JPS60137266A - Preparation of paste product of fish or animal meat and composition therefor - Google Patents

Abstract

PURPOSE:To prepare a paste product of fish or animal meat having improved shape retention, water retention, and taste, by blending ground fish meat or kneaded animal meat with collagen and extraction residue of soybeans. CONSTITUTION:In preparing paste product of fish or animal meat such as sausage, ham, boiled fish paste, etc. by a conventional procedure, ground fish meat of kneaded animal meat is blended with about 0.1-5wt%, preferably about 0.3-3wt% total amount based on prepared paste product of fish or animal meat of collagen and extraction residue of soybeans in a weight ratio calculated as dried base of 1: about 0.25-4, preferably 1: about 0.5-2, and optionally mixed with about 0.25-4pts.wt. thermally coagulating protein based on 1pt.wt. collagen.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fish and livestock meat paste product and a composition for the paste product.

In recent years, it has become difficult for the fisheries paste products industry and the meat processed products industry to produce stable, high-quality paste products due to deteriorating raw material conditions.

Conventionally, when manufacturing well-kneaded products, it is important to stabilize the quality.

Quality Improvement 9 For the purpose of improving yield, etc., we use starch, egg white, Dewozuma powder, Fuktoapbumin, animal protein from Cape Zeftin, and soybean flour.

Vegetable proteins such as soy protein concentrate and wheat gluten.

Various food materials or additives such as sugars have been used, but although each has its merits, the current situation is that they are not sufficient in terms of flavor, additive effects, and price.

Recently, attempts have also been made to use so-called crude gelatin produced by grinding pork skin in the manufacture of paste products, but the texture improvement effect was not sufficient, and when cooked at high temperatures, has the disadvantage that it is rarely effective.

In view of these facts, the present inventors conducted extensive research and found that
0ail of paste products! It was discovered that the combined use of collagen and soybean extraction residue in the manufacturing process (K) has various improvement effects in terms of manufacturing control and quality, and after further research, the present invention was completed.

That is, the present invention provides (1) a method for producing a fish and livestock meat paste product characterized by mixing collagen and soybean extraction residue with fish meat or pork meat; The composition according to paragraph (3), which uses the manufacturing method described in paragraph (1), (3) a composition for a fish paste product containing collagen and soybean extraction residue, and (4) a heat-coagulable protein. It is a thing.

The fish and livestock meat paste products targeted in the present invention include, for example, meat sauce, pressed ham, chopped ham,
Meat paste products such as hamburgers and minced meat balls, kamaboko, hanging pots, and bamboo rings.

Examples include fish paste products such as hanpen and fish sausage.

The collagen used in the present invention can be produced by a conventional method using animal skin or bone as a raw material. For example, (1) bald animal skin such as pig skin or cow skin is ground into pieces, (2) bald animal skin is degreased, dried and crushed, and (3) bald animal skin is ground. After degreasing, acid or alkali treatment, neutralization, drying,
(4) Pulverized ossein obtained by acid treatment of beef bones or pork bones in a conventional manner; some parts are (5)
Examples include extraction residues obtained as insoluble matter after hot water extraction during gelatin production. Among these collagens, those that have been defatted, dried, and pulverized are particularly preferably used, and their specific properties include approximately 80% crude protein.
Above, crude fat about 10% or less, ash content about 1% or less, moisture about 1
0% or less, and the degree of pulverization is preferably such that the fiber length is about 2 mm or less.

Next, soybean extraction residue as used in the present invention refers to soybean extraction residue that is obtained by removing part or all of protein and other soluble components from soybean-strapped defatted soybeans by some method, resulting in approximately 50% by weight of protein or less, and approximately 50% by weight or less of soluble components other than protein. Contains less than 30% by weight or more than 40% by weight of insoluble substances.

More preferably, the protein content is about 30% by weight or less,
It is preferable that the content of soluble components other than protein is about 10% by weight or less and insoluble components is about 60% by weight or more.

The original bean extraction residue is made from soybeans or defatted soybeans.
For example, those manufactured by the method described in JP-A-53-107439 are preferably used.

In the production method of the present invention, collagen and soybean extraction residue are mixed with surimi or pork meat, and the ratio of these amounts is appropriately selected depending on the type of fish and meat paste product to be used and the purpose of addition. Ru. Usually, the amount of collagen 100N is 25 to 400 parts by weight, preferably about 50 to 200 parts by weight (dry weight basis), and the total amount of these is about 0.1 to 5% by weight based on the finished fish paste product. , preferably about 0.3 to 3% by weight, is mixed into the pork or chicken meat. When collagen and soybean extraction residue are used in the above ratio, the moldability, water retention and texture of the dough are greatly improved.

The above-mentioned improvement effects are more markedly exhibited by the combined use of heat-coagulable protein in addition to collagen and soybean extraction residue. The heat-coagulable protein may be any animal or vegetable protein that has the ability to coagulate when heated in the presence of water, such as soy protein isolate, soy protein concentrate, wheat gluten.

Examples include egg white, plasma powder, fuctoalbumin, etc., and one or more of these may be appropriately selected and used depending on the type of paste product. As the protein, commercially available dry powder products can be advantageously used. The amount of heat-coagulable protein is usually about 25 to 40 parts by weight per 100 parts by weight of collagen.
It is used in an amount of 0 parts by weight, preferably about 50 to 200 parts by weight (all based on dry matter).

In the production method of the present invention, the collagen and soybean extraction residue may be mixed into the pork meat or chicken meat in any order, but generally a composition is prepared by mixing the collagen and soybean extraction residue in the proportions described above. It is advantageous to use this method in terms of workability.

Even when heat-coagulable proteins are used together, they may be mixed separately with collagen and soybean extraction residue, or may be used as a composition mixed with these in advance.

The method for producing this composition may be any method that allows uniform mixing of collagen and soybean extraction residue or heat-coagulable protein. When dry collagen is used, for example, a powder mixer such as a micro speed mixer may be used. Can be manufactured. When using ground collagen, the composition can be produced by mixing it with a silent cutter, for example.

The time of addition of collagen, soybean extraction residue, and heat-coagulable protein as a composition during the manufacture of paste products is not particularly limited, but it is usually added together with seasonings, spices, water, etc., and the time of addition is uniform. It is desirable to In addition, there is no problem when used in combination with starches, sugars, emulsion stabilizers, skim milk powder, preservatives, color formers, polymeric phosphates, etc. that are generally used in fish paste products.

According to the production method of the present invention, an effect of improving workability that cannot be obtained when collagen, soybean extraction residue, or heat-coagulable protein is used alone.

Quality improvement effect 5 Yield improvement effect can be obtained. That is, these effects are listed as follows.

(1) This composition has good compatibility with water, shiitake meat, or succulent meat, and can be easily mixed with the composition, improving workability.

(2) According to the production method of the present invention, the hardness of the surimi or kneaded product increases, so that the moldability of kamaboko, bamboo shoots, hamburgers, etc. is improved.

(3) The finished product has good water retention properties.

(4) The texture of the finished product is improved.

(5) The yield of the paste product is improved.

Next, the present invention will be specifically explained with reference to experimental examples and examples.

In the following description, all percentages indicate weight percentages.

In the following experimental examples, the hardness of the sushi meat and the characteristic values of the sushi products were measured by the following methods.

(1) Hardness of sushi meat Kneaded sushi surimi was packed into a container with a diameter of 5 cm and a height of 1.5 cm and a height of 11 kg.
R-UDJ-DM type) under the following conditions: stress <y>
was measured and used as the firmness of the sushi meat.

Plunger: Diameter 15 (cylindrical) Compression speed: 1 gm/sec Compression degree: 55 gm This measured value is related to the moldability of the dough. That is, for a dough product that requires molding, when this measured value is large, molding becomes easier and deformation after molding is less likely to occur.

(2) Jelly and strength-strengthened products were cut to a height of 31 as test samples, and the stress at break and fracture vij were measured using a rheometer under the following conditions.
The strain at r time was measured.

Plunger: Diameter 8 NJl (spherical) Compression speed 21
m7 seconds breaking ω "Stress (y) x Breaking stress (clI) - Jelly strength <
y-cm).

This measured value is related to the texture of the paste product.

That is, when the jelly strength is high, the paste product has a hard, elastic, and supple texture.

(3) Cut the free water refined product into 18 mm diameter and 10 mm height to use as a test sample, sandwich it with paper on both sides, and use a free moisture meter (
The amount of water released was measured by applying pressure at 5 cuts/ax for 30 seconds, and the amount of released water was calculated using the following formula.

This measured value is related to the water retention capacity of the paste product. In other words, when the measured value of the paste product is large, the water retention property decreases, resulting in poor texture and also affecting the yield.

Reference Example 1 A 10-fold amount of a sodium hydroxide aqueous solution adjusted to pH 8.3 is added to low-denatured defatted soybean flour, extracted at 70°C for 30 minutes, and the extract is removed by centrifugation to collect solid matter.

Add 5 times the amount of water to the solid, stir and wash at 30°C for 15 minutes, and centrifuge again for -1 minute to collect the solid. First, we pre-dry it with a drum dryer until the moisture content reaches 40%, and then dry it with hot air to reduce the moisture content to 6%.
The following shall apply. This was pulverized by Binmi, and the particle size was 0.
1511 Il or less yields 98% defatted soybean extraction residue. The crude protein content of the ice crystals is 20.4%, the other soluble components are 7.3%, and the insoluble components are 66.3%.

Reference Example 2 6.5 kq of raw soybeans are soaked in water at 10°C for 18 hours to absorb water. The water-absorbed soybeans are ground using a grinder.

Add 9 times the amount of water to this, transfer to a boiling pot, and raise the temperature to 100.
Heat to ℃ and keep for 3-5 minutes. Put this liquid in a bag and press it to separate it into okara and soy milk. The okara is dried with a drum dryer until the moisture content is 50%, and then the moisture content is reduced to about 9% by hot air drying. The dried material is pulverized in an atomizer equipped with a screen of 1 cod diameter to obtain a quantity of soybean extraction residue. Drying loss of ice crystals is 8.9%
The crude protein content was 20.4%, the other soluble components were 22.1%, and the insoluble components were 51.4%.

Experimental Example 1 Collagen powder (85% protein, 10% lipid, 5% moisture) obtained by hair removal, defatting, drying, and pulverization of pork skin for kamaboko meat with the composition shown in Table 1, and reference Adding 1% of the soybean extraction residue obtained in Example 1 or a composition containing these two components in equal proportions,
Mix thoroughly and homogenize.

Table 1: After measuring the hardness of the resulting finished meat, it was filled into a vinylidene chloride tube (folded diameter: 4.5cI11), and after being subjected to a sagging treatment (15', c t 15 hours), it was heated ( 90℃
, 40 minutes) to produce tube-packed kamaboko, and the characteristic values of the obtained kamaboko were measured.

The results are shown in Table 2.

As is clear from the results in Table 2, compared to those using collagen powder and soybean extraction residue alone, the combination of collagen powder and soybean extraction residue
The hardness of the sushi meat was high, the jelly strength was high, the amount of free water was low, and the quality of the kamaboko was well-balanced and excellent.0 Experimental Example 2 On the other hand, collagen powder similar to Experimental Example 1, soybean content*i white matter, and soybean extraction residue produced in Reference Example 1 were used alone, and collagen powder and soybean M protein or soybean extraction residue were used as two components. Add 1% of each of the same amount of the same amount and the equal amount of these three components, mix well to make it homogeneous, and then pack it into a vinylidene chloride tube and heat it at t-75℃ for 50 minutes.
The sausages were prepared by heating for minutes and the properties of the sausages obtained were measured at temperatures of 20'C and 50'C.

The results are shown in Table 'jg4.

Table 4 As is clear from the results in Table 4, when cofugene powder, soybean extraction residue, and soybean protein isolate were used alone,
When the jelly strength was measured at 20°C, Kofugun powder showed the largest value, but when measured at 50°C, the amount of collagen powder added was higher than that of soybean extraction residue or soybean content 141 & protein additive products. - Inferior. This means that although cofugen powder has a quality improvement effect when eaten at low temperatures, it has a significant effect when eaten at high temperatures. , low temperature measurement (20°C).

High-temperature measurements (50°C) also showed high jelly strength, and sausages with better texture than those using either alone were obtained.

Example 1 Collagen powder 6# obtained by depilating, defatting, drying and pulverizing pig skin, soybean extraction residue F1i2 Pass obtained in Reference Example 1.

The soy protein isolate was mixed for 10 minutes using a 2#t-V type mixer (manufactured by Tokuju Kosho) to obtain a composition.

Example 2 Collagen powder 2# obtained by treating pig skin with slaked lime, neutralizing, defatting, drying, and pulverizing, 5# soybean extraction residue obtained in Reference Example 2', and 3# wheat gluten were mixed in a micro speed mixer. (manufactured by Takara Koki) for 2 minutes to obtain a composition.

Example 3 8# of soybean extraction residue obtained in Reference Example 1 and 2# of crushed beef bone ossein were mixed for 10 minutes in a V-type mixer to obtain a composition.

Example 4 8# of collagen powder similar to Example 1 and 2# of soybean extraction residue obtained in Reference Example 2 were mixed for 2 minutes with a micro speed mixer to obtain a composition.

Example 5 Collagen paste 6# made by grinding pork skin in its index state
A composition was obtained by mixing #4 of the soybean extraction residue obtained in Reference Example 1 for 10 minutes with a silent cutter.

Example 6 Cofugen powder 4# similar to Example 2, plasma powder 2#, soybean concentrated protein 2#, and soybean extraction residue 2# obtained in Reference Example 1 were mixed for 5 minutes in a V-type mixer to form a composition. Obtained.

Example 7 Alaska pollock meat (unsalted, special A grade) 6# and salt 0.22#
After adding salt and rinsing in the usual manner, add cilantro and starch 0.
, 5 phantom, sugar 0, 2#, misin 0.2#, monosodium glutamate 0,05 ky.

2.8 # of water and 0.02 kg of the composition obtained in Example 1 were added and mixed, the resulting meat was plated, rinsed (40'C, 100 minutes), and then heated. Manufactured kamaboko.

On the other hand, as a control, kamaboko with a board was produced in exactly the same manner except that the above composition was not added.

As a result, compared to the control group, the finished surimi to which the above composition was added was easier to shape when attached to a board, and the obtained fish cakes were hard, elastic, and of excellent quality.

Example 8 9 pollock fish 6.5 toge (special A grade: 3#, 2 grade: 3.5
Add 0.2# of salt to #) and use the usual method.After that, add 0.2# of sugar, 0.6# of potato powder, and add 0.2# of salt. −
2#, sobic acid formulation o, oatg+sodium glutamate 0.03#.

Glucose 0.1#, natural seasoning 0.05#, water 3.2#
and 0.3# of the composition obtained in Example 2 was added and mixed,
The obtained soybean meat was molded into an appropriate shape and then poured into heated soybean oil to produce hanging pots.

On the other hand, as a control group, wheat gluten 0 was added instead of the above composition.
, 3 kti were added.

As a result, it was found that the finished sushi meat to which the above-mentioned composition had been added was easier to form than the control, and the obtained hanging hooks did not deform, were hard and elastic, and had good quality. It was excellent.

Example 9 To 4 pieces of pork, add 0.2 # of salt, 0.03 # of polymerized phosphate, 0.5 F of sodium nitrite, and 39 # of sodium ascorbate to 2 ky of pork and mix with a silent cutter. Add 2 pieces of ice water, appropriate amount of seasonings, spices, smoked powder, potato starch Q, 5 pieces, and 2 pieces of pork fat.
# and 0.1# of the composition obtained in Example 6 were added and kneaded, and this was filled into a vinylidene chloride tube.
Bologna sausage was produced by heating.

On the other hand, as a control group, the above-mentioned composition was prepared by adding egg white powder and soybean extraction residue.

As a result, in the bologna sausage to which the above composition was added, there was no separation of water and fat at all, whereas in the control group water and fat were separated, and the texture was also superior to that of the control group.

When mata and bologna sausages were sliced into thin slices and cooked and eaten, the sausages to which the above composition had been added were supple and elastic, and the texture was superior to the control.

Example 10 Sketch seal 7# (Special A: 'l kg, '1
Add 0.25 to 9 salt to grade 5#) and remove the salt using a silent cutter, and add appropriate amounts of seasonings and spices.

Synthetic pigment, cornstarch 0,7, pork fat 0.7 to 9, water 1.2 kg, collagen powder similar to Example 1 0.2, # soybean extraction residue obtained in Example 1 0.3 # and 1.5 g of additional water were added and mixed, and the mixture was packed into a vinylidene chloride tube and heated to produce fish sausage.

The sausage in this machine was elastic and had an excellent texture.

Claims (4)

[Claims] (1) A method for producing a fish paste product characterized by mixing collagen and soybean extraction residue with minced meat or pork belly. (2) Claim No. 2 (
Manufacturing method described in section 1) (3) Composition for fish and livestock meat paste products containing collagen and soybean extraction residue (4) Claim No.
Composition described in section 3)