JP5824305B2 - Shelf life improver for processed meat products and method for preserving processed meat products using the same - Google Patents
Shelf life improver for processed meat products and method for preserving processed meat products using the same Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Description
本発明は、食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法に関する。 The present invention relates to a shelf life improving agent for processed meat products and a method for storing processed meat products using the same.
ソーセージやハンバーグ等の食肉加工品の製造においては、従来から食品添加物である有機酸や有機酸塩を添加することによって保存性の向上が図られている。しかしながら、有機酸を原料の生肉に直接添加すると、ｐＨの低下に伴い、肉質が硬化し、最終製品の食感が損なわれるばかりか、歩留まりも低下する。そのため、直接添加する場合は、ｐＨ６．５〜７．５程度の有機酸塩が用いられるのが一般的である。 In the manufacture of processed meat products such as sausages and hamburgers, the preservation stability has been improved by adding organic acids and organic acid salts, which are food additives. However, when an organic acid is directly added to raw raw meat, as the pH is lowered, the meat quality is hardened and the texture of the final product is impaired, and the yield is also reduced. Therefore, in the case of direct addition, an organic acid salt having a pH of about 6.5 to 7.5 is generally used.
その中でも乳酸ナトリウムは、食肉加工品の代表的な腐敗菌である乳酸菌に対して静菌効果を示し、味質や食感への影響も少ないことから、頻繁に利用されている。乳酸ナトリウムは、近年、粉末状のものが上市され、原材料と共に混合するといった利用法が可能となったことから、さらに利用範囲が拡大している。 Among them, sodium lactate is frequently used because it exhibits a bacteriostatic effect against lactic acid bacteria, which are typical spoilage bacteria of processed meat products, and has little influence on taste quality and texture. In recent years, sodium lactate has been marketed in powder form and can be used together with raw materials, so the range of use is further expanded.
ところが、乳酸ナトリウムをはじめとするｐＨ６．５〜７．５程度の有機酸塩の保存効果は低く、単独で添加しても十分な保存効果が得られていなかった。 However, the preservation effect of organic acid salts having a pH of about 6.5 to 7.5 including sodium lactate is low, and even when added alone, a sufficient preservation effect has not been obtained.
また、加熱工程を経て製造される食肉加工品の保存性向上のために、被覆有機酸が用いられる場合がある。被覆有機酸は加熱前はｐＨを低下させることが無く、加熱後に有機酸が露出することによってｐＨが低下するため、食感に与える影響を最小限に留めつつ、保存性を改善するという効果を有する。 In addition, a coated organic acid may be used in order to improve the storage stability of processed meat products manufactured through a heating process. The coating organic acid does not lower the pH before heating, and the pH is lowered by the exposure of the organic acid after heating, so the effect of improving the storage stability while minimizing the effect on the texture. Have.
しかしながら、被覆有機酸は添加量を増やすと、保存効果は高められるものの、最終製品において溶出した有機酸によって酸味や酸臭が顕著となり、製品本来の味質が損なわれるため、被覆有機酸の添加量を増やすことは好ましくなかった。また、食肉加工品に用いられる主要な被覆有機酸である被覆ソルビン酸は、カビや酵母の静菌には効果的であるが、乳酸菌に対する静菌効果は十分とは言えないものであった。 However, if the amount of the coated organic acid is increased, the preservation effect is enhanced, but the acidity and acid odor become conspicuous by the organic acid eluted in the final product, and the original taste quality of the product is impaired. Increasing the amount was undesirable. In addition, coated sorbic acid, which is the main coated organic acid used in processed meat products, is effective for bacteriostasis of mold and yeast, but it cannot be said to have a sufficient bacteriostatic effect on lactic acid bacteria.
上記のような背景から、食肉加工品の食感や味質に影響を与えずに保存性を改善するための保存剤や日持ち向上剤が従来より提案されている。 From the above background, preservatives and shelf life improvers have been proposed for improving the storage stability without affecting the texture and taste of processed meat products.
特許文献１には、乳酸ナトリウムと酢酸ナトリウムおよび／またはクエン酸ナトリウムを含有することを特徴とする食肉加工製品用品質改良組成物が提案されているが、酢酸ナトリウムは酸味や酸臭が強く、食肉加工品本来の味質や風味が損なわれるという問題があった。また、これらの有機酸塩は、中性またはアルカリ性を呈する塩であるため、これらを併用しても保存性改善効果は十分とはいい難かった。 Patent Document 1 proposes a quality improving composition for processed meat products characterized by containing sodium lactate and sodium acetate and / or sodium citrate, but sodium acetate has a strong acidity and acid odor, There was a problem that the original taste and flavor of processed meat products were impaired. Further, since these organic acid salts are neutral or alkaline salts, it is difficult to say that the effect of improving the storage stability is sufficient even if they are used in combination.
特許文献２には、チアミンラウリル硫酸塩と、乳酸および／または乳酸ナトリウムとからなる抗菌剤が提案されているが、チアミンラウリル硫酸塩には独特の臭いがあり、やはり食肉加工品本来の風味が損なわれるという問題があった。 Patent Document 2 proposes an antibacterial agent composed of thiamine lauryl sulfate and lactic acid and / or sodium lactate, but thiamine lauryl sulfate has a unique odor and still has the original flavor of processed meat products. There was a problem of being damaged.
特許文献３には、コーティングソルビン酸、コーティングアスコルビン酸および／またはアスコルビン酸ナトリウムを併用した水産ねり製品の保存性および風味の改良法が提案されているが、主要腐敗菌である乳酸菌に対しては、有効ではなかった。 Patent Document 3 proposes a method for improving the storage stability and flavor of marine products using a combination of coated sorbic acid, coated ascorbic acid and / or sodium ascorbate. Was not effective.
したがって、食肉加工品の食感や味質に影響を与えずに保存性を改善するという課題は、未だ解決されておらず、更なる改善が望まれていた。 Therefore, the problem of improving the storage stability without affecting the texture and taste quality of processed meat products has not yet been solved, and further improvement has been desired.
本発明の目的は、食肉加工品の味質に影響を与えずに、弾力性、歩留まりおよび保存性を改善し得る食肉加工品用日持ち向上剤を提供することにある。 An object of the present invention is to provide a shelf life improving agent for processed meat products that can improve elasticity, yield, and storage stability without affecting the taste quality of processed meat products.
本発明者らは、鋭意検討の結果、粉末乳酸ナトリウムと、硬化油を主成分とする被覆材で被覆した被覆フマル酸を併用することにより上記課題が解決されることを見出し、本発明を完成させた。本発明によると、中性付近のｐＨであっても、粉末乳酸ナトリウムと、硬化油を主成分とする被覆材で被覆した被覆フマル酸とによる抗菌力が維持され、代表的な腐敗菌である乳酸菌に対して高い抗菌力が発揮される。 As a result of intensive studies, the present inventors have found that the above problem can be solved by using powdered sodium lactate and coated fumaric acid coated with a coating material mainly composed of hydrogenated oil, and completed the present invention. I let you. According to the present invention, even at a neutral pH, the antibacterial activity of the powdered sodium lactate and the coated fumaric acid coated with a coating material mainly composed of hydrogenated oil is maintained, which is a typical spoilage fungus. High antibacterial activity is demonstrated against lactic acid bacteria.
すなわち本発明は、粉末乳酸ナトリウム、および、硬化油を主成分とする被覆材で被覆した被覆フマル酸を含有する、食肉加工品用日持ち向上剤を提供する。 That is, the present invention provides a shelf life improver for processed meat products, which contains powdered sodium lactate and coated fumaric acid coated with a coating material mainly composed of hydrogenated oil.
また、本発明は、前記の食肉加工品用日持ち向上剤を食肉加工品原料に添加し、硬化油を主成分とする被覆材で被覆した被覆フマル酸に含まれる硬化油の融点以上の温度で加熱することにより、食肉加工品のｐＨを５．０〜７．０とすることを特徴とする食肉加工品の保存方法を提供する。 In addition, the present invention adds the shelf life improver for processed meat products to the processed meat product raw material, and at a temperature equal to or higher than the melting point of the hardened oil contained in the coated fumaric acid coated with the covering material mainly containing the hardened oil. Provided is a method for preserving a processed meat product, wherein the processed meat product has a pH of 5.0 to 7.0 by heating.
なお、本明細書および特許請求の範囲において「硬化油を主成分とする被覆材で被覆した被覆フマル酸」を単に「被覆フマル酸」と称することもある。 In the present specification and claims, “coated fumaric acid coated with a coating material mainly containing hardened oil” may be simply referred to as “coated fumaric acid”.
本発明の食肉加工品用日持ち向上剤に使用する粉末乳酸ナトリウムは、粉末形態の乳酸ナトリウムであれば特に限定されず、例えば、ピューラック・ジャパン（株）等から市販されているものを用いることができる。本発明に使用する粉末乳酸ナトリウムは、その全重量に対し、乳酸ナトリウムを８０重量％以上含有するものが好ましく、９０重量％以上含有するものがより好ましく、９５重量％以上含有するものがさらに好ましい。好ましくは、本発明に使用する粉末乳酸ナトリウムは、その乳酸ナトリウム含量に対し、Ｌ（＋）型乳酸ナトリウムを９２重量％以上含有するものが好ましく、９５重量％以上含有するものがより好ましく、９７重量％以上含有するものがさらに好ましい。本発明に使用する粉末乳酸ナトリウムは、安全性・旨味等の観点から、Ｄ（−）型乳酸ナトリウムを実質的に含まないものが好ましい。また、粉末乳酸ナトリウムは、安定性改善のために二酸化珪素、デキストリン、グルタミン酸カルシウム、グルタミン酸マグネシウム、第三リン酸カルシウム等の固結防止剤を含有するものであってもよい。さらに、本発明に使用する粉末乳酸ナトリウムは、微量の水分を含んでいてもよい。 The powdered sodium lactate used in the shelf-life improving agent for processed meat products of the present invention is not particularly limited as long as it is in the form of powdered sodium lactate, and for example, those commercially available from Pulac Japan Co., Ltd., etc. Can do. The powdered sodium lactate used in the present invention preferably contains 80% by weight or more of sodium lactate, more preferably contains 90% by weight or more, and more preferably contains 95% by weight or more based on the total weight. . Preferably, the powdered sodium lactate used in the present invention preferably contains 92% by weight or more of L (+)-type sodium lactate, more preferably 95% by weight or more, based on the sodium lactate content. What contains more than weight% is still more preferable. The powdered sodium lactate used in the present invention is preferably substantially free from D (-) type sodium lactate from the viewpoints of safety, umami and the like. The powdered sodium lactate may contain an anti-caking agent such as silicon dioxide, dextrin, calcium glutamate, magnesium glutamate, and calcium triphosphate for improving stability. Furthermore, the powdered sodium lactate used in the present invention may contain a trace amount of water.
粉末乳酸ナトリウムの平均粒径は、特に限定されないが、５０〜５００μｍであるのが好ましく、１００〜４５０μｍであるのがより好ましく、１１０〜４４０μｍであるのがさらに好ましい。粉末乳酸ナトリウムの平均粒径が５０μｍ未満である場合は、潮解し易い傾向があり、５００μｍを超える場合は、偏析し易い傾向がある。 The average particle diameter of the powdered sodium lactate is not particularly limited, but is preferably 50 to 500 μm, more preferably 100 to 450 μm, and still more preferably 110 to 440 μm. When the average particle diameter of powdered sodium lactate is less than 50 μm, it tends to be easily deliquescent, and when it exceeds 500 μm, it tends to be segregated.
本発明の食肉加工品用日持ち向上剤の全重量に対する粉末乳酸ナトリウムの割合は２０〜９５重量％が好ましく、２５〜９３重量％がより好ましく、３０〜９２重量％がさらに好ましい。粉末乳酸ナトリウムの割合が２０重量％未満の場合には、歩留まりが悪化する傾向にあり、９５重量％を超える場合には、食肉加工品の塩味が強くなる傾向がある。 The ratio of the powdered sodium lactate to the total weight of the shelf life improving agent for processed meat products of the present invention is preferably 20 to 95% by weight, more preferably 25 to 93% by weight, and still more preferably 30 to 92% by weight. When the proportion of powdered sodium lactate is less than 20% by weight, the yield tends to deteriorate, and when it exceeds 95% by weight, the salty taste of the processed meat product tends to become strong.
本発明の食肉加工品用日持ち向上剤に利用可能な、硬化油を主成分とする被覆材で被覆した被覆フマル酸としては、食品添加物であるフマル酸粉末を硬化油を主成分とする被覆材で被覆したものが好ましく使用される。 As the coating fumaric acid coated with a coating material mainly containing hardened oil, which can be used for the shelf life improver for processed meat products of the present invention, a coating containing fumaric acid powder as a food additive as a main component is used as a food additive. Those coated with a material are preferably used.
本明細書において、「硬化油を主成分とする被覆材」とは、被覆材全重量に対して硬化油を８０重量％以上含有するものをいい、他の成分を含有せず硬化油のみからなる被覆材も「硬化油を主成分とする被覆材」に含まれる。本発明においては、被覆材全重量に対して硬化油を８５重量％以上含有する被覆材を用いることが好ましい。 In the present specification, the “coating material mainly containing hardened oil” refers to a material containing 80% by weight or more of hardened oil based on the total weight of the covering material, and contains only other hardened oil without containing other components. Such a coating material is also included in the “coating material mainly containing hardened oil”. In the present invention, it is preferable to use a coating material containing 85% by weight or more of hardened oil with respect to the total weight of the coating material.
被覆材の主成分として用いる硬化油としては、融点５０〜７０℃程度のものが好ましく、硬化油の種類としては菜種硬化油、大豆硬化油、パーム油硬化油、牛脂硬化油、やし油硬化油、ニシン油硬化油等が挙げられる。その中でもパーム油硬化油、牛脂硬化油が食肉加工品の味質に与える影響が少なく好ましい。また、被覆材には被覆性を向上させるために、レシチン、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ミツロウ、カルナバワックス、キャンデリラワックス、ライスワックス、第三リン酸カルシウム等の補助的成分を含有させてもよい。これらの補助的成分を含有させる場合、被覆材全重量に対して１〜１５重量％程度含有させるのがよい。 As the hardened oil used as the main component of the coating material, one having a melting point of about 50 to 70 ° C. is preferable. Oil, herring oil hardened oil, etc. are mentioned. Among them, palm oil hardened oil and beef tallow hardened oil are preferable because they have little influence on the taste of processed meat products. In addition, in order to improve the coating properties of the coating material, auxiliary components such as lecithin, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, beeswax, carnauba wax, candelilla wax, rice wax, tricalcium phosphate, etc. May be included. When these auxiliary components are contained, it is preferable to contain about 1 to 15% by weight based on the total weight of the coating material.
被覆フマル酸の調製には、スプレードライなどの噴霧装置を用いた調製法や各種造粒装置を用いた調製法等の一般的な方法が採用される。例えば、スプレードライ法を採用する場合、加熱溶融した硬化油に、必要によりその他の補助的成分を添加して被覆材を作製した後、フマル酸粉末を添加して十分に混合して均一に懸濁させた後、空気中に噴霧して冷却固化することによって調製される。なお、フマル酸粉末は、市販のフマル酸を粉砕機などにより所望の粒径にすることにより調製することができる。 For the preparation of the coated fumaric acid, a general method such as a preparation method using a spraying device such as spray drying or a preparation method using various granulating devices is employed. For example, when the spray drying method is employed, a coating material is prepared by adding other auxiliary components as necessary to the heated and melted hardened oil, and then fumaric acid powder is added and mixed thoroughly to suspend uniformly. After turbidity, it is prepared by spraying into air and solidifying by cooling. In addition, fumaric acid powder can be prepared by making commercially available fumaric acid into a desired particle diameter with a grinder etc.
なお、硬化油を主成分とする被覆材で被覆した被覆フマル酸におけるフマル酸の割合は、３０〜７０重量％であるのが好ましい。 In addition, it is preferable that the ratio of the fumaric acid in the covering fumaric acid coat | covered with the coating material which has hardened oil as a main component is 30 to 70 weight%.
被覆フマル酸の平均粒径は、特に限定されないが、５０〜３５０μｍであるのが好ましく、１００〜３００μｍであるのがより好ましく、１１０〜２９０μｍであるのがさらに好ましい。被覆フマル酸の平均粒径が５０μｍ未満である場合は、食肉加工品の肉質が硬化し、歩留まりが悪化する傾向があり、３５０μｍを超える場合は、食肉加工品に白斑が生じるなど品質に悪影響を与える傾向がある。 The average particle size of the coated fumaric acid is not particularly limited, but is preferably 50 to 350 μm, more preferably 100 to 300 μm, and still more preferably 110 to 290 μm. When the average particle size of the coated fumaric acid is less than 50 μm, the meat quality of the processed meat product tends to harden and the yield tends to deteriorate. When the average particle size exceeds 350 μm, the quality of the processed meat product such as white spots is adversely affected. There is a tendency to give.
なお、本発明において平均粒子径は、ロータップふるい振盪機Ｒ−２型（株式会社タナカテック製）を用い、ふるい分け法により粒度分布を測定し、ロジンラムラー式に基づいて算出された値を指すものである。 In the present invention, the average particle size refers to a value calculated based on the Rosin Ramler equation by measuring the particle size distribution by a sieving method using a low-tap sieve shaker R-2 type (manufactured by Tanaka Tech Co., Ltd.). is there.
本発明の食肉加工品用日持ち向上剤における被覆フマル酸の割合は、粉末乳酸ナトリウム１重量部に対し、０．０３〜０．９重量部が好ましく、０．０５〜０．５重量部がより好ましく、０．０９〜０．４５重量部がさらに好ましい。被覆フマル酸の割合が０．０３重量部未満の場合、保存効果が不十分となる傾向があり、０．９重量部を超える場合には、酸臭が発生したり、変色が生じる傾向があり、食品の味質や風味に影響を与えることがある。 The ratio of the coated fumaric acid in the shelf life improving agent for processed meat products of the present invention is preferably 0.03 to 0.9 parts by weight, more preferably 0.05 to 0.5 parts by weight, relative to 1 part by weight of powdered sodium lactate. Preferably, 0.09-0.45 weight part is further more preferable. When the ratio of the coating fumaric acid is less than 0.03 parts by weight, the storage effect tends to be insufficient, and when it exceeds 0.9 parts by weight, an acid odor tends to occur or discoloration tends to occur. May affect the taste and flavor of food.
また、本発明の食肉加工品用日持ち向上剤は、さらにアミノ酸および／または重合リン酸塩を含有するものが好ましい。 The shelf life improving agent for processed meat products of the present invention preferably further contains an amino acid and / or a polymerized phosphate.
本発明に使用可能なアミノ酸としては、食品添加物であるアミノ酸であれば、特に限定されず、Ｌ−グルタミン酸ナトリウム、ＤＬ−アラニン、グリシン、ベタイン、イノシン酸ナトリウム等が例示されるが、食肉加工品へ与える味質の点からはＬ−グルタミン酸ナトリウムおよびグリシンが好ましく、静菌効果の点からはＤＬ−アラニン、グリシンおよびベタインが好ましく、これら両方の観点からグリシンが特に好ましい。 The amino acid that can be used in the present invention is not particularly limited as long as it is an amino acid that is a food additive, and examples thereof include sodium L-glutamate, DL-alanine, glycine, betaine, and sodium inosinate. From the viewpoint of the taste imparted to the product, sodium L-glutamate and glycine are preferable, and from the viewpoint of the bacteriostatic effect, DL-alanine, glycine and betaine are preferable, and glycine is particularly preferable from both viewpoints.
本発明の食肉加工品用日持ち向上剤におけるアミノ酸の割合は、粉末乳酸ナトリウム１重量部に対し、０．０１〜１重量部が好ましく、０．０２〜０．９重量部がより好ましく、０．０３〜０．８重量部がさらに好ましい。アミノ酸の割合が０．０１重量部未満の場合、保存効果が不十分となる傾向があり、１重量部を超える場合には、変色が生じる傾向や、食品の味質や風味に影響を与えることがある。 The proportion of amino acids in the shelf-life improving agent for processed meat products of the present invention is preferably 0.01 to 1 part by weight, more preferably 0.02 to 0.9 part by weight, with respect to 1 part by weight of powdered sodium lactate. More preferred is 03 to 0.8 parts by weight. If the amino acid ratio is less than 0.01 parts by weight, the storage effect tends to be insufficient. If it exceeds 1 part by weight, discoloration tends to occur, and the taste and flavor of foods are affected. There is.
本発明に使用可能な重合リン酸塩としては、ポリリン酸ナトリウム、ポリリン酸カリウム、メタリン酸ナトリウム、メタリン酸カリウム、ピロリン酸ナトリウム、ピロリン酸カリウム、酸性ピロリン酸ナトリウム等が例示される。その中でも食肉加工品の弾力改善効果や歩留まり向上効果の点でポリリン酸ナトリウム、メタリン酸ナトリウム、酸性ピロリン酸ナトリウムが好ましい。 Examples of the polymerized phosphate that can be used in the present invention include sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium pyrophosphate, potassium pyrophosphate, and sodium acid pyrophosphate. Among these, sodium polyphosphate, sodium metaphosphate, and acidic sodium pyrophosphate are preferable from the viewpoint of the elasticity improvement effect and the yield improvement effect of processed meat products.
本発明の食肉加工品用日持ち向上剤における重合リン酸塩の割合は、粉末乳酸ナトリウム１重量部に対し、０．０１〜０．５重量部が好ましく、０．０２〜０．４重量部がより好ましく、０．０３〜０．３重量部がさらに好ましい。重合リン酸塩の割合が０．０１重量部未満の場合、保存効果が不十分となる傾向があり、０．５重量部を超える場合、酸臭が発生したり、変色が生じる傾向があり、食品の味質や風味に影響を与えることがある。 The proportion of the polymerized phosphate in the shelf life improver for processed meat products of the present invention is preferably 0.01 to 0.5 parts by weight, preferably 0.02 to 0.4 parts by weight, based on 1 part by weight of powdered sodium lactate. More preferred is 0.03 to 0.3 parts by weight. When the proportion of the polymerized phosphate is less than 0.01 parts by weight, the storage effect tends to be insufficient, and when it exceeds 0.5 parts by weight, an acid odor tends to occur or discoloration tends to occur. May affect the taste and flavor of food.
本発明の食肉加工品用日持ち向上剤には、本発明の効果を妨げない範囲であれば、上記成分の他にさらにグリセリン脂肪酸エステル、チアミンラウリル硫酸塩、リゾチーム、コハク酸、コハク酸ナトリウム、乳酸カルシウム、炭酸カルシウム、乳酸カルシウム、炭酸カルシウム、デンプン、デキストリン等の成分を添加してもよい。これらの、粉末乳酸ナトリウム、被覆フマル酸、アミノ酸および重合リン酸塩以外の他の成分の添加量は、本発明の食肉加工品用日持ち向上剤全重量に対して５０重量％以下であるのが好ましい。 In the shelf life improver for processed meat products of the present invention, in addition to the above components, glycerin fatty acid ester, thiamine lauryl sulfate, lysozyme, succinic acid, sodium succinate, lactic acid, as long as the effects of the present invention are not hindered Components such as calcium, calcium carbonate, calcium lactate, calcium carbonate, starch and dextrin may be added. The amount of addition of these components other than powdered sodium lactate, coated fumaric acid, amino acid and polymerized phosphate is 50% by weight or less based on the total weight of the shelf life improver for processed meat products of the present invention. preferable.
本発明の食肉加工品用日持ち向上剤としては、例えば、粉末乳酸ナトリウム１重量部に対し、被覆フマル酸０．０３〜０．９重量部を含有する日持ち向上剤や粉末乳酸ナトリウム１重量部に対して、被覆フマル酸０．０３〜０．９重量部、アミノ酸０．０１〜１重量部および重合リン酸塩０．０１〜０．５重量部を含有するものが挙げられる。 Examples of the shelf life improver for processed meat products of the present invention include, for example, a shelf life enhancer containing 0.03 to 0.9 parts by weight of coated fumaric acid and 1 part by weight of powdered sodium lactate with respect to 1 part by weight of powdered sodium lactate. On the other hand, what contains 0.03-0.9 weight part of coating | coated fumaric acids, 0.01-1 weight part of amino acids, and 0.01-0.5 weight part of polymeric phosphates is mentioned.
本発明の食肉加工品用日持ち向上剤は、粉末形態として提供される。本発明の食肉加工品用日持ち向上剤の製造に際しては、特別な操作は必要なく、各成分を混合すればよい。 The shelf life improving agent for processed meat products of the present invention is provided as a powder form. In the production of the shelf life improving agent for processed meat products of the present invention, no special operation is required, and each component may be mixed.
さらに、本発明は、上記食肉加工品用日持ち向上剤を用いた食肉加工品の保存方法も提供する。 Furthermore, this invention also provides the preservation | save method of the processed meat product using the said shelf life improver for processed meat products.
本発明の食肉加工品の保存方法は、上記食肉加工品用日持ち向上剤を食肉加工品へ添加した後、被覆フマル酸の被覆材に使用した硬化油の融点以上の温度で加熱し、内部のフマル酸を露出させることにより食肉加工品の保存性を改善する方法である。本発明の食肉加工品用日持ち向上剤の添加方法は特に限定されず、単に食肉加工品にふりかけて混合するだけでよい。 The method for preserving processed meat products according to the present invention comprises adding the shelf life improver for processed meat products to the processed meat product, and then heating at a temperature equal to or higher than the melting point of the hardened oil used for the coating material of the coated fumaric acid. This is a method for improving the storage stability of processed meat products by exposing fumaric acid. The method for adding the shelf life improving agent for processed meat products of the present invention is not particularly limited, and it is only necessary to sprinkle and mix the processed meat products.
本発明の食肉加工品用日持ち向上剤の食肉加工品に対する添加量は、加熱工程後の食肉加工品のｐＨが５．０〜７．０、好ましくは５．２〜６．７、より好ましくは５．４〜６．５となるように添加すればよいが、目安としては食肉加工品の重量に対して、食肉加工品用日持ち向上剤として０．２〜２．５重量％添加するのが好ましく、０．５〜２．３重量％がより好ましく、０．８〜２．０重量％がさらに好ましい。加熱工程後の食肉加工品のｐＨが５．０未満の場合は、食肉加工品の弾力および歩留まりが低下し、本来の味質も損なわれる傾向があり、７．０を超える場合は保存効果が不十分となる傾向がある。 The added amount of the shelf life improving agent for processed meat products of the present invention to the processed meat product is such that the pH of the processed meat product after the heating step is 5.0 to 7.0, preferably 5.2 to 6.7, more preferably. 5.4 to 6.5 may be added, but as a guideline, 0.2 to 2.5% by weight as a shelf life improver for processed meat products should be added to the weight of processed meat products. Preferably, 0.5 to 2.3% by weight is more preferable, and 0.8 to 2.0% by weight is more preferable. If the pH of the processed meat product after the heating step is less than 5.0, the elasticity and yield of the processed meat product tend to be lowered, and the original taste quality tends to be impaired. There is a tendency to become insufficient.
なお、本発明においてｐＨは、食肉加工品を１０ｗ／ｗ％となるように水と共に混合し、十分に分散させた後、ｐＨメーターによって測定した値を指すものである。 In addition, in this invention, pH refers to the value measured with the pH meter, after mixing processed meat with water so that it may become 10 w / w%, and fully disperse | distributing it.
本発明の食肉加工品用日持ち向上剤および食肉加工品の保存方法が適用可能な食品としては、加熱工程を含む食肉加工品であればいずれにも適用可能であるが、例えば、ソーセージ、ハンバーグ、肉団子、餃子、シュウマイ、コロッケ、トンカツ、フライドチキン、唐揚げ等の食肉加工品が例示される。 As food to which the shelf life improver for processed meat products of the present invention and the preservation method of processed meat products can be applied, any food processed products including a heating step can be applied, for example, sausage, hamburger, Examples of processed meat products include meat dumplings, dumplings, shumai, croquettes, tonkatsu, fried chicken, and fried chicken.
以下、実施例により本発明をさらに説明する。 Hereinafter, the present invention will be further described by examples.
［実施例１〜２および比較例１〜７］
抗菌力試験
方法：オートクレーブで滅菌したトリプトソーヤブイヨン（ＳＣＤブイヨン）９８ｇに、表１に示す各薬剤を２ｇ（全材料の２重量％添加）添加し、実施例１、２および比較例１、２、３、６においては加温溶解後定性濾紙Ｎｏ．２（ＪＩＳ Ｐ ３８０１［ろ紙(化学分析用］)に規定される２種に相当）で濾過した。次にＣＯ２ガスセンサー入りの試験管に滅菌後の各液体培地を５ｍｌずつ分注し、下記供試菌の菌液１００μｌ（１０3ＣＦＵ／ｍｌ）を接種した。接種後、３０℃にて培養し、菌の増殖により発生するＣＯ２が検出されるまでの時間を測定した。尚、ＣＯ２ガスセンサー入りの試験管はＳｅｎｓｉＭｅｄｉａ(登録商標) ＳＭ０００（マイクロバイオ株式会社製）を使用した。
供試菌：Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ＮＢＲＣ３３４５
[Examples 1-2 and Comparative Examples 1-7]
Antibacterial activity test method: 2 g of each drug shown in Table 1 (added 2% by weight of all materials) was added to 98 g of tryptocer bouillon (SCD bouillon) sterilized in an autoclave. In 2, 3, and 6, qualitative filter paper No. 2 (corresponding to two types specified in JIS P 3801 [filter paper (for chemical analysis))). Next, 5 ml of each sterilized liquid medium was dispensed into a test tube containing a CO 2 gas sensor and inoculated with 100 μl (10 3 CFU / ml) of the following test bacteria. After inoculation, the cells were cultured at 30 ° C., and the time until CO 2 generated by the growth of the bacteria was detected was measured. In addition, SensiMedia (registered trademark) SM000 (manufactured by Microbio Inc.) was used as a test tube with a CO 2 gas sensor.
Test bacteria: Lactobacillus brevis NBRC3345
表１
※１ 粉末乳酸ナトリウム：乳酸ナトリウム（うち９７重量％がＬ（＋）型乳酸ナトリウム）９８重量％および二酸化珪素２重量％を含有。平均粒子径３７０μｍ。
※２ 被覆フマル酸：フマル酸６０重量％および被覆材（うち９０重量％が融点５８℃のパーム硬化油）４０重量％を含有。平均粒子径２５０μｍ。
Table 1
* 1 Powdered sodium lactate: Contains 98% by weight of sodium lactate (of which 97% by weight is L (+) type sodium lactate) and 2% by weight of silicon dioxide. Average particle size 370 μm.
* 2 Coated fumaric acid: 60% by weight of fumaric acid and 40% by weight of a coating material (90% by weight of a hardened palm oil having a melting point of 58 ° C.). Average particle size 250 μm.
結果：実施例１および実施例２は、比較例１、３、４、５、７に比べ供試菌の増殖が抑制されていた。結果を表２に示す。 Results: In Example 1 and Example 2, the growth of the test bacteria was suppressed as compared to Comparative Examples 1, 3, 4, 5, and 7. The results are shown in Table 2.
表２
弾力性試験
方法：牛豚合挽き肉３２００ｇに塩２２．４ｇを添加し、フードプロセッサーにて１分間混合した。混合後の挽き肉を３５３ｇずつ取り分け、表１に示す薬剤を３．５３ｇ（全原材料の１重量％添加）添加し、スパチュラで２分間混合した。次にφ５５ｍｍ、高さ１５ｍｍの型に詰めてミートパティを製造し（約４０ｇ／個）、２３０℃のスチームオーブン（スチーム量２０％）で５分間焼成した。焼成ミートパティを滅菌済みのステンレス製バットに入れ、室温で１時間冷却した後、レオメーター（ＳＵＮ ＲＨＥＯ ＭＥＴＥＲ ＣＲ−５００ＤＸ、（株）サン科学製）を用いて圧縮強度を測定した。測定にはφ１５ｍｍの円盤プランジャーを用い、試料台速度６０ｍｍ／ｍｉｎ、進入距離２０ｍｍ（プランジャーと試料が接触してから、試料台を２０ｍｍ上昇させる）の条件で測定した。また、測定は１試験区につき５検体行い、その平均値を圧縮強度とした。
Elasticity test method: 22.4 g of salt was added to 3200 g of ground beef pork and mixed for 1 minute in a food processor. After mixing, 353 g of minced meat was added, 3.53 g (added 1 wt% of all raw materials) of the drugs shown in Table 1 was added, and mixed for 2 minutes with a spatula. Next, the meat patties were manufactured by packing them into a mold having a diameter of 55 mm and a height of 15 mm (about 40 g / piece), and baked in a 230 ° C. steam oven (steam amount 20%) for 5 minutes. The fired meat patties were placed in a sterilized stainless steel bat and cooled at room temperature for 1 hour, and then the compressive strength was measured using a rheometer (SUN RHEO METER CR-500DX, manufactured by Sun Kagaku Co., Ltd.). For the measurement, a disk plunger with a diameter of 15 mm was used, and the measurement was performed under the conditions of a sample stage speed of 60 mm / min and an approach distance of 20 mm (the specimen stage was raised by 20 mm after the plunger and the sample contacted). In addition, the measurement was performed for 5 samples per test group, and the average value was taken as the compressive strength.
結果：本発明の日持ち向上剤が添加された焼成ミートパティは適度な弾力があり、有機酸による硬化が抑制されていた。結果を表３に示す。 Result: The fired meat patties to which the shelf life improving agent of the present invention was added had an appropriate elasticity, and the curing by the organic acid was suppressed. The results are shown in Table 3.
表３
歩留まりの測定
方法：上記弾力性試験と同様にして焼成ミートパティを製造し、焼成前後の重量から下記計算式により歩留まりを算出した。
歩留まり（％）＝（焼成後のミートパティ重量／焼成前のミートパティ重量） ×１００
Yield Measurement Method: A fired meat patty was produced in the same manner as in the elasticity test, and the yield was calculated from the weight before and after firing according to the following formula.
Yield (%) = (meat patty weight after baking / meat patty weight before baking) × 100
結果：結果を表４に示す。本発明の日持ち向上剤が添加された焼成ミートパティは比較例に比べ歩留まりが優れていた。 Results: The results are shown in Table 4. The baked meat patties to which the shelf life improver of the present invention was added had a better yield than the comparative example.
表４
官能検査
方法：上記弾力性試験と同様に製造した焼成ミートパティを用いて、酸味について官能検査を実施した。官能検査は薬剤無添加の焼成ミートパティ（比較例７）を対照として１０名のパネラーにより下記の評価基準で判定し、その合計点を算出した。
○（３点）：殆ど酸味および酸臭を感じない
△（２点）：僅かに酸味および酸臭あり
×（１点）：酸味および酸臭が強い
Sensory test method: A sensory test was conducted for acidity using the baked meat patties produced in the same manner as in the elasticity test. The sensory test was performed according to the following evaluation criteria by 10 panelists using the baking-free meat patties (Comparative Example 7) to which no drug was added, and the total score was calculated.
○ (3 points): almost no acidity and acid odor △ (2 points): slight acidity and acid odor × (1 point): strong acidity and acid odor
結果：本発明の製剤を使用した焼成ミートパティは、酸味が抑制され、無添加品と同等の品質を保持していた。結果を表５に示す。 Result: The baked meat patties using the preparation of the present invention had suppressed acidity and maintained the same quality as the additive-free product. The results are shown in Table 5.
表５
総合評価
上記、抗菌力試験、弾力性試験、歩留まりの測定および官能検査において、各試験毎の順位を点数として、その総得点を総合評価とした。結果を表６に示す。なお、順位が同順位の場合、例えば２位として、異なる例が２例ある場合、それらの点数は、２位と３位との平均として２．５点とした。
Comprehensive evaluation In the above-mentioned antibacterial activity test, elasticity test, yield measurement and sensory test, the rank for each test was scored, and the total score was regarded as a comprehensive evaluation. The results are shown in Table 6. In addition, when the ranking is the same ranking, for example, the second ranking, and when there are two different examples, the score is 2.5 points as the average of the second ranking and the third ranking.
表６
[実施例３〜５および比較例８〜１２]
抗菌力試験
方法：オートクレーブで滅菌したトリプトソーヤブイヨン（ＳＣＤブイヨン）９８ｇに、表７に示す各薬剤を２ｇ（全材料の２重量％添加）添加し、実施例３〜５および比較例９〜１１においては加温溶解後、定性濾紙Ｎｏ．２（ＪＩＳ Ｐ ３８０１［ろ紙(化学分析用］)に規定される２種に相当）で濾過した。次にＣＯ２ガスセンサー入りの試験管に滅菌後の各液体培地を５ｍｌずつ分注し、下記供試菌の菌液１００μｌ（１０3ＣＦＵ／ｍｌ）を接種した。接種後、３０℃にて培養し、菌の増殖により発生するＣＯ２が検出されるまでの時間を測定した。尚、ＣＯ２ガスセンサー入りの試験管はＳｅｎｓｉＭｅｄｉａ(登録商標) ＳＭ０００（マイクロバイオ株式会社製）を使用した。
供試菌：Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ＮＢＲＣ３３４５
[Examples 3 to 5 and Comparative Examples 8 to 12]
Antibacterial activity test method: 2 g of each drug shown in Table 7 (added 2% by weight of all materials) was added to 98 g of tryptocer bouillon (SCD bouillon) sterilized by autoclave, and Examples 3-5 and Comparative Examples 9- In No. 11, after dissolving by warming, qualitative filter paper No. 2 (corresponding to two types specified in JIS P 3801 [filter paper (for chemical analysis))). Next, 5 ml of each sterilized liquid medium was dispensed into a test tube containing a CO 2 gas sensor and inoculated with 100 μl (10 3 CFU / ml) of the following test bacteria. After inoculation, the cells were cultured at 30 ° C., and the time until CO 2 generated by the growth of the bacteria was detected was measured. In addition, SensiMedia (registered trademark) SM000 (manufactured by Microbio Inc.) was used as a test tube with a CO 2 gas sensor.
Test bacteria: Lactobacillus brevis NBRC3345
表７
※１ 粉末乳酸ナトリウム：乳酸ナトリウム（うち９７重量％がＬ（＋）型乳酸ナトリウム）９８重量％および二酸化珪素２重量％を含有。平均粒子径３７０μｍ。
※２ 被覆フマル酸：フマル酸６０重量％および被覆材（うち９０重量％が融点５８℃のパーム硬化油）４０重量％を含有。平均粒子径２５０μｍ。
Table 7
* 1 Powdered sodium lactate: Contains 98% by weight of sodium lactate (of which 97% by weight is L (+) type sodium lactate) and 2% by weight of silicon dioxide. Average particle size 370 μm.
* 2 Coated fumaric acid: 60% by weight of fumaric acid and 40% by weight of a coating material (90% by weight of a hardened palm oil having a melting point of 58 ° C.). Average particle size 250 μm.
結果：実施例３〜５は、比較例８、１０、１２に比べ供試菌の増殖が抑制されていた。結果を表８に示す。 Results: In Examples 3 to 5, the growth of the test bacteria was suppressed as compared with Comparative Examples 8, 10, and 12. The results are shown in Table 8.
表８
弾力性試験
方法：鶏挽き肉１６００ｇに塩１１．２ｇを添加し、フードプロセッサーにて３０秒間混合した。混合後の挽き肉を２００ｇずつ取り分け、表１に示す薬剤を２．０ｇ（全原材料の１重量％添加）添加し、ゴムベラで２分間混合した。次に混合後の挽き肉をシリコン型（６５ｍｍ×３２ｍｍ×１８ｍｍ）に詰め（約３５ｇ／個）、１００℃のスチームオーブンで１０分間加熱した。製造した鶏つくねを滅菌済みのステンレス製バットに入れ、室温で１時間冷却した後、レオメーター（ＳＵＮ ＲＨＥＯ ＭＥＴＥＲ ＣＲ−５００ＤＸ、（株）サン科学製）を用いて圧縮強度を測定した。測定にはφ１５ｍｍの円盤プランジャーを用い、試料台速度６０ｍｍ／ｍｉｎ、進入距離１５ｍｍ（プランジャーと試料が接触してから、試料台を１５ｍｍ上昇させる）の条件で測定した。また、測定は１試験区につき５検体行い、その平均値を圧縮強度とした。
Elasticity test method: 11.2 g of salt was added to 1600 g of ground chicken and mixed for 30 seconds in a food processor. 200 g of ground meat after mixing was separated, 2.0 g (added 1 wt% of all raw materials) of the chemicals shown in Table 1 was added, and mixed for 2 minutes with a rubber spatula. Next, the ground meat after mixing was packed in a silicon mold (65 mm × 32 mm × 18 mm) (about 35 g / piece) and heated in a steam oven at 100 ° C. for 10 minutes. The prepared chicken meatballs were placed in a sterilized stainless steel vat and cooled at room temperature for 1 hour, and then the compression strength was measured using a rheometer (SUN RHEO METER CR-500DX, manufactured by Sun Kagaku Co., Ltd.). For the measurement, a disk plunger with a diameter of 15 mm was used, and the measurement was performed under the conditions of a sample stage speed of 60 mm / min and an approach distance of 15 mm (the specimen stage was raised by 15 mm after the plunger and the sample contacted each other). In addition, the measurement was performed for 5 samples per test group, and the average value was taken as the compressive strength.
結果：本発明の日持ち向上剤が添加された鶏つくねは適度な弾力があり、有機酸による硬化が抑制されていた。結果を表９に示す。 Result: The chicken meatball to which the shelf life improving agent of the present invention was added had an appropriate elasticity, and the curing by the organic acid was suppressed. The results are shown in Table 9.
表９
歩留まりの測定
方法：上記弾力性試験と同様にして鶏つくねを製造し、加熱前後の重量から下記計算式により歩留まりを算出した。
歩留まり（％）＝（加熱後の鶏つくね重量／加熱前の鶏つくね重量） ×１００
Yield measurement method: Chicken tsunami was manufactured in the same manner as in the elasticity test, and the yield was calculated from the weight before and after heating by the following formula.
Yield (%) = (weight of chicken meat after heating / weight of chicken meat before heating) × 100
結果：結果を表１０に示す。本発明の日持ち向上剤が添加された鶏つくねは比較例に比べ歩留まりが優れていた。 Results: The results are shown in Table 10. The chicken tsukune to which the shelf life improving agent of the present invention was added was superior in yield to the comparative example.
表１０
官能検査
方法：上記弾力性試験と同様に製造した鶏つくねを用いて、酸味について官能検査を実施した。官能検査は薬剤無添加の鶏つくね（比較例１２）を対照として１０名のパネラーにより下記の評価基準で判定し、その合計点を算出した。
○（３点）：殆ど酸味および酸臭を感じない
△（２点）：僅かに酸味および酸臭あり
×（１点）：酸味および酸臭が強い
Sensory test method: A sensory test was conducted for acidity using chicken tsukemen produced in the same manner as in the elasticity test. The sensory test was carried out by 10 panelists with no drug-added chicken tuna (Comparative Example 12) as a control, and the total score was calculated.
○ (3 points): almost no acidity and acid odor △ (2 points): slight acidity and acid odor × (1 point): strong acidity and acid odor
結果：本発明の製剤を使用した鶏つくねは、酸味が抑制され、無添加品と同等の品質を保持していた。結果を表１１に示す。 Result: The chicken meatballs using the preparation of the present invention had suppressed acidity and maintained the same quality as the additive-free product. The results are shown in Table 11.
表１１
総合評価
上記、抗菌力試験、弾力性試験、歩留まりの測定および官能検査において、各試験毎の順位を点数として、その総得点を総合評価とした（同順位の場合の評価は、上記焼成ミートパティの総合評価と同様）。結果を表１２に示す。
Comprehensive evaluation In the above-mentioned antibacterial activity test, elasticity test, yield measurement and sensory test, the rank for each test was scored, and the total score was regarded as a comprehensive evaluation. The same as the overall evaluation). The results are shown in Table 12.
表１２
Claims (5)
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