JP4672612B2 - Improving the texture of processed livestock products - Google Patents
Improving the texture of processed livestock products Download PDFInfo
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本発明は、畜水産加工品の食感改良方法に関する。詳細には、予め加熱処理されて水分が流出し、硬く締まった加熱済の畜水産加工品について、保水性を高め、軟らかな食感を付与する畜水産加工品の食感改良方法に関する。 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.
単身生活者や共働き世帯の増加、大型スーパーマーケット、コンビニエンスストア等小売業態の多様化、電子レンジ等家庭用調理器具の普及等の要因により、家庭で温めるだけですぐに食することのできる食肉加工品や惣菜等の加熱調理済み食品のバリエーションが年々広がっている。 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.
畜水産加工品及び惣菜においては、小分け時の二次汚染を防ぐ目的で、調理済みの商品をパックした後、さらにスチームやボイル等の加熱処理で二次殺菌が行われることが多い。また、畜水産加工品の原料となる食肉や水産物は海外から日本への輸入が大半を占めており、その際、鶏インフルエンザ等の問題から、海外で完全に加熱殺菌処理した食肉を冷凍状態で輸入し、国内で原料食肉や水産物として使用する場合も増加している。 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.
しかしながら、一旦加熱処理した食肉は、加熱時の変性により、筋繊維が収縮、水分が流出(ぱさつき)し、硬く締まった食感となっている上に、凍結、二次加熱処理といった工程を経ることで、ますます食感の悪化が顕著となる傾向があった。 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.
一般的に食肉の保水性を高め、食感を改良する目的で、水溶性タンパク質や、高分子多糖類、澱粉、塩類等を含む溶液(以下ピックル組成物とする)を加熱調理前の生肉や生の水産物に加水する方法が行われてきた。そのピックル組成については、今まで数々の検討が為されてきた。 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.
例えば、畜肉をクエン酸ナトリウム水溶液と一定時間接触させ、クエン酸ナトリウムを肉中に浸透させた後ボイルすることを特徴とするボイル肉の食感改善方法(特許文献1)、魚介肉及び/又は畜肉を焼成カルシウムに植物性蛋白質を配合した水溶液で処理することを特徴とする魚介肉及び/又は畜肉の歩留まりを向上せしめる方法(特許文献2)、モノグリセリドあるいはジグリセリドとポリカルボン酸とのエステルを含有することを特徴とする食肉用水性調味液(特許文献3)、天然糊料及び合成糊料から選ばれる少なくとも1種の糊料とカードランを含有することを特徴とする食肉加工用ピックル液組成物(特許文献4)等が試みられている。 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.
しかし、上述したように、上記の方法はいずれも加熱処理する前の生の食肉に加えるピックル組成物に関するものであり、肉の筋肉組織が未変性であることを前提としていた。つまり、一旦加熱処理された加熱済食肉に関しては、その食感改良の検討すら為されていない現状があり、一度加熱した後の食肉について、一定時間経過した後は、筋繊維が収縮し、水分が流出し、硬く締まった食感となることが問題となっていた。 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.
更には、エビ、イカなどの水産物の処理剤としては、生のものや生のものを凍結解凍した水産物に対する処理剤は、アルカリ塩を使用するものなどが知られているが(特許文献5、特許文献6など)、いずれも生や生ものを凍結解凍した後の水産物の処理、すなわち、加熱前の水産物を利用することを前提とされたものである。加熱済の水産物についても、食肉と同様食感改良の検討もされていない状況であり、加熱済食肉と同様に食感の劣化が問題となっていた。 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.
本発明は、かかる事情に鑑みて開発されたものであり、ぱさつき、硬くしまった加熱済の畜水産加工品について、容易にその保水性を高め、軟らかな食感を付与し、優れた畜水産加工品を提供することを目的としている。 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.
本発明者らは、上記従来技術の問題点に鑑み、鋭意研究を重ねたところ、加熱済の畜水産加工品に水溶性たん白質、水溶性たん白質及び化工澱粉、並びに水溶性たん白質、アルカリ塩及び化工澱粉のいずれかの組み合わせを含むピックル組成物を加えてから再加熱(二次加熱)を行うことで、意外にも、二次加熱後の畜水産加工品の食感が軟らかく保水性の高いものになり、一次加熱直後の良好な食感を再現できることを見いだした。また、本発明の食感改良方法は、特に一次加熱がボイル加熱である場合に特に効果が高いことを見いだした。
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.
すなわち、本発明は、下記に示す畜水産加工品の食感改良方法である;
項1.加熱済みの畜水産加工品に、水溶性たん白質を含むピックル組成物を加え二次加熱を行うことを特徴とする畜水産加工品の食感改良方法。
項2.更に、ピックル組成物に化工澱粉を含む、項1に記載の畜水産加工品の食感改良方法。
項3.更に、ピックル組成物にアルカリ塩を含む、項2に記載の畜水産加工品の食感改良方法。
項4.加熱済畜水産加工品の一次加熱方法がボイル又はスチーム加熱である、項1乃至3に記載の畜水産加工品の食感改良方法。
項5.項1乃至4のいずれかの方法で食感改良された畜水産加工品。
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 .
本発明により、従来利用価値の低かったボイル、スチーム等の一次加熱された食肉や水産物の食感を改良することができ、その保水性を高め、軟らかな食感を付与し、優れた畜水産加工品として再生することができるようになった。 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.
本発明は予め加熱処理(一次加熱)した畜水産加工品を、水溶性たん白質、水溶性たん白質及び化工澱粉、並びに水溶性たん白質、アルカリ塩及び化工澱粉のいずれかの組み合わせを含むピックル組成物とともに、二次加熱を行うことを特徴とする。一次加熱の方法としては、ボイル(茹でる)、スチーム(蒸す)、焼く、油調(揚げる)、加圧加熱処理、乾燥及びスモークより選択される1または2以上の処理方法を挙げることができるが、中でも、ボイル又はスチーム加熱の時に、本発明の食感改良効果が好ましくは発揮される。一次加熱の程度としては、加熱時の変性により、筋繊維が収縮、水分が流出(ぱさつき)し、硬く締まった食感となるまで加熱変性させた畜水産加工品にも適用することができる。更には、前記一次加熱の後、凍結処理をした畜水産加工品にも適用することができる。
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.
原料の畜水産加工品としては、食肉や水産物を挙げることができる。食肉としては、牛肉、豚肉等の畜肉、鶏肉等の家禽肉等、猪肉、鹿肉、馬肉、羊肉、山羊肉、兎肉、鯨肉等食用に適する食肉であり、食用に適した肉であれば特に制限はない。また、水産物としては、エビ類、イカ類、カニ類、タコ類等の甲殻類、ホタテ、アワビ等の貝類、鰆等の魚類等が挙げられる。 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.
本発明における水溶性たん白質とは、動物性または植物性の食品中のたん白質を濃縮、分離、精製したもので、容易に水に分散、溶解するものならば特に限定はされないが、乳清たん白質、分離大豆たん白質、卵たん白質のうち1種または2種以上の組み合わせを含むことが好ましい。 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.
本発明で言う乳清たん白質とは、哺乳動物の乳から調製される乳清(ホエイ)を原料として濃縮、分離されるたん白質である。特に牛乳由来の乳清を原料としたものが好ましく、さらに乾物換算でのたん白質含有量が80%以上の乳清たん白質濃縮物(WPC)、乳清たん白質単離物(WPI)等が好ましい。商業的に簡便に入手することができるものとして、例えば、三栄源エフ・エフ・アイ株式会社製のミルプロ[商標]WG−900(製品名)、ミルプロ[商標]L−1(製品名)を挙げることができる。 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.
本発明でいう分離大豆たん白質とは、脱脂大豆を原料として、アルカリ処理、酸沈殿、中和等の工程を経て、濃縮、分離されるたん白質である。商業的に簡便に入手することができるものとして、不二製油株式会社製のフジプロシリーズ、日清コスモフーズ株式会社製のソルピーシリーズ等が挙げられる。 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.
本発明でいう、卵たん白質とは、鶏卵を原料として濃縮、分離して得られるたん白質である。全卵または卵黄を凍結、加糖、加塩、濃縮したもの、卵白を酵素等による脱糖処理し粉末化した卵白粉末などが挙げられる。商業的に簡便に入手することができるものとして、キユーピー株式会社製品シリーズ等が挙げられる。 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.
また、本発明における水溶性たん白質の添加量であるが、ピックル組成物に対して、1〜15重量%、より好ましくは、3〜10重量%を添加することができる。 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.
本発明でいうアルカリ塩とは、具体的には、炭酸ナトリウム、炭酸水素ナトリウム、クエン酸三ナトリウム、リン酸三ナトリウム、リン酸水素二ナトリウム、グルコン酸ナトリウム、酒石酸ナトリウム等のナトリウム塩類、炭酸カリウム、炭酸水素カリウム、クエン酸三カリウム、リン酸三カリウム、リン酸水素二カリウム、グルコン酸カリウム、酒石酸カリウム、塩化カリウム等のカリウム塩類をあげることができる。これらのアルカリ塩類は、単品で用いてもよいし、複数のアルカリ塩類を組み合わせて使用することもできるが、中でも、クエン酸三ナトリウム、グルコン酸ナトリウム、炭酸水素ナトリウム、炭酸ナトリウム、リン酸三ナトリウム、炭酸カリウム、クエン酸三カリウム、グルコン酸カリウム及びリン酸三カリウムから選ばれる少なくとも一種以上のアルカリ塩を用いることが好ましい。 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.
また、本発明におけるアルカリ塩の配合量であるが、具体的にはピックル組成物に対して、0.1〜10重量%、より好ましくは、1〜5重量%を添加することができる。
なお、本発明ではピックル組成物に前記水溶性たん白質及び/又はアルカリ塩を含むが、水溶性たん白質のみ、アルカリ塩のみ、水溶性たん白質及びアルカリ塩の併用、いずれの形態でも構わない。
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.
本発明は、前記水溶性たん白質、アルカリ塩に加えて、化工澱粉をピックル組成物に含むことが好ましい。化工澱粉は、コーンスターチ、ワキシコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉などの生澱粉を原料として、アセチル化や酸化、リン酸架橋等の化学処理を施し、耐熱性、耐冷凍性、耐酸性等の機能性を付与したものである。本発明で言う化工澱粉は、食用に適するものであれば特に制限はされない。例えば、アセチル化アジピン酸架橋澱粉、酢酸澱粉、部分アルファ化澱粉、リン酸架橋澱粉、ヒドロキシプロピル化リン酸架橋澱粉、オクテニルコハク酸澱粉ナトリウム等があげられる。
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.
また、本発明における化工澱粉の添加量であるが、ピックル組成物に対して、1〜15重量%、より好ましくは、3〜10重量%を添加することができる。 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.
本発明で言うピックル組成物は、畜水産加工品に加える調味液又は調味粉末のことであるが、効果を損なわない限り、前述の水溶性たん白質、水溶性たん白質及び化工澱粉、並びに水溶性たん白質、アルカリ塩及び化工澱粉のいずれかの組み合わせを使用する他に、糖類、食塩、増粘多糖類、ゲル化剤、発色剤、発色助剤、酸化防止剤、調味料、香辛料及びその抽出物、甘味料、高甘味度甘味料、色素、香料、日持ち向上剤、pH調整剤等の食品添加物、食品素材原料を適宜選択して用いることができる。
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.
また、ピックル組成物の液性(pH)について、アルカリ剤を使用する場合は、他にpHに影響を与えるものを添加しない場合、pH7〜11程度となるよう添加量を調整するのが好ましいが、酸性の調味料などを加えることもでき、その場合は、pH5〜9程度とすることができる。 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.
また、アルカリ剤を使用しない場合は、pH5〜10とするのが好ましく、更には、pH5.5〜9とするのがより好ましい。pHが5を下まわると畜水産加工品へのピックル液の浸透性が低下し効果が得にくくなり、pHが10を越えるとアルカリ味が強くなり、硫黄臭が発生する場合があり、風味の面で問題となる。 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.
加熱済(一次加熱)の畜水産加工品具材にピックル組成物を接触させる方法については、常法により行えば良く、特に制限されない。例えば、加熱済畜水産加工品とピックル組成物を同じ容器内に封入しタンブリング加水、または加熱済畜水産加工品にピックル組成物をインジェクション加水した後に、二次加熱する方法、加熱済畜水産加工品とピックル組成物を同じ容器内に封入し二次加熱する方法、または加温しているピックル組成物中に、加熱済畜水産加工品を投入し二次加熱する方法、また、加熱済畜水産加工品とピックル組成物を同じ容器内に封入し塩漬する方法等が挙げられる。ピックル組成物と接触した状態で二次加熱することで、溶液が加熱済み畜水産加工品内部に浸透し、調味付けと共に、保水性の向上、食感改良の効果が期待できる。加熱済畜水産加工品の形態は、薄切り、ミンチ状又はカッター等で細断した細切れ状等、ピックル組成物が浸透しやすい形態のものが好ましい。二次加熱方法としては、ボイル(茹でる)、スチーム(蒸す)、焼く、油調(揚げる)、加圧加熱処理、乾燥及びスモークより選択される1又は2以上の処理方法を挙げることができる。 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.
なお、本発明により食感改良された畜水産加工品として好適には、牛丼の素、豚丼の素などの食肉を用いた総菜類、ソーセージ、肉団子(ミートボール、つくね)、ハンバーグ、パテ、畜肉含有ケーキ、シシカバブ、ロールキャベツ、肉ギョーザ、肉シューマイ、豚の角煮、肉の薫製、ベーコン、ハムステーキ、フライドチキン、焼き鳥、肉まん、ナゲットや、八宝菜、炒飯、ピラフ、カレー、シチューなどの具材、珍味、佃煮、天ぷら、揚げ物などに使用することができる。 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.
以下、本発明の内容を以下の実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。なお、特に断りのない限り、%は重量%を示し、文中「*」印は、三栄源エフ・エフ・アイ株式会社製、「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。 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
実施例1〜2:牛丼用調味肉
下記表1の処方通りに、各原料を撹拌機(2500rpm/15分間)で攪拌溶解し、実施例1〜2のピックル液を調製した。比較例1〜2のピックル液も実施例と同様に調製した。
牛ともバラ肉を1.5mmスライスしたものを、沸騰した湯で2分間ブランチング(一次加熱)した。ブランチング肉100部に対し、調製したピックル液30部を加え、ビニルパウチに真空パックした。真空パックしたブランチング肉とピックル液含有物を、90℃スチーム加熱により40分間二次加熱した。急冷後、−40℃で急速凍結し、−20℃で冷凍保存を行った。冷凍後のパックを70℃の湯浴で表面温度60℃まで解凍・加温し、ザル上げ後の重量を測定した(表2)。
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).
ザル上げ後の歩留まりについて、ピックル液浸漬前のブランチング肉の重量を100%とした場合の、ザル上げ後の肉の重量を%で示した。 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%.
表2より、一次加熱後の牛肉を、実施例1及び2の水溶性たん白質を含むピックル液と合わせて二次加熱を行った牛丼用調味肉は、比較例1及び2と比べて、ザル上げ後の歩留りも高いことより、保水性が高まり、また、食感も再加熱後の肉の締まり、ぱさつきが抑えられ、なおかつ軟らかい食感となった。更には、水溶性たん白質と化工澱粉を併用したピックル液を使用した実施例2が、なお、軟らかい食感となり良好であった。 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.
実施例3:牛丼用調味肉
下記表3の処方通りに、各原料を撹拌機(2500rpm/15分間)で攪拌溶解し、実施例3のピックル液を調製した。比較例4〜7のピックル液も実施例と同様に調製した。牛ともバラ肉を1.5mmスライスしたものを、沸騰した湯で2分間ブランチングした。ブランチング肉100部に対し、調製したピックル液30部を加え、ビニルパウチに真空パックした。真空パックしたブランチング肉とピックル組成物を、90℃スチーム加熱により40分間二次加熱した。急冷後、−40℃で急速凍結し、−20℃で冷凍保存を行った。冷凍後のパックを70℃の湯浴で表面温度60℃まで解凍・加温し、ザル上げ後の重量を測定した。(表4)。
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).
注1)食感改良剤:エスプローゲン※TOM3*:水溶性たん白質及び化工澱粉を合計量で75%、アルカリ塩を25%含有する製剤
注2)アルカリ剤:サンポリマー※NO.366*:アルカリ塩100%含有製剤
注3)比較例5:Brixを実施例3と同等に調整
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
表4より、実施例3のピックル液を使用した牛丼用調味肉は、比較例3〜5及び8と比較して、再加熱後の肉の締まり、ぱさつきが抑えられ、保水性が高まり、なおかつ軟らかい食感の好ましい加工食品となった。特に、ピックル液に水溶性たん白質、化工澱粉及びアルカリ塩を併用した実施例3については、良好な効果が見られた。また、比較例4より、ピックル液のBrixを高くしても再加熱肉の食感改良には寄与しないこと、比較例5より、実施例3の食感改良の主な要因が、ピックル組成物のBrixではないことが示唆された。
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.
実施例4〜7:スチーム鶏肉の食感改良
下記表5に掲げる処方通りに、各原料を撹拌機(2500rpm/15分間)で攪拌溶解し、実施例のピックル組成物を調製した。鶏胸肉およびモモ肉の皮を取り除き、20g/個に切り分けたものを、コンベクションオーブンにて肉の中心温度が80℃に到達するまで95℃でスチーム加熱(一次加熱)した。
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.
実施例4及び6では、加熱した肉100部に対し、表5の処方にて調製したピックル液30部を加え、タンブリングを1時間行い、一晩塩漬した。
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.
実施例5及び7では、加熱した肉100部に対し、調製したピックル組成物100部を加え、一晩塩漬した。
In Examples 5 and 7 , 100 parts of the prepared pickle composition was added to 100 parts of heated meat and salted overnight.
それぞれ加水後重量を測定した後、コンベクションオーブンにて肉の中心温度が80℃に到達するまで95℃でスチーム加熱(二次加熱)した。放熱後、加熱後の重量を測定した(表6〜7)。 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).
注1)食感改良剤:エスプローゲン※TOM3*:水溶性たん白質及び化工澱粉を合計量で75%、アルカリ塩を25%含有する製剤 Note 1) Texture improver: Esprogen * TOM3 *: Formulation containing 75% total amount of water-soluble protein and modified starch and 25% alkali salt
加水歩留まりについて、ピックル液加水前の加熱肉の重量を100%とした場合の、加水後の肉の重量を%で示した。最終歩留まりについて、ピックル液加水前の加熱肉の重量を100%とした場合の、二次加熱後の肉の重量を%で示した。 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%.
表6〜7より、実施例の食感改良剤のピックル組成物を使用したスチーム鶏肉は、比較例と比較して、再加熱後の肉の締まり、ぱさつきが抑えられ、保水性が高まり、なおかつ軟らかい食感の好ましい加工食品となった。実施例より、ピックル組成物はタンブリングもしくは塩漬のどちらの方法でも、食感改良効果があることが示唆された。 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.
ぱさつき、硬くしまった一次加熱済畜水産加工品について、容易にその保水性を高め、軟らかな食感を付与し、優れた畜水産加工品を提供できる。
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)
Processed livestock products that have been improved in texture by any one of claims 1 to 4 .
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