JPH06133738A - Quality improver for cooked processed food - Google Patents

Abstract

PURPOSE:To obtain an improver capable of improving the yield of especially a cooked processed food made of meat as a principal raw material and imparting softness and juiciness to the food by blending a whey protein with a blood protein, polysaccharides and a calcium agent. CONSTITUTION:This improver is obtained by blending (A) 100 pts.wt. whey protein composed of a whey protein concentrate and/or a separated whey protein with (B) 1-100 pts.wt. polysaccharides composed of microfibrous cellulose, a modified starch and thickening polysaccharides.(e.g. seaweeds or seeds), (C) 1-100 pts.wt. blood protein and (D) 1-50 pts.wt. natural calcium or a calcium agent prepared by burning the natural calcium such as burned calcium or calcium chloride.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improver for cooked and processed foods, particularly cooked and processed foods, particularly foods using livestock meat or fish meat as a main ingredient, such as hamburgers, fried chicken, cutlets, To improve the yield and shape retention when heat treating plastics etc., and when eating this,
The texture and flavor are improved to make it soft and juicy, and excellent quality is improved both during cooking and during eating.

[0002]

2. Description of the Related Art As a quality improving agent for foods mainly composed of fish meat or livestock meat, conventionally, phosphates or sodium bicarbonate have been used (Japanese Patent Publication No. 44-71029, JP-A No. 52-
No. 126287), those using food proteins (JP-A-52-141350, combined use of casein sodium and soybean protein), those using starch and protein (JP-A No. 52-141350).
No. 141694) is known.

[0003]

Among the above-mentioned quality improving agents for cooked and processed foods, the use of phosphate is not preferable because it is a chemically synthesized product, and the phosphate is Although it has a water-absorbing power during processing, it tends to discharge the absorbed water when it is heated, and its use is naturally limited in terms of flavor.

Further, various protein materials do not have a water-absorbing ability like phosphates, and egg white and vegetable proteins have a strong tendency to be stiff in the texture after heating, and foods after heating are also strong. When it gets cold, it gets even harder. Besides,
When the protein-based material is used individually or in a large amount, the texture of each protein itself appears, for example, a firm texture appears in the case of egg white and a lumpy texture in the case of vegetable protein. In addition, a soybean odor appears, and in the case of milk protein, a dry texture appears, and eventually, the texture of livestock meat or fish meat cannot be obtained.

Recently, there has been found a combination of a protein material, salts and gums in a quality improvement system which does not use phosphate (Japanese Patent Laid-Open No. 2-245162).
This system utilizes the phenomenon of dissolving the protein of the main raw material, fish meat and livestock meat, with an alkali during the processing before heating, and the texture that is obtained will change firmly, and the raw material originally has It has become completely different from the texture.

As described above, with the current technology, it is not possible to bring out the original texture of processed foods using fish meat or livestock meat, and particularly to bring out the deliciousness expressed as juicy or soft feeling. You cannot do it.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned state of the art.
In particular, it was made for the purpose of developing a quality improving agent which is particularly suitable for improving the quality of foods containing fish meat, poultry and livestock meat.

[0008] As a result of the examination, the whey protein was selected by paying attention to the protein type improving agent which has been widely used in the past and continuing the detailed and extensive screening.
However, whey protein alone cannot achieve the intended purpose,
As a result of further investigation, blood proteins were selected from the viewpoint of gelling power and flavor. There is no particular limitation on the amount of blood protein used, but 1 to 10 blood proteins per 100 parts whey protein.
It is recommended to use 0 part, preferably 5 to 30 parts.

As described above, the combined use of whey protein and blood protein makes it possible to improve the quality considerably.
Although the emulsifying power and the water retention effect can be obtained, a new finding was obtained that the effect was further enhanced by adding a polysaccharide to this. As a result of the study, as a polysaccharide, although various polysaccharides alone are effective, their combined use is more effective, and in particular, one or two of microfibrous cellulose, modified starch, and thickening polysaccharide is effective. It has been found that the combination of two or more species is effective.

Although an excellent effect can be obtained by using a protein material and a polysaccharide in combination, as a result of further investigation without being satisfied with this, it was very excellent by further adding a calcium agent into a four-component system. It was confirmed that the effects could be obtained, and the present invention was completed here. As a rough guide, the mixing ratio of these four components is preferably 1 to 100 parts of blood protein, 1 to 100 parts of polysaccharide, and 1 to 50 parts of calcium agent to 100 parts of whey protein.

Although whey protein is used in the present invention, whey, which is a raw material thereof, is a by-product in the production of cheese and casein, and most of it is water-soluble except fat and casein in milk. Contains ingredients. Lactose, which is the main component in whey, has been crystallized and separated from whey and used for food and medicinal purposes, but whey protein has no industrial application. However, the present invention has newly opened up a way to effectively utilize such a whey protein, and the effect in this respect is also highly evaluated.

In the present invention, in addition to purified pure whey protein, the above whey protein is concentrated and separated,
The whey protein-treated product obtained by various treatments such as denaturation, fractionation, precipitation and the like is widely used, and is not limited to the whey protein concentrate and the whey protein isolate described below.

Whey Protein Concentrate (Whey Prot
Ein Concentrate (hereinafter, also referred to as “WPC”) refers to a dried product of a liquid obtained by concentrating whey produced as a by-product during the production of cheese or casein and separating the crystallized lactose. And this WPC
35-80% of its content is protein, of which about 6
It is usually neutral, with 0% β-lactoglobulin, about 20% α-lactalbumin, and about 13% immunoglobulin.

Whey protein isolate (Whey Prot
ein Isolate (hereinafter sometimes referred to as “WPI”) is a distinction from WPC.
Is a non-denatured whey protein isolated with higher purity than
Much less ash, fat and carbohydrates. Especially, the fat content is less than 1%, which is a perfect material for quality improver for bending products. WPI also has its own flavor,
The color tone is extremely dilute, and it is very easy to use as a food additive. Furthermore, WPI has high solubility in water because the protein is undenatured, and also maintains high solubility in the acidic region.

As blood proteins, proteins derived from blood of cattle, pigs and birds and birds are appropriately used, and plasma proteins and other commercially available products can be sufficiently used.

In the present invention, as the polysaccharide, one or two or more kinds of microfibrous cellulose, modified starch, various polysaccharides and various polysaccharides, modified products thereof and the like can be appropriately used. Modified starch As soluble starch, dextrin, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, etc., an intermediate product produced when starch is decomposed by adding acid, alkali, heat, enzyme, etc. is appropriately used. To be done.

As the thickening polysaccharides used in the present invention, natural gums are widely used, and examples thereof include the following: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, farcelane, One or more substances derived from seaweed, seeds, resins and microorganisms such as gum arabic, gellan gum, silium, curdlan and the like.

In the present invention, calcium salts are further used in combination with these. As calcium salts, natural products, synthetic products, organic, inorganic, refined products, crude products,
All calcium salts or substances containing them are widely used. Non-limiting examples of calcium salts include: natural calcium obtained from eggshells, shells and bones (containing calcium carbonate, calcium phosphate, etc.), calcination obtained by calcination of natural calcium One or more of calcium, calcium chloride, calcium carbonate, calcium phosphate, calcium hydroxide and the like.

In order to improve the quality of foods using the quality improving agent according to the present invention, the quality improving agent according to the present invention is divided into the preparation process of cooked processed foods or the product at once or several times. It may be added and used. If necessary, these components may be used individually or in combination. The quality improver may be used in an appropriate amount with respect to the cooked and processed food containing fish and livestock meat, but usually 0.01 to 20 parts, preferably 0.1 to 10 parts thereof relative to the raw meat used.
It is preferable to use 1 part, more preferably 1 to 3 parts.

As a mode of addition and use of the quality improving agent, the cooked processed food is immersed in the quality improving agent-containing liquid before the heat treatment and / or after the completion of the cooking processing, and is sprayed or injected. Apply directly to food by brushing or rubbing it in, etc., and make quality improver into powder, and / or powdered karako powder, fried powder, bread crumbs, fried Tachida powder, tempura powder, etc. It is also possible to mix it with the above-mentioned cooking powder product and indirectly improve the food by using it. Further, in the case of cooked and processed foods such as ham, sausage and the like, it is possible to apply the quality improving agent according to the present invention to the casing or the packaging material, apply it, and then add and use it from the surface of the food. Is. On the contrary, even if the raw material itself of cooked food such as livestock meat, poultry meat and fish meat itself is treated with the quality improving agent in advance, the intended purpose can be sufficiently achieved.

[0021] In the present invention, the term "cooked and processed food" refers to all foods that have been cooked and processed literally, but particularly refers to cooked and processed foods containing poultry, fish meat and / or livestock meat. Examples include: hamburger steaks, cutlets, various fried chicken, various fried Tachida, minced pork, various fried foods, tempura, scotch eggs and other prepared foods; kamaboko, chikuwa, rice paste, fried fish dumplings, tsumami, fried kamaboko, fish meat. In addition to fish meat products such as sausage, various meat products such as various sausages and ham.

[0022]

In the present invention, in order to make the texture of cooked foods mainly composed of livestock meat, poultry meat and fish meat to be juicy and soft by utilizing the textures of various kinds of raw materials thereof, the protein material is used in the present invention. The physical properties of the heated gel were selected by the combination, and the water retention property during heating and cooking was imparted. Furthermore, meat, poultry,
Many processed and cooked fish foods are processed with oil. For example, hamburgers and the like contain a large amount of fats and oils, and fried chicken and fried chicken are fried.

Therefore, it is necessary to have stability against oil, and for that reason, the emulsifying ability of the protein material, the emulsifying ability of the polysaccharide, especially the thickening polysaccharide and the modified starch, and the oil absorbing ability of the microfibrous cellulose, Water retention was added to reduce water and oil outflow during cooking as much as possible.

Further, the effect was further enhanced by the reaction of the calcium salt with the milk protein and the polysaccharide. as a result,
By directly or indirectly adding and using the quality improving agent according to the present invention as a seasoning liquid or seasoning powder, not only the yield at the time of heating is significantly improved, but also when the obtained food is eaten, the texture of a hard meat is obtained. The remarkable effect of being greatly improved and having a juicy yet soft texture is achieved.

The present invention will be described in more detail below with reference to test examples and examples.

[0026]

[Test Example 1] Whey-protein isolates (WPI) were combined with various protein materials to prepare samples (a) to (f) below, and gelation tests were carried out on these samples.

(A): WPI + egg white + Ca + thickener (b): WPI + soy protein + Ca + thickener (c): WPI + plasma + Ca + thickener (d): WPI + plasma + Ca + thickener + cellulose (e): WPI + plasma + Ca + thickener + modified starch (f): WPI + plasma + Ca + thickener + cellulose + modified starch

In the above sample, the compounding ratio is WPI 1
50 parts of various proteins, 5 parts of Ca, 10 parts of thickening agent, 10 parts of cellulose, and 10 parts of modified starch were used with respect to 00 parts. As plasma, bovine blood protein, as Ca, eggshell calcium, as thickener, carrageenan, as cellulose, Avicel RC591 (trade name, manufactured by Asahi Kasei Corporation), and as modified starch, a slimmer-
(Trade name, manufactured by Matsutani Chemical Co., Ltd.) were used.

In the gelation test, first, various protein materials were dissolved in a solution having a salt concentration of 2% so as to have a protein concentration of 15% (w / w), heated at 75 ° C. for 60 minutes, and the gel properties were measured ( Fudo Kogyo: Rheometer). The water separation rate was measured by a filter paper adsorption method, and the results shown in Table 1 below were obtained. As is clear from the results, the combination of WPI, egg white, soybean protein and plasma has a low firmness value but high distortion in the case of plasma, resulting in soft elasticity. It is also seen that the water separation rate is the lowest in the case of plasma and the water retention is also high. Further, as a combination of polysaccharides, when cellulose and modified starch are used in combination with a thickening polysaccharide, protein whey
The gel properties were close to those of the combination of protein and plasma, and the water retention was also good.

[0030]

[Table 1]

[0031]

[Test Example 2] Whey-protein isolate (WPI) and whey
Various protein materials were blended and combined with the protein concentrate (WPC) to prepare the following samples (a) to (f), and the emulsion stability test was carried out for these samples.

(A): WPI + WPC + egg white + Ca + thickener (b): WPI + WPC + soy protein + Ca + thickener (c): WPI + WPC + plasma + Ca + thickener (d): WPI + WPC + plasma + Ca + thickener + cellulose (e): WPI + WPC + Plasma + Ca + Thickener + Chemical Starch (F): WPI + WPC + Plasma + Ca + Thickener + Cellulose + Chemical Starch

In the above sample, the compounding ratio is WPI 5
20 parts of various proteins for 0 part and 50 parts of WPC
Parts, Ca 2 parts, thickener 5 parts, cellulose 10 parts,
The modified starch was 15 parts. In addition, pig blood protein was used as plasma, shell calcium was used as Ca, an equal amount mixture of carrageenan and xanthan gum was used as a thickener, Avicel RC591 was used as cellulose, and a limiter was used as a modified starch.

The emulsification stability test is as follows: First, 5 g of a sample composed of each compounding material, 45 g of 2% saline, 50 g of soybean oil.
In a blender cup, and after applying it to an Excel Auto Homogenizer (manufactured by Nippon Seiki Co., Ltd.) at 10,000 rpm for 5 minutes, collect it in a 100 ml colorimetric tube and observe how many days later water and oil separate (leave at room temperature). The results shown in Table 2 below were obtained. As is clear from the results, the combination of whey-protein and plasma was the best, and when cellulose and modified starch were added, separation of oil and water was not observed even after 3 days,
It was found that the emulsifying power was strong.

[0035]

[Table 2]

[0036]

Example 1 A hamburger was prepared with a vertical mixer using minced meat of pork and chicken as a main raw material. Immediately after molding, heating (baking) is performed, and physical properties (yield, texture) are measured, and Table 3 below is used.
Got the result. The hamburger mix is 30 parts each of minced meat of pork and chicken, 10 parts of lard, raw onion.
18 parts, breadcrumbs 8 parts, seasoning 3 parts, spice 1 part. The various quality improvers used and the physical properties of the hamburger are shown in Table 3, and 1 part of the quality improver was used for this formulation.

[0037]

[Table 3]

In the above, the quality improvers (1) to
Each of (3) has the following composition, and the product of the present invention is a quality improving agent (3).

(1): WPC (100 parts) + carrageenan (10 parts) + calcium chloride (5 parts) (2): WPC (100 parts) + bovine blood protein (50 parts)
+ Carrageenan (10 parts) + Calcium chloride (5 parts) (3): (2) + Cellulose: Avicel RC591 (5
Part) + modified starch: Slimistor- (5 parts)

[0040]

Example 2 Seasoning liquids to which various quality improving agents were added were dissolved. Chicken thigh meat cut product (30g × 10
40% of meat was added to the above seasoning liquid, and the mixture was mixed with a vertical mixer at low speed for 7 minutes. The treated meat was fried using potato starch as a clothing material until the center temperature reached 80 ° C. to prepare chicken fried. The various quality improving agents used, the physical properties of the resulting fried chicken Kara (absorption of seasoning liquid, fried yield) and the results of sensory tests (softness and juiciness) are shown in Table 4 below.

[0041]

[Table 4]

The seasoning liquid is mixed with a quality improving agent 10
Parts, salt 2 parts, sugar 2 parts, corn syrup powder 6
Parts and water 80 parts, the quality improvers (1) and (2) had the following compositions, and the product of the present invention was the quality improver (2).

(1): WPI (100 parts) + carrageenan (10 parts) + locust bean gum (5 parts) + egg shell calcium (3 parts) (2): WPI (50 parts) + bovine blood protein (50 parts) +
Carrageenan (10 copies) + Locust Bean Gum (5
Part) + egg shell calcium (3 parts) + cellulose: Avicel RC591 (10 parts) + modified starch: slimmister- (10
Part)

[0044]

EFFECTS OF THE INVENTION The quality improving agent according to the present invention improves (1) yield and shape retention during heat treatment for cooked and processed foods, especially foods that use livestock meat, fish meat, etc. as main ingredients, (2) It is possible to improve the texture and flavor when eating after heat treatment, and especially to give a soft and juicy feel.

Claims (6)

[Claims] 1. A quality improving agent for cooked and processed foods, which comprises whey protein mixed with blood protein, a polysaccharide and a calcium agent. 2. The whey protein is a whey protein concentrate (W
PC) and / or whey protein isolate (WPI). 3. The quality improving agent according to claim 1, wherein the polysaccharide is one or more kinds of microfibrous cellulose, modified starch, and thickening polysaccharide. 4. The quality improving agent according to claim 3, wherein the thickening polysaccharide is derived from one or more of seaweed, seeds, resins, and microorganisms. 5. The calcium agent is one or more of natural calcium, calcined calcium obtained by calcining it, calcium chloride, calcium carbonate, calcium hydroxide, and calcium phosphate, or more. Quality improver. 6. The composition according to claim 1, wherein 1 to 100 parts of blood protein, 1 to 100 parts of polysaccharide, and 1 to 50 parts of calcium agent are mixed with 100 parts of whey protein.
~ The quality improving agent according to claim 5.