JP5524006B2 - Process for producing processed chicken meat - Google Patents

Description

  The present invention relates to a method for producing a processed chicken food obtained by combining pieces of chicken meat.

  Many types of processed meat products are known, but in particular, sausages made by binding small pieces of meat (meat pieces) that are about the size of minced meat, and larger pieces of meat joined together. Pressed ham products are required to have a binding property.

  The binding property means that the salt-soluble proteins contained in the meat are bound together, so that the minced meat chunks bind to each other, or relatively large meat chunks bind through the link. In addition, sausages and other ingredients that are not mixed with each other, such as fat and water added in addition to meat, form an apparently uniform continuous structure, and the processed meat product is suitable. It is a physical property that means to show elasticity.

  Conventionally, food additives (so-called binders) have been used to improve binding properties in processed meat foods, and polyphosphates are currently most widely used (see Non-Patent Document 1 above). ).

  However, the use of polyphosphate improves the binding properties only for beef and pork, and the effect of improving the binding properties of polyphosphate has not been fully demonstrated for chicken meat. .

  Numerous binders composed of amino acids containing one carboxyl group have been proposed as alternative additives for polyphosphates, and among them, binders composed of basic amino acids are shown (see Patent Document 1). . However, there is no description or suggestion of the effect of improving the binding property in chicken.

Japanese Examined Patent Publication No.57-21969

Edited by Akito Okiya, “Series << Food Science >> Meat Science", Asakura Shoten Co., Ltd., May 1996, p. 149, 152, 153

  As mentioned above, when manufacturing chicken processed foods such as sausage made by combining pieces of meat such as minced meat made of chicken, and press ham to which binders are added, the binding properties of those processed chicken foods are greatly improved, No food additive that can improve the texture of these processed chicken foods has been known.

  In view of the present situation, the present invention can improve the binding property of chicken processed foods such as sausage to which meat pieces such as minced meat made of chicken are combined, and press ham to which bridging is added, and is more elastic. An object of the present invention is to provide a method for producing a processed chicken food having improved texture.

  Therefore, the present inventors have found that when arginine is added, particularly among basic amino acids in chicken, high binding properties are improved, and the present invention has been achieved.

  The present invention is a method for producing a processed chicken food, wherein arginine is added to and mixed with a piece of chicken meat, and the resulting mixture is filled into a casing and subjected to heat treatment or drying treatment. It is related with the manufacturing method of the chicken processed food characterized.

  The present invention also relates to a binder used for processed foods produced by combining meat pieces aggregates made of chicken, characterized by comprising arginine.

  Furthermore, the present invention relates to a processed chicken food characterized by containing free arginine at a total concentration of 0.3% by weight or more.

  According to the present invention, it becomes possible to improve the binding property of chicken processed foods such as sausage to which meat pieces such as minced meat made of chicken are combined, and pressed ham to which bridging is added, and the binding property is improved. Thus, it becomes possible to provide a processed chicken food that is more elastic and has a superior texture. Moreover, since the additive is an amino acid, it is excellent in terms of safety to the human body.

The graph which shows the breaking load value of the chicken sausage manufactured in Example 1 The graph which shows the breaking load value of the chicken sausage manufactured in Example 2 The graph which shows the breaking load value of the chicken sausage manufactured in Example 3 The graph which shows the fracture | rupture distortion rate of the chicken sausage manufactured in Example 3 The graph which shows the breaking load value of the chicken sausage manufactured by the comparative example 1 The graph which shows the fracture | rupture distortion rate of the chicken sausage manufactured by the comparative example 1 The graph which shows the breaking load value of the pork sausage manufactured by the comparative example 2 The graph which shows the breaking load value of the beef sausage manufactured by the comparative example 3 The graph which shows the breaking load value of the chicken press ham manufactured in Example 4 The graph which shows the breaking load value of the chicken press ham manufactured in Example 5

  The present invention relates to a method for producing a processed chicken food. In the present invention, the processed chicken food is produced by making chicken into small chunks such as minced meat or larger chunks, mixing the chunks with other constituent materials as necessary, and combining them. Examples of processed foods include, for example, chicken sausages, processed meat products such as chicken press ham and chicken chopped ham to which a binder is added.

  According to the production method of the present invention, arginine is added to and mixed with a piece of meat consisting of chicken, and then the resulting mixture is filled into a casing and heated or dried to produce a processed chicken food. Is done.

  In the present invention, the meat piece aggregate may be a minced piece of meat, a piece cut and connected at a high speed, or a mixture of a relatively large piece of meat and a piece. Good. When the piece of meat is a piece, add arginine and mix with the piece, then mix the mixture and the meat mass, fill the casing, and heat or dry it to produce the processed chicken food Can do.

  Generally, tuna is made by adding additives such as salt, starch, vegetable protein, seasoning to minced meat chunks and cutting at high speed. In the present invention, arginine is added. By doing so, it can be produced without using starch or vegetable protein.

  In the present invention, any optical isomer can be used as arginine, but L-arginine is preferred. Further, an arginine concentrate appropriately extracted from a food containing a large amount of arginine, such as fish protamine, or a fraction obtained by fractionating the arginine fraction after decomposing the food protein can be used.

  The amount of arginine added can be set as appropriate by evaluating the binding properties of the processed chicken processed food, but in general, it is 0 in terms of free arginine in the weight of the final processed chicken processed food. It is preferably 3% by weight or more. More preferably, it is 0.5% by weight or more. When arginine is added within this range, an excellent binding improvement effect is achieved, and a chicken processed food excellent in hardness and elasticity can be produced. The upper limit is not particularly limited, but even if a large amount is added, the effect of improving the binding property does not always improve, so about 3.0% by weight or less is preferable, 2.0% by weight or less is more preferable, and 1.5% or less is more preferable. More preferably, it is not more than% by weight.

  When arginine is added to the meat piece aggregate, it may be added in water, or it may be added in a solid state and dissolved in the water contained in the meat piece aggregate. Good. The method for contacting the arginine with the meat piece aggregate is not particularly limited, but in addition to the simple addition method, the two are mixed thoroughly, the immersion method in which the meat is immersed in the arginine aqueous solution, and the tumbler that is shaken by a vacuum tumbler after the addition. And an injection method in which an aqueous arginine solution is injected into meat. The contact conditions vary depending on the physical form by cutting the processed meat, the contact method, etc. For example, when meat is smoked, it may be nearly 50 ° C., so it cannot be determined uniformly, but typically Is −10 to 20 ° C., more typically −5 to 10 ° C. for 10 minutes to 72 hours. If it is 20 ° C. or higher, the meat protein may be thermally altered. Even when the contact time is 72 hours, if the temperature is controlled to 10 ° C. or lower, there is no particular problem in quality.

  In addition to arginine, additives that can generally be added to processed chicken foods, such as pH adjusters, color formers, spices, seasonings, etc., and constituent materials such as gelatin can be added as appropriate. By adding arginine and gelatin in combination, a sausage with a more juicy feeling and reduced calories can be produced. Incidentally, the blending ratio of arginine and gelatin is preferably in the range of 0.25 to 15.0 parts by weight with respect to 1 part by weight of arginine. If the amount is less than 0.25 parts by weight, the succulent feeling is lacking. If the amount exceeds 15.0 parts by weight, a smell peculiar to gelatin occurs, resulting in a powdery and crunchy texture.

  In the present invention, a meat piece assembly made of chicken is added with fat as necessary, and an additive containing arginine is further added and mixed, and then the resulting mixture is filled into a casing and heated or dried. By performing the process, a processed food made by combining meat pieces aggregates such as sausage and press ham to which a binder is added can be produced. As the casing, a natural casing such as sheep intestine, porcine intestine, or cow intestine, or an artificial casing such as collagen, cellulose, or vinylidene chloride can be used. As conditions for the heat treatment and drying treatment, conditions such as drying, smoke, steaming, boiling, pressurizing and heating, which can be applied in the production of normal meat products, can be applied.

  The present invention also relates to a binder used for processed foods produced by combining meat pieces aggregates made of chicken, wherein the binder comprises arginine. The said binder is an additive which can be used in manufacture of the chicken processed food mentioned above.

  The binding property means that the salt-soluble proteins contained in the meat are bound together, so that the minced meat chunks bind to each other, or relatively large meat chunks bind through the link. In addition, sausages and other ingredients that are not mixed with each other, such as fat and water added in addition to meat, form an apparently uniform continuous structure, and the processed meat product is suitable. It is a physical property that means to show elasticity. When the binding property is excellent, the water retention of the processed food is improved, the shape is well maintained, and the processed food has appropriate hardness and elasticity, and the texture is improved.

  The amount of arginine added as a binder is as described above.

  The present invention further relates to a processed chicken food characterized by containing free arginine at a total concentration of 0.3% by weight or more. This processed chicken food can be produced by the production method described above. In conventional processed chicken meat without arginine, the content of free arginine is usually about 0.00-0.01%, so it is free at a high concentration of 0.3% by weight or more unless arginine is added. Arginine is not detected. Therefore, a processed chicken food containing free arginine at a total concentration of 0.3% by weight or more is provided for the first time by the present invention. In addition, the free arginine density | concentration in a chicken processed food can be measured with the amino acid separation analysis method using a high performance liquid chromatography.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

(Example 1) Manufacture of chicken sausage Chicken sausage was manufactured according to the following procedures, and the binding property achieved by addition of arginine was evaluated.

  1300 g of skinned chicken fillet and 400 g of pork back fat were mixed and ground with a 5 mm chopper, and auxiliary ingredients were added according to the formulation shown in Table 1. Further, cutting was carried out with a silent cutter until the temperature of the dough reached 10 ° C., and it was filled into a vinylidene chloride casing having a diameter of 4 cm. The mixture was heated in a 78 ° C. water bath for 45 minutes and cooled with ice water to obtain chicken sausage. The physical properties of the obtained chicken sausage were evaluated. In Table 1, the unit is g.

  A phosphate preparation manufactured by Organo Foodtech Co., Ltd. was used as the phosphate, and L-arginine was used as the arginine.

(Evaluation method of binding properties)
The breaking load value was used for evaluation of the binding property. For the measurement, a creep meter RE2-30005B manufactured by Yamaden Co., Ltd. was used, and the load required for breaking was measured. The size of the sample at the time of measurement was 1 cm in width, 1 cm in height, and 2 cm in length, and the central part was broken vertically. The plunger was a wedge type, the fracture surface was 1 mm wide, and the compression speed was 1 cm / min and constant speed. It means that the higher the breaking load value, the harder and more elastic, the better the binding property, and the better the texture. The results are shown in FIG. In FIG. 1, N represents an additive-free group, P represents a phosphate group, and A represents an arginine group. There was a significant difference between a and b at the 5% level.

(result)
From FIG. 1, the rupture load value was larger in the arginine group and the phosphate group than in the non-addition group, but in the arginine group, the rupture load value was further increased in the arginine group. From the fact that it was large, it was shown that the arginine section had higher binding properties and was more rigid and elastic.

(sensory evaluation)
When 8 chickens savored these chicken sausages, all 8 responded that the arginine group had elasticity compared to the additive-free group, which was preferable. In addition, although the elasticity was felt in the phosphate group, it was somewhat hard and fragile, but the arginine group felt supple and more elastic.

(Summary)
From the above, it has been found that by adding arginine to chicken to make sausages, elasticity superior to that of conventional phosphate addition can be obtained.

(Example 2) Manufacture of fat-free chicken sausage 1400 g of chicken fillet with skin was ground with a 5 mm chopper, added with the ingredients shown in Table 2, and the dough temperature was raised to 10 ° C with a silent cutter. Cutting was performed until it was, and a 4 cm diameter vinylidene chloride casing was filled. The mixture was heated in a 78 ° C. water bath for 45 minutes and cooled with ice water to obtain chicken sausage. The physical properties of the obtained chicken sausage were evaluated. The unit in Table 2 is g.

(Evaluation method of binding properties)
As in Example 1, the binding property was evaluated using the breaking load value. The results are shown in FIG. In FIG. 2, N represents an additive-free group, P represents a phosphate group, and A represents an arginine group. There was a significant difference between a and b at the 5% level.

(result)
As shown in FIG. 2, the arginine group and the phosphate group had significantly higher breaking load values than the non-addition group, indicating that the arginine group and the phosphate group had high binding properties and had hardness and elasticity.

(sensory evaluation)
When seven people tried these sausages on the panel, all seven responded that they were more elastic in the phosphate and arginine groups than in the additive-free group, and they were preferable as a texture. Also, compared to phosphate group, arginine group felt supple and more elastic.

(Summary)
Even in the chicken sausage with no fat added, the elasticity equivalent to that of phosphate was obtained by adding arginine.

(Example 3) Production of chicken sausage (verification of optimum arginine concentration)
A plurality of types of chicken sausages were produced in the same procedure as in Example 1 with varying concentrations of arginine according to the formulation shown in Table 3. In Table 3, the unit is g.

(Evaluation method of binding properties)
In Example 3, the breaking strain rate was used in addition to the breaking load value for the evaluation of the binding property. For the measurement, a creep meter RE2-30005B manufactured by Yamaden Co., Ltd. was used, and the load and strain necessary for breaking were measured. The size of the sample at the time of measurement was 1 cm in width, 1 cm in height, and 2 cm in length, and the central part was broken vertically. The plunger was a wedge type, the fracture surface was 1 mm wide, and the compression speed was 1 cm / min and constant speed. It means that the higher the breaking load value, the harder and more elastic, the better the binding property, and the better the texture. The strain rate at break represents the magnitude of strain until the sausage breaks, and the larger the strain rate, the more the sausage can withstand deformation and the elasticity. The results are shown in FIGS.

(result)
3 and 4, it can be seen that the arginine addition concentration is 0.1% higher than the case of 0%, and the case of 0.3% is harder and more elastic than the case of 0.1%. I understood. When it was 0.5% or more, the result was almost the same as 0.3% or slightly hard and elastic (sensory evaluation)
Nine panel members sampled these sausages and found that chicken sausages with an arginine addition concentration of 0.3% or more felt that hardness and elasticity were favorable. Further, the evaluation was higher at an addition concentration of 0.5% or more.

(Summary)
From the above, it was found that the effect of improving the binding property with chicken sausage began to be seen when the arginine concentration was 0.3%, and the better effect was seen at 0.5% or more.

(Example 4) Manufacture of chicken sausage to which arginine and gelatin were added 1400 g of chicken was ground with a 5 mm chopper, added with ingredients as shown in Table 4, and until the dough temperature reached about 7 ° C with a mixer Kneaded and filled into a 10 cm diameter cellulose casing and sheep intestine. As the gelatin, AP-100 coarse grain type manufactured by Nitta Gelatin Co., Ltd. was used. It was dried, smoked and steamed in a smoke house and heated until the center temperature reached 70 ° C. Sensory evaluation was performed about the obtained chicken sausage after cooling with a 1 degreeC refrigerator.

(sensory evaluation)
When eight people paneled these sausages, all eight responded that the arginine-added group, or the arginine and gelatin-added group, was more elastic and preferred than the non-added group. did. Also. The group with arginine and gelatin added more elastic and succulent texture than the group with arginine.

(Summary)
By adding gelatin in addition to arginine, moderate resilience and juiciness were imparted by the sausage. In addition, the sausage in the arginine and gelatin-added section was about 170 kcal, and the calorie could be significantly suppressed as compared with the sausage in the Japanese food composition table (321 kcal for Wiener sausage and 251 kcal for Boronia sausage).

(Example 5) Verification of optimum ratio of arginine and gelatin As shown in Table 5, chicken sausages were produced for Test Examples 1 to 6 in which the blending ratio of arginine and gelatin was changed. The manufacturing conditions are the same as in Example 4.

(sensory evaluation)
Eight people paneled these sausages and evaluated the texture. The results are shown in Table 6.

(Summary)
The blending ratio of arginine and gelatin is preferably in the range of 0.25 to 15.0 parts by weight with respect to 1 part by weight of arginine. If the amount is less than 0.25 parts by weight, the succulent feeling is lacking. If the amount exceeds 15.0 parts by weight, a smell peculiar to gelatin occurs, resulting in a powdery and crunchy texture.

Comparative Example 1 Binding Evaluation with Addition of Lysine For lysine, which is one of the basic amino acids like arginine, lysine hydrochloride, a material that is more stable and easier to use than lysine alone, was used as an additive. Except that lysine was used instead of arginine, a plurality of types of lysine hydrochloride (manufactured by Wako Pure Chemical Industries, Ltd., L (+)-lysine hydrochloride) were used in the same manner as in Example 3. Of chicken sausage. About the manufactured chicken sausage, the breaking load value and the breaking strain rate were measured by the same method as Example 3. The results are shown in FIGS.

(result)
From FIG. 5 and FIG. 6, the addition of lysine did not improve the breaking load value and breaking strain rate. In addition, in this result, although each numerical value is larger overall than Example 3, it is thought that this is because the state of the raw material was good.

(sensory evaluation)
Nine panel members sampled these sausages, and many responded that the resilience increased at a concentration of 0.7-1.1% or higher, but the difference was not significant. It was. That is, the effect of improving the binding property by lysine was small compared to the case of arginine.

(Summary)
From the above, the addition of lysine did not sufficiently improve the binding properties of chicken sausage, unlike the addition of arginine. That is, it was found that the binding improvement effect on chicken sausage is an effect specific to arginine among basic amino acids.

(Comparative Example 2) Production of pork sausage 1360 g of pork Ude red meat and 340 g of pork back fat were mixed to make ground meat with a 3 mm chopper, and auxiliary ingredients were added according to the formulation shown in Table 7. Further, cutting was carried out with a silent cutter until the temperature of the dough reached 10 ° C., and it was filled into a vinylidene chloride casing having a diameter of 4 cm. The pork sausage was obtained after heating in a 78 ° C. water bath for 45 minutes and cooling with ice water. The physical property was evaluated about the obtained pork sausage. In Table 7, the unit is g. The same phosphate and arginine as in Example 1 were used.

(Evaluation of binding properties)
As in Example 1, the binding property was evaluated using the breaking load value. The results are shown in FIG. In FIG. 7, N represents an additive-free group, P represents a phosphate group, and A represents an arginine group. There was a significant difference between a and b at the 5% level.

  From FIG. 7, the rupture load value improvement effect was obtained for both arginine addition and phosphate addition, but arginine addition had less improvement effect of rupture load value compared to phosphate addition and low binding properties. It was shown that.

(sensory evaluation)
When eight pork sausages were sampled by the panel, all eight responded that the phosphate group and the arginine group were more resilient than the additive-free group, and that they felt better. However, when the phosphate group and the arginine group were compared, many people felt that the arginine group was inferior in texture.

(Summary)
From the above, in pork sausage, the addition of phosphate was superior to the addition of arginine in improving the binding property.

Comparative Example 3 Production of Beef Sausage Similarly to the pork sausage of Comparative Example 2, beef sausage was produced according to the formulation shown in Table 8, and the physical properties were evaluated. In Table 8, the unit is g. The same phosphate and arginine as in Example 1 were used.

(Evaluation of binding properties)
As in Example 1, the binding property was evaluated using the breaking load value. The results are shown in FIG. In FIG. 8, N represents an additive-free group, P represents a phosphate group, and A represents an arginine group. There was a significant difference between a, b and c at the 5% level.

  From FIG. 8, the improvement effect of the breaking load value was obtained for both the addition of arginine and the addition of phosphate. However, the addition of arginine has less improvement effect of the breaking load value than the addition of phosphate, and the binding property is low. It was shown that.

(Summary)
In the beef sausage, the binding effect was superior to the addition of phosphate than the addition of arginine. From the results of Example 1, Example 2, Comparative Example 2 and Comparative Example 3, in the case of chicken sausage, arginine addition can achieve better binding improvement effect than conventional phosphate addition, but pork In the case of sausage and beef sausage, it was found that the conventional phosphate addition was superior to the addition of arginine, and the excellent effect of improving the binding property by the addition of arginine was a result unique to the case of chicken sausage.

(Example 6) Manufacture of chicken press ham to which a bridging was added Of 1000 g of chicken fillet, 200 g was minced with a 3 mm plate, and 800 g was shaped into a mass of about 10 g. Each pickle solution having the composition shown in Table 9 was added in an amount of 20% by weight based on the raw material. The salt concentration after the addition was 1.5% by weight. The meat mass was tumbled for 3 hours, and the minced was stirred to suck the pickle. After aging for 2 days, mince was cut to make a tether, mixed well with meat chunks, and filled into a cellulose casing having a diameter of 10 cm. Drying was performed at a smoke house at 60 to 65 ° C. for 90 minutes, smoked at 70 ° C. for 220 minutes, and steam heating at 74 ° C. was performed until the center temperature was maintained at 63 ° C. or higher for 30 minutes. Thereby, chicken press ham was obtained.

(Evaluation method of binding properties)
As in Example 1, the binding property was evaluated using the breaking load value.

(result)
The results are shown in FIG. In FIG. 9, N represents an additive-free group, P represents a phosphate group, and A represents an arginine group. There was a significant difference between a, b and c at the 5% level. As a result, the arginine group and the phosphate group had a larger breaking load value than the non-addition group, but the arginine group had a larger breaking load value than the arginine group and the phosphate group. Therefore, it was shown that the arginine section has higher binding properties and is more rigid and elastic.

(sensory evaluation)
When 7 people paneled these press hams and evaluated the elasticity of the joints, as shown in Table 10, the 7 arginine districts were more elastic and preferable compared to the additive-free districts. I answered.

(Example 7) Manufacture of chicken press ham with added binder (verification of optimum arginine concentration)
In the same procedure as in Example 4, several kinds of chicken press ham were produced by changing the added concentration of arginine according to the formulation shown in Table 11. In Table 11, the unit is g.

(Evaluation method of binding properties)
As in Example 1, the binding property was evaluated using the breaking load value.

(result)
From FIG. 10, it was found that the chicken press ham ligament increased in elasticity when arginine was added, and the effect increased as it was added up to 1.0%.

(sensory evaluation)
Seven panels evaluated the elasticity of the chicken press ham joint. As shown in Table 12, a favorable elasticity was obtained at 0.5% or more.

(Summary)
From the above results, it was shown that the arginine concentration of 0.5% or more imparted good elasticity to the chicken press ham.

  According to the present invention, by improving the binding property, it is possible to provide a processed chicken food that is more elastic and has an excellent texture.

Claims (1)

A method for producing processed chicken food,
To meat aggregate consisting of chicken, filled arginine, and gelatin was added to the 15.0 parts by weight 0.25 parts by weight relative to arginine 1 part by weight, were mixed, the resulting mixture into a casing Then, a heat treatment or a drying treatment is performed, and the method for producing a processed chicken food is characterized by the following.