JPH05284943A - Production of fat substitute - Google Patents

Abstract

PURPOSE:To provide the fat substitute used for solving the lacks in the good flavor, tongue touch and tooth touch of a meat processed product caused by the lowering in its fat content. CONSTITUTION:A method for producing the fat substitute comprises adding the aqueous solution of one kind or more of an alga extract, gelatin, a microorganism-produced viscous substance, galactomannan and glucomannan to a thermally gelling subtance, a milk and a saccharide, charging the mixture in a heat-resistant casing bag, heating the charged mixture, cooling the mixture and subsequently mincing the cooled mixture.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a fat substitute. The fat substitute obtained in the present invention is used for processed livestock products such as sausages, hamburgers, meatballs, minced meat cutlets, croquettes, gyoza ingredients, steamed radish ingredients, meat bun ingredients and others.

[0002]

2. Description of the Related Art Processed meat products such as sausages, hamburgers, meatballs, minced pork cutlets, dumplings, spices, meat buns, beef, pork, mutton meat, poultry meat, beef tallow, tallow, Vegetable oils and the like are used for the purpose of imparting their respective flavors, textures and textures. Generally, the fat content of foods is 20-40% for sausages, around 13% for hamburgers, around 16% for meatballs, around 7% for minced pork cutlet, around 11% for dumplings, around 8% for dumplings, cream croquette. Is around 7%.

Recently, there is a tendency to reduce the fat content of foods due to the tendency to reduce the calorie content of foods. Therefore, the fat content is 1/2 that of conventional products.
The following processed meat products have been studied variously. However, carrageenan, starch or derivatives thereof are currently used because of problems in quality such as flavor, texture and lack of texture associated with low fat. However, carrageenan is inferior in terms of texture and texture, and starch or a derivative thereof has a defect that starch odor, flavor due to a pasty feel, texture and lack of texture.

[0004]

The present invention relates to a method for producing a fat substitute without the above-mentioned drawbacks.
That is, the lack of flavor, texture, and texture caused by the reduced fat content of processed meat products is solved by the combined use of the fat substitute of the present invention.

[0005]

According to the present invention, an aqueous solution prepared by dispersing a thermogelling substance in an arbitrary amount of water is used as one or more of seaweed extract, gelatin, microbial mucilage, galactomannan and glucomannan. Milk and saccharides are heated and dissolved at 80 to 90 ° C in an arbitrary amount of water, then added to the solution in which the temperature of the aqueous solution is lowered to about 60 ° C, and stirred at about 40 to 50 ° C to fill a heat-resistant casing bag. And seal.

The temperature at which the solution is kept at the time of filling may not be uniquely determined as long as it is lower than the gelling temperature, but usually 40 to 55.
℃ is desirable. The obtained casing-containing aqueous solution is 90-
After keeping in a constant temperature bath at 95 ° C for 60 minutes, the gel obtained by cooling to 5 to 10 ° C is minced with a mincing machine. In this way, a fat substitute according to the method of the present invention is obtained.
The heat gelling substance used in the present invention is whey protein, fish meat protein,
Ovalbumin, gluten, plasma powder (plasma) and others, seaweed extract is selected from agar, carrageenan, furceleran, alginate and its derivatives and others, microbial-produced mucilage is xanthan gum, pullulan, gellan gum, scleroglucan and others The milk is selected from milk powder, condensed milk, cow milk and the like, and the saccharide is selected from isomerized sugar, reduced starch saccharified product, starch syrup, sugar, fructose, glucose and the like.

The product of the present invention obtained as described above forms a heat-resistant gel. By adding and mixing this product during preparation of a processed meat product, the product can be ⅓ to ⅕ of the conventional product. A processed meat product having a fat content is obtained. The amount of the heat-gelling substance, seaweed extract, gelatin, microbial mucilage, galactomannan, glucomannan, milk, sugar, etc. used in the present invention prevents the taste, texture, and lack of texture of the processed meat products. As long as the quality is kept stable, it cannot be uniquely determined because it depends on each type, but the heat gelling substance is 3 to 10 w / w%, and the milk is 1 to 50 w /
w%, saccharides are 2 to 30 w / w%, seaweed extract, gelatin, microbial mucilage, galactomannan, glucomannan, etc. are preferably in the range of 0.05 to 3 w / w%, and generally in fat substitutes. The total usage of these is 8 to 20 w / w
The range of% is desirable. .. The amount used as a fat substitute varies depending on the type of the target food and cannot be uniquely determined, but generally it is preferably in the range of 5 to 30 w / w% with respect to the final food. The effects of the present invention will be described below with reference to experimental examples.

Experimental Example 1 Each polymeric polysaccharide and food material excluding the heat gelling substance were adjusted to a concentration of 8.2 to 10.5 w / w 85.
The temperature of the solution dissolved by stirring at 10 ° C for 10 minutes was lowered to about 60 ° C, and 1200 g of the solution was added with the thermogelling substance at a concentration of 7.5 w / w.
% Solution 798 g and perfume 2 g dispersed therein are stirred at 40 to 50 ° C. for 5 minutes, filled in a heat resistant casing bag at 500 g and sealed and kept in a constant temperature bath at 90 to 95 ° C. for 60 minutes, After cooling and standing in a refrigerator at 5-7 ° C for 20 hours, gel state of fat substitute, mincing machine (5 mmφ
Mince) was observed for mechanical suitability, texture and tongue and texture.
The results are shown in Table 1.

[0009]

[Table 1]

From these results, a solution obtained by dispersing and dissolving one or more of a heat-gelling substance, milk, saccharides and seaweed extract, gelatin, microbial-produced mucilage, galactomannan and glucomannan in water 90- 95 ° C, 60
By holding for a minute, it was possible to obtain a good fat substitute in the gel state of the fat substitute, the machine suitability of the mincing machine, the texture of the tongue after mincing, and the texture of the teeth.

[0011]

Example 1 0.8 part of copper carrageenan, 0.2 xanthan gum
Part, 1.5 parts of gelatin, 3 parts of skim milk powder, 5 parts of reduced starch saccharified product, and 49.5 parts of water were dissolved by stirring at 85 ° C for 10 minutes and then lowered to about 60 ° C with stirring. A solution prepared by dispersing 7.5 parts of whey protein in 32.4 parts of water and 0.1 part of beef oil are added, and the mixture is stirred at 40 to 50 ° C. for 5 minutes to fill 500 g of a heat-resistant casing bag and seal. After that, it was kept in a constant temperature bath at 90 to 95 ° C. for 60 minutes and then cooled to obtain a fat substitute having good gel condition, mechanical suitability of mincing machine, tongue texture after mincing and tooth texture.

Example 2 8 parts of a mixed solution containing 0.3 part of locust bean gum, 1.5 parts of gelatin, 3 parts of skimmed milk powder, 5 parts of starch syrup and 50.2 parts of water.
After stirring and dissolving at 5 ° C. for 10 minutes, the solution in which 7.5 parts of whey protein was dispersed in 32.4 parts of water and 0.1 part of beef oil were added to what was lowered to about 60 ° C. with stirring. ~ 50
Stir for 5 minutes at ℃, fill 500g in a heat-resistant casing bag, and after sealing, keep in a constant temperature bath at 90-95 ℃ for 60 minutes, and cool it to give a gel state, machine suitability for mincing machine, mince shape. After that, a good fat substitute was obtained in the texture of the tongue and the texture of the teeth.

Claims (1)

[Claims] 1. A method for producing a fat substitute comprising one or more of a heat-gelling substance, milk, saccharides and seaweed extract, gelatin, microbial-produced mucilage, galactomannan and glucomannan.