WO2021241736A1 - 食肉加工品用改良剤、食肉加工品、及び食肉加工品の製造方法 - Google Patents

食肉加工品用改良剤、食肉加工品、及び食肉加工品の製造方法 Download PDF

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WO2021241736A1
WO2021241736A1 PCT/JP2021/020424 JP2021020424W WO2021241736A1 WO 2021241736 A1 WO2021241736 A1 WO 2021241736A1 JP 2021020424 W JP2021020424 W JP 2021020424W WO 2021241736 A1 WO2021241736 A1 WO 2021241736A1
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Prior art keywords
processed meat
processed
meat
starch
mass
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English (en)
French (fr)
Japanese (ja)
Inventor
陽平 田▲崎▼
健太 加藤
三四郎 齋藤
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J Oil Mills Inc
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J Oil Mills Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to an improving agent for processed meat products, processed meat products, and a method for producing processed meat products.
  • Patent Document 1 discloses a method for obtaining a processed meat product having a good texture and a high yield by using a meat improving agent containing transglutaminase and vinegar.
  • an object of the present invention is to provide an improving agent for processed meat products, which can impart appropriate flexibility and hardness to processed meat products, processed meat products using the same, and a method for producing processed meat products. To provide.
  • the improver for processed meat products according to one aspect of the present invention contains the oil-processed acetylated starch, and the acetyl group content of the oil-processed acetylated starch is more than 1% by mass and 1.7% by mass or less. Is.
  • the acetylated starch may be acetylated phosphate cross-linked tapioca starch.
  • the acetylated starch has a higher acetyl group content than the first acetylated starch and the first acetylated starch having an acetyl group content of the first content. It may contain a second acetylated starch, which is a second content.
  • the processed meat product according to one aspect of the present invention includes the above-mentioned improver for processed meat products.
  • the meat processing liquid according to one aspect of the present invention contains the above-mentioned improving agent for processed meat products.
  • the above-mentioned processed meat product may be one selected from the group consisting of ham, sausage, hamburger steak, plant-based hamburger steak, salad chicken, and water-kneaded food.
  • the method for producing a processed meat product according to one aspect of the present invention includes a step of applying the above-mentioned improver for processed meat products to meat.
  • the method for producing a processed meat product according to one aspect of the present invention includes a step of dispersing the above-mentioned improver for processed meat products in water to obtain a processed meat liquid, and a step of applying the processed meat liquid to meat. ..
  • the amount of the oil-processed acetylated starch contained in the processed meat liquid may be 0.5% by mass or more and 10% by mass or less.
  • the improving agent for the processed meat product is used so that the amount of the oil-processed acetylated starch is 0.5 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the meat. It may be applied to the meat.
  • a method for improving the texture of a processed meat product according to one aspect of the present invention is characterized in that the above-mentioned improver for processed meat products is added to meat when the processed meat product is produced.
  • a method for improving workability at the time of slicing a processed meat product according to one aspect of the present invention is characterized in that the above-mentioned improver for processed meat products is added to meat when the processed meat product is manufactured.
  • the improver for processed meat products according to the present embodiment contains the oil-processed acetylated starch, and the acetyl group content of the oil-processed acetylated starch is more than 1% by mass and 1.7% by mass or less. It is characterized by being.
  • the oil-processed acetylated starch can be obtained by subjecting the acetylated starch to oil-and-fat processing.
  • the acetylated starch can be obtained by subjecting the raw material starch to an acetylation treatment.
  • the raw material starch for example, at least one selected from the group consisting of tapioca starch, horse belly starch, waxy corn starch, corn starch, high amylose corn starch, sweet potato starch, wheat starch, rice starch and sago starch can be used. However, it is not limited to these. In this embodiment, it is preferable to use tapioca starch as the raw material starch.
  • the acetylated starch used in this embodiment is obtained by subjecting the raw material starch to an acetylation treatment.
  • the acetylation treatment can be carried out by esterifying the raw material starch with, for example, acetic anhydride or vinyl acetate.
  • other treatments may be applied to the raw material starch in addition to the acetylation treatment.
  • cross-linking treatment, etherification treatment, enzyme treatment and the like may be performed.
  • the raw material starch may be esterified with sodium trimetaphosphate or phosphorus oxychloride.
  • acetylated phosphate-crosslinked starch obtained by subjecting the raw material starch to an acetylation treatment and a phosphate cross-linking treatment. Further, it is particularly preferable to use acetylated phosphoric acid cross-linked tapioca starch using tapioca starch as the raw material starch.
  • the oil-and-fat-processed acetylated starch (oil-and-fat-processed starch) can be obtained.
  • the oil / fat processing can be performed by adding one or more kinds selected from the group consisting of edible oils and fats and edible oils and fats related substances to acetylated starch, and then mixing and heating.
  • Edible oils and fats used for oil processing include saflower oil such as soybean oil and hylinol safflower oil, corn oil, rapeseed oil, egoma oil, flaxseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil. , Palm oil, sesame oil, camellia oil, tea oil, mustard oil, capoc oil, kaya oil, walnut oil, poppy oil and the like.
  • Examples of edible oil and fat related substances used for oil and fat processing include monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed lysinoreic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate; phospholipid and the like. It is preferably one or two selected from monoglycerin fatty acid ester and polyglycerin fatty acid ester, and more preferably polyglycerin fatty acid ester.
  • the blending amount of the edible fat or the edible fat-related substance at the time of preparing the fat-processed starch is, for example, the total of the edible fat and the edible fat-related substance with respect to 100 parts by mass of the raw material starch (for example, acetylated starch). It may be 0.005 part by mass or more, preferably 0.008 part by mass or more, and more preferably 0.02 part by mass or more. Further, the blending amount of the edible oil or fat or the edible oil-related substance with respect to 100 parts by mass of the raw material starch (for example, acetylated starch) is, for example, 2 parts by mass or less in total of the edible oil and fat and the edible oil-related substance. It is preferably 5.5 parts by mass or less, more preferably 0.8 parts by mass or less.
  • the mixture may be configured to contain a pH adjuster from the viewpoint of protecting the acetyl group of the acetylated starch contained as a raw material.
  • the pH adjuster may be any pH adjuster that can be used for foods and can be selected according to the type of raw material starch and edible fats and oils, but has an effect on water solubility and taste on the final product.
  • Hydrooxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide; carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate; and disodium hydrogen phosphate, sodium dihydrogen phosphate, etc.
  • Phosphates; and organic acid salts other than the above such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc. are preferable, and one or more of them. Is preferably blended. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate and the like are used, and more preferably one or more selected from the group consisting of sodium carbonate and trisodium citrate, and even more preferably citrate. Use trisodium citrate.
  • the amount of the pH adjuster added at the time of preparing oil-processed starch is, for example, 0.005 part by mass or more, preferably 0.03 part by mass or more, and more preferably 0.05 part by mass or more with respect to 100 parts by mass of starch. , More preferably 0.08 parts by mass or more.
  • the amount of the pH adjuster added is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, and more preferably 1.5 parts by mass or less with respect to 100 parts by mass of starch. It is preferably 1.2 parts by mass or less, and even more preferably 1 part by mass or less.
  • the acetyl group content of the oil-processed acetylated starch is more than 1% by mass and 1.7% by mass or less, preferably 1.1% by mass or more and 1.5% by mass or less. It is more preferably 1.1% by mass or more and 1.4% by mass or less, and further preferably 1.1% by mass or more and 1.3% by mass or less.
  • the acetylated starch having the above-mentioned range of acetyl group content may be used alone, or by mixing two or more kinds of acetylated starch having different acetyl group contents, as described above.
  • a range of acetylated starch may be prepared.
  • the first acetylated starch having the first acetyl group content and the first content having the acetyl group content are used.
  • Acetylated starch containing a second acetylated starch having a second content larger than the amount may be used.
  • Acetylated starch may be formed by oil-processing the acetylated starch containing the starch and the acetylated starch. As described above, by using two or more kinds of acetylated starch having different acetyl group contents, it is possible to easily prepare an acetylated starch having a predetermined acetyl group content. In addition, the acetyl group content of the acetylated starch can be adjusted accurately. When two or more types of acetylated starch having different acetyl group contents are used, two or more types of acetylated starch that have been processed with oil or fat may be mixed, but two types having different acetyl group contents are used. It is preferable to mix the above acetylated starch before fat processing.
  • the improver for processed meat products according to the present embodiment may contain powdery components in addition to the oil-processed acetylated starch.
  • unprocessed starches such as starch (corn starch, tapioca starch, sodium syrup starch, wheat starch, etc.
  • processed treatments such as esterification, etherification, pregelatinization, oxidation, and acid treatment are applied to these.
  • the improved agent for processed meat products according to the present embodiment is in the form of powder, but for example, the improved agent for processed meat products in the form of powder may be used as a processed meat processing liquid in which it is dispersed in a liquid.
  • the content of the oil-processed acetylated starch in the improver for processed meat products according to the present embodiment is, for example, 10% by mass or more and 100% by mass or less, preferably 15% by mass or more and 100% by mass or less. , More preferably 20% by mass or more and 100% by mass or less, and further preferably 20% by mass or more and 99% by mass or less.
  • the processed meat product according to the present embodiment is a processed meat product to which the above-mentioned improving agent for processed meat products is applied to the meat.
  • the meat used in the present embodiment is not particularly limited as long as it is meat, and for example, pork, beef, chicken, goat meat, sheep meat, horse meat, boar meat, deer meat, rabbit meat, bear meat, duck meat, and pigeon meat.
  • Livestock meat such as duck meat, sardine meat and turkey poultry, meat and poultry meat, fish such as salmon, Vietnamese, tuna, salmon, sardine tuna, cod, bonito, sardine, and shrimp such as flaxseed shrimp, sardine shrimp, car shrimp.
  • squid such as squid, squid, squid, and taraba crab
  • squid such as squid, squid, squid, squid, firefly squid, and spear squid
  • fish and shellfish such as octopus and squid.
  • Species or two or more species can be used.
  • the processed meat product according to the present embodiment is not particularly limited as long as it is a processed meat product containing the above-mentioned improver for processed meat products, but for example, ham, sausage, hamburger, salad chicken, meat balls, etc. It is a processed meat product such as shumai and dumplings, and a processed marine product (water-kneaded food) such as ham, fried ham, hampen, bamboo wheel, and fish sausage. Further, the invention according to the present embodiment can also be applied to a livestock meat-like processed product. As an example, by applying the improving agent for processed meat products according to the present embodiment to vegetable proteins derived from beans such as soybeans and peas; grains such as wheat; vegetables; fruits and the like, a plant can be used. It is possible to produce processed meat-like products such as base hamburger, plant-based sausage, and plant-based ham.
  • the method for producing a processed meat product according to the present embodiment is not particularly limited as long as it is a production method including a step of applying the above-mentioned improver for processed meat products to meat.
  • the improved agent for processed meat products according to the present embodiment is in the form of powder, and for example, the improved agent for processed meat products in the form of powder may be added to the meat and used. Further, the powdered improved agent for processed meat products may be dispersed in a liquid, and this liquid (processed meat liquid) may be applied to the meat.
  • the amount of oil-processed acetylated starch contained in the meat processing liquid is 1% by mass or more and 10% or more. It can be mass% or less, preferably 3% by mass or more and 8% by mass or less, and more preferably 4% by mass or more and 6% by mass or less.
  • the processed meat product is given appropriate suppleness and hardness while suppressing an increase in the viscosity of the processed meat liquid. can do.
  • the meat processing liquid may contain a liquid component in addition to the powder component which may be contained in the above-mentioned improving agent for processed meat products.
  • a liquid component in addition to the powder component which may be contained in the above-mentioned improving agent for processed meat products.
  • liquid seasonings such as soy sauce, vinegar, liquor, and mirin; liquid oils such as canola oil, soybean oil, and blended oil; water such as water and ice; good.
  • liquid ingredients usually used in foods may be included.
  • injection treatment or tumbling treatment can be used.
  • the injection process is a process of injecting a meat processing liquid into meat using an injector.
  • the tumbling treatment is a treatment in which a meat processing liquid is physically permeated into meat by using a tumbler (a device having a rotation mechanism).
  • the injection yield at this time is, for example, preferably 150% or more and 250% or less, more preferably 150% or more and 200% or less, further preferably 160% or more and 190% or less, and 170% or more. Even more preferably, it is 180% or less.
  • the injection yield can be calculated using Equation 1 below.
  • Injection yield (%) (mass after injection processing / mass before injection processing) x 100 ... Equation 1
  • the meat after injection treatment may be tumbled.
  • the meat processing liquid injected by the injection treatment can be made uniform in the meat.
  • the tumbling treatment in this case may be performed without adding a new meat processing liquid.
  • the tumbling yield is, for example, preferably 80% or more and 110% or less, and more preferably 90% or more and 100% or less.
  • the tumbling yield can be calculated using Equation 2 below.
  • Tumbling yield (%) (mass after tumbling treatment / mass before tumbling treatment) x 100 ... Equation 2
  • heat treat the meat after tumbling treatment As an example of the heat treatment, it is dried at a temperature condition of 45 ° C. to 65 ° C. for 100 to 130 minutes, and then smoked at a temperature condition of 55 ° C. to 75 ° C. for 15 to 25 minutes. Then, it is steamed at a temperature condition of 55 ° C. to 75 ° C. for 30 to 50 minutes, and then steamed at a temperature condition of 60 to 85 ° C. for 120 minutes. Then cool for 10 to 30 minutes.
  • the firing yield is preferably, for example, 70% or more and 100% or less, and more preferably 80% or more and 95% or less.
  • the firing yield can be calculated using Equation 3 below.
  • Baking yield (%) (mass after heat treatment / mass before heat treatment) x 100 ... Equation 3
  • minced gel As a processed meat product, a meat processing liquid is mixed with the meat (minced meat).
  • the prepared meat is sheared into minced meat using a food processor. Then, the sheared meat and the meat processing liquid are mixed using a food processor. At this time, the mass ratio of the meat processing liquid to the meat (mass of the meat processing liquid / mass of the meat) is preferably 0.8 or more and 1.2 or less, more preferably 0.9 or more and 1.1 or less, and 0.95. More preferably 1.05 or less.
  • the amount of the oil-processed acetylated starch is 1 part by mass or more and 10 parts by mass or less, preferably 3 parts by mass or more and 8 parts by mass or less, and more preferably 4 parts by mass or more and 6 parts by mass with respect to 100 parts by mass of meat. It shall be less than or equal to the mass.
  • a mixture (minced gel) of the meat prepared as described above and the meat processing liquid is filled in a molding die and molded.
  • the minced gel after molding is heated in a constant temperature bath at 60 to 80 ° C. for 20 to 40 minutes, heated, and then cooled with ice water to prepare a heat-treated minced gel.
  • the heat yield of the heat-treated minced gel is, for example, preferably 80% or more, more preferably 90% or more, still more preferably 95% or more.
  • the heating yield can be calculated using the following equation 4.
  • Heat yield (%) (mass of minced gel after heat treatment / mass of minced gel before heat treatment) x 100 ... Equation 4
  • the method for producing a processed meat product has been described above, but the above-mentioned method for producing a processed meat product is an example. You may use it.
  • the acetyl group content of the oil-processed acetylated starch contained in the improving agent for processed meat products is more than 1% by mass and 1.7% by mass or less.
  • the texture of the processed meat product can be improved by adding the above-mentioned improver for the processed meat product to the meat when the processed meat product is produced.
  • the texture is determined by the balance between suppleness and hardness, and good texture means that the balance between suppleness and hardness is in an appropriate range.
  • the above-mentioned improver for the processed meat product is added to the meat to improve the workability at the time of slicing the processed meat product.
  • the improved agent for processed meat products according to the present embodiment to the processed meat products, it is possible to impart appropriate suppleness and hardness to the processed meat products, so that the processed meat products are too hard and sliced. It is possible to prevent the processed meat product from being torn at the time of slicing because the processed meat product is too soft.
  • the "acetyl group content" was measured by the following method.
  • (1) The starch to be measured was measured for moisture using a moisture meter (electromagnetic moisture meter manufactured by Kensei Kogyo Co., Ltd .: model number MX50), and the moisture (%) in the starch sample was calculated.
  • a 0.1 N sodium hydroxide aqueous solution was added until the red color of the solution (2) did not disappear, then 8 mL of a 0.45 N sodium hydroxide aqueous solution was added, and the mixture was vigorously stirred at room temperature for 30 minutes.
  • ⁇ Test 1> As Test 1, a processed meat product (minced gel) was prepared by the following procedure, and the meat improving effect of each oil-and-fat modified starch obtained in the above-mentioned production example 4 was evaluated.
  • Table 3 shows the composition of the raw materials of the pickle liquid.
  • the common raw materials and the unique raw materials were separately weighed in each sample (each test group). Water was also weighed individually.
  • Test 1 the modified starches 1 to 5 shown in Table 2 were used as the modified starches.
  • the minced pork loin and the raw material of the weighed pickle liquid were mixed with a food processor (15 seconds x 3 times).
  • the above-mentioned mixed raw materials and the raw materials of the pickle liquid peculiar to each sample are mixed for each sample (test group) with a food processor (15 seconds x 3 times conditions), and chucked for each sample (test group). I put it in a bag and slammed it against a stone table to remove the air.
  • the breaking strength and breaking distance were measured using a texture analyzer (TA.XT Plus, manufactured by Stable Micro Systems) for the sample prepared as described above. Specifically, the minced gel was cut to a thickness of 15 mm, and a compression test was performed with a texture analyzer. A spherical plunger with a diameter of 7 mm was used to measure the breaking strength and the breaking distance, respectively, and the minced gel was compressed under the conditions of a test speed of 1 mm / sec and 80% straight, and the stress (g) at the time of breaking and the breaking were broken. The distance (mm) that the plunger moved to was measured.
  • TA.XT Plus manufactured by Stable Micro Systems
  • Tables 4 to 6 show the measurement results of the breaking strength (g), breaking distance (mm), and gel strength (g ⁇ mm) of each sample, respectively.
  • Tables 4 to 6 show the measured values obtained by measuring each value 5 times (4 times in the case of Table 6) and the average value thereof.
  • FIGS. 1 to 3 show graphs of breaking strength (g), breaking distance (mm), and gel strength (g ⁇ mm) of each sample, respectively. In the graphs of FIGS. 1 to 3, the average values shown in Tables 4 to 6 are plotted.
  • the breaking strength (g) represents the hardness of the sample, and the breaking distance (mm) represents the suppleness of the sample.
  • the gel strength (g ⁇ mm) obtained by multiplying these is an index showing the balance between them.
  • the breaking strength (g) of the minced gel is Comparative Example 1-1 and Comparative Example 1- using modified starch having a low acetyl group content (0%, 0.9%). In 2, it showed a low tendency. In particular, in Comparative Example 1-2, although the hardness was felt when touched by hand, the breaking strength (g) at the device was high because the hardness was inflexible and fragile rather than firm. It was low. On the other hand, in Examples 1-1 to 1-3 using modified starch having a high acetyl group content (1.1%, 1.2%, 1.3%), the breaking strength (g) of minced gel was used. Showed a high tendency. Therefore, it can be said that the minced gel according to Examples 1-1 to 1-3 had a preferable firm hardness.
  • the breaking distance (mm) of the minced gel was the longest in Comparative Example 1-1 using the oil-processed starch having an acetyl group content of 0%. Further, in Comparative Example 1-2 (acetyl group content: 0.9%) and Example 1-1 (acetyl group content: 1.1%), the breaking distance (mm) of the minced gel was substantially the same. .. Further, in Example 1-2 (acetyl group content: 1.2%) and Example 2-3 (acetyl group content: 1.3%), Comparative Example 1-2 (acetyl group content: 0). The breaking distance (mm) of minced gel was longer than that of 9.9%). Therefore, it can be said that the minced gel according to Examples 1-1 to 1-3 had a certain degree of suppleness.
  • the gel strength (g ⁇ mm) of the minced gel according to Examples 1-1 to 1-3 was the gel of the minced gel according to Comparative Example 1-1 and Comparative Example 1-2. It became larger than the strength (g ⁇ mm). Since the gel strength (g ⁇ mm) of the minced gel according to Examples 1-1 to 1-3 is within a predetermined range, the minced gel according to Examples 1-1 to 1-3 is appropriate. It can be said that it has a balance. That is, it can be said that the minced gel according to Examples 1-1 to 1-3 has appropriate hardness and suppleness.
  • the viscosity of each pickle liquid was measured.
  • For the viscosity of the pickle liquid put the pickle liquid in a 300 ml tall beaker and set No. 1 or No. It was measured under the conditions of 30 rpm and 10 rotations using 2 rotors.
  • a B-type viscometer manufactured by TOKIMEC Inc. was used for viscosity measurement.
  • the viscosities of each pickle liquid are shown in Table 7.
  • the tumbling treatment was carried out by putting the meat after the injection treatment into a tumbler and tumbling at 5 ° C. for 12 hours.
  • a cooling tumbler ESK-60 manufactured by Bacona was used as the tumbler.
  • the yield after the tumbling treatment (tumbling yield) was calculated using the above formula 2
  • the tumbling yields of Comparative Examples 2-1 to 2-2 and Examples 2-1 to 2-3 were obtained. They were 93%, 91%, 95%, 88% and 94%, respectively.
  • the meat after the tumbling treatment was put in a casing and heat-treated.
  • the heat treatment was carried out using a steam convection oven (Combimaster Plus XS manufactured by Rational) under the following conditions. First, it was dried at a temperature condition of 55 ° C. for 120 minutes, and then heated at a temperature condition of 65 ° C. for 20 minutes. Then, it was steamed at a temperature condition of 65 ° C. for 40 minutes, and then steamed at a temperature condition of 73 ° C. for 120 minutes. Then, it was taken out immediately and was water-cooled for 30 minutes with the casing.
  • a steam convection oven Combimaster Plus XS manufactured by Rational
  • Example evaluation Sensory evaluation was performed as a sample evaluation. The sensory evaluation was performed on the following items by the discussion of three specialized panelists based on the following criteria. The results of the sensory evaluation are shown in Table 7.
  • the suppleness and hardness of the above evaluation items indicate the texture when the sample is sampled.
  • the balance of the above evaluation items shows the good balance of texture and the ease of handling the sample. In other words, if the sample is too hard, the sample will not bend and break when slicing. Also, if the sample is too soft, the sample is likely to tear during slicing. When the sample is well-balanced, such a phenomenon can be suppressed and the ease of handling the sample is improved.
  • tissue was observed using a microscope.
  • a section having a thickness of 6 to 14 ⁇ m was cut out with a microtome, placed on a slide glass, and a drop of an iodine staining solution was dropped and stained to prepare a slide.
  • An optical microscope BX51 manufactured by Olympus was used as the microscope. The microscopic observation photograph is shown in FIG.
  • Example 2-1 and Example 2-2 the degree of swelling of the modified starch in the ham was higher than that in Comparative Example 2-1 and Comparative Example 2-2. It turned out to be expensive. Therefore, it can be said that the higher the degree of swelling of the modified starch, the higher the evaluation of the suppleness, hardness, and balance of these processed meat products (ham).
  • the sample after intestinal filling was blown and dried under the condition of 50 ° C. for 30 minutes. Then, steam heating was performed for 30 minutes under the condition of 75 ° C. This condition corresponds to the condition of heating for 30 minutes under the condition of the core temperature of 63 ° C. or higher. Then, the steam-heated sample was allowed to cool. Then, the sample after allowing to cool was stored frozen at ⁇ 50 ° C.
  • Example evaluation After thawing the sample prepared as described above at room temperature, the breaking strength and breaking distance were measured using a texture analyzer (TA.XT Plus, manufactured by Stable Micro Systems). Specifically, one sausage was measured three times, and three sausages were measured for one test group. A blade and a grooving stage were used for the probe. The test mode was a compression test. The test speed was 5 mm ⁇ 2 mm ⁇ 5 mm. The target mode was Strain 99%.
  • Table 9 shows the measurement results of the breaking strength (g) and the breaking distance (mm) of each sample.
  • FIG. 5 shows a graph of the breaking strength (g) and the breaking distance (mm) of each sample.
  • the values in Tables 9 and 5 are average values of the measured values of each sample.
  • the breaking strength (g) represents the hardness of the sample
  • the breaking distance (mm) represents the suppleness of the sample.
  • the sample according to Comparative Example 3-1 was the hardest, but it was unbalanced due to lack of suppleness, and it was powdery and lumpy.
  • the sample according to Comparative Example 3-2 was softer than the sample according to Comparative Example 3-1 but had no problem in hardness, but its suppleness was low, so that the balance was poor.
  • the sample according to Example 3-1 was softer than the sample according to Comparative Example 3-1 but had sufficient hardness and suppleness.
  • the sample according to Example 3-2 felt hardness and elasticity.
  • the sample according to Example 3-3 was the softest but supple.
  • the samples according to Examples 3-1 to 3-3 were not powdery and were preferred.
  • the samples according to Examples 3-1 to 3-3 were samples having sufficient hardness but suppleness, were not powdery, and had a very high balance as a texture. Therefore, it was found that suppleness is a very important factor in balancing the texture of sausages.
  • the sample stored frozen was boiled for 3 minutes, and the sample after boiling was subjected to sensory evaluation.
  • the samples according to Examples 3-1 to 3-3 had sufficient elasticity and suppleness even when boiled after frozen storage.
  • FIG. 6 shows microscopic observation photographs of the samples of Comparative Examples 3-1 to 3-2 and Examples 3-1 to 3-3. As shown in FIG. 6, it was confirmed that a large number of dark-colored ungelatinized starch granules were present in Comparative Example 3-1 and Comparative Example 3-2. On the other hand, in Examples 3-1 to 3-3, it was confirmed that most of the starch granules were gelatinized and swollen. Therefore, it can be said that the higher the degree of swelling of the modified starch, the higher the evaluation of the suppleness, hardness, and balance between these processed meat products (sausages).
  • the tumbling treatment was carried out by putting the meat after the injection treatment into a tumbler and tumbling at 5 ° C. for 12 hours.
  • a cooling tumbler ESK-60 manufactured by Bacona was used as the tumbler.
  • the yield after the tumbling treatment was calculated using the above formula 2
  • the tumbling yields of Comparative Example 4-1 and Example 4-1 and Example 4-2 were 94.8%, respectively. , 94.7%, 95.4%.
  • the meat after the tumbling treatment was heat-treated.
  • the heat treatment was performed using a small smoke house (KERRES, CS350 GEL) under the following conditions. First, it was dried at a temperature of 55 ° C. for 120 minutes, and then heated (smoked) at a temperature of 65 ° C. for 20 minutes. Then, it was steamed at a temperature condition of 65 ° C. for 40 minutes, and then steamed at a temperature condition of 75 ° C. for 120 minutes. Then, it was cooled for 10 minutes. After cooling, each sample was taken out of the smoke house and evaluated as shown below. Moreover, when the firing yield was calculated using the above formula 3, the firing yields of Comparative Example 4-1 and Example 4-1 and Example 4-2 were 90.2%, 90.5%, and 90, respectively. It was 8.8%.
  • Example evaluation Sensory evaluation was performed as a sample evaluation. The sensory evaluation was carried out by the consensus of three specialized panelists based on the same criteria as in Experiment 2 described above. The results of the sensory evaluation are shown in Table 10.
  • the slice characteristics were evaluated.
  • the slice characteristics are as follows regarding the appearance and slice loss when 40 hams of each test group are sliced with a thickness of 1.3 mm using a slicer (manufactured by Hanaki Seisakusho Co., Ltd., ORION bread ham slicer B type). One worker evaluated visually based on the standard.
  • the surface disorder at the time of slicing means that the sliced cross section is not smooth, but is rough or has burrs on the sides.
  • slice loss means that the ham becomes incompatible as sliced ham because it is torn or the bent part is broken after slicing and a cut is made.
  • the ham using the oil-processed starch having an acetyl group content of 1.2% and 1.3% had no tearing when slicing the ham and no surface disorder, and the slice characteristics. It can be said that it is excellent.
  • the ham of Comparative Example 4-1 had a rough surface at the time of slicing. That is, the processed meat product (ham) using the modified starch having an acetyl group content of 1.2% and 1.3% has improved suppleness, hardness, and a balance between them. It can be said that it has excellent slicing characteristics.
  • the mixed raw materials were put in a chuck bag and degassed with a vacuum packaging machine (Nichiwa hot balance). Then, the vinyl casing was filled. In addition, I tried to keep the low temperature even during work. Then, it was allowed to stand for 90 minutes in a warm bath at 30 ° C. (sitting). Then, it was heated in a hot water bath of 80 degreeC for 20 minutes. After heating, it was put into ice water and cooled for 10 minutes, and then refrigerated. In addition, some samples were stored frozen.
  • Example evaluation Sensory evaluation was performed as a sample evaluation.
  • the sample of Comparative Example 5-1 (refrigerated storage) was evaluated, it was too soft and lacked suppleness.
  • the sample according to Example 5-1 (refrigerated storage) had a good texture and crispness, and was clearly more elastic than Comparative Example 5-1 (refrigerated storage). Therefore, the sample according to Example 5-1 (refrigerated storage) had a better texture than the sample according to Comparative Example 5-1 (refrigerated storage).
  • the sample of Example 5-1 had good slicing characteristics when sliced with a knife.
  • the sample stored frozen was thawed, and the sensory evaluation of the sample after thawing was performed.
  • the texture was bad and the texture was bad.
  • the sample according to Example 5-1 (thawed product) had a good texture and crispness, and was clearly more elastic than Comparative Example 5-1 (thawed product). Therefore, the sample according to Example 5-1 (thawed product) had a better texture than the sample according to Comparative Example 5-1 (thawed product).
  • the sample according to Example 5-1 (thawed product) had a smaller difference in texture than the sample according to Example 5-1 (refrigerated storage).

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WO2023095711A1 (ja) * 2021-11-29 2023-06-01 株式会社Ｊ－オイルミルズ 食肉加工品用改良剤、食肉加工品、及び食肉加工品の製造方法

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JP2008011727A (ja) * 2006-07-03 2008-01-24 Fuji Oil Co Ltd 蛋白組織化物の製造法
WO2012164801A1 (ja) * 2011-06-01 2012-12-06 株式会社Ｊ－オイルミルズ 油脂加工澱粉およびその製造方法
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JP2004041011A (ja) * 2002-07-09 2004-02-12 Honen Corp 肉質改良材及びそれを用いた肉質の改良方法
JP2008011727A (ja) * 2006-07-03 2008-01-24 Fuji Oil Co Ltd 蛋白組織化物の製造法
WO2012164801A1 (ja) * 2011-06-01 2012-12-06 株式会社Ｊ－オイルミルズ 油脂加工澱粉およびその製造方法
JP2013110973A (ja) * 2011-11-25 2013-06-10 Nippon Shokuhin Kako Co Ltd 畜肉製品用改良剤及び畜肉製品

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WO2023095711A1 (ja) * 2021-11-29 2023-06-01 株式会社Ｊ－オイルミルズ 食肉加工品用改良剤、食肉加工品、及び食肉加工品の製造方法

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