JP4924972B2 - New processed meat product and its manufacturing method - Google Patents

Description

  The present invention relates to a novel processed meat product, a production method thereof, and the like. More specifically, the present invention relates to a novel processed meat product that uses edible meat as a main ingredient, retains the unique flavor and nutritional components of edible meat, and can be eaten by the elderly, a method for producing the same, and the like.

  Edible meat such as chicken is eaten by many people, along with fish, mainly as a source of protein and fat. Edible meat also contains many other nutrients such as various vitamins and various amino acids.

  In recent years, in order to maintain and improve health, it is said that it is better to consume about 100 g of edible meat per day including elderly people. For example, it has been suggested that an extremely low intake of edible meat is likely to cause diseases caused by low cholesterol such as stroke and cerebral infarction. In particular, in the elderly, insufficient intake of edible meat is caused by (1) deterioration of amino acid composition balance, (2) anemia due to iron deficiency, and (3) nerve / brain transmitter due to lack of monounsaturated fatty acids. It is suggested that there is a possibility of causing shortage.

  On the other hand, in the case of elderly people, masticatory power, swallowing power, and digestive power often decrease with age. Meats become harder when heated and are often difficult for older people to eat. Therefore, older people tend to be deficient in meat intake and have health and nutritional problems. Therefore, with the progress of an aging society, there is an increasing need for processed meat products with a soft texture.

As a reference, for example, Patent Document 1 describes a method for producing a soft sausage excellent in chewing / swallowing, and Patent Document 2 describes an aerobic meat product having a soft texture and a method for producing the same. Has been.
JP 2005-87105 A JP-A-2005-65581

  As described above, the consumption of edible meat is necessary for maintaining and improving health, including the elderly. Therefore, with the progress of the aged society, there is an increasing need for processed meat products that retain the unique flavor and nutritional components of edible meat and have a soft texture.

  Therefore, the main object of the present invention is to provide a novel processed meat product that retains the unique flavor and nutritional components of edible meat and that can be fed to the elderly.

  The present inventors stir the edible meat cut into a predetermined size and the foamed egg white with a foaming machine, and then steamed and heated to produce a processed meat product with a low new specific gravity and a soft new texture. It discovered newly that it could manufacture.

  Therefore, in the present invention, a novel processed meat product having a specific gravity of 0.50 to 0.85 obtained by stirring and heating the edible meat cut into a predetermined size and the foamed egg white is obtained. provide.

  This processed meat product is, for example, a step of foaming egg white, a step of stirring the edible meat previously cut into a predetermined size and the foamed egg white with a foaming machine, and heating the agitated material. It can be manufactured by a process.

  In the production process, the egg white is sufficiently foamed, and the aerated content can be greatly increased by stirring the cut edible meat and the foamed egg white with a foaming machine. It becomes lower than general edible meat or its processed product. Thereby, it can soften, holding a chewing response, and can improve chewability and swallowability significantly.

  That is, this processed meat product is a soft new food that can significantly improve chewability and swallowability while retaining the unique flavor and nutritional components of edible meat. Thereby, for example, since elderly people etc. can eat meat products on a daily basis, it is useful for health maintenance and promotion.

  ADVANTAGE OF THE INVENTION By this invention, the novel meat processed goods which hold | maintain the unique flavor and nutrient component which edible meat has, and can be eaten by elderly people etc. can be provided.

<About the processed meat product according to the present invention>
The processed meat products according to the present invention are all those having a specific gravity of 0.50 to 0.85 obtained by stirring and heating the edible meat cut into a predetermined size and the foamed egg white. Include.

  As described above, by aeration with a foaming machine or the like in the production process, the unique flavor, chewing response, nutritional components, etc. of edible meat can be maintained, and chewability and swallowability can be greatly improved. That is, this processed meat product is a food product with a soft new texture, and even elderly people such as elderly people who have reduced chewing ability, swallowing ability, and digestive ability can eat it on a daily basis.

  The edible meat is not particularly limited as long as it is animal meat such as chicken, pork, beef, and lamb. For example, chicken is most suitable in that it is easy to retain the original flavor, chewing response and nutritional components of the meat.

  The specific gravity is preferably 0.50 to 0.85, more preferably 0.50 to 0.70, and most preferably 0.50 to 0.60. In general, it is difficult to lower the specific gravity because meat products are cured by heating, but in the present invention, the egg white is sufficiently foamed, and the cut edible meat and the foamed egg white are stirred with a foaming machine. Realized. When the specific gravity is lower than 0.50, it becomes difficult to maintain the shape and biting response.

<About the manufacturing method of the processed meat product which concerns on this invention>
The method for producing a processed meat product according to the present invention includes (1) a step of foaming egg white, and (2) a step of stirring edible meat previously cut into a predetermined size and the foamed egg white with a foaming machine. (3) The process of heating a stirring thing and the above three processes are included at least.

(1) About the process of foaming egg white.
Foamed egg white can be obtained, for example, by dissolving egg white powder with water using a mixer, an automatic whisk or the like.

  In order to produce a processed meat product having a specific gravity within a predetermined range, it is necessary to add water to the egg white and then thoroughly and sufficiently stir to sufficiently foam. If the degree of foaming is small, the specific gravity may not be sufficiently lowered.

  (2) About the process which stirs the edible meat previously cut | disconnected by the predetermined magnitude | size and the foamed egg white with a foaming machine.

  Edible meat used as a raw material is cut into a predetermined size and stirred in advance. At this time, a material that has been cut into a predetermined size, such as minced meat or boots, may be used. The method for cutting the meat is not particularly limited. For example, a rotary cutter, a food processor, etc. can be used. The size of cutting is adjusted according to the purpose. For example, when meat is roughly cut, it is easy to maintain the biting response of the meat in the product. On the other hand, when the meat is cut finely, each material is easily stirred.

  In this step or before and after, a curing agent, preservative, color former and the like may be added. Further, in those stages, a predetermined seasoning may be added with seasonings such as salt, sugar, vegetable oil, sake, vinegar, starch, baking soda, and the like. Each agent, each seasoning, etc. can use an existing thing.

  Subsequently, the prepared edible meat and the foamed egg white are stirred with a foaming machine. Not only stirring with a mixer or the like, but also stirring with aeration using a foaming machine, a processed meat product having a low specific gravity can be produced.

(3) About the process of heating the stirred product.
After the edible meat cut into a predetermined size and the foamed egg white are stirred with a foaming machine, the stirred product is put in a mold or the like and heated to obtain a target processed meat product.

  The heating means is not particularly limited. For example, it is most preferable to steam in a steam convection oven, a stainless steel steamer, or the like. This processed meat product can retain its softness even when steamed for a predetermined time at a high temperature of 75 ° C. or higher. Therefore, since most of the bacteria can be killed by this heating, there is an advantage that the finished product is less likely to cause food poisoning and is kept for a long time.

  In Example 1, a processed meat product according to the present invention was prototyped using chicken.

  4 kg of nitric acid (sodium preparation containing 10% sodium nitrate and 5% sodium nitrite) was added to 250 kg of domestic young chicken breast slices, rubbed well, and soaked for 1 day in a refrigerator at 2 ± 2 ° C. Further, 20 kg of starch powder was swollen with 50 kg of distilled water. Next, the ball cutter (manufactured by Yana Gear Co., Ltd.) was filled with 5 kg of sliced boots, swollen potato starch and powdered chicken flavor, added with 112.5 g of ice, and stirred at 3,200 rpm for 40 seconds.

  On the other hand, seven times the amount of distilled water was added to 10 kg of dried egg white (K type, manufactured by Kewpie Tamago Co., Ltd.), and the resulting mixture was carefully and sufficiently stirred for 10 minutes with an automatic whisk to sufficiently foam.

  Next, both the booth slices processed with a ball cutter and the egg white sufficiently foamed were transferred to a continuous foaming machine (manufactured by Yana Gear Co., Ltd.), stirred at 230 rpm for 30 seconds, and mixed well.

  Next, the mixed material is dispensed into a mold (length 12 cm, width 10.5 cm, height 3 cm, made of stainless steel), and heated and steamed at 80 ° C. for 30 minutes in a steam convection oven (manufactured by Ozaki Corporation). And got a prototype. The produced prototype is shown in FIGS.

  FIG. 1 is a drawing-substituting photograph of the prepared processed meat product, and FIG. 2 is a drawing-substituting photograph showing the sliced state of the processed product. As shown in FIGS. 1 and 2, this processed meat product was close to the color of the raw meat, but showed a slight white to wine red color. The properties were harder than tofu and softer than straw. It was a soft solid food that was relatively close to hanpen.

  In Example 2, a processed meat product according to the present invention was manufactured using pork.

  2 kg of domestic pork meat was minced, 30 g of glass (sodium preparation containing 10% sodium nitrate and 5% sodium nitrite) was added, rubbed well, and soaked in a refrigerator (3 ° C.) for 3 days. Moreover, 400 g of potato starch was swollen with distilled water. Next, in a food processor (“MK-K55”, manufactured by Matsushita Electric Industrial Co., Ltd.), put the soaked pork, swollen starch, 50 g of pork flavor paste, add 1 kg of ice, and stir at 3,200 rpm for 50 seconds. did.

  On the other hand, 400 g of water was added to 100 g of dried egg white (K type, manufactured by Kewpie Tamago Co., Ltd.), and the mixture was gently and thoroughly stirred for 3 minutes with an automatic whisk to sufficiently foam.

  Next, both the pork processed with the food processor and the egg white sufficiently foamed were transferred to a continuous foaming machine (manufactured by Yana Gear Co., Ltd.), stirred at 230 rpm for 30 seconds, and mixed well.

  Next, the mixed material is dispensed into a mold (vertical 12 cm, horizontal 10.5 cm, height 3 cm, made of stainless steel), and heated and steamed in a steam convection oven (manufactured by Ozaki Corporation) at 75 ° C. for 40 minutes. And got a prototype.

  This processed meat product, similar to the prototype made using chicken, was close to the color of the raw meat but slightly white to wine-red. The properties were harder than tofu and softer than straw. It was a soft solid food that was relatively close to hanpen.

  In Example 3, the specific gravity of the processed meat product prototyped in Example 1 was measured.

Specific gravity was obtained by dividing the weight of the prototype by the volume. The volume was obtained from the increase of water and sample in the cylinder. The results are shown in Table 1.

  In Table 1, Sample 1 is a processed meat product prepared in Example 1, Sample 2 is a processed meat product prepared by the procedure described below, and Sample 3 is a pork sausage (trade name “Alto Bayern”, manufactured by Ito Ham Co., Ltd.). Sample 4 is tsumire (trade name “Tsumire”, manufactured by Kibun Foods Co., Ltd.) Sample 5 is cocoon (product name “Honeri Riyu Yugetsu Shiratsu”, manufactured by Yugetsu Co., Ltd.), sample 6 is Hanpen (product name “Cotton Snow hanpen” ", Manufactured by Kibun Foods Co., Ltd.).

  As shown in Table 1, the processed meat produced in Example 1 (Sample 1) produced in Example 1 had a lower specific gravity than the commercially available pork sausage (Sample 3). Further, in comparison with other foods, the specific gravity was lower than that of Tsumi (sample 4) and koji (sample 5), and higher than the balance (sample 6).

  The processed meat product of Sample 2 is a prototype manufactured by mixing 90 minutes at 90 rpm with a mixer manufactured by US Kitchen Aid in place of the continuous foaming machine in the procedure for manufacturing processed meat products described in Example 2. .

  When sample 1 and sample 2 were compared, sample 1 had a lower specific gravity. This is presumed that in Sample 1, the continuous foaming machine was used in the production procedure, so that the air content was greatly increased by aeration and the specific gravity was lowered. That is, this result shows that a novel processed meat product having a low specific gravity (specific gravity in the range of 0.50 to 0.85) can be manufactured by applying the method for manufacturing a processed meat product according to the present invention.

  In Example 4, the color tone of each prototype when a processed meat product was produced using various meats as raw materials was examined.

  The color tone is measured using a colorimetric difference meter (“ND-1001DP”, manufactured by Nippon Denshoku Industries Co., Ltd.), L value (lightness), a value (red to greenness), b value (yellow to blue). Degree).

The results are shown in Table 2.

  In Table 2, “chicken” is a prototype using chicken as a raw material (prototype of Example 1), “pork” is a prototype using pork as a raw material (prototype of Example 2), and “mutton” is A prototype manufactured by the same method as in Example 2 using mutton as a raw material, and “beef” indicates a prototype manufactured by the same method as in Example 2 using beef as a raw material.

  In addition, when the raw material meat is mixed and used, the color tone is considered to be an intermediate value of each value.

  In Example 5, various physical properties of the prototype manufactured in Example 1 were measured.

The sample (the sample on that day) produced in Example 1 was used for the sample. For the measurement of each item, a creep meter (“RE-3305S”, manufactured by Yamaden Co., Ltd.) was used. The load cell was 20 N, the compression speed was 1 mm / sec, the plunger was wedge-shaped (No. 49), and the number of movements was one push-off. The results are shown in Table 3.

  In Example 6, general component analysis was performed on each prototype when a processed meat product was produced using various meats as raw materials.

Ingredient analysis was carried out according to the Japanese Food Standard Composition Table Analysis Manual (Science and Technology Agency Resource Research Committee). The results are shown in Table 4.

  In Example 7, the prototype manufactured in Example 1 was tested for bacteria.

  About the prototype produced in Example 1, the number of viable bacteria was measured on the day of manufacture and after storing at 5 ° C. for 10 days from the manufacture. The number of viable bacteria was measured by a pour method using a standard agar medium. As a result, both were 300 / g or less.

  In addition, coliform bacteria were tested for those stored at 5 ° C. for 10 days after production. The coliform group test was performed by the BGLB fermentation tube method. As a result, no gas generation was observed in all the tubes, which was negative.

  In Example 8, a sensory test was performed on the prototype manufactured in Example 1.

  The sensory test was conducted by five specialized panelists. For the prototype manufactured in Example 1, the prototype manufactured in Example 3 without using the continuous foaming machine, and three commercial pork sausages, “taste”, “softness”, “chewing response”, “chewing” The five items of “sex” and “swallowing” were evaluated. The evaluation was performed by each paneler assigning a score in five stages from “1” to “5” for each item, and calculating the total. As for the “taste” item, “5” indicates that the taste is good, “5” indicates that the item is soft, and “5” indicates that the item is soft. “5” for the response is held, “5” for the “chewable” item, “5” for the easy to chew item, and “5” for the easily swallowable item did.

The results are shown in Table 5.

  In Table 5, sample 1 is a prototype produced in Example 1, sample 2 is a prototype produced in Example 3 without using a continuous foaming machine, and sample 3 is a commercially available pork sausage (trade name “Alto” "Bavarian" and Itoham Co., Ltd.) are shown respectively.

  As shown in Table 5, the prototype (Sample 1) produced in Example 1 is softer, chewable, and swallowed while maintaining taste and chewing response to some extent as compared to the commercially available pork sausage (Sample 3). Sexually increased. This result suggests that elderly people can eat meat products from their mouths on a daily basis, which is effective in enriching the dietary life of elderly people and maintaining and enhancing their health. Think of it as food.

  When sample 1 and sample 2 were compared, the evaluation of sample 1 was higher in the items of softness, mastication, and swallowing. This result shows that by using a continuous foaming machine in the production process, a processed meat product with higher softness, chewing ability and swallowing ability can be produced.

  The processed meat product according to the present invention is considered useful as a meat product for elderly people, for example.

  As described above, it is considered that even an elderly person or the like is not preferable from the viewpoint of health maintenance and promotion unless he eats edible meat about 100 g per day. However, in general, edible meat is hardened by heating, so it is often difficult for elderly people to eat. On the other hand, in the case of liquid foods etc., the meat's original texture and chewing response have been lost. Satisfaction with is hardly obtained.

  On the other hand, this processed meat product retains not only nutritional components but also flavor and chewing response, and improves chewing and swallowing properties. I think that the same satisfaction can be obtained. Therefore, with the progress of an aged society, this processed meat product is considered to be very useful in improving the quality of eating habits of the elderly.

The drawing substitute photograph of the processed meat product produced in Example 1. The drawing substitute photograph which shows the state which sliced the processed meat product produced in Example 1. FIG.

Claims (3)

A processed meat product having a specific gravity of 0.50 to 0.85, obtained by stirring edible meat cut into a predetermined size and foamed egg white with a foaming machine and then heating.   The processed meat product according to claim 1, wherein the edible meat is chicken. A step of foaming egg white;
Stirring the edible meat that has been previously cut into a predetermined size and the foamed egg white with a foaming machine;
A method for producing a processed meat product having a specific gravity of 0.50 to 0.85 .