., Ltd., and “*” is a registered trademark of San-Eigen FFI Co., Ltd. Indicates that

Examples 1-2: Seasoned meat for beef bowl Each raw material was stirred and dissolved with a stirrer (2500 rpm / 15 minutes) according to the prescription in Table 1 below to prepare a pickle solution of Examples 1-2. The pickle solutions of Comparative Examples 1 and 2 were also prepared in the same manner as in the examples.
Both beef and rose meat sliced 1.5 mm were blanched (primary heating) for 2 minutes in boiling water. 30 parts of the prepared pickle solution was added to 100 parts of blanching meat and vacuum packed in a vinyl pouch. The vacuum-packed blanching meat and pickle liquid-containing material were secondarily heated by steam heating at 90 ° C. for 40 minutes. After rapid cooling, it was snap frozen at -40 ° C and stored frozen at -20 ° C. The frozen pack was thawed and heated to a surface temperature of 60 ° C. in a 70 ° C. water bath, and the weight after raising the colander was measured (Table 2).

  Regarding the yield after raising the colander, the weight of the meat after raising the colander is shown in% when the weight of the blanching meat before dipping the pickle liquid is 100%.

  From Table 2, compared to Comparative Examples 1 and 2, the beef meal after primary heating was subjected to secondary heating in combination with the pickle solution containing the water-soluble protein of Examples 1 and 2. Since the yield after raising the colander was high, the water retention was increased, and the texture was also reduced by tightening and crunching of the meat after reheating, and a soft texture. Furthermore, Example 2 using a pickle solution in which a water-soluble protein and a modified starch were used in combination had a soft texture and was good.

Example 3: Seasoned meat for beef bowl Each raw material was stirred and dissolved with a stirrer (2500 rpm / 15 minutes) according to the formulation shown in Table 3 below to prepare a pickle solution of Example 3. The pickle solutions of Comparative Examples 4 to 7 were also prepared in the same manner as in the examples. Both beef and rose meat sliced 1.5 mm were blanched in boiling water for 2 minutes. 30 parts of the prepared pickle solution was added to 100 parts of blanching meat and vacuum packed in a vinyl pouch. The vacuum packed blanching meat and pickle composition were secondarily heated by steam heating at 90 ° C. for 40 minutes. After rapid cooling, it was snap frozen at -40 ° C and stored frozen at -20 ° C. The frozen pack was thawed and heated to a surface temperature of 60 ° C. in a 70 ° C. water bath, and the weight after raising the colander was measured. (Table 4).

Note 1) Texture improver: Esprogen * TOM3 *: Formulation containing 75% total amount of water-soluble protein and modified starch and 25% alkali salt Note 2) Alkaline agent: Sun polymer * NO.366 *: Preparation containing alkali salt 100% Note 3) Comparative Example 5: Brix adjusted to be equivalent to Example 3

From Table 4, beef bowl for seasoning meats using pickling liquid of Example 3 as compared with Comparative Examples 3 to 5 and 8, tightness of meat after reheating, Pasatsuki is suppressed, increased water retention, Moreover, it became a preferable processed food having a soft texture. In particular, in Example 3 in which a water-soluble protein, a modified starch, and an alkali salt were used in combination with the pickle solution, a good effect was observed. In addition, compared with Comparative Example 4, even if the Brix of the pickle liquid is increased, it does not contribute to improving the texture of the reheated meat. From Comparative Example 5, the main factor for improving the texture of Example 3 is the pickle composition. It was suggested that it is not Brix.

Examples 4 to 7: Improving the texture of steam chicken Each raw material was stirred and dissolved with a stirrer (2500 rpm / 15 minutes) according to the formulation listed in Table 5 below to prepare the pickle composition of the example. The skin of chicken breast and peach meat was removed, and the sliced pieces of 20 g / piece were steam heated (primary heating) at 95 ° C. until the center temperature of the meat reached 80 ° C. in a convection oven.

In Examples 4 and 6 , 30 parts of a pickle solution prepared according to the formulation shown in Table 5 was added to 100 parts of heated meat, tumbled for 1 hour, and salted overnight.

In Examples 5 and 7 , 100 parts of the prepared pickle composition was added to 100 parts of heated meat and salted overnight.

  After measuring the weight after each addition, steam heating (secondary heating) was performed at 95 ° C. until the center temperature of the meat reached 80 ° C. in a convection oven. After heat radiation, the weight after heating was measured (Tables 6 to 7).

Note 1) Texture improver: Esprogen * TOM3 *: Formulation containing 75% total amount of water-soluble protein and modified starch and 25% alkali salt

  With respect to the yield of water addition, the weight of the meat after the addition of water when the weight of the heated meat before the addition of the pickle solution is set to 100% is shown in%. Regarding the final yield, the weight of the meat after the secondary heating was expressed in% when the weight of the heated meat before pickling liquid addition was 100%.

  From Tables 6-7, the steam chicken which uses the pickle composition of the texture-improving agent of the Examples, compared with the comparative example, the tightening and crunchiness of the meat after reheating are suppressed, the water retention is increased, and It became a processed food with a soft texture. From the examples, it was suggested that the pickle composition had a texture-improving effect by either tumbling or salting.

About the heat-treated primary heat-treated livestock and fishery products that have been hardened, the water retention can be easily increased, a soft texture can be imparted, and excellent livestock and fishery products can be provided.

Claims (5)

A method for improving the texture of processed livestock products , comprising adding a pickle composition containing a water-soluble protein to a heated processed livestock product and performing secondary heating.   Furthermore, the texture improvement method of the livestock and fishery products of Claim 1 which contains a modified starch in a pickle composition. Furthermore, the texture improvement method of the livestock and fishery products processed product of Claim 2 which contains an alkali salt in a pickle composition. The texture improvement method of livestock and fishery products according to claim 1 to 3 , wherein the primary heating method of the processed livestock and fishery products is boil or steam heating. Processed livestock products that have been improved in texture by any one of claims 1 to 4 .