JPH03139238A - Frozen food, chilled food and paste food of animal meat or fish meat containing chitin or chitosan and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare frozen food, chilled food or paste food of animal meat or fish meat having excellent oil-retaining property by directly adding chitin or chitosan into oils and fats or oils and fats-containing meat substance and mixing. CONSTITUTION:Chitin and/or chitosan preferably having >=50000 molecular weight in an amount of 1-5wt.%, preferably 1-2wt.% to raw material is directly added to oils and fats or oils and fats-containing meat substance and mixed. Next, resultant mixture is mixed with other raw material and steamed, then frozen or cooled, as necessary.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to frozen foods, chilled foods, meat, fish paste products, etc. containing chitin and/or chitosan and having excellent oil retention properties, and methods for producing the same.

Conventional limb distortion Conventional, frozen foods, chilled foods, livestock meat, fish paste products, etc.
In particular, hamburgers, shumai, and the like are often subjected to a heat sterilization process to enhance the shelf life and ready-to-eat properties of the products. This process normally requires heating to a core temperature of 80-90"C even for frozen foods in order to comply with the Ministry of Health and Welfare's microbial standards. However, most of the ordinary fats and oils blended into the raw materials melts at this temperature and a part of it flows out of the product, resulting in a decrease in product yield.

This is also seen when these foods are frozen or refrigerated and then cooked to make them edible.

Moreover, processing the spilled oil and fat requires time, effort, and cost, which greatly affects productivity, and these problems are one of the biggest problems in the manufacturing process.

In addition, in terms of quality, the determinants of food quality are appearance,
Flavor and texture are the three major factors, and oil and fat spills have a negative impact on all of these factors.

In other words, it is no exaggeration to say that most of the flavor of food is enhanced by fats and oils, which brings out its mellowness, and when it comes to mwi, the amount of fats and oils determines the texture of the food (texture on the tongue, texture, etc.). In the past, starch and wheat flour have been used to improve yields, but these raw materials have water-retaining properties but low oil-holding properties, and are merely a yield control by replacing water and oil. . Therefore, in order to obtain the desired structure, it is necessary to predict the amount of oil and fat that will flow out and add an excessive amount of oil and fat, which increases the cost of raw materials overall.

The present invention prevents the leakage of oils and fats from frozen foods, chilled foods, meat and fish paste products, especially frozen foods, chilled foods, meat and fish paste products that contain a large amount of oil and fat and undergoes a heat sterilization process. The goal is to improve oil retention, ensure a desirable texture, and improve yield.

After studying various means to solve the above-mentioned problems, the present invention was developed to solve the above problems. By adding chitin and/or chitosan to the product, it is possible to prevent the leakage of oils and fats, improve oil retention, ensure a desirable texture, and improve yield. This knowledge led to the completion of the present invention.

Traditionally, chitosan is swollen in water, dissolved by adding acid, added to a sodium salt solution of carboxymethylcellulose and stirred to form a fibrous precipitate, and this fiber is mixed with meat to produce a low-calorie food. It is known to produce meat products (US Pat. No. 3,833,744), where chitosan is used in a fibrous form combined with the sodium salt of carboxymethylcellulose. , it is not intended to use chitosan itself alone to impart oil retention properties to products.

Furthermore, a method is known in which a food material is produced by adding an acid-treated product of chitosan to the flesh of red fish such as sardines to deodorize the red fish (Japanese Patent Laid-Open Publication No. 116670/1982).

However, this method treats chitosan with an acid to make it water-soluble, and does not attempt to impart oil-retaining properties to the product.

Furthermore, it is known that water-soluble compounds derived from chitin can be added to foods and drinks (Japanese Patent Laid-Open No. 61-2166
The purpose of adding water-soluble compounds derived from chitin is to prevent Streptococcus mutans from producing water-insoluble extracellular glucans through the action of glucosyltransferase using sucrose as a substrate,
This prevents water-insoluble extracellular glucans from firmly adhering to the surface of tooth buds, thereby preventing caries, bad breath, periodontal disease, etc. Food and beverages such as drops, cookie ice cream, etc. It only mentions foods and drinks that contain large amounts of sucrose, but does not say anything about frozen foods, chilled foods, livestock meat, or fish paste products, and it does not attempt to impart oil-retaining properties to the products.

The present invention relates to frozen foods, chilled foods, livestock meat and fish paste products containing chitin and/or chitosan as described above, and methods for producing the same. If chitin and/or chitosan in the present invention is used with a low molecular weight and increased solubility, it will not be possible to expect oil retention, and furthermore, chitosan's unique bitter taste and astringent taste will be felt and the texture will be poor.

From this point of view, it is desirable to use a substance with a molecular weight of 3,150,000 or more that is difficult to dissolve in fats and oils or does not dissolve at all, and is mixed with fats and oils or meat containing fats and oils.

In particular, in the case of hamburgers, it is good to use it as a substitute for bread crumbs.

There is a preferable limit to the amount of chitin and/or chitosan to be added, since solid chitosan itself is a type of dietary fiber that does not dissolve in the mouth. If added in a small amount, the effect will be low, and if added in a large amount, the product will melt in the mouth, feel strange, etc., and since chitin and chitosan themselves are expensive, the manufacturing cost will also be high.

From this point of view, the amount of chitin and/or chitosan used is preferably 1 to 5%, preferably 1 to 2%, based on the raw material. Furthermore, in order to ensure oil retention, the method of mixing chitin and/or chitosan with fats and oils is important.

To maximize this effect, it is necessary to mix it directly with fats and oils so that the fats and oils are sufficiently incorporated into the chitosan molecules. For this purpose, it is usually preferable to mix it directly with beef or pork fat and chop it, or knead it with a silent cutter. Even if there is no addition of these raw materials and only ground beef, pork, or chicken is used, the ground meat is mixed with the ground meat using a chopper or a silent cutter to sufficiently mix the fat and oil with the chitosan powder.

Similarly, meat and fish meat paste products are salted using a silent canter, and then added to the meat and uniformly dispersed. Due to the oil-retaining properties of chitosan, it is possible to obtain a paste product with a soft texture that does not cause oil-off.

The present invention can be used for frozen foods, chilled foods, livestock meat, and fish paste products, but it is particularly preferable to use it for products that contain a large amount of fats and oils and undergo a heat sterilization process in order to maximize its effects. Such foods include hamburgers, shumai, and the like.

Examples of meat and fish paste products include meat sausage,
In addition to fish sausages, they also have hams such as pressed ham. Further, in the present invention, products such as hamburger shumai, dumplings, etc., in which ground meat, fish, and meat containing oil and fat are mixed with other raw materials are referred to as frozen foods and chilled foods.

Usually, in the case of cooked frozen foods, especially processed meat foods, those with an oil and fat content in the range of 10 to 15% are evaluated as good in terms of taste. Preferably within that range.

In the present invention, those containing this amount of fat or oil or more are referred to as "containing a large amount of fat and oil."

Further, the steaming step may be a steam treatment or a boiling treatment. In the present invention, by performing this step, it is possible to improve oil retention and provide the product with preservability and ready-to-eat properties.

In addition, freezing and refrigeration are carried out in the usual way, from -20°C to 4°C.
It is carried out at a temperature of around °C.

Next, the present invention will be specifically explained with reference to Examples.

Example 1 1 g of chitosan was added to 5 g of purified beef tallow and thoroughly mixed to make the chitosan phase in oil. 10 g of bread crumbs were added and mixed with stirring.

Next, 55 g of ground meat, 10 g of onion, and Rabbit Log were added and kneaded for about 1 minute using a mixer to form a hamburger steak. This was shaped and heated in a steamer. This heating was carried out until the core temperature reached 80°C, which is generally required to comply with the microbial standards of the Ministry of Health and Welfare. This was left to cool and was made into a product.

A hamburger steak without chitosan was produced in the same manner as a control, and the steaming yield was measured. The yield of the hamburger steak with chitosan was 101%, compared to 98% in the control. Furthermore, in order to confirm the increase in yield due to water absorption and retention due to oil retention, we determined the amount of water and fat, and found that approximately 1
Approximately 2% was due to water absorption, and approximately 2% was due to oil retention. It is generally accepted that chitosan normally adsorbs about three times as much oil (by weight).

Further, the product thus obtained was refrigerated at 5°C to produce a chilled food.

When the obtained product was heated and cooked, there was almost no leakage of oil or fat, and there was no cracking or cracking (the texture changed well, whereas the control product without chitosan added
Some of the products were deformed due to oil and fat flowing out during cooking, cracking, and peeling, and sensory tests also showed that the texture and texture were inferior to the products of Examples.

Example 2 Ig salt was added to 45 g of Alaska pollack surimi, and the salt was removed using a silent cutter for 5 minutes. Next, 10 g of pork fat and 1 g of chitosan were added and mixed for an additional minute.

Next, appropriate amounts of seasonings and potato starch were added and mixed by cutting. Transfer this to a blender, add 10g of onion, and 20g of shrimp.
, bread crumbs Log were added and mixed for 1 minute to form a medium dough.

This was molded, wrapped, steamed and sterilized until the core temperature reached 80°C, and then left to cool to make shumai.

According to the present invention, frozen food, chilled food or meat,
For fish paste products, especially frozen foods, chilled foods, livestock meat, and fish paste products with a high oil/fat mixture ratio, it not only prevents oil leakage and improves yield, but also reduces the amount of waste oil to be disposed of. It can increase productivity.

In terms of quality, it is possible to provide frozen foods, meat, and fish paste products with good textures and no shapes caused by oil and fat leakage.

Claims (5)

[Claims] (1) Frozen foods, chilled foods, or meat and fish paste products containing chitin and/or chitosan and having excellent oil retention properties. (2) The frozen food, chilled food, meat, or fish paste product according to claim (1), wherein the food contains a large amount of oil and fat and has been subjected to a steaming process. (3) The frozen food, chilled food, or meat or fish paste product according to claim (2), wherein the food is a hamburger or shumai. (4) Chitin and/or chitosan has a molecular weight of 50,000
The frozen food, chilled food, or meat or fish paste product according to any one of claims (1) to (3), wherein the frozen food, chilled food, or meat or fish paste product has a content of 0 or more. (5) Directly add and mix chitin and/or chitosan with a molecular weight of 50,000 or more to oil or fat-containing flesh to make the chitin and/or chitosan contain oil and fat, mix this with other raw materials, steam, and then A method for producing frozen foods, chilled foods, or meat and fish paste products, which is characterized by freezing or refrigeration according to the conditions.