JP6782020B2 - Food protein binders, food compositions containing them, and methods for producing foods using them. - Google Patents

Description

The present invention relates to a product protein binder which is applied to a protein-containing food material such as meat and improves the binding property of the protein-containing food material, a food composition containing the same, and a method for producing a food product using the same.

The binder is an additive for improving or imparting the property that foods adhere to each other. For example, as a binder, those containing phosphates and polyphosphates as main components are known. Phosphates and polyphosphates are not only highly effective as meat quality improving agents (improvement of water retention and elasticity) of processed meat foods, but also excellent in the effect of imparting binding properties to meat. Therefore, binders containing phosphates and polyphosphates as main components are widely used, for example, in hams, sausages, and hamburgers.

However, there are concerns about health hazards caused by ingestion of phosphate and polyphosphate, and it is desired to spread a technique for substituting a binder containing phosphate and polyphosphate as a main component. Examples of the binder as an alternative to phosphate and the like include transglutaminase. Binders containing transglutaminase as the main component are currently most used, and are used to provide binding and elasticity in processed livestock foods, fish paste products such as kamaboko, and raw noodles. However, transglutaminase has a problem that it is difficult to use because the range of addition amount, reaction time, reaction temperature and reaction pH for obtaining the effect as a binder is limited. A binder containing transglutaminase as a main component has a problem that the texture is remarkably deteriorated if such usage conditions are mistaken. In particular, a binder containing transglutaminase as a main component has a high correlation between temperature and reaction time, and its effect varies depending on the environmental conditions at the time of use, so that it is difficult to obtain a stable effect.

In addition, a method using dehydro-L-ascorbic acid (DAsA) has been reported as another method that may bind proteins contained in foods. For example, Non-Patent Document 1 reports that DAsA has the effect of improving meat quality (improving water retention and elasticity). Based on these findings, a method for producing DAsA in foods in combination with ascorbic acid oxidase and L-ascorbic acid (AsA) and, as a result, improving meat quality is known (Patent Document 1). And 2). However, since the meat quality improving effect (water retention and elasticity improving effect) and binding effect of DAsA on meat are extremely weak, the binding agent containing DAsA as the main component and the ascorbic acid oxidase and AsA as the main components are combined. At present, coating agents are rarely used industrially.

By the way, by impregnating meat with an aqueous solution containing vinegar, carbonate and salt, or an aqueous solution obtained by adding an organic acid (or an organic acid salt) to the aqueous solution, the yield after cooking is improved, and the texture and taste are improved. It has been reported that it has a high effect on (Patent Document 3). However, the meat quality improving agent disclosed in Patent Document 3 impregnates lump meat with meat, and the binding effect of protein has not been known.

R. Yoshinaka, M. Shiraishi and S. Ikeda: Bull. Japan. Soc. Sci. Fish., 38, 511-515 (1972)

Patent No. 3831850 Patent No. 3702709 Patent No. 2912915

As described above, in foods using foodstuffs containing proteins, there has been a demand for a binder having high safety and excellent binding effect. Therefore, an object of the present invention is to provide a safe binder that exerts an excellent binding effect on foods using foodstuffs containing protein.

As a result of diligent research by the present inventor in order to achieve the above-mentioned object, a previously unknown protein in a food is strongly bound to a composition containing vinegar, carbonate and salt. The effect was found, and the present invention was completed.

The present invention includes the following.
(1) A food protein binder containing vinegar, carbonate, and salt.
(2) The binder for food proteins according to (1), which further contains ascorbic acid and ascorbic acid oxidase.
(3) The binder for food proteins according to (1), which further contains at least one component selected from the group consisting of an emulsifier, milk protein, egg white and gelatin.
(4) The binder for food proteins according to (1), wherein the vinegar is brewed vinegar and / or synthetic vinegar.
(5) The binder for food proteins according to (1), which contains 3 to 32% by weight of carbonate and 0.5 to 25% by weight of salt.
(6) A food composition containing the food protein binder according to any one of (1) to (5) above and a protein-containing foodstuff.
(7) The food composition according to (6), wherein the protein-containing foodstuff is a foodstuff containing protein derived from livestock meat, seafood meat and plants.
(8) The food composition according to (6), wherein the protein-containing foodstuff is minced meat and / or surimi.
(9) A method for producing a food, which comprises mixing the food protein binder according to any one of (1) to (5) above with a protein-containing food material.
(10) The method for producing a food according to (9), which comprises immersing a protein-containing food material in the food protein binder.
(11) The method for producing a food product according to (9), wherein the protein-containing food material is a food material containing protein derived from livestock meat, seafood meat and plants.
(12) The method for producing a food product according to (9), wherein the protein-containing food material is minced meat and / or surimi.

The food protein binder according to the present invention has a composition that has already been used in foods and whose safety has been confirmed, and can exhibit an extremely excellent binding effect. Therefore, by using the food protein binder according to the present invention, it is possible to produce a food composition having an excellent texture due to the binding effect.

Hereinafter, a food protein binder according to the present invention, a food composition containing the same, and a method for producing a food using the same will be described.

The food protein binder according to the present invention contains vinegar, carbonate, and salt as main components.

The vinegar used in the food protein binder according to the present invention is not particularly limited, and may be either brewed vinegar or synthetic vinegar. The brewed vinegar is not particularly limited, and for example, fruit vinegar such as apple vinegar, grape vinegar, sherry vinegar and balsamic vinegar, grain vinegar such as rice vinegar, brown rice vinegar, lees vinegar, malt vinegar and hato barley vinegar, Alcoholic vinegar produced from brewed alcohol as a raw material can be mentioned. Examples of synthetic vinegar include those obtained by adding sugars, acidulants, seasonings, sweeteners, salt and the like to a diluted solution of glacial acetic acid or acetic acid, or those obtained by adding brewed vinegar to them. As the vinegar of the food protein binder according to the present invention, it is particularly preferable to use brewed vinegar, and it is more preferable to use fruit vinegar among the brewed liquors.

Further, the vinegar used in the food protein binder according to the present invention may be in the form of a solution or in the form of a powder. The solution vinegar is not particularly limited, but one containing an acidity of about 4 to 5% (% by weight of the entire acid component including acetic acid) can be used. It should be noted that vinegar having a higher acidity can be diluted and used so that the acidity is within the range. Further, as the powdered vinegar, a solution prepared by spray drying (spray drying), freeze-vacuum drying (freeze drying), vacuum vacuum drying, drum drying or the like can be used.

Examples of the carbonate used in the food protein binder according to the present invention include sodium carbonate, calcium carbonate, magnesium carbonate, potassium carbonate and the like, which are used as food additives. For example, when sodium carbonate is used as the carbonate, it may be anhydrous, monohydrate or decahydrate.

The salt used in the food protein binder according to the present invention is not particularly limited, and examples thereof include salt having any composition containing sodium chloride. For example, a natural salt containing a mineral component, a mineral salt obtained by removing a bittern component from a natural salt, and a rock salt can be mentioned.

Further, in the food protein binder according to the present invention, the composition ratio of vinegar, carbonate and salt is not particularly limited. For example, the carbonate can be 3 to 32% by weight, preferably 3 to 25% by weight, more preferably 3 to 20% by weight, and most preferably 5 to 20% by weight. .. By setting the composition ratio of the carbonate in this range, the pH of the food protein binder can be maintained from neutral to alkaline, and the flavor of the food can be maintained. Further, for example, salt can be 0.5 to 25% by weight (sodium chloride equivalent), preferably 6 to 25% by weight (sodium chloride equivalent), and 9 to 25% by weight (sodium chloride equivalent). It is more preferable to use 11 to 22% by weight (in terms of sodium chloride). By setting the composition ratio of the salt in this range, the binding effect on the protein can be maintained high.

By setting the composition ratio of vinegar, carbonate and salt in the above range, a particularly excellent binding effect can be achieved for protein-containing foodstuffs.

By the way, the food protein binder according to the present invention preferably further contains ascorbic acids and ascorbic acid oxidase. It has been proposed that when ascorbic acids and ascorbic acid oxidase are added to food in combination, dehydro-L-ascorbic acid (DAsA) is produced in the food, and as a result, the meat quality can be improved (Patent No. 3831850 and Patent No. 3831850). 3702709). For dehydro-L-ascorbic acid (DAsA), as pointed out in R. Yoshinaka, M. Shiraishi and S. Ikeda: Bull. Japan. Soc. Sci. Fish., 38, 511-515 (1972). It shows a slight improvement in water retention and elasticity. Here, ascorbic acids are meant to include ascorbic acid salt and / or ascorbic acid. Examples of the ascorbate include sodium ascorbate, calcium ascorbate, potassium ascorbate and the like.

The food protein binder according to the present invention further contains ascorbic acid and ascorbic acid oxidase in addition to the composition consisting of vinegar, carbonate and salt as described above, thereby providing vinegar, carbonate and salt as described above. The binding effect of the composition of salt and the binding effect of DAsA are synergistically exerted. In other words, the food protein binder according to the present invention can significantly improve the binding effect of ascorbic acids and ascorbic acid oxidase.

Further, the food protein binder according to the present invention, that is, a composition containing at least vinegar, carbonate and salt, may be in the form of a solution or in the form of a powder.

The food protein binder according to the present invention can be prepared as an aqueous solution by using a solution of vinegar and dissolving other components in the vinegar. The aqueous solution is particularly preferably adjusted so that the pH is in the neutral to alkaline range, and more preferably adjusted so that the pH is in the weak alkaline range. For adjusting the pH of the food protein binder according to the present invention, for example, organic acids such as citric acid, lactic acid and tartaric acid can be used. That is, the food protein binder according to the present invention is a neutral to alkaline aqueous solution containing organic acids such as citric acid, lactic acid and tartaric acid in addition to vinegar, carbonate and salt, preferably a weakly alkaline aqueous solution. Can be done. The food protein binder according to the present invention can suppress the baking soda taste and have an excellent taste by setting the pH in this range.

On the other hand, the food protein binder according to the present invention can be prepared as a powder by using powdered vinegar and mixing it with other components. Further, as the food protein binder according to the present invention, a solution of vinegar is used, a solution in which other components are dissolved in vinegar is prepared, and the obtained solution is dried by spray drying to prepare a powder. Can be done.

The food protein binder according to the present invention may be mixed with various additives for the purpose of adjusting the texture. For example, at least one ingredient selected from emulsifiers, milk proteins, gelatin and egg whites can be added to adjust the texture such as juiciness, suppleness, chewyness, elasticity and throatiness. Here, examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin.

The food protein binder according to the present invention configured as described above exhibits a binding effect on protein-containing foodstuffs, that is, an effect of bringing protein-containing foodstuffs into close contact with each other. Here, the protein-containing foodstuff is not particularly limited as long as the component contains protein, and examples thereof include livestock meat, seafood meat, and plants. When the food protein binder according to the present invention is in the form of a solution, the binding effect can be exerted on the protein-containing foodstuff by mixing the protein-containing foodstuff or dipping the protein-containing foodstuff. Further, when the food protein binder according to the present invention is in the form of powder, it is possible to exert a binding effect on the protein-containing food by mixing and treating the protein-containing food.

The types of livestock meat, seafood and plants are not particularly limited, and any food that can be used as food can be used. For example, livestock meat may include beef, pork, mutton, horse meat and chicken. In addition to livestock meat, examples of protein-containing foodstuffs include meats used as foodstuffs such as venison, wild boar meat, bear meat, and whale meat. As for seafood, fish such as walleye pollock, horse mackerel, horse mackerel, sardine, kintodai, itoyoridai, shiroguchi, tachiuo, hamo, hosizame, yoshikirizame, renkodai and kurokajiki, squid Crustaceans such as shrimp and crab, and shellfish such as scallops can be mentioned. Examples of the plant include seeds of genus Oryza, genus Wheat, genus Hordeum, genus Oat and the like.

As these protein-containing foodstuffs, the above-mentioned specific foodstuffs can be used alone or in combination of a plurality of types.

In particular, the protein-containing foodstuff is preferably minced meat obtained by finely cutting or grinding meat such as livestock meat described above, or ground meat obtained by finely cutting or grinding the above-mentioned seafood meat. The food protein binder according to the present invention can produce a food having an excellent texture by exhibiting an excellent binding effect on the minced meat and the surimi.

The food produced by using the food protein binder according to the present invention is not particularly limited, but for example, foods using livestock meat such as ham, sausage, hamburger, meat ball, salami and nugget, steamed fish paste, and grilled meat. Examples thereof include foods using seafood such as kamaboko, chikuwa, hampen, tsumire, fried fish paste and fish sausage, and foods using plant seeds such as udon, buckwheat, pasta, plain noodles and rice flour noodles.

According to the food protein binder according to the present invention, the texture of the above-mentioned food can be improved. More specifically, according to the food protein binder according to the present invention, a unique texture such as increased chewyness and elasticity is achieved due to the enhancement of the binding effect between the protein-containing foodstuffs described above. can do. The texture of food can be evaluated by the hardness of food. For example, a texture analyzer can be used to measure the maximum test force of the food to be inspected, and the hardness of the food, that is, the texture of the food can be evaluated based on the maximum test force. Further, the elasticity of food can be evaluated based on the ratio of displacement by measuring the displacement of the dent formed by applying a load to the food to be inspected by using, for example, a texture analyzer.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to the following Examples.

(1) Formulation example of food protein binder Table 1 shows the composition of the food protein binder. The numerical values in the table indicate weight% [unit].

(2) Adjustment of food protein binder Each raw material was mixed based on the formulation shown in Table 1 to prepare the food protein binder of Comparative Examples (I to IV) and Examples (I, II). ..

(3) Preparation of sausage using food protein binder As raw materials for sausage, minced pork (coarsely ground 4.8 mm), minced pork backfat and salt were prepared. Based on the formulation shown in Table 2, sausage dough and sausage prototypes 1 to 6 were prepared by the following methods. The unit of the numerical value in the table is g.

First, a predetermined amount of water shown in Table 2 was added to the food protein binder, dispersed well, and then allowed to stand at room temperature for 30 minutes. In addition, minced pork lean meat, minced pork backfat, and ice water were weighed in stainless steel balls and allowed to stand in a refrigerator. Next, the raw materials and salt that had been left to stand were placed in a food processor (model: MK-K81; manufactured by Panasonic Corporation) and cut to prepare a sausage dough. Then, the prepared sausage dough was transferred to a stainless steel bowl and allowed to stand in a refrigerator overnight.

Next, the left-standing sausage dough was put into a food processor (model: MK-K81; manufactured by Panasonic Corporation) again and cut. The obtained sausage dough was placed in a plastic bag, degassed with a vacuum packaging machine (model: V-380G; manufactured by Toko Denki Co., Ltd.), and filled in a collagen casing for wieners. After filling, the sausages were heated in a steam convection oven (model: SCOS-4RS; Nichiwa Denki Co., Ltd.) at 78 ° C. for 20 minutes and then allowed to cool at room temperature for 30 minutes to prepare sausage prototypes 1 to 6 packed in a casing. ..

(4) Evaluation of sausage prototypes 1 to 6 (4-1) Evaluation of heating yield The weights of sausage prototypes 1 to 6 before heating and after heating and cooling were measured to determine the yield. The yield (%) was calculated from the following formula.

Yield (%) = A / B x 100
A: Weight of sausage after heating and cooling (g)
B: Weight of sausage before heating (g)

(4-2) Method for measuring texture (hardness, elasticity) Using the prepared sausage prototypes 1 to 6, the texture was measured by the following evaluation method, and the hardness and elasticity were evaluated.

First, sausage prototypes 1 to 6 were sliced to a thickness of about 2 cm to prepare test pieces. Using the texture analyzer EZ-S type (manufactured by Shimadzu Corporation), a plunger with a circular bottom and a diameter of 10 mm is applied to the test piece at 10 mm per second, and the maximum test force (N) is measured and recorded as hardness. did. In addition, a compressive load (load → unloading → load → unloading) was repeatedly applied to the test piece with a plunger, and the ratio of the dent displacement was measured and recorded as elasticity.

(4-3) Results Table 3 shows the results of measuring the above-mentioned heating yield, hardness and elasticity of sausage prototypes 1 to 6.

The heating yield measured for sausage prototypes 1 to 6 evaluates the amount of water, oil, etc. of the meat that has flowed out due to the heat treatment. Therefore, the higher the binding property of the food protein binder, the more the outflow of water, oil, etc. is suppressed, and the value (%) of the heating yield is maintained (value closer to 100%). In other words, the higher the heating yield value of the prototype, the more juicy the texture will be. As shown in Table 3, in the prototypes 5 and 6 prepared by using the food protein binder of the present invention, an excellent heating yield was obtained as compared with the case where the binders of Comparative Examples I to IV were used. It was achieved and found to have an excellent texture.

The hardness measured for the sausage prototypes 1 to 6 indicates the internal binding force that is the force required to deform the sausage and forms the sausage prototype. Therefore, the hardness measured for the sausage prototypes 1 to 6 is an index showing the texture when the sausage is eaten. As shown in Table 3, the prototype 5 prepared by using the food protein binder of the present invention shows the same hardness as the prototype 2 using the phosphate used in general sausage production. It was. Furthermore, it was found that the hardness value was the highest in the prototype 6 prepared by using the food protein binder of the present invention. As described above, the prototypes 5 and 6 produced by using the food protein binder of the present invention showed the same or superior hardness as those in which the binders of Comparative Examples I to IV were used. It was found to have excellent chewy texture.

Further, the elasticity measured for the sausage prototypes 1 to 6 indicates the rate at which the deformation due to the external force applied to the sausage returns when the external force is removed. Therefore, for this reason, the elasticity measured for the sausage prototypes 1 to 6 is an index showing the feeling of elasticity when the sausage is eaten. As shown in Table 3, the prototype 5 prepared by using the food protein binder of the present invention shows the same elasticity as the prototype 2 using the phosphate used in general sausage production. It was. Furthermore, it was found that the value of elasticity was the highest in the prototype 6 prepared by using the food protein binder of the present invention. As described above, the prototypes 5 and 6 produced by using the food protein binder of the present invention showed the same or excellent elasticity as those in the case of using the binders of Comparative Examples I to IV. It was found that it had an excellent elasticity (a plump texture).

From the results shown in Table 3, the food protein binder of the present invention (Example I) is equivalent to the phosphate-based binder (Comparative Example II) used in general sausage production. From the fact that it showed a heating yield, hardness and elasticity, it was clarified that it had sufficient performance as a binder. Further, the food protein binder of the present invention (Example II) is used with the phosphate-based binder (Comparative Example II) and the binder of Example I used in general sausage production. It was clarified that it has extremely excellent performance as a binder because it showed excellent heating yield, hardness and elasticity in comparison.

In addition, from the results shown in Table 3, in the prototype 4 using sodium ascorbate and ascorbate oxidase as a binder, good results were not obtained in terms of heating yield, hardness and elasticity. From this result, it was shown that ascorbic acids and ascorbic acid oxidase do not have sufficient performance as binders.

Furthermore, a comparison between the conventionally used prototype 2 using a phosphate as a binder and the prototype 3 using a phosphate and sodium ascorbate and ascorbate oxidase as a binder shows that the heating yield and hardness are high. It can be seen that all items of elasticity and elasticity are similar. From this result, it was clarified that a synergistic binding effect could not be obtained even when the binder composed of phosphate and the binder composed of ascorbic acids and ascorbic acid oxidase were used in combination.

On the other hand, the prototype 5 using the food protein binder (vinegar, carbonate and salt) of the present invention, and sodium ascorbate and ascorbate oxidase in addition to vinegar, carbonate and salt were used as the binder. Comparing with the prototype 6, it can be seen that the prototype 6 is extremely superior to the prototype 5 in all items of heating yield, hardness and elasticity. As described above, the combined effect of the binder composed of vinegar, carbonate and salt and the binder composed of sodium ascorbate and ascorbate oxidase was shown. That is, as described above, the synergistic effect of the binder composed of vinegar, carbonate and salt and the binder composed of ascorbic acid and ascorbic acid oxidase, which cannot be predicted from the comparison result between prototype 2 and prototype 3. It has been shown.

(5) Sensory test method
Five trained panelists performed a scoring sensory test on the texture of sausages. In this scoring method sensory test, the "chewy", "elasticity", and "comprehensive evaluation" of the sausage prototype 1 were set to 4, and the "chewyness", "elasticity", and "comprehensive evaluation" of the remaining prototypes were 1 (very bad). ) -4 (normal) -7 (very good).

As for the texture, the texture that was too soft or too hard was regarded as very bad (1 point), and the texture was very good (7 points) when the texture was moderate. Regarding the elasticity, the crunchy and non-elastic texture was rated as very poor (1 point), and the texture with plump elasticity was rated as very good (7 points). Further, the comprehensive evaluation here is an evaluation as to whether or not the overall texture including chewyness and elasticity is preferable as a sausage.
Table 4 shows the results of the scoring method sensory test for sausage prototypes 2-6.

As shown in Table 4, the binders of Examples I and II are equivalent to or phosphoric acid when phosphates are used, even though they do not use conventionally used phosphates. We were able to obtain better scoring sensory test results than when salt was used. In particular, the binder of Example II to which sodium ascorbate and ascorbate oxidase are added can achieve extremely excellent protein binding property, improve food yield, and impart appropriate chewyness and elasticity. It could be confirmed.

Claims (11)

A food protein binder containing vinegar, carbonate, salt , ascorbic acids, and ascorbic acid oxidase . The binder for food proteins according to claim 1, further containing at least one component selected from the group consisting of an emulsifier, milk protein, egg white and gelatin. The binder for food proteins according to claim 1, wherein the vinegar is brewed vinegar and / or synthetic vinegar. The binder for food proteins according to claim 1, wherein the binder contains 3 to 32% by weight of carbonate and 0.5 to 25% by weight of salt. A food composition comprising the food protein binder according to any one of claims 1 to 4 and a protein-containing foodstuff. The food composition according to claim 5 , wherein the protein-containing foodstuff is a foodstuff containing a protein derived from livestock meat, seafood meat, and a plant. The food composition according to claim 5 , wherein the protein-containing foodstuff is minced meat and / or surimi. A method for producing a food product, which comprises mixing the food protein binder according to any one of claims 1 to 4 with a protein-containing food material. The method for producing a food product according to claim 8 , wherein the protein-containing food material is immersed in the food protein binder. The method for producing a food according to claim 8 , wherein the protein-containing foodstuff is a foodstuff containing a protein derived from livestock meat, seafood, and a plant. The method for producing a food product according to claim 8 , wherein the protein-containing food material is minced meat and / or surimi.