JPH0723743A - Processed meat product prevented from deterioration in quality - Google Patents

Abstract

PURPOSE:To obtain a processed meat product, preservable for a long period and having stabilized quality without increasing the sweetness during the processing and preservation and causing any pack expansion, etc., due to putrefaction and evolution of gases. CONSTITUTION:This processed meat product contains a glucide as a secondary material and further a hardly digestible dextrin and/or a starch hydrolyzate consisting essentially of the hardly digestible dextrin as the glucide. The processed meat product is prevented from deterioration in quality.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat product in which quality deterioration is prevented. More specifically, it suppresses the decomposition of sugars due to acids and enzymes in meat during processing such as salting and heating, and further prevents quality deterioration during product and product storage, and has a stable quality processed meat product. It is about.

[0002]

2. Description of the Related Art Conventionally, as sugars used in processed meat products, starch decomposition products such as dextrin and hydrogenated dextrin (hereinafter collectively referred to as "dextrins") or oligosaccharides, low sugars such as monosaccharides and disaccharides have been used. Molecular sugars are mainly fisted. Generally, monosaccharides and disaccharides are generally used as seasoning agents for imparting sweetness, and dextrins are generally used as water content adjusting agents and bulking agents for processed meat products.

[0003]

However, the dextrins are hydrolyzed during the salting and heating steps to lower the molecular weight, and the monosaccharides, disaccharides and trisaccharides are significantly increased.
Increases the sweetness of processed meat products. Similar to hydrogenated dextrin, it is hydrolyzed and its sweetness increases. As a result, the processed meat products to which the dextrins are added have a remarkable change in sweetness, and the degree of the change is particularly large depending on the length of the salting period.

Further, since these low-molecular-weight sugar components are assimilated by bacteria during storage, they cannot withstand long-term storage of processed meat products, and also cause decomposition and expansion of pack packaging due to gas generation. .

An object of the present invention is to improve the above-mentioned drawbacks and provide a processed meat product of stable quality.

[0006]

Means for Solving the Problems As a result of years of intensive studies, the present inventors have used an indigestible dextrin or a starch decomposition product containing an indigestible dextrin as a main component in the production of processed meat products. As a result, they found that there are various improvements in quality, and completed the present invention.

That is, the present invention is characterized in that a processed meat product containing a sugar as an auxiliary material contains an indigestible dextrin and / or a starch decomposition product containing an indigestible dextrin as a main component as a sugar. The present invention relates to a processed meat product whose quality deterioration is prevented.

The indigestible dextrin used in the present invention is a dextrin which is difficult to be assimilated by fungi such as lactic acid bacteria, and the structurally conventional dextrin is a linear type mainly composed of α-1,4 bonds. On the other hand, α1,6-, α-1,2 and α- produced by the decomposition action and the roasting process
It is mainly composed of a branched dextrin having a large number of 1,3-bond branches. The indigestible dextrin having such a structure is less likely to be decomposed by fungi or enzymes,
As a result, it has a characteristic of indigestion.

As an example of the method for producing indigestible dextrin, for example, starch as a raw material is hydrolyzed with an acid, roasted, hydrolyzed with an enzyme such as amylase, fractionated by gel filtration or the like and taken out. Manufactured by. Further, as an example of a method for producing a degraded starch product containing indigestible dextrin as a main component, there is a method in which starch is hydrolyzed, roasted and then obtained without fractionation. For use in processed meat products, it is preferable that the indigestible dextrin produced by the above method or the decomposed product of starch containing indigestible dextrin as the main component is further purified, concentrated, and spray-dried to be powdered. The production method is not particularly limited as long as it is a dextrin having low digestibility, which is generally called dietary fiber or low-calorie dextrin.

Next, the blending amount of the indigestible dextrin and the decomposed product of starch containing the indigestible dextrin as the main component in the present invention is appropriately selected according to the kind of the processed meat product to be processed and the purpose of addition. It Usually, it is 0.2 to 20% by weight, preferably 1 to 6% by weight, based on the processed meat product. If the amount is less than 0.2% by weight, the effect of adjusting water content and increasing amount, which is the original purpose, is low. If the amount exceeds 20% by weight, the original texture may be impaired, which is not preferable.

As described above, in the case of conventional starch degradation products (dextrins, oligosaccharides, etc.), enzymes (amylase, etc.) and acid components (lactic acid, etc.) that are present in meat during the processing step, especially during the salting period are represented. However, according to the present invention, it becomes difficult to undergo such a hydrolysis action, and as a result, the product quality is improved. Is stabilized, and assimilation by bacteria during storage is suppressed, and the storage period can be extended. In addition, since the generation of gas due to assimilation is also reduced, it is effective in preventing puncture accidents and decay of packaging. In addition, the addition of indigestible dextrin and / or a starch decomposition product containing indigestible dextrin as a main component,
It also suppresses the same hydrolysis action that occurs in the heating process, and contributes to stabilizing the quality of processed meat products.

The indigestible dextrin used in the present invention and the decomposed product of starch containing indigestible dextrin as a main component were developed as low-calorie dietary fiber and can be used as dietary fiber. Although there are some documents relating to the present invention, there is no known use of the present invention for low decomposition in a processing step such as salting and heating, and for preventing deterioration of product quality.

The processed meat product to which the present invention is applied is a product obtained by processing the meat such as pork, beef and chicken as a main raw material by a conventional method, and adjusting water content, decreasing water activity or increasing solid content. For the purpose, products mainly produced by using dextrins have been mainly used. Above all, the effects of the present invention are more exerted in products requiring a salting and heating step. Salting means adding salt, seasonings, spices, and other sub-materials to the meat raw material in the form of powder or by dispersing and dissolving it in water, and generally soaking it in the low temperature range, elution of salt-soluble protein, and pigmentation. This is a process for stabilizing the packing, etc., and is usually performed in meat processing. Typical processed meat products include, for example, hams such as loin ham, boneless ham, and pressed ham, bacon, and paste products such as sausage.

In order to produce the processed meat product of the present invention, it may be produced according to a conventional method according to the target product, and the indigestible dextrin and / or the starch decomposition product containing the indigestible dextrin as a main component is used. There is no particular limitation as long as it can be added uniformly. In addition, salt commonly used in processed meat products, sugars as sweeteners (sugar, glucose, etc.), seasonings, spices, polymeric phosphates, coloring agents, coloring aids, protein agents, emulsifiers, preservatives, etc. There is no problem if used together.

[0015]

EXAMPLES The present invention will be described more specifically below with reference to Reference Examples, Experimental Examples and Examples, but the present invention is not limited thereto.

In the following description, all% are weight%
Indicates.

Reference Example 1 3 ml of concentrated hydrochloric acid was added to 1 kg of cornstarch in a direct-fired rotary drum type reactor and uniformly mixed while rotating the reactor. Next, the product temperature is 120 ° C with an open fire.
And then roasted for 20 minutes while maintaining that temperature. The reaction product was gradually added to 2 liters of water, and caustic soda was added to the resulting concentrated aqueous solution to adjust the pH.
After adjusting to 5.5, 0.1% of α-amylase was added to the solid content, and the mixture was reacted at 55 ° C. for 16 hours. The obtained saccharified solution was fractionated by passing through a gel filtration layer using a gel-type ion exchange resin to obtain a fractionation solution of indigestible dextrin.
Further, it was decolorized and desalted using activated carbon and an ion exchange resin for purification, further concentrated, and then spray-dried to obtain a powdery indigestible dextrin.

Reference Example 2 The saccharified solution obtained in the same manner as in Reference Example 1 was purified by decolorizing and desalting with activated carbon and an ion exchange resin without fractionation, further concentrated, and then spray dried. A starch decomposition product containing powdered indigestible dextrin as a main component was obtained.

Experimental Example 1 The assimilation ability of each sugar material shown in Table 1 by lactic acid bacteria was compared. No. 7 and No. As the sugar of No. 8, the indigestible dextrin obtained in Reference Example 1 and Reference Example 2 and the decomposed product of starch containing indigestible dextrin as a main component were used. The assimilation method was based on the measurement of pH and absorbance. When saccharides are assimilated by lactic acid bacteria, lactic acid is produced and the pH is lowered. In addition, as the assimilation progresses, lactic acid bacteria grow and the medium begins to become turbid, and the absorbance is proportionally increased until the lactic acid bacteria reach a saturated state. Therefore, pH and absorbance can be used as indicators of assimilation. In addition,
The experimental method is as follows.

Into a 100 ml Erlenmeyer flask, 80 ml of ATP liquid medium free from sugar components was collected, and then 10 ml of a 10% aqueous solution of sugar shown in Table 1 was added through a membrane filter (0.45 μm, sterilized). Further, 1 ml of lactic acid bacteria shown in Table 2 was added, and the mixture was cultivated at room temperature of 25 ° C. with shaking on a rotary shaker. After 24 hours and 72 hours after the start of culturing, 5 g of the culture solution was collected, and 45 g of pure water was added to dilute it, and then the pH was measured with a glass electrode type pH meter (pH meter F-13, Horiba, Ltd.).
Was measured. Wavelength 660n for samples after 72 hours
Absorbance (-logT) at m was measured. The results are shown in Table 3.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

[Table 3]

As is clear from the results in Table 3, monosaccharides ~
Compared to those with trisaccharides or conventional dextrins added, those with indigestible dextrin or starch degradation products containing indigestible dextrin as the main component showed only slight decrease in pH and increase in absorbance. It is clear that the lactic acid bacterium has a sufficiently low assimilation rate of sugar. Also, hydrogenated dextrin had the same result.

The results shown in Table 3 show that No. a
(Lactobacillus confusus I
FO 3955), but No. b and No. Almost similar results were obtained when c was used.

Experimental Example 2 A pickle solution having the composition shown in Tables 4 and 5 was prepared to prepare model ham (simulated ham using minced meat).
In other words, 2 kg of minced pork lean meat with 0.
Add 8 kg, mix well with a food mixer, fill in a fibrous casing and salt for 2 days, then dry in a smoke house (65 ° C, 30 minutes), smoke (70
C., 30 minutes), steamed (80.degree. C., 2 o'clock) and refrigerated. The model ham of the blank (without added sugar) was filled with water instead of sugar.

The model hams obtained were compared for assimilation as in Experimental Example 1. 12.5 g of chopped model ham was added to the liquid medium instead of the sugar in Experimental Example 1,
The pH was measured 48, 72, 96 and 120 hours after the start of culture. The results are shown in Table 6.

[0028]

[Table 4]

[0029]

[Table 5]

[0030]

[Table 6]

As is clear from the results shown in Table 6, monosaccharides ~
Compared to those added with trisaccharides, conventional dextrin or hydrogenated dextrin, in the case of adding indigestible dextrin or a starch decomposition product containing indigestible dextrin as a main component, the decrease in pH is extremely small. It is clear that the lactic acid bacterium has a sufficiently low assimilation rate of sugar. The hydrogenated dextrin, which had a low assimilation rate of sugar itself in Experimental Example 1, was hydrolyzed by the action of acid in the meat and the enzyme in the heating step and the action of enzymes to generate low-molecular-weight sugars, and the assimilation proceeded.

The results shown in Table 6 indicate that the lactic acid bacteria are No. a
(Lactobacillus confusus I
FO 3955), but No. b and No. Almost similar results were obtained when c was used.

Experimental Example 3 The model ham produced in Experimental Example 2 was evaluated by a sensory test regarding sweetness. No. 6 by 6 skilled panelists. Using the model ham of 4 (using conventional dextrin) as a reference, the sweetness was evaluated according to the following evaluation points. The results are shown in Table 7. Numbers in the table are panel 6
It is the average of the names.

+2: No. Very sweeter than 4 + 1: No. Feels sweeter than 4 0: No. 4 equivalent-1: No. Less sweet than 4 -2: No. 4 Much less sweet than 4

[0035]

[Table 7]

As is clear from the above results, monosaccharides ~
The sweetness of model ham containing indigestible dextrin or a degraded starch containing a main component of indigestible dextrin was significantly lower than that of model ham containing trisaccharide, conventional dextrin or hydrogenated dextrin. . The above results show almost the same tendency as the degree of assimilation in Experimental Example 2.

Experimental Example 4 The model ham that was organoleptically evaluated in Experimental Example 3 was refrigerated and stored for 30 days, and a sensory test for sweetness was conducted again in accordance with Experimental Example 3. The results are shown in "Sweetness evaluation" in Table 8.
Further, based on the degree of sweetness before the start of storage, the change in sweetness was evaluated according to the following evaluation points. The results are shown in "Change in sweetness" in Table 8.

[0038] +2: Feels much sweeter than model ham before starting storage +1: Feels sweeter than model ham before starting storage 0: Equal to model ham before starting storage-1: Sweeter than model ham before starting storage Is less -2: Very less sweet than model ham before storage

[0039]

[Table 8]

As is clear from the above results, monosaccharides ~
Compared to the model hams containing trisaccharides, conventional dextrins or hydrogenated dextrins, the sweetness of model hams containing indigestible dextrins or a starch degradation product containing indigestible dextrins as a main component It was significantly low after storage, and no increase in sweetness was felt compared to the state before storage.

Experimental Example 5 Model hams subjected to the salting process for 2 days and 14 days were produced in accordance with Experimental Example 2. Subsequently, a sensory test on the sweetness of the obtained model ham was performed and evaluated. Six expert panelists evaluated the difference in sweetness of the 14-day salted model ham based on the sweetness of each of the 2-day salted model ham by the following evaluation points. The results are shown in Table 9. The numerical values in the table are average values of 6 panelists.

+2: 2 days more sweetness than salted model ham +1: 2 days more sweetness than salted model ham 0: 2 days equivalent to salted model ham -1: 2 days than salted model ham Less sweetness-2: 2 days much less sweet than the salted model ham

[0043]

[Table 9]

As is clear from the above results, monosaccharides ~
Compared to model ham containing trisaccharides, conventional dextrin or hydrogenated dextrin, model ham containing indigestible dextrin or a starch decomposition product containing indigestible dextrin as a main ingredient Change was significantly small and no increase in sweetness was felt. On the other hand, the increase in sweetness of model ham containing conventional dextrin or hydrogenated dextrin was remarkable.

Experimental Example 6 The sugar composition in the indigestible dextrin used in the present invention, the conventional dextrin and the model ham produced by adding them was analyzed by high performance liquid chromatography (HPL).
It was measured by C). The model ham was stored refrigerated and measured again 30 days later. The model ham used was that produced in Experimental Example 2. The results are shown in Table 10.

[0046]

[Table 10]

As is clear from the above results, conventional dextrins are hydrolyzed in meat and an increase in low molecular weight saccharides is observed, whereas indigestible dextrins are less susceptible to decomposition and low molecular weight saccharides are formed. Was significantly less. The same applies during storage. The above results support the experimental results of the assimilation, the degree of sweetness, and the change in sweetness in Experimental Examples 1 to 5.

Examples 1 and 2, Comparative Example 1 Pickle liquids having the composition shown in Tables 11 and 12 were prepared,
Rossham was produced according to a conventional method. That is, 40 kg of pickle solution was injected into 100 kg of pork loin, and then tumbling was performed at 5 ° C. for 2 days. Then, it is filled in a fibrous casing and dried (65 ° C, 30 minutes), smoked (70 ° C, 30 minutes), steamed (80 ° C, 3 o'clock), and water-cooled (30 minutes) in a smokehouse. It was stored refrigerated overnight.

[0049]

[Table 11]

[0050]

[Table 12]

The obtained roast hams were compared for assimilation by lactic acid bacteria in accordance with Experimental Example 2. The lactic acid bacteria are No. 1 shown in Table 2. a was used. The results are shown in Table 13.

[0052]

[Table 13]

As is clear from the results in Table 13, Example 1
And the roasted ham of Example 2 was significantly less assimilated by the bacteria than Comparative Example 1. In addition, the sweetness did not change due to long-term storage, and it was a product with excellent sensory properties and stable quality.

Examples 3 to 4 and Comparative Example 2 Sausages having the compositions shown in Tables 14 and 15 were produced by a conventional method. That is, mince 60kg of pork and use a silent cutter to polymerize 0.343k of phosphate preparation.
g, 7 g of sodium nitrite, 1.5 kg of salt together with 5
Mix for minutes, add 17kg of pork fat, 17.25k of ice water
g, 1.0 kg of sodium caseinate, and mixed again for 5 minutes. Next, 0.5 kg of sugar, 0.2 kg of L-glutamate, 0.2 kg of spices, and 2.0 kg of the composition of Table 15 were added and kneaded for 2 minutes. This was packed in a sheep intestine casing, the surface was washed, and 80 ° C. In the boil tank
It was heated for an hour, cooled, and refrigerated overnight.

[0055]

[Table 14]

[0056]

[Table 15]

As a result, the sausages of Examples 3 and 4 were significantly less assimilated by the bacteria than Comparative Example 2, and the sweetness did not change due to long-term storage.
It was a product that was sensually excellent and of stable quality.

[0058]

EFFECTS OF THE INVENTION As is clear from the above-mentioned experimental examples and examples, by using indigestible dextrin or a starch decomposition product containing indigestible dextrin as a main component in a processed meat product, oligosaccharides and conventional Compared with the case of using a starch decomposition product such as dextrins, it is possible to obtain a processed meat product that suppresses assimilation and spoilage by fungi, has less change in sweetness, and is sensual and excellent in quality.

[Procedure amendment]

[Submission date] August 16, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 008

[Correction method] Change

[Correction content]

The indigestible dextrin used in the present invention is a dextrin which is difficult to be assimilated by fungi such as lactic acid bacteria, and the structurally conventional dextrin is a linear type mainly composed of α-1,4 bonds. On the other hand, α-1,6-, α-1,2, α- produced by decomposition and roasting process
1,3 bond, and β-1,6, β-1,2, β-1,
It is mainly composed of a branched dextrin having many 3- bond branches. The indigestible dextrin having such a structure is less likely to be decomposed by fungi or enzymes, and as a result, has the characteristic of being indigestible.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0010

[Correction method] Change

[Correction content]

Next, the blending amount of the indigestible dextrin and the decomposed product of starch containing the indigestible dextrin as the main component in the present invention is appropriately selected according to the kind of the processed meat product to be processed and the purpose of addition. It Usually, it is 0.2 to 20% by weight, preferably 1 to 6% by weight, based on the processed meat product. If it is less than 0.2% by weight, the original purpose is to adjust the water content.
The effect of adjusting and increasing the amount is low, and if it exceeds 20% by weight, the original texture may be impaired, which is not preferable.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

Reference Example 1 In a direct-fired rotating drum type reactor, 1 kg of corn starch was added with diluted hydrochloric acid equivalent to 3 ml of concentrated hydrochloric acid , and the mixture was uniformly mixed while rotating the reactor. Then
The product was heated with an open flame until the product temperature reached 120 ° C., and then roasted for 20 minutes while maintaining the temperature. The reaction product was gradually poured into 2 liters of water, and caustic soda was added to the resulting concentrated aqueous solution to give a pH of 5. After adjusting to 0, the gluco amylase <br/> over peptidase was added 0.1% per pair solids, was allowed to react for 16 hours at 55 ° C.. The obtained saccharified solution was fractionated by passing through a gel filtration layer using a gel-type ion exchange resin to obtain a fractionation solution of indigestible dextrin. Further, it was decolorized and desalted using activated carbon and an ion exchange resin for purification, further concentrated, and then spray-dried to obtain a powdery indigestible dextrin.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

Reference Example 2 The reaction product roasted in the same manner as in Reference Example 1 was treated with 2 liters of water.
Slowly add caustic soda to the resulting concentrated aqueous solution.
After adjusting pH to 6.0, α-amylase was added to solid
Add 0.03% per minute and react at 85 ° C for 3 hours
It was The resulting saccharified solution was decolorized and desalted using activated carbon and an ion exchange resin without fractionation to be purified, further concentrated, and then spray-dried to form a powder containing indigestible dextrin as a main ingredient. A decomposed product was obtained.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masami Aoji No. 401, 3-5, 4-5 Takashu, Mihama-ku, Chiba City, Chiba Prefecture

Claims (2)

[Claims] 1. A processed meat product containing a sugar as an auxiliary material, wherein the sugar is indigestible dextrin and / or
Alternatively, a processed meat product with reduced quality deterioration, characterized in that it contains a decomposed product of starch containing indigestible dextrin as a main component. 2. The indigestible dextrin and / or the decomposed product of a starch decomposition product containing indigestible dextrin as a main component is blended in an amount of 0.2 to 20% by weight per processed meat product. The processed meat products listed.