JPH03175929A - Production of minced meat processed food - Google Patents

Abstract

PURPOSE:To produce a minced meat processed food having good meat grain feeling and elasticity, etc., by blending minced meat with other food raw materials and transglutaminase, forming the blend, packing the blend into a pressure vessel and subjecting the blend to a retort treatment. CONSTITUTION:Food meat, organs or edible part of birds and beasts are used as the minced meat. The other food raw materials include those of all raw materials usually blended in common minced meat processed food. Then the minced meat is, properly as necessary, blended with subsidiary raw materials and transglutaminase. Transglutaminase can be used regardless of the origin. The addition time is also not limited. Proper incubation for obtaining a proper enzyme action is judged by the increase of viscous property of kneaded dough. The resultant dough is immediately packed into a pressure vessel and subjected to a retort treatment to provide the objective food. The product includes hamburger, meat ball or steamed meat dumpling.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention provides a method for mixing ground meat, other food materials, and transglutaminase (hereinafter sometimes abbreviated as TGaSe), and then allowing the transglutaminase to act on the mixture. The present invention relates to a method for producing a novel ground meat processed food obtained by heat-treating (retorting) a molded product under high temperature and high pressure in a pressure-resistant container.

(Prior Art and Problems to Be Solved) Hamburger steak, which is a typical ground meat processed food, has conventionally been produced, for example, as follows. That is, ground beef is seasoned with salt, pepper, nutmeg, and other spices, and then chopped onions, balayage, fried in butter, bread crumbs, etc. are added and mixed well. Shape this into a circle with a thickness of 1 to 2 cm, then fry it in a frying pan heated with half and half butter and salad oil. Seasonings and spices are used according to taste. Also eggs,
Using wheat flour will improve the texture. The meatball is
Conventionally, for example, it has been manufactured by molding the same raw material soot as the raw material for hamburger steak into a spherical shape and oiling it.

Other examples of hamburger manufacturing methods include (a) minced meat with finely chopped or mashed fish, or minced onions and other vegetables without or with addition of vegetable protein, and whole eggs as a binder. Or, after kneading with or without adding egg whites or their powders, skim milk powder, bread crumbs, wheat flour, seasonings, spices, binding agents, etc., shape into an oval shape etc., then cook +
JO heat treatment: (b) Add sauce (b) to the raw materials (b)
A seasoning liquid prepared with seasonings, spices, etc. same as below.

) and then cook and heat treat it. To give another example of the method for producing meatballs, the same raw materials are used in (a) and (b) for hamburger steaks, but the difference is that they are produced by molding the meatballs into a spherical shape.

It is well known that minced meat is used as one of the raw materials for gyoza and shumai, and the method for producing it is also well known to those skilled in the art, without needing to exemplify it here.

It should be noted that, unlike the present invention, all of the conventional manufacturing methods for ground meat processed foods do not include TQase as one of the raw materials.
However, unlike the present invention, there is no retort treatment after that, although cooking and heating are performed in addition.

Due to these differences in raw materials and production methods, the method of the present invention provides a ground meat processed food that exhibits remarkable effects on retort processing that were not found in conventional methods.

Normally, retort processing causes softening of the meat, separation of oil and water, denaturation of proteins, and a significant decrease in water retention, and the meat tends to lose its shape. Food processing manufacturers usually try to solve these problems by first using hard meat such as shank meat or pork skin to soften the meat, and by using hard meat such as pork skin to improve water retention.
Starch and gum are used, but when these are added, the food becomes brittle, has a homogeneous texture, and loses the heterogeneous taste characteristic of ground meat processed foods. For these reasons, it is difficult to obtain a product with sufficient meat texture, and it is desired to develop a high-quality ground meat processed food that overcomes these drawbacks.

(Means for solving the problem and effects of the invention) The present invention has the following features:
The aim of the present invention was to solve these drawbacks and develop a ground meat processed food that is endowed with good texture and elasticity.

The present inventor has discovered that T Gas, which is one of the acyltransferases,
As a result of research focusing on the effect of e to form crosslinks between glutamine residues, which are abundantly contained in food proteins,
Processed ground meat food with good texture and elasticity!
I succeeded in building it. The ground meat processed food according to the present invention is of high quality and maintains its grain feel and elasticity even when subjected to high temperature heating or pressure heating sterilization.

The manufacturing method of the present invention will be explained in detail below.

In the present invention, ground meat includes beef, pork, horse meat, sheep meat,
Minced edible meat such as goat meat, rabbit meat, poultry meat, or ground meat made from organs or edible parts of cows, pigs, horses, sheep, goats, rabbits, poultry, etc. For example, it can be chopped into small pieces.

Other food materials referred to in the present invention include food materials other than ground meat used in the production of ground meat processed foods, such as onions,
Vegetables such as green onions, chives, cabbage, Chinese cabbage, potatoes, fruits, mushrooms, and seeds: salt, sugar, II vinegar, Worcestershire sauce, soy sauce, tomato sauce, tomato paste, animal and plant extract concentrates, Seasonings such as mirin, monosodium L-glutamate, nucleic acid seasonings, protein hydrolysates, yeast extract; pepper, meat grounds, mustard,
Spices such as paprika and nutmeg; Although not particularly limited, starches such as potato, starch, wheat flour, and cornstarch; The type does not matter, but locust bean gum, guar gum,
Gummies such as julan gum, tamarind gum, gum arabic, alginic acid, xanthan gum, konjac powder, agar, and yam mucilage; etc., and these are mixed with the ground meat as appropriate depending on the intended ground meat processed food. .

The transglutaminase that can be used in the present invention is not particularly concerned with its origin; for example, Streptoverticillium (
S treptoverticil! un) (sometimes abbreviated as B T Gase, see JP-A-64-27471), and those derived from mammals such as guinea pigs (M T Gase).
It is sometimes abbreviated as. In addition, JP-A-Fil 58-14
964), Nobuo Seki et al., which are derived from fish such as cod,
(Refer to page 167 of the abstracts of the 1986 Autumn Conference of the Japanese Society of Fisheries Science), and what can be obtained by scene cloning using biotechnology (Japanese Patent Laid-Open No. 132000/1983).
reference), etc.

The amount of TQase used is 0.1 to 100 u, preferably 02 to 30 u, per 1 g of ground meat protein.

At 0.1 uF or less, no difference is observed compared to when no TQaSe is used, and at about 100 u or more, the M elementary reaction of TGase proceeds excessively, resulting in protein aggregation and poor texture.

The timing of addition and mixing of TG aSe is not particularly limited, and examples include (1) mixing TG ase with ground meat and then mixing it with other food materials; ■ mixing ground meat, TG as6, and other food materials at the same time; (3) Any method may be used, such as adding and mixing TQase after mixing the ground meat and other food materials. Mixing method: Hobart mixer,
Any method such as a silent cutter, kneader, or hand may be used. In addition, when using plant protein together, the required amount of water can also be added.

To explain how to activate the enzymatic action of T Qase, in the case of (1) above, mix TGase with ground meat, incubate it at 0 to 40°C for 0 to 24 hours as necessary, and then mix it with other food materials. Mix and shape to obtain dough for ground meat processed food. In the case of ■, ground meat, TGaSe and other food materials are mixed at the same time, and after molding, the temperature is 0 to 40℃.
Incubate for ~24 hours to obtain dough for ground meat processed food. In the case of (3), after mixing the ground meat and other food materials, mix T Gas6, and after molding, add 0~
Obtained by incubation at 40°C for 0 to 24 hours.

In the above, adequate incubation to obtain adequate enzymatic action is determined by an increase in the consistency of the dough.

The dough obtained in this way is immediately poured into a pressure-resistant container.
After a, retort treatment is performed, or after cooking and heating in a frying pan etc., it is charged in a pressure-resistant container and retort treatment is performed after Ia to obtain a ground meat processed food.

In addition to grilling, examples of cooking heating before retort processing according to the present invention include steaming, roasting, boiling, and soot cooking.

The ground meat processed food that has been cooked and heated is finally subjected to retort processing. TGaSe is deactivated by cooking heat or retort treatment before retort treatment. Generally, retort processing refers to packing food into a heat-resistant container such as a retort pouch, storing the food in a pressure-resistant container, and subjecting it to high-temperature, high-pressure heat treatment.

This will be explained regarding the case of the present invention. In the present invention, retort processing is performed by first filling a heat-resistant container such as a retort pouch with raw ground meat processed food or cooked and heated food to be retorted, then storing the food in a pressure-resistant container and heating it.

Heating conditions are 80-130°C, preferably 85-125°C.
C. for 5 to 120 minutes, preferably 10 to 60 minutes. The pressure is determined by the heating temperature.

However, the actual retort processing is controlled by Foll, and this FO value is 0.1 to 30, preferably 0.2.
Processed under ~10 conditions. Furthermore, what is FO1it+?
The minimum heating time (minutes) required to kill a predetermined number of microorganisms at a constant temperature, usually less than 250 minutes (121 minutes).
, 1°C). This value is used as an index to display the heat sterilization effect of food. The reason for adopting such retort processing conditions is as follows.
This is to enable long-term storage at room temperature in terms of quality and hygiene. If the heating temperature is lower or the heating time is shorter than this, heat-resistant bacteria may remain, so long-term storage at room temperature will not be effective.
) can be saved.

Furthermore, one 18-year-old sample after being retorted under the conditions of the present invention.
Even if frozen at temperatures below ℃ (for more than 24 hours), the texture of the meat remains unchanged.
Since it maintains its elasticity and texture, it can be frozen and stored.

For ground meat processed foods before retort processing, TQase
When treated with TGase, effects such as grain texture and elasticity were observed, but when subjected to retort treatment, the effect of maintaining elasticity becomes greater. On the other hand, when ground meat is retorted without the addition of TGase, the elasticity of ground meat decreases or disappears.

In the method for manufacturing ground meat processed foods in which ground meat is one of the raw materials, which is a feature of the method of the present invention, adding TGase as one of the raw materials and performing retort treatment by adding cooking heat as necessary, It is obvious that it can be widely used in the production of ground meat processed foods such as Shumai and Gyoza, and the same effects as those for hamburgers and meatballs can be obtained. Needless to say, it is within the range of .

The present invention will be further explained below with reference to Examples.

Example 1 Ground beef and pork (protein content is approximately 20%) 2.4K
14 g monosodium monoglutamate, 30 bread crumbs
0LJ, chopped onion 1.2 to 9, skim milk powder 5
03, 22 g of salt, 20!7 g of sugar, 4 g of pepper, and 4 g of nutmeg were mixed, and the mixture was divided into four equal parts.

250 g of water was added to each, and BTGa obtained by the method of Example 1 of JP-A-64-27471 mentioned above was added to each.
se BTG -1 (1, Ou/ffig) (a) 2
40u (0,5u/g protein), (b)2,
400u (5u/SJ protein), (c) 4,
800u (10u/9 proteins) and (+1)
24,000 u (50u/'; J protein)
were added and mixed for 2 minutes using a Hobart mixer.

The hamburger dough obtained in this way is prepared in this order (A
), (B), (C) and (D). Each piece of dough was shaped into an oval shape weighing about 85 g and having a thickness of about 1.5 Crn to obtain a raw hamburger steak.

Add each raw hamburger steak to 35g of hamburger sauce (1-9g of mud paste, 5g of onion, 49g of carrot, 5g of apple pieulet, 5g of Worcestershire sauce, 2g of sugar, 2g of butter, 1g of salt, 1.33g of brewed vinegar, 0.547g of beef paste, 0.547g of pepper) Fill a transparent retort pouch (height 12cm x width 8cm) with O.
Using a high-temperature, high-pressure cooking sterilizer manufactured by Co., Ltd., the
Retort 98I up to value 4.0! I! [I produced hamburgers. For comparison, hamburger dough was made in exactly the same manner as in (^) to ([]) except that 3TQase was not used, molded to obtain a raw hamburger, and then filled with hamburger sauce into a transparent retort pouch and retorted. Added TeaSe-free hamburger steak (comparison conventional product) to l! I made one.

These hamburgers were stored at 25°C for 6 months.

Those heated in boiling water for 5 minutes together with the pouch are
Except for comparative conventional products, it has moderate hardness, elasticity, grainy texture, and juicy texture, and compared to products that do not use TQase,
It was hot and had a pleasant texture. From this, it is understood that the ground meat processed food produced by this method can withstand long-term storage and long-term distribution at room temperature.

Table 1 shows the sensory evaluation results. In the table, hamburger steaks produced from the above hamburger doughs (^) to (0) are also referred to as (A), (B3. (C) and (D)), respectively.

In addition, the numerical value of each sensory evaluation was obtained as follows. That is, 10 sensory inspectors tasted the obtained products and entered their ratings using the evaluation sheet below. Evaluation was performed independently for each product.

Sensory Evaluation Sheet Evaluation Items Dochieranato Yaimo Ya1 Hardness Soft Hard Stickiness Desirability of Flavor Desirability of Appearance Weak Unfavorable Unfavorable Strong Favorable Minced pork and chicken Protein content is 20%)
3. ONy, Example 2 of the above-mentioned Japanese Patent Application Laid-Open No. 64-27471
BTeaSe BTG-2 (15u/■) obtained by method 1800u 1 granular soy protein OR3, 'J' for bread crumbs, 1Jg of egg, 0.4Ky of milk, 1Kg of salt, 60% ginger, 15% pepper! ? , protein hydrolyzate-containing seasoning 15g, monosodium glutamate 36g
9. Nucleic acid seasoning F31149, 2.0 kg of water, shredded onions 20 kg, salad oil 0. The stir-fry in fJ9 was mixed in a Hobart mixer for 3 minutes. The mixture was molded into a ball shape of about 159 pieces to obtain a raw meatball containing 3u/3 protein of BTG-2, which was soaked in oil and soot (approximately 18
0℃).

These 5 meatballs and meatball sauce 45.0
39 (sugar 5g, 1lll vinegar 5g, tomato paste 2
Consists of 3 grams, 7 grams of mirin, 4 grams of soy sauce, 13 grams of salt, and 0.03 grams of monosodium glutamate (J).

) in a transparent retort pouch. For comparison, meatballs were also produced in exactly the same manner except that TGaSe was not used. This was subjected to retort treatment at 110° C. to an FO value of 0.3 using a high-temperature, high-pressure cooking sterilizer manufactured by Higi Seisakusho Co., Ltd.

The meatballs were stored at 25°C for 14 days.

When this was stir-fried for 3 minutes in a frying pan over medium heat, it had an appropriate hardness, grainy texture, and juicy texture, and the texture was significantly more favorable than that without using TGase.

Table 2 shows the sensory evaluation results. Note that the evaluation method is the same as that of Example 1.

Table 2 Hardness elastic strength Lots of fleshiness Lots of juiciness strength of tenacity Desirability of flavor Desirability of appearance Overall preference of texture 1.0 -0.2 0 0.6 -0,6 10, 2 February 1990 7th day

Claims (2)

[Claims] (1) A method for producing a processed ground meat food, which comprises mixing ground meat, other food materials, and transglutaminase, and then filling the molded product into a pressure-resistant container and subjecting it to retort treatment. (2) The method for producing a ground meat processed food according to claim 1, wherein the ground meat processed food is a hamburger steak, a meatball, a gyoza, or a shumai.