JPH01179667A - Paste product of low-fat meat and preparation thereof - Google Patents
Paste product of low-fat meat and preparation thereofInfo
- Publication number
- JPH01179667A JPH01179667A JP63000990A JP99088A JPH01179667A JP H01179667 A JPH01179667 A JP H01179667A JP 63000990 A JP63000990 A JP 63000990A JP 99088 A JP99088 A JP 99088A JP H01179667 A JPH01179667 A JP H01179667A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- emulsion
- edible
- meat paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 235000004213 low-fat Nutrition 0.000 title claims abstract description 22
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- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020994 smoked meat Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 239000001589 sorbitan tristearate Substances 0.000 description 1
- 235000011078 sorbitan tristearate Nutrition 0.000 description 1
- 229960004129 sorbitan tristearate Drugs 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 239000008307 w/o/w-emulsion Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ソーセージ以外の低脂肪肉ねり製品およびそ
の製造法に関する。さらに詳しくは、魚油、豚脂、牛脂
などの魚畜脂肪の代わりに可食性油脂を含む乳化組成物
を用い、且つその脂肪分が従来の肉ねり製品に比較して
少なくせしめたことを特徴とし、従来の脂肪の多い肉ね
り製品と変わらない食感を有するジューシ惑のあるソー
セージ以外の低脂肪肉ねり製品およびその製造法に関す
る。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.
一般の肉ねり製品は、原料肉をミンチし、又は播かいし
、油脂、香辛料、調味料等の副原料と共に混合、練り合
わせした後、成形し、必要に応じて加熱する等の方法で
製造されるのが通常の方法である。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
上記の製造法において、ミキシングにより粒子化された
豚脂は肉組織中に被覆された状態で保持されている。さ
らに乳化状態を良好とするために、エマルジョンカード
法などの方法を取ることが通例である。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.
しかしながら、さらにジューシー感を有する目的にて脂
肪分を多くすると、脂肪球の総表面積が増加し、肉蛋白
が脂肪分をこれを被覆し安定化させることができず、加
熱の際の肉蛋白の変性に伴い、脂肪分の被覆状態が破壊
されて脂肪が分離した肉ねり製品しか得られない。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.
そのため、より多量の脂肪分を加配した肉ねり製品を製
造するためには、魚畜肉原料と豚脂などの油脂に乳化剤
を加えて製造する方法が知られている。たとえば、
■かまぼこ製造工程中に大豆蛋白、食用油等の混合乳液
を摺身に対し約10%添加し再度摺潰し成形する方法(
特開昭50−46862号)、■油脂類を水不溶のグル
テン蛋白で被覆して得たマイクロカプセル状の粉末油脂
を用いることによる肉ねり製品を製造法(特開昭56−
88742号)
■予め凍結変性又は加熱変性させた植物蛋白エマルジョ
ンカードを原料の一部に用いることによる肉ねり製品の
製造法(特開昭59−125849)などの脂肪分を多
くしてジューシー感を十分に味わえる肉ねり製品を目的
としたものが挙げられる。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.
また、豚脂、牛脂などの高脂肪の代わりに脂肪源として
前記の高脂肪以外の油脂またはその乳化物を添加して、
脂肪を増強させた肉ねり製品製品あるいは脂肪を低下さ
せた肉ねり製品製品またはその製造法が知られている0
例えば、
■油脂乳化物として、リノール酸を主成分とする植物性
油に小麦グルテンの酸性分散液および活性グルテンを加
えて水中油滴型に乳化した乳化液をペースト化したペー
スト状エマルジョンを10〜40%使用して、高脂肪の
少ない肉ねり製品を製造する方法(特公昭51−546
3号)、■油脂乳化物として、大豆油、米油、落花生油
、綿実油、パーム油、豚脂、牛脂などの油脂と大豆蛋白
、卵白蛋白、乳蛋白などの抱脂力’l m 17 m8
以上の蛋白質とゼラチン、コラーゲンなどの冷却凝固性
蛋白と水からなるエマルシヨンを使用して、植物性蛋白
を素材とするソーセージ様食品を製造する方法(特開昭
60−199352号)、■加熱溶解性を有するゲルを
食品組織内に分散させることにより、脂肪その他の油脂
含有量が低い低脂肪食品の製造法(特開昭6l−231
967)、■油脂乳化物として、常温で液状の植物油と
小麦蛋白、大豆蛋白、卵白、卵黄、全卵などの加熱凝固
性蛋白からなる乳化液を使用する、従来の製品より軟ら
かな歯触りで歯の悪い人々にも食べ易い畜肉加工食品(
特開昭62−3768号)、〔発明が解決しようとする
問題点〕
最近、カロリーの過剰摂取、脂肪またはコレステロール
の蓄積などによる肥満あるいは成人病などを防止する目
的で食品のカロリーの低減化または脂肪の低減化に関心
が寄せられている。特に、動物性脂肪はカロリーならび
にコレステロールの上昇の極めて大きな要因とされてお
り、これを低減化すれば肥満、成人病などの防止に多大
な効果が期待できる。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.
従来の肉ねり製品、その中のハンバーグなどは、歯触り
がよく、ジューシ感を有しているが、これは豚脂などの
高脂肪が20〜30%含有しているためである。このハ
ンバーグ製品において、脂肪量を減少する目的で、単に
豚脂などを加えないで製造すると、食感が歯底えが無く
スカスカで単調なものとなり、また肉質由来のジューシ
惑も少なく、風味的にも不十分で、いわゆるパサパサし
た味気ない製品となり、ハンバーグとしての食感、風味
等の嗜好性が著しく低下し、本来の脂肪含量の多い製品
に比べ、官能的に満足できる品質は到底得られないもの
であった。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.
従来、脂肪の少ない肉ねり製品の製造法としては、前記
で挙げた如く、高脂肪の代わりに植物油を植物蛋白であ
るグルテンで乳化した乳化物を使用する方法(■)、な
どが知られていた。しかしながら、方法■では、グルテ
ンの如き蛋白質を使用するため、乳化剤としての乳化力
に限度があることは免れないこと等により、従来の肉ね
り製品のような食感は味わえないという欠点があった。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. .
従来、油脂の乳化剤としてショ糖脂肪酸エステル、グリ
セリン脂肪酸エステルなどの界面活性剤、大豆蛋白、カ
ゼインナトリウムなどの蛋白質が知られている。界面活
性剤については高粘度エマルジョンを得ようとする場合
、界面活性剤の使用量が大となり、界面活性剤特有の臭
気およびニゲ味を生じるため、目的とする高粘度エマル
ジョンを得られたとしても、肉類燻製品へ大量添加出来
ない(■)とされ、例えばモノグリセライドのような乳
化剤を用いて乳化液として加配することは、脂肪球を小
さくして却って分離を促進すると言われていることから
、肉ねり製品の製造において、油脂の乳化剤として界面
活性剤を使用することは業界の技術常識上否定的であっ
た。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.
にもかかわらず、本発明者らは、業界の技術常識に反し
て、敢えて界面活性剤を肉ねり製品の製造における油脂
の乳化剤として使用可能か否か種々研究を続けた結果、
可食性の界面活性剤を乳化物に対し1%またはそれ以下
となるようできるだけ使用割合を抑え、可食性油脂およ
び水とをある一定の範囲の配合割合で油滴サイズを極め
て小さくなるよう乳化し、得られた乳化組成物を従来の
高脂肪の代わりに使用してソーセージ製品を製造した結
果、全く意外なことにソーセージに対する油脂量が10
重量%以下であっても、従来のソーセージと変わらない
食感を有し、ジューシ感のあるソーセージが得られ、し
かも加熱しても油脂が分離せず、油脂が安定に乳化状態
を保持していることを知った(特願昭62−27126
5号)。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).
そこで、本発明者は、上記の知見を基に、ソーセージ以
外の肉ねり製品であるプレスハム、ハンバーグ、かまぼ
こ、肉団子、シューマイ等への適用を試みた所、全く以
外にも、他の肉ねり製品にも上述の原理が適用でき、し
かも食感的に素晴らしいものであることを見出し本発明
を完成した。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.
本発明は、上記の知見に基づいて完成されたものであっ
て、脂肪の少ない魚畜肉、油脂、香辛料、調味料を含有
してなるソーセージ以外の肉ねり製品において、
a)該油脂として、可食性油脂と水とを可食性界面活性
剤で乳化してなる乳化組成物を使用し、b)該乳化組成
物が、以下の条件の一つを満たすもので、
■酸乳化組成物が、O/W型またはW/O/W型エマル
ジョンであり、該可食性油脂を20〜49W/W%、水
を50〜79W/W%含んでなる該乳化組成物である、
■酸乳化組成物が、W/O型または0/W10型エマル
ジヨンであり、該可食性油脂を50〜79W/W%、水
を20〜49W/W%含んでなる乳化組成物である、
C)該乳化組成物の使用割合が脂肪分として肉ねり製品
に対して5〜15W/W%の範囲である、ことを特徴と
する従来の脂肪の多い肉ねり製品と変わらない食感を有
するジューシ感のある低脂肪向ねり製品およびその製造
法である。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.
本発明の主原料の1つである脂肪の少ない畜肉としては
、従来の肉ねり製品、例えばプレスハム、ハンバーグ、
かまぼこ、肉団子、シューマイなどの原料肉として通常
使用される畜肉が挙げられる0例えば、魚肉、豚肉、牛
肉、羊肉などのできるだけ脂肪分を除いた部位や赤身肉
と呼ばれる脂肪分の少ない部位が使用される。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.
本発明における主原料の他の1つである油脂としては、
可食性油脂と水とを可食性界面活性剤で乳化してなる乳
化組成物が使用される。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.
上記可食性油脂は、食用に供し得る動植物性油を意味す
るが、通常は、食用に繁用される動植物油、その硬化油
、その分別油が用いられる0本可食性油脂は、大豆油、
大豆胚芽油、サフラワー油、トウモロコシ油、ナタネ油
、落花生油、綿実油、オリーブ油、ヒマワリ油、米油、
液状魚油、液状鯨油、パームオレイン油、パーム油、パ
ーム核油、ヤシ油、カカオ脂、パーム硬化油、パーム核
硬化油、ヤシ硬化油、大豆硬化油、ナタネ硬化油、魚油
、鯨油、魚硬化油、鯨硬化油、ラード(豚脂)および牛
脂の群から選ばれる1種または2種以上の油を混合して
なる油脂が挙げられる。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.
上記の可食性油脂を使用するに際しては、常温付近で液
状の可食性油脂および常温付近で固体状の可食性油脂を
各々単独で使用してもよいし、混合した形態で使用して
もよい、要は、油脂として安定であること、肉ねり製品
を食味する際、油脂として好ましくない風味を与えない
ことなどを考慮して、その範囲内で適宜可食性油脂を配
合すればよい。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.
上記可食性界面活性剤としては、正確に分類されている
わけではないが、公知の可食性の親油性界面活性剤、親
水性界面活性剤、親油性と親水性の両性質を有する界面
活性剤が挙げられる。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.
親油性界面活性剤としては、ポリグリセリン縮合リシノ
レイン酸エステル、グリセリン脂肪酸エステル、ソルビ
タン脂肪酸エステル、プロピレングリコール脂肪酸エス
テル、大豆レシチンなどが挙げられる。ポリグリセリン
縮合リシノレイン酸エステルの例としては、テトラグリ
セリン縮合リシノレイン酸エステル、ヘキサグリセリン
縮合リシノレイン酸エステルなどが挙げられる。グリセ
リン脂肪酸エステルの例としては、脂肪酸が主に炭素数
6〜24の食用油脂に由来する脂肪酸からなるモノグリ
セライドであって、例えばグリセリン脂肪酸エステル、
酢酸モノグリセライド、ジアセチル酒石酸モノグリセラ
イド、コハク酸モノグリセライド、乳酸モノグリセライ
ド、酒石酸モノグリセライドなどが挙げられる。ソルビ
タン脂肪酸エステルの例としては、ソルビタンモノステ
アレート、ソルビタンセスキステアレート、ソルビタン
ジステアレート、ソルビタントリステアレートなどが挙
げられる。プロピレングリコール脂肪酸エステルの例と
しては、脂肪酸が大豆硬化脂肪酸、牛脂肪硬化脂肪酸、
オレイン酸、パルミチン酸などであるプロピレングリコ
ール脂肪酸エステルが挙げられる。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.
親水性界面活性剤としては、ポリグリセリン脂肪酸エス
テルなどが挙げられるが、その例としては、ジグリセリ
ンモノステアレート、ヘキサグリセリンモノミリステー
ト、ヘキサグリセリンモノオレート、ヘキサグリセリン
モノステアレート、デカグリセリンモノラウレート、デ
カグリセリンモノミリステート、デカグリセリンモノパ
ルミテート、デカグリセリンモノオレート、デカグリセ
リンモノステアレート、デカグリセリンジステアレート
、デカグリセリンペンタステアレート、デカグリセリン
オクタステアレートなどが挙げられる。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.
親油性と親水性の両性質を有する界面活性剤としてはシ
ョ糖脂肪酸エステルなどが挙げられる。Examples of the surfactant having both lipophilic and hydrophilic properties include sucrose fatty acid esters.
その例としては、ショ糖ステアレートが挙げられる。Examples include sucrose stearate.
次に、本発明で用いられる乳化組成物の調製について述
べる。Next, preparation of the emulsified composition used in the present invention will be described.
本乳化組成物は、該可食性油脂と水とを前記の可食性界
面活性剤を乳化剤として使用して乳化することにより得
られる。該可食性油脂と水との配合比は、本乳化組成物
をO/W型またはW/O/W型エマルジョンとして調製
するときには、該可食性油脂を20〜49W/W%、水
を50〜79W/W%使用するのが好ましい。またW/
O型またはO/W10型エマルジョンとして調製すると
きには、該可食性油脂を50〜79W/W%、水を20
〜49 W/W%使用するのが好ましい。該可食性油脂
の配合比が少な過ぎても、あるいは多過ぎても、使用す
る可食性界面活性剤の種類およびその使用割合により異
なるが、安定したエマルジョンは得られない。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.
該可食性油脂と水とを乳化するに際しては、予めいずれ
か一方または両方に該可食性界面活性剤が配合される。When emulsifying the edible fat and oil and water, the edible surfactant is blended into either or both of them in advance.
その配合量は全量に対し約0. 1〜lW/W%の範囲
で適宜選択される。上記の配合は通常60〜80℃程度
の加温下で行われ、可食性界面活性剤を可食性油脂およ
び/または水に溶解させる。可食性油脂に配合する可食
性界面活性剤としては、親油性界面活性剤または親油性
および親水性の両性質を有する界面活性剤が好ましく、
また水に配合する可食性界面活性剤としては、親木性界
面活性剤または親油性および親水性の両性質を有する界
面活性剤が好ましい。可食性油脂および/または水に配
合される可食性界面活性剤は1種類単独で配合してもよ
いし、2種以上併用して配合してもよい。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.
可食性油脂と水とはO/W型、W/O/W型、W/O型
または0/W10型のエマルジョンを形成するよう乳化
を行い、乳化滴サイズが約1〜10μになるように充分
に乳化すべきである。上記の乳化工程においては、60
〜80℃の加温下で行うのが望ましい。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.
本乳化組成物を調製する場合、公知の乳化安定剤を水に
配合して乳化組成物を調製すれば、より乳化の安定した
乳化組成物が得られる。乳化安定剤の例としては、大豆
蛋白、小麦蛋白、卵白、脱脂粉乳、カゼイン、カゼイン
ソーダ、血漿蛋白、キサンタンガム、アルギン酸ソーダ
、カラギーナンなどが挙げられる。この乳化安定剤は単
独で使用してもよく、また2種以上併用してもよい。該
乳化安定剤は、通常大豆蛋白、小麦蛋白、卵白、脱脂粉
乳および血漿蛋白を用いる場合には全量に対し約0.1
〜5W/W%の割合で使用するのが好ましく、カゼイン
、カゼインソーダ、アルギン酸ソーダ、キサンタンガム
およびカラギーナンを用いる場合には全量に対し約0.
01〜5 W/W%の割合で使用するのが好ましい。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%.
このようにして調製された乳化組成物は、可食性油脂の
種類およびその配合割合、可食性界面活性剤の種類およ
びその配合割合により、液状性、半固形性あるいは固形
性の製品が得られる。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.
次に、上記で得られた乳化組成物を用い肉ねり製品の製
造について述べる。Next, the production of meat paste products using the emulsified composition obtained above will be described.
本発明の肉ねり製品は、公知の肉ねり製品の製造工程に
おいて、豚脂、牛脂などの油脂の代わりに本乳化組成物
を使用することにより製造すればよい0例えば、ハンバ
ーグの場合、出来るだけ脂肪を取り除いた豚赤身肉、牛
赤身肉さらに魚肉等の挽肉またはそれらの混合挽肉に本
乳化組成物を脂肪分として5〜15w/w%、好ましく
は7〜15w/w%の範囲で適宜混合して、次いでみじ
ん切りした玉葱、パン粉、澱粉、調味料、香辛料等を加
え、ミキサーで混合した後、ハンバーグ成型機等にてハ
ンバーグ状に成形し、そのまま冷凍ハンバーグとして製
品にするか或いはフライパン等の上で加熱調理し製品と
すればよい。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.
次に、肉団子の場合は、出来るだけ脂肪を取り除いた豚
赤身肉、牛赤身肉さらに魚肉等の魚畜肉の挽肉またはそ
れらの混合挽肉に本乳化組成物を脂肪分として5〜15
W/W%、好ましくは8〜15W/W%の範囲で適宜混
合して、次いでみじん切りした玉葱、しいたけ、大豆蛋
白、卵白、Wi粉、l!味料、香辛料等を加え、ミキサ
ーで混合し、次いでミートボール成型機等にてミートボ
ール状の肉団子とし、製造すればよく、必要に応じレト
ルトパックにタレと共に入れてレトルト処理し製造して
もよい。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.
また、かまぼこの場合には、スケソウタラ摺身等の魚肉
摺身に本乳化組成物を脂肪分として5〜10w/w%の
範囲で適宜混合し、更に、卵白。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.
澱粉、調味料を添加して摺潰し、次いで板の上に成型し
加熱して製造すればよい。It can be manufactured by adding starch and seasonings, grinding, and then molding it onto a board and heating it.
更にシューマイについては、脂肪分を出来るだけ取り除
いた豚赤身肉等の魚畜肉の挽肉に本乳化組成物を脂肪分
として5〜15W/W%、好ましくは8〜15w/w%
の範囲で適宜混合して、次いでみじん切りした玉葱、卵
白、B粉、調味料。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.
香辛料等を加え、ミキサーで混合したものをシューマイ
の皮に包み蒸し加熱して製造すればよい。It can be made by adding spices, etc., mixing it in a mixer, wrapping it in shumai skin, and steaming and heating it.
また、製品として供給するには、蒸す前の段階で冷凍し
製品としてもよい。Furthermore, in order to supply the product as a product, the product may be frozen before being steamed.
その池内ねり製品の場合にも、その肉ねり製品の製造工
程において、油脂の代わりに本発明に記載の乳化組成物
を使用することによって本発明をなし得る。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.
上記の製造工程において、本乳化組成物の使用量が上記
の使用割合より少な過ぎる場合には、パサパサした味気
ない製品となり、肉ねり製品としての嗜好性が著しく低
下し、従来の脂肪の多い肉ねり製品と変わらない食感を
有するジューシ惑のある肉ねり製品が得られない。また
その使用割合が多過ぎる場合には、脂肪含量が増大する
ため、脂肪分の低減化した肉ねり製品の提供を目的とす
る本発明の目的から離れた肉ねり製品が得られてしまう
。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.
本発明の肉ねり製品は、魚油、豚脂、牛脂などの油脂の
代わりに可食性油脂を含む乳化組成物を用いることによ
り、油脂分が少なくても、従来の油脂の多い肉ねり製品
と変わらない食感を有するジューシ感のある肉ねり製品
であるので、動物性脂肪の低減化した肉ねり製品を提供
することができ、その結果、肥満、成人病などの防止に
多大な効果をもたらすことができる。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.
次に、参考例、実施例および比較例を挙げて本発明を具
体的に説明する。Next, the present invention will be specifically explained with reference to Reference Examples, Examples, and Comparative Examples.
実施例 1
脂肪分を出来るだけ取り除いた豚赤身肉(脂肪分7%)
3Kg、半券身肉(脂肪分6%)3Kgの挽肉に、前も
ってサイレントカッターにて粉末状大豆蛋白0. 4K
g、コーンサラダ油0. 9Kg、デカグリセリンモノ
ステアレート含有水(デカグリセリンモノステアレート
0.03Kg、水0.97Kgを60℃で溶解し常温に
て冷却した液)IKgを常法のエマルジョンカード法に
基づいて乳化調整した乳化組成物を添加し、さらにみじ
ん切りにした玉葱2Kg、パン粉I Kg、澱粉I K
g、白コシヨウ0、OIKg、ナツメグ0.01Kgを
添加して、ミキサーにて10分間混合した。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.
混合後、ハンバーグ成型機にて1ヶ100gに成形し、
この得られた豚牛挽肉の低脂肪ハンバーグをフライパン
で調理加熱した。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.
比較例 1 脂肪分を含んだ豚挽肉(脂肪分20%)3Kg。Comparative example 1 3Kg of ground pork containing fat (20% fat).
牛挽肉(脂肪分23%)3Kgに豚脂1,5Kg、牛脂
0.8Kg、みじん切りにした玉葱2 Kg、パン粉I
Kg、澱粉0.5Kg、水0.5Kg、白コシヨウ末0
.01にg、ナツメグ0.01Kgを添加して、ミキサ
ーにて10分間混合した。以下、実施例1と同様にして
ハンバーグを製造した。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.
比較例 2
脂肪分を出来るだけ取り除いた豚赤身肉(脂肪分7%)
3にg、生赤身肉(脂肪分6%)3Kgの挽肉に、前も
ってサイレントカッターにて粉末状大豆蛋白0. t
Kg、 コーンサラダ油0.9にg、水1にgを常法の
エマルジョンカード法に基づいて乳化調整した乳化組成
物を添加し、さらにみじん切りにした玉葱2 Kg、パ
ン粉IKg、i#粉I Kg、白コシヨウ0.OIKg
、ナツメグ0.OIKgを添加して、ミキサーにて10
分間混合した。以下、実施例1と同様にしてハンバーグ
を製造した。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.
実施例 2
大豆硬化油(融点30℃)39部にテトラグリセリン縮
合リシノレイン酸エステルを1部添加したものを60℃
加温融解し、これを同じく60℃に加温した水59部に
デカグリセリンモノステアレート1部を熔解した水溶液
にホモミキサーをかけながら漸次混合し、予備乳化を行
った。次いで、ホモゲナイザーにより150Kg/−の
本乳化を行いO/W型乳型組化組成物た。本乳化組成物
2.3Kgを実施例1で述べたエマルジョンカード法に
よる乳化組成物に換えて添加した以外は実施例1と同様
に行いハンバーグを製造した。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.
実施例 3
牛脂15部、パーム硬化油(融点42℃)10部、大豆
硬化油(融点30℃)10部、コーンサラダ油10部に
大豆レシチン0.3部を60℃に加温して溶解したもの
を、40℃温水48.8部に脱脂粉乳5部、ヘキサメタ
リン酸塩0.2部。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.
HLB 15のステアリン酸系シーI11!脂肪酸エス
テル0.7部を熔解したものにホモミキサーをかけなが
ら暫時混合し、予備乳化を行った。次いで、ホモゲナイ
ザーにより150Kg/cIaの本乳化を行いO/W型
乳型組化組成物た。本乳化組成物2゜0Kgと水0.3
Kgを実施例1で述べたエマルジョンカード法による乳
化組成物に換えて添加した以外は実施例1と同様に行い
ハンバーグを製造した。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.
実施例 4
ラード78部にヘキサグリセリン縮合リシノレイン酸エ
ステル1部を60℃にて、加温溶解し、次いで水21部
をホモミキサーをかけながら暫時混合し、予備乳化を行
った。次いで、ホモゲナイザーにより150 Kg/
c+!の本乳化を行いW10型乳化組成物を得た。本乳
化組成物1. 2Kg、水0.1Kgと澱粉0.4Kg
を実施例1で述べたエマルジョンカード法による乳化組
成物に換えて添加した以外は実施例1と同様に行いハン
バーグを製造した。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.
実施例 5
鯨硬化油(融点45℃)20部、大豆硬化油(融点30
℃)30部、パームオレイン油20部。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.
ナタネ油12部にHLB2のステアリン酸ショ糖脂肪酸
エステル0.06部、ステアリン酸系モノグリセライド
0.12部、ステアリン酸系ソルビタン脂肪酸モノエス
テル0.105部、大豆レシチン0.015部を60℃
加温にて融解したものに50℃温水17.7部をホモミ
キサーをかけながら暫時混合し、マーガリンボテターに
よりマーガリン様W10乳化組成物を得た。本乳化組成
物1.1Kg、水0.8Kgと澱粉0.4にgを実施例
1で述べたエマルジョンカード法による乳化組成物に換
えて添加した以外は実施例1と同様に行いハンバーグを
製造した。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.
実施例 6
パーム硬化油(融点42℃)20部、パームオレイン1
5部にヘキサグリセリン縮合リシノレイン酸エステル1
部を60℃にて溶解せしめ、該熔解物に60℃温水20
部中にデカグリセリンモノステアレート0.3部を溶解
したものをホモミキサーをかけながら暫時添加し、W1
0乳化液を得た0次いで同じく60℃温水43部中にデ
カグリセリンモノラウレート0.7部を溶解したものの
中に、前記W10乳化液をホモミキサーをかけながら暫
時混合し、予備乳化を行った0次いで、ホモゲナイザー
により150Kg/−の本乳化を行いW/O/W型乳化
組成物を得た。本乳化組成物2.6Kgを実施例1で述
べたエマルジョンカード法による乳化組成物に換えて添
加した以外は実施例1と同様に行いハンバーグを製造し
た。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.
実施例 7
ラード12部にステアリン酸系ソルビタン脂肪酸モノエ
ステル0.3部と大豆レシチン0.2部を60℃にて融
解したものを、60℃温水18部にHLB15のステア
リン酸系ショ糖脂肪酸エステル0.3部、脱脂粉乳3.
4部、カゼインソーダ0゜3部2アルギン酸ソーダ0.
01部、ヘキサメタリン酸塩0.1部を溶解したものの
中ヘホモミキサーをかけながら暫時混合し、次いで、ホ
モゲナイザーにより150Kg/−の本乳化を行い0/
W型乳型組化物を得た。更に、同じく60℃に加温し、
ショ糖脂肪酸エステル0.1部、グリセリン脂肪酸エス
テル0.2部、大豆レシチン0.1部、大豆白絞油65
部を融解した液中にホモミキサーをかけながら暫時混合
し、予備乳化を行った。次いで、ホモゲナイザーにより
150Kg/dの本乳化を行いO/W10型乳化組酸乳
化組成物本丸化組成物1.1Kg、澱粉0.4Kgと水
0゜8Kgを実施例1で述べたエマルジョンカード法に
よる乳化組成物に換えて添加した以外は実施例1と同様
に行いハンバーグを製造した。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.
実施例 8
コーンサラダ油46部にテトラグリセリン縮合リシノレ
イン酸エステル1部を添加し、60℃加温融解したもの
を、同じく60℃に加温した水52部にデカグリセリン
モノステアレート1部を溶解した水溶液にホモミキサー
をかけながら暫時混合し、予備乳化した後、ホモゲナイ
ザーにより15.0Kg/−の本乳化を行いO/W型乳
型組化組成物た。本乳化組成物1.2にg、澱粉0.4
Kgと水0.7Kgを実施例1で述べたエマルジョンカ
ード法による乳化組成物に換えて添加した以外は実施例
1と同様に行いハンバーグを製造した。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.
比較例 3
実施例8で得られた乳化組成物0. 5Kg、水1.2
Kgと澱粉0.6Kgを実施例1で述べたエマルジョン
カード法による乳化組成物に換えて添加した以外は実施
例1と同様に行いハンバーグを製造した。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.
比較例 4 脂肪分を含んだ豚挽肉(脂肪分20%)3Kg。Comparative example 4 3Kg of ground pork containing fat (20% fat).
生挽肉(脂肪分23%)3Kgにみじん切りにした玉葱
2 Kg、パン粉1にg、#粉1.5Kg、水1.8K
g、白コシヨウ末0.01にg、ナツメグ0.01Kg
を添加して、ミキサーにて10分間混合した。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.
以下、実施例1と同様にしてハンバーグを製造した。Thereafter, hamburgers were produced in the same manner as in Example 1.
比較例 5
脂肪分を出来るだけ取り除いた豚赤身肉(脂肪分7%)
3Kg、半券身肉(脂肪分6%)3にgの挽肉に、豚脂
0.3Kg、みじん切りにした玉葱2Kg、パン粉1に
g、澱粉1.3Kg、水1.7Kg、白コシヨウ末0.
OIKg、ナツメグ0.01Kgを添加して、ミキサー
にて10分間混合した。以下、実施例1と同様にして魚
肉ハンバーグを製造した。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.
実施例 9
脂肪をほとんど含まない魚すり身3. 0Kg、豚赤身
肉(脂肪分20%) 1. 3Kg、半券身肉(脂肪
分23%)0.9Kgと鶏肉(脂肪分17%)1.3に
gの挽肉に、実施例8で得られた乳化組成物2.3Kg
を添加し、更にみじん切りにした玉葱1、 5Kg、パ
ン粉IKg、S粉1にg、白コシヨウ末0、OIKg、
ナツメグ0.01Kgを添加して、ミキサーにて10分
間混合した。以下、実施例1と同様にして魚肉ハンバー
グを製造した。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.
比較例 6
脂肪をほとんど含まない魚すり身3.0Kg、豚赤身肉
(脂肪分20%) 1. 3Kg、半券身肉(脂肪分
23%)0.9Kgと鶏肉(脂肪分17%)1.3Kg
の挽肉に、豚脂1.5Kg、牛脂0.8Kgを添加し、
更にみじん切りにした玉葱1.5Kg、パ□ ン粉I
Kg、澱粉I Kg、白コシヨウ末0.OIKg。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.
ナツメグ0.01Kgを添加して、ミキサーにて10分
間混合した。以下、実施例1と同様にしてハンバーグを
製造した。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.
比較例 7
脂肪をほとんど含まない魚すり身3. 0Kg、脂肪分
を出来るだけ取り除いた豚赤身肉(脂肪分7%) 1
. 3Kg、半券身肉(脂肪分6%>0.9K。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).
と鶏もも肉(脂肪分2.5%)1.3Kgの挽肉に、豚
脂0.5ig、澱粉1にgと水0.75Kgを添加し、
更にみじん切りにした玉葱1.5Kg、パン粉I Kg
、澱粉I Kg、白コシヨウ末0.OIKg、ナツメグ
O,OIKgを添加して、ミキサーにて10分間混合し
た。以下、実施例1と同様にしてハンバーグを製造した
。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.
実施例 10
脂肪分を出来るだけ取り除いた豚赤身肉(脂肪分7%)
の挽肉5Kgに実施例8で得られた乳化組成物IK、を
添加し、更にみじん切りにした玉葱2Kg、生しいたけ
0.2Kg、大豆タン白0.5Kg。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.
生卵白0.5Kg、複合調味料0.02Kg、白コシコ
ウ末0.01にg、澱粉0.8Kgを添加して、ミキサ
ーにて10分間混合した。混合後ミートボール成形機で
1ヶ20gのミートボール状の肉団子とし、レトルトパ
ックにタレとともに入れ、密封した上でレトルト処理し
たものを得た。サンプルとしては、レトルトパンク詰め
されたミートボールを再加熱し、ミートボールを製造し
た。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.
比較例 8
豚挽肉(脂肪分20%)5Kgに豚脂IKgを添加し、
更にみじん切りにした玉葱2 Kg、生しいたけ0、
2Kg、大豆タン白0.5Kg、生卵白0.5Kg、複
合調味料0.02Kg、白コシヨウ末0.01Kg、澱
粉0.8Kgを添加して、ミキサーにて10分間混合し
た。混合後ミートボール成形機で1ヶ20gのミートボ
ール状の肉団子とし、レトルトパンクにタレとともに入
れ、密封した上でレトルト処理したものを得た。サンプ
ルとしては、レトルトパンク詰めされたミートボールを
再加熱し、ミートボールを製造した。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.
比較例 9
豚挽肉(脂肪分20%)5Kgに水0.6Kgと澱粉0
.4にgを添加し、更にみじん切りにした玉葱2 Kg
、生しいたけ0.2Kg、大豆タン白0.5Kg、生卵
白0. 5Kg、複合調味料0.02Kg、白コシヨウ
末0.OIKg、澱粉0.8Kgを添加して、ミキサー
にて10分間混合した。混合後ミートボール成形機で1
ヶ20gのミートボール状の肉団子とし、レトルトパッ
クにタレとともに入れ、密封した上でレトルト処理した
ものを得た。 サンプルとしては、レトルトパック詰め
されたミートボールを再加熱し、ミートボールを製造し
た。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.
呈斐広籏
以下の実施例、比較例で得られた肉ねり製品を以上の如
く、本発明肉ねり製品は、油脂量の多い肉練製品と変わ
らない食感をゆうするものであった。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)
してなるソーセージ以外の肉ねり製品において、 a)該油脂として、可食性油脂と水とを可食性界面活性
剤で乳化してなる乳化組成物を使用し、 b)該乳化組成物が、以下の条件の一つを満たすもので
、 (1)該乳化組成物が、O/W型またはW/O/W型エ
マルジョンであり、該可食性油脂を20〜49W/W%
、水を50〜79W/W%含んでなる該乳化組成物であ
る、 (2)該乳化組成物が、W/O型またはO/W/O型エ
マルジョンであり、該可食性油脂を50〜79W/W%
、水を20〜49W/W%含んでなる乳化組成物である
、 c)該乳化組成物の使用割合が脂肪分としてソーセージ
以外の肉ねり製品に対して5〜15W/W%の範囲であ
る、ことを特徴とする従来の脂肪の多い肉ねり製品と変
わらない食感を有するソーセージ以外の低脂肪肉ねり製
品。 2)可食性油脂が大豆油、大豆胚芽油、サフラワー油、
トウモロコシ油、ナタネ油、落花生油、綿実油、オリー
ブ油、ヒマワリ油、米油、液状魚油、液状鯨油、パーム
オレイン油、パーム油、パーム核油、ヤシ油、カカオ脂
、パーム硬化油、パーム核硬化油、ヤシ硬化油、大豆硬
化油、ナタネ硬化油、魚油、鯨油、魚硬化油、鯨硬化油
、ラード(豚脂)および牛脂の群から選ばれる1種また
は2種以上の油を混合してなる油脂である特許請求の範
囲第1項記載のソーセージ以外の低脂肪肉ねり製品。 3)可食性界面活性剤がポリグリセリン縮合リシノレイ
ン酸エステル、ポリグリセリン脂肪酸エステル、グリセ
リン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタ
ン脂肪酸エステル、プロピレングリコール脂肪酸エステ
ルおよび大豆レシチンからなる群より選ばれた1種また
は2種以上の乳化剤からなる特許請求の範囲第1項記載
のソーセージ以外の低脂肪肉ねり製品。 4)乳化組成物が乳化安定剤を配合して調製したもので
ある特許請求の範囲第1項記載のソーセージ以外の低脂
肪肉ねり製品。 5)乳化安定剤として大豆蛋白、小麦蛋白、脱脂粉乳、
卵白、カゼイン、カゼインソーダ、血漿蛋白、キサンタ
ンガム、アルギン酸ソーダおよびカラギーナンからなる
群より選ばれた1種または2種以上を使用してなる特許
請求の範囲第4項記載のソーセージ以外の低脂肪肉ねり
製品。 6)乳化組成物が可食性界面活性剤を水および/または
該可食性油脂に可溶な温度で配合して調製されたもので
ある第1項記載または第4項記載のソーセージ以外の低
脂肪肉ねり製品。 7)エマルジョンの乳化滴サイズが約1〜10μの範囲
で調製してなる特許請求の範囲第1項記載のソーセージ
以外の低脂肪肉ねり製品。 8)脂肪の少ない畜肉、油脂、香辛料、調味料を含有し
てなるソーセージ以外の低脂肪肉ねり製品を製造する方
法において、 a)該油脂として、可食性油脂と水とを可食性界面活性
剤で乳化してなる乳化組成物を使用し、 b)該乳化組成物が、以下の条件の一つを満たすもので
、 (1)該乳化組成物が、O/W型またはW/O/W型エ
マルジョンであり、該可食性油脂を20〜49W/W%
、水を50〜79W/W%含んでなる該乳化組成物であ
る、 (2)該乳化組成物が、W/O型またはO/W/O型エ
マルジョンであり、該可食性油脂を50〜79W/W%
、水を20〜49W/W%含んでなる乳化組成物である
、 c)該乳化組成物の使用割合が脂肪分として肉ねり製品
に対して5〜15W/W%の範囲で添加する、 ことを特徴とする従来の脂肪の多い肉ねり製品と変わら
ない食感を有するソーセージ以外の低脂肪肉ねり製品の
製造法。 9)可食性油脂が大豆油、大豆胚芽油、サフラワー油、
トウモロコシ油、ナタネ油、落花生油、綿実油、オリー
ブ油、ヒマワリ油、米油、液状魚油、液状鯨油、パーム
オレイン油、パーム油、パーム核油、ヤシ油、カカオ脂
、パーム硬化油、パーム核硬化油、ヤシ硬化油、大豆硬
化油、ナタネ硬化油、魚油、鯨油、魚硬化油、鯨硬化油
、ラード(豚脂)および牛脂の群から選ばれる1種また
は2種以上の油を混合してなる油脂である特許請求の範
囲第8項記載の製造法。 10)可食性界面活性剤がポリグリセリン縮合リシノレ
イン酸エステル、ポリグリセリン脂肪酸エステル、グリ
セリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビ
タン脂肪酸エステル、プロピレングリコール脂肪酸エス
テルおよび大豆レシチンからなる群より選ばれた1種ま
たは2種以上の乳化剤からなる特許請求の範囲第8項記
載の製造法。 11)乳化組成物が乳化安定剤を配合して調製したもの
である特許請求の範囲第8項記載の製造法。 12)乳化安定剤として大豆蛋白、小麦蛋白、脱脂粉乳
、卵白、カゼイン、カゼインソーダ、血漿蛋白、キサン
タンガム、アルギン酸ソーダおよびカラギーナンからな
る群より選ばれた1種または2種以上を使用してなる特
許請求の範囲第11項記載の製造法。 13)乳化組成物が可食性界面活性剤を水および/また
は該可食性油脂に可溶な温度で配合して調製されたもの
である第8項記載または第11項記載の製造法。 14)エマルジョンの乳化滴サイズが約1〜10μの範
囲で調製してなる特許請求の範囲第8項記載の製造法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63000990A JPH01179667A (en) | 1988-01-06 | 1988-01-06 | Paste product of low-fat meat and preparation thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63000990A JPH01179667A (en) | 1988-01-06 | 1988-01-06 | Paste product of low-fat meat and preparation thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH01179667A true JPH01179667A (en) | 1989-07-17 |
Family
ID=11489035
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63000990A Pending JPH01179667A (en) | 1988-01-06 | 1988-01-06 | Paste product of low-fat meat and preparation thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH01179667A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004290034A (en) * | 2003-03-26 | 2004-10-21 | Nof Corp | Method for producing meat processed food |
JP2011125346A (en) * | 2003-10-17 | 2011-06-30 | “クレタ・ファーム・アノニモス・ヴィオミチャニキ・アンド・エンポリキ・エタイレイア” | Method for preparation of preparation of fermented dry or semi-dried meat products, with partial substitution of animal fat and direct incorporation of olive oil |
JP5774816B2 (en) * | 2007-05-28 | 2015-09-09 | 有限会社梅田事務所 | Method for producing phospholipid-containing functional material and method for producing plasmalogen-type glycerophospholipid |
JP2020171269A (en) * | 2019-11-07 | 2020-10-22 | 奥野製薬工業株式会社 | Texture improving agent and texture improving kit for improving texture of meat paste product, and production method of meat paste product |
JP2020171255A (en) * | 2019-04-12 | 2020-10-22 | 奥野製薬工業株式会社 | Texture improving agent and texture improving kit for improving texture of meat paste product, and production method of meat paste product |
JP2021023159A (en) * | 2019-07-31 | 2021-02-22 | 理研ビタミン株式会社 | Processed meat/fish meat food quality improver |
WO2023188895A1 (en) * | 2022-03-31 | 2023-10-05 | 不二製油グループ本社株式会社 | Agent for improving quality of processed meat food product |
-
1988
- 1988-01-06 JP JP63000990A patent/JPH01179667A/en active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004290034A (en) * | 2003-03-26 | 2004-10-21 | Nof Corp | Method for producing meat processed food |
JP2011125346A (en) * | 2003-10-17 | 2011-06-30 | “クレタ・ファーム・アノニモス・ヴィオミチャニキ・アンド・エンポリキ・エタイレイア” | Method for preparation of preparation of fermented dry or semi-dried meat products, with partial substitution of animal fat and direct incorporation of olive oil |
JP5774816B2 (en) * | 2007-05-28 | 2015-09-09 | 有限会社梅田事務所 | Method for producing phospholipid-containing functional material and method for producing plasmalogen-type glycerophospholipid |
JP2020171255A (en) * | 2019-04-12 | 2020-10-22 | 奥野製薬工業株式会社 | Texture improving agent and texture improving kit for improving texture of meat paste product, and production method of meat paste product |
JP2021023159A (en) * | 2019-07-31 | 2021-02-22 | 理研ビタミン株式会社 | Processed meat/fish meat food quality improver |
JP2020171269A (en) * | 2019-11-07 | 2020-10-22 | 奥野製薬工業株式会社 | Texture improving agent and texture improving kit for improving texture of meat paste product, and production method of meat paste product |
WO2023188895A1 (en) * | 2022-03-31 | 2023-10-05 | 不二製油グループ本社株式会社 | Agent for improving quality of processed meat food product |
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