JP5320344B2 - Processed livestock meat and production method thereof - Google Patents

Description

  The present invention relates to a processed meat product and a method for producing the same.

  Conventionally, processed meat foods such as hams and sausages have been blended with additives based on phosphate for the purpose of improving water retention and elasticity. However, phosphate has a tendency to be avoided from the viewpoints of health, environment, and the like, and therefore, it has been proposed to add various additives in place of it. For example, Patent Document 1 discloses the use of a composition in which a calcium agent is blended with a thermocoagulable protein with the intention of imparting water retention, emulsifiability and elasticity to a sausage to which no phosphate is added. Has been. Further, in Patent Document 2, galactose is prepared by allowing α-galactosidase to act on galactomannan containing a predetermined amount of galactose with the intention of providing a method for producing processed meat products having good elasticity and water retention. There has been proposed a method for producing a processed meat product in which a galactomannan having a predetermined galactose content is added.

  Furthermore, in order to mix | blend various additives with livestock meat processed food, the method of inject | pouring the pickle liquid containing the additive into livestock meat processed food is known. For example, in Patent Document 3, in the production of processed meat products such as highly-hydrated ham and bacon, the water retention and strength of the final product are increased, and further, polymerized phosphate used as a food additive, etc. A method of adding an additive containing soybean protein, which can be substituted, to a pickle liquid and driving the pickle liquid into livestock meat is disclosed.

JP-A-64-60354 Japanese Patent Laid-Open No. 1-247061 Japanese Patent Laid-Open No. 2003-154

  However, when the present inventors examined in detail about the manufacturing method of the conventional livestock meat processed foods including the said patent documents 1-3, in those manufacturing methods, the water retention and elasticity of livestock meat processed food are not necessarily required. It turned out that there was room for improvement.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a processed meat product and a method for producing the same, which are further improved in water retention and elasticity compared to the conventional art.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have surprisingly found a soy protein obtained by heat-treating a Brix 3 to 9.5% protein-containing aqueous solution under specific conditions. The inventors have found that by adding to livestock meat, processed livestock meat foods having further improved water retention and elasticity can be produced, and the present invention has been completed.

That is, the present invention is as follows.
[1] A first step of obtaining a neutralized protein solution by neutralizing an aqueous dispersion obtained by dispersing a curd obtained by acid precipitation treatment of defatted soymilk in water; possess a second step of heating at 3 to 9.5% of the state to obtain a heated protein solution, and a third step of obtaining a soybean protein and drying the heated protein solution, and defatted soybean The slurry obtained by adding water to the slurry, the slurry obtained by removing whey from the slurry, the extract obtained by extracting the defatted soybean with water, the aqueous dispersion, and the neutralized protein solution are heated under acidic conditions. The manufacturing method of livestock meat processed food which has the process of adding the soybean protein obtained by the manufacturing method which does not have a process to livestock meat.
[2] The method for producing livestock meat processed food according to [1], wherein the curd contains a water washing card obtained by further washing the acid precipitation card obtained by the acid precipitation treatment with water.
[3] The method for producing a processed meat product according to [1] or [2], wherein the neutralized protein solution is heated at a temperature of 110 to 160 ° C. for 0.5 to 60 seconds in the second step.
[4] The method for producing livestock meat processed food according to any one of [1] to [3], wherein in the second step, the neutralized protein solution is directly heated with steam.
[5] The method further comprises a fourth step of adding raw soy sauce to the neutralized protein solution to obtain a soy sauce-added protein solution, wherein the second step comprises the soy sauce-added protein solution having a Brix of 3-9. The method for producing a processed meat product according to any one of [1] to [4], wherein the heated protein solution is obtained by heating in a state of 5%.
[6] The method for producing any one processed meat product according to any one of [1] to [5], wherein in the adding step, 1 to 200 parts by mass of the soy protein is added to 1000 parts by mass of the meat. .
[7] A processed meat product obtained by the method for producing a processed meat product of any one of [1] to [6].

  ADVANTAGE OF THE INVENTION According to this invention, the livestock meat processed food which further improved water retention and elasticity compared with the past, and its manufacturing method can be provided.

  Hereinafter, embodiments for carrying out the present invention will be described in detail.

  The manufacturing method of the livestock meat processed food of this embodiment has the process of adding soybean protein to livestock meat. The method for producing soy protein includes a first step of obtaining a neutralized protein solution by neutralizing an aqueous dispersion in which curd obtained by acid precipitation treatment of defatted soymilk is dispersed in water, and the neutralized protein The solution has a second step of obtaining a heated protein solution by heating the solution in a state where the Brix is less than 10%, and a third step of obtaining the soybean protein by drying the heated protein solution. Hereinafter, first, a method for producing soybean protein will be described in detail.

  In this production method, first, in the first step, a neutralized protein solution is obtained by neutralizing an aqueous dispersion obtained by dispersing curd obtained by acid precipitation treatment of defatted soymilk in water. The defatted soymilk includes an extraction process in which protein is extracted from defatted soybean to obtain a protein extract, and a soymilk recovery process in which the protein extract is separated into solid and liquid and the supernatant is recovered as defatted soymilk. It will not be specifically limited if obtained by the manufacturing method of the normal skim soy milk which passes.

  The defatted soybean is a solid content left after removing soybean oil from the soybean, and the variety and production area of the soybean are not particularly limited. The defatted soybean is obtained by pressing soybean or extracting soybean oil from soybean, and for example, obtained by subjecting soybean to a low-temperature extraction treatment at 60 to 80 ° C. using n-hexane as an extraction solvent. The nitrogen solubility coefficient (NSI) of defatted soybeans is preferably 60 or more, and more preferably 80 or more. By using such a so-called low-denatured defatted soybean, it becomes easy to obtain a desired soybean protein.

  In the extraction step, a mixed solution obtained by mixing defatted soybeans and an extraction solvent is stirred using a stirring blade or the like to extract protein on the extraction solvent side to obtain a protein extract. The extraction solvent is not particularly limited as long as it is usually used, and examples thereof include water (normal temperature water, warm water), an aqueous alkali solution such as sodium hydroxide, and the like. The liquid temperature is 10 to 80 ° C, preferably 20 to 80 ° C, more preferably 25 to 60 ° C. The extraction solvent is preferably neutral to weakly alkaline, specifically, the pH is preferably 6.0 to 8.5, and more preferably 6.5 to 8.0. However, it can be used even if the extraction solvent is weakly acidic. Other conditions in the extraction process other than this may be the same as those in the past. If the usage-amount of an extraction solvent is the range normally employ | adopted, it will not specifically limit, For example, it is preferable that it is 4-15 times amount on a mass basis with respect to defatted soybean.

  The mixed solution may further contain a reducing agent such as sodium pyrosulfite and sodium sulfite. Thereby, the viscosity of the soy protein aqueous solution can be further reduced, and the workability is further improved. It is preferable that content of the reducing agent in a liquid mixture is 1-300 ppm with respect to the total mass of a liquid mixture, for example.

Next, in the soymilk collection step, the protein extract is separated into a solid and liquid, the okara that is a solid content is removed, and the defatted soymilk that is a supernatant is collected. As a method for separating the protein extract, a filtration method such as centrifugation or a filter press can be used. Among these, centrifugation is preferable.
Examples of the separator used in the centrifugal separation include a small continuous centrifuge, a cooling continuous centrifuge (rotor type), a decanter continuous horizontal centrifuge (hereinafter simply referred to as “decanter continuous centrifuge”). And disk type continuous centrifuges, but are not limited thereto. Various conditions at the time of separation, such as the number of revolutions of these separators, are appropriately set.

Next, the obtained defatted soymilk is adjusted to acidic conditions and separated into solid and liquid by acid precipitation treatment, and the whey as a supernatant is removed and the acid precipitation card (card not washed with water) as a solid content. Recover. Here, when adjusting to acidic conditions, the defatted soymilk of the supernatant obtained through the above-described soymilk collection step may be adjusted to acidic conditions as it is, and the powdered defatted soymilk obtained by drying once is water or the like. And may be adjusted to acidic conditions. The acidic condition is preferably a pH of 2.0 to 6.5, and more preferably 4.0 to 5.5. In order to adjust to acidic conditions, an acid aqueous solution such as hydrochloric acid may be added to the defatted soymilk so as to have a desired pH.
Moreover, it is preferable that the liquid temperature of the skimmed soymilk in the case of an acid precipitation process is 15-25 degreeC, for example.

  The acid precipitation treatment may be performed by adding the acid aqueous solution and stirring the skimmed soy milk as necessary, and then allowing it to stand. However, in order to efficiently separate the skimmed soy milk into the acid-precipitated curd and whey, centrifugation is performed. A separation method such as the above may be used. Examples of the separator used in the case of employing the centrifugal separation are the same as those described above, and among them, a decanter continuous centrifugal separator is preferable. When using a centrifuge, the number of rotations is preferably 1000 to 10000 rpm, more preferably 1500 to 8000 rpm, and still more preferably 3000 to 8000 rpm. Further, other conditions for the separation are appropriately set. In order to suppress foaming that may occur during the acid precipitation treatment, an antifoaming agent such as silicon may be added to the defatted soymilk.

The card used in the first step may be the acid precipitation card, but in order to further increase the transparency of the obtained protein gel, the acid precipitation card obtained by the acid precipitation treatment is further washed with water. It is preferable to use the obtained water washing card.
When the acid precipitation card is washed, it is preferable to wash the acid precipitation card by dispersing it in water in order to wash it with high efficiency. The amount of water to be dispersed is preferably 3 to 20 times the solid content of the paste-like card, more preferably 4 to 15 times, and even more preferably 5 to 12 times. . Thereby, while being able to wash | clean an acid precipitation card | curd still more efficiently, it becomes possible to raise the working efficiency at the time of collect | recovering a water washing card | curd. Moreover, the temperature of the water used for wash | cleaning an acid precipitation card | curd is preferable in it being 15-70 degreeC, and it is more preferable in it being 15-25 degreeC.
By setting the temperature of this water to 15 ° C. or higher, impurities can be removed more effectively, and by setting it to 70 ° C. or lower, the effect of preventing protein denaturation can be achieved more effectively.

  When the acid precipitation card is dispersed and washed in water, the water in which the acid precipitation card is dispersed is preferably washed with stirring using a homomixer, a homogenizer, or the like. When using a homomixer, the rotation speed is preferably 500 to 12,000 rpm, more preferably 500 to 10,000 rpm, and even more preferably 500 to 8000 rpm. The stirring time is preferably 1 to 30 minutes, more preferably 5 to 25 minutes, and further preferably 10 to 15 minutes. When the rotation speed or the stirring time is equal to or more than the above lower limit value, the curd can be efficiently dispersed with water, the washing effect is further enhanced, and the transparency of the protein gel tends to be further improved. Moreover, it exists in the tendency which can suppress further generation | occurrence | production of a bubble as the rotation speed or stirring time is below the said upper limit, and can further improve the working efficiency at the time of collect | recovering a washing card | curd.

  Next, the washing card obtained by washing as described above is collected. The recovery method is not particularly limited as long as a normal solid-liquid separation method is used. For example, the water washing card is separated from the water by centrifugation using a continuous centrifuge, and the water washing card is removed by removing the water. It can be recovered. In this case, it is preferable to use a decanter continuous centrifuge as the continuous centrifuge, but the continuous centrifuge is not limited to this. When using a centrifuge, the number of rotations is preferably 1000 to 10000 rpm, more preferably 1500 to 8000 rpm, and still more preferably 3000 to 8000 rpm.

  In the first step, a neutralized protein solution is obtained by neutralizing an aqueous dispersion obtained by further dispersing the above card in water. The method of dispersing the card in water is not particularly limited as long as it is a method of dispersing the card before normal neutralization, and a dispersing machine such as a homomixer may be used as necessary. The amount of water relative to the card is preferably 3 to 15 times the solid content mass of the card, for example. The neutralization treatment is performed by adding an alkali such as sodium hydroxide to the water in which the curd is dispersed. At this time, it is preferable to carry out a neutralization treatment so that the pH of the resulting neutralized protein solution is 6.0 to 8.0, more preferably 6.8 to 7.8, and even more preferably 7 0.0 to 7.4. At the time of neutralization in the first step, water may be added to the neutralized protein solution to adjust the Brix to less than 10%. Here, the Brix of the solution in this specification can be calculated from the refractive index measured by a saccharimeter. Examples of the saccharimeter include a digital saccharimeter (trade name “PR-” manufactured by Atago Co., Ltd.). 101α ").

  Next, in the second step, the neutralized protein solution is heated in a state where the Brix is less than 10% to obtain a heated protein solution. In this second step, the neutralized protein solution can be sterilized by heating. When the Brix of the neutralized protein solution obtained through the first step is less than 10%, the neutralized protein solution may be used as it is in the second step, and diluted with the addition of water to further add Brx. It may be lowered. Alternatively, when the Brix of the neutralized protein solution obtained through the first step is 10% or more, the neutralized protein solution is diluted by adding water, and the Brix is adjusted to less than 10%. Heat. By adjusting the Brix of the neutralized protein solution to less than 10% in this way, a protein solution having a transparency can be obtained. In particular, by adjusting Brix of the neutralized protein solution to less than 10% and adopting direct steam heating described later, the soybean odor of soybean protein can be significantly reduced. Moreover, the protein gel which raised transparency more by using the soybean protein can be obtained. The Brix of the neutralized protein solution is preferably 1% or more and less than 10%, more preferably 3 to 9.5%, and even more preferably 4 to 9.5%. Even if the Brix is less than 1%, the soybean protein according to this embodiment can be produced, but from the viewpoint of production cost, it is preferable to make Brix 1% or more.

The heating method may be either direct steam heating in which the neutralized protein solution is directly brought into contact with water vapor, or indirect heating such as heating a container containing the neutralized protein solution using a plate heater or the like. . However, direct steam heating is preferred from the viewpoint of further enhancing the transparency of the protein gel and reducing the soybean odor of the soybean protein. The heating temperature is preferably 110 to 160 ° C, more preferably 130 to 150 ° C, and still more preferably 140 to 150 ° C.
The heating time is preferably 0.5 to 60 seconds, more preferably 2 to 30 seconds, and further preferably 3 to 15 seconds. When the heating temperature is 110 ° C. or higher and the heating time is 0.5 seconds or longer, the transparency of the protein gel can be further improved. When the heating temperature is 160 ° C. or less and when the heating time is 60 seconds or less, a more flavorful soy protein can be obtained.

  It should be noted that an enzyme such as protease may be further added to the neutralized protein solution, thereby allowing the enzyme reaction to proceed in the second step.

  In the third step, the protein solution to be heated is dried to obtain soybean protein. The drying method is not particularly limited as long as it is a normal drying method for obtaining soy protein. For example, spray drying such as spraying a protein solution to be heated with a spray dryer, freeze drying, heating vacuum drying, etc. are employed. be able to. Among these, spray drying is preferable because a powdery soybean protein with high water dispersibility can be obtained. In the case of spray drying using the spray dryer, the temperature of hot air such as dry air (inlet temperature) at the spray nozzle inlet of the spray dryer is preferably 110 to 200 ° C, more preferably 115 to 190 ° C, and 120 More preferably, it is -185 degreeC. Moreover, the temperature (outlet temperature) of the hot air after spraying is preferably 50 to 100 ° C, more preferably 55 to 90 ° C, and further preferably 60 to 85 ° C.

  The Brix of the protein solution to be heated in the third step is preferably less than 10%, more preferably 1% or more and less than 10%, further preferably 2 to 9.5%, and more preferably 3 to 9. 5% is particularly preferable, and 5 to 9.5% is extremely preferable.

  The method for producing soy protein according to the present embodiment further includes a fourth step of adding raw soy sauce to the neutralized protein solution obtained in the first step to obtain a soy sauce-added protein solution after the first step. And the second step is preferably a step of heating the soy sauce-added protein solution in a state where the Brix is less than 10% to obtain the heated protein solution. Thereby, the viscosity of the soybean protein solution can be further reduced. Moreover, since the soy sauce-added protein solution is heated in a state where its Brix is less than 10%, a transparent protein solution can be obtained. Here, “raw soy sauce” means a liquid seasoning obtained by removing insoluble solids from soy sauce moromi or soy sauce-like fermented seasoning.

  Commercially available soy sauce is usually produced through a process in which raw soy sauce obtained by removing insoluble solids from soy sauce moromi is further heated (fired), and the resulting precipitate (salt) is removed. The raw soy sauce according to the present embodiment refers to a state from the removal of insoluble solids in the soy sauce moromi to the time when it is fired, and includes those heated to such an extent that no soot is produced. There are various types of raw soy sauce depending on the ratio of raw material soy and wheat, raw material processing method, salinity, etc., but there are various flavors and flavors of Koikuchi, Usuukuchi, Tamari, Shiro, Saisai. Dust etc. are known. Any of these may be sufficient as the raw soy sauce which concerns on this embodiment.

Moreover, the raw fermented decomposition seasoning liquid obtained by replacing soy sauce moromi with moromi of soy sauce-like fermented seasoning and removing the insoluble solid content from the moromi similarly is also included in the raw soy sauce of this embodiment. Examples of soy sauce-like fermented seasonings include fermented and decomposed seasonings (fermented by adding koji molds to plant-derived raw materials), fish sauce (fermented seafood or fermented with koji molds) ), Meat soy (fermented meat storage or fermented with koji mold culture).
Among these, raw soy sauce obtained from soy sauce moromi is preferable. In this embodiment, raw soy sauce is used individually by 1 type or in combination of 2 or more types.

  The Brix of the neutralized protein solution to which fresh soy sauce is added is preferably 1% or more and less than 20%, and more preferably 5% or more and less than 10%. The addition amount of raw soy sauce is preferably 0.00001 to 10% by mass, more preferably 0.001 to 0.5% by mass, based on the total amount of the soy sauce-added protein solution obtained. When the added amount of raw soy sauce is 0.00001% by mass or more, the above-described effects of raw soy sauce can be more effectively exhibited. By being 10% by mass or less, the flavor and color of soy sauce are excessive. There exists a tendency for the effect that it is not provided to a soy sauce addition protein solution to be acquired. Moreover, it is preferable to leave or stir the liquid which added raw soy sauce to the neutralized protein solution at predetermined temperature for predetermined time. When stirring the liquid, the predetermined time is preferably 6 minutes to 6 hours, and the predetermined temperature is preferably 5 to 80 ° C. Thereby, the above-mentioned effect by raw soy sauce can be exhibited more effectively.

  The soy protein according to the present embodiment has a gel obtained by heating a 3% by weight saline solution having a solid content of 20% by weight at 80 ° C. for 30 minutes and then cooling to 20 ° C., having a breaking stress of 600 to 1000 g. Preferably, it has a breaking stress of 700 to 900 g. When the breaking stress is 600 g or more, the gel strength of the protein gel can be further increased. The rupture stress of the gel is measured with a texture analyzer (for example, trade name “TA XTPlus” manufactured by Stable Micro Systems). In order to adjust the breaking stress within the above numerical range, the reducing agent is added, the amount of the reducing agent added is adjusted, the Brix of the neutralized protein solution or the soy sauce added protein solution is adjusted, What is necessary is just to pass through a 4th process, to adjust the kind and mixing amount of raw soy sauce at that time, to adjust the heating temperature and heating time in a 2nd process, or to select direct steam heating.

  The soy protein according to the present embodiment has a gel strength of 900 to 2000 g · cm, which is obtained by heating a 3% by weight saline solution having a solid content of 20% by weight at 80 ° C. for 30 minutes and then cooling to 20 ° C. Preferably, it has a jelly strength of 1000 to 1800 g · cm. When the jelly strength is 900 g · cm or more, the gel strength of the protein gel can be further increased. The jelly strength of the gel is measured by a texture analyzer (for example, trade name “TA XTPlus” manufactured by Stable Micro Systems). In order to adjust the jelly strength within the above numerical range, the reducing agent is added, the amount of the reducing agent is adjusted, the Brix of the neutralized protein solution or the soy sauce added protein solution is adjusted, What is necessary is just to pass through a 4th process, to adjust the kind and mixing amount of raw soy sauce at that time, to adjust the heating temperature and heating time in a 2nd process, or to select direct steam heating.

The method for producing processed livestock meat food of the present embodiment includes a step of adding soy protein obtained as described above to livestock meat (hereinafter referred to as “protein addition step”), and uses the above-described soy protein. Others may be the same as the conventional method for producing processed meat products. The soy protein is added to, for example, minced meat (ground meat) as a soy protein curd obtained by mixing with water in advance, or as an emulsion curd obtained by mixing and emulsifying with water and oil in advance. May be. Examples of the oil include vegetable oils such as rapeseed oil and soybean oil, and animal fats such as lard.
As the soy protein card, for example, 3 to 8 parts by mass of water can be used per 1 part by mass of soy protein. Moreover, in addition to the above-mentioned thing, coagulants, such as calcium, can also be mix | blended with an emulsion card | curd.
As an emulsion card | curd, what mixed water, for example 4-10 mass parts and oil, for example 0.5-5 mass parts with respect to 1 mass part of soybean protein can be used. Moreover, in addition to the above-mentioned thing, coagulants, such as calcium, can also be mix | blended with an emulsion card | curd.

The soy protein may be injected or mixed into livestock meat in a state of being mixed in the pickle liquid, or the livestock meat may be immersed in the pickle liquid. In addition to soy protein and water, the pickle solution contains salt, various sugars, phosphates, color formers, seasonings, proteins other than soy protein, fats and oils, thickeners, preservatives, antioxidants. , Spices and emulsion stabilizers, etc. may be included in known pickle liquids.
Since the viscosity can be kept low even if the soy protein content is high in the pickle liquid of this embodiment, the working efficiency when pouring the pickle liquid into livestock, which is a raw material for processed meat products, is good, It is possible to maintain high texture improvement effects such as meat hardness and elasticity.
The pickle liquid is, for example, 5-10% by mass of soybean protein according to the present embodiment, 4-6% by mass of glucose, 3-5% by mass of sodium chloride, 0.3-0.6% by mass of sodium polyphosphate, and a chemical seasoning. 1 to 3% by mass and water (remainder) may be blended.

  The livestock meat used in the present embodiment is not particularly limited, and examples thereof include pork, beef, chicken, lamb, and horse meat, and the site is not particularly limited. The livestock meat may be a meat sampled from livestock, or may have been subjected to various types of processing according to the type of livestock meat processed food finally obtained. Alternatively, as the livestock meat, commercially available livestock meat may be used, or livestock meat containing various additives may be used.

In the protein addition step, the amount (addition) of soybean protein is preferably 1 to 200 parts by weight, more preferably 10 to 150 parts by weight, and more preferably 20 to 100 parts by weight with respect to 1000 parts by weight of livestock meat. More preferably, it is part.
In addition, in the protein addition step, when the soybean protein is added to the livestock meat in a state where the soy protein is mixed in the pickle liquid, the amount of the pickle liquid is 1 to 200 parts by weight with respect to 1000 parts by weight of the livestock meat. The amount is preferably 10 to 150 parts by mass, more preferably 20 to 100 parts by mass.

  In addition to the protein addition step, the production method of livestock meat processed food of the present embodiment includes, for example, a livestock shaping step, a meat grinding step, a cutting step, a water washing step, a tumbling step, an aging step, a casing filling step, and a ligation step. It can have each process with which the manufacturing method of the conventional livestock meat processed food, such as a heating process and a cooling process, is provided. Examples of the heat treatment in the heating step include boiled heat treatment, boiling heat treatment, smoke heat treatment, drying heat treatment, steaming heat treatment, baking heat treatment, fried heat treatment, and the like. Heat treatment can also be performed in combination.

  Addition of soy protein to livestock meat in the protein addition process is not particularly limited, but from the viewpoint of imparting water retention and elasticity according to the present invention more effectively and reliably to livestock meat processed food, tumbling process, aging process and heating process It is preferable to carry out before at least one of the steps. In addition, when adding soy protein to the pickle solution, the pickle solution is added to the meat after at least one of the shaping step, the meat grinding step, and the cutting step from the viewpoint of efficiently adding the pickle solution. It is preferable to add.

  The method for producing processed meat products of this embodiment further includes ingredients such as starch, calcium salt, edamame, octopus, squid, burdock, green onion, onion, carrot, shiitake, kelp, corn, sesame, and / or the like. , Emulsifiers, ascorbic acid, ascorbate, antioxidants, transglutaminase, gluten, egg white, salt, sugar, sugar alcohol, seasonings, spices, coloring agents, preservatives, animal meat, soy protein, and You may have the process added to what is chosen from the group which consists of intermediate goods containing at least one of them. Examples of the emulsifier include glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, and lecithin.

  The step of adding the ingredients and / or additives may be performed at any timing, may be performed before or after the protein addition step, or may be performed simultaneously with the protein addition step. In addition, starch, calcium salt, emulsifier, ascorbic acid, ascorbate, antioxidant, transglutaminase, gluten, egg white, sugar, sugar alcohol, seasoning, spice, colorant, preservative, etc. should be Any time can be added.

  The livestock meat processed food of this embodiment will not be specifically limited if it is obtained by the manufacturing method of the livestock meat processed food of this embodiment. Examples of processed meat products include hams such as bone ham, boneless ham, loin ham, shoulder ham, berry ham, lux ham, chopped ham, and pressed ham, domestic sausage (raw sausage, smoked sausage, and boiled sausage. ), Sausages such as dry sausage (raw sausage, smoked sausage and boiled sausage) and fermented sausage, bacon, grilled pork, hamburger, putty, meat cutlet, meatballs, dumplings And sake rice. The method for producing processed livestock meat food of the present embodiment may further include a process suitable for manufacturing the processed livestock meat food according to the type of processed livestock meat food.

  Hereinafter, as an example of a method for producing processed livestock meat food according to this embodiment, a method for producing loin ham will be described in more detail. First, frozen pork loin is naturally thawed at room temperature and shaped into a predetermined shape. Next, a pickle solution containing the soybean protein is injected into the pork loin after shaping using a dedicated syringe. The injection pressure of the pickle liquid at this time is, for example, 0.1 to 0.5 MPa. Further, the pickling liquid may be injected once or twice or more. Next, for the purpose of softening the pork loin or increasing the penetration of the pickle liquid into the pork loin, the pork loin after the injection of the pickle liquid is tumbled. Next, a step of aging pork loin after tumbling can be performed. The temperature for aging is, for example, -5 to 15 ° C, and the time is, for example, 1 hour to 10 days.

  Next, the pork loin is filled into the fiber casing. Subsequently, the pork loin after filling is heat-treated in a smoke chamber. The heat treatment is, for example, 40 to 80 ° C. dry heat treatment for 30 minutes to 6 hours, 45 to 85 ° C. smoked heat treatment for 30 minutes to 6 hours, and 60 to 100 ° C. steaming heat treatment for 30 minutes to 6 Do this in order of time. Next, water is sprayed on the pork loin after the heat treatment to perform a water washing treatment. As a result, the salt content excessively contained in the surface of the pork loin and the meat is removed, and the adhered foreign matter is also removed. Then, the pork loin after the water washing treatment is cooled. The cooling temperature at this time is, for example, −10 to 30 ° C., and the cooling time is, for example, 1 hour to 1 day. Loin ham is thus obtained. The obtained roast ham may be cut into a predetermined size.

  Moreover, the manufacturing method of chopped ham is demonstrated in detail as another example of the manufacturing method of the livestock meat processed food of this embodiment. First, frozen pork loin is naturally thawed at room temperature and shaped into a predetermined shape. Next, the shaped pork loin is chopped to a thickness of 1 to 20 mm, for example. Subsequently, the chopped pork loin is mixed (kneaded) with a pickle solution containing the soy protein by a mixer. At this time, the mixing ratio of the pickle liquid and pork loin (pick liquor / pig loin) is, for example, 1/10 to 5/1. Next, in order to remove the air mixed when the pickle liquid and pork loin are mixed, the mixture is subjected to a deaeration process using, for example, a vacuum packaging machine. Next, the pork loin after the deaeration treatment is filled in the casing. Subsequently, the pork loin after filling is heat-treated in a boil tank of a smoke chamber. The heat treatment is, for example, a heat treatment at 65 to 95 ° C. for 30 minutes to 3 hours. At this time, it is preferable to heat-process for 30 minutes or more at the product core temperature exceeding 63 degreeC. And the pork loin after heat processing is cooled. The cooling temperature at this time is, for example, −10 to 30 ° C., and the cooling time is, for example, 1 hour to 1 day. Thus, chopped ham is obtained.

  As still another example of the method for producing processed livestock meat food of the present embodiment, a method for producing domestic sausage will be described in more detail. First, frozen pork loin is naturally thawed at room temperature and divided into red meat and fat, then the red meat is shredded into 3-5 cm squares, and the mixture of red meat and fat after shredding is used as the raw meat . Next, while mixing the raw meat with a mixer, the pickle liquid containing the soybean protein is sprayed on the raw meat. Next, the raw material meat after the pickle liquid is sprayed is aged. The temperature for aging is, for example, 1 to 10 ° C., preferably 3 to 5 ° C., and the time is, for example, 1 hour to 10 days, preferably 3 to 5 days. Next, the raw meat after aging is ground using a chopper. In order to suppress the temperature rise of the raw meat when grinding the meat, the temperature of the raw meat before grinding is cooled to around 0 ° C, and the temperature of the raw meat after grinding is cooled so as not to exceed 10 ° C. Or adjust the speed of meat mincing. Next, the raw meat after grinding is cut using a silent cutter to obtain an emulsion. At this time, various spices and seasonings are added as necessary. Even during cutting, the raw meat before cutting is cooled, ice water and crushed ice are added, and the cutting conditions are adjusted so that the temperature of the meat does not exceed 10 ° C. Moreover, you may add fat in the case of this cutting.

  Subsequently, the casing is filled with the emulsion after cutting using, for example, a stuffer. Examples of the casing include natural casings such as intestines such as cows, pigs, and sheep, collagen casings made from raw hides and tendons of animals, and artificial casings such as cellulose, viscose, fiber, and vinylidene chloride. Next, the filling material filled as described above is subjected to a smoke heat treatment at 35 to 60 ° C. for 20 minutes to 2 hours, for example. Furthermore, the filling after the smoke heat treatment is boiled and heated in water at 70 to 95 ° C. for 20 minutes to 3 hours. And the filling after a boiled heat processing is cooled. The cooling temperature at this time is, for example, −10 to 30 ° C., and the cooling time is, for example, 1 hour to 1 day. A domestic sausage is thus obtained.

  As still another example of the method for producing processed livestock meat food of this embodiment, the method for producing hamburger will be described in more detail. First, frozen pork loin is naturally thawed at room temperature and divided into red meat and fat, then the red meat is shredded into 3-5 cm squares, and the mixture of red meat and fat after shredding is used as the raw meat . Next, the raw meat is mixed with a mixer. Next, the raw meat after mixing is ground using a chopper. In order to suppress the temperature rise of the raw meat when grinding the meat, the temperature of the raw meat before grinding is cooled to around 0 ° C, and the temperature of the raw meat after grinding is cooled so as not to exceed 10 ° C. Or adjust the speed of meat mincing. Next, a pickle solution containing onion, egg, salt and the soy protein is kneaded in a kneader to the raw meat after grinding. And after shape | molding the kneaded material after kneading into a desired shape, it bakes and obtains a hamburger.

  According to this embodiment, it is possible to provide a processed meat product and a method for producing the same that have further improved water retention and elasticity compared to the conventional art. Further, among the processed meat products of this embodiment, ham, sausage and the like have a glossy appearance (gloss) and give a moist and fresh impression.

  As mentioned above, although the form for implementing this invention was demonstrated, this invention is not limited to the said embodiment. The present invention can be variously modified without departing from the gist thereof.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples.

[Production Example 1] Production of soybean protein Six times the amount of water was added to defatted soybean, and the aqueous solution of sodium hydroxide was added to adjust the pH to 7.2, followed by extraction of the protein. After the extraction, the solid okara was separated and removed by centrifugation, and the defatted soymilk as the supernatant was recovered. Next, hydrochloric acid was added to the recovered defatted soymilk to adjust the pH to 4.5 and an acid precipitation treatment was performed to precipitate an acid precipitation curd. The liquid in which the acid precipitation card was precipitated was centrifuged, and the paste-like acid precipitation card was recovered.
Eight times the amount of water was added to the collected paste-like acid precipitation curd to disperse the acid precipitation curd in water. Next, the acid precipitation curd was washed by stirring for 15 minutes with a homomixer at room temperature. Thereafter, centrifugation was performed, and 8 kg of the washed water washing card was collected.
Next, 7.5 times the amount of water was added to the recovered paste-like washing card and stirred with a homomixer. Thereafter, an aqueous sodium hydroxide solution was added to adjust the pH to 7.4 to obtain a neutralized protein solution. Moreover, when this pH adjustment was performed, the Brix of the neutralized protein solution was adjusted to 9.1% by further adding water to the neutralized protein solution (the first step).
Next, the Brix 9.1% neutralized protein solution was heated by direct contact with water vapor at 145 ° C. for 3 seconds to obtain a heated protein solution (second step). Thereafter, the heated protein solution was cooled and further spray-dried to obtain powdered soybean protein (third step).
The Brix of the solution was calculated from the refractive index measured by a saccharimeter (Digital Saccharimeter manufactured by Atago Co., Ltd., trade name “PR-101α”).

(Evaluation of physical properties of soy protein)
The protein content, water content, and NSI of the powdered soy protein produced in Production Example 1 and the commercially available powdered soy protein were measured. Furthermore, about the gel obtained by heating and cooling 3% salt solution with the solid content of those soybean proteins of 20 mass%, the breaking stress, breaking deformation, and jelly strength were measured, respectively. The measuring method is as follows.

(1) Protein content The protein content in soy protein is a method in which the total nitrogen content of a soy protein sample is determined by the Kjeldahl method, expressed as a percentage of the soy protein sample, and multiplied by 6.25 to obtain the crude protein content. Derived in This method is in accordance with the method for measuring the plant protein content in the Japanese Agricultural Standards for Plant Proteins by JAS (Japan Agricultural Standards Association).
(2) Moisture Water content in soy protein was measured after the soy protein sample was allowed to stand in a thermostatic bath at 105 ° C. for 4 hours, and then measured by JAS (Japan Agricultural Standards Association). Measured according to the law.
(3) NSI
NSI in soy protein was measured by measuring the amount of nitrogen extracted from a soy protein sample with water at 40 ° C. and expressed as a percentage of the total nitrogen. This is in accordance with the standard oil and fat analysis test method of the Japan Oil Chemical Association.

(4) Breaking stress, breaking deformation and jelly strength of gel A 3% by weight sodium chloride aqueous solution having a solid content of soy protein of 20% by weight was prepared, and this was prepared as a casing (Kureha Corporation, Kurehalon Seam A08, 55 mm × 300 mm No. After filling in 4), the aqueous solution in the casing was heated at 80 ° C. for 30 minutes and further cooled to 20 ° C. to obtain a protein gel.
The breaking stress [g] and the breaking deformation [cm] of the obtained protein gel were measured at 20 ° C. using XTplus (trade name, XTPL15 type, 8 mm diameter spherical plunger) which is a texture analyzer manufactured by Stable Micro Systems. did. The product of the values of the breaking stress and breaking deformation was calculated as jelly strength [g · cm], and the strength of the gel was evaluated.

The evaluation results of the physical properties of soy protein are shown in Table 1.

[Example 1, Comparative Example 1]
First, a pickle solution having the composition shown in Table 2 was prepared. Specifically, first, about 7.5 kg of cold water (2 ° C.) is added to a milk mixer, and while stirring with the milk mixer, an antifoaming agent (trade name “Poem Z-1000”, manufactured by Riken Vitamin Co., Ltd.) And a 10% aqueous solution of cochineal dye was added. Further, the other raw materials mixed with the powder into the milk mixer were gradually added while continuing the stirring. After all the raw materials were added, the whole mixture of raw materials obtained by stirring for another 5 minutes was transferred to a predetermined container. After performing these operations four times, finally, cold water was poured into the container to make the contents in the container 40 kg. The contents in the container were allowed to stand at 0 ° C. overnight (about 17 hours). Thus, a pickle solution according to Example 1 containing the soybean protein of Production Example 1 and a pickle solution according to Comparative Example 1 containing a commercially available separated soybean protein were obtained.

  Next, loin ham was manufactured using the pickle solution. Specifically, first, thawed pork M / M loin (Danish Crown) was naturally thawed, 5 cm of the head side was removed, and the meat on the head side from the center was used as the raw meat. Using the injection device (continuous injector, trade name “FRM-46”, manufactured by Futaba Electric Industry Co., Ltd.), the pickle solution is injected twice into the raw meat under the conditions of pressure 0.36 MPa and pitch 9.9 mm / s. did. As a result of this injection (injection) process, the mass of the raw meat increased 2.3 times for Example 1 and 2.25 times for Comparative Example 1 compared to before the injection process.

  Next, tumbling is performed on the raw material meat after injecting the pickle liquid using a tumbling device (massage machine, trade name “FRM-A-100”, manufactured by Futaba Electric Industry Co., Ltd.) at 20 rpm for 5 hours. went. Further, after ripening the raw material meat after tumbling overnight (about 17 hours), using a manual filling machine (trade name “FB-85”, manufactured by Futaba Electric Industry Co., Ltd.), the raw material meat after aging in a brass casing Filled. The diameter of the casing was 60 mm.

  Next, the raw material meat after filling was heat-treated in a smoke chamber (made by ID Giken). The heat treatment is 60 ° C., 45% RH dry heat treatment for 90 minutes, 60 ° C., 45% RH smoked heat treatment for 90 minutes, and 85 ° C., 100% RH steam heat treatment for 90 minutes in this order. It was. Next, the raw material meat after the heat treatment was sprayed with water at 20 ° C. for 15 minutes to perform a water washing treatment. And the raw material meat after the water washing process was cooled at 0 degreeC overnight (about 17 hours), and the ham of Example 1 and the comparative example 1 was obtained, respectively.

  The obtained loin ham was sliced to a thickness of 1 mm to obtain a disk-shaped slice ham. The slice ham was curved to such an extent that the folds were not formed so as to match the diametrical ends of the disk. At this time, in contrast to the roast ham of comparative example 1, the roast ham of example 1 had the longest part of the distance between the same surfaces of the opposing disks which were curved by being curved was longer than that of comparative example 1. . Accordingly, it was found that the loin ham of Example 1 is more elastic than the roast ham of Comparative Example 1. Further, comparing the appearances, the loin ham of Example 1 was more glossy (glossy) than the loin ham of Comparative Example 1, and gave a moist impression. Moreover, when these roast hams were allowed to stand for a long time, the roast ham of Example 1 was less changed from the initial appearance and the folded state than the roast ham of Comparative Example 1.

[Example 2, Comparative Example 2]
First, a pickle solution having the composition shown in Table 2 was prepared in the same manner as described above. Next, chopped ham was produced using the pickle solution. Specifically, first, thawed pork M / M loin (Danish Crown) was naturally thawed, 5 cm of the head side was removed, and then the meat on the head side from the center where fat was further removed was used as the raw meat. The raw meat was chopped to a thickness of 6 mm. Subsequently, 250 g of the chopped raw meat was mixed with 250 g of the pickle solution using a Kenwood mixer (trade name “KENMIX CHEF”, manufactured by Aikosha Seisakusho). The mixing conditions at this time were 1 minute for weak mixing (scale 1), 1 minute for medium mixing (scale 2), and 1 minute for further intense mixing (scale 3). Next, the raw meat mixed with the pickle liquid was degassed for 1 minute using a vacuum packaging machine under conditions of a degree of vacuum of 95% or more. Next, the raw meat after the deaeration treatment was filled into a vinylidene chloride casing having a folding diameter of 3 cm. Subsequently, the raw meat filled in the vinylidene chloride casing was heat-treated at 75 ° C. for 60 minutes in the boil tank of the smoke chamber. And the raw material meat after heat processing was cooled at 0 degreeC for 2 hours, and the chopped ham of Example 2 and Comparative Example 2 was obtained, respectively.

In order to evaluate the water retention of the obtained chopped ham, the water separation rate was measured as follows. First, the mass G1 of the chopped ham filled in the casing was measured. Next, the casing was peeled off, and moisture (oil) adhering to the casing was wiped off using paper, and then the mass G2 of the casing was measured. Subsequently, moisture (oil) adhering to the surface of the chopped ham exposed by peeling off the casing was wiped clean using a cloth, and the mass G3 of the chopped ham was measured. From these G1, G2 and G3, the water separation rate A was calculated | required from following formula (1).
@ A (%) = (G1-G2-G3) / (G1-G2) × 100 (1)

  As a result, the water separation rate of the chopped ham of Example 2 was 0%, whereas the water separation rate of the chopped ham of Comparative Example 2 was 0.795%, and the chopped ham of Example 2 was water separated. It was found that the rate was low and the moisture retention was excellent.

  In order to evaluate the hardness of the obtained chopped ham, the yield stress was measured as follows. First, after peeling and removing the casing from the chopped ham, the chopped ham was cut into 2 cm squares to obtain test pieces. The yield stress of the test piece was measured using a rheometer (trade name “RHEONER II CREEP METER RE2-3305S”, manufactured by YAMADEN). The plunger used was a cylinder with a diameter of 5 mmφ, the measurement temperature was 10 ° C., and the penetration speed of the plunger into the test piece was 0.1 mm / s.

  As a result, the yield stress of the chopped ham of Example 2 was 576 kPa, whereas the yield stress of the chopped ham of Comparative Example 2 was 470 kPa. From this, it was found that the chopped ham of Example 2 was harder than the chopped ham of Comparative Example 2.

  The method for producing processed meat products of the present invention can increase the water retention and elasticity of processed meat products, and is particularly useful for processed meat products that can receive a fresh impression from the appearance and texture, such as ham and sausage. It is.

Claims (7)

A first step of obtaining a neutralized protein solution by neutralizing an aqueous dispersion obtained by dispersing curd obtained by acid precipitation treatment of defatted soymilk in water;
A second step of heating the neutralized protein solution with a Brix of 3 to 9.5% to obtain a heated protein solution;
A third step of drying the heated protein solution to obtain soybean protein;
It has a, and the slurry was triturated with water to defatted soybean slurry excluding whey from the slurry, defatted soybean extracts, excluding Okara and water extraction, the aqueous dispersion, and in the The manufacturing method of livestock meat processed food which has the process of adding the soybean protein obtained by the manufacturing method which does not have the process of heating a Japanese protein solution under acidic condition to livestock meat.   The method for producing livestock meat processed food according to claim 1, wherein the curd contains a water washing card obtained by further washing the acid precipitation card obtained by the acid precipitation treatment with water.   The method for producing a processed meat product according to claim 1 or 2, wherein the neutralized protein solution is heated at a temperature of 110 to 160 ° C for 0.5 to 60 seconds in the second step.   The method for producing a processed meat product according to any one of claims 1 to 3, wherein in the second step, the neutralized protein solution is directly heated with steam.   The method further comprises a fourth step of adding raw soy sauce to the neutralized protein solution to obtain a soy sauce-added protein solution, wherein the second step comprises the soy sauce-added protein solution having a Brix of 3 to 9.5%. The manufacturing method of the livestock meat processed food of any one of Claims 1-4 which is the process of obtaining the said to-be-heated protein solution by heating in a state.   The method for producing a processed meat product according to any one of claims 1 to 5, wherein in the adding step, 1 to 200 parts by mass of the soy protein is added to 1000 parts by mass of the livestock meat.   The livestock meat processed food obtained by the manufacturing method of livestock meat processed food of any one of Claims 1-6.