JPH0373262B2 - - Google Patents

Description

[Detailed description of the invention]

(Purpose of the Invention) This invention relates to a modifier that is added to livestock or fish meat, which is the main material, in the production of meat or fish paste products such as sausages and kamaboko.
Due to its formulation, the emulsification of materials during the production process,
In addition to strengthening binding and increasing water retention, these properties do not deteriorate, especially in the presence of salt.
The objective is to provide a modifier that allows the preparation of a pastry product with an excellent texture. When producing meat paste products such as sausages and fish paste products such as kamaboko, a combination of gum and protein is used to improve the emulsification and binding of the meat and fish meat ingredients and to increase water retention. Various efforts have been made in the past. Particularly in recent years, the excellent emulsion stability properties of carrageenan have attracted attention, and its use as a modifier for pasted products has progressed.
As proposed in JP-A-50360 and JP-A-54-119056, it has been considered to incorporate soybean protein, which is relatively inexpensively available, as a modifier. Carrageenan is certainly effective as a modifier for paste products, and the use of carbohydrates such as gum is similarly useful. However, as can be seen from the experiments described below, the addition of soybean protein, both alone and in combination with carrageenan and carbohydrates, has disadvantages such as crumbiness, oil separation, and protein odor in the paste product. No improvement could be made, and in the end, as long as soybean protein was used, only paste products with low texture evaluations could be obtained. As can be seen from tofu production, soybean protein itself is not particularly inferior in emulsifying properties compared to other proteins, but it is extremely sensitive to salt, and as a result, it is When it is added to a material that requires the presence of a compound, its emulsifying power is significantly reduced, resulting in a poor texture of the paste product. However, this inventor found that when soybean protein coexists with a small amount of other types of protein, and at the same time, an appropriate amount of carrageenan and carbohydrates is added, it becomes virtually unaffected by salt.
As a result, they discovered that a modifier composition with extremely excellent emulsifying properties could be obtained. (Structure of the Invention) That is, the composition for modifying a paste product according to the present invention (hereinafter referred to as "this product") consists of the following composition. Carrageenan powder Carbohydrate powder (at least one of each of a and b below) a Natural gums such as tamarind seed gum and guar gum b Carbohydrates such as corn syrup, dextrin and maltose Protein powder a Soybean protein b Blood protein, At least one of collagen, gelatin, milk protein, wheat protein, and fish protein
However, according to the present invention, the composition ratio of carrageenan powder to carrageenan powder + the carbohydrate powder is approximately 1 to 33% by weight, and the composition ratio of total protein in the entire composition is approximately 22 to 50% by weight. %,
And the composition ratio of soy protein in total protein is approximately 14~
It is 67% by weight. This product is made as described above, but the binding strength and water retention capacity of the ingredients in the paste product, the degree of separation of fat and oil in meat paste products such as sausages, and the final evaluation of the paste product are determined by the food quality. The properties of a paste product, including its texture, are greatly influenced by the emulsifying power of the modifier added to the raw material. Therefore, in the process of this invention, we first conducted an emulsifying power test of the modifier itself, then conducted an oil separation test of the meat paste product prepared by adding the modifier, and then conducted an oil separation test of the livestock meat paste product prepared in the same manner. A texture test was conducted on fish paste products. The content and test results of these tests are detailed below. In addition, in these tests
Although the compositions shown in Ex.1 to Ex.6 correspond to examples of the present invention, the present product is not limited only to these examples. [Emulsifying power test of additives] In this emulsifying power test, the following Ex. An emulsification test was conducted using these as samples while comparing them with a modifier consisting of a combination of the following. The test method was to process water to which 2% salt had been added, soybean oil, and a specimen for 1 and a half minutes using a homogenizer (14,000 rpm) to determine the emulsification state. The composition of Ex.1, one of the samples, is as follows. Carrageenan: Carbohydrates: Protein = 1.5:15:15 The carbohydrates listed above are locust bean gum: Dextrin = 1:50 The proteins listed above are soy protein: Egg protein: Sodium caseinate = 5:3 :1 Table 1 shows the composition ratio of the sample in this emulsifying power test, and Table 2 shows the test results. However, in Table 2, ◯ indicates complete emulsification, △ indicates semi-emulsification, and × indicates emulsification failure.

【table】

[Test to prevent separation of fat and oil from paste product]

Pasted meat products with a high fat content tend to have oil separated over time, which is a major factor in the loss of flavor, but this is closely related to the emulsification state during the preparation of the pasted products. . As revealed in the emulsification test described above, this product has significantly superior emulsifying power compared to known modifiers, but it is unclear how effective this emulsifying power is in preventing the separation of fat and oil from meat paste products. Also, as mentioned above,
In the composition of this product, the protein is a composition of soybean protein and proteins other than soybean protein, but we conducted tests to see how it would affect the anti-separation effect if soybean protein alone was used as the protein. I went to The contents of the test are as follows. That is, first, as sample materials, take 0 to 1.5 parts of pork lean meat (20% fat), 60 parts of pork fat, 40 parts of salt, 20 parts of sugar, 1.6 parts of spices, 0.5 parts of seasonings, and use a food cutter. The mixture was kneaded, filled into a polyvinylidene chloride tube (diameter 3 cm, length 30 cm), boiled at 80°C for 40 minutes, and left to cool overnight.The sample was used to measure the separated oil and fat content. The composition of Ex.2 is as follows. Carrageenan: Carbohydrates: Protein = 1.2:70:20 The carbohydrates listed above are: Xanthan gum: Glucose = 0.5:20 The proteins listed above are: Soy protein: Sodium caseinate = 2:1. To measure the separated oil content, we weighed the total weight of the filling at the time of filling, took out the dough from the tube after cooling, wiped off the oil adhering to its surface, and calculated the ratio of the separated oil amount using the following formula. . Separated oil amount ratio (%) = 100 - weight of packed material after wiping off oil/weight of packed material at time of filling x 100 Table 3 lists the test results.

[Table] In other words, the addition of approximately 0.5% of this product reduces oil separation to less than 50% compared to the case without additives.
Addition of about 1.5% reduced the amount to 1/4. Next, a similar test was conducted using Ex.2A (the blending ratio is the same as in Ex.2) instead of Ex.2 in the sample material listed above. As mentioned above, the protein in Ex.2 is a composition consisting of soybean protein and sodium caseinate, but in Ex.2A, soybean protein alone was used as the protein. The test results in this case are listed in Table 4.

[Texture test: Meat paste products (rheolometry and sensory test of pork sausage)]

Salt, sugar,
The amounts of ice, spices, and seasonings added are constant, and polymerized phosphates, which have a close relationship with texture and other textures, are added.
A certain amount of starch, etc. is added or not added, and a certain amount of this product or other modifiers such as soy protein and sodium caseinate are added or not added. The table shows the blending ratio of the sample materials in this test.

[Table] The sample for this texture test was prepared by kneading the mixture according to Table 5 with a food cutter, filling it into a polyvinylidene tube (diameter 3 cm, length 30 cm), and heating it at 80℃.
The mixture was boiled for 30 minutes, left to cool overnight, and then measured using a rheometer. The composition of Ex.3 is as follows. Carrageenan: Carbohydrates: Protein = 1:70:30 The above carbohydrates are xanthan gum: Glucose = 1:20 The above proteins are soy protein: Collagen: Blood protein = 5:1:5 Table 6 shows the rheometry results.

【table】

[Texture test Meat paste product (sensory test of pork frankfurt sausage)]

Pork frankfurt sausage made from pork belly and pork fat was used as a sample, and the effect of using this product on texture was tested by sensory testing. Table 7 shows the blending ratios of materials and additives in the samples.

【table】

[Table] However,
*: Fat content 20%
The composition of Ex.4 is as follows. Carrageenan: carbohydrates: protein = 1.5:40:40 The composition of the carbohydrates listed above is guar gum: dextrin = 1:10 The composition of protein is egg protein: soy protein: blood protein = 1:1 :1. In addition, the specimen was prepared as follows. That is, the material containing additives was chopped and mixed using a high-speed cutter, then filled into sheep intestines, dried in a smokehouse, boiled at 80°C for 30 minutes, and left to cool overnight. Table 8 shows the average evaluations of the sensory tests performed by 20 inspectors on the samples from Test Groups A to J, and the values in the texture section are scored with the best being 10 points.

【table】

[Texture test Meat paste product (sensory test of pork sausage)]

A pork sausage whose main ingredients are pork arm and pork fat was used as a sample, and the influence of the use of this product on the texture was tested using the same sensory test as in the case of the pork frankfurt sausage described above. Table 9 shows the blending ratios of materials and additives.

[Table] However,
*: 20% fat
The composition of Ex.5 is as follows. Carrageenan: Carbohydrates: Protein = 2:50:50 The composition of the carbohydrates listed above is glucose:guar gum = 20:1 The composition of the protein listed above is wheat protein: soy protein: gelatin = 1:5: It is 1. In addition, the specimen was prepared as follows. In other words, the material mixed with additives was chopped and mixed using a high-speed cutter, filled into a polyvinylidene chloride film tube (diameter 3 cm, length 30 cm), and heated at 80°C.
Boiled for 30 minutes and left to cool overnight. Table 10 shows the average evaluations of the sensory tests performed by 20 inspectors on the samples from Test Areas A to F. The numerical value in the texture section is a score with the best being 10 points.

【table】

[Texture test: Rheolometry and sensory test of fish paste products]

Fish paste products whose main ingredient is Sukeso (SA) were used as samples, and the effect of adding this product on the texture was determined by rheometry.
In addition to measuring social anxiety, we also conducted a sensory test. Table 11 shows the blending ratios of materials and additives in the samples.

[Table] The composition of Ex.6 is as follows. Carrageenan: Carbohydrates: Protein = 1:2:3 The composition of the carbohydrates listed above is tamarind seed gum: Maltose = 1:30 The composition of the protein listed above is soy protein: wheat protein: egg protein White = 2:3:0.5. In addition, the specimen was prepared as follows. That is, the additive-containing material was chopped and mixed using a high-speed cutter, wrapped in cellophane, then wrapped in polyethylene film to prevent water from entering the sample, and then wrapped tightly with octopus string. The mixture was boiled at 95°C for 70 to 80 minutes, left to cool overnight, and then subjected to a texture test. Table 12 shows the values measured by the rheolometer and the scores based on the sensory test.

【table】

[Table] However, as can be seen from Table 11, each test area is a controlled test, each test area is controlled against each other, and each test area is controlled against each other. The test plots were written adjacent to each other. The sensory test shows the average of the scores of 20 inspectors (10 points being the highest score).
The test group, which is a control group that used a single soybean protein instead of this product, was incomparably inferior in sensory tests.In particular, the test group crushed when pressed with the tongue and had poor crispness. , it lacks elasticity and is limp, whereas the test group containing this product has excellent crispness and elasticity, and is close to high-quality kamaboko. Similarly, the test plots using this product had similar excellent results. So far, we have described examples of emulsifying power tests of modifiers, oil and fat separation prevention tests of paste products using modifiers, and texture tests of meat paste products and fish paste products. In each of these tests, Ex.1 was used as an example of the modifier composition according to the present invention.
It will be appreciated that ~6 is listed. Table 13 shows the composition ratios of carrageenan and carbohydrates in each of these Examples.

【table】

[Table] Table 15 shows the composition ratio of soybean protein and other proteins in the total protein in each of the above examples.

[Table] That is, this product consists of carrageenan, carbohydrates, and protein, and the proportion of carrageenan in carrageenan + carbohydrates is approximately 1 to 33%, as can be seen from Table 13. Carrageenan contributes to the emulsion stability and water retention of the paste material, but unless its blend reaches the above composition range, its properties cannot be exhibited. Moreover, if the blending ratio of carrageenan exceeds the above range, the product becomes noticeably loose and slimy. Further, as can be seen particularly from Table 14, the composition ratio of total protein in the composition according to the present invention is approximately 22 to 50%. If this range is not reached, the binding and emulsifying water retention properties of the composition will not be exhibited, and if this range is exceeded, the product will not only have a protein odor but also become grainy and lose its desirable texture. Furthermore, as can be seen from Table 15 in particular, the proportion of soybean protein in the total protein in this product is approximately 14~
It is 67%. If soy protein does not reach this range, even if other proteins are increased, sufficient binding power, emulsifying power,
It becomes difficult to exert water retention capacity. Furthermore, if the upper limit of the above range is exceeded, the product will not only become hard, but also develop a characteristic odor and color.Also, since soybean protein is more noticeably affected by salt than other proteins, it will lose its emulsified state and the meat content will increase. , oil separation becomes noticeable. This product is usually used in the preparation of meat paste products from 0.5 to
Desired good results can be obtained by adding 2% by weight, or 1 to 8% by weight for preparing fish paste products, to the raw material. (Effects of the Invention) Thus, as can be seen from the above test results, the composition according to the present invention is effective in a wide range of blending ratios of oil, water containing salt at the concentration used for paste products, and oil. , has a much greater emulsifying power than conventional modifiers, and due to this emulsifying property, it has a great ability to prevent oil separation in mixed products, and it is also difficult to prevent the oil separation of mixed products using other modifiers. It is possible to give the paste product a texture that is incomparably more suitable than other products, such as Katasa, Gyoshuyusei, Fuchiyakusei, Danryokusei, Morosa, and Sosyyakusei. Furthermore, although the modifier of the present invention contains soybean protein, it does not generate the characteristic protein odor or coloring, and does not cause component separation of the paste product due to the presence of salt. In addition, as mentioned above, sufficient emulsifying power can be exerted even at a small mixing ratio of water and oil, making it extremely easy for paste product preparers to use compared to conventional modifiers. Since white can be used as the main protein, it is relatively inexpensive, and by using white, it is possible to provide a paste product with excellent texture.

Claims (1)

[Claims] 1 carrageenan powder and tamarind seed gum,
In a composition comprising a carbohydrate powder consisting of at least one natural gum substance such as guar gum and at least one carbohydrate such as corn syrup, dextrin, and maltose, and a protein powder, the protein in the protein powder is soybean protein. and blood protein, collagen,
It is composed of at least one of gelatin, milk protein, wheat protein, and fish protein, and the composition ratio of carrageenan to carrageenan powder + the carbohydrate powder is approximately 1 to 33% by weight, and the total protein content in the entire composition is approximately 1 to 33% by weight. A modifier composition for a paste product, characterized in that the composition ratio of white is approximately 22 to 50% by weight, and the composition ratio of soybean protein in the total protein is approximately 14 to 67% by weight.