JPH078225A - Preparation of retort food - Google Patents

Abstract

PURPOSE:To prepare a retort food without deteriorating the palatability of the food material. CONSTITUTION:Poultry, animal, fish or shellfish meat is immersed in an aqueous solution containing a transglutaminase, sodium bicarbonate and salt or the meat is incorporated with a transglutaminase and casein. The treated meat is heated and then retorted.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a retort food product, and more particularly to a method for producing a retort food product capable of maintaining a preferable texture for ingredients using animal food materials even after retort treatment. .

[0002]

2. Description of the Related Art In recent years, a large amount of various retort foods containing birds, meats and seafood as ingredients have been supplied. Since the retort food is subjected to pressure heating treatment during the retort treatment, hardening of the ingredients, such as bird meat, meat and seafood, due to meat shrinkage often occurs, and the preferable texture is often impaired.

For example, when beef is used as an ingredient, the meat juice contained in the meat separates, the juiciness is lost, and the texture changes to a hard and crunchy texture. Even when squid is used as an ingredient, meat shrinkage occurs, and the soft and elastic texture before retort processing is changed to a texture like that of hard rubber.

[0004] Further, there is also a material using a raw material obtained by binding and molding fragmented bird and meat, seafood using the same or different protein materials, but this kind of material is prepared by retort treatment. The change in texture is particularly remarkable.

As a method of preventing the texture from changing even after the retort treatment, the pre-cooked poultry meat and seafood are immersed in an aqueous solution containing phosphate and salt, and then added in an aqueous solution containing salt. Method of pressure heating treatment (Japanese Patent Laid-Open No. 01-18
1767 specification) is known.

[0006] In addition, the fragmented bird and meat, seafood are bound,
As a method that does not change the texture of the ingredients using the molded raw material, various food materials are selected as the binding material or a special binding treatment is performed (Japanese Patent Publication No. 58-86068).
No. 58, Japanese Patent Publication No. 58-20575, Japanese Patent Publication No. 02-1099
No. 61 and each specification of JP-A No. 53-20457) are known.

However, in these methods,
There is escape of taste and flavor components during the treatment process.
The process itself is considerably complicated and has a drawback that it requires a long time. Especially when using shredded poultry meat, seafood as a raw material, it is necessary to select an appropriate food material as a binding material according to the type and state of the raw material. Whichever method is used, a considerably complicated process is required, such as a rapid freeze treatment under pressure and a rapid freeze treatment under reduced pressure.

Further, although the retort treatment may cause unexpected taste change and flavor change, it cannot be recognized that sufficient consideration has conventionally been given to this point.

[0009]

DISCLOSURE OF THE INVENTION The inventors of the present invention avoid the conventional complicated method, and effectively treat the preferable texture of a food ingredient made from avian meat or seafood by retort treatment. Various studies were conducted to find a sustainable method.

[0010]

As a result, the present inventors have completed the following invention. That is, (1) a method for producing a retort food product, which is characterized in that an animal food material is immersed in a solution containing transglutaminase, sodium bicarbonate and sodium chloride, cooked and then retort-treated, and (2) ) A method for producing a retort food product, which comprises adding transglutaminase and caseins to an animal food material, cooking and then performing a retort treatment.

[0011]

The various animal food materials used in the method (1) or (2) of the present invention include poultry meat and seafood, specifically, poultry, poultry, chicken and other poultry meat and squid. ,shrimp,
Examples include seafood such as scallops and crabs. In addition, cut meat and minced meat produced in the processing process can also be used. Furthermore, a semi-processed product that has been boiled in water, steamed in salt water, immersed in pickle solution, etc. can also be used. Various animal food materials may be mixed, or animal food materials may be used as the main component and plant food materials may be mixed.

As the transglutaminase, either calcium-dependent or calcium-independent transglutaminase can be used. The origin of transglutaminase is also not particularly limited. That is, microbial origin (described in Japanese Patent Application Laid-Open No. 01-27471), guinea pig liver derived (described in Japanese Patent Publication No. 01-50382), and fish origin (Nobuo Seki et al. Various types of transglutaminase derived from genetically modified and modified microorganisms (described in Japanese Patent Application Laid-Open No. 01-300888) can be used. .

The amount of transglutaminase added is 0.1 to 500 units, preferably 1 to 50 units per 1 g of protein in the animal food material in terms of the activity unit of transglutaminase defined below. . Below this range, the expected effect cannot be achieved. On the other hand, in the range above this range, the action of transglutaminase is manifested extremely rapidly, and it interferes with the subsequent steps or adversely affects the texture of the retort food product as the final product.

The activity unit of transglutaminase is measured and defined as follows. That is, the reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as a substrate in a Tris-buffer solution at a temperature of 37 ° C. and pH 6.0 causes transglutaminase to act to produce hydroxamic acid. An iron complex was produced in the presence of trichloroacetic acid, the absorbance of the produced iron complex at 525 nm was measured, a calibration curve was prepared from the amount of hydroxamic acid, and the enzyme that produced 1 μmol of hydroxamic acid per minute was transglutaminated. The activity unit of the enzyme is 1 unit (Japanese Patent Laid-Open No. 01-27).
471).

The animal food material treated with transglutaminase is subjected to intermediate processing and cooking necessary as a material for the intended retort food.

In the intermediate processing and cooking steps, stopping the activity of transglutaminase and the enzyme contained in the intermediate processing step and the cooking step bring about good results in the subsequent steps and in quality control of ingredients. For example, it may be held at 80 ° C. for about 30 minutes.

The cooked ingredients are subjected to necessary molding such as cutting in consideration of the convenience of filling the retort pouch.
Fill the retort pouch with water, saline or seasoning solution and other ingredients as required, seal, and then retort. The conditions for the retort treatment are determined in consideration of the properties of the contents, the characteristics of the retort pouch, etc., but generally 100 to 135 ° C, preferably 115 to 15 ° C.
It is about 10 to 60 minutes at 125 ° C.

In the method (1) of the present invention, transglutaminase, sodium bicarbonate and sodium chloride are allowed to act on animal food materials by transglutaminase.
By a method of immersing in a solution containing ze, sodium bicarbonate and sodium chloride.

The activity of transglutaminase which acts is as described above, but when expressed relative to the weight of animal food material, it is 0.1 to 1 g of animal food material.
20 units, preferably 0.4 to 10 units, more preferably 1.0 to 7.0 units.

Further, sodium bicarbonate is 0.03-3.
0 (weight / weight)% (hereinafter the same), salt is 0.5 to
Adjust the concentration to around 3.0%.

Immersion is carried out at room temperature or under refrigeration, and
Hold for about 60 minutes, or in some cases overnight. When the above-mentioned concentration range of transglutaminase, sodium bicarbonate and sodium chloride and the range of immersion conditions are exceeded, the texture of the ingredients is unfavorably affected, or the taste and flavor components are added to the immersion liquid. May escape.

In the method (2) of the present invention, the activity of transglutaminase to be acted on is as described above, but it is shown in comparison with the weight of the mixture of the animal food material and the added caseins. In this case, it is 0.1 to 100 units, preferably 0.4 to 50 units, and more preferably 1 to 10 units per 1 g of the mixture.

As the casein to be added, dairy casein, soybean casein, skim milk powder, whole milk powder, etc. are selected, and free casein, casein sodium, casein
Various casein salts such as calcium and casein / potassium are used.

The amount of casein added is about 0.3 to 3% with respect to the animal food material. If it exceeds this range, the binding between the animal food materials becomes weak, or the texture of the ingredients is not favorable, that is, a sticky texture is exhibited.

To mix the animal food material, transglutaminase and casein, a method of adding powder or dispersion of transglutaminase and casein to the animal food material and mixing and stirring is adopted. It For mixing and stirring, a stirrer or a crusher is used under ice cooling if necessary. At this time, seasonings, spices, polysaccharides, sugars and the like may be added. In some cases, transglutaminase may be added separately from the addition of caseins and the like.

After mixing and stirring, it is usually 0 to 60 ° C., preferably 5 to 40 ° C. for 5 minutes to 48 hours, preferably 1
Hold for 0 minutes to 24 hours. After that, cut into a certain form,
Process and cook appropriately such as boil and fry.

In the present invention, the animal food material is immersed in a solution containing transglutaminase, sodium bicarbonate and sodium chloride, or after transglutaminase and caseins are added to the animal food material, The ingredients that have been cooked and then subjected to the retort treatment can maintain a favorable texture.

[0028]

【Example】

(Example 1) 500 g of raw squid meat cut in a ring shape
Was immersed in 100 g of an aqueous solution containing 1 unit of transglutaminase per 1 g of raw squid meat, 1.5 g of sodium bicarbonate and 8.5 g of sodium chloride. Moreover, the same amount of raw squid meat was immersed in 100 g of water. After keeping both in a refrigerator kept at 3 degrees C overnight, take out the squid meat and drain it.
Heat treatment was performed at 0 ° C. for 5 minutes.

30 g of squid meat after treatment, 10 g of clam meat
g, 5 g of green peas, 20 g of washed rice, 185 g of seasoning liquid was added to the retort pouch, and the pouch was sealed.

Twelve filled two types of retort pouches
Perform retort treatment by heating under pressure to 3 degrees C for 28 minutes,
Acquired retort foods such as "See Hood Risotto".

After keeping at room temperature overnight, the above-mentioned two kinds of retort foods were opened, and the squid meat selected from the contents was expressed as the weight ratio of the squid meat after the retort treatment to the raw squid meat, and the densipressor " The hardness numerical value read from the compression curve by "Takemoto Electric Co., Ltd. product" was measured, and the sensory evaluation was performed by 10 specialist panels.

The sensory evaluation was conducted on the appearance, the hardness and elasticity when chewed, including the taste in the mouth, and the preference of the texture. Hard or preferable (+2), slightly hard or slightly preferable (+1), both The average value of the scores was obtained according to a 5-step rating method of not being able to say (± 0), somewhat soft or slightly unfavorable (-1), and soft or unfavorable (-2). The results are shown in Table 1.

[0033]

[Table 1]

As shown in the numerical values in Table 1, the squid meat dipped in a solution containing transglutaminase, sodium bicarbonate and sodium chloride has a high yield after retort treatment and has a good appearance and texture. there were.

(Example 2) 10 g of dairy casein / sodium was added to 1000 g of a small piece of beef rib of about 2 cm square, and the mixture was uniformly mixed and divided into 6 equal parts. Glutaminase was added to 0, 0.4, 1.
Each unit of 0, 5.0, 10.0, and 20.0 was added and mixed, and the mixture was kept overnight in a refrigerator kept at 2 ° C in a rolled state. 20 × 20 × these 6 kinds of beef ribs
It was molded into a 15 mm rectangular shape and heat-treated at 90 ° C. for 1.5 minutes.

40 g of beef rib meat ingredients which had been subjected to heat treatment, 30 g of diced potatoes and 20 g of diced carrots were filled in each retort pouch, and 160 g of beef stew seasoning liquid was added, The pouch was sealed. Then, retort treatment was performed by heating under pressure at 123 ° C. for 30 minutes to obtain a beef-situ-like retort food product.

After being kept at room temperature overnight, the above six kinds of retort foods were opened, and the beef loin meat ingredients selected from the contents were subjected to a sensory evaluation by 10 specialist panels. The organoleptic evaluation was performed on the appearance, the hardness and elasticity when chewed in the mouth, and the preference of texture. The results are shown in Table 2.
Shown in.

[0038]

[Table 2]

As shown in the numerical values in Table 2, the beef loin filling material to which transglutaminase and dairy casein / sodium were added had good appearance and texture even after the retort treatment. When the amount of transglutaminase acted was particularly large, it was observed that the beef loin meat material had a firm texture and a poor juiciness.

Example 3 500 g of raw shrimp peeled meat and 500 g of raw squid meat were taken, and the raw shrimp peeled meat was cut into minced meat and the raw squid meat was cut into 5 mm square dice. 2 each
The mixture was divided into sections, and 5 g of dairy casein / sodium was added and mixed to each of the sections, and 1 unit of transglutaminase was added to 1 g of each raw meat. In addition, a section was prepared in which the same amount of dairy casein sodium was added to the other one and transglutaminase was not added. Both compartments were kept overnight in the refrigerator under the same conditions as in Example 2.

Each section was formed into a dumpling shape of 30 g, and shrimp dumpling was boiled at 100 ° C for 30 seconds and squid dumpling at 75 ° C for 5 minutes. Separately, add shrimp dumplings and squid dumplings at 140-160 degrees C.
Fry cooked for a minute. Eight types of dumpling-like ingredients were prepared due to the presence or absence of the action of transglutaminase, the difference in cooking method and the difference in raw materials.

Each of the eight kinds of ingredients was filled in the retort pouch together with other ingredients described in Example 1, rice and seasoning liquid, and the pouch was sealed. Then, retort treatment was performed by heating under pressure at 123 ° C. for 28 minutes to obtain a “sea hood risotto” -like retort food product.

After being kept at room temperature overnight, the above eight kinds of retort foods were opened, and the shrimp dumplings and squid dumplings selected from the contents were subjected to sensory evaluation by the method and evaluation criteria described in Example 1. The results are shown in Table 3.

[0044]

[Table 3]

As shown in the numerical values in Table 3, the shrimp dumpling and squid dumpling ingredients to which transglutaminase and dairy casein sodium were added were retorted regardless of whether they were boiled or fried. Appearance after processing,
The texture was good.

【The invention's effect】

According to the present invention, as described above, animal animals are prepared by a very simple method of immersing in an aqueous solution containing transglutaminase and other components, or adding transglutaminase and caseins. There is an effect that a retort food can be produced without impairing the texture of food ingredients.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takahiko Soeda 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (2)

[Claims] 1. A transglutaminator for animal food materials.
A method for producing a retort food product, which comprises cooking, followed by retort treatment after soaking in a solution containing ze, sodium bicarbonate and salt. 2. A method for producing a retort food product, which comprises adding transglutaminase and caseins to an animal food material, followed by cooking and then retort treatment.