JPH01304865A - Protein preparation for pickle - Google Patents

Abstract

PURPOSE:To improve operating properties and impart man made like fibrous texture to the aimed preparation by heating a protein suspension obtained by blending a soybean protein with specific amounts of egg white, milk protein and water in specific temperature conditions and preparing the protein preparation for pickling. CONSTITUTION:7-100 pts.wt. egg white, 30-200 pts.wt. milk protein and 700-5000 pts.wt. are added to 100 pts.wt. soybean protein and the mixture is stirred and dispersed using a propeller type stirrer, homogenizer, etc., to prepare the protein suspension. Then the protein suspension is heated at 60-100 deg.C for 0.5-600sec, preferably at 70-90 deg.C for 2-120sec and then subjected to conventional spray drying to prepare the protein preparation for pickling. Furthermore, a salting agent, seasoning, spice, binder, coloring auxiliary, preserving agent, coloring agent, etc., used as an auxiliary can be added to the protein preparation for pickling.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a protein preparation for pickling.

More specifically, the present invention relates to a protein preparation for pickling that is a raw material for pickling liquid used in the production of processed meat products such as ham and bacon.

<Prior art> Conventionally, a method has been known for improving the quality of processed meat products by injecting 3 tons of non-meat protein into meat lumps along with a salting agent for the purpose of improving water retention and binding properties. .

This method uses 1
This is a method in which so-called pickle, which consists of more than 0.00 g of ingredients, is injected into livestock meat using an injector.

It is known that the pickle injected by this method blends well with meat and improves the binding and water retention properties of processed meat products. In addition, improvements to this technology include the use of multiple types of protein composites rather than the total protein content of raw materials, and the use of combination processing with a dispersion machine, high-pressure processing machine, etc. as pre-treatment for pickling. Techniques have been developed to increase the permeability into meat by making the protein particles in civics finer, thereby increasing the water retention and binding properties of processed meat products.

Now, there is currently a trend in the meat processed products industry to increase the amount of pickles injected into meat chunks. This is to reduce costs by reducing the amount of expensive meat.

However, when the rate of pickle injection into the strained meat mass increases, it is impossible to improve the water retention and binding properties of processed meat products simply by combining the proteins mentioned above or by dispersing the pickles. It is.

Recently, in the meat ham industry, there has been a demand for meat-packed processed products that have a strong fibrous, hand-made beef-like texture that is not found in conventional products. It is not possible to produce meat-attached processed products.

Therefore, recently, two techniques as shown below have been developed in order to achieve the above object.

That is, one method is to pickle a solution prepared by distributing casein to unheated soybean protein by heating it (Japanese Patent Laid-Open No. 62-6656).

Another technique is to use heat-treated pickles obtained by contacting them with water vapor in a pipeline above a pickling liquid made of soybean protein, phosphate, etc.
2-29953).

These methods are extremely superior techniques, and the processed meat products produced using these methods have a highly fibrous food S similar to so-called hand-made ham.

However, there are drawbacks that cannot be solved even with these techniques. The reason is that although the heat-treated pickle can impart a hand-made texture to processed meat products, the high viscosity of the pickling liquid makes it difficult to operate when injected into processed meat products.

Therefore, currently in this industry, it is easy to operate, and
Currently, there is a long-awaited provision of a pickle that can impart a hand-made texture.

Problems to be Solved by the Present Invention> An object of the present invention is to provide a protein preparation for pickles that has good operability and can impart a fibrous, homemade-like texture.

<Means for solving sia> As a result of intensive research in order to solve the above problems, the present inventors identified the polar class and it of the protein to be added, and decided to further incorporate it into dry geotechnical technology m'. We have now found a solution to the above problems and completed the present invention.

That is, the present invention uses 100'X of soybean protein and 7' of egg white.
~100 parts of violet, 30 to 200 parts by weight of milk protein, and 7 parts of water
This is a protein preparation for pickles obtained by heat-treating a protein suspension containing 00 to 5000 parts by weight at 60 to 100°C for 0.5 seconds to 600 seconds, and then drying it.

The present invention is fully described in detail below.

The soybean protein used in the present invention may be either undenatured soybean protein that has not been heat-treated or heat-treated soybean protein.

However, it is preferable to use undenatured soybean protein.

Undenatured soybean protein includes undenatured chain soybean protein obtained by extracting undenatured defatted soybeans with water and removing okara components, and extracting undenatured defatted soybeans with water and making further adjustments to extract okara components and okara components. Undenatured isolated soybean protein from which components have been removed can be used.

The viscosity of the pickle liquid when preparing the civic liquid by using undenatured soybean protein is lower than that when using an isolated protein product that has been denatured by heat treatment 9. Work during injection This is because it improves sex.

To specifically describe the general method of the present invention, undenatured defatted soybeans are extracted with water to remove insoluble components (okara).
Add PI (PI) to 4.0-5.0 to precipitate the protein, remove the supernatant (whey) and add alkali to P)i.
The suspension obtained by blending other ingredients such as egg white and milk protein with undenatured concentrated soybean protein solution adjusted to 6.0-7.0 is heated and then spray-dried. be.

In addition, when mixing with undenatured concentrated soybean protein, it is preferable to mix other components with the extract, heat treatment and drying.

Further, as the milk protein, casein, sodium caseinate, lactalbumin, lactoglobulin, etc. may be used alone or in combination.

Now, as for the amount, soy protein 100''**m (in case of aqueous solution, calculate based on solid content), egg white 7~
100 parts by weight, 30 to 200 parts by weight of milk protein (in this case, pure 1-weight protein alone or in combination), and 700 to 5 parts by weight of water.
000 standards (including water for soybean protein solution).

Furthermore, preferably soybean protein 100x Dobe Atashi, egg white 10-50%! Weight: 50 to 12 parts of milk protein and 1 part of water
000 to 3000 parts by weight. ``Unless it is blended in the above ratio, it will not be possible to impart the desired characteristics to the processed meat product.

The above raw materials are essential, but in addition to these, salting agents, seasonings, spices, binders, coloring aids, preservatives, colorants, etc. may be added as auxiliaries.

Salting agents include table salt, nitrates, nitrites, etc. Seasonings include sodium L-glutamate, sodium succinate, sodium 5'-inosinate, sodium 5'-ribonucleotide, sugar, grape tang, nlupit, etc. Harukoshi, Tsu, Nikuzuku, Capsicum, Allspice, Wiki 1 Silk Zunk, Shozuku, Sage,
Thyme, bay, hinge, ginger, onion, garlic, cinnabar, etc. Binding agents include polyphosphate, pyrophosphate, metaphosphate, etc. Coloring aids include ascorbic acid, sodium ascorbate, erythorbic acid,
As a coloring agent such as sodium erythorbate, Food Red No. 102, Food Red No. 104, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, etc. can be used.

It is a matter of deciding which of these auxiliary agents to use and which lid to use when using them. Note that these auxiliary agents may be added before heating or after the primary heating.

Furthermore, it may be added to the pickling protein preparation gold water obtained by heating and drying at the stage of disintegration.

Now, 4f: IJ island pu ni (1; 1 of Tousoui Imosuyu = The machines used range from a pu-pella type stirrer for simple mixing to homo mixers and high-pressure emulsifiers for finely dispersing raw materials to water. The ease of dispersion can be varied and the combination is a matter of choice.

Next, this protein suspension was heated at 60 to 100°C for 0.5 seconds to
Heat for 600 seconds, preferably at 70-90°C for 2 seconds-120 seconds.

The heating method is not particularly limited, but the protein suspension may be sent directly to a high-temperature instantaneous gas-liquid mixer (commonly known as a "noet kutsker") using a pipeline at temperature, and then heated rapidly by blowing live steam into it. do it. Of course, heating methods other than this may also be used.

Next, this heat-treated pickle is dried.

Drying can be done using the usual 1* mist drying process.

This drying step is essential. By performing this operation, the viscosity of the pickle when dissolved in water can be maintained at a low ti. When using this protein preparation for pickling, it may be dissolved in water and injected into the meat mass using a pickling injection machine in a conventional manner.

Effect> By using the protein preparation for pickling of the present invention, it is possible to not only produce processed meat products with excellent water retention and binding properties, but also impart a fibrous texture similar to so-called hand-made ham. I can do it.

In addition, the protein preparation for pickling according to the present invention has the advantage that the viscosity does not become high when dissolved in water, so it is extremely easy to operate when injected into livestock meat.

Furthermore, in the past, the method used by the Ministry of Processed Meat Products and Chestnuts to prepare pickles had the disadvantage of having to weigh items of 10A or higher, which required a lot of effort and time. The protein preparation for pickling of the present invention has the advantage that it only needs to be dissolved in water, so complicated operations as in the past are not necessary.

Hereinafter, the present invention will be specifically explained based on Examples.

<Example-1> Defatted soybean undenatured flakes 2000. ! 11↓υTo 00g of undenatured fractionated soybean protein neutralized solution (650g of soybean protein, 5350.9g of water) obtained by extraction, R-precipitation and neutralization according to the conventional method, 300g of egg white and 60% of lactalbumin ( 1. Add 100.9° of sodium caseinate and 500 IIt of common salt, stir and mix in a disbursing mill, then directly blow steam into the ebrine and heat at 90°C for 50 seconds, then blow dry and keep for vehicle use. Tansu formulation 2000
．． I got 9.

<Example-2> Pickling liquid composition (A) (Units: JF) Protein preparation for pickling 100 Dry corn syrup 100 Salt 2゜Isuphosphorus@N&8 Glutamine Na 5 Nitrite Na
O,09 Ascorbine relative Na O,01*
705.6 total
940 Pimo egg white
14 Lactalbumin 28 Casein Na 5 Salt
43 Dry corn syrup 100 Sodium polyphosphate
3 Glutamine powder Na
5 Sodium nitrite
O,09 Ascorbine B &
0.01 water
705.6 total
The pickling protein preparation prepared in Example 940 was mixed with the above composition to obtain a pickling liquid (A).

Instead of a protein preparation, pickle liquid t-(B) was prepared by mixing each protein component in powder form in a conventional manner.

Pickle liquid (B) A pickle liquid (C) was obtained by directly blowing steam into the sample in a t-pipeline and heating it at 90°C for 50 seconds.

Table 1 shows the viscosity of each liquid.

Table-1 Viscosity (eP) Glue strength (?) Pickle liquid (A) 190 20 (B)
20 2 (C) 560 18 ・Viscosity: Measured with a B-type viscosity needle after stirring with a homogenizer (10℃) ・Dull strength = 70℃, measured with a strong PILt-rheometer after heating for 50 minutes Granger 5 bulbs This measurement value As you can see, pickle Q (B) is (A
) and (C), it was less preferable.

On the other hand, the pickle liquid (A) was characterized by having lower viscosity and higher crushing strength than pickle liquid (C).

<Example-3> Example-2 for each pork loin (loin tM5)
Pickle liquid (A), (B), made from p4 with the following composition:
(C) was injected into the pork loin using a pickle injector so that the amount increased by 75%, tamped overnight, then cased, dried, smoked for 5 minutes, steamed, cooled, and roasted ham (A
), (B), and (C) were prototyped.

゛ Table 2 shows the physical properties and sensory test results of roast ham.

Table-2 0-Suham Yield Hardness (Hl) Sensory evaluation (A) 160 4.3
7 7 6 7(B) 155
3.2 4 4 4 4 (C)
158 3.8 6 7 5 6・
Hodomafu: Roast ham weight/meat weight/hardness: Texture meter measurement plunger 18mm aluminum cylinder/sensory plan: Panel 10 people 0・------------5--------- --------1
0 points Bad Average Good

Claims (1)

[Claims] (1) 7 to 100 parts by weight of egg white, 30 to 200 parts by weight of milk protein, and 700 to 500 parts of water per 100 parts by weight of soybean protein.
A protein suspension containing 0 parts by weight of 60 to 10 parts by weight
A protein preparation for pickles obtained by heating at 0°C for 0.5 to 600 seconds and drying.