JPH0369502B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fish and livestock meat paste products. In recent years, it has become difficult to manufacture stable, high-quality paste products in the seafood paste product industry and the meat processed product industry due to deteriorating raw material conditions. Conventionally, when manufacturing paste products, starches, egg whites, plasma powder, lactalbumin, animal proteins such as gelatin, soybean protein isolate, and soybean concentrate have been used to stabilize quality, improve quality, and increase yield. Various food materials and additives such as protein, vegetable proteins such as wheat gluten, and sugars have been used, but although each has its advantages, it is difficult to say that they are sufficient in terms of flavor, additive effect, cost, etc. is the current situation. Recently, attempts have also been made to use so-called crude gelatin produced by grinding pork skin in the production of pastry products, but the effect of improving the texture is not sufficient, especially when cooked at high temperatures. It has the disadvantage of not exhibiting In view of these facts, the present inventors conducted intensive research and found that the combined use of collagen and soybean extraction residue in the manufacture of paste products has various improvement effects in terms of manufacturing control and quality, and furthermore Through research, the present invention was completed. That is, the present invention provides (1) a method for producing a fish and livestock meat paste product characterized by mixing collagen and soybean extraction residue with minced meat or battered meat, and (2) the method described in item 1 in which a heat-coagulable protein is used in combination. manufacturing method, and
(4) The composition according to item 3, which uses a heat-coagulable protein in combination. The fish and meat paste products targeted in the present invention include, for example, meat sausages, pressed hams, chopped hams, hamburgers, minced meat balls, and other meat paste products, as well as kamaboko, hanging kama, chikuwa,
Examples include fish paste products such as hanpen and fish sausage. The collagen used in the present invention can be produced using animal skin or bone as a raw material by a conventional method. For example, (1) bald animal skin such as pig skin or cow skin that is ground while still containing fat; (2) bald animal skin that is degreased and then dried and crushed; (3) bald animal skin. After degreasing the skin, treating it with acid or alkali, neutralizing it, drying it, and crushing it, (4)
Examples include pulverized ossein obtained by acid treatment of beef bones or pork bones in a conventional manner, and (5) extraction residue obtained as an insoluble matter after hot water extraction during gelatin production. Among these collagens, those that have been defatted, dried, and pulverized are particularly preferably used, and their specific properties include approximately 80% or more crude protein, approximately 10% or less crude fat, and approximately 1% ash.
The following examples include those with a moisture content of about 10% or less, and the degree of pulverization is preferably such that the fiber length is about 2 mm or less. Next, soybean extraction residue as used in the present invention is a residue obtained by removing part or all of protein and other soluble components from soybeans or defatted soybeans by some method, and has a protein content of about 50% by weight or less and soluble components other than protein about 30% by weight. Less than 40% by weight and insoluble components
% by weight or more. More preferably, the protein content is about 30% by weight or less, soluble components other than protein is about 10% by weight or less, and insoluble components are about 60% by weight or more. The present soybean extraction residue is preferably produced using soybeans or defatted soybeans as a raw material, for example, by the method described in JP-A-53-107439. In the production method of the present invention, collagen and soybean extraction residue are mixed with surimi or batter, and the ratio of these amounts is appropriately selected depending on the type of target fish and livestock meat paste product and the purpose of addition. Usually, the soybean extraction residue is added at a ratio of about 25 to 400 parts by weight, preferably about 50 to 200 parts by weight (dry weight basis) per 100 parts by weight of collagen, and the total amount of this is added to the finished fish and meat paste product. About 0.1 to 5% by weight,
It is preferably mixed into the surimi or batter in an amount of about 0.3 to 3% by weight. When collagen and soybean extraction residue are used in the above ratio, the moldability, water retention and texture of the dough are greatly improved. The above-mentioned improvement effects are more markedly exhibited by the combined use of heat-coagulable protein in addition to collagen and soybean extraction residue. The heat-coagulable protein may be any animal or vegetable protein that has the ability to coagulate when heated in the presence of water, such as soy protein isolate, soy protein concentrate, Examples include wheat gluten, egg white, plasma powder, lactalbumin, etc., and one or more of these may be appropriately selected and used depending on the type of dough. As the protein, commercially available dry powder products can be advantageously used. The heat-coagulable protein is usually used in an amount of about 25 to 400 parts by weight, preferably about 50 to 200 parts by weight (all on a dry matter basis) per 100 parts by weight of collagen. In the production method of the present invention, the collagen and soybean extraction residue may be mixed into the minced meat or minced meat in any order, but generally it is preferable to use a composition in which they are mixed in advance in the proportions described above. It is advantageous in terms of sex. Even when heat-coagulable proteins are used together, they may be mixed separately with collagen and soybean extraction residue, or may be used as a composition mixed with these in advance. The method for producing this composition may be any method that allows uniform mixing of collagen and soybean extraction residue or heat-coagulable protein. When dry collagen is used, for example, a powder mixer such as a micro speed mixer may be used. Can be manufactured. When using ground collagen, the composition can be produced by mixing it with a silent cutter, for example. The timing of adding collagen, soybean extraction residue, and heat-coagulable protein as a composition or individually during the production of a paste product is not particularly limited, but it is usually added together with seasonings, spices, water, etc. to homogenize. is desirable. In addition, there is no problem when used in combination with starches, sugars, emulsion stabilizers, skim milk powder, preservatives, coloring agents, polymerized phosphates, etc. that are generally used in fish paste products. According to the production method of the present invention, the workability improvement effect that cannot be obtained when collagen, soybean extraction residue or heat-coagulable protein is used alone,
Quality improvement effect and yield improvement effect can be obtained. That is, these effects are listed as follows. (1) The present composition has good compatibility with water and minced meat or minced meat, and can be easily mixed, improving workability. (2) According to the production method of the present invention, the hardness of the surimi or kneaded product is increased, so that the moldability of kamaboko, bamboo shoots, hamburgers, etc. is improved. (3) The finished product has good water retention. (4) The texture of the finished product is improved. (5) The yield of mixed products is improved. Next, the present invention will be specifically explained with reference to experimental examples and examples. In the following description, all percentages indicate weight percentages.
In the following experimental examples, the hardness of surimi and the characteristic values of the paste product were measured by the following methods. (1) Hardness of surimi Fill the kneaded surimi into a container with a diameter of 5 cm and a height of 1.5 cm and use a rheometer (manufactured by Sun Kagaku Co., Ltd., model R-UDJ-DM) to measure it under the following conditions. The stress (g) was measured and taken as the hardness of the surimi. Plunger: Diameter 15 mm (cylindrical) Compression speed: 1 mm/sec Compression degree: 5 mm This measured value is related to the formability of the dough. That is, in the case of a dough product that requires molding, when this measured value is large, molding becomes easier and deformation after molding is less likely to occur. (2) Jelly strength The dough was cut into 3 cm height test samples, and the stress at break and the strain at break were measured using a rheometer under the following conditions. Plunger: diameter 8 mm (spherical) Compression speed: 1 mm/sec Breaking stress (g) x breaking stress (cm) = jelly strength (g cm). This measurement value is related to the texture of the paste product. In other words, if the jelly strength is high, the paste product will have a hard, elastic, and supple texture. (3) Free water Cut the refined product into 18 mm in diameter and 10 mm in height to use as a test sample, sandwich it with paper from both sides, and use a free moisture meter (manufactured by Chuo Riken Co., Ltd.) to measure 5.
The amount of water separation was measured by applying pressure at Kg/cm ² for 30 seconds, and the amount of free water was determined using the following formula. Free water (%) = water separation amount (g) / sample weight (g)
×100 This measured value is related to the water retention capacity of the paste product. That is, when the measured value of the paste product is large, the water retention property is decreased, the texture becomes poor, and the yield is also affected. Reference Example 1 Add 10 times the volume of an aqueous sodium hydroxide solution adjusted to pH 8.3 to low-modified defatted soybean flour, extract at 70°C for 30 minutes, remove the extract by centrifugation, and collect the solid matter. Add 5 times the amount of water to the solids to make 30
Stir for 15 minutes at °C, wash with water, and centrifuge again to collect the solids. First, it is pre-dried with a drum dryer until the moisture content is approximately 40%, and then dried with hot air to reduce the moisture content to 6% or less. This is crushed using a pin mill, and 98 particles with a particle size of 0.15 mm or less are
% defatted soybean extraction residue is obtained. The crude protein content of this product is 20.4%, other soluble components are 7.3%,
The insoluble component is 66.3%. Reference Example 2 Soak 6.5 kg of raw soybeans in water at 10°C for 18 hours to absorb water. The water-absorbed soybeans are ground using a grinder. Add 9 times the amount of water to this and transfer it to a boiling pot.
Raise the temperature to 100℃ and hold for 3 to 5 minutes.
This liquid is put into a bag and squeezed to separate it into okara and soy milk. Dry the okara with a drum dryer until the moisture content is about 50%, then dry with hot air to reduce the moisture content to about 9%. The dried material is pulverized using an atomizer equipped with a 1 mm diameter screen to obtain a fat-containing soybean extraction residue. The loss on drying of this product is 8.9%, the crude protein content is 20.4%, and the other soluble components are
22.1%, and insoluble components are 51.4%. Experimental Example 1 Collagen powder (85% protein, 10% lipid, 5% moisture) obtained by hair removal, defatting, drying, and pulverization of pork skin for kamaboko surimi with the composition shown in Table 1.
1% of each of the soybean extraction residue obtained in Reference Example 1 and a composition containing equal amounts of these two components were added and thoroughly mixed to homogenize.

【table】

[Table] After measuring the hardness of the finished surimi, fill it into a vinylidene chloride tube (folded diameter: 4.5 cm).
After sitting treatment (15℃, 15 hours), heating (90℃, 40
) to produce tube-packed kamaboko, and the characteristic values of the obtained kamaboko were measured. The result is the second
Shown in the table.

[Table] As is clear from the results in Table 2, the hardness of surimi is greater when collagen powder and soybean extraction residue are combined compared to when collagen powder and soybean extraction residue are used alone. The jelly strength was high, the free water content was low, and the kamaboko quality was well-balanced and excellent. Experimental Example 2 The same collagen powder as in Experimental Example 1, soy protein isolate,
The soybean extraction residue produced in Reference Example 1 was used alone, collagen powder and soybean isolated protein,
Alternatively, add 1% of each of the two components in equal amounts with soybean extraction residue and the equal amount of these three components, mix thoroughly to make it homogeneous, and then pour it into a vinylidene chloride tube and mix it with 75% Sausages were produced by heating at ℃ for 50 minutes, and the characteristic values of the sausages obtained were measured at temperatures of 20℃ and 50℃. The results are shown in Table 4.

【table】

[Table] As is clear from the results in Table 4, when collagen powder, soybean extraction residue, and soybean protein isolate were used alone, when the jelly strength was measured at 20℃, collagen powder had the highest value. However, when measured at 50°C, the collagen powder-added product was slightly inferior to the soybean extraction residue or soybean isolate protein-added product. This indicates that although collagen powder has a quality improvement effect when eaten at low temperatures, no significant effect can be expected when eaten at high temperatures. In addition, the combination of collagen powder and soybean extraction residue, and the combination of soybean isolate protein, which is a heat-coagulable protein, were tested at low temperature (20
℃) and high-temperature measurement (50℃) showed great jelly strength, and sausages with better texture than those using either alone were obtained. Reference Example 3 6 kg of collagen powder obtained by hair removal, defatting, drying, and pulverization of pig skin, Soybean extraction residue obtained in Reference Example 1 2
A composition was obtained by mixing 2 kg of isolated soybean protein for 10 minutes using a V-type mixer (manufactured by Tokuju Kosho). Reference Example 4 2 kg of collagen powder obtained by treating pig skin with slaked lime, neutralizing it, defatting it, drying it, and crushing it, Reference Example 2
5 kg of the soybean extraction residue obtained in step 1 and 3 kg of wheat gluten were mixed for 2 minutes using a micro speed mixer (manufactured by Takara Koki) to obtain a composition. Reference Example 5 8 kg of the soybean extraction residue obtained in Reference Example 1 and 2 kg of the crushed beef bone ossein were mixed for 10 minutes in a V-type mixer to obtain a composition. Reference Example 6 8 kg of the same collagen powder as in Reference Example 3 and 2 kg of the soybean extraction residue obtained in Reference Example 2 were mixed for 2 minutes in a micro speed mixer to obtain a composition. Reference Example 7 A composition was obtained by mixing 6 kg of collagen paste obtained by grinding pig skin while still containing fat and 4 kg of the soybean extraction residue obtained in Reference Example 1 for 10 minutes using a silent cutter. Reference example 8 Collagen powder 4Kg, plasma powder 2Kg, soybean concentrate protein 2Kg, same as Reference example 4, Reference example 1
2 kg of the soybean extraction residue obtained in step 1 was mixed for 5 minutes using a V-type mixer to obtain a composition. Example 1 Add salt to 6 kg of pollock surimi (unsalted, special A grade)
After adding 0.22Kg of salt and salting using the usual method, 0.5Kg of potato starch, 0.2Kg of sugar, 0.2Kg of mirin, 0.05Kg of sodium glutamate, 2.8Kg of water, and 0.02Kg of the composition obtained in Reference Example 3 were added and mixed. , The obtained surimi was plated and processed (40℃, 100 minutes)
Afterwards, it was heated to produce kamaboko. On the other hand, as a control, kamaboko with a board was produced in exactly the same manner except that the above composition was not added. As a result, compared to the control group, the finished surimi to which the above composition had been added was easier to shape when attached to a board, and the obtained kamaboko was hard and elastic, and was superior in quality. Example 2 Walleye Surimi 6.5Kg (Special A grade: 3Kg, 2nd grade:
Add 0.2 kg of table salt to 3.5 kg) and remove the salt using the usual method, then add 0.2 kg of sugar, 0.6 kg of potato starch, 0.2 kg of mirin, 0.03 kg of sorbic acid preparation, 0.03 kg of monosodium glutamate, 0.1 kg of glucose, and natural seasonings.
0.05Kg, 3.2Kg of water and 0.3 of the composition obtained in Reference Example 4
Kg was added and mixed, the resulting surimi was formed into an appropriate shape, and then poured into heated soybean white oil to produce hanging kama. On the other hand, as a control, 0.3 kg of wheat gluten was added instead of the above composition. As a result, the finished surimi to which the above composition had been added was easier to form than the control group, and the obtained surimi did not deform, was hard and elastic, and was of excellent quality. Ta. Example 3 Add 0.2 kg of salt, 0.03 kg of polymerized phosphate, 0.5 g of sodium sulfite, and 3 g of sodium ascorbate to 4 kg of pork and 2 kg of mutton, mix with a silent cutter, add 2 kg of ice water, an appropriate amount of seasoning, Spices, smoke powder, 0.5 kg of potato starch, 2 kg of pork fat, and 0.1 kg of the composition obtained in Example 6 were added and kneaded, and the mixture was filled into a vinylidene chloride tube and heated to produce bologna sausage. did. On the other hand, as a control group, one in which egg white powder was added instead of the above composition, and one in which soybean extraction residue was added were produced. As a result, in the bologna sausage to which the above composition was added, water and fat were separated at all in the control group, whereas water and fat were not separated at all, and the texture was also superior to that in the control group. Furthermore, when bologna sausage was sliced into thin slices and cooked and eaten, the sausage to which the above composition had been added had supple elasticity and texture that was superior to the control group. Example 4 Pollack Surimi 7Kg (Special A: 2Kg, Grade 2: 5
Add 0.25kg of salt to 100kg of salt and use a silent cutter to remove salt, then add appropriate amounts of seasonings, spices,
Synthetic color, cornstarch 0.7Kg, lard 0.7Kg, water
1.2Kg and 0.2Kg of collagen powder similar to Reference Example 3
Kg, 0.3Kg of soybean extraction residue obtained in Reference Example 1 and additional water
1.5 kg was added and mixed, and this was packed into a vinylidene chloride tube and heated to produce fish sausage. The fish sausage was elastic and had an excellent texture.

Claims (1)

[Claims] 1. A method for producing a fish paste product, which comprises mixing collagen and soybean extraction residue with minced meat or batter. 2. The manufacturing method according to claim 1, which uses a heat-coagulable protein in combination.