JPS59173041A - Quality modifier for ham - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a ham quality improving agent that is blended into a salting solution during ham production and injected into raw meat.

In recent years, heat-coagulable proteins such as egg white, soybean protein, and whey protein have been added to curing solutions for injection in order to impart water retention properties to ham. However, ham containing such proteins exhibits a flavor and texture similar to that of ``kamahoko'', so improvements are desired. In addition, since the fat content is useful for making ham soft and improving its taste, a technology is desired to disperse and immobilize this fat in the ham tissue.

The present invention achieves the above-mentioned problems,
Alkaline salts of enzymatically decomposed acid casein with a decomposition rate of 10 to 15% and emulsions of fats and oils, as well as alkaline salts of enzymatically decomposed zein containing thermocoagulable protein, potassium metaphosphate, sodium metaphosphate, and calcium chloride are added oils and fats. At the temperature of 60 to 80° C., which is necessary to sufficiently emulsify the compound, it is completely emulsified without coagulating and has protective colloidal properties, and can be used by dispersing it in a salting solution. When this is injected into the meat, it penetrates into the meat tissue well, and when it is then heated to 85-90℃, the acid casein enzymatic decomposition product has a thermal coagulation effect and a thermal coagulation effect of potassium metaphosphate, sodium metaphosphate, and calcium chloride. Due to the coagulation reinforcing action of the coagulable protein, it forms a gel and is coagulated and immobilized in the ham tissue.

As a result, fine protein particles enclosing water and fats and oils are densely present in the tissue, resulting in a ham with excellent water retention, soft tissue, and excellent texture.

If a thermocoagulable protein is used instead of the alkaline salt of the enzymatically decomposed acid casein, the thermocoagulation temperature is as low as 60 to 65°C, making it impossible to emulsify the added fats and oils sufficiently. does not have thermocoagulability, and even when used in combination with thermocoagulable proteins, fat globules are not immobilized in tissues and a milky liquid is separated and shaken. However, enzymatic decomposition of acid casein causes it to become thermally unstable and exhibits the property of coagulating at temperatures of 85° C. or higher. Therefore, the present invention makes use of the property that the alkaline salt of acid casein enzymatically decomposed product does not lose its protective colloidal properties at the emulsification temperature of fats and oils, but is thermally coagulated during ham production.

In carrying out the present invention, the alkaline salt of an enzymatically decomposed acid casein is obtained by reacting a proteolytic enzyme such as trypsin or papain with an aqueous solution of an alkaline salt of casein coagulated with an acid, and is heated at 85°C or lower. In order not to lose the protective colloid properties, a decomposition rate of 10 to 15% is appropriate, and the decomposition rate is defined by the percentage of soluble nitrogen.

The alkaline salt of the enzymatically decomposed acid casein itself has an emulsifying effect on fats and oils, but it is necessary to use an emulsifier such as a fat U5 acid ester in combination.

As the fat, animal fat such as lard, head, or milk fat, or vegetable fat or fat such as soybean oil, cottonseed oil, peanut oil, safflower oil, coconut oil, palm oil, corn oil, or olive oil, or its hydrogenated oil can be used. can.

The thermocoagulable protein is an undenatured soluble protein selected from egg white, soybean protein, whey protein, etc., and serves to reinforce the thermocoagulant of the alkali salt of acid casein enzymatic decomposition product.

Potassium metaphosphate and sodium metaphosphate are used for thermocoagulation of the alkaline salt of the enzymatically decomposed acid casein and for reinforcing the thermocoagulant. :4.

Calcium chloride, like the above-mentioned phosphate, is also necessary for thermal coagulation of the alkali salt of the enzymatically degraded acid casein.

The preferred composition ratio in 100 parts by weight of the solid matter in the quality improver of the present invention is 10 to 20 parts of alkali salt of acid casein enzymatic decomposition product, 68 to 81 parts of oil and fat, and 5 to 5 parts of thermocoagulable protein.
10 parts, potassium metaphosphate 0.05-0.10 parts, sodium metaphosphate 0.2-0.4 parts, calcium chloride 0
．． 35-0.70 parts and emulsifier 0.8-3.4 parts.

To produce the quality improver in the form of a solution of the present invention, fats and oils that have been heated and melted at 80°C and added with an emulsifier are added to a solution of an alkali salt of an enzymatically decomposed acid casein product dissolved in warm water at 80°C, and mixed. , emulsify with a homogenizer. The emulsion is kept below 50° C., which is the denaturation temperature of thermocoagulable proteins, and the thermocoagulable proteins are added and dissolved, and emulsified again at 45° C. using a homogenizer. Potassium metaphosphate, sodium metaphosphate and calcium chloride are added and dissolved in this emulsion under the condition of cooling the emulsion to 20 DEG C. to prevent coagulation due to salts, thereby obtaining a white cream-like solution having a solid content of 30 to 40 cm.

In addition, in order to produce the powdered quality improver of the present invention, a drying aid such as dextrin is added and dissolved in the solution of the alkali salt of the enzymatically decomposed acid casein so that the fat content becomes 30 to 50. To this is added melted fats and oils which have been previously heated to 80° C. and an emulsifier added thereto, mixed and emulsified with a homogenizer, and then spray-dried to powder according to a conventional method.

This powder is mixed with thermocoagulable protein powder and fine powders of potassium metaphosphate, sodium metaphosphate, and calcium chloride to form a powder product.

This powder product is dissolved in water at 20°C to the required concentration and homogenized with a homogenizer before use.

The quality improver of the present invention includes salt, sugar, sugars such as glucose and lactose, binders such as polymerized phosphates; color formers such as potassium nitrate and sodium nitrite; and reducing agents such as sodium ascorbate. and other seasonings, and the amount of injected fat per meat loaf, jl) 0.
It is used by injecting an amount of 4 to 3 g into the meat using a conventional method.

Examples of the production of the quality improving agent of the present invention and examples of its use in the production of ham are shown below. All are shown with double leaves.

Example 1 350 parts of lard was heated and melted at 75°C, and 16 parts of sorbitan fatty acid ester was added to a solution in which 100 parts of the sodium salt of acid casein trypsin decomposition product with a decomposition rate of 12% was stirred and dissolved in 700 parts of 80°C warm water. The mixture was mixed, pre-emulsified with a micronizer, and then emulsified with 2001c9/cyfl in a Manton-Gorlin homogenizer at 65°C to form a creamy solution. After cooling this solution to 50° C., 50 parts of undenatured whey protein was added, stirred and dissolved, and then re-emulsified using a Manton-Gorlin homogenizer at 200 kg/aft. After cooling this emulsion to 20°C, 3.7 parts of calcium chloride, 2.0 parts of sodium metaphosphate, and 0.5 parts of potassium metaphosphate were stirred and dissolved to produce a cream-like solution product.

Example 2 100 parts of sodium salt of acid casein trypsin decomposition product with a decomposition rate of 15% and dextrin powder (DE2Q~24
) 500 parts were dissolved in 800 parts of 75°C warm water. Separately, add 2 parts of sorbitan fatty acid ester to 350 parts of safflower oil.
0 part was added and heated and melted at 60°C. The melt was mixed with the solution, pre-emulsified with a mixer, and then emulsified with a Manton-Gorlin homogenizer 120 at a ratio of 9/(y!).
It was spray dried to a powder at °C. 200 parts of this powder was put into a ribbon mixer, 10 parts of dried egg white powder, 0.1 part of potassium metaphosphate, 0.4 parts of sodium metaphosphate, and 0.7 parts of calcium chloride were mixed in advance and ground with a hammer mill. The fine powder mixture was added and mixed to obtain a powder product.

Example 3 450 parts of the quality improver for the solution of the invention prepared in Example 1 were added to 400 parts of water, as well as 83 parts of common salt, 33 parts of sugar, 23 parts of polymerized phosphate, 3 parts of potassium nitrate, and 0.0 parts of sodium nitrite.
1 part and 40 parts of seasoning were dissolved to prepare a pickling solution.

As a control, 30% of dried egg white was used instead of the quality improving agent of the present invention.
A pickling solution was prepared by dissolving the same amounts of common salt, sugar, polymerized phosphate, potassium nitrate, sodium nitrite, and seasonings in 375 parts of water. Both have 64 water-containing needles.

The above salting solution was injected into the meat mass in the following manner. 30 parts of the salting liquid was injected into 200 parts of pork loin meat. The injection machine was a model FB-7Q manufactured by Futaba Electric Co., Ltd., with a needle diameter of 4 mpr and a pump pressure of 4 to 97 d. The injected meat mass was tampled in a vacuum tumbler for 1 hour and then salted at 5 to 7°C for 3 days, after which roast ham was produced according to a conventional method.

The evaluation results of the ham thus produced were as follows.

Note 1: Method for measuring water retention capacity: Prepared ham 10mm x IQ
Cut into pieces of 5 cm (w＋＋ Measured according to the same method. However, a texturometer TX-2 type was used as a pressurizer, and the sample was placed on a Toyo Roshi A2, diameter 7 (m).
Plunger stainless steel diameter 50mm, clearance 1
．． Pressure was applied to 5 gates at a voltage of 1 V, and the area of water seeping out into the lachrymal paper was measured, and the water retention capacity was determined using the following formula.

Note 2: Measuring method for chewiness and leg strength: Slice the prepared ham into 10 mm thick slices and cut them using a texturometer TX-2 model (General FOO (100 rpU,
Hardness and cohesiveness during mastication were measured using the method described in Shokuhin Kogyo Vol. 14, No. 10, p. 38 (1971). The chewiness of ham was determined as the product of hardness and cohesion. The measurement conditions were a plunger with a diameter of 181n.
Using 1N Lucite resin, the distance (clearance) of the plunger tip from the fixed surface was measured at 3M1 voltage 0.5V.

Next, regarding the same sample, Food Industry Vol. 11, No. 16, 44
(1968), the hardness was measured with a clearance of 5 degrees and 1.5 degrees. Regarding the strength of Aji, which is commonly referred to as kamaboko food, the hardness ratio (Hardness measured at clearance 1.5M'VnL/Clearance 5
hardness measured in am). The plunger has a diameter of 1
Measurement was performed using Lucite resin B- at a voltage of 0.5V.

As is clear from the above evaluation results, the ham using the product of the present invention has better water retention than the ham using the conventional control product, and as measured by a texturometer, it has a soft texture and a kamabok-like elasticity. It can be seen that the quality is weak, which agrees with the results of the sensory evaluation, and the improvement in quality is remarkable.

Patent applicant: Wakodo Co., Ltd. Representative Patent Attorney Shoji Kashide

Claims (1)

[Claims] A ham quality improving agent containing an alkali salt of an enzymatically degraded acid casein with a decomposition rate of 10 to 15%, an emulsion of oil and fat, a thermocoagulable protein, potassium metaphosphate, sodium metaphosphate, and calcium chloride.