JPH0394634A - Preparation of meat product - Google Patents

Abstract

PURPOSE:To prepare a meat product having good hardness and water retainability and excellent smell, taste and texture by employing the aqueous solution of a mixture of a calcium ions with a casein alkali salt decomposed with a milk-coagulating enzyme instead of a phosphate salt. CONSTITUTION:In a curing process for preparing a meat product, an aqueous solution of a mixture of calcium ions (preferably an aqueous calcium choride solution) with an casein alkali salt decomposed with a milk-coagulating enzyme is employed instead of a phosphate salt to provide a meat product such as ham, bacon, sausage or meat loaf.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention is a method for curing meat products such as ham, bacon, sausage, meatloaf, etc. using milk clotting enzymes instead of phosphates. This is a method for producing meat products using a mixed aqueous solution of caseinate alkaline salt and calcium ions. (Problems to be solved by conventional technology and the invention) The curing (salting) process of meat product production changes the bacterial phase, improves water retention, heat gel formation ability, fixes meat color, and improves flavor. Although this is done to delay formation and rancidity, the addition of phosphate is now considered indispensable to improve water retention. However, intake of large amounts of phosphates has a negative effect on the human body's calcium metabolism and should be avoided as much as possible for the sake of health. In addition, excessive use of phosphates can impair the original flavor of meat. Despite the known harm of phosphates, there is currently no substitute for phosphates in curing. In addition, sodium caseinate, egg white, soybean protein, etc. were used in combination with phosphates to improve water retention and thermal gel formation ability. The present inventors conducted extensive research with the aim of ensuring water retention equal to or higher than that of phosphates and product texture without using phosphates in curing. (Means for Solving the Problems) The present inventors have discovered that a specific gel is irreversibly formed when alkali caseinate is decomposed by the action of rennin, calcium ions are added thereto, and the temperature exceeds a certain level. , made the present invention.

The gist of the present invention is a method for producing meat products characterized by using a mixed aqueous solution of an alkali casein salt decomposed with a milk-clotting enzyme and calcium ions in curing for producing meat products.

Alkaline casein salts are sodium or potassium casein salts, and are produced by adding alkali hydroxide or alkali carbonate to casein. As the milk-clotting enzyme, animal-derived rennet (rennin) or microbial-derived rennet is used. To decompose alkaline caseinate with rennet, add a 5-15% aqueous solution of alkaline caseinate to 30-35℃.
, at pH 5.8-6.2, for 20-40 minutes with rennet (using at least 17,000 Soxhlet units of milk-clotting enzyme per 100 g of solid caseinate alkali J salt), and then heated to 80°C for 20-30 minutes. Hold for a minute and inactivate. Degraded casein (hereinafter referred to as
The decomposed casein (decomposed casein) can be spray-dried into a powder product according to conventional methods. Degraded casein was observed by starch gel migration, and K-casein was decomposed and disappeared, and 5% trichloroacetic acid soluble N in total N was 5.0 to 5.5.
%, and decomposed casein is clearly different from the raw material casein alkaline salt. pH is 6.0-6.2.

Calcium ions include soluble calcium compounds,
Preferably, an aqueous calcium chloride solution is suitable.

When a decomposed casein aqueous solution and a calcium ion aqueous solution are mixed, a gel aggregate having the following characteristics is formed.

■ Due to the action of Ca'', specific aggregates are irreversibly formed depending on the temperature.

■ This aggregate is not formed at temperatures below 10°C;
When the temperature is raised to 0°C, it rapidly aggregates, solidifies, and shrinks significantly to form an aggregate.

■ The amount of Ca4 + per 100 parts by weight of decomposed casein is 2
~5 parts by weight.

(2) The aggregate contains 50 to 60% water, has a mochi-like shape, is a continuous gel, and has excellent elasticity and elasticity.

The method of the present invention can be applied to pork, beef, rabbit meat, chicken meat,
Manufactured from raw meat such as horse meat, sheep meat, whale meat, etc.
Simple foods such as bone-in ham, boneless ham, loin ham, shoulder ham, belly ham, latkes ham, bacon, and Canadian bacon: Emulsion-type sausages such as bockwurst, frankfurter, wiener sausage, bologna, and liver sausage: fresh balk sausage , Thuringer, Cervelat,
Ground meat sausages like mortadella, Milano salami:
Pressed ham: Can be used for curing during the production of various meat products such as meatloaf. That is,
As an alternative to conventionally used phosphates and caseinate alkaline salts, it can be used with other curing materials by conventional methods such as dry curing, pickle curing, vascular injection, intramuscular injection, and emulsion curing. , injected into raw meat tissue to produce meat products. (Effects of the Invention) Test Example Pork loin was cut into 2 to 3 cm square pieces with a knife, and then processed with a chopper (mesh size; inner diameter: 3 mm) to obtain minced meat.

100g of minced meat at 5°C and 30g of Bickle liquid at 5°C
was added and stirred by hand using a spatula for 1 minute. After heating the product to a temperature of 17°C, it was cooled to 5°C and left to mature for 12 hours. Fill a casing membrane with an inner diameter of 2 cm with 75 g of aged meat,
The sealed 6 was placed in a 70°C water bath for 20 minutes, and then cooled in 15°C water for 20 minutes.

The casing membrane was cut and removed and sliced into 12 mm wide slices with a cutter to prepare samples.

0 To measure texture, use a texture cholometer (■
Zenken MODEL GT memer IN type) was used.

Conditions are: Sample High 1 2 m
mPlunger Lucite l8φPlatf
orm flat plateClearance 3mmVoltag
e IV The unit is textolome unit (T.U.)
represents the hardness. The higher the value, the harder it is. 0 Measurement of water retention is based on the Livestock Experiment Station Research Report [30] 53
(1976).

Q pH was measured by homogenization pH measurement method.

O: Flavor was evaluated using a conventional sensory test method.

(Formulation of Bickle's solution) Non-acid salts: 0.5% tripolyphosphoric acid aqueous solution Sodium caseinate; 3% Sodium zeinate aqueous solution Product of the invention: Aqueous solution containing 3% decomposed casein and 0.14% calcium chloride. ．． Results Table 1 As shown in Table 1, compared to the conventionally used control product containing phosphate, the product of the present invention has the same or slightly superior results in terms of hardness and water retention, and has a sufficient substitute effect. had. In addition, the pH is very close to the original pH of meat, so
The aroma and taste were much better, and the texture was also much better.

It was also far superior in all respects to the control product containing sodium caseinate. Example 1 Roast ham (bickle curing method) 1-1 Bickle liquid was added and stirred with a homomixer to completely dissolve it and form a bickle liquid. 1-2 Pork loin was divided and shaped according to a conventional method to obtain raw meat.

After injecting 300 g of Bickle liquid into 700 g of raw meat using a multi-injector,
The meat was soaked in 0g of Bickle's solution at 5°C for 8 days and taken out to obtain salted meat.

The cured meat was filled into a cellulose casing using a roast ham filling machine, placed in a smokehouse and dried at 65°C for 1 hour, and then smoke was introduced and smoked at 65°C for 2 hours. Next, the mixture was heated in a 75° C. water bath for 2 hours and cooled in a 15° C. water bath to obtain a product of the present invention using Bickle Solution 18 and a control product using Pickle Solution 1B.

Add each to 812.41 nI of water at 5°C. 1-3 Mixing of Bickle Solution ■ Homogenize the product and measure with a pH meter. ■ Water retention capacity was measured using the pressurized furnace paper weight method. That is, a sample (1 to 2 g) cut into approximately cubes was sandwiched between 10 pieces of circular furnace paper that had been accurately weighed in advance, and after weighing again, it was pressurized at a pressure of 10 kg/cm2 for 1 minute to remove free water. This was done by accurately weighing the sampled furnace paper. The results were expressed as the ratio of unreleased water to the total water in the sample.

■ Hardness was measured using a texturometer (Zenken).

The measurement conditions are as follows.

Sample High 2mmPlun
ger Aluminum 13φPlatform
Flat Plate Clearance 3 mm Voltage V ■ Evaluated by 10 panelists.

Example 2 Wiener sausage (emulsion curing method) 2-1 Mixing of raw materials 2-2 Processing method Pork thigh meat, rabbit meat, and pork fat were each put through a meat grinder according to a conventional method. The temperature of the meat at the time of completion was 7°C. Put each processed meat, ice and water into a silent cutter, and cut into pieces at 6°C for 2 minutes at a knife rotation speed of 2000 rpm. Next, add starch, spices, sodium glutamate, and salt. Furthermore, in the case of the product of the present invention, decomposed casein and calcium chloride are added. For the control product, sodium polyphosphate and sodium caseinate were added.

3 minutes at 8℃, knife rotation speed 2000 A raw material blend was obtained by chopping with rpn+.

Each raw material formulation was filled into a natural intestine casing using an air stuffer in the usual manner, and after linking, the mixture was placed in a smoke chamber and dried at 50'C for 15 minutes, followed by smoking at 50'C for 1 hour. Next, the sausages were boiled in a water bath at 75°C for 15 minutes, and then cooled with 2-3 showers of cold water to obtain sausages. Product evaluation reference example 1 Rennin decomposition power Production method of zeinate sodium 175 parts by weight of sodium caseinate was added to 330 parts of warm water at 65°C.
0 parts by weight of sodium caseinate to make a 5% aqueous solution of sodium caseinate, and the pH was adjusted to 6.0 by adding 1% H (l solution).The rennin solution was made by adding 193 parts by weight of water at 15°C, 6 parts by weight of common salt, and rennet powder. It was prepared by dissolving 1 part by weight of HA-LA (manufactured by Christian Hansen).

Add 25 parts by weight of rennin solution to 3475 parts by weight of the prepared sodium caseinate solution at 30'C, decompose it by acting at 30°C for 20 minutes, maintain the liquid temperature at 80°C for 10 minutes,
The added enzyme was inactivated. This aqueous solution of the decomposition product was spray-dried according to a conventional method to obtain rennin-degrading zein sodium. Reference Example 2 Microbial Rennet Decomposition Method for Producing Caseinate Potassium 350 parts by weight of caseinate potassium was mixed with 3125 parts of warm water at 70°C.
Dissolve in parts by weight to make a 10% aqueous solution of potassium caseinate,
A 1% H solution was added to adjust the pH to 6.0. A microbial rennet solution was prepared by dissolving 13 parts by weight of microbial rennet (Microbial rennet manufactured by Meito) in 1000 parts by weight of water at 20°C.

Claims (1)

[Claims] A method for producing meat products, characterized in that, in curing for producing meat products, a mixed aqueous solution of alkaline casein salt decomposed with a milk-clotting enzyme and calcium ions is used.