JPS6043093B2 - Ham quality improver - Google Patents

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 materials.

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 "Kamaboko" containing such proteins
Since it exhibits a similar flavor and is not appetizing, improvements are desired. Furthermore, since the fat content helps to make the ham soft and improves its flavor, there is a need for a technique for dispersing and immobilizing this fat in the ham tissue. The present invention aims to achieve the above-mentioned problems, and includes an emulsion of an alkali salt of an enzymatically decomposed acid casein product with a decomposition rate of 10 to 15%, an oil and fat emulsion, a thermocoagulable protein, potassium metaphosphate, and sodium metaphosphate. and a ham quality improver containing calcium chloride.

In the present invention, the alkaline salt of acid casein enzymatically degraded product with a decomposition rate of 10 to 15% is completely emulsified without coagulating at the temperature of 60 to 80°C, which is necessary to sufficiently emulsify the added oil and fat, and has protective colloidal properties. It can be used by dispersing it in a pickling solution.

When this is injected into the meat, it penetrates into the meat tissue well, and when it is then heated to 85 to 90°C, the acid casein enzymatic decomposition product is activated by the heat coagulation effect of potassium metaphosphate, sodium metaphosphate, and calcium chloride. Due to the thermal coagulation reinforcing action of the coagulable protein, a gel is formed and coagulated and fixed in the ham tissue. As a result, fine particles of protein enclosing water and fats and oils are densely present in the tissue, resulting in a ham with excellent water retention, soft tissue, and excellent palatability. When a thermocoagulable protein was used instead of the alkaline salt of the enzymatically decomposed acid casein, the thermocoagulation temperature was 60 to 65°C.
Because of the low oil content, the added oils and fats cannot be sufficiently emulsified.
Furthermore, alkaline salts of acid casein do not have thermocoagulability, and when used in combination with thermocoagulable proteins, fat globules are not immobilized in tissues and a milky liquid is separated.

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 utilizes the property of the alkaline salt of acid casein enzymatic decomposition product that 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 acid casein enzymatically decomposed product 5 is obtained by reacting a proteolytic enzyme such as trypsin or papain with an aqueous solution of an alkali salt of casein coagulated with an acid at 65°C. In order not to lose the protective colloid properties in the following, 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 enzymatic decomposition product of acidic acid itself has an emulsifying effect on fats and oils, but if necessary, an emulsifier such as sorbitan fatty acid ester is used in combination. Fats and oils include animal fats and fats such as lard, head, and milk fat, or vegetable fats and fats such as soybean fat or soybean-derived oil, cottonseed oil, peanut oil, safflower oil, coconut oil, palm oil, corn oil, and olive oil, or their hydrogenated oils. Can be used.

The heat-coagulable protein is an undenatured soluble protein selected from egg white, soybean protein, whey protein, etc., and serves to reinforce the heat-coagulated product of the alkali salt of the enzymatic decomposition product.

Potassium metaphosphate and sodium metaphosphate are necessary for thermocoagulation of the alkali salt of the enzymatically decomposed product of acidic acid and for reinforcing the thermocoagulated product, and they must be used in combination, but the preferred mixing ratio is 1:4. , is. Calcium chloride, like the above-mentioned phosphate, is also necessary for thermal coagulation of the alkaline salt of the enzymatically decomposed product of acidic acid.

The preferred composition ratio in 10 parts of the solid matter in the quality improver of the present invention is 1 part of the alkali salt of the enzymatically decomposed product of acidic acid.
0-2CH), 68-81 parts of fats and oils, 5-81 parts of thermocoagulable protein
1(2), potassium metaphosphate 0.05 to 0.10 parts,
These are 0.2 to 0.4 parts of sodium metaphosphate, 0.35 to 0.7 parts of calcium chloride, and 0.8 to 3.4 parts of an emulsifier.

To produce the quality improver in the form of a solution of the present invention, add fats and oils that have been melted by heating to 80°C and added with an emulsifier to a solution of an alkali salt of the enzymatic decomposition product of acidic acid dissolved in 80°C warm water. Mix and emulsify with a homogenizer.

The temperature of the emulsion is the denaturation temperature of thermocoagulable proteins! The temperature is kept below a certain 50°C, and heat-coagulable proteins are added and dissolved, and emulsified again using a homogenizer at 45°C. This emulsion was cooled to 20°C to prevent coagulation due to salts, and sodium metaphosphate, sodium metaphosphate, and calcium chloride were added and dissolved to form a white cream-like solid content of 30 to 40%.
Obtain a solution of In addition, in order to produce the powdered quality improver of the present invention, a drying aid such as dextrin is added to a solution of the alkaline salt of the enzymatically decomposed product of acidic acid so that the oil content is 30%.
Add and dissolve to a concentration of ~50%, add melted fats and oils that have been preheated to 80°C and add an emulsifier, mix and emulsify with a homogenizer, and then spray dry according to a conventional method to form a powder.

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 used by dissolving it in water at 20°C to the required concentration and homogenizing it with a homogenizer. The quality improver of the present invention includes salt, sugar, glucose,
Sugars such as lactose, binders such as polymerized phosphates; coloring agents such as potassium nitrate and sodium nitrite; reducing agents such as sodium ascorbate; and other seasonings are added to the salting solution and injected. Fat amount per meat loaf is 0.
It is used by injecting an amount of 4 to 3% 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 parts are given in parts by weight. Example 1 1 (1) part of sodium salt of acid casein tribucin decomposition product with a decomposition rate of 12% was added to 80
To a solution stirred and dissolved in 70 degrees Celsius of warm water, lard 35 was heated and melted at 75 degrees Celsius, and 16 parts of sorbitan fatty acid ester was added thereto.The mixture was pre-emulsified with a micronizer, and then heated at 65 degrees Celsius with a Manton-Gorlin type homogenizer. 200
k9/C! 1 to make a creamy solution.

After cooling this solution to 50° C., undenatured whey protein (branch) was added, stirred and dissolved, and then emulsified again using a Manton-Gauri homogenizer at 200 kg/al. After cooling this emulsion to 20°C, 3.7 parts of calcium chloride and 2.7 parts of sodium metaphosphate were added. A cream-like solution product was prepared by stirring and dissolving 0.5 parts of potassium metaphosphate and potassium metaphosphate. Example 2 Sodium salt of acid casein tribucin decomposition product with a decomposition rate of 15% and dextrin powder (DE2O~2
4) 5(1) parts were dissolved in 8 parts of 75°C warm water.

Separately, safflower oil has 3 markings and 2 zorbitan fatty acid esters.
(2) 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 120k9/Cri.
This claim-like solution was heated with hot air at a temperature of 160℃ and an exhaust air temperature of 8℃.
It was spray dried at 5°C to form a powder. Put 2 (4) parts of this powder into a ribbon mixer, mix in advance m parts of dry egg white powder, 0.1 part of potassium metaphosphate, 0.4 parts of sodium metaphosphate, and 0.7 parts of calcium chloride, and grind with a hammer mill. The previously prepared fine powder mixture was added and mixed to obtain a powder product. Example 3 Add 4 parts of the quality improver of the solution of the present invention prepared in Example 1 to 4 (a) 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 sodium nitrite. 0.
A pickling liquid was prepared by dissolving 1 part of the seasoning and 1 part of the seasoning.

As a control, dried egg white (9) 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 a moisture content of 64%. The above salting solution was injected into the meat mass in the following manner.

(9) parts of the salting liquid was injected into 2 (1) parts of pork loin meat. The injection machine was an FB model manufactured by Futaba Electric Co., Ltd., with a needle diameter of 4T$L and a pump pressure of 4k9/d. After tamping the injected meat for 1 hour with a vacuum tampler,
After salting at ℃, roast ham was produced according to a conventional method.
The evaluation results of the ham thus produced were as follows.

Note 1: Measuring method of water holding capacity: Prepared ham 10mm x 10
mn x (thickness) 5? The meat was cut into pieces of the same size and measured according to the method for measuring water retention capacity of meat (pressurized P paper method) described in Food Analysis Methods (published by Memoto Food Industry Association, Korin Co., Ltd.) on page 719.

However, as a pressurizer, Texturometer GTX-2 is used.
Using a mold, No. 1 made by Toyofuchi paper. 2. Place the sample on a 7C7n diameter plunger, pressurize with a stainless steel diameter 5mm, clearance 1.5mm, voltage 1V, measure the area of water seeping into the paper, and calculate the retention using the following formula. I wanted water power. Note 2:
Measuring method of chewiness and strength of legs: 10 pieces of prepared ham
Tm! Slice into rounds with a thickness of
．． A), Food Industry Vol. 14, No. 10, p. 38 (19
The hardness and cohesiveness during sowing were measured by the method described in 71).

The chewiness of ham was determined as the product of hardness and cohesion. The measurement conditions were to use Lucite resin with a diameter of 18 for the plunger, and the distance (clearance) from the fixed surface of the plunger tip to 3? , the measurement was carried out at a voltage of 0.5V. Next, regarding the same sample, Shokuhin Kogyo Vol. 11, No. 16, p. 44 (1968
), the clearance is 5? and 1.5? Hardness was measured under two conditions.

Regarding the strength of legs generally referred to in kamaboko foods, the hardness ratio (hardness measured with a clearance of 1.5TmIn/
Clearance 5? hardness measured in ). The plunger is made of Lucite resin with a diameter of 18, and the voltage is 0.5
Measured at V. 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 texturer meter, the texture is soft and the elasticity is similar to that of a pumpkin. 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.

Claims (1)

[Claims] 1. A ham quality improver containing an emulsion of an alkali salt of an enzymatically degraded acid casein and an oil or fat having a decomposition rate of 10 to 15%, a thermocoagulable protein, potassium metaphosphate, sodium metaphosphate, and calcium chloride.