JP6101534B2 - Process for producing processed meat products - Google Patents
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- JP6101534B2 JP6101534B2 JP2013065443A JP2013065443A JP6101534B2 JP 6101534 B2 JP6101534 B2 JP 6101534B2 JP 2013065443 A JP2013065443 A JP 2013065443A JP 2013065443 A JP2013065443 A JP 2013065443A JP 6101534 B2 JP6101534 B2 JP 6101534B2
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- 235000020991 processed meat Nutrition 0.000 title claims description 27
- 238000000034 method Methods 0.000 title description 11
- 239000000203 mixture Substances 0.000 claims description 30
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 22
- 229940072056 alginate Drugs 0.000 claims description 22
- 235000010443 alginic acid Nutrition 0.000 claims description 22
- 229920000615 alginic acid Polymers 0.000 claims description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 235000020995 raw meat Nutrition 0.000 claims description 10
- 235000010451 Plantago psyllium Nutrition 0.000 claims description 9
- 244000090599 Plantago psyllium Species 0.000 claims description 9
- 238000012360 testing method Methods 0.000 description 25
- 239000000499 gel Substances 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 11
- 235000013580 sausages Nutrition 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 238000000227 grinding Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000012795 verification Methods 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- AEMOLEFTQBMNLQ-AZLKCVHYSA-N (2r,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-AZLKCVHYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-SYJWYVCOSA-N (2s,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-SYJWYVCOSA-N 0.000 description 2
- 229920000057 Mannan Polymers 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000020993 ground meat Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 208000017169 kidney disease Diseases 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、簡便な方法かつ低コストで、低カロリーであっても肉様の弾力性と粗挽き感を損なわない良好な食感をもたらすことができる食肉加工品の製造方法、に関する。 The present invention relates to a method for producing a processed meat product, which is a simple method and low cost, and can provide a good texture that does not impair meat-like elasticity and a feeling of rough grinding even with low calories.
食肉あるいは食肉加工品は、タンパク質、脂質、ビタミン類やミネラル類を豊富に含んでいる栄養価の高い食品であるが、高カロリーであるが故に、ダイエットをしている消費者、高齢者、あるいはタンパク質の摂取量を制限されている腎臓病患者からは敬遠される傾向にある。 Meat or processed meat products are nutritious foods rich in protein, lipids, vitamins and minerals, but because of their high calories, consumers who are dieting, elderly people, or It tends to be avoided from patients with kidney disease who are restricted in protein intake.
そのため、食肉加工品を敬遠する消費者に配慮して、マンナンを主原料とする低カロリーのハンバーグ（特許文献１）、細片化マンナンゲル、油脂、糖、１５〜４０％の挽肉を含む挽肉加工品（特許文献２）、ι（イオタ）−カラギナンを含むことを特徴とする牛肉加工品（特許文献３）、水和膨潤した状態のコンニャク原料と、水不溶性食物繊維と、アルカリ性凝固剤を含む混合物を含む腎臓病患者用食品（特許文献４）、が開示されている。 Therefore, in consideration of consumers who refrain from processing processed meat products, low-calorie hamburger (Patent Document 1) mainly composed of mannan, shredded mannan gel, fats and oils, ground meat containing 15-40% minced meat Processed product (patent document 2), beef processed product characterized by containing iota-carrageenan (patent document 3), hydrated and swollen konjac raw material, water-insoluble dietary fiber, and alkaline coagulant A food for patients with kidney disease (Patent Document 4) containing a mixture containing the same is disclosed.
さらには、原料肉に水溶性高分子多糖類粉末を加えてカッターで混練し、ついで金属塩粉末を加えて、さらに混練を行って肉様の組織状の粒にゲル化させる方法（特許文献５）、アルギン酸エステルを含有する食感改良剤を添加した畜肉加工品（特許文献６）も開示されているが、アルギン酸塩とサイリウムシードガムを含有するゲル状組成物を原料肉に添加することで、肉様の弾力性と粗挽き感を損なうことなく低カロリーの食肉加工品はこれまで開示されていない。 Furthermore, a method of adding water-soluble polymer polysaccharide powder to raw meat and kneading with a cutter, then adding metal salt powder, and further kneading to gel into meat-like textured grains (Patent Document 5) ), A processed meat product (Patent Document 6) to which a texture improving agent containing an alginate is added is also disclosed, but by adding a gel-like composition containing an alginate and a psyllium seed gum to the raw meat No low-calorie processed meat product has been disclosed so far, without sacrificing meat-like elasticity and coarseness.
本発明は上記事情に鑑み、簡便な方法かつ低コストで、低カロリーであっても肉様の弾力性と粗挽き感を損なわない食肉加工品の製造方法、を提供することを目的とする。 In view of the above circumstances, an object of the present invention is to provide a simple method, a low cost, and a method for producing a processed meat product that does not impair meat-like elasticity and a feeling of rough grinding even with low calories.
そこで、本発明者らは原料肉にアルギン酸塩とサイリウムシードガムを含有するゲル状組成物を添加することで、低カロリーであっても肉様の弾力性と粗挽き感を損なわない良好な食感をもたらすことを見出し、本発明に至った。 Therefore, the present inventors have added a gel-like composition containing alginate and psyllium seed gum to the raw meat, so that a good food that does not impair the meat-like elasticity and rough feeling even at low calories. The present invention has been found to bring about a feeling.
即ち、本発明は、（１）食肉加工品の製造方法であって、アルギン酸塩とサイリウムシードガムを含有するゲル状組成物を原料肉に添加する工程を含むことを特徴とする食肉加工品の製造方法、（２）前記ゲル状組成物は、アルギン酸塩濃度の異なる２種以上のゲル化物よりなることを特徴とする（１）記載の食肉加工品の製造方法、（３）前記アルギン酸塩は、アルギン酸ナトリウムであることを特徴とする（１）又は（２）記載の食肉加工品の製造方法、（４）前記（１）〜（３）いずれか１つに記載の製造方法によって製造される食肉加工品、に関する。 That is, the present invention is (1) a method for producing a processed meat product, comprising the step of adding a gel-like composition containing an alginate and a psyllium seed gum to raw material meat. (2) The method for producing a processed meat product according to (1), wherein the gel composition is composed of two or more gelated products having different alginate concentrations, and (3) the alginate It is sodium alginate, (1) It is manufactured by the manufacturing method of processed meat products as described in (2), (4) It is manufactured by the manufacturing method as described in any one of said (1)-(3) Related to processed meat products.
本発明によって、簡便な方法かつ低コストで、低カロリーであっても肉様の弾力性と粗挽き感を損なわない良好な食感をもたらすことができる食肉加工品の製造方法、を提供することができる。 According to the present invention, there is provided a process for producing a processed meat product, which is a simple method and low cost, and can provide a good texture that does not impair meat-like elasticity and a feeling of rough grinding even with low calories. Can do.
本発明は、食肉加工品の製造方法であって、アルギン酸塩とサイリウムシードガムを含有するゲル状組成物を原料肉に添加する工程を含むことを特徴とする食肉加工品の製造方法、に関する。 The present invention relates to a method for producing a processed meat product, comprising a step of adding a gel composition containing an alginate and a psyllium seed gum to raw meat.
本発明における食肉加工品としては、ソーセージ、ハンバーグ、ミートボール、つくね、ミートローフ、メンチカツ等の主に挽肉を原料とする食肉加工品が挙げられるが、これらに限定されるものではない。 Examples of the processed meat product according to the present invention include, but are not limited to, processed meat products mainly using ground meat such as sausage, hamburger, meatball, tsukune, meatloaf, and minced cutlet.
アルギン酸塩とサイリウムシードガムを含有するゲル状組成物を使用することで、良好なゲルの弾力や硬さとなり、食肉加工品に添加した際に好ましい食感の食肉加工品を製造することができる。アルギン酸塩は、主に褐藻に含まれる多糖類の一種で、食物繊維の１つであり、α―Ｌ−グルロン酸、β―Ｄ−マンヌロン酸がピラノース型で１,４−グリコシド結合で結合した構造を持っており、α―Ｌ−グルロン酸とβ―Ｄ−マンヌロン酸の比率によってゲルの硬さを調整することができる。一方、サイリウムシードガムとは、植物の種子に由来する増粘剤である。単独でもゲル化するものの十分な硬さではなく、アルギン酸塩と併用してゲル化することで、より良好な物性のゲル化物が得られる。このゲル化物は耐熱性があり、食肉加工品に添加した際に、肉様の弾力のある食品加工品を製造することができる。 By using a gel-like composition containing alginate and psyllium seed gum, it becomes a good gel elasticity and hardness, and when added to a processed meat product, a processed meat product with a favorable texture can be produced. . Alginate is a kind of polysaccharide mainly contained in brown algae and is one of the dietary fibers. Α-L-guluronic acid and β-D-mannuronic acid are pyranose-type bound by 1,4-glycosidic bonds. It has a structure, and the hardness of the gel can be adjusted by the ratio of α-L-guluronic acid and β-D-mannuronic acid. On the other hand, psyllium seed gum is a thickener derived from plant seeds. Although it gels alone, it does not have sufficient hardness, and a gelled product with better physical properties can be obtained by gelling together with an alginate. This gelled product has heat resistance, and when added to a processed meat product, a processed food product having a meat-like elasticity can be produced.
ゲル状組成物とは、アルギン酸塩およびサイリウムシードガムが溶解された水溶液をゲル化することで製造されるゲル化物であるが、弾力や硬さ等の物性が異なる２種以上のゲル化物を原料肉に添加することで、より良好な食感の食肉加工品を製造することができる。そのゲル化物の物性を異なるものとするためには、ゲル化物に含まれるアルギン酸塩の濃度を変えることで、弾力や硬さ等の物性を変えることができる。 A gel-like composition is a gelled product produced by gelling an aqueous solution in which an alginate and psyllium seed gum are dissolved. The raw material is two or more types of gelled products having different physical properties such as elasticity and hardness. By adding to meat, a processed meat product with a better texture can be produced. In order to change the physical properties of the gelled product, the physical properties such as elasticity and hardness can be changed by changing the concentration of alginate contained in the gelled product.
前記ゲル化物の製造方法としては、アルギン酸塩溶液と金属塩を反応させることで得ることができるが、金属塩をそのまま添加すると直後にゲル化が起こるため、ピロリン酸ナトリウム等のキレート剤やグルコノラクトン等のイオン化促進剤を組み合わせることで、ゲル化速度が調整でき、均一なゲル化物を得ることができる。 As a method for producing the gelled product, it can be obtained by reacting an alginate solution and a metal salt. However, since the gelation occurs immediately after adding the metal salt as it is, a chelating agent such as sodium pyrophosphate or glucono By combining an ionization accelerator such as lactone, the gelation speed can be adjusted, and a uniform gelled product can be obtained.
良好な食肉加工品の食味・食感をもたらすためのアルギン酸塩の種類としては、アルギン酸ナトリウムを使用することが好ましく、その添加量としては、ゲル化物の重量に対して、１．０重量％以上とすることが好ましい。１．０重量％未満の場合、軟らかいゲル化物となり、食肉加工品に適用した場合、肉様の弾力および粗挽き感のある食感は得られない。 Sodium alginate is preferably used as the type of alginate for providing a good taste and texture of processed meat products, and the amount added is 1.0% by weight or more based on the weight of the gelled product. It is preferable that If it is less than 1.0% by weight, it becomes a soft gelled product, and when applied to processed meat products, a texture with meat-like elasticity and a feeling of coarse grinding cannot be obtained.
本発明のゲル状組成物をソーセージに適用する方法としては、ゲル状組成物をミンチし、添加物と併せてミンチした原料肉中に投入し、混合処理を行うことで、ゲル状組成物が原料肉中に均一に分散される。さらに、ゲル状組成物が分散された原料肉をケーシングに充填し、加熱処理を行うことでソーセージを製造することができる。 As a method of applying the gel composition of the present invention to sausage, the gel composition is minced, put into minced raw meat together with the additive, and mixed to obtain a gel composition. Dispersed uniformly in the raw meat. Furthermore, a sausage can be manufactured by filling the casing with the raw material meat in which the gel composition is dispersed and performing a heat treatment.
（実施例１）ソーセージの食感にとって最適なゲル状組成物の検証
ソーセージの食感にとって、どのような組成のゲル状組成物が最適か検証を行うため、試験区１〜５まで、表１の通り組成を変えてゲル状物を製造し、本実施例の検証に使用するゲル状組成物とした。製造手順として、水にアルギン酸ナトリウムを溶解して水溶液とし、気泡が抜けるまで静置した。そして、ピロリン酸ナトリウムとカルシウム塩の混合物、その他組成物（イオン化促進剤を除く）を順に添加し、前記水溶液に溶解した後、さらにイオン化促進剤としてグルコノラクトンを添加した。撹拌後、ケーシングに充填し水溶液がゲル化するまで静置した。
(Example 1) Verification of optimal gel-like composition for sausage texture In order to verify what type of gel-like composition is optimal for sausage texture, Table 1 A gel-like material was produced by changing the composition as described above, and a gel-like composition used for verification of this example was obtained. As a production procedure, sodium alginate was dissolved in water to form an aqueous solution, and the solution was allowed to stand until bubbles were removed. Then, a mixture of sodium pyrophosphate and calcium salt and other compositions (excluding the ionization accelerator) were sequentially added and dissolved in the aqueous solution, and then gluconolactone was further added as an ionization accelerator. After stirring, the casing was filled and allowed to stand until the aqueous solution gelled.
ソーセージの製造に使用する原料肉（豚肉）及び試験区１〜５の割合で調製したゲル状組成物について、６．４ｍｍの大きさでミンチを行い、１．０％塩化カルシウム溶液に浸漬した。その後、原料肉を表２の割合で塩漬処理を行い、４℃で３日間熟成処理を行った。その後、表３の配合割合で、ゲル状組成物、その他添加物が均一に分散されるよう混合し、混合後の原料肉を羊腸に充填し、加熱処理した。加熱処理は、乾燥（６３℃、２０分）、くん煙（７０℃、１５分）、蒸煮（７８℃、３０分）の工程を経て行った。加熱処理後冷却処理を行い、試験区１〜５のソーセージを得た。表２、３の数値単位はｇである。比較例１として、ゲル状組成物を含まないソーセージも併せて製造した。 About the raw material meat (pork) used for manufacture of a sausage, and the gel-like composition prepared in the ratio of the test groups 1-5, it minced with the magnitude | size of 6.4 mm, and was immersed in the 1.0% calcium chloride solution. Thereafter, the raw meat was salted at the ratio shown in Table 2 and aged at 4 ° C. for 3 days. Then, it mixed so that a gel-like composition and other additives might be disperse | distributed uniformly by the mixture ratio of Table 3, the raw material meat after mixing was filled in the sheep intestine, and it heat-processed. The heat treatment was performed through the steps of drying (63 ° C., 20 minutes), smoking (70 ° C., 15 minutes), and steaming (78 ° C., 30 minutes). After the heat treatment, a cooling treatment was performed to obtain sausages in the test sections 1 to 5. The numerical unit in Tables 2 and 3 is g. As Comparative Example 1, a sausage containing no gel composition was also produced.
（官能検査）
８名のパネリストで官能検査を行った。その結果を表４に示す。評価は比較例１と比べた食感について行い、○：比較例１と変わらない肉様の弾力・粗挽き感のある食感である、△：比較例１に比べると肉様の弾力・粗挽き感のある食感にやや欠ける、あるいは硬い、×：肉様の弾力・粗挽き感のある食感ではない、と評価項目を設定した。
(sensory test)
Sensory test was conducted with 8 panelists. The results are shown in Table 4. Evaluation is performed on the texture compared with Comparative Example 1. ○: Meat-like elasticity / coarse texture similar to Comparative Example 1; Δ: Meat-like elasticity / coarse compared to Comparative Example 1 The evaluation items were set such that the texture with a feeling of grind was slightly lacking or hard, and X: the texture was not like meat-like elasticity / coarse feeling.
（結果）
アルギン酸ナトリウム添加区（試験区１）は比較例１に比べると、肉様の食感が感じられない、ぬめりのある食感であったのに対して、アルギン酸ナトリウムとサイリウムシードガムの併用区（試験区２）は比較例１と同等の肉様の弾力・粗挽き感のある食感であった。その他添加物の併用区（試験区３〜５）は比較例１に比べると肉様の弾力・粗挽き感にやや欠けている食感であった。
(result)
Compared to Comparative Example 1, the sodium alginate-added group (test group 1) had a slimy texture that did not feel meaty texture, whereas the sodium alginate and psyllium seed gum combined group ( The test group 2) had a texture similar to that of Comparative Example 1 with a meat-like elasticity and a feeling of coarse grinding. Compared with Comparative Example 1, the combination group of other additives (test groups 3 to 5) had a texture slightly lacking in meat-like elasticity and rough feeling.
（実施例２）アルギン酸塩の添加量の検証
ゲル状組成物に含まれるアルギン酸塩として、アルギン酸ナトリウムを使用し、そのアルギン酸ナトリウムの濃度を０．５〜５．０重量％の６段階とし、実施例１と同様の方法でゲル状組成物の製造を行った。配合割合は表５の通りである。表５中の数値の単位はｇである。試験区１のゲル状組成物に含まれるアルギン酸ナトリウム濃度は０．５重量％となるよう調製し、以下、試験区２：１．０重量％、試験区３：２．０重量％、試験区４：３．０重量％、試験区５：４．０重量％、試験区６：５．０重量％とした。
(Example 2) Verification of addition amount of alginate Sodium alginate was used as the alginate contained in the gel composition, and the concentration of the sodium alginate was made into 6 steps of 0.5 to 5.0% by weight. A gel composition was produced in the same manner as in Example 1. The blending ratio is as shown in Table 5. The unit of numerical values in Table 5 is g. The sodium alginate concentration contained in the gel composition of test group 1 was adjusted to 0.5% by weight. Hereinafter, test group 2: 1.0% by weight, test group 3: 2.0% by weight, test group The ratio was 4: 3.0% by weight, test group 5: 4.0% by weight, and test group 6: 5.0% by weight.
実施例１と同様の方法で、ソーセージの製造を行った。塩漬処理時、カッティング処理時の原料肉と添加物の配合割合は実施例１と同様である。 Sausage was produced in the same manner as in Example 1. The mixing ratio of the raw meat and the additive during the salting process and the cutting process is the same as in Example 1.
（官能検査）
８名のパネリストで官能検査を行った。その結果を表６に示す。評価方法は実施例１と同様である。
(sensory test)
Sensory test was conducted with 8 panelists. The results are shown in Table 6. The evaluation method is the same as in Example 1.
（結果）
アルギン酸ナトリウム１．０重量％（試験区２）以上で、肉様の弾力・粗挽き感がある良好な食感の評価であったのに対して、アルギン酸ナトリウム０．５重量％（試験区１）では、肉様の弾力・粗挽き感がやや感じられない、好ましくない食感であった。
(result)
Sodium alginate was not less than 1.0% by weight (test group 2), and the texture of the meat-like elasticity / coarse feeling was good, whereas sodium alginate was 0.5% by weight (test group 1). ), The meat-like elasticity / coarse feeling was not felt, and it was an unfavorable texture.
（実施例３）アルギン酸塩濃度の異なるゲル化物の組合せの検証
アルギン酸塩濃度を変えて、物性の異なる２種のゲル化物を製造し、それらを組み合わせてゲル状組成物として、原料肉に添加した際に、食肉加工品の食感にどのような影響を及ぼすかについて検証を行った。ゲル化物の組成は、以下表７の通りである。アルギン酸塩として、アルギン酸ナトリウムを使用した。表７中の数値はｇである。ゲル化物１中のアルギン酸ナトリウム濃度は３．０重量％、ゲル化物２および３のアルギン酸ナトリウム濃度は１．５重量％で同じであるが、ゲル化物２は鶏すり身を１０重量％、ゲル化物３は豚脂を１０重量％含まれている点で異なっている。
(Example 3) Verification of combination of gelled products having different alginate concentrations Two types of gelled products having different physical properties were produced by changing the alginate concentration, and they were combined and added to the raw meat as a gel composition. At the same time, the effect on the texture of processed meat products was examined. The composition of the gelled product is as shown in Table 7 below. Sodium alginate was used as the alginate. The numerical value in Table 7 is g. The concentration of sodium alginate in gelled product 1 is 3.0% by weight, and the concentration of sodium alginate in gelled products 2 and 3 is the same at 1.5% by weight, but gelled product 2 is 10% by weight of chicken surimi and gelled product 3 Is different in that it contains 10% by weight of pork fat.
実施例１と同様の方法で、ソーセージの製造を行った。塩漬処理時の原料肉と添加物の配合割合は、表２と同様であり、カッティング処理時の配合割合は以下表８の通りである。試験区１はゲル化物１とゲル化物２を重量比１：１、試験区２はゲル化物１とゲル化物３を重量比１：１、試験区３はゲル化物１とゲル化物２を重量比２：１、試験区４はゲル化物１とゲル化物３を重量比２：１、比較例２はゲル化物１のみとなるように配合した。 Sausage was produced in the same manner as in Example 1. The blending ratio of the raw material meat and the additive during the salting process is the same as in Table 2, and the blending ratio during the cutting process is as shown in Table 8 below. Test group 1 has a weight ratio of gelled product 1 and gelated product 2 of 1: 1, test group 2 has a weight ratio of gelled product 1 and gelated product 3 of 1: 1, and test group 3 has a weight ratio of gelled product 1 and gelated product 2 2: 1, test group 4 was blended so that gelled product 1 and gelled product 3 were in a weight ratio of 2: 1 and comparative example 2 was gelled product 1 only.
（官能検査）
８名のパネリストで官能検査を行った。その結果を表９に示す。評価方法は比較例２を基準として、比較例２と食感が変わらない場合は×、比較例２より肉様の粗挽き感のある食感と感じた場合は○、非常に肉粒感があり食感がよいと感じた場合は◎、と評価を行った。
(sensory test)
Sensory test was conducted with 8 panelists. The results are shown in Table 9. The evaluation method is based on Comparative Example 2, when the texture does not change from that of Comparative Example 2, x, when compared with Comparative Example 2, the texture is more meaty, and the texture is very grainy. When it felt that there was a good texture, it evaluated as ◎.
（結果）
ゲル状組成物は、アルギン酸ナトリウムの濃度が異なるゲル化物を２種組み合わせた方が、肉様の粗挽き感のある良好な食感が得られた。特にアルギン酸ナトリウムの濃度が高いゲル化物と、それよりも低いゲル化物を重量比２：１とすることで、より良好な食感の食肉加工品となった。また、試験区４は食味についても他の試験区より良好であった。
(result)
As for the gel composition, when two kinds of gelled products having different concentrations of sodium alginate were combined, a good texture with a meat-like rough grind was obtained. In particular, by setting the gelled product having a high concentration of sodium alginate and the gelled product having a lower concentration to a weight ratio of 2: 1, a processed meat product having a better texture was obtained. Test group 4 was also better in taste than the other test groups.
（産業上の利用可能性）
本発明により、簡便な方法かつ低コストで、低カロリーであっても肉様の弾力性と粗挽き感を損なわない良好な食感をもたらすことができる食肉加工品を製造することができる。
(Industrial applicability)
According to the present invention, it is possible to produce a processed meat product that can provide a good texture that does not impair meat-like elasticity and a feeling of rough grinding even with low calories, in a simple method and at low cost.
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