JPH0514542B2 - - Google Patents

Description

[Detailed description of the invention]

[Technical Field of the Invention] The present invention relates to a method for producing a sausage using globin, which is an unused protein, and uses globin from a food animal as an emulsifier. [Technical background of the invention and its problems] Sausages are generally made by adding an emulsifier and salt to raw meat, cutting it into a paste, adding seasonings, and then adding fat to form a meat emulsion. It is well known that this is the case. In this case, examples of emulsifiers used for the purpose of reinforcing the emulsifying power of the meat itself include sodium caseinate, vegetable proteins such as soybeans, and egg white. However, sodium caseinate is a food additive, and other substances are foreign proteins, and there is a strong desire for a natural animal protein-based emulsifier to replace them. For this reason, the blood of food animals, which is an unused resource, has been attracting attention for some time, and plasma among these blood components has already been used in food processing such as sausage production. However, although blood cells have a high protein content of 30-35%, with hemoglobin as the main component, they are hardly used in food because it is difficult to remove the heme pigment. Only a portion is used as feed and fertilizer. Up until now, methods for removing heme pigment have been enzymatic release and CM
Physicochemical methods such as the cellulose method have been studied, but the former has the disadvantage that the resulting globin is degraded to peptides, resulting in the loss of properties such as emulsifying power, which is a characteristic of globin, and the latter None of these are currently commercialized because it is difficult to scale them up to an industrial scale. As mentioned above, the use of blood cells from food animals has remained limited due to the inability to obtain globin on an industrial scale, but in recent years it has become possible to produce it and its commercialization is progressing. Under these circumstances, there is an increasing need for research and development to apply globin, a unique new animal protein material, to food processing. In general, globin has emulsifying power comparable to sodium caseinate in acidic or alkaline pH ranges, and can be said to be an excellent emulsifier in terms of heat stability of emulsions. Figure 1 is a diagram comparing the emulsifying power of globin with sodium caseinate and soybean protein. As is clear from Figure 1, globin has poor emulsifying power in the neutral pH range, and this tendency becomes even stronger in the presence of salt. Therefore, if it is used as is for sausages with a salt content of 1.5 to 2.0% and neutral to weak acidity (PH6.5 to 6.0), it will hardly function as an emulsifier. I can't wait. Also, globin has emulsifying power below PH6 or
Adjusting the overall pH of the sausage to PH8 or higher is not desirable in terms of the quality of the sausage.For example, on the acidic side, it may affect physical properties such as texture and water retention.
Moreover, on the alkaline side, taste, color development, etc. will be affected. [Object of the Invention] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a sausage using globin, which uses globin obtained from a food animal as an emulsifier. [Summary of the invention] In the present invention, globin alone or a mixture of globin and plasma or gelatin is hydrated,
Make an emulsion in advance by adjusting the pH to 6 or less or 8 or more with a pH adjuster, add fat and emulsify it, and knead this emulsion with raw meat that has been cut and seasoned in the usual way to make a stable meat emulsion. , trying to get the sausage. [Basic Idea of the Invention] The present inventors have studied the use of globin as an emulsifier for sausages, and have obtained the following knowledge. In other words, the globin can be adjusted to pH 6 or below using a pH regulator.
The emulsion obtained by emulsifying fat after adjusting the pH to 8 or higher is stable even when salt is added and the pH is returned to the neutral pH range with a pH adjuster, and no separation of fat is observed even when heated. I can't. For example, 7 parts water to 1 part globin (protein equivalent)
1% by weight of sodium tripolyphosphate was added and thoroughly kneaded using a mixer, 8 parts of fat was added, and the mixture was homogenized to prepare an emulsion. To this emulsion, 1.5% by weight of salt was added and sodium acid pyrophosphate was added to adjust the pH to 6 to 6.5. Even when heated at 75°C for 1 hour and heated in a boiling bath for 10 minutes, fat remained. There was no separation and it was stable. Furthermore, the present inventors investigated the influence of pH on the emulsifying power of a globin-plasma mixture, and as a result, the following findings were obtained. Figure 2 shows the results. That is, the protein ratio of globin and plasma is 7:3.
The emulsifying power of a 1% protein solution with a ratio of 5:5 and 5:5 does not show a decrease in emulsifying power in the neutral pH range that is seen in the case of globin alone. In globin-plasma mixtures, the plasma compensates for the reduced emulsifying power of globin in the neutral pH range. The globin-plasma mixture can sufficiently emulsify fat without any particular pH adjustment, and can be expected to emulsify more fat than globin alone. However, when the ratio of globin is high, adjusting the pH to 6 or lower or 8 or higher using a pH regulator is better in terms of dispersibility of globin during emulsion formation. A high emulsifying power can be expected in a wide range of the mixing ratio of globin and plasma from 9:1 to 1:9 in terms of protein, but it is preferably from 9:1 to 5:5. For example, add 7 parts of water to 1 part of emulsifier with a mixing ratio of globin and plasma of 7:3 in terms of protein.
Further, 2% by weight of sodium tripolyphosphate was added and thoroughly kneaded using a mixer, and then 10 parts of fat was added and homogenized to prepare an emulsion. Salt 1.5% by weight based on the obtained emulsion
and then add sodium acid pyrophosphate.
When the pH was set to 6 to 6.5, there was no separation of fat and it was stable even when heated at 75°C for 1 hour and in a boiling bath for 10 minutes. In addition, the present inventors investigated the use not only with plasma but also with other proteins or emulsifiers, and as a result, the following findings were obtained. In other words, by mixing globin with other proteins or emulsifiers (gelatin, egg white, soybean protein, sodium caseinate, etc.), the emulsifying power itself hardly changes, but the state of emulsification (particle size of emulsion) improves. A uniform, fine-textured, creamy emulsion can be obtained. In this case, it is necessary to adjust the pH of the emulsifier to below 6 or above 8. For example, use globin alone, gelatin alone, and a mixture with a mixing ratio of globin and gelatin of 7:3 in terms of protein as an emulsifier, add 7 parts of water to 1 part of each, and further add 2% by weight of sodium tripolyphosphate and mix it. After thoroughly kneading the mixture using methods such as the above, 8 parts of fat was added and emulsified. In both cases, emulsions were formed, but
The state of emulsification is slightly different, with globin alone having a slightly uneven emulsion particle size ranging from 3μ or less to 10μ, but gelatin alone and a globin/gelatin mixture all having a uniform particle size of 3μ or less, which is much larger than that of globin alone. It was a finely textured creamy emulsion. To the resulting emulsion, 1.5% by weight of salt was added and sodium acid pyrophosphate was added to adjust the pH to 6-6.5. When heated at 75°C for 1 hour and 10 minutes in a boiling bath, globin alone was detected. For gelatin and globin/gelatin mixtures, no destruction of the emulsion or separation of fat was observed, but for gelatin alone, destruction of the emulsion was observed when heated at 75°C for 1 hour, and separation of fat was observed when heated in a boiling bath for 10 minutes. Ta. In globin-gelatin mixtures, gelatin complements the emulsifying properties of globin, while globin increases the thermal stability of the emulsion formed. As mentioned above, globin alone or a mixture with other proteins such as plasma, gelatin, or an emulsifier can form an emulsion by adjusting the pH to below 6 or above 8 using a pH regulator, but once the formation The resulting emulsion is stable even in environments where the characteristics of globin are unstable, such as the presence of common salt and a neutral pH range, and no separation of fat is observed even when heated. Therefore, it is best to emulsify fat in advance to create an emulsion, and then combine it with separately seasoned and finely ground raw meat to produce sausage as a meat emulsion.In this case, the characteristics of globin as an emulsifier At the same time, by minimizing the effect of pH adjustment on the whole sausage on the whole sausage, it is possible to prevent the quality of the final product from being compromised. In this manufacturing method, PH adjustment is performed only on the aqueous phase of the emulsion, which accounts for only 1/6 to 1/12 of the whole sausage, and the amount of PH adjuster added, for example, sodium tripolyphosphate. In this case, it is 0.2 to 0.3% by weight based on the raw materials,
This is lower than the amount of phosphates added in general sausage production (0.3 to 0.5%), and the resulting change in PH value of the final product is about 0.2. Furthermore, if necessary, the pH can be readjusted using acidic sodium pyrophosphate, monobasic sodium phosphate, or the like. [Structure of the Invention] Any globin used in the present invention can be used as long as it is obtained from food animals. for example,
In addition to cows, pigs, etc., globin from sheep, chickens, horses, rabbits, domestic ducks, etc. can also be used, but considering that it is easy to obtain a large amount of blood when producing it industrially,
Cows and pigs are preferred. Note that globin can be used in both dry and hydrated materials (e.g., water-containing materials).
(70% wet cake) may be used, but if it is a dry product, add water in advance to 65-75% moisture, leave it to stand or knead it with a mixer, etc.
It is better to absorb enough water in terms of getting used to water. In addition, when using globin and plasma together, the plasma used can contain dry matter, water-containing matter (for example, moisture 85
% concentrated plasma) may be used, but the dried material should be of good quality with as little thermal denaturation as possible. Next, an emulsifier consisting of a mixture of globin and plasma or gelatin is used in a solid weight ratio of 9:1.
Mix to give a ratio of ~1:9, preferably 9:1 to 5:5, and add water to adjust the moisture content to 60-80%. The mixture is left to stand or kneaded with a mixer to absorb enough water, but since plasma is weakly alkaline (PH8-9), the globin-plasma mixture itself has a pH shift to the weakly alkaline side (PH7, 5-8). If the globin alone or the mixture with globin plasma or gelatin in a water-containing state as described above has a pH of 6 or less or 8 or more, it can be used as an emulsifier as is, but if it is not within this range, the PH must be adjusted. It is necessary to adjust the pH to the above range using an agent (phosphate, polymerized phosphate, organic acid, etc.). Next, regarding the method for making sausages, as mentioned above, globin alone or a mixture of globin and plasma or gelatin with a hydrous content of 10% is used.
After adding 5 to 15 parts of water to each part and mixing, add fat.
After adding 20 to 40 parts and emulsifying with an emulsifier such as a silent cutter to create an emulsion, 1.5 to 2.0% by weight of common salt is added and mixed. 10 parts of the emulsion thus prepared are kneaded with 20 to 30 parts of raw meat cut and seasoned in a conventional manner to form a meat emulsion to produce sausage. This manufacturing method is not limited to so-called meat sausages, but can also be used for hamburgers, meatballs,
It can also be applied to sausage-type processed meat products such as liver paste. Examples will be described below. Example 1 Dry globin is preliminarily added with water to a moisture content of 65 to 75%, and left to stand or kneaded with a mixer to allow it to absorb sufficient water.

[Table] Mix globin hydrate and water, add sodium tripolyphosphate and mix thoroughly. At this time,
The pH was 8.2. Add pork fat that has been ground in advance using a plate with a diameter of 3 mm, emulsify it with a silent cutter to make an emulsion, add salt and mix.
Cool to 0-4°C.

[Table] Then, an emulsion was added to the pork lean meat, which had been previously cut with a silent cutter and seasoned, and sufficiently kneaded to form a meat emulsion, and sausages were produced according to a conventional method. The resulting sausage has no fat separation at all,
The taste, smell, and texture were all good. The sausage had a pH of 6.3. Example 2

[Table] Thoroughly knead the globin hydrate and concentrated plasma using a mixer or the like. When sodium tripolyphosphate was added to this, the pH became 8.3. Pork fat, which has been ground in advance using a plate with a diameter of 3 mm, is added thereto, emulsified using a silent cutter to form an emulsion, salt is added and mixed, and the mixture is cooled to 0 to 4°C.

[Table] Then, add the emulsion mentioned above to the pork lean meat that has been cut and seasoned using a silent cutter and thoroughly knead it to make a meat emulsion.
Sausages were produced according to conventional methods. The resulting sausage had no fat separation at all and had good taste, smell, and texture. The pH of the sausage was 6.3. Example 3 Dry globin is preliminarily added with water to a moisture content of 65 to 75%, and left to stand or kneaded with a mixer to allow sufficient water absorption.

[Table] Then, mix the globin hydrate and water, add sodium tripolyphosphate, and mix thoroughly.
At this time, the pH was 8.3. Add pork fat that has been ground in advance using a plate with a diameter of 3 mm, emulsify it with a silent cutter to make an emulsion, add salt, and mix.

[Table] Pre-processed liver is ground in advance on a plate with a diameter of 3 mm, finely ground using a silent cutter, and ground pork, ice water, salt, seasonings, spices, etc.
The emulsion was added to the cut material containing a coloring agent and the like, and after thorough mixing, a liver paste was produced according to a conventional method. The obtained liver paste had no separation of fat at all and had good taste, smell, and smoothness. Example 4 Dried globin is preliminarily added with water to a moisture content of 65 to 75%, and left to stand or kneaded with a mixer to allow sufficient water absorption.

[Table] Pork was boiled in advance at 80-85℃ for 1 hour to form gelatin, then cut into fine pieces using a silent cutter, mixed with globin hydrate and water, and added with sodium tripolyphosphate. Mix.
At this time, the pH was 8.3. Add pork fat that has been ground in advance using a plate with a diameter of 3 mm, emulsify it with a silent cutter, and finally add salt to make an emulsion.

[Table] The above-mentioned emulsion was added to seasoned pork lean meat that had been cut using a silent cutter and thoroughly mixed, and then sausages were produced according to a conventional method. The resulting sausage had no fat separation at all and had good taste, smell, and texture. The sausage had a pH of 6.3. [Effects of the Invention] As explained above, according to the present invention, water is added to and mixed with a hydrous substance of globin alone, a globin-plasma mixture, or a globin-gelatin mixture, and then the pH is adjusted to below 6 or above 8 using a pH adjusting agent. Then, fat was added and emulsified using a silent cutter to create an emulsion, which was then cut in the usual manner and kneaded with seasoned raw meat to form a meat emulsion to produce sausages. Not only can sausages with good taste, smell, and texture be obtained, but also unused resources can be utilized.

[Brief explanation of the drawing]

Figure 1 is a diagram comparing the emulsifying power of globin with sodium caseinate and soybean protein, and Figure 2 is a diagram showing the influence of PH on the emulsifying power of a globin-plasma mixture.

Claims (1)

[Claims] 1. In the sausage manufacturing method using an emulsifier, the emulsifier uses a hydrated globin and is pretreated with a pH adjuster to adjust the pH to 6 or below or 8.
A method for producing a sausage using globin, which is characterized in that an emulsion is produced by adding fat and emulsifying the above-mentioned preparation, and then kneading this emulsion with raw meat that has been cut and seasoned in a conventional manner. .