JPS6147503B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to processed fish and livestock products, and aims to industrially advantageously obtain a product with good binding properties and no water-oil separation in its structure. Processed fish and livestock products here refer to processed foods made by homogeneously adding oil, fat, starch, etc. to livestock meat or seafood, such as hams, sausages, batter products, tsukudani, hamburgers, and meatballs. , shiyuumai, gyoza, pork buns, etc. Aquatic and livestock processed products are prone to oil-water separation during storage, and their muscular structure, which is mainly composed of protein, tends to lose integrity and fall apart, which means they tend to lack stability. be. In an attempt to overcome these drawbacks, methods have been known in the past in which thickeners or binders, such as carrageenan, guar gum, sodium caseinate, and polymerized phosphates, are held homogeneously in the material; Some methods have not yet provided a satisfactory solution. This invention makes it possible to obtain processed fish and livestock products that are superior and more stable than conventional methods. The main ingredients used are meat and seafood,
It is no different from those in the conventional method. For these, filler meat, ie, shredded meat pieces or a mixture of ground minced meat and shredded meat pieces, is prepared. Mix the sclerogum homogeneously into this. Sclerogum is a polysaccharide obtained by culturing Sclerotium bacteria, in which the D-glucose unit is β-
It is a polysaccharide consisting of an attached glucose unit attached via β-1/6 bonds to a main chain linearly linked via 1/3 bonds. The amount of sclerogum used may be 2% (by weight, the same hereinafter) or less based on the meat (including necessary added fats and oils and starches). Let this thing stay homogeneous. Since sclerogum is easily water-soluble, it is easily dissolved by the moisture contained in meat, so an aqueous solution may be added to this substance. How to make it homogeneous
Follow conventional methods such as kneading, stirring, etc. This can be used alone or mixed with sliced or chopped pieces of meat as desired, stuffed into a casing or wrapped in a flour skin, and boiled, steamed, roasted, or fried in oil. Purpose of processing water and livestock products. Here we obtain the object of this invention. In the product of this invention, separation of water and oil that is mixed with oils, fats, and proteins is difficult to occur. It is characterized by high binding properties. [Experiment 1] Emulsification and dispersion of fat 50 parts of 70°C warm water (weight, same below) was added to 0.1 part of the sample.
After adding 50 parts of lard, which had been previously melted at 60°C, and stirring at 3000 rpm for 5 minutes,
100 ml was put into a ml cylinder, left at room temperature for 1 hour, and the emulsified layer and aqueous layer were read.

〔experiment〕

Minced mutton that has been deblooded and dehydrated 6 parts Ice Water 8 Salt 4 Sodium polyphosphate 0.2 Sample 0.2 Dissolve the salt, sodium polyphosphate, and sample in water, add the mutton, and stir for 60 seconds with a homomixer. , 200g each in casing, 90
After heating and cooling at ℃ for 40 minutes, it was stored in a refrigerator at 10±1℃ for one week, and its water retention and binding properties were examined. Water retention was determined by subtracting the amount of water separated from the total weight and dividing this by the total weight to obtain the water retention rate. The binding property was determined by the breaking force using a card tension meter.

〔experiment〕

Mutton cubes 100 g Salt 2 Sodium polyphosphate 0.2 Sample 0.3 Water 50 Dissolve salt, sodium polyphosphate, and sample in water, add mutton to this, mix, and after soaking in salt for 24 hours at 5°C, add 200 g to a casing. Pack in batches and heat at 90℃ for 40 minutes.
The mixture was sterilized for a minute, cooled, and stored in a refrigerator at 10±1°C for one week, and the water retention rate and binding properties were examined in the same manner as in the experiment. The binding property was determined by cutting a thin piece of 3 mm thick and folding it by hand to see how well it folded.

〔experiment〕

65 parts of pollack, 6 parts of horse starch, 2 parts of salt, 0.3 parts of monosodium glutamate, 0.3 parts of sample
1 part, and make a total volume of 100 parts with ice water. After mixing Alaska pollack and salt and salting,
Add monosodium glutamate, add a solution of horse starch and seasonings dispersed in ice water, mix, shape, steam at 85℃ for 20 minutes, air cool,
It was stored in the refrigerator overnight, sliced into 3 mm thick slices, and its gel strength was measured using a food rheometer.

[Table] Example 1 Minced hamburger beef and chicken meat 100 parts Shredded onion 50 Bread crumbs 20 Salt 2 Sclero gum 0.5 Mix all the ingredients in a grinder for 5 minutes, shape the mixture, and steam it in a steamer for 10 minutes. Products that do not use sclero gum are soft and drippy when molded.
In addition, other guar gums, carrageenan, and casein soda have similar concentrations, but not with sclerogum, and after steaming in a bamboo steamer, the fat contained during heating is The yield was 80-81%, while the yield of the one containing sclerogum was 90-91%. Example 2 Raw meat 100g Sclerogum 0.5 Sodium caseinate 1.5 Sprinkle 100g of raw meat with Sclerogum and sodium caseinate, layer another piece of raw meat sprinkled with powder, roll it into a cylinder, wrap it with Saran film, and It was tied tightly with string and froze overnight.
When cut after freezing and fried in a frying pan, the ones made with Sclerogum did not come off even when cut with a knife.

Claims (1)

[Claims] 1. A processed water product made by homogeneously retaining sclerogum.