JP5405257B2 - Manufacturing method for processed meat products - Google Patents

Description

  The present invention relates to a method for preventing oil from exuding a processed meat product fried in oil and improving yield and texture.

  When processing meat into a processed meat product such as a hamburger, for example, the yield deteriorates due to the shrinkage of the meat due to heating or the drip of the gravy, and the extract component escapes, resulting in a loss of taste. Conventionally, in order to solve these problems, methods such as addition of natural gums, addition of phosphate, pH adjuster, and soy protein have been used singly or in combination.

  For example, Patent Documents 1 and 2 disclose that a pickle solution containing carrageenan or curdlan can be injected into meat to prevent water separation and improve binding properties. Patent Document 3 discloses a yield improvement method using an organic acid salt, and Patent Document 4 discloses a method using agar. Patent Document 5 discloses a method using fine cellulose and a semi-purified carrageenan whose content of particle components having an average particle diameter of 10 μm to 20 μm is 70% or less. However, the average particle diameter shown here is an average particle diameter when dispersed with a very strong stirring force. In this method, drip of the gravy is suppressed by utilizing the water absorbency and oil absorbency of cellulose.

  On the other hand, there are few known methods for improving the yield of processed meat products fried in oil, such as chicken nuggets, minced pork cutlet, and fried fish.

Japanese Patent Laid-Open No. 5-260927 JP-A-4-40849 JP-A-6-343423 JP-A-6-292538 Japanese Patent Laid-Open No. 11-46723

  As described above, several methods for preventing shrinkage of meat processed products and improving the yield with the conventional techniques have been disclosed. However, the natural gums described in Patent Document 1 and Patent Document 2 have a problem that the texture tends to be heavy because the viscosity is high, resulting in an unnatural texture. The organic acid salt and the pH adjuster described in Patent Document 3 have a problem in that they cause a difference in flavor because the pH of the meat is changed, resulting in an unnatural texture. Patent Document 3 discloses the combined use of an organic acid salt and celluloses. However, since the organic acid salt is an essential component, the above-mentioned problems cannot be solved. Further, it has not yet been found that the effect can be obtained without using an organic acid salt when cellulose having a specific particle size or shape is used as in the present invention. It is also said that the most common addition of phosphate changes the texture to a squirrel-like texture, and that excessive phosphate intake promotes calcium efflux from the body. It was not good for health. In addition, when using soy protein, which is generally used in the same way as phosphates, a unique soy odor may be generated if the added amount is effective, and the texture is also crisp. There was a problem of coming. The method using agar described in Patent Document 4 described above is a method that is excellent in preventing shrinkage and improving yield and texture because the pH has little change from the original meat and there is almost no flavor of the agar itself. It is. However, this method has a drawback in that it is difficult to increase the yield when heat-treated at a high temperature. Furthermore, in any of these methods, the effect is insufficient for a food processing product having a production process that is fried in oil.

  In the method using fine cellulose and purified carrageenan disclosed in Patent Document 5 described above, the average particle size of fine cellulose is defined as 20 μm or less, preferably 12 μm or less. In the examples, the average particle size of fine cellulose is The thing of 8-11 micrometers is used. However, as is apparent from the method for measuring the average particle size described in [0020] of the specification, this average particle size is dispersed with a strong stirring force that is not used in the actual manufacturing process of processed meat products. Measured. When the fine cellulose of Patent Document 5 is dispersed with stirring force in an actual production process and the average particle size is measured, the particle size is about 20 μm. Thus, in Patent Document 5, it can be said that the function of improving the yield is exhibited even when the actual average particle size is about 20 μm, but the target is a processed meat product (hamburger) to be baked and the meat fried in oil The processed product could not be effective. An object of the present invention is to provide a method capable of improving yield and preventing oil seepage without impairing the texture of processed meat products including a step of frying in oil as a heat treatment using a realistic manufacturing facility. And

As a result of intensive investigations to solve the above problems, the inventors of the present invention are processed meat products including a step of frying in oil by using crystalline cellulose having a specific particle size or less even when dispersed with a weak stirring force. The present inventors have found that the oil can be prevented from bleeding and the yield can be improved. That is, the present invention is as follows.
(1) A method for producing a processed meat product, wherein 0.01 to 10 parts by mass of crystalline cellulose having an average particle size of 10 μm or less is mixed with 100 parts by mass of meat and fried in oil.
(2) The method for producing a processed meat product according to (1), further comprising mixing partially pregelatinized starch.
(3) The processed meat product according to (2), wherein the mass ratio of meat, crystalline cellulose, and partially pregelatinized starch is 100: (0.01-10) :( 0.01-10). Manufacturing method.
(4) The method for producing a processed meat product according to any one of (1) to (3), wherein the processed meat product is chicken nugget, meat cutlet, or fried fish cake.
(5) A processed meat product fried in oil containing 0.01 to 10 parts by mass of crystalline cellulose having an average particle size of 10 μm or less with respect to 100 parts by mass of meat.
(6) The processed meat product fried in oil according to (5), further containing 0.01 to 10 parts by mass of partially pregelatinized starch with respect to 100 parts by mass of meat.
(7) The processed meat product according to (5) or (6), wherein the processed meat product is chicken nugget, meat cutlet or fried fish cake.

  According to the present invention, it is possible to provide a method capable of suppressing oil seepage and improving yield without impairing the texture of processed meat products fried in oil.

  Hereinafter, the present invention will be described in detail. The crystalline cellulose referred to in the present invention means an average degree of polymerization of 30 to 400 obtained by depolymerizing cellulose materials such as wood pulp and refined linter by acid hydrolysis, alkaline oxidative decomposition, enzymatic decomposition, etc., crystallinity The part exceeds 10%. As the crystalline cellulose of the present invention, a crystalline cellulose preparation in which crystalline cellulose and a water-soluble polymer are combined may be used.

  The average particle diameter referred to in the present invention is described in Examples in the specific measuring method, but in a general 1 to 2 L stainless steel beaker so as to obtain a 1% by mass dispersion in terms of cellulose, crystalline cellulose is used. And deionized water is dispersed in water for 20 minutes at 25 ° C. and 500 rpm using a propeller stirrer with a sufficient amount of stirring, for example, 1500 ml in a 2 L beaker and equipped with four paddle blades with a radius of 30 to 40 mm. The average particle diameter in the case of For example, Theolas DX-2 (trade name, manufactured by Asahi Kasei Chemicals Corporation) is a crystalline cellulose that satisfies the requirement of such an average particle size of 10 μm or less. The particle size of crystalline cellulose often refers to a particle size dispersed for about 5 minutes at a rotation speed of 10,000 rotations / minute or more by a powerful stirrer such as ACE homogenizer (AM-T manufactured by Nippon Seiki). Is a very strong dispersion condition, so it is much stronger than the stirring force required when manufacturing an actual processed meat product. Therefore, the particle size measured under these conditions and the average particle size of the crystalline cellulose when used in the actual production process, that is, the average particle size of the crystalline cellulose in the actual product were greatly different.

  In the present invention, the average particle size under weak dispersion conditions is defined so as to be closer to the actual dispersion force and the average particle size of crystalline cellulose in the actual product, which is a more meaningful value. . Of course, it is possible to pre-disperse with a powerful stirrer in advance and use it with an average particle size of 10 μm or less. However, it is necessary to have such a strong stirrer in the production equipment for ordinary processed meat products. Is extremely rare.

  For processed meat products that do not include a frying process, an insufficient dispersion will have the effect of improving yield. However, in a processed meat product including a step of frying, if the crystalline cellulose is not sufficiently dispersed, the function of improving the yield becomes insufficient. Therefore, in the present application, it is preferable to use a crystalline cellulose preparation containing a dispersion aid so that it can be dispersed with a stirrer having stirring conditions similar to those used in an actual production process in advance. A production example of such a crystalline cellulose preparation will be described later.

  The meat referred to in the present invention is beef, pork, salmon meat, lamb, venison, horse meat, whale meat, chicken meat, fish meat, or a mixture of two or more thereof, and the processed meat product of the present invention is the aforementioned meat It goes through a heat treatment process in which the oil is fried in oil. Examples include chicken nuggets, minced cutlet, deep-fried sweet potato, fried meat, hampen, croquettes, and fried chicken. The present invention produces a processed meat product by subjecting the above meat and crystalline cellulose to a kneading process or the like, or a step of injecting a pickle solution in which crystalline cellulose is dispersed into the meat, and a heat treatment step of frying the oil. In particular, by mixing crystalline cellulose in the meat, the yield of the product after the heat treatment is improved, and oil exudation and texture are prevented from deteriorating. The processed meat product of the present invention necessarily undergoes a step of frying with oil as a heat treatment, but may be combined with one or more of other heat treatments, for example, steaming or baking. When frying with oil, it can be performed with a general fryer or a vacuum fryer. Oil used for frying may be appropriately selected from oils and fats commonly used, for example, palm oil, rice oil, soybean oil, rapeseed oil, cottonseed oil, sesame oil, safflower oil, coconut oil, beef tallow, pork oil, these hardened oils, Examples include esterified oils, diacylglycerols, and medium chain fatty acids. These may be one kind or a mixture of two or more kinds. The temperature and time of the frying are appropriately adjusted according to the size and shape of the product, but the usual frying temperature is 150 ° C to 205 ° C, preferably 170 to 190 ° C. The fly time is about 1 to 10 minutes.

  In order to improve the yield and texture efficiently in the present invention, it is preferable to use crystalline cellulose having an average particle size of 10 μm or less. When the thickness is 10 μm or less, a sufficient yield improvement effect can be obtained. The lower limit is not particularly limited, but it is substantially difficult to produce a material having a thickness of less than 1 μm.

  By the way, it is known that even if processed meat products such as hamburgers that are not baked and fried in oil are used, the yield is improved by using dietary fibers such as crystalline cellulose. In this case, the larger the particle size of crystalline cellulose or the like, the better the water absorption and oil absorption. For this reason, when crystalline cellulose or the like having a large particle size is used, drip is reduced and the yield improvement effect is improved, but the texture is adversely affected. For this reason, it was necessary to use a thing with a large particle size in the range which does not have a bad influence on food texture. This is shown as a reference example below. On the other hand, in the processed meat food fried with oil, surprisingly, the opposite result was obtained that the yield improvement effect was higher when the particle size of the crystalline cellulose was smaller.

  There is no particular limitation on the method of adding the crystalline cellulose to the meat. In addition to adding directly to meat, it is added by mixing with powders such as seasonings used in the manufacture of processed meat products in advance, suspended in seasoning liquid, water, eggs, etc., added with other ingredients, etc. Although the method of adding to the meat after adding this raw material to the meat is conceivable, any method may be used. The mixing method may be mixing with a general kneader or a mixer and is not particularly limited, but it is necessary to mix so that the crystalline cellulose is not unevenly distributed.

  In the processed meat product of the present invention, in addition to food materials such as meat, onions, eggs and bread crumbs, crystalline cellulose, monosaccharides, oligosaccharides, sugar alcohols, starches, processed starches, fats and oils, proteins, amino acids Ingredients, salt, various phosphates, emulsifiers, thickening stabilizers, gelling agents, acidulants, pH adjusters, fragrances, preservatives, pigments, and other ingredients that can be used in foods may be appropriately blended.

  In the present invention, it is preferable to use partially pregelatinized starch together with crystalline cellulose because the flavor is further increased. The mass ratio of meat, crystalline cellulose, and partially pregelatinized starch is preferably 100: (0.01-10) :( 0.01-10). More preferably, it is 100: (0.1-5) :( 0.1-5). The partially pregelatinized starch may be used by previously mixing with crystalline cellulose, or may be added separately when producing a processed meat product.

  The partially pregelatinized starch as used herein is a product obtained by partially pregelatinizing starch by wet heat treatment. The raw material is not particularly limited, and any starch raw material such as corn starch, wheat starch, rice starch, and potato starch may be used. Among the partially pregelatinized starches, it is preferable that the inside of the starch granules is more pregelatinized and the outer portion has a low degree of pregelatinization. Specifically, those having a cold water soluble content of 6% by mass or less are preferable. When the cold water soluble content is 6% by mass or less, there is little outflow of the paste component, and a good texture can be maintained.

The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Measurement and evaluation were performed as follows.

<Average particle size>
(1) A propeller stirrer (three-one) equipped with a general-purpose stirring blade and cross (radius 35 mm) was weighed in a 2 L stainless steel beaker so that the aqueous dispersion had a solid content of 1% and a total amount of 1300 to 1700 ml. Motor HEIDON (trade name) BL-600) was dispersed at 25 ° C. and 500 rpm for 20 minutes.
(2) A value (median diameter) at which the integrated volume becomes 50% was read by a laser diffraction scattering apparatus (LA-910, manufactured by Horiba, Ltd., ultrasonic dispersion 1 minute) and used as an average particle diameter.

[Production Example 1]
Prepare 10 kg of hot water at 60 ° C., and with light agitation, dry cellulose composite consisting of 80% by weight of crystalline cellulose, 10% by weight of Karaya gum and 10% by weight of dextrin (trade name: Theolas RC-N81, Asahi Kasei Chemicals ( After the addition of 1.35 kg), 1.65 kg of dextrin (trade name: Paindex # 3, manufactured by Matsutani Chemical Co., Ltd.) was added as a dispersion aid, and the mixture was further stirred for 20 minutes. After this dispersion solution was mixed by two passes at a pressure of 15 MPa using a high-pressure homogenizer (manufactured by APV), an inlet temperature was 90-100 ° C. and an outlet temperature was 70-80 ° C. using a spray dryer. Was spray-dried to obtain an easily dispersible crystalline cellulose preparation A. This crystalline cellulose preparation A is a crystalline cellulose preparation that is very easy to disperse because it is treated with a high-pressure homogenizer with the addition of a dispersion aid and dried by spray drying, and is dispersed in the production process of general processed meat products. It is possible.

[Examples 1 and 2, Comparative Examples 1 to 4] (Evaluation with chicken nuggets)
Chicken nuggets were prepared according to the formulation shown in Table 1. In Examples 1 and 2, as a crystalline cellulose component, 1.1 parts by mass (as crystalline cellulose) of crystalline cellulose preparation A (preparation having an average particle size of 8 μm and crystalline cellulose of 36% by mass) of Production Example 1 with respect to 100 parts by mass of meat. 0.4 mass parts) was added, Comparative Examples 1 and 2 were without the addition of the crystalline cellulose component, and Comparative Examples 3 and 4 were the Ceolas UF-F702 (product name, Asahi Kasei Chemicals Corporation) having an average particle size of 25 μm as the crystalline cellulose component. This is an example in which 1.1 parts by mass of 100% by mass of meat made by company, 100% crystalline cellulose) is added.

  Ingredients other than chicken breast and lard in Table 1 were previously mixed in powder form. After pouring chicken meat with a knife and breaking it into fibers, knead lard and powder mixture, mold 15 g of this kneaded product, dust with soft flour, batter liquid (compound; soft flour 45. 7 g, corn flour 45 g, pregelatinized starch 5 g, sugar 3 g, salt 1 g, gardenia pigment 0.15 g, whole egg solution 50 g, water 100 g). In Example 1 and Comparative Examples 1 and 3, they were fried at 180 ° C. for 1 minute, then frozen at −20 ° C. for 18 hours, and fried again at 170 ° C. for 3 minutes. In Example 2 and Comparative Examples 2 and 4, they were fried at 170 ° C. for 4 minutes, then frozen at −20 ° C. for 18 hours, and heated in a microwave at 600 W for 4 minutes. The weight after each kneading and the final weight were compared, and the final weight / the weight after kneading × 100 was calculated as a yield. The sensory test was conducted by 3 panelists (20s female, 30s male and 50s male) to evaluate hardness and spicy feeling.

  As a result, the yield was 140.5% in Example 1 and 144.6% in Example 2, whereas 111.7% in Comparative Example 1, 126.2% in Comparative Example 2, and Comparative Example 3 Was 124.8%, and Comparative Example 4 was 127.9%. From this result, it was found that good yields were obtained in Examples 1 and 2. In the sensory test, Examples 1 and 2 to which the crystalline cellulose component was added were softer and juicy in meat quality than Comparative Examples 1 and 2 to which the crystalline cellulose component was not added, and were preferable textures. On the other hand, Comparative Example 3 had a texture that was too soft, and Comparative Example 4 had a texture that was too hard. Moreover, when the chicken nugget after the range heating of Example 2 and Comparative Examples 2 and 4 was placed on the kitchen paper and the oil oozing state after 10 minutes was visually observed, in Comparative Example 4 and Example 2, The oil oozes out little. On the other hand, Comparative Example 1 clearly had more oil ooze out than these. The above results are summarized in Table 2.

[Reference Example] (Evaluation with hamburger)
For reference, an example of a processed meat product that does not include a frying process is shown. With respect to the basic formulation of Table 3, as shown in Table 4, each additive (Reference Example 2 was prepared in accordance with the document D of Example 1 of JP-A No. 11-46723 (Patent Document 5). The average particle size in Table 4 is the average particle size of the crystalline cellulose component when the additive is dispersed in water by the method disclosed in the present specification, others are product names, Asahi Kasei Chemicals. A hamburger was made by adding outside the company). Thesaurus DX-2 of Reference Example 7 is a crystalline cellulose preparation having dispersibility equivalent to that of crystalline cellulose preparation A. In Reference Example 4, partially pregelatinized starch (product name: PCS, manufactured by Asahi Kasei Chemicals Corporation) was used in combination with crystalline cellulose.

First, the onion was chopped to about 3 mm, and about 400 g of chopped onion was cooked in a microwave oven at 600 W for 10 minutes, covered with a wrap and steamed for 10 minutes, and subdivided into predetermined amounts according to Table 2. Bread crumbs, salt, pepper, nutmeg and sodium glutamate (condiment) were weighed into a plastic bag and mixed thoroughly with the flour. Put the powder mixture mixed with minced beef pork, cooked onion, whole egg, tomato ketchup, plastic bag in the container of the food processor (OHMICHI SANGYO POT-33), and stir at 2000 rpm for 10 seconds. The deposits on the inner wall of the container were scraped off and stirred again at 2000 rpm for 20 seconds. About 70 g of dumplings were made while ventilating the air, put into a hamburger molding machine, and weighed. The molded product was baked at 230 ° C. for 11 minutes, and the weight of the drip solution and the weight of the hamburger were measured. The mixture was allowed to cool to 30 ° C. or lower at room temperature and stored at −20 ° C. for 3 days. Sensory evaluation was carried out by heating and thawing two pieces at 600 W for 3 minutes in the range. The sensory evaluation was performed by 3 panelists (20s, 30s and 50s) and compared to Comparative Example 5 with no additives, the following criteria for taste, juiciness, feeling of stickiness, and crispness: According to the above, the evaluation was performed in a five-step evaluation, and the average score of each person was calculated. The average score results are shown in Table 5.
(Sensory evaluation of hamburger)
Deliciousness (excellent) 5 Compared to Reference Example 6, it is clearly delicious.
(Good) 4 Compared to Reference Example 6, it is rather delicious.
(Ordinary) 3 I do not know the difference from Reference Example 6.
(Yes) 2 Compared to Reference Example 6, it is rather not delicious.
(Improper) 1 Compared with Reference Example 6, clearly worse.

Juicy (excellent) 5 Compared to Reference Example 6, it is clearly juicy.
(Good) 4 Compared to Reference Example 6, rather juicy.
(Ordinary) 3 I do not know the difference from Reference Example 6.
(Yes) 2 Compared to Reference Example 6, there is no succulent feeling.
(Improper) 1 Compared to Reference Example 6, there is clearly no succulent feeling.

Sense of stickiness (excellent) 5 Compared to Reference Example 6, there is clearly no stickiness.
(Good) 4 Compared to Reference Example 6, there is no stickiness.
(Ordinary) 3 I do not know the difference from Reference Example 6.
(Yes) 2 Compared to Reference Example 6, it feels more sticky.
(Improper) 1 Compared with Reference Example 6, it is clearly sticky.

Pasaki feeling (excellent) 5 Compared with Reference Example 6, there is no apparent pasaki.
(Good) 4 Compared to Reference Example 6, there is no looseness.
(Ordinary) 3 I do not know the difference from Reference Example 6.
(Yes) 2 Compared with Reference Example 6, it feels more rustic.
(Improper) 1 Compared with Reference Example 6, there is clearly a feeling of smoothness. It ’s powdery.

  In Reference Examples 1-5, which uses crystalline cellulose with an average particle size exceeding 10 μm, not only the yield is improved, but also the taste and juicy feeling are improved, especially with the addition of partially pregelatinized starch In Reference Example 4, the sensory evaluation was good. In Reference Example 7, a crystalline cellulose preparation having an average particle size of 8.1 μm was used, but the yield was slightly poor and the feeling of stickiness was strong in sensory evaluation.

  In the reference example, the heat treatment is firing, and the larger the average particle size of the crystal cellulose roll, the better the yield. On the other hand, when the heat treatment is fried in oil (Examples 1 and 2, Comparative Examples 1 to 4), the opposite results are obtained.

[Examples 3 and 4, Comparative Example 5] (Evaluation with fried fish cake)
600g of sardine surimi, 1/2 burdock and 40g carrot, 1/2 melted egg, 2 tablespoons white miso, 1/2 teaspoon soy sauce, 1 tablespoon sake, 1/2 teaspoon salt On the other hand, in Example 3, 2.8% by mass (1% by mass in terms of crystalline cellulose) of Theorax DX-2 (product name, manufactured by Asahi Kasei Chemicals Corporation) was added. In Example 4, 3 mass% of PCS (product name, manufactured by Asahi Kasei Chemicals Co., Ltd., partially pregelatinized starch having a cold water soluble content of 3%) was added in addition to Theolas DX-2. In Comparative Example 5, 0.025 mass% (0.009 mass% in terms of crystalline cellulose) was added to Theolas DX-2. Each mixture was molded into an oval mold and fried in oil at 170 ° C. for 5 minutes. Then, the oil was cut out sufficiently, the weight before and after frying was measured, and the yield was calculated. In Example 3, the yield was 95%, and in Example 4, it was 97%, while in Comparative Example 5, it was 91%. Therefore, in Examples 3 and 4, the yield was better than that in Comparative Example 5. In terms of texture, Examples 3 and 4 were more juicy than Comparative Example 5, and Example 4 was the most juicy and delicious.

  INDUSTRIAL APPLICABILITY The present invention prevents oil from bleeding into processed meat products and can improve yield and texture, so that it can be suitably used for manufacturing processed meat products.

Claims (7)

0.01 to 10 parts by mass of crystalline cellulose having an average particle diameter of 10 μm or less in an aqueous dispersion having a solid content concentration of 1% after dispersion for 20 minutes at 25 ° C. and 500 rpm with a propeller stirrer with 100 parts by mass of meat and a method of manufacturing a processed meat product comprising frying said crystalline cellulose, characterized in that it is mixed as a crystalline cellulose preparations containing a dispersing aid, a manufacturing method of processed meat products.   Furthermore, the partially pregelatinized starch is mixed, The manufacturing method of the processed meat product of Claim 1 characterized by the above-mentioned.   The method for producing a processed meat product according to claim 2, wherein the mass ratio of meat, crystalline cellulose, and partially pregelatinized starch is 100: (0.01-10) :( 0.01-10). .   The method for producing a processed meat product according to any one of claims 1 to 3, wherein the processed meat product is chicken nugget, meat cutlet or fried fish cake. Respect Meat 100 parts by weight, 25 ° C. by a propeller stirrer, 500 rpm, the average particle size in 20 minutes after dispersing a solid concentration of 1% aqueous dispersion of the following 10μm crystal cellulose scan 0. A processed meat product fried in oil, containing 01-10 parts by weight and a dispersion aid .   The meat processed product fried in oil of Claim 5 which contains 0.01-10 mass parts of partial pregelatinized starch with respect to 100 mass parts of meat.   The processed meat product according to claim 5 or 6, wherein the processed meat product is chicken nugget, meat cutlet, or deep-fried fish cake.