JPH08196237A - Preparation of processed product of dha-highly containing domestic animal meat - Google Patents

Abstract

PURPOSE: To obtain the subject product capable of containing DHA at a high concentration, having excellent flavor and giving a sufficient amount of DHA with ingesting a small amount of a processed product of domestic animal meat by adding docosahexaenoic acid (DHA)-containing lipid, an edible surfactant and an edible sol substance to domestic animal meat. CONSTITUTION: The objective product is obtained by adding a DHA-containing lipid derived from an eye or fat of a tuna or a skipjack, an edible surfactant such as a polyglycerine-condensed ricinoleic acid ester, a polyglycerine fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, propylene glycol acid ester or lecithin, and an edible sol substance such as arrowroot starch, wheat starch, dextrin, gum arabic, pectin, guaran, guar gum, locust bean gum, alginic acid (salt), agar-agar, carrageenan, devil's tongue flour, xanthan gum, skimmilk powder or egg white to domestic animal meat.

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 processed meat product containing a lipid containing docosahexaenoic acid.

[0002]

2. Description of the Related Art Docosahexaenoic acid (hereinafter sometimes abbreviated as DHA) is a kind of polyunsaturated fatty acid and is known to be contained in large amounts in fish lipids. DH
It is known that A has various physiologically active functions such as a platelet aggregation inhibitory effect, a blood triglyceride lowering effect, a blood cholesterol lowering effect, an anticancer effect, and a brain function improving effect.

Usually, DHA often exists in the form of a glyceride which is an ester with glycerin, and this form of glyceride is more absorbed in the human digestive system than the ethyl ester of DHA. Is also known to be excellent. (Larry D. et a
l. , Biochemical and Biophy
social Research Communicati
ons Vol. 152, No. 1, Page 328-
335 (1988)) Traditionally, Japanese people have naturally ingested these DHA in a diet centered on fish, but recently the diet of Japanese has been leaning toward a Western diet centered on meat, and DHA and the like have become unsaturated. Increased cardiovascular diseases such as high blood pressure and heart disease due to insufficient intake of fatty acids are becoming a problem.

[0004] The oils and fats of fish containing a large amount of DHA are stably available, but it is difficult to add them to foods as they are because of the fish odor derived from the raw materials for their production (Kazuki Maruyama, N.
ewFoods Industry Vol. 34, N
o. 10, Page 49-54 (1992)). Also,
Since DHA is a polyunsaturated fatty acid having 6 double bonds, it is known that DHA is extremely susceptible to oxidation and, after oxidation, itself exhibits an unpleasant odor and taste.

[0005]

As mentioned above, the DHA is
DHA has an unpleasant odor and taste due to fish odor and oxidation.
Or, a composition containing DHA cannot be simply added to food, let alone ingestion of a sufficient amount of DHA from food, these discomforts are further increased,
I often had to sacrifice the original pleasure of eating habits, that is, the taste of food.

[0006] A sufficient amount of DH even in a diet centered on meat
The best way to allow A to be ingested is to add DHA to the processed meat product itself. Conventionally, a method of simply adding DHA to a processed meat product is known (Japanese Patent Laid-Open No. 6-292534), but in this technique, the upper limit of the DHA content is 3% by weight based on the raw meat. However, it was clear that the addition of more than that would reduce the appearance and flavor of the product, and the content of DHA was not always satisfactory. DH
Assuming that A is mainly consumed from a processed meat product containing DHA, it is naturally desired to provide a processed meat product having a higher DHA content. Therefore, an object of the present invention is to provide a method for producing a processed meat product containing a high concentration of DHA without impairing the original flavor of the food.

[0007]

Means for Solving the Problems As a result of intensive investigations aimed at achieving the above-mentioned problems, the present inventors have emulsified DHA-containing lipid and water with an edible surfactant and an edible sol substance. By adding an emulsified composition comprising the above to animal meat, separation and uneven distribution of lipid in the product can be prevented even if the amount of lipid added is increased compared to the past, and the processed meat product thus obtained The present invention has been completed based on the finding that the product has a flavor comparable to the original processed meat product.

That is, the present invention provides a lipid containing docosahexaenoic acid, an edible surfactant and an edible sol substance,
A method for producing a processed meat product having a high content of docosahexaenoic acid, which is characterized by being added to meat. In the present invention, the lipid containing docosahexaenoic acid (these may be abbreviated as DHAL) means a lipid containing docosahexaenoic acid as a constituent fatty acid and docosahexaenoic acid in the free or salt form, and usually docosahexaenoic acid. Is preferably a lipid having a constituent fatty acid, and as the lipid in this case,
Lipids existing in the body such as glyceride and phospholipid are preferable, and more preferable examples include glyceride. Examples of the glyceride include triglyceride, diglyceride, and monoglyceride. In the present application, those in which at least one of the fatty acids (constituent fatty acids) constituting these glycerides is docosahexaenoic acid is exemplified. In addition to DHAL, ordinary edible oils and fats can be used and can be added at the time of emulsification described later.

The DHAL used in the present invention preferably has a DHA content of 30% by weight or more,
More preferably, it is 60% by weight or more. Usually DHA
Lipids that can be easily used as L include marine animal fats and oils such as squid oil, krill oil, bonito oil, mackerel oil, saury oil,
Examples include those derived from cod liver oil, tuna oil, etc.,
Those derived from tuna or bonito eyes or fat are preferred,
Further, highly purified and concentrated DHA can conveniently contain a large amount of DHA without deteriorating the flavor of food.

[0010] Usually, as a method for preparing a lipid containing 30% by weight or more as DHA, there is a method in which an oil derived from the above-mentioned deoxidized and decolorized raw material is concentrated by wintering or distillation and then desolventized and deodorized. However, it is more convenient to use DHA-30 manufactured by Harima Kasei Co., Ltd., which is a commercial product.
M, DHA-35M, DHA-37M or DHA-30G, DHA-35G, manufactured by Nippon Kagaku Feed Co., Ltd.
DHA-38G or the like may be used.

Further, even in a lipid having a DHA content of 60% by weight or more, the total amount of diglyceride and monoglyceride is 80% by weight or more based on the total glycerides (total amount of triglyceride, diglyceride and monoglyceride).
It is particularly preferable to use HAL or DHAL in which the ratio of diglyceride to the total amount of monoglyceride and diglyceride is 70% by weight or more because the effect is more remarkable.

As a method for producing DHAL having a DHA content of 60% by weight or more and a high proportion of monoglyceride, or monoglyceride and diglyceride, for example, natural fats and oils rich in DHA can be used with substrate specificity to DHA. It can be prepared by a method of selectively hydrolyzing fatty acids other than DHA using a low lipase. As the lipase, an enzyme derived from Candida cylindracee (for example, Catalog No. L8525 manufactured by Sigma) or an enzyme derived from Candida lipolytica (ATCC 34088) is preferable. The reaction of hydrolyzing with the enzyme is carried out in the presence of a sufficient amount of water for expressing the activity of the enzyme, and the amount thereof is, for example, 1 to 300% by weight with respect to the fat and oil, and 40- A preferable example is about 100% by weight. The amount of the enzyme used can be appropriately selected depending on the DHA content in the raw fat and oil, the reaction temperature, the reaction pH, and the reaction time, but usually about 10 units (U) or more, preferably 50 U or more per 1 g of the fat and oil. Illustrated, the upper limit can be determined from the economic need,
Although not particularly limited, it is usually about 1000 U, preferably about 300 U. The reaction temperature is not particularly limited as long as it does not inactivate the lipase, but it is usually 20
C. or higher, preferably 25.degree. C. or higher, and the upper limit is usually 60.degree. C. or lower, preferably 40.degree. C. or lower.

In addition to water, a buffer solution or an aqueous organic solvent which does not inhibit the reaction may be used as the reaction medium, and the pH is usually in the range of 7 to 9. Particularly preferably, the pH is 7.5 to 8.5. Further, in order to accelerate the hydrolysis reaction, divalent metal ions such as calcium and magnesium can be added to the reaction solution, and calcium ion is particularly preferable. The concentration is usually in the range of 10 to 500 mM, and 150 to 250 mM is a preferable example. The enzyme reaction may be carried out in an air atmosphere,
Since DHA is easily oxidized, it is generally preferable to carry out the reaction in an atmosphere of an inert gas such as nitrogen or argon gas or in an atmosphere in which oxygen is limited.

The above-mentioned enzyme is DHAL used as a raw material.
The DHA ester contained in is hardly or hardly hydrolyzed. By using the above-mentioned enzyme, fatty acids other than DHA are preferentially hydrolyzed, so this is removed, and if glycerides remaining undecomposed are separated and recovered, glycerides containing DHA in a high concentration are prepared, In particular, this glyceride contains diglyceride and monoglyceride as main components.

As a method for collecting the glyceride fraction from the above reaction solution, a commonly used means such as an alkali deoxidation method, a steam distillation method, a fractionation with an ion exchange resin, a molecular distillation, an adsorption chromatography and the like can be used. Well, the method is not particularly limited. In the present invention, the content of free fatty acid in DHAL is usually preferably 0.5% by weight or less, however, in the production of processed meat products, free fatty acid may be added anew if necessary, and it is particularly limited. is not.

The DHA referred to in the present invention may be quantified as follows. <Quantification of total DHA in DHAL> Approximately 125 mg of sample was placed in a 50 ml eggplant-shaped flask, 4 ml of 0.5N methanolic sodium hydroxide was added, and a condenser was attached and heated until it became a uniform solution on a water bath (5 10 minutes) and saponify. From the upper part of the cooler, 5 ml of a boron trifluoride complex methanol solution is added and heated for 2 minutes to form a methyl ester.
Next, 4 ml of hexane is added, and the mixture is heated for 1 minute and cooled, and saturated saline is added to extract methyl ester into the hexane layer. 1.0 μl of the upper hexane layer is subjected to gas chromatography. No internal standard substance is required in the area percentage method, but lignoceric acid is used as an internal standard when determining the absolute amount of fatty acids.

The conditions for gas chromatography are as follows. Equipment: Shimadzu GC-12A, column size: inner diameter 3 mm, length 2 m, packing material: liquid phase; diethylene glycol succinate 10%, carrier; Chromosorb
W / AW / DMCS 60/80 mesh Carrier gas: Nitrogen, Flow rate 30 ml / min, Detector: FID, Column temperature: 200 ° C, Injection part temperature: 250 ° C, Detection part temperature: 250 ° C <Quantification of free DHA in DHAL > Direct methyl esterification without saponification, extraction with hexane, gas chromatography under the conditions <quantification of total DHA in DHAL>, and measurement in the same manner.

Determination of total DHA in processed meat products, free D
When quantifying HA, quantifying the amount of DHA derived from lipids having DHA as a constituent fatty acid, etc., the above-mentioned measuring method may be appropriately used. <Quantification of total DHA in processed meat products> After crushing the sample, about 5 volumes of chloroform-methanol (2: 1) was added to the sample and mixed by shaking to separate the filtrate, which was repeated several times. Concentrate the collected extracts. Further, methanol and chloroform are removed by evaporation under reduced pressure. For the obtained fractions, the same operation as <quantification of total DHA in DHAL> is performed. Lignoceric acid is used as an internal standard.

<Determination of Free DHA in Processed Meat Product> The same procedure as in <Determination of free DHA in DHAL> is carried out for the fraction obtained by removing the solvent of the chloroform-methanol extract by evaporation. Lignoceric acid is used as an internal standard. The amount of DHA derived from lipids having DHA as a constituent fatty acid is calculated by subtracting the measurement values of <quantification of total DHA in processed meat products> and <quantification of free DHA in processed meat products>. .

In the present invention, the processed meat products are beef, pig, sheep,
The product is not particularly limited as long as it is a product obtained by processing meat such as chicken, duck and the like, organs and the like, but for example, sausage obtained by being shredded and shaped, and then baked, hamburger For example, a single meat product such as ham or bacon that is obtained by injecting pickle liquid into a single piece of loin or rose meat, seasoned, and then baked, or in some cases, without baking, such as meat-paste products such as . Although not heated and baked, the processed meat and beef tallow that are infused with a pickle solution in which ascorbic acid or tocopherol or the like is added for the purpose of antioxidation after being seasoned with spices and seasonings are dissolved to dissolve the fat content. Artificial marbling beef that is injected into a small amount of beef in a marbling manner is also cited as an example of the processed meat product of the present invention.

In the production of these processed meat products according to the present invention, an emulsion composition obtained by emulsifying DHAL in the presence of an edible surfactant and an edible sol substance is added to the meat. The edible surfactant is not particularly limited as long as it can be added to food,
Usually, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester,
Examples thereof include one or more selected from the group consisting of sorbitan fatty acid ester, propylene glycol acid ester, and lecithin (see, for example, Handbook of Food Additives (published by Food and Science)).

The edible sol substance, when made into an aqueous solution,
There is no particular limitation as long as it is a highly viscous or highly viscous substance and is edible, but organic polymers are preferable, for example, starch-based polysaccharides such as kudzu starch, wheat starch, dextrin, gum arabic, pectin, guaran, guar gum, locust. Bean gum, alginic acid and its salts, agar, carrageenan, konjac flour, non-starch polysaccharides such as xanthan gum, skim milk powder, high protein content foods such as egg white, plasma protein, whey protein, wheat protein, soy protein, casein, Proteins such as sodium caseinate, albumin, gelatin, sodium alginate, propylene glycol alginate, sodium or calcium fibrin glycolate, sodium starch glycolate, sodium starch phosphate ester, sodium polyacrylate, synthetic glue such as methylcellulose Can be mentioned as the body case, it is also possible to use a plurality of these. This edible sol substance improves the emulsion stability of the emulsion composition and the effect of preventing water separation.

When an emulsified composition is prepared from these raw materials and an appropriate amount of water, it is produced by preliminarily emulsifying using a homogenizer or the like and then performing main emulsification at a pressure of, for example, about 200 kg / cm ^2. To be done. At this time, a water separating agent such as polyphosphate, pyrophosphate, or metaphosphate may be added, or an edible antioxidant such as tocopherol, ascorbic acid, or tea catechin for preventing the oxidation of DHAL. May be added.

The emulsified composition is not particularly limited to either an O / W type emulsified composition or a W / O type emulsified composition, as long as DHAL and water are emulsified and do not separate. The O / W type emulsion is preferable when it is dissolved in the pickle solution and is considered to be uniformly dispersed and injected into the meat tissue. Usually, DHAL is often used as a liquid, but it may also be used as a solid depending on the temperature or type or its molecular form. Even when the solid DHAL fine particles are dispersed in water, the emulsion of the present invention can be used. Included in the composition. Furthermore, for the purpose of easy handling later,
It is also possible to add and mix a powdered starch syrup, a dextran and a gum arabic and other drying aids to the emulsified composition, and to make a powder by a drying device such as a spray dryer, a vacuum dryer and a vacuum freeze dryer.

The mixing ratio of the above-mentioned constituents in the case of producing an emulsion composition is such that the DHAL is usually 15 to 60 parts with respect to 100 parts by weight of the emulsion composition (hereinafter abbreviated as "parts" unless otherwise specified). It is preferably 30 to 50 parts, more preferably 40 to 50 parts, and the edible surfactant is 0.1 to 3 parts.
Parts, the edible sol substance is 1 to 10 parts, and the rest is water.
Usually, the content of DHAL is preferably 15 parts or more. DH
The higher the AL blending ratio, the lower the DHA content.
Although L can be used, it is usually preferable that the compounding ratio as DHAL or oil and fat is 60 parts or less.

Using the thus obtained DHAL-containing emulsified composition, in order to produce a kneaded meat product such as sausage and hamburger or a single meat product such as ham and bacon, it is common to produce these processed meat products. The method can be applied, and the emulsified composition may be appropriately added during the step of the present production method, and is not particularly limited, but in the case of a kneaded meat product, it is usually used in the kneading step of minced meat. preferable. In the case of a single meat product, it is preferable to add the emulsified composition of the present invention which has been emulsified in advance in the process of producing a pickle solution, and all these compositions may be mixed to form a pickle solution and then emulsified. The pickle liquid is usually used by pouring it into individual meat. In these production steps, spices and seasonings may be added, or food additives having an antioxidant effect such as tocopherol and ascorbic acid may be added for the purpose of preventing the meat meat itself from being oxidized. Furthermore, for the purpose of preventing water separation of the meat itself and improving the binding force, for example, polyphosphate, pyrophosphate, metaphosphate, powdered starch syrup, lactose, and one of the edible sol substances which are the constituents of the emulsified composition Or 2
More than one kind of substance may be added. In this case, the edible sol substance is for the purpose of preventing water separation of the meat itself and improving the binding force, but it is preferable to use the edible sol substance because the dispersibility of DHAL in the product becomes more uniform. .

The lower limit of the amount of the emulsified composition added to the livestock meat raw material or the final product can be appropriately adjusted depending on the DHA content of the DHAL used as long as it is within the range of satisfying the high DHA content of interest of the present application. . On the other hand, the upper limit of the amount of emulsion composition added is determined by the appearance and flavor of the final product,
It is usual to use 100 parts for 100 parts of meat raw material and 50 parts for 100 parts of final product. Further, preferred examples are 70 parts for 100 parts of livestock meat raw material, 40 parts for 100 parts final product, 30 parts for 100 parts livestock meat material, and 25 parts for final product, for livestock meat products.

The method for producing processed meat using the emulsion composition without heat treatment is not particularly limited, but a method of directly injecting the emulsion composition into meat or a method of cutting livestock meat into pieces and kneading A method of combining and absorbing can be mentioned. At this time, spices and seasonings may be added to season the meat, or food additives having an antioxidant effect such as tocopherol and ascorbic acid may be added for the purpose of preventing the oxidation of the meat itself. . Furthermore, for the purpose of preventing water separation of the meat itself and improving the binding force, for example, polyphosphate, pyrophosphate, metaphosphate, powdered starch syrup, lactose, and one of the edible sol substances which are the constituents of the emulsified composition Alternatively, two or more kinds of substances may be added.

If the lower limit of the amount of the emulsified composition added to the meat material or the final product is within the range satisfying the purpose of the present application,
Although it can be appropriately adjusted depending on the DHA content of DHAL used, it is preferable that 3% by weight or more of DHA is added to the final product. On the other hand, the upper limit of the amount of emulsion composition added is determined by the appearance and flavor of the final product,
Typical examples are 40 parts per 100 parts of livestock meat, 28 parts per 100 parts of final product, preferably 30 parts per 100 parts of livestock material, and 23 parts per 100 parts of final product.

The processed meat product of the present invention thus obtained is a processed meat product having a high content of docosahexaenoic acid characterized by containing a lipid containing docosahexaenoic acid, an edible surfactant and an edible sol substance. Yes, DHA
Can be contained in a high concentration, and DHAL in the product
Of uniform dispersibility and good dispersion stability, appearance,
It is a processed meat product with excellent flavor. Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.

[0031]

【Example】

[0032]

[Reference Example 1] 50 parts of an oil and fat having a DHA content of 35% by weight (trade name: DHA35G, manufactured by Nippon Kagaku Feed Co., Ltd.), to which 1 part of tetraglycerin condensed ricinoleic acid ester was added, was heated and melted at 60 ° C. Similarly, 42.8 parts of water heated to 60 ° C. and 1 part of decaglycerin monostearate,
5 parts of casein sodium, 0.1 parts of carrageenan, and 0.1 parts of sodium polyphosphate were added and dissolved. This aqueous solution was placed in a homomixer and the above-mentioned heated and melted fats and oils were temporarily added and mixed to carry out preliminary emulsification. Next, the main emulsification is performed with a homogenizer at a pressure of 200 kg / cm 2,
100 parts of a / W type DHA-containing emulsion composition was obtained.

[0033]

[Reference Example 2] 0.2 M calcium chloride, 5% (w / v)
Lipase derived from Candida syrindrace in an aqueous solution composed of gum arabic (Catalog N manufactured by Sigma)
O. L8525) was dissolved to 30 units / ml, and 10 parts of refined fats and oils having a DHA content of 30% by weight (product name: DHA-30G manufactured by Nippon Kagaku Feed Co., Ltd.) were further dissolved.
% (W / v), the mixture was stirred at 45 ° C. for 15 hours, and the hydrolysis reaction was performed while continuously adjusting the pH to 8.2 with 2N sodium hydroxide. Oil and fat was extracted with an equal volume of hexane to the reaction completed liquid, and the hexane layer was recovered by centrifugation.
0.4 part by volume of acetone and then 0.2 part by volume of 0.3N sodium hydroxide aqueous solution were added to 1 part by volume of the hexane extract, and the mixture was stirred at room temperature for 1 hour. The glyceride from which the free fatty acid was removed could be recovered in the hexane layer, and the solvent was distilled off under reduced pressure to obtain 35% by weight of the product fat and oil based on the raw fat and oil. The DHA content of this product fat was 62% by weight, and the composition of glycerides measured using Iatroscan was triglyceride 10%, diglyceride 63%, and monoglyceride 27%. O / W type DHA containing was carried out in exactly the same manner as in Reference Example 1, except that the oil / fat having a DHA content of 62% by weight thus adjusted was used in place of the oil / fat having a DHA content of 35% by weight of Reference Example 1. An emulsified composition was obtained.

[0034]

Example 1 55 parts of pork lean meat was ground with a grinder and put in a silent cutter used in sausage processing, and 38 parts of the DHA-containing emulsion composition prepared in Reference Example 1 and 2.06 parts of ice water were added. It was added while performing high speed cutting. Next, 0.5 part of white pepper, 1 part of sodium glutamate and 1 part of sugar are added for seasoning, and 0.1 part of sodium ascorbate and 0.02 part of tocopherol are added as an antioxidant to further prevent water separation and binding strength. For the purpose of improvement, 0.3 part of sodium polyphosphate, 0.02 part of sodium nitrite and 2 parts of casein sodium were added and mixed to obtain a paste. This paste was filled in a casing, heated in a hot water bath at 78 ° C until the center temperature reached 70 ° C, and then cooled, and 12.95 parts of DHA to 100 parts of pork and 6 parts to the final product. 100 parts of sausage containing 0.65% by weight was obtained.

[0035]

Comparative Example 1 DHA-containing emulsion composition 3 in Example 1
Instead of using 8 parts and 2.06 parts of ice water, DHA was added to 100 parts of pork in the same manner as in Example 1 except that 19 parts of fat and oil having a DHA content of 35% by weight and 21.06 parts of ice water were used. 12.09 parts and 100 parts of sausage containing 6.65% by weight based on the final product were obtained.

[0036]

Comparative Example 2 DHA was contained in the same manner as in Reference Example 1 except that 5 parts of casein sodium, which is an edible sol substance, and 0.1 parts of carrageenan, were not used in Reference Example 1 and the weight loss was supplemented with water. 100 parts of an emulsified composition was obtained. Sausage containing 12.09 parts of DHA per 100 parts of pork and 6.65% by weight based on the final product in the same manner as in Example 1 except that this emulsified composition was replaced with the emulsified composition used in Example 1. 100 parts were obtained.

[0037]

[Comparative Example 3] Reference Example 1 except that the edible surfactant of 1 part of tetraglycerin condensed ricinoleic acid ester and 1 part of decaglycerin monostearate in Reference Example 1 was not used, and the weight loss was supplemented with water. 100 parts of a DHA-containing emulsion composition was obtained in the same manner as in. This emulsion composition was unstable and separation of oil and water was observed within a short period of time. However, 38 parts of the emulsion composition was replaced with the emulsion composition of Example 1, and the other conditions were the same as in Example 1. DHA 100 pork
12.09 parts to parts, 6.65% by weight to final product
100 parts of the contained sausage was obtained.

[0038]

TEST EXAMPLE 1 D prepared in Example 1 and Comparative Examples 1 to 3
The HA-containing sausages were visually inspected for dispersibility of fats and oils in the product, and a sensory test for flavor was conducted by 10 panelists, and the results are shown in Table 1.

[0039]

[Table 1]

The product of Example 1 has the dispersibility of fats and oils in the product,
The flavors were good, but the products of Comparative Examples 1 to 3 were poor in dispersibility of oils and fats and flavor. This indicates that it is necessary to use an emulsion composition to which both an edible surfactant and an edible sol substance are added in order to produce a sausage having a high DHA content.

[0041]

Example 2 DHA was prepared in the same manner as in Example 1 except that the DHA-containing emulsion composition obtained in Reference Example 2 was used instead of the DHA-containing emulsion composition obtained in Reference Example 1.
21.42 parts for 100 parts of pork, 1 for final product
A sausage containing 1.78% by weight was obtained. As shown in Table 1, this sausage was found to have good dispersibility of fats and oils as a result of visual inspection, and taste was also good according to a sensory test.

[0042]

[Example 3] 30 parts of the DHA-containing emulsion composition obtained in Reference Example 2, 3 parts of salt, 1 part of sugar, and 0.
06 parts, sodium ascorbate 0.2 parts, sodium polyphosphate 1.2 parts, sodium metaphosphate 0.3
Parts, sodium glutamate 0.5 parts, beef extract 0.5 parts, casein sodium 3 parts, milk refined protein 5 parts, soy protein 3 parts, powdered starch syrup 5.24 parts, lactose 2 parts, and ice water 45 parts are mixed and dissolved. 100 parts of pickle solution was obtained.

Then, 50 parts of the above DHA-containing pickle solution was injected into 100 parts of pork loin using an injection machine used in ham processing, and this was also used in the tumbling machine used in ham processing. Place in a bowl and rotate under refrigerated vacuum for 2 hours to massage and evenly disperse in pork loin, then fill in the casing and smoke and center the temperature at 70 ° C.
It was heated until it became, and then cooled to obtain roast ham containing 4.65 parts by weight of DHA per 100 parts of pork. In addition, about 10% of the weight before smoke and heat treatment is lost due to moisture evaporation due to smoke and heat treatment. As a result of quantifying DHA in the final product by the above method,
Its content was 3.45% by weight.

[0044]

Comparative Example 4 Fats and oils having a DHA content of 62% by weight (Reference Example 2
(Reference) 1 part of tetraglycerin condensed ricinoleic acid ester added to 50 parts was melted by heating at 60 ° C. Similarly, 1 part of decaglycerin monostearate and 0.1 part of sodium polyphosphate were added and dissolved in 47.9 parts of water which was also heated to 60 ° C. This aqueous solution was put into a homomixer, and the above-mentioned heated and melted fats and oils were mixed for a while to carry out preliminary emulsification.
Next, the main emulsification was carried out with a homogenizer at a pressure of 200 kg / cm2 to obtain 100 parts of an O / W type DHA-containing emulsion composition.

30 parts of this emulsion composition, 3 parts of salt, 1 part of sugar, 0.06 part of sodium nitrite, 0.2 part of sodium ascorbate, 1.2 parts of sodium polyphosphate, 0.3 part of sodium metaphosphate. , Sodium glutamate 0.5 parts, beef extract 0.5 parts, powdered starch syrup 5.24
Parts, lactose 2 parts and ice water 56 parts were mixed and dissolved to obtain 100 parts of pickle liquid. Loin ham containing 4.65 parts by weight of DHA per 100 parts of pork was obtained in the same manner as in Example 3 except that the pickle solution in Example 3 was replaced with the pickle solution containing no edible sol substance. As a result of quantifying DHA in the final product by the above method, the content was 3.49% by weight.

[0046]

[Comparative Example 5] The DHA content in Comparative Example 4 was 62% by weight.
100 parts of a DHA-containing emulsion composition was obtained in the same manner as in Comparative Example 4 except that 25 parts of this oil / fat was used instead of 50 parts of the oil / fat of Example 1 and the weight loss was supplemented with water. Using 30 parts of this emulsified composition, a roast ham containing 2.33 parts of DHA per 100 parts of pork was obtained in the same manner as in Comparative Example 4. As a result of quantifying DHA in the final product by the above method,
Its content was 1.74% by weight.

[0047]

Comparative Example 6 The DHA content in Comparative Example 4 is 62% by weight.
100 parts of a DHA-containing emulsion composition was obtained in the same manner as in Comparative Example 4 except that 15 parts of this oil / fat was used instead of 50 parts of the oil / fat and the weight loss was supplemented with water. Using 30 parts of this emulsified composition, a roast ham containing 1.40 parts of DHA per 100 parts of pork was obtained in the same manner as in Comparative Example 4. As a result of quantifying DHA in the final product by the above method,
Its content was 1.05% by weight.

[0048]

TEST EXAMPLE 2 D obtained in Example 3 and Comparative Examples 4-6
The HA-containing loin ham was subjected to a visual inspection of dispersibility of fats and oils in the product and a sensory inspection of flavor by 10 panelists, and the results are shown in Table 2.

[0049]

[Table 2]

Thus, when the edible sol substance is used, 4 parts or more of DHA can be added to 100 parts of the meat raw material (3% by weight or more based on the final product), but the edible sol substance is not used. In this case, the DHA addition rate is 1.4 parts to 100 parts of the meat material (about 1% by weight to the final product).
Has been shown to be the limit.

[0051]

[Example 4] To 100 parts of beef block, 30 parts of the DHA-containing emulsion composition obtained in Reference Example 2 was injected by an injection machine used in ham processing, and this was also used in ham processing. The mixture was placed in a tumbling machine, rotated for 2 hours under refrigerated vacuum, massaged, and uniformly dispersed. The obtained processed beef contained DHA in a high concentration of 9.3 parts per 100 parts of beef and 7.1% by weight based on the final product, and the dispersibility of fats and oils was also good.

[0052]

Example 5 30 parts of the DHA-containing emulsion composition obtained in Reference Example 2 was added with 1 part of white pepper and beef extract 2 for seasoning.
Parts, 1 part of sodium glutamate, 0.1 part of sodium ascorbate as an antioxidant and 0.02 part of tocopherol were added to a tumbling machine together with 100 parts of preliminarily cut muscles, and the mixture was refrigerated under vacuum for 3 times.
Kneading was carried out by rotating for a period of time to allow absorption into the pork tissue.
The processed pork thus obtained had DHA of 9.3 per 100 parts of pork.
The content was as high as 6.9% by weight with respect to parts and final products, and the dispersibility of fats and oils was also good.

[0053]

[Test Example 3] Example 2 was performed on four male volunteers (average age 47 years old) in their 40s and 50s who drink every day.
The sausage having a DHA content of 11.78% by weight prepared in 1 above was ingested as a liquor knob by 10 g daily for 10 days. He had no diet restrictions during this test.
After the end of the test, we asked each of us to express their opinions, and all four of them had no problem in intake and wanted to continue further. All four said, "This product is suitable as a liquor snack," and two said, "I feel better." When 10 g of this sausage was ingested, 1178 mg of DHA could be ingested, and this alone could satisfy the required intake.

[0054]

EFFECTS OF THE INVENTION The processed meat product containing DHA according to the production method of the present invention can contain DHA at a high concentration which has never been obtained, and is excellent in flavor. As a result, a sufficient amount of DHA can be ingested with a small amount of processed meat products, and a preferable physiological action of DHA can be expected while enjoying the eating habits.

Claims (3)

[Claims] 1. A method for producing a processed meat product having a high content of docosahexaenoic acid, which comprises adding a lipid containing docosahexaenoic acid, an edible surfactant and an edible sol substance to livestock meat. 2. A lipid containing docosahexaenoic acid,
The method for producing a processed meat product having a high content of docosahexaenoic acid according to claim 1, wherein the emulsified composition emulsified in the presence of an edible surfactant and an edible sol substance is added to the meat. 3. A processed meat product having a high content of docosahexaenoic acid, which comprises a lipid containing docosahexaenoic acid, an edible surfactant and an edible sol substance.