JP5992166B2 - Jelly-like seasoning and processed meat food containing the jelly-like seasoning - Google Patents

Description

  The present invention relates to a jelly-like seasoning that has high processing suitability and can impart a juicy feeling (a texture with a lot of meat juice) to a processed meat food, and a processed meat food using the jelly-like seasoning.

  In meat processed foods such as dumplings, shumai, meat buns, spring rolls, sausages, hamburgs and the like, fats, fat substitutes, gels and the like are dispersed and dispersed in order to give a juicy texture.

  For example, in Patent Document 1, gelatin is added to the seasoning liquid and solidified at room temperature, and dispersed in the raw material of processed meat products. In Patent Document 2, the soy protein kneaded material is gelled and ground, and then used for processing livestock meat. A method is disclosed. Patent Document 3 discloses a processed meat product in which jelly containing gelatin and gellan gum is dispersed and mixed.

Japanese Utility Model Publication No. 64-32095 JP 60-186252 A JP 2007-209283 A

  The technology for dispersing and mixing jelly in the raw material of processed meat products can surely give a juicy feeling, but it has been necessary to cut the previously prepared jelly and mix it with the raw material. For this reason, there are disadvantages that it is difficult to implement on an industrial scale, such as extra steps, unevenness if the cutting method is poor, and jelly slipping and cutting itself may be difficult. Moreover, when soybean protein is used like patent document 2, the flavor unique to soybean will come out and the subject that the flavor of meat itself was impaired occurred. Moreover, in any of Patent Documents 1, 2, and 3, especially in dumplings, shumai, meat buns, etc., even if jelly is added to the ingredients inside, the jelly itself dissolves by heating and moves to the outer skin. As a result, there is a problem that a sufficient succulent feeling cannot be given.

As a result of intensive studies to solve the above-mentioned problems, the present inventors made a jelly-like seasoning containing a seasoning, cellulose and a gelling agent, so that the raw material for processed meat products can be used without being cut in advance. It was found that mixing jelly together moderately breaks and disperses, and adding cellulose to the jelly surprisingly improves the succulent feeling compared to adding the same amount of jelly without cellulose. The present invention has been achieved. That is, the present invention is as follows.
(1) A jelly-like seasoning containing a seasoning, cellulose, and a gelling agent.
(2) The jelly-like seasoning according to (1), comprising 0.1 to 10% by mass of a seasoning, 0.1 to 15% by mass of cellulose, and 1 to 15% by mass of a gelling agent.
(3) The jelly-like seasoning according to (1) or (2), wherein the gelling agent is gelatin.
(4) A processed meat food comprising the jelly-like seasoning according to any one of (1) to (3).
(5) The processed meat food according to (4), further comprising ingredients containing cellulose.
(6) The processed meat food according to (4) or (5), which is any of dumplings, shumai, and meat buns.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a jelly-like seasoning that has high processing suitability and can easily improve the juiciness of processed meat products, and a succulent processed meat food using the jelly-like seasoning.

  The jelly-like seasoning of the present invention is cellulose, gelling agent, and various seasonings (for example, salt, soy sauce, sauce, ketchup, mayonnaise, vinegar, miso, chemical seasoning, honey, glucose, fructose, sugar, isomerism Contains food sugar, maltose, stevia, trehalose, oligosaccharides (eg fructooligosaccharides, xylooligosaccharides, cellooligosaccharides, galactooligosaccharides, mannan oligosaccharides, isomaltoligosaccharides, nigerooligosaccharides, dairy oligosaccharides, etc.) It means a seasoning that can give flavor and is jelly-like at normal pressure and 25 ° C.

  The jelly form is a state in which a gel is substantially formed. Gels are defined as “polymers with three-dimensional network structures insoluble in all solvents and their swollen bodies” in the “New Polymer Dictionary” edited by the Society of Polymer Science, Japan. Say that.

  The jelly-like seasonings of the present invention include sugar alcohols (for example, sorbitol, maltitol, xylitol, erythritol, reduced palatinose, etc.), acerfum K, neotame, sucralose, starch syrup, reduced starch syrup, pepper, and other seasonings (for example, Bonito soup, kelp soup, chicken consomme, beef consomme, pork consomme etc.), sodium glutamate, proteolysates, extracts (eg chicken extract, beef extract, pork extract, shrimp extract, crab extract) and the like. ) May be included.

  The cellulose used in the present invention is a cellulose having a particle size of 0.1 to 200 μm obtained from plants and microorganisms, and the most common one is mechanically or chemically treated wood pulp. Examples thereof include powdered cellulose and crystalline cellulose obtained.

  In particular, in the present invention, it is preferable to use crystalline cellulose having a very high purity and good eating feeling among the cellulose-based powders. Crystalline cellulose means, for example, an average degree of polymerization of 30 to 400 obtained by depolymerizing cellulose-based materials such as wood pulp and refined linter by acid hydrolysis, alkaline oxidative decomposition, enzymatic decomposition, etc., and the crystalline part is 10 It means more than%.

  Examples of the powdered cellulose include KC-Flock W-50, KC-Flock W-100 (G), KC Flock W-200 (G), KC Flock W-250, KC Flock W-300G, KC Flock W-400G. (All are product names, Nippon Paper Chemicals Co., Ltd.).

  Examples of crystalline cellulose include Theola FD-101, Theola FD-301, Theola ST-02, Theola ST-100, Theola FD-F20, Theolas UF-F711, Theolas UF-F702 (the product names are Asahi Kasei Chemicals). Co., Ltd.), Endurance MCC VE-050 (product name, manufactured by FMC Biopolymer), and the like.

  Moreover, as the cellulose used in the jelly-like seasoning of the present invention, it is more preferable to use a crystalline cellulose composite composed of a hydrophilic polymer and crystalline cellulose. The crystalline cellulose composite is obtained, for example, by mixing crystalline cellulose and a hydrophilic polymer, wet grinding, drying and grinding.

  Examples of the hydrophilic polymer include carboxymethyl cellulose and salts thereof, methyl cellulose, hydroxypropyl methyl cellulose, dextrin, xanthan gum, caraya gum, carrageenan, gum arabic, glucomannan, gellan gum, alginic acid and salts thereof, and propylene glycol alginate. An ester body etc. are mentioned.

  The crystalline cellulose composite may contain a water-soluble substance in addition to the crystalline cellulose and the hydrophilic polymer. Examples of water-soluble substances include sucrose, lactose, maltose, glucose, fructose, syrup, powdered syrup, reduced syrup, trehalose, xylose, arabinose and other sugars, xylitol, sorbitol, maltitol, lactitol, erythritol and other sugar alcohols, Examples thereof include oligosaccharides such as fructooligosaccharides, cellooligosaccharides, xylooligosaccharides, and mannooligosaccharides, and inorganic salts such as sodium chloride, potassium chloride, calcium chloride, and magnesium chloride.

  As commercially available crystalline cellulose composites, for example, Theolas RC-N81, Theolas RC-N30, Theolas DX-2, Theolas RC-591, Theolas SC-900, SP-N90, SP-N50 (any Product name, manufactured by Asahi Kasei Chemicals Corporation), Avicel RC-591, Avicel RC-581, Avicel BV1518, Novagel GP 3282, Novagel RCN-15 (product name, manufactured by FMC Biopolymer).

  The jelly-like seasoning of the present invention is prepared by adding a seasoning, a gelling agent, cellulose, and other food materials / food additives as necessary to water, and a temperature at which the gelling agent dissolves (for example, in the case of gelatin, usually Can be obtained by heating and stirring to 60 ° C. or higher) to sufficiently dissolve the gelling agent, and then solidifying it into a jelly by an operation such as cooling. The jelly-like seasoning of this invention may contain 1 type, or 2 or more types, such as a fragrance | flavor, a thickener, and starches as needed.

  Examples of the thickener include carrageenan, guar gum, tamarind seed gum, xanthan gum, karaya gum, gum arabic, gadhi gum, tara gum, psyllium seed gum, carboxymethyl cellulose salt, hydroxypropyl cellulose, propylene glycol alginate and the like.

  Examples of starches include corn starch (corn starch), potato starch, tapioca starch, rice starch, and processed starch obtained by processing the raw starch (acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidation) Starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, phosphate-crosslinked starch, roasted dextrin, acid-treated starch, alkali-treated starch, and bleached starch). .

  Examples of the gelling agent used in the present invention include gelatin, curdlan, pectin, alginic acids, gellan gum, agar, carrageenan, locust bean gum, xanthan gum, and methylcellulose. These may be used alone or in combination. Among gelling agents, gelatin is most preferable because it is easily available and has a good flavor compatibility with meat. There is no restriction | limiting in particular in the kind of gelatin, For example, the thing derived from pig, cow origin, chicken origin, and fish is mentioned. These gelatins may be used alone or in combination, or may be used in combination with a gelling agent other than gelatin.

  The content of the seasoning in the jelly-like seasoning of the present invention is appropriately adjusted according to the strength of the flavor of the seasoning, but usually 0.1 to 10% by mass is preferable with respect to the jelly-like seasoning. . If it is 0.1% by mass or more, the flavor is insufficient and it does not become watery rather than juicy, and if it is 10% by mass or less, it is difficult for the taste to be too strong.

  Moreover, 0.1-15 mass% is preferable for content of the cellulose in a jelly-like seasoning. When the content is 0.1% by mass or more, the good processing suitability that is the effect of the present invention, that is, the processing suitability of the jelly is good, and it is appropriately crushed and dispersed when mixed with the raw material of the processed meat product, The effect that the succulent feeling by addition of a seasoning increases further is acquired. If it is 15 mass% or less, it is hard to occur that the fiber feeling of a cellulose comes out strongly. Preferably it is 1-10 mass%, More preferably, it is 2-7 mass%.

  The content of the gelling agent in the jelly-like seasoning of the present invention requires an amount for the seasoning to harden in a jelly-like shape, and varies depending on the amount and type of seasoning, but is usually 1 to 15% by mass. Is preferred. If it is 1% by mass or more, it tends to harden in a jelly form, and if it is 15% by mass or less, it is less likely to become a heavy texture.

  The jelly-like seasoning of the present invention can be used, for example, by a method such as direct application to food such as dressing or sauce, but can be suitably used particularly for the production of processed meat foods.

  The processed meat food containing the jelly-like seasoning of the present invention is a food containing processed meat, such as pork, salmon, beef, venison, horse meat, chicken, whale meat, fish, lamb, crab, shrimp. Contains at least one kind of meat, shell and shellfish. Examples include dumplings, shumai, meat buns, spring rolls, sausages, hamburgers, nuggets, croquettes and the like. What is necessary is just to mix the jelly-like seasoning of this invention with the raw material of other processed meat products, when producing the ingredients of processed meat food. There is no restriction on the order of addition. Since the jelly-like seasoning of the present invention is brittle and difficult to slip during mixing, the mixing method can be sufficiently uniformly mixed according to a general method for manufacturing processed meat products.

  Ingredients are the contents other than the skin if it is dumplings, shumai, meatballs or sausages. In hamburg, it means the hamburg itself. Ingredients include at least one kind of meat such as pork, salmon meat, beef, venison, horse meat, chicken, whale meat, fish meat, lamb, crab, shrimp, and shellfish. For example, shiitake mushroom, shimeji, maitake, eringi, matsutake, etc.), vegetables (eg, onion, leek, bamboo shoot, Chinese cabbage, garlic, cabbage, etc.) ), And a mixture of various seasonings.

  The addition amount of the jelly-like seasoning in the processed meat food is appropriately adjusted according to the taste of the original seasoning, but is preferably 0.1 to 40% by mass with respect to the ingredients. When the content is 0.1% by mass or more, it becomes easy to feel the taste. More preferably, it is 5-30 mass%, More preferably, it is 15-25 mass%.

  The processed meat foods using the jelly-like seasoning of the present invention are preferably shumai, dumplings, and meat buns that wrap the ingredients with doughs mainly composed of flour that can easily soak moisture. When a jelly not containing cellulose is added, the seasoning dissolved in the dough is easily transferred, and the juicy feeling is often impaired. On the other hand, with the jelly-like seasoning of the present invention, it is possible to suppress the transition to doughs and further improve the juiciness.

  In the present invention, it is preferable that cellulose is contained not only in the jelly seasoning but also in the ingredients for mixing the jelly seasoning. By including cellulose in the ingredients, the succulent feeling is further improved. As for content of the cellulose in ingredients, 0.1-5 mass% is preferable, More preferably, it is 1-3 mass. When 0.1 mass% or more is added, it becomes easy to feel an improvement in a juicy feeling, and if it is 5 mass% or less, the possibility of adversely affecting the texture is low.

  The processed meat food containing the jelly-like seasoning of the present invention can be used for any of those that are cooked and eaten immediately, or those that are refrigerated or frozen, reheated and eaten. In particular, when stored in a frozen state, the processed meat food is likely to cause water separation and a reduction in juicy feeling, and thus the present invention can be used effectively.

The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
(Examples 1 and 2, Comparative Examples 1 and 2)
(1) Preparation of jelly-like seasonings Jelly-like seasonings were prepared at the blending ratios shown in Table 1.

  Glass stock was added to water so that 3% by mass and powdered gelatin was 5% by mass. There, the cellulose composite Theolas DX-2 (product name, manufactured by Asahi Kasei Chemicals Corporation, cellulose content 36% by mass) is 5% by mass (cellulose is 1.7% with respect to the jelly-like seasoning). The mixture was heated to 70 ° C. and stirred with a propeller stirrer at 400 rpm × 15 minutes to completely dissolve the gelatin. The obtained seasoning liquid was solidified in a refrigerator as it was to obtain a jelly-like seasoning A.

  In addition, the cellulose composite used in the jelly-like seasoning A is 8% by mass (with respect to the jelly-like seasoning) with the Ceraus RC-N81 (product name, manufactured by Asahi Kasei Chemicals Corporation, cellulose content 80% by mass). Jelly-like seasoning B was prepared in the same manner except that 5.9% by mass of cellulose was added.

  On the other hand, the same operation was performed without adding the cellulose composite to obtain a jelly-like seasoning C. Further, 0.15% by mass of native gellan gum was added without adding the cellulose complex, and the same operation was performed to obtain a jelly seasoning D. Jelly-like seasonings A and B can be easily cut with a kitchen knife without slipping even if they are not particularly fixed, whereas jelly-like seasonings C and Jelly-like seasonings D slip easily when they are cut. It was in a state that could not be cut unless firmly fixed. In particular, the jelly-like seasoning D was an elastic hard gel and felt the most resistance when cut with a knife. That is, the jelly-like seasonings A and B to which cellulose was added had very good workability and excellent processing suitability.

（実施例３〜５、比較例３〜５）
■食肉加工食品（ギョーザ）の作製
次に、得られたゼリー状調味料Ａ〜Ｄを用いてギョーザの作製を行った。各ギョーザの具材の配合処方を表２に示す。表２に示す各原材料をフードプロセッサー仕込み、１０秒撹拌をして混合しゼリー状調味料を含む具材を作製した。ゼリー状調味料Ａを用いたもの（実施例３，４）及びゼリー状調味料Ｂを用いたもの（実施例５）は、ゼリー状調味料を大きな塊のまま加えても、撹拌により砕け、均一に具材の中に分散した。一方、ゼリー状調味料Ｃを用いた場合（比較例３、４）、及びゼリー状調味料Ｄを用いた場合（比較例５）ゼリーが砕けずに大きな塊のままで残ってしまったため、あらかじめ包丁でおよそ５ｍｍ角に細かく切ってから加えて具材を作製した。

(Examples 3-5, Comparative Examples 3-5)
(1) Production of processed meat food (Gyoza) Next, Gyoza was produced using the obtained jelly-like seasonings A to D. Table 2 shows the formulation of ingredients for each Gyoza. Each raw material shown in Table 2 was charged with a food processor and mixed by stirring for 10 seconds to prepare ingredients containing jelly-like seasonings. Those using the jelly-like seasoning A (Examples 3 and 4) and those using the jelly-like seasoning B (Example 5) are crushed by stirring, even if the jelly-like seasoning is added as a large lump. Evenly dispersed in the ingredients. On the other hand, when the jelly-like seasoning C is used (Comparative Examples 3 and 4) and when the jelly-like seasoning D is used (Comparative Example 5), the jelly remains in a large lump without being crushed. The ingredients were prepared by cutting into approximately 5 mm squares with a knife.

餃子の皮に、前述で作製した具材を、それぞれ１２ｇ包み、餃子とし、下記の基準で評価した。
［評価方法］
１４０℃に加熱してホットプレートに餃子９個を入れ、蓋を閉めて５分間焼いた。蓋を開け、６０ｇの水を入れて、蓋を閉め１６０℃で８分間蒸し焼きにした。蓋を取り、１分間焼いて余分な水分を飛ばし、焼き餃子を得た。得られた焼き餃子を、２０代女性１名、３０代女性１名、６０代女性１名、２０代男性１名、３０代男性１名、４０代男性１名、５０代男性２名の計８名で官能評価を実施した。官能評価は６つの餃子を食べ比べてジューシー感があると思った順に１位から６位までの順位をつけるとともに、満足度を、ジューシー感に満足で、とても美味しいと思った場合は◎、ジューシー感があり、美味しいと思った場合は○、ジューシー感はあるが、もう少しジューシー感があっても良いと思った場合は△、ジューシー感が全くないと感じた場合は×の基準で評価した。その結果を表３に示す。

Each of the ingredients prepared above was wrapped in 12 g of the dumpling skin to make dumplings, and evaluated according to the following criteria.
[Evaluation method]
Nine dumplings were put on a hot plate by heating to 140 ° C., and the lid was closed and baked for 5 minutes. The lid was opened, 60 g of water was added, the lid was closed and steamed at 160 ° C. for 8 minutes. The lid was removed and baked for 1 minute to drive off excess moisture to obtain baked dumplings. The resulting baked gyoza was composed of 1 female in 20s, 1 female in 30s, 1 female in 60s, 1 male in 20s, 1 male in 30s, 1 male in 40s, and 2 males in 50s. Sensory evaluation was carried out by 8 people. The sensory evaluation ranks from 1st to 6th place in the order that you thought there was a succulent feeling compared to eating 6 dumplings, and if you thought the satisfaction was very good and delicious, ◎, juicy When it was felt and delicious, it was rated as ○, when it was succulent, but when it felt that it could be a little more juicy, △, and when it felt that there was no succulent feeling at all, it was evaluated according to the criteria. The results are shown in Table 3.

最もジューシーであったのは、ゼリー状調味料と他の具材の両方に、セルロースを添加した実施例４のギョーザであった。２番目に良好な結果だったのは、本発明のゼリー状調味料で用いられるセルロースを実施例３よりも多く含むゼリー状調味料Ｂを添加し、具材にはセルロースを添加していない実施例５であり、その次が実施例３であった。実施例３、４、５のいずれも、ほとんどの人はジューシー感に満足でとても美味しいという評価で、敢えて比べると実施例４が一番良好であるという結果であった。一方、比較例３は、ゼリー状調味料を添加しているにも関わらずセルロースがゼリー状調味料中に存在しないため、ジューシー感が物足りないという評価であった。具材にのみセルロースを含む比較例４、ゼリー中にネイティブジェランガムを用いた比較例５は、ほとんどの人が比較例３よりはジューシー感があると評価したものの、実施例３〜５に比べると物足りないという評価であった。

The most juicy was Gyoza of Example 4 in which cellulose was added to both the jelly-like seasoning and other ingredients. The second best result was that jelly-like seasoning B containing more cellulose than Example 3 was used in the jelly-like seasoning of the present invention, and no cellulose was added to the ingredients. Example 5 was followed by Example 3. In all of Examples 3, 4 and 5, the evaluation was that most people were satisfied with the succulent feeling and very delicious, and the result was that Example 4 was the best when compared daringly. On the other hand, Comparative Example 3 was an evaluation that the succulent feeling was unsatisfactory because cellulose was not present in the jelly-like seasoning although the jelly-like seasoning was added. Comparative Example 4 containing cellulose only in ingredients, Comparative Example 5 using native gellan gum in jelly, although most people evaluated that there was a succulent feeling than Comparative Example 3, compared to Examples 3-5 The evaluation was unsatisfactory.

  When compared with the average value of the order of juicy feeling, the order of Example 4, Example 5, Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 3 was obtained.

  From the above, by using the jelly-like seasoning of the present invention, it is possible to omit or simplify the pre-cutting process at the time of preparation, and to improve the juiciness of processed meat foods compared to the jelly-like seasoning that does not contain cellulose. It became clear that we could do it.

  According to the present invention, it is possible to provide a jelly-like seasoning capable of imparting a juicy feeling to processed meat foods and a processed meat food using the jelly-like seasonings. Therefore, the jelly-like seasoning of the present invention is used in the food processing industry. It can be suitably used.

Claims (5)

A jelly-like seasoning for processed meat foods containing 0.1 to 10% by mass of a seasoning , 0.1 to 15% by mass of cellulose, and 1 to 15% by mass of a gelling agent. The jelly-like seasoning for processed meat food according to claim 1, wherein the gelling agent is gelatin. A processed meat food comprising the jelly-like seasoning according to claim 1 or 2 . Furthermore, the processed meat food of Claim 3 containing the ingredients containing a cellulose. Processed meat product of Claim 3 or 4 which is any of dumplings, shumai, and meat buns.