JPH01179667A - Paste product of low-fat meat and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a meat paste product having a palatability comparable to that of conventional meat paste product rich in fats and oils in spite of low fats and oils content and having juicy feeling, by using an emulsified composition containing edible fats and oils in place of fats and oils. CONSTITUTION:Edible fats and oils and water are emulsified with an edible surfactant to obtain an emulsified composition which is an O/W-type or W/O/ W-type emulsion containing 20-49wt.% of edible fats and oils and 50-79wt.% of water or an emulsified composition which is a W/O-type or O/W/O-type emulsion containing 50-79wt.% of edible fats and oils and 20-49wt.% of water. The emulsified composition is used as a fat component of a meat paste product in an amount of 5-15wt.% based on the meat paste product. A low-fat meat paste product other than sausage can be prepared by conventional method using the above emulsified composition in combination with a low-fat animal meat, flavor, seasoning, etc., as raw materials.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to low-fat meat paste products other than sausages and a method for producing the same. More specifically, it is characterized by using an emulsified composition containing edible oil instead of fish fat such as fish oil, lard, beef tallow, etc., and having a lower fat content than conventional meat paste products. , relates to a low-fat meat paste product other than a juicy sausage having a texture similar to that of conventional high-fat meat paste products, and a method for producing the same.

[Conventional technology]

General meat paste products are manufactured by mincing or sowing the raw meat, mixing and kneading it with auxiliary materials such as fats and oils, spices, and seasonings, then shaping it and heating it as necessary. The usual method is to

In the above production method, the pork fat that has been granulated by mixing is maintained in a state where it is coated in the meat tissue. Furthermore, in order to improve the emulsification state, it is customary to use a method such as an emulsion card method.

However, if the fat content is increased for the purpose of making it juicier, the total surface area of the fat globules increases, and the meat protein cannot cover and stabilize the fat content, resulting in the loss of meat protein during heating. Due to denaturation, the fat coating is destroyed and only a meat paste product with separated fat can be obtained.

Therefore, in order to produce a meat paste product containing a larger amount of fat, a method is known in which an emulsifier is added to fish and livestock meat raw materials and fats and oils such as pork fat. For example, ■ A method in which approximately 10% of a mixed emulsion of soy protein, edible oil, etc. is added to the surimi during the kamaboko manufacturing process, and the surimi is crushed and molded again (
(Japanese Unexamined Patent Publication No. 50-46862), ■ A method for producing meat paste products using microcapsule-shaped powdered oils and fats obtained by coating oils and fats with water-insoluble gluten protein (Japanese Patent Laid-Open No. 56-1983)
(No. 88742) ■ A method for producing meat paste products by using plant protein emulsion curd that has been freeze-denatured or heat-denatured in advance as part of the raw material (Japanese Patent Laid-Open No. 125849/1984) to increase the fat content and create a juicy texture. Examples include those aimed at producing meat paste products that can be fully enjoyed.

Also, instead of high fats such as pork fat and beef tallow, fats and oils other than the above-mentioned high fats or their emulsions are added as a fat source,
0 Meat paste products with increased fat or meat paste products with reduced fat or methods for producing the same are known.
For example, ■ As an oil/fat emulsion, a paste emulsion is prepared by adding an acidic dispersion of wheat gluten and active gluten to a vegetable oil containing linoleic acid as a main component and emulsifying the emulsion into an oil-in-water droplet type. 40% method of producing meat paste products with low fat content (Special Publication No. 51-546)
No. 3), ■ Fat-holding power of soybean oil, rice oil, peanut oil, cottonseed oil, palm oil, pork fat, beef tallow, etc. and soybean protein, egg white protein, milk protein, etc. as an oil emulsion.
A method for producing a sausage-like food made from vegetable protein using an emulsion consisting of the above protein, a cold-coagulating protein such as gelatin or collagen, and water (Japanese Patent Application Laid-Open No. 199352/1983), ■ Heat dissolution. A method for producing low-fat foods with a low content of fat and other fats and oils by dispersing a gel having properties in the food tissue (Japanese Patent Application Laid-Open No. 61-231
967), ■It uses an emulsion of vegetable oil that is liquid at room temperature and heat-coagulable proteins such as wheat protein, soybean protein, egg white, egg yolk, and whole egg as an oil emulsion, and has a softer texture than conventional products. Processed meat foods that are easy to eat even for people with bad teeth (
(Unexamined Japanese Patent Publication No. 62-3768), [Problems to be Solved by the Invention] Recently, efforts have been made to reduce or reduce the calorie content of foods in order to prevent obesity or adult diseases caused by excessive calorie intake, accumulation of fat or cholesterol, etc. There is a lot of interest in reducing fat. In particular, animal fat is considered to be an extremely important factor in increasing calories and cholesterol, and reducing it can be expected to be highly effective in preventing obesity, adult diseases, and the like.

Conventional meat paste products, such as hamburgers, have a good texture and a juicy feel, but this is because they contain 20 to 30% high fat such as pork fat. If this hamburger product is manufactured without adding pork fat etc. for the purpose of reducing the fat content, the texture will be dull and monotonous, and the juiciness derived from the meat will be less appealing, and the flavor will be lower. This results in a so-called dry and bland product, and the palatability of the texture and flavor of a hamburger steak is significantly reduced, and compared to a product with a high fat content, it is impossible to obtain a quality that is sensually satisfying. It was something that didn't exist.

Conventionally, as mentioned above, methods for producing meat paste products with low fat content have been known, such as using an emulsion made by emulsifying vegetable oil with gluten, a vegetable protein, instead of high fat (■). Ta. However, method (2) uses proteins such as gluten, which inevitably limits the emulsifying power of the emulsifier, which has the disadvantage that it does not provide the same texture as conventional meat paste products. .

Conventionally, surfactants such as sucrose fatty acid ester and glycerin fatty acid ester, and proteins such as soybean protein and sodium caseinate have been known as emulsifiers for oils and fats. Regarding surfactants, when trying to obtain a high viscosity emulsion, the amount of surfactant used is large, resulting in the odor and musty taste characteristic of surfactants, so even if the desired high viscosity emulsion can be obtained, It is said that it cannot be added in large quantities to smoked meat products (■), and adding it as an emulsion using an emulsifier such as monoglyceride is said to make fat globules smaller and actually promote separation. In the production of meat paste products, the use of surfactants as emulsifiers for fats and oils has been rejected based on common technical knowledge in the industry.

[Means for solving problems]

Despite this, the present inventors, contrary to the technical common sense in the industry, have continued various studies to determine whether surfactants can be used as emulsifiers for fats and oils in the production of meat paste products.
The proportion of edible surfactant used in the emulsion is reduced to 1% or less, and the edible oil and water are emulsified within a certain range of proportions to minimize the size of oil droplets. As a result of producing sausage products using the obtained emulsified composition in place of conventional high fat, it was quite unexpected that the amount of fat and oil in the sausage was 10%.
Even if it is less than % by weight, a sausage with a juicy texture and a texture similar to that of conventional sausages can be obtained, and the fats and oils do not separate even when heated, and the fats and oils stably maintain an emulsified state. I learned that there is a
No. 5).

Therefore, based on the above knowledge, the present inventor tried to apply it to meat products other than sausages such as pressed ham, hamburger steak, kamaboko, meat balls, shumai, etc. The present invention was completed by discovering that the above-mentioned principle can be applied to batter products and that they have excellent texture.

The present invention was completed based on the above findings, and provides a meat paste product other than sausages containing low-fat fish and livestock meat, oils and fats, spices, and seasonings. b) the emulsified composition satisfies one of the following conditions; (i) the acid emulsified composition is O /W type or W/O/W type emulsion, the emulsified composition comprising 20 to 49 W/W% of the edible oil and fat and 50 to 79 W/W% of water; , W/O type or 0/W10 type emulsion, and is an emulsified composition comprising 50 to 79 W/W% of the edible oil and fat and 20 to 49 W/W% of water, C) of the emulsified composition. A low-fat product with a juicy texture that has the same texture as conventional meat paste products, characterized in that the proportion of fat used is in the range of 5 to 15 W/W% based on the meat paste product. A pastry product and its manufacturing method.

Lean meat, which is one of the main ingredients of the present invention, includes conventional meat products such as pressed ham, hamburger steak,
Livestock meat that is usually used as raw material for kamaboko, meatballs, shumai, etc.0 For example, parts of fish, pork, beef, mutton, etc. with as much fat as possible removed, and parts with low fat called red meat are used. be done.

The other main raw materials in the present invention, fats and oils, include:
An emulsified composition is used, which is made by emulsifying edible oil and water with an edible surfactant.

The above-mentioned edible oils and fats refer to animal and vegetable oils that can be used for food, but the edible oils and fats that are usually used include animal and vegetable oils, their hydrogenated oils, and their fractionated oils that are often used for food, such as soybean oil, soybean oil,
Soybean germ oil, safflower oil, corn oil, rapeseed oil, peanut oil, cottonseed oil, olive oil, sunflower oil, rice oil,
Liquid fish oil, liquid whale oil, palm olein oil, palm oil, palm kernel oil, coconut oil, cocoa butter, hydrogenated palm oil, hydrogenated palm kernel oil, hydrogenated palm oil, hydrogenated soybean oil, hydrogenated rapeseed oil, fish oil, whale oil, hydrogenated fish Examples include fats and oils made by mixing one or more oils selected from the group of oil, hydrogenated whale oil, lard (pork fat), and beef tallow.

When using the above edible fats and oils, edible fats and oils that are liquid at around room temperature and edible fats and oils that are solid at around room temperature may be used alone or in a mixed form, The point is that edible fats and oils may be appropriately blended within this range, taking into consideration that the fats and oils are stable as fats and oils and that the fats and oils do not give an undesirable flavor when tasting the meat paste product.

The above-mentioned edible surfactants include known edible lipophilic surfactants, hydrophilic surfactants, and surfactants with both lipophilic and hydrophilic properties, although they are not accurately classified. can be mentioned.

Examples of the lipophilic surfactant include polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, and the like. Examples of the polyglycerin-condensed ricinoleate ester include tetraglycerin-condensed ricinoleate, hexaglycerin-condensed ricinoleate, and the like. Examples of glycerin fatty acid esters include monoglycerides whose fatty acids are mainly derived from edible fats and oils having 6 to 24 carbon atoms, such as glycerin fatty acid esters,
Examples include acetic acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, and tartaric acid monoglyceride. Examples of sorbitan fatty acid esters include sorbitan monostearate, sorbitan sesquistearate, sorbitan distearate, sorbitan tristearate, and the like. Examples of propylene glycol fatty acid esters include soybean hydrogenated fatty acids, beef fat hydrogenated fatty acids,
Examples include propylene glycol fatty acid esters such as oleic acid and palmitic acid.

Hydrophilic surfactants include polyglycerin fatty acid esters, examples of which include diglycerin monostearate, hexaglycerin monomyristate, hexaglycerin monooleate, hexaglycerin monostearate, and decaglycerin monostearate. Examples include decaglycerin monomyristate, decaglycerin monopalmitate, decaglycerin monooleate, decaglycerin monostearate, decaglycerin distearate, decaglycerin pentastearate, decaglycerin octastearate, and the like.

Examples of the surfactant having both lipophilic and hydrophilic properties include sucrose fatty acid esters.

Examples include sucrose stearate.

Next, preparation of the emulsified composition used in the present invention will be described.

The present emulsified composition is obtained by emulsifying the edible fat and oil and water using the above-mentioned edible surfactant as an emulsifier. When preparing the present emulsion composition as an O/W type or W/O/W type emulsion, the blending ratio of the edible oil and fat is 20 to 49 W/W% and the water is 50 to 49 W/W%. Preferably, 79 W/W% is used. Also W/
When preparing an O-type or O/W10-type emulsion, the edible oil and fat are mixed at 50 to 79 W/W% and water is mixed at 20%.
It is preferable to use ~49 W/W%. Even if the blending ratio of the edible fat or oil is too low or too high, a stable emulsion cannot be obtained, although this will vary depending on the type of edible surfactant used and its usage ratio.

When emulsifying the edible fat and oil and water, the edible surfactant is blended into either or both of them in advance.

Its blending amount is approximately 0.0% based on the total amount. It is appropriately selected within the range of 1 to lW/W%. The above blending is usually carried out under heating at about 60 to 80°C, and the edible surfactant is dissolved in the edible oil and/or water. As the edible surfactant to be added to the edible fat, a lipophilic surfactant or a surfactant having both lipophilic and hydrophilic properties is preferable.
The edible surfactant to be added to water is preferably a woody surfactant or a surfactant having both lipophilic and hydrophilic properties. The edible surfactants to be added to the edible oil and/or water may be used singly or in combination of two or more.

Edible fat and water are emulsified to form an O/W type, W/O/W type, W/O type or 0/W10 type emulsion, and the emulsion droplet size is approximately 1 to 10μ. It should be thoroughly emulsified. In the above emulsification process, 60
It is desirable to carry out heating at ~80°C.

When preparing the present emulsion composition, if the emulsion composition is prepared by adding a known emulsion stabilizer to water, an emulsion composition with more stable emulsification can be obtained. Examples of emulsion stabilizers include soybean protein, wheat protein, egg white, skim milk powder, casein, caseinate soda, plasma protein, xanthan gum, sodium alginate, carrageenan, and the like. These emulsion stabilizers may be used alone or in combination of two or more. The emulsion stabilizer is usually about 0.1% of the total amount when soybean protein, wheat protein, egg white, skim milk powder and plasma protein are used.
It is preferable to use the proportion of ~5 W/W%, and when using casein, casein soda, sodium alginate, xanthan gum, and carrageenan, the proportion is about 0.0% based on the total amount.
It is preferable to use it at a ratio of 01 to 5 W/W%.

The emulsion composition thus prepared can be a liquid, semi-solid or solid product depending on the type of edible fat and oil and its blending ratio, and the type of edible surfactant and its blending ratio.

Next, the production of meat paste products using the emulsified composition obtained above will be described.

The meat paste product of the present invention may be manufactured by using the present emulsified composition in place of fats such as pork fat and beef tallow in the production process of known meat paste products.For example, in the case of hamburgers, as much as possible The present emulsified composition is suitably mixed with fat-removed ground meat such as pork lean meat, beef lean meat, fish meat, etc. or mixed ground meat thereof in a fat content of 5 to 15 w/w%, preferably 7 to 15 w/w%. Next, add chopped onions, bread crumbs, starch, seasonings, spices, etc., mix with a mixer, then form into a hamburger with a hamburger molding machine, etc., and make it into a product as a frozen hamburger, or use a frying pan, etc. The product may be prepared by heating and cooking on top.

Next, in the case of meat dumplings, add this emulsified composition to 5 to 15% of the fat content of lean pork, lean beef, minced meat such as fish, or mixed minced meat of these, with as much fat removed as possible.
W/W%, preferably in the range of 8 to 15 W/W%, are mixed appropriately, and then chopped onion, shiitake mushrooms, soybean protein, egg white, Wi powder, l! Add seasonings, spices, etc., mix with a mixer, then form meatball-shaped meatballs with a meatball forming machine, etc., and manufacture.If necessary, put it in a retort pack with sauce and retort it. Good too.

In the case of kamaboko, the present emulsified composition is suitably mixed with fish meat surimi, such as pollock cod surimi, in a fat content of 5 to 10 w/w%, and then egg white.

It can be manufactured by adding starch and seasonings, grinding, and then molding it onto a board and heating it.

Furthermore, for shumai, the present emulsified composition is added to ground fish meat such as pork lean meat with as much fat content removed as possible, and the fat content is 5 to 15 w/w%, preferably 8 to 15 w/w%.
Mix as appropriate, then add chopped onion, egg white, powder B, and seasonings.

It can be made by adding spices, etc., mixing it in a mixer, wrapping it in shumai skin, and steaming and heating it.

Furthermore, in order to supply the product as a product, the product may be frozen before being steamed.

In the case of the Ikeuchi paste product as well, the present invention can be achieved by using the emulsion composition according to the present invention in place of oil and fat in the manufacturing process of the meat paste product.

In the above manufacturing process, if the amount of the emulsified composition used is too small than the above usage ratio, the product will be dry and tasteless, and the palatability as a meat paste product will be significantly reduced, and the conventional fatty meat It is not possible to obtain a juicy meat paste product that has the same texture as a pastry product. Furthermore, if the proportion used is too high, the fat content will increase, resulting in a meat paste product that is deviating from the purpose of the present invention, which is to provide a meat paste product with a reduced fat content.

〔Effect of the invention〕

The meat paste product of the present invention uses an emulsified composition containing edible oil instead of oils such as fish oil, lard, beef tallow, etc., so even though the oil content is low, it is different from conventional meat paste products that contain a lot of oil. Since it is a meat paste product with a juicy texture and a juicy texture, it is possible to provide a meat paste product with reduced animal fat, and as a result, it has a great effect on preventing obesity, adult diseases, etc. Can be done.

〔Example〕

Next, the present invention will be specifically explained with reference to Reference Examples, Examples, and Comparative Examples.

Example 1 Pork lean meat with as much fat content removed as possible (fat content 7%)
3Kg of minced meat (fat content 6%) 0.0% of powdered soybean protein was added using a silent cutter in advance to 3Kg of minced meat. 4K
g, corn salad oil 0. 9Kg, IKg of water containing decaglycerin monostearate (0.03Kg of decaglycerin monostearate and 0.97Kg of water were dissolved at 60°C and cooled at room temperature) were emulsified based on a conventional emulsion card method. Add the emulsifying composition and further add 2 kg of finely chopped onions, I kg of breadcrumbs, and I K of starch.
g, white koshiyo 0, OI kg, and nutmeg 0.01 kg were added and mixed for 10 minutes using a mixer.

After mixing, mold into 100g pieces using a hamburger molding machine,
The resulting low-fat hamburger made from ground pork and beef was cooked and heated in a frying pan.

Comparative example 1 3Kg of ground pork containing fat (20% fat).

3 kg of ground beef (fat content 23%), 1.5 kg of pork fat, 0.8 kg of beef fat, 2 kg of chopped onion, bread crumbs I
Kg, starch 0.5Kg, water 0.5Kg, white koshiyo powder 0
．． 01 and 0.01 kg of nutmeg were added and mixed for 10 minutes with a mixer. Thereafter, hamburgers were produced in the same manner as in Example 1.

Comparative example 2 Pork lean meat with as much fat removed as possible (fat content 7%)
3kg of raw red meat (fat content 6%), 3kg of minced meat, using a silent cutter in advance, add 0.0g of powdered soy protein. t
Kg, add an emulsified composition prepared by emulsifying 0.9 g of corn salad oil and 1 g of water using a conventional emulsion card method, and add 2 Kg of chopped onions, 1 Kg of bread crumbs, 1 Kg of i# powder. , Shirokoshiyo 0. OIKg
, nutmeg 0. Add OIKg and mix with mixer for 10
Mixed for a minute. Thereafter, hamburgers were produced in the same manner as in Example 1.

Example 2 1 part of tetraglycerin condensed ricinoleic acid ester was added to 39 parts of hydrogenated soybean oil (melting point 30°C) at 60°C.
This was heated and melted, and this was gradually mixed with an aqueous solution of 1 part of decaglycerin monostearate dissolved in 59 parts of water, which had also been heated to 60°C, using a homomixer to perform preliminary emulsification. Next, main emulsification of 150 kg/- was carried out using a homogenizer to obtain an O/W type milk type composition. A hamburger steak was produced in the same manner as in Example 1, except that 2.3 kg of this emulsified composition was added instead of the emulsified composition prepared by the emulsion card method described in Example 1.

Example 3 0.3 part of soybean lecithin was dissolved in 15 parts of beef tallow, 10 parts of hydrogenated palm oil (melting point: 42°C), 10 parts of hydrogenated soybean oil (melting point: 30°C), and 10 parts of corn salad oil by heating to 60°C. 48.8 parts of 40°C warm water, 5 parts of skim milk powder, and 0.2 parts of hexametaphosphate.

Stearic acid based sea I11 with HLB 15! A solution of 0.7 parts of fatty acid ester was mixed for a while using a homomixer to perform preliminary emulsification. Next, main emulsification of 150 kg/cIa was performed using a homogenizer to obtain an O/W type milk type composition. This emulsified composition 2゜0Kg and water 0.3
A hamburger steak was produced in the same manner as in Example 1, except that Kg was added instead of the emulsion composition prepared by the emulsion card method described in Example 1.

Example 4 1 part of hexaglycerin condensed ricinoleic acid ester was dissolved in 78 parts of lard at 60° C. by heating, and then 21 parts of water was briefly mixed with a homomixer to perform preliminary emulsification. Then, 150 Kg/
c+! This emulsification was carried out to obtain a W10 type emulsified composition. This emulsified composition 1. 2Kg, water 0.1Kg and starch 0.4Kg
A hamburger steak was produced in the same manner as in Example 1, except that the following was added instead of the emulsion composition prepared by the emulsion card method described in Example 1.

Example 5 20 parts of hydrogenated whale oil (melting point: 45°C), hydrogenated soybean oil (melting point: 30°C)
℃) 30 parts, palm olein oil 20 parts.

To 12 parts of rapeseed oil, add 0.06 part of HLB2 stearic acid sucrose fatty acid ester, 0.12 part of stearic acid monoglyceride, 0.105 part of stearic acid-based sorbitan fatty acid monoester, and 0.015 part of soybean lecithin at 60°C.
The melted mixture was briefly mixed with 17.7 parts of 50° C. warm water using a homomixer, and a margarine-like W10 emulsion composition was obtained using a margarine boiler. A hamburger was produced in the same manner as in Example 1, except that 1.1 kg of this emulsified composition, 0.8 kg of water, and 0.4 g of starch were added instead of the emulsified composition by the emulsion card method described in Example 1. did.

Example 6 20 parts of hydrogenated palm oil (melting point 42°C), 1 part of palm olein
5 parts hexaglycerin condensed ricinoleic acid ester 1
20°C warm water was added to the melt at 60°C.
0.3 part of decaglycerol monostearate dissolved in the W1 was added for a while while using a homomixer.
Then, the W10 emulsion was briefly mixed in a solution of 0.7 parts of decaglycerin monolaurate in 43 parts of 60°C hot water while applying a homomixer to pre-emulsify it. Then, main emulsification of 150 kg/- was carried out using a homogenizer to obtain a W/O/W emulsion composition. A hamburger steak was produced in the same manner as in Example 1, except that 2.6 kg of this emulsified composition was added instead of the emulsified composition prepared by the emulsion card method described in Example 1.

Example 7 12 parts of lard, 0.3 parts of stearic acid-based sorbitan fatty acid monoester and 0.2 parts of soybean lecithin were melted at 60°C, and stearic acid-based sucrose fatty acid ester of HLB 15 was added to 18 parts of 60°C warm water. 0.3 parts, skim milk powder 3.
4 parts, casein soda 0° 3 parts 2 sodium alginate 0.
0.1 part of hexametaphosphate and 0.1 part of hexametaphosphate were mixed for a while using a homogenizer, and then main emulsification of 150 kg/- was carried out using a homogenizer.
A W-type breast-type composition was obtained. Furthermore, it was also heated to 60℃,
Sucrose fatty acid ester 0.1 part, glycerin fatty acid ester 0.2 part, soybean lecithin 0.1 part, soybean white squeezed oil 65
A homomixer was applied to the molten liquid and the mixture was mixed for a while to pre-emulsify. Next, main emulsification was performed at 150 kg/d using a homogenizer, and 1.1 kg of the O/W 10 type emulsified composition, 1.1 kg of the acid emulsified composition, 0.4 kg of starch, and 0.8 kg of water were mixed using the emulsion card method described in Example 1. A hamburger steak was produced in the same manner as in Example 1 except that the emulsified composition was added instead.

Example 8 1 part of tetraglycerin condensed ricinoleic acid ester was added to 46 parts of corn salad oil and melted by heating at 60°C, and 1 part of decaglycerin monostearate was dissolved in 52 parts of water that was also heated to 60°C. The aqueous solution was briefly mixed with a homomixer and pre-emulsified, and then main emulsification of 15.0 kg/- was carried out using a homogenizer to obtain an O/W type emulsion composition. This emulsified composition 1.2g, starch 0.4
A hamburger steak was produced in the same manner as in Example 1, except that 0.7 kg of water and 0.7 kg of water were added instead of the emulsion composition prepared by the emulsion card method described in Example 1.

Comparative Example 3 Emulsified composition obtained in Example 8 0. 5Kg, water 1.2
A hamburger steak was produced in the same manner as in Example 1, except that 0.6 kg of starch and 0.6 kg of starch were added instead of the emulsion composition prepared by the emulsion card method described in Example 1.

Comparative example 4 3Kg of ground pork containing fat (20% fat).

3Kg of raw ground meat (fat content 23%), 2Kg of chopped onion, 1g of bread crumbs, 1.5Kg of #flour, 1.8K of water
g, white koshiyo powder 0.01g, nutmeg 0.01Kg
was added and mixed for 10 minutes using a mixer.

Thereafter, hamburgers were produced in the same manner as in Example 1.

Comparative example 5 Pork lean meat with as much fat removed as possible (fat content 7%)
3kg, minced meat (fat content 6%) 3g minced meat, pork fat 0.3kg, chopped onion 2kg, bread crumbs 1g, starch 1.3kg, water 1.7kg, white koshiyo powder 0 ．．
Kg of OI and 0.01 kg of nutmeg were added and mixed for 10 minutes using a mixer. Thereafter, a fish meat hamburger steak was produced in the same manner as in Example 1.

Example 9 Fish surimi containing almost no fat3. 0Kg, lean pork (20% fat) 1. 3 kg of minced meat, 0.9 kg of minced meat (fat content 23%) and 1.3 g of chicken meat (fat content 17%), and 2.3 kg of the emulsified composition obtained in Example 8.
Added 1.5 kg of chopped onion, 1 kg of bread crumbs, 1 kg of S flour, 0 kg of white koshiyo powder,
0.01 kg of nutmeg was added and mixed for 10 minutes using a mixer. Thereafter, a fish meat hamburger steak was produced in the same manner as in Example 1.

Comparative Example 6 3.0 kg of fish paste containing almost no fat, lean pork meat (fat content 20%) 1. 3Kg, stub meat (23% fat) 0.9Kg and chicken (17% fat) 1.3Kg
Add 1.5 kg of pork fat and 0.8 kg of beef tallow to the ground meat,
Furthermore, 1.5 kg of finely chopped onion, bread flour I
Kg, starch I Kg, white koshiyo powder 0. OIKg.

0.01 kg of nutmeg was added and mixed for 10 minutes using a mixer. Thereafter, hamburgers were produced in the same manner as in Example 1.

Comparative Example 7 Fish surimi containing almost no fat 3. 0Kg, lean pork with as much fat removed as possible (7% fat) 1
．． 3Kg, stub meat (6% fat > 0.9K).

To 1.3 kg of ground chicken thigh (fat content 2.5%), add 0.5 ig of pork fat, 1 g of starch, and 0.75 kg of water.
1.5 kg of finely chopped onions and 1 kg of breadcrumbs
, starch I Kg, white koshiyo powder 0. OIKg, nutmeg O, and OIKg were added and mixed for 10 minutes using a mixer. Thereafter, hamburgers were produced in the same manner as in Example 1.

Example 10 Pork lean meat with as much fat removed as possible (7% fat)
The emulsified composition IK obtained in Example 8 was added to 5 kg of minced meat, and further 2 kg of chopped onions, 0.2 kg of raw shiitake mushrooms, and 0.5 kg of soybean protein.

0.5 kg of raw egg white, 0.02 kg of composite seasoning, 0.01 g of white koshiko powder, and 0.8 kg of starch were added and mixed for 10 minutes with a mixer. After mixing, the mixture was formed into meatball-shaped meatballs weighing 20 g each using a meatball forming machine, placed in a retort pack together with the sauce, sealed, and retorted to obtain a product. As a sample, meatballs were produced by reheating meatballs stuffed in a retort puncture.

Comparative example 8 IKg of pork fat was added to 5Kg of ground pork (fat content 20%),
Additionally, 2 kg of finely chopped onions, 0 fresh shiitake mushrooms,
2 kg of soybean protein, 0.5 kg of soybean protein, 0.5 kg of raw egg white, 0.02 kg of composite seasoning, 0.01 kg of white koshiyo powder, and 0.8 kg of starch were added and mixed for 10 minutes using a mixer. After mixing, the mixture was made into meatball-shaped meatballs weighing 20 g each using a meatball forming machine, placed in a retort pan with sauce, sealed, and retorted to obtain a product. As a sample, meatballs were produced by reheating meatballs stuffed in a retort puncture.

Comparative example 9 5 kg of ground pork (fat content 20%), 0.6 kg of water and 0 starch
．． Add 4g to 4 and add 2 kg of chopped onion
, raw shiitake mushrooms 0.2Kg, soy protein 0.5Kg, raw egg whites 0. 5Kg, compound seasoning 0.02Kg, white koshiyo powder 0. OI kg and starch 0.8 kg were added and mixed for 10 minutes using a mixer. After mixing, use a meatball forming machine.
A 20 g meatball-shaped meat dumpling was put into a retort pack together with the sauce, sealed and retorted. As a sample, meatballs packed in a retort pack were reheated to produce meatballs.

As described above, the meat paste products of the present invention had the same texture as meat paste products containing a large amount of oil and fat.

Claims (1)

[Scope of Claims] 1) A meat paste product other than sausages containing low-fat fish and meat, oils and fats, spices, and seasonings: a) As the oil and fat, edible oil and water are combined with an edible surfactant. (1) The emulsified composition is O/W type or W/O/ It is a W-type emulsion, and the edible fat is 20 to 49 W/W%.
(2) The emulsion composition is a W/O type or O/W/O type emulsion, and the edible oil and fat is contained in an amount of 50 to 79 W/W%. 79W/W%
, is an emulsified composition comprising 20 to 49 W/W% of water, c) The proportion of the emulsified composition used is in the range of 5 to 15 W/W% as fat content based on the meat paste product other than sausages. A low-fat meat paste product other than sausages having a texture similar to that of conventional high-fat meat paste products. 2) Edible fats and oils include soybean oil, soybean germ oil, safflower oil,
Corn oil, rapeseed oil, peanut oil, cottonseed oil, olive oil, sunflower oil, rice oil, liquid fish oil, liquid whale oil, palm olein oil, palm oil, palm kernel oil, coconut oil, cocoa butter, hydrogenated palm oil, hydrogenated palm kernel oil , hydrogenated coconut oil, hydrogenated soybean oil, hydrogenated rapeseed oil, fish oil, whale oil, hydrogenated fish oil, hydrogenated whale oil, lard (pork fat), and beef tallow. A low-fat meat paste product other than sausage according to claim 1, which is an oil or fat. 3) The edible surfactant is one selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and soybean lecithin, or A low-fat meat paste product other than sausage according to claim 1, which comprises two or more emulsifiers. 4) The low-fat meat paste product other than sausage according to claim 1, wherein the emulsion composition is prepared by blending an emulsion stabilizer. 5) Soybean protein, wheat protein, skim milk powder as emulsion stabilizers,
Low-fat meat batter other than sausage according to claim 4, which is made using one or more selected from the group consisting of egg white, casein, casein soda, plasma protein, xanthan gum, sodium alginate, and carrageenan. product. 6) The low-fat product other than sausage according to item 1 or item 4, wherein the emulsified composition is prepared by blending an edible surfactant with water and/or the edible fat at a temperature at which it is soluble. Meat paste products. 7) A low-fat meat paste product other than sausage according to claim 1, which is prepared by preparing an emulsion with an emulsion droplet size in the range of about 1 to 10 μm. 8) A method for producing a low-fat meat paste product other than sausages containing lean meat, oil, fat, spices, and seasonings, including: a) as the oil and fat, edible oil and water are used as an edible surfactant; b) The emulsion composition satisfies one of the following conditions, (1) The emulsion composition is O/W type or W/O/W type. type emulsion, containing 20 to 49 W/W% of the edible oil and fat.
(2) The emulsion composition is a W/O type or O/W/O type emulsion, and the edible oil and fat is contained in an amount of 50 to 79 W/W%. 79W/W%
c) The emulsified composition is an emulsified composition containing 20 to 49 W/W% of water; c) The emulsified composition is added as a fat content in a range of 5 to 15 W/W% to the meat paste product. A method for producing a low-fat meat paste product other than sausages, which has a texture similar to that of conventional meat paste products containing a large amount of fat. 9) Edible fats and oils include soybean oil, soybean germ oil, safflower oil,
Corn oil, rapeseed oil, peanut oil, cottonseed oil, olive oil, sunflower oil, rice oil, liquid fish oil, liquid whale oil, palm olein oil, palm oil, palm kernel oil, coconut oil, cocoa butter, hydrogenated palm oil, hydrogenated palm kernel oil , hydrogenated coconut oil, hydrogenated soybean oil, hydrogenated rapeseed oil, fish oil, whale oil, hydrogenated fish oil, hydrogenated whale oil, lard (pork fat), and beef tallow. The manufacturing method according to claim 8, which is an oil or fat. 10) The edible surfactant is one selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and soybean lecithin, or The manufacturing method according to claim 8, which comprises two or more emulsifiers. 11) The manufacturing method according to claim 8, wherein the emulsion composition is prepared by incorporating an emulsion stabilizer. 12) A patent in which one or more selected from the group consisting of soybean protein, wheat protein, skim milk powder, egg white, casein, casein soda, plasma protein, xanthan gum, sodium alginate, and carrageenan is used as an emulsion stabilizer. The manufacturing method according to claim 11. 13) The production method according to item 8 or 11, wherein the emulsified composition is prepared by blending an edible surfactant with water and/or the edible oil at a temperature at which it is soluble. 14) The manufacturing method according to claim 8, wherein the emulsion has an emulsion droplet size in the range of about 1 to 10 μm.