JPH02167054A - Dietary fiber-containing sausages - Google Patents

Abstract

PURPOSE:To obtain the subject sausages, containing dietary fibers made of soybeans as a raw material and capable of sufficiently preventing water from separating without deteriorating texture due to produced sandiness by regulating the average particle diameter to a specific value or below. CONSTITUTION:The objective sausages obtained by containing dietary fibers which are made of soybeans as a raw material and having <=150mum average particle diameter in an amount of 1-20wt.% based on the sausages therein.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to sausages containing dietary fiber, in which sausages are made to contain dietary fiber in order to impart the functional effects of dietary fiber to the sausages. be.

[Prior art and its problems] Conventionally, sausages such as Wiener sausages have used meat as the main ingredient, and in order to prevent syneresis, starches have usually been added to this. .

However, when starch is added to prevent syneresis in sausages, starch does not have sufficient water retention capacity, so syneresis occurs in the sausages during storage, resulting in poor texture of the sausages. There was a problem in that the quality of the sausages deteriorated as the temperature changed.

Further, such starches are used only for the purpose of preventing syneresis in sausages, and their function to have a positive effect on the human body is extremely low.

On the other hand, in recent years, various effects of dietary fiber have been discovered, such as its effect on the digestive system by improving constipation and diarrhea, and its effect on preventing colitis, and such dietary fiber has been found to be included in various foods. Now consideration is being given to making it possible.

In Japanese Unexamined Patent Application Publication No. 63-56268, the fiber-containing substance obtained by removing the skins of peas is introduced into foods such as meat products such as bread bark, soups, snacks, etc. It has been shown to be included in bread, sweets, etc.

However, when adding dietary fiber to food, the type of dietary fiber, particle size of dietary fiber, content of dietary fiber, etc.
It has a great effect on the texture of foods, and simply adding dietary fiber to foods has not been able to provide foods with a satisfactory texture.

Here, as a result of the present inventors' consideration of incorporating dietary fiber into sausages, it was found that when dietary fiber with a large particle size was incorporated into sausages, the texture of the sausages became rough. Furthermore, if the content of this dietary fiber is too high, the dietary fiber absorbs water from the inner portion and swells, resulting in a texture that is far different from that of sausages.

Problems to be Solved by the Invention] An object of the present invention is to solve the above-mentioned problems when sausages contain dietary all fiber.

In other words, the present invention aims to provide dietary fiber-containing products that do not cause the texture of sausages to deteriorate even when dietary fiber is added to sausages in order to impart the functional effects of dietary fiber to sausages. The purpose is to provide sausages.

[Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention provides dietary fiber that is made from soybeans and has an average particle size of 150 μm in order to contain dietary fiber in sausages. Sausages were made to contain dietary fibers with the following small particle sizes.

The reason for using dietary fiber made from soybeans with an average particle size of 150 μm or less is that if sausages contain dietary fiber with a particle size larger than this, it will be difficult to produce. This is because the texture of the sausages becomes rough, and preferably the average particle size is 50%.
Try to use dietary fiber that is less than μm in size.

Here, as mentioned above, dietary fiber made from soybeans with an average particle size of 150 μm or less is obtained by drying the okara fraction separated in the process of producing isolated soybean protein from soybeans. There are those that have been crushed to a size of 150 μm or less, those that have been treated with enzymes such as cellulase and protease and dried to enhance their flavor, and those that have been dried and ultrafinely ground from the above-mentioned okara. Make sure to use the one that has been prepared.

In addition, when adding dietary fiber to sausages as mentioned above, if the content is low, the effect of dietary PIA fiber will be weak, while if the content is too high, the dietary fiber will retain a lot of water. Preferably, the content of the above-mentioned dietary fiber in sausages is 1 to 20% by weight.
Make it so that

In addition, when adding the above-mentioned dietary fiber to sausages, in addition to adding the above-mentioned dietary fiber in powder form,
It may be added in a hydrated state with 1 to 20 times as much water.

In producing the sausages to which dietary fibers have been added as described above, conventionally known pickling methods and cutter curing methods can be used.

Here, in the pickling method, when adding the dietary fiber, the meat such as pork, beef, chicken, etc., which is the main raw material, is soaked in a salting agent, and then the dietary fiber is added to the pickled meat. In addition to adding these dietary fibers to the salting agent and mixing them in a mixer, it is also possible to add these dietary fibers at the same time as the meat, which is the main raw material, is soaked in the salting agent.

In addition, in the cutter curing method, when adding the above-mentioned dietary fiber, the dietary fiber is added and mixed from the beginning when the main raw material meat and salting agent are cutter cured using a silent cutter. It is also possible to add and disperse this dietary fiber after curing the main raw materials, meat and salting agent, using a silent cutter.

The materials obtained by each of the above methods are then filled into various casing materials and heated to produce sausages.

[Function] Since the dietary fiber-containing sausages according to the present invention thus obtained contain dietary fiber, the sausages have the functional effects of dietary fiber, and this dietary fiber also has the functional effect of dietary fiber. To sufficiently prevent syneresis and to suppress changes in the texture of sausages and deterioration of quality of sausages due to syneresis during storage.

In addition, in this invention, the dietary fiber to be contained in sausages is made from soybeans and has an average particle size of 150.
Since the dietary fiber of micrometer or less is used, when it is added to sausages, the texture of the sausages does not become rough.

Also, such food a! Add fiber to sausages from 1 to 20
By containing it in weight%, sausages will be able to fully demonstrate the functional effects of dietary fiber, and
This dietary fiber does not deteriorate the texture or quality of sausages.

[Example 7] Examples of the present invention will be described in detail below, and comparative examples will be given to clarify that the dietary fiber-containing sausages according to the examples of the present invention are superior.

In Riko Warikatsu's example, okara fraction obtained in the process of producing isolated soybean protein from soybeans was used as a dietary fiber made from soybeans, using a drying device (Microdryer manufactured by Hoyoi Micron ■). dried and pulverized to an average particle size of 100μ
I decided to use dietary fiber that was less than m.

In this example, a silent cutter is used,
Add pork (arm), salting agent, and water into a silent cutter, and while curing the cutter, add pork fat, the above dietary fiber, and seasoning, cure the cutter, and then fill this into the casing material. and heated to produce dietary fiber-containing sausages.

In addition, the above pork (arm), salting agent, water, pork fat.

The blending ratio of dietary fiber and seasoning is as shown in Table 1 below.

(The following is a blank space) Table 1 In this comparative example, potato starch was used instead of the dietary fiber used in Example 1 above.

Then, a silent cutter was used in the same manner as in Example 1, and the same salting agent as in Example 1 was added to the pork (arm > 63.5 parts by weight) in the silent cutter.
While curing the cutter by adding 21.5 parts by weight of water, 10 parts by weight of pork fat, 5 parts by weight of potato starch, and the same seasoning as in Example 1 were further added and curing the cutter. was filled into a casing material and heated to obtain sausages.

In this comparative example, in place of the dietary fiber with an average particle size of 100 μm or less used in Example 1, soybean-based dietary fiber with an average particle size of 250 μm or more was used. Sausages containing dietary fiber were produced in the same manner as in Example 1 above.

Next, for each of the sausages of Example 1 and Comparative Examples 1 and 2 produced as described above, the hardness, cohesiveness, and gumminess at the time of production were measured, and the hardness after 3 weeks, 'a Measure the cohesiveness and guminess.

The results were as shown in Table 2 below.

As is clear from these results, in Comparative Example 1 using potato starch, there was syneresis from the sausages during storage for 3 weeks, and the difference between the original sausage and the sausage after 3 weeks had passed. In the meantime, the hardness, cohesiveness, and gumminess of the sausages changed, resulting in a change in texture, and the quality of the sausages also deteriorated.

Next, the textures of Example 1 and Comparative Example 2 were compared.

As a result, in Example 1, the texture was almost the same as that of ordinary sausages, whereas in Comparative Example 2,
The sausages had a powdery, grainy texture that was different from that of regular sausages.

Examples 2 to 4 In these examples as well, okara fraction obtained in the process of producing isolated soybean protein from soybeans as dietary fiber made from soybeans was dried using a drying device (Microdryer manufactured by Hoyoi Micron ■). dried and pulverized to an average particle size of 50
Dietary fibers with a diameter of ~60 μm or less were used.

And in these examples, first of all, pork.

Meats such as beef and chicken were soaked in a salting agent to produce pickles. The blending ratio during this pickling is as shown in Table 3 below. Soybean protein isolated (
Add Fuji Oil's New Fuji Pro P) and water to the
After adding the mixture at the mixing ratio shown in the table and kneading it with a mixer,
It was filled into a casing material and heated to produce sausages containing dietary fiber.

Table 4 Furthermore, in the dietary fiber-containing sausages of each example produced as described above, even when stored for a long time, syneresis occurs in the sausages and the texture of the sausages changes. There was no deterioration in the quality of the sausages.

Next, when eating the dietary fiber-containing sausages of these Examples, those of Examples 2 and 3 in which the dietary fiber content is 3 to 5% by weight have the same texture as normal sausages. In addition, in Example 4, which had a high dietary fiber content of 20% by weight, the binding properties were slightly lower, but the texture could be said to be almost the same as that of ordinary sausages. Ta.

[Effects of the Invention] As detailed above, in the sausages containing dietary fiber according to the present invention, in order to incorporate dietary fiber into the sausages, the average particle size of the soybean-based material is 150 μm.
Since dietary fiber of less than m is used, sausages can now have the functional effects of dietary fiber without causing roughness in the texture of the sausages and deteriorating the texture.

In addition, the dietary fiber contained in sausages in this way sufficiently prevents syneresis in sausages, so unlike conventional sausages using starches, syneresis occurs during storage and sausages The texture of the food may change,
The quality of sausages no longer deteriorates.

Furthermore, in the sausages containing dietary fiber according to the present invention, if the sausages contain 1 to 20% by weight of the above-mentioned dietary fiber, the dietary fiber will not reduce the texture and quality of the sausages. It is now possible to impart the functional effects of high dietary fiber to sausages.

Claims (1)

[Scope of Claims] 1. Sausages containing dietary fiber, characterized in that the sausages contain dietary fiber made from soybeans and having an average particle size of 150 μm or less. 2. The sausage containing dietary fiber according to claim 1, wherein the dietary fiber is contained in an amount of 1 to 20% by weight based on the sausage.