JP6973546B2 - Livestock meat products and manufacturing methods for livestock meat products - Google Patents

Description

The present invention relates to a livestock meat product and a method for producing the livestock meat product.

Immediately after slaughter, livestock meat contains adenosine triphosphate, so that actin and myosin do not bind strongly and exist in a so-called free state. However, as time passes from slaughter, the decrease in adenosine triphosphate inside the meat causes actin and myosin to bind to form actomyosin, resulting in a hard contraction of the entire meat. ..

Since livestock meat has the above-mentioned properties, normally, when a livestock meat product is manufactured using livestock meat, it has "water retention and oil retention", which shows the ability to retain water and oil, and a meat mass (meat piece). Will result in unfavorable livestock meat products with various performances such as "bonding", which indicates the ability to adhere to each other.
Therefore, various studies have been conducted so far in order to improve the water retention, oil retention, and binding properties of livestock meat products.

For example, in Patent Document 1, as a method for producing fish and shellfish and meat used as raw materials for foods to be heat-sterilized, unheated fish and shellfish and meat are immersed in an aqueous solution containing phosphate and salt, and then. A production method of performing pressure heat treatment in an aqueous solution containing salt is disclosed.

Japanese Patent No. 2539653

Patent Document 1 describes that by incorporating a phosphate into meat or the like, the water retention of the meat or the like is improved and a wet texture can be obtained.
However, with the growing health consciousness toward food in recent years, there is a widespread movement in the market to suppress the use of this "phosphate" as much as possible.
That is, there is a demand for the creation of livestock meat products containing as little "phosphate" as possible, and further, livestock meat products containing no "phosphate".

Therefore, it is an object of the present invention to provide a livestock meat product having excellent water retention, oil retention and binding properties, and a method for producing the livestock meat product, without depending on phosphate.

The problem can be solved by the following means.
(1) The raw material includes a mixing step of mixing vegetable dietary fiber and oil-processed starch, the vegetable dietary fiber is a dietary fiber derived from potato, and the phosphate content is 100 livestock meat. A method for producing a livestock meat product, which comprises 0.40 parts by mass or less with respect to a mass portion, further includes a salt stacking step of salting a raw material of the livestock meat product, and the livestock meat product is a sausage.
(2) The method for producing a livestock meat product according to 1 above, wherein the content of the phosphate is 0 parts by mass with respect to 100 parts by mass of the livestock meat.
(3) The method for producing a livestock meat product according to 1 or 2, wherein the content of the modified starch is 1.50 to 15.00 parts by mass with respect to 100 parts by mass of the livestock meat.
(4) The livestock meat according to any one of 1 to 3 above, wherein the content of the vegetable dietary fiber is 0.05 to 1.50 parts by mass with respect to 100 parts by mass of the livestock meat. How to make the product.
(5) The method for producing a livestock meat product according to any one of 1 to 4, further comprising a casing step.

In the livestock meat product according to the present invention, vegetable dietary fiber and oil-processed starch act synergistically in the livestock meat product to improve the water retention, oil retention and binding properties of the livestock meat product. Therefore, according to the livestock meat product according to the present invention, the content of phosphate can be reduced, or the content of phosphate can be set to 0 parts by mass with respect to 100 parts by mass of livestock meat.

According to the method for producing a livestock meat product according to the present invention, a vegetable dietary fiber and an oil-processed starch act synergistically in the livestock meat product to produce a livestock meat product having excellent water retention, oil retention and binding properties. .. Therefore, according to the method for producing a livestock meat product according to the present invention, a livestock meat product having a low phosphate content or a livestock meat product having a phosphate content of 0 parts by mass with respect to 100 parts by mass of the livestock meat is manufactured. can do.

It is a flowchart explaining the content of the manufacturing method of the livestock meat product which concerns on embodiment of this invention.

Hereinafter, an embodiment for carrying out the livestock meat product and the method for producing the livestock meat product according to the present invention (hereinafter, appropriately referred to as “embodiment”) will be described.

[Livestock products]
The livestock meat product according to the present embodiment is characterized by containing vegetable dietary fiber and modified starch.
Here, "livestock meat products" are products made by processing edible birds and beasts, such as sausages (wieners, frankfurters, bologna sausages, etc.), hamburgers, meatballs, hams, bacon, fried chicken nuggets, and tsukune. Examples thereof include grilled meat, sausage ingredients, and seasoned meat soaked in sausage (seasoning liquid). Among these, the present invention can be suitably applied to sausages that are required to have excellent water retention, oil retention and binding properties.

(Vegetable dietary fiber)
Vegetable dietary fiber is dietary fiber derived from various plants.
By coexisting the vegetable dietary fiber with the modified starch in the meat product, the water retention, oil retention and binding properties of the meat product are improved as a synergistic effect with the modified starch.

The vegetable dietary fiber is not particularly limited as long as it is a dietary fiber derived from food, but insoluble (water-insoluble) dietary fiber such as cellulose, hemicellulose, lignin, and pectin constituting the cell wall of a plant is used. It is preferable in that the above-mentioned effects can be more exerted.
Examples of plants used as raw materials for vegetable dietary fiber include potatoes, peas, oats, wheat bran, beets, and soybeans. Among these, it is preferable to use dietary fiber derived from potato, which is extremely excellent in water absorption, in that the above-mentioned effect can be more exerted.
It should be noted that animal dietary fibers such as chitin and chitosan cannot exert the above-mentioned effects.

The content of vegetable dietary fiber is preferably 0.05 to 1.50 parts by mass with respect to 100 parts by mass of livestock meat, and 0.50 to 1.00 parts by mass with respect to 100 parts by mass of livestock meat. Is more preferable.
When the content of the vegetable dietary fiber is 0.05 parts by mass or more, the above-mentioned effect can be more exerted. On the other hand, if the content of the vegetable dietary fiber exceeds 1.50 parts by mass, the above-mentioned effect may be saturated and the livestock meat product may become too soft than necessary.
The content of vegetable dietary fiber contained in livestock meat products is determined by finely dividing the target livestock meat products (hereinafter referred to as "target products") with a mixer and using the Proski modification method (Wako Pure Chemical Industries, Ltd. Dietary fiber). It can be measured by the measurement kit). However, if the casing is provided, the contents are mixed except for the casing. For livestock meat products to which dietary fiber is not added as a control, the same operation is performed to measure the dietary fiber content, and the dietary fiber content of the control product is subtracted from the dietary fiber content of the target product to obtain the target product. The content of dietary fiber contained can be calculated.

(Fixed starch)
Oil-processed starch is starch whose surface is coated with oil-and-fat.
By coexisting the oil-processed starch with the vegetable dietary fiber in the livestock meat product, the water retention, oil retention property and binding property of the livestock meat product are improved as a synergistic effect with the vegetable dietary fiber. In addition, since the modified starch has a texture similar to that of meat, the amount of meat used can be reduced by mixing it with livestock meat products, and the effect of cost reduction is also exhibited.

Examples of the starch used for the oil-processed starch include tapioca starch, potato starch, sweet potato starch, cornstarch, and wheat starch. As the starch, it is preferable to use crosslinked starch, for example, crosslinked tapioca starch.
Examples of the fat and oil used for the fat and oil processed starch include hylinol safflower oil, rapeseed oil, soybean oil, sunflower oil, corn oil, egoma oil, flaxseed oil, peanut oil, cottonseed oil, olive oil, palm oil and the like. Here, fats and oils having a high iodine value are easily oxidized by heating and have a high effect of improving starch, and an effect of improving the texture of livestock meat products can be expected. Therefore, as the fat and oil used for the modified starch, it is preferable to use hylinole safflower oil as the fat and oil having an iodine value of 140 or more. The amount of fat added to the modified starch may be 0.02 to 5 parts by mass, preferably 0.05 to 1.0 part by mass, and 0.05 to 0.3 parts by mass with respect to 100 parts by mass of the starch. Parts by mass are more preferred.

The content of the modified starch is preferably 1.50 to 15.00 parts by mass with respect to 100 parts by mass of livestock meat, and more preferably 1.50 to 10.00 parts by mass with respect to 100 parts by mass of livestock meat. More preferably, 2.00 to 7.00 parts by mass with respect to 100 parts by mass of livestock meat.
When the content of the oil-and-fat modified starch is 1.50 parts by mass or more, the above-mentioned effect can be more exerted. On the other hand, if the content of the modified starch exceeds 15.00 parts by mass, the above-mentioned effect may be saturated and the color of the livestock meat product may become whitish more than necessary.

The presence or absence of the modified starch can be confirmed by staining the livestock meat product with iodine and observing it with a microscope.
In addition, the content of modified starch contained in livestock meat products can be measured by the following method. Add water to the target product, put it in a mixer and discard the supernatant after centrifugation. Repeat washing twice, then heat in a constant temperature bath at about 70 ° C. for 30 minutes, centrifuge and discard the supernatant. Then, neospidase (α-amylase enzyme) is added to the precipitate, reacted at 60 ° C. for 18 hours, centrifuged, and the total amount of sugar contained in the supernatant is measured by the phenol-sulfuric acid method. However, if the casing is provided, the contents are mixed except for the casing. Then, the same operation is performed for livestock meat products to which starch is not added as a control, and the total sugar content is measured, and the total sugar content of the control is subtracted from the total sugar content of the target product to obtain the modified starch contained in the target product. Content can be calculated.

(Phosphate)
The phosphate is a polymerized phosphate such as polyphosphate, metaphosphate, and pyrophosphate, and is a substance conventionally used to improve the water retention and the like of livestock meat products.
As described above, the livestock meat product according to the present embodiment contains a vegetable dietary fiber and modified starch, so that the water retention, oil retention, and binding properties of the livestock meat product can be improved. No need to use. That is, the livestock meat product according to the present embodiment does not exclude the use of phosphate, but the content of phosphate can be kept low.
The phosphate content is preferably 0.40 parts by mass or less with respect to 100 parts by mass of livestock meat, and is preferably 0.40 parts by mass or less with respect to 100 parts by mass of livestock meat, in order to cope with the recent increase in health consciousness toward food. It is more preferably less than 0.40 parts by mass. In particular, by setting the phosphate content to 0 parts by mass, it is possible to provide a livestock meat product to consumers as a "phosphate-free product" (a product containing no phosphate).
The content of phosphate contained in livestock meat products can be measured by the vanadomolybdate absorptiometry described in the 5th revised Standard Tables of Food Composition in Japan. However, those equipped with a casing shall be sampled excluding the casing. For livestock meat products to which no phosphate is added as a control, the same operation is performed to measure the phosphate content, and the phosphate content of the control is subtracted from the phosphate content of the target product. , The content of phosphate contained in the target product can be calculated.

(others)
The livestock meat product according to the present embodiment contains livestock meat as a main raw material, vegetable dietary fiber, modified starch, phosphate (may not be contained), and additives that can be generally added to livestock meat products. It may have been.
Here, the main raw material of livestock meat is beef, pork, chicken, mutton, rabbit meat, poultry meat, etc., and a combination thereof, regardless of the variety or part, but beef or pork thigh meat. , It is preferable to use fat. Moreover, as an additive, a pH adjuster, an antioxidant, a color-developing agent, a color-developing aid, a spice, a seasoning, a preservative, a preservative and the like can be exemplified.
When the livestock meat product according to the present embodiment is sausage, a natural casing (sheep intestine, pig intestine, cow intestine, horse intestine, etc.) or an artificial casing (collagen casing, plastic casing, cellulose) is used to fill the livestock meat or the like. It is equipped with a casing, etc.).

[Manufacturing method of livestock meat products]
Next, a method for producing a livestock meat product according to this embodiment will be described.
As a method for producing a livestock meat product according to the present embodiment, basically, a general production method for each livestock meat product may be applied.
However, it is preferable to produce a livestock meat product (for example, sausage) produced by subjecting it to a salt product by the following production process.

The method for producing a livestock meat product according to the present embodiment includes a salt stacking step S1 and a mixing step S2.
(Salt accumulation process)
In the salt stacking step S1, the raw material of the livestock meat product is salted.
The raw materials to be salted in the salting step S1 are the above-mentioned livestock meat, additives and the like, and do not include vegetable dietary fiber and modified starch.
As the treatment conditions (salt accumulation time, salt accumulation temperature, amount of salt, etc.) in the salt accumulation step S1, conditions generally used in the salt accumulation treatment of each livestock meat product may be applied.

(Mixing process)
In the mixing step S2, the vegetable dietary fiber and the modified starch are mixed with the raw material after the salt stacking step S1.
By mixing the vegetable dietary fiber and the modified starch with oil and fat not with respect to the raw material to be salted in the salting step S1 but with the raw material after the salting step S1, the water retention, oil retention and binding of the livestock meat product are carried out. The effect of improving sexuality can be more exerted.
In the mixing step S2, not only vegetable dietary fiber and modified starch, but also spices, seasonings and the like may be mixed.

After the mixing step S2, general treatments such as filling treatment for filling the casing, smoking treatment for smoking with smoke, heat treatment for boiling in hot water or steaming, and packaging treatment for packaging in a predetermined package after cooling are performed. Just do it.

(Manufacturing method of vegetable dietary fiber and modified starch)
The vegetable dietary fiber and modified starch used in the method for producing livestock meat products according to the present embodiment can be produced by the following methods.
Vegetable dietary fiber is subjected to a grinding treatment to obtain a skin from a target plant (for example, potato), and after being refined to remove water-soluble substances and impurities from the obtained skin, the skin is refined. It can be manufactured by drying and crushing.
Oil-processed starch can be produced by spraying oil and fat onto starch uniformly dispersed in the air using an air flow to adsorb the oil and fat on the surface of the starch and then aging it by heating. can.
As the vegetable dietary fiber and the modified starch for fats and oils, those produced by a known production method may be used in addition to those produced by the above method, or commercially available ones may be used.

The livestock meat product and the method for producing the livestock meat product according to the present embodiment have been described above, but the characteristics and conditions not specified may be any conventionally known ones, and the effects obtained by the above characteristics and conditions can be obtained. Needless to say, it is not limited to the limit.

Next, the livestock meat product according to the present invention and the method for producing the livestock meat product will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Example 1]
In Example 1, it is confirmed that the addition of "vegetable dietary fiber" and "modified starch" has an effect on the evaluation of "water retention, oil retention", "binding property" and the like.

(Preparation of sample)
Raw material A (12 ° C. or lower) was prepared so as to have the blending amount shown in Table 1. The medium-ground pork thighs and medium-ground fat in Table 1 were minced with a size of about 3 to 10 mm.
Then, after salting for 24 to 48 hours in a refrigerated state at 2 to 5 ° C., the raw material B was mixed so as to have the blending amount shown in Table 1. After that, it is filled in an artificial casing (# 270, manufactured by Nippi Collagen Industry Co., Ltd.), dried (50 to 60 ° C, 1 to 1.5 hours), smoked (50 to 60 ° C, 1 to 2 hours), and steamed (50 to 60 ° C, 1 to 2 hours). The center temperature was 63 ° C., 30 minutes), and water cooling was performed to produce a sample sausage.
The Potex Crown in Table 1 was manufactured by LyckbyStarchAB, and the Milfix F was manufactured by Oji Corn Starch Co., Ltd.

(Evaluation of water retention and oil retention)
The mass of the sample produced by the above method was measured, and then the water and oil separated inside the casing were extracted from the sample, and the mass was measured again. Then, "(mass of sample after draining water and oil) / (mass of sample before draining water and oil) x 100" was calculated.
It can be judged that the higher the calculated value, the better the water retention and oil retention of the sample. Further, it can be determined that the higher the calculated value, the better the yield.

(Sensory evaluation: binding, elasticity, flavor, juiciness, hardness)
Six specialized panels ate the samples and performed sensory evaluation on the samples produced by the above method. As the sample, the one 3 days after the production was heated in a microwave oven (500 W) for 30 seconds before use.
The detailed contents of the sensory evaluation are as follows.

(Bundling)
In the evaluation of the binding property, the control (sample 1) is set as 0 point, and the panel gives a score to the degree of feeling that the minced meat is bonded to each other according to the following criteria, and the average value of the scores is calculated. It was carried out by.
Then, when the calculated value is 1.0 or more, it is regarded as "○", when it is less than 1.0 and exceeds -1.0, it is regarded as "△", when it is -1.0 or less, it is regarded as "×", and "○" and "△". Was judged to pass.

(Cohesion: Evaluation criteria)
+3 points: Very good binding.
+2 points: Very good binding.
+1 point: Slightly good binding.
0 point: Same as control.
-1 point: Slightly poor binding.
-2 points: The bondability is quite poor.
-3 points: Very poor binding.

In addition, "slightly" in the evaluation criteria is the case where a difference is finally recognized after tasting several times, "quite" is the case where a clear difference is recognized, and "very" is clear. This is the case when there is a large difference and the degree of the difference is large. The same applies to the following evaluation criteria in this regard.

(Elasticity)
For the evaluation of elasticity, the control (sample 1) is set as 0 point, and the panel gives a score to the degree of recovery of strain when bitten and separated by teeth according to the following criteria, and the average value of the score is calculated. It was carried out by doing.
Then, when the calculated value is 1.0 or more, it is regarded as "○", when it is less than 1.0 and exceeds -1.0, it is regarded as "△", when it is -1.0 or less, it is regarded as "×", and "○" and "△". Was judged to pass.

(Resilience: evaluation criteria)
+3 points: Very elastic.
+2 points: Very elastic.
+1 point: Slightly elastic.
0 point: Same as control.
-1 point: Slightly inelastic.
-2 points: Not very elastic.
-3 points: Very inelastic.

(Flavor)
In the evaluation of flavor, the control (Sample 1) is set to 0 points, and the panel gives a score to the degree of flavor suitable for sausage without any discomfort in starch odor or taste according to the following criteria, and the average value of the scores is calculated. It was carried out by calculation.
Then, when the calculated value is 1.0 or more, it is regarded as "○", when it is less than 1.0 and exceeds -1.0, it is regarded as "△", when it is -1.0 or less, it is regarded as "×", and "○" and "△". Was judged to pass.

(Flavor: Evaluation criteria)
+3 points: Very tasty.
+2 points: Very tasty.
+1 point: Slightly flavorful.
0 point: Same as control.
-1 point: Slightly bad flavor.
-2 points: Very bad flavor.
-3 points: Very bad flavor.

(Juicy feeling)
The evaluation of juiciness was carried out by setting the control (sample 1) to 0 points, scoring the degree of the amount of gravy (umami) according to the following criteria, and calculating the average value of the points. ..
Then, when the calculated value is 1.0 or more, it is regarded as "○", when it is less than 1.0 and exceeds -1.0, it is regarded as "△", when it is -1.0 or less, it is regarded as "×", and "○" and "△". Was judged to pass.

(Juicy: evaluation criteria)
+3 points: Very juicy.
+2 points: There is a feeling of juiciness.
+1 point: There is a slightly juicy feeling.
0 point: Same as control.
-1 point: There is no juicy feeling.
-2 points: There is no juicy feeling.
-3 points: Very juicy.

(Hardness)
In the evaluation of hardness, the control (sample 1) is set as 0 point, and the panel gives a score for the degree of the force required to bite with the teeth and deform a certain amount according to the following criteria, and the score is the score. It was carried out by calculating the average value.
Then, when the calculated value is 1.0 or more, it is regarded as "○", when it is less than 1.0 and exceeds -1.0, it is regarded as "△", when it is -1.0 or less, it is regarded as "×", and "○" and "△". Was judged to pass.

(Hardness: Evaluation criteria)
+3 points: Very hard.
+2 points: Very hard.
+1 point: Slightly hard.
0 point: Same as control.
-1 point: Slightly soft.
-2 points: Very soft.
-3 points: Very soft.

Table 1 shows the raw materials of each sample and shows the results of each evaluation.

(Examination of results)
Since the samples 5 and 6 of the examples contained "vegetable dietary fiber" and "modified starch", the water retention and oil retention evaluations were favorable as 95%, and the binding property was evaluated. The result was "△" (passed). Further, in the samples 5 and 6, the elasticity evaluation, the flavor evaluation, the juiciness evaluation, and the hardness evaluation were "Δ" (pass) or "○" (pass).
Further, since the samples 5 and 6 contained "modified starch", the content ratio of the medium-ground pork thigh meat could be reduced, so that the cost could be reduced.
It should be noted that the samples 5 and 6 had a better evaluation of juiciness than the sample 1 (control), which is considered to be because the "fat-processed starch" appropriately retained water.

On the other hand, Sample 2, which is a comparative example, did not contain either "vegetable dietary fiber" or "modified starch", which resulted in an unfavorable result of 75% in water retention and oil retention evaluation. The result of the bondability evaluation was "x" (failed). In addition, in sample 2, all other evaluations were "x" (failed).

Sample 3, which is a comparative example, contained "modified starch" but did not contain "vegetable dietary fiber", resulting in an unfavorable result of 76% in water retention and oil retention evaluation. The result of the bondability evaluation was "x" (failed). In addition, in sample 3, all other evaluations were "x" (failed).
Sample 4, which is a comparative example, contained "vegetable dietary fiber" but did not contain "fat-processed starch", which is a very unfavorable result of 81% in water retention and oil retention evaluation. At the same time, the result of the binding property evaluation was "x" (failed). In Sample 4, the evaluation of flavor and juiciness was "Δ" (passed), but the other evaluations were "x" (failed).
Considering the results of Samples 3 and 4, good results cannot be obtained with only "vegetable dietary fiber" or "modified starch", and the desired effect can be obtained only by coexisting both as in Samples 5 and 6. It was found that (effects of improving water retention, oil retention, and binding properties) can be obtained.

Sample 1 (control), which is a reference example, is a conventional product containing a phosphate (Na polyphosphate). Although all the evaluations passed, it cannot respond to the recent increase in health consciousness toward food because it contains phosphate.

[Example 2]
Next, in Example 2, the influence of the manufacturing process on the evaluation of "water retention, oil retention", "binding property" and the like is confirmed.

(Preparation of sample)
Raw material A (12 ° C. or lower) was prepared so as to have the blending amount shown in Table 2. The medium-ground pork thighs and medium-ground fat in Table 2 were minced with a size of about 3 to 10 mm.
Then, after salting for 24 to 48 hours in a refrigerated state at 2 to 5 ° C., the raw material B was mixed so as to have the blending amount shown in Table 2. After that, it is filled in an artificial casing (# 270, manufactured by Nippi Collagen Industry Co., Ltd.), dried (50 to 60 ° C, 1 to 1.5 hours), smoked (50 to 60 ° C, 1 to 2 hours), and steamed (50 to 60 ° C, 1 to 2 hours). The center temperature was 63 ° C., 30 minutes), and water cooling was performed to produce a sample sausage.
The Potex Crown in Table 2 was manufactured by LyckbyStarchAB, and the Milfix F was manufactured by Oji Corn Starch Co., Ltd.

(Each evaluation)
The evaluation method and evaluation criteria for each evaluation were the same as in Example 1.

Table 2 shows the raw materials of each sample and the results of each evaluation.

(Examination of results)
Since both Sample 5A and Sample 5B contained "vegetable dietary fiber" and "modified starch", the result was that all of the water retention, oil retention evaluation, and binding property evaluation passed. rice field.
However, since sample 5A mixed vegetable dietary fiber and modified starch with oil and fat in the raw material after the salt accumulation step, the sample 5A had more preferable results in the evaluation of water retention, oil retention, and binding property than sample 5B. (Although the evaluation of the binding property is the same "△", the binding property score of the sample 5B is "-0.8 point", while the binding property score of the sample 5A is. It was "0.5 points").

S1 salt stacking process S2 mixing process

Claims (5)

The raw material includes a mixing step of mixing vegetable dietary fiber and modified starch.
The vegetable dietary fiber is a dietary fiber derived from potato.
The content of phosphate state, and are 0.40 parts by weight per 100 parts by weight meat,
It further includes a salting process to salt the raw materials of livestock meat products.
A method for producing a livestock meat product, wherein the livestock meat product is a sausage. The method for producing a livestock meat product according to claim 1, wherein the content of the phosphate is 0 parts by mass with respect to 100 parts by mass of livestock meat. The method for producing a livestock meat product according to claim 1 or 2, wherein the content of the modified starch is 1.50 to 15.00 parts by mass with respect to 100 parts by mass of the livestock meat. The livestock meat product according to any one of claims 1 to 3, wherein the content of the vegetable dietary fiber is 0.05 to 1.50 parts by mass with respect to 100 parts by mass of the livestock meat. Production method. The method for producing a livestock meat product according to any one of claims 1 to 4, further comprising a casing step.

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