JPH04210580A - Processed meat product - Google Patents

Abstract

PURPOSE:To obtain a low-caloric processed meat product having favorite appearance and texture by including fats- and oils-containing curdlan gel therein. CONSTITUTION:A processed meat product is obtained by adding a curdlan gel containing fats and oils such as animal fats and oils or vegetable fats and oils in place of normal animal solid fats in preparing the processed meat product such as sausage or hamburger steak.

Description

[Detailed description of the invention]

[00011

[Industrial Field of Application] The present invention relates to processed meat products containing curdlan gel containing oil and fat. [0002] [0002] Conventionally, in the production of processed meat products such as sausages, especially coarsely ground sausages, solid animal fats such as lard and beef tallow have been added, and liquid vegetable oils have been added. I can't find any examples of it being used. [o o 031

[Problems to be Solved by the Invention] In recent years, in processed meat products such as sausages, there is a tendency for consumers to prefer coarsely ground type sausages due to consumer preference for luxury products and gourmet food. Traditional sausages are made by grinding all the meat and fat into fine pieces and emulsifying them, but the characteristic of coarse-grained sausages is that the sausage has a mixture of meat powder and fat particles, which gives the meat its unique elasticity. It has a juicy texture. [0004] However, when producing processed meat products, when vegetable liquid oil is used instead of animal fat, the appearance is different from that when pork fat is used. In addition, when the content of oil and fat is reduced to provide elasticity, the texture becomes dry. Increasing the content of fats and oils to create a juicy texture caused contradictory problems such as the fats and oils flowing out during production and weakening the binding force between meats and causing loss of elasticity, making production difficult. . [0005] [Means for Solving the Problems] The present inventors added oil-containing curdlan gel instead of normal lard in the manufacturing process of processed meat products, thereby improving not only the appearance but also the food quality. We have discovered that it is possible to produce processed meat products that have the same elasticity and juiciness as those made using pork fat, and after further extensive research, we have completed the present invention. [0006] That is, the present invention provides a processed meat product characterized by containing curdlan gel containing oil and fat. [00071 The fats and oils used in the present invention are not particularly limited, and include, for example, animal fats and oils such as beef tallow, lard, and fish oil, and vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, coconut oil, and palm oil. . One feature of the invention is that liquid oils such as vegetable oils can be used. [0008] The curdlan used in the present invention is β-1,3
It is a heat-coagulable polysaccharide produced by microorganisms mainly having glucoside bonds, such as polysaccharides produced by alkaline earth metals or bacteria of the genus Agrobacterium, specifically Alcaligenes faecalis var.・Polysaccharide produced by Myxogenes strain 10C3K [Agricultural Biological Chemistry 1-
Lee (AgriculturalBiology)
Chemistry), Vol. 30, P196 (1966)] Alcaligenes
Polysaccharides produced by the mutant strain NTK-u (IFOI3140) of the Faecalis var myxogenes strain 10C3 (Special Publication No. 1973-32673), Agrobacterium radiobacter (IFO13127) and its mutant strain U19 (IFO13126) ) (Japanese Patent Publication No. 48-32674) can be used. [0009] Examples of processed meat products include sausages, hamburgers, meat poles, dumplings, shumai, minced meat cutlets, croquettes, and Nikuman, with sausages being particularly preferred. [00101 The oil- and fat-containing curdlan gel of the present invention can be obtained as follows. 1~100 parts of water and curdlan
Add 8 parts by weight, cutter mixer, homogenizer,
After preparing a cutter mixer dispersion using a high-speed mixer such as a household mixer, add an emulsifier and starch oil to the dispersion, and mix (
(at about 40° C. in the case of solid fats) to prepare an O/W emulsion. The emulsifier used here is not particularly limited as long as it is a highly hydrophilic emulsifier, and any edible starch other than pregelatinized starch can be used. The amounts used are 0 to 1 part by weight of the emulsifier and 0 to 15 parts by weight of the starch per 100 parts by weight of the total amount of water and oil and fat. The oil content in the O/W emulsion is 1 to 50 parts by weight, preferably about 5 to 30 parts by weight, based on the total of 100 parts by weight of water and oil. The 0/W type emulsion obtained in this way is degassed under reduced pressure, then molded (for example, filled into a mold, casing, etc.), and heated (for example, steamed, heated in hot water, etc.) to produce fats and oils. Obtain the containing curdlan gel. [0011] For example, when producing sausages, the oil-containing curdlan gel is cut into pieces in advance using a Siren 1-cutter, etc., and then 2 to 25 parts by weight, preferably 5 to 10 parts by weight of the whole sausage is added and mixed. good. Others can be manufactured based on normal manufacturing methods. The processed meat products produced according to the present invention are superior to conventional products in that they are low in calories and can use vegetable oils and fats. [0012]

[Examples] The present invention will be explained in more detail with reference to Examples below. In the Examples, as curdlan, a spray-dried powder of a heat-coagulable polysaccharide produced by a mutant strain NTK-u (IFO13140) of Alcaligenes faecalis var myxogenes strain 10C3 was used. [0013] Example 1 425 g of water was added to 12.5 g of curdlan and mixed for 2 minutes using a household mixer to obtain a curdlan dispersion. next,
An emulsifier (sucrose fatty acid ester HLB = 1) is added to the dispersion.
5) Add 1.5g of potato starch and 50g of potato starch, mix, and mix with corn salad oil 75g using a TK homomixer at room temperature.
Emulsification was carried out while dropping g. The obtained emulsion was degassed under reduced pressure, filled in a 15 x 13 x 4.5 cm mold, and heated for 40 minutes to obtain an oil-containing curdlan gel. [0014] 14 g of salt, 0.07 g of sodium nitrite, and 2 g of polymerized phosphate were added to 570 g of pork, and after salting, 11 g of seasoning, 5 g of spices, 30 g of onion (paste product),
20g potato starch, 1g sodium ascorbate, 2g liquid, 3g sorbic acid preparation and 211 parts water
．． 93g was added and mixed. Next, corn salad oil 50
g, emulsified with meat, and finally cut 80 g of oil-containing curdlan gel into small pieces using a silent cutter.
After adding, mixing and filling into edible collagen casings,
Drying (50℃, 30 minutes), smoking (60℃, 30 minutes),
Heating was performed (75° C., 30 minutes in a hot water bath) to produce coarsely ground sausage in a conventional manner. The obtained coarsely ground sausage had an oil and fat content of about 6%, and had a favorable appearance and texture. [0015] Example 2 400 g of water was added to 15 g of curdlan and mixed for 2 minutes using a household mixer to obtain a curdlan dispersion. Next, an emulsifier (sucrose fatty acid ester HLB = 15
), add 1.5 g of potato starch and mix.
Emulsification was carried out using a TK homomixer in a bath at about 40° C. while dropping 100 g of heated and melted lard. The obtained emulsion was degassed under reduced pressure, filled in a 15 x 13 x 4.5 cm mold, and heated for 40 minutes to obtain an oil-containing curdlan gel. [0016] Add 14 g of salt, 0.07 g of sodium nitrite, and 2 g of polymerized phosphate to 500 g of pork, and after salting, seasoning 11 g, spice 5 g, onion (paste product) 30
g, potato starch 20g, sodium ascorbate 1g, phlegm 2g, sorbic acid preparation 3g and water 2
11.93g was added and mixed. Next, 50 g of lard was added and emulsified with the meat, and finally, 150 g of oil-containing curdlan gel, which had been cut into pieces with a silent cutter, was added and mixed, and a coarsely ground sausage was produced in the same manner as in Example 1. The obtained coarsely ground sausage had a fat content of about 8% and a favorable appearance and texture. [0017] Example 3 375 g of water was added to 15 g of curdlan and mixed for 2 minutes using a household mixer to obtain a curdlan dispersion. Next, an emulsifier (sucrose fatty acid ester HLB = 15) was added to the dispersion.
1.5 g of waxy corn starch and 30 g of waxy corn starch were added and mixed, and emulsification was carried out at room temperature using a TK homo mixer while dropping 125 g of rapeseed oil. The obtained emulsion was degassed under reduced pressure, then filled into a mold of 15 x 13 x 4.5 cm, and steamed and heated for 40 minutes to obtain an oil-containing curdlan gel. (0018) Add 10 g of salt to 250 g of ground beef and 70 g of ground pork, mix well, and add 5 g of granular vegetable protein (dried product).
0 g was reconstituted with 100 g of water, 8 g of seasonings, 3 g of spices, 50 g of bread crumbs, 107 g of eggs, and 202 g of sautéed onions were added and mixed. Finally, 150g of oil-containing curdlan gel, cut into small pieces using a silent cutter.
Add, mix, and form into hamburger steaks weighing about 60g each.
It was roasted at 180°C for 10 minutes using a hot plate. The obtained hamburger steak had a soft and juicy texture with little oil leakage during roasting. [0019]

[Effects of the Invention] According to the present invention, a low-calorie processed meat product having a desirable appearance and texture can be obtained.

Claims (2)

[Claims] 1. A processed meat product characterized by containing curdlan gel containing oil and fat. 2. The processed meat product according to claim 1, which is a sausage or hamburger steak prepared by adding curdlan gel containing oil and fat.