JPH11285361A - Fused food of animal meat and unheated modified devilis-tongue gel and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a meat processed food for solving its problems that a texture is hardened, a shape is shrunk and drip of meat juice is extremely increased by high-temperature heating and heating by a range, having a soft texture, not shrinking its shape, having no drip, abundant fiber feeling and texture feeling and slight change of softness and hardness of texture by temperature. SOLUTION: An unheated alkali modified devilis-tongue gel gelatinized by nonheating is sliced by the knife of a slicer so as to enlarge a surface area, to increase unevenness on the sliced face and to make the gel fibrous or is ground into a flock shape in an uneven state. Animal meat is mixed and reacted with the unheated alkali modified devilis-tongue gel to fuse the animal meat with the unheated alkali modified devilis-tongue gel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a processed meat product which is free from phenomena such as hardening of texture by heating at a high temperature and heating in a microwave, shrinkage and deformation of a shape, remarkable dripping, and the like. The present invention relates to the provision of a fusion food of a novel animal meat protein and an unheated alkali-modified konjac gel, which has a low texture and a rich texture and texture, and a method for producing the same.

[0002]

2. Description of the Prior Art As is known, muscle tissue of animal meat is composed of striated muscle fibers. These striated muscle fibers are contractile and consist of muscle fibrils filled with gravy, muscular traits as intermediates, and muscle fiber sheaths (substrates, stroma) which can be called coating substances, and these are connected to each other by soft connective tissues. Are combined.

[0003] Muscle proteins are about 38% myosin (fibrous protein) and 13-15 actin (fibrous protein).
%, Matrix (clonal tissues, blood vessels, nerves, etc.) 15-17%,
3 (especially albumin and globulin) proteins
Consist of 2%.

Generally, when heat is applied to livestock meat, the meat is denatured and changes color at around 50 ° C. to become hard. (The Food Sanitation Law stipulates a 30-minute boil at 63 ° C. as an indication of the elimination of Mycobacterium tuberculosis and Salmonella.)

[0005] If the temperature of the processed meat product is too high, the meat becomes too tight, bound water and oil are released, and the texture becomes hard.
In the case of ham and sausage, depending on the size, the temperature of the hot water to be boiled is 72 ° C to 75 ° C for loin ham for 2 to 3 hours, and for wiener sausage it is 75 to 80 ° C because the flavor also decreases. About 30 minutes is standard.

Accordingly, boiling requires a long time, and at the same time, heating at a central temperature of 75 ° C. for 3 minutes is required as a measure against pathogenic E. coli such as O-157, which has recently become a problem. However, it is a bad condition for processed meat products.

[0007] In addition, processed meat products are heated in a frying pan or in a boil and when heated in a microwave oven.
Even if the center temperature is the same, there is a drawback in that the texture becomes significantly harder when heated in a microwave oven.

This is because meat protein is vulnerable to rapid high-temperature heating,
It is presumed that the heating by the microwave oven is caused by molecular heat generation, so that the tissue protein is rapidly heated, the muscle protein releases water, and the tissue atrophy.

In any case, processed meat products heated in a microwave oven are not very delicious. For this reason, microwave ovens have become widespread in most homes because of the shortening of cooking time and easy heating, and processed meat products that are microwave resistant have been strongly demanded but have not yet been commercialized.

The present inventor has filed Japanese Patent Application No. 269880 in 1992.
No broken tissue due to expansion even when heated in a microwave oven, and a processed fishery product with little difference in texture hardness between hot and cold conditions. Alkali-modified in 1993 Patent Application No. 189470 We have proposed methods for preventing water separation of mannanger, but the disadvantages of these methods are that they are
There is a drawback that the texture lacks fibrous texture and texture, and if konjac paste contains meat in advance, the reaction between the konjac paste and the alkaline agent deteriorates, and a large amount of alkaline agent Need to be added,
For this reason, there is a disadvantage that the taste of the alkaline agent appears in processed meat products, and a delicious product cannot be obtained.

[0011]

The problem to be solved is a texture problem that meat hardening is remarkable due to heating at high temperature in processed meat products.

The problem that the shape is remarkably shrunk and deformed,

There is a problem that dripping is remarkable.

This tendency is particularly remarkable in the case of microwave heating.

[0015]

SUMMARY OF THE INVENTION The present invention relates to an unheated alkali-modified konjac gel obtained by gelling konjac paste by heating without heating, as shown in FIGS. Slicing with a slicer blade as shown in FIGS. 5 to 8 to form a fibrous or crushed so as to form an uneven flock with livestock meat, by high-temperature heating or range heating, In addition to being able to solve this problem of having a soft texture, no shape shrinkage, and low drip quality, there is also a small difference in hardness between the soft and soft textures due to temperature, and a juicy rich in fiber texture or texture. Of the present invention, and completed the present invention.

In the present invention, the unheated alkali-modified konjac gel is processed so as to have a large surface area. The larger the surface area, the more quickly and sufficiently the fusion of the meat and the unheated alkali-modified konjac gel is performed. So, to promote fusion. If the fusion is insufficient, the sufficient effect of the present invention cannot be expected, and the translucent jelly state unique to the unheated alkali-modified konjac gel in appearance will be mixed with the meat.

The general knowledge of the chemical technology of the present invention cannot be clarified in the components of the unheated alkali-modified konjac gel, but the components that react with (but are fused in the present invention) with actomyosin. It is presumed that this component reacts with actomyosin eluted with salt to form a new reactant of actomyosin and mannan, which is excellent in water retention and thermogelling.

The conditions for the formation of this reactant are such that the temperature zone reacts above the freezing point and is greatly influenced by the shapes of both.
Also, the components (components that react with protein) in the unheated alkali-modified konjac gel have the property of losing their reactivity with proteins when heated. Konjac gel must be reacted in an unheated state.

That is, by kneading the meat and unheated alkali-modified konjac gel together with salt, the actomyosin protein is eluted by the salt, and the actomyosin protein is fused with the unheated alkali-modified konjac gel to form new livestock meat. A fusion of protein and unheated alkali-denatured konjac gel is created.

The fusion product of the newly produced actomyosin protein and unheated alkali-denatured konjac gel is extremely strong against high-temperature heating and can withstand microwave heating sufficiently.

Thus, a processed meat product produced using the fusion product of the meat protein and the unheated alkali-denatured konjac gel does not tighten the tissue even when heated at a high temperature, does not shrink in shape, has no drip, The texture is soft, resilient and fresh.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the form of animal meat fused to unheated alkali-modified konjac gel is as follows.畜 Crush the meat with salt using a silent cutter, etc.
A viscous meat paste is prepared, and the meat paste and the unheated alkali-modified konjac gel are kneaded to react the meat protein with the unheated alkali-modified konjac gel.

(2) Livestock meat treated with a chopper, slicer or the like so as to increase the surface area, and unheated alkali-modified konjac gel processed so as to increase the surface area are kneaded together with salt in a mixer or the like.

In this case, the same effect can be obtained by using meat immersed in salt.

In the present invention, the unheated alkali-modified konjac gel fused with livestock meat is obtained by adding an alkali agent to konjac paste and gelling without heating, as shown in FIGS. As described above, the sliced surface has many irregularities so as to have a large surface area, and is sliced with a blade having a shape shown in FIGS.
And crushed into uneven flocks.

The shapes of the slices of the unheated alkali-modified konjac gel shown in FIGS. 1 to 8 and the shapes of the blades to be used are merely examples, and are not limited thereto.

The mixing ratio of the unheated alkali-modified konjac gel, which exerts the effect in the present invention, to the meat is slightly different depending on the type of the meat as described in Examples and Comparative Examples.
Since the effect is exhibited in all the meat, it may be appropriately determined in consideration of the type of the meat to be used, the texture of the final product, and the like.

[0028]

Example 1 Pork thigh 100 parts was cut with a silent cutter together with 1.5 parts of salt to obtain a thick meat paste. The temperature of the meat paste was 5 ° C.

[0029] The pork leg meat was chopper-ground with an 8 mm blade to obtain flesh-crushed meat. To this was added 1.5 parts of salt, lightly stirred, and immersed in a refrigerator for 3 days.

[0030] 1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

The unheated alkali-modified konjac gel was frozen and sliced with a slicer blade shown in FIG. 5 to obtain a fibrous unheated alkali-modified konjac gel.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

This frozen unheated alkali-modified konjac gel was half-thawed, cut into 3 cm squares, and ground with a chopper having an 8-mm blade to obtain a floc-shaped unheated alkali-modified konjac gel.

Using the above, kneading was carried out in the following composition to obtain a fused food of pork and unheated alkali-modified konjac gel. A: Kneading 95 parts of the above-mentioned pork and 5 parts of unheated alkali-modified konjac gel.

B Kneading 95 parts of the above-mentioned pork with 5 parts of unheated alkali-modified konjac gel.

C Kneading 5 parts of unheated alkali-modified konjac gel with 95 parts of the above-mentioned pork.

D Kneading 95 parts of the above-mentioned pork and 5 parts of unheated alkali-modified konjac gel.

The mixed product was molded into an oval shape of 85 g and baked at an oven temperature set at 250 ° C. for 15 minutes. This was cooled to obtain a chilled hamburger and frozen to obtain a frozen hamburger.

[0039]

Example 2 100 parts of beef shoulder loin were cut with 1.5 parts of salt using a silent cutter to obtain a thick meat paste. The temperature of the meat paste was 5 ° C.

The beef shoulder loin was ground with a chopper with an 8 mm blade to obtain flour-crushed meat. To this was added 1.5 parts of salt, lightly stirred, and immersed in a refrigerator for 3 days.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

This unheated alkali-modified konjac gel was frozen and sliced with a slicer blade shown in FIG. 5 to obtain a fibrous unheated alkali-modified konjac gel.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

The frozen unheated alkali-modified konjac gel was half-thawed, cut into 3 cm squares, and ground with a chopper having an 8-mm blade to obtain a floc-shaped unheated alkali-modified konjac gel.

The mixture was kneaded with the following composition to obtain a fusion food of beef and unheated alkali-modified konjac gel.

E Kneading 5 parts of unheated alkali-modified konjac gel with 95 parts of beef shoulder loin as described above.

F Kneading 5 parts of unheated alkali-modified konjac gel with 95 parts of beef shoulder loin as described above.

G. Kneading 5 parts of unheated alkali-modified konjac gel with 95 parts of beef shoulder loin as described above.

H Kneading 5 parts of unheated alkali-modified konjac gel with 95 parts of beef shoulder loin as described above.

The mixture was molded into an oval shape of 85 g and baked at an oven temperature set at 250 ° C. for 15 minutes. This was cooled to obtain a chilled hamburger and frozen to obtain a frozen hamburger.

[0051]

EXAMPLE 3 100 parts of chicken leg and 1.5 parts of salt were cut with a silent cutter to obtain a thick meat paste. The temperature of the meat paste was 5 ° C.

(4) The chicken thigh was ground with a chopper with an 8 mm blade to obtain flesh-crushed meat. To this was added 1.5 parts of salt, lightly stirred, and immersed in a refrigerator for 3 days.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water. An unheated alkali-modified konjac gel having freezing resistance without heating was obtained.

This unheated alkali-modified konjac gel was frozen and sliced with a slicer blade shown in FIG. 5 to obtain a fibrous unheated alkali-modified konjac gel.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water. An unheated alkali-modified konjac gel having freezing resistance without heating was obtained.

The frozen unheated alkali-modified konjac gel was half-thawed and cut into 3 cm squares, and ground with a chopper having an 8-mm blade to obtain a floc-shaped unheated alkali-modified konjac gel.

Using 〓 to 〓, the mixture was kneaded with the following composition to obtain a fusion food of chicken meat and unheated alkali-modified konjac gel.

I. Kneading of 95 parts of the aforementioned chicken thigh and 5 parts of unheated alkali-modified konjac gel of 〓.

J Kneading of 95 parts of the aforementioned chicken thigh and 5 parts of unheated alkali-modified konjac gel of 〓.

K Kneading of 95 parts of the above chicken leg and 5 parts of unheated alkali-modified konjac gel of ②.

L Kneading of 95 parts of the chicken thigh and 5 parts of unheated alkali-modified konjac gel of 〓.

The mixed product was molded into an oval shape of 85 g and baked at an oven temperature set at 250 ° C. for 15 minutes. This was cooled to obtain a chilled hamburger and frozen to obtain a frozen hamburger.

The chilled hamburger hamburgers obtained in Examples 1 to 3 and the hamburger thawing the frozen product were crushed in a microwave oven for 1 minute 30 minutes.
Heated for 2 seconds. The central temperature was 81 ° C. The results of a sensory test of this product are shown in Table 1.

For comparison, tests were conducted in which the mixing ratio of the meat and unheated alkali-modified konjac gel in Examples 1 to 3 was changed.

Comparative Example 1 Pork thigh 100 parts was cut with a silent cutter together with 1.5 parts of salt to obtain a thick meat paste. The temperature of the meat paste was 5 ° C.

[0065] Pork thigh meat was chopper-ground with an 8 mm blade diameter to obtain flesh-crushed meat. To this was added 1.5 parts of salt, lightly stirred, and immersed in a refrigerator for 3 days.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

This unheated alkali-modified konjac gel was frozen and sliced with a slicer blade shown in FIG. 5 to obtain a fibrous unheated alkali-modified konjac gel.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

This frozen unheated alkali-modified konjac gel was half-thawed, cut into 3 cm squares, and ground with an 8 mm blade chopper to obtain a floc-shaped unheated alkali-modified konjac gel.

Was mixed with the following ingredients to obtain a fused food product of pork and unheated alkali-modified konjac gel. a Kneading of 3 parts of unheated alkali-modified konjac gel with 97 parts of pork described above.

B Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of the above-mentioned pork.

C Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of the above-mentioned pork.

D. Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of pork described above.

The mixed product was molded into an oval shape of 85 g and baked at an oven temperature set at 250 ° C. for 15 minutes. This was cooled to obtain a chilled hamburger and frozen to obtain a frozen hamburger.

[0075]

COMPARATIVE EXAMPLE 2 100 parts of beef shoulder loin were cut with 1.5 parts of salt using a silent cutter to obtain a thick meat paste. The temperature of the meat paste was 5 ° C.

The beef shoulder loin was ground with a chopper with a blade diameter of 8 mm to obtain flesh-crushed meat. To this was added 1.5 parts of salt, lightly stirred, and immersed in a refrigerator for 3 days.

[0077] 1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

The unheated alkali-modified konjac gel was frozen and sliced with a slicer blade shown in FIG. 5 to obtain a fibrous unheated alkali-modified konjac gel.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water and heating. An unheated alkali-modified konjac gel having freeze resistance was obtained without performing.

This frozen unheated alkali-modified konjac gel was half-thawed, cut into 3 cm squares, and ground with a chopper having an 8-mm blade to obtain a floc-shaped unheated alkali-modified konjac gel.

Was mixed with the following ingredients to obtain a fused food of beef and unheated alkali-modified konjac gel.

E. Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of beef shoulder loin as described above.

F Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of beef shoulder loin as described above.

G Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of beef shoulder loin as described above.

H Kneading 3 parts of unheated alkali-modified konjac gel with 97 parts of beef shoulder loin as described above.

The mixture was molded into an oval shape of 85 g and baked at an oven temperature of 250 ° C. for 15 minutes. This was cooled to obtain a chilled hamburger and frozen to obtain a frozen hamburger.

[0087]

Comparative Example 3 100 parts of chicken leg and 1.5 parts of salt were cut with a silent cutter to obtain a thick meat paste. The temperature of the meat paste was 5 ° C.

(4) The chicken leg was chopper-ground with an 8 mm blade to obtain flesh-crushed meat. To this was added 1.5 parts of salt, lightly stirred, and immersed in a refrigerator for 3 days.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water. An unheated alkali-modified konjac gel having freezing resistance without heating was obtained.

The unheated alkali-modified konjac gel was frozen and sliced with a slicer blade shown in FIG. 5 to obtain a fibrous unheated alkali-modified konjac gel.

1.6 parts of calcium hydroxide was added to konjac paste obtained by dissolving 30 parts of konjac powder and 10 parts of processed starch (trade name: Matsunoline XA, manufactured by Matsutani Chemical Industry Co., Ltd.) in 1,000 parts of water. An unheated alkali-modified konjac gel having freezing resistance without heating was obtained.

This frozen unheated alkali-modified konjac gel was half-thawed, cut into 3 cm squares, and ground with a chopper having an 8-mm blade to obtain a floc-shaped unheated alkali-modified konjac gel.

Using the ingredients (1) to (4), the mixture was kneaded with the following composition to obtain a fusion food of chicken meat and unheated alkali-modified konjac gel.

I. Kneading of 97 parts of the aforementioned chicken thigh and 3 parts of unheated alkali-modified konjac gel of 〓.

J Kneading 97 parts of the aforementioned chicken thigh and 3 parts of unheated alkali-modified konjac gel of 〓.

K. Kneading of 97 parts of the above-mentioned chicken thigh and 3 parts of the unheated alkali-modified konjac gel of 〓.

L Kneading of 97 parts of the above chicken leg and 3 parts of unheated alkali-modified konjac gel of ②.

The mixture was molded into an oval shape of 85 g and baked at an oven temperature of 250 ° C. for 15 minutes. This was cooled to obtain a chilled hamburger and frozen to obtain a frozen hamburger.

The chilled hamburger hamburgers obtained in Comparative Examples 1 to 3 and the hamburger thawing the frozen product were thawed in a microwave oven for 1 minute 30 minutes.
Heated for 2 seconds. The central temperature was 81 ° C. Table 2 shows the results of a sensory test of this product.

The pork thigh used in the examples and comparative examples,
Beef shoulder loin and chicken thighs were provided without fat.

[0101]

As described above, a fibrous or floc-shaped unheated alkali-modified konjac gel processed to have a large surface area is kneaded with livestock meat and fused with livestock meat protein, whereby high temperature heating, Even when heated in a microwave oven, there is no hardening of the texture, there is no shrinkage deformation of the shape, there is little drip, the hardness of the texture does not change easily with temperature, the texture is a juicy meat with a rich texture and texture. Production of processed products became possible. The mixing ratio of the unheated alkali-modified konjac gel to the meat, which exhibits these effects, differs depending on the type of the meat, but is recognized from about 3% by weight, and the effect is exhibited in all the meat when mixed at 5% by weight.

[Brief description of the drawings]

1 is a perspective view of an unheated alkaline konjac gel sliced by the slicer blade of FIG. 5;

FIG. 2 is a perspective view of an unheated alkaline konjac gel sliced by the slicer blade of FIG. 6;

FIG. 3 is a perspective view of an unheated alkaline konjac gel sliced by the slicer blade of FIG. 7;

FIG. 4 is a perspective view of an unheated alkaline konjac gel sliced by the slicer blade of FIG. 8;

FIG. 5 is a blade of a slicer.

FIG. 6 is a blade of a slicer.

FIG. 7 is a slicer blade.

FIG. 8 is a blade of a slicer.

[Explanation of symbols]

1 Blade part 2 Falling part of unheated alkali-modified konjac gel sliced 3 Flat plate part

[Table 1]

[Table 2]

Claims (2)

[Claims] 1. An unheated alkali-modified konjac gel that has been gelled by unheating, sliced with a slicer such that the sliced surface has many irregularities so as to have a large surface area and / or unevenness. A fusion food of meat and unheated alkali-denatured konjac gel, characterized by fusing crushed flour into meat-like protein and meat protein. 2. An unheated alkali-modified konjac gel that has been gelled by unheating, sliced with a slicer such that the sliced surface has many irregularities so as to have a large surface area, and / or unevenness. By fusing the meat protein that has been crushed to form a floc with meat protein, the texture is soft, the shape does not shrink, there is little drip, there is little difference in the hardness of the texture due to temperature, and the fiber texture A method for producing a fusion food product of livestock meat and unheated alkali-modified konjac gel, characterized by having quality characteristics rich in texture.