JPS5910781B2 - animal food - Google Patents

Description

[Detailed description of the invention] TECHNICAL FIELD This invention relates to foods, and in particular to animal foods.

A feature of the present invention is to provide a product that has the feel, taste, and appearance of meat.

Meat-like foods from less premium types or parts of meat, scraps such as tripe (edible parts of tripe), and protein sources that generally have low utility value, such as vegetable proteins. There is growing interest in manufacturing.

The production of animal meat foods is complicated by the need to often formulate products that are bacteriologically stable without resorting to special packaging or storage methods.

A recent approach to the production of animal meat foods is semi-moist products stabilized by low water activity (Av) humectants.

Semi-moist products, which are typically plastic and deformable, can be modified, for example by the inclusion of relatively large amounts of heat-setting proteins such as gluten, as described in co-pending application no. 72/39197. It is also possible to obtain elastic, cohesive masses with improved crunchability.

However, such proteins must be extracted from natural protein sources and are therefore relatively expensive.

However, it has been found that the same resilient and cohesive structures can be obtained using a different approach.

The present invention relates to glucose. In a matrix consisting of a thermoreversible gel prepared from a gelling agent consisting of a polysaccharide containing monosaccharides other than units (residues) and stabilized against bacterial growth by at least one water-soluble humectant. The purpose of the present invention is to provide a food product in which edible proteins that have been subdivided into one substance are combined into one.

Preferred products contain 30% to 70% water by weight and 5 to 40% humectant by weight, a water activity of 0.75 to 0.95, and a pH of 3.5 to 7.
5. The total concentration of humectant and water in the product is 40% or more, especially 45% or more by weight.

Of particular interest among the products of the invention are the first composition with a pH value below 4.5 and a water activity of 0.95, and the first composition with a pH value of 5.
5 to 7.5 and a water activity of 0.85 or less.

As is well known, the water activity of a product can be adjusted by varying the water and/or humectant content of the formulation employed.

The main factor that determines water activity is the concentration relationship between humectant content and water.

A given water activity can be achieved by increasing or decreasing the levels of both humectant and water.

However, if the combined level of humectant and water is too low, no gel structure will form and a more or less hard plastic product will result.

The strength of the product is determined primarily by the type of protein material used.

The protein material may be naturally moist, as in the case of raw or prepared meat, offal or fish, or meat. Either it is in a relatively dry state, as is the case with meal.

Either cut this into pieces of the required size or mince it.
It can be crushed into powder or finely divided as in the case of meal.

Meat with a prominent fibrous structure, such as tendon meat, becomes a very tough gel, while tripe (the edible part of the tripe), which lacks fiber, becomes a product with a weak structure.

meat. The meal becomes a weak structure and the gelling agent concentration must be increased to maintain a valid product.

Therefore, meat. Meal, fish. Although meal and vegetable proteins can also be used, the preferred protein source is meat with appropriate fibrous properties.

The preferred amount of protein material is 10% to 80% by weight of the product.
In the case of natural meat or fish, the moisture content is normally between 30% and 80%.

A variety of water-soluble substances can be used as humectants, including those used in conventional foods, such as Eha, Flopylene. Glycol, sucrose, glucose, curcose. sirof, sorbitol, low molecular weight polypeptides (such as fish soluble), glycerol and common salt.

Humectants prevent the growth of bacteria, but they do not necessarily prevent the growth of mold or yeast.

It is therefore preferred to add a bactericidal additive, preferably at a concentration of 3 parts or less, such as potassium sorbate at a weight ratio of 0.5% or less or propionic acid at a weight ratio of 1 part or less.

Other suitable additives include benzoic acid, p-oxybenzoic acid esters, and sorbic acid.

For example, propylene. When using bactericidal humectants such as glycols, there is no need to add a separate bactericide.

If necessary, the pH of the product can be adjusted to 3.0 by adding a food-grade acid such as citric acid, propionic acid, malic acid, fumaric acid, hydrochloric acid, phosphoric acid, lactic acid, etc. with a weight ratio of 5 or less. It can be adjusted to a required value within the range of 5 to 7.5.

Polysaccharide gelling agents, whether containing monosaccharides excluding glucose residues or together with glucose residues, also contain free or esterified acidic substituents, such as carboxyl groups or sulfate groups. is preferable.

Currently, the most preferred gelling agents are xantha and calop.
It is a mixture with gum.

However, in addition to this, methoxyl. In addition, monosaccharide gelling agents having a degree of esterification of 40 or less, such as furcellaran, agar, and pectin, can also be used.

Xanthan. Gums are relatively low cost gums obtained by fermentation of sugars and mineral salts by bacteria of the genus Xanthomonas.

The preferred bacterium is Xanthomonas. Gum obtained from Campestris is approved by the US FDA (Food and Drug Administration).
Certified for food use by

Xanthan. The gum is relatively stable to humectants used in semi-humid products and can also be used in other types of products, such as those containing acidic agents.

However, it cannot form a gel. Carob is a legume. Gum tree, Ceratonia. Gallof gum, a non-gelling polysaccharide obtained from silica seeds, is added to Kisa/Tan. When added to gums, a product is obtained that is capable of forming thermoreversible gels that appear to be relatively insensitive to especially low pH and high water activity conditions.

A significant advantage resulting from the use of the polysaccharide gelling agent used in the present invention is that the amount necessary to obtain the desired tactile effect is low in proportion to the product, preferably 0.2% by weight. The water content in the formulation can be relatively high, which is advantageous in terms of quality and price.

Another advantage derived from the use of gelling agents of this type is the ease of manufacturing the final product.

In addition to proteinaceous materials, humectants, gels, optional disinfectant additives, and acids, other ingredients commonly found in meat-like products may be included, such as fats, oils, seasonings, nutrients, colorants, and the like.

It is preferable that the fat/oil accounts for 00% to 25% of the product.

When purified fats and oils with a low concentration of free fatty acids are used, the fats and oils coalesce and are difficult to emulsify, resulting in products with deteriorated structure and appearance.

On the other hand, if the free fatty acid content is high, the fats and oils are easily emulsified and the strength of the gel is not lost.

Preferred oils are vegetable oils such as peanut, soybean, sunflower, rapeseed and the like.

The present invention also combines a polysaccharide gelling agent, a protein material (addition of water if dry), a humectant, and other ingredients above the melting point of a gel formed by dissolving the gelling agent in an aqueous phase. It is an object of the present invention to provide a method for preparing a food product, which comprises mixing at a temperature of 100 ml and cooling the mixture below the gel melting point to form a gelled food product that is stabilized against bacterial growth.

Although there are many ways to form the mixture, one preferred method involves disinfecting the protein material, optionally with water and other ingredients, homogenizing the mixture, and then adding the gelling agent and humectant.

Cooling methods vary depending on the desired feel and shape of the product.

A simple method is to place the mixture on a tray and expose it to a stream of air to cool it before cutting.

Another method is to extrude the mixture from a simple extrusion plate and cut it into appropriately sized pieces.

If desired, the mixture can be extruded at high temperature and pressure to obtain an expanded product.

This method produces an air-filled spongy product that resembles lung tissue.

However, when a meat-colored mixture is extruded and expanded together with a fat-colored mixture and allowed to solidify under appropriate temperature conditions, a product with a complex appearance that closely resembles fibrous meat with adipose tissue is produced. can be given to

The present invention will be described below with reference to six examples, and unless otherwise specified, all figures are in percent by weight.

Example 1 Tripe (edible part of tripe) 59° 55 Beef sauce 15 Glycerol 20% Potassium sorbate
0.1% carob. gum
1.0% xanthan. gum 1
．． 0 colorant solution 0.35% citric acid 3.0% Meat and beef sauce were heated together at 100° C. while stirring.

After 20 minutes, the gum and citric acid were mixed in and heated for an additional 5 minutes.

The heated mixture was mixed with hot water to the initial weight, transferred to a high speed homogenizer, and the remaining ingredients were added.

The mixture was poured into trays, allowed to cool, then cut into appropriately sized pieces and packaged.

The product has a dense structure similar to meat, and the pH value is 3.6, Aw.
was 0.88.

The high temperature mixture is passed through the shredding plate to the low temperature conveyor. It may also be extruded onto a belt.

Example 2 Suji meat 44.55% beef sauce
15% glycerol
20% sugar 18% potassium sorbate 0.1% calop. Gum 1.0% xanthan. Gum 1.0% coloring solution
Heat the 0.35% meat, beef sauce and sugar together at 100°C while stirring and after 20 minutes add the gum, sorbate and coloring to compensate for the moisture lost during heating. Added with sufficient water.

The mixture was transferred to a high speed homogenizer and glycerol was added.

The mixture was poured into trays, allowed to cool, and the solidified product was cut into appropriately sized pieces and packaged.

The texture was softer than the product of Example 1, but it had a meat-like appearance.

Water activity was 0.84 and pH was 6.5.

Example 3 Pig stomach 59.23 Beef sauce 15 Tiglycerol
20 potassium rubate ′
0.1 carob. Gum Part 1.0 Yabutsuno Mata Part 1.0 Coloring Solution
0.67% citric acid
Although the product was prepared as described in Example 1, Section 3, the elasticity was smaller than that of the product in Example 1, and the feel was brittle.

The water activity was 0.90 and the pH was 3.6.

Example 4 Beef sauce 10% tripe (
Edible part of the stomach) 60.5% propylene. Glycol 6-tiglycerol
6th Section Sucrose 1
0 xanthan, 1 carob. Gum Part 1 potassium sorbate - Part 0.5 colorant solution
0.01 fat waste
Section 2.49 Salt Section 2.5 Tripe, beef sauce and fat scraps were heated together at 100° C. while stirring.

After 10 minutes, add the remaining ingredients and stir the mixture for another 5 minutes.
Heated for minutes.

Boiling water was added to bring the mixture up to its original size of 95 grains and then transferred to a high speed homogenizer for mixing.

The final mixture was poured into trays and allowed to cool before packaging.

- was 0.82, and pH was 6.5.

Example 5 Beef sauce 5 strips of tripe (
Edible part of tripe) 79.3 Propylene. Glycol ” 5-coupled glycerol 5-coupon xanthan
1st section carob. gum
Potassium sorbate 0
．． Part 5 Citric acid 1.2φ common salt Part 2 This product was prepared in the same manner as the products described above.

- was 0.93, and pH was 4.2. Example 6 Beef sauce Section 5 Pig stomach
60% lever
7% fish. soluble
5.5% propylene. glycol
5% glycerol 5 chicarob. Gum Part 1 xanthan
Part 1 potassium sorbate
0.5% salt 3rd part citric acid 2% fish. Meal 5% beef sauce, pork tripe, lehar, fish. Soluble and Fish. The meals were combined and heated at 9100° C. for 10 minutes.

The remaining ingredients were added and heated for an additional 5 minutes.

The mixture was transferred to a high speed mixer and mixed for 2 minutes.

The final mixture was transferred to a tray, allowed to cool, cut through a 5-piece plate, and then packaged.

- was 0.90, and pH was 4.2.

The embodiments of the present invention are as follows.

(1) A matrix consisting of a thermoreversible gel prepared from a gelling agent consisting of a polysaccharide containing monosaccharides other than glucose residues and stabilized against bacterial growth by at least one water-soluble humectant. An animal food made by combining finely divided edible protein materials.

(2) The animal food according to item 1, which contains a gelling agent of 0.2% to 5% by weight.

(3) The gelling agents are xanthan and carob. The animal food according to item 1 or 2, which is a mixture with gum.

(4) 30% to 70% moisture by weight and 5% by weight
containing 40% to 40% humectant, a water activity of 0.75 to 0.95, a pH of 3.5 to 7.5, and a total concentration of humectant and water of 40φ or more in weight ratio. An animal food according to any one of the above items.

(5) The animal food according to any one of items 1 to 4, which has a pH value of 4.5 or less and a water activity of 0.95.

(6) pH value is 5.5 to 7.5, water activity is 0.85
The animal food according to any one of the following items 1 to 4.

(7) The animal mouthpiece according to any one of the above items containing a natural protein material of 30% to 80% by weight (8) Protein material of 10% to 80% by weight, 00l)
Fats and oils of 0.2 to 25 parts, gelling agent of 0.2 parts to 5 parts, 30 parts
Any one of the above, containing moisture in parts 5 to 70 parts, humectant in parts 5 to 40 parts, and disinfectant in parts 0 to 3 parts, and the total amount of moisture and humectant is 40 parts or more.
Animal food as described in section.

Claims (1)

[Scope of Claims] 1. A subdivided edible protein material of 10 to 80 parts, based on the weight of the animal food, O to 2 parts.
Fats and oils in Part 5, lethal agents in Parts 0 to 3, humectants in Parts 5 to 40, a matrix for binding the above-mentioned edible materials to each other, and glucose. It has elastic masticability, including being a thermoreversible gel formed by a polysaccharide gelling agent that contains monosaccharide units other than units and constitutes 0.2 to 5 units of the above animal food. and is stabilized against bacterial growth, and if the sum of one or more of the humectants and water is 40% or more by weight, the animal food .5 to 7.
An animal food having a pH of 5, an antibacterial water activity of 0.75 to 0.950, and a water content of 30 to 70.