JPH02245162A - Pickling agent composition - Google Patents
Pickling agent compositionInfo
- Publication number
- JPH02245162A JPH02245162A JP1063440A JP6344089A JPH02245162A JP H02245162 A JPH02245162 A JP H02245162A JP 1063440 A JP1063440 A JP 1063440A JP 6344089 A JP6344089 A JP 6344089A JP H02245162 A JPH02245162 A JP H02245162A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- weight
- calcium
- agent composition
- pickling agent
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 62
- 238000005554 pickling Methods 0.000 title claims description 44
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 62
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000011575 calcium Substances 0.000 claims abstract description 27
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 27
- 229920001206 natural gum Polymers 0.000 claims abstract description 16
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 7
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000292 calcium oxide Substances 0.000 claims abstract description 6
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 230000015271 coagulation Effects 0.000 claims abstract description 4
- 238000005345 coagulation Methods 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims description 25
- 241001474374 Blennius Species 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 abstract description 22
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 11
- 239000010452 phosphate Substances 0.000 abstract description 11
- 238000013329 compounding Methods 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 description 26
- 235000013372 meat Nutrition 0.000 description 22
- 235000021317 phosphate Nutrition 0.000 description 21
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 11
- 235000020995 raw meat Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000010418 carrageenan Nutrition 0.000 description 6
- 239000000679 carrageenan Substances 0.000 description 6
- 229920001525 carrageenan Polymers 0.000 description 6
- 229940113118 carrageenan Drugs 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 5
- 239000000853 adhesive Substances 0.000 description 5
- 238000005336 cracking Methods 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 238000009938 salting Methods 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 102000004407 Lactalbumin Human genes 0.000 description 4
- 108090000942 Lactalbumin Proteins 0.000 description 4
- 240000005856 Lyophyllum decastes Species 0.000 description 4
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 4
- 108010070551 Meat Proteins Proteins 0.000 description 4
- 229920000715 Mucilage Polymers 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229920000569 Gum karaya Polymers 0.000 description 2
- 241000442132 Lactarius lactarius Species 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000934878 Sterculia Species 0.000 description 2
- 241000894431 Turbinidae Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 210000003278 egg shell Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000010494 karaya gum Nutrition 0.000 description 2
- 239000000231 karaya gum Substances 0.000 description 2
- 229940039371 karaya gum Drugs 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000012851 eutrophication Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- -1 farcelan Polymers 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000000451 gelidium spp. gum Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000010842 industrial wastewater Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- 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、リン酸塩を添加しない畜肉ハム類を製造する
に際し、湿塩漬法またはビワクルインジェクター法によ
る塩漬工程で、保水性、結着性、弾力性をを付与する優
れた効果を示すピックル剤組成物に関するものである。Detailed Description of the Invention [Industrial Field of Application] The present invention is aimed at improving water retention, water retention, The present invention relates to a pickling agent composition that exhibits excellent binding properties and elasticity.
〔従来の技術と発明が解決しようとする課題〕従来、畜
肉ハムの製造には、保水性、結着性ならびに弾力向上環
の機能性付与の面からリン酸塩を主剤とする添加剤、即
ち、リン酸塩製剤が塩漬工程で不可欠なものとして使用
されてきた。一方、我が国では、近年、国民の健康意識
の向上から、リン酸塩過剰摂取による生理的不均衡に対
する警戒、および、工場排水に混入するリン酸塩処理の
困難さや、これに伴うコスト高、また、流入した湖沼の
富栄養化の問題などから、リン酸塩の使用を敬遠する傾
向にある。[Prior art and problems to be solved by the invention] Conventionally, in the production of meat ham, phosphate-based additives have been used to provide functions such as water retention, binding properties, and elasticity-improving rings. , phosphate preparations have been used as essential in the salting process. On the other hand, in Japan, as people's health awareness has improved in recent years, there has been increased concern about physiological imbalances caused by excessive intake of phosphates, and the difficulty of treating phosphates mixed in industrial wastewater and the associated high costs. There is a tendency to avoid using phosphates due to problems such as eutrophication of lakes and marshes into which they flow.
このリン酸塩を使用しない畜肉ハムには、離水防止（保
水）剤として各種の蛋白質や澱粉を添加することにより
前記機能性向上の効果を期待してはいるが、畜肉ハムに
対するリン酸塩製剤の添加は、保水性、結着性ならびに
弾力性向上の効果以外にも、食感や風味等につき優れた
品質改良効果を有するため、ピックル剤の主剤としてリ
ン酸塩製剤に優るものは未だ見出されていない。For meat hams that do not use phosphates, it is expected that the above functionality will be improved by adding various proteins and starches as syneresis prevention (water retention) agents, but phosphates for meat hams In addition to the effects of improving water retention, binding properties, and elasticity, the addition of phosphate also has an excellent quality improvement effect on texture and flavor, so there is still no product that is superior to phosphate preparations as the main ingredient of pickling agents. Not served.
リン酸塩製剤以外の物質によって保水性、結着性、弾力
性を高める従来技術として、特開昭５７−１２５６４８
号発明がある。この発明は、動・植物性蛋白質の加水分
解物に有機カルボン酸、フィチン酸、もしくは、それら
の塩類を併用することにより、畜肉ハムに対して優れた
保水性、結着性を有するピックル剤組成物に関するもの
であるが、本号発明の明細書中で示される実施例では全
てポリリン酸塩製剤が併用されていて、リン酸塩を完全
に除外したものではない。As a conventional technique for increasing water retention, binding properties, and elasticity using substances other than phosphate preparations, Japanese Patent Application Laid-Open No. 57-125648
There is a No. 1 invention. This invention provides a pickling agent composition that has excellent water retention and binding properties for meat ham by using an organic carboxylic acid, phytic acid, or their salts in combination with a hydrolyzate of animal/vegetable protein. However, in all the examples shown in the specification of the present invention, polyphosphate preparations are used together, and phosphates are not completely excluded.
次に、特開昭６２−６６５６号発明では、未加熱大豆蛋
白とカゼインを加熱乾燥し、ハム類清込用蛋白として使
用することを堤唱しているこの方法は、単にカゼインの
粘性と大豆蛋白の加熱時における凝固性、ならびに、両
者の保水性を複合して利用したに過ぎず、保水性、結着
性ならびに弾力性から畜肉ハムとして満足できるもので
はない。また、特開昭６’２−１１８８４１号発明では
、ピックルに使用する食塩の全部または一部をコーティ
ングすることによって食塩を不溶化させ、他の蛋白質、
塩類等の溶解性を高める方法を用いているが、畜肉ハム
の保水性、結着性、弾力性においてなお不充分である。Next, the invention of JP-A No. 62-6656 proposes heating and drying unheated soybean protein and casein and using it as a protein for clarification of cold cuts. The coagulation property of protein upon heating and the water retention properties of both are merely utilized in combination, and the product is not satisfactory as a meat ham due to its water retention property, binding property, and elasticity. In addition, in the invention of JP-A No. 6'2-118841, all or part of the salt used in pickles is coated to insolubilize it, and other proteins,
Although methods are used to increase the solubility of salts, etc., the water retention, cohesiveness, and elasticity of meat ham are still insufficient.
以上の如く、リン酸塩製剤を添加しない畜肉ハムに、所
期の保水性、結着性ならびに弾力性を求めることは今な
お困難であって、その解決のためのピックル剤組成物の
出現が待たれていた。As mentioned above, it is still difficult to obtain the desired water retention, cohesiveness, and elasticity in meat ham without the addition of phosphate preparations, and the emergence of pickling agent compositions to solve this problem is still difficult. It was waiting.
本発明は、リン酸塩製剤を使用せぬ畜肉ハムを作成する
際、保水性、結着性ならびに弾力性を確保するために、
熱凝固性蛋白質ならびにカルシウム剤を配合し、あるい
は、さらに天然ガム類を配合したピックル剤組成物を提
供しようとするものである。即ち、本発明は、■ 熱凝
固性蛋白質にカルシウム剤を配合したことを特徴とする
ピックル剤組成物、■ ■記載のピックル剤組成物にお
いて、天然ガム類を配合したことを特徴とするピックル
剤組成物、■ 熱凝固性蛋白質として、加熱凝固温度が
８０℃以下のものの中から選ばれる１種または２種以上
を混合したものを用いたことを特徴とする■または■記
載のピックル剤組成物、■ カルシウム剤として、水酸
化カルシウム、酸化カルシウム、および、焼成カルシウ
ムから選ばれる１種または２種以上を混合したものを用
いたことを特徴とする■または■記載のピックル剤組成
物、■ 天然ガム類として、海藻抽出物の１種または２
種以上を混合したものを用いたことを特徴とする■記載
のピックル剤組成物、■ 熱凝固性蛋白質１００重量部
に対しカルシウム剤２〜１００重量部を配合したことを
特徴とする■または■記載のピックル剤組成物、■ 熱
凝固性蛋白質１００重量部に対し天然ガム類５〜６０重
量部を配合したことを特徴とする■記載のピックル剤組
成物、に係るものである。In the present invention, when producing meat ham that does not use phosphate preparations, in order to ensure water retention, binding properties, and elasticity,
The present invention aims to provide a pickling agent composition containing a thermocoagulable protein and a calcium agent, or further containing a natural gum. That is, the present invention provides (1) a pickling agent composition characterized in that a calcium agent is blended with a thermocoagulable protein, (2) a pickling agent characterized in that a natural gum is blended in the pickling agent composition described in (2). Composition, (1) The pickling agent composition according to (1) or (2), characterized in that one or a mixture of two or more selected from those having a heating coagulation temperature of 80° C. or lower is used as the thermocoagulable protein. , ■ The pickling agent composition according to ■ or ■, characterized in that one or a mixture of two or more selected from calcium hydroxide, calcium oxide, and calcined calcium is used as the calcium agent, ■ Natural As gums, one or two types of seaweed extract
The pickling agent composition according to (1), which is characterized by using a mixture of two or more seeds, (2) or (2), which is characterized by containing 2 to 100 parts by weight of a calcium agent to 100 parts by weight of thermocoagulable protein. The present invention relates to the pickling agent composition described in (1), characterized in that 5 to 60 parts by weight of a natural gum is blended to 100 parts by weight of a thermocoagulable protein.
以下に、本発明の詳細な説明する。The present invention will be explained in detail below.
ピックルに使用される蛋白質溶液に求められる条件は、
（１） 熔解が容易であること、（２） 溶液粘度
が低いこと、（３） 加熱して生じるゲルの凝固力が
強いこと、ならびに、（４） 加熱後保水力が強いこ
と等である。本発明に使用する熱凝固性蛋白質としては
、卵蛋白質、乳蛋白質、血液蛋白質（プラズマパウダー
等）、大豆蛋白質あるいは小麦蛋白質等のごと（例示で
きる動物性・植物性蛋白質中、８０℃以下で加熱凝固性
のあるものの中から選ばれる１種または２種以上を混合
したものが適切である。これらの蛋白質を例えば酵素等
により加水分解したり、脱アマイド処理したり、あるい
は、酸化・還元処理を施す等、種々の処理を行ったもの
であっても８０°Ｃ以下での加熱凝固性を失っていなけ
れば、いずれも使用することができる。The conditions required for the protein solution used for pickling are:
(1) It is easy to melt, (2) the solution viscosity is low, (3) the gel produced by heating has a strong coagulating power, and (4) it has a strong water retention capacity after heating. Thermocoagulable proteins used in the present invention include egg protein, milk protein, blood protein (plasma powder, etc.), soybean protein, wheat protein, etc. One type or a mixture of two or more types selected from coagulable proteins is suitable.These proteins can be hydrolyzed with enzymes, deamidated, or oxidized/reduced. Even if it has been subjected to various treatments, as long as it does not lose its heat coagulability at 80° C. or lower, it can be used.
カルシウム剤とは、水酸化カルシウム、酸化カルシウム
および焼成カルシウムから選ばれる１種または２種以上
を混合したものをいう。そのうち、焼成カルシウムとは
、カキ、ホタテ、サザエを含む貝殻類、牛、豚の骨を主
体とする獣骨類、あるいは、卵殻類を常法により焼成し
て得られる焼成カルシウム粉末をいう。The calcium agent refers to one or a mixture of two or more selected from calcium hydroxide, calcium oxide, and calcined calcium. Among these, calcined calcium refers to calcined calcium powder obtained by calcining shellfish including oysters, scallops, and turban shells, animal bones mainly consisting of cow and pig bones, or eggshells by a conventional method.
また、前記の熱凝固性蛋白質とカルシウム剤からなる本
発明のピックル剤組成物に、下記の天然ガム類を組み合
わせることにより効果をさらに高めることができる。即
ち、本発明にいう天然ガム類とはカラギーナン、寒天、
ファーセラン、アルギン酸等の海藻抽出物、ローカスト
ビーンガム等の種子粘質物、ペクチ・ン等の果実粘質物
、カラヤガム等の樹脂様粘質物、さらにはキサンタンガ
ム等の微生物由来粘質物等のいずれか１種または２種以
上混合したものであるが、とくに、カラギーナン、寒天
、ファーセラン、アルギン酸等の海藻抽出物が有効であ
る。Furthermore, the effect can be further enhanced by combining the following natural gums with the pickling agent composition of the present invention, which comprises the above-mentioned thermocoagulable protein and calcium agent. That is, the natural gums referred to in the present invention include carrageenan, agar,
Any one of seaweed extracts such as furcellan and alginic acid, seed mucilages such as locust bean gum, fruit mucilages such as pectin, resin-like mucilages such as Karaya gum, and microorganism-derived mucilages such as xanthan gum. Or a mixture of two or more kinds, and seaweed extracts such as carrageenan, agar, farcelan, and alginic acid are particularly effective.
本発明におけるピックル剤組成物は、熱凝固性蛋白質１
００重量部に対し、カルシウム剤２〜１００重量部、好
ましくは２〜２０重量部を通常の混合手段により混合し
て得られるものである。この場合、熱凝固性蛋白質１０
０重量部に対しカルシウム剤が２重量部未満であるとき
は、熱凝固性蛋白質に対するカルシウム剤の架橋効果が
不充分であり、カルシウム剤が１００重量部以上では、
熱凝固性蛋白質がカルシウムイオンによる過度の変性を
受けて、蛋白質の熱凝固性が脆弱化してくるので不適当
である。また、前記天然ガム類を配合する場合には、熱
凝固性蛋白質１００重量部に対し、天然ガム類を５〜６
０重量部、好ましくは１０〜４０重量部を組み合わせる
ことが適当である。この場合、天然ガム類が５重量部未
満であるときは、天然ガム類の保水性ならびに結着性を
高める効果が不充分であり、天然ガム類が６０重量部以
上では、ピックルの熔解粘度が高すぎて、原料肉への分
散性が悪くなるので、これを使用することはできない。The pickling agent composition in the present invention contains thermocoagulable protein 1
It is obtained by mixing 2 to 100 parts by weight, preferably 2 to 20 parts by weight, of a calcium agent to 00 parts by weight using a conventional mixing means. In this case, thermocoagulable protein 10
When the amount of the calcium agent is less than 2 parts by weight relative to 0 parts by weight, the crosslinking effect of the calcium agent on the thermocoagulable protein is insufficient, and when the amount of the calcium agent is 100 parts by weight or more,
This is unsuitable because thermocoagulable proteins are excessively denatured by calcium ions, which weakens the thermocoagulability of the proteins. In addition, when blending the natural gums, 5 to 6 parts of the natural gums are added to 100 parts by weight of the thermocoagulable protein.
It is suitable to combine 0 parts by weight, preferably 10 to 40 parts by weight. In this case, if the amount of natural gums is less than 5 parts by weight, the effect of increasing the water retention and binding properties of natural gums is insufficient, and if the amount of natural gums is 60 parts by weight or more, the melt viscosity of the pickle will decrease. This cannot be used because it is too high and the dispersibility into raw meat becomes poor.
本発明のピックル剤組成物が使用されるハム類は、ロー
スハム、ボンレスハム、プレスハム等通常に製造されて
いる畜肉ハムであるが、本発明のピックル剤組成物は、
チキンハム等の家禽類ハムや、唐揚げ、豚カッ、白身魚
フライ等の惣菜類、珍味類の中で塩漬工程を必要とする
加工食品にも適用できる。さらに、この場合、副原料と
して魚肉すり身、澱粉、ガム質等を使用しても、通常量
程度の使用ではピックル剤組成物の効果に何等影響を与
えない。Hams to which the pickling agent composition of the present invention is used are commonly produced meat hams such as roast ham, boneless ham, and pressed ham.
It can also be applied to poultry hams such as chicken ham, prepared foods such as fried chicken, pork cutlet, and fried white fish, and processed foods that require a salting process among delicacies. Furthermore, in this case, even if minced fish, starch, gum, etc. are used as auxiliary raw materials, the effects of the pickling agent composition will not be affected at all if used in normal amounts.
さらに、本発明のピックル剤組成物の対象となる畜肉ハ
ムは、リン酸塩無添加ハムであるが、低リン酸塩添加ハ
ム、例えば最終製品当たりのリン酸塩濃度が、０．１〜
０．２％程度の保水性、結着性、弾力性ともに不充分な
ことが予想される畜肉ハムに添加することも可能であり
、この場合、製品の品質向上をはかることができる。Furthermore, the meat ham to which the pickling agent composition of the present invention is applied is a ham with no added phosphate, but a ham with a low phosphate added, for example, a phosphate concentration per final product of 0.1 to 1.
It is also possible to add it to meat ham that is expected to have insufficient water retention, binding properties, and elasticity of about 0.2%, and in this case, it is possible to improve the quality of the product.
本発明のピックル剤組成物の作用を実験例をもって説明
する。The effect of the pickling agent composition of the present invention will be explained using experimental examples.
まず、本実験に使用したピックル剤組成物の配合は以下
のとおりである。即ち、プラズマパウダー７０重量部、
卵白３０重量部よりなる熱凝固性蛋白質混合物１００重
景部に対し、水酸化カルシウム６重量部をミキサーで混
合したものを試料１とし、試料１に、カラギーナン８０
重量部、寒天２０重量部よりなる海藻抽出混合物を、さ
らに２５重量部組み合わせたものを試料２とした。そし
て、原料肉１００重量部に対しピックル注入率を２５重
量部に設定したとき、対照として、南中濃度で食塩２％
、砂糖０゜５％になる様に調整したピックルのみの区を
、結着剤無添加区、この結着剤無添加区に原料肉１００
重量部に対し３重量部となるように卵白を添加した区を
、卵白添加区、原料肉１００重量部に対し０．３重量部
となるようにポリリン酸塩を添加した区を、ポリリン酸
塩添加区とした。また、本発明のピックル剤組成物であ
る試料１および試料２を、前記、食塩、砂糖のみのピッ
クルに、原料肉１００重量部に対しそれぞれ３重量部を
添加して、試料１添加区ならびに試料２添加区とし、各
ピックルについての比較実験を行った。First, the formulation of the pickling agent composition used in this experiment is as follows. That is, 70 parts by weight of plasma powder,
Sample 1 is prepared by mixing 6 parts by weight of calcium hydroxide with 100 parts by weight of a thermocoagulable protein mixture consisting of 30 parts by weight of egg white, and 80 parts by weight of carrageenan.
Sample 2 was prepared by combining 25 parts by weight of a seaweed extraction mixture consisting of 20 parts by weight of agar and 20 parts by weight of agar. When the pickle injection rate was set at 25 parts by weight for 100 parts by weight of raw meat, as a control, the salt concentration was 2%
, a section with only pickle adjusted to 0.5% sugar, a section with no binder added, and a section with no added binder added with 100% raw meat.
The area in which egg white was added in an amount of 3 parts by weight per part by weight was the egg white added area, and the area in which polyphosphate was added in an amount of 0.3 parts by weight per 100 parts by weight of raw meat was the polyphosphate area. It was designated as an additive area. In addition, 3 parts by weight of each of Sample 1 and Sample 2, which are the pickling agent compositions of the present invention, were added to the pickle containing only salt and sugar, and 3 parts by weight of each were added to 100 parts by weight of raw meat. A comparative experiment was conducted for each pickle in two addition groups.
本実験においては、原料肉として豚ロースを使用したが
、インジェクターを用いて各ピックルを注入後、１０時
間タンブラ−にてマツサージを行い、塩漬（５℃、４８
時間）・充填・加熱・冷却の順で、ロースハムを作成し
た。以上の実験において、歩留り（その大半は保水性と
して表現される）、結着性（身割れ状態）ならびに食感
を評価し、これを表１とした。ここで、歩留りは、それ
ぞれ原料肉を１００重量部としたときの加熱・冷却後重
量部をラテン方路法により比較した。次に、リン酸塩を
添加しないハムにおいて、最も問題となる結着性（身割
れ状態）は、ロースハムをスライサーにて２１４ｍにス
ライスした後、１０枚を真空バック詰めし２４時間低温
室に放置する。開封後、１枚ずつ身割れせずに剥がれる
か否かで判断し５点法により評価した。即ち、１０枚と
も全く身割れのないものを５点とし、１０枚とも身割れ
剥離したものを０点とした。食感は、滑らかさを加味し
た弾力について、官能法により評価したが、その際、パ
ネラ−１０人によるパネルテストを５点法で行いその平
均点を採用した。即ち、弾力の強いものを５点とし、弾
力の弱いものを１点とするとともに、その中間の配点を
行った。In this experiment, pork loin was used as the raw meat, and after injecting each pickle using an injector, it was subjected to pine surge in a tumbler for 10 hours, and salted (5℃, 48℃).
The roast ham was prepared in the following order: time), filling, heating, and cooling. In the above experiments, the yield (most of which is expressed as water retention), binding property (splitting), and texture were evaluated, and the results are shown in Table 1. Here, the yield was determined by comparing parts by weight after heating and cooling, based on 100 parts by weight of the raw meat, using the Latin method. Next, in hams that do not contain phosphates, the most problematic problem is cohesion (splitting). After slicing the loin ham into 214-meter pieces using a slicer, 10 slices are packed in a vacuum bag and left in a cold room for 24 hours. do. After opening, it was judged whether each piece could be peeled off without cracking and evaluated using a 5-point scale. That is, a score of 5 was given for all 10 sheets with no cracking, and a score of 0 was given for all 10 sheets with peeling. The texture was evaluated by a sensory method in terms of elasticity including smoothness, and the average score of a 5-point panel test conducted by 10 panelists was used. That is, items with strong elasticity were given 5 points, items with weak elasticity were given 1 point, and scores were assigned in between.
表１より、本発明のピックル剤組成物添加ピ・７クルは
、いずれも、リン酸塩無添加のハム製造で常用されてい
る卵白添加ピックルより、はるかに有効であり、とくに
天然ガムを配合した試料２添加区は、従来からこれの代
替がないとして賞月されているポリリン酸塩添加に比し
て遜色のないことが明らかになった。From Table 1, all of the pickling agent compositions of the present invention, Pickle 7, are much more effective than the egg white-added pickles that are commonly used in ham production without the addition of phosphates, especially those containing natural gum. It has become clear that the sample 2-added group is comparable to the polyphosphate-added group, which has been praised for its lack of an alternative.
本発明のピックル剤組成物が、肉蛋白質、脂肪質、水分
等にどのような作用をもたらすのか詳細は明らかではな
いが、概ね次のように説明することができる。即ち、ま
ず畜肉中の筋原繊維蛋白質に対しカルシウム剤がアルカ
リとして働き、この肉蛋白質の溶解性および水和性を高
める。次いで、肉蛋白質およびピックル剤組成物中の熱
凝固性蛋白質の両者の間にカルシウム剤を介して徐々に
カルシウム架橋が形成され結合を強固にする。その後、
結合した肉蛋白質は加熱により凝固し、ハムの保水性、
結着性を安定した状態に保持する。さらに、天然ガム類
は自らのもつゲル化性により、前記、保水性、結着性を
一層安定化する。従って、食感もまた向上することは明
らかである。Although the details of the effect of the pickling agent composition of the present invention on meat protein, fat, moisture, etc. are not clear, it can be generally explained as follows. That is, first, the calcium agent acts as an alkali for the myofibrillar proteins in the meat, increasing the solubility and hydration of the meat proteins. Next, calcium crosslinks are gradually formed between the meat protein and the thermocoagulable protein in the pickling agent composition via the calcium agent to strengthen the bond. after that,
The bound meat proteins coagulate when heated, improving the water retention capacity of the ham.
Maintains binding properties in a stable state. Furthermore, natural gums further stabilize the above-mentioned water retention and binding properties due to their own gelling properties. Therefore, it is clear that the texture is also improved.
以下に実施例を以て、本発明を更に詳細に説明する。The present invention will be explained in more detail below with reference to Examples.
実施例 １゜
ラクトアルブミン粉末６０重量部およびプラズマパウダ
ー４０重量部の熱凝固性蛋白質混合物１００重量部に、
水酸化カルシウム７重量部を加えて混合してピックル剤
組成物とした。原料肉を豚肉もも肉とし、肉１００重量
部に対しピックル注入率を２５重量部に設定した。南中
濃度で食塩２％、砂＄１８０．５％、調味料０． ４％
、ピックル剤組成物２．５％になるようにピックルを作
成した後、ビンクルインジェクター法によって塩漬を行
い、ボンレスハムを製造したが、このものは、リン酸塩
無添加ハムとしては、離水が少なく身割れもない弾力性
の優れたハムであって、表１における試料１添加区と同
様の成績を得た。Example 1 100 parts by weight of a thermocoagulable protein mixture containing 60 parts by weight of lactalbumin powder and 40 parts by weight of plasma powder,
7 parts by weight of calcium hydroxide was added and mixed to obtain a pickling agent composition. The raw meat was pork thigh, and the pickle injection rate was set at 25 parts by weight per 100 parts by weight of the meat. Namchu concentration: 2% salt, $180.5% sand, 0. 4%
After preparing a pickle with a pickling agent composition of 2.5%, salting was carried out using the Binkle injector method to produce boneless ham, but this product did not have syneresis as a phosphate-free ham. The ham had excellent elasticity with little cracking, and obtained the same results as the Sample 1 added group in Table 1.
実施例 ２゜
実施例１のピックル剤組成物１００重量部に、カラギー
ナン２０重量部およびキサンタンガム１０重量部を配合
して新たなピックル剤組成物を作成し、原料肉をはじめ
その他の条件を実施例１と同様にしてボンレスハムを製
造した。Example 2゜A new pickling agent composition was prepared by blending 20 parts by weight of carrageenan and 10 parts by weight of xanthan gum with 100 parts by weight of the pickling agent composition of Example 1, and the raw meat and other conditions were determined in Example 2. Boneless ham was produced in the same manner as in Example 1.
その結果、離水が殆どなく身割れもない食感の優れた製
品が得られた。そして、このものは、表１における試料
２添加区と同様に評価された実施例 ３゜
卵白４０重量部、ラクトアルブミン粉末４０重量部、小
麦蛋白質をパパインを用いて分解した酵素処理小麦蛋白
粉末２０重量部の合計１００重量部に卵殻を原料とする
焼成カルシウム８重量部、さらにファー上５フ１５重量
部およびカラギーナン５重量部を混合しピックル剤組成
物とした。そして、原料肉１００重量部に対しピックル
注入率を３０重量部に設定してピックルを作成したが、
その際、ピックルは南中濃度で、食塩１．５％、調味料
１％、ピックル剤組成物４％とした。原料肉は豚もも肉
とし、１片が５０ｇ以下になるように細かく切り、フー
ドミキサーにて３０分間混合して充分にピックルを吸収
させた後、２日間湿塩漬法にて塩漬を行い、その後リテ
ーナ−に詰めてプレスハムを作成した。斯くして得られ
たハムは、極めて保水性が高くスライサーで１．５ｉｎ
厚にスライスしても身割れはほとんど観察されず、両手
で引っ張っても肉片どうしの接着力は非常に強固であっ
た。本製品についてもまた、表１における試料２添加区
と同様の成績を得た。As a result, a product with excellent texture and almost no syneresis and no cracking was obtained. This product was evaluated in the same manner as the Sample 2 addition group in Table 1. Example 3: 40 parts by weight of egg white, 40 parts by weight of lactalbumin powder, 20 parts by weight of enzyme-treated wheat protein powder prepared by decomposing wheat protein using papain. A pickling agent composition was prepared by mixing 8 parts by weight of calcined calcium made from eggshells, 15 parts by weight of fur top 5, and 5 parts by weight of carrageenan into a total of 100 parts by weight. Then, pickles were made by setting the pickle injection rate to 30 parts by weight per 100 parts by weight of the raw meat.
At that time, the pickle had a concentration of 1.5% salt, 1% seasoning, and 4% pickle composition. The raw meat is pork thigh, cut into pieces so that each piece weighs less than 50 g, mixed in a food mixer for 30 minutes to fully absorb the pickle, and then salted using a wet salting method for 2 days. Thereafter, the ham was packed in a retainer to create a pressed ham. The ham thus obtained has extremely high water retention and can be sliced into 1.5 inch slices using a slicer.
Even when sliced thickly, almost no cracking was observed, and even when pulled with both hands, the adhesive strength between the pieces of meat was very strong. This product also obtained the same results as the Sample 2 addition group in Table 1.
実施例 ４゜
プラズマパウダー７５重量部、カゼインナトリウム２５
重量部の合計１００重量部に酸化カルシウム２０重量部
、カラギーナン３０重量部ローカストビーンガムとアラ
ビアガムとを各５重量部ずつ加え、充分に混合したもの
をピックル剤組成物とした。畜肉原料には豚肉、牛肉、
マトンの三種類を準備し、１片が３０〜５０ｇ程度にな
るように細切した。また、魚肉原料として、タラを準備
し同様に細切した。三種類の畜肉を各２５重量部ずつ、
魚肉原料も２５重量部の肉塊原料合計１００重量部に対
しピックル注入率を３０重量部に設定した。南中濃度で
、食塩１．５％、調味料２％、ピックル剤組成物６％、
さらに、つなぎとして馬鈴薯澱粉４％となるように配合
したピックルを作成し、タンプリングマシンにて６０分
間回転させ充分にピックルを吸収させた後、１日間の湿
塩漬工程を経て混合プレスハムを製造した。このものも
、保水性、結着性に優れた製品であり、食感は従来のリ
ン酸塩無添加ハムでは考えられなかった瑞々しい弾力性
のあるものであった。Example 4 75 parts by weight of plasma powder, 25 parts by weight of sodium caseinate
To a total of 100 parts by weight, 20 parts by weight of calcium oxide, 30 parts by weight of carrageenan, 5 parts by weight each of locust bean gum and gum arabic were added and thoroughly mixed to prepare a pickling agent composition. Meat raw materials include pork, beef,
Three types of mutton were prepared and cut into pieces so that each piece weighed about 30 to 50 g. In addition, as a raw material for fish meat, cod was prepared and shredded in the same manner. 25 parts by weight of each of the three types of meat,
The pickle injection rate was set at 30 parts by weight for a total of 100 parts by weight of the fish meat raw material, which was 25 parts by weight. Namchu concentration: 1.5% salt, 2% seasoning, 6% pickling agent composition,
Furthermore, a pickle containing 4% potato starch as a binder was made and rotated in a tampling machine for 60 minutes to fully absorb the pickle.The mixed pressed ham was then subjected to a wet salting process for one day. Manufactured. This product also had excellent water retention and binding properties, and the texture was fresh and elastic, which was unimaginable with conventional phosphate-free ham.
実施例 ５゜
卵白粉末５０重量部およびラクトアルブミン５０重量部
の合計１００重量部にサザエの貝殻を原料とする焼成カ
ルシウム２０重量部、さらに寒天とカラヤガムを２対１
重量比で混合して得た粉末４０重量部を混合してピック
ル剤組成物とした。鶏肉１００重量部に対しピックル注
入率を２０重量部に設定してピックルを作成したが、ピ
ックルには食塩、みりん、醤油等と共にピックル剤組成
物を溶解させた。ピックル剤組成物の添加料は、鶏肉１
００重量部に対して１０重量部とした。鶏胸肉を唐揚げ
用に細切し、タンプリングマシンでピックルを吸収させ
た後、唐揚げ粉を付着させた。斯くして、１７０℃、７
分で油ちょうした唐揚げは、冷えても離水が認められず
１１６％の高い歩留りを示した。食感も弾力性があり、
味と共に良好なものであった。Example 5゜A total of 100 parts by weight of 50 parts by weight of egg white powder and 50 parts by weight of lactalbumin, 20 parts by weight of calcined calcium made from turban shells, and 2:1 of agar and karaya gum.
A pickling agent composition was prepared by mixing 40 parts by weight of the powders obtained by mixing in a weight ratio. A pickle was prepared by setting the pickle injection rate to 20 parts by weight per 100 parts by weight of chicken meat, and a pickling agent composition was dissolved in the pickle along with salt, mirin, soy sauce, etc. The additives of the pickling agent composition include chicken meat 1
00 parts by weight to 10 parts by weight. Chicken breast was cut into strips for fried chicken, soaked with pickles using a tamping machine, and then coated with fried chicken powder. Thus, 170℃, 7
The fried chicken, which was fried in oil for a few minutes, showed no syneresis even after cooling, and showed a high yield of 116%. The texture is also elastic,
It had a good taste as well.
実施例 ６゜
カゼインナトリウム７０重量部およびラクトアルブミン
３０重量部の合計１００重量部に対し、水酸化カルシウ
ム３重量部および酸化カルシウム５重量部、計８重量部
のカルシウム剤とアルギン酸４０重量部とを混合してピ
ックル剤組成物とした。原料魚肉をタラとし、タラ肉１
００重量部に対しピックルをタンプリングマシンで３０
重量部注入して一晩塩漬を行った。なお、ピックル剤組
成物は南中濃度で５％となるように調整した。翌日、小
麦粉・卵・パン粉付けを行い油ちょうしたが、この白身
魚フライは保水性が高く食感も大変まとまったものであ
った。Example 6 To a total of 100 parts by weight of 70 parts by weight of sodium caseinate and 30 parts by weight of lactalbumin, 3 parts by weight of calcium hydroxide and 5 parts by weight of calcium oxide, a total of 8 parts by weight of a calcium agent, and 40 parts by weight of alginic acid were added. The mixture was mixed to form a pickling agent composition. Raw fish meat is cod, cod meat 1
30 parts by weight of pickle using a tampling machine
Parts by weight were injected and salted overnight. The pickling agent composition was adjusted to have a concentration of 5%. The next day, it was coated with flour, eggs, breadcrumbs, and oiled, but the fried white fish had a high water retention capacity and a very consistent texture.
本発明におけるピックル剤組成物は、その配合に全くリ
ン酸塩を含有しないため、食生活上リン酸塩の過剰摂取
を防ぐのみでなく、ハム類の生産上は通常除去が困難な
リン酸塩を排水中に含まぬため、工場の合理化が容易と
なり、且つ、製品ハムの保水性、結着性ならびに弾力性
を改善し、品質を向上せしめることができる。Since the pickling agent composition of the present invention does not contain any phosphates in its formulation, it not only prevents excessive intake of phosphates in the diet, but also phosphates, which are normally difficult to remove in the production of cold meats. Since it is not contained in the wastewater, it is easy to rationalize the factory, and it is also possible to improve the water retention, binding, and elasticity of the product ham, and improve the quality.
従って、本発明は食生活において、さらには、食肉産業
上に資するところが極めて大なるものがある。Therefore, the present invention has an extremely large contribution to the eating habits and furthermore to the meat industry.
Claims (7)
特徴とするピックル剤組成物。(1) A pickling agent composition characterized in that a calcium agent is blended with a thermocoagulable protein.
ガム類を配合したことを特徴とするピックル剤組成物。(2) The pickling agent composition according to claim 1, characterized in that it contains natural gums.
下のものの中から選ばれる１種または２種以上を混合し
たものを用いたことを特徴とする請求項１または請求項
２記載のピックル剤組成物。(3) The pickle according to claim 1 or 2, characterized in that the thermocoagulable protein is one or a mixture of two or more selected from those having a heat coagulation temperature of 80° C. or lower. agent composition.
ルシウム、および、焼成カルシウムから選ばれる１種ま
たは２種以上を混合したものを用いたことを特徴とする
請求項１または請求項２記載のピックル剤組成物。(4) The pickling agent according to claim 1 or 2, characterized in that the calcium agent is one or a mixture of two or more selected from calcium hydroxide, calcium oxide, and calcined calcium. Composition.
以上を混合したものを用いたことを特徴とする請求項２
記載のピックル剤組成物。(5) Claim 2, characterized in that one type or a mixture of two or more types of seaweed extracts is used as the natural gum.
The pickling agent composition described.
２〜１００重量部を配合したことを特徴とする請求項１
または請求項２記載のピックル剤組成物。(6) Claim 1 characterized in that 2 to 100 parts by weight of a calcium agent is blended with 100 parts by weight of thermocoagulable protein.
Or the pickling agent composition according to claim 2.
〜６０重量部を配合したことを特徴とする請求項２記載
のピックル剤組成物。(7) 5 parts of natural gum per 100 parts by weight of thermocoagulable protein
3. The pickling agent composition according to claim 2, wherein the pickling agent composition contains 60 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1063440A JPH02245162A (en) | 1989-03-17 | 1989-03-17 | Pickling agent composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1063440A JPH02245162A (en) | 1989-03-17 | 1989-03-17 | Pickling agent composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02245162A true JPH02245162A (en) | 1990-09-28 |
Family
ID=13229324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1063440A Pending JPH02245162A (en) | 1989-03-17 | 1989-03-17 | Pickling agent composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02245162A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06217703A (en) * | 1992-04-08 | 1994-08-09 | Taiichiro Iwakura | Food with gluten as chief material |
| JPH10165115A (en) * | 1996-12-04 | 1998-06-23 | Snow Brand Food Co Ltd | Opaque material-containing carrageenin xerogel powder and food containing the same |
| EP1366677A1 (en) * | 2002-05-30 | 2003-12-03 | Ajinomoto Co., Inc. | Composition for treatment of whole muscle product and method for producing whole muscle product using said composition |
| JP2009089686A (en) * | 2007-10-11 | 2009-04-30 | Q P Corp | Ground meat processed product, sauce mixed with the processed product, method for producing the processed product and the sauce, and ground meat quality modifying agent |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63169961A (en) * | 1987-01-06 | 1988-07-13 | San Ei Chem Ind Ltd | Processed animal and fish meat |
| JPS6460354A (en) * | 1987-08-31 | 1989-03-07 | Chiba Seifun Kk | Quality improver composition for sausage |
| JPH01144961A (en) * | 1987-12-01 | 1989-06-07 | Fuji Oil Co Ltd | Pickling liquid for edible meat product |
-
1989
- 1989-03-17 JP JP1063440A patent/JPH02245162A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63169961A (en) * | 1987-01-06 | 1988-07-13 | San Ei Chem Ind Ltd | Processed animal and fish meat |
| JPS6460354A (en) * | 1987-08-31 | 1989-03-07 | Chiba Seifun Kk | Quality improver composition for sausage |
| JPH01144961A (en) * | 1987-12-01 | 1989-06-07 | Fuji Oil Co Ltd | Pickling liquid for edible meat product |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06217703A (en) * | 1992-04-08 | 1994-08-09 | Taiichiro Iwakura | Food with gluten as chief material |
| JPH10165115A (en) * | 1996-12-04 | 1998-06-23 | Snow Brand Food Co Ltd | Opaque material-containing carrageenin xerogel powder and food containing the same |
| EP1366677A1 (en) * | 2002-05-30 | 2003-12-03 | Ajinomoto Co., Inc. | Composition for treatment of whole muscle product and method for producing whole muscle product using said composition |
| JP2009089686A (en) * | 2007-10-11 | 2009-04-30 | Q P Corp | Ground meat processed product, sauce mixed with the processed product, method for producing the processed product and the sauce, and ground meat quality modifying agent |
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