JP4958328B2 - Livestock and fish processed food - Google Patents
Livestock and fish processed food Download PDFInfo
- Publication number
- JP4958328B2 JP4958328B2 JP07324798A JP7324798A JP4958328B2 JP 4958328 B2 JP4958328 B2 JP 4958328B2 JP 07324798 A JP07324798 A JP 07324798A JP 7324798 A JP7324798 A JP 7324798A JP 4958328 B2 JP4958328 B2 JP 4958328B2
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- Prior art keywords
- acid ester
- oils
- sorbitan
- fats
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、油脂固化剤を含有する油脂を原料とする畜肉、魚肉加工食品に関する。更に詳しくは油脂固化剤を添加することにより油脂の硬さが自在に調整された油脂を含有する畜肉、魚肉加工食品に関する。
【0002】
【従来の技術】
従来、畜肉、魚肉加工食品は畜肉又は魚肉に低温下(0〜10℃)で塩類、調味料、糖類、安定剤、タンパク系保水剤、油脂等を混合又は水で溶解し注入(インジェクション)等の方法でなじませて加熱調理される。特に脂肪分の少ない原料の場合油脂を多目に配合し、その食感をジューシーにする事が知られている。使用される油脂としては、ラード油、パーム油、ヤシ油等である。しかし、低温下では硬く固化しており均一混合又は均一な注入液を得ることが難しい。あらかじめ、油脂を乳化状態としスプレードライし、粉末油脂として添加する方法もあるが工程が長く又コストもかかる。一方、単なる油脂の配合、水素添加(硬化)ではその融点があがり、使用しづらい。この点を改良する為に油脂のエステル交換、分別等が行われているが工程が長く又充分な効果も得られていない。又、天然に存在する油脂は大豆油、ナタネ油、コーン油、綿実油、オリーブ油等常温で液状の物が多い。しかし、上記液状の物をそのまま使用することは困難であった。
【0003】
【発明が解決しようとしている課題】
本発明は畜肉、魚肉加工食品に使用される油脂を広くすべての天然油脂に求め、さらには配合、水素添加、エステル交換、分別等を行わずに、油脂固化剤の添加により、容易に畜肉、魚肉加工食品用に適した物性を有する油脂を得て畜肉、魚肉加工食品を作ることである。
【0004】
【課題を解決するための手段】
畜肉、魚肉加工食品原料用油脂に炭素数20以上の脂肪酸のエステルを油脂固化剤として含有させる事が上記課題を解決するのに有効であり、その固化状態を調整する為にHLB3以下のポリグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを併用すると更に有効である事を見出し本発明を完成した。すなわち本発明は畜肉、魚肉加工食品原料用油脂に油脂固化剤を添加し、油脂の硬さを自在に調整した油脂を含有する畜肉、魚肉加工食品に関する。
【0005】
【発明の実施の形態】
本発明における畜肉、魚肉加工食品とはハム、ベーコン、ソーセージ等の畜肉加工食品と冷凍すり身、カマボコ、ちくわ等の魚肉加工食品をさす。
本発明における炭素数20以上の脂肪酸のエステルとは例えば、アラキン酸、ベヘニン酸等とプロピレングリコール、グリセリン、ソルビタン、ペンタエリスリトール、ジグリセリン等とのエステルである。具体的には、グリセリンモノベヘニン酸エステル、ソルビタンジアラキン酸エステル、ソルビタンモノアラキン酸エステル等が挙げられるがこれらに限定するものではない。
炭素数19以下の脂肪酸のエステルを使用した場合油脂は充分固化しなかった。
【0006】
本発明におけるHLB3以下のポリグリセリン脂肪酸エステルとはトリグリセリンペンタステアレート、ヘキサグリセリンオクタステアレート、デカグリセリンデカパルミテート等をさし、HLB3以下のショ糖脂肪酸エステルはショ糖のパルミチン酸、ステアリン酸エステルをさすが、これらに限定するものではない。これらを併用することで油脂の固化、硬さの調整を一層容易に行うことができる。本発明で言う油脂固化剤は特定の上記脂肪酸エステルを含有するもので、その含量、剤形等は適宜選択すればよく特に限定するものではない。
【0007】
本発明品の畜肉、魚肉加工食品を製造する際、通常畜肉、魚肉加工用として利用される乳化剤との併用は何らさしさわりなく特に限定されるものではない。その乳化剤とは、例えば食品衛生法でいう、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等が挙げられる。
また、本発明の油脂固化剤が適用される油脂は、例えば、大豆油、菜種油、綿実油、パーム油、ごま油等の植物油および、魚油、乳脂等の動物油があげられるが、これらに限定するものではない。また、上述の油脂を混合、分別、エステル交換、水素添加したものにも適用可能である。
本発明における油脂固化剤の添加量は、油脂に対し、有効成分の添加量として、0.1〜20%好ましくは0.5〜10%である。少なすぎる場合固化せず、多すぎる場合は硬く固化して使用しづらくなる。尚、油脂への固化剤の添加方法については、特に限定するものではなく、油脂中に固化剤が均一に溶解される方法であれば良い。
以下、発明の実施の形態を実施例に基づき説明する。
【0008】
【実施例】
実施例1
下記の処方にてソーセージを調製した。
豚モモ肉 63 部
油 脂 7 部
氷 水 22 部
食 塩 2 部
砂 糖 1 部
調味料 1 部
亜硝酸塩 0.03 部
リン酸塩 0.3 部
大豆タンパク 1 部
卵白粉末 2 部
カゼインNa 1 部
油脂としてナタネ油95%にグリセリンモノベヘニン酸エステル5%を添加したものを原料とし、常法により肉をチョッピングし、残りの原料を混合、脱気した後、5℃にて24時間塩漬した。塩漬した原料を内径4cmのケーシングに充填し、70℃で30分間保持後冷却し、ソーセージを得た。
【0009】
実施例2
実施例1の油脂を大豆油92%にグリセリンモノベヘニン酸エステル5%とトリグリセリンペンタステアレート(HLB=1)3%を添加したものに変えて同様にソーセージを得た。
実施例3
実施例1の油脂をナタネ油50%とラード油40%にソルビタンモノアラキン酸エステル2%とショ糖ステアリン酸エステル(HLB=3)2%を添加したものに変えて同様にソーセージを得た。
実施例4
下記の処方にてカマボコを調製した。
油脂としてコーン油96%にグリセリンモノベヘニン酸エステル2%とヘキサグリセリンオクタステアレート(HLB=1.5)2%を添加したものを使用した。スケソウタラとソルビトール、砂糖を混合してすり身を調製した。サイレントカッターにて残りの原料を混合し、充分均一となるまで攪拌後、折幅45mmのケーシングに充填し、90℃で30分間保持後冷却し、カマボコを得た。
【0010】
比較例1
実施例1の油脂をナタネ油100%として同様にソーセージを得た。
比較例2
実施例1の油脂をラード100%として同様にソーセージを得た。
比較例3
実施例4の油脂をコーン油100%として同様にカマボコを得た。
試験例
実施例1、2、3、比較例1、2で得られたソーセージの評価を行った結果を表1に示す。
【0011】
【表1】
【0012】
表1から明らかなように本発明品において良好なソーセージが得られた。
試験例2
実施例4と比較例3で得られたカマボコの評価を行った結果を表2に示す。
【0013】
【表2】
【0014】
表2から明らかなように本発明品において良好なカマボコが得られた。
【0015】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりになる。
(1)油脂固化剤を含有する油脂を原料とすることを特徴とする畜肉、魚肉加工食品。
(2)油脂固化剤が炭素数20以上の脂肪酸のエステルであることを特徴とする前記(1)記載の畜肉、魚肉加工食品。
(3)前記(1)記載の油脂固化剤がグリセリンモノベヘニン酸エステルを含有するものである畜肉、魚肉加工食品。
(4)前記(1)記載の油脂固化剤がソルビタンモノアラキン酸エステルを含有するものである畜肉、魚肉加工食品。
(5)油脂固化剤にHLBが3以下のポリグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを含有する事を特徴とする前記(1)または(2)記載の畜肉、魚肉加工食品。
(6)炭素数20以上の脂肪酸のエステルを含有する畜肉、魚肉加工食品。
(7)グリセリンモノベヘニン酸エステルを含有する畜肉、魚肉加工食品。
(8)ソルビタンモノアラキン酸エステルを含有する畜肉、魚肉加工食品。
【0016】
【発明の効果】
本発明による配合、水素添加、エステル交換、分別等を行うことなく畜肉、魚肉加工食品に適した物性を有し、硬さが調製された油脂を含有する畜肉、魚肉加工食品を得ることができ産業上極めて有益である。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to livestock meat and processed fish foods made from fats and oils containing a fat solidifying agent. More specifically, the present invention relates to processed meat and fish processed foods containing fats and oils whose fats and oils are freely adjusted by adding an oil and fat solidifying agent.
[0002]
[Prior art]
Conventionally, livestock meat and processed fish meat products are injected into livestock meat or fish meat at low temperatures (0 to 10 ° C) by mixing salts, seasonings, saccharides, stabilizers, protein-based water retention agents, oils and fats, etc. with water or injection (injection), etc. Heat and cook with the method of. In particular, in the case of a raw material with a small amount of fat, it is known that oils and fats are often blended to make the texture succulent. Examples of oils and fats used include lard oil, palm oil, and coconut oil. However, it is hard and solidified at a low temperature, and it is difficult to obtain uniform mixing or uniform injection. There is a method in which oils and fats are preliminarily emulsified and spray-dried and added as powdered oils and fats, but the process is long and expensive. On the other hand, mere blending of fats and oils and hydrogenation (curing) raises the melting point and is difficult to use. In order to improve this point, transesterification and fractionation of fats and oils are performed, but the process is long and sufficient effects are not obtained. In addition, naturally occurring oils and fats are often liquid at normal temperatures such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil and the like. However, it has been difficult to use the liquid material as it is.
[0003]
[Problems to be solved by the invention]
The present invention broadly seeks fats and oils used in livestock meat and processed fish foods for all natural fats and oils, and without adding blending, hydrogenation, transesterification, fractionation, etc. It is to produce livestock meat and fish processed foods by obtaining fats and oils having physical properties suitable for processed fish foods.
[0004]
[Means for Solving the Problems]
Inclusion of fatty acid esters of 20 or more carbon atoms as fat and oil solidifying agents in fats and oils for raw meat and processed fish foods is effective in solving the above problems, and in order to adjust the solidified state, polyglycerin having an HLB of 3 or less The present invention was completed by finding that it is more effective to use a fatty acid ester and / or a sucrose fatty acid ester in combination. That is, the present invention relates to livestock meat and processed fish foods containing fats and oils whose fats and oils are freely adjusted by adding a fat and oil solidifying agent to fats and oils for raw meat and processed fish foods.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The livestock meat and processed fish food in the present invention refers to processed livestock food such as ham, bacon and sausage and processed fish food such as frozen surimi, sea urchin and chikuwa.
The ester of a fatty acid having 20 or more carbon atoms in the present invention is, for example, an ester of arachidic acid, behenic acid or the like with propylene glycol, glycerin, sorbitan, pentaerythritol, diglycerin or the like. Specific examples include, but are not limited to, glycerin monobehenic acid ester, sorbitan diarachidic acid ester, sorbitan monoarachidic acid ester and the like.
When using an ester of a fatty acid having 19 or less carbon atoms, the fats and oils did not solidify sufficiently.
[0006]
The polyglycerin fatty acid ester of HLB 3 or less in the present invention means triglycerin pentastearate, hexaglycerin octastearate, decaglycerin decapalmitate, etc., and the sucrose fatty acid ester of HLB 3 or less is palmitic acid or stearic acid of sucrose. Although ester is mentioned, it is not limited to these. By using these in combination, the solidification of the fat and oil and the adjustment of the hardness can be performed more easily. The fat and oil solidifying agent referred to in the present invention contains the specific fatty acid ester, and the content, dosage form and the like may be appropriately selected and are not particularly limited.
[0007]
When manufacturing the livestock meat and fish meat processed food of this invention product, combined use with the emulsifier normally used for livestock meat and fish meat processing is not limited at all, and it does not specifically limit. Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin as used in the Food Sanitation Law.
Examples of the fats and oils to which the fat and oil solidifying agent of the present invention is applied include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, palm oil and sesame oil, and animal oils such as fish oil and milk fat, but are not limited thereto. Absent. Moreover, it is applicable also to what mixed the above-mentioned fats and oils, fractionation, transesterification, and hydrogenation.
The addition amount of the fat and oil solidifying agent in the present invention is 0.1 to 20%, preferably 0.5 to 10% as the addition amount of the active ingredient to the fat and oil. If it is too small, it will not solidify. If it is too much, it will be hard and hard to use. In addition, about the addition method of the solidification agent to fats and oils, it does not specifically limit, What is necessary is just the method by which a solidification agent is uniformly melt | dissolved in fats and oils.
Hereinafter, embodiments of the invention will be described based on examples.
[0008]
【Example】
Example 1
Sausages were prepared according to the following formulation.
Pork leg meat 63 parts Oils and fats 7 parts Ice water 22 parts Food salt 2 parts Sand sugar 1 part Seasoning 1 part Nitrite 0.03 parts Phosphate 0.3 parts Soy protein 1 part Egg white powder 2 parts Casein Na 1 part The oil and fat is 95% rapeseed oil with 5% glycerin monobehenate, and the meat is chopped in the usual way. The remaining ingredients are mixed and degassed, then salted at 5 ° C for 24 hours. did. The salted raw material was filled in a casing having an inner diameter of 4 cm, kept at 70 ° C. for 30 minutes and then cooled to obtain a sausage.
[0009]
Example 2
The sausage was similarly obtained by changing the oil and fat of Example 1 to 92% soybean oil and 5% glycerin monobehenate and 3% triglycerin pentastearate (HLB = 1).
Example 3
The sausage was similarly obtained by changing the oil and fat of Example 1 to 50% rapeseed oil and 40% lard oil to which 2% sorbitan monoarachiate and 2% sucrose stearate (HLB = 3) were added.
Example 4
Kamaboko was prepared according to the following formulation.
As fats and oils, corn oil 96% was added with glycerin monobehenate 2% and hexaglycerin octastearate (HLB = 1.5) 2%. Surimi was prepared by mixing suketara, sorbitol, and sugar. The remaining raw materials were mixed with a silent cutter, stirred until sufficiently uniform, filled into a casing with a folding width of 45 mm, held at 90 ° C. for 30 minutes, and then cooled to obtain a sea bream.
[0010]
Comparative Example 1
Sausage was obtained in the same manner using the oil and fat of Example 1 as rapeseed oil 100%.
Comparative Example 2
Sausage was obtained in the same manner with the fat of Example 1 being 100% lard.
Comparative Example 3
The oil and fat of Example 4 was made into corn oil 100%, and it was similarly obtained.
Table 1 shows the results of evaluation of the sausages obtained in Test Examples Examples 1, 2, and 3 and Comparative Examples 1 and 2.
[0011]
[Table 1]
[0012]
As is apparent from Table 1, good sausages were obtained in the products of the present invention.
Test example 2
Table 2 shows the results of evaluation of the sea cucumber obtained in Example 4 and Comparative Example 3.
[0013]
[Table 2]
[0014]
As is apparent from Table 2, a good sea urchin was obtained in the product of the present invention.
[0015]
Examples of the present invention and target products are as follows.
(1) Livestock meat and processed fish meat food characterized by using fats and oils containing a fat solidifying agent as a raw material.
(2) The livestock meat and fish meat processed food according to the above (1), wherein the fat and oil solidifying agent is an ester of a fatty acid having 20 or more carbon atoms.
(3) Livestock meat and processed fish meat food in which the oil and fat solidifying agent according to (1) above contains glycerin monobehenate.
(4) Livestock meat and fish meat processed food in which the fat and oil solidifying agent according to (1) above contains sorbitan monoarachidic acid ester.
(5) The livestock meat and fish meat processed food according to (1) or (2) above, wherein the fat and oil solidifying agent contains a polyglycerin fatty acid ester and / or a sucrose fatty acid ester having an HLB of 3 or less.
(6) Livestock and fish processed foods containing esters of fatty acids having 20 or more carbon atoms.
(7) Livestock meat and fish processed food containing glycerin monobehenate.
(8) Livestock and fish processed foods containing sorbitan monoarachic acid ester.
[0016]
【Effect of the invention】
It is possible to obtain livestock meat and processed fish food containing fats and oils that have physical properties suitable for livestock meat and processed fish food without performing blending, hydrogenation, transesterification, fractionation, etc. according to the present invention. It is extremely useful for industry.
Claims (3)
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07324798A JP4958328B2 (en) | 1998-03-05 | 1998-03-05 | Livestock and fish processed food |
AU84632/98A AU8463298A (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
KR10-2000-7008346A KR100388695B1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats and foods |
CA002319425A CA2319425C (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
AT98935347T ATE342952T1 (en) | 1998-02-04 | 1998-08-03 | FAT FIRMING AGENT, FATS AND FOODS |
US09/402,330 US6346289B1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
PCT/JP1998/003463 WO1999040167A1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
EP98935347A EP1052284B1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
DE69836231T DE69836231D1 (en) | 1998-02-04 | 1998-08-03 | FAT FIXING MEDIUM, FATS AND FOOD |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07324798A JP4958328B2 (en) | 1998-03-05 | 1998-03-05 | Livestock and fish processed food |
Publications (2)
Publication Number | Publication Date |
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JP2000116357A JP2000116357A (en) | 2000-04-25 |
JP4958328B2 true JP4958328B2 (en) | 2012-06-20 |
Family
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Application Number | Title | Priority Date | Filing Date |
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JP07324798A Expired - Lifetime JP4958328B2 (en) | 1998-02-04 | 1998-03-05 | Livestock and fish processed food |
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JP (1) | JP4958328B2 (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4995585B2 (en) * | 2007-01-24 | 2012-08-08 | 日本水産株式会社 | Bamboo ring for salad |
DE102007025847B4 (en) * | 2007-06-01 | 2011-11-24 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Process for the production of sausages based on fish meat and charcuterie containing fish meat |
JP2011092102A (en) * | 2009-10-29 | 2011-05-12 | Nippon Suisan Kaisha Ltd | Protein-processed food manufactured by continuous heating extrusion molding employing joule heating and manufacturing method thereof |
JP6316633B2 (en) * | 2014-03-27 | 2018-04-25 | 理研ビタミン株式会社 | Quality improver for fishery kneaded products and fishery kneaded products containing the quality improver |
JP6382588B2 (en) * | 2014-06-16 | 2018-08-29 | ミヨシ油脂株式会社 | Oil and fat composition for fishery processed food, plastic oil and fat composition and fishery processed food using the same |
JP6632013B1 (en) * | 2019-04-12 | 2020-01-15 | 奥野製薬工業株式会社 | Texture improving agent and texture improving kit for improving the texture of livestock meat paste product, and method for producing livestock meat paste product |
JP7248295B2 (en) * | 2019-11-07 | 2023-03-29 | 奥野製薬工業株式会社 | Texture improving agent and texture improving kit for improving texture of livestock meat paste product, and method for producing livestock meat paste product |
-
1998
- 1998-03-05 JP JP07324798A patent/JP4958328B2/en not_active Expired - Lifetime
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JP2000116357A (en) | 2000-04-25 |
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