KR800001608B1 - Process for preparing meat products - Google Patents

Abstract

Meat product contg. waeat gluten powder was prefd. by gluten modification. Thus, 150kg raw gluten was dispersed in 900kg 0.15N HC1, hydrolyzed at 1000C for 1 hr sedimented at pH 4.5, and spray dried to obtain gluten power, more easily sol. than the original material. MNeat products contg. modified gluten powder are easily soluble in water which the emulisifing property.

Description

Recipe of meat products

1 shows a relationship curve between the emulsion stability of the deamidated gluten obtained in Example 1 described in the detailed description of the invention.

The present invention relates to a method for preparing meat products using improved gluten.

In recent years, there has been an increase in the use of plant protein for livestock and fishery products in the future due to the depletion of fishery resources, meat and raw fish raw materials. Among the plant proteins, the wheat protein gluten has been widely used as an elastic reinforcement agent of soft products because it has high cohesiveness and adhesion, and forms a very elastic gel when heated. However, gluten is an insoluble protein in water, so it has poor absorption, low emulsification, high gelling temperature, and when mixed in a large amount, it shows peculiar hardness and lack of soft taste. It has a flaw. For this reason, a lot of research has been carried out regarding these improvements, but it is a phenomenon that excellent products have not yet been found. On the other hand, although animal protein is more nutritious than vegetable protein, it was difficult to supply enough in response to demand in terms of maintaining the price as a raw material and supply limitation. For this reason, the demand for low-cost vegetable protein has been increasing day by day, and there has been a strong demand for the development of products having characteristics suitable for food processing than before. Therefore, in light of these phenomena, the present inventors conducted a thorough study on the improvement of wheat gluten and succeeded in modifying the gluten protein to be suitable for food processing, and invented a novel meat product manufacturing method using the improved gluten.

Various food processing functions with proteins are generally thought to be derived from the distribution and amount of household functional groups in protein molecules and their conformation. On the other hand, in view of the gluten protein, although the constituent amino acids contain a large amount of acidic gluten acid and aspartic acid, most of these amino acids combine with ammonia to form so-called amide bonds. Therefore, amide bonds form many hydrogen bonds in the molecule or in the molecule, and the gluten protein is made into an insoluble protein. Therefore, the present inventors made the deamidated gluten which cut | disconnected the amide bond based on this advantage, and discovered that the property of a protein is greatly improved and expresses the outstanding property when used in the process of meat processing, and completed this invention.

In other words, the present invention heat-hydrolyzes gluten dispersed under acidic hydrochloric acid to deamidize 5% -30% of all amide bonds of the gluten protein, and then dry the deamidated gluten to powder to add it in the manufacture of meat products. It is a manufacturing method of the meat product characterized by the above-mentioned. The marine fish products of the meat products produced by the method of the present invention are also of excellent quality, and the production method of the present invention is useful for supplying excellent and inexpensive products. The present invention is described in detail by the following experimental examples and examples.

Experimental Example 1 Effect of pH on Emulsification Stability of Deamidated Gluten.

Experimental Method

50 g of gluten powder was dispersed in 0.1 N hydrochloric acid solution, and then hydrolyzed by heating at 120 ° C. for 15 minutes, cooling the solution, adjusting the pH to around 4.5 using sodium hydroxide solution, and deaminated gluten isoelectric precipitation. V) to recover. Thereafter, the precipitated deamidated gluten was dissolved in dilute sodium hydroxide solution, the pH was adjusted to 7.0, treated with activated carbon, and lyophilized to obtain 38 g of a dry powder. A portion of this powder was taken to form a 1% aqueous solution of deamidated gluten or 1% dispersion adjusted to liquid pH at each pH. After adding 65 ml of cottonseed oil to each of these liquids to make 200 ml, and emulsifying it for 2 minutes using a homomixer, 10 ml of the emulsion was collected, placed in a test tube, and allowed to stand for 30 minutes. 5 ml is taken, water is quantified, and the emulsion stability is calculated by the following equation.

Mt:% moisture actually contained

Mo:% of moisture originally contained

[Experiment result]

The results are as shown in FIG. 1 and the protein improved by deamidation of the gluten characterized by the method of the present invention has a pH and emulsification near the neutrality of meat compared to gluten before reforming and emulsification. It was clearly recognized that excellent also in stability.

[Experimental Example 2 Influence by the degree of deamidation of the emulsion stability.]

Experimental Method

Dissolve 50g gluten powder in 0.1N or 0.5N hydrochloric acid solution to adjust the temperature to 100 ℃ or 120 ℃ and change the decomposition time to 15min-2hours so that the rate of deamidation is 3% -67% After the treatment, the mixture was cooled, the pH was adjusted, then isoelectrically precipitated, recovered, dissolved again, the pH was adjusted to 7.5, and the powder was dried. A 1% solution of the obtained dry powder sample was prepared, and the emulsion stability was tested according to the method of Experimental Example 1.

[Experiment result]

The results are as shown in the table below, and by the method of modifying gluten, it was clearly recognized that the emulsion stability was excellent when treated to a degree of deamide degree of 5% -30%. When the degree of deamidation is less than 5%, the solubility of gluten protein is weak and the emulsion stability is poor. In addition, when it exceeds 30%, the emulsion stability gradually decreases. The degree of deamidation of gluten was measured by nitrogen using Kjeldahl method after 2 hours of hydrolysis at 120 ° C. in 2N sulfuric acid.

Represented by

Experimental Example 3 Influence on Elasticity of Fish Sausage.

Experimental Method

100 parts of frozen pollack meat is thawed, chopped, and chopped in a siren cutter to add 3 parts of salt, and then cut well. did. Add 2 parts of dry powder obtained in Experiment 2 to 100 parts of the meat, mix well, add 20 parts of laad (pig), mix well, fill the casing, heat for 30 minutes in a hot water bath at 80 ° C, and then cool. Fish meat sausage. This fish sausage was cut to a thickness of 15 mm and the elasticity was measured by a texturometer.

[Experiment result]

As shown in the following result table, fish meat sausage elasticity or `` hardness '' made by adding the powder obtained by the reforming method of gluten is better than the control, and emulsification of Laard It is well and the taste is soft. The emulsification in fish sausage also showed the same tendency as Experimental Example 2, and the quality of fish sausage was clearly deteriorated at a deamidation degree of 30% or more. In addition, the deamidation and the 3% of the specimens did not emulsify well, and the meat sausage had poor elasticity.

Example 1

150 kg of raw gluten separated from wheat flour is dispersed in 900 kg of 0.15 N hydrochloric acid solution with stirring, heated by hydrolysis at 100 ° C. for one hour, cooled, adjusted to pH 4.5, and recovered by isostatic precipitation of deamidated gluten. After recovery, the solution was dissolved in 800 kg of 0.01 N sodium hydroxide solution, the pH was adjusted to 7.5, and the mixture was filtered to remove insoluble matters. Next, the filtrate was decolorized and deodorized, and 33 kg of a gluten-dried powder improved by a spray dryer was obtained. The deamidation degree of this powder was 15%. 2.5 kg of this powder is added to 100 kg of the mixture of rearing and pork which is kept below 5 ° C., 25 kg of water is mixed and mixed well. Thereafter, 3 kg of salt, 0.5 kg of sugar, 0.4 kg of sodium glutamate, and 0.6 kg of phosphate are added, followed by stirring and mixing well. After that, the mixture was stirred and left for 2 days in the refrigerator. After settling for 2 days, cutting is carried out by the usual method, and sausage is prepared by adding an appropriate amount of starch and spices.

Example 2

100 parts of fresh cod was washed 5 times with 5-10 times of water, and when the water was changed to the 6th water, salt was added to make the concentration about 0.2%, and this was compressed and dehydrated to obtain 70 parts of dehydrated fish meat. After 100 parts of this dehydrated meat, 0.2 parts of phosphate (sodium polyphosphate) and 3 parts of sugar and 10 parts of the improved gluten obtained in Example 1 were added and ground for 30 minutes to obtain a viscous consistency. This was placed in a galvanized iron plate container having a depth of 5 cm, and then frozen for about 3 hours at 25 ° C to prepare frozen ground meat.

Claims (1)

Gluten dispersed in 0.1N-0.5N hydrochloric acid was heated and hydrolyzed at 100 ° C-120 ° C for 15 minutes-2 hours to deamidize 5% -30% of all amide bonds of the gluten protein, dried to powder A method for producing a meat product, which is added at the time of manufacture of a product.

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