JPH11133A - Processed meat product and composition for improving quality of processed meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed meat product improved in flavor, texture and improving properties of keeping the quality without any defects possessed by an organic acid or salts thereof by making the product include sodium lactate and sodium acetate and/or sodium citrate therein. SOLUTION: This product is obtained by including 10 pts.wt. sodium lactate and sodium acetate and/or sodium citrate in an amount of preferably 0.5-20 pts.wt. based on 10 pts.wt. sodium lactate. A quality improving composition for the processed meat product can be obtained by including 100 pts.wt. sodium lactate and sodium acetate and/or sodium citrate in an amount of preferably 0.5-20 pts.wt. based on 100 pts.wt. sodium lactate. A restriction is not especially placed on the processed meat product prepared by carrying out a processing treatment of meat such as pork, beef or domestic fowl meat used as a main raw material according to a conventional method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a processed meat product and a quality improving composition therefor.

[0002]

2. Description of the Related Art Conventionally, processed meat products such as ham and sausage have been used for producing raw meat such as saccharides, protein agents, thickening stabilizers, polymerized phosphates, coloring agents, antioxidants, salt, seasonings, and spices. It is manufactured by adding various organic acids such as lactic acid and salts thereof alone or organic acids (salts) for the purpose of imparting flavor, adjusting pH, and improving shelf life.
It may be added in combination with other compounds.

[0003] For example, JP-A-59-17940 discloses a method for producing ham using sodium lactate and / or potassium lactate.

[0004]

When an organic acid or a salt thereof is added to a meat processing product alone or in a conventionally known combination, the shelf life is improved as compared with the case where no organic acid is added, but the effect is still insufficient. It is hard to say. In addition, since many organic acids have a unique flavor, even if the shelf life is improved, the original flavor of the processed meat product may be impaired. Furthermore, since the pH of an organic acid is acidic, such as 2 to 4, when used in a processed meat product, the pH of the product is
And the texture may be impaired.

The problem to be solved by the present invention is to provide a processed meat product having improved flavor, texture and shelf life without the disadvantages of organic acids and salts thereof, and a quality improving agent therefor. Is to do.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and have found that various combinations of sodium lactate and sodium acetate and / or sodium citrate can be used. The inventors have found that there is an improvement effect, and as a result of further research, they have completed the present invention.

That is, the present invention provides (1) a processed meat product characterized by containing sodium lactate and sodium acetate and / or sodium citrate, and (2) a processed meat product comprising sodium lactate and sodium acetate and / or sodium citrate. The processed meat product of the above (1), wherein the blending ratio is 0.5 to 20 parts by weight of sodium acetate and / or sodium citrate with respect to 10 parts by weight of sodium lactate;
(3) a quality improving composition for processed meat products, which comprises sodium lactate and sodium acetate and / or sodium citrate; (4) a compounding ratio of sodium lactate and sodium acetate and / or sodium citrate is: The quality improving composition for processed meat products according to the above (3), wherein the sodium acetate and / or sodium citrate is 0.5 to 20 parts by weight with respect to 10 parts by weight of sodium lactate.
It is about.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The processed meat product to be processed in the present invention is not particularly limited as long as it is a product mainly processed from meat such as pork, beef and poultry and processed by a conventional method. . Examples include hams such as roast ham and boneless ham, bacon, sausages such as wiener sausage and salami sausage, and hamburgers, meatballs, roast beef, and side dishes such as fried.

Although the form and concentration of sodium lactate in the present invention are not particularly limited, an aqueous solution containing 50 to 60% by weight as sodium lactate is usually used.

The sodium acetate used in the present invention is one that can be used as a food additive, for example, one produced by neutralizing glacial acetic acid with sodium hydroxide, and is usually a powdery or granular anhydride or crystal. Things are used.

In the present invention, sodium citrate is
It can be used as a food additive, for example, it is produced by neutralizing citric acid with sodium hydroxide, and usually powdery or granular anhydrides or crystals are used.

In the present invention, the mixing ratio of sodium lactate and sodium acetate and / or sodium citrate and the amount of addition thereof depend on the type of meat processing product to be processed,
It is appropriately selected according to the purpose of addition. Usually, the ratio of sodium acetate and / or sodium citrate is about 0.5 to 20 parts by weight, preferably 1 to 10 parts by weight with respect to 10 parts by weight of sodium lactate, and the total amount thereof is based on the processed meat product. It is added in an amount of about 0.2 to 4% by weight, preferably about 0.4 to 2% by weight. When sodium acetate and sodium citrate are used in combination, the ratio between the respective amounts may be any ratio, and is not particularly limited.

Sodium lactate and sodium acetate and / or
Or when using sodium citrate in the above mixing ratio, flavor that can not be obtained when used alone,
The effect of improving the texture and the shelf life can be obtained. When the ratio of sodium lactate to sodium acetate and / or sodium citrate is out of the above range, a synergistic effect is not obtained and the object of the present invention is not achieved. Further, if the addition amount of sodium lactate, sodium acetate and / or sodium citrate is less than 0.2% by weight, a sufficient improvement effect cannot be obtained,
Addition of more than 4% by weight is not preferable because the improvement effect does not increase and the cost increases.

Next, the quality improving composition for processed meat products of the present invention will be described. The present composition can be obtained by mixing sodium lactate with sodium acetate and / or sodium citrate at the above-mentioned mixing ratio. The method for producing the present composition comprises sodium lactate and sodium acetate and / or
Alternatively, any method may be used as long as the sodium citrate can be uniformly mixed. For example, 50-60% by weight of sodium lactate
When sodium acetate and / or sodium citrate is a granular dry product in an aqueous solution having a concentration, by adding sodium acetate and / or sodium citrate to the aqueous sodium lactate solution using a mixing tank or the like equipped with a stirrer and stirring. Can be manufactured. At that time, heating or water may be added depending on the purpose of shortening the production time, adjusting the concentration, and the like.

The quality improving composition of the present invention is effective in improving the flavor, texture, and shelf life of processed meat products, but is useful for fish paste products, noodles, cooked rice, seasonings and sauces, salads, and the like. Also exerts the effect of improving the shelf life.

In order to produce the processed meat product of the present invention, it may be produced according to a conventional method according to the product to be processed. In particular, if sodium lactate, sodium acetate and / or sodium citrate can be added uniformly. Not limited. For example, hams and bacons are preferably dissolved and dispersed in water together with other components (polymerized phosphate, coloring agent, salt, seasoning, etc.) and added as a pickle liquid. For products made from minced meat such as sausages and hamburgers, a method of directly mixing the raw meat with other components is adopted. Alternatively, when the product cannot be added directly to the inside of the product due to the production process, the product may be added to the meat-processed product quality improving composition of the present invention by immersing the product or spraying the product on the product surface. The addition of sodium lactate, sodium acetate and / or sodium citrate may be performed in any order, but it is advantageous in terms of workability to use these as a composition previously produced by the above-described method. In addition, sugars, protein agents, thickening stabilizers, polymerized phosphates, color formers, antioxidants, salt, seasonings, spices and the like generally used in processed meat products may be used in combination.

[0017]

EXAMPLES The present invention will be described more specifically with reference to Test Examples and Examples below, but the present invention is not limited thereto. Unless otherwise specified,% is% by weight, and parts are parts by weight.

Test Example 1 A pickle solution consisting of Table 1 and Table 2 was prepared, and a model ham (simulated ham using minced meat) was produced. That is, 2kg of minced pork lean meat and 0.8k of pickle liquid
g, mixed well with a food mixer, packed in a fibrous casing, salted overnight, dried in a smoke house (75 ° C, 30 minutes), and smoked (75 ° C, 3
0 minutes), boiled (80 ° C., 2 hours), water-cooled (30 minutes) and refrigerated. In addition, No. One model ham (composition-free product) used water instead of the composition.

The resulting model ham was evaluated for flavor and texture. Table 3 shows the results. Further, the model hams were stored at 20 ° C. for 2, 4 and 6 days, and the number of each general viable cells was measured. The number of general viable cells was measured by a standard method using a standard agar medium, and the number of cells per 1 g of the sample was calculated from the number of colonies on a petri dish after culturing at 37 ° C. for 48 hours. Table 4 shows the results.

[0020]

[Table 1]

[0021]

[Table 2]

[0022]

[Table 3]

[0023]

[Table 4]

As is clear from the results shown in Tables 3 and 4, the model ham to which sodium lactate and sodium acetate and / or sodium citrate were added in the above-described ratios had a higher flavor and food than those to which they were added alone. The feeling was improved, and the growth of general viable bacteria was suppressed, and the shelf life was improved. When the ratio of sodium lactate to sodium acetate and / or sodium citrate was added outside the above range, no synergistic effect was observed, and there was no difference from those in which they were added alone.

Test Example 2 A pickle solution consisting of Tables 5 and 6 was prepared.
A model ham was produced in the same manner as described above. The flavor and texture of the obtained model ham were evaluated. Table 7 shows the results. Further, the model hams were stored at 20 ° C. for 4 days, and the number of each viable general bacteria was measured in the same manner as in Test Example 1. Table 7 also shows the results.

[0026]

[Table 5]

[0027]

[Table 6]

[0028]

[Table 7]

As is clear from the results shown in Table 7, the processed meat product to which the composition of sodium lactate, sodium acetate and sodium citrate was added in the above-mentioned amounts was improved in flavor and texture, and was obtained in general raw food. The growth of bacteria was suppressed and the shelf life was improved. When the amount was small, no sufficient improvement effect was obtained, and when too large, the improvement effect did not increase.

Example 1 18 parts of water, 5 parts of anhydrous sodium acetate and 2 parts of crystalline sodium citrate were stirred in a mixing tank, and 75 parts of an aqueous solution having a sodium lactate content of 60% was added and stirred. A was obtained.

Example 2 A mixture of 7 parts of anhydrous sodium acetate and 7 parts of crystalline sodium citrate was stirred in 28 parts of water in a mixing tank, and 58 parts of an aqueous solution containing 60% sodium lactate was added and stirred. B was obtained.

Example 3, Comparative Example 1 A pickle solution having the composition shown in Table 8 was prepared, and loin ham was produced according to a conventional method. That is, pork loin meat 100
After injecting 70 kg of the pickle liquid shown in Table 4 to the kg, tumbling was performed overnight in a refrigerator at 5 ° C. Then, it is filled in a fibrous casing, dried in a smoke house (75 ° C., 30 minutes), and smoked (7
5 ° C, 30 minutes), boiling (80 ° C, 3 hours), water cooling (3
0 min) and stored refrigerated overnight. On the other hand, instead of the quality improving composition A in Table 4, loin ham produced similarly using water was used as a comparative control product.

[0033]

[Table 8]

As a result, the loin ham using the quality improving composition A has improved flavor and texture compared to the control product,
It was favorable in terms of quality with improved shelf life.

Examples 4 and 5, Comparative Example 2 Sausages having the composition shown in Table 9 were produced according to a conventional method. That is, 60 kg of pork is minced, mixed with a silent cutter with 0.343 kg of a polymerized phosphate preparation, 7 g of sodium nitrite, and 1.5 kg of salt for 5 minutes.
17 kg of lard, 17.25 kg of ice water and 1 kg of sodium caseinate were added thereto and mixed again for 5 minutes. Next, 0.5 kg of sugar, 0.2 kg of sodium L-glutamate,
Add 2 kg of spices and 2 kg of quality improving composition A and add 2
Kneaded for 1 minute, packed in a sheep intestine casing, washed the surface, heated in a boiler at 80 ° C. for 1 hour, cooled,
Stored refrigerated overnight. On the other hand, instead of the composition A in Table 5, a composition using the quality improving composition B (Example 5) and a composition using an aqueous solution having a sodium lactate content of 50% (Comparative Example 2) were similarly produced. did.

[0036]

[Table 9]

As a result, the sausages of Examples 5 and 6 using the quality-improving composition A and the quality-improving composition B had a flavor and texture compared to those of Comparative Example 2 using an aqueous solution containing 50% of sodium lactate. Was improved, and the shelf life was improved and the quality was favorable.

Example 6, Comparative Example 3 Hamburgers having the composition shown in Table 10 were produced according to a conventional method. That is, beef 40 kg, chicken 15 kg, pork 15
minced minced meat consisting of 1 kg
g, 4.5 kg of liquid egg white, 10 kg of onion, 5 kg of bread crumbs, 1 kg of sodium chloride, 0.2 kg of sodium L-glutamate, 0.3 kg of spice, and 2 kg of quality improving composition A were added and mixed. About 1 each
It was shaped to 50 g and cooked in an oven at 230 ° C. for 7 minutes. On the other hand, instead of the quality improving composition A in Table 10, a hamburger prepared in the same manner using beef was used as Comparative Example 3 of the control product.

[0039]

[Table 10]

As a result, the hamburger of Example 6 using the quality improving composition A was improved in flavor and texture as compared with the control product of Comparative Example 3, and was preferable in terms of improved shelf life.

Example 7, Comparative Examples 4 and 5 Roast beef was produced according to a conventional method. That is, 0.5 kg of salt and 0.2 kg of spices are rubbed on the surface of 10 kg of beef peach block meat, and the central temperature is 60 ° C. in an oven.
And heated for another 20 minutes. After cooling the roast beef thus completed in the refrigerator,
It was immersed in the quality improving composition A for 5 minutes. On the other hand, those immersed in a 30% aqueous solution of anhydrous sodium acetate instead of the quality improving composition A and those not immersed were produced as Comparative Examples 4 and 5, respectively.

As a result, the roast beef of Comparative Example 4 immersed in a 30% aqueous solution of anhydrous sodium acetate exhibited a longer storage life than that of Comparative Example 5 which was not subjected to the immersion treatment, but had an acetic acid odor. As a result, it was not preferable as the flavor of the product. The roast beef of Example 7 immersed in the quality improving composition A had improved flavor and texture compared to those of Comparative Example 4 immersed in a 30% aqueous solution of anhydrous sodium acetate and those of Comparative Example 5 not immersed. ,
It was favorable in terms of quality with improved shelf life.

Example 8, Comparative Example 6 To 10 kg of chicken thigh, 30 g of a polymerized phosphate preparation and 80 g of salt were added.
g, sodium L-glutamate 36 g, dried egg white 96
g, quality improving composition A 200 g and water 1.558 kg
After adding and mixing, and performing a tumbling process for 1 hour,
After battering, fried chicken was produced according to a conventional method. On the other hand, instead of the quality improving composition A, fried chicken produced in the same manner using water was used as a comparative product as Comparative Example 6.

As a result, the fried chicken of Example 8 using the quality improving composition A had improved flavor and texture compared to the control product of Comparative Example 6, and had a higher shelf life and was more preferable in quality. there were.

Example 9 The fried chicken of Comparative Example 6 was sprayed with a spray of quality improving composition B in an amount corresponding to 0.5% of the product weight. Sodium lactate content 5 instead of quality improving composition B
Comparative Example 7 was obtained by spraying a 0% aqueous solution using a spray.

As a result, the fried chicken of Example 9 sprayed with the quality improving composition B was the one of Comparative Example 7 sprayed with an aqueous solution having a sodium lactate content of 50% and the one of Comparative Example 6 sprayed with nothing. The flavor and texture were improved as compared with, and the shelf life was improved and the quality was favorable.

[0047]

As is clear from the embodiments described above,
By using sodium lactate and sodium acetate and / or sodium citrate together in a processed meat product, a greater quality improvement effect can be obtained than in the case of using each alone. That is, according to the present invention, it is possible to improve the shelf life and the quality by improving the flavor and texture in the production of processed meat products.

Claims (4)

[Claims] 1. A processed meat product comprising sodium lactate and sodium acetate and / or sodium citrate. 2. The compounding ratio of sodium lactate and sodium acetate and / or sodium citrate is 0.5 to 20 parts by weight of sodium acetate and / or sodium citrate per 10 parts by weight of sodium lactate.
A processed meat product as described. 3. A composition for improving the quality of processed meat products, comprising sodium lactate, sodium acetate and / or sodium citrate. 4. The compounding ratio of sodium lactate and sodium acetate and / or sodium citrate is 0.5 to 20 parts by weight of sodium acetate and / or sodium citrate per 10 parts by weight of sodium lactate.
The quality improving composition for processed meat products according to the above.