WO2017150390A1 - Pickling liquid - Google Patents
Pickling liquid Download PDFInfo
- Publication number
- WO2017150390A1 WO2017150390A1 PCT/JP2017/007197 JP2017007197W WO2017150390A1 WO 2017150390 A1 WO2017150390 A1 WO 2017150390A1 JP 2017007197 W JP2017007197 W JP 2017007197W WO 2017150390 A1 WO2017150390 A1 WO 2017150390A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- cellulose
- pickle
- processed
- weight
- Prior art date
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- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- VILMUCRZVVVJCA-UHFFFAOYSA-M sodium glycolate Chemical compound [Na+].OCC([O-])=O VILMUCRZVVVJCA-UHFFFAOYSA-M 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229940071117 starch glycolate Drugs 0.000 description 1
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 1
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
Definitions
- the present invention relates to a pickle solution that can effectively suppress the sedimentation of starch and can maintain a uniform dispersion state of starch over a long period of time. Moreover, this invention relates to the processed meat food which uses the said pickle liquid, and its manufacturing method.
- Patent Document 1 Conventionally, a method of adding a paste such as a thickening polysaccharide has been proposed in order to suppress sedimentation of processed starch in the pickle liquid (Patent Document 1).
- the technique of adding a paste as in Patent Document 1 has a drawback that the settling of processed starch can be suppressed only for a few hours at most.
- pickle liquid is often used the next day after it is prepared. Therefore, when the technique of Patent Document 1 is used, production conditions are restricted.
- the precipitation of starch is used using the viscosity increase by glue, the viscosity of the pickle liquid is reduced by the moisture leaked from the meat when the pickle liquid is actually injected into the meat. There was also a problem that a decrease occurred, which caused the starch to settle in the injector.
- the pickle liquid containing starch is rarely used in actual production sites, and the pickle liquid containing protein is still used.
- the current situation is that it is widely used.
- the present inventor has conducted intensive studies to solve the above-mentioned problems, and in the pickle solution, by containing cellulose together with starch, the precipitation of starch can be effectively suppressed, and a uniform dispersion state of starch can be maintained for a long time. It has been found that it can be maintained over a period of time.
- the present invention has been completed by further studies based on this finding.
- Item 1 A pickle solution comprising starch and cellulose.
- Item 2. Item 2. The pickling liquid according to Item 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose, and cellulose nanofibers.
- the starch is raw wheat starch, processed wheat starch, raw tapioca starch, processed tapioca starch, raw sago starch, processed sago starch, raw rice starch, processed rice starch, raw glutinous rice starch, processed glutinous rice starch Item 3.
- the pickle solution according to Item 1 or 2 which is at least one selected from the group consisting of raw corn starch, processed corn starch, raw waxy corn starch, and processed waxy corn starch.
- Item 4 The pickling liquid according to any one of claims 1 to 3, wherein the starch is contained in an amount of 1% by weight or more.
- Item 5. The pickle liquid according to any one of Items 1 to 4, wherein the cellulose is contained in an amount of 0.01% by weight or more.
- Item 6. Use of a liquid containing starch and cellulose as a pickle liquid.
- Item 6. A processed meat food comprising the pickle liquid according to any one of Items 1 to 5.
- a method for producing a processed meat food comprising a step of incorporating the pickle liquid according to any one of Items 1 to 5 into the meat.
- the pickle solution of the present invention can maintain a uniform dispersed state for a long time without causing sedimentation of starch, which cannot be dispersed unless the viscosity is high in the prior art and can be maintained only immediately after preparation. Therefore, it can be easily applied to industrial production of processed meat foods.
- the pickle solution of the present invention can replace some or all of the expensive protein added by using starch, the cost of the pickle solution is greatly reduced, and the flavor and color tone brought about by the protein are further reduced. This can also improve the reduction.
- the pickle solution of the present invention can be prepared without adding protein, it is also possible to provide a protein-free pickle solution that becomes an allergen.
- the processed meat food produced using the pickle liquid of the present invention has good hardness and elasticity, and can also have a flesh-like fiber feeling. Furthermore, the processed meat food produced using the pickle liquid of the present invention is difficult to break even when it is a sliced piece such as sliced ham, and can also have good peelability.
- the pickle liquid of the present invention is characterized by containing starch and cellulose.
- the pickle liquid of the present invention will be described in detail.
- starch plays a role as an alternative material for proteins in conventional pickle solutions in order to improve yield and stabilize quality.
- starch used in the pickle solution of the present invention is not particularly limited.
- wheat starch, tapioca starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, mung bean starch examples include sweet potato starch, waxy potato starch, and waxy pioca starch.
- the starch used in the pickle solution of the present invention may be raw starch, or may be processed starch that has been subjected to processing such as chemical treatment, physical treatment, and enzyme treatment. .
- modified starch subjected to chemical treatment is not particularly limited, and examples thereof include phosphate-crosslinked starch, starch acetate, acetylated phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and octenyl succinic acid.
- examples include starch sodium, oxidized starch, acetylated oxidized starch, phosphorylated starch, phosphate monoesterified phosphate cross-linked starch, acetylated adipic acid cross-linked starch, starch glycolate sodium and the like.
- modified starch that has been subjected to physical treatment is not particularly limited, and examples thereof include wet heat-treated starch, heat-inhibited starch, warm water-treated starch, acid-treated starch, and bleached starch.
- wet heat-treated starch is processed starch obtained by heat treatment in a low moisture state that does not gelatinize starch.
- the “low moisture state that does not gelatinize starch” specifically includes a water content of about 50% by weight or less, preferably about 5 to 30% by weight, more preferably about 5 to 25% by weight, Preferably, it is about 5 to 20% by weight.
- the method for producing the heat-moisture treated starch is not particularly limited, and examples thereof include a method of heating the starch at about 90 to 125 ° C. for about 0.5 to 20 hours after adjusting the moisture content of the starch. Moreover, it is preferable to perform the said heating on the conditions of about 100% of relative humidity in an airtight container. As the amount of water during the production of the wet heat-treated starch is larger, and as the heating temperature is higher and the heating time is longer, the wet heat treated starch in which the swelling is further suppressed can be obtained.
- the heat-inhibited starch is a processed starch in which the starch granules dried to extremely low moisture are subjected to dry heat treatment to strengthen the crystal structure of the starch granules.
- the “starch granules dried to extremely low moisture” specifically includes that the moisture content of the starch granules is less than 1%, preferably about 0%.
- the method for obtaining “starch granules dried to extremely low moisture” is not particularly limited. For example, after the pH of starch granules is adjusted to 7.0 or more, preferably 7.0 to 10.5, the moisture content is adjusted. The method of dehydrating until it becomes the range mentioned above is mentioned. The dehydration may be thermal dehydration or non-thermal dehydration.
- the conditions for the dry heat treatment are not particularly limited, and examples thereof include about 100 to 200 ° C. for about 3 to 20 hours.
- the degree of suppression of swelling in heat-suppressed starch depends on the pH, heating temperature, and heating time of the starch granules during dry heat treatment. The higher the pH, the higher the heat treatment temperature, and the longer the heat treatment time. Thus, it is possible to obtain a heat-suppressed treated starch in which swelling is further suppressed.
- Hot water-treated starch is processed starch obtained by heat-treating starch at a temperature that does not gelatinize, with starch dispersed in water.
- the method for producing the hot water-treated starch is not particularly limited. For example, gelatinization of each starch is started at a temperature range of about 30 to 70 ° C. in a state where the starch is dispersed in water at a concentration of 1 to 50% by weight. A method in which the temperature is set below the temperature and heating (warm water treatment) is performed for 1 to 48 hours can be mentioned.
- Acid-treated starch is processed starch obtained by treating starch with an acid such as hydrochloric acid or sulfuric acid.
- the method for producing the acid-treated starch is not particularly limited.
- starch is dispersed in water at a concentration of 1 to 50% by weight in an acidic aqueous solution adjusted to a pH of about 3 or less by adding an acid.
- a method of incubating for about 1 to 168 hours at a temperature not higher than the gelatinization start temperature of each starch within a temperature range of about 20 to 70 ° C. is mentioned.
- Bleached starch is processed starch obtained by treating starch with an oxidizing agent such as sodium hypochlorite.
- an oxidizing agent such as sodium hypochlorite.
- sodium hypochlorite aqueous solution when the effective chlorine amount is 10%
- the starch is added to 1 to 50 wt. %
- the temperature is set below the gelatinization start temperature of each starch and incubated for about 0.1 to 6 hours (oxidation)
- oxidation In order to distinguish from starch, prepared so that the carbonyl group is 0.1% or less).
- modified starch that has been subjected to an enzyme treatment is not particularly limited, but for example, starch-degrading enzymes such as ⁇ -amylase, ⁇ -amylase, amyloglucosidase, isoamylase, ⁇ -glucosidase, cyclodextrin glucanotransferase, etc.
- starch-degrading enzymes such as ⁇ -amylase, ⁇ -amylase, amyloglucosidase, isoamylase, ⁇ -glucosidase, cyclodextrin glucanotransferase, etc.
- examples include processed starch in which a part of starch is hydrolyzed.
- the processed starch used in the pickle solution of the present invention may be one that has been subjected to one of the chemical treatment, physical treatment, enzyme treatment, etc., and these treatments. Of these, two or more kinds of treatments may be combined and applied.
- one of unprocessed starch and processed starch may be used alone, or two or more of these may be used in combination.
- the starch content may be appropriately set according to the texture and taste to be given to meat, the expected quality stabilizing effect, the yield improvement rate, etc. % Or more, preferably 2 to 20% by weight, more preferably 3 to 15% by weight.
- cellulose plays a role of suppressing the precipitation of starch and maintaining a uniform dispersion state of starch for a long time. Furthermore, cellulose also plays a role of improving the sensation (feel of meat-like fibers) imparted to processed meat products produced using the pickle solution of the present invention.
- cellulose that has not been subjected to chemical treatment is used.
- the type of cellulose used in the pickle solution of the present invention is not particularly limited as long as it is not chemically treated, and examples thereof include crystalline cellulose, fermented cellulose, and cellulose nanofiber.
- Crystalline cellulose is a product obtained by purifying a cellulose crystal part obtained by removing an amorphous part in pulp fiber.
- Fermented cellulose is cellulose produced by cellulose-producing bacteria such as Acetobacter, Pseudomonas, and Agrobacterium.
- Cellulose nanofiber is fibrous cellulose having a nano-sized fiber diameter.
- crystalline celluloses crystalline cellulose and fermented cellulose are preferable from the viewpoint of further improving the dispersion stability of starch.
- cellulose may be used alone or in combination of two or more kinds.
- a cellulose complexed with a polysaccharide other than cellulose in order to prevent re-aggregation due to hydrogen bonding between celluloses and facilitate dispersion.
- complexed cellulose By using cellulose thus complexed (hereinafter, complexed cellulose), it becomes possible to more effectively improve the dispersion stability of starch.
- Complexed cellulose is a complex in which the polysaccharide is attached to the surface of cellulose by hydrogen bonding, ionic bonding, and / or hydrophobic bonding.
- polysaccharides used in the complexed cellulose include xanthan gum, gua gum, gum karaya, gum arabic, tara gum, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, sodium alginate, carrageenan, pectin, curdlan , Pullulan, dextrin, maltodextrin and the like. These polysaccharides may be used alone or in combination with cellulose, or two or more may be used in combination with cellulose.
- the composite celluloses preferably combined with xanthan gum, carboxymethyl cellulose, dextrin, more preferably xanthan gum can be mentioned.
- the ratio of cellulose and polysaccharide (other than cellulose) constituting the composite cellulose is not particularly limited.
- the polysaccharide (other than cellulose) is 1 to 2000 parts by weight, preferably 5 parts per 100 parts by weight of cellulose. To 1500 parts by weight, more preferably 10 to 1000 parts by weight.
- the method for producing the composite cellulose may be a known method described in JP-A-9-121787. Specifically, as a method for producing complex cellulose, a method in which a cellulose gel is immersed in a solution of a polysaccharide (other than cellulose) and the polysaccharide (other than cellulose) is impregnated into the cellulose gel to be complexed; cellulose And polysaccharides (other than cellulose) are dispersed in an aqueous solution and dried by alcohol precipitation or spray drying.
- a polysaccharide other than cellulose
- the composite cellulose is commercially available as Sun Artist PN, Sun Artist PG (above, manufactured by Saneigen FFI Co., Ltd.), Viva Pure MCG500F (manufactured by Rettenmeier Co., Ltd.), etc. You may use what was obtained automatically.
- the cellulose content may be appropriately set within a range in which the precipitation of starch can be suppressed.
- 0.01% by weight or more preferably 0.02% by weight or more, more preferably 0.03 weight% or more is mentioned.
- the upper limit of the cellulose content in the pickle liquid of the present invention is not particularly limited, but may be set to, for example, 5% by weight or less, preferably 4% by weight or less, from the viewpoint of suppressing the expression of viscosity. More preferably, 3 weight% or less is mentioned.
- content of the cellulose illustrated here is content of cellulose itself, and in the case of a composite cellulose, it refers to content of the cellulose itself except the compounded polysaccharide (other than a cellulose).
- the pickle solution of the present invention contains water as a base together with starch and cellulose.
- the pickle solution of the present invention may contain proteins such as egg white, milk protein, soy protein, and wheat protein as necessary.
- proteins such as egg white, milk protein, soy protein, and wheat protein as necessary.
- starch serves as a substitute for the protein blended in the conventional pickle solution. Therefore, the pickle solution of the present invention reduces the protein content compared to the conventional pickle solution. Or the protein can be substantially unblended.
- the protein content in the pickle solution of the present invention is, for example, 30% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, and still more preferably 5% by weight or less.
- the pickle liquid of the present invention may contain various additives generally blended in the pickle liquid in addition to starch, cellulose, and water.
- additives include: salt; polyphosphoric acid, pyrophosphoric acid, and salts thereof (alkali metal salts such as sodium salt) (binding agent); salad oil, rapeseed oil, soybean oil, cottonseed oil, sacrificial oil Oils such as flower oil, corn oil, sunflower oil, rice oil, palm oil, coconut oil, cacao butter, fish oil, milk fat, beef tallow and pork fat; polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester , Propylene glycol fatty acid ester, lecithin, lysolecithin, saponin and other emulsifiers; seasonings such as sodium glutamate, disodium 5'-inosinate; color formers such as sodium nitrite, sodium nitrate, potassium n
- Common pickle liquids often contain salt, adhesives, fats and oils, seasonings, color formers, dextrins, glues, and sweeteners as additives, and these pickle liquids of the present invention also contain these. At least one of these additives, preferably 3 or more, more preferably 4 or more, preferably 5 or more, particularly preferably 6 or more, 7 or more, or 8 (salt, adhesive, fats and oils, seasonings , Color formers, dextrins, pastes, and sweeteners).
- the content of these additives may be set as appropriate according to the type, blending purpose, and the like, but examples of typical additive contents include the following ranges.
- Content when color former is contained Usually 0.001 to 5% by weight, preferably 0.002 to 4% by weight, more preferably 0.003 to 3% by weight.
- Content when dextrin is contained usually 1 to 50% by weight, preferably 2 to 40% by weight, more preferably 3 to 30% by weight.
- Content when paste is contained Usually 0.01 to 5% by weight, preferably 0.02 to 4% by weight, more preferably 0.03 to 3% by weight.
- Content in case of containing sweetener Usually 0.5 to 25% by weight, preferably 0.75 to 20% by weight, more preferably 1 to 15% by weight.
- the remaining part of the pickle liquid of the present invention is composed of water and exhibits a liquid state.
- the processed meat food of the present invention contains the pickle liquid.
- the processed meat food of the present invention can have good hardness, elasticity, and flavor by including the pickle liquid.
- livestock meat such as pork, beef, horse meat, venison, and lamb
- Chicken such as chicken, turkey meat, goose meat
- Fish such as salmon Is mentioned.
- the type of processed meat product of the present invention is not particularly limited.
- hams such as loin ham, boneless ham, chopped ham, meat for bacon, grilled pork, tonkatsu, fried, steak meat, shabu-shabu meat Etc.
- sliced thin processed meat foods are insufficiently supple and easily broken, and when sliced packed (packed with stacked slices), the sliced pieces are strong.
- the processed meat product of the present invention solved such a fault by using the pickle liquid.
- sliced thin processed meat foods such as sliced ham and sliced bacon can be cited as a preferred embodiment of the processed meat product of the present invention.
- the processed meat food of the present invention is produced by adding the pickle liquid to meat and then subjecting it to various processing and cooking according to the type of processed meat food.
- the method of incorporating the pickle liquid into the meat is not particularly limited, and can be performed by the same method as the conventional pickle liquid. Specifically, a method of injecting the pickle liquid into block-like meat, a method of immersing block-like meat in the pickle liquid, and the like can be mentioned. Further, the amount of the pickle liquid to be contained in the meat is the same as in the case of the conventional pickle liquid, and may be set as appropriate according to the type of processed meat food.
- the cellulose materials 1 to 3 and the carboxymethyl cellulose material used in the following test examples are as follows.
- Cellulose material 1 ⁇ Viva Pure MCG500F (manufactured by Rettenmeier) -As for the said cellulose raw material 1, crystalline cellulose is compounded by the xanthan gum.
- -In the said cellulose raw material 1 85 weight% of crystalline cellulose and 15 weight% of xanthan gum are contained.
- Cellulose material 2 ⁇ Sun artist PN (manufactured by Saneigen FFI Co., Ltd.)
- fermented cellulose is complexed with xanthan gum, carboxymethyl cellulose, and dextrin.
- fermented cellulose is contained 18.3% by weight, xanthan gum is 12.1% by weight, carboxymethylcellulose is 6.2% by weight, and dextrin is 63.4% by weight.
- fermented cellulose is contained 20% by weight, carboxymethylcellulose is 6.7% by weight, guagum is 6.7% by weight, and other food materials are 66.6% by weight.
- Carboxymethylcellulose material , Sunrose F08HC manufactured by Saneigen FFI Co., Ltd.
- the said carboxymethylcellulose raw material is 100 weight% of carboxymethylcellulose.
- Test Example 1 Verification of the effect of inhibiting the precipitation of starch by cellulose (1)
- a starch dispersion having the composition shown in Table 1 was prepared. Specifically, after adding a predetermined amount of the components shown in Table 1 to water to make a total amount of 250 g, high-speed stirring was performed at 15000 rpm for 5 minutes with a TK homomixer (f-model, manufactured by Primix) to disperse the starch. A liquid was obtained.
- xanthan gum was adjusted so that the viscosity was about 100 cp, and added so that the viscosity difference of each starch dispersion did not affect the precipitation of starch.
- Viscosity measurement conditions are as shown below.
- Test Example 2 Verification of the effect of suppressing the precipitation of starch by cellulose (2) A starch dispersion having the composition shown in Table 2 was prepared. Specifically, after adding a predetermined amount of the components shown in Table 2 to a 500 ml beaker to make a total amount of 500 g, the mixture was stirred in ice water at 5000 rpm for 30 minutes with a TK homomixer (f-model, manufactured by Primix). And a starch dispersion was obtained.
- a TK homomixer f-model, manufactured by Primix
- Viscosity measurement conditions are as shown below.
- AA An area where starch is not dispersed in the range of 1 ml or less from the upper surface is observed, but in other areas, starch is uniformly dispersed, and accumulation of starch settled on the lower surface is not recognized.
- B Although the area
- C The area
- FIG. 1 shows a photograph of the appearance of each starch dispersion when the degree of starch settling and redispersibility were evaluated.
- starch dispersion liquid to which cellulose was added even after 72 hours of standing, starch that settled and accumulated on the lower surface was not recognized, and the dispersion state of starch could be maintained extremely stably (sample) 2-1 to 2-2, 3-1 to 3-2, 4-1 to 4-2). Furthermore, even after standing for 1 week, starch accumulation on the lower surface was not observed in the starch dispersion added with cellulose.
- Test Example 3 Evaluation of pickle solution containing starch and cellulose (1) 1.
- pickle solution (Examples 1 to 14) A pickle solution having the composition shown in Table 3 was produced. Specifically, 180 g of water cooled by adding ice was added to a 500 ml beaker, each raw material except for salt and the remaining water was added, and the mixture was added at 5000 rpm with a TK homomixer (f-model, manufactured by Primix). For 30 minutes. Next, after adding sodium chloride and stirring until dissolved, 45 g of ice (corresponding to the remainder of water) was added and stirred until the ice melted to obtain a pickle solution.
- TK homomixer f-model, manufactured by Primix
- Block-shaped frozen pork (pork MM loin) was thawed. 90 g of pickle solution was poured into 300 g of pork after thawing with a syringe, and the bag was sealed by vacuum packaging. Next, after swallowing pork from the top of the bag, aging was performed in a refrigerator (4 ° C.) for 2 days. Then, after heating at 80 degreeC for 1 hour, it cooled in the refrigerator (4 degreeC) overnight, and also sliced to thickness 1.2mm, and obtained ham.
- Test Example 4 Evaluation of pickle solution containing starch and cellulose (2) 1.
- pickle solutions having the compositions shown in Table 6 were produced. Specifically, 5.73 kg of water cooled by adding ice was added to the tank, each raw material except for salt and the remaining water was added, and the mixture was added at 5000 rpm with a homomixer (TK AUTO MIXER 40, manufactured by Primix). Stirring was performed for 30 minutes. Next, after adding salt and stirring until dissolved, 1.5 kg of ice (corresponding to the remainder of water) was added and stirred until the ice melted to obtain a pickle solution.
- TK AUTO MIXER 40 manufactured by Primix
- the obtained ham (sample thickness: 1.2 mm) was broken using a texture analyzer (TA.XTplus, manufactured by Stable Micro Systems) (plunger: spherical, ⁇ 5.0 mm, measurement speed 1.0 mm / sec). Distance and breaking stress were measured.
- TA.XTplus manufactured by Stable Micro Systems
- Test Example 5 Production and evaluation of pickle liquid containing starch and cellulose on an industrial scale
- pickle liquid having the composition shown in Table 8 was manufactured using an industrially used manufacturing apparatus. Specifically, 17.69 kg of water cooled by adding ice was added to a stirring tank, each raw material except salt and the remaining water was added, and stirring was performed using a blender. Subsequently, after adding salt and stirring with a blender until it melt
- a milder in-line type emulsifying disperser
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Abstract
The purpose of the present invention is to provide a pickling liquid in which sedimentation of starches is suppressed and which can maintain a uniform dispersion state of starches over a long period of time. By this pickling liquid containing cellulose in addition to starches, sedimentation of starches can be effectively suppressed and a uniform dispersion state of starches can be maintained over a long period of time.
Description
本発明は、澱粉の沈降を効果的に抑制でき、澱粉の均一な分散状態を長時間に亘って維持できるピックル液に関する。また、本発明は、当該ピックル液を使用した食肉加工食品、及びその製造方法に関する。
The present invention relates to a pickle solution that can effectively suppress the sedimentation of starch and can maintain a uniform dispersion state of starch over a long period of time. Moreover, this invention relates to the processed meat food which uses the said pickle liquid, and its manufacturing method.
従来、畜肉ハム、ソーセージ等の食肉加工食品の製造において、食味改善、色調改善等を目的として、ブロック状の食肉に対して、リン酸塩、塩類、調味料等が含まれるピックル液の含浸又は注入が行われている。従来、ピックル液に、動物性タンパク質（卵白や乳タンパク質等）や植物性タンパク質（大豆タンパク質等）を含有させることにより、歩留まり向上や品質の安定化が図られることが知られている。しかしながら、タンパク質は食肉加工食品とは異なる特有の風味を有しているため、タンパク質を含むピックル液では、食肉加工食品の食味を低下させることがあった。また、タンパク質を含むピックル液は、食肉加工食品の色調を低下させる一因にもなっている。更に、タンパク質は、起泡性が高いため、ピックル液にタンパク質を添加すると、消泡し難くなり、その結果、食肉加工食品に小孔を生じさせる要因にもなっている。更に、タンパク質を含むピックル液を使用すると、ハム等のスライスした薄い食肉加工食品の場合には、しなやかさが不十分になり割れやすく、またスライスパックされた食肉加工食品の場合には、スライス片同士が強く密着して剥がし難く、剥がす際に割れやすいという欠点もある。
Conventionally, in the manufacture of processed meat foods such as livestock meat ham and sausage, for the purpose of improving the taste and color tone, impregnation of pickled liquid containing phosphates, salts, seasonings, etc. into block-like meat Injection is taking place. Conventionally, it is known that the yield can be improved and the quality can be stabilized by adding animal protein (egg white or milk protein) or vegetable protein (eg soy protein) to the pickle solution. However, since protein has a peculiar flavor different from processed meat food, a pickle solution containing protein may lower the taste of processed meat food. Moreover, the pickle liquid containing protein is also a cause of lowering the color tone of processed meat foods. Furthermore, since protein is highly foamable, adding protein to the pickle liquid makes it difficult to defoam, and as a result, causes a small hole in processed meat foods. Furthermore, if a pickle solution containing protein is used, in the case of thin processed meat products such as ham, the suppleness becomes insufficient and easily broken, and in the case of sliced packed processed meat products, slice pieces However, there is also a disadvantage that it is strongly adhered and difficult to peel off, and is easily broken when peeled off.
このようなタンパク質の欠点を解消するために、ピックル液において、タンパク質の代わりに澱粉を添加することが試みられている。しかしながら、澱粉を含むピックル液では、澱粉が沈降して均一な分散を維持できないという欠点がある。このような澱粉の沈降は、ピックル液の不均一な注入やインジェクターの不具合をきたすため、澱粉を含むピックル液を実用化する上で、澱粉の沈降を抑制することが重要になる。
In order to eliminate such disadvantages of protein, it has been attempted to add starch instead of protein in the pickle solution. However, the pickle solution containing starch has a drawback that the starch settles and cannot maintain a uniform dispersion. Such starch sedimentation causes non-uniform injection of the pickle solution and malfunction of the injector. Therefore, it is important to suppress the sedimentation of the starch when the pickle solution containing starch is put to practical use.
従来、ピックル液中での加工澱粉の沈降を抑制するために、増粘多糖類等の糊料を添加する手法が提案されている（特許文献１）。しかしながら、特許文献１のように糊料を添加する技術では、せいぜい数時間程度しか加工澱粉の沈降を抑制できないという欠点がある。食肉加工食品の製造現場では、ピックル液は調製した翌日に使用することが多いため、特許文献１の技術を使用する場合、製造条件の制約が生じる。また、特許文献１の技術では、糊料による粘度上昇を利用して澱粉の沈降を使用しているため、ピックル液を畜肉に実際に注入する際に畜肉から漏出した水分によってピックル液の粘度の低下が生じ、それによってインジェクター中で澱粉が沈降してしまうという不具合もあった。
Conventionally, a method of adding a paste such as a thickening polysaccharide has been proposed in order to suppress sedimentation of processed starch in the pickle liquid (Patent Document 1). However, the technique of adding a paste as in Patent Document 1 has a drawback that the settling of processed starch can be suppressed only for a few hours at most. At the manufacturing site of processed meat foods, pickle liquid is often used the next day after it is prepared. Therefore, when the technique of Patent Document 1 is used, production conditions are restricted. Moreover, in the technique of patent document 1, since the precipitation of starch is used using the viscosity increase by glue, the viscosity of the pickle liquid is reduced by the moisture leaked from the meat when the pickle liquid is actually injected into the meat. There was also a problem that a decrease occurred, which caused the starch to settle in the injector.
このように、ピックル液において澱粉を均一な分散状態で維持させる技術については開発されていないため、澱粉を含むピックル液が実際の製造現場で使用されることは少なく、タンパク質を含むピックル液が依然として多く利用されているのが現状である。
As described above, since the technology for maintaining the starch in a uniformly dispersed state in the pickle liquid has not been developed, the pickle liquid containing starch is rarely used in actual production sites, and the pickle liquid containing protein is still used. The current situation is that it is widely used.
本発明の目的は、澱粉の沈降が抑制されており、澱粉の均一な分散状態を長時間維持できるピックル液を提供することである。また、本発明の他の目的は、当該ピックル液を利用して食肉加工食品を製造する技術を提供することである。
An object of the present invention is to provide a pickle solution in which settling of starch is suppressed and a uniform dispersion state of starch can be maintained for a long time. Another object of the present invention is to provide a technique for producing a processed meat food using the pickle liquid.
本発明者は、前記課題を解決すべき鋭意検討を行ったところ、ピックル液において、澱粉と共にセルロースを含有させることにより、澱粉の沈降を効果的に抑制でき、澱粉の均一な分散状態を長時間に亘って維持することが可能になることを見出した。本発明は、かかる知見に基づいて、更に検討を重ねることにより完成したものである。
The present inventor has conducted intensive studies to solve the above-mentioned problems, and in the pickle solution, by containing cellulose together with starch, the precipitation of starch can be effectively suppressed, and a uniform dispersion state of starch can be maintained for a long time. It has been found that it can be maintained over a period of time. The present invention has been completed by further studies based on this finding.
即ち、本発明は、以下に掲げる態様の発明を提供する。
項１． 澱粉、及びセルロースを含有することを特徴とする、ピックル液。
項２． 前記セルロースが、結晶セルロース、発酵セルロース、及びセルロースナノファイバーからなる群より選択される少なくとも１種である、項１に記載のピックル液。
項３． 前記澱粉が、未加工小麦澱粉、加工小麦澱粉、未加工タピオカ澱粉、加工タピオカ澱粉、未加工サゴ澱粉、加工サゴ澱粉、未加工米澱粉、加工米澱粉、未加工モチ米澱粉、加工モチ米澱粉、未加工トウモロコシ澱粉、加工トウモロコシ澱粉、未加工ワキシーコーンスターチ、及び加工ワキシーコーンスターチからなる群より選択される少なくとも１種である、項１又は２に記載のピックル液。
項４． 前記澱粉が、１重量％以上含まれる、請項１～３のいずれかに記載のピックル液。
項５． 前記セルロースが０．０1重量％以上含まれる、項１～４のいずれかに記載のピックル液。
項６． 澱粉、及びセルロースを含有する液のピックル液としての使用。
項７． 項１～５のいずれかに記載のピックル液を含む、食肉加工食品。
項８． 食肉中に項１～５のいずれかに記載のピックル液を含有させる工程を含む、食肉加工食品の製造方法。 That is, this invention provides the invention of the aspect hung up below.
Item 1. A pickle solution comprising starch and cellulose.
Item 2. Item 2. The pickling liquid according to Item 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose, and cellulose nanofibers.
Item 3. The starch is raw wheat starch, processed wheat starch, raw tapioca starch, processed tapioca starch, raw sago starch, processed sago starch, raw rice starch, processed rice starch, raw glutinous rice starch, processed glutinous rice starch Item 3. The pickle solution according to Item 1 or 2, which is at least one selected from the group consisting of raw corn starch, processed corn starch, raw waxy corn starch, and processed waxy corn starch.
Item 4. The pickling liquid according to any one of claims 1 to 3, wherein the starch is contained in an amount of 1% by weight or more.
Item 5. Item 5. The pickle liquid according to any one of Items 1 to 4, wherein the cellulose is contained in an amount of 0.01% by weight or more.
Item 6. Use of a liquid containing starch and cellulose as a pickle liquid.
Item 7. Item 6. A processed meat food comprising the pickle liquid according to any one of Items 1 to 5.
Item 8. Item 6. A method for producing a processed meat food, comprising a step of incorporating the pickle liquid according to any one of Items 1 to 5 into the meat.
項１． 澱粉、及びセルロースを含有することを特徴とする、ピックル液。
項２． 前記セルロースが、結晶セルロース、発酵セルロース、及びセルロースナノファイバーからなる群より選択される少なくとも１種である、項１に記載のピックル液。
項３． 前記澱粉が、未加工小麦澱粉、加工小麦澱粉、未加工タピオカ澱粉、加工タピオカ澱粉、未加工サゴ澱粉、加工サゴ澱粉、未加工米澱粉、加工米澱粉、未加工モチ米澱粉、加工モチ米澱粉、未加工トウモロコシ澱粉、加工トウモロコシ澱粉、未加工ワキシーコーンスターチ、及び加工ワキシーコーンスターチからなる群より選択される少なくとも１種である、項１又は２に記載のピックル液。
項４． 前記澱粉が、１重量％以上含まれる、請項１～３のいずれかに記載のピックル液。
項５． 前記セルロースが０．０1重量％以上含まれる、項１～４のいずれかに記載のピックル液。
項６． 澱粉、及びセルロースを含有する液のピックル液としての使用。
項７． 項１～５のいずれかに記載のピックル液を含む、食肉加工食品。
項８． 食肉中に項１～５のいずれかに記載のピックル液を含有させる工程を含む、食肉加工食品の製造方法。 That is, this invention provides the invention of the aspect hung up below.
本発明のピックル液は、従来技術では高粘度でなければ分散できず且つ調製直後にしか分散状態を維持できなかった澱粉を、沈降させることなく均一な分散状態を長時間に亘って維持することができるので、食肉加工食品の工業的な製造に容易に適用することが可能になっている。
The pickle solution of the present invention can maintain a uniform dispersed state for a long time without causing sedimentation of starch, which cannot be dispersed unless the viscosity is high in the prior art and can be maintained only immediately after preparation. Therefore, it can be easily applied to industrial production of processed meat foods.
更に、本発明のピックル液は、澱粉を使用することにより、添加される高価なタンパク質の一部又は全部を代替することができるので、大幅なコスト低減をもたらし、更にタンパク質によってもたらされる風味や色調の低減を改善することもできる。また、本発明のピックル液は、タンパク質を添加せずに調製することもできるので、アレルゲンとなるタンパク質フリーのピックル液を提供することも可能になる。
Furthermore, since the pickle solution of the present invention can replace some or all of the expensive protein added by using starch, the cost of the pickle solution is greatly reduced, and the flavor and color tone brought about by the protein are further reduced. This can also improve the reduction. In addition, since the pickle solution of the present invention can be prepared without adding protein, it is also possible to provide a protein-free pickle solution that becomes an allergen.
また、本発明のピックル液を使用して製造した食肉加工食品は、硬さ及び弾力が良好で、肉らしい繊維感を備えることもできる。更に、本発明のピックル液を使用して製造した食肉加工食品は、スライスハム等のスライス片にしても、割れ難く、良好な剥離性を備えることもできる。
In addition, the processed meat food produced using the pickle liquid of the present invention has good hardness and elasticity, and can also have a flesh-like fiber feeling. Furthermore, the processed meat food produced using the pickle liquid of the present invention is difficult to break even when it is a sliced piece such as sliced ham, and can also have good peelability.
１．ピックル液
本発明のピックル液は、澱粉、及びセルロースを含有することを特徴とする。以下、本発明のピックル液について詳述する。 1. Pickle Liquid The pickle liquid of the present invention is characterized by containing starch and cellulose. Hereinafter, the pickle liquid of the present invention will be described in detail.
本発明のピックル液は、澱粉、及びセルロースを含有することを特徴とする。以下、本発明のピックル液について詳述する。 1. Pickle Liquid The pickle liquid of the present invention is characterized by containing starch and cellulose. Hereinafter, the pickle liquid of the present invention will be described in detail.
［澱粉］
本発明のピックル液において、澱粉は、歩留まりの向上、品質の安定化等を図り、従来のピックル液におけるタンパク質の代替素材としての役割を果たす。 [starch]
In the pickle solution of the present invention, starch plays a role as an alternative material for proteins in conventional pickle solutions in order to improve yield and stabilize quality.
本発明のピックル液において、澱粉は、歩留まりの向上、品質の安定化等を図り、従来のピックル液におけるタンパク質の代替素材としての役割を果たす。 [starch]
In the pickle solution of the present invention, starch plays a role as an alternative material for proteins in conventional pickle solutions in order to improve yield and stabilize quality.
本発明のピックル液において使用される澱粉の種類については、特に制限されないが、例えば、小麦澱粉、タピオカ澱粉、米澱粉、もち米澱粉、トウモロコシ澱粉、ワキシーコーンスターチ、サゴ澱粉、馬鈴薯澱粉、緑豆澱粉、甘藷澱粉、ワキシー馬鈴薯澱粉、ワキシータピオカ澱粉等が挙げられる。
The type of starch used in the pickle solution of the present invention is not particularly limited.For example, wheat starch, tapioca starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, mung bean starch, Examples include sweet potato starch, waxy potato starch, and waxy pioca starch.
また、本発明のピックル液において使用されている澱粉は、未加工澱粉であってもよく、また、化学的処理、物理的処理、酵素処理等の加工が施された加工澱粉であってもよい。
The starch used in the pickle solution of the present invention may be raw starch, or may be processed starch that has been subjected to processing such as chemical treatment, physical treatment, and enzyme treatment. .
化学的処理が施された加工デンプンの種類としては、特に制限されないが、例えば、リン酸架橋デンプン、酢酸デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、ヒドロキシプロピル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酸化デンプン、アセチル化酸化デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、デンプングリコール酸ナトリウム等が挙げられる。
The type of modified starch subjected to chemical treatment is not particularly limited, and examples thereof include phosphate-crosslinked starch, starch acetate, acetylated phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, and octenyl succinic acid. Examples include starch sodium, oxidized starch, acetylated oxidized starch, phosphorylated starch, phosphate monoesterified phosphate cross-linked starch, acetylated adipic acid cross-linked starch, starch glycolate sodium and the like.
また、物理的処理が施された加工デンプンの種類としては、特に制限されないが、例えば、湿熱処理澱粉、熱抑制処理澱粉、温水処理澱粉、酸処理澱粉、漂白澱粉等が挙げられる。
Further, the type of modified starch that has been subjected to physical treatment is not particularly limited, and examples thereof include wet heat-treated starch, heat-inhibited starch, warm water-treated starch, acid-treated starch, and bleached starch.
湿熱処理澱粉とは、澱粉を糊化しない程度の低水分状態で加熱処理することにより得られる加工澱粉である。「澱粉を糊化させない程度の低水分状態」としては、具体的には、水分含量が５０重量％以下程度、好ましくは５～３０重量％程度以下、より好ましくは５～２５重量％程度、更に好ましくはま５～２０重量％程度であることが挙げられる。湿熱処理澱粉の製造方法については、特に制限されないが、例えば、澱粉の水分量を前述する範囲に調整した後に、９０～１２５℃程度で０．５～２０時間程度加熱を行う方法が挙げられる。また、当該加熱は、密閉容器内で相対湿度約１００％の条件下で行うことが好ましい。湿熱処理澱粉の製造時の水分量が多い程、また加熱温度が高く加熱時間が長い程、膨潤がより抑制されている湿熱処理澱粉を得ることができる。
Wet heat-treated starch is processed starch obtained by heat treatment in a low moisture state that does not gelatinize starch. Specifically, the “low moisture state that does not gelatinize starch” specifically includes a water content of about 50% by weight or less, preferably about 5 to 30% by weight, more preferably about 5 to 25% by weight, Preferably, it is about 5 to 20% by weight. The method for producing the heat-moisture treated starch is not particularly limited, and examples thereof include a method of heating the starch at about 90 to 125 ° C. for about 0.5 to 20 hours after adjusting the moisture content of the starch. Moreover, it is preferable to perform the said heating on the conditions of about 100% of relative humidity in an airtight container. As the amount of water during the production of the wet heat-treated starch is larger, and as the heating temperature is higher and the heating time is longer, the wet heat treated starch in which the swelling is further suppressed can be obtained.
熱抑制処理澱粉とは、極めて低水分に乾燥した澱粉粒を、ドライ加熱処理することにより澱粉粒の結晶構造を強化した加工澱粉である。「極めて低水分に乾燥した澱粉粒」とは、具体的には、澱粉粒の水分含量が１％未満程度、好ましくは０％程度であることが挙げられる。「極めて低水分に乾燥した澱粉粒」を得る方法については、特に制限されないが、例えば、澱粉粒のｐＨを７．０以上、好ましくは７．０～１０．５に調整した後に、水分含量を前述する範囲になるまで脱水する方法が挙げられる。脱水は熱的脱水であってもよく、非熱的脱水であってもよい。また、ドライ加熱処理の条件についても、特に制限されないが、例えば、１００～２００℃程度で３～２０時間程度が挙げられる。熱抑制処理澱粉における膨潤の抑制の程度は、ドライ加熱処理時の澱粉粒のｐＨ、加熱温度、及び加熱時間に依存し、ｐＨが高い程、加熱処理温度が高い程、また熱処理時間が長い程、膨潤がより抑制されている熱抑制処理澱粉を得ることができる。
The heat-inhibited starch is a processed starch in which the starch granules dried to extremely low moisture are subjected to dry heat treatment to strengthen the crystal structure of the starch granules. The “starch granules dried to extremely low moisture” specifically includes that the moisture content of the starch granules is less than 1%, preferably about 0%. The method for obtaining “starch granules dried to extremely low moisture” is not particularly limited. For example, after the pH of starch granules is adjusted to 7.0 or more, preferably 7.0 to 10.5, the moisture content is adjusted. The method of dehydrating until it becomes the range mentioned above is mentioned. The dehydration may be thermal dehydration or non-thermal dehydration. Also, the conditions for the dry heat treatment are not particularly limited, and examples thereof include about 100 to 200 ° C. for about 3 to 20 hours. The degree of suppression of swelling in heat-suppressed starch depends on the pH, heating temperature, and heating time of the starch granules during dry heat treatment. The higher the pH, the higher the heat treatment temperature, and the longer the heat treatment time. Thus, it is possible to obtain a heat-suppressed treated starch in which swelling is further suppressed.
温水処理澱粉とは、澱粉を水に分散させた状態で、澱粉を糊化しない程度の温度で加熱処理することにより得られる加工澱粉である。温水処理澱粉の製造方法については、特に制限されないが、例えば、澱粉が１～５０重量％となる濃度で水に分散させた状態で、３０～７０℃程度の温度範囲で各澱粉の糊化開始温度以下に設定し、１～４８時間程度加熱（温水処理）を行う方法が挙げられる。
Hot water-treated starch is processed starch obtained by heat-treating starch at a temperature that does not gelatinize, with starch dispersed in water. The method for producing the hot water-treated starch is not particularly limited. For example, gelatinization of each starch is started at a temperature range of about 30 to 70 ° C. in a state where the starch is dispersed in water at a concentration of 1 to 50% by weight. A method in which the temperature is set below the temperature and heating (warm water treatment) is performed for 1 to 48 hours can be mentioned.
酸処理澱粉とは、塩酸や硫酸等の酸で澱粉を処理することにより得られる加工澱粉である。酸処理澱粉の製造方法については、特に制限されないが、例えば、酸を添加してｐＨを３以下程度に調整した酸性水溶液中に、澱粉を１～５０重量％となる濃度で水に分散させた状態で、２０～７０℃程度の温度範囲内で各澱粉の糊化開始温度以下に設定し、で１～１６８時間程度インキュベートする方法が挙げられる。
Acid-treated starch is processed starch obtained by treating starch with an acid such as hydrochloric acid or sulfuric acid. The method for producing the acid-treated starch is not particularly limited. For example, starch is dispersed in water at a concentration of 1 to 50% by weight in an acidic aqueous solution adjusted to a pH of about 3 or less by adding an acid. In this state, a method of incubating for about 1 to 168 hours at a temperature not higher than the gelatinization start temperature of each starch within a temperature range of about 20 to 70 ° C. is mentioned.
漂白澱粉とは、次亜塩素酸ナトリウム等の酸化剤で澱粉を処理することにより得られる加工澱粉である。漂白澱粉の製造方法については、例えば、次亜塩素酸ナトリウム水溶液（有効塩素量１０％の場合）を澱粉に対して１００～１０００ｐｐｍ加えｐＨが８～１２の水溶液中で、澱粉を１～５０重量％となる濃度で水に分散させた状態で、２０～７０℃程度の温度範囲内で各澱粉の糊化開始温度以下に設定し、０．１～６時間程度インキュベートする方法が挙げられる（酸化澱粉と区別するためにカルボニル基が０．１％以下になるように調製）。
Bleached starch is processed starch obtained by treating starch with an oxidizing agent such as sodium hypochlorite. Regarding the method for producing bleached starch, for example, sodium hypochlorite aqueous solution (when the effective chlorine amount is 10%) is added to 100 to 1000 ppm of starch, and the starch is added to 1 to 50 wt. % In a state of being dispersed in water at a concentration of about 20% to 70 ° C., the temperature is set below the gelatinization start temperature of each starch and incubated for about 0.1 to 6 hours (oxidation) In order to distinguish from starch, prepared so that the carbonyl group is 0.1% or less).
酵素処理が施された加工デンプンの種類としては、特に制限されないが、例えば、α－アミラーゼ、β－アミラーゼ、アミログルコシダーゼ、イソアミラーゼ、α－グルコシダーゼ、サイクロデキストリングルカノトランスフェラーゼ等の澱粉分解酵素によって、澱粉の一部が加水分解されている加工澱粉が挙げられる。
The type of modified starch that has been subjected to an enzyme treatment is not particularly limited, but for example, starch-degrading enzymes such as α-amylase, β-amylase, amyloglucosidase, isoamylase, α-glucosidase, cyclodextrin glucanotransferase, etc. Examples include processed starch in which a part of starch is hydrolyzed.
本発明のピックル液に使用される加工澱粉は、前記、化学的処理、物理的処理、酵素処理等の内、１種の処理が施されているものであってもよく、また、これらの処理の内、２種以上の処理が組み合わされて施されているものであってもよい。
The processed starch used in the pickle solution of the present invention may be one that has been subjected to one of the chemical treatment, physical treatment, enzyme treatment, etc., and these treatments. Of these, two or more kinds of treatments may be combined and applied.
本発明のピックル液において、澱粉として、未加工澱粉及び加工澱粉の中から１種を単独で使用してもよく、またこれらの中から２種以上を組み合わせて使用してもよい。
In the pickle solution of the present invention, as the starch, one of unprocessed starch and processed starch may be used alone, or two or more of these may be used in combination.
これらの澱粉の中でも、食肉加工食品に付与する弾力や肉感をより一層向上させるという観点から、好ましくは未加工小麦澱粉、加工小麦澱粉、未加工タピオカ澱粉、加工タピオカ澱粉、未加工サゴ澱粉、加工サゴ澱粉、未加工米澱粉、加工米澱粉、未加工モチ米澱粉、加工モチ米澱粉、未加工トウモロコシ澱粉、加工トウモロコシ澱粉、未加工ワキシーコーンスターチ、加工ワキシーコーンスターチ；更に好ましくは未加工小麦澱粉、リン酸架橋化小麦澱粉（小麦由来のリン酸架橋澱粉）、アセチル化小麦澱粉（小麦由来の酢酸澱粉）、ヒドロキシプロピル化リン酸架橋化小麦澱粉（小麦由来のヒドロキシプロピル化リン酸架橋澱粉）、未加工タピオカ澱粉、リン酸架橋化タピオカ澱粉（タピオカ由来のリン酸架橋澱粉）、リン酸架橋化酵素処理タピオカ澱粉（タピオカ由来の酵素処理リン酸架橋澱粉）、ヒドロキシプロピル化リン酸架橋化タピオカ澱粉（タピオカ由来のヒドロキシプロピル化リン酸架橋澱粉）、オクテニルコハク酸化タピオカ澱粉（タピオカ由来のオクテニルコハク酸澱粉ナトリウム）、酸化サゴ澱粉（サゴ由来の酸化澱粉）、リン酸架橋化米澱粉（米由来のリン酸架橋澱粉）、リン酸架橋化モチ米澱粉（モチ米由来のリン酸架橋澱粉）、アセチル化トウモロコシ澱粉（トウモロコシ由来の酢酸澱粉）、ヒドロキシプロピル化リン酸架橋化酵素処理トウモロコシ澱粉（トウモロコシ由来の酵素処理ヒドロキシプロピル化リン酸架橋澱粉）、アセチル化アジピン酸架橋化ワキシーコーンスターチ（ワキシーコーン由来のアセチル化アジピン酸架橋澱粉）が挙げられる。
Among these starches, preferably raw wheat starch, processed wheat starch, raw tapioca starch, processed tapioca starch, raw sago starch, processed from the viewpoint of further improving the elasticity and texture imparted to processed meat foods Sago starch, raw rice starch, processed rice starch, raw waxy rice starch, processed waxy rice starch, raw corn starch, processed corn starch, raw waxy corn starch, processed waxy corn starch; more preferably raw wheat starch, phosphorus Acid-crosslinked wheat starch (wheat-derived phosphate-crosslinked starch), acetylated wheat starch (wheat-derived acetate starch), hydroxypropylated phosphate-crosslinked wheat starch (wheat-derived hydroxypropylated phosphate-crosslinked starch), Processed tapioca starch, phosphate-crosslinked tapioca starch (phosphate-linked starch derived from tapioca), phosphate-crosslinked Untreated tapioca starch (enzyme-treated phosphate-crosslinked starch derived from tapioca), hydroxypropylated phosphate-crosslinked tapioca starch (hydroxypropylated phosphate-crosslinked starch derived from tapioca), octenyl succinylated tapioca starch (starch sodium octenyl succinate) ), Oxidized sago starch (sago-derived oxidized starch), phosphoric acid-crosslinked rice starch (rice-derived phosphoric acid-crosslinked starch), phosphoric acid-crosslinked waxy rice starch (phosphoric acid-crosslinked starch derived from waxy rice), acetylated corn Starch (corn starch derived from corn), hydroxypropylated phosphate-crosslinked enzyme-treated corn starch (corn-derived enzyme-treated hydroxypropylated phosphate-crosslinked starch), acetylated adipic acid-crosslinked waxy corn starch (acetylated from waxy corn) Adipic acid cross-linked starch) It is.
本発明のピックル液において、澱粉の含有量については、食肉に付与すべき食感や食味、期待される品質安定化効果や歩留まり向上率等に応じて適宜設定すればよいが、例えば、１重量％以上、好ましくは２～２０重量％、更に好ましくは３～１５重量％が挙げられる。
In the pickle solution of the present invention, the starch content may be appropriately set according to the texture and taste to be given to meat, the expected quality stabilizing effect, the yield improvement rate, etc. % Or more, preferably 2 to 20% by weight, more preferably 3 to 15% by weight.
［セルロース］
本発明のピックル液において、セルロースは、澱粉の沈降を抑制し、澱粉の均一な分散状態を長時間に亘って維持させる役割を果たす。更に、セルロースは、本発明のピックル液を使用して製造される食肉加工品に付与される肉感（肉らしい繊維感）を向上せる役割も果たす。 [cellulose]
In the pickle solution of the present invention, cellulose plays a role of suppressing the precipitation of starch and maintaining a uniform dispersion state of starch for a long time. Furthermore, cellulose also plays a role of improving the sensation (feel of meat-like fibers) imparted to processed meat products produced using the pickle solution of the present invention.
本発明のピックル液において、セルロースは、澱粉の沈降を抑制し、澱粉の均一な分散状態を長時間に亘って維持させる役割を果たす。更に、セルロースは、本発明のピックル液を使用して製造される食肉加工品に付与される肉感（肉らしい繊維感）を向上せる役割も果たす。 [cellulose]
In the pickle solution of the present invention, cellulose plays a role of suppressing the precipitation of starch and maintaining a uniform dispersion state of starch for a long time. Furthermore, cellulose also plays a role of improving the sensation (feel of meat-like fibers) imparted to processed meat products produced using the pickle solution of the present invention.
本発明のピックル液において、セルロースは、化学的処理が施されていないものが使用される。本発明のピックル液において使用されるセルロースの種類については、化学的処理が施されていない限り、特に制限されないが、例えば、結晶セルロース、発酵セルロース、セルロースナノファイバー等が挙げられる。
In the pickle solution of the present invention, cellulose that has not been subjected to chemical treatment is used. The type of cellulose used in the pickle solution of the present invention is not particularly limited as long as it is not chemically treated, and examples thereof include crystalline cellulose, fermented cellulose, and cellulose nanofiber.
結晶セルロースとは、パルプ繊維中の非結晶部分を取り除くことで得られたセルロース結晶部分を精製したものである。発酵セルロースとは、アセトバクター属、シュードモナス属、アグロバクテリウム属等のセルロース産生菌によって産生されるセルロースである。また、セルロースナノファイバーとは、ナノサイズの繊維径をもった繊維状セルロースである。
Crystalline cellulose is a product obtained by purifying a cellulose crystal part obtained by removing an amorphous part in pulp fiber. Fermented cellulose is cellulose produced by cellulose-producing bacteria such as Acetobacter, Pseudomonas, and Agrobacterium. Cellulose nanofiber is fibrous cellulose having a nano-sized fiber diameter.
これらの結晶セルロースの中でも、澱粉の分散安定性をより一層向上させるという観点から、好ましくは結晶セルロース、発酵セルロースが挙げられる。
Among these crystalline celluloses, crystalline cellulose and fermented cellulose are preferable from the viewpoint of further improving the dispersion stability of starch.
本発明のピックル液において、セルロースは１種単独で使用してもよく、また２種以上のセルロースを組み合わせて使用してもよい。
In the pickle liquid of the present invention, cellulose may be used alone or in combination of two or more kinds.
また、本発明のピックル液において、セルロースは、セルロース同士の水素結合による再凝集を防ぎ、分散し易くするために、セルロース以外の多糖類によって複合化されているものを使用することが好ましい。このように複合化されたセルロース（以下、複合化セルロース）を使用することによって、より一層効果的に澱粉の分散安定性を向上させることが可能になる。複合化セルロースは、水素結合、イオン結合、及び／又は疎水結合等によってセルロースの表面に前記多糖類が付着している複合体である。
In the pickle solution of the present invention, it is preferable to use a cellulose complexed with a polysaccharide other than cellulose in order to prevent re-aggregation due to hydrogen bonding between celluloses and facilitate dispersion. By using cellulose thus complexed (hereinafter, complexed cellulose), it becomes possible to more effectively improve the dispersion stability of starch. Complexed cellulose is a complex in which the polysaccharide is attached to the surface of cellulose by hydrogen bonding, ionic bonding, and / or hydrophobic bonding.
複合化セルロースに使用される多糖類の種類としては、具体的には、キサンタンガム、グァガム、カラヤガム、アラビアガム、タラガム、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、アルギン酸ナトリウム、カラギーナン、ペクチン、カードラン、プルラン、デキストリン、マルトデキストリン等が挙げられる。これらの多糖類は、１種単独でセルロースとの複合化に使用してもよく、２種以上を組み合わせてセルロースとの複合化に使用してもよい。
Specific examples of polysaccharides used in the complexed cellulose include xanthan gum, gua gum, gum karaya, gum arabic, tara gum, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, sodium alginate, carrageenan, pectin, curdlan , Pullulan, dextrin, maltodextrin and the like. These polysaccharides may be used alone or in combination with cellulose, or two or more may be used in combination with cellulose.
複合化セルロースの中でも、より一層効果的に澱粉の分散安定性を向上させるという観点から、好ましくはキサンタンガム、カルボキシメチルセルロース、デキストリン、更に好ましくはキサンタンガムによって複合化されている複合化セルロースが挙げられる。
Among the composite celluloses, from the viewpoint of improving the dispersion stability of the starch even more effectively, the composite celluloses preferably combined with xanthan gum, carboxymethyl cellulose, dextrin, more preferably xanthan gum can be mentioned.
また、複合化セルロースを構成するセルロースと多糖類（セルロース以外）の比率については、特に制限されないが、例えば、セルロース１００重量部当たり、多糖類（セルロース以外）が１～２０００重量部、好ましくは５～１５００重量部、更に好ましくは１０～１０００重量部が挙げられる。
Further, the ratio of cellulose and polysaccharide (other than cellulose) constituting the composite cellulose is not particularly limited. For example, the polysaccharide (other than cellulose) is 1 to 2000 parts by weight, preferably 5 parts per 100 parts by weight of cellulose. To 1500 parts by weight, more preferably 10 to 1000 parts by weight.
複合化セルロースの製造方法については、特開平９－１２１７８７号公報等に記載されている公知の手法に従えばよい。具体的には、複合化セルロースの製造方法として、セルロースのゲルを多糖類（セルロース以外）の溶液に浸漬して、多糖類（セルロース以外）をセルロースのゲルに含浸させて複合化する方法；セルロースと多糖類（セルロース以外）を水溶液に分散させてアルコール沈殿又はスプレードライ等によって乾燥させる方法等が挙げられる。また、セルロースとして発酵セルロースを使用する場合であれば、セルロース産生菌を培養して発酵セルロースを産生させる際に、培地中に多糖類（セルロース以外）を添加して培養を行うことによって、複合化セルロースを得るここともできる。
The method for producing the composite cellulose may be a known method described in JP-A-9-121787. Specifically, as a method for producing complex cellulose, a method in which a cellulose gel is immersed in a solution of a polysaccharide (other than cellulose) and the polysaccharide (other than cellulose) is impregnated into the cellulose gel to be complexed; cellulose And polysaccharides (other than cellulose) are dispersed in an aqueous solution and dried by alcohol precipitation or spray drying. In addition, if fermented cellulose is used as cellulose, when cellulose-producing bacteria are cultivated to produce fermented cellulose, a polysaccharide (other than cellulose) is added to the medium and cultured to add it. You can get cellulose here too.
複合化セルロースについては、サンアーティストＰＮ、サンアーティストＰＧ（以上、三栄源エフ・エフ・アイ株式会社製）、ビバピュアーＭＣＧ５００Ｆ（レッテンマイヤー社製）等として商業的に入手可能であり、本発明では商業的に入手したものを使用してもよい。
The composite cellulose is commercially available as Sun Artist PN, Sun Artist PG (above, manufactured by Saneigen FFI Co., Ltd.), Viva Pure MCG500F (manufactured by Rettenmeier Co., Ltd.), etc. You may use what was obtained automatically.
本発明のピックル液において、セルロースの含有量については、澱粉の沈降を抑制できる範囲で適宜設定すればよいが、例えば、０．０１重量％以上、好ましくは０．０２重量％以上、更に好ましくは０．０３重量％以上が挙げられる。本発明のピックル液におけるセルロースの含有量の上限値については、特に制限されないが、粘度の発現を抑制するという観点から、例えば、５重量％以下に設定すればよく、好ましくは４重量％以下、更に好ましくは３重量％以下が挙げられる。なお、ここで例示するセルロースの含有量は、セルロース自体の含有量であり、複合化セルロースの場合は、複合化している多糖類（セルロース以外）を除いたセルロース自体の含有量を指す。
In the pickle solution of the present invention, the cellulose content may be appropriately set within a range in which the precipitation of starch can be suppressed. For example, 0.01% by weight or more, preferably 0.02% by weight or more, more preferably 0.03 weight% or more is mentioned. The upper limit of the cellulose content in the pickle liquid of the present invention is not particularly limited, but may be set to, for example, 5% by weight or less, preferably 4% by weight or less, from the viewpoint of suppressing the expression of viscosity. More preferably, 3 weight% or less is mentioned. In addition, content of the cellulose illustrated here is content of cellulose itself, and in the case of a composite cellulose, it refers to content of the cellulose itself except the compounded polysaccharide (other than a cellulose).
［その他の成分］
本発明のピックル液には、澱粉及びセルロースと共に、基剤として水が含まれる。 [Other ingredients]
The pickle solution of the present invention contains water as a base together with starch and cellulose.
本発明のピックル液には、澱粉及びセルロースと共に、基剤として水が含まれる。 [Other ingredients]
The pickle solution of the present invention contains water as a base together with starch and cellulose.
また、本発明のピックル液には、必要に応じて、卵白、乳タンパク質、大豆タンパク質、小麦タンパク質等のタンパク質が含まれていてもよい。本発明のピックル液では、澱粉が、従来のピックル液に配合されているタンパク質の代替品としての役割を果たすため、本発明のピックル液は、従来のピックル液に比べてタンパク質の含有量を減らしたり、タンパク質を実質的に未配合にしたりすることができる。
Further, the pickle solution of the present invention may contain proteins such as egg white, milk protein, soy protein, and wheat protein as necessary. In the pickle solution of the present invention, starch serves as a substitute for the protein blended in the conventional pickle solution. Therefore, the pickle solution of the present invention reduces the protein content compared to the conventional pickle solution. Or the protein can be substantially unblended.
本発明のピックル液におけるタンパク質含有量としては、例えば３０重量％以下、好ましくは２０重量％以下、より好ましくは１０重量％以下、更に好ましくは５重量％以下が挙げられる。
The protein content in the pickle solution of the present invention is, for example, 30% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, and still more preferably 5% by weight or less.
更に、本発明のピックル液には、澱粉、セルロース、及び水に加えて、一般的にピックル液に配合されている各種添加剤が含まれていてもよい。このような添加剤としては、例えば、食塩；ポリリン酸、ピロリン酸、それらの塩（ナトリウム塩等のアルカリ金属塩等）の粘着剤（結着剤）；サラダ油、菜種油、大豆油、綿実油、サフラワー油、コーン油、ひまわり油、米油、パーム油、ヤシ油、カカオ脂、魚油、乳脂、牛脂、豚脂等の油脂；ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、リゾレシチン、サポニン等の乳化剤；グルタミン酸ナトリウム、５’－イノシン酸二ナトリウム等の調味料；亜硝酸ナトリウム、硝酸ナトリウム、硝酸カリウム等の発色剤；デキストリン；グアガム、ローカストビーンガム、タラガム、キサンタンガム、ジェランガム、アラビアガム、トラガントガム、ペクチン、アルギン酸ナトリウム、カルボキシメチルセルロース等の糊料（増粘多糖類）；コチニール色素、紅花赤色素等の着色料；砂糖、果糖、ブドウ糖等の甘味料；Ｌ－アスコルビン酸、ソルビン酸、ジブチルヒドロキシトルエン、ジブチルヒドロキシアニソール、それらの塩等の酸化防止剤；ソルビン酸、ポリリジン、プロピオン酸、それらの塩等の保存料等が挙げられる。これらの添加剤は、１種単独で使用してもよく、また２種以上を組み合わせて使用してもよい。
Furthermore, the pickle liquid of the present invention may contain various additives generally blended in the pickle liquid in addition to starch, cellulose, and water. Examples of such additives include: salt; polyphosphoric acid, pyrophosphoric acid, and salts thereof (alkali metal salts such as sodium salt) (binding agent); salad oil, rapeseed oil, soybean oil, cottonseed oil, sacrificial oil Oils such as flower oil, corn oil, sunflower oil, rice oil, palm oil, coconut oil, cacao butter, fish oil, milk fat, beef tallow and pork fat; polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester , Propylene glycol fatty acid ester, lecithin, lysolecithin, saponin and other emulsifiers; seasonings such as sodium glutamate, disodium 5'-inosinate; color formers such as sodium nitrite, sodium nitrate, potassium nitrate; dextrin; guar gum, locust bean gum , Tara gum, xanthan gum, gellan gum, arabian Glue, thickener such as gum, tragacanth gum, pectin, sodium alginate, carboxymethylcellulose; coloring agents such as cochineal pigment, safflower red pigment; sweeteners such as sugar, fructose, glucose; L-ascorbic acid, sorbic acid , Antioxidants such as dibutylhydroxytoluene, dibutylhydroxyanisole and salts thereof; and preservatives such as sorbic acid, polylysine, propionic acid and salts thereof. These additives may be used individually by 1 type, and may be used in combination of 2 or more type.
一般的なピックル液には、添加剤として、食塩、粘着剤、油脂、調味料、発色剤、デキストリン、糊料、及び甘味料が含まれていることが多く、本発明のピックル液でも、これらの添加剤の少なくとも１種、好ましくは３種以上、より好ましくは４種以上、好ましくは５種、特に好ましくは６種以上、７種種以上、又は８種（食塩、粘着剤、油脂、調味料、発色剤、デキストリン、糊料、及び甘味料の全て）を含んでいてもよい。
Common pickle liquids often contain salt, adhesives, fats and oils, seasonings, color formers, dextrins, glues, and sweeteners as additives, and these pickle liquids of the present invention also contain these. At least one of these additives, preferably 3 or more, more preferably 4 or more, preferably 5 or more, particularly preferably 6 or more, 7 or more, or 8 (salt, adhesive, fats and oils, seasonings , Color formers, dextrins, pastes, and sweeteners).
これらの添加剤の含有量については、その種類や配合目的等に応じて適宜設定すればよいが、代表的な添加剤の含有量については、例えば、以下の範囲が挙げられる。
食塩を含有させる場合の含有量：通常０．５～２０重量％、好ましくは０．７～１５重量％、更に好ましくは０．９～１０重量％。
粘着剤を含有させる場合の含有量：通常０．０１～５重量％、好ましくは０．０３～４重量％、更に好ましくは０．０５～３重量％。
油脂を含有させる場合の含有量：通常０．１～５０重量％、好ましくは０．５～４０重量％、更に好ましくは１～３０重量％。
調味料を含有させる場合の含有量：通常０．０１～２０重量％、好ましくは０．０５～１７．５重量％、更に好ましくは０．１～１５重量％。
発色剤を含有させる場合の含有量：通常０．００１～５重量％、好ましくは０．００２～４重量％、更に好ましくは０．００３～３重量％。
デキストリンを含有させる場合の含有量：通常１～５０重量％、好ましくは２～４０重量％、更に好ましくは３～３０重量％。
糊料を含有させる場合の含有量：通常０．０１～５重量％、好ましくは０．０２～４重量％、更に好ましくは０．０３～３重量％。
甘味料を含有させる場合の含有量：通常０．５～２５重量％、好ましくは０．７５～２０重量％、更に好ましくは１～１５重量％。 The content of these additives may be set as appropriate according to the type, blending purpose, and the like, but examples of typical additive contents include the following ranges.
Content when sodium chloride is contained: Usually 0.5 to 20% by weight, preferably 0.7 to 15% by weight, more preferably 0.9 to 10% by weight.
Content when pressure-sensitive adhesive is contained: Usually 0.01 to 5% by weight, preferably 0.03 to 4% by weight, more preferably 0.05 to 3% by weight.
Content when fats and oils are contained: Usually 0.1 to 50% by weight, preferably 0.5 to 40% by weight, more preferably 1 to 30% by weight.
Content when seasoning is contained: usually 0.01 to 20% by weight, preferably 0.05 to 17.5% by weight, more preferably 0.1 to 15% by weight.
Content when color former is contained: Usually 0.001 to 5% by weight, preferably 0.002 to 4% by weight, more preferably 0.003 to 3% by weight.
Content when dextrin is contained: usually 1 to 50% by weight, preferably 2 to 40% by weight, more preferably 3 to 30% by weight.
Content when paste is contained: Usually 0.01 to 5% by weight, preferably 0.02 to 4% by weight, more preferably 0.03 to 3% by weight.
Content in case of containing sweetener: Usually 0.5 to 25% by weight, preferably 0.75 to 20% by weight, more preferably 1 to 15% by weight.
食塩を含有させる場合の含有量：通常０．５～２０重量％、好ましくは０．７～１５重量％、更に好ましくは０．９～１０重量％。
粘着剤を含有させる場合の含有量：通常０．０１～５重量％、好ましくは０．０３～４重量％、更に好ましくは０．０５～３重量％。
油脂を含有させる場合の含有量：通常０．１～５０重量％、好ましくは０．５～４０重量％、更に好ましくは１～３０重量％。
調味料を含有させる場合の含有量：通常０．０１～２０重量％、好ましくは０．０５～１７．５重量％、更に好ましくは０．１～１５重量％。
発色剤を含有させる場合の含有量：通常０．００１～５重量％、好ましくは０．００２～４重量％、更に好ましくは０．００３～３重量％。
デキストリンを含有させる場合の含有量：通常１～５０重量％、好ましくは２～４０重量％、更に好ましくは３～３０重量％。
糊料を含有させる場合の含有量：通常０．０１～５重量％、好ましくは０．０２～４重量％、更に好ましくは０．０３～３重量％。
甘味料を含有させる場合の含有量：通常０．５～２５重量％、好ましくは０．７５～２０重量％、更に好ましくは１～１５重量％。 The content of these additives may be set as appropriate according to the type, blending purpose, and the like, but examples of typical additive contents include the following ranges.
Content when sodium chloride is contained: Usually 0.5 to 20% by weight, preferably 0.7 to 15% by weight, more preferably 0.9 to 10% by weight.
Content when pressure-sensitive adhesive is contained: Usually 0.01 to 5% by weight, preferably 0.03 to 4% by weight, more preferably 0.05 to 3% by weight.
Content when fats and oils are contained: Usually 0.1 to 50% by weight, preferably 0.5 to 40% by weight, more preferably 1 to 30% by weight.
Content when seasoning is contained: usually 0.01 to 20% by weight, preferably 0.05 to 17.5% by weight, more preferably 0.1 to 15% by weight.
Content when color former is contained: Usually 0.001 to 5% by weight, preferably 0.002 to 4% by weight, more preferably 0.003 to 3% by weight.
Content when dextrin is contained: usually 1 to 50% by weight, preferably 2 to 40% by weight, more preferably 3 to 30% by weight.
Content when paste is contained: Usually 0.01 to 5% by weight, preferably 0.02 to 4% by weight, more preferably 0.03 to 3% by weight.
Content in case of containing sweetener: Usually 0.5 to 25% by weight, preferably 0.75 to 20% by weight, more preferably 1 to 15% by weight.
ピックル液は液状であるので、本発明のピックル液は、残部は水で構成され、液状を呈する。
Since the pickle liquid is in a liquid state, the remaining part of the pickle liquid of the present invention is composed of water and exhibits a liquid state.
２．前記ピックル液を使用した食肉加工食品
本発明の食肉加工食品は、前記ピックル液を含有することを特徴とする。本発明の食肉加工食品は、前記ピックル液を含むことにより、良好な硬さ、弾力、及び風味を備えることができる。 2. Processed Meat Food Using the Pickle Liquid The processed meat food of the present invention contains the pickle liquid. The processed meat food of the present invention can have good hardness, elasticity, and flavor by including the pickle liquid.
本発明の食肉加工食品は、前記ピックル液を含有することを特徴とする。本発明の食肉加工食品は、前記ピックル液を含むことにより、良好な硬さ、弾力、及び風味を備えることができる。 2. Processed Meat Food Using the Pickle Liquid The processed meat food of the present invention contains the pickle liquid. The processed meat food of the present invention can have good hardness, elasticity, and flavor by including the pickle liquid.
本発明の食肉加工食品における食肉の種類については、特に制限されないが、例えば、豚肉、牛肉、馬肉、鹿肉、羊肉等の畜肉；鶏肉、七面鳥肉、ガチョウ肉等の鶏肉；サケ等の魚肉等が挙げられる。
Although it does not restrict | limit in particular about the kind of meat in the processed meat food of this invention, For example, livestock meat, such as pork, beef, horse meat, venison, and lamb; Chicken such as chicken, turkey meat, goose meat; Fish such as salmon Is mentioned.
また、本発明の食肉加工品の種類については、特に制限されないが、例えば、ロースハム、ボンレスハム、チョップドハム等のハム類、ベーコン、焼豚、トンカツ用の肉、から揚げ、ステーキ肉、しゃぶしゃぶ用の肉等が挙げられる。
Further, the type of processed meat product of the present invention is not particularly limited. For example, hams such as loin ham, boneless ham, chopped ham, meat for bacon, grilled pork, tonkatsu, fried, steak meat, shabu-shabu meat Etc.
従来技術では、スライスした薄い食肉加工食品は、しなやかさが不十分になり割れ易く、またスライスパックされている場合（スライス片を重ねた状態でパックされている場合）には、スライス片同士が強く密着して剥がし難く、剥がす際に割れやすいという欠点があったが、本発明の食肉加工食品では、前記ピックル液を使用することにより、このような欠点が解消されている。このような本発明の効果を鑑みれば、本発明の食肉加工品の好適な一態様として、スライスハム、スライスベーコン等、スライスした薄い食肉加工食品が挙げられる。
In the prior art, sliced thin processed meat foods are insufficiently supple and easily broken, and when sliced packed (packed with stacked slices), the sliced pieces are strong. Although there was a fault that it was in close contact and difficult to peel off, and it was easy to break when peeled off, the processed meat product of the present invention solved such a fault by using the pickle liquid. In view of such effects of the present invention, sliced thin processed meat foods such as sliced ham and sliced bacon can be cited as a preferred embodiment of the processed meat product of the present invention.
本発明の食肉加工食品は、食肉に前記ピックル液を含有させた後に、食肉加工食品の種類に応じて、各種加工や調理に供することによって製造される。
The processed meat food of the present invention is produced by adding the pickle liquid to meat and then subjecting it to various processing and cooking according to the type of processed meat food.
前記ピックル液を食肉に含有させる方法については、特に制限されず、従来のピックル液と同様の方法で行うことができる。具体的には、ブロック状の食肉に対して前記ピックル液をインジェクションする方法、ブロック状の食肉を前記ピックル液中に浸漬する方法等が挙げられる。また、食肉に含有させる前記ピックル液の量についても、従来のピックル液の場合と同様であり、食肉加工食品の種類等に応じて適宜設定すればよい。
The method of incorporating the pickle liquid into the meat is not particularly limited, and can be performed by the same method as the conventional pickle liquid. Specifically, a method of injecting the pickle liquid into block-like meat, a method of immersing block-like meat in the pickle liquid, and the like can be mentioned. Further, the amount of the pickle liquid to be contained in the meat is the same as in the case of the conventional pickle liquid, and may be set as appropriate according to the type of processed meat food.
以下、試験例を挙げて本発明を更に詳細に説明するが、本発明はこれらの試験例に限定されるものではない。
Hereinafter, the present invention will be described in more detail with reference to test examples, but the present invention is not limited to these test examples.
なお、以下に示す試験例において使用したセルロース素材１～３及びカルボキシメチルセルロース素材は、以下の通りである。
セルロース素材１
・ビバピュアーＭＣＧ５００Ｆ（レッテンマイヤー社製）
・当該セルロース素材１は、結晶セルロースがキサンタンガムによって複合化されている。
・当該セルロース素材１において、結晶セルロースは８５重量％、キサンタンガムは１５重量％含まれている。
セルロース素材２
・サンアーティストＰＮ（三栄源エフ・エフ・アイ株式会社製）
・当該セルロース素材２は、発酵セルロースが、キサンタンガム、カルボキシメチルセルロース及びデキストリンによって複合化されている。
・当該当該セルロース素材２において、発酵セルロースは１８．３重量％、キサンタンガムは１２．１重量％、カルボキシメチルセルロースは６．２重量％、デキストリンは６３．４重量％含まれている。
セルロース素材３
・サンアーティストＰＧ（三栄源エフ・エフ・アイ株式会社製）
・当該セルロース素材３は、発酵セルロースが、カルボキシメチルセルロース、グァガム、他の食品素材によって複合化されている。
・当該当該セルロース素材３において、発酵セルロースは２０％重量％、カルボキシメチルセルロースは６．７重量％、グァガムは６．７重量％、他の食品素材は６６．６重量％含まれている。
カルボキシメチルセルロース素材
・サンローズＦ０８ＨＣ（三栄源エフ・エフ・アイ株式会社製）
・当該カルボキシメチルセルロース素材は、カルボキシメチルセルロース１００重量％である。 Thecellulose materials 1 to 3 and the carboxymethyl cellulose material used in the following test examples are as follows.
Cellulose material 1
・ Viva Pure MCG500F (manufactured by Rettenmeier)
-As for the said celluloseraw material 1, crystalline cellulose is compounded by the xanthan gum.
-In the said celluloseraw material 1, 85 weight% of crystalline cellulose and 15 weight% of xanthan gum are contained.
Cellulose material 2
・ Sun artist PN (manufactured by Saneigen FFI Co., Ltd.)
In thecellulose material 2, fermented cellulose is complexed with xanthan gum, carboxymethyl cellulose, and dextrin.
-In the said celluloseraw material 2, fermented cellulose is contained 18.3% by weight, xanthan gum is 12.1% by weight, carboxymethylcellulose is 6.2% by weight, and dextrin is 63.4% by weight.
Cellulose material 3
・ Sun artist PG (manufactured by Saneigen FFI Co., Ltd.)
-As for the said celluloseraw material 3, fermented cellulose is compounded with carboxymethylcellulose, gua gum, and other food materials.
-In the said celluloseraw material 3, fermented cellulose is contained 20% by weight, carboxymethylcellulose is 6.7% by weight, guagum is 6.7% by weight, and other food materials are 66.6% by weight.
Carboxymethylcellulose material , Sunrose F08HC (manufactured by Saneigen FFI Co., Ltd.)
-The said carboxymethylcellulose raw material is 100 weight% of carboxymethylcellulose.
セルロース素材１
・ビバピュアーＭＣＧ５００Ｆ（レッテンマイヤー社製）
・当該セルロース素材１は、結晶セルロースがキサンタンガムによって複合化されている。
・当該セルロース素材１において、結晶セルロースは８５重量％、キサンタンガムは１５重量％含まれている。
セルロース素材２
・サンアーティストＰＮ（三栄源エフ・エフ・アイ株式会社製）
・当該セルロース素材２は、発酵セルロースが、キサンタンガム、カルボキシメチルセルロース及びデキストリンによって複合化されている。
・当該当該セルロース素材２において、発酵セルロースは１８．３重量％、キサンタンガムは１２．１重量％、カルボキシメチルセルロースは６．２重量％、デキストリンは６３．４重量％含まれている。
セルロース素材３
・サンアーティストＰＧ（三栄源エフ・エフ・アイ株式会社製）
・当該セルロース素材３は、発酵セルロースが、カルボキシメチルセルロース、グァガム、他の食品素材によって複合化されている。
・当該当該セルロース素材３において、発酵セルロースは２０％重量％、カルボキシメチルセルロースは６．７重量％、グァガムは６．７重量％、他の食品素材は６６．６重量％含まれている。
カルボキシメチルセルロース素材
・サンローズＦ０８ＨＣ（三栄源エフ・エフ・アイ株式会社製）
・当該カルボキシメチルセルロース素材は、カルボキシメチルセルロース１００重量％である。 The
・ Viva Pure MCG500F (manufactured by Rettenmeier)
-As for the said cellulose
-In the said cellulose
・ Sun artist PN (manufactured by Saneigen FFI Co., Ltd.)
In the
-In the said cellulose
・ Sun artist PG (manufactured by Saneigen FFI Co., Ltd.)
-As for the said cellulose
-In the said cellulose
Carboxymethylcellulose material , Sunrose F08HC (manufactured by Saneigen FFI Co., Ltd.)
-The said carboxymethylcellulose raw material is 100 weight% of carboxymethylcellulose.
試験例１：セルロースによる澱粉の沈降抑制効果の検証（１）
表１に示す組成の澱粉分散液を調製した。具体的には、表１に示す成分の所定量を水に加えて総量を２５０ｇにした後、ＴＫホモミキサー（ｆ－ｍｏｄｅｌ、プライミクス社製）にて１５０００ｒｐｍで５分間高速撹拌を行い、澱粉分散液を得た。なお、表１に示す各澱粉分散液において、キサンタンガムは、粘度が１００ｃｐ程度になるように調整し、各澱粉分散液の粘度差が澱粉の沈降に影響しないようにするために添加した。 Test Example 1: Verification of the effect of inhibiting the precipitation of starch by cellulose (1)
A starch dispersion having the composition shown in Table 1 was prepared. Specifically, after adding a predetermined amount of the components shown in Table 1 to water to make a total amount of 250 g, high-speed stirring was performed at 15000 rpm for 5 minutes with a TK homomixer (f-model, manufactured by Primix) to disperse the starch. A liquid was obtained. In each starch dispersion shown in Table 1, xanthan gum was adjusted so that the viscosity was about 100 cp, and added so that the viscosity difference of each starch dispersion did not affect the precipitation of starch.
表１に示す組成の澱粉分散液を調製した。具体的には、表１に示す成分の所定量を水に加えて総量を２５０ｇにした後、ＴＫホモミキサー（ｆ－ｍｏｄｅｌ、プライミクス社製）にて１５０００ｒｐｍで５分間高速撹拌を行い、澱粉分散液を得た。なお、表１に示す各澱粉分散液において、キサンタンガムは、粘度が１００ｃｐ程度になるように調整し、各澱粉分散液の粘度差が澱粉の沈降に影響しないようにするために添加した。 Test Example 1: Verification of the effect of inhibiting the precipitation of starch by cellulose (1)
A starch dispersion having the composition shown in Table 1 was prepared. Specifically, after adding a predetermined amount of the components shown in Table 1 to water to make a total amount of 250 g, high-speed stirring was performed at 15000 rpm for 5 minutes with a TK homomixer (f-model, manufactured by Primix) to disperse the starch. A liquid was obtained. In each starch dispersion shown in Table 1, xanthan gum was adjusted so that the viscosity was about 100 cp, and added so that the viscosity difference of each starch dispersion did not affect the precipitation of starch.
高速撹拌後、直ちに澱粉分散液５０ｍｌを５０ｍｌ容チューブ容器に移して、室温で１６時間静置した。次いで、チューブ容器内の澱粉分散液を上面から５ｍｌ回収した。静置前の澱粉分散液と静置後に回収した澱粉分散液を２５倍稀釈し、分光光度計にてＯＤ660の測定を行い、分散している澱粉量の測定を行った。また、下記の算出式に従って、澱粉の沈降抑制率（％）についても算出した。
Immediately after stirring at high speed, 50 ml of the starch dispersion was transferred to a 50 ml tube container and allowed to stand at room temperature for 16 hours. Next, 5 ml of the starch dispersion in the tube container was recovered from the upper surface. The starch dispersion before standing and the starch dispersion collected after standing were diluted 25 times, and OD 660 was measured with a spectrophotometer to measure the amount of dispersed starch. Moreover, it calculated also about the sedimentation suppression rate (%) of the starch according to the following formula.
また、調製直後の各澱粉分散液について、４℃での粘度を測定した。粘度の測定条件は、以下に示す通りである。
使用機器：VISCOMETER TV-20 (TOKI SANGYO)
使用SPINDLE：No. H1
回転速度：30 rpm
測定時点：回転開始から３０秒後 Moreover, the viscosity at 4 ° C. was measured for each starch dispersion immediately after preparation. Viscosity measurement conditions are as shown below.
Equipment used: VISCOMETER TV-20 (TOKI SANGYO)
SPINDLE used: No. H1
Rotation speed: 30 rpm
Measurement time: 30 seconds after the start of rotation
使用機器：VISCOMETER TV-20 (TOKI SANGYO)
使用SPINDLE：No. H1
回転速度：30 rpm
測定時点：回転開始から３０秒後 Moreover, the viscosity at 4 ° C. was measured for each starch dispersion immediately after preparation. Viscosity measurement conditions are as shown below.
Equipment used: VISCOMETER TV-20 (TOKI SANGYO)
SPINDLE used: No. H1
Rotation speed: 30 rpm
Measurement time: 30 seconds after the start of rotation
得られた結果を表１に示す。この結果、セルロースを含まない澱粉分散液（コントロール）では、静置後に著しい澱粉の沈降が認められ、更にカルボキシメチルセルロースを含む澱粉分散液（サンプル４）では、澱粉の沈降がより一層顕著になっていた。これに対して、セルロースを含む澱粉分散液（サンプル１～３）では、澱粉の沈降を効果的に抑制できていた。即ち、本試験結果から、ピックル液中の澱粉の沈降を抑制するには、セルロースの添加が有効であることが明らかとなった。
The results obtained are shown in Table 1. As a result, in the starch dispersion containing no cellulose (control), significant precipitation of starch was observed after standing, and in the starch dispersion containing carboxymethyl cellulose (sample 4), the precipitation of starch was even more prominent. It was. In contrast, starch dispersions containing cellulose (Samples 1 to 3) were able to effectively suppress starch precipitation. That is, the results of this test revealed that the addition of cellulose is effective for suppressing the settling of starch in the pickle solution.
試験例２：セルロースによる澱粉の沈降抑制効果の検証（２）
表２に示す組成の澱粉分散液を調製した。具体的には、５００ｍｌ容のビーカーに表２に示す成分を所定量加えて総量を５００ｇにした後、氷水中でＴＫホモミキサー（ｆ－ｍｏｄｅｌ、プライミクス社製）にて５０００ｒｐｍで３０分間撹拌を行い、澱粉分散液を得た。 Test Example 2: Verification of the effect of suppressing the precipitation of starch by cellulose (2)
A starch dispersion having the composition shown in Table 2 was prepared. Specifically, after adding a predetermined amount of the components shown in Table 2 to a 500 ml beaker to make a total amount of 500 g, the mixture was stirred in ice water at 5000 rpm for 30 minutes with a TK homomixer (f-model, manufactured by Primix). And a starch dispersion was obtained.
表２に示す組成の澱粉分散液を調製した。具体的には、５００ｍｌ容のビーカーに表２に示す成分を所定量加えて総量を５００ｇにした後、氷水中でＴＫホモミキサー（ｆ－ｍｏｄｅｌ、プライミクス社製）にて５０００ｒｐｍで３０分間撹拌を行い、澱粉分散液を得た。 Test Example 2: Verification of the effect of suppressing the precipitation of starch by cellulose (2)
A starch dispersion having the composition shown in Table 2 was prepared. Specifically, after adding a predetermined amount of the components shown in Table 2 to a 500 ml beaker to make a total amount of 500 g, the mixture was stirred in ice water at 5000 rpm for 30 minutes with a TK homomixer (f-model, manufactured by Primix). And a starch dispersion was obtained.
得られた各澱粉分散液の４℃での粘度を測定した。粘度の測定条件は、以下に示す通りである。
使用機器：VISCOMETER TV-20 (TOKI SANGYO)
使用SPINDLE：No. H1
回転速度：30 rpm
測定時点：回転開始から３０秒後 The viscosity at 4 ° C. of each obtained starch dispersion was measured. Viscosity measurement conditions are as shown below.
Equipment used: VISCOMETER TV-20 (TOKI SANGYO)
SPINDLE used: No. H1
Rotation speed: 30 rpm
Measurement time: 30 seconds after the start of rotation
使用機器：VISCOMETER TV-20 (TOKI SANGYO)
使用SPINDLE：No. H1
回転速度：30 rpm
測定時点：回転開始から３０秒後 The viscosity at 4 ° C. of each obtained starch dispersion was measured. Viscosity measurement conditions are as shown below.
Equipment used: VISCOMETER TV-20 (TOKI SANGYO)
SPINDLE used: No. H1
Rotation speed: 30 rpm
Measurement time: 30 seconds after the start of rotation
また、調製直後の各澱粉分散液１０ｍｌを１０ｍｌ容メスシリンダーに入れて蓋をした後に、冷蔵庫（４℃）にて１週間静置した。静置開始から、２時間後、２４時間後、４８時間後、７２時間後、及び１週間後に、目視にて外観を観察し、以下の判定基準に従って澱粉の沈降の程度を評価した。また、静置開始から１週間後に、メスシリンダーを１回反転させて、以下の判定基準に従って澱粉の再分散性についても評価した。
＜澱粉の沈降の程度の判定基準＞
ＡＡＡ：澱粉が均一に分散している。
ＡＡ：上面から１ｍｌ以下の範囲で澱粉が分散していない領域が認められるが、その他の領域では澱粉が均一に分散しており、下面に沈降した澱粉の蓄積は認められない。
Ａ：上面から１ｍｌ以上２ｍｌ以下の範囲で澱粉が分散していない領域が認められるが、その他の領域では澱粉が均一に分散しており、下面に沈降した澱粉の蓄積は認められない。
Ｂ：デンプンが分散している領域が一部又は全部において認められるが、下面に沈降した澱粉が蓄積している。
Ｃ：デンプンが分散している領域が確認できない、又は一部の領域において極めて低濃度でデンプンが分散しており、ほぼ全ての澱粉が下面に沈降して蓄積している。 Moreover, after putting 10 ml of each starch dispersion liquid immediately after preparation into a 10 ml volume graduated cylinder, and covering it, it left still for one week in a refrigerator (4 degreeC). After 2 hours, 24 hours, 48 hours, 72 hours, and 1 week after the start of standing, the appearance was visually observed and the degree of starch sedimentation was evaluated according to the following criteria. Further, one week after the start of standing, the graduated cylinder was inverted once, and the redispersibility of starch was also evaluated according to the following criteria.
<Judgment criteria for the degree of sedimentation of starch>
AAA: Starch is uniformly dispersed.
AA: An area where starch is not dispersed in the range of 1 ml or less from the upper surface is observed, but in other areas, starch is uniformly dispersed, and accumulation of starch settled on the lower surface is not recognized.
A: A region in which starch is not dispersed in the range of 1 ml to 2 ml from the upper surface is observed, but in other regions, starch is uniformly dispersed, and accumulation of starch settled on the lower surface is not recognized.
B: Although the area | region where the starch is disperse | distributing is recognized in part or all, the starch which settled on the lower surface has accumulate | stored.
C: The area | region which starch is disperse | distributing cannot be confirmed, or starch is disperse | distributing at a very low density | concentration in one part area | region, and almost all starch has settled and accumulated on the lower surface.
＜澱粉の沈降の程度の判定基準＞
ＡＡＡ：澱粉が均一に分散している。
ＡＡ：上面から１ｍｌ以下の範囲で澱粉が分散していない領域が認められるが、その他の領域では澱粉が均一に分散しており、下面に沈降した澱粉の蓄積は認められない。
Ａ：上面から１ｍｌ以上２ｍｌ以下の範囲で澱粉が分散していない領域が認められるが、その他の領域では澱粉が均一に分散しており、下面に沈降した澱粉の蓄積は認められない。
Ｂ：デンプンが分散している領域が一部又は全部において認められるが、下面に沈降した澱粉が蓄積している。
Ｃ：デンプンが分散している領域が確認できない、又は一部の領域において極めて低濃度でデンプンが分散しており、ほぼ全ての澱粉が下面に沈降して蓄積している。 Moreover, after putting 10 ml of each starch dispersion liquid immediately after preparation into a 10 ml volume graduated cylinder, and covering it, it left still for one week in a refrigerator (4 degreeC). After 2 hours, 24 hours, 48 hours, 72 hours, and 1 week after the start of standing, the appearance was visually observed and the degree of starch sedimentation was evaluated according to the following criteria. Further, one week after the start of standing, the graduated cylinder was inverted once, and the redispersibility of starch was also evaluated according to the following criteria.
<Judgment criteria for the degree of sedimentation of starch>
AAA: Starch is uniformly dispersed.
AA: An area where starch is not dispersed in the range of 1 ml or less from the upper surface is observed, but in other areas, starch is uniformly dispersed, and accumulation of starch settled on the lower surface is not recognized.
A: A region in which starch is not dispersed in the range of 1 ml to 2 ml from the upper surface is observed, but in other regions, starch is uniformly dispersed, and accumulation of starch settled on the lower surface is not recognized.
B: Although the area | region where the starch is disperse | distributing is recognized in part or all, the starch which settled on the lower surface has accumulate | stored.
C: The area | region which starch is disperse | distributing cannot be confirmed, or starch is disperse | distributing at a very low density | concentration in one part area | region, and almost all starch has settled and accumulated on the lower surface.
＜澱粉の再分散性の判定基準＞
Ａ：反転操作後に、澱粉が全領域に亘り均一に分散している。
Ｂ：反転操作しても、澱粉がメスシリンダーの下面に蓄積したままで澱粉が十分に再分散しない。 <Judgment criteria for redispersibility of starch>
A: Starch is uniformly dispersed over the entire area after the reversal operation.
B: Even if the reversal operation is performed, the starch is not sufficiently redispersed while the starch is accumulated on the lower surface of the graduated cylinder.
Ａ：反転操作後に、澱粉が全領域に亘り均一に分散している。
Ｂ：反転操作しても、澱粉がメスシリンダーの下面に蓄積したままで澱粉が十分に再分散しない。 <Judgment criteria for redispersibility of starch>
A: Starch is uniformly dispersed over the entire area after the reversal operation.
B: Even if the reversal operation is performed, the starch is not sufficiently redispersed while the starch is accumulated on the lower surface of the graduated cylinder.
得られた結果を表２に示す。また、澱粉の沈降の程度及び再分散性を評価した際に、各澱粉分散液の外観を観察した写真を図１に示す。キサンタンガムを配合して澱粉分散液に粘性を付与することによって澱粉の沈降速度を抑えることができるが、２４時間静置後では澱粉が沈降して下面に蓄積し、均一な澱粉の分散状態を維持することはできなかった（サンプル1-1～1-3）。セルロースを添加していない澱粉分散液では、一旦沈降した澱粉を再分散させることが困難であった。これに対して、セルロースを添加した澱粉分散液では、７２時間静置後でも、下面に沈降して蓄積している澱粉は認められず、澱粉の分散状態を極めて安定に維持できていた（サンプル2-1～2-2、3-1～3-2、4-1～4-2）。更に、１週間静置後でも、セルロースを添加した澱粉分散液では、下面での澱粉の蓄積は認められなかった。
Table 2 shows the results obtained. Further, FIG. 1 shows a photograph of the appearance of each starch dispersion when the degree of starch settling and redispersibility were evaluated. By adding xanthan gum and adding viscosity to the starch dispersion, the sedimentation rate of the starch can be suppressed, but after standing for 24 hours, the starch settles and accumulates on the lower surface, maintaining a uniform starch dispersion state. Could not be done (Samples 1-1 to 1-3). In the starch dispersion liquid to which cellulose is not added, it is difficult to redisperse the starch that has once settled. On the other hand, in the starch dispersion liquid to which cellulose was added, even after 72 hours of standing, starch that settled and accumulated on the lower surface was not recognized, and the dispersion state of starch could be maintained extremely stably (sample) 2-1 to 2-2, 3-1 to 3-2, 4-1 to 4-2). Furthermore, even after standing for 1 week, starch accumulation on the lower surface was not observed in the starch dispersion added with cellulose.
試験例３：澱粉及びセルロースを含むピックル液の評価（１）
１．ピックル液の調製
（実施例１～１４）
表３に示す組成のピックル液を製造した。具体的には、氷を加えて冷却した水１８０ｇを５００ｍｌ容のビーカーに加え、食塩と残部の水を除いた各原料を添加し、ＴＫホモミキサー（ｆ－ｍｏｄｅｌ、プライミクス社製）にて５０００ｒｐｍで３０分間撹拌を行った。次いで、食塩を添加して溶解するまで撹拌した後に、氷４５ｇ（水の残部に相当）を加えて氷か解けるまで撹拌を行い、ピックル液を得た。 Test Example 3: Evaluation of pickle solution containing starch and cellulose (1)
1. Preparation of pickle solution (Examples 1 to 14)
A pickle solution having the composition shown in Table 3 was produced. Specifically, 180 g of water cooled by adding ice was added to a 500 ml beaker, each raw material except for salt and the remaining water was added, and the mixture was added at 5000 rpm with a TK homomixer (f-model, manufactured by Primix). For 30 minutes. Next, after adding sodium chloride and stirring until dissolved, 45 g of ice (corresponding to the remainder of water) was added and stirred until the ice melted to obtain a pickle solution.
１．ピックル液の調製
（実施例１～１４）
表３に示す組成のピックル液を製造した。具体的には、氷を加えて冷却した水１８０ｇを５００ｍｌ容のビーカーに加え、食塩と残部の水を除いた各原料を添加し、ＴＫホモミキサー（ｆ－ｍｏｄｅｌ、プライミクス社製）にて５０００ｒｐｍで３０分間撹拌を行った。次いで、食塩を添加して溶解するまで撹拌した後に、氷４５ｇ（水の残部に相当）を加えて氷か解けるまで撹拌を行い、ピックル液を得た。 Test Example 3: Evaluation of pickle solution containing starch and cellulose (1)
1. Preparation of pickle solution (Examples 1 to 14)
A pickle solution having the composition shown in Table 3 was produced. Specifically, 180 g of water cooled by adding ice was added to a 500 ml beaker, each raw material except for salt and the remaining water was added, and the mixture was added at 5000 rpm with a TK homomixer (f-model, manufactured by Primix). For 30 minutes. Next, after adding sodium chloride and stirring until dissolved, 45 g of ice (corresponding to the remainder of water) was added and stirred until the ice melted to obtain a pickle solution.
（比較例１～１４）
表４に示す組成のピックル液を製造した。具体的な製造方法は前記実施例１～１４の場合と同様である。 (Comparative Examples 1 to 14)
A pickle solution having the composition shown in Table 4 was produced. The specific manufacturing method is the same as that in Examples 1 to 14.
表４に示す組成のピックル液を製造した。具体的な製造方法は前記実施例１～１４の場合と同様である。 (Comparative Examples 1 to 14)
A pickle solution having the composition shown in Table 4 was produced. The specific manufacturing method is the same as that in Examples 1 to 14.
２．ピックル液における澱粉の沈降抑制効果の検証
調製直後の各ピックル液を冷蔵庫（４℃）にて７２時間静置し後に、目視にて外観を観察し、試験例２と同様の判定基準に従って澱粉の沈降の程度を評価した。 2. Verification of the effect of suppressing the sedimentation of starch in the pickle solution Each pickle solution immediately after preparation was allowed to stand for 72 hours in a refrigerator (4 ° C.), and then the appearance was visually observed. According to the same judgment criteria as in Test Example 2, The degree of sedimentation was evaluated.
調製直後の各ピックル液を冷蔵庫（４℃）にて７２時間静置し後に、目視にて外観を観察し、試験例２と同様の判定基準に従って澱粉の沈降の程度を評価した。 2. Verification of the effect of suppressing the sedimentation of starch in the pickle solution Each pickle solution immediately after preparation was allowed to stand for 72 hours in a refrigerator (4 ° C.), and then the appearance was visually observed. According to the same judgment criteria as in Test Example 2, The degree of sedimentation was evaluated.
３．ピックル液を用いて製造したハムの評価
ブロック状の冷凍豚肉（豚ＭＭロイン）を解凍した。解凍後の豚肉３００ｇに対して、ピックル液９０ｇを注射器により注入した後に真空包装により袋に詰めて密封した。次いで、袋の上から豚肉を揉み込んだ後に、２日間、冷蔵庫（４℃）にてエイジングを行った。その後、８０℃で１時間加熱を行った後に、冷蔵庫（４℃）で１晩冷却し、更に厚さ１．２ｍｍにスライスしてハムを得た。 3. Evaluation of ham produced using pickle solution Block-shaped frozen pork (pork MM loin) was thawed. 90 g of pickle solution was poured into 300 g of pork after thawing with a syringe, and the bag was sealed by vacuum packaging. Next, after swallowing pork from the top of the bag, aging was performed in a refrigerator (4 ° C.) for 2 days. Then, after heating at 80 degreeC for 1 hour, it cooled in the refrigerator (4 degreeC) overnight, and also sliced to thickness 1.2mm, and obtained ham.
ブロック状の冷凍豚肉（豚ＭＭロイン）を解凍した。解凍後の豚肉３００ｇに対して、ピックル液９０ｇを注射器により注入した後に真空包装により袋に詰めて密封した。次いで、袋の上から豚肉を揉み込んだ後に、２日間、冷蔵庫（４℃）にてエイジングを行った。その後、８０℃で１時間加熱を行った後に、冷蔵庫（４℃）で１晩冷却し、更に厚さ１．２ｍｍにスライスしてハムを得た。 3. Evaluation of ham produced using pickle solution Block-shaped frozen pork (pork MM loin) was thawed. 90 g of pickle solution was poured into 300 g of pork after thawing with a syringe, and the bag was sealed by vacuum packaging. Next, after swallowing pork from the top of the bag, aging was performed in a refrigerator (4 ° C.) for 2 days. Then, after heating at 80 degreeC for 1 hour, it cooled in the refrigerator (4 degreeC) overnight, and also sliced to thickness 1.2mm, and obtained ham.
得られたハムについて、肉感（肉らしい繊維感）、弾力（プリッとした反発力）、風味（卵白臭（硫黄臭）や青臭さ（大豆臭）の無さ）、色調（ハムらしい明るいピンクの色調を呈しているか）、割れ（ハムを２つ折りした際の裂け目の数・深さによる総合判断）、及び剥離性（スライス片を重ねてスライスパックした後に、各スライス片を１枚ずつ剥がす際の剥がし易さ、破れにくさ）について、以下の判定基準に従って評点化した。
＜各評価項目の判定基準＞
５：非常に良好
４：好ましい
３：普通
２：少し劣る
１：劣る About the obtained ham, flesh feel (feeling of fiber like meat), elasticity (crisp repulsion), flavor (no egg white smell (sulfur smell) or blue smell (soybean smell)), color tone (light pink like ham) Color tone), cracking (overall judgment based on the number and depth of tears when the ham is folded in half), and peelability (when sliced pieces are peeled off one by one after stacking sliced slices) The ease of peeling and the difficulty of tearing were scored according to the following criteria.
<Criteria for each evaluation item>
5: Very good 4: Preferred 3: Normal 2: A little inferior 1: Inferior
＜各評価項目の判定基準＞
５：非常に良好
４：好ましい
３：普通
２：少し劣る
１：劣る About the obtained ham, flesh feel (feeling of fiber like meat), elasticity (crisp repulsion), flavor (no egg white smell (sulfur smell) or blue smell (soybean smell)), color tone (light pink like ham) Color tone), cracking (overall judgment based on the number and depth of tears when the ham is folded in half), and peelability (when sliced pieces are peeled off one by one after stacking sliced slices) The ease of peeling and the difficulty of tearing were scored according to the following criteria.
<Criteria for each evaluation item>
5: Very good 4: Preferred 3: Normal 2: A little inferior 1: Inferior
４．評価結果
得られた結果を表５に示す。この結果、前記試験例１及び２の場合と同様に、澱粉及びセルロースを含むピックル液では、澱粉の沈降を十分に抑制し、澱粉の分散安定性が格段に優れていた。また、澱粉及びセルロースを含むピックル液を用いて製造したハムは、肉感、弾力、風味、色調、割れ、及び剥離性の点で、良好であった。特に、澱粉及びセルロースを含むピックル液では、セルロースを含まない場合に比べて、肉感を向上させ得ることが確認された。 4). Evaluation results Table 5 shows the results obtained. As a result, as in the case of Test Examples 1 and 2, in the pickle solution containing starch and cellulose, the settling of starch was sufficiently suppressed, and the dispersion stability of starch was remarkably excellent. Moreover, the ham manufactured using the pickle liquid containing starch and cellulose was good in terms of fleshiness, elasticity, flavor, color tone, cracking, and peelability. In particular, it was confirmed that the pickle solution containing starch and cellulose can improve the texture as compared with the case of not containing cellulose.
得られた結果を表５に示す。この結果、前記試験例１及び２の場合と同様に、澱粉及びセルロースを含むピックル液では、澱粉の沈降を十分に抑制し、澱粉の分散安定性が格段に優れていた。また、澱粉及びセルロースを含むピックル液を用いて製造したハムは、肉感、弾力、風味、色調、割れ、及び剥離性の点で、良好であった。特に、澱粉及びセルロースを含むピックル液では、セルロースを含まない場合に比べて、肉感を向上させ得ることが確認された。 4). Evaluation results Table 5 shows the results obtained. As a result, as in the case of Test Examples 1 and 2, in the pickle solution containing starch and cellulose, the settling of starch was sufficiently suppressed, and the dispersion stability of starch was remarkably excellent. Moreover, the ham manufactured using the pickle liquid containing starch and cellulose was good in terms of fleshiness, elasticity, flavor, color tone, cracking, and peelability. In particular, it was confirmed that the pickle solution containing starch and cellulose can improve the texture as compared with the case of not containing cellulose.
試験例４：澱粉及びセルロースを含むピックル液の評価（２）
１．ピックル液の調製
表６に示す組成のピックル液を製造した。具体的には、氷を加えて冷却した水５．７３ｋｇをタンクに加え、食塩と残部の水を除いた各原料を添加し、ホモミキサー（T.K. AUTO MIXER 40、プライミクス社製）にて５０００ｒｐｍで３０分間撹拌を行った。次いで、食塩を添加して溶解するまで撹拌した後に、氷１．５ｋｇ（水の残部に相当）を加えて氷が溶けるまで撹拌を行い、ピックル液を得た。 Test Example 4: Evaluation of pickle solution containing starch and cellulose (2)
1. Preparation of pickle solution Pickle solutions having the compositions shown in Table 6 were produced. Specifically, 5.73 kg of water cooled by adding ice was added to the tank, each raw material except for salt and the remaining water was added, and the mixture was added at 5000 rpm with a homomixer (TK AUTO MIXER 40, manufactured by Primix). Stirring was performed for 30 minutes. Next, after adding salt and stirring until dissolved, 1.5 kg of ice (corresponding to the remainder of water) was added and stirred until the ice melted to obtain a pickle solution.
１．ピックル液の調製
表６に示す組成のピックル液を製造した。具体的には、氷を加えて冷却した水５．７３ｋｇをタンクに加え、食塩と残部の水を除いた各原料を添加し、ホモミキサー（T.K. AUTO MIXER 40、プライミクス社製）にて５０００ｒｐｍで３０分間撹拌を行った。次いで、食塩を添加して溶解するまで撹拌した後に、氷１．５ｋｇ（水の残部に相当）を加えて氷が溶けるまで撹拌を行い、ピックル液を得た。 Test Example 4: Evaluation of pickle solution containing starch and cellulose (2)
1. Preparation of pickle solution Pickle solutions having the compositions shown in Table 6 were produced. Specifically, 5.73 kg of water cooled by adding ice was added to the tank, each raw material except for salt and the remaining water was added, and the mixture was added at 5000 rpm with a homomixer (TK AUTO MIXER 40, manufactured by Primix). Stirring was performed for 30 minutes. Next, after adding salt and stirring until dissolved, 1.5 kg of ice (corresponding to the remainder of water) was added and stirred until the ice melted to obtain a pickle solution.
２．ピックル液における澱粉の沈降抑制効果の検証
調製直後の各ピックル液１０ｍｌを１０ｍｌ容メスシリンダーに入れて蓋をした後に、冷蔵庫（４℃）にて７２時間静置した。調製直後、静置開始から６時間後、２４時間後、４８時間後及び７２時間後に、各ピックル液の外観を目視にて観察し澱粉の沈降の程度を評価した。 2. Verification of Starch Sedimentation Suppression Effect in Pickle Liquid After each preparation, 10 ml of each pickle liquid was placed in a 10 ml graduated cylinder and covered, and then allowed to stand in a refrigerator (4 ° C.) for 72 hours. Immediately after preparation, 6 hours, 24 hours, 48 hours, and 72 hours after the start of standing, the appearance of each pickle solution was visually observed to evaluate the degree of starch sedimentation.
調製直後の各ピックル液１０ｍｌを１０ｍｌ容メスシリンダーに入れて蓋をした後に、冷蔵庫（４℃）にて７２時間静置した。調製直後、静置開始から６時間後、２４時間後、４８時間後及び７２時間後に、各ピックル液の外観を目視にて観察し澱粉の沈降の程度を評価した。 2. Verification of Starch Sedimentation Suppression Effect in Pickle Liquid After each preparation, 10 ml of each pickle liquid was placed in a 10 ml graduated cylinder and covered, and then allowed to stand in a refrigerator (4 ° C.) for 72 hours. Immediately after preparation, 6 hours, 24 hours, 48 hours, and 72 hours after the start of standing, the appearance of each pickle solution was visually observed to evaluate the degree of starch sedimentation.
３．ピックル液を用いて製造したハムの評価
ブロック状の冷凍豚肉（豚ＭＭロイン）を解凍した。解凍後の豚肉２ｋｇに対して、ピックル液１．６ｋｇをインジェクターにより注入した。次いで、４℃の冷蔵庫内でタンブリングを２０時間行った（正転２０分、休止２０分、逆転２０分を１サイクルとして、合計２０サイクル）。その後、ハム製造における常法に従って、充填工程、乾燥工程（７５℃、９０分）、スモーク工程（７５℃、１５分）、スチーム工程（８０℃、１２０分；中心肉温度が７３℃になるまで加熱）、冷却（シャワー）工程（６０分）、冷蔵庫による冷却工程（１晩）、及びスライス工程（厚さ１．２ｍｍにスライス）を行い、ハムを製造した。 3. Evaluation of ham produced using pickle solution Block-shaped frozen pork (pork MM loin) was thawed. 1.6 kg of pickle solution was injected by an injector to 2 kg of pork after thawing. Subsequently, tumbling was performed in a refrigerator at 4 ° C. for 20 hours (20 cycles in the normal direction, 20 minutes in the pause, and 20 minutes in the reverse direction as one cycle). Then, according to the usual method in ham production, filling process, drying process (75 ° C, 90 minutes), smoke process (75 ° C, 15 minutes), steam process (80 ° C, 120 minutes; until the core meat temperature reaches 73 ° C Heating), cooling (shower) step (60 minutes), cooling step with refrigerator (overnight), and slicing step (slicing to 1.2 mm thickness) were performed to produce ham.
ブロック状の冷凍豚肉（豚ＭＭロイン）を解凍した。解凍後の豚肉２ｋｇに対して、ピックル液１．６ｋｇをインジェクターにより注入した。次いで、４℃の冷蔵庫内でタンブリングを２０時間行った（正転２０分、休止２０分、逆転２０分を１サイクルとして、合計２０サイクル）。その後、ハム製造における常法に従って、充填工程、乾燥工程（７５℃、９０分）、スモーク工程（７５℃、１５分）、スチーム工程（８０℃、１２０分；中心肉温度が７３℃になるまで加熱）、冷却（シャワー）工程（６０分）、冷蔵庫による冷却工程（１晩）、及びスライス工程（厚さ１．２ｍｍにスライス）を行い、ハムを製造した。 3. Evaluation of ham produced using pickle solution Block-shaped frozen pork (pork MM loin) was thawed. 1.6 kg of pickle solution was injected by an injector to 2 kg of pork after thawing. Subsequently, tumbling was performed in a refrigerator at 4 ° C. for 20 hours (20 cycles in the normal direction, 20 minutes in the pause, and 20 minutes in the reverse direction as one cycle). Then, according to the usual method in ham production, filling process, drying process (75 ° C, 90 minutes), smoke process (75 ° C, 15 minutes), steam process (80 ° C, 120 minutes; until the core meat temperature reaches 73 ° C Heating), cooling (shower) step (60 minutes), cooling step with refrigerator (overnight), and slicing step (slicing to 1.2 mm thickness) were performed to produce ham.
得られたハム（サンプル厚：１．２ｍｍ）について、テクスチャーアナライザー（TA.XTplus、Stable Micro Systems社製）（プランジャー：球形 φ５．０ｍｍ、測定スピード１．０ｍｍ／秒）を使用して、破断距離及び破断応力を測定した。
The obtained ham (sample thickness: 1.2 mm) was broken using a texture analyzer (TA.XTplus, manufactured by Stable Micro Systems) (plunger: spherical, φ5.0 mm, measurement speed 1.0 mm / sec). Distance and breaking stress were measured.
更に、得られたハムについて、肉感（肉らしい繊維感）、弾力（プリッとした反発力）、風味（卵白臭（硫黄臭）や青臭さ（大豆臭）の無さ）、色調（ハムらしい明るいピンクの色調を呈しているか）、割れ（ハムを２つ折りした際の裂け目の数・深さによる総合判断）、及び剥離性（スライス片を重ねてスライスパックした後に、各スライス片を１枚ずつ剥がす際の剥がし易さ、破れにくさ）について、前記試験例３と同様の方法で評価した。
Furthermore, about the obtained ham, flesh (fiber-like texture), resilience (pleated repulsion), flavor (no egg white odor (sulfur odor) or blue odor (soybean odor)), color tone (bright like ham) Pink color), cracks (comprehensive judgment based on the number and depth of tears when folding the ham in half), and peelability (slice pieces after stacking slice slices one by one) The ease of peeling at the time and the difficulty of tearing were evaluated in the same manner as in Test Example 3.
４．評価結果
得られた結果を表７に示す。また、澱粉の沈降の程度を評価した際に、各ピックル液の外観を観察した写真を図２に示す。この結果、前記試験例１～３の場合と同様に、澱粉及びセルロースを含むピックル液では、澱粉の均一な分散状態が長時間に亘って安定に維持できていた。また、澱粉及びセルロースを含むピックル液を用いて製造したハムは、肉感、弾力、風味、色調、割れ、及び剥離性の点で、良好であった。特に、澱粉及びセルロースを含むピックル液を使用した場合では、セルロースを含まない場合に比べて、破断応力及び破断距離が向上しており、硬さ及び歯切れが良好で、更に肉感も向上していた。
4). Evaluation results Table 7 shows the results obtained. Moreover, when the grade of the sedimentation of starch was evaluated, the photograph which observed the external appearance of each pickle liquid is shown in FIG. As a result, as in the case of Test Examples 1 to 3, in the pickle solution containing starch and cellulose, the uniform dispersion state of starch could be stably maintained for a long time. Moreover, the ham manufactured using the pickle liquid containing starch and cellulose was good in terms of fleshiness, elasticity, flavor, color tone, cracking, and peelability. In particular, when a pickle solution containing starch and cellulose was used, the breaking stress and breaking distance were improved, the hardness and crispness were good, and the flesh was also improved compared to the case where no cellulose was contained. .
得られた結果を表７に示す。また、澱粉の沈降の程度を評価した際に、各ピックル液の外観を観察した写真を図２に示す。この結果、前記試験例１～３の場合と同様に、澱粉及びセルロースを含むピックル液では、澱粉の均一な分散状態が長時間に亘って安定に維持できていた。また、澱粉及びセルロースを含むピックル液を用いて製造したハムは、肉感、弾力、風味、色調、割れ、及び剥離性の点で、良好であった。特に、澱粉及びセルロースを含むピックル液を使用した場合では、セルロースを含まない場合に比べて、破断応力及び破断距離が向上しており、硬さ及び歯切れが良好で、更に肉感も向上していた。
試験例５：澱粉及びセルロースを含むピックル液の工業的規模での製造と評価
１．ピックル液の調製
工業的に使用されている製造装置を使用して表８に示す組成のピックル液を製造した。具体的には、氷を加えて冷却した水１７．６９ｋｇを撹拌タンクに加え、食塩と残部の水を除いた各原料を添加し、ブレンダーを用いて撹拌を行った。次いで、食塩を添加して溶解するまでブレンダーにて撹拌した後に、氷４ｋｇ（水の残部に相当）を加えて氷が溶けるまでブレンダーにて撹拌を行った。次いで、ブレンダーの弁を閉じて、マイルダー（インライン型の乳化分散機）に通液し、マイルダーを通過したピックル液を回収した。 Test Example 5: Production and evaluation of pickle liquid containing starch and cellulose on an industrial scale Preparation of pickle liquid A pickle liquid having the composition shown in Table 8 was manufactured using an industrially used manufacturing apparatus. Specifically, 17.69 kg of water cooled by adding ice was added to a stirring tank, each raw material except salt and the remaining water was added, and stirring was performed using a blender. Subsequently, after adding salt and stirring with a blender until it melt | dissolved, 4 kg of ice (equivalent to the remainder of water) was added, and it stirred with the blender until ice melted. Next, the valve of the blender was closed, and the liquid was passed through a milder (in-line type emulsifying disperser), and the pickle liquid that passed through the milder was recovered.
１．ピックル液の調製
工業的に使用されている製造装置を使用して表８に示す組成のピックル液を製造した。具体的には、氷を加えて冷却した水１７．６９ｋｇを撹拌タンクに加え、食塩と残部の水を除いた各原料を添加し、ブレンダーを用いて撹拌を行った。次いで、食塩を添加して溶解するまでブレンダーにて撹拌した後に、氷４ｋｇ（水の残部に相当）を加えて氷が溶けるまでブレンダーにて撹拌を行った。次いで、ブレンダーの弁を閉じて、マイルダー（インライン型の乳化分散機）に通液し、マイルダーを通過したピックル液を回収した。 Test Example 5: Production and evaluation of pickle liquid containing starch and cellulose on an industrial scale Preparation of pickle liquid A pickle liquid having the composition shown in Table 8 was manufactured using an industrially used manufacturing apparatus. Specifically, 17.69 kg of water cooled by adding ice was added to a stirring tank, each raw material except salt and the remaining water was added, and stirring was performed using a blender. Subsequently, after adding salt and stirring with a blender until it melt | dissolved, 4 kg of ice (equivalent to the remainder of water) was added, and it stirred with the blender until ice melted. Next, the valve of the blender was closed, and the liquid was passed through a milder (in-line type emulsifying disperser), and the pickle liquid that passed through the milder was recovered.
２．ピックル液における澱粉の沈降抑制効果の検証
調製直後の各ピックル液１０ｍｌを１０ｍｌ容メスシリンダーに入れて蓋をした後に、冷蔵庫（４℃）にて２週間静置した。調製直後、静置開始から２４時間後、７２時間後、及び２週間後に、各ピックル液の外観を目視にて観察し澱粉の沈降の程度を評価した。 2. Verification of Starch Sedimentation Inhibition Effect in Pickle Liquid After each preparation, 10 ml of each pickle liquid was placed in a 10 ml graduated cylinder and covered, and then allowed to stand in a refrigerator (4 ° C.) for 2 weeks. Immediately after preparation, 24 hours, 72 hours, and 2 weeks after the start of standing, the appearance of each pickle solution was visually observed to evaluate the degree of starch precipitation.
調製直後の各ピックル液１０ｍｌを１０ｍｌ容メスシリンダーに入れて蓋をした後に、冷蔵庫（４℃）にて２週間静置した。調製直後、静置開始から２４時間後、７２時間後、及び２週間後に、各ピックル液の外観を目視にて観察し澱粉の沈降の程度を評価した。 2. Verification of Starch Sedimentation Inhibition Effect in Pickle Liquid After each preparation, 10 ml of each pickle liquid was placed in a 10 ml graduated cylinder and covered, and then allowed to stand in a refrigerator (4 ° C.) for 2 weeks. Immediately after preparation, 24 hours, 72 hours, and 2 weeks after the start of standing, the appearance of each pickle solution was visually observed to evaluate the degree of starch precipitation.
３．評価結果
得られた結果を図３に示す。その結果、前記試験例１～４の場合と同様、工業的規模にてピックル液を製造した場合でも、澱粉及びセルロースを含むピックル液は、澱粉の均一な分散状態が長時間に亘って安定に維持できていた。即ち、本発明のピックル液は、一般的な食肉加工メーカーにおける製造現場で製造して使用できる技術であることが確認された。 3. Evaluation Results The results obtained are shown in FIG. As a result, as in the case of Test Examples 1 to 4, even when the pickle solution is produced on an industrial scale, the pickle solution containing starch and cellulose has a uniform dispersion state of starch over a long period of time. It was maintained. That is, it was confirmed that the pickle liquid of the present invention is a technique that can be manufactured and used at a manufacturing site in a general meat processing manufacturer.
得られた結果を図３に示す。その結果、前記試験例１～４の場合と同様、工業的規模にてピックル液を製造した場合でも、澱粉及びセルロースを含むピックル液は、澱粉の均一な分散状態が長時間に亘って安定に維持できていた。即ち、本発明のピックル液は、一般的な食肉加工メーカーにおける製造現場で製造して使用できる技術であることが確認された。 3. Evaluation Results The results obtained are shown in FIG. As a result, as in the case of Test Examples 1 to 4, even when the pickle solution is produced on an industrial scale, the pickle solution containing starch and cellulose has a uniform dispersion state of starch over a long period of time. It was maintained. That is, it was confirmed that the pickle liquid of the present invention is a technique that can be manufactured and used at a manufacturing site in a general meat processing manufacturer.
Claims (8)
- 澱粉、及びセルロースを含有することを特徴とする、ピックル液。 Pickle liquid characterized by containing starch and cellulose.
- 前記セルロースが、結晶セルロース、発酵セルロース、及びセルロースナノファイバーからなる群より選択される少なくとも１種である、請求項１に記載のピックル液。 The pickle liquid according to claim 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose, and cellulose nanofibers.
- 前記澱粉が、未加工小麦澱粉、加工小麦澱粉、未加工タピオカ澱粉、加工タピオカ澱粉、未加工サゴ澱粉、加工サゴ澱粉、未加工米澱粉、加工米澱粉、未加工モチ米澱粉、加工モチ米澱粉、未加工トウモロコシ澱粉、加工トウモロコシ澱粉、未加工ワキシーコーンスターチ、及び加工ワキシーコーンスターチからなる群より選択される少なくとも１種である、請求項１又は２に記載のピックル液。 The starch is raw wheat starch, processed wheat starch, raw tapioca starch, processed tapioca starch, raw sago starch, processed sago starch, raw rice starch, processed rice starch, raw glutinous rice starch, processed glutinous rice starch The pickle liquid according to claim 1 or 2, which is at least one selected from the group consisting of raw corn starch, processed corn starch, raw waxy corn starch, and processed waxy corn starch.
- 前記澱粉が、１重量％以上含まれる、請請求項１～３のいずれかに記載のピックル液。 The pickle solution according to any one of claims 1 to 3, wherein the starch is contained in an amount of 1% by weight or more.
- 前記セルロースが０．０1重量％以上含まれる、請求項１～４のいずれかに記載のピックル液。 The pickle liquid according to any one of claims 1 to 4, wherein the cellulose is contained in an amount of 0.01% by weight or more.
- 澱粉、及びセルロースを含有する液のピックル液としての使用。 Use of a liquid containing starch and cellulose as a pickle liquid.
- 請求項１～５のいずれかに記載のピックル液を含む、食肉加工食品。 Processed meat food comprising the pickle liquid according to any one of claims 1 to 5.
- 食肉中に請求項１～５のいずれかに記載のピックル液を含有させる工程を含む、食肉加工食品の製造方法。 A method for producing processed meat food, comprising a step of incorporating the pickle liquid according to any one of claims 1 to 5 into meat.
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| JPH06343423A (en) * | 1993-06-02 | 1994-12-20 | Musashino Kagaku Kenkyusho:Kk | Yield improvement of meat processed product |
| JPH0851956A (en) * | 1994-08-09 | 1996-02-27 | Asahi Chem Ind Co Ltd | Pickling liquid for processing meat and processed meat product |
| JPH0984555A (en) * | 1995-09-26 | 1997-03-31 | Honen Corp | Pickling liquid composition for meat processing and meat processed product using the same composition |
| JP2006067998A (en) * | 2004-08-05 | 2006-03-16 | Nippon Shokuhin Kako Co Ltd | Improving agent for processed product of meats, method for modifying processed product of meats and processed product of meats using the same improving agent |
| JP2012157291A (en) * | 2011-01-31 | 2012-08-23 | Prima Meat Packers Ltd | Method for producing meat processed product |
| JP2016039798A (en) * | 2014-08-12 | 2016-03-24 | 旭化成ケミカルズ株式会社 | Pickling liquid |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4440751B2 (en) | 2004-11-05 | 2010-03-24 | 日澱化學株式会社 | Processed meat production method |
| JP2011087490A (en) | 2009-10-21 | 2011-05-06 | Shin-Etsu Chemical Co Ltd | Meat additive, pickling liquid, and meat processed product |
-
2017
- 2017-02-24 WO PCT/JP2017/007197 patent/WO2017150390A1/en active Application Filing
- 2017-02-24 JP JP2018503113A patent/JP7034062B2/en active Active
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| JPH06343423A (en) * | 1993-06-02 | 1994-12-20 | Musashino Kagaku Kenkyusho:Kk | Yield improvement of meat processed product |
| JPH0851956A (en) * | 1994-08-09 | 1996-02-27 | Asahi Chem Ind Co Ltd | Pickling liquid for processing meat and processed meat product |
| JPH0984555A (en) * | 1995-09-26 | 1997-03-31 | Honen Corp | Pickling liquid composition for meat processing and meat processed product using the same composition |
| JP2006067998A (en) * | 2004-08-05 | 2006-03-16 | Nippon Shokuhin Kako Co Ltd | Improving agent for processed product of meats, method for modifying processed product of meats and processed product of meats using the same improving agent |
| JP2012157291A (en) * | 2011-01-31 | 2012-08-23 | Prima Meat Packers Ltd | Method for producing meat processed product |
| JP2016039798A (en) * | 2014-08-12 | 2016-03-24 | 旭化成ケミカルズ株式会社 | Pickling liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7480949B2 (en) | 2021-02-04 | 2024-05-10 | 株式会社ミライ化成 | Food modifier and manufacturing method of modified food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7034062B2 (en) | 2022-03-11 |
| JPWO2017150390A1 (en) | 2018-12-20 |
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