JPH02268663A - Production of paste product and paste product corrigent used therefor - Google Patents

Abstract

PURPOSE:To obtain a paste product with corrected smell of fish meat, cattle meat, etc., capable of imparting flavor of soy sauce to a product without impairing tissue strength such as rupture stress by adding soy sauce to fats and oils, emulsifying the fats and oils, providing a water-in-oil type emulsion and adding the formed emulsion to the product. CONSTITUTION:The objective paste product obtained by adding soy sauce to fats and oils, further preferably an emulsifying agent, flavor, seasoning, spice and antioxidant thereto, emulsifying the fats and oils, providing a water-in-oil type emulsion and adding the obtained emulsion thereto.

Description

[Detailed Description of the Invention] The present invention involves adding soy sauce to oil and fat and emulsifying it in order to correct fish odor, livestock odor, starch odor, etc., or to bring out the flavor of soy sauce. A water-in-oil emulsion (hereinafter referred to as W1)
The present invention relates to a method for producing a paste product without tissue softening by adding W10 emulsified soy sauce (referred to as W10 emulsified soy sauce), and a flavoring agent made of W10 emulsified soy sauce used in this method.

Previously, fish paste products such as kamaboko, chikuwa, and fish sausages, and livestock paste products such as Wiener sausages, frankfurt sausages, and hamburgers, had unpleasant odors such as fish odor, livestock odor, and starch odor caused by raw materials. There was something I could feel. For this reason, methods have been known for a long time to correct the unpleasant odors of seafood and livestock paste products using spices, smoke components, fermented products, and the like. The use of soy sauce, a fermented product, is also being attempted because its unique umami and aroma are effective in eliminating fish, meat, poultry, and starch odors. However, when soy sauce is added to fishery or livestock paste products, the pH decreases due to organic acids in the soy sauce and/or tissue softening occurs due to residual proteolytic enzymes in the soy sauce, resulting in a weakened texture, making it impractical.

In addition, as a method of using emulsions in pasted products, assimilation flavoring is added to hamburger steak by forming a coating of colored fats and oils (
Japanese Patent Publication No. 63-44349), a method of mixing a proteolytic enzyme coated with a coating scraper into a paste product (Japanese Patent Publication No. 63-44349)
-13662), but the former uses fats and oils as a coating agent for the hamburger steak dough, and is only used for the purpose of convenience during cooking; it is not added to the dough or intended to add flavor. . In addition, the latter is only for the purpose of softening the meat and does not mention odor correction.

The present invention was made for the purpose of correcting unpleasant odors caused by the raw materials of paste products as described above.

Furthermore, the present invention has been made for the purpose of preventing tissue softening and deterioration of texture of paste products due to the use of soy sauce, and maintaining the hardness of the tissue.

Instructions for Solving Section The inventors of the present invention mix, shred, or crush fish meat, high meat, starch, etc. with other raw materials, seasonings, additives, etc. during the manufacturing process of fisheries and livestock paste products. Sometimes, a water-in-oil emulsion made by adding soy sauce to fats and oils is added and then heated to eliminate fish odor, livestock odor, chicken odor, and starch odor without softening the structure of fishery or livestock paste products. It has been found that unpleasant odors based on raw materials such as can be corrected. The present invention has been made based on such knowledge.

That is, the present invention provides a method for producing a paste product characterized by (]) adding soy sauce to oil and fat and emulsifying it to form a water-in-oil emulsion, and (2) adding @oil to oil and fat. This invention relates to a paste product flavoring agent comprising an emulsified water-in-oil emulsion.

In the present invention, emulsifiers, flavor seasonings, spices,
Antioxidants and the like may also be added.

The soy sauce used in the dispersion layer of the W10 emulsified soy sauce in the present invention may be any soy sauce such as soy sauce, desalted soy sauce, soy sauce to which preservatives, stabilizers, etc. are added.

Further, the fat or oil constituting the continuous layer may have a melting point of 60° C. or lower, but it is preferably selected from vegetable oils, animal fats, hydrogenated oils, etc. with a melting point of 40° C. or lower in view of the melt-in-the-mouth feel when eating the pastry product.

The ratio of soy sauce to fat and oil may be changed as appropriate depending on the type of soy sauce, fat and oil, and the intended paste product, but the soy sauce content in the W10 emulsified soy sauce may range from 1 to 90%.

W10 emulsified soy sauce is produced by adding soy sauce to the above fat and oil and stirring vigorously. However, if emulsification is difficult or long-term storage is required, an emulsifier may be added.

The optimal method is to disperse an emulsifier in oil and fat, add soy sauce to this under vacuum, and stir and emulsify.
Manufacture emulsified soy sauce. The resulting W10 emulsified soy sauce may be stored refrigerated.

Such emulsifiers include glycerin fatty acid esters, caseinate sodium, and the like. Also, meat enhancer,
Flavors such as flora flavor, animal and plant hydrolysates,
It may be produced by adding seasonings such as animal and plant extracts, spices such as natural powdered or extracted spices, and antioxidants such as vitamin E, ascorbic acid, and sodium ascorbate.

The amount of W10 emulsified soy sauce added to the paste product varies depending on the type of paste product and the degree of odor, but it is generally 0.
．． It may be within the range of 0.05 to 30%.

The W10 emulsified soy sauce of the present invention can be used for canting paste products,
Added to raw materials during the crushing or mixing process. In this way, since the W10 emulsified soy sauce is emulsified in the W2O type, it is well dispersed in the unheated dough of the dough without being affected by the organic acids and residual proteolytic enzymes in the soy sauce. When this is heated, the protein in the dough coagulates and becomes a hard Mi weave, and the emulsification of the W10 emulsified soy sauce is destroyed by the heat, soy sauce is liberated in the Mi weave, and the soy sauce has a deodorizing effect and becomes a paste product. It imparts a soy sauce flavor. That is, when the protein in the dough is heated to form a Mi weave, the structure is not softened because there is no influence of the organic acid and/or residual proteolytic enzyme in the soy sauce. In addition, the flavor of the heated Mi fiber medium soy sauce remains and a deodorizing effect is achieved.

Next, Examples and Comparative Examples will be shown to explain the present invention in more detail.

Example 1 (Production method of W10 emulsified soy sauce) 3 parts by weight of glycerin fatty acid ester was added to 27 parts by weight of lard and dispersed, and 70 parts by weight of soy sauce was added under vacuum and emulsified by stirring to obtain W10 emulsified soy sauce. Tani's W10 emulsified soy sauce is brown and paste-like, and has no off-taste or odor.

Example 2 Pollock surimi 85%, pork fat 10%, pork skin 5%, starch 7%, salt 1.8%, water, monosodium glutamate 0.4%, polymerized phosphate 0.2%, GDLo, 1 %, white pepper powder 0.1%, garlic powder 0.1%, add 10% W10 emulsified soy sauce consisting of 50% soy sauce and 50% lard, and knead by cutting with a pole force/vine. Prepared meat. This was filled and ligated into a vinylidene chloride casing with a fold diameter of 46 mm using a filling machine according to the usual method for making fish sausages, heated in boiling water at 80"C for 60 minutes, and then cooled to produce fish sausages.

Comparative Example 1 W10 emulsified soy sauce was removed from the formulation of Example 2, and 5% water was added.
% and 5% of lard were added thereto, and the process was then carried out in the same manner as in Example 2 to prepare a comparative sample of fish sausage of Comparative Example 1.

Comparative Example 2 5% soy sauce and 5% lard were individually added to the formulation of Example 2 except for the W10 emulsified soy sauce without forming an emulsion, and then treated in the same manner as in Example 2 to obtain the fish meat of Comparative Example 2. A sausage comparison sample was prepared.

Breaking stress measurements and sensory tests were performed on the sample of Example 2 and the samples of Comparative Examples 1 and 2.

That is, the breaking stress was measured by cutting the sausages of Example 2 and the sausages of Comparative Examples 1 and 2 into test pieces, each with a thickness of 20 mm, and using a plunger with a diameter of 5+ m at Yamaden Leonor Co., Ltd. Hardness was measured using the load at which the test piece broke when a load was applied to the piece as the breaking stress.

In addition, for the sensory test, these sausages were put on a sensory test panel of 18 people, and a two-point preference test was conducted based on whether or not there was a soy sauce aroma and whether or not this was liked, and statistical analysis was performed.

The results are shown in Table 1.

Example 3 Pollock surimi 85%, pork fat 10%, pork skin 5%, starch 7%, salt 1.8%, water, monosodium glutamate 0.4%, polymerized phosphate 0.2%, GDLo, 1 %, white sandalwood powder 0.1%, Gari Tsuku powder 0.1%,
To this was added 1% W10 emulsified soy sauce consisting of 50% soy sauce and 50% lard, and the mixture was cut with a ball cutter to prepare paste. This was filled and ligated into a vinylidene chloride casing with a fold diameter of 46 mm using a filling machine according to the conventional method for fish meat sausage, heated in boiling water at 80° C. for 60 minutes, and then cooled to produce a fish sausage.

Comparative Example 3 W10 emulsified soy sauce was removed from the formulation of Example 3, and 0 water was added.
, 5% and lard 0.5% were added thereto, and thereafter treated in the same manner as in Example 3 to prepare a fish sausage comparison sample of Comparative Example 3.

Comparative Example 4 0.5% soy sauce and 0.5% lard were added individually to the formulation of Example 3 except for the W10 emulsified soy sauce without forming an emulsion, and then treated in the same manner as in Example 3 for comparison. A comparison sample of the fish sausage of Example 4 was prepared.

The sausage of Example 3 and the sausages of Comparative Examples 3 and 4 were measured for breaking stress and subjected to a sensory test for fish odor in the same manner as in Example 2.

The results are shown in Table 2.

Example 4 Pork mince 50%, chicken mince 30%, pork fat 15%,
5% pork skin, 3% starch, 1.6% salt, water, 0.4% monosodium glutamate, 0.2% polymerized phosphate, GDLO
11%, White pepper powder 0.1%, Garlinok powder 0.1
%, and W consisting of 40% soy sauce and 60% soybean oil.
10 Add 10% emulsified soy sauce and cut with a pole cutter to make paste meat, fill it into a vinylidene chloride casing with a fold diameter of 46 mm using a filling machine according to the usual method for meat sausages, and ligate it, and heat in boiling water at 75 ° C for 60 minutes. After cooling, a meat sausage was produced.

Comparative Example 5 W10 emulsified soy sauce was removed from the formulation of Example 4, and water was added to
% and 6% soybean oil were added thereto, and thereafter treated in the same manner as in Example 4 to prepare a comparative sample of meat sausage of Comparative Example 5.

Comparative Example 4 4% soy sauce and 6% soybean oil were added individually to the formulation of Example 4 except for the W10 emulsified soy sauce without forming an emulsion.
Thereafter, the same process as in Example 4 was carried out to prepare a comparison sample of meat sausage of Comparative Example 6.

The sausages of Example 4 and Comparative Examples 5 and 6 were measured for breaking stress and subjected to a sensory test for soy sauce flavor in the same manner as in Example 2.

The results are shown in Table 3.

Example 5 Pork mince 85%, chicken mince 30%, pork fat 15%,
5% pork skin, 3% starch, 1.6% salt, water, 0.4% sl/lium glutamate, 0.2% polymerized phosphate, GDL
o, 1%, white pepper powder 0.1%, garlic powder 0.1
%, and W consisting of 40% soy sauce and 60% soybean oil.
10 Add 1% of emulsified soy sauce, use a ball force, and cant with a tar to prepare the paste, fill it into a vinylidene chloride casing with a folded diameter of 46n+m using a filling machine according to the usual method for meat sausages, and tie it. The mixture was heated for 60 minutes and then cooled to produce a meat sausage.

Comparative Example 7 The W10 emulsified soy sauce was removed from the formulation of Example 5, and 0 water was added.
．． 4% and 0.6% of soybean oil were added thereto, and thereafter treated in the same manner as in Example 5 to prepare a comparison sample of livestock meat sausage of Comparative Example 7.

Comparative Example 8 44% soy sauce O and 0.6% soybean oil were added to the formulation of Example 5 except for the W10 emulsified soy sauce, and thereafter treated in the same manner as in Example 5 to obtain the meat sausage comparison sample of Comparative Example 8. Created.

The sausages of Example 5 and the sausages of Comparative Examples 7 and 8 were measured for breaking stress and subjected to a sensory test for meat odor in the same manner as in Example 2.

The results are shown in Table 4.

As can be seen from Tables 1 to 4, W10 emulsified soy sauce with only lard or soybean oil added as in Comparative Example 1.3.5.7, and W10 emulsified soy sauce with lard or soybean oil as in Examples 2 to 5. There is no significant difference in breaking stress between the two cases, but the example case naturally has a more soy sauce aroma (0.1% danger rate) than the comparative example case, and has a fish meat odor and meat odor (0.1% danger rate). It has a low odor (5% to 1% significant risk) and is overwhelmingly preferred (5% to 0.1% significant risk).

Also, as in Comparative Example 2.4.6.8, soy sauce and lard or soybean oil were added separately without emulsification, and as in Examples 2 to 5, they were added as W10 emulsified soy sauce. When compared, there is no significant difference between the two in terms of the scent of soy sauce and the odor of fish and meat, but in the case of the example, the odor is significantly corrected, and in both cases it is overwhelmingly preferred. (1 to 0.
(1% risk rate significant). Moreover, there is no decrease in breaking stress (5%
By using W10 emulsified soy sauce, it was possible to correct the unpleasant fish odor without impairing the tissue strength of the paste product.

2. Effects According to the method for producing a paste product of the present invention, a soy sauce aroma is imparted to the product without impairing the strength of the Mi weave such as breaking stress, and the product is odor-corrected for unpleasant odors derived from raw materials such as fish and livestock odors. Obtainable.

The present invention also provides a novel paste product flavoring agent that can be used directly in such a method.

Claims (4)

[Claims] (1) A method for producing a pastry product characterized by adding soy sauce to oil and fat and emulsifying it to form a water-in-oil emulsion, and adding this. (2) Soy sauce is added to oil and fat, and at least one additive selected from the group consisting of emulsifiers, flavors, seasonings, spices, and antioxidants is added during or before or after the emulsification process to emulsify the oil. A method for producing a paste product, which is characterized by adding a water-type emulsion. (3) A paste product flavoring agent made of a water-in-oil emulsion obtained by adding soy sauce to oil and fat. (4) Water-in-oil emulsified by adding soy sauce to oil and fat and at least one additive selected from the group consisting of emulsifiers, flavors, seasonings, spices, and antioxidants during or before or after the emulsification process. A paste product flavoring agent made of a molded emulsion.