JPH01199560A - Production of material for masking smell of meat product of poultry, animal, fish and shellfish - Google Patents

Abstract

PURPOSE:To obtain the above substance easily dispersible in a raw material, effective in masking the smell of the meat of poultry, animal, fish and shellfish and having high preservability, by carrying out lactic fermentation of a specific fatty acid or a specific emulsion in an O/W-type emulsion. CONSTITUTION:A <=10C fatty acid or an emulsion having bonded fatty acid content of <=2% is subjected to lactic acid fermentation in an O/W-type emulsion composed mainly of proteins, fats and oils and water. The obtained lactic fermentation product or its curd is adjusted to preferably pH 4.8-6.0 and sterilized with heat to obtain the objective substance.

Description

[Detailed Description of the Invention] [Industrial Application Field] Perhaps due to changes in taste in recent years, it is thought that there are many people who do not like the smell and taste of bird, animal, fish, and shellfish meat products. Also,
As the amount of frozen foods handled increases year by year, frozen storage can make the odor of birds, animals, fish, and shellfish meat even stronger, which can significantly reduce the taste of the food.

The present invention relates to a method for producing a material useful for masking the odor and taste of such bird, animal, fish, and shellfish meat products.

[Conventional technology]

Traditionally, cheese is sometimes used to mask fish and animal odors when producing bird, animal, seafood, and meat products.
The unique flavor of cheese has the disadvantage that it masks the good flavor inherent in bird, animal, seafood, and meat products. In addition, since cheese is usually solid, it is not easy to knead it, so for example, you can add oil, fat, starch, stabilizers, etc. to cheese and use a high-speed mixer or colloid mill to make a stable cheese emulsion. A method of further processing cheese, such as kneading it into water and livestock products, has also been proposed (Japanese Patent Laid-Open No. 49-62661). In addition, in JP-A-54-23162, sterilized milk or skim milk is fermented with lactic acid, added to sausage dough, etc. and mixed, skim milk powder and lactic acid bacteria are added, and casings are filled and dried and smoked at the growth temperature of lactic acid bacteria. It is described that the preservability of the sausage is improved by setting the pl+ to 48 or less, and at the same time, the fish odor is removed to obtain a sausage having a fragrant butyric taste.

[Problem that the invention seeks to solve]

However, as mentioned above, the addition of cheese can mask fish odor, animal odor, etc., but it is not necessarily preferable because it also masks the good flavor inherent in the bird, animal, seafood, and meat products. In addition, there is a method in which a lactic acid fermented product that has been previously subjected to lactic acid fermentation to remove a certain amount of whey is added to the dough for sausages, etc., and then mixed, and then skim milk powder and lactic acid bacteria are added to lactic acid ferment the whole sausage dough. Since the lactic acid bacteria in the fermented product must be viable bacteria, it is difficult to preserve the fermented product, and the manufacturing process itself is complex, making it difficult to say that it is a practical method that can be easily implemented by bird, animal, fish, and shellfish meat processors.

The present inventors have found that the unique cheese flavor cannot be used in bird, animal, fish, and shellfish meat products to mainly mask the odor and taste of the bird, animal, and seafood meat without masking the original flavor of the bird, animal, and seafood meat. As a result of intensive research into whether there are any practical materials or methods that have excellent preservability and can be easily implemented by meat processors, we have developed oils and fats that contain less than 92% of protein and fatty acids with carbon atoms of 10 or less in the emulsion. O/ whose main component is water
A W-type emulsion that has been sterilized by lactic acid fermentation to a specific pH can be easily dispersed in the raw materials of game, fish, and meat products, and can easily eliminate the odor of game, game, and seafood meat products without further fermentation. This invention was achieved by discovering that it can be masked and also has good storage stability.

[Means for solving problems]

That is, this invention provides O
/ W-type emulsion in which the amount of fatty acids having 10 carbon atoms or less or bound fatty acids is 2% or less is subjected to lactic acid fermentation, and the lactic acid fermented product or its card is adjusted to pHtM if necessary, This is a method for producing an odor masking material for bird, animal, fish, and shellfish meat products, which mainly involves heat sterilization.

As the protein used in this invention, skim milk powder or skim milk is used because of the flavor and the fact that there is no need to separately add nutrients necessary for the growth of lactic acid bacteria (saccharides and amino acids that can be assimilated by lactic acid bacteria). However, small amounts of other proteins such as casein, soybean protein, and wheat protein may also be used, or depending on the amount of these proteins, saccharides assimilated by lactic acid bacteria may be added. The amount of protein used is the crude protein (CP) in the emulsion.
) is preferably in the range of 2 to 20%; if it is too small, the emulsification becomes unstable, or an appropriate fermented product cannot be obtained despite the decrease in pH due to lactic acid fermentation, resulting in a decrease in the masking effect of the material. Furthermore, if the CP is too high, the viscosity of the product will increase and the efficiency of manufacturing the material of the present invention will decrease.

The amount of oil and fat used can generally range from 5 to 40% in the emulsion. When the amount of oil and fat used is small, the viscosity of the odor masking material product is low and it is difficult to blend into the dough, especially when used as a raw material for dough products. On the other hand, if the amount is too large, emulsification is likely to be destroyed, making it difficult to perform lactic acid fermentation smoothly. However, depending on the type of fat and oil, it is particularly necessary to limit the amount of fat and oil used so that the emulsion does not contain more than 25 fatty acids having carbon atoms of 10 or less. For this purpose, for example, when using one or more blended oils such as soybean oil, palm oil, coconut oil, rapeseed oil, beef tallow, lard, etc., hydrogenated oil, transesterified oil, fractionated oil, etc. It can be used within the range of 40% without any particular problem, but for oils and fats that are rich in fatty acids (free or bound fatty acids) having 10 or less carbon atoms, such as milk fat, the amount used should be reduced to 40% as described above.
% cannot be used. If the above fatty acid exceeds 2% in the emulsion, lactic acid fermentation will occur, resulting in a strong acetic acid odor, which will mask the flavor of the bird, animal, fish, and shellfish meat itself in the bird, animal, and seafood product.

The emulsion may also contain other emulsifiers, seasonings, fragrances, colorants, and the like. As the emulsifier, for example, monoglyceride, sorbitan fatty acid ester, polyglycerin fatty acid ester, lecithin, sugar ester, etc. can be used alone or in combination of two or more.

Water in the emulsion should preferably account for 50 to 80%; if it is too large, the amount of oil or protein will decrease, causing the above-mentioned problems, and if it is too small, emulsification will not be good or the viscosity of the emulsion will increase. too much, and the efficiency of manufacturing decreases.

The above raw materials are usually pre-emulsified and sterilized prior to lactic acid fermentation.

The temperature for pre-emulsification is not particularly critical, but is between 40 and 95
Preferably, it is carried out at °C. If it is below about 40"C, it is difficult to obtain a stable emulsion, and oil separation may occur during lactic acid fermentation, which may prevent smooth lactic acid fermentation or make the final product not smooth. Also, about 95"C. Even with the above, emulsification may deteriorate or the color of the lactic acid fermented product may turn brown.Sterilization immediately after pre-emulsification is sufficient if it is sterilized to the extent that lactic acid fermentation occurs smoothly when lactic acid bacteria are added. It is usually carried out at 70 to 95°C for 30 to 2 minutes.

The emulsion type is 0/W, otherwise lactic acid fermentation will be difficult and the effects of the present invention will not be achieved.

To the O/W type emulsion obtained as described above, lactic acid bacteria are added and lactic acid fermentation is performed to lower the pH.

The type of lactic acid bacteria used is not particularly limited, and Strep can be used as an example. In addition, the fermentation stop pH is 5.8 or less, 4.
The pH is preferably 0 or more, but the pH should be 4.8 to 6.0 when used as a raw material for bird, animal, fish, and shellfish meat products. If necessary, pH adjustment can be carried out using various alkaline salts (eg, sodium carbonate, etc.). If the pH added to the paste product of fishery products, livestock meat, etc. is 4.8 or less, the livestock meat and surimi will become lumpy, making it impossible to obtain a good quality bird, animal, fish, or seafood product. Furthermore, if fermentation is stopped at a high pH, the effect of masking the odor and taste of birds, animals, fish, and shellfish meat will be insufficient.

This lactic acid fermented product or its curd (whey removed product of the lactic acid fermented product) is heat sterilized, and before and after heat sterilization, stabilizers are added, homogenized, and packaged as necessary.

Sterilization after lactic acid fermentation is important to improve the shelf life of this product.
C. for 30 minutes to 2 minutes (for example, 80.degree. C. for 20 minutes). Stabilizers that may be added as needed include starch, gum, protein, etc. In this case, it is preferable to add them before or during heating and stirring.

Further, to smooth the structure of the final product, it is recommended to perform a subsequent homogenization process.

The lactic acid fermentation product thus obtained is useful as a material for masking the odor and taste of bird, animal, fish, and shellfish meat products, and does not mask the original flavor of the bird, animal, fish, and shellfish meat products themselves. It is only necessary to add about 2 to 20 parts by weight of this material to 100 parts by weight of the bird, animal, fish and shellfish meat at any point in time when mixing and kneading the raw materials for the bird, animal, fish and shellfish meat products. No operations are required. Examples of methods for adding it include mixing it with ground meat of birds, animals, and seafood, or injecting or permeating it into the meat mass.

〔Example〕

Examples will be described below.

(Example 1) 10 parts of skim milk powder, 22 parts of hydrogenated soybean oil, 68 parts of water, 0.02 parts of lecithin, and 0.03 parts of glycerin monostearate were stirred at 75°C for 15 minutes using a high-speed stirring mixer, Pre-emulsification was performed and homogenization was performed at 80 kg/cJ, followed by sterilization at 90°C for 5 minutes. After that, Streptococcus talemoris was added and fermented for 14 hours to a pH of 4.
A lactic acid fermentation product of No. 9 was obtained. Add 1 part of starch to it and make 75.
The mixture was heated on a heating table at °C for 10 minutes and homogenized at 80 kg/ca to obtain an odor masking material.

Using this masking material, kamaboko and hamburgers were produced by the following method, and the masking effect was tested. Comparison J, which did not use any masking material, and Comparison 2, which used commercially available cream cheese instead of the masking material of this example, were also compared.

(Method for preparing kamaboko) After dry-printing 100 parts of offshore surimi using a silent cutter,
Salting was performed by adding 3 parts of common salt. Thereafter, seasonings were added, and while kneading, 5 parts of potato starch and 40 parts of stretching water were added. For the lactic acid fermentation product or cream cheese addition group, 10 parts of these were added to 100 parts of the total, lightly rubbed, packed in a casing, and steamed at 90° C. for 45 minutes.

(Hamburger preparation method) Meat that has been chopped in advance (16 parts of waste chicken, 16 parts of kneecaps), 3 to 6 parts of water, (3 parts if lactic acid fermentation product or cheese is added, 6 parts if no additives) and powdered isolated soybean protein (manufactured by Fuji Oil Co., Ltd. [Fuji ProPro WRJ> 2 parts) were stirred in a Kenwood mixer, and then 0.8 parts of common salt was added. Add 5 parts of lactic acid fermented product or commercially available cream cheese and stir (do not add to non-additive area), then add a small amount of seasoning, 5 parts of egg white, 15 parts of chopped onion, and granular soy protein with 2.5 times hydration ( "Fujinic Ace 100" manufactured by Fuji Oil Co., Ltd.) was added, and finally 8 parts of bread crumbs were added, mixed, shaped, and baked.

Example 2 and Comparison 3 Lumber was obtained in the same manner as in Example except that the whole amount (Comparison 3) or half the amount (this example) of the hydrogenated soybean oil was replaced with milk fat. Former 2°2%: latter 1.1
%), but when this product was used for kamaboko, the odor of fish meat was removed in both cases, but when it came to other flavors, the former had a butyric acid odor and the original good taste of kamaboko deteriorated. On the other hand, this example was good.

Example 3 and Comparison 4 The amount of oil and water used is 15 parts and 75 parts (this example)
Materials were obtained in the same manner as in Example 1, except that the amounts were changed to 0 parts and 90 parts (Comparison 4). All of the kamaboko prepared using these had no odor of fish meat and had a good flavor, but Comparative 4 had poor compatibility with the surimi during preparation of kamaboko compared to this example.

Example 4 and Comparisons 5 and 6 The fermentation time was extended, the fermentation stop p) was brought to 4.5, and the pH was adjusted to 5.1 with sodium carbonate (this example) or no adjustment was made (comparison 5). The material was obtained in the same manner as in Example 1, and kamaboko was prepared using it.Although there was no odor or taste of fish meat in either case, in Comparison 5, the texture was poor because it was lumpy, but in this example, it was good. In addition, kamaboko was produced using the material (comparison 6) in the same manner as in Example 1, except that the fermentation time was shortened and the fermentation stop pH was set to 6.3. The masking effect on the odor and taste of fish meat was not sufficient.

Example 5 9 parts of skim milk powder, 12 parts of hydrogenated soybean oil, 79 parts of water, 0.02 parts of lecithin, and 0.03 parts of glycerin monostearate were stirred at 80°C for 10 minutes using a high-speed stirring mixer,
After pre-emulsification and homogenization at 85 kg/cJA, 85
Sterilization was carried out at ,°C for 8 minutes. After that, Streptococcus talemoris was added and fermented for 14 hours to pH 4.9.
A lactic acid fermentation product was obtained, which was sterilized at 80°C for 10 minutes, and then centrifuged at that temperature to obtain a curd with a moisture content of 66χ. One part of starch was added thereto, heated on a heating stand at 75° C. for 10 minutes, and homogenized at 80 kg/cj to obtain an odor masking material.

When we prepared hamburgers using this material, frozen them at -20°C, baked them after storing them for 3 months, and investigated the masking effect, we found that the comparison without the masking material had a strong meat odor. The product using the material of this example had almost no meat odor. A masking effect was also observed when baking was performed before freezing.

Example 6 15 parts of the masking material obtained in Example 1, 6 parts of powdered isolated soybean protein ("Fuji Proshi" sold by Fuji Oil Co., Ltd.), 4 parts of lactalbumin, 1 part of caseinate, 4 parts of common salt, 0.2 parts of sodium sulfite. 05 parts of sodium L-ascorbic acid, 1 part of phosphate, 5.25 parts of sugar and other seasonings, a small amount of coloring, and 78.55 parts of water. Pork cutlets were prepared by injecting 7.5 parts for each 10 parts of pork in the lot, applying the mixture to a massaging machine for 14 hours, and then battering and breading the slices in a half-frozen, half-thawed state. For all pork lots, the flavor of the pork cutlet after frying was good without any odor, whereas the comparison product that did not use masking material had a slight odor, and this was due to the difference in loft of the raw pork. There was some variation.

〔effect〕

As explained above, the product produced by the method of the present invention can be used for bird, animal, and seafood meat products to mask the odor and taste of the bird, animal, and seafood meat, as well as mask the flavor itself of the bird, animal, and seafood meat that produces a unique cheese taste and butyric acid taste. In addition, it can be easily dispersed in raw materials for bird, animal, fish, and shellfish meat products, and has excellent preservability. This will greatly contribute to increasing demand for seafood and meat products and improving production efficiency.

Claims (2)

[Claims] (1) An O/W emulsion whose main components are protein, fats and oils, and water, in which the amount of fatty acids having 10 carbon atoms or less or bound fatty acids is 2% or less is subjected to lactic acid fermentation, and the lactic acid A method for producing an odor masking material for bird, animal, seafood, and meat products, which comprises heating and sterilizing a fermented product or its curd. (2) The manufacturing method according to claim (1), wherein the pH of the final product is adjusted to 4.8 to 6.0.