JPH1073A - Retort processed food of fish and animal meat and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a retort processed food of fish and animal meat slight in deterioration in texture and appearance, excellent in palatability, convenience and quality, by adding a thermally coagulable β-1,3-glucane and trehalose, etc., to a food raw material. SOLUTION: A food raw material such as minced beef in an amount of 100 pts.wt. is mixed with preferably 0.1-3 pts.wt. of a thermally coagulable β-1,3-glucane and preferably 3-15 pts.wt. of trehalose and/or a sugar alcohol such as lactitol or sorbitol to give the objective retort processed food of fish and animal meat slight in water separation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food for retort fish and meat and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, diversification and simplicity of foods have been accompanied by remarkable growth of retort (pressurized and heated) foods. Among the retort foods, a problem particularly in processed foods of retort fish meat is deterioration in texture and appearance due to retort of fish meat. For example, when a ham is retorted, the elastic and supple texture before the retort is almost completely lost, resulting in an inelastic and brittle texture. Also, the pale pink color of the ham becomes brownish, water separation occurs, and its commercial value is reduced in appearance. In some cases, protein materials such as soybeans and egg whites are added to improve the texture, but at present, sufficient effects have not been obtained.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a retort processed fish and meat food with little deterioration in quality such as texture and appearance due to the retort, and a method for producing the same.

[0004]

Means for Solving the Problems In view of the circumstances described above, the present inventors have conducted intensive studies on processed foods for retorted fish and meat, and as a result, have completed the present invention. That is, the present invention provides a processed retort fish meat product containing heat-coagulable β-1,3-glucan and trehalose or / and a sugar alcohol. Further, the present invention also provides a method for producing a processed retort fish meat product, comprising adding heat-coagulable β-1,3-glucan and trehalose or / and a sugar alcohol to a food material.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The heat-coagulable β-1,3-glucan used in the present invention has D-glucose as a constituent sugar and a β-1,3-glucoside bond, and has heat-coagulability. It is a polysaccharide and its origin is not particularly limited, such as microorganisms, animals or plants. Examples are curdlan, paramylon, pakiman, etc. (New Food Industry No. 20)
Vol., Pp. 49-57).

[0006] Curdlan is a β-produced microorganism.
It is a heat-coagulable polysaccharide mainly comprising a -1,3-glucoside bond. Examples of the polysaccharide include those produced by microorganisms of the genus Alcaligenes or Agrobacterium. Specifically, a polysaccharide [Agricultural Biological Chemistry (Agricultural Biological Chemistry) produced by Alcaligenes eucalys var var Myxogenes strain 10C3K is used.
try), Vol. 30, p. 196 (1966)], Alcaligenes feucharis var Myxogenes strain 10C3K
Produced by mutant NTK-u (IFO 13140), Agrobacterium radiobacter (IFO 13127) and its mutant U-19 (IFO 13126) Polysaccharides (JP-B-48-32674) and the like can be used.

[0007] Paramylon is a polysaccharide produced by microorganisms. For example, those produced by microorganisms of the genus Euglena, specifically Euglena gracilis Klebs NIES-47,
Euglena Grasilis Krebs NIES-48 or Euglena Grasilis Variety Bacillus
Pilinsiein (Euglena gracilis var.bacillaris
pringsheim) polysaccharides produced by NIES-49. These strains are known strains stored in the Global Human Environment Forum. In the present invention, a polysaccharide having heat coagulability may be used. For example, a polysaccharide obtained by dissolving the above polysaccharide with an alkali, removing impurities, adjusting the pH to 10 or less, and using it is used. Pakiman is a sclerotium glucan of Poria cocas.

Among the above-mentioned heat-coagulable β-1,3-glucans, curdlan is particularly preferred.

[0009] Trehalose as used in the present invention refers to one in which two molecules of D-glucose are bound together by their reducing groups and the binding mode is an α, α-bond, and is commercially available. However, for example, JP-A-58-216695,
It can be prepared by the methods described in JP-A-3-1300084 and JP-A-5-292986. The sugar alcohol referred to in the present invention is a monosaccharide, a small saccharide (2 to 4 sugars), or a product obtained by reducing an aldehyde group or a ketone group of a starch decomposition product, and is lactitol, sorbitol, maltitol, mannitol, There are reduced starch decomposition products.

[0010] The processed retort fish and meat foods referred to in the present invention include fish meat, retorted meat products, retort foods in which fish meat and meat are main or auxiliary raw materials, for example, processed retort meat products (eg, retort hamburger, retort meatballs) , Retort ham, retort grilled pork, retort beef, retort grilled chicken), retort fish meat processed products (eg, retort tuna, retort kamaboko, retort eel kabayaki, retort crab leg crab, retort flavored fish meat) and the like.

The amount of the heat-coagulable β-1,3-glucan varies depending on the type of food, etc., but is preferably about 0.05 to 5 parts by weight, preferably about 0.1 to 3 parts by weight, per 100 parts by weight of food. Parts by weight. The amount of trehalose or / and sugar alcohol added varies depending on the type of food, etc.
It is about 1 to 30 parts by weight, preferably about 3 to 15 parts by weight, based on 100 parts by weight of the food.

The processed food for retort fish and meat of the present invention can be obtained by adding heat-coagulable β-1,3-glucan and trehalose and / or sugar alcohol to a food material. In the present invention, the retort fish meat processed food,
The method of adding the heat-coagulable β-1,3-glucan and trehalose or / and sugar alcohol is not particularly limited. The heat-coagulable β-1,3-glucan may be used in advance as an aqueous dispersion. For example, heat coagulable β
The aqueous dispersion of -1,3-glucan is prepared as follows.

Water is added to the heat-coagulable β-1,3-glucan, and the mixture is stirred using a high-speed stirrer such as a homogenizer or a cutter mixer until a viscous liquid is obtained. Water is added to the heat-coagulable β-1,3-glucan, and the homogenized dispersion liquid is heated using a high-speed stirrer such as a homogenizer or a cutter mixer to about 50 to 70 ° C., and then cooled to 40 ° C. or less. . Heat-coagulable β-1,3-glucan is dispersed in water at normal temperature, hot water is added thereto to instantly adjust the temperature to about 50 to 70 ° C, and then cooled to 40 ° C or less. Base in an aqueous dispersion of heat-coagulable β-1,3-glucan,
For example, alkali metal hydroxide (e.g., sodium hydroxide, potassium hydroxide, etc.), alkali metal bicarbonate (e.g.,
Sodium hydrogencarbonate, potassium hydrogencarbonate, etc.), alkali metal salts of inorganic acids (eg, 2 or 3 sodium phosphate, 2 or 3 potassium phosphate), and the like.
Adjust to 1.5 or more strong alkali, heat coagulable β-1,3
-Dissolve the glucan. An acid is added to this solution to adjust the pH from 5 to 10, and heat-coagulable β-1,3-glucan is precipitated and coagulated. The aqueous dispersion of heat-coagulable β-1,3-glucan is adjusted to a strong alkali having a pH of 11.5 or more using the above-mentioned base to dissolve the heat-coagulable β-1,3-glucan.

It is preferable that the aqueous dispersion of heat-coagulable β-1,3-glucan prepared by the above method is then pasted. Pasting can be performed by mechanically applying a shearing force and pressure. For example, a method using a mixer having a high-speed rotating blade is adopted, but the method is not particularly limited thereto. Addition to hamburger, sausage, meatballs, kamaboko, etc. is performed by a known method such as a silent cutter, a paddle mixer, a raiger, and the like.
Powder of 1,3-glucan, trehalose or / and sugar alcohol, or an aqueous dispersion of heat-coagulable β-1,3-glucan prepared by the method described above, and trehalose or / and / or sugar alcohol directly or Can be added as a mixture with the raw materials of the above. When producing ham and baked pork, heat-coagulable β-1,3-
Mix and dissolve the powder of glucan, trehalose or / and sugar alcohol, or the aqueous dispersion of heat-coagulable β-1,3-glucan prepared by the method described above, and the trehalose or / and sugar alcohol in the pickle liquid. Then, it can be injected into meat and added. In the case of grilled eel, heat-coagulable β-
Powder of 1,3-glucan, trehalose or / and sugar alcohol, or an aqueous dispersion of heat-coagulable β-1,3-glucan prepared by the method described above, and further, trehalose or / and / or sugar alcohol It can be mixed, dissolved, immersed, or added by coating. The heat-coagulable β-1,3-glucan thus obtained and the processed processed fish and animal food to which trehalose or / and sugar alcohol are added are heated and adjusted according to a conventional production method, and then retorted in a container (pouch).
And heated under normal retort conditions at about 110 to 130 ° C. for about 30 to 60 minutes to obtain a processed retort fish meat product of the present invention.

The processed retort fish / meat food obtained by the present invention is a highly retort food having a low texture and little water separation, good appearance, excellent quality, and high palatability. Retort fish and meat processed foods to which trehalose and / or sugar alcohols have been added also exhibit such an effect.
When used in combination with 3-glucan, the deterioration of the texture and the separation of water are particularly reduced.

[0016]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. The percentage (%) used in the following examples
Indicates weight percent (%). In this example, curdlan, which is a heat-coagulable β-1,3-glucan, is a mutant NTK-u (IFO 1314) of Alcaligenes eucalys var var Myxogenes strain 10C3K.
0), which was collected from a culture solution, purified, and then powdered. For trehalose, “Trehaose ^™ ” (hydrated crystal) [manufactured by Hayashibara Co., Ltd.] was used, and for lactitol, “Lacty ^™ MR” (sold by Takeda Pharmaceutical Co., Ltd.) was used.

Example 1 250 g of ground beef and 80 g of ground pork were mixed with 10 g of salt, then 150 g of lard, 150 g of extract seasoning beef No. 1 (sold by Takeda Pharmaceutical Co., Ltd.), 3 g of spices, 50 g of bread crumbs, and egg 1
00g, powdery soy protein 50g, water 100g, fried onion (chopped) 210g, curdlan 2.5g, trehalose 70g are added, mixed, molded, and baked in a gas oven (internal temperature of about 150 to 200 ° C). A regular hamburger was obtained as a cooked product. Put this product in a retort bag,
Retort sterilization was performed at 120 ° C. for 20 minutes to prepare a retort hamburger steak. The obtained retort hamburger had a fleshy elastic supple texture and almost no drip was observed. The texture was better than the curdlan-free product prepared at the same time, and the drip suppression effect was particularly excellent.

Example 2 To 1000 g of Alaska pollack surimi (SA grade) was added 30 g of salt, and after salting with a mill, 100 g of potato starch, 100 g of sugar, 25 g of sodium glutamate, ribotide
(Sales by Takeda Pharmaceutical Co., Ltd.) 2 g, mirin 100 g, water 600
g, curdlan 9 g and trehalose 150 g were added, and after filling, the mixture was filled in a vinylidene chloride tube having a diameter of 30 mm. It was heated in a water bath at 90 ° C. for 40 minutes to obtain a packed kamaboko. This product was subjected to retort sterilization at 120 ° C. for 30 minutes to prepare a retort kamaboko. The obtained retort kamaboko retained the foot (hardness, elasticity) which is a unique texture of kamaboko before retort.

Example 3 1400 g of pickle liquid (water 6) in which curdlan and trehalose were dispersed and dissolved in 2000 g of pork loin lean (block meat)
2.0%, salt 4.8%, curing agent 1.5%, egg white powder 4.8%, sodium glutamate 0.5%, curdlan 2.4%, trehalose 24%). For 20 hours. After filling in a 65 mm diameter breathable casing tube, hang it in a smoke house, dry at 75 ° C for 60 minutes, smoke at 75 ° C for 30 minutes, steam heat at 80 ° C for 2 hours until the central temperature reaches 72 ° C, and shower After cooling, roast ham was obtained as usual. This product was sliced to a thickness of 2 mm, placed in a retort bag, and subjected to retort sterilization at 120 ° C. for 20 minutes to obtain retort ham (slice). The obtained retort ham according to the present invention has curdlan and trehalose-free retort products (sugar added) which are not prepared at the same time, have no inherent elasticity of meat, and have a fragile texture of Pasatsuk, but have apparently suppleness and elasticity. I liked it because it had a certain texture. In addition, the retort product without curdlan or trehalose drastically dripped, and the appearance changed to slightly brown, but the product of the present invention hardly showed dripping or discoloration.

Example 4 A pickle liquid 90 in which curdlan and lactitol were dispersed and dissolved in 3000 g of chicken fillet (cut meat, about 100 g / piece)
0 g (2.7% salt, 0.5% polymerized phosphate, 1.5% curdlan, 30% lactitol, 65.3% water)
Salted for 2 hours in a tumbling machine. Salted sauce
(Seasoning), bake in a gas oven (about 200 ℃,
20 minutes) Chicken teriyaki was obtained. The product was vacuum-packed in a retort bag, and then sterilized by retort at 115 ° C. for 40 minutes to obtain a retort chicken teriyaki. The obtained product of the present invention had a juicy texture and had a chewy texture as compared with the curdlan and lactitol-free products prepared at the same time.

Example 5 Pork thigh meat 50%, pork fat 20%, salt 1.4%, sodium nitrite 0.007%, polyphosphoric acid 0.2%, sodium ascorbate 0.1%, spices 0 0.5%, yeast extract 0.2%, sodium glutamate 0.3%, potato starch 2%, sugar 1%, curdlan 1%, lactitol 10
% And water of 13.293%, a rough wiener sausage was prepared by a usual process of cutting, casing, smoke, boiling, cooling and air drying. This product was vacuum-packed in a retort bag, and then subjected to retort sterilization at 120 ° C. for 30 minutes to obtain a retort coarse wiener sausage. The obtained product of the present invention did not have water separation due to retort sterilization, and had sufficient texture and resilience before retort in texture. At the same time, the curdlan and lactitol-free products prepared at the same time were poor in appearance due to water separation in the bag after retort, and the texture was unfavorable because the elasticity and chewyness before retort were almost lost.

[0022]

According to the present invention, a processed food of retort fish and meat with little deterioration in texture due to retort and excellent appearance can be obtained.

Claims (4)

[Claims] 1. A processed retort fish and meat food containing heat-coagulable β-1,3-glucan and trehalose or / and a sugar alcohol. 2. The processed food product for retorted fish and meat according to claim 1, wherein the heat-coagulable β-1,3-glucan is curdlan. 3. A method for producing a processed retort fish meat product, comprising adding heat-coagulable β-1,3-glucan and trehalose or / and a sugar alcohol to a food material. 4. The method according to claim 3, wherein the heat-coagulable β-1,3-glucan is curdlan.